The ProLine floor-standing gas fryer is a full-size single-tank unit built for restaurants and high-volume lines that fry continuously through service. It stands on adjustable legs or casters, connects to a gas line, and heats a 40-pound oil tank across multiple burners for strong recovery batch after batch. The stainless housing wipes down easily and the deep tank with a wide cold zone makes daily filtering and cleaning straightforward.
Build and construction
The body is welded stainless steel with a cool-touch front and a deep cold zone at the base of the tank where crumbs settle away from the burners. Two nickel-plated baskets with insulated handles hang from a front bar, and a thermostatic control holds the set temperature within a tight band so batches cook consistently. The tank drains from a front valve, and the burner tubes and cold zone clear out quickly at the end of the night.
Everything that touches oil is stainless or nickel-plated, so the fryer resists corrosion through repeated heat-and-filter cycles. The burner tubes, tank lip, and front drain valve are shaped so daily boil-out and filtering go quickly, and there are no hidden seams where old oil can collect and turn.
Specifications
| Specification | Detail |
|---|---|
| Oil capacity | 40 lb |
| Heat source | Gas burners, 90,000 BTU/hr |
| Gas type | Natural gas or LP (field convertible) |
| Baskets | 2 nickel-plated with insulated handles |
| Output | ~65 lb/hr of fries |
| Thermostat range | 200–375 °F |
| Construction | Stainless steel, front drain valve |
| Footprint | 15.5 × 30 in |
Frying capacity and recovery
A 40-pound tank suits a dedicated fry station that runs fries, tenders, and appetizers throughout service. Multiple gas burners wrap the tank, so recovery after a cold basket drop is strong and the fryer holds temperature through a full dinner rush. For a kitchen that fries only in bursts and is short on floor space, a countertop electric model is the lighter option; for continuous high-volume frying, the floor-standing gas tank is the workhorse.
In a dedicated fry station two or three of these tanks often stand side by side so a cook can stage different products at once. Because recovery stays strong under load, the gas fryer keeps pace when tickets stack up, which is why high-volume kitchens build their fry line around floor-standing tanks.
Installation and requirements
- Requires a dedicated gas line sized for the full 90,000 BTU/hr load.
- Place under a Type I hood; a floor drain nearby simplifies oil disposal.
- Ships configured for natural gas; an LP conversion kit is included.
- Filter the oil daily and keep the cold zone clear to extend oil life.
Day-to-day, the fryer rewards a simple routine: skim between batches, filter the oil once a day, and run a boil-out when the oil is changed. Keeping the cold zone clear and the burners clean holds recovery where it should be, and a fryer treated this way delivers consistent results and long oil life across a busy week.
For a dedicated fry station that runs all service, the floor-standing gas fryer is the durable choice. It delivers strong recovery and high output batch after batch, drains cleanly for daily maintenance, and stands on adjustable legs so it levels easily on an uneven kitchen floor.
Part of our range: Commercial Deep Fryers.