Frymaster Fryer EH1721 User Manual

Project  
®
Item  
Frymaster  
Quantity  
CSI Section 11400  
Approval  
Date  
EH1721 Electric Fryer  
Models  
EH1721  
Standard Features  
Options &  
Open frypot design -- easy to clean  
Accessories  
Swing-up elements -- full access to  
frypot  
Casters  
Built-in filtration system  
Dump station  
Computers  
240V/4 wire  
21 kW upgrade  
Short stack  
Ribbon-type, low-watt density, long  
life heating elements  
Digital controller  
Sloped bottom for fast, thorough  
draining  
Large cold zone for heavy sediment  
Rear oil return (on fryer/filter system)  
6” (152 mm) legs  
Basket hanger  
1 1/2” (3.81 cm) full port drain valve  
Stainless steel frypot, front, sides  
and legs  
Shown with optional computer and casters  
Specifications  
they do not carbonize, contaminate  
Designed specifically for  
frying chicken, and other wet-  
battered products  
shortening or cling to fried foods. The  
bottom of the frypot is sloped toward  
the front and has a 1.25” (32 mm)  
drain, so draining is fast and thorough.  
This versatile, high performance  
EH1721 has an 80 lbs. (40 L) oil capac-  
ity, and a variable cooking depth of  
5-6.5 inches (127-165 mm). The frying  
area is 18” x 18” (457 x 457 mm). It is  
specifically designed to fry bone-in  
chicken, and other wet-battered prod-  
ucts.  
Digital temperature controls react  
quickly to changes in load conditions  
for rapid temperature recovery and  
eliminates loss of time incurred wait-  
ing between loads.  
Optional filtration systems make filter-  
ing fast and safe, encouraging fre-  
quent filtering which further extends  
the useful life of oil.  
The EH1721 features low density, rib-  
bon designed heating elements that  
lift up, for easy cleaning, and provide  
maximum heat absorption with mini-  
mum energy consumption. This unit is  
available with standard 17 or optional  
21 kW input.  
The EH1721 helps conserve expensive  
cooking oil with its deep cold zone  
that catches crumbs and sediment  
from the cooking area. These particles  
are trapped in the cold zone where  
8700 Line Avenue 71106  
P. O. Box 51000 71135-1000  
Shreveport, LA  
Tel: 318-865-1711  
Tel: 1-800-221-4583  
Fax: 318-868-5987  
Bulletin No. 818-0342 7/06  
 

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