Drop-In Fryer, 40 lb Capacity, Millivolt Controls, Stainless Steel Pot

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Retail Price	$3,942.00
You Save	$1,905.30
Today's Price	$2,036.70
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Manufacturer	Frymaster / Dean
Model #	006-J2XSP
Mfg Part #	J2X-SP
Priced Per	Each
Shipping Weight	122.00 pounds
Availability	Manufacturer Ships Direct
View Spec Sheet	006-J2XSP.pdf
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Dean is an Enodis Company, the world's largest foodservice equipment company.

Picture may contain optional accessories for an additional cost!

THIS PRODUCT TYPICALLY SHIPS IN 10 - 14 DAYS

Frymaster 40 lb Drop-In Shortening Fryer

Specifically designed for all-purpose frying

MODEL J2XSP

J2X Drop In Gas Fryers

Standard Features

Open-Pot Design, no tubes, easy to clean

Centerline thermostat, two-year limited warranty, quick response to loads, accurate to 1°

Deep cold zone, 1.25 inch (32mm) IPS ball-type drain type

Lifetime limited warranty on stainless steel frypot

Multiple orifice burner, no burner tube radiant to burn out, no cleaning or adjusting air shutters

Standard Accessories

Twin Baskets

Basket Hanger

Basket Support Rack

Option Accessories (Available for an additional cost):

Sediment Tray

Fryer's Friend Clean-Out Rod

Frypot Cover

J2X Series Drop-In Gas Fryers

Frymaster offers the same exclusive performance features of a standard gas fryer in the J2X gas drop-in fryer. These high-performance fryers are ready to install into custom, built-in cabinet or counter tops, allowing for custom, uniform kitchen decor.
The J2X models have a minimum 30-lbs (17 liters) and maximum 40 lbs shortening capacity. The frying area is 12" x 15". This 110,000 BTU (116 MJ, 32.2 kW) models are specifically designed for all-purpose frying. This exclusive 1° action thermostat extends shortening life and produces a more uniformly-cooked product. Centerline thermostat mounting permits quick sensing of cold food placed in either basket.

Unique burner design has no burner tube radiants to burn out. Nor burner cleaning or air shutter adjustment is required. The open stainless steel frypot has a large heat transfer area to fry more product per load. The open-pot design has no hard-to-clean tubes. Every inch of the frypot and cold zone can be cleaned and wiped down by hand.
The large cold zone catches crumbs and sediment from the frying area. These particles are trapped in the cold zone where they do no carbonize, contaminate shortening or cling to fried product.
The large cold zone catches crumbs and sediment from the frying area. These particles are trapped in the cold zone where they do not carbonize, contaminate shortening or cling to fried products.

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