Frymaster SCFHD263G 40 Inch Gas Deep Fryer with Built-in Filtration 250000 BTU

The Frymaster SCFHD263G Frymaster® HD Series gas fryer features dual stainless steel frypots each with an 80-pound capacity, designed for high-efficiency commercial cooking in foodservice operations. Engineered for durability and precision, this model incorporates built-in filtration and a tube-type heating element for consistent temperature control. With its robust 125,000 BTU per frypot output, electronic ignition, and stainless steel exterior finish, it is optimized for mid-volume restaurant kitchens, fast-casual establishments, and high-traffic foodservice environments requiring reliable frying performance and easy maintenance.

Top Frymaster SCFHD263G Features

The Frymaster SCFHD263G gas fryer delivers precise heat control through its thermostatic controls and robust stainless steel frypots, ideal for quick-service kitchens. Its built-in filtration system simplifies oil maintenance, extending oil life and ensuring consistent fry quality. The tube-type design enhances heat transfer efficiency, while front access for cleaning and drainage streamlines routine service. Suitable for installations with adequate ventilation and proper drainage setup, this model supports efficient workflow in demanding commercial settings.

• Capacity: Dual 80 lb. stainless steel frypots suit high-volume frying
• Durability: Heavy-duty stainless steel construction withstands harsh kitchens
• Ease of maintenance: Built-in filtration and front access simplify cleaning routines
• Application fit: Designed for fast-paced foodservice kitchens requiring reliable throughput
• Workflow integration: Compatible with standard ventilation and drainage systems

Ideal for mid-volume commercial kitchens needing consistent, efficient frying with minimal downtime.

Frymaster SCFHD263G Technical Specs

The Frymaster SCFHD263G features dual stainless steel frypots with a combined heating output of 250,000 BTU, powered by a gas supply conforming to standard commercial kitchen specifications. The units operate on a 40-inch width, 36.75-inch depth, and 44.81-inch height, with a total weight of 354 lbs. Designed for optimal safety and sanitation, the fryers have stainless steel exterior panels and NSF, CE, cCSAus, CSA Star, and CSA Flame certifications. The electric ignition system ensures reliable startup, while the control system includes thermostatic features for precise temperature regulation. The fryers are air-cooled for efficient heat dissipation, and their construction supports easy disassembly for cleaning. Compatible with standard gas connections and drainage plumbing, they require proper ventilation and clearance for safe operation. The units are suited for high-throughput environments such as restaurant chains, institutional kitchens, and diverse commercial foodservice operations.

• Electrical requirements: Not electric; gas-powered with standard supply connections
• Cooling method: Air-cooled design for heat dissipation
• Production capacity: 80 lbs. per frypot, suitable for moderate throughput
• Construction and finish: Heavy-duty stainless steel exterior with stainless steel frypots
• Dimensions: 40" W x 36.75" D x 44.81" H
• Weight: 354 lbs. (unit weight)
• Controls: Thermostatic controls with electronic ignition
• Food safety: Made from materials compatible with sanitary cleaning and maintenance
• Certifications: NSF, CE, cCSAus, CSA Star, CSA Flame
• Additional features: Built-in filtration system, drain safety switch, and 8 GPM pump support continuous operation

• Gas supply compatibility: Standard commercial natural or LP gas connection
• Drainage setup: Adequate plumbing for waste oil drainage
• Ventilation clearance: Sufficient airflow space around unit for safe operation
• Power supply: Gas-powered, with appropriate shutoff controls installed
• Maintenance access: Front panel removal for routine cleaning and filter servicing

What is a commercial fryer?

A commercial fryer is a high-capacity cooking appliance designed for frequent use in foodservice operations such as restaurants, hotels, and catering venues. The Frymaster SCFHD263G gas fryer features dual 80-pound stainless steel frypots with built-in filtration, providing consistent frying performance in kitchens with moderate to high volume demands. Its robust construction and advanced features support efficient workflow and simplified maintenance, making it suitable for establishments requiring reliable fry cooking with ease of operation.

Top commercial fryers for high-volume foodservice

Built for durable performance, the Frymaster SCFHD263G gas fryer is ideal for moderate throughput in diversified foodservice environments. Frymaster's brand reputation ensures high-quality materials and precise temperature control, suited for operations with high-demand frying needs. This model excels in settings such as restaurant chains, institutional kitchens, and commercial kitchens requiring consistent product quality and operational reliability.

• Operation type — moderate-volume restaurant kitchens
• Kitchen setting — fast-paced foodservice environments
• Foodservice category — commercial gas fryers
• Workload qualifier — steady throughput with large frypot capacity
• Use case — efficient batch frying for diverse menu items

Why Choose Frymaster SCFHD263G

Frymaster SCFHD263G stands out among commercial fryers with its dual 80 lb. frypots, built-in filtration, and stainless steel construction, providing reliable, professional-grade performance. Its tube-type design ensures efficient heat transfer, while the integrated safety features and certification support compliance in demanding kitchens. This model enhances operational efficiency and simplifies maintenance, reducing downtime in busy foodservice environments.

• Self-contained gas system with high BTU output supports rapid cooking
• Robust stainless steel exterior minimizes wear and facilitates cleaning
• Built-in filtration extends oil life and reduces operational costs
• Compact but high-capacity design maximizes kitchen footprint
• Designed for consistent performance in restaurant-ready workflows