Frymaster 40-50 lb Shortening Fryer, Heavy Duty Specifically designed for all-purpose frying MODEL MJ45 STANDARD FEATURES: Open-pot design, no tubes, easy to clean. Durable centerline thermostat, quick response to loads, 1° anticipating action, reduced temperature overshoot Deep cold zone, 1-1/4" IPS ball-type drain valve. Multiple orifice burner, no burner tube radiants to burn out, no cleaning or adjusting air shutters. Rounded corners for easy-to-clean "Euro" look. Thermostat controller. OPTIONAL FEATURES: Thermostat on control panel Basket lifts (Note: Any unit purchased with basket lifts requires casters to be purchased also.) Signal lights, on-off switch Melt cycle Multi-Computer (Note: This option includes includes melt cycle) Power shower - if requested in lieu of rear flush Electronic Timer Digital Controller Solid State Controller Electronic ignition is available on full pot models, but only with either the digital controller, electronic timer controller or computer * Basket lift fryers standard with two electronic timer controller. * Fryers must be installed with proper size gas line. Refer to manual provided with fryer for correct sizing information including high elevation installations. * DO NOT CURB MOUNT * Specify if elevation is over 1,999 feet

MJ45 Series Gas Fryers The MJ45 has a minimum 40 lbs and maximum 50 lbs shortening capacity. The frying area is 14 x 15 in. This 122,000 BTU/hr. model is specifically designed for all-purpose frying and produces 65 lbs. of french fries per hour - frozen to done. The exclusive 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. Multiple orifice burner has no burner tube radiants to burn out. No 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 not carbonize, contaminate shortening or cling to fried products.