Chef AAA - TCF4-LPG Commercial 50lbs Liquid Propane Gas Fryer with 4 Tube Burners - TCF4-LPG
The Chef AAA TCF4-LPG Liquid Propane Gas Fryer with 4 Tube Burners is a powerful and reliable frying solution designed for commercial kitchens. With four tube-style burners, each providing 30,000 BTU/H, for a combined output of 120,000 BTU/H, it ensures efficient and consistent heat distribution. Utilizing LPG (Liquid Propane Gas) as its fuel source and operating at a gas pressure of 10" WC, it delivers dependable performance. Featuring a work area of 14.01" x 13.98" and a nozzle size of 52#, it accommodates various frying needs. The fryer includes a durable temperature probe for precise temperature control, ranging from 200°F to 400°F, and is equipped with a Millivolt safety control system for enhanced safety. Its design facilitates easy cleaning, allowing every inch of the frypot and cold zone to be cleaned manually. The large cold zone and forward-sloping bottom effectively collect and remove sediment to maintain oil quality. Backed by a 1-year parts and labor warranty, along with a 5-year warranty on the oil tank, this fryer ensures durability and reliability for commercial kitchen operations.
Features
- Four, highly efficient tube red, cast iron burners create a large heat-transfer area for reliable, even heat distribution. Our durable temperature probe senses temperature changes and activates a quick burner response.
- The temperature for the TCF4-LPG/TCF4-NG ranges from 200°F (93°C) to 400°F (204°C). Includes Millivolt safety control system.
- Every inch of the frypot and cold zone can be cleaned and wiped down by hand.
- The large cold zone and forward sloping bottom help collect and remove sediment from the frypot to safeguard oil quality and support routine frypot cleaning.
What our Experts Think
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50 lb LPG fryer with 4 tube burners — great for high-volume frying needs in busy kitchens.
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Even heat distribution across burners ensures consistent cooking results for large batches.
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Durable stainless‑steel build handles heavy commercial use and regular cleaning with ease.
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LPG operation offers flexibility in kitchens without natural‑gas supply while keeping fuel costs reasonable.
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Easy maintenance and cleaning design makes it practical for daily use in restaurants, catering, and fast-food setups.
Q&A
Q: What is the Chef AAA TCF4‑LPG?
A: A commercial-grade deep fryer running on liquid propane (LPG) with 4 tube burners and a 50 lb oil capacity — designed for heavy-duty frying in restaurants, cafés, food trucks, and other commercial kitchens.
Q: What are its heating specs and temperature range?
A: Four cast-iron tube burners provide a combined output of about 120,000 BTU (≈30,000 BTU per burner). The adjustable temperature range is roughly 200 °F–400 °F, suitable for fries, wings, seafood, and other fried foods.
Q: What cooking performance can I expect?
A: Tube-heat design ensures even heat distribution and quick oil temperature recovery, enabling consistent frying even during heavy or frequent use.
Q: Is it easy to clean and maintain?
A: Yes — the frypot and cold zone are fully accessible for cleaning. The forward-sloping bottom collects crumbs and sediment, helping preserve oil life and simplifying maintenance.
Q: Is it suitable for commercial kitchens?
A: Yes — it’s built for high-volume frying, making it ideal for restaurants, food trucks, catering operations, and any venue requiring consistent, heavy-duty frying.
Maintenance Tips
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Clean fryer daily: Drain oil, remove food debris, and wipe down the fry pot to maintain oil quality and prevent buildup.
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Filter or replace oil regularly to ensure consistent frying performance and flavor.
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Inspect and clean burners weekly to remove grease and soot for efficient propane combustion.
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Check propane connections and hoses periodically for leaks or damage; tighten or replace as needed.
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Clean exterior surfaces with non-abrasive cleaners to maintain hygiene and appearance.
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Monitor thermostat and temperature controls to ensure accurate cooking temperatures.
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Inspect pilot lights and ignition systems; clean or replace components if misfiring occurs.
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Ensure proper ventilation and clearance around the fryer for safe operation and equipment longevity.
