Vulcan LG500 Gas Fryer - (1) 70 lb Vat, Floor Model, Natural Gas

The Vulcan LG500 Gas Fryer is a top-tier commercial kitchen essential designed for restaurants that demand performance, durability, and efficiency. With a robust 70 lb oil capacity, this floor-model fryer is perfect for high-volume deep-frying operations, including breaded items like chicken, fries, and donuts. Its natural gas operation ensures consistent heat without the need for electric connections, making it ideal for kitchens with gas infrastructure. The standout feature is its innovative cool zone, which sits below the cooking area, preventing sediment from burning and significantly extending oil life. This design not only maintains optimal oil flavor but also reduces maintenance costs, a critical factor for restaurants aiming to maximize efficiency. Built for commercial-grade demands, the Vulcan LG500 includes a durable stainless steel frypot, nickel-plated tube rack, and a millivolt thermostat control that eliminates the need for electric connections. The fryer’s high-limit shut-off valve enhances safety by automatically cutting off gas if the temperature exceeds safe levels, providing peace of mind in busy kitchen environments. Additionally, the built-in flue deflector directs heat efficiently toward the hood system, further optimizing kitchen workflow. With two small fry baskets and a removable stainless steel basket hanger, this fryer balances functionality and ease of cleaning, making it a favorite among restaurant chefs who prioritize both performance and practicality. For restaurants and food service businesses looking for a reliable, high-capacity gas fryer that delivers consistent results without compromising on safety or longevity, the Vulcan LG500 is the ideal choice. Its combination of advanced features, robust construction, and proven reliability makes it a standout in the commercial deep-fryer market. Whether you're outfitting a fast-food chain, a family-style restaurant, or a catering kitchen, this fryer is engineered to meet the demands of professional cooking environments while keeping operational costs in check.