20 BB GAS
KEATING OF CHICAGO, INC.
Toll Free 1-800-KEATING
www.keatingofchicago.com
INST
ANT RECO
VER
Y
®
FR
YER
20 BB GAS
Printed in U.S.A.
20BB2007
7/07
Heat Transfer Tubes
to be four, made of stainless steel
polished to a #7 mirror finish.
Thermostat
shall be close range, hydraulic type and be accu-
rate to ±3°F from 300° to 350°F with stainless steel bulb.
Application of this thermostat is patented by Keating.
Hi-Limit Control
shall be manually resettable type with
stainless steel bulb.
100% Safety Shut Off
shall be flame switch type with com-
bination control gas valve.
Melt Cycle
to be standard on "BB" fryers, allowing the safe
melting of solid shortening. Fryer is to be left in the Melt
Cycle mode until oil completely covers heat transfer tubes.
Indicating Lights & Switches.
Power on switch, power on
light, push to light switch, pilot on light, fry off melt switch.
Standard Accessories
to include one pair 4 mesh baskets,
grid screen over heat transfer tubes, drain clean out rod and
sample of Keating Klenzer and Sea Powder.
Electrical Requirements:
Supply Voltage 120V 60Hz.
Control Voltage 24V 60Hz. 120 VAC 9ft. (1.5 m) grounded
cord set provided.
Gas Requirements
to install are
3
/
4
" male NPT connection
and 4" water column pressures natural and 10" for LP gas at
the fryer burner manifold. Supply pressure to fryers must be
7" (natural gas) and 11" (LP) water column.
Special Order Options
may include battery, common mani-
fold, rear drain, casters, cover, thermostat seal, portable filter,
central filter (CF20SE or above), Safe & Easy
®
filter, full or
triple size baskets, spark ignition, 2" drain valve (not available
on SE).
DESCRIPTION
The Keating Instant Recovery
®
20 BB Fryer consists of a frying
vessel 20" sq., having a splash deck and a splash back installed in a
cabinet equipped with gas burners and an automatic temperature
control mechanism, all arranged and designed for the proper frying
of food.
SPECIFICATIONS
Frying Vessel:
shall be constructed from 18 gauge stainless
steel, shall have a shortening capacity of 100 pounds, shall be
equipped with four 18 gauge horizontal heat transfer tubes
spaced above the bottom of the vessel so that the bottom is
unheated and the food particles collecting in this bottom zone
are unheated and therefore do not carbonize. The frying vessel
shall be polished to inhibit carbon build-up and facilitate easy
clean-up.
The heat transfer tubes shall be 3" wide and 5" high. The
bottom of the vessel shall slope toward the front where it shall be
equipped with a 1
1
/
4
" Teflon core
1
/
4
turn, drain valve, so arranged
that the shortening can be drained into a receiving vessel placed in
front of the fryer.
Splashdeck
shall slope toward the shortening containing vessel.
The splash deck shall be made of 16 gauge 304 stainless steel.
Splashback
shall be made of 18 gauge 304 stainless steel, shall
completely cover the sides of the flue.
Cabinet:
shall be made of 18 gauge stainless steel. The cabinet
shall be rigid in construction and shall have four 8" adjustable
legs. A door made of 22 gauge 304 stainless steel
shall cover the
front of the cabinet and shall extend from the bottom of the fryer to
the panel, and above the panel shall be a canopy. The door shall be
the full width of the cabinet. No additional space is required for the
door to open a full 90 degrees. A stainless steel flue deflector is
provided for installing onto the flue back.
Oil
BTU
Ship
Model No. and Description
Capacity
Input
Height
Depth
Width
Wt.
20 BB Nat Gas
100 lbs.
134,000
46
1
/
2
"
34
1
/
2
"
21
3
/
8
"
240 lbs.
20 BB LP Gas
100 lbs.
132,000
46
1
/
2
"
34
1
/
2
"
21
3
/
8
"
240 lbs.
20 Safe & Easy
-
-
46
1
/
2
"
38
5
/
8
"
21
3
/
8
"
-
As continuous product improvement occurs, specifications may be changed without notice.
