Apuro JB834-N Freestanding Natural Gas Fryer 23L | Commercial Deep Fryer 26kW

Deliver consistent crunch, power through peak lunch and dinner rushes, and minimise ongoing operational costs with the Apuro JB834-N Freestanding Commercial Gas Deep Fryer. Purpose-engineered for high-turnover Australian restaurants, fish and chip shops, bistros, pubs, catering venues, and canteens, this heavy-duty 23-litre single tank fryer combines an impressive 26kW heat input with cast iron tube burner efficiency to handle continuous daily commercial trade.

High-Output 26kW Cast Iron Burners & Rapid Recovery

Equipped with three vertical cast iron burners generating 90,000 BTU/hr (3 x 30,000 BTU/hr / 26kW), the Apuro JB834-N delivers swift start-up times and exceptional thermal recovery. The internal tube design incorporates internal baffles that maximise radiant heat transfer into the oil, preventing steep temperature dips when loaded with dense frozen chips, crumbed poultry, or battered fish. This immediate recovery stops food from absorbing excess grease, ensuring your menu items emerge crisp, light, and golden on every ticket.

Deep Cold Zone & Prolonged Oil Longevity

Extend oil working life and reduce expensive oil replacement cycles. The specialised tank profile features an extra-large cold zone beneath the burner tubes. Crumb fallout, loose batter flakes, and sediment sink directly into this cooler oil reservoir, preventing them from burning, scorching, or breaking down the oil chemistry. The result is cleaner cooking oil, reduced smoke, zero bitter flavour carryover, and lower running costs across every shift.

Precision Millivolt Thermostat & Hi-Limit Protection

Operating across an accurate 93°C to 204°C spectrum, the built-in mechanical thermostat gives kitchen teams fine control over cooking temperatures for delicate blanching up to high-heat crisping. An integrated safety high-limiter automatically isolates the gas supply at 232°C (450°F), safeguarding staff and equipment against oil overheating risks.

Rugged Commercial Stainless Steel & LPG Conversion Ready

Constructed throughout from durable commercial stainless steel, the JB834-N stands up to demanding back-of-house wear. The unit includes two heavy-duty chromed wire baskets with heat-resistant plastic-coated handles, an oversized 1 ¼" front drain cock for rapid oil discharge, and four sturdy castors (two with foot brakes) for effortless kitchen repositioning. Supplied configured for Natural Gas with a standard 3/4" BSP connection, it also includes an LPG conversion kit for versatile regional or mobile use.

Key Features & Benefits

• Generous 23-Litre Tank Capacity: High-volume oil capacity engineered to handle high-output batch frying during peak service surges.

• Triple Cast Iron Burners (26kW / 90,000 BTU): Delivers rapid heat transfer and immediate temperature recovery between loaded baskets.

• Internal Tube Baffle Design: Enhances thermal conductivity through the oil to cut heating times and improve gas efficiency.

• Large Sediment Cold Zone: Traps loose batter flakes and crumbs away from heat to prevent oil scorching and prolong oil life.

• Twin Chromed Frying Baskets: Allows simultaneous cooking of multiple food categories or staggered batch rotations.

• Plastic-Coated Basket Handles: Heat-insulating handles ensure safe, ergonomic operator handling under heavy loads.

• Large 1 ¼" Drain Cock: Facilitates rapid, clog-free oil draining and simplifies shift sanitisation routines.

• Hi-Limit Overheat Protection (232°C): Automatic safety cut-out shuts down gas flow to prevent dangerous oil flare-ups.

• Natural Gas with LPG Conversion Kit: Plumb into mains Natural Gas or convert to bottled LPG to suit commercial site logistics.

• Four Heavy-Duty Castors (2 Braked): Enables smooth movement for cleaning beneath the cookline and locks securely into position.

• 2 Years On-Site Parts & Labour Warranty: Comprehensive commercial warranty for total operational peace of mind.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To protect burner efficiency, prevent carbon accumulation, and preserve commercial food safety:

1. Power Down & Cool Off: At the end of trade, turn the gas control knob to the OFF position, shut off the gas isolation valve on the supply line, and allow the frying oil to cool to a safe handling temperature (under 40°C).

2. Oil Draining via 1 ¼" Drain Cock: Position a heat-resistant commercial oil filtration receptacle or drain bucket beneath the front drain pipe. Attach the drain extension pipe (if fitted) and open the 1 ¼" drain cock slowly to allow spent oil to discharge cleanly through a filter cone.

3. Component Washdown: Remove both wire frying baskets and the tube screen. Wash thoroughly in a commercial pot-wash sink using warm water and a neutral, food-safe commercial kitchen degreaser. Rinse clean with fresh water and dry completely before reassembly. Never introduce wet baskets into hot oil.

4. Tank Cleaning: Wipe down the internal stainless steel tank walls and the surfaces between the burner tubes using a soft microfibre cloth dampened with warm water and degreaser. Use a clean cloth to wipe down the exterior stainless steel cabinet. Never use steel wool, wire brushes, or harsh caustic chemicals that can scratch or pit stainless steel.

5. Periodic Tank Boil-Out: To dissolve stubborn carbon deposits and polymerised grease, close the drain cock firmly, fill the vat with clean water to the oil level line, and add an approved commercial fryer boil-out solution. Bring the solution to a gentle simmer for 15 to 20 minutes (do not allow it to boil over). Turn off the gas, allow it to cool, drain through the drain cock, scrub with a non-scratch nylon pad, and flush thoroughly with clean water. Neutralise with a splash of diluted white vinegar, wipe completely dry with clean towels, and ensure the valve is tightly closed before refilling with fresh cooking oil.

6. Water Safety: Never hose down the appliance, spray water near the pilot assembly or burner tubes, or use high-pressure washdown guns near the fryer's gas control valves.

Cookline Placement & Gas Installation Guidelines

The Apuro JB834-N is engineered for heavy-duty commercial kitchen cooklines:

1. Licensed Gas Fitter Installation: This commercial gas appliance must be installed and commissioned by a licensed gas fitter in strict compliance with AS/NZS 5601 (Gas Installations) and local authority regulations. The gas fitter must verify gas pressure, perform leak testing, and set burner aeration prior to handover.

2. Gas Supply Connection: The unit features a standard 3/4" BSP gas inlet. Use an approved commercial stainless steel braided gas hose with a quick-release coupling and safety restraining cable (hose assembly sold separately).

3. Level Positioning & Braking: Position the 65 kg unit on a flat, level, and non-combustible commercial floor. Once rolled into position along your cookline, engage the front castor brake locks to prevent movement during active service.

4. Commercial Kitchen Extraction: The fryer must operate directly beneath an approved commercial kitchen exhaust hood compliant with AS 1668.2 to extract combustion by products, grease vapours, and steam safely.

5. Combustible Clearances: Maintain a minimum clearance of at least 150 mm between the sides and rear of the unit and any combustible materials.

6. Separation from Open Flames & Water: Maintain a minimum distance of at least 400 mm between the open fryer vat and any adjacent open-flame cooking equipment (such as gas chargrills, wok burners, or open-top burners) to eliminate grease splash ignition hazards. Keep the unit well away from washdown sinks and spray hoses.

Freight & Delivery Notice

Standard commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access or loading docks. Due to the 65 kg net weight of this machine, tail-lift delivery or a commercial loading dock with pallet handling equipment is required. For deliveries to residential or non-commercial addresses, please contact our friendly commercial sales team prior to ordering to obtain a customised courier quote and confirm delivery logistics.

Frequently Asked Questions

Is this gas fryer supplied ready for Natural Gas or LPG?

The Apuro JB834-N is supplied configured for Natural Gas as standard. However, it also includes a complete LPG conversion kit inside the box, allowing a licensed gas fitter to adapt the unit for bottled Propane/LPG on site if required.

Does this commercial gas fryer require an electrical connection?

No. The JB834-N utilizes a millivolt gas control valve and standing pilot system with a thermopile/thermocouple. It generates its own millivolt electrical current to operate the gas valve, meaning it requires zero mains electrical power and will continue operating normally during power outages.

What is the benefit of the vertical tube burner design?

The three vertical cast iron tubes pass directly through the oil tank, and the internal baffles slow down the hot combustion gases to maximize heat transfer directly into the oil. This delivers faster heat recovery, lower fuel consumption, and leaves the lower section of the tank cooler to create an effective sediment trap.

Why is the large cold zone important?

During heavy frying, loose batter and breadcrumbs detach and sink to the base of the tank. In fryers without a dedicated cold zone, these particles burn against the heat source, creating bitter off-flavours, smoke, and causing oil to break down prematurely. The cold zone keeps debris below cooking temperatures, preserving oil clarity and flavour for significantly longer.

Can I connect this gas fryer myself?

No. By Australian law and standard safety regulations, all commercial gas equipment must be installed, pressure-tested, and commissioned by a licensed gas fitter. Failure to have the unit installed by a licensed tradesperson voids warranty coverage and poses severe safety risks.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.