GasMax RC300ELPG 18L Commercial LPG Gas Tube Fryer | 90MJ 25kg/h Stainless Steel

[GASMAX_MSG] 

GasMax RC300ELPG 18L Commercial LPG Gas Single-Tank Tube Fryer (90MJ Output / 25 kg/h Hourly Production / IAPMO Certified)

Accelerate fry-line turnaround, handle back-to-back peak rush hours, and achieve crisp, golden textures with the GasMax RC300ELPG 18L Commercial LPG Gas Tube Fryer. Purpose-engineered for Australian commercial kitchens, high-volume fish and chip shops, quick-service burger venues, pub bistros, sporting clubs, food trucks, and busy catering trailers, this heavy-duty 394 mm wide LPG gas deep fryer combines a high-output 90 MJ/h multi-jet burner system with an 18-litre frying oil capacity (23L total tank volume) to deliver up to 25 kg of golden fried chips per hour.

High-Output 90MJ Multi-Jet Tube Burners & Fast Heat Recovery

Dropping frozen baskets of chips, crumbed poultry, or battered fish into cooking oil causes immediate temperature drops. Standard commercial fryers struggle with laggy recovery times, resulting in greasy, oil-logged food. The GasMax RC300ELPG solves this with an advanced 90 MJ/h multi-jet burner tube network (82.5 MJ/h consumption) that directs flame through stainless steel tubes submerged directly within the oil. This internal tube design delivers rapid thermodynamic heat transfer, snapping oil back to set frying temperatures within seconds after frozen baskets are submerged, sealing in moisture while locking out excess oil absorption.

Sediment Cold-Zone Technology to Prolong Oil Life

Rising commercial cooking oil costs represent a significant ongoing overhead for Australian hospitality operators. The RC300ELPG is engineered with an extended cold-zone reservoir situated beneath the burner tubes. Loose batter flakes, breadcrumbs, and food debris naturally sink below the active heating zone into cooler oil, preventing crumbs from scorching, carbonising, and circulating back into the food. This sediment-trapping design prevents burnt flavour transfer, keeps cooking oil clear, and significantly extends the working life of your frying oil between filtering cycles.

Industrial Robertshaw Mechanical Thermostat & Millivolt Safety

Built for continuous commercial kitchen use, the RC300ELPG uses self-generating Millivolt mechanical controls powered by a heavy-duty Robertshaw gas control valve. Because Millivolt circuits generate their own electrical charge via the standing pilot flame and thermopile, the fryer requires no 240V mains electrical plug to operate, making it ideal for mobile food trucks, market trailers, and remote catering pop-ups. An adjustable snap-action thermostat maintains precise oil holding between 120°C and 200°C, supported by an integrated flame-failure safety device and an automatic high-limit cut-out that instantly isolates gas supply should temperatures exceed safe operating limits.

Commercial Food-Grade Stainless Steel Build & Full-Port 32 mm Drain

Constructed to withstand high-volume back-of-house demands, the RC300ELPG features commercial-grade stainless steel across its front facia, cabinet door, frying tank, trim, flue deflector, and cover lid. Filtering and draining hot oil is made effortless via a heavy-duty 32 mm (1¼") ball-type full-port drain valve located behind the front door. The wide-bore port design allows fast oil evacuation without clogging from fried food debris. The fryer comes standard with heavy-duty adjustable steel legs for level stability alongside adjacent cookline equipment, a removable lift-off basket hanger, and 2 heavy-gauge nickel-plated wire baskets with cool-touch insulated handles.

Australian IAPMO Gas Mark Certified (GMK10174)

Engineered in full compliance with AS/NZS 5601 commercial gas installation codes, the GasMax RC300ELPG is independently certified under the IAPMO Gas Mark Scheme (Certificate #GMK10174). Fitted with a standard ½-inch BSP rear LPG gas inlet, it is ready for straightforward connection by a licensed Australian gas fitter. Backed by an extended 2+2 Year Commercial Warranty, it provides dependable, high-yield frying performance with low operational downtime.

Key Features & Benefits

• High-Yield 25 kg/h Frying Output: High production capacity comfortably handles peak dinner orders and weekend takeaway rushes.

• Powerful 90 MJ/h Multi-Jet Tube Burners: Submerged internal heating tubes maximize thermal contact area for rapid oil recovery after loading frozen stock.

• 18-Litre Working Oil Capacity (23L Total Tank): Generous single-tank capacity accommodates high product volumes without crowding the frying well.

• Sediment-Trapping Cold Zone: Cooler zone below burner tubes stops crumbs from scorching, keeping oil clean and extending oil usability.

• Genuine Robertshaw Valve & Millivolt Controls: Reliable mechanical operation requires no external 240V mains power connection, making it suitable for stationary kitchens and food trailers alike.

• Precise 120°C to 200°C Temperature Range: Snap-action thermostat allows quick adjustments for delicate battered fish, crispy chips, crumbed cutlets, or donuts.

• Commercial Stainless Steel Construction: Stainless steel tank, front, door, top trim, flue deflector, and lid resist corrosion, grease, and acidic cleaning chemicals.

• Wide-Bore 32 mm (1¼") Ball Drain Valve: Full-port ball valve prevents sediment blockages and enables rapid, safe oil draining into filtering vessels.

• Comprehensive Flame-Failure Protection: Automatic thermocouple instantly shuts down gas delivery if the pilot flame extinguishes.

• Complete Starter Accessories Included: Supplied with 2 heavy-duty nickel-plated wire baskets and a stainless steel tank lid to protect oil overnight.

• IAPMO Certified Gas Mark #GMK10174: Fully certified for Australian LPG installations in full compliance with local gas fitting standards.

• Standard ½-Inch BSP Gas Connection: Connects straight into regulated commercial bottled LPG supplies.

• Extended 2+2 Year Warranty: Standard 2 Years Parts and Labour warranty, extendable by an additional 2 Years (Parts only) upon online product registration within 14 days of invoice.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To protect frying performance, prevent premature oil breakdown, and ensure commercial kitchen safety compliance:

1. Gas Isolation & Oil Cool-Down: Before undertaking oil filtration or deep tank cleaning, rotate the gas valve to the "OFF" position, close the external LPG cylinder supply valve, and allow the hot oil to cool to a safe handling temperature (recommended below 50°C).

2. Daily Oil Filtration & Cold-Zone Flushing: Connect the drain pipe extension to the 32 mm full-port ball valve. Slowly open the valve to drain the cooled oil through an approved commercial filter paper cone or micro-mesh filter into an oil bucket. Use an oil-safe scraper or brush to flush trapped crumbs and batter sediment out of the bottom cold zone.

3. Weekly Boil-Out Protocol: When changing oil completely, close the drain valve, fill the stainless steel tank with clean water up to the oil level mark, and mix in an approved non-foaming commercial fryer boil-out detergent. Ignite the pilot, set the thermostat to approximately 95°C–100°C, and simmer gently for 20 minutes (never allow the solution to boil over). Turn off the burners, let cool, drain the wastewater, and scrub the tank, heating tubes, and walls with a nylon brush. Neutralise with a diluted vinegar-water rinse, dry thoroughly with microfibre cloths, and ensure all moisture has evaporated before adding fresh cooking oil.

4. Stainless Steel Exterior Care: Wipe down exterior front panels, the stainless steel door, splashback, and side panels daily using warm water and a neutral commercial degreasing sanitiser. Dry thoroughly with a clean microfibre cloth following the grain of the steel. Never use steel wool, wire brushes, or harsh chlorine bleaches, as these will scratch the surface and induce pitting.

5. Flue Deflector & Ventilation Inspection: Inspect the rear exhaust flue box daily to confirm it remains free of grease build-up, fallen utensils, or packaging materials. Ensure unobstructed flue ventilation to maintain complete combustion and prevent carbon monoxide accumulation.

6. Washdown Safety: Never wash down the gas fryer with a commercial pre-rinse hose or high-pressure spray gun. Ensure wash water does not enter the lower combustion chamber, burner tubes, or Robertshaw gas control valve.

Kitchen Placement & Installation Guidelines

The GasMax RC300ELPG is engineered for high-output cooklines, takeaway frying suites, and commercial catering lines:

1. Licensed Gas Fitter Installation: This appliance strictly requires installation by a licensed Australian gas fitter in accordance with AS/NZS 5601 (Gas Installations), local gas authority rules, and municipal building codes. The gas fitter must commission the unit, check burner pressure, verify correct LPG regulator operation, test for gas leaks, and issue a Gas Compliance Certificate.

2. Commercial Canopy Extraction: The fryer must be installed directly beneath an approved commercial kitchen exhaust ventilation canopy with operational grease baffles, compliant with AS 1668.2 standards. Never operate the gas fryer in unventilated or confined areas.

3. Clearances to Combustible Materials: Maintain a minimum clearance of 150 mm from side and rear walls to any combustible construction. If positioning the fryer adjacent to combustible surfaces or heat-sensitive fixtures, an approved non-combustible thermal barrier must be installed.

4. Thermal Separation from Wet Stations: When positioning the gas deep fryer next to equipment utilizing water (such as commercial pasta cookers, steamers, or sinks), install an approved stainless steel splash guard or maintain a minimum physical air gap of 400 mm to eliminate the danger of water splashing into hot frying oil.

5. Level Floor Positioning & Leg Alignment: Place the 65 kg unit on a flat, level, and solid commercial floor. Adjust the threaded stainless steel levelling legs until the cabinet sits completely level and plumb. Ensuring proper alignment guarantees uniform oil depth across all internal burner tubes and accurate thermostat sensing.

6. Initial Oil Fill Protocol: Never ignite the burner tubes or turn on the pilot while the frying tank is empty. Firing an empty tank causes immediate dry-fire failure, warps the stainless steel tank, and permanently voids the warranty. Always fill the tank with liquid cooking oil to between the "MIN" and "MAX" level indicator lines before lighting. If using solid vegetable shortening, block fat must be melted gently over low heat in a separate pan before filling the tank.

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, commercial dimensions, and crated packaging of this gas fryer, tail-lift delivery or a commercial loading dock with pallet handling equipment is strictly required. For deliveries to residential, home-based business, 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

Does this LPG gas fryer require an electrical power point?

No. The GasMax RC300ELPG operates via a self-generating Millivolt electrical control circuit powered by a standing pilot flame and thermopile connected to the Robertshaw gas valve. It requires zero 240V mains electrical wiring, making it suitable for mobile catering trucks, food trailers, and remote kitchens with limited electrical circuits.

Can this unit be connected to Natural Gas mains?

No. The RC300ELPG is factory-configured specifically for Liquefied Petroleum Gas (LPG) operation at standard commercial bottle pressures. If your premises utilizes reticulated town gas (Natural Gas), please select the dedicated Natural Gas model (RC300ENG) instead.

What is the function of the internal tube-fired design?

Unlike open-pot fryers heated from underneath, tube fryers feature heavy-duty stainless steel tubes running horizontally through the lower portion of the oil tank. Gas flames fire directly through these tubes, transferring heat evenly and rapidly across a large internal surface area for quick temperature recovery when dropping cold or frozen food.

How does the cold zone save money on cooking oil?

The area of the oil tank beneath the burner tubes remains significantly cooler than the active frying zone above. Breadcrumbs, batter scraps, and food particles settle naturally into this cold zone where they do not burn, preventing carbonisation, acrid smoke, and off-flavours. This keeps the oil clearer for longer, reducing the frequency of costly oil changes.

How many frying baskets are included with this model?

The unit comes supplied with two heavy-gauge nickel-plated wire baskets featuring heat-resistant insulated handles, as well as a removable top basket hanger and a stainless steel cover lid.

How do I qualify for the extended 2+2 Year Warranty?

The unit comes standard with a 2 Years Commercial Parts and Labour warranty. By registering your product online with the manufacturer within 14 days of the invoice date, you receive an additional 2 Years of Parts-Only warranty coverage, securing four total years of manufacturer protection.

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