Gasmax VP122LPG V-Pan LPG Deep Fryer 22L | 104Mj Commercial Freestanding

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The Gasmax VP122LPG Commercial Single V-Pan LPG Deep Fryer (400mm Wide, 22-Litre Capacity) is a high-efficiency, freestanding commercial frying station engineered specifically for Australian fish and chip shops, burger bars, food trucks, mobile catering trailers, roadhouse diners, and busy hotel pass lines operating on bottled Liquefied Petroleum Gas (LPG). Measuring 400 mm Wide x 784 mm Deep x 1178 mm High and weighing a solid 65 kg, this heavy-duty freestanding fryer is powered by high-output atmospheric gas burners delivering a combined total thermal input of 104 Mj/h. Designed for rapid temperature recovery during back-to-back basket drops of frozen chips, battered seafood, and fried chicken, the VP122LPG features an open V-pan stainless steel frypot with an integrated deep cold zone, precision thermostatic control ranging from 93°C to 204°C, a commercial millivolt gas control valve requiring no external electrical power, a 232°C high-limit safety cut-out, a 1-1/4" full-port ball drain valve for fast oil filtering, two nickel-plated wire baskets, and heavy-duty 6-inch adjustable stainless steel legs on a standard 1/2" rear gas inlet.

Why Australian commercial kitchens and mobile catering operations choose the Gasmax VP122LPG:

• High-power 104 Mj/h thermal output — high-intensity burner design provides rapid temperature recovery after dropping large batches of frozen chips or cold battered proteins, preventing oil temperature sag and eliminating greasy, soggy food.

• Open V-pan stainless steel frypot design — smooth open-pot architecture provides unobstructed access with no hard-to-reach internal burner tubes, allowing kitchen staff to wipe down, scrub, and sanitise the entire tank surface in minutes.

• Integrated deep cold zone technology — engineered with an active cold zone beneath the main heating zone where fallen crumbs, sediment, and batter flakes collect without burning, preventing oil carbonisation, extending frying oil life, and preserving clean flavour.

• Electricity-free millivolt control system — self-generating millivolt thermopile powers the internal gas control valve from the pilot flame alone, operating seamlessly without 240V mains power—ideal for mobile catering trailers, food trucks, and regional sites.

• Fast-acting thermostatic regulation (93°C to 204°C) — sensitive snap-action immersion thermostat responds immediately to temperature drops, maintaining tight oil temperature control for consistent golden-crisp results.

• Certified 232°C high-limit safety cut-off — secondary safety cut-out sensor automatically shuts down all gas flow if oil temperatures exceed safe operating parameters (232°C), preventing oil auto-ignition.

• Heavy-duty 1-1/4" full-port ball drain valve — extra-wide internal drain pipe allows rapid, clog-free oil drainage into filtering vessels without crumbs jamming the drain.

• Complete stainless steel front, sides, and tank — built from heavy-gauge food-grade stainless steel with 20 mm thermal body insulation to resist corrosion, reduce radiant cabinet heat, and withstand heavy kitchen demands.

• Complete frying accessory bundle — supplied standard with two commercial twin wire mesh baskets and an integrated rear stainless steel basket hanger plate; an optional stainless steel night lid is available to protect oil during service downtime.

• Commercial 6-inch adjustable stainless steel legs — sturdy threaded tubular legs provide up to 150 mm (6 inches) of elevation, ensuring level placement on uneven floors and generous under-cabinet clearance for oil draining tins and floor cleaning.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To preserve frying oil quality, prevent carbon build up, and prolong heating efficiency:

1. Daily Oil Filtration & Drain-Down: At the end of trading, allow the frying oil to cool to a safe handling temperature (under 50°C). Position an approved metal oil filtering bucket or portable filter machine beneath the 1-1/4" full-port drain valve. Slowly open the valve to drain the oil, flushing out settled batter flakes and sediment from the deep cold zone.

2. Weekly Boil-Out Protocol: Fill the empty tank with clean water to the oil fill line and add an approved commercial non-caustic deep fryer boil-out detergent. Set the thermostat to a gentle simmer (approx. 95°C to 100°C) for 15 to 20 minutes. Turn off the fryer, drain the detergent solution, and scrub the stainless steel sides and bottom with a stiff nylon pot brush. Rinse thoroughly with clean water, neutralize with a splash of white vinegar, rinse again, and dry completely with a clean cloth before refilling with fresh oil.

3. No Water in Hot Oil Safety Warning: Never introduce water or ice into hot oil, as rapid steam expansion will cause hazardous hot oil eruptions. Ensure the open tank, drain valve, and baskets are dry before refilling with cooking oil.

4. Exterior Stainless Steel Maintenance: Wipe down the front door, sides, basket hanger, and control panel daily with a soft microfibre cloth dampened with warm water and a neutral commercial degreaser. Wipe in the direction of the metal grain.

5. Pilot & Thermopile Inspection: Inspect the standby pilot flame and thermopile sensor monthly to ensure they remain free of carbon deposits or grease splatter, maintaining reliable millivolt voltage to the main gas control valve.

Gas Installation, Ventilation & Commissioning Notice

The Gasmax VP122LPG is a high-output commercial gas cooking appliance requiring certified trade installation:

1. Licensed Gas Fitter Commissioning: The unit must be installed, pressure-tested, and commissioned by an authorised, licensed gas fitter in strict compliance with current AS/NZS 5601 gas installation regulations, local council health bylaws, and manufacturer specifications. An official gas compliance certificate must be retained to validate warranty coverage.

2. Gas Supply Line & Sizing: Calibrated for universal Liquefied Petroleum Gas (LPG) and fitted with a 1/2" NPT rear gas inlet. Because the appliance draws 104 Mj/h, ensure incoming LPG bottle manifolds, pigtails, and dual-stage gas regulators maintain rated operating pressure without pressure drops when running at full capacity alongside other cookline equipment.

3. Exhaust Extraction Requirements: Generating substantial radiant heat, grease-laden vapours, and combustion gases, the unit must be operated directly beneath an approved commercial kitchen exhaust extraction hood compliant with AS 1668.2.

4. Clearances & Kitchen Placement: Maintain minimum clearances of at least 150 mm from combustible walls and 50 mm from non-combustible partitions. Maintain a minimum distance of 400 mm between the open fryer vat and any adjacent open-flame cooking equipment (such as chargrills or open gas burners), or install an approved stainless steel splash baffle between appliances.

Freight & Delivery Notice

Standard commercial road freight delivery is available across Australia to commercial business addresses with level ground access or loading docks. Due to the unit's substantial 65 kg net weight, upright crated dimensions, and palletised transit requirements, deliveries to residential or non-commercial addresses require a customised tail-lift freight quote. Please contact our friendly commercial sales team prior to placing your order to confirm site access details, doorway clearances (minimum 450 mm clear opening recommended), or to add an optional stainless steel night lid to your consignment.

Frequently Asked Questions

What are the operational advantages of an open V-pan design over a tube-fired fryer?

Tube-fired fryers have multiple gas combustion tubes running horizontally through the middle of the oil vat, creating narrow gaps where sediment gets trapped and making scrubbing difficult. The Gasmax VP122LPG utilizes an open V-shaped pan design where heat is applied externally to the tank walls. This leaves the interior vat open, allowing kitchen staff to reach every corner for fast, thorough daily cleaning and effortless boil-outs.

How does the integrated cold zone extend frying oil life?

As battered fish, calamari, chips, and schnitzels cook, loose crumbs and batter particles fall to the bottom of the vat. The V-shape base creates an unheated "cold zone" where temperatures remain lower than the main cooking zone. Crumbs settling into this area do not continuously burn and carbonise, preventing black specks on fried food, reducing smoke, and extending the usable life of expensive frying oil.

Does the millivolt control valve require an electrical connection?

No. The Gasmax VP122LPG requires zero electrical wiring or wall plugs. The millivolt system uses a pilot-flame-heated thermopile to generate its own small electrical charge (millivolts), which powers the internal gas control valve and thermostat. This makes the fryer suited for mobile food vans, pop-up events, and regional catering trailers where electrical power points are limited.

Can this fryer be converted to run on mains Natural Gas?

While this specific model (VP122LPG) is calibrated for universal Liquefied Petroleum Gas (LPG), Gasmax manufactures an equivalent Natural Gas variant, and units can be converted by an authorised licensed gas fitter using the appropriate factory injector kit and regulator commissioning in compliance with AS/NZS 5601.

What is the purpose of the 232°C high-limit safety cut-out?

The 232°C high-limit thermostat is a mandatory secondary safety device. If the primary operating thermostat fails or the pot is accidentally heated without sufficient oil, the high-limit sensor detects excessive heat and cuts the gas supply to both the burners and the pilot light, preventing oil fires and equipment damage.

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