The Westlake GF150 Gas Floor Fryer
The Westlake GF150 is a 21 in. wide natural gas floor fryer with five tube burners, 150,000 BTU/hr, and a stainless steel vat that holds 8.2 to 9.8 gal of oil. The wider vat and larger oil volume give you room for bigger drops, such as bone-in chicken, fish fillets, or doubled-up baskets of fries, and the five burners bring the oil back to temperature before the next ticket fires. It suits a restaurant or bar kitchen where fried food is a real share of the menu. It takes 21 in. of line space and a large gas supply, which is more fryer than a snack bar frying an occasional appetizer will use. It is set up for natural gas, stands 47 in. tall on a 21 in. by 30 in. footprint, and needs a gas supply that can deliver the full 150,000 BTU/hr.
Vertical Cast Iron Tube Burners with Internal Baffles
Five vertical cast iron burners, each rated 30,000 BTU/hr, fire into tubes that pass through the vat. Baffles inside each tube slow the hot gases and hold them against the tube wall, so more of the flame's heat ends up in the oil instead of going up the flue. That is the difference between a tube fryer and a pot simply heated from below: the oil surrounds the heat source. What you notice on the line is prompt temperature recovery after a cold load, and that is what keeps fries crisp instead of greasy.
Stainless Steel Vat with a Large Cold Zone
The vat is stainless steel and holds 8.2 to 9.8 gal of oil. Below the burner tubes sits a large cold zone, a pocket of cooler oil where crumbs and loose breading settle. Because those particles drop out of the hot oil, they do not scorch at the bottom of the vat and carry a burnt taste into your next batch.
Robertshaw Thermostat and 450 °F Hi-Limit
A Robertshaw control system runs the burners. You set the thermostat anywhere from 200 °F to 400 °F, low enough to idle the oil between rushes and high enough for fries and fresh breaded product. A separate hi-limiter shuts the fryer off if the oil reaches 450 °F, so a failed thermostat cannot keep heating a full vat.
Continuous Pilot and Chromed Baskets
The continuous pilot stays lit, so the main flame starts easily each time the thermostat calls for heat. Chromed fry baskets with plastic coated handles give your cooks a cooler, surer grip when they shake a basket and hang it to drain.
1 1/4 In. Drain Cock for Oil Changes
When it is time to filter or change the oil, a 1 1/4 in. drain cock empties the vat. The wide opening lets oil and the crumbs settled in the cold zone flow out together instead of plugging a narrow valve. Cleanup at the end of the night goes faster.
Features & Benefits
-
Single-vat gas floor fryer for fries, wings, and breaded items on a restaurant fry station
-
Vertical cast iron tube burners that heat from inside the oil
-
Baffles inside the burner tubes for better heat transfer
-
Prompt temperature recovery that keeps fries crisp through back-to-back loads
-
Stainless steel vat
-
Large cold zone that keeps food particles from scorching at the bottom of the vat
-
Robertshaw control system with an adjustable thermostat
-
Hi-limiter safety shut-off that guards against overheated oil
-
Continuous pilot for easy start of the main flame
-
Chromed fry baskets with plastic coated handles
-
Wide drain cock for easy drainage of oil
-
Set up for natural gas
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Single-vat gas floor fryer for fries, wings, and breaded items on a restaurant fry station
Vertical cast iron tube burners that heat from inside the oil
Baffles inside the burner tubes for better heat transfer
Prompt temperature recovery that keeps fries crisp through back-to-back loads
Stainless steel vat
The Westlake GF150 Gas Floor Fryer
The Westlake GF150 is a 21 in. wide natural gas floor fryer with five tube burners, 150,000 BTU/hr, and a stainless steel vat that holds 8.2 to 9.8 gal of oil. The wider vat and larger oil volume give you room for bigger drops, such as bone-in chicken, fish fillets, or doubled-up baskets of fries, and the five burners bring the oil back to temperature before the next ticket fires. It suits a restaurant or bar kitchen where fried food is a real share of the menu. It takes 21 in. of line space and a large gas supply, which is more fryer than a snack bar frying an occasional appetizer will use. It is set up for natural gas, stands 47 in. tall on a 21 in. by 30 in. footprint, and needs a gas supply that can deliver the full 150,000 BTU/hr.
Vertical Cast Iron Tube Burners with Internal Baffles
Five vertical cast iron burners, each rated 30,000 BTU/hr, fire into tubes that pass through the vat. Baffles inside each tube slow the hot gases and hold them against the tube wall, so more of the flame's heat ends up in the oil instead of going up the flue. That is the difference between a tube fryer and a pot simply heated from below: the oil surrounds the heat source. What you notice on the line is prompt temperature recovery after a cold load, and that is what keeps fries crisp instead of greasy.
Stainless Steel Vat with a Large Cold Zone
The vat is stainless steel and holds 8.2 to 9.8 gal of oil. Below the burner tubes sits a large cold zone, a pocket of cooler oil where crumbs and loose breading settle. Because those particles drop out of the hot oil, they do not scorch at the bottom of the vat and carry a burnt taste into your next batch.
Robertshaw Thermostat and 450 °F Hi-Limit
A Robertshaw control system runs the burners. You set the thermostat anywhere from 200 °F to 400 °F, low enough to idle the oil between rushes and high enough for fries and fresh breaded product. A separate hi-limiter shuts the fryer off if the oil reaches 450 °F, so a failed thermostat cannot keep heating a full vat.
Continuous Pilot and Chromed Baskets
The continuous pilot stays lit, so the main flame starts easily each time the thermostat calls for heat. Chromed fry baskets with plastic coated handles give your cooks a cooler, surer grip when they shake a basket and hang it to drain.
1 1/4 In. Drain Cock for Oil Changes
When it is time to filter or change the oil, a 1 1/4 in. drain cock empties the vat. The wide opening lets oil and the crumbs settled in the cold zone flow out together instead of plugging a narrow valve. Cleanup at the end of the night goes faster.
Features & Benefits
-
Single-vat gas floor fryer for fries, wings, and breaded items on a restaurant fry station
-
Vertical cast iron tube burners that heat from inside the oil
-
Baffles inside the burner tubes for better heat transfer
-
Prompt temperature recovery that keeps fries crisp through back-to-back loads
-
Stainless steel vat
-
Large cold zone that keeps food particles from scorching at the bottom of the vat
-
Robertshaw control system with an adjustable thermostat
-
Hi-limiter safety shut-off that guards against overheated oil
-
Continuous pilot for easy start of the main flame
-
Chromed fry baskets with plastic coated handles
-
Wide drain cock for easy drainage of oil
-
Set up for natural gas
Resources & Downloads
Specifications
| Gas Type | Natural gas |
| Total Input | 150,000 BTU/hr |
| Burners | 5 |
| Input per Burner | 30,000 BTU/hr |
| Burner Type | Vertical cast iron tube with internal baffles |
| Oil Capacity | 8.2 to 9.8 gal |
| Vat Material | Stainless steel |
| Thermostat Range | 200 °F to 400 °F |
| Hi-Limit Shut-Off | 450 °F |
| Control System | Robertshaw |
| Pilot | Continuous |
| Drain Cock | 1 1/4 in. |
| Baskets | Chromed, plastic coated handles |
| Cold Zone | Large |
| Width | 21 in. |
| Depth | 30 in. |
| Height | 47 in. |
| Net Weight | 172 lb |
| Gross Weight | 187 lb |
| Packing Dimensions | 32.7 x 24 x 33.9 in. |
Manufacturer's Warranty
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2 Year
Labor
-
2 Year
Parts
Certifications & Approvals
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ETL US & Canada
-
ETL Sanitation
Single-vat gas floor fryer for fries, wings, and breaded items on a restaurant fry station