The Frymaster SCFHD360G is a triple high-capacity commercial gas fryer system designed for demanding foodservice operations that require strong throughput, efficient heat transfer, and built-in oil filtration. Each frypot provides 80 lbs of oil capacity and uses Frymaster’s Thermo-Tube heat-transfer design to maximize energy transfer into the oil while reducing idle costs and minimizing heat stress on cooking oil. Its enlarged tube design, wide cold zone, and forward-sloping frypot bottom help support consistent frying performance, cleaner oil, and faster routine draining during high-volume production.

The built-in manual filtration system is integrated directly into the fryer battery, allowing operators to filter oil efficiently without additional floor space or separate filtration equipment. With Thermatron® temperature controls, RTD 1° compensating temperature sensing, electronic ignition, melt cycle and boil-out mode, drain safety protection, and stainless steel construction, the SCFHD360G is engineered for reliable continuous frying of fries, chicken, breaded products, and other high-demand menu items.

Key Features

• Triple 80 lb tube-type gas fryer configuration
• High-efficiency Thermo-Tube heat-transfer design
• Built-in manual filtration system
• 6" diameter tubes with 36% greater heat-transfer surface area
• Wide cold zone for sediment collection and oil preservation
• Forward-sloping frypot bottom for faster draining and easier cleaning
• Thermatron® controller standard with optional CM3.5 and 3000 controls
• RTD 1° compensating temperature probe
• Electronic ignition system
• Melt cycle and boil-out mode
• Drain safety switch for safer filtration operation
• Combination gas valve with regulator
• Front oil disposal option with washdown hose
• Stainless steel frypot, front, door, and cabinet sides
• Casters standard on filtration models.

Commercial Insights

The Frymaster SCFHD360G is designed for high-volume operations that need triple-frypot output, large 80 lb oil capacity per vat, and integrated filtration for better oil management. Its Thermo-Tube heat-transfer system supports strong recovery and lower gas usage, while the wide cold zone, sloped frypot bottom, and built-in filtration help preserve oil quality and reduce labor during continuous production. This model is especially suitable for QSR chains, commissaries, institutional kitchens, and high-demand restaurants focused on throughput, consistency, and long-term operating cost control.