{"title":"Donut Fryers","description":"\u003ch2\u003eWhy Use a Donut Fryer\u003c\/h2\u003e\n\n\u003cp\u003eDonut fryers are specifically designed to maintain consistent oil temperatures and even heat distribution, ensuring uniform cooking and professional results.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Applications\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eBakery donut production\u003c\/li\u003e\n\u003cli\u003eCake and yeast-raised donuts\u003c\/li\u003e\n\u003cli\u003eSpecialty fried desserts\u003c\/li\u003e\n\u003cli\u003eHigh-volume breakfast service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKey Features to Consider\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eTemperature control and recovery speed\u003c\/li\u003e\n\u003cli\u003eFrying capacity and production output\u003c\/li\u003e\n\u003cli\u003eOil filtration and maintenance features\u003c\/li\u003e\n\u003cli\u003eEase of cleaning and operation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eChoosing the Right Donut Fryer\u003c\/h2\u003e\n\n\u003cp\u003eConsider your daily production volume and available space when selecting a fryer. High-output operations require larger units with faster recovery times, while smaller shops may benefit from compact countertop models.\u003c\/p\u003e\n\n\u003ch2\u003eRelated Cooking Equipment\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/deep-fryers\"\u003eCommercial Deep Fryers\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/food-truck-equipment\"\u003eFoodTruck Equipment\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/planetary-mixer\"\u003ePlanetary Mixers\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"CollectionPage\",\n  \"name\": \"Donut Fryers\",\n  \"url\": \"https:\/\/therestaurantwarehouse.com\/collections\/donut-fryers\",\n  \"description\": \"Shop commercial donut fryers designed for consistent frying, high-volume output, and reliable performance.\",\n  \"mainEntity\": {\n    \"@type\": \"ItemList\",\n    \"name\": \"Donut Fryers\",\n    \"itemListElement\": []\n  }\n}\n\u003c\/script\u003e","products":[{"product_id":"2923sf","title":"Comstock-Castle 2923SF 23\" Flat-Bottom Doughnut Fryer, Countertop Gas, 50,000 BTU","description":"\u003ch2\u003eComstock-Castle 2923SF 23-Inch Flat-Bottom Doughnut Fryer (Countertop Gas, 20-24 lb Oil Capacity, 50,000 BTU)\u003c\/h2\u003e\n\n\u003cp\u003eThe Comstock-Castle 2923SF is a 23-inch countertop gas doughnut fryer built around a wide flat-bottom stainless steel tank engineered for traditional doughnut and funnel cake frying. Where deep fryer baskets submerge product in tall narrow tanks, a doughnut fryer floats product on a shallow oil bath so doughnuts and funnel cakes cook on one side, get flipped by hand once the bottom is golden, then cook on the second side before being lifted out with a screen or skimmer. This is how doughnuts have been made in American bakeries for over a hundred years and the 2923SF tank geometry is purpose-built for that workflow.\u003c\/p\u003e\n\n\u003cp\u003eThe tank interior measures 20.25 inches wide by 21 inches front-to-back with a 4.25 inch oil depth, which holds roughly 2.5 to 3 gallons of frying shortening or oil (20 to 24 pounds). That capacity is the sweet spot for a small to mid-volume doughnut shop, a bakery adding cake doughnuts and crullers to a morning case, a fair or festival concession running fresh-made mini-doughnuts, a food truck or trailer running a doughnut menu, or a coffee shop and ice cream parlor adding hot doughnuts to a counter program. The 50,000 BTU long-life cast iron H-pattern burners feed heat into a V-shaped tank base that directs flame around the oil for fast recovery between batches, and a snap-action thermostat keeps oil temperature locked at the doughnut frying setpoint without overshoot.\u003c\/p\u003e\n\n\u003cp\u003eComstock-Castle has built fryers in Quincy, Illinois since 1838 and is America's oldest stove company. The 2923SF is NSF listed for commercial foodservice use and UL listed for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases for the 2923SF Doughnut Fryer\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eSmall to mid-volume doughnut shops running cake doughnuts, raised yeast doughnuts, and crullers\u003c\/li\u003e\n\u003cli\u003eBakeries adding a fresh-made doughnut case to a morning pastry program\u003c\/li\u003e\n\u003cli\u003eCoffee shops, cafes, and espresso bars adding hot doughnuts to a counter program\u003c\/li\u003e\n\u003cli\u003eIce cream parlors and dessert shops adding warm doughnuts as a counter draw\u003c\/li\u003e\n\u003cli\u003eMini-doughnut programs at fairs, festivals, county fairs, state fairs, and event concessions\u003c\/li\u003e\n\u003cli\u003eFunnel cake stands at fairs, carnivals, theme parks, and outdoor events\u003c\/li\u003e\n\u003cli\u003eFood trucks and trailers running a doughnut or funnel cake menu under a Type 1 hood\u003c\/li\u003e\n\u003cli\u003eCider mills, orchards, and pumpkin patches running seasonal cider doughnut programs\u003c\/li\u003e\n\u003cli\u003eSchool concessions, sports stadium kiosks, and university food service running doughnut or funnel cake stations\u003c\/li\u003e\n\u003cli\u003eHotel breakfast and brunch programs adding fresh doughnuts to a continental setup\u003c\/li\u003e\n\u003cli\u003eDoughnut wholesalers, commissary kitchens, and ghost kitchens building doughnut SKUs for delivery channels\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow a Flat-Bottom Doughnut Fryer Differs From a Deep Fryer\u003c\/h3\u003e\n\n\u003cp\u003eA commercial deep fryer is built around vertical tank geometry. Product sits in a wire basket and is fully submerged in 30 to 80 pounds of oil. Recovery is measured by how fast the burner reheats a deep oil column after a basket of frozen fries drops the temperature. Doughnuts are a completely different cooking problem. Doughnuts are made from a buoyant dough that wants to float, they cook from the bottom up on one side then need to be flipped, and they pick up dramatic color shifts within seconds of flipping. A deep fryer tank traps doughnuts against the basket and the side walls, prevents the operator from flipping individual doughnuts, and burns the bottoms because the oil is too deep to monitor.\u003c\/p\u003e\n\n\u003cp\u003eA flat-bottom doughnut fryer like the 2923SF solves that. The shallow 4.25 inch oil depth lets doughnuts float on the surface with the operator's screen or skimmer right at hand. The 20.25 by 21 inch flat-bottom tank gives a single doughnut maker enough surface area to float roughly six to ten doughnuts at a time depending on size, flip each one individually with a wooden dowel or screen, and pull them out the moment the second side is golden. The V-shaped tank base concentrates burner heat at the center of the oil pool, which prevents cold spots at the perimeter where doughnuts tend to drift. Funnel cakes work the same way: the operator pours batter through a funnel into the hot oil in a spiral pattern, lets the cake set on one side, flips it once with a screen, then lifts the finished cake out to drain. Both products need the flat-bottom shallow tank to cook correctly.\u003c\/p\u003e\n\n\u003ch3\u003eTarget Oil Temperature, Recovery, and Setpoint\u003c\/h3\u003e\n\n\u003cp\u003eMost doughnut programs run at 360 to 375 degrees Fahrenheit. Cake doughnuts and crullers are typically fried at 365 to 375 degrees F. Raised yeast doughnuts are fried at 360 to 365 degrees F. Mini-doughnuts and donut holes are fried at 370 to 375 degrees F because they cook in 30 to 60 seconds per side and need a slightly hotter oil to set the exterior fast. Funnel cakes are fried at 350 to 370 degrees F depending on batter thickness. The 2923SF snap-action thermostat is rated for the full doughnut frying range and holds the setpoint within a few degrees during normal service.\u003c\/p\u003e\n\n\u003cp\u003eRecovery is the key performance metric for any doughnut fryer. When a fresh batch of cool doughnuts drops onto hot oil, the surface temperature drops as the doughnuts absorb thermal energy. If the burner cannot recover fast enough, the second and third batches go in below setpoint, the doughnuts soak oil instead of frying, and the finished product comes out greasy. The 50,000 BTU output paired with the 20 to 24 pound oil capacity gives the 2923SF a strong BTU-to-oil ratio (roughly 2,200 BTU per pound of oil) so recovery between standard batches stays inside the 60 to 90 second window most doughnut programs target.\u003c\/p\u003e\n\n\u003ch3\u003eLoading Patterns, Flipping, and Batch Size\u003c\/h3\u003e\n\n\u003cp\u003eMost operators load the 2923SF in two rows of three to four doughnuts each, working front to back. Loading order matters: start at the back of the tank and work forward so the operator's hand and dowel do not need to cross over hot frying doughnuts to reach the next loading slot. The standard tool is a wooden dowel about half an inch in diameter and 12 to 14 inches long. Dowels do not transfer heat the way metal does, do not scratch the stainless tank, and let the operator flip doughnuts with a smooth roll instead of a slap that splashes oil.\u003c\/p\u003e\n\n\u003cp\u003eCake doughnuts typically cook 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts typically cook 50 to 60 seconds per side at 360 to 365 degrees F. Crullers cook 45 to 60 seconds per side at 370 to 375 degrees F. Mini-doughnuts and donut holes cook 30 to 60 seconds total and are usually turned with a screen rather than flipped individually. Flipping is by feel: the operator watches for the bottom edge of each doughnut to turn from pale to deep golden, then rolls the doughnut over with the dowel. After the second side hits the same deep golden color, the doughnut is lifted out with a long-handled screen or skimmer and laid on a draining rack or pan over absorbent paper.\u003c\/p\u003e\n\n\u003ch3\u003eOil Selection and Tank Fill\u003c\/h3\u003e\n\n\u003cp\u003eThe 2923SF tank is filled to 2.5 to 3 gallons (20 to 24 pounds) of frying shortening or oil. Most doughnut shops run solid all-purpose vegetable shortening that solidifies at room temperature, which is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb interior. Liquid frying oils (high-oleic canola, sunflower, or palm-blend doughnut frying oils) are also commonly used and produce a slightly lighter texture. Whichever the operator chooses, the tank should be filled to the marked oil level line and topped off as oil is absorbed by the product during service. Cake doughnuts absorb 25 to 30 percent of their weight in oil during frying, raised doughnuts absorb 15 to 25 percent, and that absorbed oil needs to be replaced from the fresh-oil reservoir to keep the tank at fill level.\u003c\/p\u003e\n\n\u003cp\u003eIf running solid shortening, melt the shortening at low temperature setting before bringing oil up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom and develop off flavors. The standing pilot can be used to warm shortening slowly overnight in some installs, but most operators prefer to start the burner at low setting and ramp up over 15 to 20 minutes from solid shortening.\u003c\/p\u003e\n\n\u003ch3\u003eOil Management, Glaze Runoff, and Cleaning\u003c\/h3\u003e\n\n\u003cp\u003eDoughnut oil takes on a unique load profile compared to french fry or chicken oil. Glaze, cinnamon sugar, and powdered sugar from finished doughnuts sometimes drift back into the tank when operators set draining doughnuts too close to the fryer. Crumbs from cake doughnut batter break off during the flip and accumulate on the tank bottom. Burned crumbs are the number one cause of off flavors in doughnut oil. Skim the surface of the oil every 30 to 60 minutes during service with a fine-mesh skimmer to remove floating crumbs and any sugar that has drifted in. Filter the oil at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit.\u003c\/p\u003e\n\n\u003cp\u003eThe angled tank bottom with a 3\/4 inch front gate valve makes end-of-day draining straightforward. Position a portable oil caddy or filter unit under the gate valve, open the valve, and let the oil drain into the caddy for filtering. Once the tank is empty, wipe the interior with a damp cloth (never use harsh detergents on a doughnut fryer tank because residue can carry into the next day's oil), reseat the valve, and refill with filtered oil. Replace oil entirely when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and doughnuts start to taste like the oil rather than the dough. Most doughnut shops replace oil every 7 to 14 days depending on volume.\u003c\/p\u003e\n\n\u003ch3\u003eNatural Gas and Propane Configuration\u003c\/h3\u003e\n\n\u003cp\u003eThe 2923SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. The manifold is 3\/4 inch NPT and the gas connection is at the rear of the unit. Propane conversion requires the standard burner orifice swap and regulator adjustment performed by a certified gas technician. Specify NG or LP at order if a factory propane setup is preferred over field conversion.\u003c\/p\u003e\n\n\u003ch3\u003eConstruction, Burners, and Controls\u003c\/h3\u003e\n\n\u003cp\u003eThe 2923SF tank, front, and side panels are 100 percent stainless steel with aluminized inner framing. Double-wall construction with heavy insulation combined with the special flue design produces cooler exterior operation than single-wall countertop fryers, which matters when the unit is installed near operators who lean in to flip doughnuts. The hinged front door panel protects the gas controls, standing pilot, and burner valves from spills and cleaning splash. The 4 inch adjustable stainless steel legs let the unit level on an uneven prep table or commercial worktable.\u003c\/p\u003e\n\n\u003cp\u003eBurners are long-life cast iron H-pattern burners. Cast iron burner construction is the heavy-duty standard for commercial gas fryers because cast iron survives thermal cycling, splash, and cleaning chemicals that erode lighter sheet-steel burners over time. The H-pattern flame distribution combined with the V-shaped tank base produces even heating across the full flat-bottom tank without hot spots that would burn the bottoms of doughnuts floating directly above the burner.\u003c\/p\u003e\n\n\u003cp\u003eControls are a snap-action thermostat for fast temperature recovery, 100 percent gas safety shutoff that closes the main burner valve if the pilot flame is lost, a separate high-limit safety control for backup over-temperature protection, automatic standing pilot ignition, and brass burner valves. All controls are factory tested and confirmed in working order before the unit ships.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecification\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eModel Number\u003c\/td\u003e\n\u003ctd\u003e2923SF\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eComstock-Castle Stove Co. (Quincy, IL, est. 1838)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eFlat-bottom doughnut and funnel cake fryer, countertop, gas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Width\u003c\/td\u003e\n\u003ctd\u003e23 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Depth\u003c\/td\u003e\n\u003ctd\u003e28.5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Height\u003c\/td\u003e\n\u003ctd\u003e20 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Width\u003c\/td\u003e\n\u003ctd\u003e20.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Length (front to back)\u003c\/td\u003e\n\u003ctd\u003e21 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Depth (oil level)\u003c\/td\u003e\n\u003ctd\u003e4.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOil Capacity\u003c\/td\u003e\n\u003ctd\u003e2.5 to 3 gallons (20 to 24 lbs)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal BTU\u003c\/td\u003e\n\u003ctd\u003e50,000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBTU per Pound of Oil\u003c\/td\u003e\n\u003ctd\u003eApproximately 2,200\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Type\u003c\/td\u003e\n\u003ctd\u003eNatural gas factory-set, easily convertible to propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Gas Manifold Pressure\u003c\/td\u003e\n\u003ctd\u003e4 inches water column\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePropane Manifold Pressure\u003c\/td\u003e\n\u003ctd\u003e10 inches water column\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Connection\u003c\/td\u003e\n\u003ctd\u003e3\/4 inch NPT, rear of unit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurners\u003c\/td\u003e\n\u003ctd\u003eCast iron, H-pattern, long-life\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Base\u003c\/td\u003e\n\u003ctd\u003eV-shaped for directed heat distribution\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermostat\u003c\/td\u003e\n\u003ctd\u003eSnap-action for fast recovery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSafety Controls\u003c\/td\u003e\n\u003ctd\u003e100 percent gas safety shutoff, high-limit backup, standing pilot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurner Valves\u003c\/td\u003e\n\u003ctd\u003eBrass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Drain\u003c\/td\u003e\n\u003ctd\u003e3\/4 inch front gate valve, angled tank bottom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eStainless steel finish, aluminized inner framing, double-wall insulated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegs\u003c\/td\u003e\n\u003ctd\u003e4-inch adjustable stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApproximate Ship Weight\u003c\/td\u003e\n\u003ctd\u003e125 lbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInstallation Clearance (non-combustible)\u003c\/td\u003e\n\u003ctd\u003e2 inches sides, 6 inches rear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInstallation Clearance (combustible)\u003c\/td\u003e\n\u003ctd\u003e6 inches sides, 6 inches rear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eNSF, UL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\n\u003cp\u003eThe 2923SF is a commercial gas appliance and must be installed under a Type 1 commercial hood with a UL 300 wet-chemical fire suppression system in any indoor commercial kitchen. Gas line sizing should match the 50,000 BTU input demand plus headroom for any other appliances on the same gas branch. The 3\/4 inch NPT manifold connection is at the rear of the unit, so plan gas plumbing to land at the rear wall with a manual shutoff valve and dirt pocket within reach of the unit for service access.\u003c\/p\u003e\n\n\u003ch4\u003eInstallation Checklist\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eType 1 commercial hood capture above the fryer, sized to manufacturer specifications for the local jurisdiction\u003c\/li\u003e\n\u003cli\u003eUL 300 wet-chemical fire suppression system rated for the hood configuration\u003c\/li\u003e\n\u003cli\u003eGas branch sized for 50,000 BTU plus all other appliances on the same branch\u003c\/li\u003e\n\u003cli\u003e3\/4 inch NPT manual shutoff valve at the wall within reach of the unit\u003c\/li\u003e\n\u003cli\u003eDirt pocket and union fitting at the rear gas connection for service access\u003c\/li\u003e\n\u003cli\u003eGas leak test completed by the installer before lighting the pilot\u003c\/li\u003e\n\u003cli\u003eManifold pressure verified at 4 inches WC for natural gas or 10 inches WC for propane\u003c\/li\u003e\n\u003cli\u003eNon-combustible countertop or worktable rated for the heat load\u003c\/li\u003e\n\u003cli\u003e2 inch side and 6 inch rear clearance for non-combustible surfaces, 6 inch side and 6 inch rear for combustible\u003c\/li\u003e\n\u003cli\u003eFloor sink or oil-disposal access for end-of-day draining\u003c\/li\u003e\n\u003cli\u003eDoughnut draining rack or absorbent-paper-lined pan staged adjacent to the unit\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoughnut Workflow Layout\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eProofer or batter station on one side of the fryer to stage raw product\u003c\/li\u003e\n\u003cli\u003eDoughnut maker positioned in front of the fryer with a wooden dowel and screen at hand\u003c\/li\u003e\n\u003cli\u003eDraining rack on the opposite side of the fryer for finished doughnuts\u003c\/li\u003e\n\u003cli\u003eGlazing or sugaring station downstream of the draining rack\u003c\/li\u003e\n\u003cli\u003eDisplay case or boxing station downstream of the glazing station\u003c\/li\u003e\n\u003cli\u003eFilter caddy or portable filter unit stored within reach for end-of-day oil filtering\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eWhat is the 2923SF designed to fry?\u003c\/h4\u003e\n\u003cp\u003eThe 2923SF is a flat-bottom doughnut fryer designed for traditional American doughnut frying including cake doughnuts, raised yeast doughnuts, crullers, mini-doughnuts, doughnut holes, and cider doughnuts. The same flat-bottom tank also fries funnel cakes, fritters, beignets, sopapillas, churros, and similar batter-fried products.\u003c\/p\u003e\n\n\u003ch4\u003eHow is this different from a deep fryer?\u003c\/h4\u003e\n\u003cp\u003eA deep fryer uses a tall narrow tank with wire baskets that fully submerge product. A doughnut fryer uses a shallow flat-bottom tank that floats product on the oil surface so the operator can flip each piece by hand. Doughnuts and funnel cakes need the flat-bottom geometry to cook correctly. A deep fryer cannot replace a doughnut fryer for these products.\u003c\/p\u003e\n\n\u003ch4\u003eHow many doughnuts can the 2923SF fry at one time?\u003c\/h4\u003e\n\u003cp\u003eApproximately six to ten doughnuts at a time on the 20.25 by 21 inch flat-bottom tank, depending on doughnut diameter. Standard 3.5 to 4 inch ring doughnuts fit roughly two rows of three. Mini-doughnuts and donut holes can be staged in larger batches because they cook in 30 to 60 seconds and clear the tank fast.\u003c\/p\u003e\n\n\u003ch4\u003eWhat oil temperature should I use?\u003c\/h4\u003e\n\u003cp\u003eCake doughnuts at 365 to 375 degrees F. Raised yeast doughnuts at 360 to 365 degrees F. Mini-doughnuts and donut holes at 370 to 375 degrees F. Funnel cakes at 350 to 370 degrees F. The snap-action thermostat holds the setpoint within a few degrees during normal service.\u003c\/p\u003e\n\n\u003ch4\u003eHow long do doughnuts take to fry?\u003c\/h4\u003e\n\u003cp\u003eCake doughnuts cook 60 to 75 seconds per side. Raised yeast doughnuts cook 50 to 60 seconds per side. Crullers cook 45 to 60 seconds per side. Mini-doughnuts cook 30 to 60 seconds total and are turned with a screen rather than flipped individually.\u003c\/p\u003e\n\n\u003ch4\u003eCan I fry chicken or french fries in the 2923SF?\u003c\/h4\u003e\n\u003cp\u003eThe flat-bottom shallow tank is not the right geometry for chicken or french fries. Those products need a deep tank with a wire basket. The 2923SF is purpose-built for doughnut and funnel cake frying. Operators who need both should pair this unit with a standard deep fryer on the same line.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the 2923SF come with baskets?\u003c\/h4\u003e\n\u003cp\u003eNo, the 2923SF ships without baskets because doughnut frying is done with a wooden dowel and a hand screen rather than a fixed basket. Single large screens, stainless steel tank covers, gas hoses, and equipment stands are available as separate accessories.\u003c\/p\u003e\n\n\u003ch4\u003eIs the unit natural gas or propane?\u003c\/h4\u003e\n\u003cp\u003eThe 2923SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. Propane conversion is a standard burner orifice swap and regulator adjustment performed by a certified gas technician.\u003c\/p\u003e\n\n\u003ch4\u003eHow much oil does the tank hold?\u003c\/h4\u003e\n\u003cp\u003e2.5 to 3 gallons of frying shortening or oil, which is 20 to 24 pounds. Fill to the marked oil level line and top off during service as the product absorbs oil.\u003c\/p\u003e\n\n\u003ch4\u003eCan I run solid shortening in the 2923SF?\u003c\/h4\u003e\n\u003cp\u003eYes. Solid all-purpose vegetable shortening is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb. Melt the shortening at low temperature setting before ramping the burner up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I filter the oil?\u003c\/h4\u003e\n\u003cp\u003eFilter at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit. Skim the surface every 30 to 60 minutes during service to remove floating crumbs and any sugar that has drifted in from the draining or glazing station.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I replace the oil?\u003c\/h4\u003e\n\u003cp\u003eMost doughnut shops replace oil every 7 to 14 days depending on volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the installation clearance?\u003c\/h4\u003e\n\u003cp\u003e2 inches on the sides and 6 inches at the rear for non-combustible surfaces. 6 inches on the sides and 6 inches at the rear for combustible surfaces. Always verify with local code before final installation.\u003c\/p\u003e\n\n\u003ch4\u003eDoes it need a hood?\u003c\/h4\u003e\n\u003cp\u003eYes. The 2923SF is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\u003c\/p\u003e\n\n\u003ch4\u003eIs the 2923SF NSF and UL listed?\u003c\/h4\u003e\n\u003cp\u003eYes. NSF listed for commercial foodservice and UL listed for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch4\u003eWhat does the SF in 2923SF mean?\u003c\/h4\u003e\n\u003cp\u003eSF designates the standard countertop flat-bottom configuration in the Comstock-Castle doughnut fryer series. The 2923 prefix is the model number. Larger units in the same series are the 2932SF (32 inch width, 75,000 BTU) and the 2941SF (41 inch width, 100,000 BTU). Floor model variants on tubular stainless legs with a stainless under shelf are also available and bring the tank surface to 36 inches.\u003c\/p\u003e\n\n\u003ch4\u003eCan I use this on a buffet or in a front-of-house display?\u003c\/h4\u003e\n\u003cp\u003eThe 2923SF is a commercial cooking appliance not a display warmer. It is suitable for back-of-house production or behind-counter open-kitchen production where the operator is actively frying and a Type 1 hood is present. It is not a tabletop warmer.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the warranty?\u003c\/h4\u003e\n\u003cp\u003eStandard Comstock-Castle commercial warranty applies. Contact us with the order confirmation number for warranty documentation specific to your unit.\u003c\/p\u003e\n\n\u003ch4\u003ePricing and ordering?\u003c\/h4\u003e\n\u003cp\u003eDoughnut fryer specification often requires a short conversation about kitchen layout, gas type, hood configuration, and any accessories needed for the workflow. Contact us for a price quote and to confirm lead time and shipping options for the 2923SF.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"@id\": \"https:\/\/therestaurantwarehouse.com\/products\/2923sf#product\",\n      \"name\": \"Comstock-Castle 2923SF 23-Inch Flat-Bottom Doughnut Fryer, Countertop Gas, 50,000 BTU\",\n      \"sku\": \"2923SF\",\n      \"mpn\": \"2923SF\",\n      \"url\": \"https:\/\/therestaurantwarehouse.com\/products\/2923sf\",\n      \"image\": [\n        \"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/2923SF.jpg\"\n      ],\n      \"description\": \"Comstock-Castle 2923SF 23-inch flat-bottom doughnut fryer. Countertop gas, 50,000 BTU, 20-24 pound oil capacity. Natural gas factory-set, easily convertible to propane. Snap-action thermostat, cast iron H-pattern burners, V-shaped tank base, double-wall stainless steel construction, 4-inch adjustable stainless steel legs, 3\/4 inch front gate valve drain. NSF and UL listed. Designed for traditional American doughnuts (cake, raised yeast, crullers, mini-doughnuts, donut holes, cider doughnuts) and also fries funnel cakes, fritters, beignets, sopapillas, and churros.\",\n      \"brand\": {\n        \"@type\": \"Brand\",\n        \"name\": \"Comstock-Castle\"\n      },\n      \"manufacturer\": {\n        \"@type\": \"Organization\",\n        \"name\": \"Comstock-Castle Stove Co.\",\n        \"address\": \"119 W. Washington St., Quincy, IL 62301\"\n      },\n      \"category\": \"Commercial Doughnut Fryers\",\n      \"additionalProperty\": [\n        {\"@type\": \"PropertyValue\", \"name\": \"Type\", \"value\": \"Flat-bottom doughnut and funnel cake fryer\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Configuration\", \"value\": \"Countertop gas\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Width\", \"value\": \"23 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Depth\", \"value\": \"28.5 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Height\", \"value\": \"20 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Width\", \"value\": \"20.25 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Length\", \"value\": \"21 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Depth\", \"value\": \"4.25 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Oil Capacity\", \"value\": \"2.5 to 3 gallons (20 to 24 lbs)\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Total BTU\", \"value\": \"50,000\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Gas Type\", \"value\": \"Natural gas factory-set, convertible to propane\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Natural Gas Manifold Pressure\", \"value\": \"4 inches water column\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Propane Manifold Pressure\", \"value\": \"10 inches water column\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Gas Connection\", \"value\": \"3\/4 inch NPT, rear of unit\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Burners\", \"value\": \"Cast iron H-pattern, long-life\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Thermostat\", \"value\": \"Snap-action for fast recovery\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Safety Controls\", \"value\": \"100 percent gas safety shutoff, high-limit backup, standing pilot\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Drain\", \"value\": \"3\/4 inch front gate valve, angled tank bottom\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Construction\", \"value\": \"Stainless steel finish, aluminized inner framing, double-wall insulated\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Legs\", \"value\": \"4-inch adjustable stainless steel\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Approximate Ship Weight\", \"value\": \"125 lbs\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Installation Clearance (non-combustible)\", \"value\": \"2 inches sides, 6 inches rear\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Installation Clearance (combustible)\", \"value\": \"6 inches sides, 6 inches rear\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Certifications\", \"value\": \"NSF, UL\"}\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"https:\/\/therestaurantwarehouse.com\/products\/2923sf#faq\",\n      \"mainEntity\": [\n        {\"@type\": \"Question\", \"name\": \"What is the 2923SF designed to fry?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The 2923SF is a flat-bottom doughnut fryer designed for traditional American doughnut frying including cake doughnuts, raised yeast doughnuts, crullers, mini-doughnuts, doughnut holes, and cider doughnuts. The same flat-bottom tank also fries funnel cakes, fritters, beignets, sopapillas, churros, and similar batter-fried products.\"}},\n        {\"@type\": \"Question\", \"name\": \"How is this different from a deep fryer?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A deep fryer uses a tall narrow tank with wire baskets that fully submerge product. A doughnut fryer uses a shallow flat-bottom tank that floats product on the oil surface so the operator can flip each piece by hand. Doughnuts and funnel cakes need the flat-bottom geometry to cook correctly. A deep fryer cannot replace a doughnut fryer for these products.\"}},\n        {\"@type\": \"Question\", \"name\": \"How many doughnuts can the 2923SF fry at one time?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Approximately six to ten doughnuts at a time on the 20.25 by 21 inch flat-bottom tank, depending on doughnut diameter. Standard 3.5 to 4 inch ring doughnuts fit roughly two rows of three. Mini-doughnuts and donut holes can be staged in larger batches because they cook in 30 to 60 seconds and clear the tank fast.\"}},\n        {\"@type\": \"Question\", \"name\": \"What oil temperature should I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cake doughnuts at 365 to 375 degrees F. Raised yeast doughnuts at 360 to 365 degrees F. Mini-doughnuts and donut holes at 370 to 375 degrees F. Funnel cakes at 350 to 370 degrees F. The snap-action thermostat holds the setpoint within a few degrees during normal service.\"}},\n        {\"@type\": \"Question\", \"name\": \"How long do doughnuts take to fry?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cake doughnuts cook 60 to 75 seconds per side. Raised yeast doughnuts cook 50 to 60 seconds per side. Crullers cook 45 to 60 seconds per side. Mini-doughnuts cook 30 to 60 seconds total and are turned with a screen rather than flipped individually.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can I fry chicken or french fries in the 2923SF?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The flat-bottom shallow tank is not the right geometry for chicken or french fries. Those products need a deep tank with a wire basket. The 2923SF is purpose-built for doughnut and funnel cake frying. Operators who need both should pair this unit with a standard deep fryer on the same line.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the 2923SF come with baskets?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No, the 2923SF ships without baskets because doughnut frying is done with a wooden dowel and a hand screen rather than a fixed basket. Single large screens, stainless steel tank covers, gas hoses, and equipment stands are available as separate accessories.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the unit natural gas or propane?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The 2923SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. Propane conversion is a standard burner orifice swap and regulator adjustment performed by a certified gas technician.\"}},\n        {\"@type\": \"Question\", \"name\": \"How much oil does the tank hold?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"2.5 to 3 gallons of frying shortening or oil, which is 20 to 24 pounds. Fill to the marked oil level line and top off during service as the product absorbs oil.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can I run solid shortening in the 2923SF?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Solid all-purpose vegetable shortening is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb. Melt the shortening at low temperature setting before ramping the burner up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I filter the oil?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Filter at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit. Skim the surface every 30 to 60 minutes during service to remove floating crumbs and any sugar that has drifted in from the draining or glazing station.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I replace the oil?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Most doughnut shops replace oil every 7 to 14 days depending on volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the installation clearance?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"2 inches on the sides and 6 inches at the rear for non-combustible surfaces. 6 inches on the sides and 6 inches at the rear for combustible surfaces. Always verify with local code before final installation.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does it need a hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The 2923SF is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the 2923SF NSF and UL listed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. NSF listed for commercial foodservice and UL listed for commercial gas equipment.\"}},\n        {\"@type\": \"Question\", \"name\": \"What does the SF in 2923SF mean?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"SF designates the standard countertop flat-bottom configuration in the Comstock-Castle doughnut fryer series. The 2923 prefix is the model number. Larger units in the same series are the 2932SF and the 2941SF. Floor model variants on tubular stainless legs with a stainless under shelf are also available and bring the tank surface to 36 inches.\"}}\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":43508176977979,"sku":"2923SF","price":5880.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/2923SF.jpg?v=1778637819"},{"product_id":"2932sf","title":"Comstock-Castle 2932SF 32-Inch Flat-Bottom Doughnut Fryer, Countertop Gas, 75,000 BTU","description":"\u003ch2\u003eComstock-Castle 2932SF 32-Inch Flat-Bottom Doughnut Fryer (Countertop Gas, 27-36 lb Oil Capacity, 75,000 BTU)\u003c\/h2\u003e\n\n\u003cp\u003eThe Comstock-Castle 2932SF is a 32-inch countertop gas doughnut fryer built around a wide flat-bottom stainless steel tank engineered for traditional doughnut and funnel cake frying. Where deep fryer baskets submerge product in tall narrow tanks, a doughnut fryer floats product on a shallow oil bath so doughnuts and funnel cakes cook on one side, get flipped by hand once the bottom is golden, then cook on the second side before being lifted out with a screen or skimmer. This is how doughnuts have been made in American bakeries for over a hundred years and the 2932SF tank geometry is purpose-built for that workflow.\u003c\/p\u003e\n\n\u003cp\u003eThe tank interior measures 29.25 inches wide by 21 inches front-to-back with a 4.25 inch oil depth, which holds roughly 3.5 to 4.75 gallons of frying shortening or oil (27 to 36 pounds). That capacity is the sweet spot for a mid-volume doughnut shop, a bakery adding cake doughnuts and crullers to a morning case, a fair or festival concession running fresh-made mini-doughnuts, a food truck or trailer running a doughnut menu, or a coffee shop and ice cream parlor adding hot doughnuts to a counter program. The 75,000 BTU long-life cast iron H-pattern burners feed heat into a V-shaped tank base that directs flame around the oil for fast recovery between batches, and a snap-action thermostat keeps oil temperature locked at the doughnut frying setpoint without overshoot.\u003c\/p\u003e\n\n\u003cp\u003eComstock-Castle has built fryers in Quincy, Illinois since 1838 and is America's oldest stove company. The 2932SF is NSF listed for commercial foodservice use and UL listed for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases for the 2932SF Doughnut Fryer\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eMid-volume doughnut shops running cake doughnuts, raised yeast doughnuts, and crullers\u003c\/li\u003e\n\u003cli\u003eBakeries adding a fresh-made doughnut case to a morning pastry program\u003c\/li\u003e\n\u003cli\u003eCoffee shops, cafes, and espresso bars adding hot doughnuts to a counter program\u003c\/li\u003e\n\u003cli\u003eIce cream parlors and dessert shops adding warm doughnuts as a counter draw\u003c\/li\u003e\n\u003cli\u003eMini-doughnut programs at fairs, festivals, county fairs, state fairs, and event concessions\u003c\/li\u003e\n\u003cli\u003eFunnel cake stands at fairs, carnivals, theme parks, and outdoor events\u003c\/li\u003e\n\u003cli\u003eFood trucks and trailers running a doughnut or funnel cake menu under a Type 1 hood\u003c\/li\u003e\n\u003cli\u003eCider mills, orchards, and pumpkin patches running seasonal cider doughnut programs\u003c\/li\u003e\n\u003cli\u003eSchool concessions, sports stadium kiosks, and university food service running doughnut or funnel cake stations\u003c\/li\u003e\n\u003cli\u003eHotel breakfast and brunch programs adding fresh doughnuts to a continental setup\u003c\/li\u003e\n\u003cli\u003eDoughnut wholesalers, commissary kitchens, and ghost kitchens building doughnut SKUs for delivery channels\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow a Flat-Bottom Doughnut Fryer Differs From a Deep Fryer\u003c\/h3\u003e\n\n\u003cp\u003eA commercial deep fryer is built around vertical tank geometry. Product sits in a wire basket and is fully submerged in 30 to 80 pounds of oil. Recovery is measured by how fast the burner reheats a deep oil column after a basket of frozen fries drops the temperature. Doughnuts are a completely different cooking problem. Doughnuts are made from a buoyant dough that wants to float, they cook from the bottom up on one side then need to be flipped, and they pick up dramatic color shifts within seconds of flipping. A deep fryer tank traps doughnuts against the basket and the side walls, prevents the operator from flipping individual doughnuts, and burns the bottoms because the oil is too deep to monitor.\u003c\/p\u003e\n\n\u003cp\u003eA flat-bottom doughnut fryer like the 2932SF solves that. The shallow 4.25 inch oil depth lets doughnuts float on the surface with the operator's screen or skimmer right at hand. The 29.25 by 21 inch flat-bottom tank gives a single doughnut maker enough surface area to float roughly ten to sixteen doughnuts at a time depending on size, flip each one individually with a wooden dowel or screen, and pull them out the moment the second side is golden. The V-shaped tank base concentrates burner heat at the center of the oil pool, which prevents cold spots at the perimeter where doughnuts tend to drift. Funnel cakes work the same way: the operator pours batter through a funnel into the hot oil in a spiral pattern, lets the cake set on one side, flips it once with a screen, then lifts the finished cake out to drain. Both products need the flat-bottom shallow tank to cook correctly.\u003c\/p\u003e\n\n\u003ch3\u003eTarget Oil Temperature, Recovery, and Setpoint\u003c\/h3\u003e\n\n\u003cp\u003eMost doughnut programs run at 360 to 375 degrees Fahrenheit. Cake doughnuts and crullers are typically fried at 365 to 375 degrees F. Raised yeast doughnuts are fried at 360 to 365 degrees F. Mini-doughnuts and donut holes are fried at 370 to 375 degrees F because they cook in 30 to 60 seconds per side and need a slightly hotter oil to set the exterior fast. Funnel cakes are fried at 350 to 370 degrees F depending on batter thickness. The 2932SF snap-action thermostat is rated for the full doughnut frying range and holds the setpoint within a few degrees during normal service.\u003c\/p\u003e\n\n\u003cp\u003eRecovery is the key performance metric for any doughnut fryer. When a fresh batch of cool doughnuts drops onto hot oil, the surface temperature drops as the doughnuts absorb thermal energy. If the burner cannot recover fast enough, the second and third batches go in below setpoint, the doughnuts soak oil instead of frying, and the finished product comes out greasy. The 75,000 BTU output paired with the 27 to 36 pound oil capacity gives the 2932SF a strong BTU-to-oil ratio (roughly 2,400 BTU per pound of oil) so recovery between standard batches stays inside the 60 to 90 second window most doughnut programs target.\u003c\/p\u003e\n\n\u003ch3\u003eLoading Patterns, Flipping, and Batch Size\u003c\/h3\u003e\n\n\u003cp\u003eMost operators load the 2932SF in two rows of five to eight doughnuts each, working front to back. Loading order matters: start at the back of the tank and work forward so the operator's hand and dowel do not need to cross over hot frying doughnuts to reach the next loading slot. The standard tool is a wooden dowel about half an inch in diameter and 12 to 14 inches long. Dowels do not transfer heat the way metal does, do not scratch the stainless tank, and let the operator flip doughnuts with a smooth roll instead of a slap that splashes oil.\u003c\/p\u003e\n\n\u003cp\u003eCake doughnuts typically cook 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts typically cook 50 to 60 seconds per side at 360 to 365 degrees F. Crullers cook 45 to 60 seconds per side at 370 to 375 degrees F. Mini-doughnuts and donut holes cook 30 to 60 seconds total and are usually turned with a screen rather than flipped individually. Flipping is by feel: the operator watches for the bottom edge of each doughnut to turn from pale to deep golden, then rolls the doughnut over with the dowel. After the second side hits the same deep golden color, the doughnut is lifted out with a long-handled screen or skimmer and laid on a draining rack or pan over absorbent paper.\u003c\/p\u003e\n\n\u003ch3\u003eOil Selection and Tank Fill\u003c\/h3\u003e\n\n\u003cp\u003eThe 2932SF tank is filled to 3.5 to 4.75 gallons (27 to 36 pounds) of frying shortening or oil. Most doughnut shops run solid all-purpose vegetable shortening that solidifies at room temperature, which is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb interior. Liquid frying oils (high-oleic canola, sunflower, or palm-blend doughnut frying oils) are also commonly used and produce a slightly lighter texture. Whichever the operator chooses, the tank should be filled to the marked oil level line and topped off as oil is absorbed by the product during service. Cake doughnuts absorb 25 to 30 percent of their weight in oil during frying, raised doughnuts absorb 15 to 25 percent, and that absorbed oil needs to be replaced from the fresh-oil reservoir to keep the tank at fill level.\u003c\/p\u003e\n\n\u003cp\u003eIf running solid shortening, melt the shortening at low temperature setting before bringing oil up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom and develop off flavors. The standing pilot can be used to warm shortening slowly overnight in some installs, but most operators prefer to start the burner at low setting and ramp up over 15 to 20 minutes from solid shortening.\u003c\/p\u003e\n\n\u003ch3\u003eOil Management, Glaze Runoff, and Cleaning\u003c\/h3\u003e\n\n\u003cp\u003eDoughnut oil takes on a unique load profile compared to french fry or chicken oil. Glaze, cinnamon sugar, and powdered sugar from finished doughnuts sometimes drift back into the tank when operators set draining doughnuts too close to the fryer. Crumbs from cake doughnut batter break off during the flip and accumulate on the tank bottom. Burned crumbs are the number one cause of off flavors in doughnut oil. Skim the surface of the oil every 30 to 60 minutes during service with a fine-mesh skimmer to remove floating crumbs and any sugar that has drifted in. Filter the oil at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit.\u003c\/p\u003e\n\n\u003cp\u003eThe angled tank bottom with a 3\/4 inch front gate valve makes end-of-day draining straightforward. Position a portable oil caddy or filter unit under the gate valve, open the valve, and let the oil drain into the caddy for filtering. Once the tank is empty, wipe the interior with a damp cloth (never use harsh detergents on a doughnut fryer tank because residue can carry into the next day's oil), reseat the valve, and refill with filtered oil. Replace oil entirely when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and doughnuts start to taste like the oil rather than the dough. Most doughnut shops replace oil every 7 to 14 days depending on volume.\u003c\/p\u003e\n\n\u003ch3\u003eNatural Gas and Propane Configuration\u003c\/h3\u003e\n\n\u003cp\u003eThe 2932SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. The manifold is 3\/4 inch NPT and the gas connection is at the rear of the unit. Propane conversion requires the standard burner orifice swap and regulator adjustment performed by a certified gas technician. Specify NG or LP at order if a factory propane setup is preferred over field conversion.\u003c\/p\u003e\n\n\u003ch3\u003eConstruction, Burners, and Controls\u003c\/h3\u003e\n\n\u003cp\u003eThe 2932SF tank, front, and side panels are 100 percent stainless steel with aluminized inner framing. Double-wall construction with heavy insulation combined with the special flue design produces cooler exterior operation than single-wall countertop fryers, which matters when the unit is installed near operators who lean in to flip doughnuts. The hinged front door panel protects the gas controls, standing pilot, and burner valves from spills and cleaning splash. The 4 inch adjustable stainless steel legs let the unit level on an uneven prep table or commercial worktable.\u003c\/p\u003e\n\n\u003cp\u003eBurners are long-life cast iron H-pattern burners. Cast iron burner construction is the heavy-duty standard for commercial gas fryers because cast iron survives thermal cycling, splash, and cleaning chemicals that erode lighter sheet-steel burners over time. The H-pattern flame distribution combined with the V-shaped tank base produces even heating across the full flat-bottom tank without hot spots that would burn the bottoms of doughnuts floating directly above the burner.\u003c\/p\u003e\n\n\u003cp\u003eControls are a snap-action thermostat for fast temperature recovery, 100 percent gas safety shutoff that closes the main burner valve if the pilot flame is lost, a separate high-limit safety control for backup over-temperature protection, automatic standing pilot ignition, and brass burner valves. All controls are factory tested and confirmed in working order before the unit ships.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecification\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eModel Number\u003c\/td\u003e\n\u003ctd\u003e2932SF\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eComstock-Castle Stove Co. (Quincy, IL, est. 1838)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eFlat-bottom doughnut and funnel cake fryer, countertop, gas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Width\u003c\/td\u003e\n\u003ctd\u003e32 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Depth\u003c\/td\u003e\n\u003ctd\u003e28.5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Height\u003c\/td\u003e\n\u003ctd\u003e20 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Width\u003c\/td\u003e\n\u003ctd\u003e29.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Length (front to back)\u003c\/td\u003e\n\u003ctd\u003e21 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Depth (oil level)\u003c\/td\u003e\n\u003ctd\u003e4.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOil Capacity\u003c\/td\u003e\n\u003ctd\u003e3.5 to 4.75 gallons (27 to 36 lbs)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal BTU\u003c\/td\u003e\n\u003ctd\u003e75,000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBTU per Pound of Oil\u003c\/td\u003e\n\u003ctd\u003eApproximately 2,400\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Type\u003c\/td\u003e\n\u003ctd\u003eNatural gas factory-set, easily convertible to propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Gas Manifold Pressure\u003c\/td\u003e\n\u003ctd\u003e4 inches water column\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePropane Manifold Pressure\u003c\/td\u003e\n\u003ctd\u003e10 inches water column\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Connection\u003c\/td\u003e\n\u003ctd\u003e3\/4 inch NPT, rear of unit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurners\u003c\/td\u003e\n\u003ctd\u003eCast iron, H-pattern, long-life\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Base\u003c\/td\u003e\n\u003ctd\u003eV-shaped for directed heat distribution\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermostat\u003c\/td\u003e\n\u003ctd\u003eSnap-action for fast recovery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSafety Controls\u003c\/td\u003e\n\u003ctd\u003e100 percent gas safety shutoff, high-limit backup, standing pilot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurner Valves\u003c\/td\u003e\n\u003ctd\u003eBrass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Drain\u003c\/td\u003e\n\u003ctd\u003e3\/4 inch front gate valve, angled tank bottom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eStainless steel finish, aluminized inner framing, double-wall insulated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegs\u003c\/td\u003e\n\u003ctd\u003e4-inch adjustable stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApproximate Ship Weight\u003c\/td\u003e\n\u003ctd\u003e150 lbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInstallation Clearance (non-combustible)\u003c\/td\u003e\n\u003ctd\u003e2 inches sides, 6 inches rear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInstallation Clearance (combustible)\u003c\/td\u003e\n\u003ctd\u003e6 inches sides, 6 inches rear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eNSF, UL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\n\u003cp\u003eThe 2932SF is a commercial gas appliance and must be installed under a Type 1 commercial hood with a UL 300 wet-chemical fire suppression system in any indoor commercial kitchen. Gas line sizing should match the 75,000 BTU input demand plus headroom for any other appliances on the same gas branch. The 3\/4 inch NPT manifold connection is at the rear of the unit, so plan gas plumbing to land at the rear wall with a manual shutoff valve and dirt pocket within reach of the unit for service access.\u003c\/p\u003e\n\n\u003ch4\u003eInstallation Checklist\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eType 1 commercial hood capture above the fryer, sized to manufacturer specifications for the local jurisdiction\u003c\/li\u003e\n\u003cli\u003eUL 300 wet-chemical fire suppression system rated for the hood configuration\u003c\/li\u003e\n\u003cli\u003eGas branch sized for 75,000 BTU plus all other appliances on the same branch\u003c\/li\u003e\n\u003cli\u003e3\/4 inch NPT manual shutoff valve at the wall within reach of the unit\u003c\/li\u003e\n\u003cli\u003eDirt pocket and union fitting at the rear gas connection for service access\u003c\/li\u003e\n\u003cli\u003eGas leak test completed by the installer before lighting the pilot\u003c\/li\u003e\n\u003cli\u003eManifold pressure verified at 4 inches WC for natural gas or 10 inches WC for propane\u003c\/li\u003e\n\u003cli\u003eNon-combustible countertop or worktable rated for the heat load\u003c\/li\u003e\n\u003cli\u003e2 inch side and 6 inch rear clearance for non-combustible surfaces, 6 inch side and 6 inch rear for combustible\u003c\/li\u003e\n\u003cli\u003eFloor sink or oil-disposal access for end-of-day draining\u003c\/li\u003e\n\u003cli\u003eDoughnut draining rack or absorbent-paper-lined pan staged adjacent to the unit\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoughnut Workflow Layout\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eProofer or batter station on one side of the fryer to stage raw product\u003c\/li\u003e\n\u003cli\u003eDoughnut maker positioned in front of the fryer with a wooden dowel and screen at hand\u003c\/li\u003e\n\u003cli\u003eDraining rack on the opposite side of the fryer for finished doughnuts\u003c\/li\u003e\n\u003cli\u003eGlazing or sugaring station downstream of the draining rack\u003c\/li\u003e\n\u003cli\u003eDisplay case or boxing station downstream of the glazing station\u003c\/li\u003e\n\u003cli\u003eFilter caddy or portable filter unit stored within reach for end-of-day oil filtering\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eWhat is the 2932SF designed to fry?\u003c\/h4\u003e\n\u003cp\u003eThe 2932SF is a flat-bottom doughnut fryer designed for traditional American doughnut frying including cake doughnuts, raised yeast doughnuts, crullers, mini-doughnuts, doughnut holes, and cider doughnuts. The same flat-bottom tank also fries funnel cakes, fritters, beignets, sopapillas, churros, and similar batter-fried products.\u003c\/p\u003e\n\n\u003ch4\u003eHow is this different from a deep fryer?\u003c\/h4\u003e\n\u003cp\u003eA deep fryer uses a tall narrow tank with wire baskets that fully submerge product. A doughnut fryer uses a shallow flat-bottom tank that floats product on the oil surface so the operator can flip each piece by hand. Doughnuts and funnel cakes need the flat-bottom geometry to cook correctly. A deep fryer cannot replace a doughnut fryer for these products.\u003c\/p\u003e\n\n\u003ch4\u003eHow many doughnuts can the 2932SF fry at one time?\u003c\/h4\u003e\n\u003cp\u003eApproximately six to ten doughnuts at a time on the 29.25 by 21 inch flat-bottom tank, depending on doughnut diameter. Standard 3.5 to 4 inch ring doughnuts fit roughly two rows of three. Mini-doughnuts and donut holes can be staged in larger batches because they cook in 30 to 60 seconds and clear the tank fast.\u003c\/p\u003e\n\n\u003ch4\u003eWhat oil temperature should I use?\u003c\/h4\u003e\n\u003cp\u003eCake doughnuts at 365 to 375 degrees F. Raised yeast doughnuts at 360 to 365 degrees F. Mini-doughnuts and donut holes at 370 to 375 degrees F. Funnel cakes at 350 to 370 degrees F. The snap-action thermostat holds the setpoint within a few degrees during normal service.\u003c\/p\u003e\n\n\u003ch4\u003eHow long do doughnuts take to fry?\u003c\/h4\u003e\n\u003cp\u003eCake doughnuts cook 60 to 75 seconds per side. Raised yeast doughnuts cook 50 to 60 seconds per side. Crullers cook 45 to 60 seconds per side. Mini-doughnuts cook 30 to 60 seconds total and are turned with a screen rather than flipped individually.\u003c\/p\u003e\n\n\u003ch4\u003eCan I fry chicken or french fries in the 2932SF?\u003c\/h4\u003e\n\u003cp\u003eThe flat-bottom shallow tank is not the right geometry for chicken or french fries. Those products need a deep tank with a wire basket. The 2932SF is purpose-built for doughnut and funnel cake frying. Operators who need both should pair this unit with a standard deep fryer on the same line.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the 2932SF come with baskets?\u003c\/h4\u003e\n\u003cp\u003eNo, the 2932SF ships without baskets because doughnut frying is done with a wooden dowel and a hand screen rather than a fixed basket. Single large screens, stainless steel tank covers, gas hoses, and equipment stands are available as separate accessories.\u003c\/p\u003e\n\n\u003ch4\u003eIs the unit natural gas or propane?\u003c\/h4\u003e\n\u003cp\u003eThe 2932SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. Propane conversion is a standard burner orifice swap and regulator adjustment performed by a certified gas technician.\u003c\/p\u003e\n\n\u003ch4\u003eHow much oil does the tank hold?\u003c\/h4\u003e\n\u003cp\u003e3.5 to 4.75 gallons of frying shortening or oil, which is 27 to 36 pounds. Fill to the marked oil level line and top off during service as the product absorbs oil.\u003c\/p\u003e\n\n\u003ch4\u003eCan I run solid shortening in the 2932SF?\u003c\/h4\u003e\n\u003cp\u003eYes. Solid all-purpose vegetable shortening is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb. Melt the shortening at low temperature setting before ramping the burner up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I filter the oil?\u003c\/h4\u003e\n\u003cp\u003eFilter at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit. Skim the surface every 30 to 60 minutes during service to remove floating crumbs and any sugar that has drifted in from the draining or glazing station.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I replace the oil?\u003c\/h4\u003e\n\u003cp\u003eMost doughnut shops replace oil every 7 to 14 days depending on volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the installation clearance?\u003c\/h4\u003e\n\u003cp\u003e2 inches on the sides and 6 inches at the rear for non-combustible surfaces. 6 inches on the sides and 6 inches at the rear for combustible surfaces. Always verify with local code before final installation.\u003c\/p\u003e\n\n\u003ch4\u003eDoes it need a hood?\u003c\/h4\u003e\n\u003cp\u003eYes. The 2932SF is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\u003c\/p\u003e\n\n\u003ch4\u003eIs the 2932SF NSF and UL listed?\u003c\/h4\u003e\n\u003cp\u003eYes. NSF listed for commercial foodservice and UL listed for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch4\u003eWhat does the SF in 2932SF mean?\u003c\/h4\u003e\n\u003cp\u003eSF designates the standard countertop flat-bottom configuration in the Comstock-Castle doughnut fryer series. The 2932 prefix is the model number. The smaller unit in the same series is the 2923SF (23 inch width, 50,000 BTU). The larger unit is the 2941SF (41 inch width, 100,000 BTU). Floor model variants on tubular stainless legs with a stainless under shelf are also available and bring the tank surface to 36 inches.\u003c\/p\u003e\n\n\u003ch4\u003eCan I use this on a buffet or in a front-of-house display?\u003c\/h4\u003e\n\u003cp\u003eThe 2932SF is a commercial cooking appliance not a display warmer. It is suitable for back-of-house production or behind-counter open-kitchen production where the operator is actively frying and a Type 1 hood is present. It is not a tabletop warmer.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the warranty?\u003c\/h4\u003e\n\u003cp\u003eStandard Comstock-Castle commercial warranty applies. Contact us with the order confirmation number for warranty documentation specific to your unit.\u003c\/p\u003e\n\n\u003ch4\u003ePricing and ordering?\u003c\/h4\u003e\n\u003cp\u003eDoughnut fryer specification often requires a short conversation about kitchen layout, gas type, hood configuration, and any accessories needed for the workflow. Contact us for a price quote and to confirm lead time and shipping options for the 2932SF.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"@id\": \"https:\/\/therestaurantwarehouse.com\/products\/2932sf#product\",\n      \"name\": \"Comstock-Castle 2932SF 32-Inch Flat-Bottom Doughnut Fryer, Countertop Gas, 75,000 BTU\",\n      \"sku\": \"2932SF\",\n      \"mpn\": \"2932SF\",\n      \"url\": \"https:\/\/therestaurantwarehouse.com\/products\/2932sf\",\n      \"image\": [\n        \"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/2932SF.jpg\"\n      ],\n      \"description\": \"Comstock-Castle 2932SF 32-inch flat-bottom doughnut fryer. Countertop gas, 75,000 BTU, 27-36 pound oil capacity. Natural gas factory-set, easily convertible to propane. Snap-action thermostat, cast iron H-pattern burners, V-shaped tank base, double-wall stainless steel construction, 4-inch adjustable stainless steel legs, 3\/4 inch front gate valve drain. NSF and UL listed. Designed for traditional American doughnuts (cake, raised yeast, crullers, mini-doughnuts, donut holes, cider doughnuts) and also fries funnel cakes, fritters, beignets, sopapillas, and churros.\",\n      \"brand\": {\n        \"@type\": \"Brand\",\n        \"name\": \"Comstock-Castle\"\n      },\n      \"manufacturer\": {\n        \"@type\": \"Organization\",\n        \"name\": \"Comstock-Castle Stove Co.\",\n        \"address\": \"119 W. Washington St., Quincy, IL 62301\"\n      },\n      \"category\": \"Commercial Doughnut Fryers\",\n      \"additionalProperty\": [\n        {\"@type\": \"PropertyValue\", \"name\": \"Type\", \"value\": \"Flat-bottom doughnut and funnel cake fryer\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Configuration\", \"value\": \"Countertop gas\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Width\", \"value\": \"32 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Depth\", \"value\": \"28.5 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Height\", \"value\": \"20 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Width\", \"value\": \"29.25 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Length\", \"value\": \"21 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Depth\", \"value\": \"4.25 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Oil Capacity\", \"value\": \"3.5 to 4.75 gallons (27 to 36 lbs)\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Total BTU\", \"value\": \"75,000\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Gas Type\", \"value\": \"Natural gas factory-set, convertible to propane\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Natural Gas Manifold Pressure\", \"value\": \"4 inches water column\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Propane Manifold Pressure\", \"value\": \"10 inches water column\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Gas Connection\", \"value\": \"3\/4 inch NPT, rear of unit\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Burners\", \"value\": \"Cast iron H-pattern, long-life\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Thermostat\", \"value\": \"Snap-action for fast recovery\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Safety Controls\", \"value\": \"100 percent gas safety shutoff, high-limit backup, standing pilot\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Drain\", \"value\": \"3\/4 inch front gate valve, angled tank bottom\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Construction\", \"value\": \"Stainless steel finish, aluminized inner framing, double-wall insulated\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Legs\", \"value\": \"4-inch adjustable stainless steel\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Approximate Ship Weight\", \"value\": \"150 lbs\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Installation Clearance (non-combustible)\", \"value\": \"2 inches sides, 6 inches rear\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Installation Clearance (combustible)\", \"value\": \"6 inches sides, 6 inches rear\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Certifications\", \"value\": \"NSF, UL\"}\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"https:\/\/therestaurantwarehouse.com\/products\/2932sf#faq\",\n      \"mainEntity\": [\n        {\"@type\": \"Question\", \"name\": \"What is the 2932SF designed to fry?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The 2932SF is a flat-bottom doughnut fryer designed for traditional American doughnut frying including cake doughnuts, raised yeast doughnuts, crullers, mini-doughnuts, doughnut holes, and cider doughnuts. The same flat-bottom tank also fries funnel cakes, fritters, beignets, sopapillas, churros, and similar batter-fried products.\"}},\n        {\"@type\": \"Question\", \"name\": \"How is this different from a deep fryer?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A deep fryer uses a tall narrow tank with wire baskets that fully submerge product. A doughnut fryer uses a shallow flat-bottom tank that floats product on the oil surface so the operator can flip each piece by hand. Doughnuts and funnel cakes need the flat-bottom geometry to cook correctly. A deep fryer cannot replace a doughnut fryer for these products.\"}},\n        {\"@type\": \"Question\", \"name\": \"How many doughnuts can the 2932SF fry at one time?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Approximately six to ten doughnuts at a time on the 29.25 by 21 inch flat-bottom tank, depending on doughnut diameter. Standard 3.5 to 4 inch ring doughnuts fit roughly two rows of three. Mini-doughnuts and donut holes can be staged in larger batches because they cook in 30 to 60 seconds and clear the tank fast.\"}},\n        {\"@type\": \"Question\", \"name\": \"What oil temperature should I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cake doughnuts at 365 to 375 degrees F. Raised yeast doughnuts at 360 to 365 degrees F. Mini-doughnuts and donut holes at 370 to 375 degrees F. Funnel cakes at 350 to 370 degrees F. The snap-action thermostat holds the setpoint within a few degrees during normal service.\"}},\n        {\"@type\": \"Question\", \"name\": \"How long do doughnuts take to fry?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cake doughnuts cook 60 to 75 seconds per side. Raised yeast doughnuts cook 50 to 60 seconds per side. Crullers cook 45 to 60 seconds per side. Mini-doughnuts cook 30 to 60 seconds total and are turned with a screen rather than flipped individually.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can I fry chicken or french fries in the 2932SF?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The flat-bottom shallow tank is not the right geometry for chicken or french fries. Those products need a deep tank with a wire basket. The 2932SF is purpose-built for doughnut and funnel cake frying. Operators who need both should pair this unit with a standard deep fryer on the same line.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the 2932SF come with baskets?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No, the 2932SF ships without baskets because doughnut frying is done with a wooden dowel and a hand screen rather than a fixed basket. Single large screens, stainless steel tank covers, gas hoses, and equipment stands are available as separate accessories.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the unit natural gas or propane?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The 2932SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. Propane conversion is a standard burner orifice swap and regulator adjustment performed by a certified gas technician.\"}},\n        {\"@type\": \"Question\", \"name\": \"How much oil does the tank hold?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"3.5 to 4.75 gallons of frying shortening or oil, which is 27 to 36 pounds. Fill to the marked oil level line and top off during service as the product absorbs oil.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can I run solid shortening in the 2932SF?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Solid all-purpose vegetable shortening is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb. Melt the shortening at low temperature setting before ramping the burner up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I filter the oil?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Filter at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit. Skim the surface every 30 to 60 minutes during service to remove floating crumbs and any sugar that has drifted in from the draining or glazing station.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I replace the oil?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Most doughnut shops replace oil every 7 to 14 days depending on volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the installation clearance?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"2 inches on the sides and 6 inches at the rear for non-combustible surfaces. 6 inches on the sides and 6 inches at the rear for combustible surfaces. Always verify with local code before final installation.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does it need a hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The 2932SF is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the 2932SF NSF and UL listed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. NSF listed for commercial foodservice and UL listed for commercial gas equipment.\"}},\n        {\"@type\": \"Question\", \"name\": \"What does the SF in 2932SF mean?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"SF designates the standard countertop flat-bottom configuration in the Comstock-Castle doughnut fryer series. The 2932 prefix is the model number. The smaller unit in the same series is the 2923SF (23 inch width, 50,000 BTU). The larger unit is the 2941SF (41 inch width, 100,000 BTU). Floor model variants on tubular stainless legs with a stainless under shelf are also available and bring the tank surface to 36 inches.\"}}\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":43508716142651,"sku":"2932SF","price":7800.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/2932SF.jpg?v=1778643393"},{"product_id":"2941sf","title":"Comstock-Castle 2941SF 41-Inch Flat-Bottom Doughnut Fryer, Countertop Gas, 100,000 BTU","description":"\u003ch2\u003eComstock-Castle 2941SF 41-Inch Flat-Bottom Doughnut Fryer (Countertop Gas, 38-48 lb Oil Capacity, 100,000 BTU)\u003c\/h2\u003e\n\n\u003cp\u003eThe Comstock-Castle 2941SF is a 41-inch countertop gas doughnut fryer built around a wide flat-bottom stainless steel tank engineered for traditional doughnut and funnel cake frying. Where deep fryer baskets submerge product in tall narrow tanks, a doughnut fryer floats product on a shallow oil bath so doughnuts and funnel cakes cook on one side, get flipped by hand once the bottom is golden, then cook on the second side before being lifted out with a screen or skimmer. This is how doughnuts have been made in American bakeries for over a hundred years and the 2941SF tank geometry is purpose-built for that workflow.\u003c\/p\u003e\n\n\u003cp\u003eThe tank interior measures 38.25 inches wide by 21 inches front-to-back with a 4.25 inch oil depth, which holds roughly 4.75 to 6 gallons of frying shortening or oil (38 to 48 pounds). That capacity is built for a high-volume doughnut shop, a multi-shop bakery wholesaling cake doughnuts and crullers to grocery and coffee accounts, a high-traffic fair or festival concession running fresh-made mini-doughnuts and funnel cakes through a long service window, a production bakery running doughnuts as a daily program, or any operation that needs to push significantly more product per hour than a mid-size flat-bottom fryer can keep up with. The 100,000 BTU long-life cast iron H-pattern burners feed heat into a V-shaped tank base that directs flame around the oil for fast recovery between batches, and a snap-action thermostat keeps oil temperature locked at the doughnut frying setpoint without overshoot.\u003c\/p\u003e\n\n\u003cp\u003eComstock-Castle has built fryers in Quincy, Illinois since 1838 and is America's oldest stove company. The 2941SF is NSF listed for commercial foodservice use and UL listed for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases for the 2941SF Doughnut Fryer\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eMid-volume doughnut shops running cake doughnuts, raised yeast doughnuts, and crullers\u003c\/li\u003e\n\u003cli\u003eBakeries adding a fresh-made doughnut case to a morning pastry program\u003c\/li\u003e\n\u003cli\u003eCoffee shops, cafes, and espresso bars adding hot doughnuts to a counter program\u003c\/li\u003e\n\u003cli\u003eIce cream parlors and dessert shops adding warm doughnuts as a counter draw\u003c\/li\u003e\n\u003cli\u003eMini-doughnut programs at fairs, festivals, county fairs, state fairs, and event concessions\u003c\/li\u003e\n\u003cli\u003eFunnel cake stands at fairs, carnivals, theme parks, and outdoor events\u003c\/li\u003e\n\u003cli\u003eFood trucks and trailers running a doughnut or funnel cake menu under a Type 1 hood\u003c\/li\u003e\n\u003cli\u003eCider mills, orchards, and pumpkin patches running seasonal cider doughnut programs\u003c\/li\u003e\n\u003cli\u003eSchool concessions, sports stadium kiosks, and university food service running doughnut or funnel cake stations\u003c\/li\u003e\n\u003cli\u003eHotel breakfast and brunch programs adding fresh doughnuts to a continental setup\u003c\/li\u003e\n\u003cli\u003eDoughnut wholesalers, commissary kitchens, and ghost kitchens building doughnut SKUs for delivery channels\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow a Flat-Bottom Doughnut Fryer Differs From a Deep Fryer\u003c\/h3\u003e\n\n\u003cp\u003eA commercial deep fryer is built around vertical tank geometry. Product sits in a wire basket and is fully submerged in 30 to 80 pounds of oil. Recovery is measured by how fast the burner reheats a deep oil column after a basket of frozen fries drops the temperature. Doughnuts are a completely different cooking problem. Doughnuts are made from a buoyant dough that wants to float, they cook from the bottom up on one side then need to be flipped, and they pick up dramatic color shifts within seconds of flipping. A deep fryer tank traps doughnuts against the basket and the side walls, prevents the operator from flipping individual doughnuts, and burns the bottoms because the oil is too deep to monitor.\u003c\/p\u003e\n\n\u003cp\u003eA flat-bottom doughnut fryer like the 2941SF solves that. The shallow 4.25 inch oil depth lets doughnuts float on the surface with the operator's screen or skimmer right at hand. The 38.25 by 21 inch flat-bottom tank gives a single doughnut maker enough surface area to float roughly ten to sixteen doughnuts at a time depending on size, flip each one individually with a wooden dowel or screen, and pull them out the moment the second side is golden. The V-shaped tank base concentrates burner heat at the center of the oil pool, which prevents cold spots at the perimeter where doughnuts tend to drift. Funnel cakes work the same way: the operator pours batter through a funnel into the hot oil in a spiral pattern, lets the cake set on one side, flips it once with a screen, then lifts the finished cake out to drain. Both products need the flat-bottom shallow tank to cook correctly.\u003c\/p\u003e\n\n\u003ch3\u003eTarget Oil Temperature, Recovery, and Setpoint\u003c\/h3\u003e\n\n\u003cp\u003eMost doughnut programs run at 360 to 375 degrees Fahrenheit. Cake doughnuts and crullers are typically fried at 365 to 375 degrees F. Raised yeast doughnuts are fried at 360 to 365 degrees F. Mini-doughnuts and donut holes are fried at 370 to 375 degrees F because they cook in 30 to 60 seconds per side and need a slightly hotter oil to set the exterior fast. Funnel cakes are fried at 350 to 370 degrees F depending on batter thickness. The 2941SF snap-action thermostat is rated for the full doughnut frying range and holds the setpoint within a few degrees during normal service.\u003c\/p\u003e\n\n\u003cp\u003eRecovery is the key performance metric for any doughnut fryer. When a fresh batch of cool doughnuts drops onto hot oil, the surface temperature drops as the doughnuts absorb thermal energy. If the burner cannot recover fast enough, the second and third batches go in below setpoint, the doughnuts soak oil instead of frying, and the finished product comes out greasy. The 100,000 BTU output paired with the 38 to 48 pound oil capacity gives the 2941SF a strong BTU-to-oil ratio (roughly 2,100 BTU per pound of oil) so recovery between standard batches stays inside the 60 to 90 second window most doughnut programs target.\u003c\/p\u003e\n\n\u003ch3\u003eLoading Patterns, Flipping, and Batch Size\u003c\/h3\u003e\n\n\u003cp\u003eMost operators load the 2941SF in two rows of seven to eight doughnuts each, working front to back. Loading order matters: start at the back of the tank and work forward so the operator's hand and dowel do not need to cross over hot frying doughnuts to reach the next loading slot. The standard tool is a wooden dowel about half an inch in diameter and 12 to 14 inches long. Dowels do not transfer heat the way metal does, do not scratch the stainless tank, and let the operator flip doughnuts with a smooth roll instead of a slap that splashes oil.\u003c\/p\u003e\n\n\u003cp\u003eCake doughnuts typically cook 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts typically cook 50 to 60 seconds per side at 360 to 365 degrees F. Crullers cook 45 to 60 seconds per side at 370 to 375 degrees F. Mini-doughnuts and donut holes cook 30 to 60 seconds total and are usually turned with a screen rather than flipped individually. Flipping is by feel: the operator watches for the bottom edge of each doughnut to turn from pale to deep golden, then rolls the doughnut over with the dowel. After the second side hits the same deep golden color, the doughnut is lifted out with a long-handled screen or skimmer and laid on a draining rack or pan over absorbent paper.\u003c\/p\u003e\n\n\u003ch3\u003eOil Selection and Tank Fill\u003c\/h3\u003e\n\n\u003cp\u003eThe 2941SF tank is filled to 4.75 to 6 gallons (38 to 48 pounds) of frying shortening or oil. Most doughnut shops run solid all-purpose vegetable shortening that solidifies at room temperature, which is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb interior. Liquid frying oils (high-oleic canola, sunflower, or palm-blend doughnut frying oils) are also commonly used and produce a slightly lighter texture. Whichever the operator chooses, the tank should be filled to the marked oil level line and topped off as oil is absorbed by the product during service. Cake doughnuts absorb 25 to 30 percent of their weight in oil during frying, raised doughnuts absorb 15 to 25 percent, and that absorbed oil needs to be replaced from the fresh-oil reservoir to keep the tank at fill level.\u003c\/p\u003e\n\n\u003cp\u003eIf running solid shortening, melt the shortening at low temperature setting before bringing oil up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom and develop off flavors. The standing pilot can be used to warm shortening slowly overnight in some installs, but most operators prefer to start the burner at low setting and ramp up over 15 to 20 minutes from solid shortening.\u003c\/p\u003e\n\n\u003ch3\u003eOil Management, Glaze Runoff, and Cleaning\u003c\/h3\u003e\n\n\u003cp\u003eDoughnut oil takes on a unique load profile compared to french fry or chicken oil. Glaze, cinnamon sugar, and powdered sugar from finished doughnuts sometimes drift back into the tank when operators set draining doughnuts too close to the fryer. Crumbs from cake doughnut batter break off during the flip and accumulate on the tank bottom. Burned crumbs are the number one cause of off flavors in doughnut oil. Skim the surface of the oil every 30 to 60 minutes during service with a fine-mesh skimmer to remove floating crumbs and any sugar that has drifted in. Filter the oil at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit.\u003c\/p\u003e\n\n\u003cp\u003eThe angled tank bottom with a 3\/4 inch front gate valve makes end-of-day draining straightforward. Position a portable oil caddy or filter unit under the gate valve, open the valve, and let the oil drain into the caddy for filtering. Once the tank is empty, wipe the interior with a damp cloth (never use harsh detergents on a doughnut fryer tank because residue can carry into the next day's oil), reseat the valve, and refill with filtered oil. Replace oil entirely when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and doughnuts start to taste like the oil rather than the dough. Most doughnut shops replace oil every 7 to 14 days depending on volume.\u003c\/p\u003e\n\n\u003ch3\u003eNatural Gas and Propane Configuration\u003c\/h3\u003e\n\n\u003cp\u003eThe 2941SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. The manifold is 3\/4 inch NPT and the gas connection is at the rear of the unit. Propane conversion requires the standard burner orifice swap and regulator adjustment performed by a certified gas technician. Specify NG or LP at order if a factory propane setup is preferred over field conversion.\u003c\/p\u003e\n\n\u003ch3\u003eConstruction, Burners, and Controls\u003c\/h3\u003e\n\n\u003cp\u003eThe 2941SF tank, front, and side panels are 100 percent stainless steel with aluminized inner framing. Double-wall construction with heavy insulation combined with the special flue design produces cooler exterior operation than single-wall countertop fryers, which matters when the unit is installed near operators who lean in to flip doughnuts. The hinged front door panel protects the gas controls, standing pilot, and burner valves from spills and cleaning splash. The 4 inch adjustable stainless steel legs let the unit level on an uneven prep table or commercial worktable.\u003c\/p\u003e\n\n\u003cp\u003eBurners are long-life cast iron H-pattern burners. Cast iron burner construction is the heavy-duty standard for commercial gas fryers because cast iron survives thermal cycling, splash, and cleaning chemicals that erode lighter sheet-steel burners over time. The H-pattern flame distribution combined with the V-shaped tank base produces even heating across the full flat-bottom tank without hot spots that would burn the bottoms of doughnuts floating directly above the burner.\u003c\/p\u003e\n\n\u003cp\u003eControls are a snap-action thermostat for fast temperature recovery, 100 percent gas safety shutoff that closes the main burner valve if the pilot flame is lost, a separate high-limit safety control for backup over-temperature protection, automatic standing pilot ignition, and brass burner valves. All controls are factory tested and confirmed in working order before the unit ships.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecification\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eModel Number\u003c\/td\u003e\n\u003ctd\u003e2941SF\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eComstock-Castle Stove Co. (Quincy, IL, est. 1838)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eFlat-bottom doughnut and funnel cake fryer, countertop, gas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Width\u003c\/td\u003e\n\u003ctd\u003e41 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Depth\u003c\/td\u003e\n\u003ctd\u003e28.5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall Height\u003c\/td\u003e\n\u003ctd\u003e20 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Width\u003c\/td\u003e\n\u003ctd\u003e38.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Length (front to back)\u003c\/td\u003e\n\u003ctd\u003e21 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Interior Depth (oil level)\u003c\/td\u003e\n\u003ctd\u003e4.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOil Capacity\u003c\/td\u003e\n\u003ctd\u003e4.75 to 6 gallons (38 to 48 lbs)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal BTU\u003c\/td\u003e\n\u003ctd\u003e100,000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBTU per Pound of Oil\u003c\/td\u003e\n\u003ctd\u003eApproximately 2,100\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Type\u003c\/td\u003e\n\u003ctd\u003eNatural gas factory-set, easily convertible to propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Gas Manifold Pressure\u003c\/td\u003e\n\u003ctd\u003e4 inches water column\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePropane Manifold Pressure\u003c\/td\u003e\n\u003ctd\u003e10 inches water column\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Connection\u003c\/td\u003e\n\u003ctd\u003e3\/4 inch NPT, rear of unit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurners\u003c\/td\u003e\n\u003ctd\u003eCast iron, H-pattern, long-life\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Base\u003c\/td\u003e\n\u003ctd\u003eV-shaped for directed heat distribution\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermostat\u003c\/td\u003e\n\u003ctd\u003eSnap-action for fast recovery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSafety Controls\u003c\/td\u003e\n\u003ctd\u003e100 percent gas safety shutoff, high-limit backup, standing pilot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurner Valves\u003c\/td\u003e\n\u003ctd\u003eBrass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTank Drain\u003c\/td\u003e\n\u003ctd\u003e3\/4 inch front gate valve, angled tank bottom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eStainless steel finish, aluminized inner framing, double-wall insulated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegs\u003c\/td\u003e\n\u003ctd\u003e4-inch adjustable stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApproximate Ship Weight\u003c\/td\u003e\n\u003ctd\u003e175 lbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInstallation Clearance (non-combustible)\u003c\/td\u003e\n\u003ctd\u003e2 inches sides, 6 inches rear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInstallation Clearance (combustible)\u003c\/td\u003e\n\u003ctd\u003e6 inches sides, 6 inches rear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eNSF, UL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\n\u003cp\u003eThe 2941SF is a commercial gas appliance and must be installed under a Type 1 commercial hood with a UL 300 wet-chemical fire suppression system in any indoor commercial kitchen. Gas line sizing should match the 100,000 BTU input demand plus headroom for any other appliances on the same gas branch. The 3\/4 inch NPT manifold connection is at the rear of the unit, so plan gas plumbing to land at the rear wall with a manual shutoff valve and dirt pocket within reach of the unit for service access.\u003c\/p\u003e\n\n\u003ch4\u003eInstallation Checklist\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eType 1 commercial hood capture above the fryer, sized to manufacturer specifications for the local jurisdiction\u003c\/li\u003e\n\u003cli\u003eUL 300 wet-chemical fire suppression system rated for the hood configuration\u003c\/li\u003e\n\u003cli\u003eGas branch sized for 100,000 BTU plus all other appliances on the same branch\u003c\/li\u003e\n\u003cli\u003e3\/4 inch NPT manual shutoff valve at the wall within reach of the unit\u003c\/li\u003e\n\u003cli\u003eDirt pocket and union fitting at the rear gas connection for service access\u003c\/li\u003e\n\u003cli\u003eGas leak test completed by the installer before lighting the pilot\u003c\/li\u003e\n\u003cli\u003eManifold pressure verified at 4 inches WC for natural gas or 10 inches WC for propane\u003c\/li\u003e\n\u003cli\u003eNon-combustible countertop or worktable rated for the heat load\u003c\/li\u003e\n\u003cli\u003e2 inch side and 6 inch rear clearance for non-combustible surfaces, 6 inch side and 6 inch rear for combustible\u003c\/li\u003e\n\u003cli\u003eFloor sink or oil-disposal access for end-of-day draining\u003c\/li\u003e\n\u003cli\u003eDoughnut draining rack or absorbent-paper-lined pan staged adjacent to the unit\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoughnut Workflow Layout\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eProofer or batter station on one side of the fryer to stage raw product\u003c\/li\u003e\n\u003cli\u003eDoughnut maker positioned in front of the fryer with a wooden dowel and screen at hand\u003c\/li\u003e\n\u003cli\u003eDraining rack on the opposite side of the fryer for finished doughnuts\u003c\/li\u003e\n\u003cli\u003eGlazing or sugaring station downstream of the draining rack\u003c\/li\u003e\n\u003cli\u003eDisplay case or boxing station downstream of the glazing station\u003c\/li\u003e\n\u003cli\u003eFilter caddy or portable filter unit stored within reach for end-of-day oil filtering\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eWhat is the 2941SF designed to fry?\u003c\/h4\u003e\n\u003cp\u003eThe 2941SF is a flat-bottom doughnut fryer designed for traditional American doughnut frying including cake doughnuts, raised yeast doughnuts, crullers, mini-doughnuts, doughnut holes, and cider doughnuts. The same flat-bottom tank also fries funnel cakes, fritters, beignets, sopapillas, churros, and similar batter-fried products.\u003c\/p\u003e\n\n\u003ch4\u003eHow is this different from a deep fryer?\u003c\/h4\u003e\n\u003cp\u003eA deep fryer uses a tall narrow tank with wire baskets that fully submerge product. A doughnut fryer uses a shallow flat-bottom tank that floats product on the oil surface so the operator can flip each piece by hand. Doughnuts and funnel cakes need the flat-bottom geometry to cook correctly. A deep fryer cannot replace a doughnut fryer for these products.\u003c\/p\u003e\n\n\u003ch4\u003eHow many doughnuts can the 2941SF fry at one time?\u003c\/h4\u003e\n\u003cp\u003eApproximately six to ten doughnuts at a time on the 38.25 by 21 inch flat-bottom tank, depending on doughnut diameter. Standard 3.5 to 4 inch ring doughnuts fit roughly two rows of three. Mini-doughnuts and donut holes can be staged in larger batches because they cook in 30 to 60 seconds and clear the tank fast.\u003c\/p\u003e\n\n\u003ch4\u003eWhat oil temperature should I use?\u003c\/h4\u003e\n\u003cp\u003eCake doughnuts at 365 to 375 degrees F. Raised yeast doughnuts at 360 to 365 degrees F. Mini-doughnuts and donut holes at 370 to 375 degrees F. Funnel cakes at 350 to 370 degrees F. The snap-action thermostat holds the setpoint within a few degrees during normal service.\u003c\/p\u003e\n\n\u003ch4\u003eHow long do doughnuts take to fry?\u003c\/h4\u003e\n\u003cp\u003eCake doughnuts cook 60 to 75 seconds per side. Raised yeast doughnuts cook 50 to 60 seconds per side. Crullers cook 45 to 60 seconds per side. Mini-doughnuts cook 30 to 60 seconds total and are turned with a screen rather than flipped individually.\u003c\/p\u003e\n\n\u003ch4\u003eCan I fry chicken or french fries in the 2941SF?\u003c\/h4\u003e\n\u003cp\u003eThe flat-bottom shallow tank is not the right geometry for chicken or french fries. Those products need a deep tank with a wire basket. The 2941SF is purpose-built for doughnut and funnel cake frying. Operators who need both should pair this unit with a standard deep fryer on the same line.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the 2941SF come with baskets?\u003c\/h4\u003e\n\u003cp\u003eNo, the 2941SF ships without baskets because doughnut frying is done with a wooden dowel and a hand screen rather than a fixed basket. Single large screens, stainless steel tank covers, gas hoses, and equipment stands are available as separate accessories.\u003c\/p\u003e\n\n\u003ch4\u003eIs the unit natural gas or propane?\u003c\/h4\u003e\n\u003cp\u003eThe 2941SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. Propane conversion is a standard burner orifice swap and regulator adjustment performed by a certified gas technician.\u003c\/p\u003e\n\n\u003ch4\u003eHow much oil does the tank hold?\u003c\/h4\u003e\n\u003cp\u003e4.75 to 6 gallons of frying shortening or oil, which is 38 to 48 pounds. Fill to the marked oil level line and top off during service as the product absorbs oil.\u003c\/p\u003e\n\n\u003ch4\u003eCan I run solid shortening in the 2941SF?\u003c\/h4\u003e\n\u003cp\u003eYes. Solid all-purpose vegetable shortening is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb. Melt the shortening at low temperature setting before ramping the burner up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I filter the oil?\u003c\/h4\u003e\n\u003cp\u003eFilter at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit. Skim the surface every 30 to 60 minutes during service to remove floating crumbs and any sugar that has drifted in from the draining or glazing station.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I replace the oil?\u003c\/h4\u003e\n\u003cp\u003eMost doughnut shops replace oil every 7 to 14 days depending on volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the installation clearance?\u003c\/h4\u003e\n\u003cp\u003e2 inches on the sides and 6 inches at the rear for non-combustible surfaces. 6 inches on the sides and 6 inches at the rear for combustible surfaces. Always verify with local code before final installation.\u003c\/p\u003e\n\n\u003ch4\u003eDoes it need a hood?\u003c\/h4\u003e\n\u003cp\u003eYes. The 2941SF is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\u003c\/p\u003e\n\n\u003ch4\u003eIs the 2941SF NSF and UL listed?\u003c\/h4\u003e\n\u003cp\u003eYes. NSF listed for commercial foodservice and UL listed for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch4\u003eWhat does the SF in 2941SF mean?\u003c\/h4\u003e\n\u003cp\u003eSF designates the standard countertop flat-bottom configuration in the Comstock-Castle doughnut fryer series. The 2941 prefix is the model number. The 2941SF is the largest unit in the series. Smaller units in the same series are the 2923SF (23 inch width, 50,000 BTU) and the 2932SF (32 inch width, 75,000 BTU). Floor model variants on tubular stainless legs with a stainless under shelf are also available and bring the tank surface to 36 inches.\u003c\/p\u003e\n\n\u003ch4\u003eCan I use this on a buffet or in a front-of-house display?\u003c\/h4\u003e\n\u003cp\u003eThe 2941SF is a commercial cooking appliance not a display warmer. It is suitable for back-of-house production or behind-counter open-kitchen production where the operator is actively frying and a Type 1 hood is present. It is not a tabletop warmer.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the warranty?\u003c\/h4\u003e\n\u003cp\u003eStandard Comstock-Castle commercial warranty applies. Contact us with the order confirmation number for warranty documentation specific to your unit.\u003c\/p\u003e\n\n\u003ch4\u003ePricing and ordering?\u003c\/h4\u003e\n\u003cp\u003eDoughnut fryer specification often requires a short conversation about kitchen layout, gas type, hood configuration, and any accessories needed for the workflow. Contact us for a price quote and to confirm lead time and shipping options for the 2941SF.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"@id\": \"https:\/\/therestaurantwarehouse.com\/products\/2941sf#product\",\n      \"name\": \"Comstock-Castle 2941SF 41-Inch Flat-Bottom Doughnut Fryer, Countertop Gas, 100,000 BTU\",\n      \"sku\": \"2941SF\",\n      \"mpn\": \"2941SF\",\n      \"url\": \"https:\/\/therestaurantwarehouse.com\/products\/2941sf\",\n      \"image\": [\n        \"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/2941SF.jpg\"\n      ],\n      \"description\": \"Comstock-Castle 2941SF 41-inch flat-bottom doughnut fryer. Countertop gas, 100,000 BTU, 38-48 pound oil capacity. Natural gas factory-set, easily convertible to propane. Snap-action thermostat, cast iron H-pattern burners, V-shaped tank base, double-wall stainless steel construction, 4-inch adjustable stainless steel legs, 3\/4 inch front gate valve drain. NSF and UL listed. Designed for traditional American doughnuts (cake, raised yeast, crullers, mini-doughnuts, donut holes, cider doughnuts) and also fries funnel cakes, fritters, beignets, sopapillas, and churros.\",\n      \"brand\": {\n        \"@type\": \"Brand\",\n        \"name\": \"Comstock-Castle\"\n      },\n      \"manufacturer\": {\n        \"@type\": \"Organization\",\n        \"name\": \"Comstock-Castle Stove Co.\",\n        \"address\": \"119 W. Washington St., Quincy, IL 62301\"\n      },\n      \"category\": \"Commercial Doughnut Fryers\",\n      \"additionalProperty\": [\n        {\"@type\": \"PropertyValue\", \"name\": \"Type\", \"value\": \"Flat-bottom doughnut and funnel cake fryer\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Configuration\", \"value\": \"Countertop gas\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Width\", \"value\": \"41 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Depth\", \"value\": \"28.5 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Overall Height\", \"value\": \"20 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Width\", \"value\": \"38.25 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Length\", \"value\": \"21 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Interior Depth\", \"value\": \"4.25 inches\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Oil Capacity\", \"value\": \"4.75 to 6 gallons (38 to 48 lbs)\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Total BTU\", \"value\": \"100,000\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Gas Type\", \"value\": \"Natural gas factory-set, convertible to propane\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Natural Gas Manifold Pressure\", \"value\": \"4 inches water column\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Propane Manifold Pressure\", \"value\": \"10 inches water column\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Gas Connection\", \"value\": \"3\/4 inch NPT, rear of unit\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Burners\", \"value\": \"Cast iron H-pattern, long-life\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Thermostat\", \"value\": \"Snap-action for fast recovery\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Safety Controls\", \"value\": \"100 percent gas safety shutoff, high-limit backup, standing pilot\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Tank Drain\", \"value\": \"3\/4 inch front gate valve, angled tank bottom\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Construction\", \"value\": \"Stainless steel finish, aluminized inner framing, double-wall insulated\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Legs\", \"value\": \"4-inch adjustable stainless steel\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Approximate Ship Weight\", \"value\": \"175 lbs\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Installation Clearance (non-combustible)\", \"value\": \"2 inches sides, 6 inches rear\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Installation Clearance (combustible)\", \"value\": \"6 inches sides, 6 inches rear\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Certifications\", \"value\": \"NSF, UL\"}\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"https:\/\/therestaurantwarehouse.com\/products\/2941sf#faq\",\n      \"mainEntity\": [\n        {\"@type\": \"Question\", \"name\": \"What is the 2941SF designed to fry?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The 2941SF is a flat-bottom doughnut fryer designed for traditional American doughnut frying including cake doughnuts, raised yeast doughnuts, crullers, mini-doughnuts, doughnut holes, and cider doughnuts. The same flat-bottom tank also fries funnel cakes, fritters, beignets, sopapillas, churros, and similar batter-fried products.\"}},\n        {\"@type\": \"Question\", \"name\": \"How is this different from a deep fryer?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A deep fryer uses a tall narrow tank with wire baskets that fully submerge product. A doughnut fryer uses a shallow flat-bottom tank that floats product on the oil surface so the operator can flip each piece by hand. Doughnuts and funnel cakes need the flat-bottom geometry to cook correctly. A deep fryer cannot replace a doughnut fryer for these products.\"}},\n        {\"@type\": \"Question\", \"name\": \"How many doughnuts can the 2941SF fry at one time?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Approximately six to ten doughnuts at a time on the 38.25 by 21 inch flat-bottom tank, depending on doughnut diameter. Standard 3.5 to 4 inch ring doughnuts fit roughly two rows of three. Mini-doughnuts and donut holes can be staged in larger batches because they cook in 30 to 60 seconds and clear the tank fast.\"}},\n        {\"@type\": \"Question\", \"name\": \"What oil temperature should I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cake doughnuts at 365 to 375 degrees F. Raised yeast doughnuts at 360 to 365 degrees F. Mini-doughnuts and donut holes at 370 to 375 degrees F. Funnel cakes at 350 to 370 degrees F. The snap-action thermostat holds the setpoint within a few degrees during normal service.\"}},\n        {\"@type\": \"Question\", \"name\": \"How long do doughnuts take to fry?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cake doughnuts cook 60 to 75 seconds per side. Raised yeast doughnuts cook 50 to 60 seconds per side. Crullers cook 45 to 60 seconds per side. Mini-doughnuts cook 30 to 60 seconds total and are turned with a screen rather than flipped individually.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can I fry chicken or french fries in the 2941SF?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The flat-bottom shallow tank is not the right geometry for chicken or french fries. Those products need a deep tank with a wire basket. The 2941SF is purpose-built for doughnut and funnel cake frying. Operators who need both should pair this unit with a standard deep fryer on the same line.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the 2941SF come with baskets?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No, the 2941SF ships without baskets because doughnut frying is done with a wooden dowel and a hand screen rather than a fixed basket. Single large screens, stainless steel tank covers, gas hoses, and equipment stands are available as separate accessories.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the unit natural gas or propane?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The 2941SF ships factory-set for natural gas at 4 inches water column manifold pressure and is easily convertible to propane at 10 inches water column. Propane conversion is a standard burner orifice swap and regulator adjustment performed by a certified gas technician.\"}},\n        {\"@type\": \"Question\", \"name\": \"How much oil does the tank hold?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"4.75 to 6 gallons of frying shortening or oil, which is 38 to 48 pounds. Fill to the marked oil level line and top off during service as the product absorbs oil.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can I run solid shortening in the 2941SF?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Solid all-purpose vegetable shortening is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb. Melt the shortening at low temperature setting before ramping the burner up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I filter the oil?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Filter at the end of every service day through a coffee filter, doughnut oil filter cone, or portable filter unit. Skim the surface every 30 to 60 minutes during service to remove floating crumbs and any sugar that has drifted in from the draining or glazing station.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I replace the oil?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Most doughnut shops replace oil every 7 to 14 days depending on volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the installation clearance?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"2 inches on the sides and 6 inches at the rear for non-combustible surfaces. 6 inches on the sides and 6 inches at the rear for combustible surfaces. Always verify with local code before final installation.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does it need a hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The 2941SF is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the 2941SF NSF and UL listed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. NSF listed for commercial foodservice and UL listed for commercial gas equipment.\"}},\n        {\"@type\": \"Question\", \"name\": \"What does the SF in 2941SF mean?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"SF designates the standard countertop flat-bottom configuration in the Comstock-Castle doughnut fryer series. The 2941 prefix is the model number. The 2941SF is the largest unit in the series. Smaller units in the same series are the 2923SF (23 inch width, 50,000 BTU) and the 2932SF (32 inch width, 75,000 BTU). Floor model variants on tubular stainless legs with a stainless under shelf are also available and bring the tank surface to 36 inches.\"}}\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":43508865105979,"sku":"2941SF","price":9800.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/2941SF.jpg?v=1778644699"},{"product_id":"cc-gdf24","title":"Comstock-Castle CC-GDF24 Floor Model Doughnut Fryer, Natural Gas, 90,000 BTU","description":"\u003ch2\u003eComstock-Castle CC-GDF24 Floor Model Doughnut Fryer (Natural Gas, 125 lb Fat Capacity, 90,000 BTU)\u003c\/h2\u003e\n\n\u003cp\u003eThe Comstock-Castle CC-GDF24 is a floor-model gas doughnut fryer built around a stainless steel tube-style fry vat measuring 18 inches wide by 24 inches front-to-back. Where the SF-series countertop fryers in the Comstock-Castle line are sized for mid-volume bakeries and concessions, the CC-GDF24 is a true production unit: 125 pounds of frying shortening capacity, 90,000 BTU across three cast iron tube burners, and a 33-5\/8 inch stainless steel work surface that lets one operator run doughnuts continuously through a long shift without bending or stooping. The tank geometry, the cold zone designed into the bottom of the vat, the side drain board that doubles as a night cover, and the thermopile pilot ignition all point at the same thing: a fryer engineered for a working doughnut shop that needs to produce hundreds of doughnuts per hour, day after day, with predictable oil life and minimal cleanup labor.\u003c\/p\u003e\n\n\u003cp\u003eComstock-Castle has built commercial fryers in Quincy, Illinois since 1838 and is America's oldest stove company. The CC-GDF24 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified for commercial foodservice use.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases for the CC-GDF24 Floor Model Doughnut Fryer\u003c\/h3\u003e\n\n\u003cp\u003eThis is the fryer for a dedicated doughnut shop, a bakery running doughnuts as a daily morning program, a multi-shop wholesale doughnut operation supplying grocery and coffee accounts, a high-traffic concession trailer or doughnut food truck with floor space for a full-size fryer, a college or hospital foodservice kitchen producing fresh doughnuts for cafeteria service, or any production bakery that needs to fry significantly more product per hour than a countertop flat-bottom fryer can sustain. The 125 pound fat capacity gives operators a deep enough oil reservoir to handle continuous batch loading without dramatic temperature drops, which is the single biggest factor in doughnut quality during a long service window. Cake doughnuts loaded into a 35-pound countertop fryer at the rate of two trays per minute will drag oil temperature down 15 to 25 degrees F per batch and recovery time stretches out as the shift goes on. The same load into a 125-pound CC-GDF24 produces a recovery curve measured in 8 to 12 degrees and the oil never falls below the working window, which is what produces doughnuts that look and taste the same at minute 5 of service as they do at minute 95.\u003c\/p\u003e\n\n\u003ch3\u003eHow a Floor Model Doughnut Fryer Differs From a Countertop Flat Bottom\u003c\/h3\u003e\n\n\u003cp\u003eCountertop flat-bottom doughnut fryers are designed to sit on a 36-inch table and are sized for operations that need a doughnut option without committing dedicated floor space. The CC-GDF24 is the opposite design philosophy. The unit stands on its own 6-inch adjustable stainless steel legs, the work surface is built into the frame at 33-5\/8 inches, the tank is significantly deeper from front to back (24 inches versus the 21 inches of the SF countertop tanks), and the frame is engineered to anchor a flue stack that reuses exhaust heat for combustion efficiency rather than just venting it. The result is a unit that is purpose-built for a doughnut production line: the operator stands in front of the unit, the proof box or doughnut depositor sits to one side, the draining or glazing station sits to the other side, and the doughnut workflow runs left-to-right or right-to-left through the operator's standing position. There is no countertop, no separate stand, no shimmying of a heavy fryer onto a worktop. The fryer is the workstation.\u003c\/p\u003e\n\n\u003ch3\u003eTank Geometry and the 18 by 24 Inch Vat\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF24 tank measures 18 inches wide by 24 inches front-to-back. That orientation is intentional: the operator faces the long axis of the tank, which gives the fryer two rows of doughnuts deep from front to back rather than a single wide row left-to-right. A standard cake doughnut measures about 3-1\/4 inches across once expanded, which means the working surface of the tank holds approximately 5 doughnuts wide by 6 doughnuts deep, or about 30 doughnuts per pass at maximum density. Most operators run lower density than that, typically 18 to 24 doughnuts per pass, which gives the operator room to flip each doughnut with a wooden dowel without crowding. At 60 to 75 seconds per side, a single operator running the CC-GDF24 at standard density can produce 800 to 1,200 cake doughnuts per hour, which is the production rate that makes the unit economical for a dedicated doughnut shop.\u003c\/p\u003e\n\n\u003cp\u003eThe vat itself is stainless steel tube-type construction with a cold zone built into the bottom. The cold zone is the section of the tank below the burner tubes where oil temperature is lower than the cooking zone above. Sediment, glaze drippings, doughnut crumbs, and other particulate falls into the cold zone during frying and sits there at a lower temperature, which dramatically slows the rate at which that debris carbonizes and breaks down the oil. The result is longer oil life. Operators running a doughnut shop without a cold zone typically replace oil every 4 to 7 days at high volume. Operators running a fryer with a properly engineered cold zone typically push oil replacement to 10 to 14 days at the same volume, which is a real operating cost difference at 125 pounds of shortening per fill.\u003c\/p\u003e\n\n\u003ch3\u003eBurner System and Heat Delivery\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF24 uses three cast iron tube burners, each rated at 30,000 BTU per hour for a total of 90,000 BTU. Tube burners are a different design from the H-pattern atmospheric burners used in the SF countertop series. The tube burners are positioned horizontally beneath the tank in a parallel arrangement and the flame impinges on tube-shaped heat exchangers that run through the lower portion of the oil. Heat transfers from the burners through the tube walls into the oil along the full length of each tube, which produces a more even temperature distribution across the 24-inch tank depth than a single bottom-fired burner could deliver. The cast iron burner bodies hold heat well, which smooths out the on-off cycling of the thermostat and reduces temperature swings during continuous frying.\u003c\/p\u003e\n\n\u003cp\u003eNatural gas is the factory standard. Optimal supply pressure is 5 inches water column for natural gas, 10 inches water column for propane. A propane conversion kit is available for installations on LP. The gas inlet is a 1\/2 inch rear connection and a 3\/4 inch adapter is provided with the fryer for shops that prefer to land 3\/4 inch gas line from the wall stub-out.\u003c\/p\u003e\n\n\u003ch3\u003eSnap Action Thermostat and Safety Controls\u003c\/h3\u003e\n\n\u003cp\u003eThe 200 to 400 degree F snap-action thermostat is the same control logic as the SF countertop series. Snap-action means the thermostat is fully open or fully closed with no proportional middle ground. When the oil drops below the setpoint, the gas valve opens fully. When the oil reaches the setpoint, the gas valve closes fully. There is no modulation. For doughnut frying this is the preferred behavior because doughnut shops run at a single setpoint for long periods and the operator wants the burners to come back hard during recovery between batches.\u003c\/p\u003e\n\n\u003cp\u003eThe safety control package on the CC-GDF24 is more extensive than the SF countertop series. The fryer includes a combination safety valve and pressure regulator (a single integrated unit that handles both gas shutoff on flame failure and incoming pressure regulation), a double safety high-limit control (two independent over-temperature switches that will shut the fryer down if the primary thermostat fails and oil temperature climbs past the safe limit), and a thermopile pilot system. The thermopile is the small thermocouple-style sensor that sits in the pilot flame and generates a small electrical current as long as the pilot is lit. That current holds the main gas valve open. If the pilot ever goes out, the thermopile current drops, the main gas valve closes, and the fryer cannot deliver gas to the burners until the pilot is relit. This is the standard safety architecture for a standing-pilot commercial gas fryer and the CC-GDF24 implements it with a double redundancy on the high-limit side that exceeds the typical single-switch design.\u003c\/p\u003e\n\n\u003ch3\u003eSide Drain Board That Doubles as a Night Cover\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF24 ships with a side drain board that mounts to the side of the frame and serves two functions. During service it sits beside the fryer at work-surface height and provides a place to set the wire lifting screen as doughnuts come out of the oil, so excess oil drains back toward the tank rather than puddling on the operator's work surface. At end of shift the same drain board lifts off its service mount and lays flat over the open tank as a night cover, which keeps dust, debris, and ambient kitchen contaminants out of the oil during the hours the fryer is cold. This is a meaningful detail because doughnut shops typically run their oil for 10 to 14 days and the single biggest source of oil degradation between shifts is contamination from open exposure to kitchen air. A proper night cover extends the working life of the oil and is one of the operating cost differences between a purpose-built doughnut fryer and a general-purpose fryer pressed into doughnut service.\u003c\/p\u003e\n\n\u003ch3\u003eWire Lifting Screen and Doughnut Workflow\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF24 includes a 17-3\/8 inch by 23-5\/8 inch wire lifting screen sized to the tank interior. This is the primary tool the operator uses to lift finished doughnuts out of the oil at the end of the second-side cook. The screen sits across the tank with the doughnuts arrayed on top and is lifted straight up with both hands, then walked to the drain board or the glazing station. Some operators run the screen as a flotation rack throughout the entire fry cycle, in which case the doughnuts are placed onto the screen at drop, the screen sits at oil level during the first-side cook, the operator flips each doughnut individually with a wooden dowel for the second-side cook, and the screen is then lifted out at finish. Other operators run the screen only as a lift tool at finish, in which case doughnuts are dropped directly into the oil from a depositor or hand, flipped individually, and only consolidated onto the screen at the end of the cook for the lift. Either workflow is valid and the CC-GDF24 supports both.\u003c\/p\u003e\n\n\u003ch3\u003eFlue Design and Exhaust Heat Reuse\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF24 frame includes a special flue design that routes exhaust gases through a heat exchange path before they vent. The intent is to reuse some of the thermal energy in the exhaust stream to preheat the air going into the burner combustion zone or to add heat to the tank walls indirectly, which reduces the total BTU input required to maintain frying temperature at steady state. In practical operator terms this shows up as lower natural gas consumption per pound of oil heated and per doughnut produced compared to a fryer that simply vents combustion exhaust straight out the back. The flue design does not eliminate the requirement for a Type 1 hood (the CC-GDF24 is a commercial gas fryer producing grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen) but it does reduce the operating gas cost.\u003c\/p\u003e\n\n\u003ch3\u003eDoughnut Frying Temperatures and Cook Times\u003c\/h3\u003e\n\n\u003cp\u003eCake doughnuts typically cook 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts typically cook 50 to 60 seconds per side at 360 to 365 degrees F. Crullers cook 45 to 60 seconds per side at 370 to 375 degrees F. Mini-doughnuts and doughnut holes cook 30 to 60 seconds total and are usually turned with the screen rather than flipped individually. Flipping is by feel: the operator watches for the bottom edge of each doughnut to turn from pale to deep golden, then rolls the doughnut over with the dowel. After the second side hits the same deep golden color, the doughnut is lifted out with the wire screen and laid on a draining rack or pan over absorbent paper.\u003c\/p\u003e\n\n\u003ch3\u003eOil Selection and Tank Fill\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF24 tank is filled to 125 pounds of frying shortening or oil at the marked oil level line. Most doughnut shops run solid all-purpose vegetable shortening that solidifies at room temperature, which is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb interior. Liquid frying oils (high-oleic canola, sunflower, or palm-blend doughnut frying oils) are also commonly used and produce a slightly lighter texture. Whichever the operator chooses, the tank should be filled to the marked oil level line and topped off as oil is absorbed by the product during service. Cake doughnuts absorb 25 to 30 percent of their weight in oil during frying, raised doughnuts absorb 15 to 25 percent, and that absorbed oil needs to be replaced from the fresh-oil reservoir to keep the tank at fill level.\u003c\/p\u003e\n\n\u003cp\u003eIf running solid shortening, melt the shortening at low temperature setting before bringing oil up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom and develop off flavors. The standing pilot can be used to warm shortening slowly overnight in some installs, but most operators prefer to start the burner at low setting and ramp up over 20 to 30 minutes from solid shortening at the 125 pound fill level (a longer warmup than the SF countertop series because the larger oil mass takes proportionally longer to come to temperature).\u003c\/p\u003e\n\n\u003ch3\u003eOil Management, Glaze Runoff, and Cleaning\u003c\/h3\u003e\n\n\u003cp\u003eDoughnut frying produces a different debris profile than french-fry or chicken frying. The main contaminants are flour dust from the doughnut surface, glaze drippings from finished doughnuts returned to the line, sugar particulate, and small dough fragments. The cold zone at the bottom of the tank captures most of this debris during service. End-of-day cleaning runs through the 1-1\/4 inch grease drain valve and drainpipe extension on the front of the unit. The valve is sized larger than a standard fryer drain because doughnut shop shortening tends to be more viscous than thin liquid oils, particularly when cooling, and a 1-1\/4 inch valve clears the tank in a reasonable time even with semi-solid shortening. The drainpipe extension threads onto the valve and directs oil into a shortening disposal container or a filtered transfer setup.\u003c\/p\u003e\n\n\u003cp\u003eBoil-out cleaning every 7 to 14 days clears the cold zone debris that does not drain with the oil. Fill the tank to the marked oil line with water and commercial fryer boil-out detergent, bring to a simmer at low burner setting, and let it work the deposits loose for 20 to 30 minutes. Drain through the front valve. Rinse twice with clean water and drain. The stainless steel tank wipes down with a soft cloth and the cold zone is the only spot that typically needs additional scrubbing with a long-handled brush before the next oil fill.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eModel\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eComstock-Castle CC-GDF24\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConfiguration\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFloor model, natural gas, doughnut fryer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFrame Dimensions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e23-5\/8 inch W x 39-5\/8 inch L x 51-1\/8 inch H\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTank Dimensions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18 inch W x 24 inch L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWork Surface Height\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e33-5\/8 inch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat Capacity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e125 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal BTU\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e90,000 BTU per hour (3 burners x 30,000 BTU each)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBurner Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCast iron tube burners\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eThermostat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSnap-action, 200 to 400 degrees F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSafety Controls\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCombination safety valve, pressure regulator, double safety high-limit control, thermopile pilot system\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDrain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1-1\/4 inch diameter grease drain valve with drainpipe extension\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Connection\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1\/2 inch rear connection with 3\/4 inch adapter included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Pressure\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 inches WC natural gas \/ 10 inches WC propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural gas factory set, LP conversion kit available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConstruction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless steel front, galvanized side panels, stainless steel tube-type fry vat with cold zone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlue\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpecial flue design reuses exhaust heat for combustion efficiency\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLegs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6 inch adjustable stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIncluded Accessories\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSide drain board that doubles as night cover, 17-3\/8 inch x 23-5\/8 inch wire lifting screen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertifications\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eETL design certified, ETL Sanitation (ANSI-NSF4) certified\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShipping Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e275 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF24.pdf?v=1778724570\"\u003eDownload the full Comstock-Castle CC-GDF24 spec sheet (PDF)\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch3\u003eInstallation, Ventilation, and Code Requirements\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF24 is a commercial gas fryer for indoor installation under a Type 1 commercial hood with UL 300 wet-chemical fire suppression. The hood capture area must extend at least 6 inches beyond the front, sides, and back of the fryer at the cooking surface, and the hood must be ducted to outside per local mechanical code. A K-class fire extinguisher must be mounted within the kitchen line of sight. The fryer requires a dedicated gas supply with a manual shutoff valve installed within reach. Maintain manufacturer clearance from combustible side and rear walls. Always verify combustible and non-combustible clearances against the installation manual and local code before final placement.\u003c\/p\u003e\n\n\u003cp\u003eThe 1\/2 inch rear gas connection accepts the included 3\/4 inch adapter if the shop's gas stub-out is sized at 3\/4 inch. Confirm incoming gas pressure with a manometer at 5 inches water column for natural gas or 10 inches water column for propane before lighting the pilot. The 6 inch stainless steel legs are field-adjustable for leveling on uneven floors, and the fryer should be leveled with a long bubble level set across the rim of the tank in both directions before the oil fill so that oil depth is uniform across the entire 24 inch length of the vat.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eWhat is the difference between the CC-GDF24 and the SF series countertop fryers?\u003c\/h4\u003e\n\u003cp\u003eThe SF series (2923SF, 2932SF, 2941SF) are countertop flat-bottom fryers designed to sit on a 36-inch table for mid-volume bakeries and concessions. The CC-GDF24 is a floor model with its own 6-inch legs and an integrated 33-5\/8 inch stainless steel work surface, designed for dedicated doughnut shops and production bakeries running doughnuts as a primary daily program. The CC-GDF24 also runs a different tank geometry (18 x 24 inches with cold zone, versus the open-bottom flat tanks of the SF series), tube burners instead of H-pattern atmospheric burners, and a more extensive safety control package.\u003c\/p\u003e\n\n\u003ch4\u003eHow many doughnuts per hour can the CC-GDF24 produce?\u003c\/h4\u003e\n\u003cp\u003eApproximately 800 to 1,200 cake doughnuts per hour at standard batch density with a single experienced operator, running 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts at slightly lower temperature and slightly shorter cook times can push production rates higher. Mini-doughnuts and doughnut holes loaded by depositor can exceed 2,000 pieces per hour because the smaller pieces cook faster and load denser.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the cold zone and why does it matter?\u003c\/h4\u003e\n\u003cp\u003eThe cold zone is the lower section of the fry vat positioned below the heat input of the tube burners. Oil in the cold zone runs at lower temperature than the cooking zone above. Crumbs, glaze drippings, and other debris fall through the oil to the cold zone where the lower temperature slows the rate at which that debris carbonizes and breaks down the oil. Operators running a fryer with a properly engineered cold zone typically extend oil replacement intervals from 4 to 7 days up to 10 to 14 days at the same production volume.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the CC-GDF24 need a Type 1 hood?\u003c\/h4\u003e\n\u003cp\u003eYes. The CC-GDF24 is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\u003c\/p\u003e\n\n\u003ch4\u003eWhat thermostat range does the CC-GDF24 cover?\u003c\/h4\u003e\n\u003cp\u003e200 to 400 degrees F snap-action thermostat control. The full range covers solid shortening melt at the low end (around 200 to 220 degrees F) through standard doughnut frying temperatures (360 to 375 degrees F) up to the upper safety limit at 400 degrees F.\u003c\/p\u003e\n\n\u003ch4\u003eCan the CC-GDF24 run on propane?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF24 ships factory-set for natural gas. An LP conversion kit is available for installations on propane. The kit changes the burner orifices and the regulator spring to the LP setpoints (10 inches water column versus the natural gas setpoint of 5 inches water column). Conversion should be performed by a qualified gas technician and verified with a manometer before the unit is placed in service.\u003c\/p\u003e\n\n\u003ch4\u003eWhat size gas connection does the CC-GDF24 need?\u003c\/h4\u003e\n\u003cp\u003eThe fryer has a 1\/2 inch rear gas connection and ships with a 3\/4 inch adapter. Most shops with 3\/4 inch gas stub-outs use the adapter for a direct landing. Confirm gas pressure at 5 inches water column for natural gas or 10 inches water column for propane before lighting the pilot.\u003c\/p\u003e\n\n\u003ch4\u003eHow much fat does the tank hold?\u003c\/h4\u003e\n\u003cp\u003e125 pounds of frying shortening or oil at the marked fill line. That capacity is the working oil mass; the tank is sized to accept the fill plus the displacement of doughnuts during frying without overflow.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the work surface height?\u003c\/h4\u003e\n\u003cp\u003e33-5\/8 inches from the floor to the top of the work surface. This is the ergonomic standard for a standing operator running doughnuts continuously through a long shift.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is included in the box with the CC-GDF24?\u003c\/h4\u003e\n\u003cp\u003eThe fryer, the side drain board that doubles as a night cover, and the 17-3\/8 inch by 23-5\/8 inch wire lifting screen. The 3\/4 inch gas adapter is also included for shops that need to land a 3\/4 inch gas line on the 1\/2 inch rear connection.\u003c\/p\u003e\n\n\u003ch4\u003eIs the CC-GDF24 NSF and UL listed?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF24 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified for commercial foodservice use. ETL Sanitation under the ANSI-NSF4 standard provides equivalent sanitation certification to direct NSF listing for the same standard. ETL design certification is the safety and performance equivalent of UL listing for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch4\u003eWhat ignition system does the CC-GDF24 use?\u003c\/h4\u003e\n\u003cp\u003eA thermopile pilot system. The standing pilot generates a small electrical current through a thermopile while the pilot is lit, and that current holds the main gas valve open. If the pilot goes out, the thermopile current drops and the main gas valve closes automatically, preventing gas flow to the burners.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I replace the oil in the CC-GDF24?\u003c\/h4\u003e\n\u003cp\u003eMost dedicated doughnut shops running the CC-GDF24 replace oil every 10 to 14 days at high volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\u003c\/p\u003e\n\n\u003ch4\u003eHow do I clean the cold zone?\u003c\/h4\u003e\n\u003cp\u003eDrain the oil through the 1-1\/4 inch front grease valve at end of day or end of cycle. Fill the tank with water and commercial fryer boil-out detergent to the marked oil line, bring to a simmer at low burner setting, and let it work the deposits in the cold zone for 20 to 30 minutes. Drain. Rinse twice with clean water and drain. Scrub the cold zone with a long-handled brush if any residue remains before the next oil fill.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the side drain board for?\u003c\/h4\u003e\n\u003cp\u003eDuring service it mounts to the side of the frame at work-surface height and serves as a draining station for the wire lifting screen as doughnuts come out of the oil. At end of shift it lifts off the service mount and lays flat over the open tank as a night cover, which keeps dust, debris, and ambient kitchen contaminants out of the oil during the hours the fryer is cold.\u003c\/p\u003e\n\n\u003ch4\u003ePricing and ordering?\u003c\/h4\u003e\n\u003cp\u003eContact us for a price quote.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"name\": \"Comstock-Castle CC-GDF24 Floor Model Doughnut Fryer, Natural Gas, 90,000 BTU\",\n      \"sku\": \"CC-GDF24\",\n      \"mpn\": \"CC-GDF24\",\n      \"brand\": {\"@type\": \"Brand\", \"name\": \"Comstock-Castle\"},\n      \"manufacturer\": {\"@type\": \"Organization\", \"name\": \"Comstock-Castle Stove Co.\", \"address\": {\"@type\": \"PostalAddress\", \"streetAddress\": \"119 W. Washington St.\", \"addressLocality\": \"Quincy\", \"addressRegion\": \"IL\", \"postalCode\": \"62301\", \"addressCountry\": \"US\"}},\n      \"category\": \"Commercial Doughnut Fryer\",\n      \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF24.jpg\"],\n      \"description\": \"Comstock-Castle CC-GDF24 floor model commercial gas doughnut fryer. 18 inch by 24 inch stainless steel tube vat with cold zone, 125 lb fat capacity, three cast iron tube burners totaling 90,000 BTU, snap-action thermostat, double safety high-limit control, thermopile pilot system, 6 inch adjustable stainless legs, 1-1\/4 inch front grease drain, 1\/2 inch rear gas connection with 3\/4 inch adapter, side drain board that doubles as night cover, wire lifting screen included. ETL and ETL-Sanitation certified.\"\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"mainEntity\": [\n        {\"@type\": \"Question\", \"name\": \"What is the difference between the CC-GDF24 and the SF series countertop fryers?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The SF series (2923SF, 2932SF, 2941SF) are countertop flat-bottom fryers designed to sit on a 36-inch table for mid-volume bakeries and concessions. The CC-GDF24 is a floor model with its own 6-inch legs and an integrated 33-5\/8 inch stainless steel work surface, designed for dedicated doughnut shops and production bakeries. The CC-GDF24 runs a different tank geometry (18 x 24 inches with cold zone), tube burners instead of H-pattern atmospheric burners, and a more extensive safety control package.\"}},\n        {\"@type\": \"Question\", \"name\": \"How many doughnuts per hour can the CC-GDF24 produce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Approximately 800 to 1,200 cake doughnuts per hour at standard batch density with a single experienced operator, running 60 to 75 seconds per side at 370 degrees F. Mini-doughnuts and doughnut holes loaded by depositor can exceed 2,000 pieces per hour.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the cold zone and why does it matter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The cold zone is the lower section of the fry vat below the heat input of the tube burners. Oil in the cold zone runs at lower temperature than the cooking zone. Debris falls through the oil to the cold zone where the lower temperature slows carbonization and extends oil life. Operators typically extend oil replacement intervals from 4 to 7 days up to 10 to 14 days with a properly engineered cold zone.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the CC-GDF24 need a Type 1 hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The CC-GDF24 is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\"}},\n        {\"@type\": \"Question\", \"name\": \"What thermostat range does the CC-GDF24 cover?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"200 to 400 degrees F snap-action thermostat control.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can the CC-GDF24 run on propane?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The CC-GDF24 ships factory-set for natural gas. An LP conversion kit is available for installations on propane and changes the burner orifices and regulator to 10 inches water column LP setpoints. Conversion should be performed by a qualified gas technician.\"}},\n        {\"@type\": \"Question\", \"name\": \"What size gas connection does the CC-GDF24 need?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"1\/2 inch rear gas connection with a 3\/4 inch adapter included. Gas supply pressure should be 5 inches water column for natural gas or 10 inches water column for propane.\"}},\n        {\"@type\": \"Question\", \"name\": \"How much fat does the tank hold?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"125 pounds of frying shortening or oil at the marked fill line.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the work surface height?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"33-5\/8 inches from the floor to the top of the work surface.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is included in the box with the CC-GDF24?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The fryer, the side drain board that doubles as a night cover, the 17-3\/8 inch by 23-5\/8 inch wire lifting screen, and the 3\/4 inch gas adapter.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the CC-GDF24 NSF and UL listed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The CC-GDF24 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified. ETL Sanitation under the ANSI-NSF4 standard provides equivalent sanitation certification to NSF listing for the same standard. ETL design certification is the safety and performance equivalent of UL listing for commercial gas equipment.\"}},\n        {\"@type\": \"Question\", \"name\": \"What ignition system does the CC-GDF24 use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A thermopile pilot system. The standing pilot generates a small electrical current through a thermopile that holds the main gas valve open. If the pilot goes out, the main gas valve closes automatically.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I replace the oil in the CC-GDF24?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Most dedicated doughnut shops replace oil every 10 to 14 days at high volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark and the doughnuts start to taste like the oil rather than the dough.\"}},\n        {\"@type\": \"Question\", \"name\": \"How do I clean the cold zone?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Drain the oil through the 1-1\/4 inch front grease valve. Fill the tank with water and commercial fryer boil-out detergent to the marked oil line, bring to a simmer at low burner setting for 20 to 30 minutes, drain, rinse twice with clean water, and scrub any remaining residue from the cold zone with a long-handled brush before the next oil fill.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the side drain board for?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"During service it mounts to the side of the frame at work-surface height as a draining station for the wire lifting screen. At end of shift it lifts off the service mount and lays flat over the open tank as a night cover, keeping dust and contaminants out of the oil during the hours the fryer is cold.\"}},\n        {\"@type\": \"Question\", \"name\": \"Pricing and ordering?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contact us for a price quote.\"}}\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":43512347033659,"sku":"CC-GDF24","price":5560.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF24.jpg?v=1778724468"},{"product_id":"cc-gdf30","title":"Comstock-Castle CC-GDF30 Floor Model Doughnut Fryer, Natural Gas, 120,000 BTU","description":"\u003ch2\u003eComstock-Castle CC-GDF30 Floor Model Doughnut Fryer (Natural Gas, 170 lb Fat Capacity, 120,000 BTU)\u003c\/h2\u003e\n\n\u003cp\u003eThe Comstock-Castle CC-GDF30 is a floor-model gas doughnut fryer built around a stainless steel tube-style fry vat measuring 24 inches wide by 24 inches front-to-back. Where the SF-series countertop fryers in the Comstock-Castle line are sized for mid-volume bakeries and concessions, the CC-GDF30 is a true production unit: 170 pounds of frying shortening capacity, 120,000 BTU across four cast iron tube burners, and a 33-5\/8 inch stainless steel work surface that lets one operator run doughnuts continuously through a long shift without bending or stooping. The tank geometry, the cold zone designed into the bottom of the vat, the side drain board that doubles as a night cover, and the thermopile pilot ignition all point at the same thing: a fryer engineered for a working doughnut shop that needs to produce hundreds of doughnuts per hour, day after day, with predictable oil life and minimal cleanup labor.\u003c\/p\u003e\n\n\u003cp\u003eComstock-Castle has built commercial fryers in Quincy, Illinois since 1838 and is America's oldest stove company. The CC-GDF30 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified for commercial foodservice use.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases for the CC-GDF30 Floor Model Doughnut Fryer\u003c\/h3\u003e\n\n\u003cp\u003eThis is the fryer for a dedicated doughnut shop, a bakery running doughnuts as a daily morning program, a multi-shop wholesale doughnut operation supplying grocery and coffee accounts, a high-traffic concession trailer or doughnut food truck with floor space for a full-size fryer, a college or hospital foodservice kitchen producing fresh doughnuts for cafeteria service, or any production bakery that needs to fry significantly more product per hour than a countertop flat-bottom fryer can sustain. The 170 pound fat capacity gives operators a deep enough oil reservoir to handle continuous batch loading without dramatic temperature drops, which is the single biggest factor in doughnut quality during a long service window. Cake doughnuts loaded into a 35-pound countertop fryer at the rate of two trays per minute will drag oil temperature down 15 to 25 degrees F per batch and recovery time stretches out as the shift goes on. The same load into a 170-pound CC-GDF30 produces a recovery curve measured in 8 to 12 degrees and the oil never falls below the working window, which is what produces doughnuts that look and taste the same at minute 5 of service as they do at minute 95.\u003c\/p\u003e\n\n\u003ch3\u003eHow a Floor Model Doughnut Fryer Differs From a Countertop Flat Bottom\u003c\/h3\u003e\n\n\u003cp\u003eCountertop flat-bottom doughnut fryers are designed to sit on a 36-inch table and are sized for operations that need a doughnut option without committing dedicated floor space. The CC-GDF30 is the opposite design philosophy. The unit stands on its own 6-inch adjustable stainless steel legs, the work surface is built into the frame at 33-5\/8 inches, the tank is significantly deeper from front to back (24 inches versus the 21 inches of the SF countertop tanks), and the frame is engineered to anchor a flue stack that reuses exhaust heat for combustion efficiency rather than just venting it. The result is a unit that is purpose-built for a doughnut production line: the operator stands in front of the unit, the proof box or doughnut depositor sits to one side, the draining or glazing station sits to the other side, and the doughnut workflow runs left-to-right or right-to-left through the operator's standing position. There is no countertop, no separate stand, no shimmying of a heavy fryer onto a worktop. The fryer is the workstation.\u003c\/p\u003e\n\n\u003ch3\u003eTank Geometry and the 18 by 24 Inch Vat\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF30 tank measures 24 inches wide by 24 inches front-to-back. That orientation is intentional: the operator faces the long axis of the tank, which gives the fryer two rows of doughnuts deep from front to back rather than a single wide row left-to-right. A standard cake doughnut measures about 3-1\/4 inches across once expanded, which means the working surface of the tank holds approximately 7 doughnuts wide by 7 doughnuts deep, or about 49 doughnuts per pass at maximum density. Most operators run lower density than that, typically 28 to 36 doughnuts per pass, which gives the operator room to flip each doughnut with a wooden dowel without crowding. At 60 to 75 seconds per side, a single operator running the CC-GDF30 at standard density can produce 1,100 to 1,600 cake doughnuts per hour, which is the production rate that makes the unit economical for a dedicated doughnut shop.\u003c\/p\u003e\n\n\u003cp\u003eThe vat itself is stainless steel tube-type construction with a cold zone built into the bottom. The cold zone is the section of the tank below the burner tubes where oil temperature is lower than the cooking zone above. Sediment, glaze drippings, doughnut crumbs, and other particulate falls into the cold zone during frying and sits there at a lower temperature, which dramatically slows the rate at which that debris carbonizes and breaks down the oil. The result is longer oil life. Operators running a doughnut shop without a cold zone typically replace oil every 4 to 7 days at high volume. Operators running a fryer with a properly engineered cold zone typically push oil replacement to 10 to 14 days at the same volume, which is a real operating cost difference at 170 pounds of shortening per fill.\u003c\/p\u003e\n\n\u003ch3\u003eBurner System and Heat Delivery\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF30 uses four cast iron tube burners, each rated at 30,000 BTU per hour for a total of 120,000 BTU. Tube burners are a different design from the H-pattern atmospheric burners used in the SF countertop series. The tube burners are positioned horizontally beneath the tank in a parallel arrangement and the flame impinges on tube-shaped heat exchangers that run through the lower portion of the oil. Heat transfers from the burners through the tube walls into the oil along the full length of each tube, which produces a more even temperature distribution across the 24-inch tank depth than a single bottom-fired burner could deliver. The cast iron burner bodies hold heat well, which smooths out the on-off cycling of the thermostat and reduces temperature swings during continuous frying.\u003c\/p\u003e\n\n\u003cp\u003eNatural gas is the factory standard. Optimal supply pressure is 5 inches water column for natural gas, 10 inches water column for propane. A propane conversion kit is available for installations on LP. The gas inlet is a 1\/2 inch rear connection and a 3\/4 inch adapter is provided with the fryer for shops that prefer to land 3\/4 inch gas line from the wall stub-out.\u003c\/p\u003e\n\n\u003ch3\u003eSnap Action Thermostat and Safety Controls\u003c\/h3\u003e\n\n\u003cp\u003eThe 200 to 400 degree F snap-action thermostat is the same control logic as the SF countertop series. Snap-action means the thermostat is fully open or fully closed with no proportional middle ground. When the oil drops below the setpoint, the gas valve opens fully. When the oil reaches the setpoint, the gas valve closes fully. There is no modulation. For doughnut frying this is the preferred behavior because doughnut shops run at a single setpoint for long periods and the operator wants the burners to come back hard during recovery between batches.\u003c\/p\u003e\n\n\u003cp\u003eThe safety control package on the CC-GDF30 is more extensive than the SF countertop series. The fryer includes a combination safety valve and pressure regulator (a single integrated unit that handles both gas shutoff on flame failure and incoming pressure regulation), a double safety high-limit control (two independent over-temperature switches that will shut the fryer down if the primary thermostat fails and oil temperature climbs past the safe limit), and a thermopile pilot system. The thermopile is the small thermocouple-style sensor that sits in the pilot flame and generates a small electrical current as long as the pilot is lit. That current holds the main gas valve open. If the pilot ever goes out, the thermopile current drops, the main gas valve closes, and the fryer cannot deliver gas to the burners until the pilot is relit. This is the standard safety architecture for a standing-pilot commercial gas fryer and the CC-GDF30 implements it with a double redundancy on the high-limit side that exceeds the typical single-switch design.\u003c\/p\u003e\n\n\u003ch3\u003eSide Drain Board That Doubles as a Night Cover\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF30 ships with a side drain board that mounts to the side of the frame and serves two functions. During service it sits beside the fryer at work-surface height and provides a place to set the wire lifting screen as doughnuts come out of the oil, so excess oil drains back toward the tank rather than puddling on the operator's work surface. At end of shift the same drain board lifts off its service mount and lays flat over the open tank as a night cover, which keeps dust, debris, and ambient kitchen contaminants out of the oil during the hours the fryer is cold. This is a meaningful detail because doughnut shops typically run their oil for 10 to 14 days and the single biggest source of oil degradation between shifts is contamination from open exposure to kitchen air. A proper night cover extends the working life of the oil and is one of the operating cost differences between a purpose-built doughnut fryer and a general-purpose fryer pressed into doughnut service.\u003c\/p\u003e\n\n\u003ch3\u003eWire Lifting Screen and Doughnut Workflow\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF30 includes a 24 inch by 23-5\/8 inch wire lifting screen sized to the tank interior. This is the primary tool the operator uses to lift finished doughnuts out of the oil at the end of the second-side cook. The screen sits across the tank with the doughnuts arrayed on top and is lifted straight up with both hands, then walked to the drain board or the glazing station. Some operators run the screen as a flotation rack throughout the entire fry cycle, in which case the doughnuts are placed onto the screen at drop, the screen sits at oil level during the first-side cook, the operator flips each doughnut individually with a wooden dowel for the second-side cook, and the screen is then lifted out at finish. Other operators run the screen only as a lift tool at finish, in which case doughnuts are dropped directly into the oil from a depositor or hand, flipped individually, and only consolidated onto the screen at the end of the cook for the lift. Either workflow is valid and the CC-GDF30 supports both.\u003c\/p\u003e\n\n\u003ch3\u003eFlue Design and Exhaust Heat Reuse\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF30 frame includes a special flue design that routes exhaust gases through a heat exchange path before they vent. The intent is to reuse some of the thermal energy in the exhaust stream to preheat the air going into the burner combustion zone or to add heat to the tank walls indirectly, which reduces the total BTU input required to maintain frying temperature at steady state. In practical operator terms this shows up as lower natural gas consumption per pound of oil heated and per doughnut produced compared to a fryer that simply vents combustion exhaust straight out the back. The flue design does not eliminate the requirement for a Type 1 hood (the CC-GDF30 is a commercial gas fryer producing grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen) but it does reduce the operating gas cost.\u003c\/p\u003e\n\n\u003ch3\u003eDoughnut Frying Temperatures and Cook Times\u003c\/h3\u003e\n\n\u003cp\u003eCake doughnuts typically cook 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts typically cook 50 to 60 seconds per side at 360 to 365 degrees F. Crullers cook 45 to 60 seconds per side at 370 to 375 degrees F. Mini-doughnuts and doughnut holes cook 30 to 60 seconds total and are usually turned with the screen rather than flipped individually. Flipping is by feel: the operator watches for the bottom edge of each doughnut to turn from pale to deep golden, then rolls the doughnut over with the dowel. After the second side hits the same deep golden color, the doughnut is lifted out with the wire screen and laid on a draining rack or pan over absorbent paper.\u003c\/p\u003e\n\n\u003ch3\u003eOil Selection and Tank Fill\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF30 tank is filled to 170 pounds of frying shortening or oil at the marked oil level line. Most doughnut shops run solid all-purpose vegetable shortening that solidifies at room temperature, which is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb interior. Liquid frying oils (high-oleic canola, sunflower, or palm-blend doughnut frying oils) are also commonly used and produce a slightly lighter texture. Whichever the operator chooses, the tank should be filled to the marked oil level line and topped off as oil is absorbed by the product during service. Cake doughnuts absorb 25 to 30 percent of their weight in oil during frying, raised doughnuts absorb 15 to 25 percent, and that absorbed oil needs to be replaced from the fresh-oil reservoir to keep the tank at fill level.\u003c\/p\u003e\n\n\u003cp\u003eIf running solid shortening, melt the shortening at low temperature setting before bringing oil up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom and develop off flavors. The standing pilot can be used to warm shortening slowly overnight in some installs, but most operators prefer to start the burner at low setting and ramp up over 20 to 30 minutes from solid shortening at the 170 pound fill level (a longer warmup than the SF countertop series because the larger oil mass takes proportionally longer to come to temperature).\u003c\/p\u003e\n\n\u003ch3\u003eOil Management, Glaze Runoff, and Cleaning\u003c\/h3\u003e\n\n\u003cp\u003eDoughnut frying produces a different debris profile than french-fry or chicken frying. The main contaminants are flour dust from the doughnut surface, glaze drippings from finished doughnuts returned to the line, sugar particulate, and small dough fragments. The cold zone at the bottom of the tank captures most of this debris during service. End-of-day cleaning runs through the 1-1\/4 inch grease drain valve and drainpipe extension on the front of the unit. The valve is sized larger than a standard fryer drain because doughnut shop shortening tends to be more viscous than thin liquid oils, particularly when cooling, and a 1-1\/4 inch valve clears the tank in a reasonable time even with semi-solid shortening. The drainpipe extension threads onto the valve and directs oil into a shortening disposal container or a filtered transfer setup.\u003c\/p\u003e\n\n\u003cp\u003eBoil-out cleaning every 7 to 14 days clears the cold zone debris that does not drain with the oil. Fill the tank to the marked oil line with water and commercial fryer boil-out detergent, bring to a simmer at low burner setting, and let it work the deposits loose for 20 to 30 minutes. Drain through the front valve. Rinse twice with clean water and drain. The stainless steel tank wipes down with a soft cloth and the cold zone is the only spot that typically needs additional scrubbing with a long-handled brush before the next oil fill.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eModel\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eComstock-Castle CC-GDF30\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConfiguration\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFloor model, natural gas, doughnut fryer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFrame Dimensions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e29-1\/2 inch W x 39-5\/8 inch L x 51-1\/8 inch H\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTank Dimensions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e24 inch W x 24 inch L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWork Surface Height\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e33-5\/8 inch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat Capacity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e170 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal BTU\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e120,000 BTU per hour (4 burners x 30,000 BTU each)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBurner Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCast iron tube burners\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eThermostat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSnap-action, 200 to 400 degrees F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSafety Controls\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCombination safety valve, pressure regulator, double safety high-limit control, thermopile pilot system\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDrain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1-1\/4 inch diameter grease drain valve with drainpipe extension\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Connection\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1\/2 inch rear connection with 3\/4 inch adapter included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Pressure\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 inches WC natural gas \/ 10 inches WC propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural gas factory set, LP conversion kit available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConstruction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless steel front, galvanized side panels, stainless steel tube-type fry vat with cold zone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlue\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpecial flue design reuses exhaust heat for combustion efficiency\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLegs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6 inch adjustable stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIncluded Accessories\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSide drain board that doubles as night cover, 24 inch x 23-5\/8 inch wire lifting screen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertifications\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eETL design certified, ETL Sanitation (ANSI-NSF4) certified\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShipping Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e325 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF30.pdf?v=1778726221\"\u003eDownload the full Comstock-Castle CC-GDF30 spec sheet (PDF)\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch3\u003eInstallation, Ventilation, and Code Requirements\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF30 is a commercial gas fryer for indoor installation under a Type 1 commercial hood with UL 300 wet-chemical fire suppression. The hood capture area must extend at least 6 inches beyond the front, sides, and back of the fryer at the cooking surface, and the hood must be ducted to outside per local mechanical code. A K-class fire extinguisher must be mounted within the kitchen line of sight. The fryer requires a dedicated gas supply with a manual shutoff valve installed within reach. Maintain manufacturer clearance from combustible side and rear walls. Always verify combustible and non-combustible clearances against the installation manual and local code before final placement.\u003c\/p\u003e\n\n\u003cp\u003eThe 1\/2 inch rear gas connection accepts the included 3\/4 inch adapter if the shop's gas stub-out is sized at 3\/4 inch. Confirm incoming gas pressure with a manometer at 5 inches water column for natural gas or 10 inches water column for propane before lighting the pilot. The 6 inch stainless steel legs are field-adjustable for leveling on uneven floors, and the fryer should be leveled with a long bubble level set across the rim of the tank in both directions before the oil fill so that oil depth is uniform across the entire 24 inch length of the vat.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eHow does the CC-GDF30 compare to other Comstock-Castle doughnut fryers?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF30 sits in the middle of the Comstock-Castle floor-model doughnut fryer line. The smaller CC-GDF24 has an 18 x 24 inch tank, 125 lb fat capacity, three tube burners, and 90,000 BTU. The larger CC-GDF38 has a 34 x 24 inch tank, 220 lb fat capacity, five tube burners, and 150,000 BTU. The CC-GDF30 splits the difference at 24 x 24 inches, 170 lb fat capacity, four tube burners, and 120,000 BTU. The Comstock-Castle SF series (2923SF, 2932SF, 2941SF) are countertop flat-bottom fryers designed to sit on a 36-inch table for mid-volume bakeries and concessions. The CC-GDF30 is a true floor production unit with its own 6-inch legs, integrated 33-5\/8 inch stainless steel work surface, tube vat with cold zone, and a more extensive safety control package than the countertop SF series.\u003c\/p\u003e\n\n\u003ch4\u003eHow many doughnuts per hour can the CC-GDF30 produce?\u003c\/h4\u003e\n\u003cp\u003eApproximately 1,100 to 1,600 cake doughnuts per hour at standard batch density with a single experienced operator, running 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts at slightly lower temperature and slightly shorter cook times can push production rates higher. Mini-doughnuts and doughnut holes loaded by depositor can exceed 2,000 pieces per hour because the smaller pieces cook faster and load denser.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the cold zone and why does it matter?\u003c\/h4\u003e\n\u003cp\u003eThe cold zone is the lower section of the fry vat positioned below the heat input of the tube burners. Oil in the cold zone runs at lower temperature than the cooking zone above. Crumbs, glaze drippings, and other debris fall through the oil to the cold zone where the lower temperature slows the rate at which that debris carbonizes and breaks down the oil. Operators running a fryer with a properly engineered cold zone typically extend oil replacement intervals from 4 to 7 days up to 10 to 14 days at the same production volume.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the CC-GDF30 need a Type 1 hood?\u003c\/h4\u003e\n\u003cp\u003eYes. The CC-GDF30 is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\u003c\/p\u003e\n\n\u003ch4\u003eWhat thermostat range does the CC-GDF30 cover?\u003c\/h4\u003e\n\u003cp\u003e200 to 400 degrees F snap-action thermostat control. The full range covers solid shortening melt at the low end (around 200 to 220 degrees F) through standard doughnut frying temperatures (360 to 375 degrees F) up to the upper safety limit at 400 degrees F.\u003c\/p\u003e\n\n\u003ch4\u003eCan the CC-GDF30 run on propane?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF30 ships factory-set for natural gas. An LP conversion kit is available for installations on propane. The kit changes the burner orifices and the regulator spring to the LP setpoints (10 inches water column versus the natural gas setpoint of 5 inches water column). Conversion should be performed by a qualified gas technician and verified with a manometer before the unit is placed in service.\u003c\/p\u003e\n\n\u003ch4\u003eWhat size gas connection does the CC-GDF30 need?\u003c\/h4\u003e\n\u003cp\u003eThe fryer has a 1\/2 inch rear gas connection and ships with a 3\/4 inch adapter. Most shops with 3\/4 inch gas stub-outs use the adapter for a direct landing. Confirm gas pressure at 5 inches water column for natural gas or 10 inches water column for propane before lighting the pilot.\u003c\/p\u003e\n\n\u003ch4\u003eHow much fat does the tank hold?\u003c\/h4\u003e\n\u003cp\u003e170 pounds of frying shortening or oil at the marked fill line. That capacity is the working oil mass; the tank is sized to accept the fill plus the displacement of doughnuts during frying without overflow.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the work surface height?\u003c\/h4\u003e\n\u003cp\u003e33-5\/8 inches from the floor to the top of the work surface. This is the ergonomic standard for a standing operator running doughnuts continuously through a long shift.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is included in the box with the CC-GDF30?\u003c\/h4\u003e\n\u003cp\u003eThe fryer, the side drain board that doubles as a night cover, and the 24 inch by 23-5\/8 inch wire lifting screen. The 3\/4 inch gas adapter is also included for shops that need to land a 3\/4 inch gas line on the 1\/2 inch rear connection.\u003c\/p\u003e\n\n\u003ch4\u003eIs the CC-GDF30 NSF and UL listed?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF30 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified for commercial foodservice use. ETL Sanitation under the ANSI-NSF4 standard provides equivalent sanitation certification to direct NSF listing for the same standard. ETL design certification is the safety and performance equivalent of UL listing for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch4\u003eWhat ignition system does the CC-GDF30 use?\u003c\/h4\u003e\n\u003cp\u003eA thermopile pilot system. The standing pilot generates a small electrical current through a thermopile while the pilot is lit, and that current holds the main gas valve open. If the pilot goes out, the thermopile current drops and the main gas valve closes automatically, preventing gas flow to the burners.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I replace the oil in the CC-GDF30?\u003c\/h4\u003e\n\u003cp\u003eMost dedicated doughnut shops running the CC-GDF30 replace oil every 10 to 14 days at high volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\u003c\/p\u003e\n\n\u003ch4\u003eHow do I clean the cold zone?\u003c\/h4\u003e\n\u003cp\u003eDrain the oil through the 1-1\/4 inch front grease valve at end of day or end of cycle. Fill the tank with water and commercial fryer boil-out detergent to the marked oil line, bring to a simmer at low burner setting, and let it work the deposits in the cold zone for 20 to 30 minutes. Drain. Rinse twice with clean water and drain. Scrub the cold zone with a long-handled brush if any residue remains before the next oil fill.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the side drain board for?\u003c\/h4\u003e\n\u003cp\u003eDuring service it mounts to the side of the frame at work-surface height and serves as a draining station for the wire lifting screen as doughnuts come out of the oil. At end of shift it lifts off the service mount and lays flat over the open tank as a night cover, which keeps dust, debris, and ambient kitchen contaminants out of the oil during the hours the fryer is cold.\u003c\/p\u003e\n\n\u003ch4\u003ePricing and ordering?\u003c\/h4\u003e\n\u003cp\u003eContact us for a price quote.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"name\": \"Comstock-Castle CC-GDF30 Floor Model Doughnut Fryer, Natural Gas, 120,000 BTU\",\n      \"sku\": \"CC-GDF30\",\n      \"mpn\": \"CC-GDF30\",\n      \"brand\": {\"@type\": \"Brand\", \"name\": \"Comstock-Castle\"},\n      \"manufacturer\": {\"@type\": \"Organization\", \"name\": \"Comstock-Castle Stove Co.\", \"address\": {\"@type\": \"PostalAddress\", \"streetAddress\": \"119 W. Washington St.\", \"addressLocality\": \"Quincy\", \"addressRegion\": \"IL\", \"postalCode\": \"62301\", \"addressCountry\": \"US\"}},\n      \"category\": \"Commercial Doughnut Fryer\",\n      \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF30.jpg?v=1778725870\"],\n      \"description\": \"Comstock-Castle CC-GDF30 floor model commercial gas doughnut fryer. 24 inch by 24 inch stainless steel tube vat with cold zone, 170 lb fat capacity, four cast iron tube burners totaling 120,000 BTU, snap-action thermostat, double safety high-limit control, thermopile pilot system, 6 inch adjustable stainless legs, 1-1\/4 inch front grease drain, 1\/2 inch rear gas connection with 3\/4 inch adapter, side drain board that doubles as night cover, wire lifting screen included. ETL and ETL-Sanitation certified.\"\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"mainEntity\": [\n        {\"@type\": \"Question\", \"name\": \"How does the CC-GDF30 compare to other Comstock-Castle doughnut fryers?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The CC-GDF30 is the middle floor model in the Comstock-Castle doughnut fryer line. The smaller CC-GDF24 has an 18 x 24 inch tank, 125 lb fat capacity, three tube burners, 90,000 BTU. The larger CC-GDF38 has a 34 x 24 inch tank, 220 lb fat capacity, five tube burners, 150,000 BTU. The CC-GDF30 splits the difference at 24 x 24 inches, 170 lb fat capacity, four tube burners, 120,000 BTU. The Comstock-Castle SF series (2923SF, 2932SF, 2941SF) are countertop flat-bottom fryers designed for mid-volume bakeries and concessions, while the CC-GDF30 is a floor production unit with integrated work surface, tube vat with cold zone, and a more extensive safety control package.\"}},\n        {\"@type\": \"Question\", \"name\": \"How many doughnuts per hour can the CC-GDF30 produce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Approximately 1,100 to 1,600 cake doughnuts per hour at standard batch density with a single experienced operator, running 60 to 75 seconds per side at 370 degrees F. Mini-doughnuts and doughnut holes loaded by depositor can exceed 2,000 pieces per hour.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the cold zone and why does it matter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The cold zone is the lower section of the fry vat below the heat input of the tube burners. Oil in the cold zone runs at lower temperature than the cooking zone. Debris falls through the oil to the cold zone where the lower temperature slows carbonization and extends oil life. Operators typically extend oil replacement intervals from 4 to 7 days up to 10 to 14 days with a properly engineered cold zone.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the CC-GDF30 need a Type 1 hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The CC-GDF30 is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\"}},\n        {\"@type\": \"Question\", \"name\": \"What thermostat range does the CC-GDF30 cover?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"200 to 400 degrees F snap-action thermostat control.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can the CC-GDF30 run on propane?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The CC-GDF30 ships factory-set for natural gas. An LP conversion kit is available for installations on propane and changes the burner orifices and regulator to 10 inches water column LP setpoints. Conversion should be performed by a qualified gas technician.\"}},\n        {\"@type\": \"Question\", \"name\": \"What size gas connection does the CC-GDF30 need?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"1\/2 inch rear gas connection with a 3\/4 inch adapter included. Gas supply pressure should be 5 inches water column for natural gas or 10 inches water column for propane.\"}},\n        {\"@type\": \"Question\", \"name\": \"How much fat does the tank hold?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"170 pounds of frying shortening or oil at the marked fill line.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the work surface height?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"33-5\/8 inches from the floor to the top of the work surface.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is included in the box with the CC-GDF30?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The fryer, the side drain board that doubles as a night cover, the 24 inch by 23-5\/8 inch wire lifting screen, and the 3\/4 inch gas adapter.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the CC-GDF30 NSF and UL listed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The CC-GDF30 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified. ETL Sanitation under the ANSI-NSF4 standard provides equivalent sanitation certification to NSF listing for the same standard. ETL design certification is the safety and performance equivalent of UL listing for commercial gas equipment.\"}},\n        {\"@type\": \"Question\", \"name\": \"What ignition system does the CC-GDF30 use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A thermopile pilot system. The standing pilot generates a small electrical current through a thermopile that holds the main gas valve open. If the pilot goes out, the main gas valve closes automatically.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I replace the oil in the CC-GDF30?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Most dedicated doughnut shops replace oil every 10 to 14 days at high volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark and the doughnuts start to taste like the oil rather than the dough.\"}},\n        {\"@type\": \"Question\", \"name\": \"How do I clean the cold zone?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Drain the oil through the 1-1\/4 inch front grease valve. Fill the tank with water and commercial fryer boil-out detergent to the marked oil line, bring to a simmer at low burner setting for 20 to 30 minutes, drain, rinse twice with clean water, and scrub any remaining residue from the cold zone with a long-handled brush before the next oil fill.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the side drain board for?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"During service it mounts to the side of the frame at work-surface height as a draining station for the wire lifting screen. At end of shift it lifts off the service mount and lays flat over the open tank as a night cover, keeping dust and contaminants out of the oil during the hours the fryer is cold.\"}},\n        {\"@type\": \"Question\", \"name\": \"Pricing and ordering?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contact us for a price quote.\"}}\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":43512400838715,"sku":"CC-GDF30","price":6145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF30.jpg?v=1778725870"},{"product_id":"cc-gdf38","title":"Comstock-Castle CC-GDF38 Floor Model Doughnut Fryer, Natural Gas, 150,000 BTU","description":"\u003ch2\u003eComstock-Castle CC-GDF38 Floor Model Doughnut Fryer (Natural Gas, 220 lb Fat Capacity, 150,000 BTU)\u003c\/h2\u003e\n\n\u003cp\u003eThe Comstock-Castle CC-GDF38 is a floor-model gas doughnut fryer built around a stainless steel tube-style fry vat measuring 34 inches wide by 24 inches front-to-back. Where the SF-series countertop fryers in the Comstock-Castle line are sized for mid-volume bakeries and concessions, the CC-GDF38 is a true production unit: 220 pounds of frying shortening capacity, 150,000 BTU across five cast iron tube burners, and a 33-5\/8 inch stainless steel work surface that lets one operator run doughnuts continuously through a long shift without bending or stooping. The tank geometry, the cold zone designed into the bottom of the vat, the side drain board that doubles as a night cover, and the thermopile pilot ignition all point at the same thing: a fryer engineered for a working doughnut shop that needs to produce hundreds of doughnuts per hour, day after day, with predictable oil life and minimal cleanup labor.\u003c\/p\u003e\n\n\u003cp\u003eComstock-Castle has built commercial fryers in Quincy, Illinois since 1838 and is America's oldest stove company. The CC-GDF38 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified for commercial foodservice use.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases for the CC-GDF38 Floor Model Doughnut Fryer\u003c\/h3\u003e\n\n\u003cp\u003eThis is the fryer for a dedicated doughnut shop, a bakery running doughnuts as a daily morning program, a multi-shop wholesale doughnut operation supplying grocery and coffee accounts, a high-traffic concession trailer or doughnut food truck with floor space for a full-size fryer, a college or hospital foodservice kitchen producing fresh doughnuts for cafeteria service, or any production bakery that needs to fry significantly more product per hour than a countertop flat-bottom fryer can sustain. The 220 pound fat capacity gives operators a deep enough oil reservoir to handle continuous batch loading without dramatic temperature drops, which is the single biggest factor in doughnut quality during a long service window. Cake doughnuts loaded into a 35-pound countertop fryer at the rate of two trays per minute will drag oil temperature down 15 to 25 degrees F per batch and recovery time stretches out as the shift goes on. The same load into a 220-pound CC-GDF38 produces a recovery curve measured in 8 to 12 degrees and the oil never falls below the working window, which is what produces doughnuts that look and taste the same at minute 5 of service as they do at minute 95.\u003c\/p\u003e\n\n\u003ch3\u003eHow a Floor Model Doughnut Fryer Differs From a Countertop Flat Bottom\u003c\/h3\u003e\n\n\u003cp\u003eCountertop flat-bottom doughnut fryers are designed to sit on a 36-inch table and are sized for operations that need a doughnut option without committing dedicated floor space. The CC-GDF38 is the opposite design philosophy. The unit stands on its own 6-inch adjustable stainless steel legs, the work surface is built into the frame at 33-5\/8 inches, the tank is significantly deeper from front to back (24 inches versus the 21 inches of the SF countertop tanks), and the frame is engineered to anchor a flue stack that reuses exhaust heat for combustion efficiency rather than just venting it. The result is a unit that is purpose-built for a doughnut production line: the operator stands in front of the unit, the proof box or doughnut depositor sits to one side, the draining or glazing station sits to the other side, and the doughnut workflow runs left-to-right or right-to-left through the operator's standing position. There is no countertop, no separate stand, no shimmying of a heavy fryer onto a worktop. The fryer is the workstation.\u003c\/p\u003e\n\n\u003ch3\u003eTank Geometry and the 18 by 24 Inch Vat\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF38 tank measures 34 inches wide by 24 inches front-to-back. That orientation is intentional: the operator faces the long axis of the tank, which gives the fryer two rows of doughnuts deep from front to back rather than a single wide row left-to-right. A standard cake doughnut measures about 3-1\/4 inches across once expanded, which means the working surface of the tank holds approximately 10 doughnuts wide by 7 doughnuts deep, or about 70 doughnuts per pass at maximum density. Most operators run lower density than that, typically 45 to 55 doughnuts per pass, which gives the operator room to flip each doughnut with a wooden dowel without crowding. At 60 to 75 seconds per side, a single operator running the CC-GDF38 at standard density can produce 1,500 to 2,200 cake doughnuts per hour, which is the production rate that makes the unit economical for a dedicated doughnut shop.\u003c\/p\u003e\n\n\u003cp\u003eThe vat itself is stainless steel tube-type construction with a cold zone built into the bottom. The cold zone is the section of the tank below the burner tubes where oil temperature is lower than the cooking zone above. Sediment, glaze drippings, doughnut crumbs, and other particulate falls into the cold zone during frying and sits there at a lower temperature, which dramatically slows the rate at which that debris carbonizes and breaks down the oil. The result is longer oil life. Operators running a doughnut shop without a cold zone typically replace oil every 4 to 7 days at high volume. Operators running a fryer with a properly engineered cold zone typically push oil replacement to 10 to 14 days at the same volume, which is a real operating cost difference at 220 pounds of shortening per fill.\u003c\/p\u003e\n\n\u003ch3\u003eBurner System and Heat Delivery\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF38 uses five cast iron tube burners, each rated at 30,000 BTU per hour for a total of 150,000 BTU. Tube burners are a different design from the H-pattern atmospheric burners used in the SF countertop series. The tube burners are positioned horizontally beneath the tank in a parallel arrangement and the flame impinges on tube-shaped heat exchangers that run through the lower portion of the oil. Heat transfers from the burners through the tube walls into the oil along the full length of each tube, which produces a more even temperature distribution across the 24-inch tank depth than a single bottom-fired burner could deliver. The cast iron burner bodies hold heat well, which smooths out the on-off cycling of the thermostat and reduces temperature swings during continuous frying.\u003c\/p\u003e\n\n\u003cp\u003eNatural gas is the factory standard. Optimal supply pressure is 5 inches water column for natural gas, 10 inches water column for propane. A propane conversion kit is available for installations on LP. The gas inlet is a 1\/2 inch rear connection and a 3\/4 inch adapter is provided with the fryer for shops that prefer to land 3\/4 inch gas line from the wall stub-out.\u003c\/p\u003e\n\n\u003ch3\u003eSnap Action Thermostat and Safety Controls\u003c\/h3\u003e\n\n\u003cp\u003eThe 200 to 400 degree F snap-action thermostat is the same control logic as the SF countertop series. Snap-action means the thermostat is fully open or fully closed with no proportional middle ground. When the oil drops below the setpoint, the gas valve opens fully. When the oil reaches the setpoint, the gas valve closes fully. There is no modulation. For doughnut frying this is the preferred behavior because doughnut shops run at a single setpoint for long periods and the operator wants the burners to come back hard during recovery between batches.\u003c\/p\u003e\n\n\u003cp\u003eThe safety control package on the CC-GDF38 is more extensive than the SF countertop series. The fryer includes a combination safety valve and pressure regulator (a single integrated unit that handles both gas shutoff on flame failure and incoming pressure regulation), a double safety high-limit control (two independent over-temperature switches that will shut the fryer down if the primary thermostat fails and oil temperature climbs past the safe limit), and a thermopile pilot system. The thermopile is the small thermocouple-style sensor that sits in the pilot flame and generates a small electrical current as long as the pilot is lit. That current holds the main gas valve open. If the pilot ever goes out, the thermopile current drops, the main gas valve closes, and the fryer cannot deliver gas to the burners until the pilot is relit. This is the standard safety architecture for a standing-pilot commercial gas fryer and the CC-GDF38 implements it with a double redundancy on the high-limit side that exceeds the typical single-switch design.\u003c\/p\u003e\n\n\u003ch3\u003eSide Drain Board That Doubles as a Night Cover\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF38 ships with a side drain board that mounts to the side of the frame and serves two functions. During service it sits beside the fryer at work-surface height and provides a place to set the wire lifting screen as doughnuts come out of the oil, so excess oil drains back toward the tank rather than puddling on the operator's work surface. At end of shift the same drain board lifts off its service mount and lays flat over the open tank as a night cover, which keeps dust, debris, and ambient kitchen contaminants out of the oil during the hours the fryer is cold. This is a meaningful detail because doughnut shops typically run their oil for 10 to 14 days and the single biggest source of oil degradation between shifts is contamination from open exposure to kitchen air. A proper night cover extends the working life of the oil and is one of the operating cost differences between a purpose-built doughnut fryer and a general-purpose fryer pressed into doughnut service.\u003c\/p\u003e\n\n\u003ch3\u003eWire Lifting Screen and Doughnut Workflow\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF38 includes a 34 inch by 23-5\/8 inch wire lifting screen sized to the tank interior. This is the primary tool the operator uses to lift finished doughnuts out of the oil at the end of the second-side cook. The screen sits across the tank with the doughnuts arrayed on top and is lifted straight up with both hands, then walked to the drain board or the glazing station. Some operators run the screen as a flotation rack throughout the entire fry cycle, in which case the doughnuts are placed onto the screen at drop, the screen sits at oil level during the first-side cook, the operator flips each doughnut individually with a wooden dowel for the second-side cook, and the screen is then lifted out at finish. Other operators run the screen only as a lift tool at finish, in which case doughnuts are dropped directly into the oil from a depositor or hand, flipped individually, and only consolidated onto the screen at the end of the cook for the lift. Either workflow is valid and the CC-GDF38 supports both.\u003c\/p\u003e\n\n\u003ch3\u003eFlue Design and Exhaust Heat Reuse\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF38 frame includes a special flue design that routes exhaust gases through a heat exchange path before they vent. The intent is to reuse some of the thermal energy in the exhaust stream to preheat the air going into the burner combustion zone or to add heat to the tank walls indirectly, which reduces the total BTU input required to maintain frying temperature at steady state. In practical operator terms this shows up as lower natural gas consumption per pound of oil heated and per doughnut produced compared to a fryer that simply vents combustion exhaust straight out the back. The flue design does not eliminate the requirement for a Type 1 hood (the CC-GDF38 is a commercial gas fryer producing grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen) but it does reduce the operating gas cost.\u003c\/p\u003e\n\n\u003ch3\u003eDoughnut Frying Temperatures and Cook Times\u003c\/h3\u003e\n\n\u003cp\u003eCake doughnuts typically cook 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts typically cook 50 to 60 seconds per side at 360 to 365 degrees F. Crullers cook 45 to 60 seconds per side at 370 to 375 degrees F. Mini-doughnuts and doughnut holes cook 30 to 60 seconds total and are usually turned with the screen rather than flipped individually. Flipping is by feel: the operator watches for the bottom edge of each doughnut to turn from pale to deep golden, then rolls the doughnut over with the dowel. After the second side hits the same deep golden color, the doughnut is lifted out with the wire screen and laid on a draining rack or pan over absorbent paper.\u003c\/p\u003e\n\n\u003ch3\u003eOil Selection and Tank Fill\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF38 tank is filled to 220 pounds of frying shortening or oil at the marked oil level line. Most doughnut shops run solid all-purpose vegetable shortening that solidifies at room temperature, which is the traditional doughnut shop standard and produces the classic crisp exterior with a tender crumb interior. Liquid frying oils (high-oleic canola, sunflower, or palm-blend doughnut frying oils) are also commonly used and produce a slightly lighter texture. Whichever the operator chooses, the tank should be filled to the marked oil level line and topped off as oil is absorbed by the product during service. Cake doughnuts absorb 25 to 30 percent of their weight in oil during frying, raised doughnuts absorb 15 to 25 percent, and that absorbed oil needs to be replaced from the fresh-oil reservoir to keep the tank at fill level.\u003c\/p\u003e\n\n\u003cp\u003eIf running solid shortening, melt the shortening at low temperature setting before bringing oil up to frying temperature. Cold shortening on a hot burner can scorch on the tank bottom and develop off flavors. The standing pilot can be used to warm shortening slowly overnight in some installs, but most operators prefer to start the burner at low setting and ramp up over 20 to 30 minutes from solid shortening at the 220 pound fill level (a longer warmup than the SF countertop series because the larger oil mass takes proportionally longer to come to temperature).\u003c\/p\u003e\n\n\u003ch3\u003eOil Management, Glaze Runoff, and Cleaning\u003c\/h3\u003e\n\n\u003cp\u003eDoughnut frying produces a different debris profile than french-fry or chicken frying. The main contaminants are flour dust from the doughnut surface, glaze drippings from finished doughnuts returned to the line, sugar particulate, and small dough fragments. The cold zone at the bottom of the tank captures most of this debris during service. End-of-day cleaning runs through the 1-1\/4 inch grease drain valve and drainpipe extension on the front of the unit. The valve is sized larger than a standard fryer drain because doughnut shop shortening tends to be more viscous than thin liquid oils, particularly when cooling, and a 1-1\/4 inch valve clears the tank in a reasonable time even with semi-solid shortening. The drainpipe extension threads onto the valve and directs oil into a shortening disposal container or a filtered transfer setup.\u003c\/p\u003e\n\n\u003cp\u003eBoil-out cleaning every 7 to 14 days clears the cold zone debris that does not drain with the oil. Fill the tank to the marked oil line with water and commercial fryer boil-out detergent, bring to a simmer at low burner setting, and let it work the deposits loose for 20 to 30 minutes. Drain through the front valve. Rinse twice with clean water and drain. The stainless steel tank wipes down with a soft cloth and the cold zone is the only spot that typically needs additional scrubbing with a long-handled brush before the next oil fill.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eModel\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eComstock-Castle CC-GDF38\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConfiguration\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFloor model, natural gas, doughnut fryer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFrame Dimensions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e39-1\/2 inch W x 39-5\/8 inch L x 51-1\/8 inch H\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTank Dimensions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e34 inch W x 24 inch L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWork Surface Height\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e33-5\/8 inch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat Capacity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e220 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal BTU\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e150,000 BTU per hour (5 burners x 30,000 BTU each)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBurner Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCast iron tube burners\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eThermostat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSnap-action, 200 to 400 degrees F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSafety Controls\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCombination safety valve, pressure regulator, double safety high-limit control, thermopile pilot system\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDrain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1-1\/4 inch diameter grease drain valve with drainpipe extension\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Connection\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1\/2 inch rear connection with 3\/4 inch adapter included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Pressure\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 inches WC natural gas \/ 10 inches WC propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGas Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural gas factory set, LP conversion kit available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConstruction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless steel front, galvanized side panels, stainless steel tube-type fry vat with cold zone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlue\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpecial flue design reuses exhaust heat for combustion efficiency\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLegs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6 inch adjustable stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIncluded Accessories\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSide drain board that doubles as night cover, 34 inch x 23-5\/8 inch wire lifting screen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertifications\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eETL design certified, ETL Sanitation (ANSI-NSF4) certified\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShipping Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e375 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF38.pdf?v=1778725983\"\u003eDownload the full Comstock-Castle CC-GDF38 spec sheet (PDF)\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch3\u003eInstallation, Ventilation, and Code Requirements\u003c\/h3\u003e\n\n\u003cp\u003eThe CC-GDF38 is a commercial gas fryer for indoor installation under a Type 1 commercial hood with UL 300 wet-chemical fire suppression. The hood capture area must extend at least 6 inches beyond the front, sides, and back of the fryer at the cooking surface, and the hood must be ducted to outside per local mechanical code. A K-class fire extinguisher must be mounted within the kitchen line of sight. The fryer requires a dedicated gas supply with a manual shutoff valve installed within reach. Maintain manufacturer clearance from combustible side and rear walls. Always verify combustible and non-combustible clearances against the installation manual and local code before final placement.\u003c\/p\u003e\n\n\u003cp\u003eThe 1\/2 inch rear gas connection accepts the included 3\/4 inch adapter if the shop's gas stub-out is sized at 3\/4 inch. Confirm incoming gas pressure with a manometer at 5 inches water column for natural gas or 10 inches water column for propane before lighting the pilot. The 6 inch stainless steel legs are field-adjustable for leveling on uneven floors, and the fryer should be leveled with a long bubble level set across the rim of the tank in both directions before the oil fill so that oil depth is uniform across the entire 24 inch length of the vat.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eHow does the CC-GDF38 compare to other Comstock-Castle doughnut fryers?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF38 is the flagship of the Comstock-Castle floor-model doughnut fryer line. The smaller CC-GDF24 has an 18 x 24 inch tank, 125 lb fat capacity, three tube burners, and 90,000 BTU. The mid-size CC-GDF30 has a 24 x 24 inch tank, 170 lb fat capacity, four tube burners, and 120,000 BTU. The CC-GDF38 tops the line at 34 x 24 inches, 220 lb fat capacity, five tube burners, and 150,000 BTU. The Comstock-Castle SF series (2923SF, 2932SF, 2941SF) are countertop flat-bottom fryers designed to sit on a 36-inch table for mid-volume bakeries and concessions. The CC-GDF38 is a true floor production unit with its own 6-inch legs, integrated 33-5\/8 inch stainless steel work surface, tube vat with cold zone, and a more extensive safety control package than the countertop SF series.\u003c\/p\u003e\n\n\u003ch4\u003eHow many doughnuts per hour can the CC-GDF38 produce?\u003c\/h4\u003e\n\u003cp\u003eApproximately 1,500 to 2,200 cake doughnuts per hour at standard batch density with a single experienced operator, running 60 to 75 seconds per side at 370 degrees F. Raised yeast doughnuts at slightly lower temperature and slightly shorter cook times can push production rates higher. Mini-doughnuts and doughnut holes loaded by depositor can exceed 2,000 pieces per hour because the smaller pieces cook faster and load denser.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the cold zone and why does it matter?\u003c\/h4\u003e\n\u003cp\u003eThe cold zone is the lower section of the fry vat positioned below the heat input of the tube burners. Oil in the cold zone runs at lower temperature than the cooking zone above. Crumbs, glaze drippings, and other debris fall through the oil to the cold zone where the lower temperature slows the rate at which that debris carbonizes and breaks down the oil. Operators running a fryer with a properly engineered cold zone typically extend oil replacement intervals from 4 to 7 days up to 10 to 14 days at the same production volume.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the CC-GDF38 need a Type 1 hood?\u003c\/h4\u003e\n\u003cp\u003eYes. The CC-GDF38 is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\u003c\/p\u003e\n\n\u003ch4\u003eWhat thermostat range does the CC-GDF38 cover?\u003c\/h4\u003e\n\u003cp\u003e200 to 400 degrees F snap-action thermostat control. The full range covers solid shortening melt at the low end (around 200 to 220 degrees F) through standard doughnut frying temperatures (360 to 375 degrees F) up to the upper safety limit at 400 degrees F.\u003c\/p\u003e\n\n\u003ch4\u003eCan the CC-GDF38 run on propane?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF38 ships factory-set for natural gas. An LP conversion kit is available for installations on propane. The kit changes the burner orifices and the regulator spring to the LP setpoints (10 inches water column versus the natural gas setpoint of 5 inches water column). Conversion should be performed by a qualified gas technician and verified with a manometer before the unit is placed in service.\u003c\/p\u003e\n\n\u003ch4\u003eWhat size gas connection does the CC-GDF38 need?\u003c\/h4\u003e\n\u003cp\u003eThe fryer has a 1\/2 inch rear gas connection and ships with a 3\/4 inch adapter. Most shops with 3\/4 inch gas stub-outs use the adapter for a direct landing. Confirm gas pressure at 5 inches water column for natural gas or 10 inches water column for propane before lighting the pilot.\u003c\/p\u003e\n\n\u003ch4\u003eHow much fat does the tank hold?\u003c\/h4\u003e\n\u003cp\u003e220 pounds of frying shortening or oil at the marked fill line. That capacity is the working oil mass; the tank is sized to accept the fill plus the displacement of doughnuts during frying without overflow.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the work surface height?\u003c\/h4\u003e\n\u003cp\u003e33-5\/8 inches from the floor to the top of the work surface. This is the ergonomic standard for a standing operator running doughnuts continuously through a long shift.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is included in the box with the CC-GDF38?\u003c\/h4\u003e\n\u003cp\u003eThe fryer, the side drain board that doubles as a night cover, and the 34 inch by 23-5\/8 inch wire lifting screen. The 3\/4 inch gas adapter is also included for shops that need to land a 3\/4 inch gas line on the 1\/2 inch rear connection.\u003c\/p\u003e\n\n\u003ch4\u003eIs the CC-GDF38 NSF and UL listed?\u003c\/h4\u003e\n\u003cp\u003eThe CC-GDF38 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified for commercial foodservice use. ETL Sanitation under the ANSI-NSF4 standard provides equivalent sanitation certification to direct NSF listing for the same standard. ETL design certification is the safety and performance equivalent of UL listing for commercial gas equipment.\u003c\/p\u003e\n\n\u003ch4\u003eWhat ignition system does the CC-GDF38 use?\u003c\/h4\u003e\n\u003cp\u003eA thermopile pilot system. The standing pilot generates a small electrical current through a thermopile while the pilot is lit, and that current holds the main gas valve open. If the pilot goes out, the thermopile current drops and the main gas valve closes automatically, preventing gas flow to the burners.\u003c\/p\u003e\n\n\u003ch4\u003eHow often should I replace the oil in the CC-GDF38?\u003c\/h4\u003e\n\u003cp\u003eMost dedicated doughnut shops running the CC-GDF38 replace oil every 10 to 14 days at high volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark amber and the doughnuts start to taste like the oil rather than the dough.\u003c\/p\u003e\n\n\u003ch4\u003eHow do I clean the cold zone?\u003c\/h4\u003e\n\u003cp\u003eDrain the oil through the 1-1\/4 inch front grease valve at end of day or end of cycle. Fill the tank with water and commercial fryer boil-out detergent to the marked oil line, bring to a simmer at low burner setting, and let it work the deposits in the cold zone for 20 to 30 minutes. Drain. Rinse twice with clean water and drain. Scrub the cold zone with a long-handled brush if any residue remains before the next oil fill.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the side drain board for?\u003c\/h4\u003e\n\u003cp\u003eDuring service it mounts to the side of the frame at work-surface height and serves as a draining station for the wire lifting screen as doughnuts come out of the oil. At end of shift it lifts off the service mount and lays flat over the open tank as a night cover, which keeps dust, debris, and ambient kitchen contaminants out of the oil during the hours the fryer is cold.\u003c\/p\u003e\n\n\u003ch4\u003ePricing and ordering?\u003c\/h4\u003e\n\u003cp\u003eContact us for a price quote.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"name\": \"Comstock-Castle CC-GDF38 Floor Model Doughnut Fryer, Natural Gas, 150,000 BTU\",\n      \"sku\": \"CC-GDF38\",\n      \"mpn\": \"CC-GDF38\",\n      \"brand\": {\"@type\": \"Brand\", \"name\": \"Comstock-Castle\"},\n      \"manufacturer\": {\"@type\": \"Organization\", \"name\": \"Comstock-Castle Stove Co.\", \"address\": {\"@type\": \"PostalAddress\", \"streetAddress\": \"119 W. Washington St.\", \"addressLocality\": \"Quincy\", \"addressRegion\": \"IL\", \"postalCode\": \"62301\", \"addressCountry\": \"US\"}},\n      \"category\": \"Commercial Doughnut Fryer\",\n      \"image\": [\"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF38.jpg?v=1778725870\"],\n      \"description\": \"Comstock-Castle CC-GDF38 floor model commercial gas doughnut fryer. 34 inch by 24 inch stainless steel tube vat with cold zone, 220 lb fat capacity, five cast iron tube burners totaling 150,000 BTU, snap-action thermostat, double safety high-limit control, thermopile pilot system, 6 inch adjustable stainless legs, 1-1\/4 inch front grease drain, 1\/2 inch rear gas connection with 3\/4 inch adapter, side drain board that doubles as night cover, wire lifting screen included. ETL and ETL-Sanitation certified.\"\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"mainEntity\": [\n        {\"@type\": \"Question\", \"name\": \"How does the CC-GDF38 compare to other Comstock-Castle doughnut fryers?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The CC-GDF38 is the flagship floor model in the Comstock-Castle doughnut fryer line. The smaller CC-GDF24 has an 18 x 24 inch tank, 125 lb fat capacity, three tube burners, 90,000 BTU. The mid-size CC-GDF30 has a 24 x 24 inch tank, 170 lb fat capacity, four tube burners, 120,000 BTU. The CC-GDF38 tops the line at 34 x 24 inches, 220 lb fat capacity, five tube burners, 150,000 BTU. The Comstock-Castle SF series (2923SF, 2932SF, 2941SF) are countertop flat-bottom fryers designed for mid-volume bakeries and concessions, while the CC-GDF38 is a floor production unit with integrated work surface, tube vat with cold zone, and a more extensive safety control package.\"}},\n        {\"@type\": \"Question\", \"name\": \"How many doughnuts per hour can the CC-GDF38 produce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Approximately 1,500 to 2,200 cake doughnuts per hour at standard batch density with a single experienced operator, running 60 to 75 seconds per side at 370 degrees F. Mini-doughnuts and doughnut holes loaded by depositor can exceed 2,000 pieces per hour.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the cold zone and why does it matter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The cold zone is the lower section of the fry vat below the heat input of the tube burners. Oil in the cold zone runs at lower temperature than the cooking zone. Debris falls through the oil to the cold zone where the lower temperature slows carbonization and extends oil life. Operators typically extend oil replacement intervals from 4 to 7 days up to 10 to 14 days with a properly engineered cold zone.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the CC-GDF38 need a Type 1 hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The CC-GDF38 is a commercial gas fryer that produces grease-laden vapor and combustion byproducts and must be installed under a Type 1 commercial hood with UL 300 wet-chemical fire suppression in any indoor commercial kitchen.\"}},\n        {\"@type\": \"Question\", \"name\": \"What thermostat range does the CC-GDF38 cover?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"200 to 400 degrees F snap-action thermostat control.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can the CC-GDF38 run on propane?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The CC-GDF38 ships factory-set for natural gas. An LP conversion kit is available for installations on propane and changes the burner orifices and regulator to 10 inches water column LP setpoints. Conversion should be performed by a qualified gas technician.\"}},\n        {\"@type\": \"Question\", \"name\": \"What size gas connection does the CC-GDF38 need?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"1\/2 inch rear gas connection with a 3\/4 inch adapter included. Gas supply pressure should be 5 inches water column for natural gas or 10 inches water column for propane.\"}},\n        {\"@type\": \"Question\", \"name\": \"How much fat does the tank hold?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"220 pounds of frying shortening or oil at the marked fill line.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the work surface height?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"33-5\/8 inches from the floor to the top of the work surface.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is included in the box with the CC-GDF38?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The fryer, the side drain board that doubles as a night cover, the 34 inch by 23-5\/8 inch wire lifting screen, and the 3\/4 inch gas adapter.\"}},\n        {\"@type\": \"Question\", \"name\": \"Is the CC-GDF38 NSF and UL listed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The CC-GDF38 is ETL design certified and ETL Sanitation (ANSI-NSF4) certified. ETL Sanitation under the ANSI-NSF4 standard provides equivalent sanitation certification to NSF listing for the same standard. ETL design certification is the safety and performance equivalent of UL listing for commercial gas equipment.\"}},\n        {\"@type\": \"Question\", \"name\": \"What ignition system does the CC-GDF38 use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A thermopile pilot system. The standing pilot generates a small electrical current through a thermopile that holds the main gas valve open. If the pilot goes out, the main gas valve closes automatically.\"}},\n        {\"@type\": \"Question\", \"name\": \"How often should I replace the oil in the CC-GDF38?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Most dedicated doughnut shops replace oil every 10 to 14 days at high volume. Replace when free fatty acid level exceeds 2.0 percent, when smoke point drops below 350 degrees F, or when oil color turns dark and the doughnuts start to taste like the oil rather than the dough.\"}},\n        {\"@type\": \"Question\", \"name\": \"How do I clean the cold zone?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Drain the oil through the 1-1\/4 inch front grease valve. Fill the tank with water and commercial fryer boil-out detergent to the marked oil line, bring to a simmer at low burner setting for 20 to 30 minutes, drain, rinse twice with clean water, and scrub any remaining residue from the cold zone with a long-handled brush before the next oil fill.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the side drain board for?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"During service it mounts to the side of the frame at work-surface height as a draining station for the wire lifting screen. At end of shift it lifts off the service mount and lays flat over the open tank as a night cover, keeping dust and contaminants out of the oil during the hours the fryer is cold.\"}},\n        {\"@type\": \"Question\", \"name\": \"Pricing and ordering?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contact us for a price quote.\"}}\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":43512778522683,"sku":"CC-GDF38","price":7365.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/CC-GDF38.jpg?v=1778732434"}],"url":"https:\/\/therestaurantwarehouse.com\/collections\/donut-fryers.oembed","provider":"The Restaurant Warehouse","version":"1.0","type":"link"}