Home | Sign In | My Account | Help

0 Items

Sub-Total: $ 0.00

1-888-388-6372 |

Equipment Parts

Kitchen Supplies

Dining Room Supplies

Restaurant Furniture

Restaurant Equipment

Beverage Equipment

Cooking Equipment

Dishwashing Equipment

Display Cases

Disposers

Food Prep Equipment

Food Processors

Ice Cream Equipment

Ice Machines

Mixers

Refrigeration

Slicers

Warming and Holding

Plumbing Supplies

Janitorial and Restroom

Health and Food Safety

Disposables

Specialty Shop Supplies

Customer Favorites

Residential Kitchen

Clearance

Products by Brand

Join our email for $10 Off
*Exclusive News & Coupons*

Become A Fan

Follow eTundra

Click for the BBB Business Review of this Restaurant Equipment & Supplies in Boulder CO

Track Your Order

<< Return to Previous Page

Ventless 50 Lb Electric Fryer

Tundra No. PFCPFA3750

List Price:	$8,400.00
Price:	$7,560.00
Lease for as low as	$200.26/month

Manufacturer:	Perfect Fry Company
Model:	PFA3750
Shipping Info:	Usually Ships Within 1-3 Business Days
Units:	Each

	Qty.

Features
• Fully automated ventless cooking system
• Front loading & dispensing
• Programmable presets
• Easy to clean
• Integral fire suppression with auto and manual actuation
• 22" W x 25" D x 30" H
• NEMA L6-30P power cord included
• ETL listed
• NSF certified
• One year labor, two year parts warranty
• Three year electronics module warranty

Specs

Volts:		240
Watts:		3750
Amps:		26

Account

Home
Sign In
My Account
Catalog Request

Company Info

About Us
Contact Us
Help
Shipping
Returns
Privacy Policy
News & Events
Careers

Extras

Feedback
Site Map
Newsletter Sign Up
Blog
10 Restaurant Marketing Tips
Affiliate program

What We Offer

Restaurant Design
Restaurant Openings
Restaurant Chains
Special Requests
Quick Order Form
Why Buy From Tundra?

The Back Burner Blog

E.M.P.L.O.Y.E.E.: How to Spell Hired in the Restaurant Industry

Any restaurateur knows that hiring the wrong employee can be very costly for business. Not only will a bad employee cost you literally, by spending the money to hire and train them and the employee that eventually replaces them, but the level of work they bring to the table in your restaurant can also be very costly.