{"product_id":"top-tier-condition-blue-lava-blf3-ng-commercial-40-lb-natural-gas-floor-fryer-three-tube-burners-90-000-btu-csa-csa-sanitation-certified-fully-tested-operational","title":"Top-Tier Condition – Blue Lava BLF3-NG – Commercial 40 lb. Natural Gas Floor Fryer – Three Tube Burners – 90,000 BTU – CSA \u0026 CSA Sanitation Certified – Fully Tested \u0026 Operational!","description":"\u003ch3\u003eCondition\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eUsed – Good Condition – Fully Tested \u0026amp; Operational\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Blue Lava commercial floor fryer has been professionally inspected and tested to confirm proper burner ignition, pilot operation, thermostat response, gas-valve function, oil-heating performance, and general commercial operation.\u003c\/p\u003e\n\u003cp\u003eThe stainless steel exterior, fry tank, front cabinet, flue assembly, control area, basket-support section, and installed casters show visible scratches, scuffs, grease residue, heat discoloration, water marks, and other cosmetic signs consistent with previous restaurant use.\u003c\/p\u003e\n\u003cp\u003eThe two wire fry baskets shown in the photographs are included. Their red-coated handles and mesh surfaces display normal signs of commercial use. These cosmetic imperfections do not affect the fryer’s intended cooking performance.\u003c\/p\u003e\n\u003cp\u003ePlease review all supplied photographs carefully for the exact physical condition.\u003c\/p\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eBlue Lava BLF3-NG\u003c\/strong\u003e is a commercial natural-gas floor fryer designed for restaurants, cafés, bars, food trucks, hotels, concession operations, catering kitchens, commissaries, and other high-volume foodservice environments.\u003c\/p\u003e\n\u003cp\u003eIts full-size fry tank holds approximately \u003cstrong\u003e40 pounds of frying oil\u003c\/strong\u003e, providing the capacity required for French fries, chicken, seafood, onion rings, appetizers, vegetables, and other popular fried menu items.\u003c\/p\u003e\n\u003cp\u003eThe fryer uses \u003cstrong\u003ethree commercial tube burners\u003c\/strong\u003e with a combined output of \u003cstrong\u003e90,000 BTU per hour\u003c\/strong\u003e. Heat travels through the tubes inside the fry tank, helping transfer energy efficiently into the cooking oil while supporting fast recovery after frozen or chilled food is added.\u003c\/p\u003e\n\u003cp\u003eIndependent thermostatic temperature control allows the operator to set the frying temperature from approximately \u003cstrong\u003e200°F to 400°F\u003c\/strong\u003e. The cold zone beneath the burner tubes helps collect loose breading and food particles away from the hottest oil, which can help reduce scorching and extend usable oil life.\u003c\/p\u003e\n\u003cp\u003eThe compact \u003cstrong\u003e15.5-inch-wide\u003c\/strong\u003e cabinet provides commercial frying capacity while using limited floor space, making this model especially useful in narrow cooking lines and smaller kitchens. Current exact-model specifications list a 40-pound capacity, three burners, 90,000-BTU output, thermostatic controls, stainless steel fry pot, and stainless steel exterior.\u003c\/p\u003e\n\u003ch3\u003eFrying Specifications\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOil Capacity:\u003c\/strong\u003e 40 lb. \u003cstrong\u003eNumber of Fry Pots:\u003c\/strong\u003e 1 \u003cstrong\u003eFry Pot Style:\u003c\/strong\u003e Full Pot \u003cstrong\u003eNumber of Burners:\u003c\/strong\u003e 3 \u003cstrong\u003eBurner Design:\u003c\/strong\u003e Tube-Type \u003cstrong\u003eTotal Gas Input:\u003c\/strong\u003e 90,000 BTU per Hour \u003cstrong\u003eTemperature Range:\u003c\/strong\u003e Approximately 200°F–400°F \u003cstrong\u003eControl Type:\u003c\/strong\u003e Thermostatic \u003cstrong\u003eIgnition Type:\u003c\/strong\u003e Standing Pilot \u003cstrong\u003eInstallation Type:\u003c\/strong\u003e Freestanding Floor Model \u003cstrong\u003eGas Configuration:\u003c\/strong\u003e Natural Gas\u003c\/p\u003e\n\u003cp\u003eThe 40-pound capacity, three-tube burner system, 90,000-BTU output, and 200°F–400°F operating range are listed for the exact BLF3-NG model.\u003c\/p\u003e\n\u003ch3\u003eGas Specifications\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePower Type:\u003c\/strong\u003e Natural Gas \u003cstrong\u003eGas Type:\u003c\/strong\u003e Natural Gas \u003cstrong\u003eTotal Input Rating:\u003c\/strong\u003e 90,000 BTU per Hour \u003cstrong\u003eBurner Orifice:\u003c\/strong\u003e No. 39 \u003cstrong\u003eManifold Pressure:\u003c\/strong\u003e 4 in. W.C. \u003cstrong\u003eNumber of Burners:\u003c\/strong\u003e 3 \u003cstrong\u003eElectrical Connection:\u003c\/strong\u003e Not Required for Standard Operation\u003c\/p\u003e\n\u003cp\u003eThe natural-gas configuration, No. 39 burner orifice, 4-inch W.C. manifold pressure, and 90,000-BTU rating are confirmed by the manufacturer plate shown in the supplied photograph.\u003c\/p\u003e\n\u003cp\u003eThis unit must not be connected to propane unless an approved conversion is permitted by the manufacturer and completed by a licensed commercial gas technician.\u003c\/p\u003e\n\u003ch3\u003eElectrical Specifications\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVoltage:\u003c\/strong\u003e Not Applicable \u003cstrong\u003ePhase:\u003c\/strong\u003e Not Applicable \u003cstrong\u003eFrequency:\u003c\/strong\u003e Not Applicable \u003cstrong\u003eAmperage:\u003c\/strong\u003e Not Applicable\u003c\/p\u003e\n\u003cp\u003eThis fryer uses a mechanical gas-control and standing-pilot system and does not require a standard electrical connection for normal frying operation.\u003c\/p\u003e\n\u003ch3\u003eDimensions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWidth:\u003c\/strong\u003e 15.5 in \u003cstrong\u003eDepth:\u003c\/strong\u003e 32.87 in \u003cstrong\u003eHeight:\u003c\/strong\u003e 45 in\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApproximate Weight:\u003c\/strong\u003e 187.39 lb.\u003c\/p\u003e\n\u003cp\u003eThese dimensions and weight are published for the exact Blue Air\/Blue Lava BLF3-NG fryer.\u003c\/p\u003e\n\u003ch3\u003eCooking Area\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eApproximate Frying Area:\u003c\/strong\u003e 14.01 in × 13.98 in \u003cstrong\u003eFry Tank Capacity:\u003c\/strong\u003e 40 lb. Oil \u003cstrong\u003eBasket Configuration:\u003c\/strong\u003e Two Standard Fry Baskets\u003c\/p\u003e\n\u003cp\u003eThe compact cooking area is designed to provide full commercial frying capacity within a narrow cabinet footprint. A current listing identifies the work area at approximately 14.01 by 13.98 inches.\u003c\/p\u003e\n\u003ch3\u003eInstallation Clearances\u003c\/h3\u003e\n\u003cp\u003eThe manufacturer plate specifies the following minimum clearances:\u003c\/p\u003e\n\u003ch4\u003eCombustible Construction\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eRear:\u003c\/strong\u003e 12 in \u003cstrong\u003eRight Side:\u003c\/strong\u003e 8 in \u003cstrong\u003eLeft Side:\u003c\/strong\u003e 8 in\u003c\/p\u003e\n\u003ch4\u003eNoncombustible Construction\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eRear:\u003c\/strong\u003e 0 in \u003cstrong\u003eRight Side:\u003c\/strong\u003e 0 in \u003cstrong\u003eLeft Side:\u003c\/strong\u003e 0 in\u003c\/p\u003e\n\u003cp\u003eThe fryer is intended for installation on noncombustible floors. Final placement must comply with the manufacturer’s installation instructions and applicable fire, gas, mechanical, and health codes.\u003c\/p\u003e\n\u003ch3\u003eConstruction\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStainless steel exterior\u003c\/li\u003e\n\u003cli\u003eStainless steel full-pot fry tank\u003c\/li\u003e\n\u003cli\u003eThree commercial tube burners\u003c\/li\u003e\n\u003cli\u003eFront-mounted thermostat control\u003c\/li\u003e\n\u003cli\u003eStanding-pilot ignition\u003c\/li\u003e\n\u003cli\u003eCommercial gas-control valve\u003c\/li\u003e\n\u003cli\u003eLarge sediment cold zone\u003c\/li\u003e\n\u003cli\u003eFront-access burner compartment\u003c\/li\u003e\n\u003cli\u003eBasket-support rack\u003c\/li\u003e\n\u003cli\u003eTwo wire fry baskets\u003c\/li\u003e\n\u003cli\u003eFull-port oil drain system\u003c\/li\u003e\n\u003cli\u003eRear flue and heat-deflector section\u003c\/li\u003e\n\u003cli\u003eCommercial caster-mounted configuration\u003c\/li\u003e\n\u003cli\u003eNarrow floor-model footprint\u003c\/li\u003e\n\u003cli\u003eDurable construction for continuous restaurant use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eKey Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e40-pound frying-oil capacity\u003c\/li\u003e\n\u003cli\u003eThree tube-style burners\u003c\/li\u003e\n\u003cli\u003e90,000-BTU total output\u003c\/li\u003e\n\u003cli\u003eFast temperature recovery\u003c\/li\u003e\n\u003cli\u003eAdjustable thermostatic controls\u003c\/li\u003e\n\u003cli\u003eApproximate 200°F–400°F operating range\u003c\/li\u003e\n\u003cli\u003eLarge cold zone helps collect sediment\u003c\/li\u003e\n\u003cli\u003eStainless steel fry tank and exterior\u003c\/li\u003e\n\u003cli\u003eTwo commercial fry baskets\u003c\/li\u003e\n\u003cli\u003eNarrow 15.5-inch cabinet width\u003c\/li\u003e\n\u003cli\u003eFront-access controls and service area\u003c\/li\u003e\n\u003cli\u003eNo electrical connection required\u003c\/li\u003e\n\u003cli\u003eInstalled casters support easier positioning\u003c\/li\u003e\n\u003cli\u003eSuitable for continuous restaurant frying\u003c\/li\u003e\n\u003cli\u003eCSA certified\u003c\/li\u003e\n\u003cli\u003eCSA Sanitation certified\u003c\/li\u003e\n\u003cli\u003eDesigned for high-volume commercial foodservice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExact-model retailer specifications confirm the thermostatic controls, all-stainless exterior, stainless steel fry pot, tube-type design, and CSA certifications.\u003c\/p\u003e\n\u003ch3\u003eCold-Zone Design\u003c\/h3\u003e\n\u003cp\u003eThe lower section of the fry tank creates a cooler sediment area beneath the burner tubes. Loose breading, crumbs, and food particles can settle away from the hottest cooking zone.\u003c\/p\u003e\n\u003cp\u003eThis design may help:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReduce the burning of food debris\u003c\/li\u003e\n\u003cli\u003ePreserve oil quality\u003c\/li\u003e\n\u003cli\u003eExtend frying cycles between oil changes\u003c\/li\u003e\n\u003cli\u003eImprove the appearance and flavor of fried foods\u003c\/li\u003e\n\u003cli\u003eSimplify cleaning and sediment removal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA current BLF3-NG product description specifically highlights the oversized cold zone and accessible cleaning design.\u003c\/p\u003e\n\u003ch3\u003eRecommended Applications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFull-service restaurants\u003c\/li\u003e\n\u003cli\u003eFast-food restaurants\u003c\/li\u003e\n\u003cli\u003eDiners\u003c\/li\u003e\n\u003cli\u003eBars and pubs\u003c\/li\u003e\n\u003cli\u003eChicken restaurants\u003c\/li\u003e\n\u003cli\u003eSeafood restaurants\u003c\/li\u003e\n\u003cli\u003eCafés\u003c\/li\u003e\n\u003cli\u003eFood trucks\u003c\/li\u003e\n\u003cli\u003eConcession stands\u003c\/li\u003e\n\u003cli\u003eCatering kitchens\u003c\/li\u003e\n\u003cli\u003eCommissaries\u003c\/li\u003e\n\u003cli\u003eHotels\u003c\/li\u003e\n\u003cli\u003eConvenience stores\u003c\/li\u003e\n\u003cli\u003eInstitutional kitchens\u003c\/li\u003e\n\u003cli\u003eHigh-volume frying stations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSuitable Menu Items\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFrench fries\u003c\/li\u003e\n\u003cli\u003eFried chicken\u003c\/li\u003e\n\u003cli\u003eChicken wings\u003c\/li\u003e\n\u003cli\u003eChicken tenders\u003c\/li\u003e\n\u003cli\u003eFish\u003c\/li\u003e\n\u003cli\u003eShrimp\u003c\/li\u003e\n\u003cli\u003eOnion rings\u003c\/li\u003e\n\u003cli\u003eMozzarella sticks\u003c\/li\u003e\n\u003cli\u003eEgg rolls\u003c\/li\u003e\n\u003cli\u003eSpring rolls\u003c\/li\u003e\n\u003cli\u003eFried vegetables\u003c\/li\u003e\n\u003cli\u003eDonuts\u003c\/li\u003e\n\u003cli\u003eBreaded appetizers\u003c\/li\u003e\n\u003cli\u003eFrozen snack products\u003c\/li\u003e\n\u003cli\u003eSeafood items\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSafety Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-limit temperature protection\u003c\/li\u003e\n\u003cli\u003eStanding-pilot safety system\u003c\/li\u003e\n\u003cli\u003eThermostatic oil-temperature control\u003c\/li\u003e\n\u003cli\u003eCommercial combination gas valve\u003c\/li\u003e\n\u003cli\u003eRear flue system\u003c\/li\u003e\n\u003cli\u003eManufacturer installation-clearance labeling\u003c\/li\u003e\n\u003cli\u003eCaster restraint requirement noted on equipment plate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe fryer must never be ignited unless the fry tank contains oil at the proper operating level. The drain valve must remain fully closed while filling or operating the unit.\u003c\/p\u003e\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eThe manufacturer plate displays:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eCSA Certified\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCSA Sanitation Certified\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eCommercial foodservice equipment compliance markings\u003c\/li\u003e\n\u003cli\u003eCompliance with ANSI Z83.11 \/ CSA 1.8 standards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePublished exact-model listings also identify the BLF3-NG with cCSAus and CSA Sanitation certifications.\u003c\/p\u003e\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLicensed commercial gas technician required\u003c\/li\u003e\n\u003cli\u003eNatural-gas connection required\u003c\/li\u003e\n\u003cli\u003eCorrect 4-inch W.C. manifold pressure required\u003c\/li\u003e\n\u003cli\u003eProperly sized gas supply line required\u003c\/li\u003e\n\u003cli\u003eApproved manual shutoff valve required\u003c\/li\u003e\n\u003cli\u003eCommercial gas regulator required\u003c\/li\u003e\n\u003cli\u003eApproved flexible gas connector may be required\u003c\/li\u003e\n\u003cli\u003eLeak testing required before operation\u003c\/li\u003e\n\u003cli\u003eCommercial exhaust hood required\u003c\/li\u003e\n\u003cli\u003eFire-suppression coverage may be required\u003c\/li\u003e\n\u003cli\u003eCaster restraint cable required when applicable\u003c\/li\u003e\n\u003cli\u003eNoncombustible floor required\u003c\/li\u003e\n\u003cli\u003eManufacturer clearances must be maintained\u003c\/li\u003e\n\u003cli\u003eFryer must be installed level\u003c\/li\u003e\n\u003cli\u003eLocal fire, gas, mechanical, and health codes must be followed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eManufacturing Information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Blue Lava \u003cstrong\u003eManufacturer \/ Parent Brand:\u003c\/strong\u003e Blue Air FSE \u003cstrong\u003eModel:\u003c\/strong\u003e BLF3-NG \u003cstrong\u003eSeries Number:\u003c\/strong\u003e BLF3-NG-Y04-0111 \u003cstrong\u003eEquipment Type:\u003c\/strong\u003e Commercial Natural-Gas Three-Tube Floor Fryer \u003cstrong\u003eOil Capacity:\u003c\/strong\u003e 40 lb. \u003cstrong\u003eNumber of Burners:\u003c\/strong\u003e 3 \u003cstrong\u003eTotal Input:\u003c\/strong\u003e 90,000 BTU per Hour \u003cstrong\u003eBurner Orifice:\u003c\/strong\u003e No. 39 \u003cstrong\u003eManifold Pressure:\u003c\/strong\u003e 4 in. W.C. \u003cstrong\u003eGas Configuration:\u003c\/strong\u003e Natural Gas \u003cstrong\u003eCountry of Manufacture:\u003c\/strong\u003e China\u003c\/p\u003e\n\u003ch3\u003eIncluded\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBlue Lava BLF3-NG commercial floor fryer\u003c\/li\u003e\n\u003cli\u003eStainless steel fry tank\u003c\/li\u003e\n\u003cli\u003eThree installed tube burners\u003c\/li\u003e\n\u003cli\u003eThermostat and gas-control system\u003c\/li\u003e\n\u003cli\u003eTwo wire fry baskets with red handles\u003c\/li\u003e\n\u003cli\u003eBasket-support rack\u003c\/li\u003e\n\u003cli\u003eOil drain system\u003c\/li\u003e\n\u003cli\u003eFront cabinet and door\u003c\/li\u003e\n\u003cli\u003eRear flue assembly\u003c\/li\u003e\n\u003cli\u003eInstalled commercial casters\u003c\/li\u003e\n\u003cli\u003eAttached components shown in the photographs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe fryer is sold exactly as shown in the supplied photographs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eNot Included Unless Confirmed\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFrying oil\u003c\/li\u003e\n\u003cli\u003eFryer cover\u003c\/li\u003e\n\u003cli\u003eCrumb screen\u003c\/li\u003e\n\u003cli\u003eOil filter system\u003c\/li\u003e\n\u003cli\u003eGas regulator\u003c\/li\u003e\n\u003cli\u003eFlexible gas connector\u003c\/li\u003e\n\u003cli\u003eShutoff valve\u003c\/li\u003e\n\u003cli\u003eCaster restraint cable\u003c\/li\u003e\n\u003cli\u003eVentilation hood\u003c\/li\u003e\n\u003cli\u003eFire-suppression system\u003c\/li\u003e\n\u003cli\u003eInstallation labor\u003c\/li\u003e\n\u003cli\u003eSurrounding equipment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eImportant Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSold as-is, where-is\u003c\/li\u003e\n\u003cli\u003eUsed commercial restaurant equipment\u003c\/li\u003e\n\u003cli\u003eFully tested and operational prior to listing\u003c\/li\u003e\n\u003cli\u003eConfigured for natural gas\u003c\/li\u003e\n\u003cli\u003eProfessional installation is required\u003c\/li\u003e\n\u003cli\u003eNever operate the fryer with an empty tank\u003c\/li\u003e\n\u003cli\u003eConfirm the drain valve is closed before filling\u003c\/li\u003e\n\u003cli\u003eVisible scratches, scuffs, grease marks, and heat discoloration\u003c\/li\u003e\n\u003cli\u003eFry baskets show normal prior-use wear\u003c\/li\u003e\n\u003cli\u003eBuyer must verify gas pressure and utility requirements\u003c\/li\u003e\n\u003cli\u003eCommercial ventilation and fire suppression may be required\u003c\/li\u003e\n\u003cli\u003eEquipment must be restrained when installed on casters\u003c\/li\u003e\n\u003cli\u003eClean and sanitize before foodservice use\u003c\/li\u003e\n\u003cli\u003eNo manufacturer warranty included\u003c\/li\u003e\n\u003cli\u003eShipping calculated at checkout\u003c\/li\u003e\n\u003cli\u003eFreight shipping may be required\u003c\/li\u003e\n\u003cli\u003eLocal pickup available\u003c\/li\u003e\n\u003cli\u003ePlease review all photographs carefully before purchasing\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Blue Lava","offers":[{"title":"Default Title","offer_id":47701210071218,"sku":"BLU-M-FRY-0003","price":345.63,"currency_code":"USD","in_stock":true}],"url":"https:\/\/oasis-restaurant-equipment.myshopify.com\/products\/top-tier-condition-blue-lava-blf3-ng-commercial-40-lb-natural-gas-floor-fryer-three-tube-burners-90-000-btu-csa-csa-sanitation-certified-fully-tested-operational","provider":"Oasis Restaurant Equipment","version":"1.0","type":"link"}