FQG60T FilterQuick® 60 Series I

Designed to handle high production demands of a varied menu while conserving space, energy and oil.

FilterQuick® 60 Series I gas fryer is the ultimate, high-production, oil-conserving fryer family within the FilterQuick® platform, offering large 63-lb (31 liter) capacity with an 18” x 14” x 3-3/4” (45.7 x 35.6 x 9.5cm) cooking area. The ability to cook three baskets of food in an 18” x 14” x 3-3/4” cooking area, while allowing for reductions in the footprint space, oil use and energy use over the industry standard 50-lb fryers. A two battery FQG60T can do the work of three standard fryers. The savings add up quickly using 12-20% less oil, upwards of 50% less energy, and 11-15% less space.



The FQ4000 easyTouch® touchscreen controller puts basic recipe and menu creation at your fingertips. Additional recipe features are available via our menu creation tool to add product images and translated product names to recipes. The optional KitchenConnect® Cloud-based service can enhance the speed and frequency of updating new menus for “Limited Time Offers” that can be adopted immediately for execution in the kitchen. The controller has intuitive functions requiring minimal training to operate.



The easy-to-use, closed cabinet fully-automatic filtration (AF) system encourages more frequent filtering, which preserves oil life and ensures consistent, great-tasting food. The AF is operated with fingertip ease from the front of the fryer and no doors to open.



Frymaster’s Thermo-Tube heat transfer system with 6” vs. 4” diameter tubes provides superior heat-to-oil transfer that saves energy and extends oil life. The tubes have high-heat, stainless steel alloy flow baffles that efficiently transfer the fryer’s energy input to the surrounding oil. The durable baffles and reliable, built-to-last, high-efficiency burners keep maintenance to a minimum.



Crumbs and sediment from the frying area are trapped in the wide cold zone where they do not carbonize and contaminate the oil or cling to fried foods. The bottom of the frypots are sloped toward the front and are equipped with a large drain line so crew members can quickly flush out sediment and remove old oil.