The Fryer King 1195 Super Plus — 32-Qt Stainless Turkey Fryer Kit + Stainless Patio Stove & 10-Qt Fry Pot
The ultimate stainless bundle. The 1195 Super Plus pairs a 32-quart stainless stockpot (12″ dia × 16.25″ h) and elevated perforated basket with a rugged 16″ × 16″ stainless patio stove (6″ cast-iron burner, up to ~41K BTU). A 10-qt stainless fry pot, 3-pc skewer set, thermometer, injector, and premium fork, knife & leather fry gloves make this a complete outdoor cooking system for frying, boiling, and steaming.
Highlights
- 32-Qt Stainless Stockpot with vented lid & heavy welded loop handles
- Side indentation elevates basket for steaming; elevated basket drains quickly
- Stainless Patio Stove 16″ × 16″ with 6″ cast-iron burner (up to ~41K BTU)
- 5-PSI adjustable regulator & 36″ stainless braided LPG hose
- 12″ stainless thermometer & 1-oz seasoning injector
- 3-pc detachable skewer set (fry three whole chickens fast)
- Bonus: 10-Qt stainless fry pot + stainless fork & 7.5″ blade knife + 13″ insulated leather fry gloves
What’s in the box
- 32-Qt Stainless Stockpot (12″ dia × 16.25″ h) with vented lid
- Elevated perforated basket, poultry rack & lift hook
- 12″ Stainless thermometer (50°–750°F)
- 1-oz seasoning injector
- 3-pc detachable skewer set (for 3 whole chickens)
- 16″ × 16″ stainless patio stove (~41K BTU; ~13.25″ tall)
- 5-PSI adjustable regulator & 36″ stainless braided LPG hose
- 10-Qt stainless fry pot
- Stainless fork & 7.5″ blade knife (hardwood handles)
- 13″ full-grain leather fry gloves (insulated)
Specs
- Model: 1195 Super Plus
- Main Capacity: 32 quarts (pot)
- Secondary Pot: 10 quarts (stainless)
- Pot Dimensions: 12″ diameter × 16.25″ height
- Stove Surface: 16″ × 16″ (≈13.25″ H)
- BTU Output: up to ~41,000
- Regulator: 5-PSI adjustable; 36″ braided hose
- Materials: Stainless steel pots & stove; cast-iron burner
- Assembled Size (approx.): 30″ H × 16″ W × 16″ D
- Finish/Color: Silver Stainless
Use & safety tips
- Outdoor use only on a flat, non-combustible surface; keep children/pets clear.
- Thaw & dry poultry completely; confirm oil level via water test before heating oil.
- Monitor temperature with the included thermometer; never leave hot oil unattended.
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