The Product
Four gallons. Ninety thousand BTU. Twelve-gauge American steel. The outdoor fish fryer the church fish-fry guy actually trusts.
At a Glance
The HB-4 takes 4 gallons of cooking oil to the MAX FILL line. The 90,000 BTU burner brings cold oil to 350°F in 12 to 14 minutes. Two stainless mesh baskets hold 8 to 10 catfish fillets each. Running half-loads at a 2 to 4 minute recovery, the HB-4 feeds 25 to 30 people per hour without losing oil temperature or browning quality.
Twelve-gauge steel doesn't warp. The V-drain doesn't clog. The chassis lifts off for tabletop mode. The propane tank rides on board with a bungee strap.
What Makes the HB-4
1
The pot bottom is built on a slant that funnels straight to the drain, and the drain itself pitches down. Open the valve and oil, batter trash, and meal settlement run out through one spout on their own. No tipping, no tilting, no scraping the bottom for the dregs.
2
Most outdoor fryers have you hang the basket off the back lip of the pot. Grease wraps around the hook and drips straight down the chassis onto your concrete. The few that bother with a hanger bar use a thin one that sags over time and lets the basket settle back into the oil. Ours is a 1-inch steel bar at a forward angle. Oil drips back into the pot. Basket props up, stays up, won't sag.
3
Cutouts sized to the basket handles let the lid close flush even with both baskets in place. Heat in. Bugs out.
4
The pot drops into a V-shaped pocket in the chassis and locks by gravity alone. Lift it off for tabletop mode, drop it back on for transit. Self-aligning security bolts ship in the box if you want to permanently mount it.
5
The 20 lb tank drops into a full-circle seat and holds locked by geometry, not by a strap thrown across it. Designated bungee slots run alongside for transit. No rattle, no lean, no falling over when you hit a pothole.
6
A table on the left, a table on the right. Raw goes on one, cooked comes off on the other, and the work flows in one direction without crossing. Most outdoor fryers in this class give you a single shelf at best.
Specifications
No spec sheet hiding behind a dealer login. Print it, share it, send it to your buyer.
| Capacity | 4 gallons cooking oil |
| Pot & chassis material | 12-gauge American steel |
| Finish | High-temperature powder coat, charcoal black, 1200°F-rated |
| Burner | Single, 90,000 BTU/hr, fixed-air design |
| Fuel | 20 lb LP cylinder (not included) |
| Regulator | 20 PSI adjustable, Type 1 (QCC-1) connector |
| Hose length | 48 inches |
| Operating pressure | 0.5 to 20 PSI (regulator-controlled) |
| Heat-up time, cold to 350°F | 12 to 14 minutes from 70°F ambient |
| Recovery time after a load | 2 to 4 minutes after a half-basket drop |
| Servings per hour | 25 to 30 |
| Frying baskets | Two stainless mesh, fixed handle |
| Thermometer | Front-mounted dial, °F + °C |
| Drain | True V-drain. Slanted pot bottom + downward-pitched drain. Hand-valve to single low-point spout. |
| Wheels | Two, sealed bearings, rear-axle mount |
| Propane tank shelf | Integrated to chassis, bungee retention |
| Footprint (assembled) | 24" W × 30" D × 38" H |
| Weight (cooker only) | ~70 lb |
| Weight (full assembly) | ~120 lb |
| Shipping carton | 30" × 26" × 22" knock-down packed |
| Shipping weight | ~95 lb |
| UPC / GS1 | See nameplate |
| Country of origin | United States, Jacksonville, Arkansas |
| Compliance | Designed and built to ANSI Z21.89 / CSA 1.18 |
| Warranty | 1-year components · Lifetime structural |
What's in the Box
The Hurricane Bay HB-4 ships partially assembled, with the pot fully welded. Field assembly is hand-tight, takes about ten minutes, no power tools.
Order one for yourself, or get dealer pricing for fundraisers, fire departments, and church fish fries.
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