Testing the GAS Supply Piping System

When test pressures exceed 1/2 psig (3.45 kPa), the fryer and its individual shutoff valve must be disconnected from the gas supply piping system.

When test pressures are 1/2 psig (3.45 kPa) or less, the fryer must be isolated from the gas supply piping system by closing its individual shutoff valve.

LEVELING THE FRYER

Once gas connections have been made, place a carpenter's level on top of the fryer. Adjust the legs to ensure that the fryer is level front-to-back and side-to-side in the final installed position.

FLUE CONNECTIONS

The fryer must be located under a hood with an adequate connection to an exhaust duct and with a 6" extension beyond fryer sides.

Adequate ventilation must be provided and must comply with applicable portions of National Fire Protection Association Standard #96, "Standard for the Removal of Vapor from Cooking Equipment" (latest edition), and with local codes.

Clearance above fryer should be adequate for products of combustion to be removed efficiently. An 18" minimum clearance should be maintained between the flue vent and the filters of the hood venting system.

Never make flue connections directly to the fryer.

Do not obstruct the flow of flue gases from the flue duct located on the rear of the fryer.

Adequate air should be provided in the kitchen to replace air taken out by the ventilating system. This will prevent fryer function from being affected by a reduced atmospheric pressure.

ELECTRICAL CONNECTIONS (FILTER-READY FRYERS ONLY)

WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE ANSI/NFPA-70 (LATEST EDITION) AND/OR OTHER LOCAL ELECTRICAL CODES.

WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A THREE-PRONG GROUNDING PLUG. IT IS IMPERATIVE THAT THIS PLUG B E CONNECTED INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG.

The TK35, TK45, and TK65 filter-ready fryers are equipped with a 115 volt/60 Hz./1 Phase cord and plug which requires only that it be plugged into a properly grounded 120 volt receptacle.

Do not connect fryer to electrical supply until after gas connections have been made.

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TK65 specifications

The Vulcan-Hart TK65 is a prominently recognized commercial kitchen equipment, widely used in restaurants, schools, and catering operations. Known for its efficiency and reliability, the TK65 serves as a versatile cooking solution capable of meeting the diverse needs of high-volume kitchens.

One of the main features of the Vulcan-Hart TK65 is its ample cooking capacity. The unit is designed with a spacious cooking surface, allowing chefs to prepare large quantities of food simultaneously. This feature is particularly beneficial during peak service hours when time is of the essence. The TK65 can accommodate different cooking methods, making it suitable for preparing a variety of cuisines.

Another noteworthy characteristic of the TK65 is its rugged construction. Built with high-quality stainless steel, the TK65 is durable and resistant to wear and tear. This robust construction not only ensures longevity but also facilitates easy cleaning and maintenance, essential in busy kitchen environments.

Equipped with advanced technology, the Vulcan-Hart TK65 provides precise temperature control, which is crucial for achieving consistent cooking results. The intuitive controls enable chefs to adjust temperatures quickly, allowing for greater flexibility in their cooking processes. Furthermore, the unit is designed to heat up rapidly, reducing wait times and improving productivity.

The TK65 features a powerful burner system that enhances its cooking performance. With a high BTU output, the burners can generate intense heat, ideal for searing, boiling, and sautéing. This capability ensures that food is cooked evenly and efficiently, maximizing flavors and textures.

In addition, the Vulcan-Hart TK65 is designed with energy efficiency in mind. The equipment minimizes energy consumption while maintaining high performance, thus reducing operational costs. This characteristic aligns with the growing trend of sustainability in the foodservice industry.

Lastly, the TK65 is adaptable to various kitchen layouts and configurations. It can seamlessly integrate into both new and existing setups, providing chefs with the flexibility they need to meet their cooking demands.

In summary, the Vulcan-Hart TK65 is a reliable and efficient cooking solution that offers a combination of spacious cooking capacity, durable construction, advanced temperature control, powerful burners, energy efficiency, and adaptability. It is an invaluable asset for any commercial kitchen looking to enhance its culinary capabilities.