Front Gas Connection for Battery Installations

Codes require that a gas shutoff valve be installed in the gas line ahead of the fryer and battery of equipment.

The gas manifold of a battery lineup of which the fryer is a part, must be installed using a regulator design-certified by a nationally recognized testing lab to the applicable ANSI standard (regulators available from Vulcan-Hart). The pressure regulator must have a maximum regulation capacity to handle the total connected load and must have an adjustment range for manifold pressure marked on the equipment rating plate(s). If the manifold pressure of the connected equipment is not the same, a separate regulator must be supplied for all devices operating under different manifold pressure ratings.

Set all fryers in line with each other and adjacent ranges (16" [40 cm] clearance required between fryer and open top flame units). Remove control panels for access to union connections or manifold pipes. Screw each union finger-tight to adjoining connection. Do not overtighten. Tighten each union, ensuring that the gas manifold is not pulled to the left or right by overtightening the unions. When all fryers in the battery are connected finger-tight, then tighten with a pipe wrench. Always use pipe joint compound that is resistant to the action of liquid petroleum gases on unions.

TESTING THE GAS SUPPLY 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 system by closing its individual manual shutoff valve.

FLUE CONNECTIONS

DO NOT obstruct the flow of flue gases from the flue located at the rear of the fryer. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.

Adequate ventilation must be provided and must comply with NFPA Standard #96 (latest edition), and with local codes.

Never make flue connections directly to the fryer.

The fryer must be located under a hood which has an adequate connection to an exhaust duct. The hood must extend 6" (152.4 mm) beyond fryer sides.

Clearance above fryer should be adequate for products of combustion to be removed efficiently. An 18" (457 mm) minimum clearance should be maintained between the flue vent and the filters of the hood venting system.

Information on the construction and installation of ventilating hoods may be obtained from the standard for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

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.

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GHF90, GHF91 specifications

Vulcan-Hart is renowned in the commercial food service industry for providing high-quality cooking appliances, and the GHF91 and GHF90 models stand as testament to their commitment to excellence. These heavy-duty gas fryers are engineered to meet the demanding needs of busy kitchens, making them essential for restaurants, catering services, and other food establishments.

One of the most significant features of the GHF91 and GHF90 is their efficient heating systems. Both models utilize advanced heating technology, providing quick recovery times and consistent cooking temperatures. This efficiency not only saves energy but also ensures that food is cooked thoroughly and evenly, resulting in delicious and perfectly fried items.

The design of these fryers emphasizes usability and convenience. The GHF91 and GHF90 models come equipped with intuitive controls that allow kitchen staff to adjust temperatures with ease. This feature is critical for achieving optimal frying results, especially when dealing with different types of food that require varying cooking times and temperatures.

Both models are built with durable materials designed to withstand the rigors of high-traffic kitchen environments. The stainless steel construction not only adds to the fryers’ resilience but also facilitates easy cleaning and maintenance. This is particularly important for health and safety standards in food service operations.

Safety is a primary consideration in the design of the GHF91 and GHF90. They feature built-in safety mechanisms that prevent overheating and ensure safe operation, reducing the risk of accidents in the kitchen. Additionally, their low-profile design allows them to fit seamlessly into various kitchen layouts, optimizing space without compromising performance.

Versatility is another hallmark of these fryers. The GHF91 and GHF90 are designed to handle a wide range of food items, from crispy chicken to golden-brown French fries and onion rings. Depending on the specific model selected, operators can choose from various tank sizes and configurations to meet their unique frying needs.

In conclusion, the Vulcan-Hart GHF91 and GHF90 fryers exemplify the perfect blend of technology, durability, and safety. Their advanced heating systems, user-friendly controls, and robust construction make them ideal choices for any commercial kitchen. With these fryers, food service operators can consistently deliver high-quality fried foods that keep customers coming back for more.