When frying is completed, remove baskets or product. Hang baskets on rear basket hangers. Remove food and season it. Do not salt food over the shortening because salt could cause a chemical change in the oil.

Add approximately 15% new oil daily.

Keep level of shortening at oil level line in fry tank. Add fresh shortening as needed.

DAILY FILTERING

Standard TK Fryers

Turn gas valve OFF when draining or filling.

Always filter the shortening while liquefied. If you attempt to drain a cold fryer, heated up, it will not drain properly because the shortening under the cold zone tube area will remain hard. If necessary, the clean-out rod may be used to carefully stir up hard fat to an area above the tubes where it will melt. After the cold zone is liquefied, turn the fryer thermostat and gas valve off.

Shortening life will be extended by filtering at least once a day, or more often if conditions warrant. A commercially available power filter (made by other manufacturers) may be used. Follow their operating instructions for draining, straining, and replacing shortening in the fry tank.

Another way to filter is to drain the shortening from the drain pipe through a filter bag, or cover the receiving container with cheesecloth or other filtering material.

Filtering Procedure

1.Turn the fryer OFF.

2.Slowly remove the baskets, especially if shortening is hot, to prevent splashing.

3.Open the fryer door and attach the drain pipe to the drain valve.

4.Select a container of sufficient size to handle the amount of fryer shortening to be drained and place it below the drain pipe.

5.If you are using a filter bag, tie it securely to the drain pipe. If other filter medium is used, place it in the container.

6.Open the drain valve carefully so that the shortening stream is directed through the filter.

7.With a small amount of warm shortening, flush out scraps and sediment in the fry tank. Drain the tank thoroughly and wipe clean.

8.If it is necessary to clean the tank more thoroughly, follow the procedure shown in CLEANING —

WEEKLY OR AS REQUIRED.

9.Close the drain valve.

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Vulcan-Hart TK65 operation manual Daily Filtering, Standard TK Fryers, Filtering Procedure
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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.
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