Manuals / Vulcan-Hart / Kitchen Appliance / Fryer

Vulcan-Hart TK65 operation manual Operation, Prior to First USE, Cleaning the Fryer, Seasoning

Models: TK65

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OPERATION

WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING, CLEANING AND SERVICING THE FRYER.

WARNING: SPILLING HOT FRYING COMPOUND CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER WITHOUT DRAINING ALL FRYING COMPOUND FROM THE TANK.

PRIOR TO FIRST USE

Cleaning the Fryer

Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and the tank interior. Follow the cleaner manufacturer's directions. Rinse thoroughly and drain by opening the drain valve accessible when the door is opened. Wipe tank completely dry with a soft clean cloth.

Clean all fryer accessories. Rinse all parts thoroughly after cleaning and wipe dry.

Seasoning

Light seasoning of the backsplash area is required to avoid possible surface corrosion. With a soft, lint-free cloth, apply a thin layer of cooking oil over entire backsplash area. This should also be done after every cleaning.

FILLING THE FRY TANK WITH LIQUID SHORTENING

Tank warranty may be voided by improper operation. Turn gas valve off when draining or filling.

Using only liquid shortening, fill fry tank to the "oil level" line on the back wall, which appears about 3" above the tank tubes (Fig. 2)

OIL LEVEL

COLD ZONE

PL-50321

Fig. 2

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Vulcan-Hart TK65 Operation, Prior to First USE, Cleaning the Fryer, Seasoning, Filling the FRY Tank with Liquid Shortening
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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.