SHORTENING LIFE

Shortening life may be extended by following these guidelines:

•Do not salt foods over the fryer.

•Use good quality shortening.

•Filter shortening at least daily.

•Replace shortening if it becomes poorly flavored.

•Keep equipment and surroundings clean.

•Set thermostats correctly.

•Remove excess moisture and particles from food products before placing in fryer.

Add approximately 15% new oil daily. Keep level of shortening between the MIN and MAX level on the fryer tank back wall. Add fresh shortening as needed.

DAILY FILTERING

Turn gas valve OFF when draining or filling.

The shortening should always be filtered while liquefied. A cold fryer will not drain properly because the shortening under the cold zone tube area will remain hard, even if the heat is on for a few minutes. If necessary, the clean-out rod may be used to carefully stir up hard fat to an area above the cold zone 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 commercial power filter (available from other manufacturers) may be used. Follow the manufacturer's 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 capacity 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 the oil 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.

10.Pour the strained shortening back into the vat.

11.Add shortening to the "oil level" line.

— 10 —

Page 9 Page 11
Page 10
Image 10
Vulcan-Hart VGF-18 operation manual Shortening Life, Daily Filtering, Filtering Procedure
Page 9 Page 11

VGF-18 specifications

The Vulcan-Hart VGF-18 is a premier unit in the realm of commercial foodservice equipment, designed specifically to meet the demands of high-volume cooking environments. This gas-fired griddle embodies the perfect blend of performance, efficiency, and reliability, making it an essential addition to any kitchen.

One of the standout features of the VGF-18 is its robust cooking surface, which measures 18 inches wide and is crafted from durable, heavy-duty stainless steel. The cooking surface provides excellent heat retention and distribution, ensuring that foods are cooked evenly and quickly. With a thickness of 1 inch, the griddle can handle a variety of cooking tasks, from searing steaks to preparing pancakes.

The VGF-18 is equipped with powerful gas burners that deliver efficient heating. These burners are designed for quick response times, allowing for rapid temperature adjustments to accommodate different cooking needs. The unit’s cooking surface can achieve high temperatures, making it suitable for both direct searing and more moderate cooking applications.

In terms of user-friendly features, the Vulcan-Hart VGF-18 includes easy-to-use thermostatic controls that allow chefs to easily set and maintain precise temperatures. This level of control enables consistent cooking results across various menu items. The griddle also features a front-mounted grease tray, which simplifies cleanup and maintenance, ensuring that workstations remain tidy and safe.

Another notable characteristic of the VGF-18 is its construction quality. Built with a heavy-duty steel frame, the griddle provides stability and durability under heavy use conditions. The unit is designed to withstand the rigors of busy kitchens, making it a reliable choice for restaurants and catering operations.

When it comes to safety, the Vulcan-Hart VGF-18 includes features such as a manual lighting system and adjustable legs for optimal height customization and stability on uneven surfaces. Additionally, the griddle is designed for easy accessibility of all operating components, facilitating quick maintenance and servicing when necessary.

Overall, the Vulcan-Hart VGF-18 stands out as a versatile and robust griddle solution for commercial kitchens. With its advanced features, user-friendly design, and exceptional performance, it is tailored to meet the diverse cooking needs of chefs and foodservice operators alike. Whether for frying, grilling, or sautéing, the VGF-18 is engineered to deliver quality results and enhance kitchen productivity.
Top Page Image Contents