Frying; Daily - Vulcan-Hart GRC 35 Installation & Operation Manual
Grc series gas fryers
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Also See for GRC 35:
- Service manual (48 pages) ,
- Installation and operation manual (36 pages) ,
- Service manual (56 pages)
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FRYING
Heat shortening to set temperature.
Pieces of product to be fried should be about the same size to ensure the same doneness.
Drain or wipe dry raw or wet foods to minimize splatter when lowering into the hot oil.
Do not overfill baskets.
Recommended maximum capacities are:
Carefully lower baskets into oil.
When frying doughnuts and fritters, turn product only once during frying.
When cooking French fries or onion rings, shake basket several times in a way that does not splatter the
shortening.
Batter-covered foods should be dropped carefully, one by one, into shortening or basket. If you use the
basket, first dip basket into shortening to reduce batter build-up on basket surfaces.
Corn-on-the-cob must be submerged to fry uniformly. Place corn in bottom of basket. Stack an empty
basket on top of corn to keep it submerged.
When frying is completed, remove baskets or product. Hang baskets on rear basket hangers. Remove
food and season it.
chemical change in the oil.
DAILY
Add approximately 15% new shortening daily. Keep level of shortening at fill level line in fry tank. Add fresh
shortening as needed.
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