Built to handle continuous high-volume frying, this free-standing gas fryer combines commercial endurance with precise heat control, ensuring kitchens remain productive and consistent. Designed for operators who demand both capacity and reliability, the unit offers a 65-pound fat capacity and an impressive 150,000 BTU output, allowing for sustained throughput without compromising oil turnover. Engineers have selected stainless steel construction and certified safety features to maintain uptime and simplify sanitation in busy food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Vulcan fryer before cleaning. Drain oil into an approved container and scrape residue from the stainless steel frypot. Wash interior with a mild detergent solution and a soft cloth, rinse with potable water and dry thoroughly. Degrease exterior surfaces and vents using non-abrasive cleaners. Clean filters and inspect CSA-certified components for wear. Schedule daily wipe-downs and monthly deep cleans to prevent fires, stop sickness, reduce utility use, and avoid breakdowns.#@@#Additional Info#@#Vulcan’s 1GR65M-LP liquid propane fryer has a 65-pound capacity, 150,000 BTU output, stainless steel pot, millivolt controls, CSA and NSF certifications, 30.13" depth, and weighs 275 pounds for kitchen use.#@@#General Info#@#Description #@#
Built to handle continuous high-volume frying, this free-standing gas fryer combines commercial endurance with precise heat control, ensuring kitchens remain productive and consistent. Designed for operators who demand both capacity and reliability, the unit offers a 65-pound fat capacity and an impressive 150,000 BTU output, allowing for sustained throughput without compromising oil turnover. Engineers have selected stainless steel construction and certified safety features to maintain uptime and simplify sanitation in busy food service environments.
#@@# Capacity Management#@#
The fryer holds 65 pounds of cooking fat, enabling extended production runs between oil changes, making it ideal for large cafeterias, stadiums, and high-volume kitchens. Operators can achieve predictable batch sizes and reduce downtime associated with frequent refills by leveraging the full-pot capacity.
#@@# Heat Output Control#@#
The unit generates 150,000 BTU to accelerate recovery after successive loads, maintaining target temperatures under continuous demand. Chefs can preserve product texture and color through rapid heat recovery, which helps lower scrap rates during peak service.
#@@# Power Source Flexibility#@#
The fryer operates on liquid propane, providing consistent thermal energy where natural gas connections may be impractical. Facilities that rely on LP gain a high-output option without compromising BTU delivery or operational consistency.
#@@# Durable Construction#@#
Fabricators have used stainless steel for the frypot, front, and sides to resist corrosion and simplify cleaning protocols. Staff can complete sanitation cycles faster and maintain a professional kitchen appearance while protecting core components from foodservice wear.
#@@# Safety and Compliance#@#
Designers have integrated CSA safety certifications and flame control features to align with commercial code requirements, thereby reducing liability.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect cooking oil daily for color and odor changes; measure levels to maintain the 65 lb capacity. Drain oil using the designated port after cooling; filter or replace oil per manufacturer intervals to control polymerization and reduce free fatty acids. Clean fryer exterior and frypot with nonabrasive detergent and soft cloth. Descale heat tubes and check burner orifices monthly; tighten fittings and verify millivolt controls. Verify CSA, NSF, and flame certifications are visible.