Stop sacrificing throughput for consistent fry quality. This high-capacity natural gas fryer delivers industrial production while maintaining oil temperature stability and predictable cook cycles for batch after batch. Foodservice teams will rely on the unit to support continuous operation in cafeterias, large kitchens, and high-volume foodservice venues.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the fryer before cleaning. Drain oil into an approved container; filter or dispose per local rules. Scrape solids, wash frypot and baskets with warm water and mild detergent, rinse, and dry. Wipe exterior stainless steel with non-abrasive cleaner and soft cloth. Clean ventilation and grease traps weekly to reduce fire risk. Check seals and controls; inspect coils and burners for buildup. Maintain records to pass CSA and health inspections.#@@#Additional Info#@#Vulcan’s 1VK85A PowerFry5 natural gas fryer has a 90 lb. capacity in a 21" stainless steel cabinet, 90,000 BTU output, FivePass heat transfer, solid-state controls, twin baskets, adjustable casters, and is CSA and ENERGY STAR certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent fry quality. This high-capacity natural gas fryer delivers industrial production while maintaining oil temperature stability and predictable cook cycles for batch after batch. Foodservice teams will rely on the unit to support continuous operation in cafeterias, large kitchens, and high-volume foodservice venues.
#@@# FivePass Heat#@#
The FivePass heat transfer system directs combustion heat across multiple surfaces to maximize thermal transfer and reduce recovery time. Operators will return the oil to setpoint faster between loads, increasing throughput and minimizing product sogginess.
#@@# Large Capacity#@#
The fryer accepts up to 90 pounds of shortening, supporting long runs without frequent oil top-ups. Kitchens that process large batch volumes will extend continuous operation and reduce downtime for refills.
#@@# High Output#@#
Rated at 90,000 BTU, the unit supplies rapid energy input to sustain consistent frying temperatures during peak periods. Restaurants and institutions will maintain product quality when demand spikes, avoiding temperature sag during consecutive loads.
#@@# Stainless Construction#@#
The fry tank and cabinet use stainless steel on critical surfaces, providing corrosion resistance and simplified cleaning. Maintenance teams will spend less time on surface care and maintain sanitary standards with straightforward wipe-downs.
#@@# Solid State Controls#@#
Analog solid state controls include melt cycles and reliable electronic ignition for precise temperature management. Chefs will repeat set temperatures reliably and resume service quickly after scheduled oil maintenance.
#@@# Mobility and Stability#@#
Adjustable casters with two swivel locking and two fixed wheels allow repositioning for cleaning while maintaining stability during service. Facilities staff will access rear utilities and perform floor cleaning without forklift assistance.
#@@#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#@#NA#@@#Maintenance Guide#@#Inspect fryer daily for grease and damaged seals; remove spent oil per local regulations and measure in gallons or liters before disposal. Drain and cool oil, then filter to extend life. Clean frypot, baskets, and exterior with nonabrasive detergent; rinse and dry to prevent corrosion. Test electronic ignition and solid-state controls monthly, tighten gas connections, and verify CSA and ENERGY STAR compliance through audits.
