FRYERS - ELECTRIC
VC & SG SERIES | An Improved Full Line to Meet Every Convection Oven Need ER SERIES | Control Options.
Solid State Analog Knob (A)
Solid State Digital Controls (D)
Programmable Computer Controls (C):
Feature Temperature Control
Knob (200º–400ºF)
Digital (200º–390ºF)
Digital (200º–390ºF)
Fast — reacts within 2ºF of set temperature
Recovery 1
Melt Modes
Liquid & Solid
Liquid, Solid & No Melt
Liquid, Solid & No Melt
KleenScreen PLUS ® Filtration System
Boil-Out 2
N/A
Auto temp. controlled
Auto temp. controlled
Compensating time adjusts for load capacity N/A
Basket lift 3 compatible N/A
Countdown timer
N/A
2
N/A
Secondary Programming N/A
N/A
Shake & Hold time
Screen
N/A
Digital display
Large digital display
Programmable menu items
N/A
N/A
10 w/product names
1 Recovery refers to the length of time it takes for the oil temperature to rise back to set temperature after frozen or cold food has been dropped in. 2 Boil-Out is a popular method used to clean a commercial fryer by boiling water and cleaning solution in an empty frypot. 3 Basket lifts automatically lift baskets from oil when the timer has stopped. This allows operators to produce consistent product each time and minimizes waste due to user error.
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