Hatco GRFHS-22 21 5/8" GloRay® Countertop Fry Holding Station - Rod Type, 120v - Image 1
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SKU: 042-GRFHS22
Brand: Hatco
Model: GRFHS-22

Hatco GRFHS-22 21 5/8" GloRay® Countertop Fry Holding Station - Rod Type, 120v

The Hatco GRFHS-22 GloRay® fry holding station keeps fried foods warm without overcooking, using ceramic heating elements and a thermostatically controlled base with infinite temperature control. Ideal for commercial kitchens.

Key Features

  • Ceramic heating elements maintain warmth without overcooking fried foods, preserving texture and taste.
  • Thermostatically controlled heated base with infinite temperature adjustment for precise control, reducing manual monitoring.
  • Stainless steel construction with a sectional divider and food-lifting trivet for durability and organization.
  • 1-year parts & labor warranty and 2-year element warranty for long-term reliability in commercial kitchens.
  • 120V/60 Hz/1 phase with a 6-ft. cord and NEMA 5-15P plug, designed for easy integration into existing setups.
The Hatco GRFHS-22 GloRay® Countertop Fry Holding Station is a game-changer for commercial kitchens, ensuring fried foods stay warm and fresh without further cooking. Its ceramic heating elements and thermostatically controlled heated base work together to maintain optimal temperatures while allowing operators to load and retrieve food effortlessly. The preset infinite control feature eliminates the need for constant monitoring, making it a must-have for busy restaurant environments. Designed with stainless steel construction, a sectional divider for multiple foods, and a food-lifting trivet, this fry holding station is built for durability and efficiency. Whether you're running a fast-food chain, diner, or full-service restaurant, the Hatco GRFHS-22 delivers consistent performance, reducing waste and improving customer satisfaction. With a 1-year parts & labor warranty and a 2-year element warranty, you can trust in its reliability for years to come. Upgrade your fryer setup today and experience the difference in food quality and operational efficiency.