Hatco Glo-Ray GRFHS-21 Fry Holding Station with Bin
Product Description
The Hatco Glo-Ray GRFHS-21 is a countertop fry holding station designed to sit between the fryer and the pass. It uses Hatco's Glo-Ray radiant heat system, which applies warmth from...
Specifications
- External depth (mm)
- 591
- External height (mm)
- 552
- External width (mm)
- 416
- Power rating (kw)
- 0.7
Product Description
The Hatco Glo-Ray GRFHS-21 is a countertop fry holding station designed to sit between the fryer and the pass. It uses Hatco's Glo-Ray radiant heat system, which applies warmth from above rather than circulating hot air around the product. In practical terms, this distinction matters: radiant heat maintains fried items at a consistent serving temperature without continuing to cook them or drawing out moisture — a common shortcoming with conventional heated holding equipment when chips and battered products are involved.
In a working kitchen, the GRFHS-21 functions as a short-term buffer during service. Operators can hold a modest batch ready for plating rather than frying strictly to order on every ticket, which helps the section keep pace during busy periods without compromising product quality. The unit comes with a slotted holding bin and a sectional divider, allowing different fried items to be kept separate within the same station. The slotted base also allows excess oil to drain away from the product during holding.
Practical operational advantages include:
- Radiant heat holds without overcooking or drying out fried products
- Sectional divider keeps different menu items separated during service
- Slotted bin allows oil to drain clear of the product
- Portable countertop design repositions easily to suit the pass layout
- Straightforward to clean between and after service
As a plug-in countertop unit, the GRFHS-21 requires no fixed installation — a suitable electrical socket is all that is needed. This makes it a sensible choice for operators who need flexibility or want to add holding capacity without committing to permanent infrastructure. It is well suited to cafés, pub kitchens, and quick-service restaurants operating at small to medium volumes. Kitchens running sustained high volumes of fried food throughout a long service may find a larger or heavier-duty holding station a more appropriate fit.
If you're unsure whether this unit is the right size for your service volume or how it would fit into your current pass setup, the team is happy to talk it through.
Key Features
- Glo-Ray radiant heat applied from above, not circulated air
- Slotted holding bin allows excess oil to drain from product
- Sectional divider separates different fried items within one station
- Plug-in countertop unit requiring no fixed electrical installation
- Portable design repositions to suit different pass configurations
Operational Benefits
- Keeps fried products at serving temperature without continued cooking
- Helps fryer sections maintain pace during busy service periods
- Reduces quality loss from moisture and texture degradation during holding
- Adds holding capacity without requiring permanent kitchen infrastructure
- Flexible positioning supports different kitchen layouts and service styles
Specifications
- External depth (mm)
- 591
- External height (mm)
- 552
- External width (mm)
- 416
- Power rating (kw)
- 0.7
- Power type
- Electric 1 Phase
- Weight (kg)
- 29
Frequently Asked Questions
- It is well suited to pub kitchens and similar operations where fried food forms a core part of the menu and a short-term holding buffer at the pass would help manage ticket flow. For kitchens running very high volumes continuously across a long service, it is worth discussing whether a larger capacity unit would be a better fit for sustained demand.
- The GRFHS-21 is a countertop unit that plugs into a standard electrical socket, so no fixed installation or specialist wiring is required. This makes it straightforward to add to an existing pass or fryer station without any building or electrical work.
- Radiant heat warms the product directly from above without circulating hot, dry air around it, which means chips and battered items retain more of their texture and moisture during the holding period. Conventional heated holding can accelerate drying and softening, which is why operators working with fried products often find radiant-heat stations a more reliable choice.