OPERATION MANUAL
ELECTRIC INDUCTION HEAT FRYERS
MODEL
1IFD50 ML-114500 & ML-114501
1IFC50 ML-114502 & ML-114503
2IFD50 ML-114504 thru ML-114509
2IFC50 ML-114510 thru ML-114515
31FD50 ML-114516 thru ML-114523
3IFC50 ML-114524 thru ML-114531
INSTALLATION &
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
FORM 30894 (1-95)
TABLE OF CONTENTS
IF 50 SERIES ELECTRIC INDUCTION HEAT FRYERS
Features, Construction Features, Battery Configurations 4
Field Installable Accessories, Factory Installed Only 4
DUMP STATION
Finish Options, Features 5
INSTALLATION
Uncrating 5
Location 5
Installation Codes and Standards 5
Casters 6
Electrical Connections 6
Fire Suppression System 7
OPERATION
Before First Use 8
Filling the Vat with Shortening 8
Frying 9
Daily 9
Shortening Life 9
Model IFC50 10
Controls 10
Power-up 11
Fat Melt. 11
Heating 11
To Begin Melt Cycle 11
Cooking 11
Manual Cooking Operation 11
Cooking Time Remaining 12
Completion 12
Successive Product Cooking 12
During Slack Periods 12
Idle Mode 12
Operator Advice 12
Using the Editor 12
Programming the Controller 12
Definitions — Edit Product 12
Overview of Programming 13
Edit Product 14
Sel Setback 14
Calibrate 14
Boil Out 15
Recovery 15
Select Melt 15
Manual Setup 15
Oil Timer 16
Error Messages 16
3
5
5
8
-2-
Model IFD50
Controls
Turning the Fryer On
Daily Filtering — All Models
Fryers Without Filter Ready Options
Filtering Procedure (Stand Alone Fryers Without Filter Ready Option)
Filter-Ready Fryers Only (Batteried Fryers)
Battery Interplumbing (Standard on Batteried Fryers)
High Limit Device
Cleaning (All Models)
MAINTENANCE
Lubrication
Service and Parts Information
17
17
17
18
18
18
18
18
19
19
20
20
20
INSTALLATION AND OPERATION MANUAL FOR IF50 SERIES
ELECTRIC INDUCTION HEAT FRYERS
KEEP THESE INSTRUCTIONS FOR FUTURE USE
The manufacturer suggests that you thoroughly
read this entire manual and carefully follow all of the
instructions provided.
Standard equipment on your Vulcan-Hart Model
IF50 Electric Induction Heat Fryer includes 2 fry
baskets per vat, a clean-out rod, a cleaning brush,
and casters.
Single fry baskets are available as an optional
accessory.
Model IF50 Fryers can be free standing or arranged
in a battery of 2 units.
The number preceding the model number of your
IF50 Fryer refers to the number of units in a battery.
One of the units in a battery can be a Frymate
Dump Station.
Model IFC50 Fryers have a microprocessor (computer)
thermostat and timer control. Model IFD50 Fryers have a
solid state thermostat.
Feature options include Filter Ready (battery units only).
Standard features include Battery Interplumbing on
batteried fryers, and stainless steel sides, flue and vat(s).
A Fat Melt cycle is standard.
The fryer may be ordered with or without a basket lift with
timer.
Your Vulcan Fryer is constructed and designed to give
long satisfactory service, providing it is properly installed,
adjusted and maintained.
The Vulcan-Hart Model MF50 Mobile Filter is covered in
a separate Installation and Operation Manual.
-3-
Features
Model Fat Melt Cycle Thermostat Basket Lift(s) Twin Baskets
IFC50 Std. Computer Opt. Std.
IFD50 Std. Solid State Opt. Std.
Construction Features
Model
IFC50 Opt. (Use MF50.) Opt. Std. Casters
IFD50 Opt. (Use MF50.) Opt. Std. Casters
Filter Ready
(Battery Units Only)
Battery
Configuration
Battery
Interplumbing
Legs
BATTERY CONFIGURATIONS
IF50 Fryer configurations can be a stand-alone unit, or 2 fryers in a battery, or 1 fryer and 1 dump station, or 3 fryers in a
battery, or 2 fryers and 1 dump station. The dump station can be on either the right or left side.
*Indicates interplumbing is not applicable. The filter is
centered in a double and triple unit only.
Field Installable Accessories Factory Installed Only
Twin Baskets Casters
Heat Lamp Basket Lift
S/S Vat Cover S/S Vat(s)
Batter Tray S/S Sides
Vat Skimmer Battery Interplumbing
Vat Scoop
-4-
DUMP STATION
A Frymate dump station can be configured in a battery. The dump station provides a final prep area where excess oil
drains away and product is seasoned, packaged, and kept ready for sale.
Frymate Dump Station — Finish Options
Frymate Dump Station Front Door Sides & Dummy Flue Legs
Standard Stainless Steel Stainless Steel Casters
Frymate Dump Station — Features
Heat Lamp
Opt. Std. Std. Std. Opt.
Drain Pan Solid Pan Perforated
INSTALLATION
Before installing the fryer, verify that the electrical
service agrees with the specifications on the fryer
data plate which is located on the inside of the door
panel. If the supply and equipment requirements do
not agree, contact your dealer or Vulcan-Hart
immediately.
UNCRATING
This fryer was carefully inspected before leaving the
factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the
shipment. Immediately after unpacking the fryer, check for
possible shipping damage. If the fryer is found to be
damaged, save the packaging material and contact the
carrier within 15 days of delivery.
Do not use the door or its handle to lift or move the fryer.
LOCATION
Tops
Side Liners
Minimum clearance from combustible and noncombustible construction is 6" from the sides and
6" from the back of the fryer. There must be at
least 16" clearance between the fryer and any
open top flame units. Adequate clearances for
servicing and proper operation must be allowed. A
minimum front clearance of 24" is required. The
unit may be installed on combustible floors.
INSTALLATION CODES AND STANDARDS
Vulcan-Hartfryers should be installed in accordance
with state and local codes, or in the absence of local
codes, with the National Electrical Code ANSI/ NFPA70 (latest edition) and ANSI-NFPA Standard #96,
Vapor Removal from Cooking Equipment, (latest
edition) available from the National Fire Protection
Assoc., Batterymarch Park, Quincy, MA 02269.
The equipment area must be kept free and clear of
combustible substances.
-5-
CASTERS
The fryer is shipped from the factory with the casters
installed.
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING
CONNECTIONS MUST COMPLY WITH THE NATIONAL
ELECTRICAL CODE AND/OR OTHER LOCAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER
SUPPLY AND PLACE A TAG AT THE DISCONNECT
SWITCH TO INDICATE THAT YOU ARE WORKING ON
THE CIRCUIT.
Bring conduit containing the proper supply wire (size and
type in accordance with latest edition of the National
Electrical Code ANSI/NFPA-70) to the fryer through the
knockout located at the rear of the fryer (Fig. 1).
The wiring compartment is located behind the door.
Remove 4 screws and remove the wiring compartment
cover (Fig. 2). Make electrical connections (Fig. 3).
The wiring diagram is located on the reverse side of the
supply control box compartment cover.
Fryers with built-in filtration systems require a 120V, 15
Amp, single-phase, 60 Hz electrical service. This is in
addition to the fryer's main electrical service. The junction
box, switch and outlet are supplied. Line cord to connect
to 120V, 15 Amp, single-phase, 60 Hz electrical service is
not supplied.
Before applying power to the fryer, ensure that the power
switch(es) marked OFF/ON are in the OFF position. Do
not connect power lines to the fryer with power applied to
them.
Connecting the fryer with the incorrect power supply may
cause damage to the fryer and void the fryer warranty.
Replace supply control box compartment cover.
-6-
ELECTRICAL DATA CHART *
AMPS PER LINE
@ 350°F (177°C)*
MODEL VOLTAGE PHASE kW L1 L2 L3 SERVICE WIRE SIZE
IFC50 208V 3 14 38 47 43 70 Amp 6AWG
IFD50 208V 3 14 38 47 43 70 Amp 6AWG
*At 70°F (21 °C), the appliance load is equal to 16 kW with 43, 54 and 49 amps per line (L1, L2 and L3) respectively.
Two fryers in a battery will require two supplies. Three
fryers in a battery will require three supplies.
FIRE SUPPRESSION SYSTEM
WARNING: DISCONNECT ELECTRICAL POWER
SUPPLY AND PLACE A TAG AT THE DISCONNECT
SWITCH TO INDICATE THAT YOU ARE WORKING ON
THE CIRCUIT.
The fryer has a CO2 tie-in that is designed to be
electrically connected to the building fire protection
system. The CO2 tie-in is located below the fry vat. The
panel is labeled: "CAUTION: DO NOT CONNECT TO
EXTERNAL VOLTAGE. CIRCUIT INSIDE IS FRYER
CONTROL CONNECTION FOR OPTIONAL FIRE
SUPPRESSION SYSTEM. REQUIRES A DEDICATED
CIRCUIT" (Fig. 4).
To connect the fryer to the building fire system, remove
the panel labeled: "CAUTION: DO NOT APPLY POWER
TO THIS CONNECTOR. THIS CONNECTION MUST BE
USED WITH A NORMALLY CLOSED RELAY TYPE
SYSTEM. IN THE EVENT OF A FIRE, THE BUILDING
FIRE PROTECTION SYSTEM WILL "BREAK" THE
CIRCUIT, SHUTTING DOWN THE FRYER
COMPLETELY".
Remove gray wire to connect the fire suppression system
(Fig. 5.)
Replace cover.
-7-
OPERATION
WARNING: HOT OIL AND PARTS CAN CAUSE
BURNS. USE CARE WHEN OPERATING, CLEANING
AND SERVICING THE FRYER.
BEFORE FIRST USE
Clean the Fryer
Using a non-corrosive, grease-dissolving commercial
cleaner, clean the protective metal oils from all surface
parts and the vat interior. Follow the cleaner
manufacturer's directions. Rinse thoroughly and drain by
opening the drain valve accessible when the door is
opened. Wipe vat completely dry with a soft clean cloth.
Clean all fryer accessories. Rinse all parts thoroughly
after cleaning and wipe dry.
Seasoning
Light seasoning of the backsplash area is required to
avoid possible surface corrosion. With a soft, lint-free
cloth, apply a thin layer of cooking oil over the entire
backsplash area. This should also be done after every
cleaning.
Solid Shortening
Solid shortening must be gently warmed to the liquid
state before heating to frying temperatures.
FILLING THE VAT WITH SHORTENING
Shortening capacity for a single-vat model is 50 pounds;
for models with a double vat, 50 pounds each.
Liquid Shortening
1. Close the drain valve and ensure that the Power
Switch is in the OFF position.
2. Fill fryer vat(s) to the "maximum fill line" on back wall
(Fig. 6) with liquid shortening. Keep shortening at
"maximum fill line" in vat. Add fresh shortening as
needed. Do not overfill vat.
1. Close drain valve and ensure that the Power Switch
is in the OFF position.
2. Pack solid shortening down in the bottom of the fryer
vat (Fig. 7). Never melt blocks of shortening on top of
the heating tubes. This will damage the vat and
scorch the shortening.
3. Fill empty vat(s) to the "maximum fill line" with solid
shortening.
4. Turn the Power Switch ON. The shortening will warm
up slowly until it reaches approximately 140°F.
Once fryer exits the melt cycle, the fryer will heat up until
shortening temperature reaches the thermostat set point
(IFD50) or programmed (IFC50) temperature.
8
FRYING
Turning the Fryer OFF
CAUTION: Before turning the fryer on, the vat(s)
must be filled with liquid or melted shortening. If
this is not done, the vat walls can be damaged.
Warpage can cause leaks.
Heat shortening to set temperature.
Pieces of product to be fried should be about the
same size to ensure the same doneness.
Drain or wipe dry raw or wet foods to minimize
splatter when lowering into the hot oil.
Do not overfill baskets. Carefully lower baskets
into oil.
When frying doughnuts and fritters, turn product
only once during frying.
When cooking French fries or onion rings, shake
basket several times in a way that does not splatter
the shortening.
Drop batter-covered foods carefully, one by one,
into shortening or basket. If you use the basket, first
dip basket into shortening to reduce batter build-up
on basket surfaces.
When frying is completed, remove baskets or
product. Hang baskets on rear basket hangers.
Remove food and season it. Do not salt food over
the shortening because salt can cause a chemical
change in the oil.
1. Push the power switch to the OFF position.
Extended Shutdown
1. Push the power switch to the OFF position.
2. Drain oil.
3. After oil is drained, apply a thin coat of cooking
oil to vat interior and backsplash to prevent rust.
DAILY
To obtain fresh tasting product, add approximately
15% new shortening daily. Keep level of shortening
at "maximum fill line" in vat. Add fresh shortening as
needed.
SHORTENING LIFE
Shortening life may be extended by following these
guidelines:
• Do not salt foods over the fryer.
• Use good quality shortening.
• Filter shortening daily at a minimum.
• Keep equipment and surroundings clean.
• Set thermostats correctly.
• Remove excess moisture and particles from
food products before placing in fryer.
-9-
Model IFC50
CONTROLS (Fig. 8)
DISPLAY — A twelve character display provides information during operation.
POWER SWITCH — Turns power to the fryer ON and OFF.
HEAT — HEAT indicator (located above text in DISPLAY window) is lit when induction coils
are on, not lit when off.
PRODUCT PADS (1-8)* — Programmable product pads select pre-programmed cooking parameters.
MANUAL PRODUCT (9) — Manual product pad can be programmed or allows manual operation.
OIL TEMP — Temperature of oil in vat will be displayed after this is pressed.
IDLE — Toggles Idle Mode on or off. Idle can be programmed to maintain 275°F or 350°F.
??
START/STOP — Starts or stops the cooking timer for a basket.
— Green light, indicates left or right basket.
???? ENTER, EXIT — Moves around the menu system or edits product or system information.
* Two sheets of peel-off labels with most common product names are supplied. Applicable product
names can be affixed to the appropriate Product Pad.
10-
POWER-UP
After being turned on, the control executes a self-check
routine. See Error Messages in this manual.
After going through the shelf-check routine, the control
enters either Fat Melt or Heating mode.
FAT MELT
After power-up, if the oil temperature is below 135°F and
the FAT MELT mode is enabled, the fryer enters MELT
mode. MELT is displayed. Whenever the oil temperature
is below 135°F, if fat melt mode is enabled and the
controller is not timing a product, the fryer will be in the
MELT mode. If you press OIL TEMP, the oil temperature
will display.
TO BEGIN MELT CYCLE
DISPLAY
1. Fill vat to "maximum fill line" with shortening.
2. Turn Power Switch ON.
3. If Fat Melt is enabled and oil
temperature is below 135°F...
4. Allow the cooking oil to heat...
5. After oil temperature reaches 335°F,
a buzzer sounds...
COOKING
1. Press a Product Pad [1 - 8]...
If you will never be using solid shortening and use liquid
shortening only, the controller can be programmed so it
will enter heating mode without going into the MELT
cycle. See SELECT MELT, MELT DISABLED in this
manual.
HEATING
During Heating mode, the induction coils will heat to the
set point of 350°F or until a product cook cycle is begun.
WAIT displays and the HEAT indicator is lit. After
reaching 335°F, READY displays.
PRODUCT PADS (1-8) can be used to select a product
cooking cycle.
START/STOP initiates the timed cycle for either left or
right basket and indicates time remaining. The oil
temperature is controlled by the programmed
temperature for the selected product. After a product
cycle has begun, the product name will display with an
arrow indicating left or right basket.
MANUAL PRODUCT (9), allows you to set the time and
temperature for the batch.
IDLE changes to IDLE mode (sets temperature back to
275°F if programmed — see SEL SETBACK in this
manual).
OIL TEMP — press to display the oil temperature.
2. Load Basket. Press left or right
START/STOP Pad and lower
basket. Timer counts down...*
3. When finished, buzzer sounds...*
4. Press left or right START/STOP Pad
to stop buzzer.
* Display indicates left or right basket. When both
baskets are in use, count down time and "DONE"
for the left basket are displayed on left, right basket
info is displayed on right.
MANUAL COOKING OPERATION
This allows the operator to select the cooking time and
temperature to cook a batch of product.
With at least one basket not in use, press the
MANUAL pad (9).
If the previous time and temperature were OK,
press START/STOP to begin cooking.
If you want to set the time and temperature, use
the editor...
INSTRUCTION
Use ???? to edit the time.
Press ENTER.
Use ???? edit temperature.
Press ENTER.
Press START/STOP to begin
-11 -
COOKING TIME REMAINING
-Left basket displays on left;
right basket on right; time is in Minutes: Seconds.
If only one basket is cooking,
the other will indicate READY or WAIT.
COMPLETION
After the timer counts down to 00:00, a buzzer sounds
and the display prompts DONE on the left or right side of
the display, indicating which basket is done. Press
START/STOP to remove the DONE message and stop
the tone.
SUCCESSIVE PRODUCT COOKING
After selecting a Product by pressing its Product Pad (1 -
8), the timer can be started by pressing the
START/STOP pad. If the START/STOP pad is pressed
during a cooking cycle, the product cycle is terminated.
Fryer returns to READY.
DURING SLACK PERIODS
If the fryer is not going to be used for an extended period,
oil life is enhanced by pressing IDLE if SETBACK is
enabled. With the setback feature enabled, after 30
minutes of non-use, the fryer automatically assumes Idle
mode where it maintains 275°F temperature. If Setback is
disabled, the fryer does not automatically go into Idle
mode and will continue to maintain 350°F.
IDLE MODE
If setback is enabled, during idle mode, the Setback
temperature of 275°F will be maintained until IDLE is
pressed.
If the setback is not enabled, 350°F is maintained
during Idle mode.
NOTE: The purpose of the setback temperature is to
extend oil life during slack periods.
OPERATOR ADVICE
OIL indicates the programmed number of hours has
expired and reminds the operator that the oil should be
changed or filtered. To remove the advice, reset the timer
to a non-zero value. A zero setting turns the oil timer off.
TOO HI or TOO LOW indicate invalid edit entry.
-12-
USING THE EDITOR
Names or Messages use the 12 character alpha-display.
When entering data ...
? begins at A and increments thru the alphabet;
?begins with Z. Select the correct letter. ? moves
Right one character or space;
?moves Left. Use a series of ???? to display
the name or message you want.
Time or Temperature ...
?? increment up or down (0 - 9). Select the
correct number. ?moves Right one space;
?moves Left.
°F or °C ...
?? toggle between Fahrenheit and Celsius;
temperature is automatically converted. All
temperatures display in the most recently edited
temperature scale.
PROGRAMMING THE CONTROLLER
Enter the menu system by
pressing Product Pads 2 and 3 at
the same time until displayed. The controller must not be
in a timed product cycle to enter the menu system.
Step through the program using ? . If you go too far, ?
will return one step.
EDIT PRODUCT RECOVERY
SEL SETBACK SELECT MELT
CALIBRATE MANUAL SETUP
BOIL OUT OIL TIMER
Description of each program element follows.
DEFINITIONS — EDIT PRODUCT
PRODUCT KEY = The Product Pad, (1 - 8)
PRODUCT NAME = any 12 alpha characters.
COOK TIME = Minutes:Seconds of cooking duration.
Controls basket lifts and buzzer. Elastic time
compensates for under- or over-temperature.
COOK TEMP = oil temperature during cooking.
DUTY TIME = time between start and the duty message.
DUTY MSG = displays after duty time lapses during
cooking cycle, e.g. 'shake basket'.
HOLD TIME = amount of time after the last batch is
processed before product begins to stale. Buzzer notifies
when HOLD TIME is over.
CLR PRODUCT? = ENTER erases product from
memory.
OVERVIEW OF PROGRAMMING
-FUNCTIONS- EDIT PRODUCT # CHARS - TYPE UNITS - LIMITS
PRODUCT NAME 12 - ALPHA CHARACTERS [ A-Z ]
COOK TIME XX:XX - TIME MINUTES:SECONDS - [ 00:00 - 99:59 ]
COOK TEMPERATURE XXX - TEMPERATURE [ °F OR °C ] - [ 320 - 375°F ] or[161-190°C]
DUTY TIME XX:XX - TIME MINUTES:SECONDS - [ 00:00 - 99:59 ]
DUTY MESSAGE 12 - ALPHA CHARACTERS [ A-Z ]
HOLD TIME XX:XX - TIME MINUTES:SECONDS - [ 00:00 - 99:59 ]
SEL SETBACK ??TOGGLE
CALIBRATE XXX-TEMPERATURE
BOIL OUT XXX-TEMPERATURE
RECOVERY XX:XX - TIME MINUTES:SECONDS - [ 00:00 - 99:59 ]
SELECT MELT ?? TOGGLE MELT - [ ON - OFF ]
MANUAL SETUP ?? TOGGLE MANUAL - [ ON - OFF]
OIL TIMER XXX - NUMERIC HOURS - [ 0 = OFF, 1 - 255 ]
SETBACK - [ ON - OFF ]
ON = IDLE @ 275°F - With AUTO
OFF = IDLE @ 350°F - Without AUTO
°F or °C - [ XXX ± 30°F ]
or [ YYY±17°C ]
°F or °C - [ 190-205°F ]
or [ 88 - 96°C ]
-13-
EDIT PRODUCT
To Add or Change a Product Cook Cycle...
DISPLAY INSTRUCTION
Press 2 & 3 simultaneously.
Press ?.
Press ENTER.
Press Pad Number (1-8).
Press ENTER.
Enter the product name. Use
???? . When the display is
OK, press EXIT.
Press?
Press ENTER.
Enter the time. Use ????. When
OK, press EXIT.
Press ? .
Press ENTER.
Enter the temperature. Use
????. When OK, press EXIT.
Press ?.
Press ENTER.
Enter duty time. Use ????. When
OK, press EXIT.
SEL SETBACK
ON sets the IDLE temperature at 275°F; fryer will
automatically go into Idle after 30 minutes. OFF sets
the IDLE temperature at 350°F and will not
automatically enter Idle after 30 minutes. Use A or T
to toggle SETBACK ON or SETBACK OFF.
DISPLAY INSTRUCTION
Press 2 & 3 simultaneously.
Press ?.
Press ? .
Press ENTER.
Press ? or?.
Press EXIT.
Press EXIT.
Press EXIT.
CALIBRATE
This feature allows the operator to calibrate the
temperature sensors in the fryer. Before calibrating,
temperature must be stable at 350°F.
DISPLAY INSTRUCTION
Press 2 & 3 simultaneously.
Press . ?
Press ENTER.
Enter the message. Use ? ? ??
When OK, press EXIT.
Press . ?
Press ENTER.
Enter hold time. Use . ????
When OK, press EXIT.
Press . ?
Press EXIT.
DO NOT press ENTER unless you want to erase the product
from memory.
Press Exit.
Press ?.
Press ?
Press . ?
Press ENTER.
Measure the vat temperature
with a thermometer device. Use
???? to edit the displayed
temperature so it agrees with the
measurement. When OK, press
EXIT.
Press EXIT.
Press EXIT.
14
BOIL OUT
BOIL OUT heats water in the vat for cleaning purposes for
15 minutes. If operating at a higher altitude, the boiling
temperature may be lowered.
RECOVERY
Displays the previous recovery time, the time it takes to
recover from 275 to 325°F.
SELECT MELT
??toggles MELT DISABLE or MELT ENABLE. ENABLE
is required when using solid shortening to automatically
MELT if below 135°F.
MANUAL SETUP
?? toggles MANUAL ON or MANUAL OFF. ON allows
time/temp entry for the batch. OFF disables manual
operation and allows the manual pad (9) to be
reprogrammed as a regular product pad.
OIL TIMER
The controller will alert the operator when the oil needs to
be changed. OIL TM = XXX sets the number of hours
before the alert will be given.
ERROR MESSAGES
TEMP TOO HI indicates the fryer has operated at a
higher than normal temperature and has shut down and
become inoperable. Turn the fryer OFF and allow the
shortening to cool to 300°F or lower, then turn the fryer
back on. If this condition persists, contact your VulcanHart authorized servicer.
CALL SERVICE indicates that the fryer has a problem
that demands the attention of a Vulcan-Hart authorized
servicer. The fryer will shut down and become
inoperable.
Arrows flashing indicates RAM failure. If any failures are
present, the fryer remains in back-up mode.
-16-
MODEL IFD50
CONTROLS (Fig. 9)
THERMOSTAT — Controls temperature of oil in vat.
POWER SWITCH — Turns electric power to the fryer on or off.
FRY-MELT SWITCH — Position on MELT when solid shortening is being melted; then to FRY,
INDICATOR LIGHTS
ON — Electric power to the machine is on.
HEATING — Heaters are supplying heat, warming oil in vat per the thermostat.
HIGH LIMIT — Oil temperature is higher than 465°F and system has shut down.
TURNING THE FRYER ON
CAUTION: Before turning the fryer on, the vat(s)
must be filled to the "maximum fill line" with
liquid or melted shortening. If this is not done,
the vat walls can be damaged. Warpage can
cause leaks.
1. Press the power switch to ON. The thermostat
will allow shortening to "melt" or warm up slowly
if the FRY-MELT switch is in the MELT position.
The melt cycle is very important; it allows
shortening to be heated without scorching,
thereby extending shortening life. The
HEATING indicator will illuminate when the fryer
is heating.
after shortening is liquified, to reach frying temperatures. If using liquid
shortening, position Fry-Melt switch on FRY.
2. The thermostat will pulse the heat on and off
slowly until shortening has melted and/or
warmed up to approximately 150°F (65°C).
3. Once fryer exits melt cycle, fryer will heat up
until shortening temperature reaches the
thermostat set point temperature. Once the set
temperature is reached, the thermostat will only
cycle the induction coils to maintain the
temperature.
4. To adjust the set point temperature, rotate the
dial clockwise to increase and counterclockwise
to decrease. Once the dial is at the temperature
desired, allow the fryer to cycle 3 - 4 times for
the fryer to stabilize.
-17-
DAILY FILTERING — All Models Fryers
10. Pour strained shortening back into the vat(s).
Without Filter Ready Options
Always filter the shortening while liquified. If you
use solid shortening, a cold fryer will not drain
properly because the shortening in the cold zone
will remain hard, even if the heat is on for a few
minutes. If necessary, the clean-out rod may be
used to carefully stir up hard fat to an area above
the cold zone where it will melt. After the cold
zone is liquified, turn the fryer off.
Shortening life will be extended by filtering at
least once a day or more often if conditions
warrant. A commercial power filter (available from
other manufacturers) may be used. Follow the
manufacturer's operating instructions for draining,
straining, and replacing shortening in the vat.
Filtering Procedure (Stand Alone Fryers
Without Filter Ready Options)
1. Turn the fryer off.
2. Allow shortening to cool.
3. Slowly remove the baskets, especially if
shortening is hot, to prevent splashing.
4. Select a metal container of sufficient
capacity and place it below the drain pipe.
5. If you are using a filter bag, tie it securely to
the drain pipe. If other filter medium is used,
place it in the container.
11. Add shortening to the "maximum fill line".
Filter-Ready Fryers Only (Batteried Fryers)
Follow instructions in the MOBILE FILTER
OPERATING MANUAL shipped with the mobile
filter. If the manual is not found, contact your dealer
to obtain the manual before operating the mobile
filter.
Battery Interplumbing (Standard on Batteried
Fryers)
A battery of fryers equipped with optional
interplumbing connects the vats to a common
drain. Each vat has an individual drain valve;
these should only be opened one at a time.
Always be sure you have adequate container
capacity before opening drain; monitor draining
process.
After oil has filtered into the mobile filter, it is pumped
back to the individual vat by (1) closing the drain valve,
and (2) opening the valve on the return line (Fig. 10).
Only one return valve should be opened at any one
time.
After oil is pumped back, close the return valve. If
necessary, add more shortening to vat to bring
shortening level up to the "maximum fill line".
6. Open the drain valve slowly and carefully so
the oil stream is directed through the filter.
7. With a small amount of warm shortening,
flush out scraps and sediment in the vat(s).
Drain the vat(s) thoroughly and wipe clean.
8. If it is necessary to clean the vat(s) more
thoroughly, follow the procedure shown in
CLEANING—WEEKLY OR AS REQUIRED
in this manual.
9. Close the drain valve.
18-
HIGH LIMIT DEVICE Weekly or as Required
If the shortening becomes overheated, a high
temperature shutoff device will turn the fryer off. DO
NOT restart fryer until the shortening temperature is
below 300°F. If this situation persists, contact your
1. Once the shortening has been drained, flush
out scraps and sediment with a small amount
of warm shortening. Allow the vat to drain
thoroughly.
local Vulcan-Hart authorized service office.
2. Close the drain valve and fill the vat with a
CLEANING — All Models
Daily
non-corrosive, grease-dissolving commercial
cleaner, following the manufacturer's
instructions.
Clean the exterior of your fryer regularly with a
damp cloth and polish with a soft dry cloth. If regular
cleaning is neglected, grease will be burned on and
discolorations may form. These may be removed by
washing with any detergent or soap and water. A
self-soaping scouring pad may be used for
particularly stubborn discolorations. Always rub with
the "GRAIN" in a horizontal direction.
Keeping the fryer exterior clean and free of
accumulated grease will prevent stubborn stains
from forming. Wash all exterior surfaces at least
once daily. Use a cloth with warm water and a mild
soap or detergent. Follow with a clear rinse, then
dry.
Fingerprints are sometimes a problem on highly
polished surfaces of stainless steel. They can be
minimized by applying a cleaner that will leave a
thin, oily or waxy film.
DO NOT use a scouring pad or harsh cleaners on
the computer keypad, especially the display area.
3. Set the thermostat at a temperature
recommended by the manufacturer of the
commercial cleaner and boil the solution for 15
to 20 minutes. If cleaner is a water based
chemical, temperature may be 190 - 212°F.
Set the temperature as low as possible;
monitor boiling to prevent overflow.
4. Drain the cleaning solution from the vat.
5. Close the drain valve and refill the vat with
water. Add 1 cup of vinegar to neutralize
alkaline left by the cleaner. Bring the solution
to a boil and allow it to stand for a few minutes.
6. Drain the vat and rinse thoroughly with clear,
hot water. All traces of cleaner must be
removed. Dry the vat thoroughly.
7. Close the drain valve.
8. Add shortening to the "maximum fill line".
-19-
MAINTENANCE
WARNING: HOT OIL AND PARTS CAN CAUSE
BURNS. USE CARE WHEN OPERATING, CLEANING
AND SERVICING THE FRYER.
LUBRICATION
Motors used on the basket lifts are permanently
lubricated.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this
fryer, contact the Vulcan-Hart Service Depot in your area
(refer to listing supplied with the fryer), or Vulcan-Hart
Company Service Department at the address or phone
number shown on the front cover of this manual.
FORM 30894 (1-95) -20- PRINTED IN U.S.A
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