HFC40

Overview

The Hobart HFC40 is an electric fryer in the HFD/HFC Series. Unlike HFD models, which use a solid-state thermostat, HFC models use a microprocessor computer thermostat and timer control. The manual identifies the HFC40 as model ML-114628 and includes it among the series models that can be used as an individual fryer or arranged in a battery configuration.

The HFC40 is intended for commercial frying tasks where operators need controlled oil temperature and timed product cycles. The computer control supports saved product settings as well as a manual product mode. The fryer can use liquid shortening; the manual also describes a melt cycle for solid shortening when the melt function is enabled.

Key Features

• Computer control: The HFC series uses a microprocessor thermostat and timer control.
• Fat-melt operation: The manual identifies fat melt as standard for the HFC40. When enabled, the control enters MELT mode when oil is below 135 °F (57 °C).
• Programmable product cycles: Product pads can store cooking information including product name, cook time, cook temperature, duty time and message, and hold time.
• Manual product mode: The control includes a manual product option for entering a batch time and temperature.
• Optional configurations: The HF Series manual lists basket lifts, different basket arrangements, filter-ready equipment and battery interplumbing among series options. Confirm the installed configuration against the fryer and its data plate.
• Battery arrangements: The series can be arranged in batteries of two to five fryers. The manual also describes an HFO Frymate dump station as an optional unit in a battery configuration.

Specifications

• Manufacturer: Hobart Corporation, as identified in the supplied parts manual.
• Model: HFC40.
• Model number: ML-114628.
• Equipment type: Electric fryer.
• Thermostat and control: Microprocessor computer thermostat and timer control.
• Shortening capacity: 40 lb for the HFC40. The series manual also lists 25 lb per vat section for a split-vat configuration.
• Electrical supply: The series manual lists 208/240 V, three-phase; 220/380 V, three-phase, four-wire; 240/415 V, three-phase, four-wire; and 480 V, three-phase configurations. Check the unit data plate for its actual voltage and electrical requirements.
• Legs and finish: Stainless steel legs are standard. Stainless steel sides and casters are listed as finish options.
• Filter-ready option: The manual lists the HFC40 as filter-ready optional and identifies an HMF50 mobile filter for that option.
• Battery interplumbing: Listed as optional for the HFC40.

Installation & Requirements

Install the fryer in accordance with applicable state and local codes, the National Electrical Code, ANSI/NFPA No. 70, and NFPA Standard No. 96, as stated in the manual. The manual specifies that the fryer may be installed with 0 in clearance from the back or side walls, and requires 16 in (40.6 cm) between the fryer and an open-top flame burner. Position it for service access. The fryer must be restrained with adequate ties to prevent tipping and splashing of hot liquid.

The HFC40 is an electric, three-phase fryer. The manual lists the supply configurations in the Specifications section and instructs that the fryer’s three-phase line connects to X, Y and Z on the terminal block. Electrical information for the specific unit is on its data plate. For a fan interlock, the manual identifies terminals 1 and 2 on the four-pole barrier strip, connected to a set of dry contacts on the power switch.

Stainless steel legs are standard; casters are optional. The manual says a strain relief is supplied to protect the electrical supply line when casters are installed. If the restraint must be disconnected, unplug the electrical supply first, then reconnect the restraint before plugging the fryer back in and returning it to its installation position. Level the fryer front-to-back and side-to-side by adjusting the legs.

Operation

Before use and filling

Before first use, clean protective metal oils from the surfaces and tank interior using a non-corrosive, grease-dissolving commercial cleaner. Follow the cleaner manufacturer’s directions, rinse thoroughly, drain the tank, and wipe the tank and heating elements completely dry after they have cooled. Clean and dry the fryer accessories as well. Do not dry-fire the elements.

Liquid shortening may be used in HFD/HFC Series fryers. The manual warns that melting solid shortening without the melt cycle can damage the fry tank and scorch shortening. Fill the fry tank before turning on the heating elements. The manual warns that operating the elements without liquid or melted shortening can damage and warp the tank, potentially causing leaks.

Starting and cooking

After power-up, the computer runs a self-check routine and then enters Fat Melt or Heating mode. When fat-melt mode is enabled and the oil is below 135 °F (57 °C), the fryer enters MELT mode. When the oil reaches the heating stage, the control heats toward its stated set point of 350 °F (176 °C). The display shows WAIT while heating; READY appears after the oil reaches 335 °F (168 °C).

Select a product pad to start a saved cooking cycle. START/STOP begins the timed cycle for the left or right basket and displays the remaining time. The selected product’s programmed temperature controls the oil during that cycle. MANUAL PRODUCT allows the operator to set batch time and temperature. The control also includes an OIL TEMP function to display oil temperature. If the fryer is configured for setback, the manual describes an idle temperature of 275 °F (135 °C) when setback is on, or 350 °F (176 °C) when it is off. With setback on, the fryer automatically enters idle after 30 minutes.

When frying is complete, remove the basket or product and hang the basket on the rear basket hanger. The manual advises against salting food over the shortening because salt could cause a chemical change in the oil.

Shutting down

For shutdown, turn the thermostat knob off and turn the power switch off. For an extended shutdown, the manual also directs the operator to disconnect or turn off the main power supply.

Cleaning & Maintenance

Keep the fryer exterior clean and free of accumulated grease. Wash exterior surfaces at least once daily with a cloth, warm water and mild soap or detergent, then rinse with clear water and dry. On stainless steel, rub horizontally with the grain. The manual says a self-soaping scouring pad may be used for stubborn discolorations, but warns not to use a scouring pad or harsh cleaner on the computer keypad, especially the display area.

Filter shortening while it is liquified; cold shortening may not drain properly because fat beneath the cold zone can remain solid. The manual recommends filtering at least once daily, or more often if conditions warrant, to extend shortening life. Turn the power switch off before draining or filling. For a fryer without the filter-ready option, use a container of sufficient capacity below the drain pipe, direct the oil through a filter bag or other filter medium, and open the drain valve carefully. Flush scraps and sediment from the tank with a small amount of warm shortening, drain thoroughly, close the valve, return strained shortening to the tank and refill to the fill-level line. If using new solid shortening, follow the fat-melt procedure.

For a filter-ready fryer, follow the separate mobile filter operating manual. The manual says to obtain that manual from a local Hobart service office before operating the mobile filter if it is missing.

For weekly cleaning or cleaning as required, drain the shortening and flush scraps and sediment with a small amount of warm shortening. Close the drain valve and fill the tank with a non-corrosive, grease-dissolving commercial cleaner, following its manufacturer’s instructions. Set the thermostat to a temperature recommended for the cleaner and boil the solution for 15 to 20 minutes, monitoring it to prevent overflow. For a water-based chemical cleaner, the manual gives a temperature range of 190–212 °F (87–100 °C) and advises using the lowest temperature possible. Drain the solution, refill with water and add 1 cup (226 g) of vinegar to neutralize alkaline cleaner residue. Bring the solution to a boil, let it stand for a few minutes, then drain and rinse thoroughly.

Troubleshooting

At power-up, the computer control performs a self-check routine. The manual directs operators to its Error Messages section if an error appears, but the supplied material does not include the error codes or their corrective steps. During normal heating, WAIT indicates that the fryer is heating; READY indicates that the oil has reached 335 °F (168 °C). If the fryer does not heat or a control error appears, use the complete manual and the unit’s data plate to identify the correct model and electrical configuration before investigating further.

Applications

The HFC40 can serve commercial kitchens preparing fried menu items in batches, including restaurants, cafeterias and other food-service operations. Its saved product cycles can support repeatable cook settings for menu items, while manual product mode allows an operator to enter a time and temperature for a batch. For kitchens using multiple fryers, the series manual describes battery arrangements of two to five fryers, with optional interplumbing and other configurations subject to the installed setup.