HFC85

Overview

The Hobart HFC85 is an electric fryer in Hobart’s HFD/HFC Series. Unlike the HFD models in the series, the HFC models use a microprocessor thermostat with computer timer control. The HFC85 is identified in the manual as model ML-114631.

The manual gives a shortening capacity of 85 lb. (38 kg) for the HFC85 full vat. In a split vat, the stated capacity is 25 lb. (11 kg) for each vat section. The model is listed with standard fat-melt capability; basket lifts are an available option.

Key Features

• Computer control: The HFC series uses a microprocessor thermostat and timer control. The controller supports product cooking cycles and temperature control.
• Fat-melt capability: The manual lists fat melt as standard for the HFC85. The melt mode is intended for melting solid shortening before switching to frying operation.
• Basket-lift option: Basket lifts with timers are listed as an available option for the series.
• Battery configurations: HF Series fryers can be arranged in batteries of two to five fryers. Optional battery interplumbing connects fry tanks to a common drain.
• Optional filtering: Filter-ready configurations are listed for the HFC85 and use the HMF85 mobile filter. The mobile filter has its own operating manual.
• Finish and mobility options: Stainless steel sides and casters are listed as options; stainless steel legs are standard for the series.

Specifications

• Model: Hobart HFC85.
• Series model number: ML-114631.
• Equipment type: Electric fryer.
• Thermostat and timer: Microprocessor computer control.
• Full-vat shortening capacity: 85 lb. (38 kg).
• Split-vat capacity: 25 lb. (11 kg) per vat section.
• Fat melt: Standard, according to the series features table.
• Basket lifts: Optional.
• Electrical supply configurations listed for the HF Series: 208/240 V, three phase; 220/380 V, three phase, four wire; 240/415 V, three phase, four wire; and 480 V, three phase. Check the HFC85 data plate for the rating of the individual fryer.
• Electrical connection: The manual directs the installer to connect the three-phase line to terminals X, Y, and Z.
• Basket product weight listed for HFD/HFC85: 3.5 lb. (1.5 kg) for one basket; 7 lb. (3.2 kg) total for two baskets; or 10.5 lb. (4.7 kg) total for three baskets.
• Battery arrangement: HF Series batteries may include two to five fryers.
• Optional filter-ready equipment: HMF85 mobile filter.
• Optional Frymate station for HF85: HFO21; the manual specifies no more than one Frymate in a battery.

Installation & Requirements

Positioning and restraint

The manual permits installation with zero clearance from the back or side walls. Maintain 16 in. (40.6 cm) between the fryer and an open-top flame burner. Position the fryer so it is accessible for service. Restrain the fryer with adequate ties to prevent tipping and the resulting risk of hot-liquid splashing. Do not lift or move the fryer by its door or door handle.

For leg installation, place the fryer in an open space near its final location, tilt it carefully on its side, and thread the legs clockwise into the mounting holes until tight. Raise the fryer carefully and position it. Level the fryer front-to-back and side-to-side by adjusting the legs. Casters are optional. When casters are fitted, the manual calls for use of the supplied strain relief to protect the electrical supply line. If the restraint must be disconnected, unplug the electrical supply first; reconnect the restraint before plugging the fryer back in and returning it to position.

Electrical connection and codes

Electrical and grounding connections must comply with applicable state and local codes and the National Electrical Code, ANSI/NFPA No. 70, latest edition. The manual also names NFPA Standard No. 96. The HF Series manual lists the supply configurations shown in Specifications, but the fryer’s data plate is the reference for its required voltage and electrical rating. For the connection described in the manual, connect the three-phase supply line to X, Y, and Z at the terminal block. Remove the electric cover plate to access the terminal block.

If a fan interlock is needed, the manual directs the installer to connect it to terminals 1 and 2 on the four-pole barrier strip. These terminals connect to a set of dry contacts on the power switch.

Operation

Before first use and filling

Before first use, clean the surface parts and tank interior with a non-corrosive, grease-dissolving commercial cleaner, following the cleaner manufacturer’s directions. Rinse thoroughly, drain the tank, and, after it has cooled, wipe the tank and heating elements completely dry with a soft, clean cloth. Clean the fryer accessories, rinse them thoroughly, and wipe them dry.

Liquid shortening may be used in HFD/HFC Series fryers. Do not turn on the heating elements unless the tank contains liquid or melted shortening: dry firing can damage the tank, and resulting warpage can cause leaks. When using solid shortening, use the melt cycle. Melting solid shortening without the melt cycle can damage the fry tank and scorch the shortening. Fill the vat to its fill-level line.

Starting and cooking

After power-up, the controller runs a self-check routine. If the oil temperature is below 135°F (57°C) and fat-melt mode is enabled, the controller enters MELT mode. Once the shortening has melted, the fryer can proceed to heating mode. If only liquid shortening is used, the manual describes a controller setting that disables the melt cycle.

In heating mode, the controller heats toward its 350°F (176°C) set point. WAIT appears while the fryer is heating; READY appears after the oil reaches 335°F (168°C). Select one of product pads 1–8 to start a programmed product cycle. The controller displays the product name and indicates the left or right basket during a cycle. The START/STOP control begins or stops the timed cycle, and OIL TEMP displays the oil temperature. Manual Product pad 9 allows an operator to set the time and temperature for a batch.

Product settings can include a name of up to 12 characters, cook time, cook temperature, duty time and message, and hold time. The programming overview gives cook-temperature limits of 320–375°F (161–190°C), with times entered in minutes and seconds. The manual describes the duty message as a prompt during cooking, such as a reminder to shake a basket, and the hold-time buzzer as an alert when the programmed hold period ends.

The controller’s fat-melt setting can be enabled or disabled. When enabled, it initiates melt mode below 135°F (57°C); this setting is required when using solid shortening. The setback setting controls idle temperature: ON sets idle to 275°F (135°C) and the fryer automatically enters idle after 30 minutes; OFF sets idle to 350°F (176°C) and does not automatically enter idle after 30 minutes. To shut down, turn the thermostat off and switch the power off.

Filtering

Filter shortening while it is liquefied; shortening under the cold zone can remain solid and prevent proper draining. The manual recommends filtering at least once daily, or more often if conditions warrant, to extend shortening life. Turn the power switch off when draining or filling. On a non-filter-ready unit, the procedure includes raising the elements carefully to help prevent splashing, attaching the drain pipe, placing a container of sufficient capacity below it, and opening the drain valve carefully. Direct the shortening through a filter medium, flush scraps and sediment with a small amount of warm shortening, drain and wipe the tank, close the valve, return the strained shortening, and refill to the fill-level line. For filter-ready units, follow the separate mobile-filter operating manual.

With optional battery interplumbing, each tank has its own drain valve and the tanks share a common drain. Open only one tank drain valve at a time, use a container with adequate capacity, and monitor draining.

Cleaning & Maintenance

Daily cleaning

Keep the exterior clean and free of accumulated grease. The manual calls for washing exterior surfaces at least once daily with a cloth, warm water, and mild soap or detergent, followed by a clear rinse and drying. For stainless steel, wipe in the grain’s horizontal direction. A self-soaping scouring pad may be used for particularly stubborn discolorations, and a cleaner that leaves a thin oily or waxy film may help minimize fingerprints on highly polished stainless steel. Do not use a scouring pad or harsh cleaners on the computer keypad, especially the display area.

Weekly cleaning or as required

After draining the shortening, flush scraps and sediment with a small amount of warm shortening and let the tank drain thoroughly. Close the drain valve and fill the tank with a non-corrosive, grease-dissolving commercial cleaner, following the cleaner manufacturer’s instructions. Set the thermostat to the temperature recommended by the cleaner manufacturer and boil the solution for 15–20 minutes. For a water-based chemical cleaner, the manual gives a solution temperature of 190–212°F (87–100°C); use the lowest possible temperature and monitor the boil to prevent overflow.

Drain the cleaning solution, close the drain valve, and refill the tank with water. Add 1 cup (226 g) of vinegar to neutralize alkaline residue from the cleaner, bring the solution to a boil, and let it stand for a few minutes. Drain and rinse thoroughly. Before returning the fryer to service, ensure the tank and elements are dry and fill the tank with shortening before heating.

Applications

The HFC85’s full-vat or split-vat capacity and computer-controlled product cycles suit commercial kitchens preparing fried menu items in batches. The manual’s basket product-weight figures can help operators plan one-, two-, or three-basket loads. Its listed battery configurations are relevant to kitchens arranging multiple HF Series fryers together, while optional filter-ready equipment supports kitchens using a separate mobile-filter system.