HFD225

Overview

The Hobart HFD225 is an electric fryer in the HFD/HFC series. The HFD model uses a solid-state thermostat to control oil temperature; the related HFC models use a microprocessor thermostat and timer control. The HFD225 has a standard fat-melt feature, and its manual lists a shortening capacity of 25 lb per vat section. Liquid shortening may be used, and the melt cycle is intended for melting solid shortening.

The HFD225 can be specified with optional filter-ready and battery-interplumbing features. Its manual identifies the HMF50 as the mobile filter for filter-ready HFD225 units. Optional casters and stainless-steel sides are also listed for the fryer family; stainless-steel legs are standard.

Key Features

• Solid-state temperature control: The HFD thermostat controls the temperature of the oil in the tank. When the set temperature is reached, the fryer cycles on and off to maintain it.
• Fat-melt feature: The manual lists fat melt as standard on the HFD225. Use the MELT setting when melting solid shortening, then switch to FRY once the shortening is liquified.
• Optional filtration configuration: Filter-ready is an option for the HFD225; the manual identifies the HMF50 mobile filter for this model.
• Optional battery interplumbing: In a fryer battery with interplumbing, tanks connect to a common drain while retaining individual drain valves. Open only one tank drain at a time and ensure the receiving container has sufficient capacity.
• Replacement-part identification: The parts manual lists heating element head assembly 00-422321-000G1 for the HFC225/HFD225, thermostat hi-limit 00-414146-00002, and basket hanger 00-422416-00001 for the HFC40/50/225 and HFD40/50/225.

Specifications

• Model: Hobart HFD225.
• Equipment type: Electric fryer.
• Series: HFD/HFC series.
• Fryer control: Solid-state thermostat.
• Shortening capacity: 25 lb per vat section.
• Fat melt: Standard for the HFD225.
• Product load listed in the manual: 1.5 lb with one basket; 3.0 lb total with two baskets.
• Filter-ready configuration: Optional; the manual specifies the HMF50 mobile filter for the HFD225.
• Battery interplumbing: Optional.
• Battery arrangement: HF series fryers may be arranged in batteries of 2 to 5 fryers; batteries may be configured up to five fryers wide.
• Electrical supply configurations listed for the HF series: 208/240 V, 3 phase; 220/380 V, 3 phase, 4 wire; 240/415 V, 3 phase, 4 wire; and 480 V, 3 phase. The manual also instructs installers to check the fryer data plate for its rated electrical information.
• Electrical connection: The installation instructions call for a 3-phase supply connected to X, Y, and Z at the terminal block.
• Location clearance: 0 in from back or side walls; 16 in between the fryer and an open-top flame burner.
• Temperature controls and limits described in the HFD-series manual: Thermostat-controlled frying temperature; first high limit at 425 °F and second high limit at 450 °F.
• Optional finish and mobility: Stainless-steel sides and casters are listed as options; stainless-steel legs are standard.

Installation & Requirements

Install the fryer in accordance with state and local codes, the National Electrical Code, ANSI/NFPA No. 70 (latest edition), and NFPA Standard #96, as specified in the manual. The stated location allowance is 0 in clearance from the back or side walls. Keep 16 in between the fryer and any open-top flame burner, and position the unit so it remains accessible for service.

The fryer must be restrained with adequate ties to prevent tipping and splashing of hot liquid. If installing legs, thread them clockwise into the mounting holes until tight, raise the fryer carefully, and level it front-to-back and side-to-side using the adjustable legs. Optional caster instructions are supplied with the casters. The manual recommends caster installation on batteried appliances and notes that a strain relief is supplied to protect the electrical supply line. If the restraint must be disconnected, unplug the fryer first; reconnect the restraint before plugging the fryer in again.

The manual lists several electrical supply configurations for the HF series. Confirm the actual voltage and electrical information on the HFD225 data plate before connection. To access the terminal block, remove the electric cover plate and connect the 3-phase supply to X, Y, and Z. If a fan interlock is needed, connect it to terminals 1 and 2 on the 4-pole barrier strip; those terminals connect to dry contacts on the power switch. Electrical and grounding connections must comply with the applicable requirements stated in the manual.

Operation

Before first use

Before using the fryer, clean protective metal oils from surface parts and the tank interior with a non-corrosive, grease-dissolving commercial cleaner, following the cleaner manufacturer’s directions. Rinse thoroughly and drain through the drain valve, which is accessible when the door is open. Once the fryer 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. Do not dry-fire the elements.

Filling and melting shortening

Liquid shortening may be used in HFD/HFC series fryers. When using solid shortening, use the melt cycle: melting solid shortening without it can damage the fry tank and scorch the shortening. Before switching the heating elements on, fill the tank with liquid or melted shortening. Do not dry-fire the elements; the manual warns that an empty tank can be damaged and warped, which may cause leaks.

To melt solid shortening on the HFD, turn the power switch ON and set the MELT/FRY switch to MELT. After the shortening has melted, switch to FRY and set the thermostat to the desired temperature. To start normal frying, turn the power switch ON and set the thermostat. The fryer cycles on and off when it reaches the selected temperature. To turn it off, set the thermostat to OFF and turn the power switch OFF. For an extended shutdown, the manual also instructs operators to turn the thermostat and power switch off and disconnect or turn off the main power supply.

Frying and filtering

The manual warns that hot oil and fryer parts can cause burns, and that spilled hot frying compound can cause severe burns. Do not move the fryer without first draining all frying compound from the tank. When filtering, turn the power switch off. The manual advises filtering shortening while it is liquified; cold shortening may remain solid under the cold-zone area and will not drain properly. It states that filtering at least once a day, or more often if conditions warrant, extends shortening life.

For a fryer without the filter-ready option, the manual’s filtering procedure is to turn the fryer off; remove the baskets and raise the elements carefully to prevent splashing; attach the drain pipe to the drain valve; and place a container of sufficient capacity beneath it. Direct the shortening through a filter bag tied securely to the drain pipe, or use another suitable filter medium in the container. Open the drain valve carefully, flush scraps and sediment from the tank with a small amount of warm shortening, drain thoroughly, and wipe the tank clean. Close the valve, return the strained shortening to the tank, and add shortening to the fill-level line. For a filter-ready unit, follow the separate mobile-filter operating manual. If that manual is unavailable, the fryer manual directs operators to contact a local Hobart service office before operating the mobile filter.

Cleaning & Maintenance

Wash the fryer’s exterior surfaces at least once daily with a cloth, warm water, and mild soap or detergent. Rinse with clear water and dry. For stainless-steel surfaces, the manual recommends a non-corrosive, grease-dissolving cleaner or soap and water. A self-soaping scouring pad may be used for stubborn discolorations; rub horizontally with the grain. Keeping the exterior free of accumulated grease helps prevent stubborn stains.

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

Troubleshooting

The HFD-series manual describes two high-limit shutdowns. The first high-limit indicator means the oil temperature is higher than 425 °F; the second means it is higher than 450 °F. The TROUBLE indicator is described as showing that the fryer has shut down by the second high limit. The HEATING indicator shows that the temperature controller is calling for heat, and the ON indicator shows that electrical power is on. The manual notes that some indicators are present only on some models. If a high-limit shutdown occurs, use these indicators to identify the condition; the cited material does not provide a model-specific reset procedure.

Applications

The manual’s product-load table lists the HFD225 for a 1.5 lb load with one basket or a total 3.0 lb load with two baskets. This makes the fryer suitable for commercial kitchen frying batches sized to those listed loads. Its split-vat capacity listing is 25 lb of shortening per vat section; confirm the intended basket and vat arrangement for the unit in use.