HFD40

Overview

The Hobart HFD40 is an electric commercial fryer in the HFD/HFC Series. Its manual identifies the HFD40 as model ML-114624 and describes the HFD models as using a solid-state thermostat. The HFD40 has a 40 lb shortening capacity and a standard fat-melt feature. Operators can use liquid shortening, or solid shortening with the melt cycle.

The HFD40 can be installed as a free-standing fryer or as part of a battery of fryers. The series manual describes batteries of two to five fryers. Optional series configurations include filter-ready equipment, battery interplumbing, basket lifts with timers, and basket arrangements; confirm the particular configuration of an individual HFD40 before ordering related parts or accessories.

Key Features

• Solid-state thermostat: The HFD series uses a solid-state thermostat to control oil temperature.
• Fat-melt feature: The HFD40 is listed with standard fat melt. The manual directs operators to use the melt cycle when melting solid shortening.
• Shortening capacity: 40 lb.
• Basket and lift options: The series manual identifies basket-lift options with timers and different basket arrangements. Check the unit’s configuration when selecting replacement parts.
• Battery arrangements: HFD-series fryers can be combined in batteries of up to five fryers. Optional battery interplumbing connects tanks to a common drain, with an individual drain valve at each tank.
• Filtering option: The series lists filter-ready configurations using an HMF50 mobile filter. The mobile filter has a separate operating manual.

Specifications

• Manufacturer and model: Hobart HFD40.
• Model identifier: ML-114624.
• Equipment type: Electric fryer.
• Thermostat: Solid state.
• Shortening capacity: 40 lb (18 kg).
• Shortening: Liquid shortening may be used. Solid shortening requires use of the melt cycle.
• Electrical supply information in the series manual: Listed supply ranges include 208/240 V, three phase; 220/380 V, three phase, four wire; 240/415 V, three phase, four wire; and 480 V, three phase. The manual instructs installers to refer to the fryer data plate for the electrical information specific to the unit.
• Electrical connection: The manual directs connection of the three-phase line to terminals X, Y and Z of the terminal block.
• Installation clearance: 0 in from back or side walls; 16 in (40.6 cm) from an open-top flame burner.
• HFD high-limit temperatures: The manual describes a first high-limit shutdown above 425 °F (218.3 °C) and a second high-limit shutdown above 450 °F (232.2 °C).
• Melt-cycle threshold: The HFD controls section describes use of the melt cycle for solid shortening. The series controller instructions identify 135 °F (57 °C) as the threshold for automatic melt operation when that feature is enabled.

Installation & Requirements

Inspect the fryer after unpacking. If it has shipping damage, retain the packaging and contact the carrier within 15 days of delivery. Do not lift or move the fryer by its door or door handle. Position it where service access is practical. The manual specifies 0 in clearance from the back or side walls and 16 in (40.6 cm) between the fryer and an open-top flame burner.

Install the fryer in accordance with applicable state and local codes, the National Electrical Code, ANSI/NFPA No. 70, and NFPA Standard 96. The fryer must be restrained with adequate ties after installation to help prevent tipping and splashing of hot liquid. Level it front-to-back and side-to-side by adjusting its legs. Optional casters are described in the manual; a supplied strain relief protects the electrical supply line. If the restraint must be disconnected, unplug the electrical supply first, then reconnect the restraint before plugging the fryer back in.

The HFD40 is an electric fryer; the supplied manual excerpt does not provide a gas connection procedure. The series manual lists three-phase supply arrangements and directs installers to use the fryer data plate for the unit’s specific electrical information. It instructs installers to connect the three-phase line to X, Y and Z on the terminal block. Do not assume a particular supply configuration without checking the data plate. The manual also says a fan interlock, if needed, may connect to terminals 1 and 2 on the four-pole barrier strip, which are connected to dry contacts on the power switch.

Operation

Before first use

Clean protective metal oils from the surface parts and tank interior with a non-corrosive, grease-dissolving commercial cleaner, following the cleaner manufacturer’s directions. Rinse thoroughly and drain. Once the fryer has cooled, wipe the tank and heating elements completely dry with a soft, clean cloth. Clean fryer accessories, rinse them thoroughly and wipe them dry. Do not dry-fire the heating elements.

Filling and melting shortening

Fill the tank with liquid shortening or, when using solid shortening, follow the melt-cycle procedure. The manual warns that melting solid shortening without the melt cycle can damage the tank and scorch the shortening. Before switching on the heating elements, make sure the tank contains liquid or melted shortening; dry firing can damage the tank and cause warpage and leaks. Add shortening to the tank’s fill-level line.

To melt solid shortening on the HFD, switch power on and set the Melt/Fry switch to MELT. When the shortening has melted, move the switch to FRY and set the thermostat to the desired temperature. To turn on the fryer for cooking, switch power on and set the thermostat. The fryer cycles on and off to maintain the set temperature. To turn it off, turn the thermostat to OFF and then switch power off.

Frying and filtering

When frying is complete, remove the basket or product and hang the basket on the rear basket hanger. The manual cautions against salting food over the shortening because salt could cause a chemical change in the oil. Filter shortening while it is liquefied; cold shortening may not drain properly because fat below the cold zone can remain solid.

For a non-filter-ready unit, turn the fryer off before draining or filling. Remove the baskets and raise the elements carefully, especially when the shortening is hot. Attach the drain pipe to the drain valve, position a container with adequate capacity beneath it, and direct the shortening through a filter bag or other filtering material. Open the valve carefully, flush scraps and sediment with a small amount of warm shortening, drain the tank and wipe it clean. Close the valve, return the strained shortening to the tank and add shortening to the fill-level line. The manual recommends filtering at least once a day or more often if conditions warrant. For filter-ready units, follow the separate mobile-filter operating manual.

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 polished stainless-steel surfaces, the manual advises rubbing with the grain in a horizontal direction and notes that a cleaner leaving a thin oily or waxy film can minimize fingerprints. Do not use a scouring pad or harsh cleaner on the computer keypad or display area.

For weekly cleaning or when 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 by the cleaner manufacturer and boil the solution for 15 to 20 minutes. For a water-based cleaner, the manual gives a solution temperature range of 190–212 °F (87–100 °C); use the lowest practical temperature and monitor the boil to prevent overflow. Drain the solution, refill the tank with water and add 1 cup (226 g) of vinegar to neutralize alkaline cleaner residue. Bring the solution to a boil and let it stand for a few minutes, then drain and rinse thoroughly.

Hot oil and fryer parts can cause burns. The manual warns not to move the fryer until all frying compound has been drained because spilled hot compound can cause severe burns. Follow the mobile filter’s separate manual when using that equipment.

Troubleshooting

The HFD control indicators described in the manual can help identify a shutdown. The TROUBLE light indicates that the fryer has been shut down by the second high limit. The first high limit indicates oil temperature above 425 °F (218.3 °C), and the second indicates oil temperature above 450 °F (232.2 °C); each shuts down the system. The HEATING light indicates that the temperature control is calling for heat, while the ON light indicates that electrical power is on. The manual excerpt does not provide a repair procedure for high-limit shutdowns. Do not treat an indicator description as a diagnosis or reset instruction; seek qualified service when the cause is not clear.

If the fryer does not drain properly, the manual notes that shortening may still be solid in the cold zone. Filter only when the shortening is liquefied. If necessary, the clean-out rod may be used carefully to move hard fat above the cold zone so it can melt. The manual cautions that the thermostat and gas valve should be off after the cold-zone area is liquefied; the HFD40 itself is an electric model, so follow the fryer’s applicable instructions and do not infer a gas valve is present on this unit.

Applications

The HFD40 is suited to commercial kitchen frying operations that need a fryer with a 40 lb shortening capacity. Its manual covers basket-based frying, solid-shortening melt operation, and filtering shortening for reuse. It can also be arranged in a fryer battery, subject to the configuration and options installed on the individual unit.