HFD50

Overview

The Hobart HFD50 is an electric fryer in Hobart’s HFD series. The manual identifies the model as HFD50, ML-114625, and describes HFD fryers as having a solid-state thermostat. The HFD50 has a standard fat-melt feature for solid shortening. Its stated shortening capacity is 50 lb.; the manual also gives a capacity of 25 lb. for each vat section when using a split-vat arrangement.

The HFD50 may be used as an individual fryer or as part of a battery of fryers. The manual describes battery arrangements of up to five fryers wide, with the HFD50 among the compatible HF Series models. Options listed for the HFD50 include basket lifts, filter-ready configuration and battery interplumbing. Verify the specific configuration of the unit before ordering parts or planning an installation.

Key Features

• Solid-state thermostat: Controls the temperature of the oil in the tank.
• Fat-melt feature: Standard on HFD models; use the MELT setting when melting solid shortening.
• Temperature and high-limit controls: The HFD control panel includes a thermostat and power switch. Some models also have indicator lights for power, trouble, heating and high-limit conditions.
• Configuration options: The manual lists basket lifts, filter-ready configuration and battery interplumbing as options for the HFD50.
• Basket formats: The manual describes single, twin and tri-basket options across the HF Series; confirm the HFD50’s actual basket configuration.

Specifications

• Model: Hobart HFD50.
• Manual model number: ML-114625.
• Equipment type: Electric fryer.
• Thermostat: Solid state.
• Shortening capacity: 50 lb. (22 kg) for the 50 lb. model group; 25 lb. (11 kg) per vat section for a split vat.
• 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; or 480 V, 3 phase. Confirm the particular fryer’s rating on its data plate.
• Frying temperature range stated for HFD controls: The thermostat controls oil temperature; the manual’s control information identifies high-limit shutdowns at 425°F (218.3°C) and 450°F (232.2°C).
• Basket product load for HFD/HFC50: 2.5 lb. (1.1 kg) for one basket; 5.0 lb. (2.2 kg) total for two baskets.
• Battery arrangement: HF Series batteries may be configured up to five fryers wide.
• Installation clearance: 0 in. from back or side walls; 16 in. (40.6 cm) from an open-top flame burner.

Installation & Requirements

Location and restraint

The manual permits installation with 0 in. 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 for service access. The fryer must be restrained with adequate ties to prevent tipping and splashing of hot liquid. Level it front-to-back and side-to-side by adjusting the legs. The manual says not to use the door or its handle to lift or move the fryer.

Electrical connection

The fryer is electric. The manual lists several HF Series three-phase supply configurations, but the correct connection depends on the fryer’s data plate. It directs the installer to connect the three-phase line to terminals X, Y and Z on the terminal block. The manual also notes that a fan interlock, if needed, connects to terminals 1 and 2 on the four-pole barrier strip, which are dry contacts on the power switch. Electrical and grounding connections must comply with applicable local and state codes and the electrical requirements identified in the manual, including the National Electrical Code, ANSI/NFPA No. 70, and NFPA Standard #96.

For optional casters, the manual recommends installation on batteried appliances and describes a supplied strain relief for 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.

Operation

Before first use

Before operating the fryer for the first time, clean the tank and heating elements with a non-corrosive, grease-dissolving commercial cleaner according to the cleaner manufacturer’s directions. Rinse thoroughly and drain through the drain valve. Once cool, wipe the tank and heating elements completely dry with a soft, clean cloth. Clean and dry the fryer accessories as well. Do not dry-fire the elements.

Filling and melting shortening

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 the shortening. Before turning the heating elements on, fill the tank with liquid shortening or melted shortening; operating with an empty tank can damage the tank walls and cause warpage or leaks.

To melt solid shortening in the HFD, turn the power switch ON and set the MELT/FRY switch to MELT. Once the shortening has melted, move the switch to FRY and set the thermostat to the desired temperature. For liquid shortening or already-melted shortening, turn the power switch ON and set the thermostat. When the set temperature is reached, the fryer cycles on and off to maintain it. To turn the fryer off, turn the thermostat to OFF and then turn the power switch OFF.

Frying

Follow the manual’s basket and product handling directions for the installed configuration. The stated product load for the HFD/HFC50 group is 2.5 lb. (1.1 kg) in one basket or 5.0 lb. (2.2 kg) total in two baskets. The manual advises dipping a basket into shortening before use to reduce batter buildup. When frying is complete, remove the basket or product, hang the basket on the rear basket hanger, and season the food away from the shortening; salt falling into the shortening can cause a chemical change in the oil.

Turning off for an extended shutdown

For an extended shutdown, turn the thermostat to OFF, turn the power switch OFF, and disconnect or turn off the main power supply, following the manual’s shutdown instructions.

Cleaning & Maintenance

Filtering shortening

The manual recommends filtering shortening at least once a day, or more often if conditions warrant, and says to filter only while the shortening is liquified. A cold fryer may not drain properly because shortening beneath the cold-zone area can remain hard. If needed, the clean-out rod may be used carefully to move hard fat above the cold zone so it can melt. Turn the fryer off before draining or filling.

For fryers without the Filter Ready option, the manual’s procedure is to turn the fryer off, remove the baskets and raise the elements carefully to avoid splashing, then attach the drain pipe to the drain valve. Place a container of sufficient capacity below the pipe; if using a filter bag, secure it to the pipe. Open the drain valve carefully and direct the oil through the filter. 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. For a Filter Ready unit, the manual directs operators to use the separate mobile-filter operating manual.

Daily and periodic cleaning

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, rub horizontally with the grain; a self-soaping scouring pad may be used for stubborn discoloration. The manual cautions against scouring pads or harsh cleaners on the computer keypad and display area where fitted.

For weekly or as-required tank cleaning, first 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 directions. Set the thermostat to the cleaner manufacturer’s recommended temperature and boil the solution for 15 to 20 minutes. If the cleaner is water-based, 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 solution, close the valve and refill with water. 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

High-limit shutdowns

The HFD control information identifies two high-limit conditions. The first high limit shuts the system down when oil temperature is higher than 425°F (218.3°C). The second high limit shuts the system down when oil temperature is higher than 450°F (232.2°C). On models with the relevant indicator lights, the trouble light indicates shutdown by the second high limit, while the first- and second-high-limit lights identify their respective conditions. The manual does not provide a field reset procedure in the supplied text.

Fryer does not heat as expected

The heating indicator, where fitted, illuminates when the temperature control is calling for heat. Before turning the fryer on, confirm the tank contains liquid or melted shortening; the manual warns not to dry-fire the elements. For electrical concerns, use the fryer’s data plate to identify its supply rating and refer servicing to qualified personnel.

Applications

The HFD50’s stated 50 lb. shortening capacity and single- or two-basket product loads make it relevant to commercial kitchens preparing fried menu items in batches. It can be installed as an individual fryer or incorporated into an HF Series battery of up to five fryers wide. The manual also lists optional basket lifts, filter-ready configuration and battery interplumbing; confirm which options are present on the specific HFD50.