HFO15

Overview

The HFO15 is Hobart's Frymate Dump Station for the HF series electric fryer line, identified as ML-114632 on the cover of Hobart's installation & operation manual (Form 33637 Rev. B, 5-99) and its catalog of replacement parts (Form 33721, 11-98). HF series fryers can be installed free standing or arranged in batteries of 2 to 5 fryers — the number preceding a model number indicates how many fryers are in the battery — and one fryer position in a battery can be filled by the HFO15, which is specified for batteries built around the HF40 and HF50 fryers. Only one dump station is permitted per battery. The companion fryers in the series are the HFD models, which carry a solid state thermostat, and the HFC models, which carry a microprocessor (computer) thermostat and timer control. Related models documented in the same literature include HFD40/HFC40 (ML-114624/ML-114628), HFD50/HFC50 (ML-114625/ML-114629), HFD85/HFC85 (ML-114627/ML-114631), HFD225/HFC225 (ML-114626/ML-114630), and the HFO21 dump station (ML-114633) used with HF85 batteries.

Hobart Corporation, 701 S. Ridge Avenue, Troy, Ohio 45374-0001, states that the HF line gives long, satisfactory service provided it is properly installed, adjusted and maintained. For a machine of that age, parts availability is usually the difference between repairing and replacing.

Key Features

• Battery dump station: takes one fryer position in HF series batteries of 2 to 5 units; the HFO15 pairs with HF40 and HF50, one dump station per battery.
• Documented parts coverage: listed as ML-114632 in Hobart's parts catalog Form 33721 (11-98).
• Feature options across the series: basket lift(s) with timer(s), tri, twin or single baskets, Filter Ready construction, and battery interplumbing.
• Finish options: stainless steel sides and casters optional; stainless legs standard.
• Filter Ready batteries use the HMF50 mobile filter with the 40/50 models (HMF85 with the 85), covered by a separate mobile filter manual.
• Battery interplumbing (optional) connects the fry tanks to a common drain while each tank keeps its own drain valve.

Specifications

Figures below are stated for the HFO15 or for the HF/HFD/HFC series it belongs to; the data plate on a specific unit carries the definitive electrical information.

• Model: HFO15 Frymate Dump Station, ML-114632
• Series: HFD/HFC Series electric fryers — manual Form 33637 Rev. B (5-99); parts catalog Form 33721 (11-98)
• Manufacturer: Hobart Corporation, 701 S. Ridge Avenue, Troy, Ohio 45374-0001
• Battery configuration: free standing or batteries of 2 to 5 fryers; maximum one HFO15 per battery (with HF40/HF50)
• Family voltages: 208/240; 220/380, 3 Phase, 4 Wire; 240/415, 3 Phase, 4 Wire; 480, 3 Phase (rated 208, 240, 480 V)
• Family section widths: 15 1/2" (39.3 cm) and 21" (53.3 cm)
• Companion fryer shortening capacity: 40 lb (18 kg), 50 lb (22 kg), 85 lb (38 kg); 25 lb (11 kg) per vat section
• Clearances: 0" from back or side walls; 16" (40.6 cm) to any open top flame burner
• Companion fryer control temperatures: heating set point 350°F (176°C); READY at 335°F (168°C); fat melt below 135°F (57°C); 1st high limit 425°F (218.3°C); 2nd high limit 450°F (232.2°C); cook temperature range 320–375°F (161–190°C); idle setback 275°F (135°C); boil-out 190–205°F (88–96°C); calibration ±30°F (±17°C); oil timer 0 (off) or 1–255 hours
• HFC computer timer ranges (companion models): cook, duty and hold times 00:00–99:59; product names up to 12 alpha characters
• Daily filtering product loads (companion fryers): HFD/HFC40 — 1.5 lb (0.68 kg) single basket, 3.0 lb (1.3 kg) double; HFD/HFC50 — 2.5 lb (1.1 kg) / 5.0 lb (2.2 kg); HFD/HFC85 — 3.5 lb (1.5 kg) / 7.0 lb (3.2 kg) / 10.5 lb (4.7 kg) triple; HFD225 — 1.5 lb (0.68 kg) / 3.0 lb (1.3 kg)
• Weekly boil-out: 15–20 minutes; water-based cleaner at 190–212°F (87–100°C); rinse water with 1 cup (226 g) vinegar

Installation & Requirements

Unpacking and location

• Check for shipping damage immediately after unpacking; save the packaging material and contact the carrier within 15 days of delivery.
• Do not use the door or its handle to lift or move the fryer.
• The fryer may be installed at 0" clearance from the back or side walls; a 16" (40.6 cm) clearance is required between the fryer and any open top flame burner. Position the unit for easy accessibility for service.

Codes, restraint and leveling

• Install in accordance with state and local codes, the National Electrical Code, ANSI/NFPA No. 70 (latest edition), and NFPA Standard #96.
• The fryer must be restrained with adequate ties to prevent tipping and avoid the splashing of hot liquid.
• Thread the legs clockwise into the mounting holes on the bottom of the fryer until tight; level front-to-back and side-to-side with a carpenter's level using the adjustable legs.
• Casters (optional) are recommended on all batteried appliances; a strain relief is supplied to protect the electrical supply line. Unplug the electrical supply before disconnecting the restraint, and reconnect the restraint before plugging in and returning the fryer to its installation position.

Electrical connection

• Connect the 3-phase line to X, Y and Z of the terminal block; remove the electric cover plate to reach it.
• For each 15 1/2" (39.3 cm) or 21" (53.3 cm) section, a 3-phase supply line capable of handling the required KW at the fryer's rated voltage (208, 240, 480) is needed — refer to the data plate.
• If a fan interlock is needed, connect it to terminals 1 and 2 on the 4-pole barrier strip; these go to a set of dry contacts on the power switch.

Operation

The manual's warnings apply to the whole battery: hot oil and parts can cause burns, so use care when operating, cleaning and servicing; and do not move the fryer without draining all frying compound from the tank, since spilling hot frying compound can cause severe burns.

Before first use

• Clean the protective metal oils from all surface parts and the tank interior with a non-corrosive, grease-dissolving commercial cleaner, following the cleaner maker's directions. Rinse thoroughly, drain through the drain valve (accessible when the door is opened), and after cooling wipe the tank and heating elements completely dry.
• Never dry fire the elements: before the heating elements are turned on, the fry tank must be filled with liquid or melted shortening, otherwise the tank walls can be damaged and warpage can cause leaks.

Filling and melting

• Liquid shortening may be used in all HFD/HFC series fryers. Melting solid shortening without using the melt cycle will damage the fry tank and scorch the shortening.
• HFD melt procedure: push the power switch to ON and the Melt/Fry switch to MELT; when the oil has melted, switch to FRY and set the thermostat to the desired temperature.
• HFC computer control: after power-up the control runs a self-check; if the oil is below 135°F (57°C) and fat melt is enabled, the fryer enters MELT mode.

Controls and programming (HFC computer models)

Frying practice and daily filtering

• Dip the basket into the shortening before use to reduce batter build-up; hang baskets on the rear basket hanger when finished; never salt food over the shortening, because salt could cause a chemical change in the oil.
• Filter at least once a day, or more often if conditions warrant, always while the shortening is liquified — a cold fryer will not drain properly because shortening under the cold zone stays hard; the clean-out rod may be used to carefully stir hard fat up above the cold zone where it will melt.
• Non-filter-ready units: attach the drain pipe to the drain valve, drain through a filter bag or a cheesecloth-covered container, flush scraps and sediment with a small amount of warm shortening, wipe the tank clean, close the valve and pour the strained shortening back to the fill level line.
• Filter Ready units follow the mobile filter operating manual (HMF50 with the 40/50 models); if that manual is missing, contact your local Hobart service office to obtain it before operating the mobile filter.
• With battery interplumbing, the tanks share a common drain but each keeps an individual drain valve — open only one at a time, confirm adequate container capacity first, and monitor the draining process.

Cleaning & Maintenance

• Daily: wash all exterior stainless surfaces with warm water and a mild soap or detergent, follow with a clear rinse, then dry. Always rub with the grain in a 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 minimizes fingerprints on polished surfaces.
• Do not use a scouring pad or harsh cleaners on the computer keypad, especially the display area.
• Weekly or as required: drain the tank, flush out scraps and sediment with warm shortening, then fill with a non-corrosive, grease-dissolving commercial cleaner and boil the solution for 15 to 20 minutes at the temperature the cleaner manufacturer recommends — 190–212°F (87–100°C) for water-based chemicals, set as low as possible and monitored to prevent overflow.
• Drain the cleaning solution, close the drain valve and refill with water, adding 1 cup (226 g) of vinegar to neutralize the alkaline left by the cleaner; bring to a boil, let stand a few minutes, drain and rinse thoroughly.

Troubleshooting

• Fryer will not drain: the shortening under the cold zone has hardened — liquify the cold zone (heat plus careful stirring with the clean-out rod) before draining.
• Tank leaks: warpage from dry firing or from melting solid shortening without the melt cycle can cause leaks — both are prevented by following the fill and melt procedures above.
• Questionable temperatures: use the CALIBRATE function — stabilize the oil at 350°F (176°C) first, measure with a thermometer device, and edit the displayed value to agree (adjustment range ±30°F / ±17°C).

Applications

The HFO15 exists for high-volume fry lines: in a battery of two to five HF series units it takes one fryer position and serves as the Frymate Dump Station for the line. Used-equipment listings describe it in exactly that role — one Spanish-language auction listing calls it a "conservador de papas" (potato holding unit). It is specified for batteries built around the HF40 and HF50 fryers, with the HFO21 filling that role for HF85 batteries. Filter Ready batteries add the HMF50 mobile filter, and interplumbed batteries share a common drain to speed oil handling. PartHubz supplies the parts and documentation for this line.