1ER50A

Overview

The Vulcan Hart 1ER50A is a freestanding commercial electric fryer with one frypot and a 50 lb capacity for frying compound. Its 17 kW ribbon-style heating elements operate with a solid-state analog control knob, and the temperature can be set from 200°F to 390°F. The fryer includes two twin baskets with plastic-coated handles, a stainless steel cabinet and fry tank, and a full-port drain valve.

The product information identifies the 1ER50A as suitable for low- and medium-volume applications. Its single tank and two baskets can support separate batches in a restaurant or catering kitchen. The manufacturer’s manual states that the appliance is for commercial installation and use, not residential use.

Key Features

• 50 lb capacity: The single 16-gauge stainless steel fry tank holds 50 lb of frying compound.
• 17 kW heating: Low-watt-density ribbon-style elements heat and maintain the set temperature.
• Analog temperature control: The solid-state knob sets temperatures from 200°F to 390°F, accurate within ±2°F.
• Fat-melt modes: Multiple modes help melt solid shortening during start-up.
• High-limit control: The fryer has a high-limit control to protect against overheating.
• Twin baskets: Two baskets with plastic-coated handles are supplied. The manual recommends a load of 2.5 lb per basket for the ER50.
• Drain valve: A 1¼-inch full-port ball-type valve provides a way to drain the tank.
• Adjustable legs: Four 6-inch legs allow the fryer to be levelled.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1ER50A
• Equipment type: Freestanding electric floor fryer
• Frypots: One
• Frying compound capacity: 50 lb
• Basket quantity: Two twin fry baskets, with plastic-coated handles
• Recommended ER50 load: 2.5 lb per basket
• Heating elements: 17 kW low-watt-density ribbon style
• Temperature range: 200°F–390°F
• Temperature accuracy: ±2°F
• Controls: Solid-state analog knob
• Fat-melt function: Multiple fat-melt modes
• Safety control: High-limit control
• Fry tank: 16-gauge stainless steel
• Cabinet: Stainless steel
• Legs: Four adjustable 6-inch legs
• Drain: 1¼-inch full-port ball-type drain valve
• Electrical supply: 208 V, 50/60 Hz, three-phase
• Electrical load: 17 kW; 47 A per line at 208 V, three-phase
• Overall dimensions: 15½ in. W × 34⅜ in. D × 39 7/16 in. H
• Working height: 35¾ in.
• Listings and certifications stated in the product sources: NSF listed, CSA design certified, ENERGY STAR and UL
• Warranty stated in the manufacturer’s manual: One-year limited parts and labour; ten-year limited fry tank

Installation & Requirements

The 1ER50A is specified for 208 V, 50/60 Hz, three-phase power. The service manual states that each tank requires its own separate power supply. Its electrical characteristics list 17 kW total, with 47 A nominal current per line at 208 V. Before installation, the manual instructs the installer to verify that the electrical requirements match the fryer’s data plate, located inside the door panel. The manual identifies qualified personnel as responsible for installation and initial field start-up and adjustments.

The fryer is for commercial installation only. The manual calls for an adequate ventilation system for commercial cooking equipment and refers to NFPA No. 96 for ventilation information. It specifies 6 inches of clearance at both sides and the rear when adjacent to combustible construction, and at least 16 inches from adjacent open-top burner units. The four adjustable legs are included. Confirm the unit’s model and electrical details on its data plate before connecting it.

Operation

For normal start-up, the operation manual directs the operator to open the fryer door and turn the power switch on. Set the desired temperature with the control knob; the heating elements begin heating automatically and cycle on and off to maintain the setting. The 1ER50A’s multiple fat-melt modes are intended to assist with melting solid shortening. Do not start heating until the tank has been filled to the appropriate level: the manual says to fill at least to the MIN level and no higher than halfway between the MIN and MAX marks, since oil expands as it heats.

When frying, the manual advises dipping the basket into the shortening before adding food to reduce batter build-up on the basket. When frying is complete, remove the basket or product and hang the basket on the rear hanger. The recommended ER50 load is 2.5 lb per basket. Hot oil and hot parts can cause burns; use care during operation and servicing. The manual also cautions against moving the fryer while it contains frying compound.

To turn the fryer off, open the door and set the power switch to OFF. For an extended shutdown, the manual directs the operator to switch off the fryer, drain and clean it, and turn off the main electric circuit breaker.

Cleaning & Maintenance

The manual advises filtering shortening at least once a day. It says to filter when the shortening is between 250°F and 350°F, as a cold fryer may not drain properly and shortening in the cold zone can remain hard if it has not been heated sufficiently. For this 1ER50A, the fryer has a drain valve; the manual describes using a drain extension and directing the oil into a container or a mobile filtering device. Remove heavy debris with the crumb scoop, then use the tank brush for remaining debris after the tank has drained. Close the drain valve after draining.

When refilling, the manual directs the operator to add shortening to at least the MIN level and no higher than halfway between MIN and MAX. For a boil-out, the manual recommends the procedure weekly or when the oil is replaced. Drain the tank, close the drain valve, fill with water and use a boil-out solid degreaser according to its package directions. Keep the solution between the MIN and MAX marks, set the temperature control to 200°F, and do not bring the water to an overly active boil. Use the tank brush to clean the sides, bottom and heat-exchanger tubes.

After draining the cleaning solution, the manual describes refilling with water and adding 1 cup (¼ L) of vinegar to neutralize remaining alkaline cleaner. Drain again, rinse thoroughly with clear, hot water, remove all traces of cleaner and dry the tank thoroughly before adding shortening. Do not use chlorine or sulfate/sulfide cleaners. The manual warns that hot oil and hot parts can cause burns during cleaning and servicing.

For routine oil-life care, the manual advises using good-quality shortening, filtering at least daily, replacing shortening if it becomes poorly flavoured, keeping the equipment and surrounding area clean, setting the thermostat correctly, and removing excess moisture and food particles before frying. When draining, open the valve slowly and direct the oil into an appropriate container. The manual advises repeating the draining step as needed until the fryer is empty.

Applications

The 1ER50A is a commercial electric floor fryer for kitchens handling low- to medium-volume frying. Its single 50 lb tank and two baskets provide a practical setup for preparing fried menu items in restaurant and catering operations. The sources describe it as a general-purpose fryer and do not identify it as a fish-specific model.