1ER50AF

Overview

The Vulcan Hart 1ER50AF is a free-standing electric commercial fryer with one 50 lb capacity vat. Its solid-state analog knob control adjusts the temperature from 200°F to 390°F, with control accuracy within +/- 2°F. Multiple fat-melt modes help bring solid shortening up to temperature, while fast recovery helps the fryer return to its set temperature during use.

This model includes the KleenScreen PLUS filtration system, twin fry baskets and a stainless steel filter pan. The fry tank is 16-gauge stainless steel, and the cabinet is stainless steel. A Boil-Out ByPass system lets boil-out solution drain without passing through the filter pan or motor/pump. The fryer is intended for commercial installation and use, not residential applications.

Key Features

• 50 lb capacity: One fry vat holds 50 lb of frying compound.
• Analog temperature control: Solid-state knob control adjusts the set temperature from 200°F to 390°F, within +/- 2°F.
• Fat-melt modes and fast recovery: Multiple melt modes gently bring shortening to temperature, and fast recovery supports continued frying.
• KleenScreen PLUS filtration: The filtration system removes food debris from oil. Its filter assembly includes a filter pan, screen components and suction tube.
• Boil-Out ByPass: A separate drain route lets boil-out solution bypass the filter pan and motor/pump.
• Durable construction: The fryer has a 16-gauge stainless steel fry tank, stainless steel cabinet and an 18-gauge stainless steel filter pan.
• Included frying components: Two twin fry baskets with plastic-coated handles are supplied.
• Commercial certifications: The sources identify this model as ENERGY STAR and NSF certified, and the manufacturer description identifies CSAus certification. The service manual also describes the fryer series as CSA design certified.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1ER50AF
• Equipment type: Free-standing electric commercial fryer
• Vat configuration: One 50 lb capacity vat
• Oil/frying compound capacity: 50 lb
• Controls: Solid-state analog knob control
• Temperature range: 200°F to 390°F
• Temperature accuracy: Within +/- 2°F
• Fat-melt modes: Multiple
• Heat recovery: Fast recovery
• Heating elements: 17 kW low-watt-density ribbon-style elements
• Fry tank: 16-gauge stainless steel
• Filter pan: 18-gauge stainless steel
• Cabinet: Stainless steel
• Filtration: KleenScreen PLUS
• Drain: 1 1/4 in. full-port ball-type drain valve
• Drain safety: Drain valve interlock switch turns off the heating elements during draining
• Boil-out feature: Boil-Out ByPass system
• Baskets: Two twin fry baskets with plastic-coated handles
• Legs: Four 6 in. adjustable legs
• Dimensions: 15 1/2 in. W x 34 3/8 in. D x 39 7/16 in. H
• Working height: 35 3/4 in.
• Electrical: 208 V, 60 Hz, three phase
• Electrical input: 17 kW
• Warranty stated in the sources: One-year limited parts and labour; ten-year limited fry tank warranty
• Listings stated in the sources: ENERGY STAR, NSF and CSAus; the service manual identifies the series as CSA design certified

Installation & Requirements

The installation and operation manual says the initial field start-up and adjustments are to be performed by personnel qualified to install electric equipment. Before installation, verify that the electrical requirements match the fryer data plate, located inside the door panel. The 1ER50AF listing specifies 208 V, 60 Hz, three-phase power. The service manual states that each tank requires its own separate power supply.

The fryer is manufactured for commercial installation only and is not intended for home use. The manual calls for installation in accordance with state and local codes, or the National Electrical Code, ANSI/NFPA-70, where applicable. It also states that commercial cooking equipment requires an adequate ventilation system and references NFPA No. 96 for ventilation information.

The service manual specifies 6 in. clearance at both sides and the rear when next to combustible construction, and 16 in. minimum clearance from adjacent open-top burner units. Confirm applicable local requirements for the installation location. The manual warns that improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Do not use the fryer door or its handle to lift the unit, and do not move the fryer while it contains frying compound.

Operation

Starting and setting the fryer

To turn on the fryer, open the door and switch the power 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 manual advises filling the tank to at least the MIN level and no higher than halfway between the MIN and MAX marks, because oil expands as it heats. Start heating only after the tank has been filled.

For frying, the manual recommends a load of 2.5 lb per basket for the ER50. It advises dipping the basket into the shortening before loading 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. To turn the fryer off, open the door and switch the power off.

Filtering oil

The manual says to filter shortening at least once a day and to filter while it is between 250°F and 350°F; cold shortening in the cold zone may remain solid. Keep the fryer power on for filtering. Insert the drain extension into the drain valve and tighten it by hand, direct the drain into the filter pan or appropriate discard container, and use the crumb scoop to remove heavy debris from the tank before opening the drain valve slowly. The heating elements turn off automatically when the drain valve is opened. Once the tank is empty, use the tank brush to remove remaining debris, close the valve and refill the tank before restarting heat.

For the filter assembly, the manual describes placing the filter pan in the filter drawer with its pins aligned to the drawer holes, positioning the screen assembly flat on the pan and securing the suction tube in its clip. Align the suction tube nozzle with the fryer’s oil receptacle before closing the drawer. The manual cautions never to run water or boil-out solution through the filter and motor/pump; doing so voids the fryer warranty.

Cleaning & Maintenance

Filter components

For cleaning the filter pan, crumb basket and screen components, the manual calls for removing the filter screen insert, washing the components with dishwashing detergent and warm water, rinsing them completely and drying them with a clean cloth. It states these parts are dishwasher safe. Reassemble the filter pan and screen components as described in the operation manual, ensuring the screen lies flat and the suction tube is correctly positioned.

For absolute filtration and maximum flow, the manual recommends changing the KleenScreen PLUS fabric filter envelope at each oil change, stated as 10–14 days depending on oil usage. First empty the filter vessel and scrape debris from the envelope and pan. Unscrew the suction tube, remove the closure clip and screen insert, and wash and dry the screen insert. The fabric envelope itself must not be washed. Fit the clean insert into a new envelope, align the holes, fold the envelope, secure the clip and reinstall the suction tube assembly.

Boil-out procedure

The manual calls for a boil-out weekly or when the oil is replaced. Drain the tank, close the drain valve and fill the tank with water and a boil-out solid degreaser, following the cleaner package directions. Keep the solution between the tank’s MIN and MAX marks. Set the 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.

Drain the boil-out solution using the Boil-Out ByPass extension so it does not pass through the filtration system or motor/pump. Refill the tank with water and add 1 cup of vinegar to neutralize alkaline residue from the cleaner. Heat the solution, let it stand for a few minutes, then drain and rinse thoroughly with clear, hot water. Remove all traces of cleaner and dry the tank thoroughly before closing the drain and adding shortening. The manual says not to use chlorine or sulfate/sulfide cleaners.

Shortening care

The manual recommends filtering shortening daily at a minimum, using good-quality shortening, keeping the equipment and surrounding area clean, setting the thermostat correctly, removing excess moisture and particles from food before frying, and replacing shortening if it develops a poor flavour. It also advises not salting food over the fryer.

Troubleshooting

The manual identifies a thermal overload protection circuit on the filtration motor/pump. It senses excess heat that can occur during long filtering periods or under heavy load. The supplied manual excerpt does not provide reset or repair steps for this condition; electrical service and repairs should be handled by qualified personnel.

Applications

The 1ER50AF is suited to commercial kitchens that need a floor-model electric fryer for regular batches of fried food. Its single 50 lb vat and twin baskets can support menu items such as fries, battered vegetables, chicken portions and other fried sides in restaurants, cafeterias and institutional foodservice kitchens. The solid-state analog control, fat-melt modes and built-in filtration are relevant for kitchens managing repeated frying service and routine oil care.