1ER50C

Overview

The Vulcan Hart 1ER50C is a freestanding electric deep-fat fryer for commercial kitchens. Its 16-gauge stainless steel fry tank holds 50 lb. of frying compound. The computer control has a digital temperature readout, programmable product keys and countdown timers, supporting repeatable cooking across service periods.

This model is part of Vulcan’s ERA, ERD and ERC electric fryer series. The 1ER50C is the computer-control model; it is not the filtered version identified by an F suffix. The fryer is supplied with twin fry baskets and four adjustable legs.

Key Features

• Computer temperature control: Digital-read control with a 200°F to 390°F setting range and stated accuracy within ±2°.
• Programmable cooking: Ten programmable product keys and ten countdown timers, with secondary and advanced programming options.
• Fat management: Multiple fat-melt modes, fast recovery and a boil-out mode.
• Fry tank: 16-gauge stainless steel construction and 50 lb. capacity.
• Heating: 17 kW low-watt-density ribbon-style heating elements.
• Drain: 1¼-inch full-port ball-type drain valve.
• Baskets: Twin fry baskets with plastic-coated handles. The manual recommends a maximum load of 2.5 lb. per basket.
• Cabinet: Stainless steel, with four 6-inch adjustable legs.
• Warranty information in the product specification: Ten-year limited fry-tank warranty and one-year limited parts and labour warranty.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1ER50C
• Equipment type: Freestanding electric deep-fat fryer
• Control: Programmable computer control with digital temperature readout
• Fry-tank capacity: 50 lb. of frying compound
• Tank material and gauge: Stainless steel, 16 gauge
• Heating element rating: 17 kW, low-watt-density ribbon style
• Temperature setting range: 200°F to 390°F
• Temperature accuracy: Within ±2°
• Drain valve: 1¼-inch full-port ball type
• Baskets: Two twin fry baskets with plastic-coated handles
• Recommended basket load: 2.5 lb. per basket
• Cabinet: Stainless steel
• Legs: Four adjustable 6-inch legs
• Overall dimensions: 15½ inches wide × 34⅜ inches deep × 39 7/16 inches high
• Working height: 35¾ inches
• Electrical supply: The specification lists 208 V, 3 phase; the series manual lists 208, 240 and 480 V, 3 phase, 50–60 Hz. Confirm the fryer’s data plate and electrical configuration.
• Listings: NSF listed and CSA design certified.

Installation & Requirements

Installation and initial field start-up are for personnel qualified to install electric equipment. Before installation, check that the electrical requirements match the fryer data plate, located inside the door panel. The manual states that each tank requires its own separate power supply. It lists 208, 240 and 480 V three-phase options at 50–60 Hz; the product specification identifies 208 V, three phase as the standard supply and notes that voltage should be specified when ordering.

The service manual lists a total input of 17 kW for the 1ER50 and gives 208 V electrical loading as 5.6 kW per phase and 47 A nominal per line. Its 480 V figures list 20 A nominal per line. Use the unit’s data plate to confirm the electrical configuration for the specific fryer.

The manual requires an adequate ventilation system for commercial cooking equipment and cites NFPA No. 96 for ventilation information. It also specifies 6 inches of clearance at both sides and the rear when adjacent to combustible construction, and 16 inches minimum clearance to adjacent open-top burner units. The appliance is manufactured for commercial installation and is not intended for home use.

Operation

Before frying, fill the tank with shortening to at least the MIN level and no higher than halfway between the MIN and MAX levels. The manual notes that oil expands as it heats. Switch the fryer on using the power switch behind the door, then set the computer control to the required temperature. The elements cycle to maintain the set temperature. The available range is 200°F to 390°F; the control’s stated accuracy is within ±2°.

The 1ER50C control offers ten product keys for programmed settings and ten countdown timers. It also has multiple fat-melt modes, fast recovery and a boil-out mode. For frying, the manual recommends 2.5 lb. of product per basket. When cooking is complete, remove the basket or product and hang the basket on the rear hanger.

To shut the fryer down, turn the power switch off. For an extended shutdown, the manual directs operators to switch the unit off, drain the fryer, clean it and turn off the main electrical circuit breaker. Hot oil and hot parts can cause burns. The manual also warns against moving the fryer while frying compound remains in the tank.

Cleaning & Maintenance

The manual recommends filtering shortening at least once a day and says to filter while the shortening is between 250°F and 350°F. The 1ER50C does not have the built-in filtration designation shown on filtered models; the manual describes draining through the valve and directing the oil to a mobile filter or equivalent filtering device. Keep the fryer powered on for the filtering procedure, attach the drain extension hand-tight, remove heavy debris with the crumb scoop, drain slowly, brush remaining debris from the tank, then close the drain valve. Never start heating again until the tank has been refilled with shortening to the specified level.

The manual recommends 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 according to the cleaner’s package directions. Keep the solution between the MIN and MAX marks. Set the control to 200°F; water boils at 212°F, and the solution should not be brought to an overly active boil. Use the tank brush to clean the sides, bottom and heat-exchanger tubes.

Drain the cleaning solution into a container, not through a filtration system. Refill the tank with water and add 1 cup (¼ L) of vinegar to neutralize alkaline residue. Allow the solution to heat and stand for a few minutes, then drain it. Rinse thoroughly with clear, hot water until all cleaner is removed and dry the tank thoroughly before closing the drain valve and adding shortening. The manual specifically says not to use chlorine or sulfate/sulfide cleaners.

For ordinary oil handling, the manual advises using good-quality shortening, not salting food over the fryer, removing excess moisture and food particles before frying, and keeping the equipment and surrounding area clean. Replace shortening if it develops a poor flavour. Follow the fryer manual’s instructions for draining, cleaning and refilling.

Applications

The 50 lb. tank and twin baskets suit commercial foodservice operations that fry menu items in batches, such as restaurants, institutional kitchens and other professional kitchens. The programmable keys and countdown timers can be used for recurring products and cooking cycles; the manual’s recommended load is 2.5 lb. per basket.