1ER50D

Overview

The Vulcan Hart 1ER50D is a freestanding commercial electric fryer with a single 50 lb. fry tank and solid-state digital controls. The digital control displays the temperature and adjusts from 200°F to 390°F, with accuracy stated as within ±2°. Multiple fat-melt modes, fast recovery, a boil-out mode and two countdown timers support day-to-day frying and cleaning routines.

A stainless steel cabinet surrounds a 16-gauge stainless steel tank. The unit includes twin fry baskets with plastic-coated handles, four adjustable legs and a full-port drain valve. Its 17 kW low-watt-density ribbon-style heating elements heat the shortening, while the high-limit control provides an additional temperature safeguard.

Key Features

• 50 lb. fry tank: The 16-gauge stainless steel tank holds 50 lb. of frying compound.
• Digital temperature control: Solid-state digital readout, adjustable from 200°F to 390°F and accurate within ±2°.
• Frying modes and timers: Multiple fat-melt modes, fast recovery, boil-out mode and two countdown timers.
• Heating system: 17 kW low-watt-density ribbon-style heating elements.
• Drain and tank access: A 1¼-inch full-port ball-type drain valve.
• Included baskets: Twin fry baskets with plastic-coated handles. The manual recommends a load of 2.5 lb. per basket for the ER50.
• Warranty stated in the service manual: One-year limited parts and labour warranty and a ten-year limited fry tank warranty. A second-year extended limited parts and labour warranty is listed as an optional factory-installed feature.

The service manual lists NSF listing and CSA design certification for the fryer. The manuals also state that this appliance is for commercial installation and use, not home use.

Optional accessories

Accessories listed for the 1ER50 series are packaged and sold separately. Options include a stainless steel tank cover that doubles as a work surface, a set of four adjustable casters with two locking casters, an extra set of twin baskets, a large single basket, a Frymate VX15S dump station, connecting kits for joining two fryers, and a removable 10-inch stainless steel splash guard.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1ER50D
• Equipment type: Freestanding electric deep fryer
• Tank capacity: 50 lb. of frying compound
• Tank material and gauge: 16-gauge stainless steel
• Cabinet: Stainless steel
• Controls: Solid-state digital temperature control with digital readout
• Temperature range: 200°F to 390°F
• Temperature accuracy: Within ±2°
• Heating elements: 17 kW low-watt-density ribbon style
• Drain valve: 1¼-inch full-port ball type
• Baskets: Twin fry baskets with plastic-coated handles
• Recommended basket load: 2.5 lb. per basket for the ER50
• Legs: Four adjustable 6-inch legs
• Overall dimensions: 15½ inches wide × 34⅜ inches deep × 39 7/16 inches high
• Working height: 35¾ inches
• Power listed in the service specification: 208 V, 50/60 Hz, three phase
• Power listed for the ER50 series in the installation manual: 208, 240 or 480 V, three phase, 50–60 Hz; verify the ordered configuration and data plate
• Electrical characteristics listed for the ER50 series: 17 kW total; 5.6 kW phase loading; nominal current per line is listed as 47 A at 208 V three phase and 20 A at 480 V three phase
• Listings and certification stated in the service manual: NSF listed; CSA design certified

Installation & Requirements

Each tank requires its own separate power supply. Before installation, verify that the electrical requirements match the specifications on the fryer data plate, located inside the door panel. The service specification identifies 208 V, 50/60 Hz, three-phase power, while the series installation manual lists 208, 240 and 480 V three-phase versions. Specify voltage when ordering and confirm the actual unit’s data plate; the 480 V series configuration has an additional connection requirement for basket lifts and/or a filter motor, if those options are fitted.

The manual says the fryer is intended for commercial installation and that qualified personnel should perform initial field start-up and adjustments. An adequate ventilation system is required for commercial cooking equipment; the service manual refers to NFPA No. 96 for ventilation information. It specifies 6 inches of clearance at both sides and the rear when next to combustible construction, and a minimum 16-inch clearance to adjacent open-top burner units.

Operation

Turn the fryer’s power switch on and set the desired temperature using the controls. The heating elements begin heating automatically and cycle on and off to maintain the set temperature. The 1ER50D’s digital control provides temperature readout, multiple fat-melt modes, fast recovery, a boil-out mode and two countdown timers. The manuals list a temperature setting range of 200°F to 390°F.

For frying, the manual recommends no more than 2.5 lb. of product per ER50 basket. When frying is complete, remove the product and hang the basket on the rear hanger. The manual advises dipping the basket into the shortening before loading it to reduce batter buildup on basket surfaces.

When filling the tank, the operating instructions say to fill to at least the MIN level, but no higher than halfway between the MIN and MAX levels, allowing for oil expansion as it heats. For shutdown, switch the fryer off. For an extended shutdown, the manual directs operators to drain the fryer, clean it and turn off the main electric circuit breaker.

Cleaning & Maintenance

The operating manual advises filtering shortening at least once a day. Filter when the shortening is between 250°F and 350°F; it cautions that a cold fryer will not drain properly and that shortening in the cold zone can remain hard if it has not been heated adequately. The manual’s instructions for the standalone fryer direct the drain extension into a Vulcan MF-1 mobile filter or an equivalent mobile filtering device. Remove heavy debris with the crumb scoop, drain slowly, use the tank brush to remove remaining debris, close the drain valve and refill with shortening before restarting the fryer.

Drain the oil into a suitable container, opening the drain valve slowly and closing it when the container is full or the tank is empty. The manual recommends boiling out the tank weekly or when the oil is replaced. Its procedure calls for draining the tank, closing the drain valve, filling with water and using a boil-out solid degreaser according to its package instructions. Keep the solution between the tank’s MIN and MAX marks, set the fryer to 200°F and do not bring the water to an overly active boil. Brush the tank sides, bottom and heat-exchanger tubes. Drain the solution, rinse and neutralize as directed in the manual, rinse thoroughly with clear hot water, dry the tank and refill with shortening.

The manual specifically says not to use chlorine or sulfate/sulfide cleaners. Hot oil and hot parts can cause burns, so use care when operating, cleaning and servicing the fryer. Spilled hot frying compound can cause severe burns; do not move the fryer until the tank has been drained. Never run water or boil-out solution through a filter and motor/pump, as the manual says this will void the fryer warranty.

Applications

The 50 lb. tank and twin baskets suit commercial kitchens preparing fried foods in separate batches or using both baskets during service. The digital temperature readout and countdown timers can help operators manage repeated frying tasks. Because the manual specifies a recommended load of 2.5 lb. per ER50 basket, operators can use that figure when planning basket batches.