1TR45AF

Overview

The Vulcan Hart 1TR45AF is a freestanding, full-pot commercial gas fryer in Vulcan’s PowerFry3 line. It has a stated shortening capacity of 45–50 lb and a 15.5-inch-wide footprint, making it a compact floor-model option for kitchens that need a dedicated frying station. The listed 1TR45AF configuration uses liquid propane (LP). The installation manual for the VK/TR/VFRY gas fryer series also describes natural-gas configurations; the fryer’s data plate identifies the gas type for the individual unit.

The model is listed with solid state analog knob control. The supplied family manual includes instructions for solid state knob controls and explains that the fryer’s high-temperature shutoff turns off the gas valve if the shortening overheats. Use the model and serial information on the fryer data plate when identifying the unit for parts or service.

Key Features

• Freestanding floor model: A gas fryer configured for placement as a floor unit.
• Full-pot tank: The listing identifies the 1TR45AF as a full-pot fryer.
• 45–50 lb capacity: The stated capacity is for shortening in the fry tank.
• Solid state analog knob control: Temperature is set using the knob control described in the product listing and family manual.
• High-temperature shutoff: A safety device shuts off the gas valve if shortening overheats.
• LP listing: The listed 1TR45AF_LP product configuration is identified as liquid propane.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1TR45AF
• Product line: PowerFry3
• Equipment type: Commercial gas fryer
• Installation type: Freestanding floor model
• Pot type: Full pot
• Shortening capacity: 45–50 lb
• Control: Solid state analog knob
• Fuel listed: Liquid propane (LP); the series manual also covers natural-gas configurations
• Height: 47.13 inches
• Width: 15.50 inches
• Depth: 34.38 inches
• Weight: 230 lb

Installation & Requirements

Positioning and clearances

The manual specifies a minimum clearance of 6 inches from combustible construction at the sides and back. The fryer may be installed on a combustible floor. For noncombustible construction, the stated minimum clearance is 0 inches at the sides and back. Keep at least 16 inches between the fryer and an open-top flame unit, and allow space for servicing and operation. Install the fryer where there is sufficient air for gas combustion, and do not obstruct combustion or ventilation air openings.

Ventilation

The manual calls for installation beneath a hood connected adequately to an exhaust duct. The hood is to extend 6 inches beyond the fryer on both sides. It specifies an 18-inch minimum clearance between the fryer’s flue vent and the hood ventilation system’s filters. Do not connect a flue directly to the fryer or obstruct the flue outlet. The room’s air balance should be maintained, and the ventilation system must not create a downdraft at the flue; the manual warns that a downdraft can prevent proper exhaust and cause overheating and permanent damage.

Gas connection

Before installation, check that the gas type agrees with the fryer data plate and that the unit is configured for the installation elevation. The gas inlet is at the lower rear of the fryer, and the manual says a shutoff valve is required in the gas line ahead of the fryer. For a single unit, the gas supply line must be at least the equivalent of 1/2-inch iron pipe. If using the optional quick-disconnect flex hose, the manual specifies 3/4-inch iron pipe for a single unit. Keep piping clean and free of obstructions, dirt and pipe compound.

For gas-supply piping tests above 1/2 psig, disconnect the fryer and its individual shutoff valve from the piping system. At test pressures of 1/2 psig or less, isolate the fryer by closing its individual shutoff valve. For a unit installed with casters, the manual requires a compliant connector, quick-disconnect device and movement restraint. Turn off the gas before disconnecting the restraint, and reconnect it after returning the fryer to its installed position. Level the fryer front-to-back and side-to-side in its final position; lock the caster wheels after levelling when casters are used.

Electrical connection

The manual specifies a three-prong grounding plug. Plug it directly into a properly grounded three-prong receptacle; do not cut or remove the grounding prong. The fryer must be grounded in accordance with local codes or, where local codes do not apply, the National Electrical Code or Canadian Electrical Code as applicable. The wiring diagram is located inside the fryer door.

Operation

Hot oil and fryer parts can cause burns, and spilled hot shortening can cause severe burns. Do not move the fryer while the tank contains frying compound. The manual also states that the fryer is not to be used during a power outage.

Before first use, clean the new unit as directed in the manual. When filling the tank with shortening, use the tank’s MIN and MAX level marks. Operate the solid state knob control according to its control instructions. The manual’s boil-out instructions for knob-control models specify setting the temperature knob to 200°F and pressing the start button. During a boil-out, water must not be brought to an actively rolling boil.

If shortening overheats, the high-temperature shutoff turns off the gas valve. If the fryer shuts down for this reason, do not power it up until the shortening temperature is below 300°F. If overheating continues, the manual directs the operator to contact a local Vulcan service office.

Cleaning & Maintenance

Daily cleaning

Clean the fryer regularly with the tank brush and a damp cloth, then polish with a soft, dry cloth. The manual calls for cleaning all exterior surfaces at least once daily. It cautions that neglected cleaning can allow grease to burn onto surfaces and cause discolouration. For fingerprints on polished stainless steel, it notes that a cleaner leaving a thin oily or waxy film can help minimize them.

Draining and boil-out

For freestanding models, turn off the fryer before draining. Insert the drain extension into the drain valve and hand-tighten it, position a suitable container beneath the drain spout, then open the valve. Close the valve when the container is full or the tank is empty and repeat as needed. Remove the extension and return it to its holder. The manual recommends boiling out the tank after draining and before adding fresh shortening.

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’s package instructions. Keep the solution between the tank’s MIN and MAX marks. Do not use chlorine or sulfate/sulfide cleaners. For the solid state knob control, set the temperature to 200°F and press start; do not bring the water to an actively rolling boil. Use the tank brush on the sides, bottom and heat exchanger tubes.

Drain the cleaning solution into a container, close the drain valve and refill the tank with water. Add 1 cup of vinegar to neutralize alkaline cleaner residue and allow the solution to heat for a few minutes. Drain it, rinse thoroughly with clear, hot water, remove all cleaner traces and dry the tank thoroughly. Close the drain valve and add shortening using the manual’s filling procedure.

Troubleshooting

• Fryer shuts down after overheating: The high-temperature shutoff may have turned off the gas valve. Do not restart until the shortening is below 300°F. If the condition persists, contact a local Vulcan service office.
• Fryer overheats or does not exhaust properly: The manual warns that a downdraft at the flue can prevent proper exhaust and cause overheating. Check that the flue and ventilation airflow are not obstructed and that the ventilation system is not producing a downdraft.
• Fryer is not operating during a power outage: The manual states that the fryer is not to be used during a power outage.

Applications

The 1TR45AF is suited to commercial kitchens that need a dedicated gas fryer for fried menu items such as fries, breaded foods and other fried-to-order dishes. Its 45–50 lb shortening capacity and freestanding floor format make it relevant to restaurant kitchens and other foodservice operations planning a fixed frying station. Confirm the LP or natural-gas configuration from the individual fryer’s data plate before connecting the unit.