1TR45CF

Overview

The Vulcan Hart 1TR45CF is a high-efficiency, gas-fired commercial fryer in a freestanding floor model. It has a full-pot fry tank with a stated capacity of 45–50 lb and programmable computer control. At 15.5 inches wide, it can be considered for a commercial cookline where a single fryer station is needed for regular batches of fried food.

The available VK/TR series manuals cover installation, operation, cleaning and service information for the fryer family. Some procedures below apply only to units equipped with KleenScreen PLUS filtration; follow those instructions only when that system is fitted.

Key Features

• Gas fryer: The product listing identifies the 1TR45CF as a gas-powered, high-efficiency fryer.
• Full-pot floor model: A freestanding fryer configuration with a full-pot tank.
• 45–50 lb capacity: The listed frying capacity is 45–50 lb.
• Programmable computer control: The product listing identifies programmable computer control. The VK/TR manuals also include procedures for computer-control operation.
• Filtration procedures: VK/TR documentation provides KleenScreen PLUS filtering instructions for models equipped with that system.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1TR45CF
• Product family: PowerFry3
• Equipment type: Commercial gas fryer
• Configuration: Freestanding floor model, full pot
• Capacity: 45–50 lb
• Control: Programmable computer control
• Width: 15.50 in
• Electrical supply: The VK/TR service manual lists a 120 VAC supply for fryer controls and related electrical components.
• Manifold gas pressure: 0.08 in. W.C. for natural gas and 0.08 in. W.C. for propane, as stated in the service manual.
• Recommended building supply pressure: Natural gas, 7–9 in. W.C.; propane, 11–12 in. W.C.
• Maximum building supply pressure: 14 in. W.C. (½ psi). The manual calls for a separate high-pressure step-down regulator if incoming pressure exceeds this limit.

Installation & Requirements

Clearances and location

The VK/TR installation manual specifies at least 6 inches of clearance from combustible construction at the sides and back. For noncombustible construction, the stated minimum is 0 inches at the sides and back. Maintain 16 inches between the fryer and an open-top flame unit. The manual also calls for space for service and operation and an area with sufficient air for gas combustion; do not obstruct combustion or ventilation air openings.

Flue and exhaust

The manual calls for installation under a hood connected to an exhaust duct and states that the hood should extend 6 inches beyond each side of the fryer. Maintain at least 18 inches between the fryer flue vent and the hood ventilation filters. Do not connect a flue directly to the fryer or obstruct the flue. The manual references Vapor Removal from Cooking Equipment, ANSI-NFPA Standard 96, and warns that a down draft at the flue can prevent proper exhaust and cause overheating.

Gas connection

The gas inlet is at the lower rear of the fryer. The manual calls for a gas shutoff valve in the supply line and states that the supply line must be at least the equivalent of ½-inch iron pipe for a single unit. If an optional quick-disconnect flex hose is used, it specifies ¾-inch iron pipe for a single unit. Keep piping free of dirt and obstructions, check joints for leaks with soap and water rather than an open flame, and purge air from the gas pipes before lighting. Verify the gas type against the fryer data plate. Do not adjust the factory-calibrated gas valve assembly. If building pressure exceeds 14 inches W.C., install a step-down regulator.

Electrical connection

The manual describes a three-prong grounding plug and directs that it be connected to a properly grounded three-prong receptacle. Do not cut or remove the grounding prong. The manual references local codes, the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. The electrical diagram is located inside the fryer door.

Casters and leveling

For caster-equipped installations, the manual specifies a connector and quick-disconnect device that comply with the applicable movable gas appliance requirements. It also calls for a restraint to prevent strain on the gas connector. Level the fryer front-to-back and side-to-side in its final position; lock the wheels after leveling if casters are fitted.

Operation

Use the computer control to operate the fryer according to the model’s operating instructions. The manual warns that the fryer is not to be used during a power outage. If the fryer shuts down because of overheating, do not power it up until the shortening temperature is below 300°F. If overheating continues, contact a Vulcan service office.

Draining and boil-out

For freestanding models, the manual’s draining procedure is to turn off the fryer, fit the drain extension, direct the spout into a suitable container, and open the drain valve. Close the valve when the container is full or the tank is empty, repeating as needed. After draining, the manual recommends a boil-out and cleaning before adding new shortening.

For boil-out, the manual directs operators to close the drain valve, fill the tank with water and a boil-out solid degreaser according to its package instructions, and keep the solution between the tank’s MIN and MAX marks. The computer-model procedure automatically sets the temperature to 195–200°F. Do not bring the water to an overly active boil. Brush the tank sides, bottom and heat exchanger tubes. Drain the solution, refill with water and add 1 cup of vinegar to neutralize remaining alkaline cleaner. Drain, rinse thoroughly with clear hot water, dry the tank, and refill with shortening. Do not use chlorine or sulfate/sulfide cleaners.

KleenScreen PLUS filtering, when fitted

The manual says to filter shortening at least once a day and to filter only one fry tank at a time. Keep fryer power on, make sure the filter drawer is fully closed and that the suction tube and receptacle block are correctly positioned. Filter shortening between 250°F and 350°F; cold oil does not drain easily. Slowly open the drain valve, then open it fully. Once the tank is empty, start the filter pump using the control procedure for the fitted control type and let it run for a couple of minutes before closing the drain valve. Follow the display prompts to refill the tank and return the fryer to operation. Never run water or boil-out solution through the filter or pump.

For units using the drawer filter system, the service manual specifies an oil temperature of 300–350°F during filtering. It describes opening the drain valve, starting the filter pump, and closing the drain when filtering is complete. When the tank refills, confirm the oil is between the MIN and MAX marks before resuming normal operation. With solid shortening, the manual says to open the filter drawer approximately one inch after filtering so oil remaining in the line can drain into the filter tank before it cools and solidifies.

Cleaning & Maintenance

The operator manual calls for cleaning all exterior surfaces at least once daily. Clean the fryer regularly with the tank brush and a damp cloth, then polish with a soft, dry cloth. Neglected grease can become burned on and cause discoloration. For a freestanding unit, the manual recommends boiling out weekly or when the oil is replaced. Follow the boil-out steps above and remove all traces of cleaner before adding shortening.

For KleenScreen PLUS filtration, the manual recommends changing filter envelopes at every oil change, noted as 10–14 days depending on oil usage. After the filter vessel is empty, scrape debris from the envelope and pan. Remove the suction tube and filter insert, wash and dry the insert, and place it in a new envelope. Do not wash the fabric envelope. Refit the closure clip and suction tube, then position the tube so it engages the oil receptacle when the drawer is closed. The manual states that the metal filter screen components are dishwasher safe.

Troubleshooting

The VK/TR service manual lists the following possible causes. These are service checks, not a substitute for qualified gas and electrical service. The service manual warns that it is intended for trained Hobart service technicians.

• Ignition lockout or continuous loud beep: Possible causes include gas-valve harness connections, gas valve or gas pressure, a dirty air filter, other harness connections, the electrode, an open or malfunctioning drain-valve switch, interconnecting wiring, ignition module, high limit or thermostat, or a restricted vent hose.
• Initial beep followed by shutdown: Check grounding status and the electrode.
• No spark and no blower: Possible causes include harness connections, probe lead wires, an open probe, the controller, or an open fuse on the ignition/blower control board.
• Puffing during startup: The manual lists a dirty air filter, incorrect gas pressure, a restricted vent hose, a cracked electrode, or an incorrect electrode gap. It warns that an incorrectly set spark igniter can allow gas to build up and cause delayed ignition.
• Burner lights but does not maintain flame: Possible causes include an incorrectly aligned igniter/flame sensor, insufficient gas pressure, incorrect transformer polarity to the ignition module, or an incorrect electrode gap.
• Excessive heat: Check the temperature offset, whether the set temperature exceeds 400°F, the temperature probe, cooking control and interface board.
• Low heat: Possible causes include the temperature offset, cooking control, temperature probe, a tripped high limit, interface board or incorrect gas pressure.
• No power to the cooking control or fryer does not heat: Check whether the power switch or main circuit breaker is off, or whether the transformer or interconnecting wiring has failed.
• High-limit thermostat shuts the system down: The manual lists shortening below the minimum fill line, a probe malfunction or a control malfunction.
• Slow shortening melt, taking more than 45 minutes: Possible causes include incorrect melt-cycle timing, insufficient gas pressure, obstructed or incorrect air intake, a probe malfunction or a control malfunction.
• Dry-fire fry tank: The manual lists drain-valve interlock switch magnets that are not aligned properly, a control malfunction or a probe malfunction.

The manual also notes that dirty air filters can restrict blower air intake and cause poor combustion or severe puffing. For VK-series fryers, it says to remove the filter, wash it in a dishwasher or hot soapy water, dry it completely and refit it snugly; the clamp is hand-tightened. The manual recommends cleaning that air filter every three months.

Applications

The 45–50 lb capacity and compact 15.5-inch width make the 1TR45CF a fit to consider for restaurant and institutional kitchens that need a dedicated gas fryer for menu items such as fries, breaded foods and other fried-to-order service. Its programmable computer control suits kitchens that use repeatable cooking programs during busy service periods.