1TR65AF

Overview

The Vulcan Hart 1TR65AF is a freestanding gas fryer with a full-pot tank holding 65–70 lb. of oil. The fryer combines solid-state analog knob control with melt cycles and a KleenScreen PLUS filtration system. Its stainless steel cabinet and fry tank, twin baskets and adjustable casters make it a floor-model option for commercial kitchens preparing fried items in service batches.

The unit uses electronic ignition. The analog control is located behind the door, and the melt cycle can be selected for different shortening types.

Key Features

• 65–70 lb. oil capacity: A full-pot tank for commercial frying.
• Solid-state analog control: Knob control with user-selectable melt cycles.
• KleenScreen PLUS filtration: A filtration screen helps remove small particulates from oil.
• Stainless steel construction: Stainless steel cabinet and fry tank.
• Included frying equipment: Two twin fry baskets, along with a tank brush and clean-out rod.
• Casters: Four adjustable casters, two locking and two non-locking. The product listing notes that casters require installation by the end user.
• Safety shutoff: A hi-limit shutoff helps prevent overheating.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1TR65AF
• Equipment type: Freestanding gas fryer; full-pot floor model
• Oil capacity: 65–70 lb.
• Heat output: 80,000 BTU per hour
• Frying area / fry tank: 19 1/2 in. wide by 14 in. deep
• Overall dimensions: 21 in. wide by 30 1/8 in. deep by 47 1/8 in. high
• Cabinet and tank: Stainless steel
• Controls: Solid-state analog knob control with melt cycles
• Filtration: KleenScreen PLUS filtration screen
• Ignition: Electronic ignition
• Baskets: Two twin fry baskets per fry tank
• Casters: Four adjustable casters; two locking and two non-locking
• Electrical information: 120 VAC supply is specified in the VK/TR service manual.

Installation & Requirements

Location and ventilation

The VK/TR installation manual calls for the fryer to be placed where there is sufficient air for gas combustion, with combustion and ventilation airflow kept unobstructed. The manual specifies a hood connected to an exhaust duct, extending 6 in. beyond each side of the fryer. Maintain at least 18 in. between the fryer flue vent and hood filters. Do not connect the flue directly to the fryer, block the flue, or place anything on the flue area. The manual also warns that a ventilation-system downdraft at the flue opening can prevent proper exhaust and cause overheating.

Clearances

• Combustible construction: Minimum 6 in. clearance at the sides and rear. The manual permits installation on combustible floors.
• Non-combustible construction: Minimum 0 in. clearance at the sides and rear.
• Open-top flame units: Maintain 16 in. between the fryer and an open-top flame unit.
• Hood filters: Maintain at least 18 in. between the flue vent and the hood filters.

Gas and electrical connections

Check the fryer data plate to confirm the required fuel type before connection. The installation manual gives a recommended building supply pressure of 7–9 in. water column for natural gas and 11–12 in. water column for propane. It specifies a gas-valve outlet pressure of 0.08 in. water column for either fuel and cautions against adjusting the gas valve. If incoming supply pressure exceeds 14 in. water column, the manual calls for a step-down pressure regulator. The service manual likewise gives 7–9 in. water column for natural gas and 11 in. water column for propane as recommended supply pressure.

The manual requires a gas shutoff valve ahead of the fryer and says to check gas joints for leaks with a soap-and-water solution, never an open flame. For a fryer on casters, the manual specifies a compliant movable-appliance connector, a quick-disconnect device and a restraint to prevent strain on the gas connector. The fryer must be level in its final position; lock the caster wheels once level.

The service manual specifies a 120 VAC supply. The installation manual says to connect the fryer’s three-prong grounding plug directly to a properly grounded three-prong receptacle and not to remove the grounding prong. It refers to applicable local codes and, where local codes are absent, the National Electrical Code or Canadian Electrical Code.

Operation

Before first use, the operation manual calls for cleaning the new unit. Fill the tank with shortening to the indicated level and use the solid-state knob control to select the cooking temperature. If the shortening overheats, the high-temperature shutoff turns off the gas valve. If the fryer shuts down from overheating, do not power it up again until the shortening is below 300°F; if overheating continues, the manual advises contacting a Vulcan service office.

For KleenScreen PLUS models, the manual says to filter shortening at least once a day and to filter only one fry tank at a time. Leave fryer power on during filtering, and filter oil between 250°F and 350°F. Open the drain valve gradually to drain the oil into the filter pan; the gas power burner turns off when the drain opens. Start the filter pump using the control, allow it to run for a couple of minutes before closing the drain valve, then allow the tank to refill. Confirm the oil level is between the tank’s MIN and MAX marks before returning to normal cooking. The manual warns not to run water or boil-out solution through the filter pump.

For a freestanding fryer, the manual’s draining procedure is to turn the fryer off, fit the drain extension, position a container under the drain and open the valve. Close the valve when the container is full or the tank is empty, repeating as needed. Do not move the fryer with shortening in the tank.

Cleaning & Maintenance

The operation manual recommends cleaning the fryer regularly with the tank brush and a damp cloth, then polishing it with a soft, dry cloth. Clean exterior surfaces at least once daily. It cautions that neglected cleaning can lead to baked-on grease and discolouration. For the filter assembly, remove and wash the filter components with warm water and dishwashing detergent, rinse them thoroughly and dry them with a clean cloth. The filter screen insert is dishwasher safe; the fabric filter envelope is not to be washed.

The manual recommends replacing KleenScreen PLUS filter envelopes at each oil change, noting a typical interval of 10–14 days depending on oil use. To replace one, first empty the filter pan and scrape off debris. Remove the suction tube and closure clip, take out and wash the screen insert, then fit it into a new envelope with the holes aligned. Secure the envelope with the closure clip, reattach the suction tube and position it so it engages the fryer’s oil receptacle when the drawer closes.

For a freestanding fryer, the manual describes a weekly boil-out or a boil-out when oil is replaced. Drain the tank, close the drain and fill it with water and a boil-out solid degreaser according to the product instructions. Keep the solution between the tank’s MIN and MAX levels. For the analog knob control, set the temperature to 200°F and start the fryer; do not bring the water to an active boil. Brush the tank sides, bottom and heat exchanger tubes. Drain the cleaning solution, refill with water and add 1 cup of vinegar to neutralize remaining alkaline cleaner. Drain, rinse thoroughly with hot water, dry the tank completely and refill with shortening. The manual says not to use chlorine or sulfate/sulfide cleaners.

Troubleshooting

The service manual is intended for trained service technicians. Its troubleshooting information for VK/TR fryer models identifies the following possible causes; gas, electrical and internal component checks should be handled by qualified service personnel.

• Ignition lockout or continuous loud beep: Possible causes include a gas-valve harness connection, gas valve or gas pressure, air filter, other harness connections, electrode, 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 wiring or an open probe, the controller, or an open fuse on the ignition/blower control board.
• Puffing at startup: The manual lists a dirty air filter, incorrect gas pressure, restricted vent hose, cracked electrode or incorrect electrode gap as possible causes.
• Burner lights but will not maintain flame: Possible causes include an igniter/flame-sense alignment issue, insufficient gas pressure, incorrect transformer polarity at the ignition module or incorrect electrode gap.
• Excessive heat: Possible causes include an incorrect temperature offset, a set temperature above 400°F, a faulty temperature probe, cooking control or interface board, or incorrect gas pressure.
• Low heat: Possible causes include an incorrect temperature offset, faulty cooking control or temperature probe, a tripped high limit, a faulty interface board or incorrect gas pressure.
• Intermittent problems: The manual lists high ambient temperature or loose wiring connections.
• No power to cooking control or fryer does not heat: Possible causes include the power switch, main circuit breaker, transformer or interconnecting wiring.
• High-limit thermostat shutting the system down: Check whether shortening is below the minimum fill line, or whether the probe or control is malfunctioning.
• Shortening takes more than 45 minutes to melt: Possible causes include incorrect melt-cycle timing, insufficient gas pressure, obstructed or incorrect air intake, a faulty probe or a faulty control.
• Dry-fire fry tank: The manual lists misaligned drain-valve interlock switch magnets, a control fault or a probe fault.

Applications

The 65–70 lb. capacity and twin baskets suit commercial kitchens that need to fry multiple portions or different menu items in batches, such as fries, chicken or onion rings. The manufacturer states that the fryer is not for residential or other non-commercial use; non-commercial installation or operation voids warranty coverage for parts and labour.