1VEG35M

Overview

The Vulcan Hart 1VEG35M is a floor-model, tube-fired gas fryer with a single tank and a 35 lb capacity. It is a compact option for a commercial kitchen serving fried foods in batches, including restaurants and other foodservice operations. The model has millivolt thermostat control and a high-limit shutoff. Vulcan describes its VEG fryers as gas fryers; the unit’s gas type must match its rating plate.

Vulcan-Hart is identified in the supplied manuals as a division of ITW Food Equipment Group, LLC. The product listings identify the fryer as Energy Star certified, and the supplied specifications also show ULC and NSF marks. The product listing describes the tank as stainless steel and notes a large cold zone.

Key Features

• 35 lb capacity: The listed model capacity is 35 lb. Some product listings describe the oil capacity as 35–40 lb.
• Gas heat: Three burners provide a total input of 70,000 BTU/hr.
• Millivolt control: The fryer uses a millivolt thermostat control. The service manual gives a thermostat temperature range of 200°F to 400°F.
• High-limit protection: The service manual states that the high limit opens at 465°F and automatically resets at 415°F.
• Tank and drain: Product information describes a stainless steel fry tank, a large cold zone and a 1.25-inch full-port ball valve.
• Certifications and origin shown in product information: Energy Star, ULC and NSF marks are listed, and the supplier specification page identifies the item as made in the USA.

Specifications

• Model: Vulcan Hart 1VEG35M
• Equipment type: Floor-model, tube-fired gas fryer
• Tank configuration: Single tank / full pot
• Capacity: 35 lb; product listings also describe 35–40 lb oil capacity
• Burners: 3
• Total input: 70,000 BTU/hr
• Width: 15½ in.
• Depth: 29¾ in.
• Height: 46⅝ in. (also listed as 46.63 in.)
• Gas inlet: ¾ in.
• Gas: Product listings identify natural gas and liquid propane options. Confirm the actual unit’s gas type on its rating plate.
• Thermostat range: 200°F–400°F
• High-limit operation: Opens at 465°F and automatically resets at 415°F
• Control: Millivolt thermostat control
• Tank material: Stainless steel, as stated in product information
• Certifications shown in product information: Energy Star, ULC and NSF
• Country of manufacture shown in product information: USA

Installation & Requirements

The installation and operation manual says installation and initial field start-up are to be performed by personnel qualified to install gas equipment. In Canada, it directs installation in accordance with local codes and the CAN/CSA-B149.1 Natural Gas and Propane Installation Code, as well as the CSA C22.1 Canadian Electrical Code. The fryer must be restrained to prevent tipping and splashing of hot liquid; the manual gives examples such as installation in an alcove, connection to a battery of appliances or another adequate restraint.

Clearance and location

• For combustible construction, the manual specifies a minimum clearance of 6 in. from the fryer’s sides and back. It states that the fryer may be installed on combustible floors.
• For noncombustible construction, the stated minimum side and back clearance is 0 in.
• The manual specifies 16 in. between the fryer and any open-top flame units, and says to allow space for servicing and operation.
• Install where there is sufficient air for gas combustion. Do not obstruct combustion or ventilation air openings, and do not allow fans to blow directly onto the fryer. The manual also cautions against wall-type fans and open windows beside or behind the unit because they can create cross-currents.

Flue and ventilation

Before use, assemble the supplied 10⅝-in. flue components and back panel as directed in the manual. The fryer is to be located under a hood connected to an exhaust duct; the hood must extend 6 in. beyond both sides of the fryer. The manual calls for at least 18 in. between the flue vent and the hood ventilation filters. Do not connect a flue directly to the fryer, obstruct flue exhaust or place anything on the flue area. The ventilation system must not create a downdraft at the flue opening, since the manual warns this can prevent proper exhaust and cause overheating.

Gas supply

The gas inlet is at the lower rear of the fryer, and the manual says a gas shutoff valve is required in the gas line ahead of the unit. For a single fryer, the supply line must be at least equivalent to ½-in. iron pipe; for a battery, the stated minimum is 1¼-in. iron pipe. If using the optional quick-disconnect flex hose, the manual specifies ¾-in. iron pipe for a single unit. Gas connections and pipe joint compound must be suitable for propane where applicable. The piping must be clean and free of obstructions, dirt and compound; check joints for leaks with soap and water, never an open flame, and purge air from the pipes before lighting.

The specified gas pressure is 4 in. water column for natural gas and 10 in. water column for propane. If incoming pressure exceeds ½ PSI, the manual calls for an additional pressure regulator. Confirm the gas type and pressure requirements against the fryer’s rating plate and have the connection completed by qualified personnel.

Operation

Before first food preparation, wash the tank interior and surface parts with hot soapy water to remove manufacturing residue, rinse thoroughly and dry the tank with a clean, soft cloth. The manual prohibits chlorine and sulfate/sulfide cleaners. Close the drain valve and fill the tank with liquid shortening to the marked OIL line. Do not use solid shortening: the manual warns that melting it can damage the tank and void the warranty. Do not fill above the line, since shortening expands as it heats.

Lighting and frying

To light the pilot, open the door and turn the thermostat off. Push the gas control valve knob and turn it to OFF, then wait five minutes for unburned gas to vent. Push and turn the knob to the “L” in PILOT. While holding the knob in, light the pilot through the pilot access hole and continue holding until the pilot stays lit when the knob is released. Then depress and turn the gas control knob to ON. If the gas supply is interrupted, repeat the lighting steps.

Set the thermostat to the desired temperature. Once the set temperature is reached, the thermostat stops gas flow to the burners; the pilot remains lit, and the burners cycle to maintain the setting. The manual recommends frying items of the same size for even doneness, drying wet or raw foods to reduce splatter, and adding fresh shortening as needed. Do not overfill baskets; the listed recommended basket load is 1.5 lb. Lower baskets carefully. For French fries or onion rings, shake the basket several times; for doughnuts and fritters, turn the product once during frying. When cooking batter-covered foods in a basket, dip the basket in the shortening first to reduce batter buildup. Hang the basket on the rear hanger after frying.

To turn the fryer off while keeping the pilot lit, turn the thermostat off and set the gas valve to “L” in PILOT. To shut off gas to the system, including the pilot, turn the gas valve to OFF. For extended shutdown, turn off the thermostat, turn the pilot knob to OFF, drain and clean the fryer, and close the main gas shutoff valve.

Cleaning & Maintenance

Clean exterior surfaces at least daily with a damp cloth, warm water and mild soap or detergent. Rinse thoroughly and polish with a soft, dry cloth. Keep the exterior free of accumulated grease. For stubborn discolorations, the manual permits a self-soaping, non-metallic scouring pad; rub stainless steel with the grain. Do not use metallic scouring pads, harsh cleaners, chlorine cleaners or sulfate/sulfide cleaners.

Filter shortening at least once daily, following the instructions for the filtering equipment. The manual says to filter when the shortening is between 250°F and 350°F; a cold fryer will not drain properly. If shortening in the cold zone remains hard after only a few minutes of heat, carefully use the clean-out rod to move it above the cold zone, where it can melt, and use the tank brush to clear debris from the sides and tubes. The manual recommends good-quality shortening, removing moisture and food particles before frying, not salting food over the fryer and replacing shortening if it becomes poorly flavored.

For the weekly or as-required boil-out, drain the tank, flush scraps and sediment with a small amount of warm shortening and let it drain. Close the drain valve and fill the tank with water and a low-foaming cleaner/degreaser, following that product’s instructions. Add commercial boil-out solution to the OIL line and simmer at the solution’s recommended temperature, not exceeding 200°F, for about 15–20 minutes. Drain, refill with water and add 1 cup of vinegar to neutralize alkaline cleaner residue. Bring the solution only to a simmer, turn the thermostat off, let it stand briefly, then drain and rinse thoroughly with clear hot water. Remove all traces of cleaner, dry the tank completely and refill with shortening.

Troubleshooting

• Shortening temperature drops or recovery is slow: The service manual lists insufficient gas supply, ventilation pulling heat from the heat exchanger and flue box, overloading the fryer, or thermostat calibration or response as possible causes. Its listed remedies are to adjust gas supply at the combination valve, relocate the fryer if ventilation is drawing heat away, adjust loads, or calibrate or replace the thermostat.
• Pilot will not stay lit or fryer shuts off: Listed possibilities include a faulty thermopile or a loose or dirty connection, a malfunctioning shutoff valve, a pilot burner orifice or air openings needing cleaning, or a shorted combination valve. The manual directs checking the thermopile and connections, shutoff valve, pilot orifice and air openings, and combination valve.
• Shortening breaks down quickly or contains crumbs and specks: The manual lists excessive temperature settings, shortening not filtered regularly and food preparation issues. It advises checking temperature, filtering on schedule, avoiding salt, allowing breading to adhere, keeping loose flour and meat drippings out of the shortening, using suitable shortening and checking thermostat settings with a thermometer.
• Tank appears to leak: The service manual says depleted shortening that foams over can drip down the tank and look like a leak; careless draining and carbon buildup are also listed. It advises replacing depleted shortening, placing the gas valve in PILOT or OFF before draining, and cleaning tank surfaces. Heating burners with an empty tank can damage tank joints.
• Pilot flame fluctuates or blows out: The manual lists low gas pressure at the fryer or submanifold. It advises checking operating pressure at the submanifold and other equipment on the gas line. Its troubleshooting text specifies at least 4.0 in. water column for natural and mixed gas, or 10.0 in. water column for propane.

The service manual is intended for trained service technicians. It directs technicians to shut off gas before servicing, follow lockout/tagout procedures and check disturbed gas joints for leaks using soap and water, not an open flame.

Applications

The 1VEG35M’s 35 lb capacity and floor-model format suit commercial kitchens that fry foods in batches, such as French fries, onion rings, doughnuts and fritters. The manual’s basket guidance and thermostat operation support kitchens preparing a range of fried items during regular foodservice service. Check the available floor space, hood arrangement, gas type and supply capacity against the installation manual before specifying the unit.