1VEG50M

Overview

The Vulcan Hart 1VEG50M is a single-tank, floor-model gas fryer for preparing fried foods in commercial kitchens. Its stated oil capacity is 45–50 lb, and the 14 x 14 inch tank provides the frying area. The product listing specifies natural gas; the VEG Series manual also gives pressure information for natural- and propane-gas configurations. Confirm the unit’s fuel type and required gas pressure against its rating plate before installation.

The 1VEG50M uses three tube heat exchangers and is rated at 85,000 BTU per hour. Its millivolt snap-action thermostat has a 200°F to 400°F temperature range. A large cold zone helps keep food scraps away from the hottest area, and the fryer’s high-limit control shuts off the gas if the fryer overheats.

Key Features

• Tube heat exchangers: The three-tube arrangement transfers heat to the fry tank and is specified for temperature recovery.
• Stainless steel fry tank: The tank is pressure-blasted for a smooth finish and easier cleaning.
• Millivolt thermostat: A snap-action thermostat controls the temperature from 200°F to 400°F. The service manual describes the thermostat as a millivolt type with a capillary bulb.
• Over-temperature protection: The high limit protects against overheating if the thermostat fails. The service manual states that it opens at 465°F and automatically resets at 415°F.
• Cold zone: The large cold zone is intended to help prevent scraps from burning.
• Oil draining: A 1 1/4 inch drain valve and included drain pipe support draining the tank.
• Included accessories: The product listing specifies two nickel-plated baskets and four nickel-plated adjustable legs.
• Construction: The front is stainless steel; the sides and back are galvanized steel.
• Listings and warranty stated in the product information: ENERGY STAR rated, ETL and CSA certified, with a stated one-year parts-and-labour warranty and five-year limited tank warranty.

Specifications

• Manufacturer: Vulcan Hart
• Model: 1VEG50M
• Equipment type: Single-tank floor fryer
• Fuel: Natural gas as specified by the product listing. The VEG Series manual also specifies pressure values for propane configurations; verify the rating plate for the unit’s gas type.
• Oil capacity: 45–50 lb; also described as a 50 lb capacity fryer
• Frying area: 14 x 14 inches
• Tank size: 14 inches wide x 14 inches deep
• Burner arrangement: Three tubes
• Input: 85,000 BTU per hour
• Temperature range: 200°F to 400°F
• Thermostat: Millivolt snap-action type with capillary bulb
• High-limit control: Opens at 465°F and automatically resets at 415°F, according to the service manual
• Gas connection: 3/4 inch connection stated in the product information; the manual locates the gas inlet at the lower rear of the fryer
• Oil drain: 1 1/4 inch valve; drain pipe included
• Exterior materials: Stainless steel front; galvanized steel sides and back
• Fry tank material: Stainless steel, pressure-blasted finish
• Included baskets: Two nickel-plated baskets
• Legs: Four nickel-plated adjustable legs
• Dimensions: 15.5 inches wide x 29.75 inches deep x 46.63 inches high
• Weight: 210 lb gross weight
• Energy and certifications: ENERGY STAR rated; ETL and CSA certified
• Warranty stated in product information: One year parts and labour; five years limited tank warranty

Installation & Requirements

Qualified installation and restraint

The installation and operation manual says installation and initial start-up should be performed by personnel qualified to install gas equipment. The fryer must be restrained to prevent tipping and splashing of hot liquid. The manual identifies installation in a battery or alcove, or a separate adequate restraint, as possible means of restraint.

Clearances and location

• Maintain at least 6 inches from combustible construction at the sides and back. The manual permits installation on combustible floors.
• For noncombustible construction, the stated minimum clearance is 0 inches at the sides and back.
• Keep 16 inches between the fryer and any open-top flame units.
• Allow space for servicing and operation, and provide sufficient air for gas combustion. Do not obstruct combustion or ventilation air openings.
• Do not place fans so they blow directly onto the fryer. The manual cautions against wall-type fans that create cross-currents and open windows next to the sides or back.

Flue and ventilation

The manual calls for the flue box, flue wrap and back panel to be assembled before use. Install the fryer under a hood connected to an exhaust duct; the hood must extend 6 inches beyond both sides of the fryer. Maintain at least 18 inches between the flue vent and the hood ventilation filters. Do not connect a flue directly to the fryer, obstruct flue exhaust, or allow the ventilation system to create a downdraft at the flue opening. The manual warns that downdraft can cause overheating and permanent damage.

Gas connection and pressure

The gas inlet is at the lower rear of the fryer, and the manual requires a gas shutoff valve in the supply line ahead of the unit. It specifies a supply line equivalent to at least 1/2 inch iron pipe for a single unit and 1 1/4 inch for a battery. For a single unit using the optional quick-disconnect flex hose, the manual specifies 3/4 inch iron pipe. The product information separately lists a 3/4 inch gas connection.

• VEG Series manual gas pressure: 4 inches water column for natural gas and 10 inches water column for propane.
• If incoming pressure exceeds 1/2 PSI, the manual calls for an additional pressure regulator.
• Check gas supply joints for leaks with soap and water; do not use an open flame. Purge the gas pipes after leak testing.
• For piping-system pressure tests above 1/2 PSI, disconnect the fryer and its individual shutoff valve from the gas supply piping. At test pressures of 1/2 PSI or less, isolate the fryer by closing its individual shutoff valve.

For Canadian installations, the manual cites local codes, CAN/CSA-B149.1 Natural Gas and Propane Installation Code, and CSA C22.1 Canadian Electrical Code. It also lists applicable U.S. codes and standards for installations there.

Operation

Before first use and filling

Before food preparation, wash the tank interior and surface parts with hot soapy water to remove protective oil, film residue, dust or debris. Rinse thoroughly and dry the tank with a clean, soft cloth. Wash accessories supplied with the unit as well. Do not use chlorine or sulfate/sulfide cleaners.

Close the drain valve and fill the tank with liquid shortening to the OIL line. The manual says not to use solid shortening in VEG fryers: melting it can damage the tank and void the warranty. Leave the level at the marked line because shortening expands as it heats, and add fresh shortening as needed to maintain the level.

Lighting and cooking

To light the pilot, 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 with a lit flame. Continue holding the knob until the pilot remains lit when released, then depress and turn the knob to ON. If the gas supply is interrupted, repeat the lighting steps.

Set the thermostat to the desired cooking temperature. Once the set temperature is reached, the thermostat shuts off gas flow to the burners; the pilot remains lit and the burners cycle to maintain the set temperature. The manual recommends frying pieces of similar size for even doneness, drying wet or raw foods to reduce splatter, and adding fresh shortening as needed. Do not overfill the baskets; the stated recommended load is 1.5 lb per basket. Lower baskets carefully. For fries or onion rings, shake the basket several times; turn doughnuts and fritters once during frying. For batter-covered foods, place items carefully into the shortening one by one. The manual suggests dipping the basket into the shortening first to reduce batter buildup.

Turning off and draining

Turn the thermostat off to stop cooking. To keep the pilot lit, turn the gas valve to the L in PILOT; to shut off all gas, including the pilot, turn the valve to OFF. For an extended shutdown, turn the thermostat off, turn the pilot knob to OFF, drain and clean the fryer, and close the main gas shutoff valve.

To drain, turn the thermostat off, place a suitable container under the drain spout, open the drain valve and close it when the tank is empty or the container is full. The manual cautions that oil may be hot. Once drained, the tank can be cleaned or refilled with new shortening.

Cleaning & Maintenance

• Daily exterior cleaning: Clean the exterior at least once daily using a damp cloth, warm water and mild soap or detergent. Rinse thoroughly and polish with a soft, dry cloth. Keep grease from accumulating on the exterior.
• Stainless steel care: Rub with the grain. For stubborn discoloration, the manual permits a self-soaping, non-metallic scouring pad. Do not use metallic scouring pads, harsh cleaners, or cleaners containing chlorine or sulfate/sulfide.
• Tank and basket care: Use the tank brush and a damp cloth for regular cleaning, then polish with a soft, dry cloth. The manual says neglect can cause grease to burn on and discolor surfaces.
• Filtering: Filter shortening at least once a day, following the instructions supplied with the filtering equipment. The manual specifies filtering between 250°F and 350°F. A cold fryer will not drain properly; if shortening in the cold zone remains hard, the manual describes carefully stirring it toward an area above the cold zone with the clean-out rod and using the tank brush to clear debris from the sides and tubes.
• Extending shortening life: Do not salt food over the fryer; use good-quality shortening; filter daily at minimum; replace shortening if it becomes poorly flavoured; keep the equipment and surrounding area clean; set the thermostat correctly; and remove excess moisture and food particles before frying.
• Boil-out: The manual describes a weekly or as-required procedure. Drain the tank and flush scraps and sediment with a small amount of warm shortening and the tank brush. Close the drain and fill the tank with water and a low-foaming cleaner/degreaser, following the cleaner’s package instructions. Add commercial boil-out solution to the OIL line and simmer at the solution’s recommended temperature without exceeding 200°F, for about 15 to 20 minutes. Drain, refill with water and add 1 cup of vinegar to neutralize remaining alkalinity. Bring to a simmer, turn the thermostat off, then drain, rinse thoroughly with clear hot water and dry the tank. Close the drain and refill with shortening before returning the fryer to service.

Troubleshooting

The service manual is intended for trained Hobart service technicians. Shut off gas before servicing and follow lockout/tagout procedures; gas joints disturbed during service must be checked for leaks with soap and water, never an open flame. The following checks summarize troubleshooting information in the manual.

• Shortening temperature drops or recovery takes too long: The manual lists insufficient gas supply, ventilation pulling heat from the heat exchanger and flue box, overloading the fryer, or thermostat calibration/reaction issues as possible causes. It recommends checking or adjusting gas supply at the combination valve, addressing the fryer’s location in relation to ventilation, adjusting loads, or calibrating or replacing the thermostat as appropriate.
• Pilot will not stay lit or fryer shuts off: Possible causes listed include a malfunctioning thermopile or loose or dirty thermopile connection, a malfunctioning shutoff valve, a pilot burner orifice or air opening that needs cleaning, or a shorted combination valve. The manual directs qualified service checks of the thermopile and connections, valve, pilot orifice and air openings.
• Shortening breaks down quickly or contains crumbs and specks: The manual identifies settings above 375°F, infrequent filtering and food preparation issues as possible causes. It recommends adjusting the temperature, filtering on an appropriate schedule, not salting food, allowing breading to adhere, keeping loose flour out of the shortening, avoiding meat-fat drippings, using suitable shortening and checking thermostat settings with a thermometer. It also lists removing 10% to 15% of the shortening as a remedy.
• Tank appears to leak: The manual notes that depleted shortening can foam over and drip from the tank surface, and that careless draining or carbon buildup can also contribute to apparent or actual leakage. It recommends replacing depleted shortening, positioning the gas valve at PILOT or OFF before draining, and cleaning tank surfaces. Burners heating an empty tank can damage tank joints.
• Pilot flame fluctuates or blows out: The manual lists low gas pressure at the unit or submanifold as possible causes. It recommends checking pressure at the submanifold while the fryer operates and checking other equipment on the same gas line. Its troubleshooting instructions specify not less than 4.0 inches water column for natural and mixed gas or 10.0 inches water column for propane.

Applications

The 1VEG50M is suited to commercial frying tasks such as French fries, onion rings, doughnuts, fritters and batter-covered foods, all referenced in the operating instructions. Its 45–50 lb stated oil capacity, twin baskets and 14 x 14 inch tank provide a setup for preparing batches during restaurant and other commercial-kitchen service.