1VK85AF

Overview

The Vulcan Hart 1VK85AF is a freestanding, natural-gas commercial fryer with a full-pot tank and an 85–90 lb. oil capacity. Its 90,000 BTU input and 19 1/2-inch-wide by 18 1/4-inch-deep fry tank suit busy foodservice kitchens preparing items such as fried chicken, onion rings and okra. The analog controls provide temperature selection. Integrated KleenScreen filtration returns filtered oil to the tank after debris is removed.

This model measures 21 inches wide, 34 3/8 inches deep and 47 1/8 inches high. Its stainless steel cabinet and fry tank are mounted on four adjustable casters, two of which lock. The 1VK85AF is commercial equipment; the product information warns that residential or other non-commercial installation and use voids warranty coverage and leaves component failure without parts or labour coverage.

Key Features

• KleenScreen filtration: Integrated filtration uses a stainless steel filter pan and mesh filter. The push-button cycle operates the filter pump and returns oil through a hands-free oil-return tube.
• Two fry baskets: The fryer accommodates two baskets per fry tank.
• Service and cleaning features: A drain valve, tank brush, and clean-out rod support oil removal and tank cleaning.
• Adjustable mobility: Four 6-inch adjustable casters are fitted, with two locking casters to help hold the fryer in position during use.

Specifications

• Product: Vulcan Hart 1VK85AF gas floor fryer, full pot
• Item number: 9011VK85AFN
• Fuel: Natural gas
• Oil capacity: 85–90 lb.
• Input: 90,000 BTU
• Overall dimensions: 21 in. W x 34 3/8 in. D x 47 1/8 in. H
• Fry tank dimensions: 19 1/2 in. W x 18 1/4 in. D
• Frying area: 19 1/2 in. x 18 1/4 in.
• Fry baskets: Two
• Electrical: 120VAC supply
• Gas connection: Lower rear gas inlet
• Construction: Stainless steel cabinet
• Casters: Four adjustable casters; two locking and two non-locking
• Drain: Drain valve

Installation & Requirements

Confirm the gas type against the fryer data plate before installation. For natural gas, the manual specifies a supply pressure of 7–9 in. water column. It states that a step-down pressure regulator must be installed if incoming pressure exceeds 14 in. water column. The manual cautions against adjusting the gas valve assembly. A gas shutoff valve is required in the supply line ahead of the fryer; the manual specifies a supply line at least equivalent to 1/2-inch iron pipe for a single unit. Check gas joints for leaks with a soap-and-water solution, never an open flame, and purge air from the gas piping before lighting.

The manual calls for 6 inches of clearance at the sides and rear from combustible construction, and 0 inches from noncombustible construction. Maintain 16 inches between the fryer and open-top flame units. Allow space for service and operation, and provide sufficient air for combustion without obstructing combustion or ventilation openings. The fryer is to be located under a hood connected to an exhaust duct. The hood should extend 6 inches beyond both sides of the fryer, and the manual specifies at least 18 inches between the flue vent and hood filters. Do not connect a flue directly to the fryer or obstruct the flue; the room’s air balance should prevent a down draft at the flue opening.

Connect the fryer’s three-prong grounding plug directly to a properly grounded receptacle. The manual requires grounding in accordance with local codes or, where applicable, the Canadian Electrical Code. After gas connection, level the fryer front-to-back and side-to-side; lock the caster wheels once it is in its final position. Caster installation also requires a suitable gas connector, quick-disconnect and movement restraint, as described in the manual. Installation and operation must comply with applicable local requirements.

Operation

Use the solid-state analog knob to select a cooking temperature when needed. The SoftStart system warms the oil gradually. A high-temperature shutoff closes the gas valve if the shortening overheats. If that safety shutoff activates, the manual says not to power the fryer until the shortening is below 300°F; persistent overheating calls for contact with a local Vulcan service office.

For filtration, the operation manual says to leave fryer power on and filter at least once daily. Filter only one fry tank at a time, and filter shortening between 250°F and 350°F. Open the drain valve to send oil into the filter pan; the gas power burner automatically turns off when the drain opens. Start the pump with the filter button and let it run for a couple of minutes before closing the drain valve. Follow the fryer’s fill and control indications to return the oil to the tank. Never run water or boil-out solution through the filter and pump.

Cleaning & Maintenance

Clean exterior surfaces at least daily with a damp cloth and tank brush, then polish with a soft, dry cloth. The manual warns that neglecting regular cleaning can leave burned-on grease and discoloration. Drain the tank before boil-out. For freestanding fryers, the manual describes a weekly boil-out or boil-out when the oil is replaced: fill the tank with water and boil-out degreaser according to its package directions, keeping the solution between the tank’s MIN and MAX marks. Do not use chlorine- or sulfate/sulfide-based cleaners, and do not bring the water to an overly active boil. Brush the tank sides, bottom and heat exchanger tubes. Drain the solution, rinse with water containing vinegar to neutralize cleaner residue, then rinse thoroughly with clean hot water and dry the tank before adding shortening.

For KleenScreen PLUS filtration, the manual recommends replacing the filter envelope at each oil change, noted as every 10–14 days depending on oil use. Scrape debris from the filter pan and envelope, remove the filter insert, and wash the insert with hot water; it is dishwasher safe. Do not wash the fabric envelope. Fit the clean insert into a new envelope, secure the closure clip and reassemble the filter. The service manual also states that the VK-series air filter should be removed and cleaned every three months; wash it in a dishwasher or sink with hot soapy water and reinstall it only when completely dry.

Troubleshooting

The VK/TR service manual lists possible causes for common symptoms. These are diagnostic references for trained service personnel; its notice says the service manual is intended for trained Hobart technicians and should not be used by people who are not properly qualified.

• Ignition lockout or continuous loud beep: Possible causes include gas-valve harness connections, the gas valve or gas pressure, a dirty air filter, loose harness connections, the electrode, a drain-valve switch or interconnecting wiring, the ignition module, a high limit or thermostat, or a restricted vent hose.
• Initial beep followed by shutdown: Check grounding status and the electrode as possible causes.
• No spark or 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 start-up: The manual lists a dirty air filter, incorrect gas pressure, a restricted vent hose, a cracked electrode or incorrect electrode gap.
• Burner lights but will not maintain flame: Possible causes include a misaligned igniter/flame sensor, insufficient gas pressure, incorrect transformer polarity to the ignition module or incorrect electrode gap.
• Excessive or low heat: The manual lists incorrect temperature offset, control or temperature-probe faults, a tripped high limit, interface-board issues and incorrect gas pressure among possible causes.
• Fryer does not heat: Check whether the power switch or main circuit breaker is off, or whether the transformer or interconnecting wiring is faulty.
• High-limit shutdown: Possible causes include shortening below the minimum fill line, a probe fault or a control fault.

Applications

The 1VK85AF suits commercial kitchens that need a floor fryer for repeated, high-volume batches of fried foods. Its 85–90 lb. oil capacity, twin baskets and integrated filtration make it relevant for restaurant back lines and other foodservice operations preparing items such as chicken, onion rings and okra. It is not specified for residential or other non-commercial use.