2ER50AF

Overview

The Vulcan Hart 2ER50AF is a commercial electric floor fryer arranged as a two-unit battery. Each vat holds 50 lb of frying compound, for 100 lb total oil capacity. Solid-state analog knob controls let the operator set temperatures from 200°F to 390°F; the product information specifies temperature control within ±2°F. Multiple fat-melt modes help bring solid shortening into a usable state.

The fryer includes a KleenScreen PLUS filtration system, twin fry baskets, a stainless steel cabinet and stainless steel fry tanks. Its 31-inch-wide body houses both vats and the filtration assembly. The manufacturer’s installation and operation manual lists the 2ER50AF among the models covered by the ER-series instructions.

Key Features

• Two 50 lb vats: Provides 100 lb total oil capacity, with a separate cooking vat for each side of the battery.
• Analog temperature control: Solid-state knob controls adjust the temperature from 200°F to 390°F. The listed control accuracy is ±2°F.
• Fat-melt modes: Multiple melt modes are listed for the solid-state analog control.
• Oil filtration: The built-in KleenScreen PLUS system filters oil through its filter pan and screen assembly.
• Boil-Out ByPass: The bypass extension allows boil-out solution to drain without routing it through the filter and motor/pump.
• Service and draining details: A 1¼-inch full-port ball-type drain valve supports draining. The product description lists a drain-valve interlock that turns off the heating elements when oil is drained or the elements are lifted for maintenance.
• Commercial construction: The listed construction includes a stainless steel cabinet, 16-gauge stainless steel fry tank and seamless 18-gauge stainless steel filter pan.
• Baskets and leveling: Twin fry baskets have plastic-coated handles. Four adjustable 6-inch legs are listed.

Specifications

• Product type: Commercial electric floor fryer
• Model: Vulcan Hart 2ER50AF
• Number of vats: 2
• Oil capacity per vat: 50 lb
• Total oil capacity: 100 lb
• Control type: Solid-state analog knob
• Temperature range: 200°F–390°F
• Temperature accuracy: ±2°F
• Fat-melt settings: Multiple fat-melt modes
• Filtration: KleenScreen PLUS filtration system
• Drain: 1¼-inch full-port ball-type drain valve
• Tank material: 16-gauge stainless steel
• Filter pan: Seamless 18-gauge stainless steel
• Cabinet: Stainless steel
• Baskets: Twin fry baskets with plastic-coated handles
• Legs: Four adjustable 6-inch legs
• Dimensions: 31 in. W × 34⅜ in. D × 39 7/16 in. H
• Electrical rating: 17 kW per fry tank; the manual lists 208, 240 and 480 V, three-phase, 50–60 Hz ranges for the series
• Listings stated in the product information: ENERGY STAR, NSF and CSA design certified
• Warranty stated in the product information: One-year limited parts and labour; ten-year limited fry tank warranty

Installation & Requirements

The manufacturer’s manual says the fryer is for commercial installation and is not intended for home use. Initial field start-up and adjustments are to be performed by personnel qualified to install electric equipment. Before installation, the manual directs the installer to verify that the electrical requirements match the fryer’s data plate, located inside the door panel.

Each tank requires its own separate power supply. The manual lists 208 V, 240 V and 480 V, three-phase, 50–60 Hz voltage ranges for the ER series. The product information lists 17 kW per fry tank. For a 480 V installation, the manual specifies a separate 120 V, single-phase NEMA 5-15P connection, not supplied with the fryer, for the basket lifts and/or filter motor. The manual also notes that the power supply for basket lifts and/or the filter motor is wired into the fryer’s high-voltage line terminal block except at 480 V.

The manual requires an adequate ventilation system for commercial cooking equipment and refers to NFPA No. 96 for ventilation information. It specifies 6 inches of clearance at both sides and the rear where adjacent construction is combustible, and a minimum 16-inch clearance to adjacent open-top burner units. It also directs installation in accordance with applicable state and local codes and the National Electrical Code where local codes are absent.

Operation

To start the fryer, open the fryer door and turn the power switch on. Set the desired temperature with the control knob; the heating elements begin heating automatically and cycle on and off to maintain the set temperature. The analog control’s stated range is 200°F to 390°F, with accuracy within ±2°F. To shut down, open the door and switch the fryer off. For an extended shutdown, the manual directs the operator to turn the fryer off, drain it, clean it and turn off the main electrical circuit breaker.

The manual gives a recommended load of 2.5 lb per basket for ER50 fryers. It advises dipping the basket into the shortening before loading to reduce batter build-up, then hanging the basket on the rear hanger after frying. To extend shortening life, the manual advises using good-quality shortening, filtering it daily at a minimum, replacing it if it develops a poor flavour, keeping the equipment and surrounding area clean, setting the thermostat correctly, avoiding salting food over the fryer and removing excess moisture and particles from food before frying.

Filtering oil

The manual says to filter shortening at least once a day and to filter between 250°F and 350°F; cold shortening in the cold zone may remain solid and drain poorly. Keep the fryer power on for the filtering process. Insert the drain extension into the drain valve and hand-tighten it, direct it to the filter pan or an appropriate discard container, remove heavy debris with the crumb scoop, then open the drain valve slowly. The heating elements turn off automatically when the tank drains. When empty, brush out remaining debris, close the valve and refill to at least the MIN level, but no higher than halfway between the MIN and MAX levels. Start heating only after the tank has been refilled.

For the filter assembly, the manual describes placing the filter pan in the drawer, positioning the screen assembly flat on the pan, securing the suction tube in its clip and aligning its nozzle with the fryer’s oil receptacle before closing the drawer. If using a fabric filter envelope, the manual recommends replacing it at each oil change, described as every 10–14 days depending on oil use. The metal insert can be washed and dried; the fabric envelope must not be washed.

Cleaning & Maintenance

Drain the tank slowly into a suitable container, close the drain valve when the tank or container is empty, and remove the drain extension when finished. The manual recommends boiling out the tank weekly or when the oil is replaced. Drain the oil first, close the drain valve and fill the tank with water and a boil-out solid degreaser, following the cleaner’s package directions. Keep the solution between the tank’s MIN and MAX marks. Set the temperature knob to 200°F; the manual cautions that water boils at 212°F and says not to bring the solution to an overly active boil. Brush the sides, bottom and heat-exchanger tubes while cleaning.

Drain the boil-out solution using the Boil-Out ByPass extension, not the filter system. The manual says never to run water or boil-out solution through the filter and motor/pump, as doing so voids the fryer warranty. After draining the cleaner, refill with water and add one cup of vinegar to neutralize alkaline cleaner residue. Drain again, rinse thoroughly with clear hot water, remove all traces of cleaner and dry the tank before adding shortening.

For the filter pan and screen components, the manual calls for removing the insert, washing the washable components with dishwashing detergent and warm water, rinsing them completely and drying them with a clean cloth. The insert is dishwasher-safe. Do not wash the fabric envelope. Use care around hot oil and hot parts, which can cause burns. The manual also warns not to move the fryer unless all frying compound has been drained.

Applications

The 2ER50AF’s two 50 lb vats and 100 lb combined oil capacity suit commercial kitchens that need two frying vats in one floor unit. The separate vats can support different menu items or parallel batches during service. Its listed capacity and built-in filtration make it a candidate for restaurants, cafeterias and other foodservice operations with recurring frying and oil-filtering tasks. The source material identifies it as a general electric fryer; it does not specify a dedicated fish-fryer configuration.