2ER50DF

Overview

The Vulcan Hart 2ER50DF is a commercial electric fryer battery with two fry tanks and an integrated KleenScreen PLUS filtration system. The model number’s leading “2” identifies a battery of two fryers; the ER series manual describes batteries arranged in groups of two to four fryers. Each tank holds 50 lb of shortening and has a 17 kW rating. The 2ER50DF is the digital-control model in the 50 lb electric fryer range.

For kitchen planning, the listed total system width is 31 inches. The fryer operates on a three-phase electrical supply. The manual lists 208, 240 and 480 volt options at 50–60 Hz; confirm the voltage on the unit’s data plate before installation.

Key Features

• Two-tank battery: Two 50 lb fry tanks provide separate cooking wells within one fryer line.
• Digital temperature control: The ERD control description specifies a digital temperature readout, adjustment from 200°F to 390°F, and accuracy within ±2°.
• Cooking and recovery functions: Multiple fat-melt modes and fast recovery are listed for the digital-control fryer. The control also includes a boil-out mode and two countdown timers.
• KleenScreen PLUS filtration: The fryer manual covers a filter pan, suction tube and screen assembly for the filtration system.
• Basket setup: The manual lists two twin fry baskets per fry tank. The recommended load for an ER50 basket is 2.5 lb.
• Energy Star: The ER-series manual cover identifies the series as Energy Star rated.

Specifications

• Manufacturer: Vulcan Hart
• Model: 2ER50DF
• Equipment type: Electric floor fryer battery with KleenScreen PLUS filtration
• Number of fry tanks: 2
• Shortening capacity: 50 lb per fry tank
• Power rating: 17 kW per fry tank
• Total system width: 31 inches
• Electrical supply options: 208, 240 or 480 volts; three phase; 50–60 Hz
• Control type: Digital temperature control with digital readout
• Temperature range: 200°F to 390°F
• Temperature accuracy: Within ±2°
• Control functions: Multiple fat-melt modes, fast recovery, boil-out mode and two countdown timers
• Basket capacity guidance: Recommended 2.5 lb per ER50 basket
• Included fryer items listed in the manual: Basket rack, tank brush, cleanout rod and two twin fry baskets per fry tank. The manual also lists a filter pan, suction tube, screen assembly and Boil Out ByPass extension for fryer batteries equipped with KleenScreen PLUS filtration.

Installation & Requirements

Have qualified personnel install and perform the initial field start-up and adjustments. Before installation, verify that the electrical requirements match the fryer data plate, located inside the door panel. The manual lists voltage ranges of 208, 240 and 480 volts, three phase, at 50–60 Hz.

Each tank requires its own separate power supply. For basket lifts and/or the filter motor, the manual says the power supply is wired into the fryer’s high-voltage line terminal block, except on 480 volt models. At 480 volts, basket lifts and/or the filter motor require a separate 120 volt, single-phase NEMA 5-15P electrical connection; that service is not supplied with the fryer.

The ER-series installation instructions call for an adequate ventilation system and refer to NFPA No. 96 for commercial cooking equipment ventilation information. They specify 6 inches of clearance at both sides and the rear when adjacent to combustible construction, and a minimum 16 inches from adjacent open-top burner units. The manual states that the appliance is for commercial installation only, not home use. Follow applicable local requirements and the instructions for the specific site and unit.

Operation

Starting and filling

The manual instructs operators to keep the shortening level between the tank’s MIN and MAX marks. When adding shortening, fill to at least the MIN level, but no higher than halfway between MIN and MAX; oil expands as it heats. The manual says to start heating only after filling is complete. The ERD control description gives a setpoint range of 200°F to 390°F and notes that the elements cycle to maintain the selected temperature.

Filtering shortening

The manual recommends filtering shortening at least once a day and says to filter between 250°F and 350°F. A cold fryer may not drain properly because shortening in the cold zone can remain solid. If necessary, the manual directs the operator to use the cleanout rod carefully to move solid shortening above the cold zone so it can melt.

For the filtering procedure, keep the fryer power on. Fit the drain extension to the drain valve and hand-tighten it, then direct it into the filter pan or a suitable mobile filtering device. Use the crumb scoop to remove heavy debris from the tank bottom. Open the drain valve slowly; the heating elements turn off automatically as the tank drains. When empty, use the tank brush to remove remaining debris, close the drain valve and refill with shortening to the level described above. Press the start button only after refilling is complete.

For a fryer battery with the discard-hose arrangement described in the manual, place the hose end in a container large enough for the discarded shortening. With the power switch on, pull the yellow discard handle lever rod toward the operator and press the FILTER switch to run the motor/pump. Oil exits the hose immediately. When the oil is discarded and the filter pan is empty, return the discard lever, switch the pump off, and disconnect the hose carefully; the hose connection will be hot. Close the drain valve and refill the tank with new oil.

Cleaning & Maintenance

Filter assembly care

The manual describes cleaning the filter pan, crumb basket and filter screen components with dishwashing detergent and warm water. Rinse the parts completely and dry them with a clean cloth. The filter screen insert is dishwasher safe. When reassembling, position the filter pan so its bottom pins align with the holes in the filter drawer. Place the screen assembly flat on the bottom of the pan, secure the suction tube in its clip, and align the suction-tube nozzle with the oil receptacle block before closing the drawer.

For the optional fabric filter envelope, the manual recommends replacement at every oil change, stated as 10–14 days depending on oil usage. Do not wash the fabric envelope. Remove the screen insert, wash and dry it, then place it in a new envelope with the holes aligned. Secure the envelope with its closure clip, reconnect the suction tube and position the folded end face down. The manual instructs operators to align the suction tube so it engages the oil receptacle when the drawer is opened and closed.

Boil-out procedure

The manual calls for boil-out weekly or when the oil is replaced. Drain the tank, 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 MIN and MAX marks. Set the control to 200°F and do not allow the water to reach an overly active boil. Use the tank brush on the sides, bottom and heat-exchanger tubes.

Drain the solution through the Boil Out By-Pass extension into a container or suitable drain arrangement. Do not send boil-out solution or water through the filter motor or pump; the manual warns this voids the fryer warranty. Refill with water and add 1 cup (¼ L) of vinegar to neutralize alkaline cleaner residue. Heat the solution, let it stand for a few minutes, then drain it. Rinse thoroughly with clear, hot water, remove all cleaner traces and dry the tank thoroughly before adding shortening. The manual cautions against chlorine or sulfate/sulfide cleaners.

Shortening care and safety

The manual advises not salting food over the fryer, using good-quality shortening, filtering at least daily, replacing shortening if it develops a poor flavour, keeping the equipment and surrounding area clean, setting the thermostat correctly, and removing excess moisture and food particles before frying. Hot oil and hot parts can cause burns. Do not move the fryer with shortening in the tank, and do not use the fryer door or its handle to lift the unit.

Applications

The two-tank layout can suit commercial kitchens that need separate wells for different menu items, cooking batches or oil-management routines. Its digital controls, countdown timers and built-in filtration functions support repeated fryer service in restaurants, cafeterias and other foodservice operations. Confirm that the available electrical service and the fryer’s data plate match the selected installation.