2TR45DF

Overview

The Vulcan Hart 2TR45DF is a two-vat PowerFry3 gas floor fryer for commercial kitchens that need two frying zones in one 31-inch-wide unit. Each stainless steel fry tank holds 45–50 lb. of oil, for a stated total capacity of up to 100 lb. Solid-state digital controls, fast heat recovery and a ThreePass heat transfer system support continuous service across both vats. The unit also includes a built-in KleenScreen PLUS filtration system, four fryer baskets and a stainless steel cabinet.

The digital controls include a temperature display in Fahrenheit or Celsius, three melt modes for solid oil and shortening, two countdown timers and an idle temperature setting. Operators can use actual cook time or compensating time. The fryer’s temperature range is 200–390°F, and its high-limit shut-off helps protect against excessive temperature.

Key Features

• Two fry tanks: Each tank holds 45–50 lb. of oil; the two-vat configuration has up to 100 lb. total capacity.
• Digital control: Solid-state digital controls with three melt modes, a digital temperature display, two countdown timers and actual-time or compensating-time cooking.
• Heat transfer: ThreePass heat transfer system, with stated thermal efficiency of 60.9% and cooking efficiency of 72%.
• Fast recovery: Helps the fryer respond between cooking loads.
• KleenScreen PLUS filtration: Built-in filtration catches fine particulates. The stainless steel mesh screen filters from two sides, and the one-touch pump circulates oil through the system.
• Included baskets: Two sets of twin fryer baskets, with plastic-coated handles.
• Construction and mobility: Stainless steel cabinet and fry tanks; four 6-inch casters, including two locking casters.
• Safety and cleaning functions: High-limit shut-off, combination gas and pilot shut-off valve, SoftStart ignition, auto boil-out mode and Boil Out Bypass system.

Specifications

• Manufacturer: Vulcan Hart
• Model: 2TR45DF
• Series: PowerFry3 TR 45
• Equipment type: Gas floor fryer, two-vat battery
• Gas type: Natural gas
• Number of fry pots: 2
• Oil capacity: 45–50 lb. per tank; 100 lb. total stated capacity
• Gas input: 140,000 BTU/hr. total; 70,000 BTU/hr. per fryer section
• Electrical supply: 115 V, 60 Hz, single phase; 6.0 A; cord and NEMA 5-15P plug
• Temperature range: 200–390°F
• Controls: Solid-state digital controls; Fahrenheit/Celsius display; three melt modes; two countdown timers
• Filtration pump: 1/3 HP; 8 GPM circulation rate
• Filter pan capacity: 70 lb.
• Drain: 1 1/4-inch full-port, ball-type drain valve
• Gas connection: 1 1/4-inch rear connection
• Dimensions: 31 in. W x 30 1/8 in. D x 47 1/4 in. H
• Cabinet and tanks: Stainless steel
• Casters: Four 6-inch casters; two locking and two non-locking
• Included cleaning tools: Tank brush and clean-out rod
• Certifications listed: ENERGY STAR, NSF and CSA
• Warranty stated in product information: 1-year limited parts and labour; 10-year fry tank

Installation & Requirements

Confirm that the gas type agrees with the fryer data plate before installation. The manual gives recommended building supply pressure of 7–9 inches water column for natural gas and 11–12 inches water column for propane; maximum building supply pressure is 14 inches water column. If incoming pressure exceeds that maximum, the manual calls for a separate step-down regulator. The manual states that the gas valve is factory calibrated and must not be field adjusted. Gas joints disturbed during service must be checked for leaks with soap and water, not an open flame.

For a fryer battery, the manual specifies a gas supply line at least equivalent to 1 1/4-inch iron pipe. The gas connection for this product is at the rear. A shutoff valve is required in the gas line ahead of the fryer. The product information lists a 115 V, 60 Hz, single-phase electrical supply, 6.0 A, cord and NEMA 5-15P plug; the installation manual instructs connection to a properly grounded three-prong receptacle and references the Canadian Electrical Code where applicable.

The manual specifies at least 6 inches of clearance from combustible construction at the sides and back, and permits installation on combustible floors. It lists zero-inch clearance from noncombustible construction at the sides and back, and 16 inches between the fryer and open-top flame units. Allow room for service and operation. Locate the fryer where combustion air is available and do not obstruct combustion or ventilation air.

The manual calls for installation under a hood connected to an exhaust duct. The hood must extend 6 inches beyond both sides of the fryer, and there must be at least 18 inches between the flue vent and hood filters. Do not connect the flue directly to the fryer or obstruct the flue outlet. The manual also cautions that a ventilation-system downdraft at the flue can prevent proper exhaust and cause overheating.

Operation

Before first use, clean the new unit as directed in the installation and operation manual. Fill each tank with shortening to the tank’s marked level; the manual warns against operating with the shortening below the minimum fill line. The fryer is not to be used during a power outage. Its high-temperature shutoff turns off the gas valve if shortening overheats. If that shutdown occurs, the manual says not to power up the fryer until the shortening is below 300°F; contact a Vulcan service office if overheating continues.

Use the digital control to set the cooking temperature within the stated 200–390°F range. The control supports three melt modes for solid shortening, a Celsius or Fahrenheit display, an idle temperature setting, two countdown timers and either actual or compensating cook time. The SoftStart ignition system gradually heats the oil. The fryer’s high-limit shut-off is a separate safeguard against excessive temperature.

For filtering, keep fryer power on and filter one tank at a time. The manual recommends filtering at least once daily and says to filter shortening between 250°F and 350°F. Open the tank drain slowly, then fully, to drain the oil into the filter pan; the burner turns off while the tank drains. When the tank is empty, activate the filter pump using the control. Allow the pump to filter for a couple of minutes before closing the drain valve. Follow the control prompts to refill the tank, then confirm the oil level is between the MIN and MAX marks before returning to normal operation. Do not run water or boil-out solution through the filter pump.

Cleaning & Maintenance

Clean exterior surfaces at least daily with a tank brush and damp cloth, then polish with a soft, dry cloth. The manual notes that neglected grease can burn onto surfaces and cause discolouration. For the filter components, remove the screen insert and wash it with dishwashing detergent and warm water; the metal insert is dishwasher safe. Rinse the filter pan, crumb basket and screen components thoroughly, then dry them before reassembly.

For KleenScreen PLUS filtration, the manual recommends changing the fabric filter envelope at every oil change, described as 10–14 days depending on oil use. Scrape debris from the pan and envelope, remove the suction tube and screen insert, wash and dry the insert, and fit it into a new envelope. Do not wash the fabric envelope. Secure the envelope with its clip and reassemble the suction tube so it engages the fryer’s oil receptacle when the drawer is closed.

For freestanding models, the manual recommends a boil-out weekly or when the oil is changed. Drain the tank, close the drain valve and fill with water and boil-out cleaner according to the cleaner’s package directions, keeping the solution between the tank’s MIN and MAX marks. The manual says not to use chlorine or sulfate/sulfide cleaners and not to bring the water to an overly active boil. Brush the tank sides, bottom and heat exchanger tubes. Drain the solution, rinse with water and vinegar as instructed, rinse thoroughly with clear hot water, dry the tank and refill with shortening. Never pump boil-out solution or water through the filter system.

Troubleshooting

The service manual is prepared for trained service technicians. It lists the following possible causes to help identify issues; gas, electrical and internal component checks should be handled by qualified service personnel.

• Ignition lockout or continuous loud beep: Possible causes include gas-valve harness connections, the gas valve or gas pressure, a dirty air filter, other harness connections, the electrode, an open or malfunctioning drain-valve switch, interconnecting wiring, the ignition module, an open high limit or thermostat, or a closed or restricted vent hose.
• Initial beep followed by shutdown: Check grounding status and the electrode as possible causes.
• No spark and no 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 at startup: The manual lists a dirty air filter, incorrect gas pressure, a closed or restricted vent hose, a cracked electrode or an incorrect electrode gap.
• Burner lights but will not maintain flame: Possible causes include an igniter/flame-sense alignment issue, insufficient gas pressure, incorrect transformer polarity to the ignition module or an incorrect electrode gap.
• Excessive or low heat: Possible causes include an incorrect temperature offset, control or temperature-probe malfunction, a tripped high limit, an interface-board issue or incorrect gas pressure. For excessive heat, the manual also lists a set temperature exceeding 400°F.
• Intermittent operation: The manual lists high ambient temperatures and loose wiring connections.
• No power to the cooking control or no heat: Possible causes include the power switch, main circuit breaker, transformer or interconnecting wiring.
• High-limit shutdown: The manual lists shortening below the minimum fill line, a probe malfunction or a control malfunction.
• Slow melting, over 45 minutes: Possible causes include incorrect melt-cycle timing, insufficient gas pressure, obstructed or incorrect air intake, a probe malfunction or a control malfunction.
• Dry-fire condition: Possible causes include drain-valve switch magnets that are not aligned properly, a control malfunction or a probe malfunction.

Applications

The 2TR45DF suits commercial foodservice operations that need two fry tanks and built-in oil filtration in a single floor unit. Separate vats can support different menu items or cooking schedules in restaurants, institutional kitchens and other commercial kitchens.