2TR85AF

Overview

The Vulcan Hart 2TR85AF is a PowerFry3 TR Series commercial gas floor fryer arranged as a two-tank battery. Each tank holds 85–90 lb of oil, for a listed combined capacity of 170–180 lb. With 90,000 BTU per tank and 180,000 BTU/hr total input, it provides two frying sections for a busy foodservice line. The model is listed with solid-state analog knob controls and KleenScreen filtration.

The product sources describe the fuel as gas, with fuel type to be specified at order; a search result identifies a liquid propane version. Confirm the required gas type against the fryer data plate and the unit being ordered. The installation and operating instructions supplied for the VK/TR fryer family cover the 2TR85 model family and describe gas and propane requirements.

Key Features

• Two fry tanks: Each tank is rated for 85–90 lb of oil, with 170–180 lb total capacity.
• Gas input: 90,000 BTU per tank and 180,000 BTU/hr total.
• Controls: Solid-state analog knob control.
• Ignition: Electronic matchless ignition with SoftStart.
• Oil filtration: KleenScreen filtration is included in the product description. The VK/TR family operating manual describes the KleenScreen PLUS filtration procedure.
• Listings: ENERGY STAR certified, CSA design certified and NSF listed, as stated in the product specifications.

Specifications

• Manufacturer: Vulcan Hart
• Model: 2TR85AF
• Series: PowerFry3 TR Series
• Equipment type: Commercial gas floor fryer, multiple battery
• Number of tanks: 2
• Oil capacity per tank: 85–90 lb
• Total oil capacity: 170–180 lb
• Input per tank: 90,000 BTU
• Total input: 180,000 BTU/hr
• Temperature range: 200–390°F
• Control type: Solid-state analog knob
• Ignition: Electronic matchless with SoftStart
• Filtration: KleenScreen filtration
• Electrical supply: 120 VAC; a product search result lists 6.0 amps
• Listed width: 42 inches
• Certifications: ENERGY STAR certified, CSA design certified and NSF listed
• Country of origin: USA
• Warranty listed: 1-year limited parts and labour; 10-year limited fry tank

Installation & Requirements

The installation instructions for the VK/TR gas fryer family state that the gas type on the fryer data plate must match the supply. The gas inlet is at the lower rear of the fryer. A gas shutoff valve is required in the supply line, and the manual calls for gas connections and joint compound suitable for the gas in use. The battery installation instructions specify a supply line equivalent to at least 1-1/4-inch iron pipe; a battery may require one or two gas connections of suitable size for its gas demand. The manual directs installers to check gas joints for leaks with a soap-and-water solution, never an open flame, and to purge air from the gas piping before lighting.

For the fryer family, the manual gives a gas-valve manifold pressure of 0.08 inches water column for natural gas and 0.08 inches water column for propane. Recommended building supply pressure is 7–9 inches water column for natural gas and 11–12 inches water column for propane; the service manual also gives a propane supply range of 11–12 inches water column. Building supply pressure must not exceed 14 inches water column. If incoming pressure is higher, the manuals call for a separate step-down regulator. They caution against adjusting the gas valve in the field.

The service manual lists a 120 VAC electrical supply for the fryer family. The installation manual requires the supplied three-prong grounding plug to be connected to a properly grounded receptacle, and says not to remove the grounding prong. Electrical grounding must follow applicable local requirements or the Canadian Electrical Code.

For ventilation, the manual says to locate the fryer under a hood connected to an exhaust duct, with the hood extending 6 inches beyond the fryer on both sides. It calls for at least 18 inches between the flue vent and hood filters. Do not connect a flue directly to the fryer or obstruct the flue or combustion-air openings. The manual also specifies a 6-inch clearance from combustible construction at the sides and back, zero clearance from noncombustible construction, and 16 inches between the fryer and an open-top flame unit. Allow room for service and operation, and maintain sufficient air for gas combustion.

Operation

Before operation, the manual calls for the fryer to be connected to the correct supply voltage, grounded, supplied with gas, and switched on. The manual also requires the cooking control to be set up and ready, the manual drain valve closed, and the oil or shortening at the proper level. Do not use the fryer during a power outage. If the fryer shuts down because of overheating, do not power it up again until the shortening is below 300°F; contact a local Vulcan service office if overheating persists.

For KleenScreen PLUS-equipped VK/TR family fryers, the manual says to filter shortening at least once daily and to filter only one tank at a time. Leave fryer power on during filtering. It recommends adding oil-treatment media before filtering and instructs operators to filter at 250–350°F; cold shortening drains poorly. Slowly open the tank drain, then open it fully. When the tank is empty, start the filter pump using the filter button on the solid-state knob control and allow the oil to circulate for a couple of minutes before closing the drain. Follow the control prompts to refill the tank, then check that the oil level is between the tank’s MIN and MAX marks.

Cleaning & Maintenance

The operating manual warns that hot oil and hot parts can burn. Clean the fryer regularly with the tank brush and a damp cloth, then polish with a soft, dry cloth. Clean exterior surfaces at least once daily. For a freestanding tank, the manual’s draining procedure is to turn the fryer off, fit the drain extension, direct the drain into a suitable container, open the drain valve and close it when the container is full or the tank is empty. Repeat as needed. The instructions recommend boiling out the tank after draining and before adding fresh shortening.

The manual calls for a boil-out weekly or when oil is replaced. For the described freestanding-tank procedure, drain the tank, close the drain valve and fill with water and a boil-out solid degreaser according to that product’s directions. Keep the solution between the MIN and MAX tank 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, refill with water and add 1 cup of vinegar to neutralize remaining alkaline cleaner. Drain, rinse thoroughly with clear hot water, dry the tank, then close the drain and add shortening.

Never run water or boil-out solution through the filter and pump; the manual warns that doing so voids the fryer warranty. After filtering, clean the filter pan, crumb basket and screen components with dishwashing detergent and warm water, rinse completely and dry. For the fabric-envelope filter, the manual recommends replacement at every oil change, given as 10–14 days depending on oil use. Do not wash the fabric envelope. Remove and wash the reusable screen insert, dry it, fit it into a new envelope with the holes aligned, secure the closure clip and reinstall the suction tube assembly.

Troubleshooting

The service manual is intended for trained Hobart service technicians and warns that it is not for unqualified users. For the VK/TR fryer family, listed causes of ignition lockout or a continuous loud beep include a gas-valve harness connection, gas valve or gas pressure issue, drain-valve switch open or malfunctioning, an ignition module issue, an open high limit or thermostat, a restricted vent hose, or electrode and wiring problems. If the fryer gives an initial beep and then shuts off, the manual lists grounding and electrode checks among the possible causes.

For no spark or no blower, listed possibilities include harness connections, probe wiring or an open probe, the controller, and an open fuse on the ignition/blower control board. “Puffing” at startup may be associated with a dirty air filter, incorrect gas pressure, a restricted vent hose, a cracked electrode or an incorrect electrode gap. If a burner lights but will not maintain a flame, the service manual lists igniter/flame-sense alignment, insufficient gas pressure, transformer polarity and electrode gap as possible causes.

For excessive heat or low heat, the manual lists possible control or temperature-probe faults, an incorrect temperature offset, gas-pressure problems and a tripped high limit, among other causes. If the fryer does not power the cooking control or heat, check the power switch, main circuit breaker, transformer and wiring as potential causes. Low shortening level, probe malfunction or control problems are listed as possible reasons for high-limit shutdown. Gas-pressure checks, electrical measurements and repairs should be handled by qualified service personnel; the manuals warn against field-adjusting the gas valve.

Applications

The 2TR85AF’s two high-capacity tanks suit commercial kitchens that need separate frying areas for different menu items or simultaneous batches. A restaurant, hotel kitchen, institutional foodservice operation or high-volume takeout counter can use its two tanks for items such as fries, chicken, seafood or other fried menu offerings. The product information identifies it as a commercial fryer; it does not specify a dedicated fish-fryer configuration.