2VK45AF

Overview

The Vulcan Hart 2VK45AF is a freestanding, two-tank gas fryer in the PowerFry5 VK Series. Each frypot holds 45–50 lb of oil, giving the two-tank unit a combined capacity of 90–100 lb. Separate solid-state analog knob controls let operators manage each tank independently, while the built-in KleenScreen PLUS filtration system returns filtered oil to the tanks.

The fryer uses a FivePass heat-transfer system and electronic ignition with SoftStart. Its stainless steel frypots and cabinet are specified for this model. The 2VK45AF is listed for natural or propane gas, with gas type specified at order; verify the exact fuel configuration and site utilities before purchase.

Key Features

• Two independent fry tanks: Two frypots, each with a stated capacity of 45–50 lb, allow separate batches and temperature settings.
• FivePass heat transfer: The system distributes heat through the oil. Product information lists 78% thermal efficiency and 66% cooking efficiency.
• Analog controls with melt cycles: Each tank has its own solid-state analog knob control, with an operating range of 200–390°F and user-selectable fat-melt modes.
• SoftStart electronic ignition: Electronic ignition starts the heating process. The product description states that idle-temperature operation uses 4,251 BTU/hr to maintain heat.
• Integrated filtration: The KleenScreen PLUS system is built into a pull-out drawer. Its pump circulates oil at 8 gallons per minute, and the filter pan holds 70 lb of oil.
• Included baskets: Four fryer baskets are listed, with two per frypot. The basket handles are plastic coated.
• Mobility: The product specification lists four 6-inch adjustable casters, two locking and two non-locking. The product information says the casters ship uninstalled and require installation by the end user.
• Safety and construction: The product description lists a hi-limit shutoff, stainless steel frypots and cabinet, and a drain-valve interlock that stops the burners during draining.

Specifications

• Brand: Vulcan Hart
• Model: 2VK45AF
• Series: PowerFry5 VK Series
• Equipment type: Freestanding gas fryer; two-unit battery
• Number of tanks: 2
• Capacity per tank: 45–50 lb
• Total oil capacity: 90–100 lb
• Burner input: 70,000 BTU per tank
• Total input: 140,000 BTU/hr
• Fuel: Gas; natural gas or propane, with gas type specified at order
• Controls: Solid-state analog knob, separate control for each tank
• Temperature range: 200–390°F
• Ignition: Electronic ignition with SoftStart
• Heat-transfer system: FivePass
• Filtration: KleenScreen PLUS; 70 lb filter-pan capacity; pump flow of 8 GPM
• Basket configuration: Four baskets, two per frypot; plastic-coated handles
• Materials: Stainless steel frypots and cabinet
• Working height: 36.25 in.
• Electrical listing: 115 V, 60 Hz, single phase; 7 A; 1/3 HP; cord with NEMA 5-15P plug. The installation manual states a 120 VAC supply.
• Gas connection: Product specification lists a 1¼-in. NPT common rear gas connection.
• Certifications listed: ENERGY STAR, CSA and NSF
• Warranty stated in product information: 1-year limited parts and labour; 10-year limited fry-tank warranty

Installation & Requirements

Confirm the fuel type on the fryer data plate before connecting the unit. The installation manual specifies minimum clearances of 6 in. at the sides and rear from combustible construction; it lists 0 in. from non-combustible construction. Keep 16 in. between the fryer and open-top flame units. Allow access for servicing and operation, and do not block combustion or ventilation air openings.

The manual calls for installation under a hood connected to an exhaust duct. It specifies that the hood extend 6 in. beyond each side of the fryer and that at least 18 in. be maintained between the flue vent and hood filters. Do not connect the flue directly to the fryer or obstruct its exhaust. The manual also warns that a ventilation-system downdraft at the flue can interfere with exhaust and cause overheating.

For gas supply, the installation manual gives recommended building supply pressures of 7–9 in. water column for natural gas and 11–12 in. water column for propane. It states that a step-down regulator is required if incoming pressure exceeds 14 in. water column (½ psig). It gives a gas-valve outlet pressure of 0.08 in. water column for both natural gas and propane and says not to adjust the gas valve. Have gas connections checked for leaks with soap and water; the manual explicitly says not to use an open flame. For a battery installation, the manual specifies a gas supply line equivalent to 1¼-in. iron pipe. The product listing specifies a 1¼-in. NPT common rear connection.

The manual requires the fryer to be electrically grounded and connected to a properly grounded three-prong receptacle; do not remove the grounding prong. It references local codes, the National Electrical Code (ANSI/NFPA 70) or the Canadian Electrical Code (CSA C22.2), as applicable. Product information lists a cord and NEMA 5-15P plug. Check the data plate and electrical requirements for the unit being installed, as the product listing states 115 V and the manual states a 120 VAC supply.

Operation

Set each tank with its own analog knob control within the stated 200–390°F range. The controls have user-selectable fat-melt modes. The service information describes the melt cycle as heating at low blower speed to gradually liquefy shortening until it reaches 135°F. A high-temperature shutoff closes the gas valve if shortening overheats. The operation manual says not to restart the fryer after an over-temperature shutdown until the shortening is below 300°F; if the condition persists, contact a Vulcan service office. The fryer is not to be used during a power outage.

For filtration, the operator manual says to filter shortening at least once daily and to filter only one fry tank at a time. Keep fryer power on. The manual recommends adding oil-treatment media before filtering and says to filter shortening between 250°F and 350°F. Open the tank drain to let oil flow into the filter pan; the gas burner turns off as the tank drains. When the tank is empty, start the filter pump with the filter control and allow it to run for a couple of minutes before closing the drain. Close the drain and allow the tank to refill, then check the oil level against the tank’s MIN and MAX marks. Do not run water or boil-out solution through the filter and pump.

Cleaning & Maintenance

The operation manual instructs operators to clean exterior surfaces at least daily using the tank brush and a damp cloth, then polish with a soft, dry cloth. It warns that neglected grease can burn onto the fryer and cause discolouration. For a freestanding fryer, the manual recommends draining the tank and carrying out the boil-out procedure weekly or when the oil is replaced. The procedure uses water and a boil-out degreaser according to its package instructions; the manual says not to use chlorine or sulfate/sulfide cleaners. Keep the solution between the tank’s MIN and MAX levels, do not bring it to an overly active boil, and rinse thoroughly with clear, hot water after neutralizing the cleaning solution with vinegar. Dry the tank before adding shortening. Keep boil-out solution out of the filtration pump.

For the KleenScreen PLUS filter assembly, the manual says to remove and wash the filter pan, crumb basket and screen components with dishwashing detergent and warm water, rinse them completely and dry them. It says the metal filter-screen insert is dishwasher safe, but the fabric filter envelope must not be washed. The manual recommends changing the filter envelope at every oil change, noted as 10–14 days depending on oil use. The service manual says 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 let it dry completely before reinstalling. The clamp is hand-tightened.

Troubleshooting

The service manual lists the following possible causes for common symptoms. These are diagnostic checks, not instructions to adjust gas-valve settings; the manuals caution against field adjustment of the gas valve.

• Ignition lockout or continuous loud beep: Possible causes include gas-valve harness connections, gas valve or gas pressure, a dirty air filter, loose harness connections, the electrode, an open or malfunctioning drain-valve switch, interconnecting wiring, the ignition module, or an open high limit or thermostat.
• Initial beep followed by shutdown: Check grounding status and the electrode.
• No spark and no blower: Possible causes include harness connections, probe wires or an open probe, the controller, or an open fuse on the ignition/blower control board.
• Puffing during startup: The manual lists a dirty air filter, incorrect gas pressure, an obstructed or restricted vent hose, a cracked electrode, or an incorrect electrode gap.
• Burner lights but will not maintain flame: Possible causes include misaligned igniter/flame sensing, insufficient gas pressure, incorrect transformer polarity to the ignition module, or an incorrect electrode gap.
• Excessive heat: Possible causes include an incorrect temperature offset, a set temperature exceeding 400°F, a faulty temperature probe, a cooking-control fault, an interface-board fault, or incorrect gas pressure.
• Low heat: Check for an incorrect temperature offset, cooking-control or temperature-probe malfunction, a tripped high limit, an interface-board fault, or incorrect gas pressure.
• Intermittent problems: The manual lists high ambient temperatures or loose wiring connections.
• No power to the cooking control or no heating: Possible causes include the power switch, main circuit breaker, transformer or interconnecting wiring.
• High-limit thermostat shuts the system down: The manual lists shortening below the minimum fill line, a probe fault or a control fault.
• Shortening takes more than 45 minutes to melt: Possible causes include incorrect melt-cycle timing, insufficient gas pressure, an obstructed or incorrectly fitted air inlet, a probe fault or a control fault.
• Dry-fire condition: The manual lists misaligned drain-valve interlock switch magnets, a control fault or a probe fault.

Applications

The two independently controlled tanks suit commercial kitchens that need to fry separate products or manage distinct batches at the same time. The stated 45–50 lb capacity per tank and built-in filtration make the unit a fit for foodservice operations with regular frying and oil-filtering needs. It is commercial equipment; the product information says it is not intended for residential or other non-commercial installation or operation.