4VK45DF

Overview

The Vulcan Hart 4VK45DF is a PowerFry5 gas fryer battery with four fry vats, intended for commercial kitchens handling several fried-food orders or menu items at once. Each vat has a listed capacity of 45–50 lb. The product description identifies the fryer as high efficiency and lists a total input of 280,000 BTU. It is a floor model with solid-state digital controls and a KleenScreen PLUS filtration system.

Published product information gives a 62-inch width in the product description, while a separate set of listed dimension fields gives 46.50 inches wide, 30.13 inches deep and 36.25 inches high. Those width figures conflict, so confirm the required installation footprint against the unit’s data plate or current product documentation before planning the space. The listed weight is 805 lb.

Key Features

• Four fry vats: Each vat is listed at 45–50 lb. capacity.
• Digital cooking control: Solid-state digital controls include melt cycles.
• FivePass heat transfer: The product description identifies Vulcan’s FivePass heat transfer system.
• Filtration: KleenScreen PLUS filtration is included. The operator manual describes a filter pan, suction tube and screen assembly for the filtration system.
• Ignition: Electronic ignition is listed for this model.
• Construction and included accessories: The product description lists a stainless steel cabinet and fry tanks, twin baskets, and adjustable casters, including two swivel locking casters and two non-locking casters.
• Safety feature: The listed standard features include a hi-limit shut-off.

Specifications

• Brand: Vulcan / Vulcan Hart.
• Model: 4VK45DF.
• Series: PowerFry5.
• Equipment type: Gas floor fryer, four-vat battery.
• Capacity: 45–50 lb. per vat.
• Gas input: 280,000 BTU total, as listed for the 4VK45DF.
• Controls: Solid-state digital control with melt cycles.
• Heat transfer: FivePass heat transfer system.
• Ignition: Electronic ignition.
• Filtration: KleenScreen PLUS filtration system.
• Included accessories: Twin baskets.
• Cabinet and tank material: Stainless steel.
• Casters: Adjustable; two swivel locking and two non-locking.
• Electrical: 120 V, 60 Hz, single phase, with cord and plug listed.
• Dimensions: The product description states 62 inches wide. Separate listed dimension fields state 46.50 inches wide by 30.13 inches deep by 36.25 inches high; the width information differs between those entries.
• Weight: 805 lb.
• Listings and certifications named in the product information: CSA, NSF and ENERGY STAR.
• Warranty information in the product specifications: One-year limited parts and labour warranty; ten-year limited tank warranty.

Installation & Requirements

Gas supply

The installation and operation manual for the VK series says to verify that the gas type agrees with the fryer data plate before installation. The product information says to specify the gas type when ordering and identifies natural gas; the manual also gives supply information for propane. Confirm the exact gas configuration on the unit’s data plate rather than assuming the configuration of a particular fryer.

The manual gives recommended building supply pressure of 7–9 inches water column for natural gas and 11–12 inches water column for propane. It states that building supply pressure must not exceed 14 inches water column (½ psig); a step-down regulator is required if incoming pressure is higher. The manual lists gas pressure at the valve as 0.08 inches water column for both natural gas and propane and says not to adjust the gas valve assembly. Gas piping must be checked for leaks with soap and water, not an open flame, and purged of air before lighting. The manual specifies a gas shutoff valve ahead of the fryer.

For a battery, the manual calls for a gas supply line equivalent to at least 1¼-inch iron pipe. It gives the same 1¼-inch iron pipe size when using the optional quick-disconnect flex hose. The manual also specifies an appropriate connector and a restraint to prevent strain on the connector for units on casters. If the restraint must be disconnected, it says to turn off the gas first and reconnect the restraint after returning the fryer to its installed position.

Electrical and ventilation

The manual specifies a three-prong grounding plug connected directly to a properly grounded three-prong receptacle. It says not to cut or remove the grounding prong, and calls for grounding in accordance with applicable local codes or the Canadian Electrical Code. The listed electrical specification for this model is 120 V, 60 Hz, single phase, with cord and plug.

The manual calls for installation under a hood connected to an exhaust duct. It says the hood should extend 6 inches beyond both sides of the fryer and that there should be at least 18 inches between the flue vent and hood filters. It also says not to connect a flue directly to the fryer, obstruct the flue, or allow a downdraft at the flue opening. The manual gives minimum clearance from combustible construction as 6 inches at the sides and back, and permits 0-inch clearance from noncombustible construction at the sides and back. It specifies 16 inches between the fryer and open-top flame units. The product’s listed width should be verified because the supplied product information gives two different width figures.

Operation

The operator manual warns that hot oil and fryer parts can cause burns and that the fryer must not be moved with frying compound in the tank. It also says not to use the fryer during a power outage. Before operation, the manual calls for the fryer to be connected to the correct supply voltage and grounded, the gas supply to be on, the power switch to be on, the cooking control to be set up, the drain valve to be closed and the shortening to be at the proper level in the tank.

The fryer’s digital control has a melt cycle. The service manual says the melt cycle heats at low blower speed to gradually warm and liquefy shortening until it reaches 135°F. The operator manual describes an over-temperature shutoff: if shortening overheats, a high-temperature shutoff turns off the gas valve. If that occurs, the manual says not to power up the fryer until the shortening is below 300°F; if overheating continues, contact a Vulcan service office.

Filtering with KleenScreen PLUS

The operator manual says to filter shortening at least once a day and to filter only one fry tank at a time. Leave fryer power on during filtering. It recommends adding oil treatment media before filtering and says to filter between 250°F and 350°F. Cold shortening may not drain readily; the manual says to use the clean-out rod carefully to move hard shortening from the cold zone to an area where it can melt.

With the filter drawer fully closed and the suction tube aligned with the receptacle block, slowly open the tank drain valve and then open it fully. The gas power burner turns off when the drain valve opens. Once the tank is empty, start the filter pump using the control’s filter button or filter icon, as applicable, and let the pump run for a couple of minutes before closing the drain valve. Close the drain valve and allow the tank to refill. The manual says to check that shortening is at the proper level between the tank’s MIN and MAX marks before returning to normal operation.

Never run water or boil-out solution through the filter and pump; the operator manual says doing so voids the fryer warranty. For solid shortening, after the filtered shortening has returned to the tank and the pump is off, the manual says to open the filter drawer about one inch to let remaining shortening in the line drain into the filter tank, then close the drawer.

Cleaning & Maintenance

The manual says to clean exterior surfaces at least once daily using the tank brush, a damp cloth and a soft dry cloth. It warns that neglected cleaning can lead to burned-on grease and discoloration. For the filter assembly, it instructs operators to remove the filter components, wash the insert, filter pan, crumb basket and screen components with dishwashing detergent and warm water, rinse them completely and dry them with a clean cloth. The manual states that these parts are dishwasher safe.

For the KleenScreen PLUS fabric envelope, the manual recommends replacement at every oil change, noting that oil usage affects the interval and giving 10–14 days as the stated range. It specifically says not to wash the fabric envelope. Remove the reusable filter screen insert, wash it with hot water and dry it thoroughly; place it in a new envelope with the holes aligned, fold the envelope over and secure it with the closure clip. Refit the suction tube and position it so that it engages the oil receptacle when the drawer is opened and closed.

For freestanding fryers, the manual’s boil-out procedure is weekly or when oil is replaced. Drain the tank, close the drain valve and fill the tank with water and a solid boil-out degreaser, following the cleaner’s instructions. Keep the solution between the MIN and MAX marks. The manual says not to use chlorine or sulfate/sulfide cleaners and not to bring the water to an active boil. After brushing the tank sides, bottom and heat exchanger tubes, drain the solution, refill with water and add one cup (¼ L) of vinegar to neutralize remaining alkaline cleaner. Drain, rinse thoroughly with clear hot water, dry the tank and refill it with shortening. These instructions apply to the manual’s freestanding fryer models.

Troubleshooting

The VK/TR service manual is intended for trained Hobart service technicians and warns that it is not an all-encompassing guide for people who have not attended the relevant service training. The manual’s troubleshooting list identifies the following possible causes; it does not establish that any one cause applies without diagnosis.

• Ignition lockout or continuous loud beep: Possible causes include a gas-valve harness connection, gas valve or gas pressure, dirty air filter, harness connections, electrode, drain-valve switch, interconnecting wiring, ignition module, open high limit or thermostat, or a closed or restricted vent hose.
• Initial beep followed by shutdown: Check grounding status and the electrode.
• No spark and no blower: Possible causes include harness connections, probe lead wires, an open probe, controller or an open fuse on the ignition/blower control board.
• Puffing during initial startup: The manual lists a dirty air filter, incorrect gas pressure, restricted vent hose, cracked electrode or incorrect electrode gap.
• Burner lights but will not maintain flame: Possible causes include a misaligned igniter/flame sensor, insufficient gas pressure, incorrect transformer polarity to the ignition module or incorrect electrode gap.
• Excessive heat: Check the temperature offset, set temperature, temperature probe, cooking control, interface board and gas pressure. The service manual notes a set temperature exceeding 400°F among possible causes.
• Low heat: Possible causes include an incorrect temperature offset, cooking control or temperature probe fault, a tripped high limit, interface board fault or incorrect gas pressure.
• Intermittent problems: The manual lists high ambient temperatures and loose wiring connections.
• No power to the cooking control or fryer does not heat: Check whether the power switch or main circuit breaker is off or malfunctioning, and consider the transformer or interconnecting wiring.
• High-limit thermostat shuts down the system: Possible causes include 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, obstructed or incorrect air intake, probe fault or control fault.
• Dry-fire fry tank: The manual lists misaligned drain-valve interlock switch magnets, control fault or probe fault.

The service manual also says a dirty air filter can restrict blower air intake and cause poor combustion and severe puffing. It instructs removal of the filter, cleaning in a dishwasher or sink with hot soapy water, drying it completely and reinstalling it snugly. It says the clamp is hand-tightened and the filter should be removed and cleaned every three months. The manual notes that air filters are installed on VK series fryers.

Applications

With four separate 45–50 lb. vats, digital controls and integrated oil filtration, the 4VK45DF can suit commercial kitchens that need multiple fryer vats available for parallel cooking. Its gas-fired design and floor-mounted battery format are suited to a dedicated commercial frying line; confirm the gas configuration, electrical connection and physical footprint against the specific unit before installation.