LG300

Overview

The Vulcan Hart LG300 is a floor-model, tube-fired gas fryer for commercial kitchens. It has a 35–40 lb oil capacity, also listed as a 40 lb capacity, and a 14" x 14" frying area. Three burners provide a total input of 90,000 BTU/hr. The fryer is offered in natural gas and propane configurations; confirm the fuel type and configuration on the unit data plate before installation.

Millivolt controls require no electrical hook-up. The manual identifies the fryer as part of the LG Series and covers lighting the pilot, operating the thermostat, draining and filtering shortening, cleaning, and troubleshooting. Its tank is stainless steel and its sides are galvanized steel, as stated in the product listing.

Key Features

• Tube-fired gas heating: Three burners deliver 90,000 BTU/hr total input.
• Commercial frying capacity: The listed oil capacity is 35–40 lb, with a 40 lb capacity also specified.
• Millivolt controls: Thermostatic controls do not require an electrical hook-up.
• Fuel configurations: Natural gas and propane versions are listed. Gas pressure requirements differ by fuel type.
• Two fry baskets: The product listing specifies two baskets.
• Certifications: The product information identifies CSA and NSF certification.

Specifications

• Model: Vulcan Hart LG300
• Equipment type: Floor-model, tube-fired gas fryer
• Oil capacity: 35–40 lb; also listed as 40 lb
• Frying area: 14" x 14"
• Number of burners: 3
• Total gas input: 90,000 BTU/hr
• Controls: Millivolt thermostatic control; no electrical hook-up required
• Temperature range: 200–400°F
• Fry baskets: 2
• Gas configurations: Natural gas or propane
• Gas inlet size: 3/4 inch
• Width: 15-1/2 inches
• Depth: 29-3/4 inches
• Height: 34-5/8 inches
• Weight: 200 lb
• Tank material: Stainless steel
• Side material: Galvanized steel
• Certifications stated in the product information: CSA and NSF
• Country of manufacture stated in the product information: China

Installation & Requirements

Clearances and location

The LG Series manual specifies a minimum clearance of 6 inches from combustible construction at the sides and back. For noncombustible construction, the stated minimum is 0 inches at the sides and back. Maintain 16 inches between the fryer and any open-top flame units, and allow room for servicing and operation. Install the fryer where there is sufficient air for gas combustion; do not obstruct combustion or ventilation air openings. The manual also cautions against fans blowing directly at the fryer, wall fans that create cross-currents, and open windows beside or behind it.

Flue and ventilation

Install and assemble the 10-5/8-inch flue before using the fryer. The manual directs operators to place the fryer under a hood connected to an exhaust duct. The hood must extend 6 inches beyond both sides of the fryer, and at least 18 inches must be maintained between the flue vent and hood filters. Do not connect the flue directly to the fryer, obstruct the flue outlet, or place anything on the flue area. The ventilation system must not create a downdraft at the flue opening; the manual warns that a downdraft can interfere with exhaust and cause overheating and equipment damage.

Gas connection and pressure

The gas inlet is at the lower rear of the fryer. The manual requires a gas shutoff valve in the gas line ahead of the unit. For a single unit, the supply line must be at least equivalent to 1/2-inch iron pipe; when using the optional quick-disconnect flex hose, it specifies 3/4-inch iron pipe for a single unit. Keep piping clean and free of obstructions, dirt and pipe compound. Check all gas joints for leaks with a soap-and-water solution, never an open flame, and purge air from the gas pipes before lighting.

Set gas pressure to 4 inches water column (0.8 kPa) for natural gas or 10 inches water column (2.75 kPa) for propane. If incoming pressure exceeds 1/2 PSI (3.45 kPa), the manual calls for an additional pressure regulator. Gas supply testing must follow the manual's isolation instructions: above 1/2 PSI, disconnect the fryer and its individual shutoff valve from the piping system; at 1/2 PSI or less, isolate the fryer by closing its individual shutoff valve.

Codes, restraint and electrical

For Canadian installation, the manual names local codes, CAN/CSA-B149.1 Natural Gas and Propane Code Installation, and CSA C22.1 Canadian Electrical Code. The fryer must be restrained to prevent tipping and splashing of hot liquid. The manual notes that millivolt controls need no electrical hook-up and that the electrical diagram is located inside the door.

Operation

Before first use and filling

Before food preparation, wash the tank interior and surface parts with hot soapy water to remove factory protective oil, dust or debris. Wash any supplied accessories, rinse thoroughly, drain the fryer and dry the tank with a clean, soft cloth. Do not use chlorine or sulfate/sulfide cleaners. The manual specifically warns not to use solid shortening in the LG300: melting it can damage the tank and void the warranty. Close the drain valve and fill with liquid shortening, keeping the level between the tank's MIN and MAX lines. Shortening expands as it heats, so do not fill above MAX.

Lighting and frying

To light the pilot, open the door and turn the thermostat off. Push and turn the gas control knob to OFF, then wait 5 minutes for unburned gas to vent. Push and turn the knob to PILOT, hold it in and light the pilot with a lit flame. Continue holding the knob until the pilot remains lit when released; repeat the lighting steps if it goes out. Then depress and turn the control knob to ON.

Set the thermostat to the desired temperature. Once the set temperature is reached, the thermostat shuts off gas flow to the burners; the pilot remains lit, and the burners cycle to maintain the selected temperature. For frying, let shortening reach the selected temperature, cook items of similar size together, and drain or wipe wet raw foods to reduce splatter. Add fresh shortening as needed. Do not overfill baskets; lower them carefully. The manual advises turning doughnuts and fritters once, shaking baskets several times for French fries or onion rings, and carefully adding batter-covered foods one at a time. When cooking is complete, remove the basket or product and hang the basket on the rear hanger.

To turn off the fryer, turn the thermostat off. To keep the pilot lit, turn the gas valve to the pilot position; to shut off all gas, including the pilot, turn the valve to OFF. For an extended shutdown, turn off the thermostat and pilot, drain and clean the fryer, and close the main gas shutoff valve.

Cleaning & Maintenance

Filtering and daily cleaning

The manual directs operators to filter shortening at least once a day, following the instructions supplied with the filtering equipment. Filter while the shortening is between 250°F and 350°F; cold shortening does not drain properly, and shortening in the cold zone can remain hard if the fryer has been heated for only a few minutes. If needed, use the clean-out rod carefully to move hard shortening toward a warmer area, and use the tank brush to clear debris from the sides and tubes.

Clean exterior surfaces at least daily with a damp cloth, warm water and mild soap or detergent. Rinse thoroughly and polish with a soft, dry cloth. The manual says to keep the exterior free of accumulated grease, rub stainless steel with the grain, and use a self-soaping, non-metallic scouring pad for stubborn discoloration. Do not use metallic scouring pads, harsh cleaners, chlorine cleaners or sulfate/sulfide cleaners.

Boil-out procedure

The manual calls for a boil-out weekly or as required. Drain the tank, flush scraps and sediment with a small amount of warm shortening and let the tank drain thoroughly. Close the drain valve and fill the tank with water and a low-foaming cleaner/degreaser, following that product's directions. Add commercial boil-out solution, keeping the solution between the MIN and MAX lines. Set the thermostat to the solution manufacturer's recommended temperature, not exceeding 200°F, and simmer for about 15 to 20 minutes.

Drain the cleaning solution, refill with water and add 1 cup (1/4 L) of vinegar to neutralize alkaline residue. Bring the solution only to a simmer, turn off the thermostat and let it stand for a few minutes. Drain, rinse thoroughly with clear hot water, remove all cleaner traces and dry the tank completely. Close the drain valve and refill with shortening according to the filling instructions.

Inspection

When the fryer is cool, inspect the flue annually and clear any obstructions. The manual cautions that hot oil and hot parts can cause burns and that the fryer should not be moved with frying compound in the tank.

Troubleshooting

• No heat: Check whether the thermostat dial is on, the pilot is lit and the gas supply is turned on. The manual also lists loose or dirty wire connections and the thermopile as possible causes; it directs operators to call for service for those issues.
• Insufficient or excessive heat: Check the thermostat setting. A tripped high limit or a temperature probe issue may require service.
• Tank will not drain: The shortening may be too cold or the drain pipe may be clogged with debris. The manual advises filtering at the stated shortening temperature range and using the tank brush to clear debris.

Applications

The LG300's 35–40 lb oil capacity and two-basket configuration suit commercial kitchens preparing menu items such as fries, onion rings, doughnuts, fritters and battered foods. Its 15-1/2-inch width provides a compact floor-model footprint for a frying station, subject to the clearances, hood exhaust and gas requirements in the installation manual.