LG400

Overview

The Vulcan Hart LG400 is a commercial, natural-gas floor fryer in Vulcan’s LG Series. Its single fry tank holds a nominal 50 lb of oil; product listings also describe its capacity as 45–50 lb. Four heat-exchanger tubes are specified for the LG400 in the service manual, and the unit is listed at 120,000 BTU/hr. A millivolt control system operates the fryer without an electrical hookup. This makes it a practical fit for commercial kitchens that need a gas fryer with an independent tank, including restaurants, pubs, cafeterias and foodservice operations preparing fries, battered foods and other fried menu items.

The fryer has a thermostat range of 200°F to 400°F (93°C to 204°C). The product information describes a stainless steel fry tank and includes two fry baskets with plastic-coated handles. Its cold zone helps collect crumbs below the main cooking area; product information identifies this as a feature intended to extend shortening life.

Key Features

• Gas-fired heat: Natural-gas operation with a total input of 120,000 BTU/hr.
• Millivolt controls: The control system does not require an electrical hookup. The service manual identifies a millivolt thermostat, thermopile and combination gas valve.
• Adjustable cooking temperature: Thermostat range of 200°F to 400°F (93°C to 204°C).
• Single tank: One fry tank with a nominal 50 lb oil capacity; listings give a 45–50 lb capacity range.
• Tube-fired design: The LG400 service manual specifies four tubes.
• Included baskets: Product information lists two fry baskets with plastic-coated handles.
• Safety control: The service manual describes a high-limit thermostat that interrupts operation if the fryer overheats.

Specifications

• Brand: Vulcan Hart
• Model: LG400
• Product type: Commercial floor fryer
• Fuel: Natural gas
• Gas input: 120,000 BTU/hr
• Fry tank: One
• Oil capacity: 50 lb nominal; product listings also state 45–50 lb
• Heat-exchanger tubes: 4, per the LG400 service manual
• Burners: 3, as stated in a product specification listing
• Temperature range: 200°F–400°F (93°C–204°C)
• Controls: Millivolt; no electrical hookup required
• Gas inlet: 3/4 inch
• Weight: 200 lb
• Width: 15 1/2 inches
• Depth: 29 3/4 inches
• Published height: The manufacturer listing states 34 5/8 inches; other product listings state 46 5/8 inches. Verify the measurement scope for the unit being quoted.
• Fry baskets: 2 listed, with plastic-coated handles
• Construction: Stainless steel fry tank; product information also describes stainless steel construction
• Certifications stated in product information: CSA and NSF
• Related LG Series models: LG300 and LG500

Installation & Requirements

Location, clearances and restraint

The installation and operation manual specifies a minimum clearance of 6 inches from combustible construction at the sides and back. For noncombustible construction, the stated minimum clearance is 0 inches at the sides and back. Maintain 16 inches between the fryer and open-top flame units. The manual also calls for room for servicing and operation, sufficient air for gas combustion, and unobstructed combustion and ventilation-air openings. It cautions against fans blowing directly onto the fryer, wall fans that create cross-currents, and open windows beside or behind the unit.

The manual says to restrain the fryer against tipping and the splashing of hot liquid. It gives examples including installation as part of a battery of appliances, placement in an alcove, or a separate adequate restraint. Follow applicable local requirements and the installation instructions for the exact unit.

Flue and ventilation

Before use, install and assemble the supplied 10 5/8-inch flue components. The manual instructs the installer to slide the flue box over the flue and secure it with two self-tapping screws, then slide the flue wrap over the flue and secure it with four self-tapping screws. Locate the fryer beneath a hood connected to an exhaust duct; the hood is to extend 6 inches beyond the fryer on both sides. The manual calls for at least 18 inches between the flue vent and hood filters. Do not connect ductwork directly to the fryer or obstruct the flue. The ventilation system must not create a downdraft at the flue opening, as the manual warns that this can cause overheating and permanent damage.

Gas supply

The gas inlet is at the lower rear of the fryer. The product specification lists a 3/4-inch gas inlet. The installation manual requires a gas shutoff valve ahead of the fryer and states that the gas supply line must be at least equivalent to 1/2-inch iron pipe for a single unit. For an optional quick-disconnect flex hose, it specifies 3/4-inch iron pipe for a single unit. The manual gives gas pressures of 4 inches water column for natural gas and 10 inches water column for propane; this LG400 listing is for natural gas. If incoming pressure exceeds 1/2 PSI, the manual says an additional pressure regulator must be installed. Check gas joints with a soap-and-water solution, never an open flame, and purge air from gas pipes before lighting. Installation must follow local codes and the Canadian CAN/CSA-B149.1 Natural Gas and Propane Code cited in the manual.

Electrical connection

The LG Series millivolt control system requires no electrical hookup. The service manual says the thermopile supplies control voltage to the system.

Operation

Before first use and filling

Before food preparation, wash the tank interior and exterior surfaces with hot, soapy water to remove factory protective oil, residue and debris. Rinse thoroughly, drain and dry the tank. The manual prohibits chlorine and sulfate/sulfide cleaners. For the LG400, use liquid shortening: the manual specifically says not to use solid shortening in the LG300 or LG400 because melting it can damage the tank and void the warranty. Close the drain valve, fill the tank to between its MIN and MAX marks, and do not fill above MAX because shortening expands as it heats.

Lighting and frying

To light the pilot, turn the thermostat off, push and turn the gas control knob to OFF, and wait five minutes for unburned gas to vent. Turn the knob to the PILOT position marked “L.” While holding it in, light the pilot and continue holding the knob until the pilot remains lit when released. Then push and turn the knob to ON. If the gas supply is interrupted, repeat the lighting steps. To heat the fryer, set the thermostat to the desired temperature. The thermostat cycles the burners to maintain the set temperature while the pilot remains lit.

Fry foods of similar size for more even doneness, dry wet or raw foods to limit splatter, and add fresh shortening as needed to maintain the tank level. Do not overfill baskets. The manual advises lowering baskets carefully, turning doughnuts and fritters once, and shaking baskets several times when cooking items such as French fries or onion rings. When frying is complete, remove the basket or product and hang the basket on the rear hanger.

To turn the fryer off but keep the pilot lit, turn the thermostat off and set the gas valve to the “L” in PILOT. To shut off gas to the entire system, including the pilot, turn the gas valve to OFF. For an extended shutdown, turn off the thermostat, turn the pilot knob to OFF, drain and clean the fryer, and close the main gas shutoff valve.

Cleaning & Maintenance

Filter shortening at least once daily, following the filtering equipment instructions. The manual says to filter while the shortening is between 250°F and 350°F because cold shortening will not drain properly; shortening in the cold zone may remain solid after only a few minutes of heat. If needed, carefully use the clean-out rod to move solid shortening above the cold zone so it can melt, 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. Remove stubborn discoloration with a self-soaping, non-metallic scouring pad, rubbing with the grain of the stainless steel. Do not use metallic scouring pads, harsh cleaners, chlorine or sulfate/sulfide cleaners.

The manual gives a weekly or as-required boil-out procedure. Drain the tank, flush scraps and sediment with a small amount of warm shortening, and drain thoroughly. Close the drain valve and fill the tank with water and a low-foaming cleaner/degreaser, following that product’s instructions. Add commercial boil-out solution with the liquid between the tank’s MIN and MAX levels. Set the thermostat according to the solution instructions but do not exceed 200°F; simmer for about 15 to 20 minutes. Drain the solution, refill with water and add 1 cup (1/4 L) of vinegar to neutralize alkaline cleaner residue. Bring it only to a simmer, turn off the thermostat and let it stand briefly. Drain, rinse thoroughly with clear hot water, dry the tank completely, then refill with shortening.

When the fryer is cool, inspect the flue annually and clear obstructions. The manual warns that hot oil and hot parts can cause burns and says not to move the fryer without first draining all frying compound from the tank. The service manual is intended for trained Hobart Service Technicians; gas and component repairs should be handled by appropriately qualified service personnel.

Troubleshooting

• No heat: The operation manual lists an off thermostat, an unlit pilot or a shut-off gas supply as possible causes. Loose or dirty wire connections and a thermopile issue are also listed; the manual directs users to call service for these electrical/control issues.
• Insufficient or excessive heat: Check whether the thermostat dial is set to the desired temperature. The manual also lists a tripped high limit or a temperature-probe issue and directs users to call service for those conditions.
• Tank will not drain: Shortening may be too cold, or the drain pipe may be clogged with debris. The manual notes that cold shortening does not drain properly and describes filtering at 250°F–350°F.
• Temperature drops or recovery takes too long: The service manual lists insufficient gas supply, ventilation pulling heat from the heat exchanger and flue box, overloading the fryer, or thermostat calibration/reaction-time problems. It recommends checking gas supply, ventilation conditions, load size and thermostat performance.
• Pilot will not stay lit or fryer shuts off: The service manual lists a faulty or poorly connected thermopile, interrupted gas supply, a dirty pilot orifice or air opening, a possible combination-valve fault, or an open high limit as possible causes. These checks involve gas and control components and are for qualified service personnel.
• Shortening breaks down quickly or contains crumbs and specks: The service manual lists excessive temperature settings, infrequent filtering and food-preparation practices that allow loose breading or salt into the oil. It advises checking thermostat settings with a thermometer and following appropriate shortening and filtering practices.
• Apparent tank leak: The service manual notes that depleted shortening can foam over and drip from the tank surface, and that careless draining or carbon buildup can contribute to apparent or actual tank problems. Do not heat the fryer with an empty tank; have suspected damage assessed by service personnel.

The service manual identifies the high-limit thermostat as protection against overheating if the thermostat fails. It opens at 465°F and automatically resets at 415°F. If the high limit trips or the fryer repeatedly shuts down, arrange service rather than bypassing the control.

Applications

The LG400 suits commercial kitchens that need a natural-gas floor fryer for regular batches of fried foods. Its single 50 lb tank can support menu items such as French fries, onion rings, battered foods, doughnuts and fritters, with basket handling and frying guidance covered in the Vulcan operation manual. The thermostat’s stated 200°F–400°F range accommodates different frying settings, while the millivolt control system avoids the need for an electrical hookup.