LG500

Overview

The Vulcan Hart LG500 is a freestanding, tube-fired gas fryer for commercial kitchens. Its single tank holds up to 70 lb of oil, with listed capacity also expressed as 65–70 lb. A total input of 150,000 BTU/hr provides the heat source. A large cold zone helps collect crumbs below the main frying area, and millivolt controls allow the fryer to operate without an electrical hook-up.

The LG500 has a stainless steel fry tank; the listed construction also includes a stainless steel front, top and door. It has a full-pot tank, twin fry baskets and a removable basket hanger for cleaning. The fryer’s gas configuration must match the gas type identified on its data plate. LG500 versions are listed for natural gas and propane.

Key Features

• Commercial capacity: A single tank with a listed oil capacity of 70 lb, also shown as 65–70 lb.
• Tube-fired heat: 150,000 BTU/hr total input.
• Millivolt controls: No electrical hook-up is required. The thermostat range is 200°F to 400°F.
• Cold zone: The large cold zone provides an area for crumbs to settle below the primary frying area.
• Frying accessories: Twin baskets and a removable basket hanger are listed for the LG500.
• Drain: A 1 1/4-inch full-port ball-type drain valve is specified.
• Listings: The product listing displays CSA and NSF marks.

Specifications

• Manufacturer: Vulcan Hart
• Model: LG500
• Equipment type: Floor-model gas fryer
• Tank configuration: One tank; full-pot
• Oil capacity: 70 lb; listed range 65–70 lb
• Frying area: 19 1/2 inches by 14 inches
• Heating system: Tube-fired
• Total input: 150,000 BTU/hr
• Gas options: Natural gas or propane, according to the configured version and data plate
• Gas inlet size: 3/4 inch
• Temperature range: 200°F to 400°F
• Controls: Millivolt thermostat and pilot safety system; no electrical hook-up required
• High-limit control: Opens at 465°F and automatically resets at 415°F
• Fry tank: Stainless steel
• Other listed stainless steel components: Front, top and door
• Baskets: Two
• Drain valve: 1 1/4-inch full-port ball type
• Dimensions (W × D × H): 21 inches × 29 3/4 inches × 46 5/8 inches
• Weight: 230 lb
• Product listing marks: CSA and NSF
• Commercial warranty stated in the manual: One year from the date of original installation, subject to the manual’s terms

Installation & Requirements

Placement and clearances

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 side and back clearance is 0 inches. Maintain 16 inches between the fryer and any open-top flame units. The manual also calls for space for operation and service, and an area with sufficient air supply for gas combustion. Do not obstruct combustion or ventilation air openings, and avoid fans blowing directly at the fryer or creating cross-currents.

Flue and ventilation

Install and assemble the supplied 10 5/8-inch flue components before using the fryer. The manual calls for placement under a hood connected to an exhaust duct, with the hood extending 6 inches beyond the fryer on both sides. Keep at least 18 inches between the flue vent and the hood filters. Do not connect a flue directly to the fryer or obstruct the flue outlet. The ventilation system must not create a down draft at the flue opening; the manual warns that a down draft can cause overheating and permanent damage.

Gas and electrical requirements

The gas inlet is at the lower rear of the fryer. The manual specifies 4 inches water column for natural gas and 10 inches water column for propane. The LG Series uses millivolt controls, so the fryer does not require an electrical hook-up. The listing gives a 3/4-inch gas inlet size. The manual specifies a gas supply line equivalent to at least 1/2-inch iron pipe for a single unit, or 1 1/4-inch for a battery; with the optional quick-disconnect flex hose, it specifies 3/4-inch iron pipe for a single unit. A gas shutoff valve is required ahead of the fryer. Check gas joints with soap and water, never an open flame, and purge air from the supply piping before lighting. Canadian installations must follow local codes and the manual’s cited CAN/CSA-B149.1 Natural Gas and Propane Code and CSA C22.1 Canadian Electrical Code requirements.

Operation

Before first use and filling

Before preparing food, wash the tank and surface parts with hot soapy water to remove factory protective oil, dust or debris. Rinse thoroughly, drain and dry the tank with a clean, soft cloth. Do not use chlorine or sulfate/sulfide cleaners. To fill, close the drain valve and add liquid shortening until the level is between the tank’s MIN and MAX lines. Leave room for the shortening to expand as it heats, and add fresh shortening as needed to maintain the level.

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. Push and turn the knob to the pilot position marked “L.” Hold the knob in while lighting the pilot, then continue holding it until the pilot stays lit when the knob is released. Depress and turn the knob to ON. If the gas supply is interrupted, repeat the lighting steps. Set the thermostat to the desired temperature; once the set temperature is reached, the thermostat cycles the burners to maintain it while the pilot remains lit.

For frying, let the shortening reach the selected temperature and use foods of similar size for more even doneness. Drain or wipe wet foods before lowering them into the oil to reduce splatter. Do not overfill baskets. Lower them carefully, then hang them on the rear hanger after frying. The manual advises turning doughnuts and fritters once, shaking baskets of fries or onion rings several times, and lowering batter-covered foods carefully, one at a time. To turn the fryer off while keeping the pilot lit, turn the thermostat off and set the gas valve to the pilot position. Turn the gas valve to OFF to shut off gas to the pilot and system.

Cleaning & Maintenance

Hot oil and hot parts can cause burns. Filter the shortening at least once a day, following the filtering equipment instructions. The manual says to filter when the oil is between 250°F and 350°F; cold shortening may not drain properly, and shortening in the cold zone can remain hard if heated only briefly. If needed, carefully use the clean-out rod to move hardened shortening above the cold zone so it can melt, and use the tank brush to clear debris from the sides and tubes.

Clean the exterior at least daily with a damp cloth, warm water and mild soap or detergent. Rinse and dry with a soft cloth. For stubborn discoloration, the manual permits a self-soaping, non-metallic scouring pad; rub with the grain of the stainless steel. Do not use metallic scouring pads or harsh cleaners, and do not use chlorine or sulfate/sulfide cleaners. The basket hanger is removable for cleaning.

Boil-out

The manual recommends 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. Close the drain and fill with water and a low-foaming cleaner or degreaser, following that product’s instructions; add commercial boil-out solution and keep the solution between the tank’s MIN and MAX levels. Set the thermostat to the solution’s recommended temperature, not above 200°F, and simmer for about 15–20 minutes. Drain, refill with water and add 1 cup (1/4 L) of vinegar to neutralize remaining alkaline cleaner. Bring the solution only to a simmer, turn off the thermostat, let it stand briefly, then drain, rinse thoroughly with clear hot water and dry the tank before adding shortening.

When the fryer is cool, inspect the flue annually and clear any obstructions. For an extended shutdown, turn off the thermostat and pilot, drain and clean the fryer, and close the main gas shutoff valve. Do not move the fryer with frying compound in the tank.

Troubleshooting

• No heat: Check whether the thermostat is on, the pilot is lit and the gas supply is on. The manual identifies loose or dirty wire connections and the thermopile as other possible causes; it directs operators to call service for these electrical/control issues.
• Insufficient or excessive heat: Check the thermostat setting. The manual also identifies a tripped high limit or a temperature probe problem and directs operators to call service.
• Slow recovery or falling oil temperature: The service manual lists insufficient gas supply, ventilation drawing heat from the heat exchanger or flue box, an overloaded fryer, or thermostat calibration/reaction issues as possible causes. It recommends adjusting the load, checking the gas supply and thermostat, or having the unit assessed as appropriate.
• Pilot will not stay lit or fryer shuts off: Possible causes listed in the service manual include a faulty or poorly connected thermopile, interrupted gas supply, a dirty pilot orifice or air opening, a shorted combination valve, or an open high limit. Gas-system and control repairs should be handled by qualified service personnel.
• Tank will not drain: The operation manual lists shortening that is too cold or debris blocking the drain pipe. The manual warns that hot oil can cause burns; use care when draining.
• Rapid shortening breakdown or crumbs: The service manual lists excessive temperature, infrequent filtering and food-preparation practices as possible causes. It advises regular filtering and checking the thermostat setting with a thermometer.

The service manual is prepared for trained service technicians. It requires shutting off the gas and following lockout/tagout procedures before servicing. After gas joints are disturbed, check them for leaks with soap and water; never use an open flame.

Applications

The LG500’s listed 65–70 lb oil capacity and twin baskets suit commercial kitchens preparing fried items in batches, such as french fries, onion rings, doughnuts, fritters and breaded foods. The manual’s basket guidance is to avoid overfilling and to cook foods of similar size together.