Vulcan Hart Fryer ML 52918 User Manual

INSTALLATION &  
OPERATION MANUAL  
SPER1 & SPER2 ELECTRIC FRYERS  
MODEL  
SPER1  
ML-52918  
ML-52919  
ML-52920  
SPER2  
SPER0 Frymate  
SPER1 & 2  
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791  
FORM 30729 Rev. A (1-95)  
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INSTALLATION CODES AND STANDARDS  
Your Vulcan fryer must be installed in accordance with:  
1. State and local codes.  
2. The National Electrical Code, ANSI/NFPA No. 70 (latest edition). Copies may be obtained from The  
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.  
3. NFPA Standard #96.  
LEVELING  
Place a carpenter's level on top of the fryer and level the fryer front-to-back and side-to-side by turning  
the adjustable legs. If your fryer is equipped with the optional non-adjustable casters, the fryer must  
be placed on a level surface.  
ELECTRICAL CONNECTIONS  
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE  
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL  
ELECTRICAL CODES.  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE  
DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.  
Place fryer as near to its final position as possible. Connect 3-phase line to X, Y and Z of terminal block.  
To reach terminal block, remove electric cover plate.  
For each 151/2" section, a 3-phase supply line capable of handling 16 KW at the fryer's rated voltage  
(208, 240, 480) is required. A hood ventilator interlock should be connected to 1 and 2 on the 4-pole  
barrier strip. 1 and 2 go to a set of dry contacts on the power switch. (3/4 HP fan maximum, if needed.)  
A wiring diagram is located inside the front door panel.  
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OPERATION  
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,  
CLEANING AND SERVICING THE FRYER.  
BEFORE FIRST USE  
Cleaning  
Clean the fryer thoroughly, following the procedures described in this manual under CLEANING —  
WEEKLY OR AS REQUIRED.  
Clean all fryer accessories. Rinse all parts thoroughly after cleaning and wipe dry.  
Seasoning  
Light seasoning of the backsplash area is required to avoid possible surface corrosion. With a soft,  
lint-free cloth, apply a thin layer of cooking oil over entire backsplash area. This should also be done  
after every cleaning.  
CONTROLS (Fig. 1)  
Temperature Controller Power Switch  
Power On Light  
High Limit Lights  
Heating Light  
Trouble Light  
Fry / Melt Switch  
PL-40545-1  
MODEL SPER2  
Fig. 1  
— 4 —  
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POWER SWITCH  
POWER ON LIGHT  
— Controls electric supply to fryer (Optional - hood ventilator to  
interlock.)  
— Indicates when electric supply is on.  
TEMPERATURE CONTROLLER — Maintains frying temperature by controlling power supply.  
HEATING LIGHT  
— When on, indicates temperature control is calling for power to  
the elements.  
FRY/MELT SWITCH  
— Controls melting or frying cycle. Use MELT cycle position to melt  
solid shortening. When melted, turn switch to FRY position, with  
thermostat set at desired frying temperature. MELT cycle not  
needed with liquid shortening.  
Option: Leave Fry/Melt Switch in MELT mode. When shortening  
temperature reaches 135°F, temperature control automatically  
overrides MELT mode and normal FRY mode begins.  
FIRST HIGH LIMIT LIGHT  
— When on, indicates first high limit thermostat has shut fryer  
down. (Reset not required.)  
SECOND HIGH LIMIT LIGHT  
— When on, indicates second high limit thermostat has shut fryer  
down. (Reset required.)  
To reset, push reset button on back of the element head (see  
Fig. 3 on page 9).  
TROUBLE LIGHT  
— Indicates fryer has been shut down by second high limit  
thermostat.  
ADDING SHORTENING  
If replacing shortening, place the block of shortening in the room with the fryer for 1 to 2 hours before  
using. This will soften the shortening and make it easier to divide.  
CAUTION: Failure to remove crumb screens prior to addition of fresh shortening may cause  
fryer side walls to overheat, allowing shortening to reach flashpoint.  
After draining shortening, allow the tank to cool down before adding all new shortening to avoid  
scorching new shortening.  
Shortening Capacity  
Full Vat  
50 lb.  
Split Vat  
25 lb. each vat  
— 5 —  
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Split Vat  
1. Remove crumb screens.  
2. Divide a 50-pound block of shortening into two equal halves (approximately 25 pounds each).  
3. Place each half of the shortening directly on the heating elements in each well of the fry tank and  
slide back.  
4. Place crumb screens on top of shortening in tank.  
Single Vat  
1. Remove crumb screen.  
2. Place 50-pound block of shortening directly on the heating elements in the tank and slide back.  
3. Place crumb screen on top of shortening.  
Melt Cycle  
1. Set temperature control knob to desired cooking temperature and turn on power switch. Place Fry/  
Melt switch in the MELT position. It will take approximately 45 minutes to completely melt the cold  
shortening. Energy savings may be obtained by covering the vat(s) during the melt cycle.  
2. Elements will cycle on and off until the shortening melts and a temperature of 135°F is obtained.  
Then the temperature controller will bring the fryer to set temperature.  
HIGH LIMIT CONTROL  
The function of the high limit control is to shut the fryer down in the event of a thermostat failure which  
would allow the shortening to be overheated. The operating temperature of the high limit control is  
435°F, or 60°F higher than the highest temperature allowed by the thermostat when the thermostat  
is functioning properly.  
In the event of a High Limit "Shutdown," the entire control system will be put out of operation.  
DO NOT attempt to restart the fryer until the temperature of the shortening has lowered to  
approximately 350°F.  
If this situation persists, do not attempt to bypass the High Limit; shut fryer down and contact a Vulcan-  
authorized service agency.  
DRAINING AND FILTERING SHORTENING  
Turn power switch OFF when draining or filling.  
— 6 —  
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1. Allow shortening to cool before draining or filling.  
2. Consult the operating instructions supplied by the manufacturer of your filtering system before  
filtering the shortening.  
3. Firmly screw the fryer drain nipple (supplied) into the fryer drain valve (Fig. 2). Position your filtering  
container under the drain nipple mouth before opening the drain valve.  
4. Completely open the drain valve. Let the shortening drain into the filter container. If the drain valve  
becomes clogged with food particles, use the cleaning rod supplied with your fryer to unclog the  
valve.  
Use the cleaning rod with care from inside the fryer vat. Do not hammer on the drain valve with the  
cleaning rod from inside or outside the fry vat. This type of abuse will damage the drain valve.  
5. If it is necessary to clean the fry tank more thoroughly, follow the procedure shown in CLEANING  
— WEEKLY OR AS REQUIRED.  
6. Close drain valve and pour filtered shortening back into fry tank to continue frying.  
Drain Valves  
Drain Nipple  
PL-40547-1  
Model SPER2 Drain Valves Shown  
Fig. 2  
— 7 —  
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SHORTENING MAINTENANCE  
Shortening life may be extended by following these important procedures.  
Do not salt foods over the fryer.  
Use good quality shortening.  
Filter shortening daily at a minimum.  
Keep equipment and surroundings clean.  
Set thermostats correctly. Do not use excessively high temperatures.  
Remove excess moisture and particles from food products before placing in fryer.  
Dip out several cups of shortening from fry tank every day and add fresh shortening to replace it.  
CLEANING  
DAILY  
Clean your fryer regularly. If regular cleaning is neglected, grease will be burned on and discolorations  
may form. These may be removed by washing with any detergent or soap and water. Particularly  
stubborn discolorations may be removed with a self-soaping scouring pad or a paste made of water  
and a mild scouring powder applied with a plastic open pad or sponge. Do not use standard steel wool  
on stainless steel finishes. Pieces of the steel wool will adhere to the stainless steel and cause rusting.  
Always rub in the direction of the polish lines on the steel front to preserve the original finish.  
Keeping the fryer exterior clean and free of accumulated grease will prevent stubborn stains from  
forming. Wash all exterior surfaces at least once daily. Use a cloth with warm water and a mild soap  
or detergent. Follow with a clear rinse, then dry.  
WEEKLY OR AS REQUIRED  
Heating Elements and Thermostat Bulb  
1. The fry tank must be at operating temperature.  
2. Turn power switch OFF.  
3. Wear protective gloves, and using the lift rod, raise elements out of hot shortening. Allow  
shortening to drip off for five minutes.  
4. Place cover(s) (optional extra) over fry tank(s) to preserve clean shortening.  
5. Turn operating thermostat to 300°F.  
6. Turn power switch ON. DO NOT leave fryer unattended. The second high limit will trip out,  
terminating the burn-off cycle.  
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7. Turn power switch OFF at termination of burn-off cycle.  
8. Heating elements will heat up in excess of 600°F glowing red. If any do not glow, call a Vulcan-  
authorized service agency. Some smoking, crackling sound and puffs of flame will occur. This is  
normal. If excessive flaming occurs, turn power switch OFF and extinguish immediately to prevent  
damage to elements and thermostat bulbs.  
9. Allow elements to cool and press reset button on rear of element head (Fig. 3).  
10. Brush residue from elements and thermostat bulbs with a nylon brush. Take care not to bend or  
displace temperature controller bulbs.  
11. Remove cover(s) (optional extra) from fry tank(s) and lower elements into shortening.  
12. Proceed with filtering procedures.  
Reset Button  
PL-40546-1  
Model SPER2 Element Heads Shown  
Fig. 3  
Fry Tank  
1. Drain and strain shortening into a clean container and refrigerate if necessary.  
2. Close drain valve (see Fig. 2) and fill tank to the full line with hot water and all purpose cleaning  
concentrate.  
3. Set temperature control knob to 212°F and turn power switch ON. DO NOT leave fryer unattended.  
4. Boil the cleaning solution for 30 minutes. Readjust temperature control to maintain a soft boil.  
5. Turn power switch OFF. Add two gallons of cold water (for single vat) or one gallon (for each split  
vat) to cool the solution.  
— 9 —  
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6. Drain solution and discard. Close drain valve and fill tank half full with water.  
7. Scrub entire inside of tank with a stiff bristle nylon brush.  
8. Drain solution and rinse tank thoroughly with clean water.  
9. Close drain valve and refill tank with clean hot (minimum 140°F) water. Add 1 cup of vinegar to  
neutralize alkaline left by the cleaner. Turn power switch ON and boil again for 15 minutes.  
10. Turn power switch OFF, allow solution to cool, drain, then rinse thoroughly with clear, hot water until  
clean. Wipe dry with a clean cloth.  
11. Close the drain valve. Add shortening.  
STAINLESS STEEL  
Stainless steel may be cleaned with ordinary soap or detergent and water. To prevent water spots and  
streaks, rinse equipment thoroughly with warm water and wipe dry with a soft clean cloth. The addition  
of a rinsing agent will also help prevent spotting.  
Fingerprints  
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be  
minimized by applying a cleaner that will leave a thin, oily or waxy film. Wipe cleaner on and remove  
excess with a soft dry cloth. After using, subsequent fingerprints will usually disappear when wiped  
lightly with a soft dry cloth, or with a cloth containing a little of the cleaner. If the surface is especially  
soiled to start with, wash first with soap or detergent and water.  
Burned On Foods and Grease  
Soaking with hot soapy water will help greatly to remove burned on foods and grease. Stubborn  
deposits can be removed with scouring powder mixed into a paste and applied with stainless steel wool  
or sponges. Always rub with the "grain" in a horizontal direction.  
Heat Tint  
Straw-colored or slightly darkened areas may appear on stainless steel equipment where temperatures  
reach 500°F or more. This "Heat Tint" is caused by a slight oxidation of the stainless steel and is not  
harmful. To control this condition, never use more heat than is absolutely necessary.  
Precautions  
When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary  
steel scrapers or knives. Particles of ordinary steel may become embedded in, or lodge on, the surface  
of the stainless steel. These will rust, causing unsightly stains. Where it is necessary to scrape, use  
stainless steel, wood, plastic or rubber tools, or stainless steel wool.  
— 10 —  
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MAINTENANCE  
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,  
CLEANING AND SERVICING THE FRYER.  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE PERFORMING ANY  
MAINTENANCE.  
CALIBRATION PROCEDURES  
1. Monitor shortening temperature 1" below the surface with an accurate temperature measuring  
device.  
2. Turn power switch ON, and when coming up from lower temperature, set temperature control knob  
to frying temperature.  
3. Allow fryer to reach temperature (when heating light goes out) and maintain it (by cycling) for 15  
minutes.  
4. Check temperature when the heating light first comes on. If the reading is not within five degrees  
of the temperature control setting, take the following steps.  
A. Loosen the set screw in the temperature control knob.  
B. Rotate the knob and set the knob to read the same as the shortening temperature readings.  
C. Tighten the set screw.  
D. Allow the fryer to cycle and check the readings.  
E. If for any reason calibration is not obtained in this manner, call a Vulcan-authorized service  
agency.  
LUBRICATION  
The motors in all SPER1 and SPER2 fryers are permanently lubricated and no lubrication is required.  
SERVICE AND PARTS INFORMATION  
To obtain service and parts information concerning the fryers covered in this manual, contact the  
Vulcan-Hart Service Depot in your area (refer to listing supplied with the fryer), or Vulcan-Hart  
Company Service Department at the address or phone number shown on the front cover of this manual.  
— 11 —  
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FORM 30729 Rev. A (1-95)  
PRINTED IN US.A.  
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