Vulcan-Hart | MGF24 | Troubleshooting guide | Vulcan-Hart MGF24 Troubleshooting guide

Vulcan-Hart MGF24 Troubleshooting guide
INSTALLATION &
OPERATION MANUAL
MGF24 MEDIUM DUTY GAS FRYER
VULCAN-HART
COMPANY,
P.O.
FORM 30951 (10-95) (Formerly F-990602)
BOX
696,
LOUISVILLE,
KY
40201-0696,
TEL. (502) 7 7 8 - 2 7 9 1
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT
DOWN UNITS AT MAIN SHUTOFF VALVE AND
CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE.
WARNING
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY OR DEATH.
READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.
—2—
TABLE OF CONTENTS
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Gas Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Leveling the Fryer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Flue Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Adjustments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Lighting the Pilot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Adding Frying Compound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Turning the Fryer On . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Turning the Fryer OFF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
High Limit Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Frying Compound Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Suggested Time and Temperature Chart for Deep Fat Frying . . . . . . . . . . . . . . . . . . . . . 13
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Vent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
DEEP FRYING TROUBLESHOOTING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
—3—
Installation, Operation and Care of
MODEL MGF24 GAS FRYER
PLEASE KEEP THIS MANUAL FOR FUTURE USE
GENERAL
Vulcan fryers are produced with quality workmanship and material. Proper installation, usage and
maintenance of your fryer will result in many years of satisfactory performance.
It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions
provided.
INSTALLATION
The fryer must be restrained with adequate ties to prevent tipping when installed in order to avoid the
splashing of hot liquid.
UNPACKING
This fryer was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check
for possible shipping damage. If the fryer is found to be damaged, save the packaging material and
contact the carrier within 15 days of delivery.
Carefully unpack fryer and place in a work-accessible area as near to its final installed position as
possible. Remove the packing bag containing the adjustable legs from inside the carton.
Before installing,verify that the electrical service and type of gas supply (natural or propane) agree with
the specifications on the rating plate located on the inside of the front panel. If the supply and
equipment requirements do not agree, do not proceed with the installation. Contact your dealer or
Vulcan-Hart Company immediately.
LOCATION
The equipment area must be kept free and clear of combustible substances. This fryer is for use only
in locations adjacent to non-combustible construction.
—4—
When installed, minimum clearance from combustible and non-combustible construction must be 6"
at the sides and 6" at the rear. There must be at least 16" clearance between the fryer and any open
top flame units. The fryer may be installed on combustible floors.
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 36" is required.
Do not obstruct the flow of combustion and ventilation air. Adequate clearance for air openings into
the combustion chamber must be provided. Make sure there is an adequate supply of air in the room
to replace air taken out by the ventilating system. This will prevent fryer function from being affected
by a reduced atmospheric pressure.
Do not permit fans to blow directly at the fryer. Wherever possible, avoid open windows next to the
sides or back of the fryer. Avoid wall-type fans which create air cross currents within the room.
INSTALLATION CODES AND STANDARDS
The fryer must be installed in accordance with:
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The American
Gas Associaton, Inc., 1515 Wilson Blvd., Arlington, VA 22209.
3. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
ASSEMBLY
Screw the legs into the permanently fastened nuts on four corners of the fryer bottom. Tighten the legs
and set the fryer in place. CAUTION: Do not slide fryer with legs mounted. If it is necessary to
move the fryer, allow it to cool, then lift it.
GAS CONNECTIONS
CAUTION: All gas supply connections and any pipe joint compound used must be resistant to
the action of propane gases.
All fryers are equipped with fixed orifices for use with either natural or propane gas, as ordered, and
no adjustment is necessary.
Fryers for operation on natural or propane gas must have a pressure regulator with an outlet pressure
of 4" Water Column for natural gas supply, and 10.0" Water Column for propane gas supply. These
pressure regulators are available from Vulcan-Hart.
Codes require that a gas shutoff valve be installed in the gas line ahead of the fryer.
—5—
Connect gas supply to the fryer. The gas supply line must be at least the equivalent of 3/4" iron pipe.
Make sure the pipes are clean and free of obstructions, dirt, and piping compound.
Hold the gas inlet pipe (in front of the manual valve) tight when making connections to prevent pressure
regulator from rotating and damaging internal tubing connections.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, fully purge all piping receiving gas to remove air.
TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed 1/2 psig (3.45 kPa), the fryer and its individual shutoff valve must be
disconnected from the gas supply piping system.
When test pressures are 1/2 psig (3.45 kPa) or less, the fryer must be isolated from the gas supply
system by closing its individual manual shutoff valve.
LEVELING THE FRYER
Once gas connections have been made, place a spirit level on top of the fryer. Turn the adjustment
screw at the bottom of each leg until the fryer is level front-to-back and side-to-side.
FLUE CONNECTIONS
Adequate ventilation should be provided by a hood with vent and exhaust fan. Never make flue
connections directly to the fryer. A minimum clearance of 18" must be maintained from the termination
of the flue vent to the filters of the hood venting system.
Do not obstruct the flow of flue gases from the flue duct located on the rear of the fryer. It is
recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
Information on the construction and installation of ventilating hoods may be obtained from the
"Standard for Removal of Vapors from Commercial Cooking Equipment," NFPA #96 (latest edition),
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
—6—
WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. IT IS IMPERATIVE THAT THIS
PLUG BE CONNECTED INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF
THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN.
DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG.
A 120-volt, 3-wire, 60 Hz. supply cord is supplied at the rear of the fryer.
Do not connect the fryer to electrical supply until after gas connections have been made.
An electrical diagram is located on the inside of the front panel.
ADJUSTMENTS
To Open Front Panel
1. Remove control knob by grasping the outer edge of the knob and pulling it straight out, without
twisting or turning.
2. Turn quick connect fasteners 1/4 turn counterclockwise.
3. Pull the top edge of the front panel to open.
Reverse the procedure to close the front panel.
Main Burner Air Supply
For efficient burner operation, it is important that a proper balance of gas volume and primary air supply
is maintained, resulting in complete combustion. Insufficient air supply results in a yellow streaming
flame. Primary air supply is controlled by an air shutter on the front of the burner.
Loosen the hexagonal head screw on front of the burner. Adjust the air shutter to just eliminate yellow
tips of burner flame. Lock the air shutter in place by tightening the screws. Repeat this procedure with
all burners.
Pilot Flame
To adjust the pilot flame, remove the pilot adjustment cap to expose the adjusting screw (Fig. 1). Rotate
the adjusting screw clockwise to reduce the gas flow and counterclockwise to increase the gas flow
to provide a properly sized pilot flame (approximately 1/2" to 3/4" long). Replace adjustment cap.
—7—
Fig. 1
—8—
OPERATION
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS.
CLEANING AND SERVICING THE FRYER.
USE CARE WHEN OPERATING,
WARNING: SPILLING HOT OIL CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER WITHOUT
DRAINING ALL OIL FROM THE TANK.
CONTROLS
Indicating Light
—
When lit, indicates that thermostat is calling for gas to the burners.
Thermostat
—
Maintains temperature of oil in tank.
BEFORE FIRST USE
Cleaning
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all
surface parts and the fry tank interior. Follow the cleaner manufacturer's directions. To empty fry tank,
grasp the black handle on the pivotal head above the fry tank and swing it to the left of the fryer until
it stops. Firmly grasp both handles of the fry tank and lift it out. Rinse thoroughly and drain. Be sure
to remove all traces of cleaner; it can affect the food taste. Wipe fry tank completely dry with a soft clean
cloth.
Clean all fryer accessories. Rinse all parts thoroughly 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.
LIGHTING THE PILOT
Lighting instructions are also inside the front panel.
1. Turn main gas supply ON.
2. Turn thermostat control knob to the OFF position.
3. Wait for five minutes, then depress the red button on the shutoff valve (see Fig. 1) and light pilot
through the observation hole in the front panel. Keep red button depressed for one minute after
lighting.
4. If the pilot does not stay lit, repeat Step 3.
—9—
ADDING FRYING COMPOUND
Fill fry tank to the FULL mark (approximately 30 pounds) with liquid or solid frying compound. Do not
overfill. When using solid frying compound, set the thermostat at 200°F and allow compound to liquify,
then adjust compound level.
Do not allow frying compound level to drop below the ADD mark. For proper operation of the fryer and
good frying results, the frying level should be maintained between the FULL and the ADD marks.
TURNING THE FRYER ON
CAUTION: Before turning the burners on, the fry tank must be filled with liquid frying
compound. If this is not done, the tank walls can be damaged. Warpage can cause leaks.
All burners are lit from constantly burning pilots. Turn thermostat control knob to desired temperature
to put fryer in operation.
TURNING THE FRYER OFF
Temporary Shutdown
Turn thermostat to OFF position.
Seasonal Shutdown
Turn thermostat to OFF position. Turn gas shutoff valve OFF.
HIGH LIMIT DEVICE
A high limit device will shut the fryer down if the oil overheats. DO NOT relight pilot until oil temperature
has lowered to at least 350°F. If the situation persists, contact your local Vulcan-Hart authorized
servicer.
CLEANING
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING.
CAUTION: Do not spray with hose or steam cleaner. Doing so will cause extensive damage (not
covered under warranty).
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.
— 10 —
Clean all stainless steel surfaces with a damp cloth and polish with a soft dry cloth. A non-abrasive
cleaner may be used to remove discolorations. Always rub in the direction of the polish lines on the
stainless steel to preserve the original finish. 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.
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
The frequency of cleaning depends on the load conditions. Set a definite cleaning schedule
corresponding to how much the fryer is used. Cleaning should be done at least once a week.
1. Turn the thermostat to OFF and allow tank to cool.
2. Remove the fry baskets.
3. Grasp the black handle on the pivotal head above the fry tank and swing it to the left of the fryer
until it stops.
4. Remove the crumb tray.
5. Firmly grasp both handles of the fry tank and lift it out.
6. Strain the frying compound into a clean container.
7. Replace the empty fry tank and lower the pivotal head to place thermostat bulbs inside the tank.
8. Add water to the FULL mark on the tank.
9. Add any good grade of cleaner. Follow the cleaner manufacturer's instructions.
10. Turn the thermostat to 250°F and bring the solution to a boil. Boil long enough to loosen or dissolve
all "varnish" or "carbon" deposits (approximately 30 minutes).
11. Turn fryer OFF. Lift the pivotal head.
12. If necessary, clean the thermostat bulbs, using a long handled fiber or plastic brush and mild soap
solution.
13. Rinse with clean water to remove all cleaning mixture.
14. Lift out the fry tank and drain. Wash fry tank again with a mild soap solution. Rinse with clean water
to remove all cleaning mixture. The fry tank must be thoroughly rinsed; even a trace of cleaner
left inside the tank will ruin frying compound.
15. Rinse inside of tank with 2 cups of vinegar. Rinse with clean water until vinegar odor is gone.
— 11 —
16. Dry thoroughly. Replace the tank and lower the pivotal head.
17. Cover tank until ready for use.
18. Keep burner air shutter openings clean.
19. Keep main burner ports clean. To clean burners, boil them in a strong solution of lye water for 15
minutes. Then, either brush or clean gas ports with a sharp pointed metal instrument to ensure
open ports.
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 cloth containing a little of the cleaner. If the surface is especially dirty 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.
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.
FRYING COMPOUND MAINTENANCE
Frying compound life may be extended by following these procedures:
•
•
•
•
•
•
•
•
Do not salt foods over the fryer.
Use good quality frying compound.
Filter frying compound daily at a minimum.
Replace frying compound if it becomes poorly flavored.
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 frying compound from the fry tank every day and add fresh frying compound
to replace it.
— 12 —
SUGGESTED TIME AND TEMPERATURE CHART
FOR DEEP FAT FRYING
Temp. °F
Time (minutes)
DOUGHNUTS
Cake type
Yeast raised
375
375
11/2 to 2
2 to 21/2
MEAT
Cutlets (less than 1/2" thick)
Chicken fried steak
Chops (very lean)
350
350
350
5 to 8
5 to 8
5 to 8
MISCELLANEOUS
Chinese noodles
Croquettes
French toast
Glazed cinnamon apples
French fried sandwiches
375
350
350
300
350
1 to 2
2 to 3
2 to 3
5 to 10
1 to 2
325
350
325 - 350
325
10 to 15
7 to 10
3 to 5
9 to 10
Food
POULTRY
Chicken (large pieces)
Chicken (small pieces)
Chicken (pre-cooked)
Turkey (small pieces)
SEAFOOD
Fish cakes
Clams
Fillets (small)
Oysters
Scallops
Shrimp
Smelts
350
350
350
350
350
350
350
2
1
3
2
3
4
4
to
to
to
to
to
to
to
3
3
5
5
5
6
6
VEGETABLES
Eggplant
Onion rings
Potatoes (1/2" strips, one-operation)
Potatoes (blanch)
Potatoes (brown)
Potatoes (Julienne)
350
350
350
350
350
350
5
3
6
4
2
3
to
to
to
to
to
to
7
5
9
6
3
5
— 13 —
MAINTENANCE
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS.
CLEANING AND SERVICING THE FRYER.
USE CARE WHEN OPERATING,
WARNING: SPILLING HOT OIL CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER WITHOUT
DRAINING ALL OIL FROM THE TANK.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE PERFORMING ANY
MAINTENANCE.
VENT
Annually, when the fryer is cool, check the flue and clear any obstructions.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this fryer, 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.
— 14 —
DEEP FRYING TROUBLESHOOTING GUIDE
— 15 —
FORM 30951 (10-95) (Formerly F-990602)
— 16 —
PRINTED IN U.S.A.
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