vulcan high speed deep fat fryer (electric)

vulcan high speed deep fat fryer (electric)
VULCAN HIGH SPEED DEEP FAT
FRYER (ELECTRIC)
2 PAN X 10 LITRES WITH OR WITHOUT FILTRATION PUMP
Index:
General Data
Optional Extras
Owners Responsibility
Authorised Vulcan Catering Equipment
Branches And Dealers
Parts Ordering / Service Information
Prior To Installation Of Equipment
Cleaning Process
Cleaning After Use
Night Shut Down
Installation
Operating
Use Of Controls
Safety Thermostat
Draining/filtering
When Using Frying Oil
When Using Solidified Fat
Time To Heat Oil
To Obtain Best Results
Filtering
Additional Oil Saving Hints
Vulcan Catering
Equipment (PTY)LTD
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GENERAL DATA
Manufacturer:
Reg No. 1954/002040/07
Vulcan Catering Equipment (Pty) Ltd
P O Box 60188
15 Newclare Road
Langlaagte 2102
Industria 2093
Johannesburg
Johannesburg
South Africa
South Africa
Web Site: www.vulcan.co.za
MODEL/SERIAL NUMBERS:095/5
Onwards
OVERALL SIZE:
510W x 600L x 1040H
NET MASS:
41kg / 66kg with pump
PAN SIZE:
Front to back 370 x 430 wide
VOLUME OF OIL:
10 Litres per pan
HEATING ELEMENTS:
Stainless steel tubular sheathed
3 elements per pan 2,5kW
ELECTRICAL LOAD:
15kW
ELECTRICAL SUPPLY:
400 volts, A.C., 3-phase, 4-wire, 50Hz
(400V 3~N)
MAIN TERMINALS:
Behind access panel at front
PROTECTION:
Circuit breakers fitted behind access panel
(up for “on” position)
SAFETY:
Fitted with overriding thermostat,
automatically cuts off electrical load in the
event of the oil rising to a dangerous
temperature set 220°C.
FILTRATION PUMP
WHEN FITTED:
0,25 kW/230V single phase
DRAIN VALVE:
25mm BSP, full bore spherical valve
behind hinged door.
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 2 ]
VULCAN HIGH SPEED DEEP FAT FRYER (ELECTRIC)
OPTIONAL EXTRAS
DRAIN PAN:
DRAIN PAN:
FRYER BASKETS:
COOKING RATE:
Stainless steel pan fitted with conical filter holder
(without filtration pump)
Stainless steel pan fitted with filter frame connected to over
(with filtration pump) head hose
Half pan size or Full pan size
Through-put of fully raw to cooked chips 40kg/hour 20 kg per pan
OWNERS RESPONSIBILITY
It is the owners responsibility to:
• Ensure that the Deep Fat Fryer is regularly and properly maintained.
• Ensure that all safety devices and warning signs remain in their original location.
• Allow only trained personnel to operate, clean and maintain the fryer.
• Replace warning signs or manuals when necessary. Contact an authorised Vulcan
Catering Equipment Dealer for replacement.
• Oil Levels:
Min Level - NB. This is the minimum fill limit for 20 Litres of cold oil.
Max Level - WARNING. Do not fill past this level with cold oil, as when heated the oil
may spill over edge and could ignite causing a fire.
AUTHORISED VULCAN CATERING EQUIPMENT BRANCHES AND DEALERS:
Vulcan Toll Free Number
Johannesburg Branch Office
Johannesburg Service Department
Johannesburg Spares Department
Johannesburg Standby Tel. Number
Cape Town Branch Office
Cape Town Office Tel. Number
Durban Branch Office
Durban Branch Office Tel. Number
Port Elizabeth Office
Port Elizabeth Office Tel. Number
East London Branch Office
East London Office Tel. Number
Botswana Dealer Office
Botswana Dealer Office Tel. Number
Namibia Dealer Office
Namibia Dealer Office Tel. Number
VULCAN CATERING EQUIPMENT (PTY)LTD
0860 (011)
(011)
(011)
(082)
Vulcan / 885226
249 - 8500
249 - 8578 / 8582
249 - 8600
446 - 7095
After Hours
(021)
510 - 5010
(031)
569 - 7800
(041)
453 - 5177
(043)
722 - 2883
(+267) 395 - 2228
(+264) 61 251 - 708
[ 3 ]
2 Pan x 10 Litres with or without Filtration Pump
REV4-11-2011 / VFM03
PARTS ORDERING / SERVICE INFORMATION
Parts/spares orders must be placed directly with your local branch/distributor. To help to
speed up your order, we require the following information:
1.
2.
3.
4.
Model/Serial No.
Voltage
230/400V or
Item Part No.
Quantity required
The Serial Number Data Plate is sited on the electrical Access Panel behind the Door.
Service Information may be obtained by calling your local branch/distributor. When
calling, please have the following information available:
1. Model/Serial No.
2. Voltage
230/400V or
3. Nature of Service problem etc.
PRIOR TO INSTALLATION OF EQUIPMENT
• Read the operating manual to ensure that the installation meets all the
requirements as specified within the Operating and Installation manual provided
with your unit.
• Capillary Guard
This guard protects the temperature sensor probe, high
limit bulb and capillary from damage. Ensure that this is
always in place.
•
•
Caution
Check the oil level in the fryer prior to switching on the fryer.
Oil Levels:
Min Level - NB. This is the minimum fill limit for 20 Litres of cold oil.
Max Level - WARNING. Do not fill past this level with cold oil, as when heated the oil
may spill over edge and could ignite causing a fire.
CLEANING PROCESS
Please Note
• Always switch off main power supply after use, during maintenance and cleaning.
• Drain used oil into a clean container
• Rinse cleaning utensils and cooking well with a vinegar and water solution (Half a
cup of vinegar to 2 litres of water)
CLEANING AFTER USE
Pan
1. Filter the oil and pour it into a clean container.
2. Switch off current at isolator.
3. Remove filter paper from filter holder
4. Clean the interior of the drain pan, frying pan and filter frame, using a caustic
substance based detergent to break down the oil residue. Do not use soda or
harsh abrasives. Take particular care when cleaning around the elements.
5. Thoroughly rinse and wipe dry, or allow time to dry.
6. Replace drain pan and filter frame.
7. Ensure that the drain valve is closed, and replace the filtered oil in the pan.
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 4 ]
VULCAN HIGH SPEED DEEP FAT FRYER (ELECTRIC)
NIGHT SHUT DOWN
•
•
•
•
•
•
Isolate at switch disconnector
Turn cook switch off.
Filter cooking oil.
Wipe oil and crumbs from the units surfaces with a clean cloth. Do not use harsh abrasives and chemicals.
Clean baskets.
Clean fish plate.
TROUBLE SHOOTING
COMPLAINT
POSSIBLE CAUSE
REMEDY
Power On Light colour
Red
Not illuminated
1. Main power off.
2. Cook switch off.
3. Unplugged.
1. Turn main power on.
2. Turn cook switch on.
3. Plug unit in.
Heat On Light colour
Amber
Not illuminated.
1. Oil temperature has
reached programmed
temperature.
2. Temperature control is off
Unit is ready to cook.
High Limit Light On
colour Red.
Safety switch activated.
Press safety re-set button located
at the bottom of the chassis.
If problem persists call Vulcan
Service Department in your area.
Turn temperature control on.
INSTALLATION
1.
2.
3.
4.
5.
6.
7.
8.
Before leaving the factory, all Deep Fat Fryers have been assembled and undergone
final testing.
Fryer must be installed on fireproof floor. If floor is of wood, arrangements must be
made to comply with local fire regulations.
Remove the plastic material protecting the stainless steel panels.
Position Fryer. Check with spirit level, use floor adjusters on legs to bring to correct level.
An electrical isolator switch must be incorporated in supply line and fitted adjacent
to unit.
Before connecting the electrical supply to the unit, check voltage details correspond
with the data plate positioned on the electrical access panel behind the door.
For access to main terminals remove electrical access panel (held by 4 screws)
behind door. Connect the 3 phase wires to circuit breakers, neutral wire to neutral
block and earth wire to earth connection, ensure that unit is effectively earthed.
The unit is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge unless they
have been given supervision or instruction concerning use of the appliance by a
person responsible for their safety.
9. Children should be supervised to ensure that they do not play with the appliance.
10. A stud with equipotential symbol at rear of unit to connect to earth. Equipotential
bonding involves joining together metalwork that is or may be earthed so that it is at
the same potential to prevent shock from between those pieces of metal as the earth
system handles a fault.
11.PLEASE NOTE
The installation of the equipment must be done by a qualified registered
technician all in compliance with statutory Health and Safety Regulations.
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 5 ]
2 Pan x 10 Litres with or without Filtration Pump
REV4-11-2011 / VFM03
WIRING DIAGRAM
VULCAN HIGH SPEED DEEP FAT FRYER (ELECTRIC)
2 PAN X 10 LITRES WITH OR WITHOUT FILTRATION PUMP
For Units form
Serial No
095/33/1093 see
Level B for units
made prior
Part No
Stores No
Description
B1
3010 29
6 Amp Circuit Breaker
B2-4
3010 28
40 Amp Circuit Breaker
C1-2
3009 25
Load Contractor BF9
C3-C4
3009 25
Safety contractor BF9
E1-6
3017 33
Heating Element 2,5kW/230V
F1-2
3077 81
Safety Thermostat 220˚C
F3-4
3077 42
Control Thermostat 185 ˚C
H1
3051 02
Red Pilot Light
H1
3051 01
Amber Pilot Light
J1
3076 07
6 Way Terminal Block Female
J3
3076 06
6 Way Terminal Block Male
T1
3067 06
Toggle Switch
B5
3010 30
10 Amp Circuit Breaker
M
3045 03
Motor/Pump
T2
3067 01
Toggle Switch
Optional Extra
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 6 ]
VULCAN HIGH SPEED DEEP FAT FRYER (ELECTRIC)
DESCRIPTION OF CONTROLS
2x10 Litre Deep Fat Fryer MKII
Without Filtration Pump
Edition: 3
Serial No. 065/31/ ...
As drawn but excluding On/Off
Switch and On/Off Indicator Lamp
Min/Max Oil Level
MAX
Temperature Amber Lamp
MAX
Control Thermostat Knob
On/Off Switch
Limit/Safety Red Lamp
Safety Thermostat
Reset Buttons
Electrical Access Panel
Limit/Safety Red Lamp
Circuit Breakers
Serial/Electrical
Data Plate
Drain Valve
Oil Reciever
Level Adjusters
Conical
Filter Holder
Serial No. 095/32/ ...
As drawn including
On/Off Switch and
On/Off Indicator Lamp
2x10 Litre Deep Fat Fryer MKII
With Filtration Pump
Serial No. 095/31/ ...
and Serial No. 095/32/...
Edition: 3
Oil Level
Filter Hose
Oil
Oil
Temperature Amber Lamp
Filter Fry Switch
Control Thermostat Knob
Limit/Safety Red Lamp
Limit/Safety Red Lamp
Safety Thermostat
Reset Buttons
Electrical Access Panel
Circuit Breakers
Serial/Electrical Data Plate
Drain Valve
Spanner
Filter Pump
Drain Pan
Level Adjusters
Union for fulter removal
Filter Holder
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 7 ]
2 Pan x 10 Litres with or without Filtration Pump
REV4-11-2011 / VFM03
SPARES
2x10 Litre Deep Fat Fryer MKII
Without Filtration Pump
18
20
1
3
2
4
5
16
6
8
19
17
7
14
Behind Access Panel
15
8
9
10
12
14
13
11
Item No
Stores Ref. No
Description
Qty Spares
1
3076 - 01
Neutral link block 6 way
1
2
3076 - 06
Terminal block (M) 6 way
1
3
3076 - 07
Terminal block (F) 6 way
1
4
3010 - 28
Circuit breaker 40 amp
3
5
3010 - 29
Circuit breaker 6 amp
1
6
3009 - 25
Contactor BF9 / 220V
4
7
3077 - 81
Thermostat switch limit 220˚ C
2
8
3474 - 51
Spherical ball valve 25mm BSP
2
9
2715504
Filter paper pack of 50
1
10
2715404
Conical filter holder
1
11
DN.6657 - 8
Oil receiver
1
12
3242 - 10
Magnetic catch
1
13
3311 - 15
Thermostat knob 100˚ C - 185˚C
2
14
3051 - 02
Red pilot safety light
2
15
3051 - 01
Amber pilot light
2
16
3077 - 42
Thermostat 100˚ C - 185˚C
2
17
3017 - 33
Element 2,5kW/230V
6
18
DN.6651 - 3
Element cover grid
2
19
3067 - 06
Switch ON/OFF
1
20
DN.6651 - 4
Element support bracket
2
21
3051 - 02
Red pilot ON/OFF light
1
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 8 ]
VULCAN HIGH SPEED DEEP FAT FRYER (ELECTRIC)
SPARES
2x10 Litre Deep Fat Fryer MKII
With Filtration Pump
18
20
23
3
2
1
5
17
16
4
19
14
6
8
Behind Access Panel
7
15
14
12
8
24
25
14
15
13
22
11 10 9
Item No
Stores Ref. No
Description
Qty Spares
1
3076 - 01
Neutral link block 6 way
1
2
3076 - 06
Terminal block (M) 6 way
1
3
3076 - 07
Terminal block (F) 6 way
1
4
3010 - 28
Circuit breaker 40 amp
3
5
3010 - 29
Circuit breaker 6 amp
1
6
3009 - 25
Contactor BF9 / 220V
4
7
3077 - 81
Thermostat switch limit 220˚ C
2
8
3474 - 51
Spherical ball valve 25mm BSP
2
9
2715503
Filter paper pack of 100
1
10
DN.6660
Filtration Panel
1
11
DN.6657 - 8
Oil receiver
1
12
3242 - 10
Magnetic catch
1
13
3311 - 15
Thermostat knob 100˚ C - 185˚C
2
14
3051 - 02
Red pilot safety light
2
15
3051 - 01
Amber pilot light
2
16
3077 - 42
Thermostat 100˚ C - 185˚C
2
17
3017 - 33
Element 2,5kW/230V
6
18
DN.6651 - 3
Element cover grid
2
19
3067 – 01
Spring Loaded Switch ON/OFF
1
2
20
DN.6651 - 4
Element support bracket
21
3051 - 02
Red pilot ON/OFF light
1
22
DN.6657
Spanner
1
23
3702 - 26
Pump over head hose
1
24
3045 - 03
Motor pump
1
25
3374 - 22
W/iron pipe union 15mm BSP
1
VULCAN CATERING EQUIPMENT (PTY)LTD
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2 Pan x 10 Litres with or without Filtration Pump
REV4-11-2011 / VFM03
OPERATING
• Note before operating the fryer for the first time or after a prolonged period of disuse,
thoroughly clean the pans.
• Check Oil Level.
USE OF CONTROLS
Thermostat Switches
(All fryers) Switch on the thermostat and set to required temperature. The amber light
will come on. Wait for the amber light to go out, this will indicate that the oil has reached
the required temperature and frying can commence.
To switch off
Turn the thermostat knob back to zero (all units) and the filter-off-fry switch or on/off
switch (if fitted) to the off position.
SAFETY THERMOSTAT
If the red ‘limit’ lamp comes on, the safety thermostat has cut out.
It can be reset when the elements have cooled by pressing the reset button situated
under the electrical access panel. If it comes on repeatedly this indicates that the control
thermostat is faulty. In this event switch off and have an electrician replace the faulty
thermostat.
DRAINING/FILTERING
(Fryer without pumped filtration)
Switch the fryer off
The drain pan is supplied with an optional cone filter holder. When fitting a new paper
filter turn it inside out and it will remain open. Position the filter holder below the pan to
be drained and open the drain valve.
DRAINING/FILTERING
(Fryer with pumped filtration)
Switch the fryer off
The drain pan is fitted with a rectangular filter holder. To fit a new filter paper sleeve
unscrew the union which attaches the filter to the pump using the spanner fitted inside
the door. Unscrew the pipe holding the filter frame together. The filter frame is made up of
three perforated sheets. Fit the filter paper over the middle perforated sheet and fold the
end over. Reassemble the filter frame and connect it to the pump. Open the drain valve
and allow the oil to drain into the pan. Hold the filter switch in the up position, the oil will
be sucked through the filter paper and pumped into the frying pan through the flexible
hose above. Use the hose to rinse out the frying pan. Close the drain valve and pump
the oil back into the frying pan.
WHEN USING FRYING OIL
1. Close the drain valve and check that the perforated base plate over the elements is
in position.
2. Fill the pan to the depth indicated by the line on the rear wall of pan.
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 10 ]
VULCAN HIGH SPEED DEEP FAT FRYER (ELECTRIC)
WHEN USING SOLIDIFIED FAT
The following steps must be implemented in order shown
1. Close the drain valve and remove the perforated base plate from the pan.
2. Break the fat into small pieces and fill the pan to cover the elements.
3. Turn the thermostat knob and set the temperature to 70°C. As the fat melts
continue to keep the elements covered with pieces of fat until they are submerged
in melted fat.
4. Place the perforated base plate over the elements and fill the pan with pieces of fat
until the melted fat reaches the line on rear wall of pan.
5. Alternatively, it is recommended that when using solidified fat, approximately 8 liters
per pan is melted in a separate vessel and poured into the fryer pan. Fill to the
correct level with pieces of fat until melted fat reaches the line on rear wall of pan.
6. Never put a cover on the pan when melting solidified fat (it is dangerous).
TIME TO HEAT OIL
The fat should heat to a temperature of 180°C in approximately 12 minutes. Times
in excess of this indicate that the electrical details require attention, report to an
electrician.
TO OBTAIN BEST RESULTS
1. Use a good quality oil or fat, preferably a vegetable oil that has a high breakdown
temperature.
2. Do not exceed the cooking temperature of oil recommended by the supplier.(180°)
3. Maintain the oil at the correct level as indicated by the line on the rear wall of pan.
4. Only start to fry when the oil is at the correct temperature, which is when the amber
light goes out.
5. When frying, remove crumbs and pieces that float on the surface.
6. Use only fresh, clean oil. Filter daily. “It is highly recommended that when filtering oil
that the oil temperature should be between 80 and 100°C”
7. Keep the pan clean.
8. Do not overload the pan. It is recommended that the baskets are half filled. The
maximum load per pan should not exceed 1,5kg.
9. Excessive foaming indicates either that the temperature of the oil is too high,
excessively wet chips, or that the oil is spent and requires renewing.
10.Slide fish into oil do not plunge as this may cause the fish to sink and stick to the
base plate.
11.When the pan is idling, either switch off or reduce the thermostat temperature.
12.Always ensure that the elements are covered with oil before switching on the current.
13.Consistent results can only be obtained by using fresh, clean and good quality oil or
fat, and frying at the correct temperature.
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 11 ]
2 Pan x 10 Litres with or without Filtration Pump
REV4-11-2011 / VFM03
FILTERING
With correct filtering, it is estimated that you can save up to 40% of your oil costs. Here
are five ways that filtering can help you save oil, serve better food and increase profits.
1.
Helps control Fat Loss and Breakdown
A major cause of oil breakdown is the carbonising of food particles in the fat. Regular filtering (at least once a day) removes these particles before they can
contaminate the fat.
2.
Improves Food Quality and Appearance
Burning or carbonising food particles in the cooking fat impart undesirable flavours and odors. Removing them helps protect food quality and promotes uniform,
even browning.
3.
Lengthens Equipment Life, Helps Performance
As the food particles build up and carbonise in unfiltered fat, they contribute to a
film that coats the heating elements of fryers, reducing both their life and efficiency. Filtering helps control this condition.
4.
Saves Time / Labour Costs
Heavy scouring and equipment breakdown can be time consuming and costly. With
filtering, heavy scouring is usually eliminated. Normal maintenance is all that is
needed to keep fryers in top condition.
5.
Reduce Oil Costs .... Up to 40%
Cooking oil is too costly to throw away. Ideally, with regular filtering a proper heat
control, the only fat lost should be that absorbed by the surface of the food, which
is replaced with new fat to maintain the proper frying level. It is estimated that as
much as 40% of the oil can be conserved by filtering.
ADDITIONAL OIL SAVING HINTS
•
•
•
•
•
Check thermostats regularly. Reduce temperatures when not frying.
Do not fry salted foods or salted batter.
Keep oil at a proper frying level.
Rinse fryers thoroughly after cleaning.
CLEANING AFTER USE refer page 4 of the manual
Subject to standard Vulcan warranty within South Africa borders. Subject to standard Vulcan Export warranty outside South Africa
borders. Vulcan reserves the right to modify or alter appliances without prior notice. Local prices subject to confirmation at time
of purchase / placing of order.
© Copyright subsists on all work published in this operating manual and may not be reproduced or adapted,
in whole or in part, without written permission of Vulcan Catering Equipment (Pty) Limited. Whilst every effort
has been taken in the preparation of this operating manual to ensure the accuracy and relevance of the
contents, Vulcan Catering Equipment (Pty) Limited cannot be held responsible for any omissions or errors, or
from damages resulting from the use of information contained herein.
VULCAN CATERING EQUIPMENT (PTY)LTD
[ 12 ]
VULCAN HIGH SPEED DEEP FAT FRYER (ELECTRIC)
REV4-11-2011 / VFM03
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