Vulcan-Hart MGF24 Manuel utilisateur

FORM 30951 (10-95) (Formerly F-990602)

MGF24 MEDIUM DUTY GAS FRYER

INSTALLATION &

OPERATION MANUAL

VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791

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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.

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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

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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.

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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.

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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 1/2psig (3.45 kPa), the fryer and its individual shutoff valve must be

disconnected from the gas supply piping system.

When test pressures are 1/2psig (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.

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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 1/4turn 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.

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Fig. 1

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OPERATION

WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,

CLEANING AND SERVICING THE FRYER.

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.

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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.

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