Vulcan-Hart GHF90 Manual de usuario

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

INSTALLATION &

OPERATION MANUAL

GHF SERIES HEAVY DUTY

RANGE MATCHING GAS FRYERS

MODELS

GHF91 ML-135503

GHF90 ML-135504

FORM 35609 (09-03)

GHF91

For additional information on Vulcan-Hart Company or to locate an authorized

parts and service provider in your area, visit our Web site at www.vulcanhart.com

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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

GHF Series Fryers - Battery Type (Heavy Duty Style) .........................................................6

Gas Connections ......................................................................................................................6

Testing the Gas Supply System ..............................................................................................7

Leveling the Fryer .....................................................................................................................7

Flue Connections ......................................................................................................................7

OPERATION.........................................................................................................................................8

Controls .....................................................................................................................................8

Before First Use ........................................................................................................................8

Adding Liquid Frying Compound ..............................................................................................8

Lighting the Pilot ........................................................................................................................9

Turning the Fryer On ................................................................................................................9

Turning the Fryer OFF ..............................................................................................................9

High Limit Device .................................................................................................................... 10

Daily Filtering ...........................................................................................................................10

Frying Compound Maintenance .............................................................................................10

Cleaning ...................................................................................................................................11

MAINTENANCE..................................................................................................................................12

Vent ..........................................................................................................................................12

Service and Parts Information ................................................................................................12

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Installation, Operation and Care of

MODEL GHF91 GAS FRYERS

PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE

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.

Standard equipment on the fryer includes 6" (15 cm) adjustable legs, a lift-off backsplash, twin baskets

and a stainless steel fry tank. Optional accessories available include extra twin baskets, a stainless

steel tank cover, a large single basket, timer, less-legs base, and a quick-disconnect gas hose.

Thoroughly read this entire manual and carefully follow all of the instructions provided.

INSTALLATION

Before installing, verify that the type of gas supply (natural or propane) agree with the specifications

on the rating plate located on the inside of the fryer door panel. If the supply and equipment

requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart

Company immediately.

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. Do not use the fryer door or its handle to lift or move the fryer. The crumb tray, backsplash

and two fryer baskets are packed in the fryer.

LOCATION

The equipment area must be kept free and clear of combustible substances.

When installed, minimum clearance from combustible construction must be 6" (15 cm) at the

sides and 6" (15 cm) at the rear. The minimum clearance from non-combustible construction is

0" at the sides and rear. There must be at least 16" (40 cm) clearance between the fryer and any

open top flame units. The fryer may be installed on combustible floors.

The fryer must be restrained with adequate ties to prevent tipping when installed in order to avoid the

splashing of hot liquid.

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The installation location must allow adequate clearances for servicing and proper operation.

A minimum front clearance of 36" (91 cm) 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

Your Vulcan fryer must be installed in accordance with:

In the United States of America:

1. State and local codes.

2. National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The American

Gas Association, 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.

In Canada:

1. Local codes.

2. CAN/CGA-B149.1 Natural Gas Installation Code (latest edition). (Copies may be obtained from The

Canadian Standard Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.)

3. Canadian Electrical Code, CSA C22.2 No. 3 (latest edition). Copies may be obtained from The

Canadian Standard Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.

ASSEMBLY

Fasten backsplash at rear of fryer. Place crumb tray in the fry tank. Hook fry baskets onto the

backsplash.

Legs/Casters

Toe bases or legs ordered with GHF Series Fryers will be attached to the fryer.

NOTICE: When the fryer is mounted on casters, it must be installed with the casters supplied, a

connector (not supplied by Vulcan) complying with either ANSI Z21.69 (latest edition) or CAN/CGA-

6.16 (latest edition), and a quick-disconnect device complying with either ANSI Z21.41 (latest edition)

or CAN1-6.9 (latest edition). It must also be installed with restraining means to guard against

transmission of strain to the connector, as specified in the appliance manufacturer's instructions.

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Fig. 1

Attach the restraining device at the rear of the fryer (Fig.1).

If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect

this restraint prior to turning the gas supply on and returning the fryer to its installation position.

GHF SERIES FRYERS - BATTERY TYPE (HEAVY DUTY STYLE)

Set all fryers in line with each other and adjacent ranges (16" [40 cm] clearance required between fryer

and open top flame units). Remove control panels for access to union connections or manifold pipes.

Screw each union finger-tight to adjoining connection. Do not overtighten. Tighten each union in turn,

ensuring that the gas manifold is not pulled to the left or right by overtightening the unions. When all

fryers in the battery are connected finger-tight, then tighten with a pipe wrench. Always use pipe joint

compound that is resistant to the action of liquid petroleum gases on unions.

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 4.0" 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.

Connect gas supply to the fryer. The gas supply line must be at least the equivalent of 3/4" (19 mm) iron

pipe. Make sure the pipes are clean and free of obstructions, dirt, and piping compound.

– 7 –

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. Adjust the legs or leveling

screws to ensure that 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" (45 cm) 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.

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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 - "G" MODELS

Thermostat — Turns fryer on or off, and 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. Drain through the

valve in the bottom. 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.

ADDING LIQUID FRYING COMPOUND

Melting solid frying compound in the fry tank is not recommended. The fry tank will be damaged

and the frying compound will be scorched. Melt solid frying compound in a separate container, being

careful to just melt and not overheat it; then carefully pour into fry tank.

Fill the fry tank to a depth of 2" (5 cm) above the tubes. Approximate frying compound quantities are:

Model GHF91 - 35 lb. (15 kg).

Do not overfill fry tank.

Add fresh liquid frying compound as needed.

– 9 –

LIGHTING THE PILOT

1. Turn thermostat OFF. Thermostat is located behind

the door (Fig. 4).

2. Push gas control valve knob and turn to OFF (Fig. 5).

Wait 5 minutes for unburned gas to vent.

3. Push and turn gas control valve to the "I" in PILOT

(Fig. 6).

4. While still holding knob in, light the pilot with a lit

taper. Continue to depress knob until pilot remains

lit when knob is released.

If pilot does not remain lit, repeat Steps 2, 3, and 4.

5. Depress and turn gas control knob to ON (Fig. 7).

6. If gas supply is interrupted, repeat Steps 1-5.

Fig. 5

TURNING THE FRYER ON

To turn the fryer on, set the thermostat knob to the desired temperature. After the set temperature has

been reached, the gas control shuts off gas flow to the burners. The pilot remains lit. The burners will

cycle on and off, maintaining the set temperature.

TURNING THE FRYER OFF

1. Turn the thermostat OFF.

2. Turn the gas control valve knob to the "I" in PILOT. In this position, the pilot remains lit.

3. To shut off all gas to the system, including the pilot, turn the gas control valve knob to OFF.

EXTENDED SHUTDOWN

1. Turn the manual gas shutoff valve OFF.

2. Turn the thermostat knob OFF.

3. Turn the gas control valve knob to OFF.

Apply a thin film of cooking oil to the tank interior and the flue housing to inhibit rust.

Fig. 4

Fig. 6 Fig. 7

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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 (176°C). If the situation persists, contact your local Vulcan-Hart

authorized servicer.

DAILY FILTERING

Turn the gas valve off when draining or filling the fryer.

Allow frying compound to cool before draining or filling.

If you have used melted solid frying compound, always filter the frying compound when the cold zone

area under the tubes is hot and liquefied. A cold fryer heated up will not drain properly because the frying

compound under the cold zone tube area will remain solid. If necessary, the drain stick may be used

to carefully stir up solid frying compound to an area above the tubes where it will melt. After the cold

zone is liquefied, turn the fryer thermostat and gas valve OFF.

Open the filter bag and slip it over the end of the drain valve nipple. Tie it securely in place behind the

ring on the drain valve nipple so it won't slide off. Place receptacle under the bag and carefully open

the drain valve.

When the fry tank is empty, flush out scraps and sediment in the fry tank with a small amount of warm

oil. Allow fry tank to drain thoroughly.

Remove filter bag, dispose of crumbs, and wash filter bag.

If it is necessary to clean the fry tank more thoroughly, follow the procedures shown in CLEANING —

WEEKLY OR AS REQUIRED.

Close drain valve and pour filtered frying compound back into fry tank.

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.

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