Vulcan Hart Fryer MGF24 User Manual

INSTALLATION &  
OPERATION MANUAL  
MGF24 MEDIUM DUTY GAS FRYER  
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791  
FORM 30951 (10-95) (Formerly F-990602)  
 
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  
1
When test pressures exceed /2 psig (3.45 kPa), the fryer and its individual shutoff valve must be  
disconnected from the gas supply piping system.  
1
When test pressures are /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. 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  
Thermostat  
— When lit, indicates that thermostat is calling for gas to the burners.  
— 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  
Food  
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  
POULTRY  
Chicken (large pieces)  
Chicken (small pieces)  
Chicken (pre-cooked)  
Turkey (small pieces)  
325  
350  
325 - 350  
325  
10 to 15  
7 to 10  
3 to 5  
9 to 10  
SEAFOOD  
Fish cakes  
Clams  
Fillets (small)  
Oysters  
Scallops  
Shrimp  
Smelts  
350  
350  
350  
350  
350  
350  
350  
2 to 3  
1 to 3  
3 to 5  
2 to 5  
3 to 5  
4 to 6  
4 to 6  
VEGETABLES  
Eggplant  
Onion rings  
350  
350  
350  
350  
350  
350  
5 to 7  
3 to 5  
6 to 9  
4 to 6  
2 to 3  
3 to 5  
Potatoes (1/2" strips, one-operation)  
Potatoes (blanch)  
Potatoes (brown)  
Potatoes (Julienne)  
— 13 —  
 
MAINTENANCE  
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.  
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)  
PRINTED IN U.S.A.  
 

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