VULCAN CEF Series Counter Electric Fryers Instruction Manual

: June 13, 2024
: Vulcan

VULCAN CEF Series Counter Electric Fryers

VULCAN CEF Series Counter Electric Fryers

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL ELECTRIC EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.

FOR YOUR SAFETY

Warning Icon
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

Warning Icon
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.

INTRODUCTION

GENERAL

Vulcan Fryers are produced with quality workmanship and material. Proper installation, usage and maintenance will result in years of satisfactory performance.

Before installing the fryer, thoroughly read this manual and carefully follow all instruction.

This manual is applicable to model listed on the cover page. Procedures in this manual will apply to all models unless specified. Pictures and illustrations can be of any model unless the picture or illustration needs to be model specific.

ORDERING PARTS

Customers may order parts directly from their local authorized service center. If not known, call Vulcan Customer Service at 800-814-2028.
To speed up your order, provide the model number, serial number, electrical specifications, part needed, item part number (if known) and quantity needed.

UNPACKING

This fryer was carefully inspected before leaving the factory. The carrier assumes full responsibility for the safe delivery upon acceptance of the shipment. Check for possible shipping damage immediately after receipt.

If the fryer is found to be damaged, complete the following steps:

Carrier must be notified within 5 business days of receipt.
Carrier’s local terminal must be notified immediately upon discovery (note time, date, and who was spoken to), and follow up and confirm with written or electronic communication.
All original packing materials must be kept for inspection purposes.
The fryer cannot have been moved, installed, or modified.
Notify Vulcan Customer Service immediately at 800-814-2028.

Check that the following have been included:

Basket Rack
Tank Brush
Twin Fry Baskets (2) per fry tank
Cleanout Rod
Drain Pipe Extension

FRYER CAPACITY

MODEL| KW PER FRY TANK| WIDTH INCH (cm) TOTAL SYTEM|

SHORTENING LBS (kg) PER FRY TANK

---|---|---|---
CEF40| 17| 18” (46 cm)| 40 (18 kg)
CEF75| 24| 27” (69 cm)| 75 (34 kg

Voltage ranges are: 208, 3 Phase – 50 – 60 Hz 240, 3 Phase – 50 – 60 Hz

INSTALLATION

Do not use the door or its handle to lift the fryer.

Before installing the fryer, verify that the electrical requirements agree with the specifications on the fryer data plate, which is located on the inside of the door panel.

Record your fryer model, device, and serial numbers for future reference in the space provided below. This information can be found on the fryer data plate.

Clearances

Minimum clearance from combustible construction:
- 6” (15 cm) from the sides of the fryer
- 6” (15 cm) from the back of the fryer
Minimum clearance from noncombustible construction:
- 0” from the sides of the fryer
- 0” from the back of the fryer
Between the fryer and any open-top flame units:
- 16” (41 cm)
Allow space for servicing and operation.

CODES AND STANDARDS

The fryer must be installed in accordance with:

In the United States:

State and local codes, or in the absence of local codes, with:
National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA. 02169-7471.

In Canada:

Local codes
CSA C22.1 Canadian Electric Code L4W 5N6.

ASSEMBLY

Warning Icon The fryer must be restrained to prevent tipping and the splashing of hot liquid. The means of restraint may be the manner of installation, such as connection to a battery of appliances, installing the fryer in an alcove, or by separate means such as adequate ties.

Warning Icon The fryer must be secured to the counter top to prevent accidental moving and splashing of hot oil onto the operator.

Fryers Mounted On Counter Bases With Casters

A restraining device must be attached to limit movement.
After restraining device hardware has been installed, apply a silicone sealant along all edges of the fryer that make contact with the counter base to prevent liquid and debris from accumulating under the fryer.
The fryer must be installed with a connector (not supplied by Vulcan) complying with codes.
The fryer must be installed with restraining means to guard against transmission of strain to the connector.
If the restraint is ever to be disconnected, turn off electric supply to the fryer.
If the fryer is installed on a counter base with casters without a supply cord, it must be hard wired using flexible conduit when making connection to the power supply

ELECTRICAL CONNECTION

Electrical and Grounding connections must comply with the National Electrical Code and/or other local codes.

Disconnect the electrical power supply to the machine and follow lockout / tag out procedures.

Place fryer as near to its final position as possible. Connect 3 phase line to X, Y and Z on terminal block. To reach terminal block, remove electric cover plate from fryer.

For each fryer, a 3 phase supply line capable of handling the required KW at the fryer’s rated voltage (208 and 240) is needed. Refer to the fryer data plate for this electrical information.

To shield electric connection supply wiring, a permanently connected or direct wired device must be installed using flexible conduit sleeve with the appropriate connectors.

LEVELING THE FRYER

Check the level of the fryer by placing a level on top of the fryer after electrical connections have been made.

Ensure that the fryer is level front-to-back and side-to-side in the final installed position.

If using a counter base with casters, lock the wheels after unit is level.

OPERATION

Hot oil and parts can cause burns. Use care when operating, cleaning and servicing the fryer.

Spilling hot frying compound can cause severe burns. Do not move fryer without draining all frying compound from the tank.

OVER-TEMPERATURE SHUTDOWN

If the shortening becomes overheated, a high-temperature shutoff device will turn the heating elements off, shutting down the fryer.

If the fryer shuts down due to overheating, do not turn fryer on until the shortening temperature is below 300°F (149°C).

If activated, the high-temperature shut-off device has a manual reset button that must be depressed to reset and allow fryer to heat again. The red reset button is located near the top, left, rear corner of the fryer.

If an overheating situation persists, contact the local Vulcan Service Contractor in your area.

Over-temperature Shutdown

BEFORE FIRST USE

Cleaning

New units are wiped down at the factory to remove any visible signs of dirt, oil, grease, etc. remaining from the manufacturing process.

Before any food preparation, thoroughly wash the protective oil from all surface parts and the tank interior with hot soapy water to remove any film residue and dust or debris.

Do not use chlorine or sulfate/sulfide cleaners.

Wash any accessories shipped with unit.
Rinse fryer and accessories thoroughly and drain the fryer.
Wipe tank completely dry with a soft, clean cloth.

FILLING TANK WITH SHORTENING

Close the drain valve.
Fill the fryer tank with shortening. Vulcan recommends using liquid shortening.
Shortening level should be between the MIN and MAX lines in the fryer tank.
Shortening will expand when heated. Do not fill the fryer tank past the MAX line.
Press the melt switch to liquid or solid shortening.
Add fresh shortening as needed to maintain oil level.

Solid Shortening: Do not set a complete block of solid shortening on top of an electric fryer’s heating elements. Doing this may damage the elements and increase the potential for shortening flash fire. If solid shortening is to be used in an electric fryer, remove the baskets and crumb screen (s), and raise the elements from the tank. Pack the bottom of the tank completely with solid shortening, lower the elements and then pack the shortening completely around and over top of the elements. Lay basket rack(s) in the tank on top of the packed shortening. Follow the melt instructions in this manual. Once all shortening has been melted and the fryer has met the set temperature, fill baskets and resume frying.

Do not press the START switch unless oil or shortening level is above the heating elements (between the MIN and MAX tank marks). Doing so may cause a flash fire and damage to the fryer, thereby voiding your warranty.

BASIC FRYING INSTRUCTION

Set the desired temperature and allow shortening to heat up to that temperature.
Fry items that are the same size to ensure equal doneness.
Drain or wipe dry raw or wet foods to minimize splatter when lowering into hot shortening.
Add fresh shortening as needed.

Fry Basket Guidelines

Do not overfill baskets. (See fry basket capacity) Carefully lower basket into oil.
When frying doughnuts and fritters, turn product only once during frying.
When cooking French fries or onion rings, shake the basket several times.
Batter covered foods should be dropped carefully, one by one, into shortening or basket. If you use the basket, first dip the basket into the shortening to reduce batter-build up on basket surfaces.
When frying is completed, remove basket or product. Hang basket on rear hanger.

Fry Basket Capacity:
CEF40: Recommended pounds per basket are 2.5 lbs. (1.1 kg).
CEF75: Recommended pounds per basket are 3.5 lbs. (1.6 kg).

EXTENDING SHORTENING LIFE

Shortening life can be extended by the following guidelines:

Do not salt foods over the fryer.
Use good-quality shortening.
Filter shortening daily (at a minimum).
Replace shortening if it becomes poorly flavored.
Keep equipment and surrounding area clean.
Set thermostat correctly.
Remove excess moisture and particles from food products before placing in fryer.

TURNING ON THE FRYER

Turning On The Fryer

Ensure fry tank is filled to between the MIN and MAX fill lines with oil.
Open the door to the fryer. Press the power switch to the ON position. The START-ON indicator light above the temperature knob should illuminate red and the ON indicator light on the chassis should illuminate green.
Move the melt switch to the correct shortening being used: Solid or Liquid.
Set temperature by turning the knob to the desired temperature.
Press the START switch. The START-ON light should illuminate green The HEATING light will illuminate yellow along with the corresponding heating light on the frame of the fryer. The START switch is a momentary switch and will reset after being depressed.
The fryer heating elements and heating indicator lights will cycle on and off through the melt cycle. When the temperature reaches 135º F, the melt cycle ends and the heating elements will stay on until the set temperature is reached.
The heating elements and heating indicator lights will cycle on and off to maintain the set temperature.

Do not press the START switch unless oil or shortening level is above the heating elements (between the MIN and MAX tank marks). Doing so may cause a flash fire and damage to the fryer, thereby voiding your warranty.

TURNING OFF THE FRYER

Open the door to the fryer. Press the top of the power switch to the off position. All indicator lights should go off.

EXTENDED SHUTDOWN

Open the door to the fryer. Press the top of power switch to the off position. All indicator lights should go off.
Thoroughly drain the fryer. Refer to DRAINING THE FRYER.
Clean the fryer according to CLEANING.
Turn off the main electric circuit breaker to fryer.

FILTERING THE OIL

Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer.

Filter shortening at least once a day.

A cold fryer will not drain properly. Always filter shortening between 250°F and 350°F. The shortening in the cold zone area will remain hard if not heated properly. If necessary, use the clean-out rod to carefully stir the hard shortening to an area above the cold zone where it will melt.
Open the door to the fryer. Press the power switch to the off position; turning off the fryer.
Insert the drain extension into the drain valve.
Direct the drain extension into Vulcan’s MF-1 mobile filter or equivalent mobile filtering device.
Use a crumb scoop to remove the heavy debris lying on the bottom of the tank.
Slowly open the drain valve to allow oil to flow from the fry tank to the filter pan or discard container. When fry tank is empty use the tank brush to remove any additional debris.
Close the drain valve.
Fill tank with new shortening. Fill to a minimum of the MIN level but no higher than halfway between MIN and MAX. Oil will expand as it is heated.
Turn fryer on and then press the start switch only after step 9 is fully completed.
The fryer will begin to heat the shortening.

DRAINING THE TANK

Open the door to the fryer. Press the power switch to off position; turning off the fryer.
Insert the drain extension into the drain valve. Tighten only hand tight.
Direct the drain spout into the container that you want to drain the shortening into.
Open the drain valve slowly allowing the oil to drain into the container. When the container is full or the fryer tank is empty, close the drain valve. Repeat this step until the fryer is empty. Remove the drain extension and place it back in holder.
It is recommended to now boil out your fry tank. Follow the BOIL OUT PROCEDURE. Then clean-out as described under CLEANING.

BOIL OUT PROCEDURE

Weekly or when oil is replaced:

Drain the tank as described under DRAINING THE TANK.
Close the drain valve and fill tank with water Use a boil out degreaser which can be ordered from your local dealer. Follow the instructions on the side of the package.

Do not use chlorine or sulfate/sulfide cleaners.

Solution level must be between the MIN and MAX levels on the fryer tank.
Press the power switch to the on position. Set the temperature knob to 200°F.
Water boils at 212°F. Do not bring water temperature to an overly active boil.
Press the start switch to begin heating the boil out solution.
Use the tank brush; clean the sides, bottom and heat exchanger tubes.
Place the drain extension in the drain valve and hand tighten only. Drain the cleaning solution from the tank into a container.
Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to neutralize alkaline left by the cleaner. Solution level must be between the MIN and MAX level on the fryer tank. Press the start button to allow the solution to heat up. Allow solution to stand for a few minutes.
Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry the tank thoroughly.
Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING procedure in this manual. The fryer is now ready for use. Press the start button to begin heating the shortening.

CLEANING

Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer.

Daily

Clean your fryer regularly with the tank brush along with a damp cloth, and polish with a soft dry cloth. If regular cleaning is neglected, grease will be burned on and discolorations may form.

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.

Clean all exterior surfaces of your fryer at least once daily.
Use a damp cloth with warm water and a mild soap or detergent.

Do not use chlorine or sulfate/sulfide cleaners.

Rinse thoroughly, and then polish with a soft dry cloth.
Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains from forming. If regular cleaning is neglected, grease will be burned on and discolorations may form.
Remove discolorations by washing with any detergent or soap and water.
Use a self-soaping, non-metallic scouring pad for particularly stubborn discolorations.
Always rub with the grain of the stainless steel.
Do not use a metallic scoring pad or harsh cleaners.

MAINTENANCE

Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer.

Spilling hot fryer compound can cause severe burns. Do not move fryer without draining all frying compound from the tank.

Service in the US and Canada

Contact the local Vulcan Service Contractor in your area to obtain service and parts information. For a complete listing of Service and Parts depots refer to www.vulcanequipment.com.

In Australia

Contact Hobart Food Equipment PTY. LTD., 16 Hilly Street Morake, N.S.W. 2137 Australia; P.O. Box 100, Concord N.S.W. 2137; Tel: (02) 9736 1200; Fax: (02) 9736 1555. www.hobartfood.com.au

Troubleshooting Chart

Problem:	Probable Cause:
No Heat:	Power switch not turned on.

Start switch not depressed. Wire connections loose (call service).
Wires connections need cleaning.
High temperature shut-off activated.
Reset (call service). Power supply interrupted.
Insufficient or too much heat:| Temperature not set to desired temperature.
High temperature shut-off activated. Reset (call service).
Temperature probe (call service)
Tank will not drain:| Shortening too cold.
Drain pipe clogged with debris.