Vulcan GRM Series Gas Fryers
Installation & Operational Manual
Models: 1GR35M, 1GR45M, 1GR65M, 1GR85M
Corresponding Model Numbers: ML-136407, ML-136408, ML-136409, ML-136410
Image: 1GR45M unit shown.
For additional information, visit www.vulcanequipment.com
Manufacturer: Vulcan-Hart, Division of ITW Food Equipment Group, LLC
Address: 3600 North Point Blvd., Baltimore, MD 21222
Important Safety Information
This manual is for qualified personnel only. Read all instructions carefully before installation, start-up, and adjustments.
IMPORTANT: In case of gas odor, shut down the unit at the main shutoff valve and contact the gas company or supplier for service.
For Your Safety: Do not store or use gasoline or other flammable vapors or liquids near this or any other appliance.
WARNING: Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read instructions thoroughly before installing or servicing.
Introduction
General
Vulcan Fryers are produced with quality workmanship and materials. Proper installation, usage, and maintenance will result in years of satisfactory performance.
This manual applies to models listed on the cover page. Procedures apply to all models unless specified. Illustrations may be of any model.
Ordering Parts
Order parts directly from your local authorized service center. If unknown, call Vulcan Customer Service at 800-814-7028. Provide model number, serial number, gas type, part needed, item part number, and quantity.
Fryer Capacity
| MODEL | # of Heat Tubes Each Fry Tank | BTU / Hour Each Fry Tank | Width Inch (cm) Total System | Shortening lbs. (kg) Each Fry Tank |
|---|---|---|---|---|
| 1GR35M | 3 | 90,000 | 15.5" (39) | 35-40 (16-18) |
| 1GR45M | 4 | 120,000 | 15.5" (39) | 45-50 (21-23) |
| 1GR65M | 5 | 150,000 | 21.0" (53) | 65-70 (29-32) |
| 1GR85M | 5 | 150,000 | 21.0" (53) | 85-90 (39-41) |
Unpacking
Inspect the fryer for shipping damage immediately after receipt. If damaged:
- Notify the carrier within 5 business days.
- Notify the carrier's local terminal immediately, noting time, date, and contact person, and follow up in writing.
- Keep all original packing materials for inspection.
- Do not move, install, or modify the fryer if damaged.
- Notify Vulcan Customer Service at 800-814-2028.
Included items:
- Crumb Rack
- Basket Hanger
- Twin Fry Baskets (2)
- Tank Brush
- Adjustable Casters (4) (2 locking, 2 non-locking)
- Drain Pipe Extension (for freestanding fryers)
- Cleanout Rod
- Manual and Warranty
Installation
Do not use the door or handle to lift the fryer.
Verify the gas type (natural or propane) matches the fryer data plate. Ensure fryer is configured for proper elevation.
Record Fryer Model No., Device, and Serial No. from the data plate for future reference.
Clearances
From Combustible Construction:
- Sides: 6" (15 cm)
- Back: 6" (15 cm)
- May be installed on combustible floors.
From Noncombustible Construction:
- Sides: 0"
- Back: 0"
Between fryer and open-top flame units: 16" (41 cm)
Allow space for servicing and operation.
Location
- Install in an area with sufficient air supply for gas combustion.
- Do not obstruct combustion and ventilation air flow.
- Provide adequate clearance for air openings.
- Do not permit fans to blow directly onto the fryer.
- Avoid wall-type fans creating cross-currents. Avoid open windows near sides or back.
Codes and Standards
Installation must comply with:
In the United States: State and local codes, or National Fuel Gas Code (ANSI-Z223.1/NFPA #54), NFPA Standard #96, National Electrical Code (ANSI/NFPA-70). For Massachusetts, gas appliances with ventilation hoods must comply with 248 CMR.
In Canada: Local codes, CAN/CSA-B149.1, CSA C22.1.
Assembly
The fryer must be restrained to prevent tipping and splashing of hot liquid. This can be achieved through installation method (e.g., connection to other appliances, alcove installation) or separate means like ties.
Flue Connection
- Comply with ANSI-NFPA Standard #96 (Vapor Removal from Cooking Equipment).
- Locate fryer under a hood with adequate exhaust duct connection. Hood must extend 6" (15 cm) beyond fryer sides.
- Ensure adequate clearance above fryer for combustion byproduct removal.
- Maintain 18" (46 cm) clearance between flue vent and hood filters.
- Never connect flue directly to the fryer.
- Do not obstruct gas flow; maintain proper room air balance.
- Ensure ventilation does not cause a downdraft at the flue opening, which can cause overheating and permanent damage (not covered by warranty).
Gas Connection
WARNING: All gas supply connections and pipe joint compound must be resistant to propane gas.
Gas inlet is on the lower rear. A gas shutoff valve is required ahead of the fryer.
Gas supply line: minimum equivalent of ½" (12.7 mm) iron pipe, or ¼" (19 mm) for optional quick-disconnect flex hose.
Pipes must be clean and free of obstructions. Ensure appropriate connections for gas requirement.
WARNING: Check all gas supply line joints for leaks using a soap and water solution before lighting. Do not use an open flame.
Purge gas pipes to remove air after leak checks.
Gas Pressures (All Models)
Set to 4" W.C. (0.8 kPa) for natural gas and 10" W.C. (2.75 kPa) for propane gas. Install an additional pressure regulator if incoming pressure exceeds ½ PSI (3.45 kPa).
Testing the Gas Supply Piping System
If test pressures exceed ½ PSI (3.45 kPa), disconnect fryer and shutoff valve from the gas supply piping system. If test pressures are ½ PSI (3.45 kPa) or less, isolate the fryer by closing its shutoff valve.
Fryers with Casters
Installation requires a connector compliant with ANSI Z21.69/CAN/CGA-6.16 and a quick-disconnect device compliant with ANSI z21.41/CSA 6.9.
Install a means to limit fryer movement (restraining device) to prevent strain on the gas line or quick-disconnect. Attach to the cutout on the back panel. (See diagram: A - Rear of Fryer, B - Strain Relief Chain Connection).
Use a Vulcan-approved connector and a restraining device.
If restraint is disconnected, turn off gas supply. Reconnect restraint after returning fryer to its original position.
Leveling the Fryer
Use a level on top of the fryer after gas connections. Ensure it is level front-to-back and side-to-side. Lock the wheels when level.
Operation
WARNING: Hot oil and parts can cause burns. Use care during operation, cleaning, and servicing.
WARNING: Spilling hot frying compound can cause severe burns. Do not move fryer without draining it.
WARNING: Do not use during a power outage.
Over-Temperature Shutdown
An over-temperature shutoff device will turn off the gas valve and extinguish the pilot if shortening overheats. Do not relight the pilot until shortening temperature is below 300°F (149°C). If the issue persists, contact Vulcan-Hart service.
Before First Use
Cleaning
New units are wiped clean at the factory. Before first use, wash all surfaces and the tank interior with hot soapy water to remove protective oil, film residue, and dust.
NOTICE: Do not use chlorine or sulfate/sulfide cleaners.
- Wash all accessories.
- Rinse fryer and accessories thoroughly and drain.
- Wipe tank dry with a soft, clean cloth.
Filling Tank with Shortening
NOTICE: Solid shortening must NOT be used. Melting it will damage the tank and void the warranty.
Diagram: Fryer tank showing MIN/MAX fill lines (A: Fryer Tank, B: Fill Level Lines, C: Heat Pipes, D: Cold Zone, E: Drain Pipe).
- Close the drain valve.
- Fill tank with liquid shortening between MIN and MAX lines.
- Do not fill past MAX line, as shortening expands when heated.
- Add fresh shortening as needed to maintain oil level.
Lighting the Pilot
Image: Thermostat control dial.
- Open the door.
- Set thermostat to OFF.
- Push and turn gas control valve knob to OFF. Wait 5 minutes for gas to vent.
- Push and turn knob to PILOT (L).
- While holding knob, light pilot with a flame. Continue depressing knob until pilot stays lit after release. Repeat if necessary.
- Depress and turn knob to ON.
- If gas supply is interrupted, repeat steps 2-6.
Diagrams: Gas valve knob positions (A, B, C) and indicator point (D).
Turning On the Fryer
Set temperature knob to desired temperature. The thermostat shuts off gas to burners when reached. The pilot remains lit, and burners cycle to maintain temperature.
Turning Off the Fryer
- Turn thermostat to OFF.
- To keep pilot lit, turn gas valve to PILOT (L).
- To shut off all gas, turn gas valve knob to OFF.
Extended Shutdown
- Turn thermostat knob to OFF.
- Push pilot knob and turn to OFF.
- Drain the fryer (refer to DRAINING THE TANK).
- Clean the fryer (refer to CLEANING).
- Turn off the main gas shutoff valve.
Basic Frying Instructions
- Set desired temperature and allow shortening to heat.
- Fry items of the same size for even cooking.
- Drain or wipe dry wet foods to minimize splatter when adding to hot shortening.
- Add fresh shortening as needed.
Fry Basket Guidelines
- Do not overfill baskets. Lower baskets carefully into oil.
- Turn doughnuts/fritters once during frying.
- Shake French fries/onion rings baskets several times.
- Drop batter-covered foods carefully, one by one, or dip basket into shortening first to reduce batter buildup.
- When finished, remove basket/product and hang on rear hanger.
Fry Basket Capacity
- 1GR35M: 1.5 lbs (0.7 kg) per basket
- 1GR45M: 2.5 lbs (1.1 kg) per basket
- 1GR65M: 3.0 lbs (1.4 kg) per basket
- 1GR85M: 3.5 lbs (1.6 kg) per basket
Extending Shortening Life
- Do not salt foods over the fryer.
- Use good-quality shortening.
- Filter shortening daily (minimum).
- Replace if poorly flavored.
- Keep equipment and surroundings clean. Use tank covers when not in use.
- Set thermostat correctly.
- Remove excess moisture and particles from food before frying.
- Use a fitted tank cover to protect oil from light and oxygen.
Draining the Oil
WARNING: Hot oil and parts can cause burns. Use care.
- Turn thermostat to OFF.
- Insert drain extension into drain valve; tighten hand-tight.
- Direct extension into a mobile filtering device.
- Slowly open drain valve, then fully, to drain oil into filter pan.
- When empty, use tank brush to remove debris.
- Close drain valve.
- Fill with new shortening to MIN level, or halfway between MIN and MAX.
- Turn thermostat to desired temperature to heat new oil.
Cleaning
WARNING: Hot oil and parts can cause burns. Use care.
Daily Cleaning
Clean regularly with tank brush and damp cloth, then polish with a dry cloth. Neglecting cleaning can cause burned-on grease and discoloration.
Fingerprints on stainless steel can be minimized with a cleaner leaving a thin oily/waxy film.
- Clean exterior surfaces at least daily.
- Use a damp cloth with warm water and mild soap/detergent.
- NOTICE: Do not use chlorine or sulfate/sulfide cleaners.
- Rinse thoroughly, then polish with a soft dry cloth.
- Keep exterior clean and grease-free to prevent stains.
- Remove discolorations with detergent/soap and water.
- Use a self-soaping, non-metallic scouring pad for stubborn discolorations.
- Always rub with the grain of the stainless steel.
- Do not use metallic scouring pads or harsh cleaners.
Boil Out Procedure (Weekly or as needed)
- Drain tank as described in DRAINING THE TANK.
- Rinse remaining scraps and sediment with tank brush.
- Close drain valve, fill tank with water. Use a low-foaming cleaner/degreaser per package instructions.
- Solution level between MIN and MAX.
- Set temperature to 200°F (or recommended) and simmer for 15-20 minutes.
- Drain cleaning solution.
- Close drain valve, refill with water. Add 1 cup (1/4 L) vinegar to neutralize. Solution level between MIN and MAX.
- Simmer gently, turn thermostat OFF. Let stand a few minutes.
- Drain tank, rinse thoroughly with hot water. Ensure all cleaner residue is removed. Dry tank thoroughly.
- Close drain valve, add shortening per FILLING TANK procedure. Fryer is ready.
Maintenance
WARNING: Hot oil and parts can cause burns. Use care.
WARNING: Spilling hot frying compound can cause severe burns. Do not move fryer without draining.
Flue Vent Inspection
Inspect annually when fryer is cool. Check flue and clear obstructions.
Service in the US and Canada
Check www.vulcanequipment.com for the closest service office.
Troubleshooting
Troubleshooting Chart
| Problem | Probable Cause |
|---|---|
| No Heat | Thermostat dial not on. Pilot not lit. Gas supply not on. Loose wire connections (call service). Wire connections need cleaning (call service). Thermopile (call service). |
| Insufficient or too much heat | Thermostat dial not set correctly. High limit tripped (call service). Temperature probe (call service). |
| Tank will not drain | Shortening too cold. Drain pipe clogged with debris. |
Warranty
Limited Original Commercial Equipment Warranty for the GRM Series Gas Fryers
Vulcan warrants the GRM Gas Fryer against defects in materials and workmanship for 1 year from original installation.
Conditions and Limitations:
- Warranty limited to original user in continental US and Canada.
- Original installation must be within 18 months of manufacture; proof required.
- Vulcan's liability is limited to repair or replacement of defective parts.
- Vulcan covers normal labor charges within 50 miles (80 km) of an authorized service agency. Travel charges beyond this limit are the responsibility of the requester.
- Warranty void if not installed per manual, or if product is mishandled, abused, misapplied, misused, exposed to harsh chemicals, poor water quality, modified by unauthorized personnel, or damaged by acts of nature.
- Not recommended for non-commercial (e.g., residential) use. Such use voids all warranties.
- Installer is responsible for calibration, leveling, and utility connections.
- Fry Tank Exception: Leaks within 2 years: replaced at no charge (incl. labor, travel). 2-5 years: 25% of price + labor/travel. 5-8 years: 50% + labor/travel. 8-10 years: 75% + labor/travel. After 10 years, no warranty.
- Replacement parts warranted for 90 days from invoice date (parts cost only, excludes freight/labor), except stainless steel fry tanks (see item 8).
- This warranty is exclusive and in lieu of all other warranties, expressed or implied.
