2.Close the drain valve (Models VF2/VMF2 and VF2D/VMF2D only).

3.Fill the tank with a non-corrosive, grease-dissolving commercial cleaner, following the manufacturer's instructions.

4.Turn the fryer on and set the thermostat or temperature controller at a temperature recommended

by the manufacturer of the commercial cleaner. Boil the solution for 15 to 20 minutes. If cleaner is a water based chemical, temperature may be 190-212°F. Set the temperature as low as possible; monitor boiling to prevent overflow.

5.Drain (Models VF2/VMF2 and VF2D/VMF2D) or syphon (Models VF1/VMF1 and VF1D/VMF1D) cleaning solution from the tank.

6.Close the drain valve (Models VF2/VMF2 and VF2D/VMF2D only).

7.Refill the fry tank with water. Add 1 cup of vinegar to neutralize alkaline left by the cleaner. Bring solution to a boil and allow it to stand for a few minutes.

8.Drain (Models VF2/VMF2 and VF2D/VMF2D) or syphon (Models VF1/VMF1 and VF1D/VMF1D) solution from the tank and rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry the tank thoroughly.

9.Close the drain valve (Models VF2/VMF2 and VF2D/VMF2D only).

10.Add shortening until the level is between 1 and 2 inches above the heating elements.

The fryer is now ready for use.

Heat Tint

In and around equipment where temperatures reach 500°F or more, straw-colored or slightly darkened areas may appear on stainless steel. This "Heat tint" is caused by a slight oxidation of the stainless steel and is not harmful. To contol this condition, never use more heat than is absolutely necessary. Heat tint can be removed by scouring vigorously with stainless steel wool and a paste made of a scouring powder. Remember to rub in the direction of the polish lines.

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. Never use ordinary steel wool; particles of the steel wool can become embedded in, or lodge on, the surface of the stainless steel and eventually rust, causing unsightly spots and stains.

Likewise, when scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary steel scrapers and knives. Where it is necessary to scrape, use stainless steel, wood, plastic or rubber tools.

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Vulcan-Hart VMF2 ML-52916, VMF2D ML-52543, VF2 ML-52915, VFD90 ML-52532, VF1D ML-52538 Heat Tint, Burned-On Foods and Grease
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VMF1 ML-52914, VMF1D ML-52539, VF1 ML-52913, VF2D ML-52542, VF90 ML-52917 specifications

Vulcan-Hart is a renowned name in the commercial kitchen equipment industry, known for its high-performance cooking solutions that cater to the needs of restaurants, hotels, and foodservice establishments. Among their impressive lineup, models such as VMF2D ML-52543, VMF2 ML-52916, VF2 ML-52915, VFD90 ML-52532, and VF1D ML-52538 stand out for their innovative features and reliable performance.

The VMF2D ML-52543 is engineered for versatility, offering dual cooking surfaces that allow operators to prepare a variety of dishes simultaneously. Its rapid recovery time ensures consistent cooking temperatures, making it ideal for high-volume environments. The unit is equipped with advanced digital controls that enhance precision and ease of use.

Another model, the VMF2 ML-52916, emphasizes efficiency with its robust construction and energy-saving technologies. This model features a user-friendly interface, ensuring that even less experienced kitchen staff can operate it effectively. The integrated grease filtration system contributes to a cleaner cooking environment, reducing the need for frequent maintenance.

The VF2 ML-52915 is a standout in the line with its superior heating elements that provide quick and uniform heat distribution. This promotes faster cooking times and improved food quality. The stainless-steel design not only ensures durability but also makes cleaning straightforward, an essential feature for busy kitchens.

The VFD90 ML-52532 excels in flexibility, offering a variety of cooking options such as frying, boiling, and sautéing. The variable temperature controls give chefs the ability to fine-tune their cooking processes, while the spacious cooking area accommodates larger batches, making it perfect for preparing multiple menu items simultaneously.

Finally, the VF1D ML-52538 is ideal for smaller kitchens requiring high output without sacrificing quality. Its compact design does not compromise functionality, featuring powerful burners and a responsive control system. The heavy-duty construction promises longevity and reliable service, even in the busiest of settings.

Together, these models from Vulcan-Hart exemplify the company's commitment to quality, efficiency, and innovation in professional kitchen equipment, ensuring that chefs can focus on their culinary craft while relying on dependable cooking solutions.
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