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ERROR MESSAGES
TEMP TOO HI indicates the fryer has operated at a higher than normal temperature and has shut down and
become inoperable.
CALL SERVICE indicates that the fryer has a problem that demands the attention of your local Vulcan
Service Office. The fryer will shut down and become inoperable.
Arrows flashing indicates RAM failure. If any failures are present, the fryer remains in back-up mode.
CLEANING (All Models)
WARNING: UNPLUG FRYER BEFORE CLEANING.
Daily
Clean the exterior of your fryer regularly 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. These may be removed by washing
with any detergent or soap and water. A self-soaping scouring pad may be used for particularly stubborn
discolorations. Always rub with the GRAIN in a horizontal direction.
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.
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.
DO NOT use a scouring pad or harsh cleaners on the computer keypad, especially the display area.
Weekly or as Required
1. Once the shortening has been drained, flush out scraps and sediment with a small amount of warm
shortening. Allow the tank to drain thoroughly.
2. Close the drain valve and fill the tank with a non-corrosive, grease-dissolving commercial cleaner,
following the manufacturer's instructions.
3. Set the thermostat at a temperature recommended by the manufacturer of the commercial cleaner
and boil the solution for 15 to 20 minutes. If cleaner is a water based chemical, temperature may be
190-212°F (88-100°C). Set the temperature as low as possible; monitor boiling to prevent overflow.
4. Drain the cleaning solution from the tank.
5. Close the drain valve and refill the tank with water. Add 1 cup (0.2 L) of vinegar to neutralize alkaline
left by the cleaner. Bring the solution to a boil and allow it to stand for a few minutes.
6. Drain the tank and rinse thoroughly with clear, hot water. All traces of cleaner must be removed.
Dry the tank thoroughly.
7. Close the drain valve and add shortening to the fill level line. If using solid shortening, refer to fat
melt and adding solid shortening procedures.
The fryer is now ready for use.
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