20 Most Recent Vulcan EF3 Deep Fryer Questions & Answers


before replacing any parts,clean out the pilot,burner orfices and burners.if this doesnt solve your problem replace the thermopile.call 18884hobart and get the parts dept.tell them you need a thermopile for the model of your fryer.95% of the time the t-pile goes bad.theres also the hilimit in the unit that kills the gas if the fryer gets too hot but i dont think thats the problem.also check all wiring connections to the gas valve (clean and free of grease).drain the oil in the tank and youll see 2 bulbs ones the thermostat bulb the others the hilimit bulb.make sure their secured to the bracket.

Vulcan EF3 Deep... | Answered on Apr 26, 2018


Try national energy they do on line spares , or plumbing /heating shop .

Vulcan EF3 Deep... | Answered on May 05, 2015


You need to get the model, serial and version numbers off the data plate in order to get the correct part. The date of manufacture may be needed too. This information is needed to get the correct part since sometime parts change mid production . Once you have the information , you may be able to buy online or any appliance parts company.

Vulcan EF3 Deep... | Answered on Jun 09, 2014


I'm unclear, if it has reached 400 you would expect it to be off at 375, until the temp drops below 375.
If I have misunderstood then apologies.

Vulcan EF3 Deep... | Answered on May 14, 2014


What parts did you replace to do the conversion? Make sure all your wire connections are correct (hi-limit/thermostat/thermocouple connections).I repair these fryers if you need more advise let me know.

Vulcan EF3 Deep... | Answered on Oct 23, 2013


It is advisable to get a qualified technician to clean the burners, pilot, and insure there is proper gas pressure and volume to the unit. Without verified gas pressure and volume, even with clean burners the problem may recur.

Vulcan EF3 Deep... | Answered on Feb 23, 2013


You can purchase deep fat fryer cleaning solutions in a powder form or liquid....we sell them and other companies do too. The key is to boil your product, along with water in the fryer, using a L shaped brush to add in the cleaning process. You may need to do this a couple of times, if your fryer is really bad. If you boil it out, drain it and it's still really cruddy, then use a green pad and scrub what you can manually, then fill it back up, use whatever product you desire, boil it out again, using your L brush too. That will help clean out the drain hole where you drain the grease out, as well as the burners too. This is not an easy job, so if you think 15 or 20 minutes will do it, it won't... It's tough to clean restaurant equipment, as it's used normally 24/7 and not taken care of very well normally. Spills are burnt on, nothing is ever wiped up, grease spills over the sides of the fryer, and the crumbs in the bottom are burnt over and over, as some people don't strain their grease, just using it until it becomes unuseable... It's a tough job, but one we do quite often, and you just have to put in some elbow grease, use your cleaners, along w/the boil out method, a green pad or 2 or 3, and when you are satisfied and done.... Be super sure to rinse all the chemicals out of the frypot before you add any oil to it. Leaving ANY soap in the bottom of the frypot will help to break down your oil and spoil it way before it should, and that's expensive to replace over and over. Keep your temperature down to 325 degrees and that will help you save your oil as well. If you want to really extend your oil, buy and use a additive like Miroil. This is a oil additive that is used to extend the life of your oil, on a daily basis, sometimes twice a day, depending on your hours of operation/business. This additive , along with keeping your temp at 325, straining your oil, and rinsing your pot out well before adding oil will extend your oil so well, that you will never dump a whole vat of grease again....You will get a formula that will tell you how much grease to pull each day and you will replace that amount with new oil....If you have 2 fryers or 3, you would pull oil from your appetizer fryer and put it in the fish fryer, dumping that oil, whatever the measure is, like 3 cups or whatever. The idea is that your appetizer fryer has the lighter cooking foods in it and the fresher oil. The fish fryer can handle the older oil a bit better. All fryer foods will look/taste/ much better all week long, without your foods getting darker as the week goes on... Your foods will also absorb less oil, if you keep that temperature down to 325 instead of 350 or higher. That higher temp also helps to burn your oil up quicker, so keep it down....
I've seen this product work, and every customer I ever sold it to, never stopped using it once they started, and the cost is under a dollar a day.... Your savings are huge, as oil is one of your most expensive costs in the food industry. If you need a place to buy the additive or the fryer clean out products or the L brush, we sell all of it and can ship directly to you. Restaurant Equipment Outlet, Cincinnati, OH 888-542-5959.
Happy Frying...

Vulcan EF3 Deep... | Answered on Nov 28, 2011

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