301
WELLS BLOOMFIELD, LLC
2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439
telephone: 775-689-5703
fax: 775-689-5976
www.wellsbloomfield.com
OPERATION MANUAL
Model F-14
STANDARD
FRYERS
COUNTERTOP
MODELS
Model F-55
Model F-85
F-14
F-49
F-55
F-67
F-85
F-1725
Includes
INSTALLATION
USE & CARE
Model F-1725
IMPORTANT: DO NOT DISCARD THIS MANUAL
This manual is considered to be part of the appliance and is to be given to the OWNER or
MANAGER of the restaurant, or to the person responsible for TRAINING OPERATORS of
this appliance. Additional manuals are available from your WELLS DEALER.
THIS MANUAL MUST BE READ AND UNDERSTOOD BY ALL PERSONS USING OR
INSTALLING THIS APPLIANCE. Contact your WELLS DEALER if you have any
questions concerning installation, operation or maintenance of this equipment.
PRINTED IN UNITED STATES OF AMERICA
p/n 307588 Rev. (-) ECN-13415
M301
080220
cps
LIMITED WARRANTY STATEMENT
Unless otherwise specified, all commercial cooking
equipment manufactured by WELLS BLOOMFIELD, LLC is
warranted against defects in materials and workmanship for
a period of one year from the date of original installation or
18 months from the date of shipment from our factory,
whichever comes first, and is for the benefit of the original
purchaser only.
THIS WARRANTY IS THE COMPLETE AND ONLY
WARRANTY, EXPRESSED OR IMPLIED IN LAW OR IN
FACT, INCLUDING BUT NOT LIMITED TO, WARRANTIES
OF MERCHANTABILITY OR FITNESS FOR ANY
PARTICULAR PURPOSE, AND/OR FOR DIRECT,
INDIRECT OR CONSEQUENTIAL DAMAGES IN
CONNECTION WITH WELLS BLOOMFIELD PRODUCTS.
This warranty is void if it is determined that, upon inspection
by an authorized service agency, the equipment has been
modified, misused, misapplied, improperly installed, or
damaged in transit or by fire, flood or act of God. It also
does not apply if the serial nameplate has been removed, or
if service is performed by unauthorized personnel. The
prices charged by Wells Bloomfield for its products are
based upon the limitations in this warranty. Seller’s
obligation under this warranty is limited to the repair of
defects without charge by a Wells Bloomfield factory
authorized service agency or one of its sub-service
agencies. This service will be provided on customer’s
premises for non-portable models. Portable models (a
device with a cord and plug) must be taken or shipped to
the closest authorized service agency, transportation
charges prepaid, for service. In addition to restrictions
contained in this warranty, specific limitations are shown in
the Service Policy and Procedure Guide. Wells Bloomfield
authorized service agencies are located in principal cities.
This warranty is valid in the United States and Canada and
void elsewhere. Please consult your classified telephone
directory, your foodservice equipment dealer or contact:
Service Department, Wells Bloomfield, LLC
P.O. Box 280, Verdi, Nevada 89439
phone (775) 689-5707 or fax (775) 689-5976
for information and other details concerning warranty.
SERVICE POLICY AND PROCEDURE GUIDE and ADDITIONAL WARRANTY EXCLUSIONS
1.
2.
3.
4.
6.
cleaning schedules, are customer responsibility. Those
miscellaneous adjustments noted are customer
responsibility. Proper attention to preventative
maintenance and scheduled maintenance procedures
will prolong the life of the appliance.
7. Travel mileage is limited to sixty (60) miles from an
Authorized Service Agency or one of its sub-service
agencies.
8. All labor shall be performed during regular working
hours. Overtime premium will be charged to the buyer.
9. All genuine Wells replacement parts are warranted for
ninety (90) days from date of purchase on nonwarranty equipment. This parts warranty is limited only
to replacement of the defective part(s). Any use of
non-genuine Wells parts completely voids any
warranty.
10. Installation, labor, and job check-outs are not
considered warranty and are thus not covered by this
warranty.
11. Charges incurred by delays, waiting time or operating
restrictions that hinder the service technician’s ability to
perform service are not covered by warranty. This
includes institutional and correctional facilities.
SHIPPING DAMAGE CLAIM PROCEDURE
NOTE: For your protection, please note that equipment in
this shipment was carefully inspected and packaged by
skilled personnel before leaving the factory. Upon
acceptance of this shipment, the transportation company
assumes full responsibility for its safe delivery.
IF SHIPMENT ARRIVES DAMAGED:
1. VISIBLE LOSS OR DAMAGE: Be certain that any
visible loss or damage is noted on the freight bill or
express receipt, and that the note of loss or damage is
signed by the delivery person.
2. FILE CLAIM FOR DAMAGE IMMEDIATELY:
Regardless of the extent of the damage.
3.
CONCEALED LOSS OR DAMAGE: if damage is
unnoticed until the merchandise is unpacked, notify the
transportation company or carrier immediately, and file
“CONCEALED DAMAGE” claim with them. This
should be done within fifteen (15) days from the date
the delivery was made to you. Be sure to retain the
container for inspection.
Wells Bloomfield cannot assume liability for damage or loss
incurred in transit. We will, however, at your request, supply
you with the necessary documents to support your claim.
xi
301 p/n 307588 OpM CT Std Fryers
5.
Resetting of safety thermostats, circuit breakers, over
load protectors, and/or fuse replacements are not
covered by this warranty unless warranted conditions
are the cause.
All problems due to operation at voltages or phase
other than specified on equipment nameplates are
not covered by this warranty.
Conversion to correct voltage and/or phase must be
the customer’s responsibility.
All problems due to electrical connections not made
in accordance with electrical code requirements
and wiring diagrams supplied with the equipment are
not covered by this warranty.
Replacement of items subject to normal wear, to
include such items as knobs, light bulbs; and, normal
maintenance functions including adjustments of
thermostats, adjustment of micro switches and
replacement of fuses and indicating lights are not
covered by warranty.
Damage to electrical cords and/or plug due to exposure
to excessive heat are not covered by this warranty.
Full use, care, and maintenance instructions supplied
with each machine. Noted maintenance and
preventative maintenance items, such as servicing and
TABLE OF CONTENTS
WARRANTY
SPECIFICATIONS
FEATURES & OPERATING CONTROLS
PRECAUTIONS & GENERAL INFORMATION
AGENCY LISTING INFORMATION
INSTALLATION
OPERATION
CLEANING INSTRUCTIONS
TROUBLESHOOTING SUGGESTIONS
MAINTENANCE
PARTS & SERVICE
CUSTOMER SERVICE DATA
xi
1
2
3
4
4
6
7
9
10
11
11
INTRODUCTION
Thank You for purchasing this Wells Bloomfield appliance.
Proper installation, professional operation and consistent maintenance of this appliance will ensure that it
gives you the very best performance and a long, economical service life.
This manual contains the information needed to properly install this appliance, and to use and care for the
appliance in a manner which will ensure its optimum performance.
SPECIFICATIONS
MODEL
F-14
301 p/n 307588 OpM CT Std Fryers
F-49
F-55
VOLTS
AMPS
WATTS
120 VAC 1ø
15A
1.8KW
208/240 VAC 1ø
16.4/18.8A
3.4/4.5KW
208 VAC 1ø
22.1 A
4.6KW
208/240 VAC 1ø
16.6/19.1A
3.5/4.6KW
208VAC 1ø
27.7A
5.75KW
240VAC 1ø
24.0A
5.75KW
208VAC 3ø
L1=38.3A
L2=22.1A
L3=22.1A
9.2KW
208/240VAC 3ø
L1=28.8/33.2A
L2=16.6/19.2A
L3=16.6/19.2A
6.9/9.2KW
208VAC 3ø
L1=31.9A
L2=31.9A
L3=31.9A
11.5KW
240VAC 3ø
L1=27.6A
L2=27.6A
L3=27.6A
11.5KW
480VAC 3ø
L1=13.8A
L2=13.8A
L3=13.8A
11.5KW
208VAC 3ø
L1 = 47.8A
L2 = 47.8A
L3 = 47.8A
17.25KW
240VAC 3ø
L1 = 41.5A
L2 = 41.5A
L3 = 41.5A
17.25KW
F-67
F-85
F-1725
1
POWER SUPPLY CORD
NEMA 5-15P
NEMA 6-30P
NOT SUPPLIED
NOT SUPPLIED
NOT SUPPLIED
NOT SUPPLIED
FEATURES & OPERATING CONTROLS
301 p/n 307588 OpM CT Std Fryers
Fig. 1 Countertop Fryer Features & Operating Controls
F-55 Shown - Others are Similar
2
PRECAUTIONS AND GENERAL INFORMATION
DANGER: BURN HAZARD
Contact with hot oil will cause severe burns. Always wear protective clothing and heat
resistant gloves when operating the fryer or filtering the oil.
WARNING: ELECTRIC SHOCK HAZARD
All servicing requiring access to non-insulated components must be performed by
qualified service personnel. DO NOT open any access panel that requires the use of
tools. Failure to heed this warning may result in severe electric shock.
CAUTION: BURN HAZARD
Contact with hot oil may cause burns. DO NOT fill fryer beyond MAX OIL line on frypot.
For disposal of oil use only a container specifically designed for the disposal of hot oil.
DO NOT fill hot oil disposal container beyond MAX OIL line.
This appliance is intended for use in commercial establishments
only.
This appliance is intended to prepare food for human consumption.
No other use is recommended or authorized by the manufacturer or its
agents.
Operators of this appliance must be familiar with the appliance use,
limitations and associated restrictions. Operating instructions must be
read and understood by all persons using or installing this appliance.
Cleanliness of this appliance is essential to good sanitation. Read and
follow all included cleaning instructions and schedules to ensure the
safety of the food product.
301 p/n 307588 OpM CT Std Fryers
Disconnect this appliance from electrical power before performing any
maintenance or servicing.
DO NOT submerge this appliance in water. This appliance is not jet
stream approved. Do not direct water jet or steam jet at this appliance,
or at any control panel or wiring. Do not splash or pour water on, in or
over any controls, control panel or wiring.
Exposed surfaces of this appliance can be hot to the touch and may
cause burns.
The technical content of this manual, including any wiring diagrams,
schematics, parts breakdown illustrations and/or adjustment
procedures, is intended for use by qualified technical personnel.
Any procedure which requires the use of tools must be performed by a
qualified technician.
This manual is considered to be a permanent part of the appliance.
This manual and all supplied instructions, diagrams, schematics, parts
breakdown illustrations, notices and labels must remain with the
appliance if it is sold or moved to another location.
This appliance is made in the USA. Unless otherwise noted, this
appliance has American sizes on all hardware.
3
CAUTION:
RISK OF
DAMAGE
DO NOT connect or
energize this appliance
until all installation
instructions are read and
followed. Damage to the
appliance will result if
these instructions are not
followed.
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
AGENCY LISTING INFORMATION
This appliance conforms to NSF Standard 4 for sanitation only if
installed in accordance with the supplied Installation Instructions and
maintained according to the instructions in this manual.
This appliance is U Listed under UL File E6070 for 120V, 208V and
240V.
STD 4
E6070
INSTALLATION
UNPACKING & INSPECTION
Carefully remove the appliance from the carton. Remove all
protective plastic film, packing materials and accessories from the
Appliance before connecting electrical power or otherwise performing
any installation procedure.
Carefully read all instructions in this manual and the Installation
Instruction Sheet packed with the appliance before starting any
installation.
Read and understand all labels and diagrams attached to the
appliance.
Carefully account for all components and accessories before
discarding packing materials. Store all accessories in a convenient
place for later use.
NOTE: DO NOT discard
the carton or other packing
materials until you have
inspected the appliance for
hidden damage and tested it
for proper operation.
Refer to SHIPPING DAMAGE
CLAIM PROCEDURE on the
inside front cover of this
manual.
IMPORTANT:
This installation must comply
with all applicable Federal,
Local and NFPA codes.
301 p/n 307588 OpM CT Std Fryers
COMPONENTS
1 or 2 ea. FRYPOT
2 or 4 ea. FRY BASKETS
4 ea.
ADJUSTABLE LEGS (except F-14)
4 ea.
RUBBER FEET (F-14 only)
SETUP
Setup the appliance only on a firm, level, non-combustible surface.
Verify local codes for requirements. Concrete, tile, terrazzo or metal
surfaces are recommended. Metal over combustible material may not
meet code for non-combustible surfaces.
Install one adjustable leg at each corner of the fryer by screwing the
leg into the fitting on the bottom. With a spirit level, check that the
appliance is level front-to-back and side-to-side. Verify that the unit
sits firmly ON ALL FOUR LEGS OR RUBBER FEET.
The lower portions of the legs are adjustable by turning; adjust as
required to level the appliance. All four legs or rubber feet must be
adjusted to firmly contact the counter in order to prevent tipping.
Refer to the Installation Instruction Sheet for required clearances.
Maintain required clearances between the appliance and adjacent
combustible surfaces.
Avoid storing flammable or combustible materials in, on or near the
appliance.
4
Fig. 2 Adjustable Legs
INSTALLATION (continued)
WARNING: ELECTRIC SHOCK HAZARD
All servicing requiring access to non-insulated electrical components must be performed by a
factory authorized technician.
DO NOT open any access panel which requires the use of tools. Failure to follow this warning
can result in severe electrical shock.
F-14 and F-49 FRYER ELECTRICAL INSTALLATION
CAUTION:
This fryer is equipped with a cord and plug, and requires a properly
installed matching receptacle. Contact a licensed electrician to install
an appropriate electric circuit and grounded receptacle.
RISK OF
DAMAGE
Fig. 3 Fryer Power Plug and
Receptacle Configuration
DO NOT connect or energize
this appliance until all
installation instructions are
read and followed. Damage
to the appliance will result if
these instructions are not
followed.
CAUTION:
ELECTRIC
SHOCK HAZARD
Be sure the TEMPERATURE CONTROL KNOB is turned to the OFF
position, then plug the POWER CORD into the proper receptacle.
301 p/n 307588 OpM CT Std Fryers
F-55, F-67, F-85 and F-1725 FRYER ELECTRICAL INSTALLATION
These fryers must be connected directly to the electric circuit. Conduit
and strain relief must be provided by the electrician. Refer to fryer
nameplate for circuit voltage and amperage requirements.
Raise the element head, remove the frypot and the cover at the rear of
the fryer to gain access to the terminal block. The electrical inlet is
provided by a knock-out in the rear panel.
If an equipment shutdown interface is required by local fire code, the
flame sensor terminal block may be accessed by removing the back
panel. Replace the jumper of the terminal block with wiring to a
normally closed contact of the building fire management system.
DO NOT connect power to the flame sensor terminal block. Wiring and
contacts must be capable of handling 20 amps.
F-67, F-85 and F-1725 fryers are shipped from the factory wired for
three phase. For F-67 and F-85 fryers, refer to included wiring diagram
for conversion to single phase operation.
IMPORTANT:
F-1725 fryers are not approved for conversion to single phase.
5
The ground pin of the power
cord plug is part of a system
designed to protect you from
electric shock in the event of
equipment damage.
DO NOT cut the ground pin
from the power cord plug in
order to fit an existing
receptacle;
DO NOT twist a blade of the
power cord plug in order to fit
an existing receptacle.
Contact a licensed electrician
to install an appropriate
electrical circuit and
receptacle.
CAUTION:
ELECTRIC
SHOCK HAZARD
The ground lug of F-55, F-67,
F-85 and F-1725 fryers must
be connected to a suitable
building electric ground.
IMPORTANT:
Damage due to being
connected to the wrong
voltage or phase is NOT
covered by warranty.
OPERATION
DANGER: BURN HAZARD
Contact with hot oil will cause severe burns.
Always wear protective clothing and heat resistant gloves when operating the fryer.
CAUTION:
NORMAL OPERATION
HOT SURFACE
1. a. Be sure the TEMPERATURE CONTROL KNOB is turned to
OFF.
b. Lower the ELEMENT HEAD into the frypot by pushing back on
the BASKET SUPPORT ROD, raising the ELEMENT HEAD
SUPPORT ROD, then carefully lowering the elements.
Exposed surfaces can be hot
to the touch and may cause
burns.
2. Fill the FRYPOT with commercial-grade liquid shortening to the
MIN OIL line.
Capacity: F-14
14 pounds
F-49, F-55 15 pounds
F-67, F-85 30 pounds (15 pounds per frypot)
F-1725
40 pounds
IMPORTANT: DO NOT overfill the frypot. Cold oil will expand as it
heats. Adding too much oil will allow the frypot to overflow during
operation.
Fig. 3 Temperature Control
Knob (F-67)
NOTE: If the oil temperature
exceeds 440ºF, the hi-limit
safety will shut down the unit,
and light the red TROUBLE
light. To reset:
Allow the oil to cool, then
press the red button on the
back of the element head
until it “clicks” and stays in.
If tripping persists, see
Troubleshooting Suggestions,
page 9.
3. Turn the TEMPERATURE CONTROL KNOB to the desired
temperature. The HEAT INDICATOR will glow. When the oil
reaches the desired temperature, the heat indicator will go out. The
heat indicator will go off and on during operation as the thermostat
cycles to maintain temperature.
For best results: DO NOT set temperature control to a temperature
setting higher than is required for the food product.
4. Load either or both baskets no more than 1/2 full with food product.
a. DO NOT overload fry baskets. For best results, load baskets
uniformly to half full.
b. Using the basket handle, lower the baskets into the hot oil.
c. When food is cooked, lift the basket out of the oil by the handle.
Hang the baskets on the BASKET SUPPORT ROD to drain.
5. When the heat indicator light cycles off, the fryer is ready to cook
the next load.
6. Reduce temperature control to 225ºF during idle periods to save
power and extend the life of the oil. The fryer will return to
operating temperature in just a few minutes when needed.
7. Keep the fryer clean at all times. Rinse baskets frequently, and dry
thoroughly, in order to prevent oil contamination.
8. Drain the frypot completely after use. Filter the oil daily, or more
often during heavy use.
6
301 p/n 307588 OpM CT Std Fryers
Fig. 4 Oil Level Marking
For best results, always use top grade commercial shortening made
specially for frying. Maintain proper oil level in frypot during
operation.
CLEANING INSTRUCTIONS
DANGER: BURN HAZARD
Contact with hot oil will cause severe burns. Allow the fryer to cool before cleaning.
Always wear protective clothing and heat resistant gloves when cleaning the fryer.
PREPARATION
Turn temperature control to OFF
Allow fryer to cool completely before cleaning
Unplug fryer from receptacle before cleaning
FREQUENCY
Daily, or as needed
TOOLS
Mild Detergent, Non-abrasive cleanser
Soft Cloth or Sponge, Plastic Scouring Pad
Container for disposal of used oil.
CAUTION:
ELECTRIC
SHOCK HAZARD
Disconnect fryer from electric
power before cleaning.
CAUTION:
BURN HAZARD
CLEANING
1. Turn temperature control to OFF. Unplug the fryer.
2. Remove fry baskets, then swing the element head up and out of
the frypot.
NOTE: The element support rod is spring-loaded. When the
element head is raised, the support rod will automatically swing
into position to keep the element head raised.
3. Allow the oil to cool to a safe temperature (120ºF or less).
Carefully remove the frypot: wearing heat-resistant gloves, lift the
frypot by the handles. Drain the oil into a suitable container.
301 p/n 307588 OpM CT Std Fryers
4. Frypot and baskets may be washed in a dishwasher, or with warm
water and mild detergent. Rinse thoroughly and dry completely.
5. Wipe/brush all crumbs, breading and cooking debris from
elements. Pay particular attention to the area between the element
and the thermobulbs. Be careful that the capillary tubes of the
thermobulbs are not moved or damaged during cleaning.
6. Keep all exterior surfaces free from splashed grease by wiping with
a clean cloth dampened with warm water and mild detergent. A
non-abrasive detergent and plastic scouring pad may be used for
stubborn deposits.
IMPORTANT: DO NOT use steel wool or abrasive cleansers
as these will damage the surface finish.
IMPORTANT: DO NOT submerge fryer in water. DO NOT spill or
pour water into controls, control panel or wiring. Damage to
internal components will occur.
7. Be certain frypot is completely dry, then reinstall in fryer.
a. Be sure the TEMPERATURE CONTROL KNOB is turned to
OFF, then plug unit into receptacle.
b. Lower the ELEMENT HEAD into the frypot by pushing back on
the ELEMENT LIFTING HANDLE, raising the SUPPORT ROD,
then carefully lowering the elements.
c. Add new or filtered oil to the MIN OIL line in frypot
Procedure is complete.
7
Allow fryer to cool completely
before cleaning.
CAUTION:
ELECTRIC
SHOCK HAZARD
Do not submerge fryer in
water.
IMPORTANT: DO NOT spill
or pour water into controls,
control panel or wiring.
DO NOT submerge fryer in
water. Damage to internal
components will occur.
Damage to internal
components from water
damage is not covered by
warranty.
IMPORTANT: DO NOT use
steel wool or abrasive
cleansers for cleaning the
fryer cabinet or frypot.
To remove carbonization from
frypot and element, see
PERIODIC CLEANING on
page 10.
IMPORTANT:
Nickel plated frypot must be
dried completely in order to
prevent rusting, and to
eliminate water contamination
of the cooking oil.
DISPOSAL OF USED OIL
DANGER: BURN HAZARD
Contact with hot oil will cause severe burns. Allow the fryer to cool before cleaning.
Always wear protective clothing and heat resistant gloves when handling hot oil.
PREPARATION Turn temperature control to OFF
Allow fryer to cool completely before draining
FREQUENCY
Daily, or as needed
TOOLS
Container for disposal of used oil.
CAUTION:
BURN HAZARD
Allow fryer to cool
completely before draining.
OIL DISPOSAL
CAUTION:
1. Turn temperature control to OFF.
SLIP AND FALL
HAZARD
2. Allow the oil to cool to a safe temperature (120ºF or 50ºC).
3. Raise the element head and lift the frypot out of the fryer by the
frypot handles.
Clean up oil spills
immediately. Slipping in oil
can cause injury.
4. Dispose of the used oil in an approved oil disposal receptacle, or
filter the oil for reuse.
CAUTION:
5. Wipe the frypot and reinstall in the fryer.
HEALTH
HAZARD
Procedure is complete.
Clean up oil spills
immediately. Oil provides an
environment for the growth of
bacteria, which presents a
health hazard.
301 p/n 307588 OpM CT Std Fryers
8
TROUBLESHOOTING SUGGESTIONS
DESCRIPTION
SUGGESTED REMEDY
Not plugged in or circuit breaker
tripped
Plug into proper receptacle
Reset circuit breaker
Temperature control knob not set to
desired temperature
Set to desired temperature
Hi-limit safety tripped
Clean element1, reset hi-limit
Damaged internal component
Contact Wells Authorized Service
Agency for repairs
Temperature control thermostat
thermobulb contaminated with
cooking debris
Clean element2
Damaged internal component
Contact Wells Authorized Service
Agency for repairs
Fryer leaks oil
Damaged frypot
Contact Wells Authorized Service
Agency for repairs
Element head will not
raise, will not stay in the
up position, or will not
lower
Frypot out of position, or has excess
cooking debris in bottom
Check frypot for position
Clean frypot
Damaged hinge bracket or support
rod
Contact Wells Authorized Service
Agency for repairs
Fryer will not heat
Fryer will not maintain
temperature
301 p/n 307588 OpM CT Std Fryers
POSSIBLE PROBLEM
1
The hi-limit safety is designed to shut down the fryer if the oil temperature exceeds 440ºF. A build-up
of cooking debris between the heating element and the thermobulb of the hi-limit safety will cause the
hi-limit to trip prematurely. Clean the element so that oil may circulate freely between the element
and the thermobulb. Reset the safety by pressing the red button on the bask of the element head.
2
A build-up of cooking debris between the heating element and the thermobulb temperature control
thermostat will cause inconsistent temperatures. Clean the element so that oil may circulate freely
between the element and the thermobulb.
9
MAINTENANCE
Periodic cleaning is
necessary to remove
carbonization from the
elements and frypot.
PERIODIC CLEANING
Add 1/2 cup of granulated dishwasher detergent to frypot. Fill with water
to the MAX OIL line.
Lower the element into the frypot and set the control knob to 225ºF
Frypot may be cleaned by
the method described at
right, or with a commercial
frypot cleaner. Be sure to
follow the manufacturer's
directions.
Boil the mixture for five minutes. Turn the control knob to OFF. Allow the
mixture to set in the frypot overnight.
After the soak period, raise the elements and remove any remaining
carbonization with a stiff bristle brush. Be careful that the capillary tubes
of the thermobulbs are not moved or damaged during cleaning.
Drain the frypot and wash with warm water and mild detergent.
Before cleaning, ALWAYS:
• Unplug the fryer and
allow to cool.
• Drain the oil and wipe
out the frypot.
Reinstall the frypot in the fryer. Add 1 quart of vinegar, then fill to the MAX
OIL line with cold water.
Lower the elements into the vinegar solution. Allow to set for 15 minutes.
Drain the frypot and rinse with clean water. Dry the frypot and elements
thoroughly before returning the fryer to operation.
IMPORTANT: Nickel plated frypot must be dried completely in order to
prevent rusting, and to eliminate water contamination of the cooking oil.
301 p/n 307588 OpM CT Std Fryers
10
PARTS & SERVICE
DESCRIPTION
PART NO.
FRY BASKET, HALF-SIZE, ALL EXC. F-14, F-1725
FRY BASKET, FULL SIZE
FRYPOT, ALL EXCEPT F-1725
FRYPOT, FOR F-1725
FRY BASKET, HALF-SIZE FOR F-1725
LEGS, ADJUSTABLE (Set of 4)
CRUMB CRADLE, FOR F-55, F-85
COVER, FRYPOT FOR F-1725
COVER, FRYPOT, ALL EXCEPT F-14, F-1725
FRY BASKET, HALF-SIZE, FOR F-14
CORDSET, FOR F-55 50 AMP 1ø NEMA 6-50P
20161
20162
20169
20519
20820
20563
20690
21009
21010
21506
22728
IMPORTANT: Use only
factory authorized service
parts.
For factory authorized
service, or to order factory
authorized replacement parts,
contact your Wells authorized
service agency, or call:
Wells Bloomfield, LLC
2 Erik Circle
P. O. Box 280
Verdi, NV 89439
Service Parts Dept.
phone: (775) 689-5707
fax:
(775) 689-5976
301 p/n 307588 OpM CT Std Fryers
Service Parts Department can
supply you with the name and
telephone number of the
WELLS AUTHORIZED
SERVICE AGENCY
nearest you.
CUSTOMER SERVICE DATA
please have this information available if calling for service
RESTAURANT _____________________________ LOCATION _____________
INSTALLATION DATE ________________________ TECHNICIAN ___________
SERVICE COMPANY ________________________________________________
ADDRESS ___________________________ STATE ______ ZIP__________
TELEPHONE NUMBER (_____)_____-_________
EQUIPMENT MODEL NO. _______________
EQUIPMENT SERIAL NO. _______________
VOLTAGE:
120
208
11
240
1Ø
3Ø
Commercial Food Equipment Service Association
Wells Bloomfield proudly supports CFESA
Commercial Food Equipment Service Association
SERVICE TRAINING - QUALITY SERVICE
Genuine Parts
Protect - YOU - All - Ways
CUSTOMER SATISFACTION
WELLS BLOOMFIELD, LLC
2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439
telephone: 775-689-5703
fax: 775-689-5976
www.wellsbloomfield.com
PRINTED IN UNITED STATES OF AMERICA
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