GAS FRYER FryTech Series ASF-60G In & Out Gas Fryer • Installation • Operation • Maintenance W164 n9221 Water Street • p.O. box 450 • menomonee falls, Wisconsin 53052-0450 USa PHONE: 262.251.3800• 800.558.8744 USA / CANADA FAX:262.251.7067•800.329.8744 U . S . A . www.alto-shaam.com printed in u.s.a. ONLY MN-35699• Rev0 • 10/12 Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Safety Procedures and Precautions . . . . . . . . . . . . . . . . . . . 2 Cleaning Daily Cleaning & Maintenance . . . . . . . . . . . . . . . . . . 24 Boil-Out Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Installation Dimension Drawings, Weights & Capacities . . Clearance Requirements. . . . . . . . . . . . . . . . . Site Installation. . . . . . . . . . . . . . . . . . . . . . . . Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . Gas Specifications . . . . . . . . . . . . . . . . . . . . . Gas Connection . . . . . . . . . . . . . . . . . . . . . . . Restraint Requirements - Mobile Equipment. . Electrical Requirements . . . . . . . . . . . . . . . . . Service Control Troubleshooting . . . . . . . . . Unit Troubleshooting. . . . . . . . . . . . Extended Limited Frypot Warranty . ASF-60G Service Views . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 . 4 . 5 . 6 . 7 . 8 . 9 10 Operation Oil/Shortening Requirements. . . . . . . . . . . . . . . . Controls Behind Access Panel . . . . . . . . . . . . . . Panel Identification. . . . . . . . . . . . . . . . . . . . . . . Cook Cycle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Boil Out Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . Product Counts. . . . . . . . . . . . . . . . . . . . . . . . . . Display Descriptions. . . . . . . . . . . . . . . . . . . . . . Product Key Programming . . . . . . . . . . . . . . . . . System Programming . . . . . . . . . . . . . . . . . . . . . Programming Custom Product & Action Alarms. . Suggested Frying Times. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 12 13 14 15 16 16 17 20 21 22 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 27 28 29 Wire Diagrams Always refer to the wire diagram(s) included with the unit for most current version. Warranty Transportation Damage and Claims . . . . . . . Back Cover Limited Warranty. . . . . . . . . . . . . . . . . . . . . . Back Cover M N -3 5 6 9 9 • Gas Fryer Operati on & C are Manual dELIVERY UNPACKING This Alto-Shaam appliance has been thoroughly tested and inspected to ensure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See Transportation Damage and Claims section located in this manual. This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each model as ordered. Save all the information and instructions packed with the appliance. Complete and return the warranty card to the factory as soon as possible to ensure prompt service in the event of a warranty parts and labor claim. This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam Tech Team Service Department if you have any questions concerning installation, operation, or maintenance. 1. Carefully remove the appliance from the carton or crate. NOTE: All claims for warranty must include the full model number and serial number of the unit. dANGER bEFORE STARTING THE APPLIANCE, MAKE CERTAIN YOU dO NOT dETECT THE OdOR OF GAS. if the odor of gas is detected: • DO NOT attempt to light any appliance. • DO NOT touch any electrical switches. • Extinguish any open flame. • Use a telephone OUTSIDE THE PROPERTY & IMMEDIATELY contact your gas supplier. • If unable to contact your gas supplier, contact the fire department. ® ® NOTE: Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation. 2. Read all instructions in this manual carefully before initiating the installation of this appliance. DO NOT DISCARD THIS MANUAL. This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional manuals are available from the Alto-Shaam Tech Team Service Department. 3. Remove all protective plastic film, packaging materials, and accessories from the appliance before connecting electrical power. Store any accessories in a convenient place for future use. WARNING In the event of loss of power to the appliance, turn the “burner control knobs” to the OFF position. Remove food product from the unit. If burner control fails to extinguish the flame, shut off main gas valve located in rear of unit. KEEP THIS MANUAL IN A CONVENIENT LOCATION FOR REFERENCE. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 1 installation SAFETY PROCEdURES ANd PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically and/or gas energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual. dANGER Used to indicate the presence of a hazard that WILL cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored. WARNING Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored. 1. This appliance is intended to cook, hold or process foods for the purpose of human consumption. No other use for this appliance is authorized or recommended. 2. This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. 3. Any troubleshooting guides, component views, and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel. 4. Thismanualshouldbeconsideredapermanent part of this appliance. This manual and all supplied instructions, diagrams, schematics, parts lists, notices, and labels must remain with the appliance if the item is sold or moved to another location. CAUTION Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored. CAUTION Used to indicate the presence of a hazard that can or will cause minor personal injury, property damage, or a potential unsafe practice if the warning included with this symbol is ignored. NOTE For equipment delivered for use in any location regulated by the following directive: DO NOT DISPOSE OF ELECTRICAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE. N O T E : Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 2 installation A S F - 6 0 S pecifications dIMENSIONS EXTERIOR (H standard accessories x W x D) 44-3/8"x15"x35-7/16"(1126mmx381mmx900mm) SHORTENING/OIL: 62 lb (28 kg) MAXIMUM LOAD CAPACITY:8lb(4kg)MAXIMUM OPTIONS Frypot Cover WEIGHT EST NET WEIGHT SHIP WEIGHT WITHOUT LIFTS 248lb(113kg) 330 lb (150 kg) WITH LIFTS 265 lb (120 kg) CARTON DIMENSIONS BS-35214 Brush Set (one 2-brush set included as standard) scrub brushBH-28693 straight brushBH-28691 CAPACITY (L x W x H) Basket, Half-Size (2 included as standard) 347lb(157kg) 22"x39"x55" (559mmx991mmx1397mm) contact factory Strainer/SkimmerCE-27400 Banking Strip (1 strip req’d for every 2 banked fryers) Mobile Oil Caddy with wand 1011147 TO-28359 36-1/4" (919mm) 44-3/8" (1126mm) 1-5/8" (41mm) 31-5/8" (803mm) GAS 8-3/8" (212mm) ELECTRICAL 35-7/16" (900mm) 3/4" (19mm) 15" (381mm) 47-1/4" (1200mm) M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 3 installation dANGER dANGER IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE, OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH, OR CAUSE PROPERTY DAMAGE. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT. AVERTISSEMENT : UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES À LA PROPRIÉTÉ, DES BLESSURES OU LA MORT. LIRE ATTENTIVEMENT LES DIRECTIVES D’OPÉRATION ET D’ENTRETIEN AVANT DE FAIRE L’INSTALLATION, OU L’ENTRETIEN DE CET ÉQUIPEMENT. CAUTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. SITE INSTALLATION MINIMUM CLEARANCE REqUIREMENTS COMBUSTIBLE SURFACES NON-COMBUSTIBLE SURFACES RIGHT SIDE 6"(152mm) 0"(0mm) LEFT SIDE 6"(152mm) 0"(0mm) BACK 6"(152mm) FRONT 25"(635mm) CAUTION DO NOT USE FORKLIFT FROM FRONT OR REAR OF UNIT. USE FORKLIFT FROM SIDE ONLY. PLUS:6"(152mm)minimumbetweentheelementswinginthe extendedpositionandtheloweredgeoftheexhausthood andfiltermedia. Ne pas installer à une distance inférirure à celle indiquée ce-dessous d’une parol en matiére combustible: Côtés 6 pouches, Arriére 6 pouches. WARNING MINIMUM CLEARANCES MUST REMAIN UNObSTRUCTEd. DO NOT place insulation or any other type of materials in clearance areas. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 4 installation SITE INSTALLATION 1. It is the responsibility of the installer to verify that this installation is in compliance with the specifications listed in this manual and with local code requirements. 2. Hood installation is required. 3. Both cooking and cleaning functions require unobstructed access. The frypots, control panels, and front access doors must be maintained free from obstruction. The front access door and back panel must be accessible for service and maintenance. 8. Adequate means must be provided to limit the movement of this appliance. A restraining device is required for field installation. 9. DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam or dripping water, etc. DO NOT install fryer over a drain. 4. Locate the appliance on a firm, level surface ONLY. The surrounding area must be kept clear of all combustible materials. 5. FOR YOUR SAFETY DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this fryer or any other appliance. 6. FOR YOUR SAFETY DO NOT place insulation or any other type of materials in clearance areas. 7. When properly installed, the fryer is designed for operation adjacent to non-combustible floors and walls with a 6" clearance at the back. Clearances from all combustible construction is a minimum of 6" (152mm) at the back and both sides. Concrete, tile, terrazzo, or metal surfaces are recommended. Metal over a combustible material may not meet code for non-combustible surfaces. Verify site selection with local codes for specific requirements. Doit être utilisé seulement sur des planchers non inflammables. WARNING bURN WARNING: Make certain the fryer is stabilized before operation to prevent any movement or tipping and the possibility of severe burns caused by hot, splashing shortening or oil. CAUTION TO PREVENT PERSONAL INJURY, dANGER To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/ NFPA No. 70. In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1 or local codes. USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. WARNING IMPROPER INSTALLATION MAY RESULT IN FIRE. Carefully read and follow all installation instructions located in this manual. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 5 installation ventilation dANGER Installation, air adjustment and/or service work must be in accordance with all local codes and must be performed by a certified service technician qualified to work on gas appliances. An adequate ventilation system is required for commercial cooking equipment. Information may be obtained by writing to the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. When writing refer to NFPA No. 96. 1.A single ASF-60G auto-lift gas fryer requires a minimum of 120 CFM make-up air for natural gas and 48 CFM for propane gas. Kitchen ventilation must be of sufficient capacity to prevent a negative-pressure condition. DO NOT obstruct or restrict ventilation nor the air flow required to support combustion. 3. This fryer cannot be direct vented. 4.Install the fryer under a ventilation hood meeting all applicable code requirements. Combustion fumes must be vented in accordance with local, state, or national codes. 2. D O NOT obstruct the flow of the exhaust flue at the top rear of the fryer. It is especially critical that gas supply piping and electrical support cord and/or receptacle be routed away from the path of the hot combustion fumes. CAUTION To prevent malfunction or cause negative back draft, DO NOT obstruct exhaust flues or attach any flue extension that will impede proper burner operation. dANGER FAILURE TO VENT THIS FRYER PROPERLY MAY BE HAZARDOUS TO THE HEALTH OF THE OPERATOR. Equipment damage and operational problems may also be the consequence of improper venting. Any damages sustained by a failure to properly vent this fryer are not covered under warranty. Ventilatinghoodsandexhaustsystemsshallbepermittedtobe used to vent appliances installed in commercial applications. Whereautomaticallyoperatedappliancesareventedthrougha ventilatinghoodorexhaustsystemequippedwithadamperor withapowermeansofexhaust,provisionsshallbemadetoallow theflowofgastothemainburnersonlywhenthedamperisopen to a position to properly vent the appliance and when the power meansofexhaustisinoperation.in accordance with nfpa 54 commonwealth of massachusetts only. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 6 installation gas specifications The Alto-Shaam open gas fryer has been set to operate with either natural gas or propane as indicated on the fryer identification name plate. dANGER CONNECTING TO THE WRONG GAS SUPPLY COULD RESULT IN FIRE OR AN EXPLOSION CAUSING SEVERE INJURY AND PROPERTY DAMAGE. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi. NOTE: C ustomer/installer must provide manual gas shut-off valve in accordance with local code requirements. WARNING TO AVOID SERIOUS PERSONAL INJURY, installation of this appliance must conform to local, state, and national codes; the current edition of the American National Standard Z223.1, National Fuel Gas Code, and all local municipal building codes. In Canada, installation must be in accordance with Standard CAN/CSA B 149.1 and Installation Codes - Gas Burning Appliances, and local codes. Category I2H at 20 mbar for use in AT, DK, FI, IE, IT, PT, SE, CH. Category I2E(20) at 20/25 mbar for use in DE, LU. G A S PRESSURE CHAR T The fryer has been factory adjusted according to the gas type specified on the fryer identification name plate. GAS FRYER TECHNICAL SPECIFICATIONS Natur al Gas Min. Connected Pressure Max. Connected Pressure Gas Consumption Gross Thermal Output 5.0" W.C. 1.2 kPa 11.0" W.C. 2.74 kPa 120 CFM 120,000 Btu/hr gas specifications natural gas 120,000 BTU/hr. input Category I2E+(20/25) at 20/25 mbar for use in BE, FR. Category I2L(25) at 25 mbar for use in NL. Category I3+(28-30/37)at28-30/37mbarforuseinBE,FR,IE,IT,LU,PT,CH. Category I3B/P(30) at 30 mbar for use in DK, FI, NL, SE. Category I3B/P(50) at 50 mbar for use in AT, DE, CH. Category I3P(37)at37mbarforuseinFI,DE,IE,CH. declared input (kW) 35.15 gas group I2H(20), I2E(20), I2E+(20/25), I2L(25), I3+(28-30/37), inlet pressure (mbar) 17.5(NAT)and27.5(LP) declared setting pressure at the outlet from the gas valve (mbar) 12.5 (NAT) and 25 (LP) main burner type Infrared type with blower and venturi valve number of injectors 1 main injector type N/A main injector size and markings N/A main burner aeration opening size ignition Variable pre-set at factory inlet connection 20.995mmmalethread installation re q uirements gas connection : 1/2 " NPT c heck plumbing codes for proper supply line sizing to attain minimum burner manifold pressure shown : natural gas : 5.0" W.C. maximum inlet pressure : 11" W.C. NOTE: I f a flexible gas line is used, it must be AGA approved, commercial type and at least 3/4" I.D. hood installation is required I3B/P(30), I3B/P(37),I3B/P(50), I3P(37),I3P(50) Direct spark electronic ignition M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 7 installation gas specifications dANGER Installation, air adjustment and/or service work must be in accordance with all local codes and must be performed by a certified service technician qualified to work on gas appliances. Use an approved INCORRECT CORRECT gas pipe sealant at all external threaded connections, gas piping used on gas connections must avoid sharp bends that may restrict the flow of gas to the appliance. If the connected pressure exceeds 14.0" W.C. (3.5 kPa) for propane and 11.0" W.C. (2.74 kPA) for natural gas, a step-down regulator is required to be supplied by the owner/operator. Close the individual manual shut-off valve to isolate the fryer from the gas supply piping system during any pressure testing at test pressures equal to or less than 1/2 psig. (3.4 kPa). The fryer and individual shut-off valve must be disconnected from the gas supply piping system during any pressure testing at pressures in excess of 1/2 psig. (3,4 kPa). A GAS INTAKE B C E G D F H In the U.S.A., installation must conform to local codes or, in the absence of local codes, with the current edition of the National Fuel Gas Code, NFPA-54 and ANSI Z83.11a CSA 1.8a 2004 (or latest edition). In Canada, installation must be in accordance with local codes, CAN/CGA-B149.1, Installation for Natural Gas Burning Appliances and Equipment (latest edition) or CAN/CGAB149.2 Installation for Propane Burning Appliances and Equipment (latest edition). The inlet supply line must be properly sized to accommodate all individual appliances simultaneously used on the same line but must never be smaller than 3/4" I.D. LEAK TESTING Installation requires gas leak testing on all gas piping and fittings. Use an approved electronic leak device or a soap and water solution at all gas connections. If bubbling appears when using a soap and water solution, the connection must be refitted. Never use an open flame to leak test. dANGER NEVER USE AN OPEN FLAME TO LEAK TEST. A-G Installation elbow B Wall Valve C-DThree-piece union fitting (minimum 1 per installation) E-FEnd connector for the flexible tube H Marking line M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 8 installation restraint re q uirements - mo b ile e q uipment The fryer must be supplied with a connector that complies with all state and local installation codes. Any appliance that is not furnished with a power supply cord but that includes a set of casters must be tethered. Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. The following requirements apply: 1.Casters must be a maximum height of 4-inches (102mm). 2. Such mobile appliances must be installed with the use of a flexible connector secured to the building structure. A mounting connector for a restraining device is located on the upper back flange of the appliance chassis, approximately 31" (787mm) from the floor. A flexible connector is not supplied by nor is it available from the factory. WARNING RISK OF ELECTRIC SHOCK. Appliance must be secured to building structure. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 9 installation electrical re q uirements dANGER dANGER To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/ NFPA No. 70. In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1 or local codes. An electrical wiring diagram is located in the fryer kettle. The fryer must be installed by a qualified electrician. This appliance must be branch circuit protected with proper ampacities, in accordance with the wiring diagram. The fryer must be properly grounded in accordance with the National Electrical Code and applicable local codes. A means to disconnect the unit must be incorporated into the fixed wiring in accordance with wiring codes. Wire size for the main incoming power to the unit must match the minimum size listed in the specifications applicable to the specific fryer. Before operating the fryer, check all cable connections in the electrical connection area for tightness since connections can loosen during transport. ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG. for Ce approved units: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol. Hard wired models: Hard wired models must be equipped with a countrycertifiedexternalallpoledisconnection switch with sufficient contact separation. If a power cord is used for the connection of the productanoilresistantcordlikeH05RNorH07RN or equivalent must be used. ELECTRICAL VOLTAGE PHASE CYCLE/HZ AMPS KW CORD 120 1 60 2.2 0.27 NEMA 230 1 50 1.0 0.23 CEE & PLUG 5-15P 15A-125V PLUG 7/7 220-230V PLUG M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 10 operation operation oil / shortening re q uirements OIL/SHORTENING REQUIREMENTS Each ASF-60G frypot requires 62-pounds (28 kg) of oil or shortening. Use only quality, high-grade oil/shortening in the fryer. The high moisture content of lower grade shortening will result in excessive foaming and boil over. The cold oil/shortening level requirement for the fryer is indicated below. CAUTION Cold oil or shortening expands as the temperature increases. To avoid injury and equipment damage, allow for expansion by filling to the cold oil fill line. NOTE: A LWAYS maintain the proper level of shortening by adding fresh oil/shortening to the frypot whenever needed. fryer cross - section oil / shortening levels MINIMUM HOT OIL FILL LINE TOP BEND INSIDE OIL KETTLE MAXIMUM HOT OIL FILL LINE dANGER The flash point of shortening occurs at a lower temperature the longer the shortening is used. discard any shortening showing signs of deterioration to avoid serious burns, fire, and property damage. Check the quality of the oil/shortening in the frypots on a daily basis for signs of deterioration. Use an approved test kit. Signs of shortening deterioration include excessive boiling, smoking, foaming, bad taste, and rancid odor. Discard any shortening before it degrades to the point of affecting product quality. Always filter the oil on a regular basis and keep the frypot clean. CAUTION ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE FILLING WITH OIL/SHORTENING. WHEN COOKING COMPOUNDS ARE HEATED TO COOKING TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE OIL TO SPLATTER AND MAY BE A BURN HAZARD. FRONT Remove ice crystals and ensure that food is dry before frying. Excessive water and ice can cause oil to splatter or overflow. Do not over fill the basket. Food needs to be surrounded by oil for best frying results. COLD OIL FILL LINE Maximum shortening life is achieved by lowering the temperature of the fryer to 250°F (121°C) or turning the fryer station off when not in use. In multiple-station units, heat only the component fryers necessary to meet cooking needs. CAUTION WARNING FAILURE TO PLACE SOLID SHORTENING DIRECTLY ON THE BOTTOM OF THE FRYPOT CAN CAUSE SERIOUS E Q U I P ME NT DA MA GE . FIRE OR EQUIPMENT DAMAGE CAN RESULT FROM IMPROPER SHORTENING LEVELS. THE LEVEL OF SHORTENING MUST ALWAYS BE ABOVE THE HEAT EXCHANGERS WHEN THE FRYER IS OPERATING. THE REqUIREd SHORTENING LEVEL MUST ALWAYS bE AbOVE THE MINIMUM HOT OIL FILL LINE. CAUTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 11 operation start up & general operation dANGER with a hi-limit safety shutoff that will disengage the control if the frying compound temperature in the frypot would ever exceed 406°F (208°C). The LED will display “HI”, the heat will shut off, the timer will be cancelled, and a constant alarm will sound. In this event, allow the frying compound temperature to drop below 375°F (191°C). Open the front access door and press the OIL HI-LIMIT RESET button for a period of 3 seconds to restart the control. bEFORE STARTING THE APPLIANCE, MAKE CERTAIN YOU dO NOT dETECT THE OdOR OF GAS. if the odor of gas is detected: • DO NOT attempt to light any appliance. • DO NOT touch any electrical switches. • Extinguish any open flame. • Use a telephone OUTSIDE THE PROPERTY & IMMEDIATELY contact your gas supplier. • If unable to contact your gas supplier, contact the fire department. NOTE: Perform an initial Boil-Out to clean and sanitize the fryer before operating. ASF-60G 1. Service is to be performed by an authorized Alto-Shaam service agent. 2. Ensure all local electrical codes, fire codes, and all other requirements such as hood installation have been met in the process of installation. 3. Open front access door and ensure Kettle Drain valve is in the closed position. The handle should be rotated clockwise until it stops. 4. Fill frypot with frying compound as indicated. front access door kettle drain selector (see illustration on the oil/shortening requirements page) ignition failure indicator oil hi-limit reset 5. The Master Power Switch is located behind the front access door. Turn Master Power Switch “ON.” 6. Press the ON/OFF power button on the control. 7. “READY” will be displayed when fryer reaches set temperature. More detailed operating guidelines along with information on programming are located within this manual. 8. To shutdown the fryer, turn the Master Power Switch located behind the front access door to the “OFF” position. NOTE: for your protection The fryer is furnished M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 12 master power switch operation panel i d entification 1 2 3 4 5 6 7 8 9 1. 2. 3. 4. 5. 6. LED display Hold indicator Heat indicator Melt cycle indicator Program indicator PRODUCT KEY INDICATOR LIGHTS: Illuminate during active cook cycle or programming mode. Feature keys 7. PREPROGRAMMED PRODUCT KEYS: Press to start a cook cycle. Also used in programming. REPLACEABLE MENU STRIP: Make menu changes quickly and easily. 8. PROGRAMMING CENTER: Easy cell phone-like programming. Access programming mode and change cooking parameters. 9. FEATURE KEYS: Used to access programming functions and controller features 8. Left and Right Product Key Programs: On/Off key can key: Shows time left S between recipe / baskets Enter key: Used while entering your own menu / time A - 5:00 minutes B - 5:20 minutes C - 5:40 minutes D - 6:00 minutes Temp toggle clear key old key: Displays remaining h hold time setback key: Reverts to reduced oil temperature while fryer is idle filter key (not enabled) M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 13 operation operating the control Start a Cook Cycle Press any product key to start a cook cycle. If the key is programmed, the cooking time will be displayed and will immediately start to count down in minutes and seconds. DONE will display when the cook cycle has ended. The pressure solenoid will also close if programmed to do so, or a basket lift will lower if so equipped. If DONE is displayed immediately and the unit starts to beep, the product key being pressed is not programmed. Stop a Cook Cycle Press and hold an active product key for 3 seconds. Timing will stop, and basket will lift is so equipped. Respond to a DONE Alarm Cancel the signal by pressing the same product key used to start the cook cycle. Action Alarms If the controller is programmed for action alarms, they will signal at a preset time during the cooking cycle. The signal, a dual-rhythm beeping, will last 5 seconds and then self-cancel. The display will flash the action alarm time and the controller will start counting toward 0:00 . Holding Timers If the product menu is programmed with holding times, they will automatically start counting upon expiration of the cooking cycle. When there are active hold times, the HOLD indicator light will be lit. To View All Active Hold Times , press and hold the HOLD key. Upon expiration, the timer will display HOLD and pulse with a beep. To Cancel, press the HOLD key. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 14 operation Boil Mode b oil out mo d e CAUTION: THE USER MUST CONSULT AND FOLLOW THE GUIDELINES FOR CLEANING AND BOILING OF THE FRY POTS. The boil function accurately maintains the fryer temperature at 190°F (88°C) to assist in the cleaning of fry vats. To start the boil process, turn the appliance OFF. Empty the fry vat of shortening. Once the vat is emptied of shortening and refilled with cold water, the controller and fryer may now go into boil mode. The fry vat must be below a temperature of 200°F (93.3°C) to enter the boil mode. NOTE: The fry vat will maintain a temperature of 190°F (88°C) to allow the boil function to be performed. To Enter Boil Mode : Press and hold the P key for 3 seconds. COUNTS will be displayed. Press the up or down arrow keys until BOIL is displayed, then press the P key. BOIL will be displayed. To Exit Boil Mode, press and hold the P key for 3 seconds. COUNTS will be displayed. Press the up or down arrow keys until BOIL is displayed, then press the P key. The controller has now exited boil mode. If unit has an ON/OFF, you can also exit by turning the unit OFF then back ON. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 15 operation pro d uct counts To Check Product Counts : press and hold the P key for 3 seconds. COUNTS will be displayed. Press the P key. PROD 1 will be displayed then the number of cooks that were completed on that key. To see the number for each key, continue to press the P key and each product will display PROD X then the number of cooks. Resetting the Product Counts : Once you go through all keys, the display will show CLRPROD then NO. Use the left and right arrow keys to toggle between YES and NO. Choose YES to reset your product count or NO to save the cook counts that have already been completed. Then press the P key. The display will show GLOBAL. This is the total product count of all keys combined. Press the P key again. CLRGLOBLthen NO will be displayed. Use the left and right arrow keys to toggle between YES and NO. Choose YES to reset your total product count or NO to save the total cook counts that have already been completed. Then press the P key. TOTALX10 is displayed, then a number. Press the P key again. To Exit Product Counts : COUNTS will be displayed. Press the up arrow key. EXIT will be displayed. Press the P key. The controller will exit programming mode. Display Descriptions Controller is in Operating Mode and a cook cycle is in progress. Controller is in Operating Mode. Actual vat temperature is within the proper cooking temperature range. The vat is ready to start a cook cycle. Action alarm status is displayed. Controller is in Appliance Type Programming Mode. Controller is waiting for a pass code to be entered. Controller is in Operating Mode and a cook cycle has been completed. Controller is in Operating Mode. The actual vat temperature is more than 40 degrees above the highest programmed vat temperature. A continuous audible alarm will sound. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 16 operation Display d escriptions ( continue d ) Operating Instructions Controller is in Operating Mode. Actual vat temperature is more than 10 degrees below the programmed vat temperature. Controller’s probe is either open or shorted. Display will be accompanied with an audible alarm if shorted. Check or replace the probe. Controller is in Product Key Programming Standby mode. Controller is in System Programming Standby Mode. Stage cooking temperature. Controller is in Fahrenheit or Celsius Programming Mode. Stage cooking time. Stage timing mode (flex or straight). Product Key Programming RECIPE PROGRAMMING CODE (left A, right A, left B, left D) MANAGER 10 button controllers have a single, dual-purpose display that will alternate information; for example: then ENTER PROGRAMMING MODE. Press the down arrow key. Press and hold the P key for 3 seconds. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 17 PROGRAM will be displayed. Press the P key. operation pro d uct key programming ( continue d ) Depending on model, you can either press the P key to change all programmable settings or you can scroll using the arrow keys to any of the specific options. Type in 1 7 2 4 using the product keys. Press the P key. Press the P key. All product key LEDs will light up. Press the P key. SET PRODUCT DISPLAY NAME. NAME will be dis- want to program. Press the P key. played then the actual product name. Use the up and down arrow keys to scroll through the library. Press the P key to lock in your choice. . SET ACTION ALARM SET TIMING MODE. Use the left and/or right arrow keys to choose Straight, Flex or Sensitivity. Press the P key. SET HOLD TIME. Actual hold time will be displayed. To change, press toggle clear to change the time to zero. Type in a new time using the product keys. Press the P key. PROGRAM A PRODUCT KEY. Press the product key you Actual alarm time 1 will be displayed. To change, press toggle clear to change the time to zero. Type in a new time using the product keys. Press the P key. EXIT PROGRAMMING MODE. Press the up arrow key. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 18 SET COOK TIME. Actual set time will be displayed. To change, press toggle clear to change the time to zero. Type in a new time using the product keys. Press the P key. SET ACTION ALARM NAME. ALMNAME1 will be displayed, then the actual action alarm name. Use the up and down arrow keys to scroll through the library. Press the P key to either go to next action alarm name, or continue through programming. Press the P key. operation pro d uct key programming ( continue d ) Either press another product key to program and repeat the programming instructions, or continue by pressing the down arrow key. SET GLOBAL TEMPERATURE. Press the P key. SET TEMP, then Actual Temp will be displayed. To change, use the number keys and then press the P key. OR NOTE: If you have a two-probe unit, the display will show SETTEMPL (Left) and then SETTEMPR (Right). You will have the option to change the temperature on both sides. To Exit, press the down arrow key. Press the P key. Press the up arrow key. Press the P key. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 19 operation system programming ENTER SYSTEM PROGRAMMING MODE. SYSTEM CODE (left C, left B, left B, right B) MANAGER Press and hold the P key for 3 seconds. Type in left C, left B, left B, right B using the product keys. Press the P key. Press the down arrow key. PROGRAM will be displayed. Press the P key. Press the P key. SET APPLIANCE MODE. Use the left and/or right arrow keys to choose Gas, Electric or Generic. Press the P key. SET CONTROL TYPE. Use the left and/or right arrow keys to choose Temperature or Time Control. Press the P key. SET TEMPERATURE SCALE. Use the left and/or right arrow keys to choose Fahrenheit (F) or Celsius (C). Press the P key. EXIT SYSTEM PROGRAMMING MODE. SET COOK TIME UNIT. Press the up arrow key. Use the left and/or right arrow keys to choose Minutes/Seconds or Hours/Minutes. Press the P key. You have now EXITED System Programming Mode and can operate the controller. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 20 SET PREHEAT MODE. Use the left and/or right arrow keys to choose Yes or No. Press the P key. Press the P key. operation programming custom product and action alarm names to the libary ENTER LIBRARY PROGRAMMING MODE. Press and hold the P key for 3 seconds. SYSTEM CODE (left C, left B, left B, right B) MANAGER Press the down arrow key. Type in 3 2 2 8 using the product keys. Press the P key. Press the down arrow key to select either PRODLIBR OR ALRMLIBR. A flashing dash will be displayed. Press the SCAN key and use the product keys to spell a new word. Press the right arrow key to advance to the next character position. Continue spelling the word. When done, press the P key. PROGRAM will be displayed. Press the P key. Choose either PRODLIBR (Product Library) or ALRMLIBR (Action Alarm Library) by pressing the P key. TO SAVE WORD, press P again. Skip to Exit Library Programming. TO CANCEL OR MODIFY , see next step. IF YOU CHOOSE CANCEL: Press the P key to EXIT and cancel the word. TO CANCEL OR MODIFY WORD, press the left or right EXIT LIBRARY PROGRAMMING. Press the up arrow keys to select CANCEL or MODIFY. or down arrow keys until display reads EXIT. IF YOU CHOOSE MODIFY: Press the SCAN key to go back and modify the word. Press the P key. You have now EXITED Library Programming Mode and can operate the controller. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 21 operation ALL SUGGESTEd FRYING TIMES ARE bASEd ON A FULL LOAd OF PROdUCT Removeicecrystalsandensurethatfoodisdrybeforefrying.Excessivewaterandicecancauseoiltosplatteroroverflow.Donot overfillthebasket.Foodneedstobesurroundedbyoilforbestfryingresults. SU G G ES T Ed FR Y ING T IMES PROGRAM KEYS iteM Minutes teMperAture DisplAy 1. Fries ( FROZEN ) 3:30 350°F (177°C) Fries 2. Chicken Nuggets ( FROZEN ) 3:30 350°F (177°C) Nuggets 3. Fish, Breaded ( FROZEN ) 4:30 350°F (177°C) Fish 17:00 340°F (171°C) Chicken 4. Chicken Pieces, Breaded ( FRESH ) 5. product a ProductA 6. product b ProductB IT EM MINUTES T E M P E RA T U R E 3:30 350°F(177°C) 3:30 340°F(171°C) Perpkg.instructions 340°F(171°C) BreadedMac&Cheese 3:30 340°F(171°C) BreadedMushrooms 3:30 340°F(171°C) BroccoliCheeseNuggets 2:30 350°F(177°C) CheeseCake,Fried 8:30 350°F(177°C) CheeseNuggets 1:30 350°F(177°C) Chicken Breasts ( fresh ) 12:00-17:00 315°F(157°C) Chicken Breasts ( frozen ) 20:00 330°F (166°C) ChickenFriedSteak 4:00 350°F(177°C) Chicken Gizzards ( fresh ) 3:30 350°F(177°C) 12:00-17:00 315°F(157°C) Chicken Legs ( frozen ) 18:00 330°F (166°C) Chicken,Patty 6:00 350°F(177°C) Chicken Pieces - MRB ( frozen ) 17:00 340°F(171°C) ChickenStrips 6:00 340°F(171°C) Chicken Tenderloins ( fresh ) 3:00 350°F(177°C) Chicken Tenders, Breaded ( frozen ) 3:30 350°F(177°C) ChickenWings( fresh ) 3:30 350°F(177°C) ChickenWings( frozen ) 15:00 330°F (166°C) ClamStrips 2:00 340°F(171°C) CornDogs 10:00 350°F(177°C) CreamCheeseJalapeñoPoppers 3:30 340°F(171°C) Appetizer BreadedCauliflower BreadedFish Chicken,Legs&Wings( fresh ) the times and temperatures are suggested guidelines onlY. all cooking should Be Based on internal product temperatures. due to Variations in product QualitY, weight, and desired degree of doneness, the cooking times and temperatures maY need to Be adJusted accordinglY. alwaYs follow local health (hYgiene) regulations for all internal temperature reQuirements. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 22 operation ALL SUGGESTEd FRYING TIMES ARE bASEd ON A FULL LOAd OF PROdUCT Removeicecrystalsandensurethatfoodisdrybeforefrying.Excessivewaterandicecancauseoiltosplatteroroverflow.Donot overfillthebasket.Foodneedstobesurroundedbyoilforbestfryingresults. SU G G ES T Ed FR Y ING T IMES IT EM MINUTES T E M P E RA T U R E 4:00 340°F(171°C) Egg Rolls ( frozen ) 5:00 340°F(171°C) Fries,Crinkle-Cut 5:00 340°F(171°C) Fries,Seasoned 4:00 340°F(171°C) Fries,SourCream&Chive 4:00 340°F(171°C) Fries ( fresh ) 5:00 340°F(171°C) Fries,ThinCut 3:30 340°F(171°C) HashBrownCircles 4:00 340°F(171°C) JalapenoPeppers,Stuffed 4:00 350°F(177°C) Perpkg.instructions 340°F(171°C) Mushrooms,Breaded 3:30 350°F(177°C) OnionRings 3:00 340°F(171°C) Pork Chops ( fresh ) 10:00 340°F(171°C) Pork ( fresh ) 12:00 340°F(171°C) PotatoChips(fresh) 2:45 325°F(163°C) PotatoWedges 3:00 350°F(177°C) QuesadillaRolls 3:30 350°F(177°C) Shrimp 3:30 340°F(171°C) Vegetables 3:00 350°F(177°C) Zucchini, Breaded ( fresh ) 3:30 350°F(177°C) Eggplant MozzarellaSticks,BatteredorBreaded the times and temperatures are suggested guidelines onlY. all cooking should Be Based on internal product temperatures. due to Variations in product QualitY, weight, and desired degree of doneness, the cooking times and temperatures maY need to Be adJusted accordinglY. alwaYs follow local health (hYgiene) regulations for all internal temperature reQuirements. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 23 C leaning d aily cleaning & maintenance dANGER dANGER TO AVOID SERIOUS PERSONAL INJURY DO NOT STAND ON THE FRYER OR FRYER COVER. THE FRYER COVER IS DESIGNED TO HOLD A MAXIMUM OF 10-POUNDS (4,5 KG) OF WEIGHT. dISCONNECT UNIT FROM POWER SOURCE bEFORE CLEANING OR SERVICING. THOROUGHLY CLEAN dAILY The cleanliness and appearance of this unit willcontributeconsiderablytooperatingefficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer. 1. Disconnect unit from power source, and let cool. 2. Remove all detachable items. Clean these items separately with a good grease solvent or commercial detergent. Rinse well and dry. 3. Clean control panel, door hinges, and door handles thoroughly since these areas harbor food debris. Rinse by wiping with sponge and clean warm water. Wipe dry with a clean cloth. 4. T ohelpmaintaintheprotectivefilmcoatingon polishedstainlesssteel,cleantheexteriorofthe unit with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel. NOTE: Avoid the use of abrasive cleaning, compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment. dANGER IR E BRU S NO ST E EL P A DS NO NO W S WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED RA PE HE SEVERE dAMAGE OR ELECTRICAL HAZARd COULd RESULT. SC RS AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN. CAUTION TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 24 cleaning b oil - out proce d ure NOTE: Perform an initial boil-out to clean and sanitize the fryer before operating. Carbonized deposits along with an accumulation of oil will eventually build-up on the interior of the frypot as well as fryer accessories. It is important to periodically remove these deposits, not only to maintain fryer efficiency, but also to provide the highest product quality. NOTE: Always wear eye protection or a face shield and protective rubber gloves when cleaning the frypot as boil-out chemical is an alkaline solution and can cause severe burns. NOTE: Because each fryer is controlled separately, the following procedure must be followed for every unit in multiplefryer units. CAUTION BEFORE ENTERING THIS PROGRAM, MAKE CERTAIN THE FRYPOT IS EMPTY OF ALL OIL OR SHORTENING. CAUTION TO AVOID DAMAGING THE PUMP AND CONTAMINATING NOTE: Manual Boil-Out can only be performed when the actual temperature of the frypot is less than 200°F (93°C). 1. Place the mobile oil drawer or heat safe container under the drain. Rotate drain valve to “open” to drain oil. If equipped with the optional oil hand wand, use the wand to pump oil into the frypot to further rinse food particles out of the frypot. Carefully disconnect the wand from fryer and drain any residual oil from the wand into the frypot and then drain the remaining oil from frypot. 2. While wearing heat resistant gloves, wipe excess oil out of inside of frypot with paper towel or clean rag. 3. If oil has been drained into a mobile oil drawer, empty the oil from the drawer. Wash the oil drawer, rinse with clean water, and dry drawer thoroughly. 4. Open the front access door. If equipped with a filtration system, rotate the Kettle/Nozzle selector to the “kettle” position, then rotate the drain valve clockwise until rotation stops and the drain valve is “closed.” 5. Fill the fryer to the maximum oil fill line with water. CLEAN OIL WITH BOIL-OUT CHEMICAL ON UNITS EQUIPPED WITH A FILTRATION SYSTEM, NEVER ALLOW BOIL-OUT SOLUTION OR RINSE WATER TO CIRCULATE THROUGH THE FRYER PUMP SYSTEM. CAUTION MINIMUM HOT OIL FILL LINE TOP BEND INSIDE OIL KETTLE MAXIMUM HOT OIL FILL LINE FRONT BOIL-OUT SOLUTION AND SURROUNDING METAL SURFACES BECOME EXTREMELY HOT. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN PERFORMING THE BOIL-OUT FUNCTION AND FOLLOW THE MANUFACTURER’S SAFETY INSTRUCTIONS FOR THE BOIL-OUT PRODUCT BEING USED. fryer cross - section oil / shortening levels COLD OIL FILL LINE CAUTION DO NOT LEAVE THE FRYER UNATTENDED DURING THE BOIL-OUT PROCESS. THE FRYER MUST BE CONTINUOUSLY MONITORED FOR BOIL-OVER CONDITIONS, PARTICULARLY IN HIGH-ALTITUDE LOCATIONS. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 25 C leaning b oil - out proce d ure CAUTION KEEP A CONTAINER OF COLD WATER ON HAND DURING BOIL-OUT IN CASE OF BOIL-OVER. IF BOIL-OVER IS IMMINENT, IMMEDIATELY POUR COLD WATER INTO FRYPOT TO QUICKLY REDUCE SOLUTION TEMPERATURE. TURN OFF MASTER POWER SWITCH AND ALLOW SOLUTION TO COOL. WHEN THE SOLUTION HAS COOLED, RE-ENTER THE BOILOUT MODE. For filtration-equipped fryers: Place a small amount of clean, liquid oil in the clean fat drawer. Pump a small amount of oil through the the system. While wearing heat resistant gloves, catch the oil that is pumped through the fill hole inside frypot with paper towel. Drain the oil. Rinse fry pot with a small amount of water. For units without a pump or filtration system: Pour a small amount of oil into the the fryer and drain it into a separate container. Rinse frypot and frypot drain with water. 6. Add boil out solution. Carefully follow the manufacturer’s directions for mixing the boil-out solution. CAUTION 7. Turn the Master Power Switch (located behind the front access door) to the “ON” position and press the CONTROL RESET. 8. To enter Boil Mode, press and hold the P key 3 seconds. “COUNTS” will be displayed. 9. Press the up or down ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE FILLING WITH OIL/SHORTENING. WHEN COOKING COMPOUNDS ARE HEATED TO COOKING TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE OIL TO SPLATTER AND MAY BE A BURN HAZARD. for arrow keys until “BOIL” is displayed, then press the P key . “BOIL” will be displayed. Using a separate timer, allow the frypot to boil-out for 10 minutes. 10. After the 10 minute boil-out period, turn the Master Power Switch located behind the front access door to the “OFF” position. 15. Following the boil-out and rinse procedure, wipe dry all accessible interior metal surfaces and interior accessories with a clean, dry cloth to remove remaining moisture. Clean and dry the fry baskets separately. NOTE: Make sure the inside of the frypot, the 11. Wearing protective gloves to avoid burns, scrub the inside of the fypot with a long-handled scrub brush. 12. Place another empty and dry mobile oil drawer or heat safe container under the drain. Rotate the drain to the “open” position. The handle should be rotated counterclockwise until it stops. Allow the boil-out solution to completely drain into mobile oil drawer or a heat safe container. Discard boilout solution. Return the drawer to the fully-inserted position beneath the fryer. 13. Making sure the drain is “open”, rinse all boil-out solution from fry pot, drain, burner holes, etc. Follow the boil-out solution manufacturer’s additional boil-out instructions to rinse the frypot in order to neutralize boil-out cleaner residue. Discard rinse solution. drain opening and all parts that come into contact with new oil/shortening are as dry as possible. 16. Wipe the exterior of the fryer cabinet with a degreaser/sanitizer suitable for use on food contact surfaces. Always follow the manufacturer’s instructions and/or mixing directions for proper solution strengths. Wipe exterior stainless steel surfaces with the grain of the metal and avoid the use of abrasive pads, steel wool, or metal implements. 17. Rotate drain to “closed” position. 18. Fill tank with new oil or shortening. 14. There may be residual boil-out solution in the oil fillhole and tube. This must be flushed out and discarded separately before filling the tank with new oil to avoid contamination of new oil. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 26 service control trou b leshooting PROBLEM No power CAUSE Circuit breaker OFF Appliance not plugged in Defective 24VAC transformer No sound Button problem PROBE is displayed Inoperable speaker Inoperable key Defective temperature probe Probe not plugged in Defective temperature probe Defective element, relay, contactor or gas valve Defective controller Reading wrong temperature Not heating SOLUTION Check and reset Plug in cord Replace transformer Replace controller Replace controller Replace controller Replace temperature probe Plug in probe Replace temperature probe. Replace defective part Replace controller unit trou b leshooting PROBLEM No power Fryer will not heat Baskets will not drop CAUSE Circuit breaker OFF Appliance not plugged in Drain switch turned to the “open” position Master switch turned to the “off” position Gas valve is in the “off” position Gas hose is not connected Hi-limit is tripped No oil in frypot Fuse is blown on basket lift relay board Interference with basket lift mechanism SOLUTION Check and reset Plug in cord Turn drain switch to the “closed” position Turn master switch to the “on” position Turn gas valve to the “on” position Connect gas hose Press the hi-limit reset button located behind the front access door Add oil to frypot Replace fuse Check basket lift mechanism and remove interference M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 27 service CAUTION THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL. dANGER dISCONNECT UNIT FROM POWER SOURCE bEFORE CLEANING OR SERVICING. CAUTION IT IS RECOMMENDED THIS APPLIANCE BE INSPECTED BY A QUALIFIED SERVICE TECHNICIAN AT REGULAR INTERVALS AS PART OF A STANDARD KITCHEN MAINTENANCE PROGRAM. eXTended limiTed frypOT WarranTy Alto-Shaam, Inc. warrants to the original purchaser that any frypot that is found to be defective in material or workmanship will, at Alto-Shaam’s option, subject to provisions hereinafter stated, be replaced with a new or rebuilt frypot. The labor warranty remains in effect for three (3) years from the shipping date. Alto-Shaam will bear shipping and normallaborchargesforinstallationperformedduringstandardbusinesshours,andexcludingovertime,holidayratesor any additional fees. Thepartswarrantyremainsineffectforseven(7)yearsfromtheshippingdate.Followingtheinitialthree(3) year labor warranty, Alto-Shaam will replace the frypot only, with freight, labor and all additional charges at the full responsibility of the owner/operator. ExtendedfrypotwarrantycoverageissubjecttoallremainingprovisionsassetforthinAlto-Shaam’sstandard published warranty. M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 28 service ASF-60G - In & Out 7 11 8 9 1 2 10 3 4 6 5 REAR 90.0° ITEM P/N DESCRIPTION QTY 1 PE-29469 Panel Overlay 1 2 HG-2015 Hinge Assembly 2 SC-2072 Screws for Hinge Assembly 6 3 5014682 Door Assembly with Hinges 1 4 1012713 Caster Plate 4 5 CS-29730 Caster, 3-1/2” Blue, Swivel with brake 2 67492 - IN & OUT - No Lifts SC-28256 Screws for Casters 12 6 CS-29731 Caster, 3-1/2” Blue, Rigid 2 7 1012783 Exhaust Vent 1 8 BT-26884 Bracket, Tether Restraint 1 9 5015782 Panel, Back 1 10 BU-3964 Bushing, Electrical Connection 1 11 FT-27961 Fitting, Gas Connection, 1/2” 1 Par t num ber s and dr a w i n g s a r e s u b j e c t t o c h a n g e w i t h o u t n o t i c e . M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 29 service ASF-60G Kettle Assembly – 5009482 shown 1 27 2 26 25 24 3 23 22 4 5 21 6 7 20 QTY 8 9 ITEM P/N DESCRIPTION 1 5009432 Kettle 1 2 CP-29478 Cap, 1/2" NPT 1 3 SA-27005 Seal, Gas Burner 1 4 BN-34226 Burner, HE Gas Fryer 1 5 NU-29475 Nut, 1/4"-20 KEPS 16 6 1012657 Guard, Drip Combustion Fan 1 7 SA-27006 Seal, Fan Burner 1 8 FA-34232 Fan, Gas Fryer, 120V 9 NU-27851 Nut, Hex, 5mm with Star Washer 4 10 VA-27068 Valve, Venturi 1 11 HO-28689 Hose, 1/2" I.D., Corrugated 1 ITEM P/N DESCRIPTION 12 VA-34260 Valve, Gas Control Flanged Side 1 20 SC-2459 Screw, Phillips, 8-32 2 13 OR-27249 O-Ring, 0.812 O.D. x .94 Diameter 1 21 PI-27001 Pin, Flame Sensor 2 14 SC-22273 Screw, Pan Head, M4 x 6mm 2 22 SA-27007 Seal, Spark Plug 2 15 VA-27081 Elbow, Flange, Venturi 1 23 GL-29744 Sight Glass 1 16 NP-26220 Nipple, 1/2"-14 NPT 1 24 BU-27277 Bushing, Reducing 1 17 VA-34531 Gas Valve, 24V, 120V, 1/2 NPT 1 25 BU-29470 Bushing, SS, Reducing 1 18 SA-27930 Seal, Gas Valve 1 26 PR-34998 Probe, Temperature Sensor 1 19 SC-22766 Screw, Pan Head Phillips 5 27 CR-34967 Connector, 2 Conductor 2 19 10 18 17 11 16 15 14 12 13 5009482 - In & Out 1 Par t num ber s and dr a w i n g s a r e s u b j e c t t o c h a n g e w i t h o u t n o t i c e . M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 30 QTY service ASF-60G 120V electrical packages 1 2 5 3 6 7 1 4 4 WITHOUT LIFTS REFERENCE DRAWING 5014939 WITH REFEREN ITEM P/N DESCRIPTION Qty 1 SC-22766 Screw, M5 Pan Head 4 2 1013188 Lift Hole Cover Plate 2 3 NU-22289 Nut, M5 Hex 4 4 SW-33148 Switch, Snap Action 1 120V ELEC. LIFT PKG. ASF-60G 67501 M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 31 service control panel Assembly, ASF-60G – 5013197 ITEM DESCRIPTION P/N 1 Nut, #8-32 UNC KEPS ZP NU-26526 8 2 1/2" Self Adhesive Gasket 3ft GS-2019 1 QTY 3 Control, ASF-60 In & Out, 10 Button CC-34996 1 4 Weldment, Control Panel 15" 5013196 1 5 Bracket, Controller Support 1011993 1 6* Cable Harness Control CB-34999 1 3 1 2 shown 4 5 valve drain Assembly, ASF-60G – 5014881 ITEM DESCRIPTION P/N 1 Handle, Vinyl Slip-on SL-29640 1 2 Drain Valve Handle 1013117 1 3 Screw, 1/4-20 x 1/2" Hex Head SC-22729 2 4 Lock Washer, 1/4" WS-2294 2 Flat Washer, 1/4" WS-22094 4 5 Switch Bracket 1013118 1 6 Elbow, 1-1/4" x 45° Female S/S EB-28948 1 7 Nipple, 1-1/4" NPT x 1 5/8" Long Thread NP-28949 1 8 Ball Valve, 1-1/4" NPT VA-28950 1 9 Pipe - Drain, 1-1/4" PP-29479 1 shown QTY 1 2 3 4 5 8 9 7 6 Par t num ber s and dr a w i n g s a r e s u b j e c t t o c h a n g e w i t h o u t n o t i c e . M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 32 VALVE ASSEMBLY ASF-60 5014881 service Electrical Assembly, 120V – ASF-60G 2 6 8 9 10 11 7 1 5 12 2 13 21 3 14 13 20 15 4 19 18 17 16 120V CONFIGURATION REFERENCE DRAWING 5014823 ITEM P/N DESCRIPTION ITEM P/N DESCRIPTION * 77450 120V Wiring Diagram Qty 1 16 HD-26792 Handle Qty 1 1 1013069 120V Electrical Box 1 17 TT-34245 Thermostat, Hi-Limit 1 * 1013070 Electrical Box Cover 1 18 LT-34280 Light, Ignition Alarm 1 2 SC-22766 Screw, M5 4 19 NU-2187 Nut, Acorn #18-8 2 3 SC-2254 Screw, 6-32 x 3/8" Round Pan Head 2 20 SC-2069 Screw, Pan Head, 8-32 x 1" 2 4 SC-22466 Screw, Philips, 1/4-20 x 1" 2 21 BN-34266 Ignition Module, Starter 1 5 1008588 Bracket, Chimney Holding 2 * BU-3964 Bushing, Straight Strain Relief 6 6 BU-2827 Bushing, Bearing, Nylon 1 * CB-34330 Cable, Flame Sensor, Red 1 7 SA-2924 Seal 1 * CB-34331 Cable, Flame Ignitor, Black 1 8 RL-35000 Relay, Power, SPDT 1 * CB-34999 Cable, Control 2 9 SC-22500 Screw, Pan Head, 6-32 x 1/4" 2 * CD-34094 Cord, Line 1 10 SC-2190 Ground Screw 1 * CR-33510 Connector, Terminal .187" Quick 1 11 BK-3019 T-Block 1 * CR-34318 Connector, Plug, 3 POS, 94V-0 1 12 SC-2365 Screw, Round Pan Head, 6-32 2 * CR-34646 Connector, 5 Conductor 6 13 SC-22271 Screw, Pan Head, M4 4 * LT-34281 Light, Alarm 1 14 TN-33282 Transformer, 230V/24V, 50A 2 * PA-27057 Plate, Light Mounting 1 15 SW-34254 Switch, Cam, for Single Phase 1 * not shown Par t num ber s and dr aw i n g s a r e s u b j e c t t o c h a n g e w i t h o u t n o t i c e . M N -3 5 6 9 9 • Ga s Fryer Operati on & C are Manual • 33 TRANSPORTATION DAMAGE and CLAIMS All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee. Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases, the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of the shipper. 1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area. Do not wait until after the material is moved to a storage area. 2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received. 3. Note all damage to packages directly on the carrier’s delivery receipt. 4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt. 5. If the driver refuses to allow inspection, write the following on the delivery receipt: Driver refuses to allow inspection of containers for visible damage. 6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the time, date, and the person called. 7. Save any packages and packing material for further inspection by the carrier. 8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork. Wewillcontinueourpolicyofassistingourcustomersincollectingclaimswhichhavebeenproperlyfiledandactivelypursued. Wecannot,however,fileanydamageclaimsforyou,assumetheresponsibilityofanyclaims,oracceptdeductionsinpayment for such claims. LIMITED WARRANTY Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part. The parts warranty period is as follows: For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation. For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This excludesholdingonlyequipment. For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. Alto-Shaamwillbearnormallaborchargesperformedduringstandardbusinesshours,excludingovertime,holidayratesorany additional fees. To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable. ThiS WarranTy dOeS nOT apply TO: 1. Calibration. 2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind. 3. Equipment damage caused by accident, shipping, improper installation or alteration. 4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers. 5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality.Waterqualityandrequiredmaintenanceofsteamgeneratingequipmentistheresponsibilityoftheowner/operator. 6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to chlorine or other harmful chemicals. Use of alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended. 7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidental damages of any kind. 8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts. Thiswarrantyisexclusiveandisinlieuofallotherwarranties,expressorimplied,includingtheimpliedwarrantiesofmerchantabilityand fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect,special,incidental,orconsequentialdamages.NopersonexceptanofficerofAlto-Shaam,Inc.isauthorizedtomodifythiswarranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment. e ffe c tive n ovember 1, 2011 recOrd tHe mOdel And SerIAl number OF tHe ApplIAnce FOr eASy reFerence. AlWAyS reFer tO bOtH mOdel And SerIAl number In Any cOntAct WItH AltO-SHAAm reGArdInG tHIS ApplIAnce. model: ______________________________________________ date Installed: ______________________________________________________ Voltage: ______________________________________________ purchased From: ___________________________________________ Serial number: _____________________________________________________________________________________________________________ W164 N9221 Water Street PHONE: ● P.O. Box 450 ● Menomonee Falls, Wisconsin 53052-0450 ● U.S.A. 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY www.alto-shaam.com PRINTED IN U.S.A.