Alto-Shaam FryTech Series Specifications

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 . . . . . . . . .
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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. . . . . . . . . . . . . . . . . . .
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11
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14
15
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17
20
21
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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.