Specifications | Frymaster 2836 Series Fryer User Manual

2836 Series Electric Fryers
Installation and Operation Manual
This manual is applicable to fryers without a float switch that have flatbar
elements starting with series AD and manufactured starting Fall 2006. For
fryers that have a float switch and rounded elements, refer to 819-6038.
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
www.frymaster.com
Email: service@frymaster.com
OCTOBER 2006
*8196113*
Please read all sections of this manual and retain for future reference.
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED DIRECTLY
FROM FRYMASTER DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS, AND/OR THE PART
BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS WARRANTY WILL BE VOID.
FURTHER, FRYMASTER DEAN AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY CLAIMS,
DAMAGES OR EXPENSES INCURRED BY THE CUSTOMER WHICH ARISE DIRECTLY OR
INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF ANY MODIFIED PART
AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified personnel
only. A Frymaster Dean Factory Authorized Service Center (FASC) or other qualified professional
should perform installation, maintenance, and repairs. Installation, maintenance, or repairs by
unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of this manual for
definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of the
country and/or region in which the appliance is installed.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS
U.S.
This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept any
interference received, including interference that may cause undesired operation. While this device
is a verified Class A device, it has been shown to meet Class B limits.
CANADA
This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set out
by the ICES-003 standard of the Canadian Department of Communications.
Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A et B
prescrites dans la norme NMB-003 edictee par le Ministre des Communications du Canada.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation, operating and
service instructions thoroughly before installing or servicing this equipment.
DANGER
Copper wire suitable for at least 167ºF (75ºC) must be used for power connections.
DANGER
The electrical power supply for this appliance must be the same as indicated on the rating and serial
number plate located on the inside of the fryer door.
DANGER
This appliance must be connected to the voltage and phase as specified on the ratings and serial
number plate located on the inside of the fryer door.
WARNING
Do not attach accessories to this fryer unless the fryer is secured from tipping. Personal injury may
result.
WARNING
Do not use water jets to clean this equipment.
WARNING
This equipment is intended for indoor use only. Do not install or operated this equipment in outdoor
areas.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending on or
transmitting stress to the electrical conduit. A restraint kit is provided with the fryer. If the restraint
kit is missing contact your local Frymaster Dean Factory Authorized Service Center (FASC) for part
number 826-0900.
DANGER
This fryer may have two power cords and prior to movement, testing, maintenance and any
repair on your Frymaster fryer; disconnect BOTH electrical power cords from the electrical
power supply.
NOTICE
All fryers shipped without factory supplied cords and plug assemblies must be hardwired using
flexible conduit to the terminal block located on the rear of the fryer. These fryers should be
wired to NEC specifications. Hardwired units must include installation of restraint devices.
DANGER
The front ledge of the fryer is not a step. Do not stand on the fryer. Serious injury can result from
slips or contact with the hot oil.
DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other
appliance.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container at
the end of frying operations each day. Some food particles can spontaneously combust if left
soaking in certain shortening material. Additional information can be obtained in the filtration
manual included with the system.
WARNING
No structural material on the fryer should be altered or removed to accommodate placement of the
fryer under a hood. Questions? Call the Frymaster Dean Service Hotline at 1-800-551-8633.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the
joint between the frypot. Banging fry baskets on the strip to dislodge shortening will distort the
strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for cleaning.
2836 SERIES ELECTRIC FRYERS
INSTALLATION & OPERATION MANUAL
TABLE OF CONTENTS
Page
1.
INTRODUCTION
1-2
1.1
General
1-2
1.2
Safety Information
1-2
1.3
Computer Information
1-3
1.4
Shipping Damage Claim Procedure
1-3
1.5
Service Information
1-4
1.6
After Installation
1-4
1.7
Definitions
1-4
2.
INSTALLATION AND OPERATING INSTRUCITONS
2-1
2.1
General
2-1
2.2
Fryer Installation
2-2
2.3
Power Requirements
2-3
2.4
Frypot Boil-Out
2-3
2.5
Equipment Start-up and Shutdown Procedures
2-4
3.
PREVENTATIVE MAINTENANCE
3-1
3.1
Cleaning Fryer
3-1
3.2
Periodic/Annual Maintenance
3-2
4.
BUILT-IN FILTRATION
4-1
4.1
Preparing the Filter System for Use
4-1
4.2
Daily Filter Operation
4-2
4.3
Operating the Filter/Oil Disposal
4-3
5.
OPERATOR TROUBLESHOOTING
5-1
5.1
Introduction
5-1
5.2
Troubleshooting
5-2
2836 SERIES ELECTRIC FRYERS
CHAPTER 1: INTRODUCTION
FINDING YOUR WAY AROUND THE 2836 SERIES FRYER
Basket Lift
Spreader
Flue Cap
Control Panel
(CMIII Computer
shown)
Top Cap
Right
Contactor
Box
Left
Contactor
Box
Left Drain
Handle
Right Drain
Handle
Under Fryer
Filter Unit
Filter Control Handles
The most recent model has an oil
disposal wand, like the drawing to
the left, which attaches here.
TYPICAL CONFIGURATION (FP128/136 SHOWN)
NOTE: The appearance of your fryer may differ slightly from that
shown depending upon configuration and date of manufacture.
1-1
1.1 General
Read the instructions in this manual thoroughly before attempting to operate this equipment. This
manual covers 2836 Series Electric Fryers without a float switch manufactured after May 2005.
2836 Series electric fryers feature easy to clean, open frypots with tilt-up elements. The fryers are
controlled by multi-product cooking computers and come in full-pot configurations.
1.2 Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
ones below.
CAUTION
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
WARNING
WARNING boxes contain information about actions or conditions that may cause or result in
damage to your system, and which may cause your system to malfunction.
DANGER
DANGER boxes contain information about actions or conditions that may cause or result in injury
to personnel, and which may cause damage to your system and/or cause your system to malfunction.
Fryers in this series are equipped with automatic safety features:
1. A single high-temperature detection feature shuts off power to the elements should the
temperature controls fail.
If the computer display shows
or
, the fryer is malfunctioning. Press the
,
ON/OFF switch
to the “OFF” position (the LED displays on the computer go dark) or
disconnect the fryer from the electrical power supply. Do not operate the fryer until an FASC
technician has serviced it.
NOTE: 2836 Series fryers may have more than one power cord. Whenever disconnecting the
fryer from the electrical power supply, verify that all cords have been disconnected or that all
circuit breakers have been turned off.
2. Drain safety switches on the frypot drain valves will not allow the elements to be energized
unless each drain valve is completely closed. Opening a drain valve will cause the elements to
be de-energized.
1-2
3. An inline circuit breaker shuts off power to the filter-pump motor (if so equipped) if the motor
overheats.
1.3 Computer Information
This equipment has been tested and found to comply with the limits for a Class A digital device,
pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been
shown to meet the Class B limits. These limits are designed to provide reasonable protection against
harmful interference when the equipment is operated in a commercial environment. This equipment
generates, uses and can radiate radio frequency energy and if not installed and used in accordance
with the instruction manual, may cause harmful interference to radio communications. Operation of
the equipment in a residential area is likely to cause harmful interference in which case the user will
be required to correct the interference at their own expense.
The user is cautioned that any changes or modifications not expressly approved by the party
responsible for compliance could void the user's authority to operate the equipment.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.
The user may find the following booklet prepared by the Federal Communications Commission
helpful: "How to Identify and Resolve Radio-TV Interference Problems". This booklet is available
from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
1.4 Shipping Damage Claim Procedure
What to do if your equipment arrives damaged:
Please note that this equipment was carefully inspected and packed by skilled personnel before
leaving the factory. The freight company assumes full responsibility for safe delivery upon
acceptance of the equipment.
1. File Claim for Damages Immediately—Regardless of the extent of damage.
2. Visible Loss or Damage—Be sure this is noted on the freight bill or express receipt and is signed
by the person making the delivery.
3. Concealed Loss or Damage—If damage is unnoticed until equipment is unpacked, notify the
freight company or carrier immediately and file a concealed damage claim. This should be done
within 15 days of date of delivery. Be sure to retain container for inspection.
1-3
1.5 Service Information
For non-routine maintenance or repairs, or for service information, contact your local Frymaster
Authorized Service Center (FASC). Service information may also be obtained by calling the
Frymaster Technical Services Department (1-800-551-8633). The following information will be
needed in order to assist you efficiently:
Model Number _________________________
Serial Number__________________________
Voltage _______________________________
Nature of the Problem____________________
_____________________________________
_____________________________________
1.6 After Installation
In order to improve service, please have the table below filled in by the Frymaster Dean Authorized
Service Technician who installed this equipment.
Technician’s Name
FASC Name
FASC Address
FASC Telephone/Fax
Model Number
Serial Number(s)
Voltage
1.7 Definitions
1. Qualified and/or Authorized Operating Personnel
Qualified/authorized operating personnel are those who have carefully read the information in
this manual and have familiarized themselves with the equipment functions, or have had
previous experience with the operation of equipment covered in this manual.
2. Qualified Installation Personnel
Qualified installation personnel are individuals, or firms, corporations, or companies that, either
in person or through a representative, are engaged in and are responsible for the installation of
electrical appliances. Qualified personnel must be experienced in such work, be familiar with all
electrical precautions involved, and have complied with all requirements of applicable national
and local codes.
1-4
3. Qualified Service Personnel
Qualified service personnel are those who are familiar with Frymaster Dean equipment and have
been authorized by Frymaster Dean to perform service on Frymaster Dean equipment. All
authorized service personnel are required to be equipped with a complete set of service parts
manuals and stock a minimum amount of parts for Frymaster Dean equipment. A list of
Frymaster Dean Factory Authorized Service Centers (FASCs) was included with the fryer when
shipped from the factory. Failure to use qualified service personnel will void the Frymaster
Dean warranty on your equipment.
RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.
1-5
2836 SERIES ELECTRIC FRYERS
CHAPTER 2: INSTALLATION AND OPERATING INSTRUCTIONS
2.1 General
Proper installation is essential for the safe, efficient, trouble-free operation of this appliance.
Any unauthorized alteration of this equipment will void the Frymaster warranty.
NOTICE
This equipment must be positioned so that the plug is accessible unless other
means for disconnection from the power supply (e.g., a circuit breaker) is provided.
DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of
this or any other appliance.
WARNING
Do not attach accessories to this fryer unless the fryer is secured from tipping.
Personal injury may result.
All installation and service on Frymaster equipment must be performed by qualified, certified,
licensed, and/or authorized installation or service personnel.
Service may be obtained by contacting your local Factory Authorized Service Center.
In the event of a power failure, the fryer(s) will automatically shut down. If this occurs, turn the
power switch "OFF". Do not attempt to start the fryer(s) until power is restored.
This appliance must be kept free and clear of combustible material, except that it may be installed on
combustible floors.
A clearance of 6 inches (15cm) must be provided at both sides and back adjacent to combustible
construction. A minimum of 24 inches (61cm) should be provided at the front of the equipment for
servicing and proper operation.
WARNING
Do not block the area around the base or under the fryers.
2-1
2.2 Fryer Installation
WARNING
Frymaster fryers equipped with legs are for permanent installations. Fryers fitted
with legs must be lifted during movement to avoid damage and possible bodily
injury. For a moveable or portable installation, Frymaster optional equipment
casters must be used.
Questions? Call 1-800-551-8633
1. Move the fryer to the general location where it will be installed.
2. Using wiring that complies with the Power Requirements table on Page 2-3 and the rating plates
affixed to the inside of the fryer doors, connect the customer-supplied power cords to the fryer in
accordance with the wiring diagram affixed to the inside of the fryer door.
3. After the wiring connections have been made, move the fryer into its final position under its
hood and ensure that it is level.
To level fryers equipped with legs, the bottom of the legs can be screwed out up to 1-inch for
leveling. Legs should be adjusted so that the fryer is at the proper height in the frying station.
For fryers equipped with casters, there are no built-in leveling devices. The floor where the fryer
is installed must be level.
NOTE: If you need to relocate a fryer installed with legs, remove all the weight from each leg
before moving. If a leg is damaged, contact your service agent for immediate repair or
replacement.
WARNING
Hot oil can cause severe burns. Under all circumstances, oil must be removed from
the fryer before attempting to move it to avoid oil spills and the falls and severe
burns that could occur.
4.
Once the fryer is in its final position and has been leveled, install the restraints provided with the
fryer to limit its movement so that it does not depend on or transmit stress to the electrical
conduit or connection. Install the restraints in accordance with the instructions that come with
them. If disconnection of the restraints is necessary, the restraints must be reconnected after the
fryer is returned to its original location.
5. Boil out the frypot prior to first use. Refer to the Frypot Boil-Out instructions on page 2-3.
2-2
2.3 Power Requirements
DANGER
The electrical power supply for this appliance must be the same as indicated on the
rating and serial number plate located on the inside of the fryer door.
DANGER
This appliance must be connected to the voltage and phase specified on the rating
and serial number plate located inside the fryer door.
DANGER
All wiring connections for this appliance must be made in accordance with the
wiring diagrams furnished with the equipment. Wiring diagrams are located inside
the fryer door.
DANGER
Copper wire suitable for at least 194°F (90°C) must be used for power connections.
FRYPOT
WIRE
SIZE
VOLTS/KW PHASE SERVICE
110 LB
160 LB
208/21.5
240/28.6
480/28.6
208/21.6
240/28.7
480/28.7
3
3
3
3
3
3
3
3
3
3
3
3
MINIMUM
WIRE SIZE
AWG
mm
3
3
6
3
3
6
5.83
5.83
4.11
6.54
6.54
4.11
120 V
CONTROLS
& FILTER
L1
N/A
N/A
11 AMPS
N/A
N/A
11 AMPS
59.7
68.8
34.4
60.0
69.0
42.9
AMPS PER LEG
L2
L3
66.7
75.5
34.4
67.0
76.0
42.9
66.7
75.5
34.4
67.0
76.0
42.9
2.4 Frypot Boil-Out
Before the fryer is first used for cooking product, it should be boiled out to ensure that residue from
the manufacturing process has been eliminated.
After the fryer has been in use for a period of time, a hard film of caramelized cooking oil will form
inside the frypot. This film should be periodically removed by following the boil-out procedure.
Clean each frypot as follows before filling with cooking oil for the first time and at least once a
month thereafter:
1. Before switching the fryer "ON", close the drain valve and fill the frypot with a mixture of cold
water and detergent to the bottom oil level line. Follow the detergent manufacture’s instructions
when mixing.
2. Press the ON/OFF switch
to the "ON" position.
2-3
3. Program the computer for boil-out operation as outlined in the separate computer/controller
manual provided with the fryer.
4. Simmer the solution for 45 minutes to 1 hour. Do not allow water level to drop below the
bottom OIL LEVEL line in frypot during boil-out operation.
CAUTION
Do not leave the fryer unattended. The boil-out solution may foam and overflow.
Place the ON/OFF switch to the "OFF" position to control boil over.
CAUTION
Do not drain water or boil-out solution into the filter pan or filter system. Irreversible
damage will result if water is allowed into the filtration system and all applicable
warranties will be voided.
5. Press the ON/OFF switch
to the "OFF" position (the LED displays on the computer go dark).
6. Add two gallons of water. Drain out the solution and clean the frypot thoroughly.
7. Refill the frypot with clean water. Rinse the frypot twice, drain and wipe it down with a clean
towel. Remove all traces of water prior to filling frypot with oil.
DANGER
All drops of water must be removed from frypot before filling with cooking oil.
2.5 Equipment Start-up and Shutdown Procedures
WARNING
Fill the frypot to the bottom OIL LEVEL line with cooking oil before pressing the
ON/OFF switch
to the "ON" position. Failure to do so could damage the frypot.
START-UP AND OPERATION
The 2836 Series fryer has two different sized frypots. The smaller frypot holds 110 pounds of
cooking oil or shortening and is heated by three elements having a combined wattage of
approximately 28 kilowatts. The larger frypot holds 160 pounds of cooking oil or shortening and is
heated by three elements having a combined wattage of approximately 36 kilowatts. The smaller
frypot is also equipped with basket lifts that automatically raise the cooking baskets from the frypot
at the end of the programmed frying time.
Except for filtering, covered in Chapter 4, operation of the fryer is controlled through the CM III.5
computer. Refer to the separate computer/controller manual furnished with the fryer for details on
programming and using the computer.
2-4
1. Fill the frypot with cooking oil to the bottom OIL LEVEL line located on the rear of the frypot.
This will allow for oil expansion as heat is applied. Do not fill cold oil any higher than the
middle line. The smaller of the two frypots holds 110 pounds of cooking oil or shortening; the
larger frypot holds 160 pounds.
If solid shortening is used, first raise the elements, then pack solid shortening into the bottom of
the frypot. Lower the elements, and then pack solid shortening around and over the elements.
Never insert a solid block of shortening into frypot on top of the elements. Hot spots and
element damage will occur, and the potential for flash-fire increases.
DANGER
NEVER set a complete block of solid shortening on top of heating elements. Doing
so will damage the elements and increase the potential for flash-point shortening
temperatures and subsequent fire.
2. Ensure that the power cords are plugged into the appropriate receptacles. Verify that the faces of
the plugs are flush with the outlet plate, with no portion of the prongs visible.
3. Press the ON/OFF switch
to the "ON" position and allow the cooking oil or shortening to
reach the programmed cooking temperature. (Refer to the separate computer/controller manual
provided with the fryer for details of programming and using the controller.) If solid shortening
is used, the MELT CYCLE must be used to melt the shortening. DO NOT DISABLE OR
CANCEL THE MELT CYCLE!
4. Ensure that the oil level is at but not above the top OIL LEVEL line. It may be necessary to add
oil or shortening to bring the level up to the proper mark after the oil has reached the
programmed cooking temperature.
5. Once the oil in the frypot has reached the programmed cooking temperature and the oil level has
been verified to be at the top OIL LEVEL line, the unit is ready for frying.
SHUTDOWN
1. Press the ON/OFF switch
to the "OFF" position (the LED displays on the computer go dark).
2. Filter the cooking oil (if applicable) and clean the fryer (See Chapter 3).
3. Place the frypot covers on frypots.
2-5
2836 SERIES ELECTRIC FRYERS
CHAPTER 3: PREVENTATIVE MAINTENANCE
3.1 Cleaning Fryer
3.1.1 Clean Inside and Outside of Fryer Cabinet – Daily
1. Clean inside the fryer cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulated oil and dust.
2. Clean outside the fryer cabinet, with a clean, damp cloth soaked with dishwashing detergent.
Wipe with a clean, damp cloth.
Notes on Care of Stainless Steel
All stainless steel fryer outer parts should be wiped regularly with hot, soapy water during the
day and with a liquid cleaner designed for this material at the end of each day.
Do not use steel wool, abrasive cloths, cleansers or powders!
Do not use a metal knife, spatula or any other metal tool to scrape stainless steel! Scratches are
almost impossible to remove.
If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the
area first to loosen the material, then use a wooden or nylon scraper only.
3.1.2 Clean Frypot and Heating Elements – Weekly
WARNING
NEVER operate the fryer(s) with an empty frypot. Irreparable damage to the heating
elements will result.
3.1.3 Clean Detachable Parts and Accessories – Weekly
Wipe all detachable parts and accessories with a clean, dry cloth. Use a clean cloth saturated with
detergent to remove accumulated carbonized oil on detachable parts and accessories. Rinse the parts
and accessories thoroughly with clean water and wipe dry before reinstalling.
3.1.4 Boil Out the Frypot – Monthly
See Section 2.4 for the Boil-Out procedure. For computer/controller operational procedures, consult
the separate computer/controller manual provided with the fryer.
3.1.5 Draining and Manual Filtering of Fryers Without Built-in Filtration
For frying systems with built-in filtration, refer to Chapter 4.
If your fryer is not equipped with a built-in filtration system [Under Fryer Filter (UFF)], the cooking
oil or shortening must be drained into another suitable container. (For safe, convenient draining and
3-1
disposal of used cooking oil or shortening, Frymaster recommends using the Frymaster Shortening
Disposal Unit (SDU). The SDU is available through your local distributor.)
to the "OFF" position (the LED displays on the computer go dark).
1. Press the ON/OFF switch
Screw the drainpipe provided with your fryer into the drain valve. Make sure the drainpipe is
firmly screwed into the drain valve and that the opening is pointing down.
2. Position a metal container under the drainpipe. The metal container must be able to withstand
the heat of the cooking oil and have a sealing lid. If you intend to reuse the oil or shortening,
Frymaster recommends that a Frymaster filter cone holder and filter cone be used when a filter
machine is not available. If you are using a Frymaster filter cone holder, be sure that the cone
holder rests securely on the metal container.
DANGER
Allow oil to cool to 100ºF (38ºC) or lower before draining into an appropriate
container for disposal.
3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food
particles, use the Fryer’s Friend (clean-out rod) to clear the blockage.
DANGER
DO NOT insert anything into the drain from the front to unclog the valve. Hot oil will
rush out, creating an extreme hazard.
WARNING
DO NOT hammer on the drain valve with the Fryer’s Friend. This will damage the
drain valve ball and prevent the valve from sealing securely, resulting in a leaky
valve.
4. After draining the oil, clean all food particles and residual oil from the frypot. BE CAREFUL,
this material may still cause severe burns if it comes in contact with bare skin.
5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or solid
shortening to the bottom OIL LEVEL line.
3.2 Periodic/Annual Maintenance
Frymaster recommends that the fryer be inspected annually by a Factory Authorized Service
Technician for the following checks and adjustments:
•
Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.
•
Verify that the heating element wires are in good condition and that leads have no visible fraying
or insulation damage and that they are free of oil migration build-up.
3-2
•
Verify that heating elements are in good condition with no carbon/caramelized oil build-up.
Inspect the elements for signs of extensive dry-firing.
•
Verify that the tilt mechanism is working properly when lifting and lowering elements, and that
the element wires are not binding and/or chafing.
•
Verify the heating-element amp-draw is within the allowed range as indicated on the appliance’s
rating plate.
•
Verify that the temperature and high-limit probes are properly connected, tightened and
functioning properly, and that mounting hardware and probe guard are present and properly
installed.
•
Verify that component box and contactor box components (i.e. computer/controller, relays,
interface boards, transformers, contactors, etc.) are in good condition and free from oil migration
build-up and other debris.
•
Verify that component box and contactor box wiring connections are tight and that wiring is in
good condition.
•
Verify that all safety features (i.e. contactor shields, drain safety switches, reset switches, etc.)
are present and functioning properly.
•
Verify that the frypot/cookpot is in good condition and free of leaks and that the frypot/cookpot
insulation is in serviceable condition.
•
Verify that all wiring harnesses and connections are tight and in good condition.
Built-in Filtration:
•
Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
•
Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, advise the owner/operator that the crumb basket should be emptied into a fireproof
container and cleaned daily.
•
Verify that all O-rings and seals (including those on quick-disconnect fittings) are present and in
good condition. Replace O-rings and seals if worn or damaged.
•
Check filtration system integrity as follows:
− With the filter pan empty, place each oil return handle, one at a time, in the ON position. Verify
that the pump activates and that bubbles appear in the cooking oil of the associated frypot.
− Close all oil return valves (i.e., place all oil return handles in the OFF position). Verify proper
functioning of each oil return valve by activating the filter pump using the lever on one of the oil
return handle microswitches. No air bubbles should be visible in any frypot.
3-3
− Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to
350°F (177°C) into the filter pan and close the frypot drain valve. Place the oil return handle in
the ON position. Allow all cooking oil to return to the frypot (indicated by bubbles in the
cooking oil). Return the oil return handle to the OFF position. The frypot should refill in no more
than 10 minutes.
To ensure good fryer health and a safe environment, the fryer should be checked and adjusted
periodically by qualified service personnel as part of a regular kitchen maintenance program.
3-4
2836 SERIES ELECTRIC FRYERS
CHAPTER 4: BUILT-IN FILTRATION
4.1 Preparing the Filter System for Use
After initial installation and before each use, remove all loose parts from the filter, wash the filter
pan and all accessories in hot, soapy water and dry thoroughly.
4.1.1 Assembling the Filter
The Under Fryer Filter (UFF) installed in this series uses filter paper, held in place by a hold-down
ring, to filter impurities and debris from the cooking oil. The filter pan consists of the following
components:
1. Filter pan.
2. Filter grid.
3. Filter paper.
4. Hold-down ring.
5
4
5. Crumb screen.
3
2
1
4-1
4.2 Daily Filter Operation
WARNING
Use caution and wear proper protective clothing whenever filtering. The oil to be
filtered is at or near 350°F (175°C). Ensure all hoses are connected properly and
drain handles are in their proper position prior to operating any switches or valves.
Failure to do this can result in severe burns.
WARNING
Drawings and photos used in this manual are intended to illustrate operational,
cleaning and technical procedures and may not conform to on-site management
policies and/or operational procedures.
4.2.1 General Overview
The filter pump is turned on only after the oil is brought to operating temperature and drained into
the prepared filter pan. The filter motor is then engaged and oil is drawn through filter paper and
pumped back into the frypot. The frypot drain valve remains open during the filtering process.
Allow the oil to cycle through the filter paper for approximately 5 minutes. At the end of 5 minutes,
close the drain valve and allow the pump to fill the frypot to the bottom OIL LEVEL line. Leave the
pump running for 10-15 seconds after bubbles appear in the frypot to ensure all oil is pumped from
the drain pan and the lines.
4.2.2 Filtering Tools
Assemble the tools needed for filtering. These are supplied with the filter starter kit included with
the fryer/filter system:
•
Frypot/Filter Brush - used to clean frypot and filter pan sides and bottom, heating elements,
and to dislodge sediment during filtration or oil change.
•
Clean-Out Rod (design may vary)- used to dislodge heavy debris in the drain tube (when
needed).
•
Filter Powder.
•
Filter Paper.
•
Disposal hose.
The following tools are not required, but are recommended to make the filtering task easier.
•
Measuring Cup — used to measure filter powder.
•
Stainless Steel Crumb Scoop — for removing large debris.
NOTE: Always wear oil-resistant, insulated gloves and/or protective gear when working
with hot oil.
4-2
4.3 Operating the Filter
4.3.1 Pan Preparation
1. Disconnect the suction hose from the filter
assembly by grasping the quick-disconnect
collar on the hose and pulling it away from
the filter pan and off the quick-disconnect
fitting on the pan.
The
quick-disconnect
seals
when
disconnected to prevent any oil leakage.
Quick-Disconnect Fitting
2. Remove the crumb screen, hold-down ring, filter paper, and filter grid from the pan. Dispose of
the filter paper, clean all other components in hot, soapy water and dry thoroughly. Clean the
pan and sump, ensuring the air hole in the pickup (suction) tube is clear of debris.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof
container at the end of frying operations each day. Some food particles can spontaneously
combust if left soaking in certain shortening material.
Crumb Screen
3. Place the filter grid in the bottom of the pan
and lay one sheet of filter paper over the grid.
Lower the hold-down ring over the paper and
grid so that the paper folds up around the
outer edges of the ring.
Hold-Down Ring
Sprinkle one 8-ounce cup of filter powder
evenly over the filter paper.
Filter Paper
Install the crumb screen, being sure that it is
positioned all the way to the front of the pan
so that the tabs on its ends engage the slots in
the filter pan.
4-3
Filter Grid
4. Push the prepared filter pan back into the fryer cabinet and reconnect the suction hose to the pan.
4.3.2 Filter Operation
CAUTION
NEVER operate the filter unit unless cooking oil is at operating temperature (~350°F).
1. Ensure the filter pan assembly is prepared as described in Section 4.3.1.
2. Turn fryer off and remove the fry baskets from the frypot. Prior to filtering, skim any large
debris from the oil. Use extreme caution, as oil is at or near operating temperature (350°F).
3. After ensuring the filter pan is correctly
positioned under the drain tubes, open the
drain valve to drain the frypot into the filter
pan. DRAIN ONLY ONE FRYPOT AT A
TIME! The filter pan is designed to hold the
contents of one frypot only.
Turn drain valve handle to
the right to open the valve.
4. After all oil has drained from the frypot into
the filter pan, pull the filter pump T-handle to
open the oil return valve and activate the
filter pump.
Pull the T-handle out to start the filter pump.
5. Oil will begin to pump from the filter pan into the frypot. Allow the oil to circulate for
approximately 5 minutes to remove suspended particles. If the frypot sides and bottom have
sediment deposits, lift the heating elements and clean the frypot with the cleaning brush included
with the fryer.
6. After the oil is filtered, close the drain valve and allow the frypot to refill.
7. After all oil is pumped back into the frypot, bubbles will form, indicating air in the oil return
lines. Allow the oil to bubble for 10-15 seconds to ensure all the oil is evacuated from the return
lines. Push the T-handle in to close the oil return valve and deactivate the filter pump.
4-4
8. If the oil level is low, add oil until the level is at the top OIL LEVEL line.
9. Turn the fryer on and allow the oil to reach the programmed frying temperature.
4.3.3 Oil Disposal
1. Ensure the filter pan assembly is
prepared as described in Section 4.3.1.
It’s imperative, even when draining
oil for disposal, that filter paper and
the crumb basket are in place. Debris
in old oil can clog the filter system.
2. Turn fryer off and remove the fry
baskets from the frypot.
Prior to
draining, skim any large debris from the
oil. Use extreme caution, as oil is at or
near operating temperature (350°F).
The handle (above, see arrow) next to the oil-disposal
quick-disconnect activates the filter pump. All drain
valves should be closed when oil is being pumped out
for disposal.
3. After ensuring the filter pan is correctly positioned under the drain tubes, open the drain valve to
drain the frypot into the filter pan. DRAIN ONLY ONE FRYPOT AT A TIME! The filter
pan is designed to hold the contents of one frypot only.
4. Ensure all drain valves are closed.
5. Attach the disposal hose to the quick-disconnect in the fryer cabinet.
6. Direct the hose into a metal receptacle suitable for holding 350°F oil. Use caution and wear
protective clothing. Hot oil can cause serious injury.
7. Pull the handle adjacent to the quick-disconnect, which starts the filter pump.
8. Oil will flow from the filter pan to the disposal receptacle.
9. When the flow is reduced to a sputter, shut the filter pump off by pushing the handle back into
place.
10. Dispose of the exhausted oil and drain any other frypots of exhausted oil following the steps
above.
11. Clean and refill the drained frypots with oil to the lower of the etched lines in the frypots. Note it
is recommended that frypots be boiled out with each change of oil. Boil out is covered in Section
2.4.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to
seal the joint between the frypots. Banging fry baskets on the strip to dislodge shortening
will distort the strip, adversely affecting its fit. It is designed for a tight fit and should only
be removed for cleaning.
4-5
2836 SERIES ELECTRIC FRYERS
CHAPTER 5: OPERATOR TROUBLESHOOTING
5.1
Introduction
This section provides an easy reference guide to some of the common problems that may occur
during the operation of this equipment. The troubleshooting guides that follow are intended to help
correct, or at least accurately diagnose, problems with this equipment. Although the chapter covers
the most common problems reported, you may encounter problems that are not covered. In such
instances, the Frymaster Technical Services staff will make every effort to help you identify and
resolve the problem.
When troubleshooting a problem, always use a process of elimination starting with the simplest
solution and working through to the most complex. Never overlook the obvious – anyone can forget
to plug in a cord or fail to close a valve completely. Most importantly, always try to establish a clear
idea of why a problem has occurred. Part of any corrective action involves taking steps to ensure
that it doesn’t happen again. If a controller malfunctions because of a poor connection, check all
other connections, too. If a fuse continues to blow, find out why. Always keep in mind that failure
of a small component may often be indicative of potential failure or incorrect functioning of a more
important component or system.
Before calling a service agent or the Frymaster Dean HOTLINE (1-800-551-8633):
•
Verify that electrical cords are plugged in and that circuit breakers are on.
•
Verify that frypot drain valves are fully closed.
When calling the Frymaster Dean hotline, make sure you have the model number,
serial number, and voltage of the fryer written down. This information is found on
the rating plates affixed to the inside face of the fryer doors.
DANGER
Hot oil will cause severe burns. Never attempt to move this appliance when filled
with hot oil or to transfer hot oil from one container to another.
DANGER
This equipment should be unplugged when servicing, except when electrical circuit
tests are required. Use extreme care when performing such tests.
This appliance may have more than one electrical power supply connection point.
Disconnect all power cords before servicing.
Inspection, testing, and repair of electrical components should be performed by an
authorized service agent only.
5-1
5.2 Troubleshooting
5.2.1 Control and Heating Problems
Problem
Probable Causes
Corrective Action
A. Power cord is not plugged in or A.
Controller won't
circuit breaker is tripped.
activate.
B. Controller has failed.
B.
A.
A. Drain valve is open.
Fryer displays
Fryer does not heat.
B. Tilt Switch is up or defective.
C. Controller has failed.
Fryer repeatedly
cycles on and off when
first started.
Fryer is in melt-cycle mode.
A.
Drain valve is open.
Fryer displays
B.
Tilt switch is up or defective.
Fryer does not heat
after filtering.
Fryer heats until highlimit trips with heat
indicator ON.
Fryer heats until highlimit trips without
heat indicator ON.
Plug power cord in and verify that
circuit breaker is not tripped.
Call FASC.
This fryer is equipped with a drain
safety switch that prevents the
heating elements from being
energized if the drain valve is not
fully closed. Verify that the drain
valve is fully closed.
B. Make sure the elements are
completely lowered.
C. Call FASC.
This is normal for fryers equipped
with CM III.5 computers. The
default operational mode for these
computers is for the elements to cycle
on and off until the temperature in the
frypot reaches 180°F (82°C). CYCL
will appear in the display when in the
melt-cycle mode. The purpose of the
melt-cycle is to allow controlled
melting of solid shortening to prevent
scorching and flash fires or damage to
the elements. If you are not using
solid shortening, the melt-cycle can be
cancelled or bypassed. Refer to the
separate Frymaster Fryer Controllers
User's Manual for the procedure for
canceling the melt-cycle.
A. This fryer is equipped with a
drain safety switch that prevents
the heating elements from being
energized if the drain valve is not
fully closed. Verify that the drain
valve is fully closed.
B. Make sure the elements are
completely lowered.
Temperature probe or controller has
failed.
Call FASC.
Contactor or controller has failed.
Call FASC.
5-2
Problem
Probable Causes
Fryer stops heating
with heat indicator
ON.
A. The high-limit thermostat has failed
and displays
, or the
contactor has failed.
B. Tilt switch is up or defective.
Corrective Action
A. The fact that the heat indicator is
ON indicates that the controller is
functioning properly and is calling
for heat. The high-limit
thermostat functions as a normally
closed switch. If the thermostat
fails, the "switch" opens and
power to the elements is shut off.
If the contactor fails to close, no
power is supplied to the elements.
Determining which component has
failed is beyond the scope of
operator troubleshooting.
Call FASC.
B. Make sure that the elements are
completely lowered.
5.2.2 Error Messages and Display Problems
Problem
Probable Causes
Display is in wrong
temperature scale
(Fahrenheit or
Celsius).
Display shows
Display shows
.
.
Incorrect display option programmed.
Open drain valve, bad high-limit
thermostat or problem with latching
circuitry.
Fryer is more than 21°F (12°C) above
setpoint.
5-3
Corrective Action
CM III.5 computers may be
programmed to display in either
Fahrenheit or Celsius. To change
from one to another, press the
Program Mode Switch
. Code
will appear in the left display. Enter
code 1658. The computer will
toggle the display to either Fahrenheit
or Celsius.
Verify that the drain valve is fully
closed. The fryer will not function if
the drain valve is not fully closed. If
the drain valve is fully closed, the
problem is either the high-limit
thermostat or within the latching
circuitry and is beyond the scope of
operator troubleshooting. Call FASC.
This display is normal if the fryer
setpoint has been changed to a lower
temperature. The display should
revert to the normal four dashes when
the frypot temperature cools to the
setpoint. If the setpoint has not been
changed, this indicates a problem with
the temperature control circuitry.
Turn the fryer off and call FASC.
Problem
Display shows
Display shows
Display shows
Probable Causes
.
.
.
Frypot temperature is
displayed constantly.
Corrective Action
This in an indication of a malfunction
in the temperature control circuitry,
including a failure of the high-limit
thermostat. Shut the fryer down
immediately and call FASC.
This display is normal when the fryer
is first turned on and may appear for a
short while if a large batch of frozen
product is added to the frypot. If the
display never goes out, the fryer is not
heating. Look for a decimal in the
LED display between digits 1 and 2.
Frypot temperature is more than 21°F
If the decimal is present, the computer
(12°C) below setpoint.
is calling for heat and is functioning
properly. See Fryer Does Not Heat in
Control and Heating Problems
(Section 5.2.1). If the decimal is not
present, the computer is not calling for
heat and may be malfunctioning.
Turn the fryer off and call FASC.
This indicates a problem within the
temperature measuring circuitry that is
Problem with the temperature measuring
beyond the scope of operator
circuitry including the probe.
troubleshooting. Shut the fryer down
and call FASC.
The CM III.5 computer may be
programmed for constant temperature
display or countdown timer display.
Computer is programmed for constant
To change setting press the Program
temperature display.
Mode Switch . Code will appear
in left display. Press 1, 6, 5 and L to
toggle between these display options.
Frypot temperature is more than 410°F
(210°C) or, in CE countries, 395°F
(202°C).
5.2.3 Basket Lift Problems
Problem
Basket lift movement
is noisy, jerky, or
erratic.
Probable Causes
Lack of lubrication on basket lift rods.
5-4
Corrective Action
Apply a light coating of Lubriplate or
similar lightweight white grease to the
rod and bushings.
5.2.4 Built-in Filtration Problems
Problem
Probable Causes
A. Power cord is not plugged in or circuit
breaker is tripped.
B. Pump motor has overheated causing
the thermal overload switch to trip.
Filter pump won't
start.
Corrective Action
A. Verify that the power cord is fully
plugged in. If so, verify that circuit
breaker is not tripped.
B. If the motor is too hot to touch for
more than a few seconds, the
thermal overload switch has
probably tripped. Allow the motor
to cool at least 45 minutes then
press the Pump Reset Switch.
C. Blockage in filter pump.
Test: Close the drain valve and pull
the filter pan out from the fryer.
Activate the pump. If the pump motor
hums for a short time then stops, the
probable cause is blockage of the
pump itself.
5-5
C. Pump blockages are usually caused
by sediment buildup in the pump
due to improperly sized or installed
filter paper and failure to use the
crumb screen. Call FASC.
THIS PAGE INTENTIONALLY LEFT BLANK
Frymaster, L.L.C., 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000
Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106
TEL 1-318-865-1711
PRINTED IN THE UNITED STATES
FAX (Parts) 1-318-219-7140
SERVICE HOTLINE
1-800-551-8633
FAX (Tech Support) 1-318-219-7135
*8196113*
OCTOBER 2006
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