Frymaster 38 Series Fryer User Manual

YSCFHC18G High Efficiency
Cool Zone Series Gas Fryers
Installation, Operation
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
Price: $10.00
OCT 2008
*8196329*
Please read all sections of this manual and retain for future reference.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster and 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
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 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. Only qualified
service personnel may convert this appliance to use a gas other than that for which it was
originally configured. See Chapter 1 of this manual for definition of qualified service personnel.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending
upon the gas line connection. Single fryers equipped with legs must be stabilized by installing
anchor straps. All fryers equipped with casters must be stabilized by installing restraining
chains. If a flexible gas line is used, an additional restraining cable must be connected at all
times when the fryer is in use.
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
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak
must be posted in a prominent location. This information can be obtained from the local gas
company or gas supplier.
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 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.
YSCFHC18G Cool Zone Gas Fryers
INSTALLATION & OPERATION MANUAL
TABLE OF CONTENTS
Page #
1.
INTRODUCTION
1-1
2.
IMPORTANT INFORMATION
2-1
3.
INSTALLATION INSTRUCTIONS
3-1
4.
DAILY OPERATION
4-1
5.
FILTRATION
5-1
6.
PREVENTATIVE MAINTENANCE
6-1
7.
TROUBLESHOOTING
7-1
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 1: INTRODUCTION
1.1 After Purchase
In order to improve service, have the following chart filled in by the Frymaster authorized service
technician who installed this equipment.
Authorized Service
Technician/ASA
Address
Telephone/Fax
Model Number
Serial Number
Gas Type
1.2 Ordering Parts
Customers may order parts directly from their local authorized service agency (ASA). If the
telephone number of your ASA is not listed above, call the Frymaster Service Hotline telephone
number, 1-800-551-8633.
To speed up your order, provide the model number, serial number, gas type, part needed, item part
number (if known), and quantity needed.
1-1
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 1: INTRODUCTION
1.3 Service Information
Call the Frymaster Service Hotline, 1-800-551-8633, for the location of your nearest factory
authorized service center (ASA). To assist you more efficiently, always provide the service
technician with the model number, gas type, serial number, and the nature of the problem.
1.4 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 his 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.
1.5 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.
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CHAPTER 1: INTRODUCTION
1.5 Safety Information (cont.)
DANGER
DANGER boxes contain information about actions or conditions, which may cause or result in
injury to personnel, may cause damage to your system, and/or cause your system to malfunction.
1.6 Service Personnel
A. 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.
B. Qualified Installation Personnel: Qualified/authorized personnel are those who have carefully
read the information in this manual and have familiarized themselves with the equipment
functions, or who have had previous experience with the operation of the equipment covered in
this manual.
C. Qualified Service Personnel: Qualified service personnel are those who are familiar with
Frymaster equipment and are authorized by Frymaster to perform service on Frymaster
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 equipment. A list of
Frymaster Authorized Service Agencies (ASA’s) was included with the fryer when shipped from
the factory. Failure to use qualified service personnel will void the Frymaster warranty on
your equipment.
1-3
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.1 Receiving and Unpacking Equipment
A. Check that the container is upright. Use an outward prying motion - no hammering - to
remove the carton. Unpack the fryer carefully and remove all accessories from the carton.
Do not discard or misplace these, as they will be needed.
B. After unpacking, immediately check the equipment for visible signs of shipping damage. If
damage has occurred, contact the carrier and file the appropriate freight claims. Do not
contact the factory. Shipping damage responsibility is between the carrier and the dealer.
If your equipment arrives damaged:
1. File claim for damages immediately, regardless of 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
freight company or carrier immediately, and file a concealed damage claim. This should
be done within fifteen (15) days of date of delivery. Be sure to retain container for
inspection.
NOTE: Frymaster Does Not Assume Responsibility for Damage or Loss Incurred in Transit.
C. Frying systems with built-in filtration: Take off the filter support brace and remove the
filter pan from the cabinet.
D. Remove all plastic skin from sides, front, and doors of the fryer(s). Failure to do this prior to
initial fryer operation will make it very difficult to remove later.
2.2 General
Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Receiving and
Unpacking Equipment, Section 2.1.)
The Frymaster YSCFH18G High Efficiency Cool Zone Series Fryers are energy-efficient, gas-fired
units, design-certified by the International Approval Services (AGA/CGA), Gaz de France, and NSF
International and manufactured to their basic performance and application specifications.
All units are shipped completely assembled with accessories packed inside the frypots. All units are
adjusted, tested, and inspected at the factory before shipment. Sizes, weights, and input rates of all
models are listed in this manual.
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CHAPTER 2: IMPORTANT INFORMATION
2.3 Principles of Operation
The incoming gas flows through orifices and is mixed with air in the burners to create the correct ratio
for proper combustion. The mixture is ignited at the front end of each heat tube by the pilot light.
Internal diffusers slow the flame as it goes through the burner tube. This slow, turbulent flame
increases heat transfer to the walls of the tubes to heating the oil more efficiently.
2.4 Rating Plate
This is attached to the inside of the front door panel. Information provided includes the model and
serial number of the fryer, BTU/hr (kW/hr) input of the burners, outlet gas pressure in inches W.C.
(mbars), and whether the unit has natural (G20/25) or propane (G31) gas orifices.
2.5 Pre-Installation
DANGER
This appliance is equipped with a three-prong (grounding) plug for your protection
against electrical shock and must be plugged directly into a properly grounded
three-prong receptacle. Do not cut, remove, or otherwise bypass the grounding
prong on this plug.
A. General: Only licensed personnel should install any gas-fired equipment.
1.
A manual gas shut-off valve must be installed in the gas supply line ahead of the fryers for
safety and ease of future service.
2.
The Frymaster YSCFH18G gas fryers require 120 volts (AC) 60-cycle electrical service
for U.S./Canada/Mexico installations. Fryers are equipped with a 16-3 SJT grounded
flexible power cord for a direct connection to the power supply. Amperage draw for each
unit depends on the accessories supplied with the unit. See detailed instructions packaged
with the fryer line-up.
DANGER
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster Service Hotline
at 1-800-551-8633.
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YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.5 Pre-Installation (cont.)
DANGER
This appliance must be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of substances harmful to the health of personnel in
the room in which it is installed.
B. Clearances: The fryer area must be free of all combustibles. This unit is design-certified for
the following installations:
1.
Commercial installation only; not for household use.
2.
Non-combustible floor installation equipped with factory-supplied 6-inch (15-cm)
adjustable legs or 5-inch (13-cm) casters;
3.
Combustible construction with a minimum clearance of 6-inches (15-cm) side and 6-inches
(15-cm) rear, and equipped with factory-supplied 6-inch (15-cm) adjustable legs or 5-inch
(13-cm) casters.
C. Installation Standards
1.
U.S. installations must meet:
2. Canadian installations must meet:
American National Standard Institute
ANSI Z83.11
American Gas Association
8501 E. Pleasant Valley Road
Cleveland, OH 44131
CAN 1-B149 Installation Codes
Canadian Gas Association
55 Scarsdale Road
Don Mills, ONT, M3B 2R3
National Electrical Code
ANSI/NFPA #70
American National Standard Institute
1430 Broadway
New York, NY 10018
Canadian Electric Code c22.1, part 1
Canadian Standards Association
178 Rexdale Blvd.
Rexdale, ONT, M9W 1R3
NFPA Standards #96 and #211
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
3. Australian installations must meet:
AS5601/AG601 Installation Codes
Standards Australia International
25 Raglan Street
South Melbourne, VIC 3205
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed
plumber or pipe fitter.
2-3
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.6 Air Supply and Ventilation
DANGER
Do not connect this appliance to the gas supply before reviewing each step in this
section.
A. Keep the area around the fryer clear to prevent obstruction of combustion and ventilation airflow
and to allow for service and maintenance. Always adhere to the following:
1. Do not connect this fryer to an exhaust duct.
2. Follow installation and adjustment procedure to ensure adequate airflow to the fryer system.
3. A heavy-duty, commercial fryer’s combustion wastes must vent to the outside of the
building. A deep-fat fryer must be installed under a powered exhaust hood, or an exhaust
fan must be provided in the wall above the unit. Exhaust gas temperatures are
approximately 800-1000°F (427-538°C). Check air movement during installation. Strong
exhaust fans in the exhaust hood or in the overall air conditioning system can produce
slight air drafts in the room and cause erratic burner flames or improper fryer operation.
4. Do not place the fryer’s flue outlet directly into the plenum of the hood, as it will affect the
gas combustion of the fryer.
5. Never use the interior of the fryer cabinet for storage or store items on shelving over or
behind the fryer. Exhaust temperatures can exceed 800°F (427ºC) and may damage or
melt items stored in or near the fryer.
6. Adequate distance must be maintained from the flue outlet of the fryer(s) to the lower edge
of the filter bank. Per NFPA Standards No. 96, a minimum of 18-inches (45-cm) should be
maintained between the flue(s) and the lower edge of the exhaust hood filter.
7. Filters and drip troughs should be part of an industrial hood, but consult local codes before
constructing and installing any hood. The duct system, the exhaust hood, and the filter
bank must be cleaned on a regular basis and kept free of grease.
2.7 Equipment Installed at High Altitudes
A. The fryer input rating [BTU/hr (kW/hr)] is for elevations up to 2,000 feet (610 m). For
elevations above 2,000 feet (610 m), the rating should be reduced 4% for each additional
1,000 feet (305 m) above sea level.
B. The correct orifices are installed at the factory if operating altitude is known at time of the
customer’s order.
2-4
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.8 Restraining the Fryer
DANGER
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.
1. Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the
top of the frypot to verify that the unit is level, both side-to-side and front-to-back.
•
To level fryers equipped with legs, the bottom of the legs can be screwed out up to one inch for
leveling. Legs should also be adjusted so that the fryer(s) are at the proper height in the frying
station.
•
For fryers equipped with casters, there are no built-in leveling devices. The floor where the
fryers are installed must be level.
2. With the fryer level in its final position, install the restraints provided with the unit to limit its
movement so that it does not depend on or transmit stress to the electrical conduits/connections
or the gas supply line. Install the restraints in accordance with the provided instructions (see
illustration below). If disconnected for service or other reasons, the restraints must be
reconnected before the fryer is used.
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
Factory Authorized Service Center (FASC) for part number 826-0900.
NOTE: If you need to relocate a fryer installed with legs, remove all weight from each leg
before moving. If a leg is damaged, contact your service agent for immediate repair or
replacement.
2-5
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
DANGER
Hot oil can cause severe burns. Avoid contact. Under all circumstances, oil must be
removed from the fryer before attempting to move it to avoid oil spills, falls and
severe burns. This fryer may tip and cause personal injury if not secured in a
stationary position.
DANGER
Do not attach an apron drain board to a single unit. The appliance may become
unstable, tip over, and cause injury. The appliance area must be free and clear of
combustible material at all times.
2-6
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 3: INSTALLATION INSTRUCTIONS
3.1 Installing the Fryer
Qualified, licensed, authorized installation or service personnel only (as defined in Section 1.6)
should perform the following:
1. Installation and service of Frymaster equipment;
2. Conversion of this appliance from one gas type to another.
Failure to use qualified, licensed, and/or authorized installation or service personnel to install,
convert to another gas type, or otherwise service this equipment will void the Frymaster
warranty and may result in damage to the equipment or injury to personnel.
Where conflicts exist between instructions and information in this manual and local code or
national codes and regulations, installation and operation shall comply with the codes or
regulations in force in the country in which the equipment is installed.
A. Initial Installation: If installed with legs, do not push against any unit edges to adjust its
position. Use a pallet or lift jack to lift it slightly and place it where it is to be installed.
B. Relocating the Fryer: If relocating a fryer installed with legs, remove all weight from each leg
before moving.
NOTE: If a leg becomes damaged during movement, contact your service agent for
immediate repair or replacement.
DANGER
Building codes prohibit a fryer with an open tank of oil being installed beside an
open flame of any type, including those of broilers and ranges.
3.2 Leg and Caster Installation
DANGER
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, optional equipment casters must be
used. Questions? Call 1-800-551-8633
A. General
1.
Because neither legs nor rigid rear casters are secure for long transit, install them near the
area of use. This unit cannot be curb mounted and must be equipped with the legs and rear
rigid casters provided.
3-1
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 3: INSTALLATION INSTRUCTIONS
3.2 Leg and Caster Installation (cont.)
2.
When positioning the fryer, gently lower it into position to prevent undue strain to the legs
and internal mounting hardware. If possible, use a pallet or lift jack to lift and position the
fryer. Tilting the fryer may damage the legs.
3.
The rigid casters must be installed on the fryer rear channel assembly only.
B. Installation
1. Remove unit from pallet.
2. Carefully raise unit with forklift, pallet jack, or other steady means.
3. Place one lock washer on each hex head screw.
4.
Insert hex head screws with lock washers [1/4-20 threads by ¾" (19 mm) long] through bolt
holes of leg mounting plates and mount to the front channel. Mount rigid casters to the rear
channel following the same procedure. Locknuts have been attached to the topside of the
base mounting plates at the factory to capture hex head screws as they are screwed in.
5.
Tighten the bolts to 50 in-lbf (5.65 joules) minimum torque.
6.
After legs and rear rigid casters are installed, proceed to Step 3.3, Leveling the Fryer, to
ensure the fryer is level before use.
WARNING
For caster retrofit, the unit must be at room temperature and drained of shortening
before installing the casters.
3.3 Leveling the Fryer
A. Place a level across the top of the fryer and level the unit front-to-back. If the fryer is uneven
side-to-side, a platform or other surface adjustment is needed; there is no side-to-side level
adjustments on a fryer equipped with caster/leg combinations (If a fryer is equipped with legs
only, side to side level adjustments can be made. If a fryer is equipped with casters only, no level
adjustments to the fryer can be made.). If the fryer is not level, the unit may not function
efficiently, the oil may not drain properly for filtering, and it may not match adjacent units in a
multi-fryer battery.
3-2
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 3: INSTALLATION INSTRUCTIONS
3.3 Leveling the Fryer (cont.)
•
Legs (Only)
1. Adjust leg height with an adjustable or 11/16-inch (27-mm) open-end wrench by turning
the hex bullet on the bottom of the leg.
2. The hex bullet is for minor leg height adjustment only. Do not adjust more than 1 inch
(25 mm).
3. When leveling the unit, the leg body should be held firmly to keep the leg from bending
or rotating while turning the hex bullet foot to the required height.
•
Rigid Casters (Only)
1. Install rigid casters on the fryer rear channel only. Legs must be installed on the front channel.
2. There are no level-adjustments for the rigid casters.
B. If the floor is uneven or has a decided slope, place the fryer on a smooth platform.
C. If the fryer is moved, re-level the fryer following the instructions given in Steps 3.3, A-C.
D. Installing Optional Swivel Casters
1. Install non-locking casters only at the rear of the unit.
2. Locking casters must be installed at the front of the unit. Locking casters allow the fryer
to be "locked" in position for safe operations.
3. Follow the same instructions for leg installations as given above in Steps 3.2, B1-B5.
Front View
Rear Side View
Optional CasterRear Only
Optional CasterFront Only
Rear Caster—5" Rigid
Front Caster—5" Swivel
w/Brake
1/4-20 x 3/4 Hex Bolt
Front Channel or
Rear Channel
Front Channel
or Rear Channel
Leg Support Assembly
Washer
1/4-20 Hex Head Locknut
Front or Rear Leg with
Mounting Plate
1/4-20 x 3/4 Hex Bolt
Adjust as needed
Leg and Caster (Optional) Mounting Installation
3-3
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 3: INSTALLATION INSTRUCTIONS
3.3 Leveling the Fryer (cont.)
ANSI Z83.11/11a-(Latest Edition) requires a fryer be restrained to prevent tipping when
installed in order to avoid the splashing of hot liquid. The means of restraint may be the
manner of installation, such as connection to battery of appliances or installing the fryer in an
alcove, or by separate means, such as adequate ties (chains, straps, etc.). A bracket has been
provided on the fryer back panel for this purpose.
NOTE: The installation must be inspected after it is complete to ensure it meets the intent of
these instructions. The on-site supervisor and/or operator(s) should be informed that the
appliance is installed with restraints. If restraints are removed to move fryer (e.g., to clean
beneath and behind, to relocate) ensure that they are re-installed when fryer is returned to its
permanently installed position.
For information on fryer restraints, see Section 2.8.
3.4 Gas Connections
The gas supply (service) line must be the same size or greater than the fryer inlet line. YSCFH18G
gas fryers are equipped with a ¾-inch (22-mm) male inlet. The gas supply line must be sized to
accommodate all gas-fired equipment connected to that gas supply.
Consult local gas
companies/suppliers or your local contractor for minimum supply line requirements.
Supply Line Specifications
The gas supply lines must be sized as indicated in the chart below, based on the total number of
fryers connected to the main gas supply.
Gas Types
Natural Gas
Propane Gas
Recommended Gas Supply Line Sizes
Number of Fryers
1
2 to 3
¾" (22 mm)
1" (28 mm)
½" (15 mm)
¾" (22 mm)
4 or more*
1¼ " (35 mm)
1" (28 mm)
* When exceeding 18 feet (6 meters) for a configuration of more than four fryers, it is necessary to provide
a 1¼" (35 mm) rigid gas connection.
DANGER
All connections must be sealed with a joint compound suitable for the gas being
used and all connections must be tested with a solution of soapy water before
lighting any pilots.
Never use matches, candles, or any other ignition source to check for leaks. If gas
odors are detected, shut off the gas supply to the appliance at the main shut-off
valve and immediately contact the local gas company or an authorized service
agency for service.
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.4 Gas Connections (cont.)
DANGER
"Dry-firing" your unit will cause damage to the frypot and can cause a fire. Before
firing the unit, always ensure that melted shortening, cooking oil, or water is in the
frypot.
DANGER
Before connecting new pipe to this appliance, the pipe must be blown out
thoroughly to remove all foreign material. Foreign material in the burner and gas
controls will cause improper and dangerous operation.
Rigid Connections
Check any installer-supplied intake pipe(s) visually and clean metal particles or other foreign matter
from the threads before installing into a service line. If the intake pipes are not clear of all foreign
matter, the orifices will clog when gas pressure is applied. When using thread compound on gas
piping, use very small amounts and only on male threads. Use a pipe thread compound that is not
affected by the chemical action of LP gases. DO NOT apply thread compound to the first two pipe
threads—doing so will cause clogging of the burner orifices and control valve.
Manual Shut-off Valve
This gas service supplier-installed valve must be installed in the gas service line ahead of the fryers
in the gas stream and in a position where it can be reached quickly in the event of an emergency.
Regulating Gas Pressure
The fryer and its individual shut-off valve must be disconnected from the gas supply piping system
during any pressure testing of the gas supply system, especially if the test pressures are in excess of
½ PSI (3,45 kPa/35 mbar).
External gas regulators are not normally required on this fryer. A safety control valve protects the
fryer against pressure fluctuations. If the incoming pressure is in excess of ½ PSI (3,45 kPa/35
mbar), a step-down regulator is required.
DANGER
When pressure-testing incoming gas supply lines, disconnect the fryer from the gas
line if the test pressure is 3,45 kPa (½ PSI, 14" W.C.) or greater to avoid damage to
the fryer’s gas piping and gas valve(s).
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.4 Gas Connections (cont.)
A. Manifold Pressure: Your local service technician should check the manifold pressure with
a manometer.
1.
Check the rating plate for manifold gas pressures. Natural gas units normally require 4"
W.C., and propane units normally require 11" W.C. gas pressure.
2.
Confirm that the arrow forged into the bottom of the regulator body, which indicates gas
flow direction, is pointed downstream towards the fryers. The air vent cap is also part of the
regulator and should not be removed.
3.
If a vent line from the gas pressure regulator is used, it should be installed in accordance
with local codes or in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1-(Latest Edition).
WARNING
Use a diluted soap solution to find potentially dangerous gas leaks when making
new connections.
B. Regulators: Gas regulators can be adjusted in the field, but no adjustments should be made
unless the regulator is out of adjustment or serious pressure fluctuations are observed.
C. Only qualified service personnel should make adjustments to the regulators.
D. Orifices: The fryer can be ordered to operate on any available gas. The correct
combination gas valve, appropriate burner orifices, and pilot burners are installed at the
factory. While the valve can be adjusted in the field, only qualified service personnel should
make any adjustments with the proper test equipment.
DANGER
If gas odors are detected, the gas supply must be shut off at the main shut-off valve.
The local gas company or FASC should be contacted immediately to fix the problem.
E. Flexible Couplings, Connectors and Casters:
1. If the fryer is to be installed with flexible couplings and/or quick-disconnect fittings, the
installer must use a heavy-duty AGA design-certified commercial flexible connector of
at least ¾" NPT (with suitable strain-relief attachments), in compliance with the
Standard for Connectors for Movable Gas Appliances, ANSI Z21.69-(Latest Edition)
and Addenda Z21.69a-(Latest Edition). Quick disconnect devices must comply with the
Standard for Quick-Disconnect Devices for Use with Gas Fuel, ANSI Z21.41-(Latest
Edition).
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.4 Gas Connections (cont.)
2. For an appliance equipped with casters, the installation shall be made with a connector
that complies with the Standard for Connectors for Movable Gas Appliances, ANSI
Z21.69, or Connectors for Moveable Gas Appliances, CAN/CGA-6.16. A quickdisconnect device that complies with the Standard for Quick-Disconnect Devices for Use
with Gas Fuel, ANSI Z21.41, or Quick-Disconnect Devices for Use with Gas Fuel,
CANI-6.9, must be used. Under no circumstances are the connector and the quickdisconnect device or its associated piping to be used to limit fryer movement.
3. The fryer must be restrained by means independent of the flexible coupling or connector
in order to limit the movement of the fryer. Clips are located on the back panel of the
fryer for the attachment of restraints.
4. If it is necessary to disconnect the restraint, it must be reconnected after the fryer has
been returned to its originally installed position.
WARNING
Do not attach accessories to this fryer unless fryer is secured from tipping.
Personal injury may result.
F. After hook-up, bleed the gas line of air to ensure that the pilot light will ignite quickly and
evenly.
WARNING
Qualified personnel MUST perform any adaptation, modification, or gas conversion,
if required. Failure to use qualified personnel will void the Frymaster warranty.
3.5 Adjustments/Adaptation To Different Gases
A. Proper operation of appliances requires the operator to scrupulously inspect the following:
1. Gas inputs and pressures;
2. Voltage and polarities of electrical power supplies.
B. Frymaster gas fryers are manufactured to use the type of gas and pressure specified on the
rating plate. When changing gas, adaptation must be performed by qualified personnel.
Failure to use qualified personnel will void the Frymaster warranty.
Nominal "Qn" Heat Input for the YSCFH18G High Efficiency Cool Zone Gas fryer is 25 kW.
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.6 Gas Conversion: Procedures
DANGER
This appliance was configured at the factory for a specific type of gas. Converting
from one gas type to another requires the installation of specific gas-conversion
components.
Switching to a different type of gas without installing the proper conversion
components may result in fire or explosion. NEVER ATTACH THIS APPLIANCE TO A
GAS SUPPLY FOR WHICH IT IS NOT CONFIGURED!
Conversion of this appliance from one type of gas to another should only be
performed by qualified, licensed, and authorized installation or service personnel, as
defined in Section 1.6 of this manual.
See below for gas valve illustration when performing the following conversions.
Conversion from one gas family to another (e.g. changing from natural gas to propane) requires
special components and parts. Contact a Factory Authorized Service Agent for requirements and part
numbers.
Conversions can only be executed by qualified, factory-authorized personnel.
Pressure flow adjustment
(remove cover screw to access)
Pilot pressure adjustment
(remove cover screw to access)
Regulator Vent
Pilot gas supply connection.
ON/OFF Gas-Cock Knob
Non-CE Gas Valve
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.7 Electrical Connections
DANGER
This fryer is equipped with a three-prong (grounding) plug for protection against
electrical shock and must be plugged directly into a properly grounded, three-prong
receptacle. DO NOT CUT, REMOVE, OR OTHERWISE BYPASS THE GROUNDING
PRONG ON THIS PLUG!
DANGER
This appliance requires electrical power for operation. Place the gas valve in the
OFF position in case of a prolonged power outage. Do not attempt to operate this
appliance during a power outage.
Refer to the rating plate and wiring diagram located inside the front door. The fryer is equipped with
a 120VAC/60Hz system for USA/Canada/Mexico operations. All electrically operated appliances
must be electrically grounded in accordance with local codes or, in the absence of local codes, with
the National Electrical Code (ANSI/NFPA 70) or the Canadian Electrical Code (CSA C22.2). Do
not cut or remove the ground prong from the power cord plug. Do not attempt to use this appliance
in a power outage.
3.8 Safety Switches
A. Fryer with KFC-1 Computer
NOTE: For FAST-equipped fryers, see the Fast manual for operation instructions.
This fryer/filter system is equipped with a drain valve safety switch and a frypot float-switch on
each of the two-batteried fryers. Drain-valve safety switches de-energize the control circuit
during the filter process, thus providing an additional safety feature. Always leave the computer
ON when filtering.
The KFC-1 computer monitors cooking operations. The computer logs the number of cook
sequences and locks out the cook cycle after a preset number is reached. The drain-valve must
be opened, the oil must be filtered, and the drain-valve closed before the KFC-1 computer will
allow a cook cycle. After filtering, always allow the frypot to refill with oil and heat to setpoint
before engaging a cook cycle.
See the accompanying KFC-1 SMS Cooking Computer User Manual for more detailed
information.
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.8 Safety Switches (cont.)
B. Other Fryer/Filter Switches
1.
Drain Valve Microswitch: The computer
will display DRAIN OPEN when the
drain valve is opened. The computer will
lockout, preventing any cooking operation
until EXIT/COOL FILTER is pressed.
A microswitch is located on the red handle at the
drain valve.
Frypot Front
2.
Float-Switch: Located in the frypot.
Designed as a safety switch, it deactivates
the gas valve, preventing burner ignition
until the oil level extends above the
heating tubes.
3.
High-limit Reset: Located in each fryer
cabinet under the control panel. This
switch is used to reset the high-limit if
the cooking medium has reached high
temperature safety limits. The high-limit
sensor bulb is mounted inside the frypot
between the two left-most burner tubes.
High-Limit
Probe
Float Temperature
Probe
Switch
The hi-limit reset is accessible in the fryer cabinet
under the controller.
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.8 Safety Switches (cont.)
C. Filtering: Drain Valve and Oil Return Handles
Over-the-top return
handles
1. Drain Valve Handle: RED HANDLE.
Push the red handle (located in the fryer
cabinet) to the right to open the drain
valve when filtering. After all oil has
drained from the frypot and/or polishing
is complete, push the red handle left to
close the drain valve.
2.
Oil Return Handles: YELLOW LABEL.
The oil-return handles to the left and right
in the fryer cabinet return oil at the rear of
the pot, which flushes oil across the
bottom of the vat, washing debris toward
the drain. The oil-return handles in the
center of the cabinet return oil through the
over-the-top system. Ensure the faucet is
positioned over the emptied vat before
running oil through the over-the-top
return system.
Rear flush
handle
Drain valve handles (red). Rear flush
handle
See Chapter 5 for more information on filtering.
See Chapter 7 for troubleshooting information.
DANGER
Always ensure that the over-the-top oil return faucet is located over the frypot or an
appropriate container before activating the over-the-top oil return system. If not, the
hot oil will spill and may cause burns.
DANGER
Allow oil to cool to 100°F (38°C) before draining into a metal container, stockpot, or
disposal unit.
DANGER
When draining oil into a disposal unit or portable filter unit, do not fill above the
maximum fill line located on the container.
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.9 Initial Cleaning Before Startup
New units are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and
grease remaining from the manufacturing process. Then, they are coated lightly with oil. Wash
thoroughly with hot, soapy water to remove any film residue and dust or debris before food
preparation. Then, rinse and wipe dry. In addition, wash any accessories shipped with the unit. Close
the drain valve completely and remove the crumb screen. Ensure the screws securing the
temperature probe to the bracket between heating tubes are tight.
WARNING
All droplets of water must be removed from the frypot before filling with shortening.
Failure to do so will cause hot oil to splatter and injure the operator.
3.10 Final Preparation
1.
The YSCFH18G frypot shortening capacity is approximately 40.5 kg (90 lb).
2.
Ensure fryer power switches are OFF.
3.
Cooking Oil: Fill the fryer to the bottom OIL LEVEL line scribed into the back of the
frypot. Replace the basket support screen.
WARNING
Never operate fryer without enough oil, shortening, or water in the frypot to cover
the heating tubes.
WARNING
NEVER set a complete block of solid shortening on top of heating tubes. To do so
will damage the frypot and increase the potential for flash-point shortening
temperatures and subsequent fire.
4.
Solid Shortening: Either pre-melt solid shortening on another appliance first or cut it into
small pieces and pack it tightly into the cool zone at the bottom of the frypot. Take care not
to disturb the temperature probe or high-limit thermostat. If solid shortening is packed into
the frypot, ensure the float switch is in the "up" position.
5.
FAST Controller: See the Fast manual for operation of a Fast-equipped fryer.
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CHAPTER 3: INSTALLATION INSTRUCTIONS
3.10 Final Preparation (cont.)
NOTE: If the float switch is blocked in "down position" with solid shortening, the fryer will not heat.
Always ensure that the float switch is in the "up" position when packing solid shortening into frypot.
6.
Heat Icon Indicators
KFC-1 Cooking Computer:
Turn computer ON (this also
turns the fryer ON if equipped
with electronic ignition). The
computer will cycle the
burners ON and OFF (melt
cycle). This is indicated by
heat icons located on either
side of the KFC-1 product
buttons, which will cycle ON
and OFF with the fryer. The
computer will display LOw
until the shortening reaches
180°F (82°C).
Product Buttons
At 180° F (82°C), the fryer goes into continuous heat mode. The computer will display actual oil
temperature until setpoint is reached. At setpoint temperature, the computer will display
drop.
NOTE: For FAST-equipped fryers, see the Fast manual for operation instructions.
7.
After shortening reaches the setpoint temperature, let the burners cycle at least four times,
then insert a thermometer or pyrometer near the temperature sensing probe within 1 inch of
the temperature probe and approximately 3-in. (7.5-mm) deep into the shortening. When the
burners cycle on after the fourth time, the thermometer should read within ±5°F (±2°C) of
the computer temperature setting.
8.
When the frypot is filled and the shortening melted, replace the basket-support screen over
the heating tubes.
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.
For pilot lighting instructions, see Chapter 4.
For filtration instructions, see Chapter 5.
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CHAPTER 4: DAILY OPERATION
4.1 General Use
1.
At opening, always check that the power switch and the computer are OFF.
2.
For consistent quality product, convenience, and long-term savings, use a high-quality liquid
shortening.
3.
If using solid shortening, never melt a block of shortening by placing an entire block in the
fryer vessel. Cut it into small pieces and pack it around fryer components.
4.
Although 350°F (177°C) is the recommended temperature for most cooking operations, set
the fryer at the lowest possible temperature which produces a high quality end product while
ensuring maximum life for your oil.
4.2 Start-Up Procedures
1.
If the fryer is empty, pour enough oil into the frypot to fill it to the bottom OIL LEVEL line
scribed on the rear wall. If solid shortening is used, melt the shortening following
procedures in Section 3.10, Final Preparation.
A. Pilot lighting procedure – Electronic Ignition
a. Turn gas "ON."
b. Turn electric power "ON" with the appropriate rocker switch or controller/computer.
c. The ignition module will energize the pilot gas supply and the ignitor. The ignitor
spark will ignite the pilot gas. The presence of the pilot flame is then proven by a
flame sensor, which sends a signal to the main gas supply, opening the valve. The
operating thermostat or computer/controller controls the fryer after ignition.
WARNING
In the event of prolonged power failure, the ignition module will shut down and lock
out the system. Turn the unit power "OFF" and then back "ON" after power has
been re-established.
d. If the pilot flame fails, the ignition module will shut down and lock out the system.
To restart, turn the electric power "OFF,” wait approximately 5 minutes for the
system to recycle itself, and then turn the power "ON" again. Repeat Steps a-c.
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CHAPTER 4: DAILY OPERATION
2.
KFC-1 Cooking Computer: Turn the computer ON and ensure at least one LED is lit above
a product button (1-9). Select a cooking program as described in the KFC-1 SMS Cooking
Computer User Guide.
ON/OFF Buttons
NOTE: For FAST-equipped fryers, see the Fast manual for operation instructions.
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CHAPTER 4: DAILY OPERATION
4.3 Filtering
DANGER
When filtering, never leave the filter unattended. The filtered oil is at or near 350°F
(177°C). Ensure all hoses are connected properly and drain handles are in their
proper position prior to operating any switches or valves.
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.
WARNING
Filter one frypot at a time. The filter pan is designed to safely hold the oil from one
fryer only.
1.
The KFC-1 Computer must remain ON during filter operations for proper filter function.
NOTE: For FAST-equipped fryers, see the Fast manual for operation instructions.
2.
Filter the shortening at least once daily or more frequently if cooking is heavy. This assures
the longest life possible for the shortening, a better taste to the food being prepared, and
minimizes flavors being transferred from batch to batch.
3.
If using solid shortening, clear return lines before turning off the filter motor by allowing the
pump to run for approximately 15-30 seconds once air bubbles appear in the frypot from the
oil return line. Failure to do so increases the likelihood that solid shortening will solidify and
clog the lines.
NOTE: If using over-the-top oil return, allow the faucet to sputter for 15-30 seconds.
See Chapter 5 for detailed filtration procedures.
4.4 Closing
1.
When closing at night, filter shortening in all fryers and drain the filter lines. Cover the
open tanks of oil. Turn the computer OFF.
2.
When shutting down for periods longer than overnight, drain shortening and clean the frypot
thoroughly. After cleaning, discard the shortening or filter it and return it to the frypot.
Cover the frypot with the appropriate frypot cover. Turn both the power switch and
computer OFF.
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CHAPTER 5: FILTRATION
5.1 General
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil filtering system, particularly the aspects
of oil filtration, draining, and cleaning procedures.
To conduct filter operations with the KFC-1 Cooking Computer installed on the fryer,
ALWAYS leave the computer ON when filtering. The computer must sense the drain valves
opening and closing in order to allow fryer operation.
For consistent product quality, convenience, and long-term savings use a high-quality liquid
shortening or vegetable oil.
If using solid shortening, always ensure the return lines are clear before turning off the filter pump.
Hang any flexible lines up to drain. Solid shortening will solidify as it cools and clog the lines.
5.2 Filter Preparation
Assemble filtering tools. These are supplied with
the filter starter kit (at right):
•
L-shaped Teflon Brush: Used to clean
frypot sides, heating tubes, and to dislodge
sediment during filtration or oil change.
•
Clean-out Rod: Used to dislodge heavy
debris in the drain tube (when needed).
•
Filter Powder.
•
Filter Paper.
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: Used to remove large debris from oil prior to filtering.
NOTE: Always wear oil-resistant, insulated gloves and/or protective gear when working with
hot oil.
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CHAPTER 5: FILTRATION
5.2 Filter Preparation (cont.)
1. Put on protective gear/gloves. Pull the filter pan out of the filter cabinet. Remove cover.
2. Remove crumb screen. If crumbs are present in
the crumb screen, empty the screen into a
fireproof container. Thoroughly wash the
screen in hot, soapy water, rinse, then dry.
3. Remove the hold-down ring.
4.
Remove and discard old filter paper sheet from
the filter pan.
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CHAPTER 5: FILTRATION
5.
Remove the filter screen from the bottom of
the pan.
6.
Thoroughly clean the pan and all pan
components as described for the crumb screen
(Step 2).
7.
Inspect the pickup tube and ensure vent hole is
open and free of shortening/debris.
8. Replace filter screen and drape one sheet of
filter paper across the filter pan. The filter
screen must be installed prior to filter paper
placement or the filter won’t operate
correctly.
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CHAPTER 5: FILTRATION
9.
Reinstall the hold-down ring. Ensure filter
paper is properly aligned under the hold-down
ring. Press the filter paper into place with the
hold-down ring, ensuring the paper laps against
the walls of the filter pan.
10. Sprinkle 1 cup (8 ounces/227 grams) of filter
powder evenly over the paper. Use a measuring
cup or scoop to evenly distribute filter powder
over the filter sheet.
11. Replace the crumb screen. Ensure crumb
screen is cleaned throughout the workday.
12. Return pan cover to the filter pan.
13. Return filter pan to fryer cabinet, ensuring that
the two drainpipe extensions are directly over
the opening in the filter pan cover.
5.3 Filter Operations
NOTE: When left and right are indicated, refer to the operator’s left and right.
DANGER
Draining and filtering of cooking oil or shortening must be accomplished with care to
avoid a serious burn caused by careless handling. The oil to be filtered is at or near
350°F (177°C). Ensure all hoses are connected properly and drain handles are in
their proper position before operating any switches or valves. Wear all appropriate
safety equipment when draining and filtering oil.
5-4
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CHAPTER 5: FILTRATION
DANGER
Always ensure that the over-the-top oil return faucet is located over the frypot or an
appropriate container before activating the over-the-top oil return system. If not, the
hot oil will spill and may cause burns.
DANGER
Allow oil to cool to 100°F (38°C) before draining into a metal container, stockpot, or
disposal unit.
DANGER
Do not drain more than one frypot at a time into the built-in filtration unit to avoid
overflow and spillage of hot oil.
DANGER
When draining oil into a disposal unit or portable filter unit, do not fill above the
maximum fill line located on the container.
1. Remove large debris floating in the oil.
NOTE: Always heat oil to operating temperature
before filtering.
Remove large debris from frypot prior to filtering.
5-5
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CHAPTER 5: FILTRATION
5.3 Filter Operations (cont.)
2. Remove the support grid from the frypot
using the clean-out rod. Stir the oil with the
L-shaped Teflon brush to suspend debris
prior to draining.
Removing support grid from frypot prior to
draining.
3. Open the fryer drain valve by pushing the
red handle (under the frypot to be filtered) to
the right until it is completely open.
Continue stirring the oil.
Push the red handle right to open drain valve. Oil
will start to drain into filter pan.
5-6
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CHAPTER 5: FILTRATION
5.3 Filter Operations (cont.)
4. Use the L-shaped brush to scrub the frypot, and to
assist in sediment removal. Brush the frypot sides
and between the tubes to remove debris. Use the
clean-out rod to clear the drain if necessary.
5. Open the oil return valve by pushing one of the oil
return valves to the left. Oil-return handles on the far
sides of the cabinet return oil to the frypot through
rear ports, which flush debris from the bottom of the
frypot. The two return valve handles in the center of
the cabinet return oil through the top- mounted faucet.
Ensure the faucet is over the drained frypot before
attempting to return oil through the faucet.
Use the L-shaped brush to loosen
debris as oil drains from the frypot.
DANGER
Always ensure that the over-the-top oil return faucet is located over the frypot or an
appropriate container before activating the over-the-top oil return system. If not, the
hot oil will spill and may cause burns.
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CHAPTER 5: FILTRATION
5.3 Filter Operations (cont.)
6. Close the red drain valve by pushing the handle to the right until it stops. The fryer will not operate
unless the computer senses a closed drain microswitch circuit. Leave the oil return handle (yellow
label) open to allow pump to run and frypot to fill with filtered oil.
7. When filtering is complete:
•
Rear Flush Oil Return: Allow the filter to
pump bubbles into the fryer for 15-30 seconds
to ensure the oil return lines are clear of oil.
•
Over-the-top Oil Return: Allow the faucet to
sputter for 15-30 seconds to ensure the oil
return lines are clear of oil.
8. Turn off the filter by turning the oil return handle to the left, into the CLOSED position. This
closes the oil return valve under the filtered frypot and stops the filter pump motor.
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 oil.
Empty contents of the crumb screen
into a fireproof container immediately
after filtering is complete.
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CHAPTER 5: FILTRATION
9. Repeat Steps 1 and 2 in Section 5.2. Remove crumb screen and empty debris into a fireproof
container. If possible, wash all filter pan components in hot, soapy water. Rinse and dry
thoroughly (Section 5.2, Step 7). If not, the filter pan should be thoroughly cleaned at the
close of each day, as previously described.
Filtration system troubleshooting information can be found in Chapter 7.
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CHAPTER 6: PREVENTATIVE MAINTENANCE
Well-maintained equipment operates more efficiently and lasts longer. Keep the fryer clean during
the day and thoroughly clean it at the end of each day.
DANGER
Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil. If water comes in contact with oil heated to cooking temperature, it
will cause spattering of the oil, which can result in severe burns to nearby personnel.
6.1 Daily
Wash all removable parts. Clean all exterior surfaces. Do not use cleansers, steel wool, or any other
abrasive material on stainless steel. Filter the oil and replace it if necessary. Filter oil more often
under heavy use conditions (e.g., frying heavily breaded products).
WARNING
Use a commercial-grade cleaner formulated to effectively clean and sanitize foodcontact surfaces. Read the directions for use and precautionary statements before
use. Particular attention must be paid to the concentration of cleaner and the length
of time the cleaner remains on the food-contact surfaces.
WARNING
Water MUST NOT be allowed to drain into the filter pan or filter system. Irreversible
damage will result if water is allowed into the system, and all applicable warranties
will be voided.
6.2 Weekly
Completely drain the frypot into either the filter or a steel container. Do not use a plastic bucket or
glass container.
•
Clean the frypot with a high grade cleaner or hot water and a strong detergent.
•
Close the drain valve and refill with either the cleaning solution or water and detergent.
•
Scrub frypot walls and heating tubes. Then drain frypot and rinse in clear water.
•
Once cleaning is completed, drain, rinse, and dry thoroughly.
•
Refill with shortening as directed in Section 3.10 of this manual.
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CHAPTER 6: PREVENTATIVE MAINTENANCE
6.3 Periodic/Annual
This appliance should be inspected and adjusted periodically by qualified service personnel as part
of a regular kitchen maintenance program.
Frymaster and Dean recommend that a factory authorized service technician should inspect
this appliance at least annually, as follows:
•
Inspect the cabinet inside-and-out, front-and-rear for excessive oil build-up.
•
Verify that debris or accumulations of solidified oil or shortening do not obstruct the flue
opening.
•
Verify that burners and associated components (e.g., gas valves, pilot assemblies, ignitors)
are in good condition and functioning properly. Inspect all gas connections for leaks and
verify that all connections are properly tightened.
•
Verify that the burner manifold pressure matches the pressure specified on the fryer’s rating
plate.
•
Verify that the temperature and high-limit probes are connected, tightened, and functioning
properly, and that mounting hardware and probe guard are present and properly installed.
•
Verify that component box components (e.g., computer/controller, transformers, relays,
interface boards) are in good condition and free of oil build-up and other debris. Inspect the
component box wiring and verify that connections are tight and that wiring is in good
condition.
•
Verify that all safety features (e.g., drain safety switches, reset switches) 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 the frypot tube diffusers are
present and in good condition (i.e. no visible deterioration or damage).
•
Verify that 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.
6-2
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 6: PREVENTATIVE MAINTENANCE
6.3 Periodic/ Annual (cont.)
Check filtration system integrity as follows:
•
With the filter pan empty, place each oil return handle in the OPEN position, one at a time.
Using rear flush oil return, verify that the pump activates and that bubbles appear in the oil of
the associated frypot. Using over-the-top oil return, verify that the pump activates and that
the faucet sputters.
•
Close all oil return valves (i.e., place all oil return handles in the CLOSED 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 and
the over-the-top faucet should not sputter.
•
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 OPEN position. Allow all oil to return to the frypot. The frypot should refill in no more
than 2 minutes and 30 seconds. Move the oil return handle to the CLOSED position when the
oil return lines are clear of oil (indicated by bubbles in the oil in the frypot or sputtering in
the over-the-top faucet).
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.
6.4 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
to loosen the material and use a wood or nylon scraper only.
6-3
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
7.1 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 this chapter covers
the most common problems reported, you may encounter problems, which are not addressed. In
such instances, the Frymaster/Dean Technical Service 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 the
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 (1-800-5518633):
•
•
•
Verify that electrical cords are plugged in and that circuit breakers are on;
Verify that frypot drain valves are fully closed;
Verify that gas line is properly connected.
DANGER
Never attempt to move a fryer containing hot cooking oil or to transfer hot cooking
oil from one container to another.
DANGER
Use extreme care when testing electrical circuits. Live circuits will be exposed.
WARNING
Inspection, testing, and repair of electrical components should be performed only by
qualified service personnel. The equipment should be unplugged when servicing,
except when electrical tests are required.
DANGER
NEVER use open flame to melt solidified shortening-blockage in the filtration
system. Open flame increases the chance of fire and operator injury.
7-1
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
7.2 Fryer Troubleshooting
For FAST-equipped fryers, consult the FAST controller manual. These steps apply to the KFC-1
SMS computer only.
1. Check wall circuit breakers. Reset, if
needed.
7.2.1
Computer fails to turn ON
when ON/OFF button is
pressed.
2. Check fryer connection to external
power source.
3. Disconnect fryer from power supply.
4. A power surge or outage may have
temporarily locked out computer.
If the fryer still fails to turn ON when the
ON/OFF button is pressed, contact an
authorized service agent.
1. Ensure float-switch is not stuck in
"down" position. Contact an authorized
service technician for service if floatswitch is defective.
7.2.2
7.2.3
Computer is ON, but the
gas valves fail to energize.
Computer is ON but fryer
fails to heat.
2. If the KFC-1 SMS computer displays
HELP, reset high-limit thermostat
(located in the fryer cabinet under the
control panel). Contact an authorized
service technician for service if highlimit will not reset.
Ensure at least one product button is lit on
the computer. If not, press product buttons
until one button is lit.
Ensure setpoint assigned to product is
accurate.
7-2
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
7.2 Fryer Troubleshooting (cont.)
1. Turn fryer ON.
2. Select a product number and allow the
fryer to heat for approximately 30 minutes
to stabilize shortening temperature at
desired setpoint.
3. Place a thermometer near the temperature
sensing probe within 1 inch of the
temperature probe and approximately 3in. (75-mm) deep into the shortening. (see
illustration, Page 7-3).
Frypot temperature differs
7.2.4
from the computer
setpoint temperature.
4. Press the KFC-1 SMS computer
temperature button to check the frypot
temperature. Press the computer temperature
button twice to view setpoint temperature
for the product number chosen.
5. The thermometer temperature should be
within ±10°F (±5°C) of the KFC-1
SMS computer display temperature.
Yes: System is maintaining temperature
properly.
7-3
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
7.2 Fryer Troubleshooting (cont.)
Frypot Front
No: Ensure the probe tip is ⅛" from the
top of the burner tubes (see illustration).
If the probe adjustment is correct, the
computer probe circuit may be faulty. If
probe adjustment is incorrect, it will
require adjustment.
6. Contact your authorized service agent if
any of the following occurs during this test:
Temperature
Probe
High-Limit
Probe
a. Computer probe circuit is suspected
as faulty.
b. Temperature probe needs adjustment.
c. KFC-1 SMS computer fails to call
for heat during the calibration test.
Temperature Probe
Probe Bracket
Burner Tube
7-4
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
7.2 Fryer Troubleshooting (cont.)
1. KFC-1 SMS computer was turned OFF
while draining frypot.
2. Close drain valve. Turn KFC-1 SMS
computer OFF and ON again. Computer
display will read ON.
3. Open drain valve. The KFC-1 SMS
computer display will read DRAIN
OPEN. After 30 seconds the computer
display will read FILL.
7.2.5
DRAIN OPEN message 4. Close drain valve.
remains after closing drain
5. Fill frypot with shortening. Press
valve.
EXIT/COOL FILTER when ready to
cook.
6. If the KFC-1 SMS computer message
DRAIN OPEN remains after Steps 14, contact an authorized service agent.
Possible malfunctions are:
1.
7.2.6
Pump motor won’t start or
stops during filtering.
a.
Drain microswitch may be faulty.
b.
Drain circuit is suspect.
c.
KFC-1 SMS computer is suspect.
The motor thermal overload has tripped. If
the thermal overload trips, wait
approximately 45 minutes. Press the
button on the end of the filter motor.
2. If you have to do this repeatedly, stop
resetting the overload and contact an
authorized service agent.
NOTE: This is usually caused by allowing
large particles of food to enter the pump
during filtering. Ensure that the filter paper
and crumb screen are properly in place.
7-5
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
Fryer Troubleshooting (cont.)
A. Main burner will not ignite; no gas is
present at main burner.
1.
Check that float switch is not stuck
in the "down" position.
2.
Check and reset the high-limit
switch.
3.
The combination gas valve and/or
electronic ignition system may be
defective; contact an authorized
service technician for service.
B. Main burner flames are small and
appear lazy; shortening does not come
up to temperature quickly. Contact an
authorized service technician for
service.
7.2.7
Main burner malfunctions.
C. Fryer
will
not
reach
setpoint
temperature and/or runs erratically.
1.
Incorrect location or adjustment of
sensor probe. Contact an authorized
service technician for service.
2.
Defective temperature sensor. Contact
an authorized service technician for
service.
D. Fryer shortening temperature cannot be
controlled; fryer runs at high-limit
temperature. Possible causes are:
1.
Defective operating thermostat.
Contact an authorized service
technician for service.
2.
Defective
temperature
Contact an authorized
technician for service.
7-6
probe.
service
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
7.3 Filtration System Troubleshooting
Pump won't
start.
Pump stops
during filtering
process. Motor
is hot.
Pump stops
and motor is
cool.
Pump starts
and abruptly
stops.
•
•
•
•
Return valve not fully opened.
Tripped circuit breaker.
Incorrect or no line voltage.
Failed or misadjusted return microswitch.
•
Allow motor to cool for at least 45 minutes and then
press thermal overload switch on motor.
•
Move filter handle to OFF. Allow oil to cool then
empty pan. Verify filter paper and screen are clean
and properly installed. Refill pan and restart
process.
•
•
Reset thermal overload.
Verify wiring harness is properly connected; a
damaged harness should be replaced by a FASC.
Pump is blocked. Call FASC for service.
Filter pan suction tube is blocked. Use a thin,
flexible wire to unclog.
Motor or 24 VAC transformer failed; call for service.
•
•
•
•
Pumping is
erratic.
Oil not being
returned to
frypot.
After filtering,
fryer does not
operate
properly.
•
Verify O-rings on pan outlet are present and in good
condition.
Verify paper and screen have been properly
installed.
•
Solidified oil or sediment is likely clogging the return
line. Clear line.
•
Verify drain valve is fully closed.
7-7
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
7.4 Wiring Diagrams
7-8
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
Fast-Equipped Control and Filter Circuit
7-9
YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS
CHAPTER 7: TROUBLESHOOTING
KFC-1 Equipped Control and Filter Circuit
7-10
Frymaster, L.L.C.,
8700 Line Avenue, Shreveport, Louisiana 71106
TEL 1-318-865-1711
FAX (Parts) 1-318-688-2200
PRINTED IN THE UNITED STATES
SERVICE HOTLINE
1-800-551-8633
FAX (Call Center) 1-318-219-7135
Price: $10.00
OCT 2008
819-6329