Layout 1 - Tundra Restaurant Supply

Layout 1 - Tundra Restaurant Supply
FLOOR MODEL ELECTRIC FRYERS
CONTENTS
e SPECIFICATIONS
* INSTALLATION
* OPERATION
* MAINTENANCE
* TROUBLESHOOTING
* SPARE PARTS LISTING
* WIRING DIAGRAMS
SINGLE PH. THREE PH.
MODEL KW VOLT HZ AMPS AWG AMPS AWG
EFS/EFP | 13.5 208 60 64.9 6 37.5 8
— 30 13.5 240 60 56.3 6 32.5 8
13.5 220/380 | 50 — — 35.5/20.5 8
13.5 240/415 | 50 — — 32.5/18.5 8
EFS/EFP | 18.0 208 60 86.5 4 60.0 6
— 40 18.0 240 60 75.0 4 43.3 6
18.0 220/380 | 50 — — 47.3/27.4 6
18.0 240/415 | 50 — — 43.3/25.1 6
21.0 208 60 — — 58.2 6
21.0 240 60 — — 50.5 6
EFS/EFP | 21.0 208 60 101.0 4 58.4 6
— 65 21.0 240 60 87.5 4 50.6 6
21.0 220/380 | 50 — — 55.2/31.9 6
21.0 240/415 | 50 — — 50.6/29.6 6
CECILWARE CORPORATION
43-05 20th Avenue
Long Island City, N.Y. 11105
(718) 932-1414
Fax (718) 932-7860
Since 1911
МВ2ВА 3/00
..... IMPORTANT eosoo
SAFE OPERATION OF YOUR EQUIPMENT DEPENDS ON ITS PROPER INSTALLA-
TION. INSTALLATION MUST CONFORM TO LOCAL CODES OR, IN THE ABSENCE OF
LOCAL CODES, WITH THE NATIONAL ELECTRIC CODE, NFPA 70 (LATEST REVISIÓN).
LOCAL BUILDING CODES USUALLY WILL NOT PERMIT A DEEP FAT FRYER WITH
ITS OPEN TANK OF HOT OIL TO BE INSTALLED NEAR AN OPEN FLAME OF ANY TYPE
(BROILER, OPEN BURNER, ETC.). CHECK LOCAL CODES BEFORE INSTALLING.
ALL CECILWARE HEAVY DUTY COMMERCIAL DEEP FAT FRYERS MUST ONLY BE
CONNECTED TO THE TYPE OF ELECTRICAL SERVICE INDICATED ON THE RATING
PLATE FOR THE PARTICULAR UNIT IN QUESTION.
FRYER MUST ONLY BE OPERATED WHEN THE COOKING OIL OR SHORTENING
IS AT RECOMMENDED OIL LEVEL.
DO NOT MOVE A FRYER FILLED WITH HOT LIQUID.
LET HOT OIL COOL SUFFICIENTLY BEFORE DRAINING. HOT OIL WILL CRACK
GLASS AND ALSO MELT PLASTIC VESSELS.
WEAR OIL-PROOF INSULATED GLOVES WHEN WORKING AT FRYER FILLED
WITH HOT OIL.
DO NOT LET WATER SPLASH INTO A TANK OF HOT OIL. IT WILL SPLATTER AND
CAN CAUSE SEVERE BURNS.
DESCRIPTION AND SPECIFICATIONS
Heavy Duty Electric Deep Fat Fryers by Cecilware Corporation are energy-efficient electrical cooking
units. All units are shipped completely assembled, with accessories packed inside the fryer tank. All units are
Jjusted, tested and inspected at the factory prior to crating and shipment.
TANK - Choice of 16 gauge Stainless Steel or 14 gauge Mild Steel tank, heliarc welded for leakproof
operation.
BODY - Heavy duty 18 gauge Stainless Steel, or Enameled Steel with unibody construction for long life.
DRAINAGE - 1%" ball valve slanted for fast draining of fat.
ELECTRICAL CONTROLS - All controls are mounted on the front control panel for easy operation.
MELT CYCLE (ALL UNITS) - This feature pulses the heating elements ON and OFF at a controlled rate.
This cycle should be employed when the unit is used with SOLID SHORTENING.
AUTOMATIC SAFETY FEATURE - High temperature detection shuts off power to the heating
elements, if the controlling thermostat fails.
RATING PLATE - The rating plate is located on the inside of the fryer door. Information on the plate
includes the model and serial number of the unit. When communicating with the manufacturer about a unit, or
requesting parts or information, this data is essential for proper identification. Other information on the rating
plate pertains to the power output (KW) of the heaters and other electrical requirements.
FRYER CONTROLS
MODEL # SPECIFICATIONS
EFP-40BM Mechanical temperature control
x EFP-40BSSM: and melt cycle timer.
LI= EX | EPM
EFS-40M
[Е = À O o EFP-30M
= Er EFS-30M
5) я EFP-65M
- EFS-65M
MECHANICAL (M) FIG. 1.1
PRE-INSTALLATION
IMPORTANT: Installation of heavy-duty electrical appliances should be made by a licensed electrician. Instal-
lation(s) must comply with applicable state and local codes, or the following national standards:
* National Electrical Code ANSI/NFPA 70 - latest revision
American National Standards Institute
1430 Broadway New York, N.Y. 10018
* NFPA Standards #96 and #211
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
CAUTION
Local building codes usually will not permit a deep fat fryer
with its open tank of hot oil to be installed near an open flame
of any type (broiler, open bumer, etc.). Check local codes
before installing.
AIR SUPPLY AND VENTILATION - The area around the appliance must be kept clear to avoid obstruction
to the flow of ventilation air as well as for ease of maintenance and service.
* UNDER NO CIRCUMSTANCE SHOULD THE INTERIOR OF THE FRYER'S CABINET BE USED FOR
STORAGE.
* Means must be provided for any commercial, heavy-duty cooking appliance to exhaust cooking vapors
to the outside of the building.
* Filters and drip troughs should be part of any industrial hood. Consult local codes before constructing
and installing any hood.
INSTALLING THE FRYER
UNPACKING - With the container upright, cut the plastic straps: around shipping container and lift off top,
exposing the Fryer. Check Fryer for any visible damage due to exceptionally rough handling during shipping.
Report damage to the delivering Freight Carrier within 15 days of delivery.
ACCESSORIES WITH UNIT ACCESSORIES (OPTIONAL)
1 Basket Hanger 1 Cover
2 Baskets 1 Twin Basket
1 Drainpipe Extension 4 Swivel Casters
1 Restrainer
MOUNTING LEGS OR CASTERS - Carefully tip Fryer up on its back and screw legs or (optional) casters
into the threaded base of Fryer. When installing casters make sure the swivel lock casters are mounted towards
the front of the Fryer. A high strength Restrainer must be installed when casters are used. Avoid putting any
strain on rear legs or casters when tipping Fryer back to an upright position.
POSITIONING - DO NOT PUSH against any of the edges of the unit in an attempt to adjust its position. Lift
unit slightly to maneuver into desirable installation position. Pushing the unit will increase the probability of
bending the legs or internal connectors.
LEVELING - Once the Fryer is installed, the unit should be leveled, side-to-side and front-to-back, using a
carpenter's spirit level. On smooth and level floors, level the unit with the screw threads of the legs. If the floor
is uneven or has a slope, shims may be required.
4
ELECTRICAL CONNECTIONS
The information presented in this manual is for reference only. Installations must comply with local codes.
* Connections to the terminal block and grounding lug should be made through the hole provided for this
purpose in the electric control box.
* The wiring diagram for each unit is attached to the inside of the Fryer door. Wiring diagrams for all units
are included in this manual. Amperage for each unit depends on the type of installation and accessories
supplied with the unit.
INITIAL START-UP
CLEANING:
New units are wiped clean with solvents at the factory to remove dirt, grease, etc., then given a light coat
of oil. Before using the unit, the tank should be washed thoroughly with hot, soapy water to remove oil residues
and dust, then rinsed and wiped dry. Accessories, shipped with the unit, should also be washed.
WARNING: CLOSE THE DRAIN VALVE COMPLETELY BEFORE FILLING THE VESSEL.
PREHEATING THE FRYER TANK:
Remove the crumb screen.
Fill the tank with hot or cold water to the “oil level” line.
Set the operating thermostat dial to 225 degrees, just above the boiling point of water, and engage cook
cycle. (Cook switch ON) [Fig. 1.1 & 1.2]
Turn ON the power switch on the control panel. These steps check the heating element operation, initial
thermostat calibration, and clean the tank for initial production.
When the water starts to boil, turn the dial to just below 212 degrees. The elements will turn off and the
water will stop boiling.
* When satisfied that heaters and thermostat are operating properly, drain the tank and dry thoroughly.
Close the drain valve.
FINAL PREPARATION
Cooking oil: fill tank to the “oil level” line marked on the tank.
Solid shortening: either melt shortening first or cut it into small pieces and pack carefully around the
heating element. Leave no air space around the elements and be careful not to disturb the sensing
bulbs. Melt the shortening either with the MELT or MELT/COOK cycle or by using the COOK cycle and
turning the heaters ON for FIVE (5) to TEN (10) SECONDs then OFF for ONE (1) MINUTE using the
temperature control dial. Repeat this cycle until the shortening has melted. If smoke develops during
this melting process shorten the “on” cycle and lengthen the “off” cycle.
When the shortening has melted and the tank has filled to the “oil level”, replace the crumb screen.
Before starting operation, set the unit into COOK cycle mode and turn the thermostat to the operating
temperature. Allow the oil or shortening temperature to stabilize, then check with a high quality immer-
sion thermometer.
WARNING
FRYER MUST ONLY BE OPERATED WHEN COOKING OIL OR SHORTENING IS AT RECOM-
MENDED OIL LEVEL.
DO NOT MOVE A FRYER FILLED WITH HOT LIQUID.
LET HOT OIL COOL SUFFICIENTLY BEFORE DRAINING. HOT OIL WILL CRACK GLASS AND
ALSO MELT PLASTIC VESSELS.
WEAR OIL-PROOF INSULATED GLOVES WHEN WORKING AT FRYER FILLED WITH HOT OIL
DAILY OPERATION
AT START OF WORKDAY - Check Fryer visually for
Power switch “OFF”.
Temperature control dial “OFF”. ( Counterclockwise )
GENERAL TURN-ON PROCEDURE:
If fryer is empty, fill the tank with oil to the “oil level” mark.
If using solid shortening, cut and pack as previously described.
Turn Power switch “ON”. [Fig. 1.1 & 1.2]
To melt solid shortening, turn the Melt (Melt/Cook) switch “ON” and set the temperature control dial to
200 degrees. [Fig. 1.1 & 1.2]
WARNING: Do not engage cook cycle until shortening has fully melted.
Put unit into cook cycle (Cook switch “ON”) and set the temperature to 350 degrees (recommended).
The frying compound will stabilize in less than 30 minutes and the unit will be ready for production.
[Fig 1.1 & 1.2]
USE OF FRYER - for best results:
For consistent product quality, and long-term savings, use a high quality liquid frying oil.
If using solid shortening, never attempt to melt a block of shortening by setting it whole on top of the
heating elements. This is dangerous as it may burn-out the elements and start a fire.
The recommended temperature of 350 degrees should be the usual temperature for most cookin
operations. However, frying should be carried out at the lowest temperature which will produce a high:
quality product while ensuring maximum life of the frying compound.
When the fryer is not in use, temperature control should be set at a lower temperature than that used
during cooking. Light loads may also be cooked at lower temperatures.
Salting: Operators sometimes salt food over the Fryer tank. This practice should be avoided, as salt
deteriorates the frying compound quickly and flavors everything else being cooked, not just the batch
being salted.
FILTERING - The frying compound should be filtered at least once a day, or more frequently when doing high
volume cooking. This assures the longest possible life for the frying compound, minimizes the transfer of
flavors from batch to batch and gives better taste to the food being prepared.
AT CLOSING TIME - Turn the power switch on the fryer panel OFF and set the temperature control dial OFF.
Drain and filter the frying compound. Allow compound to cool down sufficiently to prevent burns to the opera-
tor. Cover the fryer tank.
SHUT-DOWN - When shutting down for longer than just overnight, drain the frying compound, clean the tank
thoroughly, either discard the compound or return it filtered to the tank and then cover it.
CLEANING AND MAINTENANCE
DAILY
e Take off and wash fryer basket(s), crumb screen and basket hanger.
* Clean all exterior surfaces of the unit. Do not use cleansers, steel wool, or any other abrasive cleaning
material on steel.
* Filter the frying compound or replace as necessary. More frequent filtering may be required if the unit is
heavily used.
WEEKLY
* Drain the tank completely, either into a filter or a steel container. Do not use plastic buckets or glass
containers. CAUTION: ALLOW OIL TO COOL SUFFICIENTLY BEFORE DRAINING IT.
e Clean the vessel with a nonabrasive commercial cleaner or hot water and a strong detergent. Drain the
cleaning solution.
e Close drain valve and fill tank with fresh cleaning solution.
e Bring the cleaning solution to a boil, turn down the heat and let the solution stand until deposits or spots
can be rubbed off with a Teflon brush.
® Scrub tank walls, bottom and heating elements (Be careful not to disturb the sensing bulbs), then drain
tank and rinse with clean water.
* Refill tank with clean water and bring to a full boil.
e Drain, rinse, and dry tank thoroughly.
e Refill with frying oil or compound (see Start-Up).
GENERAL CLEANING SUGGESTIONS
DO NOT USE steel wool or abrasive cloths, cleaners or powders. If it is necessary to scrape steel to remove
encrusted materials, soak the area with hot cloths to loosen the material, then use a wood or nylon scraper. DO
NOT USE a metal knife, spatula or any other metal tool to scrape steel.
THE FOLLOWING PROCEDURES MUST BE PERFORMED BY A CECILWARE CORPORATION REPRE-
SENTATIVE. FACTORY APPROVAL MUST BE OBTAINED PRIOR TO DOING ANY WARRANTY WORK OR
CECILWARE CANNOT BE HELD RESPONSIBLE.
ADJUSTMENTS
High Limit Control Test: To test whether high limit control is working properly, fill the fry tank with oil up to max-
imum oil level. Then place a suitable thermometer in the fry tank with bulb deeply immersed in oil. Set thermo-
stat to maximum position. When temperature has reached cut out level (Heating indicator light goes OFF),
depress. the High Limit Test Switch [Fig. 1.1 & 1.2] which bypasses thermostat and allows fat to heat up until
high limit control is activated. When Red High Limit Pilot goes ON, note the temperature on thermometer
(should be between 440 deg. and 475 deg.). Allow fryer to cool; then press red reset button(s) on the left sec-
tion of control box, located behind the access door. If high limit control does not shut off fryer before 475
degrees is reached, have it replaced.
TROUBLESHOOTING
If the elements will not heat up:
Check if all wires to the solid state temperature control or melt cycle timer are secure.
With the power on/off switch “ON”, manually reset the high limit thermostat (push the red button(s)
behind the access door).
Check that correct line voltage exists across terminal block terminals L1-L2, L2-L3 and L3-L1 (three-
phase connection) or L1-L2 (single phase connection).
Check if the main or branch circuit breakers or fuses are tripped or blown.
If the panel power indicator light is ON but latching contactor is not actuated, check continuity from the
latching contactor coil to the power indicator light.
If the panel power indicator light does not light up:
Check line voltage across the power indicator light, then if voltage does not exist proceed as follows:
* Check the fuse for line voltage between the load side and L3.
* Check the power on-off switch for line voltage between the load side and L3.
* Check the high limit thermostat for line voltage between the load side and L3; if resetting does not
produce results, replace the high limit thermostat.
* Check the operating thermostat for line voltage between the load side and L3; if defective, replace
thermostat.
Excessive warm-up time; slow or inadequate temperature recovery; uneven heating:
Check temperature controller adjustment.
e Place the sensing bulb of a high quality immersion thermometer about 1.5” above the thermostat
sensing bulb or thermistor probe and set the controller dial to 350 degrees.
* Wait at least 20 minutes for the oil temperature to stabilize.
e If the temperature is not within +/- 10 degrees of the dial setting, see “Probe Test” below for the solid
state temperature controller or “Temperature Adjustment” for the thermostat temperature controller.
Check heating circuit
* With the power switch “ON” turn the temperature control dial until the power and heating indicator
lights are both on. The latching and cycling contactors should both be actuated.
Check the load side of the contactors to the heating element terminals. Each element should draw as
shown:
MODEL 4 AT 208V AT 240V
EF-30 22 AMP. 19 AMP.
EF-40 29 AMP. 25 AMP.
EF-65 34 AMP. 29 AMP.
TROUBLESHOOTING continued on next page
Excessive temperature overshoot during warm-up; overheating; scorching; high limit switch
requires frequent re-setting:
* Check temperature controller (see Temperature Adjustment below).
* Check thermistor probe.
* Check that the thermostat bulb or thermistor probe in the tank has not been moved out of operating
position.
TEMPERATURE ADJUSTMENT (For units with mechanical thermostat controls)
Mount the bulb of a high quality immersion thermometer at the same level as the thermostat bulb.
To adjust temperature turn the thermostat knob to its maximum position (in clockwise direction).
Pull off the dial knob and insert a small screwdriver into the adjustment screw in the center of the shaft.
If the liquid compound is hotter than the setting turn the screw CLOCKWISE TO LOWER THE
TEMPERATURE.
If the liquid compound is cooler than the setting turn the screw COUNTERCLOCKWISE TO RAISE THE
TEMPERATURE.
MAKE ALL TEMPERATURE ADJUSTMENTS, UP OR DOWN, IN INCREMENTS OF 1/4 TURN. IF THIS
CALIBRATION FAILS, REPLACE THERMOSTAT.
© 00 — © сл Фе © Ю — 48
10
RECOMMENDED SPARE PARTS
Mechanical thermostat control (with Knob)
Melt cycle timer (with Timer potentiometer)
High limit temperature control, 2/unit
Cartridge fuse (with Fuse holder), 1/unit (6 Amps)
Line fuse (with Fuse holder), 6/unit (20, 25, 30, 35, or 40 Amps)
Pilot (Clear, Green and Red)
L403A
L411A
C395A CAG62A CA64A
C396A CAG3A C136A
ITEM #
“N —
“4 OO a
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
31
32
34
35
36
37
38
39
41
42
REPLACEMENT PARTS LIST
DESCRIPTION
Basket Support Bracket
Basket Support Fastener
Fry Tank (Stainless Steel)
Fry Tank (Mild Steel)
Fry Basket, Large (Optional)
Fry Basket, Small
Crumb Screen
Fascia Assembly (Solid State)
Fascia Assembly (Mechanical)
Thermostat Control
Thermostat Knob
Drain Valve
Drain Pipe
Magnetic Catch
Cabinet Assembly (Stainless)
Cabinet Assembly (Enameled)
Door Hinge
Adjustable Leg (1 Leg)
Swivel Caster with Locking Device (Optional)
Swivel Caster (Optional)
Heating Element 208V
Heating Element 240V
Junction Box
Cover (Junction Box)
Electric Control Box
Ground Lug
Terminal Block
Fuse
Fuse Holder
Hi-Limit Control
Clear Pilot
Red Pilot
Power Switch
Cook Switch (Mechanical)
Contactor
Auxiliary Circuit Terminal Block
Green Pilot
Case Back
Solid State Timer
Fuse Block 208V 1 Phase
Fuse Block 208V 3 Phase
Fuse Block 240V 1 Phase
Fuse Block 240V 3 Phase
Fuse 208V
Fuse 240V
O-Ring (heating elements)
Timer Potentiometer
EF-30
T623V
P281A
T805A
T806A
V178A
V177A
U877Q
U971A
L345E
MO99A
DO48A
JO62A
UO08A
T625Q
T812Q
US79A
M219A
MO15A
MO14A
G248Q
G244Q
U880A
U883A
U886Q
BOS1A
BOSSA
C395A
C396A
L346A
L420A
L422A
L408A
L407A
CO36A
BOS4A
L421A
T625A
L411A
CA61A
CA61A
CAB3A
CAB2A
CBO4A
L403A
EF-40 EF-65
PART +
T536V T644V
P281A P281A
T807A T809A
T808A T810A
V175A -
V174S V180A
V186A V179A
U878Q U879Q
U919Q U958Q
L345E L345E
MO99A MO99A
DO48A DO48A
JO62A JO62A
ЧООВА UOO8A
T537Q T647Q
T813Q T814Q
US79A US79A
M219A M219A
MO15A MO15A
MO14A MO14A
G250Q G249Q
G246Q G245Q
U881A U882A
U884A U885A
U887Q U887Q
BO81A BO81A
BOS3A ВОВЗА
C395A C395A
C396A C396A
L346A L346A
L420A L420A
L422A L422A
L408A L408A
L407A L407A
CO36A СОЗбА
ВОВА BO84A
L421A L421A
T537A T647A
L411A L411A
C137A C137A
C137A C137A
CAG1A C137A
= C137A
CAB4A C136A
CA36A CAB4A
CBO4A CBO4A
L403A L403A
11
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ELECTRIC DEEP
12
ELECTRICAL FLOOR MODEL FRYERS
6
di. deL
WIDTH — = |
DEPTH
INCLUDING HANDLE
EFP-30 Wien 13”
2018 Tank: Mild Steel Overall Dept 31° 3 phase 1 phase
MODEL Door Stniniess Steel | Fei Capacity 20 ba KW 135 135 135 135
FRYER Ship Wi: 150 be. | AMPS: 375 35 649 583
EFS-30 Wide 19%"
OLA Tank: Stalnisss Steel | Cueri Dept: — 31" J phase 1 phase
FLOOR Body Stainless Seal | Working Height 35° VAC: 208 240 208 240
MODEL Door Stainless Steel eli UN. KW: 115 125 125 135
ia AMP: 37.5 ns 540 583
EFP-40 Wid 15%"
40 LE. Tank: Mid Sisal Overall Deptt 31” 3 phase 1 phase
FLOOR Body: Sininiess Steel | Working Height 35° VAC: 208 240 208 240
MODEL Door: Stminiess Steel | Fat Capacity: 40 ba. | KW: 18 18 18 18
FRYER Ship WL: 170 bal AMPS 50.0 43.3 88.5 750
EFS-40 ñ
OLE Tarık: Stairiesa Steel Paba Ie. __ 1 phase
FLOOR Body: ainiess Steel | Working Height 35” VAC: 208 240 208 240
MODEL Door: Stainless Steel | Fat Capacity: 40 ba KW: 18 18 18 18
as Shep Wu 100 pa] AMP 50.0 433 86.5 75.0
EFP-408 -
Budget Model Tic MEG Steel Gas sia: a 3 phase 1 phase
OLE. Body: Enamel Working Melght: — 35" VAC: 208 240 208 240
FLOOR Door Enamel Fai Capacity: 40mm | KW 18 18 18 18
MODEL Ship WL: 170 64:1 AMPS: 50.0 433 BES 750
FRYER
Budget kodel Width: 15%" a
ALDO Sa Wetting rege > VAC: = 240 =
FLOOR Body: Enamel 240
MODEL Fai Capacity: Oke | KW 18 18 18 18
PONER Des: ries Te e. 170ba] AMPS: 500 43 MES 750
Sara Deal Dr
EFP-85 Wide a
FLOOR Body Stainless Steel Working Height 35 WAC: 208 240 208 240
FRYER Ship WL: Z10 bal AMPS sas 508 101.0 875
ЕР5-65 With 20
esa Stainless Swe! | Cuan Dep — 357 3 phase 1 phase
FLOOR Body: Stainless Sel | Woding Heght 357 VAC: 208 240 208 240
MODEL Door Stsiniess Steel | Fst Capacity B85 ba KW: 21 21 21 1
FRYER Ship WL 200ta/ AMPS: 584 506 101.0 875
Замечания Зоо Того,
Optional Casters lor Abows Fryers
4 mariner Regular Caster MO14A
Options for Fryers | usually 2 reg. casters, 2 locking casters | Locking Caster MO15A
; Temperature Control Options: Solid State Control - Add E lo end of model #
Computer Control - Add C to end of model +
EFS/EFP-30,40 WITH STANDARD THERMOSTAT CONTROL
WIRING DIAGRAM: 13.5KW, 18KW 208/240V SPH
14
EFS/EFP-30,40 WITH STANDARD THERMOSTAT CONTROL
WIRING DIAGRAM : 18KW, 480V, 3PH.
N870A
EFS/EFP-30,40 WITH STANDARD THERMOSTAT CONTROL
WIRING DIAGRAM : 13.5KW, 18KW 208/240V 1PH
15
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