operation, service and parts manual model 2000hd electric pressure

operation, service and parts manual model 2000hd electric pressure
Read your operations manual thoroughly before operating your Mies
Model 2000HD Pressure Fryer. Be sure all operators read it and understand it.
OPERATION,
SERVICE
AND PARTS
MANUAL
MODEL 2000HD ELECTRIC PRESSURE FRYER
MIES PRODUCTS, INC.
505 Commerce St.
P.O. Box 457
West Bend, WI 53090
Phone: 262/338-0676
Fax: 262/338-1244
Toll Free: 1-800-480-6437
Email: info@miesproducts.com
Web Site: www.miesproducts.com
INTRODUCTION
This manual has been produced to provide persons responsible for the
operation of a Mies Model 2000HD pressure fryer with a simple but thorough
understanding of its proper use. We urge that the manual be thoroughly read
and understood prior to putting the fryer into operation.
Simple care and maintenance procedures are outlined and cleaning procedures
pointed out.
Should repair or adjustment of the unit become necessary, we suggest that
you contact your local Mies dealer or a qualified service dealer or Mies
Products for assistance.
2
TABLE OF CONTENTS
Safety Precautions ……………………………………………………………………………………………….
Page
4
Model 2000HD (With Lid Closed) ………………………………………………………………..…………….
5
Model 2000HD (With Lid Open and Optional Collar In Place) …………………………………………….
6
Control Panel …………………………………………………………………………………….....…………….
7
Lid Assembly ………………………………………………………………………………………..…………….
8
Pressurator --- Closed and Open Position …………………………………………………….…………….
9
Pressurator Assembly and Installation ………………………………………………………...…………….
10
Model 2000HD (Rear View) ………………………………………………………………………..…………….
11
Exhaust Hose Installation ………………………………………………………………………...…………….
12
Control Panel (Hinged Door Open) …………………………………………………………......…………….
13
Model 2000HD (With Compartment Door Open) ………………………………………….......…………….
14
High Limit Reset …………………………………………………………………………………....…………….
14
Electrical Installation ……………………………………………………………………………...…………….
15
Electrical Relay Compartment (With Cover Removed) ……………………………………...…………….
15
Wiring Diagram (Single Phase --- 3 Wire) …………………………………………………………………….
16
Wiring Diagram (Three Phase --- 4 Wire) ……………………………………………………….…………….
17
Splash Shield Installation and Removal ……………………………………………………….…………….
18
Filter Plate Assembly …………………………………………………………………………………………….
19
Preload Basket and Preload Hook ……………………………………………………………...…………….
20
Cleaning Procedure ………………………………………………………………………………..…………….
21
Chicken Prep Procedure ………………………………………………………………………….…………….
22
Potato Prep Procedure …………………………………………………………………………….…………….
22
Procedure For Melting Solid Shortening …………………………………………………………………….
23
Daily Warm Up Procedure ………………………………………………………………………..…………….
23
Breading Procedure ………………………………………………………………………………..…………….
24
Cooking Procedure --- Chicken ……………………………………………………………………………….
25
Cooking Procedure --- Potato Wedges ……………………………………………………………………….
26
Filtering Procedure ………………………………………………………………………………...…………….
27
Trouble Shooting …………………………………………………………………………………...…………….
28
Daily Maintenance, Care and General Hints and Suggestions …………………………….…………….
29
Parts List ……………………………………………………………………………………………..…………….
30
Mies Promotional and Merchandising Aids …………………………………………………...…………….
31
Mies One-Step (All Purpose) Breading ……………………………………………………………………….
32
3
SAFETY PRECAUTIONS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
WARNING! If water is put in pressure fryer cooking well, lid must remain open.
Pressurator handle must be left in the down position when releasing the pot
pressure. Pressurator handle should be in up position only while cooking the
product.
Before Releasing toggle handles, be sure pressurator handle is down and wait
45 seconds.
When lid is closed, lid handle should rest against cabinet, underneath the safety
latch plate.
A weekly inspection of O-rings will be necessary in order to prevent pressure
loss due to flat O-rings.
Do not attempt to move pressure fryer when filled with hot shortening.
Before moving pressure fryer; inspect casters for mop strings around axles,
check for flat spots on casters and make sure front casters are unlocked.
When moving pressure fryer . . . be sure to close and lock lid.
Amber power light will remain on when selector switch is in the On position. If
light remains on when selector switch is in the Off position, disconnect pressure
fryer from power source and call electrician.
Collar should be positioned in cooking well before lowering food product into
hot shortening.
Never overfill cooking well with shortening or product . . . See Operation
Manual.
Be sure cooking well is clean and free of water before filling with shortening.
Never force lid open while under pressure.
Keep stock pot under cooking well to prevent accidental draining on floor.
Do not use soap, detergent or caustics when cleaning cooking well or lid . . .
See Operation Manual.
Disconnect electrical power cord before making any repairs on fryer. Do not
attempt any repairs when there is pressure in the cooking well.
When draining shortening turn power switch to filter (which turns power off) and
temperature of shortening must not exceed 300 degrees F.
Never open drain while cooking.
Do not boil water in a Mies Pressure Fryer.
Never turn on heating elements unless cooking well is filled with shortening.
All repairs, replacement or adjustments of parts must be made by a qualified
service man.
Carrying or transferring of hot shortening (oil) to and/or from the fryer in another
container is dangerous. Substantial personal injury could result. This hazard
should be avoided by melting/heating shortening in the fryer cooking well . . .
refer to procedure for melting solid shortening.
Always allow shortening to cool down overnight before discarding.
DANGER: Improper use of the Mies Pressure Fryer can result in substantial
personal injury.
4
MODEL 2000HD –
WITH LID CLOSED
Key No.
1
2
3
4
5
6
7
8
9
10
11
12
13
Part No.
Description
11-030HD
11-018A
11-231E
11-305
11-346
11-303
11-304
11-306
11-065A
11-319
11-317
11-012C
11-011C
Pressurator
Pressurator Actuator Handle
Upper Lid Locking Arm
Lower Lid Locking Arm
Toggle Handle Assembly
Splash Shield
Top Trim
Extension Handle
Safety Latch Plate
Control Panel
Compartment Door
Stationary Caster ---Rear (Not Shown)
Swivel Caster ---Front
5
MODEL 2000HD –
WITH LID OPEN
AND (OPTIONAL)
COLLAR IN PLACE
Key No.
1
2
3
4
5
6
7
8
9
10
11
12
NOTE:
Part No.
Description
11-301
11-306
11-303
11-024B
11-023B
11-022BH
11-182A
11-010A
11-305
11-346
11-018Q
11-065A
11-319
11-317
Lid
Extension Handle
Splash Shield
Bolt
} Pressurator
Washer } Retension
Spring } Assembly
Safety Valve Nut
Lid "O" Ring
Lower Lid Locking Arm
Toggle Handle Assembly
Collar
Safety Latch Plate
Control Panel
Compartment Door
Use of collar is recommended when lowering and removing food product into cooking well . . .
to safeguard against shortening splash-over.
6
MODEL 2000HD – CONTROL PANEL
Key No.
1
2
3
4
5
6
7
Part No.
Description
11-327
11-326
11-325
11-005A
11-120E
11-324
11-116E
Timer Light (Green)
Power Light (Amber)
Thermostat Light (Red)
Thermostat Control
Selector Switch
Buzzer
Timer
1. TIMER LIGHT: This light will always go on when the time cycle is completed.
2. POWER LIGHT: This light will always be on when the power switch is in the "on" position.
3. THERMOSTAT LIGHT: Whenever the temperature control is set at a temperature higher than the shortening,
this light will turn on. When the light goes out, the shortening temperature is at the control setting.
4. THERMOSTAT CONTROL: This controls shortening temperature.
5. SELECTOR SWITCH: This control is used to turn power "on" and "off". Turn to "Time" during the cooking cycle
and to "Filter" during the filtering process.
6. BUZZER: Will sound when time cycle is completed . . . to turn buzzer off, set selector switch to the "on" or "off"
position.
7. TIMER: This control indicates the desired cooking time and operates the buzzer.
7
MODEL 2000HD – LID ASSEMBLY
Key No.
1
2
3
4
5
6
7
8
9
10
11
Part No.
Description
11-018A
11-346
11-030HD
11-082A
11-231E
11-305
11-301
11-303
11-304
11-306
11-065A
Pressurator Actuator Handle
Toggle Handle Assembly
Pressurator
Connection Fitting -- For Compressor Hose
Upper Lid Locking Arm
Lower Lid Locking Arm
Lid (Dome Portion Showing)
Splash Shield
Top Trim
Extension Handle
Safety Latch Plate
PRESSURATOR: Designed to release steam pressure from 12PSI to 14PSI while cooking products.
SAFETY VALVE (Not Shown): Designed to release steam pressure at 14PSI.
COMPRESSOR HOSE CONNECTION FITTING: Compressor hose is attached to this fitting to start the
filtering process. Please refer to filtering procedure in manual.
SPLASH SHIELD: Covers lid to help protect operator from hot surface.
TOP TRIM: Holds splash shield in place.
EXTENSION HANDLE: Used to open and close lid. Also serves as a safety device that will prevent lid
from opening when cooking well is under pressure.
8
MODEL 2000HD PRESSURATOR –
SHOWING CLOSED AND OPEN POSITIONS
Figure 1
Illustrates pressurator in the closed position during the cooking cycle.
Figure 2
Illustrates pressurator in the open (exhaust) position after completion of cooking cycle.
9
MODEL 2000HD –
PRESSURATOR ASSEMBLY
Key No.
1
2
3
4
5
6
7
8
Part No.
Description
11-018A
11-030HD
11-020B
11-235E
11-021HD
11-022BH
11-023B
11-024B
Pressurator Actuator Handle
Pressurator
Pressurator "O" Ring
Viton "O" Ring
Pressurator Valve Seat Stem
Retention Spring
Washer
Bolt
Figure 3
Figure 4
MODEL 2000HD – PRESSURATOR INSTALLATION
Key No.
1
2
3
4
5
6
7
Part No.
Description
11-018A
11-030HD
11-020B
11-235E
11-021HD
11-245E
-----
Pressurator Actuator Handle
Pressurator
Pressurator "O" Ring
Viton "O" Ring
Pressurator Valve Seat Stem
Pressurator Alignment Pin
Pressurator Lid Hole
INSTALLATION INSTRUCTIONS
a) Insert pressurator valve seat stem (which is keyed) into pressurator lid hole . . . see figure 4.
b) Make certain that pressurator alignment pin is inserted into the locating plate (not shown) on back side of
pressurator.
c) Push pressurator down until flush with top of lid.
d) When pressurator is fully inserted, open lid and slide retention spring on to the valve seat stem. Then install washer
and bolt.
e) Tighten bolt until washer is flush with valve seat stem.
10
Figure 5
MODEL 2000HD – REAR VIEW
Key No.
1
2
3
4
5
6
7
8
9
10
11
12
Part No.
Description
11-018A
11-030HD
11-190HD
11-082A
11-346
11-254E
11-303
11-301
11-304
--11-323
---
Pressurator Actuator Handle
Pressurator
Safety Valve
Connection Fitting -- For Compressor Hose
Toggle Handle Assembly
Exhaust Hose Assembly
Splash Shield
Lid
Top Trim
Exhaust Vent
Exhaust Tank
Electrical Relay Compartment
11
Figure 6
MODEL 2000HD – EXHAUST HOSE INSTALLATION
Key No.
Part No.
Description
1A
11-235E
Viton "O" Ring
1B
11-235E
Viton "O" Ring
2
11-254E
Exhaust Hose Assembly
3
--Lid Exhaust Hole
INSTALLATION INSTRUCTIONS
a) Install threaded end of exhaust hose into exhaust tank . . . see page 11, figure 5, key no.11.
b) After exhaust hose is connected to the exhaust tank, insert opposite end of hose (fitting with 2
viton "O" rings) into exhaust hole on side of lid . . . see figure 6, number 3.
c) Push exhaust hose connection (fitting with 2 viton "O" rings) into lid exhaust hole until hose is flush
with lid.
12
MODEL 2000HD – CONTROL PANEL
(HINGED PANEL DOOR OPEN)
Key No.
1
2
3
4
5
6
7
8
9
10
11
Part No.
Description
11-300
11-004A (208 Volt)
or
11-115A (220 Volt)
11-328
11-116E
11-324
11-327
11-326
11-325
11-341
11-120EE
11-005A
Top Pot (Cooking Well)
Heater Elements --3 Pair
Per Fryer
Terminal Block
Timer
Buzzer
Timer Light (Green)
Power Light (Amber)
Thermostat Light (Red)
Time Delay Relay
Switch Blocks (Selector)
Thermostat Control
CONTROL PANEL DOOR: Is hinged for easy access in the event service of components should become
necessary. First, open lower compartment door completely. Then remove (2) top screws (under recess) on control
panel and lower the hinged control panel door.
13
MODEL 2000HD – WITH COMPARTMENT DOOR OPEN
Key No.
1
2A
2B
3
4
5
6
7
8
9
10
Part No.
Description
11-201E
11-242E
11-242E
11-214E
11-339
11-208E
11-334
11-207EE
11-085A
11-345
11-333
Fuse Holder (For MDL1-1/2 Fuse)*
Fuse Holder (For SC-1 Fuse)**
Fuse Holder (For SC-1 Fuse)**
Ball Valve Assembly
Data Plate
High Limit Reset Button
Drain Handle (Closed) For Cooking Well
Drain Tube For Cooking Well
Stock Pot
Exhaust Drain Tube
Exhaust Drain Container
*Part No. 11-202E MDL1-1/2 Fuse (Not Shown)
**Part No. 11-243E SC-1 Fuse (Not Shown)
HIGH LIMIT RESET: The Model 2000HD is equipped with a high limit safety device. Should the
temperature of the shortening become too high, the high limit will turn off all electrical power to the
controls before the shortening temperature exceeds 435 degrees F. Power cannot be restored until
the reset button (Key No. 5) is pushed in to reset the control. Push button gently with your finger,
flush with panel and release. This cannot be done until the shortening temperature drops to 390
degrees F or below.
NOTE:
14
MODEL 2000HD – ELECTRICAL INSTALLATION
ELECTRICIAN
1) Model 2000HD comes equipped with a twist lock plug and matching receptacle:
Single Phase
Three Phase
Part #11-329
30 Amp Plug
OR
Part #11=331
Part #11-330
30 Amp Receptacle
Part #11-332
2)
30 AMP Plug
30 AMP Receptacle
We recommend that the Model 2000HD be protected with a fused safety switch or circuit breaker at the
master control box. The Model 2000HD will draw the following amperage:
208/3-Phase . . . . 18 AMPS
220/1-Phase . . . . 27 AMPS
220/3-Phase . . . . 15 AMPS
MODEL 2000HD – ELECTRICAL RELAY
COMPARTMENT (WITH COVER REMOVED)
Key
No.
Part No.
Description
1
2A
2B
3
11-200E
11-204E
11-204E
11-079AA (Single Phase -- 3 Wire)
or
11-079A (Three Phase -- 4 Wire)
11-329 (Single Phase)
or
11-331 (Three Phase)
Transformer
Contactor -- For Heater Elements
Contactor -- For Temperature Control
4
Power Supply Cord
Twist Lock Plug
NOTE: Wall Receptacles (Not Shown) -- Part No. 11-330 Single Phase or Part No. 11-332 Three Phase.
15
MODEL 2000HD – WIRING DIAGRAM (SINGLE PHASE – 3 WIRE)
16
MODEL 2000HD – WIRING DIAGRAM (THREE PHASE – 4 WIRE)
17
MODEL 2000HD –
LID, SPLASH SHEILD
AND TOP TRIM
Key
No.
Part No.
Description
1
2
3
4
5A
5B
11-301
11-010A
11-303
11-304
---
Lid
Lid “O” Ring
Splash Shield
Top Trim
Lid Arms
Lid Arms
SPLASH SHIELD INSTALLATION AND REMOVAL
a)
First remove pressurator . . . not shown in figure 8.
b)
Then center splash shield over lid and lower into position, with open end to rear and slots (2) to front.
c)
Next, position top trim around base of splash shield underneath lid arms.
d)
Do not remove screw pins from top trim . . . carefully spread trim and position screw pins in (6) mounting
holes on base of splash shield . . . and shield is locked in position.
Note: To remove splash shield from lid; first remove pressurator, then top trim and shield.
18
MODEL 2000HD – FILTER PLATE ASSEMBLY
Key No.
1
2
3
Part No.
Description
11-083A
W12C
11-139A
Bottom Filter Plate
Filter Paper (Slotted)
Top Filter Plate (Slotted)
ASSEMBLY INSTRUCTIONS
a)
b)
Place a slotted filter paper on top of the bottom filter plate.
Then position the (slotted) top filter plate over the filter paper and assembly is
complete.
Note:
Spoon (Part No. 11-131A), used to stir shortening, is also designed (hook end) to remove and lower filter plate
assembly from cooking well after filtering shortening. See diagram below.
19
MODEL 2000HD - PRELOAD BASKET AND PRELOAD HOOK
PRELOAD BASKET (Open Position)
PRELOAD HOOK
Part No. 11-068A
Part No. 11-068AA
Preload basket shown in the open position. . .
Food product is placed on shelves (4), which
reduces problem of food sticking together
during cooking cycle.
Preload hook is used to lower and remove
preload basket from cooking well . . . is also
designed to unplug cooking well drain in the
event of an obstruction. See illustrations
below.
20
MODEL 2000HD - CLEANING PROCEDURES
When cleaning a new Mies 2000 HD Pressure Fryer for the first time only, the cooking well and
preload basket should be thoroughly cleaned. Use a mixture of vinegar and hot water. . .then rinse
with hot water and wipe dry.
CAUTION: We do not recommend the use of soap or detergents to clean the cooking well, lid, filter
plates, preload basket, shortening stock pot, or any utensils that may come in contact with the
shortening.
However, if soap or detergent should come in contact with these items. . . it will be necessary to rinse
thoroughly in a mixture of vinegar and hot water. . . then wipe dry.
Clean top of cooking well after each cook. Scrape top sides of interior with a long bladed stainless
steel spatula, or other suitable device, to remove crust ring.
WEEKLY CLEANING -LID ASSEMBLY AND COOKING WELL
1.
Drain shortening . . . CAUTION: Make certain that selector switch is in off position and
shortening temperature is 300 degrees F or lower.
2.
Remove pressurator and splash shield (refer to page 10 and 18). CAUTION: Wipe
pressurator clean . . . do not immerse in water.
3.
Clean crust that may have built up on exterior of lid with a mixture of vinegar and hot water .
. . using a commercial (not-metallic) scouring pad . . . Do not use scouring pad on polished
surface of dome lid.
CAUTION: Do not use oven cleaner to clean (cast aluminum) lid . . . it will cause severe
pitting.
4.
Clean splash shield and top trim with a mixture of vinegar and hot water with a soft cloth or
paper towel.
5.
Check "O" rings on lid and pressurator to determine if replacement is necessary . . . if "O"
rings are flat or nicked, we recommend replacing. Note: Use a dull tool, such as a small
spoon handle, to remove Lid "O" Ring. Do not use a knife or sharp object, as this could
damage "O" Ring.
6.
Remove filter plate assembly with hook end of spoon and clean interior of cooking well with
a commercial (non-metallic) scouring pad. Then wipe clean with a dry cloth or paper towel
and place clean filter plate assembly in bottom of cooking well.
CAUTION: Cooking well may still be hot.
7.
Now re-assemble lid . . . install splash shield, top trim and pressurator last.
21
CHICKEN PREP PROCEDURE
We recommend you use fresh, ice-packed, Grade A frying chickens in 2 1/4 to 2 1/2 pound maximum
weight range. . .eight or nine piece cut, packaged 2 chickens per bag/no giblets. White-skinned chicken
(hard scald) is preferable to yellow-skinned chicken (soft scald), because higher temperature scalding
removes most of the outer wax-like surface and breading will adhere to chicken more readily.
1.
Remove any excess fat, tail and liver sacks.
2.
Break thigh bone joint so that bone protrudes. . .if not it could result in undercooked
thigh.
3.
Fold all wings and pull skin down on all legs.
4.
Store in an 8-quart plastic tub (4 cut-up chickens per tub), pack ice on top, then cover
with lid and refrigerate.
POTATO PREP PROCEDURE
We recommend 80 to 90 count Idaho baker potatoes.
1. Place in cold water and gently scrub until clean. . .do not remove skin
2.
Take 10 to 12 clean potatoes and cut in a 6-section, Mies potato wedger.
3.
Then place the potato wedges in an 8-quart plastic tub, fill with cold water, cover with lid
and refrigerate.
Note: Frying capacity of the Model 2000HD is as follows:
a.
Maximum of 10 pounds of chicken (four 2 1/4 - 2 1/2 pound chickens) in
either 8 or 9 piece cut. Cooking cycle is 10 minutes as 375 degrees F.
b.
Maximum of 8 to 10 pounds of potato wedges. Cooking cycle is 5 minutes
at 375 degrees F.
22
MODEL 2000HD - PROCEDURE FOR MELTING SOLID SHORTENING
1. Open lid and remove preload basket. . . make certain that the filter plate assembly is placed on the
bottom of cooking well and drain valve is closed.
2. Pack 25 pounds (5# cubes) of solid vegetable shortening in cooking well. Make certain that sides of
cooking well are covered up to level marker line. It is recommended that one of the 5# cubes be cut into
smaller sections and packed around sides of cooking well.
3. Set thermostat dial at 250 degrees F.
4. Turn selector switch to "On" for 30 seconds.
5. Then turn selector switch to "Off" for 30 seconds.
6. Repeat this procedure (steps 4 and 5) five or six times. . . making certain that shortening is packed
tightly against sides of cooking well at all times, to avoid scorching. Use spoon to pack shortening
against sides of cooking well.
7. When shortening melts and covers sides of cooking well, turn thermostat dial to 300 degrees F and stir
shortening in order to speed up melting time of remaining chunks of shortening.
8. Add additional shortening (up to 5 pounds) and allow it to melt. . .then drain excess shortening into stock
pot for future "add-back" use.
Note: For outstanding fried foods we recommend a solid, 100% vegetable, shortening. It has a high
smoke point, assures longer "Kettle Life," resists foaming. . .and vegetable shortening has broad
consumer acceptance.
DANGER: Do not melt shortening on a stove, hot plate or any other outside means. Carrying or
transferring of shortening (oil) to and/or from the fryer in another container is dangerous. Substantial
personal injury could result.
MODEL 2000HD - DAILY WARM-UP PROCEDURE
It is recommended that the daily warm-up procedure be followed each day, in order to insure that your first
cook of chicken will be properly browned and thoroughly cooked.
MORNING PROCEDURE:
1. Turn selector switch to "on" position and set thermostat to 250 degrees F. Allow to heat for 10 minutes
and stir shortening occasionally.
2.
Set thermostat to 300 degrees F and allow to heat for 10 minutes. . .stir shortening occasionally.
3.
Set thermostat to 350 degrees F. When the temperature of the shortening reaches 350 degrees F, the
thermostat light (red) will go out. At this point, the temperature of the shortening will not be even
throughout the cooking well. Thorough stirring will correct this condition by circulating the shortening. .
and the thermostat light will go on again.
4.
After stirring the shortening and allowing 3 or 4 additional heating cycles, the actual shortening
temperature should be taken. A good deep fat test thermometer should be used. If the shortening
temperature is not at 350 degrees F, stir again and allow an additional heating cycle. . .to make certain
that uniform shortening temperature, throughout the cooking well, is at 350 degrees F.
5.
Now check shortening level. . .the bottom of the level indicator line, located on the rear wall of the
cooking well, shows when the heated shortening is at the proper level. Drain or add if necessary.
Note: if shortening is added, repeat step number 4.
23
BREADING PROCEDURE
CHICKEN
1. Pour approximately 10 pounds of Mies One-Step Breading into a breading lug.
2. Take an 8-quart tub of prepped chicken (four 2 1/4 - 2 1/2 pound chickens, 8 or 9 piece cut),
remove and place in a wire basket with handle. Then soak in a stock pot filled with hot tap water
for 5 minutes. This will remove most of the natural wax and oils from the chicken and provide for
ideal breading adherence. In addition, soaking in hot water will warm up chicken and prevent
excessive cooling of shortening when food product is lowered into cooking well. . .assuring less
oil absorption and providing a rich, golden brown texture.
3. Remove chicken from hot tap water (after 5 minutes) and allow to drain.
4. Place chicken in breading lug and hand tumble. Repeat tumbling two or three times until all
pieces are completely breaded. Then press breading down firmly on chicken, which will allow
moisture to penetrate and set breading.
5. Remove chicken. . .gently tap 2 pieces together or on side of breading lug, to remove excess
breading.
6. Place pieces of chicken on shelves of preload basket with skin side up. . .mix both small and
large pieces on each shelf, in order to allow shortening to circulate freely throughout the preload
basket.
Do not stack pieces of chicken on top of one another. . . to avoid sticking and uneven browning
during the cooking process.
SUGGESTION: When preload basket is loaded, allow breaded chicken to set for a minimum of 2
minutes and a maximum of 10 minutes. . . this will assure ideal breading adherence.
POTATOES
1. Take an 8-quart tub of prepped potato wedges (6 pounds), remove and place in a wire basket
with handle. Then soak in a stock pot filled with hot tap water for 5 minutes. This will warm
potatoes and provide ideal breading adherence. In addition, soaking in hot water will warm up
potatoes and prevent excessive cooling of shortening when food product is lowered into cooking
well. . . assuring less oil absorption and providing a rich, golden brown texture.
2. Remove potato wedges from hot tap water (after 5 minutes) and allow to drain.
3. Place potato wedges in breading lug and hand tumble. Repeat tumbling two or three times or
until all wedges are completely covered and evenly breaded.
4. Remove potato wedges. . . gently tap 2 wedges together or on side of breading lug, to remove
excess breading.
5. Place wedges on shelves of preload basket with skin side down. Do not stack potato wedges on
top of one another. . .to avoid sticking and uneven browning during the cooking process.
SUGGESTION: When preload basket is loaded, allow breaded potato wedges to set for a
minimum of 2 minutes and a maximum of 10 minutes. . .this will assure ideal breading
adherence.
24
MODEL 2000HD - COOKING PROCEDURE
Assuming that you have followed the daily warm-up and breading procedure. . .and that the heated
shortening is at the proper level (bottom of the level indicator line) you are now ready to proceed with
your first cook.
CHICKEN (Maximum capacity is 10 lbs.)
1.
Place collar in position on top of cooking well (see page 6). Collar should be in place when lowering
and removing food product from cooking well. . .to safeguard against shortening splashover.
2.
Set thermostat to 375 degrees F and stir shortening. When temperature of shortening reaches 375
degrees F, the thermostat light will go out. At this point, the temperature of shortening will not be
even throughout the cooking well. Thorough stirring will correct this condition by circulating the
shortening. . .and the thermostat light will go on again.
3.
After stirring the shortening and allowing 2 or 3 additional heating cycles, the thermostat light will
remain out and the shortening temperature should stabilize at 375 degrees F.
4.
Now, slowly lower the preload basket of breaded chicken into the cooking well. . .with the use of
the preload hook.
Note: Use oven mitts when lowering and removing food product from cooking well and when
handling hot utensils.
5.
When bubbling (turbulence) subsides, remove collar, close and lock lid and raise pressurator in the
locked position.
6.
Turn selector switch to time, then set timer to 10 minutes.
7.
When buzzer sounds turn selector switch to "on" and set thermostat to 300 degrees F. Then open
pressurator handle, slowly, and allow pressure to exhaust for 45 seconds, until steam subsides.
8.
After all pressure (steam) has exhausted, open lid. . .one toggle handle at a time. . .and place collar
in position on top of cooking well.
9.
Then use preload hook to remove basket of cooked chicken from cooking well. . .allow to drain for
10 seconds.
10. Now empty basket of chicken onto an 18" x 26" tray and rack. Position chicken with skin side up
(for shortening drainage) and allow it to cool for 5 minutes.
11. Then store chicken in a holding warmer (150 degrees F) for 15 minutes before serving. . .to allow
spices to penetrate the food product and enhance flavor.
Note: After completion of the first cook, it is no longer necessary to stir shortening. Turbulence
created during the first cook cycle will generally stabilize the temperature throughout the cooking
well.
However, it will be necessary to stir shortening (refer to step number 2 and 3) after filtering or if
fryer is not in use for one or more hours.
CAUTION: After completing a cook, the thermostat should always be set at 300 degrees F to avoid
burning the shortening.
Set temperature to 375 degrees F only after food product has been breaded and placed in preload
basket. . .and is ready to be lowered into cooking well as soon as thermostat light (red) goes out.
25
MODEL 2000HD - COOKING PROCEDURE
Assuming that you have followed the daily warm-up and breading procedure. . .and that the heated
shortening is at the proper level (bottom of the level indicator line), you are now ready to proceed with
your first cook.
POTATO WEDGES (Maximum capacity is 10 lbs.)
1. Place collar in position on top of cooking well (see page 6). Collar should be in place when
lowering and removing food product from cooking well. . .to safeguard against shortening
splashover.
2.
Set thermostat to 375 degrees F. As soon as thermostat light (red) goes out, slowly lower the
preload basket of breaded potato wedges into the cooking well. . .with the use of the preload
hook.
Note: Use oven mitts when lowering and removing food product from cooking well and when
handling hot utensils.
3.
When bubbling (turbulence) subsides, remove collar, close and lock lid and raise pressurator
in the locked position.
4.
Turn selector switch to time, then set timer to 5 minutes.
Note: In order to activate timer, turn past 5 and then set.
5.
When buzzer sounds turn selector switch to "on" and set thermostat to 300 degrees F. Then
open pressurator handle, slowly, and allow pressure to exhaust for 45 seconds, until steam
subsides.
6.
After all pressure (steam) has exhausted, open lid. . .one toggle handle at a time. . .and place
collar in position on top of cooking well.
7.
Then use preload hook to remove basket of cooked potato wedges from cooking well. . .allow
to drain for 10 seconds.
8.
Now empty basket of potato wedges onto an 18" x 26" tray and rack. Position wedges with
skin side down (for shortening drainage) ad allow it to cool for 5 minutes.
9.
Then store potato wedges in a holding warmer (150 degrees F) for 10 minutes before serving.
. .to allow spices to penetrate the food product and enhance flavor.
Note: When new shortening is being used, we recommend at least three cooks of chicken
before cooking a load of potato wedges. . .to assure proper browning of potatoes.
CAUTION: After completing a cook, the thermostat should always be set at 300 degrees F to avoid
burning the shortening.
Set temperature to 375 degrees F only after food product has been breaded and placed in preload
basket. . .and is ready to be lowered into cooking well as soon as thermostat light (red) goes out.
26
MODEL 2000HD - FILTERING PROCEDURE
Filtering removes much of the water, drop-off and insolubles that accumulate during the cooking process. Therefore, it is
necessary that you filter after a maximum of five cooks and at the end of each day...do not leave deposits in shortening
overnight.
Filtering is necessary because breading that has dislodged from the food product, during the cook cycle, will accumulate
on the bottom of the cooking well and displace shortening. This will result in overheating of the shortening, cause charring
and impart undesirable taste to the product. It may also cause the product to have dark specks or burned deposits on it.
FILTERING PROCEDURE:
1.
Shortening temperature must be between 250 degrees F and 300 degrees F, in order to assure proper degree of
shortening viscosity for quick, efficient filtering.
Caution. . .Never drain shortening from cooking well when shortening temperature is above 300 degrees F or
during cook cycle. If temperature is above 300 degrees F it will result in overheating and scorching the sides of
the empty cooking well. . .due to heat transfer from heater elements.
2.
When shortening temperature is at 300 degrees F or below, turn selector switch to the filter position.
Note: We recommend filtering immediately after cooking a full load of chicken. Shortening temperature will be
approximately 300 degrees F, which is ideal filtering temperature.
3.
Then close and lock lid and open cooking well drain, which is located in lower compartment. Shortening should
begin to drain freely.
Caution: If shortening does not drain, close drain valve and remove drain tube. . .USE OVEN MITTS TO AVOID
BURNS. Then re-open drain and insert handle of preload hook into drain valve (See page 20) and free
obstruction.
Then close drain valve and re-install drain tube. When drain tube is installed, re-open drain and shortening
should begin to drain freely.
4.
Next, attach compressor hose, labeled, "Drain Shortening," to the compressor hose connection fitting on the lid.
5.
Turn compressor switch on and pressure will force shortening through drain tube into stock pot below. When
shortening begins to bubble in stock pot quickly open pressurator and turn off compressor, to avoid shortening
spill over.
6.
Disconnect compressor hose from connection fitting and open lid.
7.
Remove filter plate assembly with hook end of spoon and carefully clean cooking well with a dry cloth or paper
towel. . .Caution, cooking well is still hot.
Note: It may be necessary to use a stainless steel spatula to remove particle build up on sides of cooking well.
8.
The Fryer comes equipped with (2) sets of filter plates. . .take the spare filter plate assembly and place it in
bottom of cooking well with hook end of spoon.
Note: When the hot filter plate assembly cools, clean and dry thoroughly and assemble for next filter.
9.
Insert empty preload basket into cooking well and close and lock lid.
10.
Then attach compressor hose, labeled, "Return Shortening," to the compressor hose connection fitting on the lid.
11.
Turn compressor switch on and vacuum will draw shortening from stock pot, in lower compartment, up into the
cooking well. When stock pot is empty, turn compressor switch off and quickly close drain. . .to avoid shortening
from draining back into stock pot.
12.
Now disconnect compressor hose from connection fitting on lid and open lid.
13.
Then check for proper shortening level and add or drain as needed.
27
MODEL 2000HD - TROUBLE SHOOTING
ELECTRICAL SERVICE TIPS
All electrical repairs should be made by a qualified electrician.
PROBLEM
CAUSE
REMEDY
1.
Power light not on
1.
2.
3.
4.
Power switch off
Main power off
Light burned out
High limit tripped
1.
2.
3.
4.
Turn on
Turn on
Replace
Push reset
2.
High limit will not reset
1.
Shortening temperature too
high
1.
Allow shortening to cool below
390 degrees F
3.
Heating elements won't
heat
1.
2.
3.
4.
5.
Power switch off
Loose wire
High limit tripped
Thermostat off
Fuse burned out
1.
2.
3.
4.
5.
Turn on
Check wires
Push reset
Set thermostat
Replace fuse
1.
2.
Pressurator is open
Leaks around "O" rings
1.
2.
Close
Replace "O" rings
PRESSURE SYSTEM SERVICE TIPS
PROBLEM
1.
Loss of pressure
CAUSE
REMEDY
PRODUCTS SERVICE TIPS
PROBLEM
CAUSE
REMEDY
1.
Product too light
1.
Daily warm up procedure not
followed
2. Low temperature
3. No breading
4. Overloaded
1.
2.
Product too dark
1.
2.
Temperature too high
Selector switch left in the "on"
position during cook cycle
3. Shortening dirty
1.
2.
3.
Product not done
1.
2.
3.
Low temperature
Overloaded
Excessive shortening
1.
2.
3.
Check temperature
Decrease load
Check shortening level
4.
White spots
1.
2.
Stuck together
Improperly breaded
1.
2.
Shake basket
Check breading procedure
5.
Dark spots
1.
Shortening dirty
1.
Filter or replace
5.
Product overcooked
1.
2.
Shortening level low
Selector switch left in the "on"
position during cook cycle
3. A full load of product was not
cooked
Follow daily warm up
procedure
2. Check temperature
3. Check procedure
4. Decrease load
Check temperature
Turn selector switch to the
"time" position
3. Filter or replace
1.
2.
Check shortening level
Turn selector switch to the
"time" position
3. Cook full load of product
Note: When making repairs, be sure to disconnect power supply cord from wall receptacle.
28
DAILY MAINTENANCE, CARE AND
GENERAL HINTS AND SUGGESTIONS
1. Keep shortening in top condition. Filter after every 5 cooks and at the end of each day. Clean
cooking well each time you filter.
2. Be sure heated shortening level is always at the proper level.
3. Maximum capacity is 10 lbs. of food product. . .do not overload frying capacity.
4. Empty drain pan daily. More often if volume is high.
5. Keep "O" rings and "O" ring grooves clean.
6. Clean lid once a week.
7. Keep preload basket and utensils clean.
8. Keep fryer clean by simple care and cleaning.
9. At the end of the day, turn off power switch and thermostat.
10. Warning: Never drain cooking well with temperature control on.
11. Do not boil water in a Mies pressure fryer.
12. Never turn on heating elements unless cooking well is filled with shortening.
13. All repair, replacement or adjustment of parts must be made by a qualified service man.
14. When making repairs, be sure to disconnect power supply cord from wall receptacle.
15. Be sure drain valve is closed before melting shortening.
16. Shortening must always be melted in the cooking well of the Mies pressure fryer.
DANGER: Do not melt shortening on a stove, hot plate or any other outside means. Carrying or
transferring of hot shortening (oil) to and/or from the fryer in another container is dangerous.
Personal injury could occur.
17. Always allow shortening to cool down over night before discarding.
18. Follow procedures as outlined in this manual.
DANGER: Improper use of the Mies pressure fryer can result in substantial personal injury.
29
MODEL 2000HD - PARTS LIST
When ordering parts, always be sure to specify model number,
serial number and part number.
PART NO.
11-018Q
11-131A
11-067A
11-085A
11-068A
11-068AA
11-140A
11-139A
11-083A
W12C-100
W12C-500
11-207E
11-087AA
11-087A
11-082A
11-136A
11-300
11-011C
11-012C
11-323
11-254E
11-345
11-333
11-207EE
11-214E
11-302
11-007C
11-006C
11-009C
11-013A
11-009A
11-301
11-010A
11-015A
11-016A
11-064A
11-306
11-065A
11-346
11-305
11-055A
11-303
DESCRIPTION
Collar
Spoon
Wire Basket
Stock Pot
Preload Basket
Preload Hook
Filter Plate Assembly
(Top & Bottom Plates)
Top Filter Plate
Bottom Filter Plate
Box of 100 Filters
Box of 500 Filters
Compressor (110V)
(W/Hoses & Fittings)
Compressor Hose -- W/Fitting
Compressor Hose -- W/O Fitting
Connection Fitting
(For Compressor Hose)
Disconnect -- For Compressor
Hose
Top Pot -- Cooking Well &
Top Skirt
Caster (Swivel)
Caster (Stationary)
Exhaust Tank
Exhaust Hose Assembly
Exhaust Drain Assembly
Drain Pan
Drain Tube -- For Cooking Well
Ball Valve -- For Cooking Well
Compartment Door Hinge
Strike Lock -- Compartment Door
Catch Lock -- Compartment Door
Door Handle -- Compartment Door
Acorn Nut (3/8)
Insulation
Lid
Lid "O" Ring
Lid Hinge Pin
Lid Hinge Pin Spring
Lid Hinge Block
Extension Handle -- For Lid
Safety Latch Plate
Toggle Handle Assembly
Lower Locking Arm
Toggle Handle Hinge Block
Splash Shield
PART NO.
11-304
11-030HD
11-022BH
11-023B
11-024B
11-021HD
11-078A
11-010HD
11-018A
11-231E
11-020B
11-235E
11-190HD
11-005A
11-006A
11-325
11-120E
11-138E
11-120EE
11-326
11-116E
11-327
11-324
11-201E
11-242E
11-202E
11-243E
11-004A
11-115A
11-043A
11-341
11-079AA
11-079A
11-329
11-331
11-330
11-332
11-208E
11-328
11-118AA
11-118A
11-118AAA
11-204E
11-200E
DESCRIPTION
Top Trim
Pressurator
Retention Spring -- Pressurator
Washer -- Pressurator
Bolt -- Pressurator
Valve Seat -- Pressurator
Key -- For Pressurator Hole
Actuator Handle -- For
Pressurator
Black Handle -- For Toggle,
Pressurator and Extension
Upper Locking Arm – For
Pressurator
Pressurator "O" Ring
Viton "O" Ring
Safety Valve
Thermostat
Dial Knob -- Thermostat
Light (Red) -- Thermostat
Selector Switch
Selector Switch Knob
Selector Switch Block
Light (Amber) -- Power
Timer
Light (Green) -- Timer
Buzzer
Fuse Holder -- For MDL 1 1/2 Fuse
Fuse Holder -- For SC-1 Fuse
Fuse (MDL 1 1/2)
Fuse (SC-1)
Element (208V)
Element (220V)
Element Spring
Time Delay Relay
Cord -- 1/Phase
Cord -- 3/Phase
Plug 1/Phase
Plug 3/Phase
Receptacle 1/Phase
Receptacle 3/Phase
Thermostat -- High Limit
Terminal Block
Wire #10
Wire #12
Wire #14
Contactor
Transformer
30
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