Oil Conserving Fryer (OCF30) GAS FRYERS

Frymaster, a member of the Commercial Food Equipment Service Association, recommends using CFESA Certified Technicians.

24-Hour Service Hotline 1-800-551-8633

www.frymaster.com

E-mail:

APRIL 2011

*8196687*

NOTICE

IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS MANITOWOC FOOD SERVICE

EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED DIRECTLY FROM FRYMASTER

DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS, AND/OR THE PART BEING USED IS MODIFIED FROM ITS

ORIGINAL CONFIGURATION, THIS WARRANTY WILL BE VOID. FURTHER, FRYMASTER DEAN AND ITS AFFILIATES

WILL NOT BE LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUSTOMER WHICH ARISE

DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF ANY MODIFIED PART AND/OR

PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.

NOTICE

This appliance is intended for professional use only and is to be operated by qualified personnel only. A Frymaster

DEAN Factory Authorized Servicer (FAS) or other qualified professional should perform installation, maintenance, and repairs. Installation, maintenance, or repairs by unqualified personnel may void the manufacturer’s warranty.

See Chapter 1 of this manual for definitions of qualified personnel.

NOTICE

This equipment must be installed in accordance with the appropriate national and local codes of the country and/or region in which the appliance is installed. See NATIONAL CODE REQUIREMENTS in Chapter 2 of this manual for specifics.

NOTICE TO U.S. CUSTOMERS

This equipment is to be installed in compliance with the basic plumbing code of the Building Officials and Code

Administrators International, Inc. (BOCA) and the Food Service Sanitation Manual of the U.S. Food and Drug

Administration.

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 CONTROLLERS

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 the 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.

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.

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.

WARNING

After installation of a gas fryer and after any maintenance to the gas system of a gas fryer-manifold, valve, burners, etc. – check for gas leaks at all connections. Apply a thick soapy solution to all connections and ensure there are no bubbles. There should be no smell of gas.

NOTICE

The Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed plumber or pipe fitter.

ii

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.

CAUTION

No warranty is provided for any Frymaster fryer used in a mobile or marine installation or concession. Warranty protection is only offered for fryers installed in accordance with the procedures described in this manual. Mobile, marine or concession conditions of this fryer should be avoided to ensure optimum performance.

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 liquids or vapors in the vicinity of this or any other appliance.

DANGER

Do not spray aerosols in the vicinity of this appliance while it is in operation.

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

This product contains chemicals known to the state of California to cause cancer and/or birth defects or other reproductive harm.

Operation, installation, and servicing of this product could expose you to airborne particles of glasswool or ceramic fibers, crystalline silica, and/or carbon monoxide. Inhalation of airborne particles of glasswool or ceramic fibers is known to the State of California to cause cancer. Inhalation of carbon monoxide is known to the State of California to cause birth defects or other reproductive harm.

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

Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the joint between the fry vessels. 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.

NOTICE

The instructions in this manual for using a bulk oil system for filling and discarding oil are for an RTI or Frontline system. These instructions may not be applicable to other bulk oil systems.

iii

OCF30

™

Series Gas Fryers

Installation and Operation Manual

TABLE OF CONTENTS

CHAPTER 1: General Information

1.1 Applicability and Validity ........................................................................................................ 1-1

1.4 European Community (CE) Specific Information ................................................................... 1-2

1.6 Installation, Operating, and Service Personnel ........................................................................ 1-3

1.8 Shipping Damage Claim Procedure ......................................................................................... 1-4

1.9 Parts Ordering and Service Information .................................................................................. 1-4

CHAPTER 2: Installation Instructions

2.1 General Installation Requirements ........................................................................................... 2-1

2.1.1 Clearance and Ventilation ............................................................................................ 2-1

2.1.2 National Code Requirements ....................................................................................... 2-2

2.1.3 Electrical Grounding Requirements ............................................................................. 2-3

2.1.4 Australian Requirements .............................................................................................. 2-3

2.4 Connection to Gas Line ............................................................................................................ 2-5

2.5 Converting to another Gas Type .............................................................................................. 2-8

CHAPTER 3: Operating Instructions

3.1 Controller Operation and Programming .................................................................................. 3-2

3.2 Equipment Setup and Start-Up Procedures .............................................................................. 3-2

3.2.1 Setup ............................................................................................................................ 3-2

3.2.2 Lighting the Fryer ........................................................................................................ 3-3

3.3 Shutting the Fryer Down .......................................................................................................... 3-4

3.4 Oil Attendant™ Automatic Topoff .......................................................................................... 3-5

3.4.1 Prepare the System for Use .......................................................................................... 3-5

3.4.2 Install the Oil Reservoir ............................................................................................... 3-5

3.4.3 Routine Oil Changes .................................................................................................... 3-5

3.4.4 Bulk Oil Systems ......................................................................................................... 3-6

CHAPTER 4: 3000 Controller Instructions

4.1 Using the 3000 ......................................................................................................................... 4-1

4.2 3000 Menu Summary Tree ...................................................................................................... 4-2

4.6 Product Setup (Single Setpoint) ............................................................................................... 4-8

4.7 Multiple Setpoint Cooking Overview ...................................................................................... 4-9

4.8 Product Setup (Multiple Setpoint) ......................................................................................... 4-10 iv

4.9.1 Filter ........................................................................................................................... 4-11

4.9.2 Clean and Filter .......................................................................................................... 4-12

4.9.3 Dispose ...................................................................................................................... 4-12

4.9.4 Dispose (Bulk) ........................................................................................................... 4-13

4.9.5 Fill Vat from Bulk (Bulk option only) ....................................................................... 4-13

4.9.6 Boil Out ..................................................................................................................... 4-14

CHAPTER 5: Filtration Instructions

5.1 Preparing the Built-In Filtration System for Use ..................................................................... 5-1

5.1.1 Preparing for Use with Paper or Pad ........................................................................... 5-1

5.1.2 Preparing for Use with Magnasol Filter ...................................................................... 5-2

5.2.1 Operation of the Filter .................................................................................................. 5-3

5.3 Disassembly and Reassembly of the Magnasol Filter ............................................................. 5-5

5.4 Draining and Disposing of Waste Oil ...................................................................................... 5-6

CHAPTER 6: Preventive Maintenance

6.1 Fryer Preventive Maintenance Checks and Service................................................................. 6-1

6.2 Daily Checks and Service ........................................................................................................ 6-1

6.2.1 Inspect Fryer for Damage ............................................................................................. 6-1

6.2.2 Clean Fryer Cabinet Inside and Out ............................................................................. 6-1

6.2.3 Clean the Built-in Filtration System Daily ................................................................... 6-1

6.2.4 Clean Filter Pan, Detachable Parts and Accessories Daily ........................................... 6-2

6.3 Weekly Checks and Service .................................................................................................... 6-2

6.3.1 Drain and Clean Frypot ................................................................................................. 6-2

6.3.2 Boiling out the Frypot ................................................................................................... 6-2

6.4 Monthly Checks and Service ................................................................................................... 6-4

6.4.1 Check 3000 Setpoint Accuracy ..................................................................................... 6-4

6.5 Quarterly Checks and Service .................................................................................................. 6-4

6.5.1 Clean Combustion Air Blower Assembly .................................................................... 6-4

6.6 Semi-Annual Checks and Service ............................................................................................ 6-6

6.6.1 Clean Gas Valve Vent Tube ......................................................................................... 6-6

6.6.2 Check Burner Manifold Pressure .................................................................................. 6-7

6.7 Annual/Periodic System Inspection ......................................................................................... 6-7

6.7.1 Fryer .............................................................................................................................. 6-7

6.7.2 Built-In Filtration System ............................................................................................. 6-8

CHAPTER 7: Operator Troubleshooting

7.2.1 Controller and Heating Problems ................................................................................. 7-2

7.2.2 Error Message and Display Problems ........................................................................... 7-3

7.2.3 Basket Lift Problems .................................................................................................... 7-4

7.2.4 Filtration Problems ....................................................................................................... 7-4

7.2.5 Auto Top-Off Problems ................................................................................................ 7-4

7.2.6 Error Log Codes............................................................................................................ 7-5

ADDENDUM A: Solid Shortening JIB Preparation Instructions

ADDENDUM B: Solid Shortening Melter Use Instructions

v

OCF30

™

SERIES GAS FRYER

CHAPTER 1: GENERAL INFORMATION

1.1 Applicability and Validity

The OCF30

™

Series Gas Fryer, with SMART4U

®

technology, has been approved by the European Union for sale and installation in the following EU countries: AT, BE, DE, DK, ES, FI,

FR, GB, IE, IT, LU, NL, NO, PT and SE.

This manual is applicable to and valid for all OCF30

™

Series Gas Fryers sold in Englishspeaking countries, including those in the European Union. Where conflicts exist between instructions and information in this manual and local or national codes of the country in which the equipment is installed, installation and operation shall comply with those codes.

This appliance is only for professional use and shall be used by qualified personnel only, as defined in Section 1.7.

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 that follow.

CAUTION

CAUTION

boxes contain information about actions or conditions that

may cause or result

in a malfunction of your system.

WARNING

WARNING


may cause or result in damage to your system

, and which may cause your system to malfunction.

DANGER

DANGER


may cause or result in injury to personnel

, and which may cause damage to your system and/or cause your system to malfunction.

Your fryer is equipped with automatic safety features:

1. High temperature detection shuts off gas to the burner assembly should the controlling thermostat fail.

2. An optional safety switch built into the drain valve prevents burner ignition with the drain valve even partially open.

1-1

FCC COMPLIANCE

This equipment has been tested and found to comply with the limits for a Class A digital device, pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been shown to meet the Class B limits. These limits are designed to provide reasonable protection against harmful interference when the equipment is operated in a commercial environment. This equipment generates, uses and can radiate radio frequency energy and, if not installed and used in accordance with the instruction manual, may cause harmful interference to radio communications.

Operation of the equipment in a residential area is likely to cause harmful interference in which case the user will be required to correct the interference at their own expense.

The user is cautioned that any changes or modifications not expressly approved by the party responsible for compliance could void the user's authority to operate the equipment.

If necessary, the user should consult the dealer or an experienced radio and television technician for additional suggestions.

The user may find the following booklet prepared by the Federal Communications Commission helpful: "How to Identify and Resolve Radio-TV Interference Problems". This booklet is available from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.

1.4 European Community (CE) Specific Information

The European Community (CE) has established certain specific standards regarding equipment of this type. Whenever a conflict exists between CE and non-CE standards, the information or instructions concerned are identified by means of shadowed boxes similar to the one below.

Non-CE Standard for Incoming Gas Pressures

Type

Natural

Minimum Maximum

6" W.C.

14" W.C.

1.49 kPa 3.49 kPa

14.68 mbar 34.72 mbar

11" W.C.

14" W.C.

LP 2.74 kPa 3.49 kPa

27.28 mbar 34.84 mbar

1-2

OCF30

™

Series high-efficiency gas fryers employ a unique infrared burner system that uses up to

43% less energy to cook the same volume as conventional open-burner fryers. Models in this series include FPGL variants. These models have a built-in FootPrint Pro filtration system located under the leftmost

fryer

in a battery.

All OCF30

™

Series Gas fryers are of an open-frypot design with no tubes and have a hand-sized opening into the cold zone, which makes cleaning the stainless frypot quick and easy.

Heating is supplied by a pair of infrared burner assemblies mounted on each side of the frypot.

Combustion air for the burners is supplied by a dedicated blower mounted on the front of the frypot.

OCF30

™

Series Gas fryers can be configured for natural gas, propane (LP), or manufactured gas, as required by the customer.

Each frypot is equipped with a temperature probe for precise temperature control.

All OCF30

™

Series Gas fryers come standard with electronic ignition and melt cycle mode. The

OCF30

™

Series Gas fryers are controlled with a 3000 or CM3.5 computer. Fryers in this series come in full or split pot arrangements, and can be purchased as two, three or four vat fryers.

All fryers in this series require an external source of AC electrical power. Units can be configured for voltages ranging from 100 VAC to 240 VAC.

OCF30

™

Series fryers are shipped completely assembled. All fryers are shipped with a package of standard accessories. Each fryer is adjusted, tested, and inspected at the factory before crating for shipment.

1.6 Installation, Operating, and Service Personnel

Operating information for Frymaster equipment has been prepared for use by qualified and/or authorized personnel only, as defined in Section 1.7.

All installation and service on Frymaster equipment must be performed by qualified, certified, licensed, and/or authorized installation or service personnel, as defined in Section 1.7.

1.7 Definitions

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 who have had previous experience with the operation of the equipment covered in this manual.

1-3

QUALIFIED INSTALLATION PERSONNEL

Qualified installation personnel are individuals, firms, corporations, and/or companies which, either in person or through a representative, are engaged in and are responsible for the installation of gasfired appliances. Qualified personnel must be experienced in such work, be familiar with all gas precautions involved, and have complied with all requirements of applicable national and local codes.

QUALIFIED SERVICE PERSONNEL

Qualified service personnel are those who are familiar with Frymaster equipment and who have been authorized by Frymaster, L.L.C.

to perform service on the equipment. All authorized service personnel are required to be equipped with a complete set of service and parts manuals, and to stock a minimum amount of parts for Frymaster equipment. A list of Frymaster Factory Authorized Servicers (FAS’s) is located on the Frymaster website at www.frymaster.com

.

Failure to use qualified service personnel will void the Frymaster warranty on your equipment.

1.8 Shipping Damage Claim Procedure

Your Frymaster equipment was carefully inspected and packed before leaving the factory. The transportation company assumes full responsibility for safe delivery upon its acceptance of the equipment for transport.

What to do if your equipment arrives damaged:

1. File a claim for damages immediately

, regardless of the extent of damages.

2. Inspect for and record all visible loss or damage

, and ensure that this information is noted on the freight bill or express receipt and is signed by the person making the delivery.

3.

Concealed loss or damage

that was unnoticed until the equipment was unpacked should be recorded and reported to the freight company or carrier

immediately

upon discovery. A concealed damage claim must be submitted within 15 days of the date of delivery. Ensure that the shipping container is retained for inspection.

Frymaster

DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS

INCURRED IN TRANSIT.

1.9 Parts Ordering and Service Information

In order to assist you quickly, the Frymaster Factory Authorized Servicer (FAS) or Service

Department representative requires certain information about your equipment. Most of this information is printed on a data plate affixed to the inside of the fryer door. Part numbers are found in the Service and Parts Manual. Parts orders may be placed directly with your local ASA or distributor. Included with fryers when shipped from the factory is a list of Frymaster FAS’s. If you do not have access to this list, contact the Frymaster Service Department at 1-800-551-8633 or 1-

318-865-1711 or by e-mail: [email protected]

.

1-4

When ordering parts, the following information is required:

Model Number:

Serial Number:

Type of Gas or Voltage:

Item Part Number:

Quantity Needed:

Service information may be obtained by contacting your local FAS/Distributor. Service may also be obtained by calling the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711 or by e-mail: [email protected]

. When requesting service, please have the following information ready:

Model Number:

Serial Number:

Type of Gas:

In addition to the model number, serial number, and type of gas, please be prepared to describe the nature of the problem and have ready any other information that you think may be helpful in solving your problem.

RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.

1-5

OCF30

™


CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1 General Installation Requirements

Qualified, licensed, and/or authorized installation or service personnel, as defined in Section

1.7 of this manual, should perform all installation and service on Frymaster equipment.

Conversion of this appliance from one type of gas to another should only be performed by qualified, licensed, and/or authorized installation or service personnel as defined in Section 1.7 of this manual.

Failure to use qualified, licensed, and/or authorized installation or service personnel (as defined in Section 1.7 of this manual) 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 or national codes or regulations, installation and operation shall comply with the codes or regulations in force in the country in which the equipment is installed.

DANGER

Building codes prohibit a fryer with its open tank of hot oil being installed beside an open flame of any type, including those of broilers and ranges.

Upon arrival, inspect the fryer carefully for visible or concealed damage. (See

Shipping Damage

Claim Procedure

in Chapter 1.)

2.1.1 Clearance and Ventilation

The fryer(s) must be installed with a 6” (150 mm) clearance at both sides and back when installed adjacent to combustible construction; no clearance is required when installed adjacent to noncombustible construction. A minimum of 24” (600 mm) clearance should be provided at the front of the fryer.

WARNING

Do not block the area around the base or under the fryers.

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.

2-1

One of the most important considerations of efficient fryer operation is ventilation. Make sure the fryer is installed so that products of combustion are removed efficiently, and that the kitchen ventilation system does not produce drafts that interfere with burner operation.

The fryer flue opening must not be placed close to the intake of the exhaust fan, and the fryer must never have its flue extended in a “chimney” fashion. An extended flue will change the combustion characteristics of the fryer, causing longer recovery time. It also frequently causes delayed ignition.

To provide the airflow necessary for good combustion and burner operation, the areas surrounding the fryer front, sides, and rear must be kept clear and unobstructed.

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.

Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate distances must be maintained from the flue outlet of the fryer to the lower edge of the ventilation filter bank. Filters should be installed at an angle of 45º. Place a drip tray beneath the lowest edge of the filter. For U.S. installation, NFPA standard No. 96 states, “A minimum distance of 18 in.

(450 mm) should be maintained between the flue outlet and the lower edge of the grease filter.”

Frymaster recommends that the minimum distance be 24 in. (600 mm) from the flue outlet to the bottom edge of the filter when the appliance consumes more than 120,000 BTU per hour

.

For installations in the United States, information on construction and installation of ventilating hoods can be found in the NFPA standard cited above. A copy of the standard may be obtained from the National Fire Protection Association, Battery March Park, Quincy, MA 02269.

2.1.2 National Code Requirements

The type of gas for which the fryer is equipped is stamped on the data plate attached to the inside of the fryer door. Connect a fryer stamped “NAT” only to natural gas, those stamped “PRO” only to propane gas, and those stamped “MFG” only to manufactured gas.

Installation shall be made with a gas connector that complies with national and local codes, and, where applicable, CE codes. Quick-disconnect devices, if used, shall likewise comply with national, local, and, if applicable, CE codes. In the absence of local codes, installation must conform to the national Fuel Gas Code, ANSI Z223.1/NFPA 54 or the Natural Gas and Propane Installation code,

CSA B149.1, as applicable including:

1. The appliance and its individual shutoff valve must be disconnected form the gas supply piping system during any pressure testing of the system at test pressures in excess of ½ psi (3.5 kPa).

2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi (3.5 kPa).

2-2

2.1.3 Electrical

All electrically operated appliances must be grounded in accordance with all applicable national and local codes, and, where applicable, CE codes. In the absence of local codes, the appliance must be grounded in accordance with National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical

Code, CSA C22.2, as applicable. All units (cord connected or permanently connected) should be connected to a grounded power supply system. A wiring diagram is located on the inside of the fryer door. Refer to the rating plate on the inside of the fryer door for proper voltages.

DANGER

This appliance is equipped with a special (grounding) plug for your protection against electrical shock, and must be plugged directly into a properly grounded 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 control valve in the OFF position in case of a prolonged power outage. Do not attempt to operate this appliance during a power outage.

To be installed in accordance with AS 5601, local authority, gas, electricity, and any other relevant statutory regulations.

If casters are fitted, the installation must comply with AS5601 and AS1869 requirements.

Depending upon the specific configuration ordered, your fryer may have been shipped without installed casters or legs.

DO NOT INSTALL THIS APPLIANCE WITHOUT CASTERS OR

LEGS. If the appliance requires the installation of casters or legs, install them in accordance with the instructions included in your accessory package.

On an appliance with casters; the installation shall be made with a connector that complies with the

Standard for Moveable Gas Appliances, ANSI Z21.69 • CSA 6.16, and a quick disconnect device that complies with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41

• CSA 6.9.

DANGER

DO NOT connect this appliance to the gas supply before completing each step in this section.

After the fryer has been positioned under the exhaust hood, ensure the following has been accomplished:

2-3

1. Adequate means must be provided to limit the movement of fryers without depending upon the gas line connections. If a flexible gas hose is used, a restraining cable must be connected at all times when the fryer is in use. The restraining cable and installation instructions are packed with the flexible hose in the accessories box that was shipped with your unit.

DANGER

Do not attach an apron drainboard to a single fryer. The fryer may become unstable, tip over, and cause injury. The appliance area must be kept free and clear of combustible material at all times.

2. Level fryers equipped with legs by screwing out the legs approximately 1 inch then adjusting them so that the fryer is level and at the proper height in the exhaust hood. Frymaster recommends that the minimum distance from the flue outlet to the bottom edge of the hood be 24 in. (600 mm) when the appliance consumes more than 120,000 BTU per hour.

NOTE:

There are no built-in leveling devices on fryers equipped with casters. The floor where the fryer is to be installed must be level.

3. Test the fryer electrical system: a.

Plug the fryer electrical cord(s) into a grounded electrical receptacle. b. Place the computer switch in the

ON

position. Verify that the display indicates

MLT-

CYCL

. c. Place the computer power switch in the

OFF

position. Verify that the display indicates

OFF

.

4. Refer to the data plate on the inside of the fryer door to determine if the fryer burner is configured for the proper type of gas before connecting the fryer quick-disconnect device or piping from the gas supply line.

5. Verify the minimum and maximum gas supply pressures for the type of gas to be used in accordance with the accompanying tables.

Gas

G20

G25

G30

G31

CE Standard for Incoming Gas Pressures for Fryers Manufactured After April 1999

Pressure

(mbar)

(1)

Orifice Diameter

Single Dual

Vat Vat

Regulator Pressure

Single

Vat

Dual

Vat

20 2 x 3.18 2 x 3.18

7 mbar 8 mbar

20 or 25 2 x 3.18 2 x 3.18

10 mbar 11.2 mbar

28/30 or 50 2 x 1.95 2 x 1.95

17 mbar 17 mbar

37 or 50 2 x 1.95 2 x 1.95 20.6 mbar 20.6 mbar

Non-CE Standard for Incoming Gas Pressures

Gas

Natural

LP

Minimum

6" W.C.

1.49 kPa

14.93 mbar

11" W.C.

2.74 kPa

27.37 mbar

Maximum

14" W.C.

3.48 kPa

34.84 mbar

14" W.C.

3.48 kPa

34.84 mbar

(1) mbar = 10,2 mm H

2

O

6. For fryers equipped with a FootPrint Pro system or basket lifts, plug the electrical cord(s) into a power receptacle behind the fryer.

2-4

2.4 Connection to Gas Line

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.

DANGER

The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of the system at test pressures in excess of ½ PSI (3.45 kPa, 13.84 inches W.C.) to avoid damage to the fryer’s gas tubes and gas valve(s).

DANGER

The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ PSI (3.45 kPa, 13.84 inches W.C.)

DANGER

“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always ensure that cooking oil or water is in the frypot before firing the unit.

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.

The size of the gas line used for installation is very important. If the line is too small, the gas pressure at the burner manifold will be low. This may cause slow recovery and delayed ignition.

The incoming gas supply line should be a minimum of 1½” (38 mm) in diameter. Refer to the chart below for the minimum sizes of connection piping.

Gas Connection Pipe Sizes

(Minimum incoming pipe size should be 1 1/2" (41 mm))

Gas

Natural

Propane

Manufactured

4 or more

Single Unit 2 - 3 Units units*

3/4

" (22 mm)

1" (28 mm) 1 1/4" (36 mm)

1/2" (15 mm) 3/4" (22 mm) 1" (28 mm)

1" (28 mm) 1 1/4" (36 mm) 1 1/2" (41 mm)

2-5

* For distances of more than 20 feet (6 m) and/or more than 4 fittings or elbows, increase the connection by one pipe size.

The OCF30

™

Series gas fryer has received the CE mark for the countries and gas categories indicated in the table below.

NOTE:

The nominal heat input (QN) is 21kW except for AT, DE, LU and category 3P/B, which is 23kW.

NOTICE- Australia Only

The air pressure switch on the combustion blower should read: Full Vat units-122pa

(0.5 inches W.C.) and for Split Vat units-180pa (0.72 inches W.C.).

CE Approved Gas Categories by Country

AUSTRIA (AT)

BELGIUM (BE)

DENMARK (DK)

FRANCE (FR)

FINLAND (FI)

GERMANY (DE)

GREECE (GR)

ITALY (IT)

IRELAND (IE)

LUXEMBOURG (LU)

NETHERLANDS (NL)

NORWAY (NO)

PORTUGAL (PT)

SPAIN (ES)

SWEDEN (SE)

UNITED KINGDOM (UK)

II2H3B/P

G20 20

G30, G31

G20, G25

50

20, 25 I2E(R)B

I3+ G30, G31 28-30, 37

G20 20

II2H3B/P

G30, G31

G20, G25

30

20, 25

II2Esi3+

G30, G31

G20, G25

28-30, 37

20, 25

II2Esi3P

G31 50

G20 20

II2H3B/P

G30, G31

G20, G25

30

20

II2ELL3B/P

G30, G31 50

I3P G31 50

II2H3+

II2H3+

G20 20

G30, G31 28-30, 37

G20 20

G30, G31 28-30, 37

II2H3+

II2E3B/P

II2L3P

G20 20

G30, G31 28-30, 37

G20 20

G30, G31 50

G25 25

G31 50

G25 25

II2L3B/P

I3B/P

II2H3+

II2H3+

II2H3P

G30, G31

G30, G31

30

30

G20 20

G30, G31 28-30, 37

G20 20

G30, G31 28-30, 37

G20 20

II2H3B/P

II2H3+

G20 20

G30, G31 30

G20 20

G30, G31 28-30, 37

CE Standard

Required airflow for the combustion air supply is 2m

3

/h per kW.

1. Connect the quick-disconnect hose to the fryer quick-disconnect under the fryer and to the building gas line.

2-6

NOTE:

Some fryers are configured for a rigid connection to the gas supply line. These units are connected to the gas supply line at the rear of the unit.

When using thread compound, use very small amounts on male threads only. Use a pipe thread compound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant is one such compound). DO NOT apply compound to the first two threads. Doing so may allow some of the compound to enter the gas stream, resulting in clogging of burner orifices and/or the control valve.

2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A soap solution should be used for this purpose.

3. Close the fryer drain valve and fill the frypot with water or oil to the bottom OIL LEVEL line at the rear of the frypot. Light the fryer described in the “Lighting Instructions” topics found in

Chapter 3 of this manual.

DANGER

“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always ensure that cooking oil or water is in the frypot before firing your unit.

4. The burner manifold pressure should be checked at this time by the local gas company or an authorized service agent. The tables below and on the following page list the burner manifold gas pressures for the various gas types that can be used with this equipment.

CE Standard

Burner Manifold Gas Pressures for Fryers Manufactured After April 1999

Pressure (mbar)

Si ngl e

Vat

Dual

Vat

7 8

Gas

Nat ural Gas Lacq

(G20) under 20 mbar

Nat ural Gas Gronique

*

(G25) under 25 mbar

Nat ural Gas Gronique

(G25) under 20 mbar

Butane/ Propane

(G30) at 28/ 30 or 50 mbar

Propane

(G31) under 37 or 50 mbar

10

10

17

20.6

11.2

11.2

17

20.6

Non-CE Standard

Burner Manifold Gas Pressures

Gas

Natural

Propane

Pressure

3" W.C.

0.73 kPa

8.25" W.C.

2.5 kPa

2-7

5. Check the programmed temperature thermostat setting. (Refer to chapter 4 K3000

Computer

Instructions

) for the setpoint programming instructions for your particular controller.)

2.5 Converting to another Gas Type

DANGER

This appliance was configured at the factory for a specific type of gas. Converting from one type of gas to another requires the installation of specific gas-conversion components. Conversion instructions are included with conversion kits.

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 1.7 of this manual.

OCF30

™

Series gas fryers manufactured for non-CE countries use different burners for each type gas.

The burners in fryers built for Propane gas have a special gray-colored coating on the burner tiles to enable them to withstand the higher caloric value of the Propane gas. Burners designed for use in propane units may be used in natural gas applications, but not vice versa.

Non-CE Gas Conversion Kits

Natural Gas to Propane (LP) Gas Propane (LP) Gas to Natural Gas

Full Vat before 09/10: PN 826-2527

Dual Vat before 09/10: PN 826-2529



Full Vat after 09/10: PN 826-2965

Dual Vat after 09/10: PN 826-2966

Full Vat after 09/10: PN 826-2967

Dual Vat after 09/10: PN 826-2968

Non-CE Gas Conversion Kits for Australia

Natural Gas to Propane (LP) Gas



Full Vat after 09/10: PN 826-2969

Dual Vat after 09/10: PN 826-2970

Propane (LP) Gas to Natural Gas



Full Vat after 09/10: PN 826-2971

Dual Vat after 09/10: PN 826-2972

Units manufactured for export to CE countries are equipped with “universal” burners that may be used with either Natural (G20, G25) gas or Butane (G30) and Propane (G31) gasses.

CE Gas Conversion Kits for Units with Gas Valve 810-1715

G20 or G25 (Natural) to G30 or G31 Gas: G30 or G31 to G20 or G25 (Natural) Gas: before 09/10 PN 826-2973 before 09/10 PN 826-2974 after 09/10 PN 826-2975 after 09/10 PN 826-2976

2-8

CE GAS CONVERSION INSTRUCTIONS

1. Between G20- and G25-type Natural Gas, adjust the gas pressure at the regulator. (Refer to the CE

Standard Burner Manifold Gas Pressure Chart.) Do not change the orifice.

2. Between a 2 nd

family (G20 or G25) and a 3 rd

family gas (G30 Butane or G31 Propane): a. Change the orifices. b. Adjust the manifold pressure.

3. Remove the old rating plate and return to Frymaster. Affix the new rating plate included with the conversion kit in place of the old rating plate stating the gas has been converted.

4. If the destination language changes, replace the rating plate. Call your local service agency or KES for a label kit. The language of reference will be on the corner of the label.

2.6 Positioning the Fryer

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, adjust the casters being careful to ensure the fryer(s) are at the proper height in the frying station.

When the fryer is leveled in its final position, install the restraints provided by the KES to limit its movement so that it does not depend on or transmit stress to the connection. Install the restraints in accordance with the provided instructions. If the restraints are disconnected for service or other reasons, they must be reconnected before the fryer is used.

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 spills, falls, and severe burns. Fryers may tip and cause personal injury if not secured in a stationary position.

DANGER

Adequate means must be provided to limit the movement of this appliance without depending on the connector and the quick-disconnect device or its associated piping to limit the appliance movement.

2-9

2.

Close fryer drain-valve(s).

3.

Clean and fill frypot(s) to the bottom oil level line with cooking oil. (See

Equipment Setup and

Shutdown Procedures

in Chapter 3.)

2-10

OCF30

™


CHAPTER 3: OPERATING INSTRUCTIONS

FINDING YOU WAY AROUND THE OCF30

™


Flue Cap

Basket Hanger

Control Panel

(3000 Controller shown)

Drain

Handle

Top Cap

Bezel

JIB reset button

Filter Pan

FootPrint Pro Built-in

Filtration Unit

Optional JIB

(See Sec. 3.4)

TYPICAL CONFIGURATION (FPGL230 SHOWN)

NOTE:

The appearance of your fryer may differ slightly from that shown depending upon the configuration and date of manufacture.

Filter

Handle

3-1

3.1 Controller Operation and Programming

This fryer is equipped with either 3000 or CM3.5 controllers (illustrated below). Fryers with 3000 controllers should refer to the

3000 Controller Operating Instructions in Chapter 4

for the controller programming and operating procedure. For CM3.5 controllers r efer to the separate

Frymaster Fryer Controllers User’s Manual

furnished with your fryer for the specific controller operating instructions.

3000 CONTROLLER CM3.5

Refer to Chapter 5 of this manual for operating instructions for the built-in filtration system.

3.2 Equipment Setup and Start-Up Procedures

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.

CAUTION

The cooking oil capacity of the OCF30™Series gas fryer is 32 lbs. (3.8 gallons/14.5 liters) at 70°F (21°C) for a full-vat.

Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve(s) is/are closed. Remove the basket support rack(s), if installed, and fill the frypot to the bottom OIL-LEVEL line.

3.2.1 Setup

WARNING

Never operate this appliance with an empty frypot. The frypot must be filled with water or oil before lighting the burners. Failure to do so will damage the frypot and may cause a fire.

DANGER

Remove all drops of water from the frypot before filling with oil. Failure to do so will cause spattering of hot liquid when the oil is heated to cooking temperature.

WARNING

The OCF30™ Series gas fryer is NOT intended to use solid shortening. Use only liquid shortening with this fryer. The use of solid shortening will clog the top off oil lines.

3-2

1.

Fill the frypot with cooking oil to the bottom

OIL LEVEL

line located on the rear of the frypot.

This will allow for oil expansion as heat is applied. Do not fill cold oil any higher than the bottom line; overflow may occur as heat expands the oil.

2.

Ensure that the power cord(s) are plugged into the appropriate receptacle(s). Verify that the face of the plug is flush with the outlet plate, with no portion of the prongs visible.

3.

Ensure that the oil level is at the

top

OIL LEVEL

line when the oil

is at its cooking temperature

.

3.2.2 Lighting the Fryer

1.

Press the controller ON/OFF switch to the OFF position.

2.

Press the controller ON/OFF switch to the ON position and program the controller for normal cooking temperature.

3.

If the burners fail to light, press the ON/OFF switch to the OFF position and wait 60 seconds.

Repeat step 2.

4.

The fryer will automatically enter the melt cycle mode if the frypot temperature is below 180ºF

(82ºC). (

NOTE:

During the melt cycle, the burners will repeatedly fire for a few seconds, then go out for a longer period.) When the frypot temperature reaches 180ºF (82ºC), the unit will automatically switch to the full heat mode. The burners will remain lit until the frypot temperature reaches the programmed cooking temperature. On CM 3.5 equipped fryers the display changes to

LOW TEMP

until within 15°F of the setpoint. Then the display changes to product or dashed lines. On the 3000, once the fryer reaches setpoint, the controller display changes to

DROP

and the fryer is ready for use.

To exit the melt cycle on the 3000, press and hold the EXIT COOL button.

Answer YES to EXIT MELT?

5.

After the burners have been lit for at least 90 seconds, observe the flames through the burner viewing ports located on each side of the combustion air blower.

3-3

Left Viewing Ports are behind the motor housings.

Right Viewing Ports

The optimum burn is a bright orange-red glow. If a blue flame is observed, or if there are dark spots on a burner face, adjust the air gas mixture as follows: On the side of the blower housing opposite the motor is a plate with a locking nut. Loosen the nut enough to allow the plate to be moved, then adjust the position of the plate to open or close the air intake opening until a bright orange-red glow is obtained. Carefully hold the plate in position and tighten the locking nut.

3.3 Shutting the Fryer Down

For short-term shut down during the workday, place the controller ON/OFF switch in the

OFF

position and put the frypot covers in place (if the fryer is so equipped).

When shutting the fryers down at closing time, filter the oil and clean the fryers. Place the controller

ON/OFF switch in the

OFF

position. Then place the gas valve in the off position. See illustration below.

Put the frypot covers in place (if the fryer is so equipped).

3-4

3.4 Optional Oil Attendant™ Automatic Top-Off

When the Oil Attendant™ top-off oil system is in place on the fryer, oil is continually topped off in the frypots from a reservoir in the cabinet. The reservoir holds a 35 pound box of oil. In a typical operation this will last approximately two days before changing. Components of the system are annotated at the right (see

Figure 1).

NOTE:

The system is intended to top off the frypots, not fill them. The frypots will require manual filling upon startup and after disposal.

3.4.1 Prepare the System for Use

Once the fryer is positioned under the hood install the JIB cradle shipped in the accessories pack (see Figure 2). If using the solid shortening option see Appendix

A in the rear of this manual for installation instructions.

Figure 2

3.4.2 Install the Oil Reservoir

Remove the original lid from the oil container and foil liner. Replace with the provided cap, which has connected suction hardware. Ensure the feeder tube from the cap reaches to the bottom of the oil container.

Place the oil container inside the cabinet and slide it into place (as shown on the following page). Avoid catching the suction hardware on the cabinet interior as the container is placed in the fryer.

The system is now ready for operation. As the fryer heats to preprogrammed temperatures, the system will energize and then slowly add oil to the frypot as needed, until the oil reaches an optimal level.

3.4.3 Routine Oil Changes

When the oil reservoir level is low, the controller displays

TOPOFF OIL EMPTY

in the left display and

CONFIRM

in the right display. Press

S

(CONFIRM).

Some procedures may differ from photos shown. Follow manufactures instructions for changing the JIB. If using solid shortening see Appendix B in the rear of this manual for instructions.

3-5

1. Open the cabinet and slide the JIB from the cabinet (see Figure 3).

2. Remove the cap and pour any remaining oil in the container into all fry vats equally (see Figure 4).

Figure 3

3. With the jug upright remove the cap and foil seal (see Figure 5).

Figure 4

4. Put the tube in the new full container (see Figure 6).

Figure 5

WARNING:

Do not add

HOT or USED oil to a JIB.

Figure 6

5. Slide the JIB onto the shelf inside the fryer cabinet

(as seen in Figure 3).

6. Press and hold the orange JIB reset switch

three (3) seconds

to reset the top off system.

(see Figure 7).

Figure 7

Image and location may differ from photo.

3-6

OCF30

™

SERIES GAS FRYERS

CHAPTER 4: 3000 CONTROLLER INSTRUCTIONS

4.1 Using the 3000

ON/OFF

•

Press ON/OFF button fryer heats to setpoint or idle temperature and displays: COOL or DROP.

Cooking

•

Fryer displays COOL or DROP

•

COOL display:

Press product button; fryer heats to setpoint and displays DROP.

•

Press product button and drop product.

•

DROP display:

Press product button and drop product.

•

DONE display:

Press blinking product button to cancel alarm and end a cook.

•

Cancel a Cook:

Press and hold blinking product button to cancel cook cycle.

Responding to Polish Prompt

•

Controller displays Polish Now, alternating with Yes No.

•

Press Yes (button under Yes display) and the polish cycle launches.

Controller displays Cool after polish cycle.

Controller Button Navigation

•

Product:

Press to start a cook cycle. Active when adjacent LED is lit.

LED flashes during a cook cycle. Press and hold to cancel a cook cycle. Press at end of cook cycle to cancel an alarm. Press and hold a product with different setpoint (approximately three seconds) until it beeps to change setpoint temperature.

•

Scan/Exit:

Press once, all product buttons are lit; Select Product displayed. Press product button to view product name. Press Scan again to repeat. Press Scan twice to return to normal operation. Press scan to exit menus.

•

Left/Right Arrows:

Navigate options in left display. Press both simultaneously to start a polish cycle.

•

Up/Down Arrows:

Navigate options in right display. Press both simultaneously to change to a second language if one is selected in setup.

•

Exit Cool:

Exits cool mode, returns fryer to setpoint temperature.

•

Thermometer: Fryer ON:

Press and release for setpoint in left display and vat temperature in right display.

•

Thermometer, Fryer OFF:

Press to display temperature, time, date, system version, controller and circuit board software versions.

•

Checkmark: Fryer OFF:

Press and hold 3 seconds: Scroll filter usage; Press and hold 10 seconds: Product setup.

•

Checkmark: Fryer ON

: Enter Codes, Respond to left display prompts.

•

Filter: Press and release:

Cooks remaining to filter cycle.

Press and hold:

Filter options: Filter, Clean and Filter,

Dispose, Fill Vat from Bulk (Bulk option only) and Boil Out (OFF only).

4-1

4.2 3000 Menu Summary Tree

4-2

4.3 Setup: Main Menu

Press and hold the checkmark key for 10 seconds produces the setup mode, which first displays Product Setup. Turn the controller off and follow the steps below to navigate the options.

Left Display Right Display

OFF OFF

Action

Product Setup

Blank Press selection displayed, press

9

.

Product Setup

Blank vat setup

Blank

Programming menu items and cooking parameters. Described on page 4-8 through 4-11.

Vat set up is described below in section 4.4.

Tech Mode

Exit

Blank

Exit

Press and hold

9

until controller displays Main Menu changing to Product Setup.

Tech mode is for technicians only.

Press Exit/Scan button three times to return the controller to OFF.

4.4 Vat Setup

Vat Setup mode allows the controller to be set for language displays, vat sizes, and temperature range displays. With the controller OFF follow the steps below.

Left Display Right Display Action

OFF OFF

9

until the controller displays Main Menu for three seconds changing to

PRODUCT SETUP.

Product Setup

Blank

Press to scroll to Vat setup and press

9

. Product setup is described on pages 4-8 through 4-11.

Vat setup

System

Enter code

Blank

Enter 1656.

Press to scroll to System, Time/Date, DST Setup, Filter, E-Log or Change

Password. With desired choice displayed, press

9 or press Exit/Scan button twice

Language English to return the controller to OFF.

Press to scroll to choice and press

.

2nd language SPANISH

Press to scroll to choice and press

.

(This option allows another language to be toggled easily from the front panel (ex. Spanish as a second language.)). Default is Spanish.

Locale Non-ce

to scroll to choices: CE (European Conformity standards) or Non-CE

(non-European standards) and press . This option is only available on the far left computer on multiple batteries.

Energy Gas

Press to scroll to choices: Gas or Electric and press

.

This option is only available on the far left computer on multiple batteries.

type GL30

to scroll choices:

Gas-

GL30 Full, GL30 Split,

Electric-

EL30-14 Full,

EL30-14 Split, EL30-17 Full and EL30-17 Split. With the current fryer vat type displayed, press .

SYSTEM volume

TempR format

9

F

Sets sound level for controller. Enter level, 1-9 (1=Lowest/ 9=Loudest). Press .

Press to scroll choices: F for Fahrenheit; C for Celsius. Press .

Exit Melt TempR 180

º (82 ºC)

Use numbered keys to change default setting. Press . (This is the temperature for the fryer to exit the melt cycle.) Range is 100°F (38°C) to 200°F (93°C). Default is

180°F (82°C).

COOL MODE TEMPR 250F

Use numbered keys to change default setting. Press . (This is the temperature during setback or idle mode.) Default is 250°F (121°C).

COOL MODE

DEFAULT

0

Use numbered keys to change default setting. (This is the amount of minutes the fryers sits idle before going to cool mode. Setting is disabled if set to zero.) Press

. Default is zero.

FRESH OIL NONE

Press to scroll choices JIB, Bulk-RTI, Bulk-FL (Frontline) or None. Default is none. Press

.

This option is only available on the far left computer.

NOTE: If an

MIB board is not present set to NONE.

WASTE NONE

Press to scroll choices Bulk-RTI, Bulk-FL (Frontline) or None. Default is none. Press

.

This option is only available on the far left computer.

NOTE: If an

MIB board is not present set to NONE.

4-3

4.4 Vat Setup cont.


DRAIN SWITCH NO

Action

Press to scroll choices YES and NO. Press

. (

Set to YES if the fryer has a drain switch installed.) Default is NO.

RECOVERY ALARM DISABLED

Press to scroll choices DISABLED and ENABLED. Press

.

(This is a recovery alarm that locks out the fryer if it does not heat properly. Default is disabled.

Basket Lift DISABLED

HOLD TIME AUTO

Press to scroll choices AUTO and MANUAL. Press

.

(This is the hold timer cancel alarm.) If set to auto, the alarm will auto cancel. Default is auto.

Press

9

button once to return the controller to OFF.

Time/date

OFF OFF

9


PRODUCT SETUP.

Product Setup

Vat setup

Blank

Enter code

Press to scroll choices DISABLED and ENABLED. If the fryer has basket lifts, set to enabled. Press

.

Default is disabled.


Enter 1656.

9

.

SYSTEM

Time/date

Time entry

Date format

Blank

Blank

Time

Mm/dd/yy

Press to scroll to TIME/DATE.

Press

Use numbered keys to change time. Enter the time in 24 hour format. Press .

Press

9

.

to scroll choices. With the date format displayed, press .

Enter date date

Use numbered keys to change date. Press .

Exit Exit

9

button once and press to scroll to System, Time/Date, Filter, E-Log or

Change Password. With desired choice displayed, press

9 or press the Exit/Scan button three times to return the controller to OFF.

DST SETUP

This is daylight savings time setup. In the United States, daylight savings time begins each year at 2:00

A.M. on the second Sunday in March, with clocks moving ahead one hour. Daylight savings time ends each year at 2:00 A.M. on the first Sunday in November, with clocks moving back one hour. For the two states and international locations, which do not use DST, set to disabled.

Press

9


PRODUCT SETUP.

Product Setup

Vat setup

DST

Blank

Enter code

ENABLED


Enter 1656.

9

.

Press to scroll choices DISABLED and ENABLED. Press

.

(This enables or disabled daylight savings time. Default is enabled.) If disabled is chosen, pressing the button, displays exit. Press the exit scan button three times to exit.

DST START MONTH

3

Enter the daylight savings time starting month using the 1-10 keys. (Default is US government starting month “3”.) Press

.

DST START SUNDAY

2

Enter the daylight savings time starting Sunday using the 1-10 keys. (Default is US government starting Sunday “2”.) Press

.

DST END MONTH

11

Enter the daylight savings time ending month using the 1-10 keys. (Default is US government ending month “11”.) Press

.

DST END SUNDAY

1

Enter the daylight savings time ending Sunday using the 1-10 keys. (Default is US government ending Sunday “1”.) Press

.

EXIT Exit

9



9 or press the Exit/Scan button three times to return the controller to OFF. filter

Follow the first three steps above to adjust time and date.

SYSTEM

Blank

Press to scroll to FILTER. filter

Blank

Press

9

.

4-4

4.4 Vat Setup cont.


Cooks til Filter

20

Press . (This is the total number of cooks that occur before a filter prompt. The default is 20.)

Eod filter time 21:00

Use numbered keys to program end of day filter alert time. Enter time in 24 hour format. Press . Enter 23:59 if no end of day filter prompt is desired.

FLUSHING TIMER 5

Use numbered keys to change default setting for the flushing timer in Clean and

Filter. Enter the time in minutes. Default is five minutes.

Boil out timer 30

Use numbered keys to change default setting for the boil out timer. Enter the time in

1 polish TIMER ENABLED minutes. Default is 30 minutes.

Press to scroll to choice enable or disable and press

.

Default is

ENABLED)

1 polish prompt time

00:00

1 polish duration

15

Use numbered keys to program polish prompt time. Press . (This is the time the polish prompt will occur each day.) Enter time in 24 hour format.

Use numbered keys to change. Press . (This is the duration, in minutes for a polish.) Default to 15 minutes.

1 polish start

TEMPR

(300F)

Use numbered buttons to change temperature. (This is the minimum temperature required for a polish to begin.) Press .

Press

9



9 or press the Exit/Scan button once to return the controller to OFF.

E-LOG

Follow the first three steps above to adjust time and date.

SYSTEM

E-Log

Blank

Blank

Press to scroll to E-LOG.

Press

9

. (This is a log of the ten most recent error codes.)

Press . (Current time and date)

A

E#

Time/date

Errors listed A-J. Press to scroll through errors. Error codes are listed on page 7-

5. If no errors exist, pressing will display No errors.

Exit Exit

9 button once and press to scroll to System, Time/Date, Filter, E-Log or



Change password

Blank

1650

Press

9

.

Product setup

Vat setup

1656

Use numbered keys to change code. Press .

Use numbered keys to change code. Press .

Press

9




4.5 INFO MODE: Viewing Operational Stats

The 3000 collects and stores information on the cook cycles and filter cycles. This data is accessed in the info mode, which is accessed by pressing the checkmark key with the controller off or on. The steps to view the data are detailed below.


OFF/ON OFF/ON

Press

9

until INFO MODE is displayed.

Last Dispose

Stats

Total cooks

Last dispose

FILTERS—since dispose

Filters by-passed

– SINCE DISPOSE

to scroll: Last Dispose Stats, Daily Stats, Selected Period Stats, Last Load

Stats. With the desired stats displayed, press

9

. date

Press . (This is the date of the last dispose.)

4-5

4.5 INFO MODE: Viewing Operational Stats cont.

Left Display

Right Display

Polishes—since dispose

Polishes bypassed – SINCE

DISPOSE

Oil Life

Number Days

Action

Press . (This is the number of days since the last dispose.)

Oil Life- 1 dispose prior

Oil Life – 2 disposes prior

Avg Oil Life

Avg cooks

Number Days

Number Days

Number Days

Press . (This is the oil life in number of days 1 dispose prior.)

Press . (This is the oil life in number of days 2 disposes prior.)

Press . (This is the average oil life of past 3 disposes.)

Reset Last dispose stats

Reset Last dispose stats complete

Exit

Yes no

Enter code

Blank

Exit

Press to scroll or

Enter 1656

to reset Last Dispose stats.

Press

9

button once and press to scroll to desired choice. Once desired choice is displayed, press

9

button or press the Scan button once to return the controller

Daily Stats

Blank to OFF.

MON date

With the desired stats displayed, press

9

.

Press to scroll a day within the prior week. With the desired date displayed, press .

Filters Number and day

Press to scroll number of times the vat was filtered on that day of the prior week. Press .

Filters – prior week

Number and day

Press to scroll number of daily filter cycles that occurred in the prior week.

Press . Press

9

button once to return to Info Mode menu, or Exit/Scan button once to return the controller to OFF.

Filters bypass Number and day

Press to scroll number of times the filter prompt was bypassed on that day in the prior week. Press .

Cooks Number and day

Press to scroll number of cook cycles on that day of the prior week occurred.

Press .

Exit Exit

Press

9


9

button or press the Scan button once to return the controller to OFF.

Selected Period

Stats

Blank

Press to scroll Info Mode Menu: Last Dispose Stats, Daily Stats, Selected

Period Stats, Last Load Stats with the desired stats displayed, press

9

.

Usage since

COOKS

QUIT COOKS

TIME

Number

Press . (This is the date and time the selected period started.)

Press . (This is the total number of cooks since start of selected period.)

Number

Press . (This is the total number of cooks that were cancelled since start of the selected period.)

On HOURS

Number

Press . (This is the total number of hours the fryer was on since start of the

Yes no selected period.)

Reset usage

Enter code

Press to scroll or to set start of new selected period stats.

Reset usage

Blank

Enter 1656.

Complete

Exit Exit

Press

9


9


Last load stats

Blank

With the desired stats displayed, press

9

.

4-6

4.5 INFO MODE: Viewing Operational Stats cont.


Started

Actual time

Program time

Max TEMP

Min TEMP

Avg TEMP

Number Minutes

Press . (This is the time the last cook started.)

Number Minutes

Press . (This is the actual cook time including stretch time.)

Number Minutes

Press . (This is the programmed cook time.)

Number

Press . (This is the maximum temperature of the oil during the last cook.)

Number

Press . (This is the minimum temperature of the oil during the last cook.)

Number

Press . (This is the average temperature of the oil during the last cook.)

Heat on

%

Press . (This is the percentage of the cook time the heat source was on during the last cook.)

Ready for Cook Yes or no

Press . (If the fryer was back to set temperature before the cook cycle was

Exit Exit started.)

Press

9


9


4-7

4.6 Main Menu: Product Setup (Single Setpoint Cooking)

Programming food items is shown below. The right column has the action necessary to continue. Exit from a programming step at any time by pressing the Exit/Scan key until the display returns to its pre-programming status. Ensure the controller is OFF and follow the steps below. To access menu strip, remove screws attaching bezel. Lower bezel and remove strip from back of controller. Once menu strip is updated, reverse the steps. To unassign a product from a button set the cook time to 0:00 and press EXIT/SCAN.


OFF OFF

until the controller displays Main Menu for three seconds changing to PRODUCT SETUP.

Product Setup

Product Setup

Select Product

Blank

Enter Code

Blank

Press

9

.

Enter 1650.

Press desired product button.

Long Name

Short Name

Product name or button number

Abbreviated


SINGLE SETPOINT

Enter product name with letter keys. Advance cursor with

to advance to next product set up feature.

. Press

Enter abbreviated four character product name with letter keys that alternate with the timer during a cook. Press .

COOKING MODE

Press . If multiple setpoint or segmented cooking is desired press

MULTIPLE SETPOINT and go to 4.8 and follow the instructions.

(Default is SINGLE SETPOINT)

1 Time 0:00 or previously entered time

TEMPR

Enter total cook time with numbered keys. Press .

1 TEMPR

1 Sensitivity

Number

Enter cooking temperature. Press .

Enter the level of sensitivity, 0-9, for the product. Press .

1 alarm time

Time)

Alarm Mode)

(Shake

1 ALARM NAME

1 ALARM MODE

(Shake

0:00 or previously entered time

SHAKE

AUTO

Enter time in cook cycle for audible alarm for shaking. Press . This is the time during a cook when the fryer alarms that requires the user to shake the product.

Press to scroll through the alarm names (ex. Shake, Stir). Press .

Press . Default is auto. If manual is desired press to scroll to

Manual shake alarm mode. Press . Alarm (Shake) Mode when set to auto, cancels the alarm automatically after a few seconds. Manual requires user action.

1 ALARM TONE

Alarm tone)

(Shake

Short

Press to scroll to choice of shake alarm tones. Press . Default is

SHORT. This is the alarm tone for the shake alarm.

2 alarm time

Filter PROMPT

Instant On

0:00

0 or previously entered number.

30 or previously set number

Press . Leave at 0:00 if a second alarm is not needed.

Enter number of cook cycles before a filter prompt and press .

This is the time, in seconds, the fryer heats at 100%, after the product button is pressed, before the controller adjusts the temperature. Enter value and press . (Default is 30. 0=OFF).

NOTE: Instant on time may need to be minimized down for light cooking loads.

HOLD TIME

0 or previously entered time.

Enter time in minutes to hold product before discarding. Press .

Press the

9

button to save changes.

Select Product

Blank

For additional programming refer back to Product Setup above. To exit press the EXIT SCAN button twice to OFF.

To access menu strip, remove screws attaching bezel. Lower bezel and remove strip from back of controller. Once the menu strip is updated, reverse the steps to reassemble. To unassign a product from a button set the cook time to 0:00 and press EXIT/SCAN.

4-8

4.7 Multiple Setpoint (Segmented) Cooking Overview

The 3000 is capable of multiple setpoint (segmented) cooking, a feature which allows a cooking cycle to be broken into a number of parts, each with its own cooking temperature and time.

An abbreviated version of the programming for a 13-minute cook cycle with four cooking temperatures is shown below. Steps are compressed for clarity. The cook times represent when on the timeline of the total cook cycle the segment occurs. In this example, the first temperature change occurs with 11 minutes remaining in the total cook time; 11 is entered at the prompt for the second cook time. Two minutes into the total cook cycle, the temperature will change;11 minutes will remain. Cook times for the remaining segments are arrived at by subtracting the segment length from the remaining cook time. The complete programming steps are shown on pages 10 and 11.

•

Step 1sets total cook time and initial setpoint.

•

Step 2 sets the duration of the first cooking segment, 2 minutes, and the setpoint of the first temperature change.

•

Step 3 sets the duration of the second cooking segment, 4 minutes, and the setpoint of the second temperature change.

•

Step 4 sets the duration of the third cooking segment, 3 minutes, and the setpoint of the third temperature change.

The four remaining minutes in the cook time elapse at the final temperature. No entry is required to use the final minutes

4-9

4.8 Main Menu: Product Setup (Multiple Setpoint (Segmented) Cooking)


OFF OFF

Press

9

until the controller displays Main Menu for three seconds changing to PRODUCT SETUP.

Product Setup

Product Setup

Select Product

Long Name

Enter Code

Blank

Enter 1650

Press desired product button


Enter product name with letter keys. Advance cursor with

. Press to advance to next product set up feature.

Short Name

COOKING MODE

1 Time

1 TEMPR

1 sensitivity

2 Time

Abbreviated Product name or button number

SINGLE SETPOINT

Enter abbreviated four character product name with letter keys that alternate with time during a cook. Press .

Press . If multiple setpoint or segmented cooking is desired press Multiple Setpoint (Segmented) and follow the instructions in the next section. (Default is SINGLE

SETPOINT)


Enter total cook time for segmented item and press . temperature

Enter initial cooking temperature and press .

2 TEMPR

2 sensitivity

3 Time

3 TEMPR

3 sensitivity

Number

Enter the level of sensitivity, 0-9, for the product. Press .


Enter time remaining after first temperature change (see

0:00 or previously entered temperature page 4-9) and press .

Enter first temperature change and press .

0 or previously entered value

Enter the flex value, 0-9, for the product and press .

O:00 or previously programmed time

Enter time remaining after second temperature change and press .

0:00 or previously programmed temperature

Enter temperature of the second segment and press .



4 Time

4 TEMPR

4 sensitivity

5 Time

1 ALARM time

1 alarm name

1 alarm mode

1 Alarm Tone

2 SHAKE time

2 Alarm name

2 alarm mode

00 or previously entered time

Enter time remaining after third temperature change and press .

0:00 or previously programmed temperature

Enter temperature of the third segment and press .



:00 or previously entered time

Leave at zero if no more segments are needed and press .

If more segments are needed, 10 is the limit, continue programming as shown above.


Enter time in cook cycle for audible alarm for shaking.

Press . shake

Press

Press .

to scroll through the alarm names (ex. Shake). auto default

Press to scroll to confirm Auto or Manual shake alarm mode. Press . Move to vat setup

Short

Press to scroll to choice of shake alarm tones. Press

. Move to vat setup.


Enter time in cook cycle for a second audible alarm for shaking. Press . shake

Press to scroll through the alarm names (ex. Shake).

Press .

auto default


4-10

4.8 Main Menu: Product Setup (Multiple Setpoint (Segmented) Cooking) cont.


2 Alarm Tone Short

Press to scroll to choice of shake alarm tones. Press .

Move to vat setup

3 time

3 Alarm name

:00 or previously entered time shake

Enter time for third audible alarm for shaking. Press .

Press to scroll through the alarm names (ex. Shake). Press

.

3 alarm mode auto default


3 Alarm Tone Short

Press to scroll to choice of alarm tones. Press . Move to vat setup

Filter PROMPT

Instant ON

0 or previously entered number.

0

Enter number of cook cycles before a filter prompt and press .

This is the time, in seconds, the fryer heats at 100%, after the product button is pressed, before the controller adjusts the temperature. Enter value and press . (Default is 30. 0=OFF).

HOLD TIME 0 or previously entered time.

Exit Exit

Enter time to hold product before discarding. Press .

Press the

9

button to save changes.

Select Product

Blank

For additional programming refer back to Product Setup above.

To exit press the EXIT SCAN button twice to OFF.

To access menu strip, remove screws attaching bezel. Lower bezel and remove strip from back of controller. Once the menu strip is updated, reverse the steps to reassemble. To unassign a product from a button set the cook time to 0:00 and press EXIT/SCAN.

4.9 Filter Menu

WARNING


DANGER

Draining and filtering of oil must be accomplished with care to avoid the possibility of 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.

DANGER

Allow oil to cool to 100°F (38°C) before draining into an appropriate container for disposal.

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.

The 3000 has five Filter menu options: Filter, Clean and Filter, Dispose, Fill Vat from Bulk (Bulk option only) and Boil

Out (only in OFF mode). All are accessed by pressing and holding the Filter button until the display becomes Filter Menu. If fryer is not at set point controller displays wait for filter. The controller must be on and at setpoint for Filter and Filter and

Clean.

4-11

Entering Filter Menu Mode

Left Display Right

Display

Action

FILTER changing to Filter.

to scroll to Clean and Filter, Dispose, Boil Out (available only in OFF mode), or Exit. With the desired choice displayed press

9 .

Follow the instructions below to navigate the modes.

4.9.1 Filter


FILTER

Blank

LEFT

(Split vats only)

RIGHT

Filter Now? Yes No

Press

9

.

Action

Press either button under side to filter.

Press (YES) to continue. A no answer bypasses filtration and cooking continues.

FILTER PAN READY? CONFIRM

Ensure the filter pan is in place and the filter changed and press .

OPEN DRAIN VALVE

Draining

Blank

:40 sec. countdown timer

Open drain valve.

None required. If the drain valve becomes clogged with food particles, use the Fryer’s Friend (pokerlike tool) to clear the blockage.

DANGER

NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil will rush out creating the potential for severe burns.

DO NOT hammer on the drain valve with the cleanout rod or other objects. Damage to the ball inside will result in leaks and will void the Frymaster warranty.

Turn Filter On

Flushing

CLOSE DRAIN VALVE

CONFIRM


Blank


Filling

Turn Filter Off WHEN

FULL

CONFIRM

OFF OFF

Turn filter on and press

None required.

Close drain valve.

None required.

Turn filter off and press

.

.

DANGER


WARNING


4-12

4.9.2 Clean and Filter


Follow steps to Entering Filter Menu Mode on page 4-12.

Clean and filter

Clean now? Yes NO

Action

FILTER PAN READY? CONFIRM

Open drain valve

Draining

Scrub vat complete?

Turn Filter On

FLUSHING

FILL VAT

CLOSE DRAIN VALVE filling

Blank


YES

CONFIRM

5:00 countdown timer

YES

Blank

1:30 sec. countdown timer

TURN FILTER OFF WHEN

FULL

CONFIRM off off

4.9.3 Dispose

Press . A yes answer turns vat off. A no answer bypasses clean and filter and cooking continues

Ensure the filter pan is in place and the filter changed. Press .

Open drain valve.

None required.

Press .

Turn filter on and press .

None required.

Press .

Close drain valve.

None required.

Turn filter off and press .

DANGER

Allow oil to cool to 100°F (38°C) before draining into an appropriate

METAL

container for disposal.

When draining oil into a disposal unit, do not fill above the maximum fill line located on the container.

For safe, convenient draining and disposal of used oil or shortening, Frymaster recommends using the Frymaster Shortening

Disposal Unit (SDU). The SDU is available through your local distributor.


Follow steps to Entering Filter Menu Mode on page 4-12. dispose

Dispose now? Yes NO

Press . A yes answer turns fryer off. A no answer delays dispose and cooking continues

Remove filter pan and press .

Remove FILTER Pan

INSERT DISPOSAL UNIT

OPEN DRAIN VALVE disposing

CONFIRM

CONFIRM

Blank


Insert disposal unit under the drain and press

Open the drain valve.

None required.

.

VAT EMPTY? CONFIRM

Press when empty.

VAT CLEAN?

CLOSE DRAIN VALVE

CONFIRM

Blank

Press when clean.

Close the drain valve.

Remove Disposal Unit

INSERT Filter PAN

CONFIRM

CONFIRM fill vat Confirm off off

Remove disposal unit and press

Insert the pan and press .

Fill vat with fresh oil and press

.

when full.

4-13

DANGER

WHEN USING SOLID SHORTENING, PACK THE SHORTENING DOWN INTO THE BOTTOM OF THE

FRYPOT. DO NOT OPERATE THE FRYER WITH A SOLID BLOCK OF SHORTENING SITTING IN THE

UPPER PORTION OF THE FRYPOT. THIS WILL CAUSE DAMAGE TO THE FRYPOT AND MAY CAUSE A

FLASH FIRE.

4.9.6 Boil Out

(NOTE: To enter boil out mode, the fryer must be OFF)

DANGER

Never leave the fryer unattended during the boil-out process. If the boil-out solution boils over, turn the fryer off immediately and let the solution cool for a few minutes before resuming the process.

WARNING

Do not drain boil-out solution into a shortening disposal unit (SDU), a built-in filtration unit, or a portable filter unit. These units are not intended for this purpose, and will be damaged by the solution.


Follow steps to Entering Filter Menu Mode on page 4-12.

BOIL OUT

Blank

Boil Out Now?

IS VAT PREPARED?

Yes No

Confirm

REMOVE Filter Pan

IS SOLUTION IN THE VAT?

START BOIL OUT

Confirm

CONFIRM

Confirm

BOIL OUT

Boil Out Done

30:00

CONFIRM

IS SOLUTION REMOVED? CONFIRM

OFF OFF

Press

Press

9

.

to continue.

Ensure vat is empty and drain closed and press

Remove the filter pan and press .

Ensure solution is in the vat and press .

Press . Turns on and heats to 195ºF (91 ºC).

The boil-out timer starts.

The countdown timer begins.

Press to confirm and cancel the alarm.

Once solution is removed press to confirm.

.

DANGER


4.10 Polishing

The 3000 displays a series of prompts when a polish filter cycle is under way. To initiate a polish, press and hold the arrows simultaneously. The steps are detailed below. A “waiting to polish” message may display until the signal is received that the vat is ready for polish cycle to begin.

Left Display Right Display Explanation/Action

Polish Now? Yes NO

Respond to prompt with button push. Press under YES or under NO.

Yes starts a polish, detailed below. No delays filter for 30 minutes and cooking continues. Answering NO after two times cancels polish.

Filter PAN READY?

OPEN DRAIN VALVE

Draining

Confirm

Blank

Press when replaced.

Open the drain valve.

None required.

Turn Filter On


Confirm

Turn filter on and press .

4-14

Polishing cont.

Left Display

FILLING

Right Display Explanation/Action

POLISHING 15-MINUTE

TIMER the filter pan for 15 minutes.

Close drain valve

Blank Close the drain valve.

None required.

TURN FILTER OFF WHEN

FULL

:

45 sec. countdown timer

CONFIRM

Turn filter off and press .

Off off

4.11 SCAN Mode

The daily stats mode can be used to see current stats about any product quickly throughout the day. To enter the daily stats mode the controller must be on. Follow the steps below to view stats.


DROP DROP

SELECT PRODUCT

Blank

Press the Exit/Scan button.

Press a product button to check daily stats.

Long name

Short Name

8 Character product name

4 character abbreviated product

COOKS REMAINING

Number

Press to progress to next product stat.

Press to progress to next product stat.

Number of cooks remaining until filter prompt. Press to progress to next product stat.

COOKS TODAY

Number Number of cooks completed today. Press to progress to next product stat.

COOKS SINCE LAST

DISPOSE

1 TIME

Number

Time

Numbers of cooks since last dispose. Press to progress to next product stat.

Time that product is programmed to cook. Press to progress to next product stat.

1 TEMPR

Temperature Temperature that product is programmed to cook. Press to progress to next product stat.

1 Sensitivity

Number The level of sensitivity the product is programmed to cook at. Press to progress to next product stat.

1 ALARM TIME

Shake Time The time during a cook till a product shake alarm occurs. Press to progress to next product stat.

1 ALARM NAME

1 ALARM MODE

Shake, stir, numbered alarm

AUTO OR MANUAL

This is the name of the alarm.

The alarm mode the product is programmed with. Press to progress to next product stat.

1 alarm tone Short, medium, long double or long short, none

The shake alarm tone the product is programmed with. Press to progress to next product stat.

4-15

SCAN Mode cont.


FILTER PROMPT

INSTANT ON

HOLD time

Exit

Number

0

The number of cook cycles before a filter prompt occurs. Press to progress to next product stat.

This is the time, in seconds, the fryer heats before the computer checks the temperature.

NOTE: An incorrect entry may cause the fryer to overshoot temperature and over cook some products.

The time to hold product before discarding. Press .

0:00 or previously entered time.

Exit

Press Exit/Scan button to exit or the

9

button for additional programming.

4-16

4.12 Sensitivity Settings Chart

Sensitivity Settings for Various Products

Product 350° F/176° C Sensitivity Setting

Chicken

chicken fillet, 1 ¼ oz. chicken fillet (frozen), 4 oz. chicken patty (frozen), 5 oz. frozen chicken fresh chicken, 9 pieces

3:25

4:20

6:15

5

5

5

5

5

Potatoes

steak fries regular fries, ½-inch shoestrings, ¼-inch

3:43

3:16

1:50

5

5

5 shoestrings, ⅜ -inch 2:40 tater tots hash browns farm fries

2:05

2:05

1:14

5

5

5

Seafood

crab cakes clam cakes large scallops small scallops shrimp (35 to a lb.) shrimp (40 to 75 to a lb.) shrimp (75 to 100 to a lb.) cod, 2 ½ oz. flounder fillet, 7 oz. flounder, whole, 10-12 oz. cod fillet, 3 ½ oz. perch, 5 oz. haddock, 7 oz.

4:00

4:00

3:25

1:10

2:15

1:45

1:10

3:25

4:35

6:25

4:35

4:30

6:25

3

3

3

3

3

3

3

7

3

3

7

3

7 strip clams (fresh) strip clams (frozen)

Vegetables

0:35

0:45

4

4 onion rings (frozen) 3:00 4

Other

corn dogs chicken fried steak patty 5:00

4

5

Note:

This chart is provided to assist in choosing a sensitivity setting. It is meant as a guide only and the settings may be changed to suit different needs.

4-17

OCF30

™


CHAPTER 5: FILTRATION INSTRUCTIONS

WARNING


5.1 Preparing the Built-In Filtration System for Use

The FootPrint Pro filtration system allows the oil in one frypot to be safely and efficiently filtered while the other frypots in a battery remain in operation. The FootPrint Pro filtration system is available in three different configurations:

•

•

•

Filter Paper – includes crumb tray, large hold-down ring, and metal filter screen.

Filter Pad – includes crumb tray, small hold-down ring, and metal filter screen.

Magnasol Filter – includes crumb tray and Magnasol filter assembly.

Section 5.1.1 covers preparation of the Filter Paper and Filter Pad configurations for use. Refer to

Section 5.1.2 for instructions on preparing the Magnasol Filter configuration for use. Operation of all three configurations is the same and is covered in section 5.3. Disassembly and reassembly of the

Magnasol filter is covered in section 5.4.

5.1.1 Preparing the Built-In Filtration System for Use with Filter Paper or Filter Pad

The FootPrint Pro filtration system allows the oil in one frypot to be safely and efficiently filtered while the other frypots in a battery remain in operation. The FootPrint Pro filtration system uses a filter paper configuration which includes a crumb tray, large hold-down ring, and metal filter screen.

1.

Pull the filter pan out from the cabinet and remove the crumb tray, hold-down ring, filter paper and filter screen (see Figure1). Clean all components with a solution of detergent and hot water then dry thoroughly.

The pan cover must not be removed except for cleaning, interior access, or to allow a shortening disposal unit (SDU) built before

January 2004 to be positioned under the drain. Disposal instructions are on page 5-6.

Figure 1

5-1

2.

Inspect the filter pan connection fitting to ensure that both O-rings are in good condition (see Figure 2).

3.

Then in reverse order, place the metal filter screen in the center of the bottom of the pan, then lay a sheet of filter paper on top of the screen, overlapping on all sides (see Figure1). If using a filter pad, ensure the rough side of the pad is up and lay the pad over the screen, making sure that the pad is in between the embossed ridges of the filter pan.

4.

Position the hold-down ring over the filter paper and lower the ring into the pan, allowing the paper to rest on the sides of the filter pan (see Figure 3).

5.

When the hold-down ring is in position, if using filter paper, sprinkle one packet of filter powder evenly

Inspect the filter connection fitting

O-rings.

Figure 2

Figure 3

over the paper. (See Figure 4)

6.

Replace the crumb tray in the filter pan, then push the filter pan back into the fryer, positioning it under the drain.

5.1.2 Preparation for Use with the Magnasol Filter Assembly

Figure 4

1.

Pull the filter pan out from the cabinet seated in the port in the bottom of the pan. and remove the crumb tray and

Magnasol filter assembly (see Figure 5).

Clean as directed in section 5.4

The pan cover must not be removed except for cleaning, interior access, or to

Sprinkle one packet of the Magnasol XL filter powder evenly over the screen.

5.

Replace the crumb tray, and then push the filter pan back into the fryer, positioning it all the way to the back of the cabinet. allow a shortening disposal unit (SDU) to be positioned under the drain.

NOTE:

Refer to Section 5.4 for instructions on how to disassemble and reassemble the Magnasol filter screen assembly.

2.

Inspect the fitting on the bottom of the

Magnasol filter assembly to ensure that the O-ring is present and in good condition. (See Figure 6)

3.

Inspect the filter pan connection fitting to ensure that both O-rings are present and in good condition. (See Figure 2 above).

4.

Replace the Magnasol filter assembly in the filter pan, ensuring that the fitting on the bottom of the assembly is securely

Figure 5

Inspect the filter screen O-ring.

Figure 6

5-2

5.2 Filtration

A 3000 controller prompts the user when to filter on the OCF30™ fryer. After a preset number of cook cycles the controller displays filter now? alternating with

YES NO

. Follow the instructions on page 4-12. If NO is selected or a cook cycle is started, the controller will prompt again soon to filter the oil.

On demand filtration is used to manually start a filter. See page 4-11 for the filter menu.

The fryer

MUST

be at setpoint temperature for any filtration operation to start.

Note: Do NOT filter multiple vats simultaneously.

5.2.1 Operation of the Filter

DANGER

Draining and filtering of cooking oil must be accomplished with care to avoid the possibility of a serious burn caused by careless handling. The oil to be filtered is at or near 350°F (177°C). Ensure drain handles are in their proper position before operating any switches or valves. Wear all appropriate safety equipment when draining and filtering cooking oil.

DANGER

NEVER attempt to drain cooking oil from the fryer with the burners lit! Doing so will cause irreparable damage to the frypot and may cause a flash fire. Doing so will also void the Frymaster warranty.

1. Ensure that the filter is prepared. See Section. 5.1.

2. Make sure the oil is at operating temperature.

3. When prompted, drain the frypot into the filter pan by rotating the drain valve handle 90

º

(see

Figure 7). If necessary, use the

Fryer's Friend

clean-out rod to clear the drain from

inside

the frypot.

Open drain valve by rotating

90º. (Handles may differ from photo.)

Figure 7

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 that may cause severe burns, slipping and falling.

5-3

DANGER


DANGER


4. After the oil has drained from the frypot and when prompted, rotate the filter handle towards the

“

I”

to start the pump and begin the filtering process. There

Rotate filter handle to activate pump.

(Position of handle may differ from photo.) may be a slight delay before the pump activates (see Figure 8).

Figure 8

5. The filter pump draws the oil through the filter medium and circulates it back up to and through the frypot during a filter.

6. After the oil is filtered, close the drain valve when prompted and allow the fryer to refill. Let the filter pump run 10 to 12 seconds after the oil begins to bubble. Turn the filter off.

7.

Ensure the drain valve is fully closed. (If the drain valve is not fully closed, the fryer will not operate.)

8.

Turn the filter off when prompted.

The computer displays

OFF

when finished.

WARNING

The filter pump is equipped with a manual reset switch in case the filter motor overheats or an electrical fault occurs. If this switch trips, turn off power to the filter system and allow the pump motor to cool 20 minutes before attempting to reset the switch (see photo below).

Filter Pump Reset Switch

5-4

WARNING

Use caution and wear appropriate safety equipment when resetting the filter pump reset switch. Resetting the switch must be accomplished with care to avoid the possibility of a serious burn caused by careless maneuvering around a drain tube and around a frypot.

DANGER


WARNING


5.3 Disassembly and Reassembly of the Magnasol Filter

Dissassembly

1.

Grasp the frame with your thumbs on the handles at the corner of the assembly and pull outward in opposite directions to separate the frame at the corner. Continue to open the frame (it will pivot at the opposite corner) until the outer screens and grid can be removed from the frame.

Step 2 - Separate the outer screens and grid.

Step 1 - Grasp frame with thumbs on these handles and pull frame appart at corner.

2.

Separate the outer screens and grid.

Cleaning

1.

Clean the two frame pieces, outer screens, and grid using a good quality degreaser and hot water from a spray nozzle. The groove in the seal frame pieces can be cleaned with the edge of a

Scotch-Brite™ or similar cleaning pad.

5-5

2.

At each scheduled boil-out, disassemble the leaf filter assembly and place in the frypot being boiled out. Follow the boil-out procedure in Section 6.3.2 of this manual.

3.

Allow all filter assembly components to air dry or thoroughly dry with clean towels before reassembling.

Reassembly

1.

Place the two outer screens together and align their edges (see illustration below).

2.

Insert the screens into one of the frame halves (it doesn’t matter which one). Ensure that the fitting in the bottom screen is on the opposite side of the frame from the handle.

3.

Slip the grid between the screens, ensuring that the grid is centered between the edges of the screens.

4.

Connect the other half of the frame at the corner opposite the handles and pivot the frame onto the free edges of the screen.

Steps 1 and 2 - Stack outer screens and insert edges into frame.

Step 3 - Insert grid between screens after screens have been positioned in frame.

Step 4 - Connect corner then pivot frame over free edges of screens.

Handle

5.4 Draining and Disposing of Waste Oil

When cooking oil is exhausted, the oil must be drained into the filter pan, SDU or other appropriate

METAL

container for transport to the disposal container or if a bulk oil system is installed, use the bulk oil disposal system by selecting

DISPOSE

from the filter menu if the fryer is equipped with a

3000(see page 4-13) and follow the prompts and instructions for disposing oil to the bulk oil system.

(For safe, convenient draining and disposal of used oil, Frymaster recommends the use of the

Frymaster Shortening Disposal Unit (SDU) for JIB systems. The SDU is available through your local distributor.)

NOTE:

If using an SDU built before January 2004 the filter pan cover must be removed to allow the unit to be positioned beneath the drain. To remove the lid, lift up on the front edge and pull it straight out of the cabinet. Refer to the documentation furnished with your disposal unit for specific operating instructions. If a shortening disposal unit is not available, allow the oil to cool to 100°F (38°C), then drain the oil into a

METAL

stockpot or similar

METAL

container.

5-6

DANGER

Draining and filtering of cooking oil must be accomplished with care to avoid the possibility of 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.

DANGER

Allow oil to cool to 100°F (38°C) before draining into an appropriate

METAL

container for disposal.

DANGER

When draining oil into a disposal unit, do not fill above the maximum fill line located on the container.

1. Turn the computer power switch to the

OFF

position.

2.

Position a

METAL

container with a sealable cover under the drainpipe. The

METAL

container must be able to withstand the heat of the oil and hold hot liquids.

3.

Follow the instructions for disposing of oil on page 4-13 if equipped with a 3000. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food particles, use the Fryer’s Friend (poker-like tool) to clear the blockage.

DANGER


DANGER


4.

After draining the oil, clean all food particles and residual oil from the frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare skin.

5.

Ensure the drain valve is closed securely and fill the frypot with clean, filtered or fresh cooking oil to the bottom OIL-LEVEL line.

5-7

OCF30

™


CHAPTER 6: PREVENTIVE MAINTENANCE

6.1 FRYER PREVENTATIVE MAINTENANCE CHECKS AND SERVICE

DANGER


DANGER

Never attempt to clean 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 can cause the oil to splatter and severely burn nearby personnel.

WARNING

Use a commercial-grade cleaner formulated to effectively clean and sanitize food-contact 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.

6.2 DAILY CHECKS AND SERVICE

6.2.1 Inspect Fryer and Accessories for Damage

Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any other indications that the fryer and accessories are not ready and safe for operation.

6.2.2 Clean Fryer Cabinet Inside and Out

Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and components to remove accumulations of oil and dust.

Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent, removing oil, dust, and lint from the fryer cabinet.

6.2.3 Clean the Built-in Filtration System Daily

WARNING

Never operate the filter system without oil in the system.

WARNING

Never use the filter pan to transport old oil to the disposal area.

WARNING

Never drain water into the filter pan. Water will damage the filter pump.

6-1

There are no periodic preventive maintenance checks and services required for your FootPrint Pro

Filtration System other than daily cleaning of the filter pan with a solution of hot water and detergent.

If you notice that the system is pumping slowly or not at all, verify that the filter pan screen is on the bottom of the filter pan, with the paper on top of the screen. Verify that the two O-ring(s) on the fitting at the right front of the filter pan are present and in good condition.

6.2.4 Clean Filter Pan, Detachable Parts and Accessories Daily

Carbonized oil will accumulate on the filter pan and detachable parts and accessories such as baskets, sediment trays, or fish plates.

Wipe the filter pan and all detachable parts and accessories with a clean cloth dampened with a detergent solution (or the parts can be run through a dishwasher). Rinse and thoroughly dry each part. DO NOT use steel wool or abrasive pads to clean these parts. The scratches that result from such scrubbing make subsequent cleanings more difficult.

WARNING

Use a commercial-grade cleaner formulated to effectively clean and sanitize food contact 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.

6.3 WEEKLY CHECKS AND SERVICE

6.3.1 Drain and Clean Frypot

DANGER

Never operate the appliance with an empty frypot. The frypot must be filled with water or oil before lighting the burners. Failure to do so will damage the frypot and may cause a fire.

After the fryer has been in use for a period of time, a hard film of caramelized oil will form on the inside of the frypot. This deposit must be periodically removed to maintain your fryer’s efficiency.

See the Clean and Filter procedure instructions on page 4-13 to clean the frypot.

6.3.2 Boiling Out the Frypot

After the fryer has been in use for a period of time, a hard film of caramelized oil will form on the inside of the frypot. This film should be periodically removed by following the boil out procedure that follows.

1. Before switching the fryer(s) ON, close the frypot drain valve(s), then fill the empty frypot with a mixture of cold water and detergent. Follow instructions on detergent container when mixing.

6-2

2. For fryers equipped with 3000 controllers, program the controller for boil-out as described on page 4-14. For fryers equipped with CM 3.5 controllers, program the controller for boil-out as described in the separate Frymaster Fryer Controllers User’s Manual.

3.

Simmer the solution for 30 minutes to one hour. Do not allow the water level to drop below the bottom oil-level line in the frypot during the boil-out operation.

DANGER

Never leave the fryer unattended during the boil-out process. If the boil-out solution boils over, turn the fryer off immediately and let the solution cool for a few minutes before resuming the process.

4.

Turn the fryer ON/OFF switch(s) to the OFF position.

5.

Add two gallons (7.6 liters) of water. Drain out the solution and clean the frypot(s) thoroughly.

WARNING

Do not drain boil-out solution into a shortening disposal unit (SDU), a built-in filtration unit, or a portable filter unit. These units are not intended for this purpose, and will be damaged by the solution.

6.

Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and dry with a clean towel.

Thoroughly remove all water from the frypot and elements before refilling the frypot with oil.

DANGER


5.1.5 Clean Detachable Parts and Accessories – Weekly

Wipe all detachable parts and accessories with a clean, dry cloth. Use a clean cloth saturated with detergent to remove accumulated carbonized oil on detachable parts and accessories. Rinse the parts and accessories thoroughly with clean water and wipe dry before reinstalling

.

6-3

6.4 MONTHLY CHECKS AND SERVICE

6.4.1 Check 3000 Set Point Accuracy

(This check applies only to units equipped with 3000 or CM3.5 Controllers.)

1. Insert a good-grade thermometer or pyrometer probe into the oil, with the end touching the fryer temperature-sensing probe.

2. When the 3000 controller display shows “DROP” or the CM3.5 displays a product or dashed lines (indicating that the frypot contents are within the cooking range), press the switch once to display the temperature and setpoint of the cooking oil as sensed by the temperature probe.

The setpoint is the temperature with a dot after it.

3. Note the temperature on the thermometer or pyrometer. All three readings should be within

± 5ºF (2ºC) of each other. If not, contact an Factory Authorized Servicer for assistance.

6.5 QUARTERLY CHECKS AND SERVICE

6.5.1 Clean Combustion Air Blower Assembly

1.

Disconnect the blower wiring harness and remove the four blower mounting nuts (see Figure 1 below). In some positions, the module may need to be removed prior to removing the blower.

Wiring connection

Blower assembly mounting nuts

Figure 1

2.

Remove the three fasteners that secure the blower motor assembly to the blower housing, and separate the two components (see Figure 2 on the following page).

6-4

Remove these fasteners.

Figure 2

3.

Wrap the motor with plastic wrap to prevent water from entering it. Spray degreaser or detergent on the blower wheel and the blower housing. Allow it to soak for five minutes. Rinse the wheel and housing with hot tap water, then dry with a clean cloth (see Figure 3).

Wrap the motor and wires with plastic wrap or a plastic bag.

Blower Housing

Blower Wheel

Figure 3

4.

Remove the plastic wrap from the blower motor assembly. Reassemble the blower motor assembly and blower housing. Reinstall the blower assembly in the fryer.

5.

Reinstall the blower shield or shield assembly.

6.

Light the fryer in accordance with the procedure described in Chapter 3, Section 3.2.2.

7.

After the burners have been lit for at least 90 seconds, observe the flames through the burner viewing ports located on each side of the combustion air blower (see Figure 4 on the following page).

6-5

Left Viewing

Port is Behind

Motor

(NOTE: Blower shield omitted for clarity.)

Right

Viewing

Port

Figure 4

The air/gas mixture is properly adjusted when the burner manifold pressure is in accordance with the applicable table on page 2-7 and the burners display a bright orange-red glow. If a blue flame is observed, or if there are dark spots on a burner face, the air/gas mixture requires adjustment.

On the side of the blower housing opposite the motor is a plate with one or two locking nuts. Loosen the nut(s) enough to allow the plate to be moved, then adjust the position of the plate to open or close the air intake opening until a bright orange-red glow is obtained. Carefully hold the plate in position and tighten the locking nut(s).

TYPICAL BLOWER ASSEMBLY

6.6 SEMI-ANNUAL CHECKS AND SERVICE

6.6.1 Clean Gas Valve Vent Tube

SOME CE BLOWER ASSEMBLIES

MAY BE CONFIGURED THIS WAY

NOTE: This procedure is not required for fryers configured for export to CE countries

.

1.

Set the fryer power switch and the gas valve to the OFF position.

2.

Carefully unscrew the vent tube from the gas valve.

NOTE:

The vent tube may be straightened for ease in removal.

6-6

3.

Pass a piece of ordinary binding wire (.052 inch diameter) through the tube to remove any obstruction.

4.

Remove the wire and blow through the tube to ensure it is clear.

5.

Reinstall the tube and bend it so that the opening is pointing downward.

6.6.2 Check Burner Manifold Pressure

DANGER

This task should be performed by qualified service personnel only. Contact your

FASC to arrange this service.

6.7 Annual/Periodic System Inspection

This appliance should be inspected and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.

Frymaster recommends that an Factory Authorized Servicer Technician inspect this appliance at least annually as follows:

6.7.1 Fryer

•

Inspect the cabinet inside and out, front and rear for oil.

•

Verify that the flue opening is not obstructed by debris or accumulations of solidified oil.

•

Verify that burners and associated components (i.e. gas valves, pilot assemblies, ignitors, etc.) 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 is in accordance with that specified on the appliance’s rating plate.

•

Verify that the temperature and high-limit probes are properly connected, tightened and functioning properly, and that probe guards are present and properly installed.

•

Verify that component box components (i.e. controller, transformers, relays, interface boards, etc.) are in good condition and free from oil 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 (i.e. drain safety switches, reset switches, etc.) are present and functioning properly.

•

Verify that the frypot is in good condition and free of leaks and that the frypot insulation is in serviceable condition.

•

Verify that wiring harnesses and connections are tight and in good condition.

6-7

6.7.2 Built-In Filtration System

•

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 are present and in good condition. Replace O-rings and seals if worn or damaged.

•

Check filtration system integrity as follows:

−

Verify that filter pan cover is present and properly installed.

−

With the filter pan empty, place each oil return handle, one at a time, in the ON position. Verify that the pump activates and that bubbles appear in the oil of the associated frypot.

−

Close all oil return valves (i.e., place all oil return handles in the OFF position). Verify proper functioning of each oil return valve by activating the filter pump using the lever on one of the oil return microswitches. No air bubbles should be visible in any frypot.

−

Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to

350°F (177°C) into the filter pan and close the frypot drain valve. Place the oil return handle in the ON position. Allow all cooking oil to return to the frypot (indicated by bubbles in the oil). Return the oil return handle to the OFF position. The frypot should have refilled in no more than 2 minutes and 30 seconds.

6-8

OCF30

™


CHAPTER 7: OPERATOR TROUBLESHOOTING

7.1 Introduction

This chapter provides an easy reference guide to some of the common problems that may occur during the operation of your equipment. The troubleshooting guides that follow are intended to help you correct, or at least accurately diagnose, problems with your equipment. Although the chapter covers the most common problems reported, you may encounter problems that are not covered. In such instances, the Frymaster Technical Services staff will make every effort to help you identify and resolve the problem.

When troubleshooting a problem, always use a process of elimination starting with the simplest solution and working through to the most complex. Most importantly, always try to establish a clear idea of why a problem has occurred. Part of your 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 while you’re at it. If a fuse continues to blow, find out why. Always keep in mind that failure of a small component may often be indicative of potential failure or incorrect functioning of a more important component or system.

If you are in doubt as to the proper action to take, do not hesitate to call the Frymaster Technical

Service Department or your local Frymaster Factory Authorized Servicer for assistance.

Before calling a servicer or the Frymaster HOTLINE (1-800-551-8633):

•

Verify that electrical cords are plugged in and that circuit breakers are on.

•

Verify that gas line quick-disconnects are properly connected.

•

Verify that any gas line cutoff valves are open.

•

Verify that frypot drain valves are fully closed.

•

Have your fryer’s model and serial numbers ready to give to the technician assisting you.

DANGER

Hot oil will cause severe burns. Never attempt to move this appliance when filled with hot cooking oil or to transfer hot cooking oil from one container to another.

DANGER

This equipment should be unplugged when servicing, except when electrical circuit tests are required. Use extreme care when performing such tests.

This appliance may have more than one electrical power supply connection point.

Disconnect all power cords before servicing.

Inspection, testing, and repair of electrical components should be performed by an authorized service agent only.

7-1

7.2 Troubleshooting Fryers

7.2.1 Controller and Heating Problems

PROBLEM PROBABLE CAUSES

No display on the controller.

A. Controller not turned on.

B. No power to fryer.

C. Failed controller or other component

Controller displays

IS VAT FULL?

YES NO

after a filtration.

A.

Normal after filtering.

B.

Oil may be in the filter pan.

CORRECTIVE ACTION

A. Press the ON/OFF switch to turn the controller on.

B. Verify that the fryer is plugged in and that the circuit breaker is not tripped.

C. Call your FAS for assistance.

A.

Press

S

(YES) if the vat is full, otherwise press

T

(NO).

B.

Follow controller prompts to clear message. If problem persists, call your

FAS for assistance.


CHANGE FILTER

PAPER?

Daily filter paper change prompt has occurred.

Press

S

(YES), follow prompts and change the filter paper.

Fryer repeatedly cycles on and off when first started.

Fryer is in melt cycle.

This is normal operation. This will continue until the fryer temperature reaches

180ºF (82ºC).

Fryer does not heat.

A. Drain valve is open.

B. Gas valve is not turned on.

C. Manual gas shut off valve closed.

D. Improperly connected quickdisconnect fitting on gas line.

E. Obstructed or failed combustion air blower.

A. Close drain valve.

B. Turn the gas valve knob to the

ON

position.

C. Verify that any in-line manual shut off and gas main valve is open.

D. Verify that the quick-disconnect fitting on the flexible gas line is firmly connected to the fryer.

E. Verify that combustion air blower is running. If not, call your FAS for service. If combustion air blower is functional, clean and adjust per instructions in Chapter 6 of this manual.

Fryer is operating normally, but recovery is slow when cooking.

Dirty or obstructed combustion air blower.

Clean and adjust per instructions in Chapter

6 of this manual.

Heat indicator is on and blower is running, but burner will not ignite.

Blown fuse on interface board or ignition module.

Contact your FAS for service.

Fryer is operating normally, but produces a popping sound when burners ignite.

A.

Dirty or obstructed combustion air blower.

B.

Dirty or obstructed gas valve vent tube (non-CE fryers only).

C.

Malfunctioning combustion air blower.

A.

Clean and adjust per instructions in

Chapter 6 of this manual.

B.

Clean per instructions in Chapter 6 of this manual.

C.

If blower is slow to come up to speed, contact your FAS for service.


HEATING

FAILURE

.

Gas valve off, failed controller, failed transformer, open high-limit thermostat.

It is normal for this message to appear during startup if the lines have air in them.

Check that the gas valve is on. If it continues, shut the fryer down and call your FAS for assistance.

7-2

7.2.2 Error Messages and Display Problems



low temp

or

LO

.

Frypot temperature has dropped more than 30°F (17°C) lower than setpoint in idle mode or 45°F

(25°C) in cook mode.


This display is normal for a short while if a large batch of frozen product is added to the frypot or if the fryer is not heating properly. If the issue persists call your FAS for assistance.


Hot hi-1

.


Hi temp.

CM III.5 displays

HI

.


RECOVERY

FAULT/ YES

and alarm sounds.

Controller display is in wrong temperature scale (Fahrenheit or

Celsius).


High limit failure disconnect power

or

HELP

.

Frypot temperature is more than

410ºF (210ºC) or, in CE countries,

395ºF (202ºC).

Shut the fryer down immediately and call your

FAS for assistance.

Frypot temperature is more than

40 ºF (4ºC).

Press the power button to turn off fryer and let cool before returning power to fryer. If issue continues call your FAS for assistance.

Fryer is more than 21ºF (12ºC) above setpoint.

This display is normal if the fryer setpoint has been changed to a lower temperature. The display should revert to the normal four dashes when the frypot temperature cools to the setpoint. If the setpoint has not been changed, this indicates a problem with the temperature control circuitry. Turn the fryer off and call FAS.

Recovery time exceeded maximum time limit.

Clear error and silence the alarm by pressing the

S

(YES) button. Maximum recovery time is

2:25. If the error continues call your FAS for assistance.

Incorrect display option programmed.

A.

B.

Open drain valve

Failed high limit


TEMP PROBE

FAILURE

or

PROB

.

Problem with the temperature measuring circuitry including the probe or damaged controller wiring harness or connector.

Fryers using the 3000 controller can toggle between F° to C° by pressing the

9 button until

Product setup is displayed. Press

X

to scroll to

Tech Mode and press

9

. Enter 1658. Press the scan button. The controller displays

OFF

.

Turn the controller on to check temperature. If the desired scale is not displayed, repeat. Fryers using the CM3.5 should refer to the separate

Fryer Controllers User’s Manual.

A.

Close the drain valve.

B.

Shut the fryer down immediately and call your FAS for assistance.

Shut the fryer down and call your FAS for assistance.


SERVICE

REQUIRED

followed by an error message

.

An error has occurred which requires a service technician.

Press the

S

(YES) button if the issue is fixed or press the

T

(NO) button to continue cooking and call your FAS for assistance. In some cases, cooking may not be available.

7-3

7.2.3 Basket Lift Problems


Basket lift movement is jerky and/or noisy.

Basket lift rods need lubrication.

7.2.4 Filtration



Apply a light coating of Lubriplate

™

or similar lightweight white grease to the rod and bushings.


Fryer filters after each cook cycle.

Filter prompt setting incorrect.

Filter menu functions won’t start.

Temperature too low or controller displays OFF.

Change the filter prompt setting.

Ensure fryer is at setpoint before starting; ensure the controller is ON.


WAIT FOR

Another function is still in process.

Filter

.

Wait until the previous function ends to start another filtration cycle.

Filter pump won’t start or pump stops during filtering.

A.

Power cord is not plugged in or circuit breaker is tripped.

B.

Pump motor has overheated causing the thermal overload switch to trip.

C.

Blockage in filter pump.

A. Verify that the power cord is fully plugged in and the circuit breaker is not tripped.

B. If the motor is too hot to touch for more than a few seconds, the thermal overload switch has probably tripped. Allow the motor to cool at least 45 minutes then press the Pump

Reset Switch (see page 5-3).


Filter Pump runs, but oil return is very slow.

Improperly installed or prepared filter pan components or cold oil.


OIL IN DRAIN

PAN / CONFIRM

Drain valve open or possibility that oil is in drain pan.

7.2.5 Auto Top-Off Problems


Remove the oil from the filter pan and replace the filter paper, ensuring that the filter screen is in place

under

the paper.

Verify that O-rings are present and in good condition on filter pan connection fitting.

Press

S

(CONFIRM) and follow directions for

FILL VAT FROM DRAIN PAN.


Frypots top off cold.

Incorrect setpoint.

Frypots won’t top off.

A. Fryer temperature too low.

B. Oil is too cold.

C. JIB out of oil

D. Service required error exists

Ensure setpoint is correct.

A. Fryer temperature must be at setpoint.

B. Ensure that the oil in the JIB is above 70°F

(21°C).

C. Ensure the JIB is not out of oil and supply line is in the JIB. Replace JIB and press the

S

button when prompted to reset top off system.

If problem persists c all your FAS for assistance.

D

.

Call your FAS for assistance.

7-4

One vat doesn’t top off.

A. Filter error exists.

B. Service required error exists

C. Solenoid, pump, pin issue,

RTD or ATO issue.

A. Clear filter error properly. If problem persists c all your FAS for assistance.

B. Call your FAS for assistance.



TOPOFF OIL

EMPTY /

CONFIRM

Top off system out of oil.

Fill top off system with oil and press the

S

(CONFIRM) button.

7.2.6 Error Log Codes (For 3000 Controller Only)

EXPLANATION

E03 ERROR TEMP PROBE FAILURE

E04 HI 2 BAD

E05 HOT HI 1

E06 HEATING FAILURE

Temp probe reading out of range

High limit reading is out of range.

High limit temperature is past more than 410

°

F

(210

°

C), or in CE countries, 395

°

F (202

°

C)

A component has failed such as controller, interface board, gas valve, ignition module or open-high limit.

Internal MIB software error

ATO board connection lost; ATO board failure

E07 ERROR MIB SOFTWARE

E08 ERROR ATO BOARD

E15 ERROR MIB BOARD Cooking controller detects MIB connections lost;

Check software version on each controller. If versions are missing, check CAN connections between each controller; MIB board failure

E17 ERROR ATO PROBE

E20 INVALID CODE LOCATION

ATO RTD reading out of range

SD card removed during update

E21 FILTER PAPER PROCEDURE ERROR

(Change Filter Paper)

25 hour timer has expired or a dirty filter may be causing an incomplete filtration.

E22 OIL IN PAN ERROR Oil may be present in the filter pan.

E25 RECOVERY FAULT

E27 LOW TEMP ALARM

Recovery time exceeded maximum time limit.

Recovery time should not exceed 2:25 for gas.

Oil temperature has dropped 30°F (17°C) lower than setpoint in idle mode or 45°F (25°C) in cook mode. (This message may appear if a product is dropped and the start cook button is not pressed immediately or if too large of cook loads are dropped.)

7-5

OCF30

™


APPENDIX A: JIB Preparation with Solid Shortening Option

1.

Open right door of fryer and remove brace in JIB cabinet.

2.

Position melter in front of cabinet. Loosen bracket on left side of melter, if necessary, to ease placement in the cabinet.

3.

Use the provided screws to attach the melter to existing holes in the interior rails of the fryer cabinet on both sides. See figures 1 and 2.

4.

On the back side of the melter, attach the white two-pin connectors and plug in the black connector to the outlet box shown in figure 3.

5.

Position the oil reservoir in the melter, sliding the oil pickup tube into the female receptacle. Position the front lid and the front of the melter. See figure 4.

Figure 1

: Position the melter in the cabinet and attach with provided screws to the cabinet interior.

Figure 2:

Position the melter

.

Orange button resets system after a low oil display.

Figure 3:

Attach the two-pin white connectors and plug the black connector into the utility box as shown.

Figure 4

: The assembled melter is shown in position.

Melter ON/OFF switch.

OCF30

™


APPENDIX B: Solid Shortening Melter Use

Reset oil reservoir system

•

Ensure shortening melter is on.

•

Fill melter with shortening.

•

Allow 2-3 hours for solid shortening to melt.

DO NOT

attempt to use the top off system with unmelted oil in the top off system. The low oil reservoir display will come on if the

Lift carefully

fryer calls for oil before the

to add

shortening in the melter is liquid.

shortening.

•

Once the shortening is fully melted, press and hold the orange reset button to reset the display and reset the top off system.

Melter

ON/OFF switch

•

DO NOT ADD

hot oil to the shortening melter. The temperature of the oil reservoir should not exceed 140°F.

Add small amounts of solid shortening to the reservoir to ensure it has sufficient oil to operate the top-off system.

•

For best results,

DO NOT TURN OFF

the solid shortening melter overnight.

•

The on/off switch for the melter is also used as a reset switch if the system’s high limit temperature is reached.

Frymaster, L.L.C., 8700 Line Avenue, Shreveport, Louisiana 71106

TEL 1-318-865-1711 FAX (Parts) 1-318-219-7140 FAX (Tech Support) 1-318-219-7135

PRINTED IN THE UNITED STATES

SERVICE HOTLINE

1-800-551-8633

819-6687

APRIL 2011

Oil Conserving Fryer (OCF30) GAS FRYERS

OCF30

Series Gas Fryers

Installation and Operation Manual

TABLE OF CONTENTS

OCF30

SERIES GAS FRYER

CHAPTER 1: GENERAL INFORMATION

Non-CE Standard for Incoming Gas Pressures

Frymaster

OCF30

SERIES GAS FRYER

CHAPTER 2: INSTALLATION INSTRUCTIONS

Required airflow for the combustion air supply is 2m

/h per kW.

OCF30

SERIES GAS FRYER

CHAPTER 3: OPERATING INSTRUCTIONS

FINDING YOU WAY AROUND THE OCF30

SERIES GAS FRYER

Flue Cap

Basket Hanger

Control Panel

(3000 Controller shown)

Drain

Handle

Top Cap

Bezel

JIB reset button

Filter Pan

FootPrint Pro Built-in

Filtration Unit

Optional JIB

(See Sec. 3.4)

Filter

Handle

OCF30

SERIES GAS FRYERS

CHAPTER 4: 3000 CONTROLLER INSTRUCTIONS

Sensitivity Settings for Various Products

OCF30

SERIES GAS FRYERS

CHAPTER 5: FILTRATION INSTRUCTIONS

METAL

OCF30

SERIES GAS FRYERS

CHAPTER 6: PREVENTIVE MAINTENANCE

OCF30

SERIES GAS FRYERS

CHAPTER 7: OPERATOR TROUBLESHOOTING

Before calling a servicer or the Frymaster HOTLINE (1-800-551-8633):

OCF30

SERIES GAS FRYER

APPENDIX A: JIB Preparation with Solid Shortening Option

OCF30

SERIES GAS FRYER

APPENDIX B: Solid Shortening Melter Use

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