instruction manual for use and maintenance of gwt

INSTRUCTION MANUAL
FOR USE AND MAINTENANCE
OF GWT-GWDT SERIES
GAS FRYERS
Rev. 0.1
Page 1 / 11
Ed. 01/08
Contents
1 Introduction.........................................................................................................................3
2 Technical data ....................................................................................................................3
3 Installation...........................................................................................................................3
3.1 Installation location......................................................................................................3
3.2 Evacuation of combustion products............................................................................3
3.3 Gas connection............................................................................................................4
3.4 Start-Up........................................................................................................................4
4 Servicing..............................................................................................................................6
4.1 Instructions for the replacement of components.........................................................6
5 Instructions for changing the gas type................................................................................7
5.1 Changing the main burner nozzle...............................................................................7
5.2 Changing the pilot burner nozzle.................................................................................7
6 Problems and solutions......................................................................................................8
6.1 Safety thermostat intervenes.......................................................................................8
6.2 Pilot burner does not ignite..........................................................................................8
6.3 Cleaning the nozzles...................................................................................................8
6.4 Pilot burner goes off when you release the ignition button.........................................8
6.5 Pilot burner is still on but main burner does not ignite................................................8
7 Instructions for use and maintenance................................................................................9
7.1 Start-up........................................................................................................................9
7.2 User warning................................................................................................................9
7.3 Switching on the pilot burner.......................................................................................9
7.4 Switching on the main burner......................................................................................9
8 Switching off......................................................................................................................10
9 Draining the tank...............................................................................................................10
10 Servicing and cleaning of the machine...........................................................................10
10.1 Technical servicing..................................................................................................10
11 Approximate times and temperatures for industrial fried food.......................................11
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Ed. 01/08
1 Introduction
Read this manual carefully because it contains all the necessary information for a correct installation, a
professional use and an appropriate maintenance.
Keep this manual in a safe place and accessible for other operators to read.
The installation must be done according to the manufacturer's instructions and according to the current
laws by professionally qualified personnel.
The fryer must only be used by properly trained personnel.
Turn the fryer off in case of malfunctions or faults and contact the authorized service point.
Always ask for original spare parts.
Non observance of the above mentioned points may influence the security of the machine.
The fryer complies to the following norms:
– Norms regarding safety and security
– Norms regarding installation of gas equipment
– Norms regarding hygiene
2 Technical data
See attachments
3 Installation
The installation of this fryer must be carried out by qualified and expert personnel: a technician or an
authorized fitter, or local gas board staff. Both installation and connection must be conform to the
current standards. Before proceeding with the installation and start-up of the fryer you must read the
instruction manual and in particular the chapter concerning the security norms.
The fryer is designed for professional use only and must be used by trained personnel.
Before connecting the fryer, please verify that:
• All the removable parts are in their correct positions.
You will need to recalibrate certain parts that may have lost their original calibration during transit.
• The fryer must be perfectly level; use the legs provided to adjust it.
See enclosure.
3.1 Installation location
The fryer must be installed in a room with sufficient ventilation, in accordance with the regulations in
each country, bearing in mind that about 2 m3/ h of air is required during combustion for every kW of
installed power.
The fryers can be systematically isolated or placed together with other machines from our product
range. Never place the fryer less than 150 mm from any combustible material.
3.2 Evacuation of combustion products
Type A1: the evaporation of combustion products takes place directly by means of the rectangular
outlet in the upper part of the machine which points to the room in which the fryer has been installed.
The fryer does not necessarily require connection to an external extraction pipe. When installing the
fryer, pay special care that the combustion products outlet is not obstructed by any wall or similar
obstacle.
We recommend putting the fryer under an extraction hood to guarantee perfect extraction of the flue
gases.
Type B11: the evaporation products must be made outside from the room where the machine has
been installed:
-by means of a natural drain pipe fitted with an anti-wind device. As natural drain, it is meant a chimney
with a natural draft of certain efficacy. The anti-wind device is connected to the chimney's extension.
Make sure that between the anti-wind device and a bend there is a minimum straight pipe of 50 cm.
-place the fryer under a hood fitted with a mechanic extractor. Also in this case, a drain pipe must be at
least at 1,8 m far from the fryer's top. The drain pipe exit section must be inside the perimeter of the
extraction hood. To respect the installation Norm it is also necessary to prepare that the gas supply to
the fryer happen only when the extraction hood is perfectly working ans at the nominal capacity; it must
cut off in case the capacity goes under the minimum value prescribed. The gas re-feeding to the fryer
must be done only by hand.
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Ed. 01/08
3.3 Gas connection
Before connecting the fryer, contact the local gas board to check that the gas supply has the
necessary pressure and flow for the fryer to work properly ( see ratings plate on the side ).
The fryer is fitted with a threaded gas intake, measuring G ½” in diameter and has one end prepared to
fit a seal.
Check the gas supply pressure, making sure that there are no main supply leaks; eventually fit a
stabilizer or gas pressure regulator to ensure that the pressure that the pressure of the gas supply does
not exceed the maximum pressure shown on the rating plate (see technical data table in chapter 2).
The fryer can be installed using rigid pipes or hoses. If using rigid piping, you must fit a gas tap as close
as possible to the connection point. If, on the other hand, you are using a hose, make sure that this is of
the correct and recognized type.
Connect the fryer to the gas supply in full compliance with the statutory regulations in force. After
installation, use soapy water to make sure that there are no leaks.
Never use a flame near the fryer for this test.
3.4 Start-Up
Checking nominal thermal power
With new installations, or if the fryer has been adapted to accept a different type of gas from that for
which it was originally prepared, and after each servicing, you should check that the thermal power of
the fryer is within the limits set down by the manufacturer or the gas board. The table of technical data
shows the nominal thermal power for each model.
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Ed. 01/08
Checking the gas supply pressure
Check that the fryer is set for the type of gas supplied by looking at the data shown on the ratings plate.
If this is not the case, you should change or adapt the fryer following the instructions given in the
chapter " Problems and solutions ". Use a U pressure gage to check the supply pressure (minimum
resolution 0.1 mbar) as follows:
Dismount the control panel to reach the valve by removing the set-screws.
Remove set-screw "A" and check the feed pressure by introducing the pressure gage in rubber carrier
"B".
The pressure of the gas supply should be checked when the fryer is working at full capacity. If the
supply pressure is not within the set limits (see ratings plate), the fryer cannot function and you must
therefore inform the gas board.
After having checked and adjusted the supply pressure, remove the U pressure gage, tighten the "A"
set-screw, checking that this is as tight as it can go to prevent any gas leaks from the pressure intake.
Checking primary air
Check that primary air bracket “C” is at distance h depending on the
type of gas (see table below).
To adjust the primary air level, loosen screw “D” and move inlet “C”
to the set distance h and then tighten screw “D”
Adjustment table for the models
GW 12 T
GW 20 T
Liquid gas G30/G31
h (mm)
1
8
Methan gas H G20
h (mm)
0
2
Methan gas H G20 (9mbar)
h (mm)
without bracket
without bracket
GWD 12 T
GWD 20 T
Adjustment table for the models
Liquid gas G30/G31
h (mm)
1
8
Methan gas H G20
h (mm)
0
2
Methan gas H G20 (9mbar)
h (mm)
without bracket
without bracket
4 Servicing
Servicing must be carried out by an authorized fitter or the manufacturer's personnel otherwise by the
gas supplier.
We recommend giving a complete servicing of the fryer at least once a year.
4.1 Instructions for the replacement of components
This operation must only be made by an authorized fitter or the manufacturer's personnel.
Remove the upper front panel to reach the components.
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Ed. 01/08
Gas valve
-Unscrew the pilot and thermocouple pipes "E" and "F".
-Unscrew the gas inlet pipe "H" and outlet pipe "G".
-Replace the valve and re-install the components.
-Loosen the screws and detach the wires connecting
the thermopile and the thermostat control.
Main burner
-Unscrew the gas connection "G" and the nozzle holder.
-Take the pilot burner group off unscrewing the fixing screws.
-Replace the burner and re-install the components.
Safety thermostat
-Extract the sensor bulb from its seat and undo the
electrical connection from the pilot.
-Install the new thermostat and weld the electrical connection
to the pilot.
Thermostat control
-Remove the knob on the panel, undo the screws and
replace the components.
-Install the new thermostat in the same point.
Oil temperature thermostat
-Extract the sensor bulb from its seat on the tank.
-Remove the thermometer unscrewing the two screws on the back.
-Install the new thermometer and fit the sensor bulb in its seat.
Pilot burner group, thermocouple, switching on electrode
-To replace the electrode "L" it is necessary
to loosen the "D1" nut.
-To replace the thermocouple "N" it is
necessary to loosen the "D2" nut.
-To replace the pilot nuzzle unscrew the
fixing nut “T”
-To replace the thermopile "P" unscrew the
fixing nut and loosen the screws “M1”
-To replace the pilot burner unit loosen the
gas tube "E", extract the electrode and
thermocouple, unscrew the screws "M1",
and replace the components.
5 Instructions for changing the
gas type
Only a qualified fitter, a technician of the manufacturer or a gas board technician should change or
adapt the fryer to a different type of gas.
Use only original manufacturer spare parts when changing the gas or repairing the fryer.
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Ed. 01/08
5.1 Changing the main burner nozzle
-Take off the upper front panel.
-Unscrew the nozzle "B" and replace it with the appropriate one according to the technical data table.
5.2 Changing the pilot burner nozzle
-Unscrew the "T" cap, extract the nozzle "S" and replace it with the appropriate one according to the
technical data table.
-Install the "T" cap and check for leaks with water and soap or with a frother.
Once the conversion is completed you MUST apply the new tally of the gas conversion in the relative
place on the identification plate. The tally is part of the spare nozzle.
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Ed. 01/08
6 Problems and solutions
During the normal operation of the fryer, some problems may occur for which we list the possible
causes and relative solutions here below.
6.1 Safety thermostat intervenes
If the temperature during operation increases and causes the
safety thermostat to cut off the flow of gas to the pilot burner,
remove the protection cover "R" and reset the thermostat manually.
If the problem repeats itself, you will need to have a technician
from the manufacturer or a qualified fitter to check the gas valve
and if necessary to replace it.
The working thermostat is incorporated into the gas valve.
6.2 Pilot burner does not ignite
Possible causes:
- The ignition electrode is not properly fixed or is badly connected.
- The piezo-electric ignition or the wiring are not properly
calibrated, gas pressure is too low.
- The nozzle is blocked.
- The gas valve is not properly calibrated.
Replace the parts if necessary, adjust the gas pressure setting,
or clean the nozzle.
6.3 Cleaning the nozzles
This operation must be carried out by means of compressed air; never use a wire or pointed objects
which might alter the nozzle diameter.
6.4 Pilot burner goes off when you release the ignition button
Possible causes:
- The pilot burner has not heated the thermocouple sufficiently.
- The gas valve button has not been pressed hard enough and for at least 15 seconds.
- Gas supply pressure is too low.
- The thermocouple or valve magnet unit is defective.
Replace the parts as necessary and adjust the gas pressure setting.
6.5 Pilot burner is still on but main burner does not ignite
Possible causes:
- Loss of pressure in the gas pipe.
- Nozzle is blocked or gas valve is defective.
- Burner gas outlets are blocked.
- The thermopile is nor working properly.
Replace the parts as necessary and adjust the gas pressure setting.
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Ed. 01/08
7 Instructions for use and maintenance
This appliance is only for professional use and should only be used by trained staff.
It is a fryer and should only be used as such, filling the tank only with a type of oil suitable for frying the
food places in the baskets.
This fryer MUST NOT be used for cooking with water, or for any other purpose other than that for
which it has been specifically designed.
The fryer positioning or the eventual adaptation to a different type of gas must be carried out only by
qualified fitters.
Before using the fryer, clean the tank and the baskets of all industrial protective grease, following the
procedure set out in section 4 of these instructions.
After cleaning, make sure that the basket support sits in the right position.
7.1 Start-up
Fill the tank with oil until this reaches a level between the minimum and maximum levels marked on
the inside of the tank itself.
Never fill over the maximum mark, add oil if the level is below the minimum mark.
Never start up the fryer without having first filled the tank.
Nominal capacity of each tank is 12 or 17 liters depending on the model.
7.2 User warning
Always keep the oil level above the minimum mark. Do not use old oil: prolonged use of the same oil
will reduce the flash point and will increase its tendency to boil suddenly.
Sudden boiling can occur when you put large food items or not properly-drained food into the tank.
7.3 Switching on the pilot burner
Turn the knob "V" in the pilot burner position "*" and keep it pressed for about 15 seconds: at the same
time, press two tor three times the piezo-electric ignition button "U" to produce the pilot flame ignition
spark.
When you release the dial "V", the pilot flame should remain on; if not, repeat the operation.
7.4 Switching on the main burner
The main burner is switched on by turning
the dial "M" of the thermostat, according to
the temperature required. Turn the dial all the way
for maximum temperature (190°C).
The dial can be turned to 8 different positions,
corresponding to 8 different temperatures.
1-110°C
2-125°C
3-140°C
4-150°C
5-160°C
6-170°C
7-180°C
8-190°C
Hold the dial in the required position and the
burner will work at full power until the
selected temperature is reached.
Once the temperature is reached, the burner
will automatically go from minimum to maximum
power to keep the temperature constant.
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8 Switching off
To switch the main burner off, turn dial "V" of the thermostat to position "0".
After using the fryer, close the main gas tap upstream of the fryer.
9 Draining the tank
This operation must be done always when the fryer is switched off and when the oil is cold.
A bin for collecting the oil or water used to clean the tank is placed in the lower unit. Turn the drain tap
by 90° for the oil to fall into this collecting bin, which has a spout for emptying. Make sure that the drain
tap is completely closed and that there are no drips when you use the fryer.
10 Servicing and cleaning of the machine
Stainless steel parts must be cleaned daily with warm soapy water and then thoroughly rinsed.
Do not clean the machine with direct water jets as they could affect the proper working of the electronic
components.
Never clean stainless steel with normal steel pads, cloths or brushes as these could leave iron
deposits, leading to possible rusting.
If necessary, use stainless steel wool to clean, following the direction of finish. If you do not intend to
use the fryer for a long time, use a soft cloth to cover all steel surfaces thoroughly with a thin layer of
Vaseline oil to protect them.
10.1 Technical servicing
The fryer must be regularly serviced, at least once a year, to guarantee that it remains in perfect
working order and safety.
Only a qualified fitter, authorized by the manufacturer or the gas board, should service this fryer.
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11 Approximate times and temperatures for industrial fried food
In the following table we report times and temperatures we think are very good to cook some of the
food used in our kitchens.
PRODUCTS
TEMP. °C
TIME (min.)
Fresh potatoes
Frozen potatoes (precooked)
Frozen mushrooms in breadcrumbs
Fresh aubergines in breadcrumbs
Fresh prawns in breadcrumbs
Frozen prawns in breadcrumbs
Frozen cuttlefish in breadcrumbs
Fresh fish fillet in breadcrumbs
Frozen fish fillet in breadcrumbs
Chops in breadcrumbs
Cutlet in breadcrumbs
Fresh chicken in breadcrumbs
Frozen chicken in breadcrumbs
Frozen chicken breast in breadcrumbs
175-180
180
175-180
175-180
180-185
180-185
175-180
175-180
175-180
175-180
175-180
180-185
175-180
175-180
5-6
3-4
2-3
3-4
3-4
3-4
1,5-2
3-4
4-5
4-5
3-4
10-15
6-8
3-4
In the table hereunder we report the critical temperatures of the different oils and fats used to fry
(smoke point).
PRODUCTS
TEMP. °C
Peanut oil
Cottonseed oil
Sunflower oil
Maize oil
Coconut oil
Olive oil
Soybean oil
Margarine
Butter
Lard
198 °C
230 °C
170 °C
163 °C
138 °C
175 °C
130 °C
140 °C
161 °C
196 °C
It was not possible to have data relative to the vegetable oils but most probably they will have the
equivalent or lower thermal characteristics as the mentioned oils.
NOTE: as you can see from the table, oils able to sustain the cooking temperatures of the fried
food are few. It is worth to get informed, when buying, on the thermal characteristics of the
mentioned oil.
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Ed. 01/08