Performance Series MJ40-MJ50
Gas Fryers
Installation, Operation and Maintenance Manual
This manual is updated as new information and models are released. Visit our website for the latest manual.
FOR YOUR SAFETY
Do Not Store or use gasoline or other
flammable vapors and liquids in the vicinity
of this or any other appliance.
*8197397*
CAUTION
READ THE INSTRUCTIONS BEFORE USING THE
FRYER.
NON-CE &
Part Number: FRY_IOM_8197397 10/2016
Original
Instructions
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS WELBILT EQUIPMENT OTHER THAN
AN UNMODIFIED NEW OR RECYCLED PART PURCHASED DIRECTLY FROM FRYMASTER/DEAN, OR ANY OF ITS
AUTHORIZED SERVICERS, 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 SERVICER.
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
This appliance is intended to be used for commercial applications, for example in kitchens of restaurants,
canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc., but not for continuous mass
production of food.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS
U.S.
This device complies with Part 15 of the FCC rules. Operation is subject to the following two conditions: 1) This
device may not cause harmful interference, and 2) This device must accept any interference received, including
interference that may cause undesired operation. While this device is a verified Class A device, it has been shown
to meet 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.
Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A et B prescrites
dans la norme NMB-003 edictee par le Ministre des Communcations du Canada.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or modifications can
cause property damage, injury, or death. Read the installation, operating, and service instructions thoroughly
before installing or servicing this equipment. Only qualified service personnel may convert this appliance to use
a gas other than that for which it was originally configured.
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.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending upon the gas line
connection. Single fryers equipped with legs must be stabilized by installing anchor straps. All fryers equipped
with casters must be stabilized by installing restraining chains. If a flexible gas line is used, an additional
restraining cable must be connected at all times when the fryer is in use.
DANGER
The front ledge of the fryer is not a step! Do not stand on the fryer. Serious injury can result from slips or contact
with the hot oil.
DANGER
Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any other appliance.
DANGER
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak must be posted in
a prominent location. This information can be obtained from the local gas company or gas supplier.
DANGER
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 Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed plumber or
pipe fitter.
WARNING
This appliance is not intended for use by children under the age of 16 or persons with reduced physical, sensory
or mental capabilities, or lack of experience and knowledge, unless they have been given supervision concerning
use of the appliance by a person responsible for their safety. Do not allow children to play with this appliance.
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.
DANGER
Do not spray aerosols in the vicinity of this appliance while it is in operation.
NOTICE
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.
NOTICE
The appliance must be installed and used in such a way that any water cannot contact the fat or oil.
DANGER
Prior to movement, testing, maintenance and any repair on your Frymaster fryer; disconnect ALL electrical power
cords from the electrical power supply.
WARNING
Use caution and wear appropriate safety equipment to avoid contact with hot oil or surfaces that may cause
severe burns or injury.
WARNING
If the electrical power supply cord is damaged, it must be replaced by a Frymaster Factory Authorized Servicer or
a similarly qualified person in order to avoid a hazard.
WARNING
NEVER drain boil out or cleaning solution into a shortening disposal unit (SDU), a built-in filtration unit, a
portable filter unit. These units are not intended for this purpose, and will be damaged by the solution and void
the warranty.
Performance Series Gas Fryers Models MJ40 & MJ50
Installation and Operation Manual
TABLE OF CONTENTS
Page
Chapter 1: Introduction
1-1
Chapter 2: Installation Instructions
2-1
Chapter 3: Operating Instructions
3-1
Chapter 4: Filtration Instructions
4-1
Chapter 5: Preventive Maintenance
5-1
Chapter 6: Operator Troubleshooting
6-1
i
PERFORMANCE SERIES GAS FRYERS MODELS MJ40 & MJ50
CHAPTER 1: GENERAL INFORMATION
1.1
Applicability and Validity
The Performance Series Gas Fryer has been approved by the European Union for sale and
installation in all EU countries.
This manual is applicable to and valid for all Performance Series Atmospheric Gas Fryers
sold in English-speaking 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.
1.2
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 FAS or
distributor. A list of Frymaster Factory Authorized Servicers (FAS’s) is located on the Frymaster
website at www.frymaster.com. If you do not have access to this list, contact the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711.
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.
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.
1-1
1.3
Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
ones that follow.
CAUTION
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
WARNING
WARNING boxes contain information about actions or conditions that may cause or result in
damage to your system, and which may cause your system to malfunction.
DANGER
DANGER boxes contain information about actions or conditions that 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. A safety switch built into the drain valve prevents burner ignition with the drain valve even
partially open.
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 in tables.
1-2
1.5
Equipment Description
All Performance Series fryers are of an open-frypot design with no tubes and have a hand-sized
opening into the deep cold zone, which makes cleaning the frypot quick and easy.
Frypots are constructed of welded, heavy-gauge stainless steel. Heating is supplied by a burner
assembly having multiple gas jets that are focused on ceramic targets located around the lower
side of the frypot. The burner assembly can be configured for natural gas or propane gas. The
frypot is drained with a manual ball valve.
Performance Series fryers are equipped with a thermostat probe for precise temperature control.
The probe is located on the centerline of the frypot for rapid response to changes in loads and to
provide the most accurate temperature measurement. Fryers in the 50-model family may have
dual-vat frypots (frypots divided in half). Each half of the dual-vat frypot has its own temperature
probe.
Controls on Performance Series fryers vary depending on the model and configuration
purchased. Control options can include thermostat controls, digital controllers, or Computer
Magic 3.5 computers. Not all models are available with all controller options. Each controller is
covered in detail in the separate Frymaster Fryer Controllers User’s Manual provided with your
equipment.
Performance Series fryers may be equipped with an optional melt cycle feature, which pulses the
burner on and off at a controlled rate. The melt cycle feature is designed to prevent scorching
and uneven heating of the frypot when using solid shortening.
Fryers in this series may be configured with pilot ignition or electronic ignition. Fryers configured
with electronic ignition and/or electric controls and all fryers equipped with built-in filtration
require an external source of AC electrical power. Units can be configured for voltages ranging
from 100 VAC to 240 VAC.
Fryers equipped with built-in filtration systems are shipped completely assembled. Fryers
without built-in filtration require installation of legs or optional casters at point of use. All fryers
are shipped with a package of standard accessories. Each fryer is adjusted, tested, and inspected
at the factory before crating for shipment.
Model Designations
The primary difference between the fryer models in this series is the size of the frypot.
●
40 models have a frypot capacity of 30-40 pounds of cooking oil or shortening and are
designed for low-volume all-purpose frying.
● 50 models have a frypot capacity of 40-50 pounds of cooking oil or shortening and are
designed for high-volume frying of non-breaded products.
Fryers in the Performance series may be equipped with basket lifts (B in the designation) and a
built-in filtration system. Fryers having a MJ designation have no built-in filtration. Garland
Model GF16FR and the Frymaster Model AGF14 are represented by Model MJ40. Fryers having a
FMJ designation have a built-in filtration system under the two leftmost fryers. Those having a
FMJ##0S designation have a built-in filtration system under the two leftmost stations and a
holding station. The holding station can be at any position in the battery.
1-3
40 Model Family
Built-In
Filtration
Controls
(Note: Millivolt controls require no external power.)
Model
MJ*40†/GF16FR/A
No
Millivolt. Thermostat knob inside door.
GF14
Millivolt. Thermostat knob inside door. (Requires external power supply for
FMJ*40 or
Yes
filter.)
FPP*35
* Insert the number of fryers in the battery (e.g., a MJ140 has one fryer, a MJ240 or an FMJ240 has two fryers;
an FMJ240S has two fryers and one holding station, an FMJ240 has two fryers and no holding station. There
is no FMJ140).
† Available with pilot ignition only.
50 Model Family
Model
Built-In
Filtration
Controls
(Note: Millivolt controls require no external power.)
MJ*50†
No
Millivolt. Thermostat knob inside door.
MJ*50E
No
Electric. Digital or CM III.5 Controller.
MJ*50EC
No
Electric. CM III.5 Computer.
MJ*50EBLC
No
Electric. CM III Computer.
FMJ*50
Yes
Millivolt. Thermostat knob behind door. (Requires external power supply for
filter.)
FMJ*50EC
Yes
Electric. CM III.5 Computer.
FMJ*50EBLC
Yes
Electric. CM III.5 Computer.
Electric. Thermostat knob on control panel with push-button basket lift
control plus ON/OFF and melt cycle switches.
Electric. Thermostat knob on control panel with ON/OFF and melt cycle
Yes
FMJ*50EM
switches.
* Insert the number of fryers in the battery (e.g., a MJ150 has one fryer, a MJ250 or an FMJ250 has two fryers;
an FMJ250S has two fryers and one holding station. There is no FMJ150).
FMJ*50EBLM
Yes
† Available with pilot ignition only.
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.
1-4
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 gas-fired 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.
1-5
PERFORMANCE SERIES GAS FRYERS MODELS MJ40 & MJ50
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/shortening being installed
beside an open flame of any type, including those of broilers and ranges.
Upon arrival, remove fryer from box and inspect the fryer carefully for visible or concealed
damage. (See Shipping Damage Claim Procedure in Chapter 1.) If there is no damage, remove
fryer from pallet. Discard box and pallet.
DANGER
Frymaster appliances equipped with legs are for stationary installations. Appliances fitted
with legs must be lifted during movement to avoid damage to the appliance and bodily
injury. For movable installations, optional equipment casters must be used. Questions?
Call 1-800-551-8633.
PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE OPERATION
OF YOUR FRYER. ANY UNAUTHORIZED ALTERATIONS MADE TO THIS EQUIPMENT
WILL VOID THE FRYMASTER WARRANTY.
2-1
CLEARANCE AND VENTILATION
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.
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.
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. If a flue deflector is included with the fryer, ensure that the flue
deflector is installed as per the instruction sheet provided. It is recommended that a flue deflector is
used for fryers installed near a wall cavity that contains combustible materials. A minimum of 24" (600
mm) clearance should be provided at the front of the fryer.
One of the most important considerations of efficient fryer operation is ventilation. Ensure 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 proper 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.
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 45 degrees. 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 inches (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 inches (600 mm) from the flue outlet to the bottom edge of
the filter when the appliance consumes more than 120,000 BTU per hour.
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.
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.
2-2
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.
ELECTRICAL GROUNDING REQUIREMENTS
All electrically operated appliances must be grounded in accordance with all applicable national
and local codes, and, where applicable, CE codes. 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
If this appliance is equipped with a three-prong (grounding) plug for your protection
against electrical shock, it must be plugged directly into a properly grounded three-prong
receptacle. Do not cut, remove, or otherwise bypass the grounding prong on this plug!
DANGER
This equipment 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 use the equipment
during a power outage.
AUSTRALIAN REQUIREMENTS
To be installed in accordance with AS 5601/ AG 601, local authority, gas, electricity, and any other
relevant statutory regulations.
SOUTH AFRICA REQUIREMENTS
IMPORTANT INFORMATION FOR THE USER
This appliance may only be installed by a registered SAQCC Gas installer. All registered installers
are issued with a card carrying their registration number. Ask to be shown the card before
allowing the installation work to commence and make a note of the Installer registration number.
Upon completion of the installation, the installer is required to explain the operational details of
the appliance together with the safety instructions. You will be asked to sign acceptance of the
installation and be provided with a completion certificate. You should only sign for acceptance of
the installation when the installation is completed to your satisfaction.
Note that your invoice is required in the event that you wish make a guarantee claim.
IMPORTANT INFORMATION FOR THE INSTALLER.
This appliance may only be installed by a gas installer registered with the South African
qualification and certification committee (SAQCC). The appliance must be installed in accordance
with the requirements of SANS 10087-1for use with LPG, SANS 827 for use with NG and any fire
department regulations and/or local bylaws applicable to the area. If in doubt, check with the
relevant authority before undertaking the installation. Upon completion of the installation you
are required to fully explain and demonstrate to the user the operational details and safety
practices applicable to the appliance and the installation.
2-3
FCC COMPLIANCE
The user is cautioned that any changes or modifications to Frymaster computers not expressly approved by
the party responsible for compliance could void the user’s authority to operate the equipment. Frymaster
computers have been tested and found to comply with the limits for a Class A digital device, pursuant to
Part 15 of the FCC rules. While these devices are verified as Class A devices, they have 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 the
user’s expense.
If necessary, the user should consult the dealer or an experienced radio and television technician
for additional suggestions.
The user may find the booklet "How to Identify and Resolve Radio-TV Interference Problems"
helpful. It is prepared by the Federal Communications Commission and is available from the U.S.
Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
2.2
Dimensions
6.00
(152)
CORDSET
MJ50
INCHES
(MM)
15.62
(397)
31.24
(794)
The 50 in a single cabinet is
available with an optional lower
rear gas connection, which
accommodates installations closer
to the wall. The gas assembly, 1085651, is available with an NPT-toBSPT adapter, 813-0540.
46.86
(1190)
31.55
(801)
49.12
(1248)
3.00
(76)
47.67
(1211)
36.50
(927)
46.00
(1168)
35.75
(908)
12.83
(326)
6.10
(155)
8.40
(213)
Gas Connection
2-4
57.82
(1469)
CORD SET
HEAT LAMP
CORD SET
6.00
(152)
MJ40
INCHES
(MM)
The 40 in a single cabinet is
available with an optional lower
rear gas connection, which
accommodates installations closer
to the wall. The gas assembly,
108‐5651, is available with an
NPT‐to‐BSPT adapter, 813‐0540.
34.55
(878)
31.55
(801)
15.62
(397)
57.82
(1469)
47.67
(1211)
49.12
(1248)
31.24
(793)
46.86
(1190)
FOOD WARMER
(OPTIONAL)
23.63
(600)
2.50
(64)
HEAT LAMP
5.50' CORD SET
120V
41.00
(1041)
SINGLE
3.00
(76)
46.00
(1168)
FILTER
50.64
(1286)
36.50
(927)
35.75
(908)
12.83
(326)
Gas Connection
8.40
(213)
6.10
(155)
CORD SET
2.3
Caster/Leg Installation
DANGER
DO NOT install this appliance without legs or casters.
Depending upon the specific configuration ordered, the fryer might have been shipped without
installed casters or legs. If casters or legs are installed, you may skip this section and proceed to
Section 2.4, Pre-Connection Preparations.
If your fryer requires the installation of casters/legs, install them in accordance with the
instructions included in your accessory package.
2.4
Pre-Connection Preparations
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 fry station exhaust hood, ensure the following has
been accomplished:
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
2-5
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.
2. Single unit fryers must be stabilized by installing restraining chains on fryers equipped with
casters or anchor straps on fryers equipped with legs. Follow the instructions shipped with
the casters/legs to properly install the chains or straps.
DANGER
Do not attach an apron drain board 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
materials at all times.
Level fryers equipped with legs by screwing out the legs approximately 1 inch, and then adjust
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 filter be
24 inches (600 mm) when the appliance consumes more than 120,000 BTU per hour.
3. For fryers equipped with casters, there are no built-in leveling devices. The floor where the
fryer is to be installed must be level.
4. Test the fryer electrical system: Verify correct voltage and connect per National codes and
regulations.
a. Plug the fryer electrical cord(s) into a grounded electrical receptacle.
b. Place the power switch in the ON position.


For fryers equipped with thermostat controls, verify that the power and heat lights are
lit.
For fryers having computer or digital displays, verify that the display indicates
c. Place the fryer power switch in the OFF position. Verify that the power and heat lights are
out, or that the display is blank.
5. Refer to the data plate on the inside of the fryer door to verify that the fryer burner is
configured for the proper type of gas before connecting the gas line quick-disconnect device
or piping from the gas supply line.
6. Verify the minimum and maximum gas supply pressures for the type of gas
to be used in accordance with the accompanying tables:
7. For fryers equipped with a built-in filter system and/or basket lifts, plug the
electrical cord(s) into a power receptacle behind the fryer.
Non- CE Standard for Gas Pressure
Model 40/GF16FR
Gas Type
Nat
LP
Min Pressure W.C/kpa/mbar
6/1.49/14.93
11/2.74/27.37
Max Pressure W.C/kpa/mbar
14/3.48/34.84 14/3.48/34.84
Orifice Size (mm)
1.7
1.05
Number of Orifices
9
9
Manifold Pressure (WC)
4
8.25
2-6
Model 50
Nat
6/1.49/14.93
14/3.48/34.84
1.45
18
3.5
NOTE: Gas
specifications are
included on appliance
data plate located
inside the door.
LP
11/2.74/27.37
14/3.48/34.84
0.86
18
8.25
CE Standard for Gas Pressure
Gas Type
Pressure (mbar)
Orifice Size (mm)
Number of Orifices
Manifold Pressure (mbar)
Model 50
G20
20
1.40
18
7,5
G25
20-25
1.40
18
10
Australian Standard for Gas Pressure
Model 40/GF16FR/AGF14
Gas Type
Nat
LP
Min Pressure
1.13kpa
2.75 kpa
Max Pressure
5.0 kpa
7.0 kpa
Orifice Size (mm)
1.7
1.05
Number of Orifices
9
9
Manifold Pressure
0.80 kpa
2. 5 kpa
Gas Consumption (per hour)
107Mj
107Mj
G31
37-50
0.86
18
20,6
Model 50
Nat
1.13kpa
5.0 kpa
1.20
18
0.96 kpa
110Mj
LP
2.75 kpa
7.0 kpa
0.81
18
2.2 kpa
110Mj
7. Remove the cover of the EZSparkTM push-button battery powered ignitor and insert the AAA
battery with the positive end towards the rear of the fryer (see illustration below). Replace the
cover ensuring it is securely attached.
2.5
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
When pressure-testing incoming gas supply lines, disconnect the fryer from the gas line if
the test pressure will be ½ PSIG (3.45 kPa, 13.84 inches W.C.) or greater to avoid damage to
the fryer’s gas tubes and gas valve(s).
Performance Series Atmospheric gas fryers have received the CE mark for the countries and gas
categories indicated in Table 3 below.
2-7
Table 3: CE Approved Gas Categories
Category
I2E+(S)
I3P
I2 ELL
13P
Gas
G20/G25
G31
G20/G25
G31
Pressure
(mbar)
20/25
37
20
50
I2 H
G20
20
FR
II2Esi3P
G20/G25
G31
20/25
37 ET 50
LU
I2E
G20/G25
20/25
ES
II2H3P
NL
II2L3P
IE-PT-GB
II2H3P
G20
G31
G25
G31
G20
G31
20
37 ET 50
25
50
20
37
Country
BE
DE
DK-GR-IT
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
Table 4 below for the minimum sizes of connection piping.
Table 4: Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1-1/2" (38 mm))
Single Unit
2 - 3 Units
4 Units*
Natural
Gas
3/4" (19 mm)
1" (25 mm)
1-1/4" (33 mm)
Propane
1/2" (13 mm)
3/4" (19 mm)
1" (25 mm)
* For distances of more than 20 feet (6 meters)
and/or more than four fittings or elbows, increase
the connection by one pipe size.
CE Standard
CE regulations require a combustion air supply of 2m3/h per kW per fryer. (See rating plate affixed
to door for kW rating.)
SOUTH AFRICA REQUIREMENT (LPG FRYERS ONLY)
This appliance requires an operating pressure of 2,8 kPa at the appliance. A suitable LPG regulator
that complies with the requirements of SANS 1237 must be installed.
1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting under the front of the
fryer and to the building gas line. The gas inlet connection will be up to 1.5” NPT (38.1mm),
depending on the number of fryers in the battery. The gas connection point will be about 13”
(326mm) from the floor. The left-to-right position will vary according to the number of fryers
in the battery.
2-8
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 PST567
sealant is one such compound). DO NOT apply compound to the first two threads. Applying
compound to the first two threads will cause clogging of the burner orifices and control valve.
2. Open the gas-supply valve to the fryer and check all piping, fittings, and gas connections for
leaks. A soap and water solution should be used for this purpose.
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.
DANGER
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 or bottle.
● Extinguish all naked flames.
● Do not operate any electrical appliances in the area.
● Ventilate the area.
● Check for leaks as detailed in this manual using a solution of soapy solution.
● Immediately contact the local gas company or an authorized service agency for service.
If odor persists, contact the dealer or gas supplier immediately.
DANGER
In the event of a burn-back, where the flame burns back to the jet, immediately turn the
gas supply off at the control valve on the panel. After ensuring the flame is extinguished,
wait for I minute and re-light the appliance in the normal manner. Should the appliance
again burn back, close the control valve and call a service technician. Do not use the
appliance again until the service technician has declared that it is safe to do so.
3. Close the fryer drain valve and fill the frypot with water and boil-out solution to the bottom
OIL-LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures
that are described in the "Lighting Instructions" and "Boiling Out the Frypot" 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 melted shortening, 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 on page 2-6 thru 2-7 indicate the proper burner
manifold pressures.
2-9
5. Check the thermostat calibration or temperature programmed into the computer.
 For units equipped with thermostat controls, refer to the Thermostat Calibration
instructions in Chapter 5.
 For units equipped with other types of controllers, refer to the appropriate section of the
Frymaster Fryer Controllers User’s Manual, provided with your equipment for instructions
on programming and operating your controller.
2.6
Ensure Burner Targets Are Properly Spaced
The top edge of the metal burner target
should be ¾” (19.05m) from the frypot side.
Bend the target bracket forward or back as
necessary to get a uniform spacing.
2.7
¾” (19.05mm)
spacing between
top edge of target
and frypot.
Converting to another Gas Type
Your fryer is configured at the factory for
either natural gas or Propane (LP) gas.
If you desire to switch from one type of gas
to another, a gas conversion kit must be
installed by a Factory Authorized Servicer
technician.
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.
DANGER
Switching to a different type of gas without installing the proper conversion kit may result
in fire or explosion! NEVER ATTACH THIS APPLIANCE TO A GAS SUPPLY FOR WHICH IT IS
NOT CONFIGURED!
DANGER
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.
2-10
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 or pilot.
2. Between a 2nd family gas (G20 or G25) and a 3rd family gas (G31 Propane):
a.
b.
c.
d.
Change the orifices.
Change the pilot.
Change the gas valve regulator or the gas valve.
Adjust the manifold pressure.
3. Affix the new label included with the conversion kit next to the existing rating plate stating
that the gas type has been converted. Remove any references to the previously used gas
from the existing rating plate.
4. If the destination language changes, replace the labels. Call your local service agency or
kitchen equipment supplier for a label kit. The language of reference will be on the corner of
the label.
The following CE gas-conversion components and kits are available from your FAS:
Honeywell G31 (propane) gas valves can be adjusted for G20 and G25 (natural) gases, but G20 and G25 gas
valves cannot be adjusted for G31. Therefore, if converting from a G20 or G25 gas to G31 gas, in addition to the
pilot and orifices, the gas valve must be changed. The table below identifies the parts required to convert from
one gas family to another:
Propane (G31) to Natural (G20/G25)
Regulator only: P/N 810-1292
Pilot, regulator, and orifices kits:
P/N 826-1201 (Model 50)
Natural (G20/G25) to Propane (G31)
Regulator only: P/N 810-1292
Pilot, regulator, and orifices kits:
P/N 826-1202 (Model 50)
2nd Family (G20/G25) to 3rd Family (G31)
3rd Family (G31) to 2nd Family (G20/G25)
810-0427 pilot orifices (2 Required)*
810-0426 pilot orifices (2 Required)*
807-2121 CE Gas Valve (Millivolt)
Adjust Gas Valve (No Replacement Required)*
*Quantity required is one unless otherwise noted. Conversion rating label PN 802-2144
2-11
Non-CE Gas Conversion Instructions
For fryers at elevations at or above 5,000 feet (1524 meters), call Frymaster Service (1-800-551-8633) to determine
the components appropriate for your configuration and altitude. Contact your local FAS to order the components
and arrange for installation. For fryers below 5000 feet (1524 meters), see the kits listed below for conversion.
Natural (G20/G25) to Propane (G31)
Regulator Conversion Kit: P/N 807-1846
Pilot, regulator conversion kit, and orifices kits:
P/N 826-1139 (Model 40)
P/N 826-1143 (Model 50)
Propane (G31) to Natural (G20/G25)
Regulator Conversion Kit: P/N 807-1849
Pilot, regulator conversion kit, and orifices kits:
P/N 826-1158 (Model 40)
P/N 826-1144 (Model 50)
Propane (G31) to Natural (G20/G25) Australian
Regulator Conversion Kit: P/N 807-1849
Pilot, regulator conversion kit, and orifices kits:
P/N 826-1144 (Model 50)
2-12
PERFORMANCE SERIES GAS FRYERS MODELS MJ40 & MJ50
CHAPTER 3: OPERATING INSTRUCTIONS
3.1
Start-Up Procedure
DANGER
Never operate this appliance with an empty frypot. The frypot must be filled with water or
cooking oil/shortening before lighting the burners. Failure to do so will damage the frypot
and may cause a fire.
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/shortening capacity of the 40 Series fryer is 40 lbs. (20 liters) at 70°F (21°C).
For 50 Series fryers, the capacities are 50 lbs. (25 liters) for a full-vat fryer and 22.5 lbs. (12
liters) for each half of a dual-vat fryer. 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. If solid shortening is being used, make sure
it is packed down into the bottom of the frypot.
NOTE: The pilot must be manually lit before the fryer can be placed into operation. On
fryers configured with electronic ignition, the pilot is automatically lit when the unit is
turned on.
Ensure that the following steps are done in sequence before lighting or re-lighting the pilot:
1.
Turn the operating thermostat to the lowest setting, or turn off the controller.
2.
If so equipped, turn off the manual shut-off valve on the incoming gas line.
3.
Fill the frypot with oil, liquid shortening or water to the bottom OIL LEVEL line scribed on the
frypot back. If using solid shortening, pre-melt the shortening prior to filling the frypot.
4.
Non-CE: Turn the gas valve knob to the OFF position. CE: Depress the OFF button (red) on
the safety control valve to turn the valve off.
5. Wait at least 5 minutes for any accumulated gas to disperse.
6. If so equipped, turn on the manual shut-off valve on the incoming gas line.
3-1
ACCESSING THE PILOT
In full-vat units, the pilot is mounted on the left side of the burner manifold and is accessed
through an opening in the front frypot insulation. In dual-vat units, there is a pilot on both the
left and the right halves of the burner manifold.
LIGHTING THE PILOT ON FRYERS WITH STANDARD HONEYWELL GAS VALVES
1. Ensure power to the unit is OFF, then turn the gas valve knob to the OFF position. Wait at
least 5 minutes, then rotate the gas valve knob to the PILOT position (see Figure 1).
Lighting the Pilot
OFF
PILOT
OFF
PILOT
ON
ON
Figure 1
Figure 2
2. While depressing the gas valve, push the ignitor knob in until the pilot lights. Continue to
hold the knob in for about 60 seconds after the flame appears on the pilot. Release the knob.
The pilot should remain lit.
CAUTION
If the pilot fails to remain lit, turn the gas valve knob to the OFF position and wait at least
five minutes before attempting to re-light.
3. With the pilot lit, push down and slowly turn the knob to the ON position (see Figure 2
above). Once the pilot has been lit, the burner will automatically light whenever the
thermostat is set above its lowest setting or the controller calls for heat.
LIGHTING THE PILOT ON FRYERS EQUIPPED WITH CE-APPROVED GAS VALVES
1. Ensure power to the unit is OFF, then press the OFF (red) button on the gas valve (see photo
below). Wait at least 5 minutes.
PILOT Button
OFF Button
3-2
2. Press and hold the pilot (white) button, then repeatedly press the ignitor button until the
pilot lights.
3. Failure to hold the button in long enough will cause the pilot to go out when the button is
released. If the pilot goes out when the button is released, wait at least 5 minutes then repeat
this step.
NOTES ABOUT FRYERS WITH ELECTRONIC IGNITION SYSTEMS
WARNING
Never use a match or taper to light the pilot on electronic ignition systems.
When the controller power switch is placed in the ON position, the ignition module will turn the
pilot gas supply on and provide an ignition spark. The spark will light the pilot. A flame sensor
verifies the presence of the pilot flame. Unless the pilot flame is sensed, the ignition module will
not allow the gas valve to supply gas to the burners. The controller controls the firing of the
burners after pilot ignition takes place.
If the pilot flame fails, the ignition module will shut down and “lock out” the system. To restart
the system, turn the controller OFF, wait approximately 5 minutes for the system to recycle itself,
then turn the controller ON again.
WARNING
In the event of prolonged power failure, the ignition module will shut down and “lock out”
the system. Turn the controller OFF and then back ON after power has been re-established.
PLACING THE FRYER INTO OPERATION
CAUTION
If this is the first time the fryer is being used after installation, refer to Section 3.2, Boil-Out
Procedure.
For units equipped with Thermostat Controls:
Set the thermostat knob to the desired cooking temperature. The U-shaped burner should
ignite and burn with a strong, blue flame.
For units equipped with controllers other than Thermostat Controls:
Place the controller ON/OFF switch in the ON position and set the controller to – or program
the controller for – the desired cooking temperature, referred to as the setpoint. The
U-shaped burner will light and burn with a strong, blue flame. The unit automatically enters
the Melt Cycle mode if the frypot temperature is below 180°F (82°C). (NOTE: During the melt
cycle, the burner will repeatedly fire for a few seconds, then go out for a longer period.) When
the frypot temperature reaches 180°F (82°C), the unit will automatically switch to the Heating
mode. The burner will remain lit until the frypot temperature reaches the programmed
cooking temperature (setpoint).
3-3
3.2
Boiling-Out the Frypot
To ensure that the frypot is free of any contamination resulting from its manufacture, shipping,
and handling during installation, the frypot must be boiled out before first use. Frymaster
recommends boiling out the frypot each time the oil or shortening is changed.
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. To lessen the chance of boil over, turn the fryer’s gas valve knob to
the PILOT position occasionally.
1. Before lighting the burner, close the fryer drain valve(s) and fill the frypot to the bottom OILLEVEL line with a mixture of cold water and automatic dishwasher liquid.
2. For units equipped with a Thermostat, set the thermostat to 195°F (91°C).
For units equipped with a Digital Controller, set the setpoint to 195F (91C).
For units equipped with a Computer Magic III.5 Controller,

Press the Power switch
in the left display.

Enter the code number 1653. The right display will read boil. The temperature is
automatically set for 195°F (91°C). The fryer will attain this temperature and remain
there until the Power switch is pressed, which cancels the boil-out mode.
followed by the Program Mode switch
. Code will appear
3. Place the fryer into operation in accordance with Section 3.1.
4. Simmer the solution for 1 hour.
5. After the solution simmers for 1 hour, turn the fryer off, allow the solution to cool, then add 2
gallons (8 liters) of cold water and stir. Drain the solution into a suitable container and clean
the frypot 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 and void the warranty.
6. Rinse the frypot at least twice by filling the frypot with clean water and draining. Dry the
frypot thoroughly with a clean, dry towel.
3-4
DANGER
Remove all drops of water from the frypot before filling with cooking oil or shortening.
Failure to do so will cause spattering of hot liquid when the oil or shortening is heated to
cooking temperature and may cause injury to nearby personnel.
3.3
Shutting the Fryer Down
For short-term shut down during the workday, place the fryer power 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, place the fryer power switch in the "OFF" position,
place the gas valve in the "OFF" position, and put the frypot covers in place (if the fryer is so
equipped).
3.4
Controller Operation and Programming
Fryers in the Performance Series can be equipped with Computer Magic III.5 (CM III.5) controller,
Digital Controllers, or Thermostat Controllers. Instructions for using each type are included in the
separate Frymaster Fryer Controllers User’s Manual provided with your equipment.
3-5
PERFORMANCE SERIES GAS FRYERS MODELS MJ40 & MJ50
CHAPTER 4: FILTRATION INSTRUCTIONS
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.
4.1
Draining and Manual Filtering
DANGER
Draining and filtering of cooking oil or shortening 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 cooking oil or shortening.
DANGER
Allow oil/shortening 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/shortening.
DANGER
When draining oil/shortening into a disposal unit or portable filter unit, do not fill above
the maximum fill line located on the container.
If your fryer is not equipped with a built-in filtration system, the cooking oil or shortening must
be drained into another suitable container. (For safe, convenient draining and disposal of used
cooking oil or shortening, Frymaster recommends using the Frymaster Shortening Disposal Unit
(SDU). The SDU is available through your local distributor.)
1. Turn the fryer power switch to the OFF position. Screw the drainpipe (provided with your
fryer) into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and
that the opening is pointing down.
2. Position a metal container with a sealable cover under the drainpipe. The metal container
must be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you
intend to reuse the oil or shortening, Frymaster recommends that a Frymaster filter cone
holder and filter cone be used when a filter machine is not available. If you are using a
4-1
Frymaster filter cone holder, be sure that the cone holder rests securely on the metal
container.
3. 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
NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil or
shortening 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.
4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the
frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare
skin.
5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or
solid shortening to the bottom OIL-LEVEL line.
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.
4.2
Preparing the Built-In Filtration System for Use
The built-in filtration system allows the cooking oil or shortening in one frypot to be safely and
efficiently filtered while the other frypots in a battery remain in operation. The built-in filtration
system is available in three different configurations:

Filter Paper – includes crumb screen, large hold-down ring, and metal filter screen.

Filter Pad – includes crumb screen, small hold-down ring, and metal filter screen.

Magnesol Filter – includes crumb screen and Magnesol filter assembly.
Section 4.2.1 covers preparation of the Filter Paper and Filter Pad configurations for use. Refer to
Section 4.2.2 for instructions on preparing the Magnesol Filter configuration for use. Operation of
all three configurations is the same and is covered in section 4.3. Disassembly and reassembly of
the Magnesol filter is covered in section 4.4.
4-2
4.2.1 Preparation for Use with Filter Paper or Filter Pad
1. Pull the filter pan out from the cabinet
and remove the crumb screen, holddown ring, and filter screen.
The filter pan is equipped with rollers in
rails, much like a kitchen drawer. The
pan may be removed for cleaning or to
gain access to interior components by
lifting the front of the pan to disengage
the front rollers, then pulling it forward
until the rear rollers clear the rails. The
pan cover must not be removed except
for cleaning, interior access, or to allow
a shortening disposal unit (SDU) to be
positioned under the drain.
Remove the crumb screen, hold-down ring, and
filter screen from the pan. Clean all components
with a solution of detergent and hot water, then dry
thoroughly.
2. Inspect the filter pan connection fitting
to ensure that both O-rings are in good
condition.
Inspect the filter connection fitting O-rings.
3. Place the metal filter screen in the
center of the bottom of the pan.
4-3
Place the filter screen in the bottom of
the filter pan.
4. Lay a sheet of filter paper over the
screen, overlapping on all sides, or, if
using a filter pad, lay the pad over the
screen.
Lay a sheet of filter paper or a filter pad over
the screen. If using the PAD, ensure the rough
side of the pad is up.
5. Install the hold-down ring over the
paper or the pad.
If using filter paper, position the hold-down
ring over the filter paper and lower the ring into
the pan, allowing the paper to fold up around
the ring as it is pushed to the bottom of the
pan. When the hold-down ring is in position,
sprinkle one cup of filter powder evenly over
the paper.
If using a filter pad, position the hold-down ring
on top of the pad. DO NOT use filter powder with
the pad.
6. Replace the crumb screen in the filter pan, then push the filter pan back into the fryer,
positioning it all the way to the back of the cabinet.
4-4
4.2.2
Preparation for Use with the Magnesol Filter Assembly
1. Pull the filter pan out from the cabinet
and remove the crumb screen and
Magnesol filter assembly.
The filter pan is equipped with rollers in
rails, much like a kitchen drawer. The
pan may be removed for cleaning or to
gain access to interior components by
lifting the front of the pan to disengage
the front rollers, then pulling it forward
until the rear rollers clear the rails. The
pan cover must not be removed except
for cleaning, interior access, or to allow
a shortening disposal unit (SDU) to be
positioned under the drain.
NOTE:
Refer to Section 4.4 for
instructions on how to disassemble
and reassemble the Magnesol filter
screen assembly.
Remove the crumb screen and filter assembly
from the pan. Clean all components with a
solution of detergent and hot water, then dry
thoroughly.
2. Inspect the fitting on the bottom of the
Magnesol filter assembly to ensure that
the O-ring is present and in good
condition.
Inspect the filter screen O-ring.
3. Inspect the filter pan connection fitting
to ensure that both O-rings are present
and in good condition.
Inspect the filter connection fitting O-rings.
4-5
4. Replace the Magnesol filter assembly in
the filter pan.
Replace the filter assembly in the filter pan,
ensuring that the fitting on the bottom of the
assembly is securely seated in the port in the
bottom of the pan. Sprinkle one cup of
Magnesol XL filter powder evenly over the
screen.
5. Replace the crumb screen, then push the filter pan back into the fryer, positioning it all the
way to the back of the cabinet.
4.3
Operation of the Filter
DANGER
Draining and filtering of cooking oil or shortening 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 or shortening.
DANGER
NEVER attempt to drain cooking oil or shortening 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. Turn the fryer power OFF. Drain ONE of
the frypots into the filter pan. If
necessary, use the Fryer's Friend cleanout rod to clear the drain from inside
the frypot.
Rotate ONE of the drain valve handles to the
left
4-6 to open a drain valve.
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/shortening.
DANGER
NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil or
shortening 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.
2. After the cooking oil has drained from
the frypot, rotate the Oil Return handle
left to the RETURN position to start the
pump and begin the filtering process.
There may be a slight delay before the
pump activates. On fryers equipped
with an optional rear- disposal system
(See Section 4.6), rotating the handle to
the right will discharge the oil.
Rotate the handle to the left to return oil to the
frypot. Rotate to the right on fryers with optional
rear- discharge to dispose of the oil.
3. The filter pump draws the cooking oil/shortening through the filter medium and circulates it
back up to and through the frypot during a 5-minute process called polishing. Polishing
cleans the oil by trapping solid particles in the filter medium.
4. After the oil is filtered (about 5 minutes), close the drain valve 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.
4-7
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). To access the switch, reach in from the front of the fryer.
Filter Pump Reset Switch (Arrow)
7. Ensure the drain valve is fully closed. (If the drain valve is not fully closed, the fryer will not
operate.) Turn the fryer ON and allow the cooking oil to reach setpoint.
DANGER
The crumb screen 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.
4-8
4.4
Disassembly and Reassembly of the Magnesol 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. Daily – Clean the outer screens, grid, and frame 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.
Allow all filter assembly components to air dry or thoroughly dry with clean towels before
reassembling.
2. Additionally, 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 5.1.2 of this manual.
Reassembly
1. Place the two outer screens together and align their edges (see illustration on following
page).
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.
4-9
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
4.5
Draining and Disposing of Waste Oil
When your cooking oil/shortening has reached the end of its usable life, drain the oil/shortening
into an appropriate container for transport to the disposal container. Frymaster recommends the
use of the Frymaster Shortening Disposal Unit (SDU). NOTE: The filter pan lid must be removed
from the fryer to allow the SDU to fit under 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/shortening to cool to 100°F (38°C), then drain the oil or shortening into a metal stockpot or
similar metal container. When draining is finished, close the fryer drain valve securely.
DANGER
Allow oil/shortening to cool to 100°F (38°C) before draining into an appropriate container
for disposal. When draining oil/shortening into a disposal unit, do not fill above the
maximum fill line located on the container.
4-10
4.5.1 Disposing of Oil with Optional Rear Discharge
Turn the handle to the left to return oil from the filter pan to the frypot.
Turn it to the right to discharge the oil to the disposal system.
1. Ensure the filter pan is clean and prepared for filtration. Prepare the filter pan if necessary. DO NOT
discharge oil through a dirty or incomplete filter pan.
2. With the oil at operating temperature, turn the fryer off. Wear protective clothing and use caution. Hot
oil can cause serious injuries.
3. Drain the oil into the filter pan by opening the drain valve. Drain only one vat at a time. Close the
drain valve. Ensure all drain valves are closed.
4. Ensure the oil disposal reservoir is not full and the fryer is properly connected to the oil disposal
system.
5. Rotate the filter valve handle to the Oil Disposal position. See illustration above. The oil will be
pumped from the filter pan to the oil disposal reservoir. Do not discharge water or other liquids
through the filter system.
6. Return the filter handle to the upright OFF position when the filter pan empties.
7. Repeat steps for other fry vats as necessary.
8. Refill fryer with fresh oil.
4-11
PERFORMANCE SERIES GAS FRYERS MODELS MJ40 & MJ50
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1
Fryer Preventive Maintenance Checks and Services
DAILY CHECKS AND SERVICES
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.
Inspect the ceramic burner targets. Ensure the targets are in position above each orifice, and that
the flame ignites approximately 2-½ inches (60 mm) above the orifice. The flame should strike
the center of the target and be a rich blue color. Call your Factory Authorized Servicer (FAS) if you
see any problems.
Clean Fryer Cabinet Inside and Out
DANGER
Never attempt to clean the fryer during the cooking process or when the frypot is filled
with hot oil/shortening. If water comes in contact with oil/shortening heated to cooking
temperature, it can cause spattering, which can result in severe burns to 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.
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing
detergent, removing oil/shortening, dust, and lint from the fryer cabinet.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least once every day (more
often if the fryer is in constant use). Refer to Chapter 4, Filtration Instructions, for details.
5-1
WEEKLY CHECKS AND SERVICES
Check Recovery Time (Fryers with Controllers Only)
Recovery Time is the amount of time it takes the fryer to increase the frypot temperature from
250F (121C) to 300F (149C). It is a measure of the fryer’s efficiency, and should be no more
than 2 minutes and 30 seconds for MJ40 and MJ50 model fryers. The recovery time on models
having CM III.5 controllers is automatically measured by the controller.
To view the recovery time on models equipped with CM III.5 controllers, press the Program Mode
will appear in the left display. Enter the code number
(1652) on the
switch .
number keys. The latest recovery time will appear in both displays for 5 seconds.
QUARTERLY CHECKS AND SERVICES
Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will
gradually form on the inside of the frypot. This deposit must be periodically removed to maintain
your fryer’s efficiency.
DANGER
Allow oil/shortening to cool to 100°F (38°C) or lower before draining to an appropriate
container for disposal.
If your fryer is not equipped with the built-in filtration system, the cooking oil or shortening must
be drained into another suitable container. For safe, convenient draining and disposal of used
cooking oil or shortening, Frymaster recommends the use of our shortening disposal unit (SDU).
The SDU is available through your local distributor.
Clean Detachable Parts and Accessories
As with the frypot, a deposit of carbonized oil/shortening will accumulate on detachable parts
and accessories such as baskets, sediment trays, or fishplates
Wipe all detachable parts and accessories with a clean cloth dampened with a detergent solution.
Rinse and thoroughly dry each part.
Check Calibration of Thermostat Controller Temperature Control Knob
1. Ensure frypot is filled with cooking oil or melted shortening.
2. Set the temperature control knob to frying temperature.
3. Let the burner cycle on and off automatically three times in order for the cooking
oil/shortening temperature to become uniform. If necessary, stir to get all shortening in the
bottom of the frypot melted.
5-2
4. Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end
touching the fryer temperature probe.
5. When the burner starts for the fourth time, the thermometer/pyrometer reading should be
within ± 5ºF (2ºC) of the temperature knob setting. If not, calibrate as follows:
a. Loosen the setscrew in the temperature control knob until the knob rotates freely on the
shaft.
b. Rotate the knob until the index line on the knob is aligned with the marking that
corresponds to the thermometer or pyrometer reading.
c. Hold the knob and tighten the setscrew.
d. Recheck the thermometer/pyrometer reading against the temperature control knob
setting the next time the burner comes on.
e. Repeat steps 4.a. through 4.d. until the thermometer/pyrometer reading and knob setting
are within ± 5ºF (2°C).
If calibration is not possible, contact a Factory Authorized Servicer for service.
Check Thermostat Controller Thermostat Calibration
(NOTE: This check applies only to units equipped with Thermostat Controllers)
1. Ensure frypot is filled with cooking oil or shortening.
2. Set the temperature control knob to 325F (162C) and insert a good grade thermometer or
pyrometer into the frypot so that it touches the temperature probe guard.
3. When the burner cycles off, set the temperature control knob to 340F (170C). As the reading
on the thermometer or pyrometer nears the control knob setting, but before the burner
cycles off, reset the knob to 325F (162C). Just as the reading on the thermometer or
pyrometer drops below 325F (162C), the burner should cycle on. If it does not, calibration is
required. Contact a Factory Authorized Servicer (FAS) for service.
Check Computer Magic III.5 Set Point Accuracy
(NOTE: This check applies only to units equipped with Computer Magic III.5 Controllers.)
1. Insert a good-grade thermometer or pyrometer into the oil/shortening, with the end
touching the fryer temperature probe.
2. When the computer displays
with no red dot between the first and second dashes
(indicating that the frypot contents are within the cooking range), press the switch once to
display the temperature of the cooking oil or shortening as sensed by the temperature probe.
5-3
3. Press the
switch twice to display the set point.
4. Note the temperature on the thermometer or pyrometer. All three readings should be within
±5°F (2°C) of each other. If not, contact a Factory Authorized Servicer for assistance.
Clean Gas Valve Vent Tube
1. Carefully unscrew the vent tube from the valve. (NOTE: The vent tube may be straightened
for easier removal.)
2. Pass a piece of ordinary binding wire (.052 inch diameter) through the tube to remove any
obstruction.
3. Remove the wire and blow through the tube to ensure it is clear.
4. Reinstall tube and bend it so that the opening is pointing downward.
SEMI-ANNUAL CHECKS AND SERVICES
Check Burner Manifold Pressure
DANGER
This task should be performed by qualified service personnel only. Contact FAS to arrange
this service.
WARNING
Do not run water or boil-out solution through the filtration system. Doing so will cause
irreparable damage to the pump, and the warranty will be voided.
5.2
Built-In Filtration System Preventive Maintenance Checks and Services
There are no periodic preventive maintenance checks and services required for your Built-in
Filtration System other than daily cleaning of the filter pan, screen, and hold-down ring with a
solution of hot water and detergent. Always remove the filter pan assembly from the fryer
before cleaning with hot water and detergent. After rinsing, turn the filter pan upside
down and slightly elevate the end to allow all water to drain from the suction tube. Ensure
the pan is dried thoroughly before returning to service.
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. If the filter screen and paper are
correctly installed, change the filter paper and verify that the O-rings on the connection fitting
are present and in good condition. NOTE: With fresh paper and properly installed O-rings, the
system should refill the fryer in 2 to 3 minutes.
5-4
5.3
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 this appliance be inspected at least annually by a Factory
Authorized Servicer as follows:
Fryer

Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil
migration.

Verify that the flue opening is not obstructed by debris or accumulations of solidified oil or
shortening.

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 migration build-up and other debris. Inspect the
component box wiring and verify that connections are tight and that wiring is in good
condition.

Verify that all safety features (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 the frypot tube diffusers are present and in good condition
(i.e. no visible deterioration or damage).

Verify that wiring harnesses and connections are tight and in good condition.
Built-In Filtration 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.
5-5

Verify that all O-rings and seals (including those on the on quick-disconnect fittings) are
present and in good condition. Replace O-rings and seals if worn or damaged.

Check filtration system integrity as follows:

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 cooking oil/shortening 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 handle 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/shortening to return to the frypot
(indicated by bubbles in the cooking oil/shortening. Return the oil return handle to the
OFF position. The frypot should have refilled in no more than 2 minutes and 30 seconds.
5-6
PERFORMANCE SERIES GAS FRYERS MODELS MJ40 & MJ50
CHAPTER 6: OPERATOR TROUBLESHOOTING
6.1
Introduction
This chapter provides an easy reference guide to the more common problems that may occur
during the operation of your equipment. The troubleshooting guides in this chapter 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 very well encounter
a problem not covered. In such instances, the Frymaster Technical Service Department will make
every effort to help you identify and resolve the problem. Also, the troubleshooting guides may
not be applicable to certain models.
When troubleshooting a problem, always use a process of elimination starting with the simplest
solution and working through to the most complex. Never overlook the obvious. Anyone can
forget to plug a cord into a receptacle or put a piece of filter paper into a filter pan. Don’t assume
that you are exempt from such occurrences.
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.
If the power cord(s) need replaced call your local Frymaster Factory Authorized Servicer for
assistance. The power cord(s) should only be replaced by a Frymaster Factory Authorized
Servicer.
DANGER
Hot cooking oil/shortening will cause severe burns. Never attempt to move this appliance
when filled hot cooking oil/shortening or to transfer hot cooking oil/shortening 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 or replacement of electrical components including power
cord(s) should be performed by an authorized service agent only.
6-1
6.2
Troubleshooting Fryers with Solid State (Analog), Digital or CM III.5 Controllers
PROBLEM
PROBABLE CAUSES
A. Pilot not lit.
B. Drain valve open.
C. No electrical power to unit.
Burner will not
light.
D. No gas being supplied to unit.
E. Failed controller.
Failed controller.
CM III.5 display
. Failed temperature probe.
shows
Failed controller.
Unit stays in melt
cycle continuously. Failed temperature probe.
6-2
CORRECTIVE ACTION
A. Light pilot per instructions in
Chapter 3 of this manual.
B. Verify that drain valve is fully
closed.
C. Verify that unit is plugged in and
that circuit breaker is not
tripped.
D. Verify that the gas line
connections are properly
connected, that any cutoff valves
between the fryer and the gas
main are open, and that the
main gas cutoff valve is open.
E. If available, substitute controller
known to be good for suspect
controller. If fryer operates
normally, order replacement
controller from FAS.
If available, substitute controller
known to be good for suspect
controller. If fryer operates
normally, order replacement
controller from FAS. If the fryer
doesn’t operate properly, have the
temperature probe circuit tested.
Call FAS.
If available, substitute controller
known to be good for suspect
controller. If fryer operates
normally, order replacement
controller from FAS. If the fryer
doesn’t operate properly, have the
temperature probe circuit tested.
Call FAS.
PROBLEM
PROBABLE CAUSES
A. Temporary controller
malfunction caused by voltage
surge.
CM III.5 will not go
into programming
mode.
CORRECTIVE ACTION
A. Disconnect unit from electrical
power, wait at least one minute,
reconnect unit to the power
supply and turn controller on.
B. If available, substitute controller
known to be good for suspect
controller (see Section 6.6). If
fryer operates normally, order
replacement controller from FAS.
B. Failed controller.
A. Verify that setpoint has been
properly entered.
A. Setpoint incorrect.
CM III.5 displays
as it comes out
B. Temporary controller
of melt cycle
malfunction caused by voltage
surge.
OR
B. Disconnect unit from electrical
power, wait at least one minute,
and reconnect unit to the power
supply.
C. If available, substitute controller
known to be good for suspect
controller (see Section 6.6). If
fryer operates normally, order
replacement controller from FAS.
Heating mode
indicator does not
come on at all. C. Failed controller.
A. Refer to Burner will not light
problem on page 6-2.
A. Burner is not lit.
Heating mode
indicator is on but
fryer is not heating
properly. B. Failed controller.
B. If available, substitute controller
known to be good for suspect
controller (see Section 6.6). If
fryer operates normally, order
replacement controller from FAS.
6-3
6.3
Troubleshooting Fryers with Thermostat Controls
PROBLEM
Burner does not
light.
Probable Causes
A. Pilot is not lit.
Corrective Action
A. Light pilot per instructions in
Chapter 3 of this manual.
B. Drain valve not fully closed.
B. Verify drain valve is fully closed.
C. No electrical power to unit.
(Other than millivolt units.)
C. Verify that unit is correctly
plugged in and that circuit
breaker is not tripped.
D. No gas being supplied to unit.
D. Verify that the gas line
connections are properly
connected, that any cutoff valves
between the fryer and the gas
main are open, and that the
main gas cutoff valve is open.
Isolating the problem requires
additional troubleshooting beyond
Fryer never reaches Failed thermostat or thermostat out
the scope of operator
frying temperature. of calibration.
troubleshooting. Call FAS.
6-4
6.4
Troubleshooting the Built-In Filtration System
PROBLEM
Pump won’t start.
OR
Pump stops during
filtering.
PROBABLE CAUSES
CORRECTIVE ACTION
A. Thermal overload switch has
A. If the pump runs normally after
tripped on an overheated motor.
resetting the thermal overload
switch, the pump was
overheated.
Test: If the pump stopped
suddenly during the filtering
Always filter with the cooking
process, especially if after several
oil/shortening at or near frying
filtering cycles, the pump motor
temperature.
has probably overheated. Place
the filter handle in the OFF
Allow the pump motor to cool
position, allow the pump to cool
off for about 10 minutes after
for at least 45 minutes, and then
filtering two full frypots one after
press the reset button on the
the other.
pump motor. Attempt to
activate the pump.
Check the filter paper after each
frypot is filtered. Replace the
paper if there is a large
accumulation of sediment.
B. Failed filter handle microswitch. B. If the switch is loose, tighten the
screws holding it in place,
ensuring that when the handle is
Test: If this is a multi-pot fryer,
placed in the ON position, the
attempt to operate the pump
lever on the microswitch is
using a different handle. If the
pressed firmly against the switch.
pump starts, the handle
microswitch is out of alignment
If the switch has failed, call FAS.
or has failed.
When the handle is placed in the
ON position, the lever on the
microswitch should be firmly
pressed against the switch. If so,
the switch has failed. If not, the
switch is loose and/or
misaligned.
C. Pump blockage.
C. Pump blockages are usually
caused by sediment build-up in
the pump due to improperly
Test: Close the drain valve. Place
sized or installed filter paper and
the filter handle in the OFF
failure to use the crumb screen.
position, allow the pump to cool
Call FAS to have blockage
for at least 45 minutes, and then
cleared.
press the reset button on the
pump motor. Pull the filter pan
Ensure that filter paper is of the
from the unit and then activate
proper size and is installed
the pump. If the pump motor
properly, and that the crumb
hums and then stops, the pump
screen is used.
is blocked.
6-5
PROBLEM
CORRECTIVE ACTION
A. To properly filter, the oil or
shortening should be at or near
350°F (177°C). At temperatures
lower than this, the oil or
shortening becomes too thick to
pass through the filter medium
A. Cooking oil/shortening is too
easily, resulting in much slower
cold for filtering.
oil return and eventual
overheating of the filter pump
motor. Ensure that the cooking
oil or shortening is at or near
frying temperature before
draining into filter pan.
B. Improperly installed or prepared B. Remove the oil from the filter
filter pan components.
pan and replace the filter paper,
ensuring that the filter paper
Pump starts, but no
Test: Close the drain valve.
support screen is in place under
transfer takes place
Move
the
filter
handle
to
the
OFF
the paper.
or the transfer is
position, pull the filter pan from
very slow.
the unit. Move the filter handle
If this does not correct the
to the ON position.
problem, the filter pan suction
tube is probably blocked.
Remove the blockage using a
If a strong stream of air is being
thin, flexible wire. If unable to
pumped out of the oil return
remove the blockage, call FAS.
port, the problem is with the
filter pan components.
C. Verify that filter connection
O-rings are present and in good
condition.
C. Improperly installed or prepared
filter pan components (cont.).
Replace the filter paper, ensuring
that the filter paper support
screen is properly positioned
under the paper.
6.5
PROBABLE CAUSES
Troubleshooting Abnormal Burner Operation
PROBLEM
PROBABLE CAUSES
Fryer is operating
Obstructed gas valve vent tube.
normally, but
flames are rolling
out of the front of Obstruction or carbon build-up in
the burner. the flue.
6-6
CORRECTIVE ACTION
Shut the fryer down and clean the
gas valve vent tube in accordance
the instructions on Page 5-4 – 5-5 of
this manual.
Shut the fryer down and remove any
obstructions and/or accumulations
of carbon in the flue.
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Part Number FRY_IOM_8197397 10/2016
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