Manuel utilisateur
FRITEUSE À HAUT RENDEMENT
FG-115,
& FG-160
GAS FRYER HIGH PERMORMANCE
FG-115
MANUEL D’OPÉRATION & D’INSTALLATION
OPERATOR’S MANUAL & INSTALLATION
LES INDUSTRIES M.K.E. (1984) INC.
M.K.E. INDUSTRIES (1984) INC.
183 boul. Montcalm blvd, Candiac, Qc. J5R 3L6
Tel.: (450) 659-6531 / Fax.: (450) 659-2248
2/13
LES INDUSTRIES M.K.E. (1984) INC.
M.K.E. INDUSTRIES (1984) INC.
183 boul. Montcalm blvd, Candiac, Qc. J5R 3L6
Tel.: (450) 659-6531 / Fax.: (450) 659-2248
ATTENTION
NE JAMAIS CHAUFFER LE BASSIN DE LA
FRITEUSE LORSQUE VIDE. CELÀ FERA BRÛLER
LE BASSIN, PRODUIRE UNE FISSURE DANS LE
BASSIN ET ANNULER LA GARANTIE.
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LES INDUSTRIES M.K.E. (1984) INC.
M.K.E. INDUSTRIES (1984) INC.
183 boul. Montcalm blvd, Candiac, Qc. J5R 3L6
Tel.: (450) 659-6531 / Fax.: (450) 659-2248
GAS FRYERS
FG MODEL
INSTALLATION
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapours and liquids in the vicinty of
this or any other appliance.
WARNING: Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the installation, operating and
maintenance instructions thoroughly before installing or servicing
NOTICE: The purchaser should post in a prominent location the instructions to be
followed in the event the user smells gas. This information can be obtained by
consulting the local gas supplier.
KEEP THIS MANUAL FOR FUTURE REFERENCE
FOR YOUR SAFETY
Do not store anything below the fryer to avoid unsafe conditions.
CAUTION
NEVER HEAT AN EMPTY TANK. IT WILL BURN THE
TANK, PRODUCE A CRACK IN THE TANK AND
VOID YOUR WARRANTY. CLOSE DRAIN VALVE AND FILL
FRY TANK UP TO EDGE OF SURGING OR FOAMING AREA WITH
WATER OR OIL. THE FAT MUST FIRST BE MELTED BEFORE
LIGHTING BURNER
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Installation must conform with local codes, or in the absence of local codes, with the national
fuel gas code ANSI Z223.1 or the natural gas installation code CAN/CGA B149.1 or the
propane gas installation code CAN/CGA B149.2
This appliance has been inspected and tested before leaving our factory. Upon receipt of
shipment, check immediately for apparent damage, then in the presence of the carrier, unpack
and check for concealed damage. If any damages are discovered, a claim should be made
immediately with the carrier.
Our guarantee is limited to the replacement of parts found to be defective in normal use of
appliance for purpose intended. No claims will be accepted for damages, or consequential
damages, resulting from faulty installation, improper operation or un-authorized service
work.
When connecting or disconnecting gas line to or from fryer, use a back-up wrench to prevent
any movement of internal gas piping. After hook-up is made, turn on gas supply and check all
connections for leaks with a water and soap solution. Do not use an open flame to test for
gas leaks.
PILOT BURNER ADJUSTMENT
The pilot burner orifice is different depending on gas use. The adjustment of the pilot burner
flame is done on the safety valve in order to produce a non-blowing blue flame surrounding
generator cartridge.
PRESSURE VERIFICATION
Operating gas pressure should be 3.5" W.C. for natural gas and 10" W.C for propane gas. In
order to verify the gas pressure, use the designed outlet on the safety valve for unit with safety
valve and for unit without safety valve use the special plug on the gas line or the pilot burner
line. The burners should be working at maximum capacity during the pressure verification. Turn
on all other gas equipment connected to the gas line system. Check gas pressure on dial of
pressure gauge with all equipment on "HI", then turn all other equipment off except fryer and
check again. If pressure fluctuate s by more than 1" W.C., the pressure regulator must be
installed between supply line and fryer and the pressure adjusted to give the desired rating.
The pressure regulator has to be installed between the gas circuit and the pipe that exceeds
the back of the fryer. This regulator prevents pressure variations when other gas equipment are
connected to the gas circuit.
The fryer and its shut-off valve located behind the door must be disconnected from the gas
supply piping system during any pressure testing of that system at test pressures in excess of
½ psi (3.45 kPa)
The fryer must be isolated from gas supply piping system by closing its shut-off valve during
any pressure testing of that system at test pressures in excess of ½ psi (3.45 kPa).
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Keep the inlet air or gas free of restriction. The combustion chamber must have adequate inlet
air.
When installing this appliance, the minimum clearances to combustible (specified on the rating
plate and the last page of this manual) must be maintained and respected at all time. Install
equipment on level floor. Adjust leveling legs if necessary. This unit should be installed under a
ventilation hood. Do not obstruct the flow of combustion and air ventilation.
A=B: Clearance on each side = 6"
D: Clearance on back = 3"
For a fryer equipped with casters, the installation must be done with a connector that complies
with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or CGA-6.16, and
a quick-disconnect device that complies with the Standards for Quick Disconnect Devices for
Use With Gas fuel, ANSI Z21.41 or CAN/CGA-6.9. The movement of the fryer must be limited
without depending on the connector and the quick-disconnect device or its associated piping to
limit the fryer movement. The fryer must be restrained.
The fryer must be restrained to prevent it tipping in order to avoid splashing hot liquid. The fryer
may be held in place by connecting it to a battery of other appliances, by installing it in an
alcove or by tying it down with adequate restraints.
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OPERATION
Before operating the fryer, clean the fryer tank thoroughly with a commercial stainless steel
cleaner made especially for fryers to prevent contamination of frying oil. Close drain valve and
fill fry tank with oil or melted fat, up to the edge of the surging or foaming area.
To empty a tank filled with old fat or oil, wait until the oil or fat has cooled. Be carefull to avoid
splashing when emptying if the oil or fat is hot. Put a container under the drain valve behind the
door and open the drain valve.
Check that the appliance is restrained to prevent tipping and splashing of hot liquid.
The hazards associated with moving the fryer with liquid in the vessel can cause damage or
injury. To prevent accidents, empty the tank before you move the fryer, see paragraph 2 of this
section for instructions on how to empty tank.
After moving a fryer equipped with casters, make sure to reconnect the restraints once the
appliance has been returned to its originally installed position.
WHEN DRAINING FAT FROM THE BASKET, DO NOT SUPPORT THE BASKET ON THE
EDGE OF THE CHIMNEY IN ORDER TO PREVENT THE FAT TO STICK ON THE WALLS
OF THE CHIMNEY. ACCUMULATING FAT ON THE EXTERNAL OR INTERNAL WALLS OF
THE CHIMNEY WILL CAUSE A FIRE IN THE FRYER.
TO LIGHT
• Turn the thermostat to "OFF" position and wait 5 minutes.
• Turn knob on valve to "PILOT" position.
• Press and hold knob on valve while lighting pilot.
• Hold knob on valve for approximately 45 seconds, then release. If pilot does not remain
lighted repeat operation.
• Turn knob on valve to "ON" position.
• Set thermostat as required or desired.
WHEN USING SOLID FAT
A melting cycle is necessary when using solid fat to prevent from cracking the tank and VOID
YOUR WARRANTY, due to high temperature on the surfaces of heating tubes because the
heated surfaces of the tank is not in contact with melted fat.
Here is the method of melting cycle:
•
•
•
•
•
•
Cut grease cubes in thin slices that can pass between tubes.
Remove the baskets and the bottom grill.
Fill the tank with slices of grease.
Open the thermostat for 20 seconds.
Then, shut the thermostat for 20 seconds.
Repeat the two last operations until the heated tubes are permanently and completely
covered with melted grease.
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TO SHUT-OFF
• To shut-off, turn thermostat and knob on valve to "OFF" position.
• Turn-off the manual shut-off valve.
You can read the table annexed to this manual to bake foods correctly. When the fryer is not in
use, reduce the temperature to 250oF / 122oC to save energy and keep a good oil or fat quality.
MAINTENANCE
CHECK IF THERE IS AN ACCUMULATION OF FAT STICKED ON THE EXTERNAL AND/OR
INTERNAL WALLS OF THE CHIMNEY. THE FAT MUST BE REMOVED BY A SERVICE
AGENCY TO PREVENT A FIRE IN THE FRYER.
Keep all surfaces in the fry tank as clean as possible to avoid carbonizing of the heating
surfaces and consequent fast breakdown of the oil.
To remove burned-on fat, fill fry tank completely with water, add a commercially available
cleaning compound as instructed and let solution boil as instructed and remove any fat with stiff
brush while boiling. Rinse unit thoroughly with hot water.
Change and filter fat as often as necessary especially when frying meat to prevent
contamination of food. You can detect the deterioration of oil or fat by a change of colour, of
smell or if it foams. You can use a testing kit especially for oil or fat quality.
Do not bend capillary tube of thermostat or hi-limit device (located on the hot tubes in the tank).
All exterior stainless steel surfaces are best cleaned with a mild soap solution and a soft cloth.
You may also use any of the commercial stainless steel cleaners available for this purpose. Do
not use harsh abrasives on stainless steel front to prevent damage to fine grain finish.
SERVICING
We maintain a large service organization. All across North-America, there are authorized
independent service agencies. Consult your dealer about the most convenient service
location near you.
For servicing, open the front door of the fryer.
KEEP THIS MANUAL FOR FUTURE REFERENCE
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ANNEXE
TEMPÉRATURE DE CUISSON RECOMMANDÉE / RECOMMANDED COOKING TEMPERATURE
METS
MEALS
CROUSTILLES SARATOGA
POMMES DE TERRE FRITES, BLANCHIR
POMMES DE TERRE FRITES, BRÛNIR
FRITES JULIENNES OU EN LANIÈRES
SOUFFLÉ AUX POMMES DE TERRE (GONFLER)
SOUFFLÉ AUX POMMES DE TERRE, BLANCHIR
PERCHES ET PETITS POISSONS DES CHENAUX
FILET DE POISSON
BÂTONNETS DE POISSON, CROQUETTES, ETC...
HUITRES
PALOURDES FRITES DE NOUVELLE ANGLETERRE
POULET EN PÂTE
CÔTELETTES PANÉES
RONDELLES D’OIGNON
BEIGNES
GÂTEAUX PLEINE FRITURE
BEIGNES AU LEVAIN
BEIGNETS
NOUILLES CHINOISES
AMANDES
NOIX D’ACAJOU
FAIRE BLANCHIR DES ARACHIDES
ARACHIDES ESPAGNOLES
SARATOGA CHIPS
FRENCH FRIES BLANCHING
FRENCH FRIES BROWNING
SHOESTRING OR JULIENNE
SOUFFLE POTATOES, PUFFING
SOUFFLE POTATOES, BLANCHING
PERCH AND SMELTS
FILLETS
FISH CAKES, CROQUETTES, ETC..
OYSTERS
NEW ENGLAND FRIES CLAMS
CHICKEN IN BATTER
CUTLETS & BREADED CHOPS
ONION RINGS
DONUTS
FRIED CAKES
YEAST DONUTS
FRITTERS
CHINESE NOODLES
ALMONDS
CASHEWS
PEANUTS BLANCHING
SPANISH PEANUTS
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OIL
TEMP.
HUILE
360 F
325 F
375 F
350 F
385 F
340 F
375 F
375 F
390 F
360 F
375 F
360 F
375 F
350 F
390 F
390 F
370 F
375 F
390 F
240 F
275 F
325 F
350 F
FAT
TEMP.
GRAISSE
340 F
325 F
350 F
330 F
350 F
300 F
350 F
350 F
360 F
330 F
350 F
325 F
350 F
325 F
380 F
380 F
360 F
350 F
375 F
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M.K.E. INDUSTRIES INC.
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DIAGRAMME ÉLECTRIQUE
ELECTRICAL DIAGRAM
FG-115 & FG-160
2010-04-23
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M.K.E. INDUSTRIES INC.
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