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. 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 3/13 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 4/13 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 5/13 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 6/13 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 7/13 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 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 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 8/13 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). 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 9/13 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. 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 10/13 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. 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 11/13 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 2010-04-23 REV.02 M.K.E. INDUSTRIES INC. 12/13 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 2010-04-23 REV.02 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 --------- M.K.E. INDUSTRIES INC. 13/13 DIAGRAMME ÉLECTRIQUE ELECTRICAL DIAGRAM FG-115 & FG-160 2010-04-23 REV.02 M.K.E. INDUSTRIES INC.
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