Frymaster GF40 User's Manual
Contents
1. jenueyy uoneJado 9 uonejesul SID I SYO SOLOS OAD PW pI AD Frymaster E Frymaster a member of the Commercial Food Equipment Service Association recommends using CFESA Certified Technicians 24 Hour Service Hotline MAR 2002 1 800 551 8633 819588 NOTICE This appliance is intended for professional use only and is to be operated by qualified personnel only A Frymaster DEAN Factory Authorized Service Center FASC or other qualified professional should perform installation maintenance and repairs Installation maintenance or repairs by unqualified personnel may void the manufacturer s warranty See Chapter 1 of this manual for definitions of qualified personnel NOTICE This equipment must be installed in accordance with the appropriate national and local codes of the country and or region in which the appliance is installed See NATIONAL CODE REQUIREMENTS in Chapter 2 of this manual for specifics NOTICE TO U S CUSTOMERS This equipment is to be installed in compliance with the basic plumbing code of the Building Officials and Code Administrators International Inc BOCA and the Food Service Sanitation Manual of the U S Food and Drug Administration NOTICE Drawings and photos used in this manual are intended to illustrate operational cleaning and technical procedures and may not conform to onsite management operational procedures NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS U S2. GF14 and GF40 SERIES GAS FRYERS TABLE OF CONTENTS CHAPTER 1 General Information 1 1 Parts Ordering and Service Information 0 ccceeceeseesseceteceeeceeeeeeeeeeeseeeaeenes 1 2 Safety TIT PTT AION sesir deat toueet ade a aE e aaea aaa aai 1 3 Equipment Desctiptionuieei enn aE EE a 1 4 Installation Operating and Service Personnel sessseseesesseseesessesseesesseseesesses 1 5 Definitions ery aes iae ae a aE aE aAA AREE AA aaia a AER ERES 1 6 Shipping Damage Claim Procedure sssseseeseeessesseseesseessessresressessrssresseeseesseesse CHAPTER 2 Installation Instructions 2 1 General Installation Requirements cccccesscsssacscaceeettsecsesceesssecoedasscsennssacenseds De aster Leg Installation nesirirenden aiti eai EE A E A 2 3 Pre Connection Preparations ssssessesesessessessesrossteseesesseesesrsstessesersseessessesstes 24 Copnectionto Gas Line smeten e a ie a a aea eas meee 2 5 Converting to Another Gas Type sesessseseseseesseseesseessesrrsseessessrssressesseesresseesees CHAPTER 3 Operating Instructions 3 1 Start Up PROCCUUTES ien n aair EEE EE RA AEA a De Boilie O tthe Pry pO sai cacti Satta wel eats tiadsaih cass e a a aa Aii 3 3 Filling with Cooking Oil or Shortening 0 cc ce ecccecceeceeeceeseeeeseceeeeeeeeeeseecsseenes 3 4 Shutting the Fryer DO Wises acs Sotecdancesades ccaeeceesaasecedseoamean vc cateonesee cokshadace eases 3 5 Thermostat Operaatio ccdbresticsssadatissca
3. 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 A 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 A 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 A DANGER Adequate means must be provided to limit the movement of this appliance without depending upon the gas line connect
4. Position a metal container with a sealable cover under the drain extension The metal container must be capable of withstanding the hot cooking oil or shortening without leaking Frymaster recommends that a Frymaster filter cone holder and filter cone be used when a portable filtration unit is not available If you are using a Frymaster filter cone holder and filter cone be sure that the cone holder rests securely on the metal container 3 Open the drain valve slowly to avoid splattering 4 Ifthe drain valve becomes clogged with food particles use a cleanout rod available from Frymaster to clear the valve by inserting it into the drain opening from the INSIDE of the frypot A DANGER NEVER attempt to clear a clogged 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 rod or other objects Damage to the ball inside will result in leaks and will void the Frymaster warranty 5 The drained shortening should be allowed to cool to 100 F 38 C or lower before transporting the container and removing the drain extension Cooking oil or shortening at a temperature of 140 F 60 C or higher will result in severe burns if it comes in contact with your skin 6 After draining the cooking oil or shortening clean all food particles and residual oil shortening from the frypot before refilling Be careful The residual oil shortening remain
5. 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 QUALIFIED INSTALLATION PERSONNEL Qualified installation personnel are individuals or firms corporations 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 that are familiar with Frymaster equipment and who have been authorized by Frymaster to perform service on Frymaster equipment All authorized service personnel are required to be equipped with a complete set of service and parts manuals and stock a prescribed minimum amount of Frymaster equipment parts A list of Frymaster Factory Authorized Service Centers FASC is included with the fryer when it ships from the factory Failure to use qualified service personnel will void the Frymaster Warranty on your equipment 1 3 1 6 Shipping Damage Claim Procedure Your Frymaster equipment was carefully inspected and packed before leaving the factory The trans
6. filling with cooking oil or shortening Failure to do so may cause spattering of hot liquid when the oil or shortening is heated to cooking temperature 3 3 Filling With Cooking Oil or Shortening The GF14 Series fryer holds a minimum of 30 lbs 15 liters and a maximum of 40 lbs 20 liters of cooking oil or shortening at 70 F 21 C The GF40 Series fryer holds a minimum of 40 lbs 20 liters and a maximum of 50 lbs 25 liters of cooking oil or shortening at 70 F 21 C 1 Ensure the fryer s gas valve is off or in the pilot position 2 Close the frypot drain valve remove the basket support rack if required 3 Fill the frypot to the lower oil level line When solid shortening is used it must be thoroughly packed down into the frypot s cold zone 4 To melt solid shortening without scorching the gas valve knob should be turned to the ON position for about three seconds and then to the PILOT position for about 10 seconds repeatedly until the shortening is completely melted If any smoke is seen during this process the oil is heating too quickly and scorching This melting process is not necessary with liquid shortening 3 4 Shutting the Fryer Down For short term shut down during the workday rotate the gas valve knob clockwise to the PILOT position see Figure 1 on Page 3 1 and put the frypot covers in place if the fryer is so equipped When shutting the fryers down at closing time rotate the gas valve knob to
7. that may cause or result in a malfunction of your system A CAUTION Example of a CAUTION box WARNING boxes contain information about actions or conditions that may cause or result in dam age to your system and which may cause your system to malfunction A WARNING Example of a WARNING box 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 A DANGER Hot cooking oil or shortening causes severe burns Never attempt to move a fryer containing hot cooking oil shortening or to transfer hot cooking oil shortening from one container to another 1 3 Equipment Description The GF14 and GF40 Series gas fryers are designed for all purpose frying Other than the capacity of the frypot both fryers are virtually identical The GF14 model holds up to 40 Ibs 20 liters of cooking oil or shortening GF40 fryers hold up to 50 Ibs 25 liters Both models must be manually filtered or filtered with a portable filtration unit such as the Frymaster PF50 portable filter These fryers use a millivolt temperature control circuit which requires no external power Both models use an open pot design with no tubes and have a hand sized opening into the deep cold zone which makes cleaning the frypot quick and easy The fryers require installation of legs or optional casters at point of use All fryers are ship
8. the PILOT position see Figure 1 on Page 3 1 Depress the gas valve knob and rotate slightly clockwise Release and continue rotating clockwise to the OFF position see Figure 2 on Page 3 1 Put the frypot covers in place if the fryer is so equipped 3 5 Thermostat Operation The thermostat on GF14 GF40 fryers is connected to a graduated knob located inside the fryer door On GF 14 models the knob is on the left side in GF40 models the knob is on the right side Rotating the knob clockwise to the desired cooking temperature setpoint directly adjusts the thermostat to that temperature The thermostat controls the frypot temperature by regulating the gas supply to the burner via the gas valve 3 3 The thermostat is in the full OFF position when the word OFF is at the top of the knob A click will be heard when the knob is rotated from the OFF position to a temperature or when it is rotated back to the OFF position The thermostat may require calibration from time to time To determine if it requires calibration refer to Check Thermostat Calibration in Section 4 2 of this manual 3 6 Draining and Filtering A 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 Frymaster recommends that elbow length heat resistant rubber gloves be worn when draining or filtering cooking oil or shortening Cooking oil or shorteni
9. valve or hi limit D Examine wires for signs of wires broken or shorted abrasions cuts kinks etc Ifthe wiring is obviously damaged it B rner does will probably be necessary to not light at all replace the associated component Call FASC E Thermostat out of calibration E Check calibration of thermostat in accordance with procedures in Section 4 2 of this manual F Ifthe above causes have all been F Call FASC ruled out the probable causes are a failed thermostat or a failed gas valve A One or more burner orifices A Turn gas valve knob to OFF clogged position Use thin wire to clear obstruction from burner orifices B Blocked flue B Clear blockage from flue C Fryer flue connected directly to C Remove chimney like duct and Burner does vent hood with a chimney like allow for at least 18 45 7cm be not light all the duct tween flue outlet and vent hood way around filters D Ifthe above causes have all been D Call FASC ruled out the probable causes are a broken or missing target GF40 a bent or missing flame deflector GF14 or incorrect burner gas pressure 4 5 Problem Probable Cause Corrective Action A Too little make up air in kitchen A Adjust kitchen ventilation system to increase make up air B Pilot flame directed away from B Reposition pilot hood to direct first orifice of burner flame toward first burner orifice Burner C One or more b
10. 4 kPa 3 49 kPa 27 37 mbar 34 87 mbar 2 4 Connection to Gas Line 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 pilot outage slow recovery and delayed ignition The incoming gas supply line should be a minimum of 1 2 38 mm in diameter All single GF14 GF40 fryers using natural gas require a 3 4 connection Batteries of two and three fryers require a 1 connection For fryers using LP gas one pipe size smaller may be used If in doubt about the correct pipe size consult the local gas company NOTE Runs of more than 20 feet and more than 4 fittings or elbows require an increase of one pipe size i e 4 to 1 or 1 to 1 4 Before connecting new pipe to your unit the pipe must be thoroughly blown out to remove any foreign particles If these foreign particles get into the burner and controls they will cause improper and sometimes dangerous operation 2 3 1 Connect the quick disconnect hose to the fryer quick disconnect fitting at the rear of the fryer and to the building gas line NOTE Some fryers are configured for a rigid connection to the gas supply line These units are connected directly to the gas supply line 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 Loc
11. USTABLE LEGS OR CASTERS CONSTRUCTION CLEARANCES BACK RIGHT SIDE LEFT SIDE COMBUSTIBLE 6 IN 6 IN 6 IN NONCOMBUST IBLE 0 IN 0 IN 0 IN 38020221R Parts orders must be placed directly with your local FASC or distributor Included with fryers when shipped from the factory is a list of Frymaster FASCs If you do not have access to this list contact the Frymaster Technical 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 Item Part Number Quantity Needed Service information may be obtained by contacting your local FASC Information may also be obtained by calling the Frymaster Technical 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 2 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 below CAUTION boxes contain information about actions or conditions
12. arance is required when installed adjacent to noncombustible construction 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 Make sure the fryer is installed to efficiently remove combustion by products and 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 Place a drip tray beneath the lowest edge of the filter For U S installation NFPA standard No 96 states A minimum distance of 18 in 450 mm should be maintained between the flue outlet and the lower edge of the grease filter Frymaster recommends that the minimum distance be 24 in 600 mm from the fl
13. ection 4 3 of this manual for the proper procedure 5 Check the thermostat calibration in accordance with the instructions in Section 4 3 of this manual 2 5 Converting to Another Gas Type A DANGER Switching to a different type of gas without installing the proper conversion kit may result in fire or explosion NEVER ATTACH YOUR FRYER TO A GAS SUPPLY FOR WHICH IT IS NOT CONFIGURED 2 4 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 Factory Authorized Service Center technician must install a gas conversion kit Call Frymaster Service 1 800 551 8633 to determine the conversion kit appropriate for your configuration and altitude Contact your local FASC to order the kit and arrange for installation 2 5 GF14 and GF40 SERIES GAS FRYERS CHAPTER 3 OPERATING INSTRUCTIONS 3 1 Start Up Procedure A CAUTION If this is the first time the fryer is being used after installation refer to Section 3 2 Boil Out Procedure A CAUTION The cooking oil shortening capacity of the GF14 Series fryer is 40 Ibs 20 liters at 70 F 21 C The cooking oil shortening capacity of the GF40 Series fryer is 50 Ibs 25 liters at 70 F 21 C Before lighting the fryer make sure the fryer is OFF and the frypot drain valve is closed Remove the basket support rack if installed and fill the frypot to the bottom OIL LEVEL line To preve
14. ible gas hose is used a restraining cable must be connected at all 2 2 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 These 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 3 Level fryers equipped with legs by extending the adjustable portion of the leg out approximately 1 inch and then further adjust the legs ensuring 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 in 600 mm 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 Refer to the data plate on the inside of the fryer door to verify that the fryer is configured for the proper type of gas before connecting the fryer quick disconnect device or piping from the gas supply line 5 Verify that the minimum and maximum gas supply pressures for the type of gas to be used are in accordance with the table below Standard for Incoming Gas Pressure Gas Minimum Maximum 6 WC 14 WC Natural 1 49 kPa 3 49 kPa 14 94 mbar 34 87 mbar 11 WC 14 WC LP 2 7
15. installed In AUSTRALIA this appliance must be installed by an authorized person in accordance with the manufacture s instructions local gas regulations and requirements of AA601 Installation Requirements for Gas Burning Appliances Installation shall be made with a gas connector that complies with national and local codes In the UNITED STATES the applicable code is ANSI Z21 69 with Addenda Standard for Connectors for Movable Gas Appliances Quick Disconnect devices if used shall likewise comply with national and local codes In the UNITED STATES the code is ANSI Z21 41 Standard for Quick Disconnect Devices for Use with Gas Fuel 2 2 Caster Leg Installation Depending upon the specific configuration ordered your fryer may have been shipped without installed casters or legs If casters or legs are installed you may skip this section and proceed to Section 2 3 Pre Connection Preparations Fryers must have casters or legs Fryers cannot be curb mounted Install the casters legs in accordance with the instructions included in your accessory package 2 3 Pre Connection Preparations DANGER Do not connect fryer to 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 Ifa flex
16. ion 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 A 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 A DANGER Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any other appliance A 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 A 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 NOTICE The Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed plumber or pipe fitter
17. ng in the bottom of the fry pot melted Insert a good grade thermometer or pyrometer probe into the oil shortening with the end near the fryer temperature sensing probe NOTE The temperature sensing probe is held by clips welded to the frypot In GF14 fryers the probe is on the left side of the frypot in GF40 models it is on the right side When the burner starts for the fourth time the thermometer pyrometer reading should be within the range 355 385 F 185 196 C If it is not calibrate as follows a Remove the thermostat knob by pulling straight out on the knob with a firm steady pull b Using a small bladed flat tipped screwdriver inserted into the slot in the thermostat adjusting screw turn the adjusting screw in 4 turn increments to adjust the temperature Turning the screw clockwise decreases the temperature turning it counter clockwise increases the temperature DO NOT allow the thermostat shaft to turn while turning the adjusting screw c Recheck the thermometer pyrometer reading the next time the burner comes on d Repeat steps 4 b through 4 c until the thermometer pyrometer reading remains within the range 355 385 F 185 196 C through several cycles If calibration cannot be obtained for any reason call a Factory Authorized Service Center for assistance e Reinstall the thermostat knob Remove the thermometer or pyrometer Clean Gas Valve Vent Tube l Carefully unscrew the vent tube from the gas val
18. ng should be filtered at least twice daily and more often if a heavy volume of breaded product is fried Filtering will greatly increase the life of the cooking oil or shortening and will produce a higher quality product Frymaster recommends the use of the Frymaster PF50 Portable Filter NOTE When using a portable filtration unit refer to the unit manufacturer s operating instructions for the proper filtering procedures The following procedure is recommended to drain and filter your cooking oil or shortening when a portable filtration unit is not available A DANGER NEVER attempt to drain cooking oil or shortening from the fryer with the burner lit Doing so may result in a flash fire if the oil or shortening splashes onto the burner Also applying burner heat to an empty frypot will severely damage the frypot and void the Frymaster warranty 1 Rotate the gas valve knob to the PILOT or OFF position Screw the drain extension supplied with the fryer securely into the drain valve making sure the opening is pointing down see illustration below Drain Extension in Drain Extension screwed stowed position into drain valve 3 4 NOTE If draining the fryer to dispose of the cooking oil or shortening Frymaster recommends the use of a wheeled disposal unit equipped with a pump such as the Frymaster SDU 50 When using a disposal unit follow the unit manufacturer s instructions 2
19. nt scorching if solid shortening is being used make sure it is tightly packed down into the bottom of the frypot Operating the Gas Valve The knob on the Honeywell gas valve is placed in the PILOT or ON position by rotating it counter clockwise To return the knob to the OFF position the knob must be depressed slightly to disengage its stop tab then rotated clockwise Lighting the Pilot and Burner A WARNING Frypot must be filled with water or cooking oil shortening before lighting 1 Open the door and turn the thermostat knob to the desired frying temperature or 275 F 135 C if boiling out the frypot 2 Rotate the gas valve knob to the PILOT position see Figure 1 Lighting the Pilot and Burner LONld LONld O AE e el i L i f Figure 1 Figure 2 3 1 3 Push the knob in and light the pilot 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 4 With the pilot lit push down and slowly turn the knob to the ON position see Figure 2 on Page 3 1 5 The burner should light and burn with a strong blue flame Once the burner has been lit it is controlled by the thermostat A CAUTION If the pilot and main burner go out the fryer s must be completely shut down at least five minutes before re lighting 3 2 Boiling Out the Frypot To ensure that the frypot is free of any contamination resulting from it
20. ped with a package of standard accessories Each fryer is adjusted tested and inspected at the factory before crating for shipment Frypots are constructed of welded heavy gauge stainless steel or cold rolled steel Heat is supplied by a burner assembly having multiple gas jets which are focused on deflectors commonly referred to as targets located around the lower side of the frypot The deflectors concentrate the heat produced by the burners on the bottom of the frypot 1 2 The burner assembly can be configured for natural gas propane or manufactured gas as required by the customer A drain is tapped into the center of the frypot with a front controlled manual ball valve Each fryer is equipped with a thermostat for precise temperature control The thermostat is located near the centerline of the frypot for rapid response to changes in loads and to provide the most accurate temperature measurement A high temperature thermostat hi limit shuts off gas to the burner assembly if the controlling thermostat fails 1 4 Installation Operating and Service Personnel Operating information for Frymaster equipment has been prepared for use by qualified and or au thorized personnel only as defined in Section 1 5 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 5 1 5 Definitions QUALIFIED AND
21. portation company assumes full responsibility for safe delivery upon 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 4 GF14 and GF40 SERIES GAS FRYERS CHAPTER 2 INSTALLATION INSTRUCTIONS 2 1 General Installation Requirements PROPER INSTALLATION IN ACCORDANCE WITH THE INSTRUCTIONS THAT FOLLOW IS ESSENTIAL FOR EFFICIENT TROUBLE FREE OPERATION OF YOUR FRYER ANY UNAUTHORIZED ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE FRYMASTER WARRANTY Upon arrival inspect the fryer carefully for visible or concealed damage See Shipping Damage Claim Procedure in Chapter 1 CLEARANCE AND VENTILATION The fryer s must be installed with a 6 150 mm clearance at both sides and back when installed adjacent to combustible construction no cle
22. pushed problem the probable causes are a in but goes out weak gas valve pilot magnet pilot when released generator low millivolt output or a high limit thermostat stuck open A Thermostat out of calibration A Check calibration of thermostat in accordance with procedures in Section 4 2 of this manual Thermostat does not control at set point B Failed thermostat B Call FASC 4 7 D Frymaster Enodis One Company Countless Solutions Frymaster L L C 8700 Line Avenue PO Box 51000 Shreveport Louisiana 71135 1000 Shipping Address 8700 Line Avenue Shreveport Louisiana 71106 TEL 1 318 865 1711 FAX Parts 1 318 219 7140 FAX Tech Support 1 318 219 7135 PRINTED IN THE UNITED STATES a T 1 800 551 8633 MAR 2002
23. s hot enough to cause severe burns if it comes in contact with your skin 7 Close the drain valve and refill the frypot with clean filtered cooking oil or shortening to the lower oil level line 3 5 GF14 and GF40 SERIES GAS FRYERS CHAPTER 4 PREVENTIVE MAINTENANCE AND OPERATOR TROUBLESHOOTING 4 1 Daily Checks and Services Inspect Fryer and Accessories for Damage Look for loose or frayed wires 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 burner deflectors or targets to verify that each is positioned directly above its orifice and that the flame ignites approximately 2 2 inches 60mm above the orifice The flame should strike the center of the deflector and be a rich blue color Call your Factory Authorized Service Center FASC if you see any problems Clean Fryer Cabinet Inside and Out Clean inside the fryer cabinet with dry clean cloth Wipe all accessible metal surfaces and components to remove accumulations of oil 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 A 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
24. s in Step 4 unscrew the slotted cap from the top of the gas valve regulator adjacent to the gas valve vent tube and turn the adjusting screw to obtain the correct pressure Turn the screw clockwise to increase pressure counter clockwise to decrease pressure 6 After adjusting the manifold pressure to the correct value reinstall the regulator cap and turn the gas valve knob to the OFF position 7 Remove the manometer or pressure gauge fitting from the pressure tap hole and reinstall the pipe plug 8 Place the gas valve in the PILOT position and check for gas leaks If no leaks are found re light the pilot and return the unit to operation 4 4 Operator Troubleshooting The tables that follow provide operators with a list of possible malfunctions the probable causes of the malfunctions and the corrective actions to take to correct the problem In some cases the operator may not be able to correct the problem but will at least be able to accurately diagnose the problem and that will assist a qualified service technician in restoring the equipment to full operation in the shortest possible time 4 4 Problem Probable Cause Corrective Action A Pilotis not lit A Light pilot B Loose dirty or corroded terminals B Clean and tighten terminals on gas on gas valve valve C Loose dirty or corroded terminals C Clean and tighten terminals on on thermostat thermostat D Thermostat gas
25. s 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 1 Before lighting the burner close the frypot drain valve and fill the frypot with a mixture of cold water and boil out solution or detergent Fill to the lower oil level line 2 Light the fryer in accordance with the lighting instructions in Section 3 1 3 Simmer the solution for one hour A 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 4 After the solution has simmered for one hour turn the gas valve knob to the PILOT position and allow the solution to cool 5 Add one gallon 3 8 liters of cold water and stir Drain the solution into a suitable container and clean the frypot thoroughly A WARNING Do not drain boil out solution into a shortening disposal unit or portable filter unit These units are not intended for this purpose and will be damaged by the solution 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 A DANGER Remove all drops of water from the frypot before
26. sdaaplstsataatansclasbandeadhsnonsaiaesdiasmdugaeeaentiatante 3 6 Draining and Filtering jsec cscssuseiesscta ices ceaienud ssw ksuilaekeagiale CHAPTER 4 Preventive Maintenance and Operator Troubleshooting 4 1 Daily Checks and SEIVI CCS isco ch cts gi ccacpacatie an veavachaucseaaia eecdaenesaiendeycesasuaanatove aaa 4 2 Quarterly Checks and Services iis scsticessaieinscelaeanatendeadeueeeln Sian tontloaiese 4 3 Semi Annual Checks and Services essssessesseessessssresseesresresseeseesresseessesersseesse 4 4 Operator Troubleshooting s seseseeseeeseessesereseessessessressesstssesseeseesresseeseseesseesee GF14 and GF40 SERIES GAS FRYERS CHAPTER 1 GENERAL INFORMATION 1 1 Parts Ordering and Service Information In order to assist you as quickly as possible the Frymaster Factory Authorized Service Center FASC 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 A typical data plate is illustrated below va gt ai N oS l SIOS aS CEN 5 ASF Eo Shreveport LA USA 7 NAY MODEL GF14SD SERIAL NO 0201FM0208 SERIES AF GAS NAT fr7int B T U 1050 IN WC MAN PRESS 4 00 B T U HR 10000 ORIFICE 1 65 VOLTS 000 60HZ IPHASE AMPS 00 ANSI Z83 11 MI996 DEEP FAT FRYER INTENDED FOR OTHER THAN HOUSEHOLD USE SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS USING 6 IN ADJ
27. the oil shortening to splatter and severely burn nearby personnel Filter Cooking Oil Shortening The cooking oil shortening used in your fryer should be filtered at least twice every day more often if the fryer is in constant use Refer to Section 3 6 Draining and Filtering for details 4 2 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 Follow the procedures for draining the frypot in Section 3 6 the follow the Boiling Out the Frypot procedures in Section 3 2 4 1 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 and sediment trays Wipe all detachable parts and accessories with a clean cloth dampened with a detergent solution Frymaster recommends the use of Frymaster Fryer N Griddle Cleaner available through your lo cal distributor for best results Rinse and thoroughly dry each part Check Thermostat Calibration l De 5 Set the temperature control knob to 375 F 191 C i e fully clockwise 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 shorteni
28. tite PST56765 Sealant is one such compound DO NOT apply compound to the first two threads This will ensure that the burner orifices and control valve do not become clogged 2 Open the gas supply to the fryer and check all piping fittings and gas connections for leaks A soap and water solution should be used for this purpose A 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 fryer at the main shut off valve and contact the local gas company or an authorized service agency for service NOTE The fryer must be disconnected from the gas supply piping during any pressure testing of the gas supply piping a pressures equal to or greater than 2 psig 3 45kPa or 13 84 in W C 3 Close the fryer drain valve and fill the frypot with water or 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 Start Up Procedure and Boiling Out the Frypot topics found in Chapter 3 of this manual A WARNING Dry firing your unit will cause damage to the frypot Always ensure that melted shortening cooking oil or water is in the frypot before firing your unit 4 It is suggested that the burner manifold pressure be checked at this time by the local gas company or an authorized service agent Refer to Check Burner Manifold Pressure in S
29. ue outlet to the bottom edge of the filter A 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 Information on construction and installation of ventilating hoods can be found in the NFPA standard cited above A copy of the standard may be obtained from the National Fire Protection Association Battery March Park Quincy MA 02269 2 1 A DANGER Do not attach an apron drainboard to a single fryer The fryer may become unstable tip over and cause injury The appliance area must be kept free and clear of combustible material at all times NATIONAL CODE REQUIREMENTS The type of gas for which the fryer is equipped is marked on the data plate attached to the inside of the fryer door Connect a fryer marked NAT only to natural gas those marked PRO only to propane gas and those marked MFG only to manufactured gas When installing this equipment in the UNITED STATES the installation must conform to the latest edition of the National Fuel Gas Code ANSI Z223 1 In CANADA installation must conform to the latest edition of Standard CAN GCA B149 1 or 2 Installation Codes for Gas Burning Appliances amp Equipment In addition to the applicable national code or standard installation must also be in accordance with any local codes for the area in which the equipment is
30. urner orifices C Use a thin wire to clear experiences clogged obstruction from orifices delayed i niti D Ifthe above causes have all been D Call FASC gnition ruled out the probable causes are low pilot flame less than 1 25mm low incoming gas pres sure or a too small incoming gas line Flame rolling A Flue obstructed A Remove obstruction from flue out from under B Too little make up air in kitchen B Adjust kitchen ventilation system fryer to increase make up air A Clogged pilot orifice A Use a small wire to clear obstruction from pilot orifice B Pilot flame blowing away from B Eliminate draft in kitchen pilot generator excessive draft in kitchen C Pilot generator not inserted fully C Reinsert pilot generator into pilot into pilot burner burner until flame surrounds tip Pilot repeatedly D Corroded connection where pilot D Clean pilot generator connection goes out generator connects to gas valve at gas valve E Ifall of the above causes have E Call FASC been ruled out the probable causes are low pilot flame pilot generator low millivolt output high resistance in hi limit thermostat contacts or a defective pilot magnet in the gas valve 4 6 Problem Probable Cause Corrective Action A Loose dirty or corroded hi limit A Clean tighten hi limit wires on gas Pilot remains lit wires valve when gas valve B If the above does not correct the B Call FASC knob is
31. ve NOTE The vent tube may be straightened for ease in removal Pass a piece of ordinary binding wire 052 inch diameter through the tube to remove any obstruction Remove the wire and blow through the tube to ensure it is clear 4 2 4 Reinstall tube and bend it so that the opening is pointing downward 4 3 Semi Annual Checks and Service Check Burner Manifold Pressure A WARNING This task should be performed by qualified service personnel only A WARNING The frypot must be filled with water or cooking oil shortening during this procedure 1 Ensure that the gas valve knob is in the OFF position 2 Remove the pressure tap plug from burner manifold Pressure Tap Plug 3 Insert the fitting for a manometer or pressure gauge into the pressure tap hole 4 Place the gas valve in the PILOT position and light the pilot When the pilot lights and continues to burn increase the setting on the thermostat knob until the burner lights Compare the manometer or gauge reading to the appropriate table below GF14 Standard GF40 Standard for Burner Manifold Pressure for Burner Manifold Pressure Gas Type Pressure Gas Type Pressure Natural A Natural AE 1 00 kPa or 9 96 mbar 0 87 kPa or 8 72 mbar LP 10 0 W C LP 8 25 W C 2 49 kPa or 24 91 mbar 2 06 kPa or 20 55 mbar 4 3 5 Ifthe burner manifold pressure does not meet the specifications in the table
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