Garland C836-1-35F User Manual

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INSTALLATION AND OPERATION MANUAL

CUISINE SERIES HEAVY DUTY GAS FRYER MODEL C836-1-35F

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY 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 THIS EQUIPMENT

PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED.

IN THE COMMONWEALTH OF MASSACHUSETTS THIS PRODUCT MUST BE INSTALLED BY A LICENSED PLUMBER OR GAS FITTER. APPROVAL NUMBER: G-1-07-05-28

For Your Safety:

Post in a prominent location, instructions to be followed in the event the user smells gas. This information shall be obtained by consulting your local gas supplier.

Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent

using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,

or which has been modified or repaired using unauthorized parts or by unauthorized service agents.

For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.The information contained herein, (including design and parts specifications), may be superseded and is subject to change without notice.

GARLAND COMMERCIAL INDUSTRIES

GARLAND COMMERCIAL RANGES, LTD.

Enodis UK LTD.

185 East South Street

1177 Kamato Road, Mississauga, Ontario L4W 1X4

Swallowfield Way, Hayes, Middlesex UB3 1DQ ENGLAND

Freeland, Pennsylvania 18224

CANADA

Telephone: 081-561-0433

Phone: (570) 636-1000

Phone: 905-624-0260

Fax: 081-848-0041

Fax: (570) 636-3903

Fax: 905-624-5669

 

Part # 4518632 (02/19/08)

© 2005 Garland Commercial Industries, Inc.

Part # 4518632 (02/19/08)

Page 1

IMPORTANT INFORMATION

WARNING:

This product contains chemicals known to the state of California to cause cancer and/or birth defects or other reproductive harm. Installation and servicing of this product could expose you to airborne particles of glass wool/ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers is known to the state of California to cause cancer. Operation of this product could expose you to carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the state of California to cause birth defects or other reproductive harm.

Before leaving the factory, the fryer was tested with oil in the frypot; therefore, it is necessary to clean the frypot before adding frying compound. Rinse the frypot with clean water, then put some fryer cleaner on a damp cloth, full strength, and wipe the entire frypot clean. Rinse it thoroughly and wipe dry. The fryer is now ready for use. If the fryer does not have a stainless steel frypot and is not to be used immediately after cleaning, coat the entire frypot surface with shortening or cooking oil to prevent rusting.

The US Range gas fryer is an energy-efficient,gas fired unitdesigned-certifiedby CSA International, NSF International and manufactured to their basic performance and application specifications.

All units are shipped completely assembled with accessories packed inside the fryer vessel. All units are adjusted, tested and inspected at the factory before shipment. Sizes, weights and input rates of all models are listed in this manual.

NOTE: The on-sitesupervisor is responsible for ensuring that operators are made aware of inherent dangers of operating a deep fat fryer, particularly aspects of oil filtration, draining, and cleaning of the fryer.

Page 2

Part # 4518632 (02/19/08)

TABLE OF CONTENTS

IMPORTANT INFORMATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 DIMENSIONS AND SPECIFICATIONS, MODEL C836-1-35F . . . . . . . . . . . . . .4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Pre-InstallationInstructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Clearances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Gas Connections and Piping Sizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Frypot. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Casters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Legs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Ventilation and Air Supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Assembly Of Battery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Assembly Instructions Low Prof ile Backguard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Radiation Shield . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Using the Fryer for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Lighting Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Stand By. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Complete Shut Down . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Safety Concerns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Optimum Operation Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Suggestions for Quality Fried Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

CLEANING AND MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Routine Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Draining and Filtering Of Fryer Compound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

TROUBLE SHOOTING AND ADJUSTMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Adjustments. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Thermostat Calibration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Part # 4518632 (02/19/08)

Page 3

DIMENSIONS AND SPECIFICATIONS, MODEL C836-1-35F

4-1/2"(114mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLEARANCES

 

SHIPPING

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INSTALLATION

ENTRY

 

 

 

 

 

 

WEIGHT

 

 

 

 

 

 

Sides

Rear

Crated

Uncrated

 

 

 

 

 

 

 

37-7/8"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(962mm)

34"

 

6"

6"

29-1/4"

18-1/4"

220lb.

 

 

 

(864mm)

(152mm)

(152mm)

(743mm)

(464mm)

(100kg)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8-1/2"(216mm)

4-1/2"(114mm)

6-1/2"(165mm)

34-3/8"

(873mm)

 

36-1/4"

30-1/4"

(921mm)

27-3/8"

(768mm)

(695mm)

6"

 

 

 

 

 

 

(152mm)

 

 

 

 

 

 

 

18"

 

 

32-11/16"

 

 

(457mm)

 

 

 

 

 

 

 

 

(830mm)

 

 

TOTAL INPUT

OPERATING

ORIFICE

MANIFOLD

PRESSURE

 

 

 

 

PIPE SIZE

Natural

Propane

NAT

PRO

NAT

PRO

 

110,000 BTU/Hr

85,000 BTU/Hr

4.0" WC

9.0" WC

#51

1.05MM

1-1/4”N.P.T

(32.23kW/Hr)

(24.91kW/Hr)

(10mbar)

(22mbar)

 

 

 

Gas input ratings shown here are for installations up to 2,000 feet (610mm) above sea level. Input must be derated for high altitude installations.

FRYING CAPACITY (per hour)

FRENCH FRIES

FISH

BREADED CHICKEN

Raw to Done

Blanched to Done

3oz. (84g), Battered

Raw to Done

 

 

 

 

60lb. (27kg)

80lb. (36kg)

60lb. (27kg)

28lb. (13kg)

Page 4

Part # 4518632 (02/19/08)

INSTALLATION

The importance of proper installation of commercial gas cooking equipment cannot be over stressed. Proper

performance of the equipment is dependent, in great part, on the compliance of the installation with the manufacturer’s specifications. In addition, compliance with the National Fuel Gas code ANSI Z 223.1-1988/NFPAand/or Local code is required to assure safe and efficient operation.

Appliances shall be installed in a location in which the facilities for ventilation permit satisfactory combustion of gas and proper venting. Appliances shall be located so as not to interfere with proper circulation of air within the confined space. When buildings are so tight that normal infiltration does not provide the necessary air, outside air shall be introduced.

Rating Plate

When corresponding with the factory or your local authorized factory service center regarding service problems or replacement parts, be sure to refer to the particular unit by the correct model number (including the prefix and suffix letters and numbers) and the warranty serial number. The rating plate affixed to the unit contains this information.

We suggest installation, maintenance and repairs should be performed by your local authorized service agency listed in your information manual pamphlet.

In the event you have any questions concerning the installation, use, care or service of the product, write or call our Product Service Department.

This product has been certified as commercial cooking equipment and must be installed by professional personnel as specified.

C.If it is additional or replacement equipment have gas authorities check pressure to make certain that existing meter and piping will supply fuel to the unit with not more than 1/2” water column pressure drop.

NOTE: When checking gas pressure be sure that all other equipment on the same gas line is on.

A pressure regulator is supplied as standard equipment with US Range Heavy Duty Gas Fryers. The pressure regulator is “built-in”to the fryer, (the regulator is part of the combination safety valve). Installation must conform with

the National Fuel Gas code ANSI Z223.1-1988or latest edition NFPA No.54-LatestEdition and National Electrical code ANSI/ NFPA70-1990or latest edition and/or local code to assure safe and efficient operation.

NOTE: The appliance and its individual shut-offvalve (not supplied by manufacturer) must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of ½ PSIG (3.45 KP2). The appliance must be isolated from the gas supply piping system by closing its individual manualshut-off(not supplied by manufacturer) during any testing of the gas

supply piping system at test pressures equal to or less than ½ PSIG (3.45KP2).

NOTE: In Canada, the installation shall be in accordance with CAN/CGA-B149.1NATURAL GAS AND PROPANE GAS INSTALLATION CODE and local codes where applicable.

NOTE: Adequate clearance must be provided for servicing and proper operation.

NOTE: This appliance is not recommended for residential installation.

Pre-InstallationInstructions

Before assembly and connection check gas supply.

A.The type of gas for which the unit is equipped is stamped on the data plate located on inner door panel. Connect a unit stamped “NAT” only to natural gas; connect those stamped “PRO” only to propane gas.

B.If it is a new installation have the gas authorities check meter size and piping to assure that the unit is supplied with sufficient amount of gas pressure required to operate the UNIT.

Clearances

From Combustible material 6” sides and rear. A clearance of 0.0” to non combustible construction as sides & rear is acceptable. The fryer is suitable for installation on combustible floor.

Gas Connections and Piping Sizing

The size of the gas line is very important. If the line is too small, the gas pressure at the burner manifold will be low. This will cause slow recovery, delayed ignition, and pilot outage. Refer to the Gas Line Sizing Chart in the nation Fuel Codebook.

Part # 4518632 (02/19/08)

Page 5

INSTALLATION continued

Before connecting new pipe to your US Range Fryer, the pipe must be thoroughly blown out to depose of all foreign particles. If these foreign particles get into the burner and controls they will cause improper and sometimes dangerous operation.

When using thread compound, use it sparingly and one on male threads. Use compound that is impervious to the action of Propane gases. Do not put any on the first two threads. This will prevent fouling the controls and clogging the pilot and main burner orifices.

Make sure that installer checks all plumbing with a soap solution for leaks. DO NOT USE A FLAME, MATCHES, CANDLES, or other ignition source in checking for leaks.

Frypot

Before leaving the factory, the fryer was tested, and the thermostat was calibrated, with oil in the frypot; therefore, it is necessary to clean the frypot before adding frying compound. Rinse the frypot with clean water, then put some fryer cleaner on a damp cloth, full strength, and wipe the entire frypot clean. Rinse it thoroughly and wipe dry. The fryer is now ready for use. If the fryer doe not have a stainless steel frypot and is not to be used immediately after cleaning, coat the entire frypot surface with shortening or cooking oil to prevent rust.

Casters

A.The installation shall be made with a connector that complies with the Standard for Connectors for Moveable Gas Appliances, ANSI Z21.69/CSA 6.16, Addenda Z21.69B2006/CSA 6.16B-2006(or latest edition), and a quickdisconnect device that complies with the Standard for Quick Disconnects for Use with Gas Fuel, ANSI Z21.41/ CSA 6.9, AddendaZ21.41A-2005/CSA6.16A-2005(or latest edition).

B.The front casters of the unit are equipped with brakes to limit the movement of the fryer without depending on the connector and any quick disconnect device or its associated piping to limit the appliance movement.

C.Please be aware, required restraint is attached to a bracket on the fryer (connection point is located on the left rear caster of the fryer), and if disconnection of the restraint is necessary, be sure to reconnect the restraint after the fryer has been returned to its originally installed position.

NOTE: When installed, the fryer must be restrained to prevent tipping in order to avoid the splashing of hot liquid. The means of restraint may be the manner of installation, such as connection to a battery of appliances. Or installing the fryer in an alcove, or by separate means, such as adequate ties.

Legs

Raise front of the unit and block. Do not lay unit on its back. Position leg insert into leg retainer opening and tap up until it seats at collar flange. Repeat at rear of unit making sure all four legs are adjusted to same height. Legs can be adjusted to overcome an uneven floor.

CAUTION: These types of US Range Fryers cannot be installed on a masonry base or without proper clearance from floor. Primary air is supplied to the ‘jet – type” burner from the front and mainly from the bottom of the fryer. If installed on a masonry base or directly on floor without the use of the factory supplied 6" (152mm) legs or casters, a louvered door option is required.

Ventilation and Air Supply

One of the most important considerations is ventilation. The fryer must be installed so that products of combustions are removed efficiently, but so 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.

The fryer must never have its flue extended in a chimney fashion. This changes the combustion characteristics of the fryer. This will cause the fryer to be slow to recover, frequently cause delayed ignition, and sometimes cause pilot outage.

The ideal method of ventilating a fryer is the use of a properly designed canopy which should extend six inches (6”) (152mm) beyond all sides of the appliance and six feet (6’) (1289mm) from the floor.

Many operators do not realize that the finest ventilation system will break down when it is not maintained properly. The duct system, the hood, and the filter bank must be cleaned on a regular basis and kept free of grease.

Adequate distances must be maintained from the flue outlet of the fryer to the lower edge of the filter bank. Filters should never be installed in the horizontal position. They should be installed at an angle of 45 degrees, and a drip tray should be located beneath the lowest edge of the filter. NFPA Standard No.96 states that “A Minimum distance of 18” (457mm) should be maintained between the flue outlet and the lower

Page 6

Part # 4518632 (02/19/08)

INSTALLATION continued

edge of the grease filter.”We recommend that the ‘MINIMUM DISTANCE BE 24” (610 MM) FROM THE FLUE OUTLET TO

THE BOTTOM EDGE OF THE FILTER WHEN THE APPLIANCE CONSUMES MORE THAN 120,000 B.T.U. PER HOUR.

A strong exhaust fan will create a vacuum in the room, for an exhaust system vent to work properly, replacement air must enter the room in which the vent is located.

All gas burners and pilots need sufficient air to operate and large objects should not be placed in front of this fryer which would obstruct the air flow through the front. A minimum of 24” (610mm) should be provided at the front of the unit for servicing and proper operation. Air for combustion enters the unit below the cabinet at the base. Do not place anything around the base or under the fryer.

E.The manifold of this unit or the manifold of which is a part of must be equipped with a certified pressure

regulator suitable for battery application and adjustable for an outlet pressure at the manifold as specified on the rating place

Assembly Instructions

Low Profile Backguard

6 3

9

7

4

8

Assembly Of Battery

All heavy duty batteries equipment is aligned and fitted at the factory, from left to right and must be installed in this order. There is a diagram provided with every heavy duty battery. C836-1-35Ffryers may be installed to battery with other US Range Cuisine Series Ranges, sharing common manifold connections.

A.All such units should be placed in their respective battery position. Detach valve panels to prevent damage, remove them from the area where the battery is being assembled.

B.Level each unit (if a range, to the oven rack) by adjusting the six inch (6”) legs, or where legs are not used, adjust level with shims. Readjust legs, if required.

C.Connect units together by mating the unions at each end of the manifold. (Adjoining units must have matching unions, unless the union parts are of the same specifications, a leak proof connection cannot be assured.) Hand tighten unions at this point.

D.The units should be fastened at the rear by inserting 5/16” bolts through the holes provided at the rear of the burner box sides. Install washer and nut and hand tighten. Be sure of proper unit alignment in the battery before final tightening of these bolts or unions. Improper tightening will cause “fanning” or “bowing” of batteried units.

The final tightening of the union should be accomplished by using a suitable spanner wrench. If such a wrench

is not available, the US Range union collar has special ridges, and a cold chisel can be driven against these ridges to properly seat and seal the union.

~

2

"X"

5

 

"X"

~

1

 

1.Remove flue cap #6 by removing six (6) [#10] sheet metal screws.

2.Remove front panel #5 by lifting upward.

3.With back panel #4 still attached to the left #2 and right #3 uprights, drop uprights into the rectangular cutouts at the rear of the range #1.

4.Fasten uprights #2 and #3 to the range #1 with four (4) 5/16” -18bolts and flat washers #7 and #8.

5.If unit is in a battery lineup, fasten adjacent units together at hole marked “X” with 1/4” -20bolts, nuts, and washers.

6.Install front panel #5 previously remove.

7.Install flue cap #6 previously removed.

Part # 4518632 (02/19/08)

Page 7

INSTALLATION continued

METHOD OF ATTACHING RADIATION SHIELD TO

BACKGUARD OR HIGH SHELF

RADIATION SHIELD

REMOVE EXISTING

#10 SHEET METAL

SCREWS (2 REQ'D) FROM HIGH SHELF OR BACKGUARD TO INSTALL RADIATION SHIELD

FIGURE 1

 

 

 

 

 

 

 

Radiation Shield

 

 

 

 

SIDES AND FRONT

This radiation shield must be in place when fryer is installed

 

 

 

 

 

 

 

in other than fire resistive locations.

HEAT SHIELD

 

 

BACK ALUMINIZED

 

 

IMPORTANT: The flue riser must be installed within the back

 

 

 

 

 

 

 

 

 

 

 

 

 

 

guard. This rectangular riser fits over the collar of the flue

 

 

 

 

 

 

FLUE RISER

collector box inside the fryer. Place the flue riser upright

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

through opening in the back top and slide over collar. (See

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Figure 2.).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FIGURE 2

 

 

 

OPERATION

Using the Fryer for the First Time

Before lighting the pilot, fill the frypot with frying compound. Then light the pilot according to the instructions inside

the fryer compartment on the inner panel. If you are using a cooking oil, you may now turn the main burner on by turning the knob on the automatic gas valve. If you use a hydrogenated (solid) frying compound, it is wise to melt it in a stock pot on the range before putting it in the fryer. If this

is not done, pack the frypot with the compound and turn the main burner on for a few seconds and turn it off for a few. See the lighting and shut-downinstructions for “How to turn on the main burner once the pilot is lighted.”

Intervals of about three seconds on and ten seconds off are about right. Keep doing this until the shortening is melted. If any smoke is seen during this process, you are heating too fast and scorching the shortening, thus cutting down its useful life and possible damaging the frypot. Shortening level must cover the thermostat bulbs when fryer is in operation.

After turning the main burner on, set the thermostat at 325° to check calibration of the thermostat. Let the burner cycle at least four times and suspend a deep fat fryer thermometer in the middle of the frypot about 3” (76mm) deep. When the burner just comes on after the fourth cycle, the reading on the thermostat should agree with the thermostat setting. If not, calibrate the thermostat according to the instructions in the Cleaning and Maintenance Section of this manual.

Page 8

Part # 4518632 (02/19/08)

OPERATION continued

Lighting Instructions

For specific models see “Lighting Instructions” on the inside of fryer compartment.

(Frypot must be filled before lighting).

1.Turn thermostat knob to the frying temperature. The thermostat knob is located inside the compartment in the front of the frypot.

2.Open the fryer door and turn the combination safety valve knob to the PILOT position.

3.Push the knob in, light the pilot and continue to hold knob in for about sixty seconds after the flame has been lit.

4.Turn valve knob counter-clockwiseto ON.

5.Main burners will now light and will be controlled automatically by the thermostat

 

OFF

 

 

P

 

I

 

 

L

 

T

O

NO

 

 

 

AUTOMATIC VALVE KNOB

PILOT POSITION

 

 

O

 

L

T

P

I

 

 

 

OFF

NO

 

 

AUTOMATIC VALVE KNOB

ON POSITION

NO

 

OFF

 

 

I

P

 

 

 

 

T O

L

 

 

 

 

AUTOMATIC VALVE KNOB

OFF POSITION

NOTE: Fryer cannot be shut off at the thermostat. Thermostat used only to control temperatures.

Stand By

1.Turn fryer gas valve knob to “PILOT” position.

2.Put frypot cover in place.

Complete Shut Down

Turn gas valve knob clockwise to pilot position, DEPRESS knob, slightly clockwise, release knob and continue turning clockwise to OFF.

Safety Concerns

WARNING: The operator should be aware of the HAZARDOUS NATURE, inadvertent splashing and spilling etc., and RESULTANT CONSEQUENCES, personal burns, fires, slipping on spilled liquid etc., when moving the fryer with liquid in the vessel. If the fryer is to be moved, it is recommended that the liquid in the vessel be cooled to room temperature and removed from the vessel.

To assure you of maximum protection and performance your US Range Fryer is equipped with the best and most reliable controls and safety devices available. The operation thermostat will regulate frying compound temperatures to close tolerances in a range between 250°F and 375°F.

If for any reason the pilot should be extinguished the combination safety valve will close off the gas flow to the main burners and pilot burner. As an additional safety feature this valve prevents gas from flowing to the main burners when the pilot is being ignited.

On all units, due to the high rate of heating, and high limit control device is provided as standard equipment. If for any reason the frying compound temperature exceed the maximum dial temperature the entire fryer will turn OFF at 450°F. If this should occur, have qualified service technician

check the system. FOR NO REASON SHOULD THIS HIGH LIMIT DEVICE BE BY-PASSED!

Optimum Operation Tips

One of the most important considerations in the profitable use of a fryer is the choice of the frying compound used. A better frying compound will actually cost you less, because it lasts longer than the lower grades and produce fried foods with superior taste and appearance. There are numerous high-gradeproducts available and you are strongly urged to use them.

Part # 4518632 (02/19/08)

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OPERATION continued

For maximum frying compound life, good operators find they do best by frying at the lowest temperature that will give a high-qualityproduct. Thus, with thissuper-fastfryer, you do not have to fry potatoes at 375°F or 400°F. You fry at 325°F. A little experimenting will determine just the right temperatures for your menu items.

The worst enemies of frying compound are light, heat, air and salt. Thus, its life can materially be lengthened by keeping the fryer covered when not in use, frying at the lowest temperatures, and by reducing the temperatures during stand-byperiods.

A common habit which is harmful to frying compounds is that of salting foods in baskets over frypot. Also, if food is fried ahead and stored over the frypot to keep hot, as is often done, it will rapidly lose its crispness and will taste greasy.

A common error in frying is to overload the baskets under the mistaken impression that this will increase the production of the fryer. For any given fryer, and any given food product being fried there is a certain load which will produce the maximum amount of food per hour. For best results, we recommend the baskets be filled between 1/2

and 2/3 full. If the baskets are loaded beyond this, the total hourly production rate will decrease.

To give you a staring point, the following chart suggests the temperatures at which most operators fry certain foods:

FRYING CHART

Product

Temperature

Time

 

 

 

French Fried Potatoes

 

 

Raw-to-done

350

5-7Min

Blanching

325

4 Min

Browning

350

2 Min

French Fried Onion Rings

360

2-3Min

 

 

 

Seafood

 

 

Shrimp

360

2-3Min

Oysters

350

1-4Min

Scallops

250

3-5Min

Fillets

350

3-4Min

Clams

350-360

1-3Min

 

 

 

Chicken

 

 

Small Pieces

350

6-10Min

Large Pieces

350-360

8-11Min

 

 

 

FRYING CHART

Product

Temperature

Time

 

 

 

Cutlets, Chops (1” thick)

325

5-7Min

Fritters

 

 

Fruit

350

3-5Min

Vegetables (asparagus,

 

 

cauliflower, corn,

350

5-8Min

eggplant, tomato)

 

 

Suggestions for Quality Fried Food

Fresh, uncontaminated frying compound product better fried products.

Taste the frying compound once a day. Your patrons do, when they eat the product.

Filter the frying compound daily. Merely straining the shortening is inadequate.

Drain or dry foods before frying. Excess moisture and water breaks down frying compound.

Do not salt or otherwise season food over the fryer. This practice contaminates the frying compound and accelerates it deterioration.

Do not shake breaded items over the fryer.

Keep the frypot covered when not in use. This will prevent air from oxidizing the frying compound and will keep impurities out.

Do not overheat the frying compound. Follow the temperature recommended in tested recipes. The company which provides your frying compound can provide tested recipes and techniques for use with their shorting.

Watch for signs of compound breakdown. An unusual darkening of the compound or smoking are the first signs of breakdown. Foaming, objectionable change in flavour of the product and gumming also indicate a breakdown of the frying compound.

Set the thermostat at 200°F or below, when not frying.

Darkened frying compound and incorrect batter or breading can cause a fried product to appear to be done. Use tested recipe or obtain batter or breading specially prepared for today’s frying techniques

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Part # 4518632 (02/19/08)