Garland S18SF User Manual

Size:
251.42 Kb
Download

INSTALLATION AND OPERATION MANUAL

GARLAND

S18-FANDS18-SFSERIES RESTAURANT FRYERS

NRTL/C

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.

INSTALLATION AND ELECTRICAL CONNECTION MUST COMPLY WITH CURRENT CODES:

IN CANADA - THE CANADIAN ELECTRICAL CODE PART 1 AND / OR LOCAL CODES.

IN USA – THE NATIONAL ELECTRICAL CODE ANSI / NFPA – CURRENT EDITION.

ENSURE ELECTRICAL SUPPLY CONFORMS WITH ELECTRICAL CHARACTERISTICS SHOWN ON THE RATING PLATE.

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at http://www.garland-group.com.The information contained herein, (including design and parts specifications), may be superseded and is subject to change without notice.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.

185 East South Street

1177 Kamato Road, Mississauga, Ontario L4W 1X4

Freeland, Pennsylvania 18224

CANADA

Phone: (570) 636-1000

Phone: 905-624-0260

Fax: (570) 636-3903

Fax: 905-624-5669

Part # P157 Rev 2 (01/06/10)

© 2004 Garland Commercial Industries, Inc.

Part # P157 Rev 2(01/06/10)

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.

Page 2

Part # P157 Rev 2 (01/06/10)

TABLE OF CONTENTS

IMPORTANT INFORMATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

DIMENSIONS AND SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Exterior Dimensions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

General Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Product Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Siting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Clearances. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Appliances Equipped With Legs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Appliances Equipped With Casters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Electrical Supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Single and Three Phase Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Commissioning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Preparation Before Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

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

Filling the Tank. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 High Temperature Cutof f/Reset. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Operating Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Operation Safety. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Suggestions for Quality Fried Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

MAINTENANCE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Frying Compound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Enamelled / Painted Surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Thermostat Calibration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Servicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Part # P157 Rev 2(01/06/10)

Page 3

DIMENSIONS AND SPECIFICATIONS

North American (60 cycle) Electrical Loading:

 

 

 

 

 

Total

 

 

 

 

Nominal Amperes Per Line

 

 

 

 

 

 

 

 

 

 

 

 

Model

 

 

208v/1Ø

240V/1Ø

 

208V/3Ø

 

 

 

 

 

240V/3Ø

 

 

 

 

 

 

 

kW

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

X

 

Y

 

Z

 

 

X

 

 

Y

 

 

Z

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S18F

 

 

12

 

58

 

50

 

 

34

 

34

 

34

 

28.9

 

28.9

 

28.9

 

 

 

 

S18SF

 

 

16

 

77

 

66.7

 

 

49

 

38

 

49

 

41.8

 

41.8

 

32.5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Export (50 cycle) Electrical Loading:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total kW

 

 

 

 

 

 

 

Nominal Amperes Per Line

 

 

 

 

 

 

Model

 

 

 

 

220/380V/

 

240/415V/

 

220/380/3Ø

 

 

240/415V/3Ø

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

220/380V

 

240/415V

 

 

 

 

 

X

 

 

Y

 

Z

 

X

 

Y

Z

S18F

 

10.1

 

 

 

12

 

 

46.2

 

 

50

 

 

15.4

 

15.4

 

15.4

16.7

16.7

16.7

S18SF

 

13.4

 

 

 

16

 

 

61.1

 

 

66.7

 

 

17.2

 

26.7

 

17.2

18.8

29.2

18.8

DAIS Installation:

FRYER

MAX 2-/12"

[64mm]

Frying area is 13” (330mm) wide x 15-1/2”(394mm) deep.

Installation Clearances:

Clearance to combustible surfaces

Sides: 1” (25mm) Rear: 1-1/2”(38mm)

NOTE: Many local codes exist, and it is the responsibility of the Owner and the Installer to comply with those codes.

Production Capacity (per hour)

Model

French Fries

S18F

Frozen to Done

50 lbs. /23kg

 

S18SF

Frozen to Done

60 lbs./ 27kg

 

 

34-1/2"

 

 

[877mm]

 

 

 

REAR

 

 

ELECTRICAL

 

 

CONNECTION

43-3/4"

 

6"

[1111mm]

 

37-3/4"

[152mm]

 

 

 

 

[959mm]

28-7/8"

 

 

 

 

[733mm]

 

 

6"

 

 

[152mm]

 

 

18"

 

 

[457mm]

Frying area is 13" (330mm) wide x 15-1/2"(394mm) deep

Page 4

Part # P157 Rev 2 (01/06/10)

DIMENSIONS AND SPECIFICATIONS continued

Exterior Dimensions

Model

Height*

 

Width

 

Depth

Weight

S18-(F,SF)

37-3/4”(959mm)

 

18” (457mm)

 

34-1/2”(876mm)

140Lb/64Kg

 

 

* Height from front rail to floor

 

 

NOTE: Height Dimensions specified with 6” (152mm) legs.

INTRODUCTION

You have purchased the finest Commercial cooking Equipment available. Like any fine precision built piece of equipment it should be given regular care and maintenance. The following instructions should be read carefully as the manufacturer can not be held responsible for any damage to property or persons caused by incorrect installation or operation of the equipment.

General Information

1.Check the crate for possible damage sustained during transit. Carefully remove the unit from the crate and again check for damage. Any damage to the unit must be reported to the carrier immediately.

2.Any protective material covering stainless steel parts must be removed.

3.All fryers are shipped from the factory with legs or casters fitted unless specially ordered without.

4.The type of voltage supply that the equipment was manufactured for at the factory is noted on the data plate and on the packaging. This type of supply must be used.

5.Do not remove permanently affixed labels, warnings or data plates from the appliance, for this may void approvals and creates a safety hazard.

Safety

This manual pertains to fryers. The reader/operator must interpret its contents to applicable needs. If there is any question of interpretation of any of the literature pertaining to Garland fryers, please contact your Authorized Service Agency or our Customer Service Department at the phone number listed on the front of this manual.

A qualified person must make the installation of these products in accordance with the local codes of the country of destination.

Always follow these safety precautions when operating the fryer.

The unit must only be operated by qualified persons. DO NOT operate without reading this manual.

DO NOT operate the product unless it has been properly installed and earthed.

DO NOT operate the product unless all service and access panels are in place and fastened properly.

DO NOT attempt to repair or replace any part of this product unless all main power supplies have been disconnected.

WARNING: to avoid serious personal injury: Use extreme caution in setting up, operating and cleaning this product to avoid coming in contact with hot surfaces or hot oil. Suitable protective clothing should be worn to prevent the risk of burns.

NOTE all warning labels and markings on the product, which call attention to further dangers and necessary precautions.

WARNING: this appliance must not be cleaned with a water jet.

Rating Plate

For proper operation, the information on the data plate of your new equipment must match your electrical supply. The data plate is readily accessible, located on the inside of the cabinet door. It contains all of the pertinent information required by the installer.

Part # P157 Rev 2(01/06/10)

Page 5

INTRODUCTION continued

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

Product Information

The deep fat fryer is one of the more versatile products in today’s kitchen. Its ability to cook a variety of products in large quantities makes it the most common & economical choice. The Garland restaurant series fryer is designed to be installed free standing or in battery with Garland S, SS, SU680 series ranges.

Cooking larger quantities of food can be done more efficiently than small quantities. Product is cooked directly in the oil using the lift out wire baskets supplied.

INSTALLATION

The Garland S18 series deep fat fryer complies with the standards CSA C22.2 No. 109 – latest edition, the UL197 – latest edition and the NSF#4 – latest edition. The installation & connection of this appliance must comply with current codes. In Canada – the Canadian Electric Code Part 1 and in the USA – The National Electrical Code.

Your new equipment must be installed and adjusted by a competent person as required by the local electrical

authorities. Failure to install appliances correctly could lead to prosecution. It is in your own interests and that of safety to ensure that the law is complied with.

Your Garland Dealer is well qualified to provide this service. Periodic inspections by your dealer or a qualified service company are recommended to check temperatures and to ensure moving parts are operative. Wherever possible avoid overheating idle equipment, as this is the primary cause for increased service cost.

Unpacking

1.Carefully remove the unit from the crate. All packing material must be removed from the unit. The protective material covering the stainless steel must be removed immediately after the unit is installed.

2.Do not remove permanently affixed labels, warnings or data plates from the appliance, for this may void approvals and creates a safety hazard.

Siting

The fryer should be installed on a firm smooth and level floor designed to withstand the weight of the appliance and any ancillary equipment. (Refer to dimensions and specifications section for weights). Once in position check that the equipment is level, the fryer must be level front to back, side to side and diagonally. This leveling must be done with the unit under the hood and in it’s normal operational position. Adjust if necessary.

If the fryer is to be dais or cove mounted, the base on which it is to be set should be level. If it is not, the fryer must be shimmed to level.

Page 6

Part # P157 Rev 2 (01/06/10)

INSTALLATION continued

Clearances

The space in which the appliance is to be sited must include the minimum installation clearances to combustible surfaces as indicated in the following table.

CLEARANCE TO COMBUSTIBLE MATERIAL

Location

All Models

 

 

Top

*

Left Hand Side

1” (25mm)

Right Hand Side

1” (25mm)

 

 

Rear

1.5” (38mm)

Type of Floor or Base

Combustible

*NOTE Equipment must be installed under a ventilation canopy

Adequate clearance must be provided for servicing, ventilation & proper operation. The product must be kept free from combustible material.

Appliances Equipped With Legs

All Fryers are shipped from the factory with legs installed unless otherwise specified. When the fryer is specified for dais or cove mounting it is shipped less legs. Legs must be adjusted to a minimum height of 6” (152mm) in order to comply with NSF standards.

Appliances Equipped With Casters

1.The front casters on the unit are equipped with brakes to limit the movement of the fryer without depending on the electrical connection.

2.A restraint can be attached to the unit near the electrical connection. If the restraint is disconnected be sure to reconnect it after the fryer has been returned to its original installed position.

Ventilation

The area in which the appliance is installed must be adequately ventilated to provide air for removal of steam, heat generated by the appliance, etc. These products are intended to be installed under a ventilation hood. The use of a mechanical extract system should be considered and conform to local codes.

Proper operation of exhaust fans (proper speed, rotation and adjustment) is essential. In addition a make-upair system (HVAC) for the kitchen to supply fresh air is recommended.

Any ventilation system will break down if improperly maintained. The duct system, the hood, and the filters must be cleaned on a regular bases and kept clean.

Electrical Supply

CAUTION: Prior to installation check the electrical supply to ensure input voltage and phase match the equipment

voltage rating and phase. See data plate located inside of the cabinet door.

The supply entrance is located at the rear. The supply terminal block is accessible from the front. The electrical supply must be adequate for the voltage, phase & current marked on the rating plate.

NOTE: A means of disconnection from the supply having a contact separation of at least 3 mm in all poles must be incorporated in the fixed wiring.

This equipment is intended to be installed with fixed permanent wiring

WARNING: This appliance must be earthed.

Single and Three Phase Connection

Unless otherwise noted all fryers are shipped from the factory for three phase connection. A wiring diagram is attached to the rear of each fryer. Visually check all the electrical connections. The fryer is wired at the factory as specified on the order. If it is necessary to change the phasing, refer to the wiring diagram.

Commissioning

Ensure all circuit breakers located in the lower compartment are set to the ‘ON’ (1) position.

1.Ensure that all controls are in the off position and turn on the main electrical supply.

2.Operate the fryer in accordance with the operating instructions.

3.Check that the product functions correctly and that the voltage supply to the unit does not drop by more than 5% when all sections are operated simultaneously.

When the operation has been check, hand the instructions to the user or purchaser for retention and instruct them in the efficient and safe operation of the appliance.

Part # P157 Rev 2(01/06/10)

Page 7

INSTALLATION continued

Preparation Before Use

After the fryer has been properly installed and checked for operation, it will be necessary to clean the protective coating from the tank as follows:

1.Turn the power service disconnect switch off.

2.Remove baskets from the fry tank.

3.Lift the element handle until the heating elements are in full raised position.

4.Lift the tank out of the fryer for cleaning. If a special fry tank cleaner is used, carefully follow the manufacture’s instructions for use. A soap, vinegar or baking soda solution may be used for cleaning the tank. Rinse the tank thoroughly with clean, hot water and dry completely.

5.Replace the tank in the fryer. If the tank has the optional drain valve, make sure that this valve is tightly closed.

6.With the circuit breakers and toggle switch on the fryer

in the “OFF” position, turn on the power at the service disconnect box.

OPERATION

Filling the Tank

Once the tank and elements have been cleaned the tank can be filled with oil.

1.If Liquid frying compound is used, fill the tank to the ‘Full’ mark stamped on the inside of the tank. Do not over fill the tank.

2.If hydrogenated or solid frying compound is used, measure 30 lbs (13.6 kg). Pack the compound firmly around the heating unit. The elements must be completely covered with compound. Start the fryer and set the thermostat to 250°F (121°C). Operate at this temperature until the compound is completely melted. Operating at higher temperatures can scorch the frying compound.

3.For optimum frying compound life, it has been recommended by the manufactures of the compound limit the maximum operating temperature to 375°F (190°C) on S18F models and 350°F (177°C) on S18SF models.

Operating Instructions

The S18 series fryers are equipped with a temperature limiting safety system. To start the fryer operating:

1.Turn the thermostat to the “OFF” position.

2.Lift the toggle switch to the start position (momentarily up).

3.Release the switch. It will return to the run position. The green indicator lamp should be illuminated.

4.Turn the thermostat dial to the desired temperature.

High Temperature Cutoff/Reset

Your Garland Fryer is equipped with a protective secondary thermostat. If the operating thermostat fails to control

the temperature, the secondary (Hi-Limit)thermostat will take over. It will cut off power to the heating elements if the frying compound reaches a temperature greater than 430°F (221°C). The system cannot be reset until the frying compound drops in temperature by approximately 50°F (28°C). Repeating the starting procedure can reset the system.

Page 8

Part # P157 Rev 2 (01/06/10)

OPERATION continued

If this condition occurs, it could indicate that the operating thermostat has become damaged. A qualified service technician should check the fryer. Continued operation

of the fryer in this condition will deteriorate the frying compound and degrade the product quality.

Operating Controls

Control Panel, Symbols and Indicators

OVER TEMPERATURE (HIGH LIMIT) SYMBOL AND INDICATOR - RED

START

ON

POWER

SWITCH

HEATING SYMBOL AND

OFF INDICATOR - AMBER

POWER SYMBOL

AND INDICATOR

GREEN

Thermostat Dial

Degrees C

 

 

C

 

 

˚

 

 

1

 

 

9

5

 

0

 

 

9

 

1

 

 

 

 

7

 

 

5

0

 

 

2

 

1

1

 

 

5

 

0

 

Thermostat Dial

Degrees F

 

0

 

F

0

 

˚

3

 

 

0

 

 

 

1

 

 

 

0

 

 

 

3

 

 

 

 

 

 

3

 

 

 

7

0

 

 

5

0

 

 

3

2

 

 

 

 

5

 

 

 

 

 

 

0

0

 

 

 

5

 

 

3

2

 

 

 

 

0

 

 

0

 

Operation Safety

It is the responsibility of the supervisor or equivalent person to ensure that users of this equipment wear suitable protective clothing and to draw attention to the fact that some parts will be necessity, become very hot and will cause burns if touched accidentally.

Suggestions for Quality Fried Products

Clean equipment is vital to the quality of fried foods. Fresh uncontaminated frying compounds produce better fried foods.

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

2.Filter the frying compound daily. Use a proper filter and cone or a filter system.

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

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

5.Do not shake breaded items over the fryer.

6.Keep the fry tank covered when not in use. This will prevent air from oxidizing the frying compound and will

keep impurities out.

Part # P157 Rev 2(01/06/10)

Page 9

OPERATION continued

7.Watch for the signs of shortening break down. An unusual darkening of the shortening or smoking are the first signs of break down. Foaming, objectionable change in flavour of the product and fuming also indicate a break down of the frying compound.

8. Set the thermostat to 200°F (93°C) during idle periods. This will conserve energy and extend frying compound life.

MAINTENANCE AND CLEANING

NOTE: This Appliance is not Protected against Water Jets. Do not Clean with Water Jets.

Frying Compound

It is important to keep the cooking oil clean. The frequency of change depends on the amount of use and the type of products cooked.

Stainless Steel

Stainless steel should be cleaned using a mild detergent, a soft cloth and hot water. If it is necessary to use a non-

metallic scouring pad, always rub in the direction of the grain in the metal to prevent scratching. Wash a small area at a time and rinse the washed area with a clean sponge dipped into a disinfectant and wipe dry with a soft clean cloth before it can dry.

Use only stainless steel, wood or plastic tools to scrape off heavy deposits of grease or oil. Do not use ordinary steel scrapers or knives, as particles of iron may become embedded and rust.

NEVER USE STEEL WOOL.

Enamelled / Painted Surfaces

Establish a regular cleaning schedule. Any spills should be wiped off immediately. The unit should be allowed to cool down before cleaning any exterior surfaces. Wipe exposed surfaces when cool with mild detergent and hot water.

Stubborn residue spots may be removed with scouring pad. Dry thoroughly with a clean cloth.

Thermostat Calibration

WARNING: Turn off the electrical mains before commencing any service work.

It is normal for an electromechanical thermostat to cycle with a 45° F - 50°F (25°C - 28°C). When checking calibration, allow the thermostat to cycle a minimum of two times.

1.Place the thermocouple of the test instrument in the center of the tank 1” (25mm) below the oil surface.

2.Turn the thermostat dial to 325° F (163° C). In order to allow the oil temperature to stabilize, the control must be allowed to cycle twice before taking a test reading.

3.Check the temperature reading just when the control cycles “OFF” as indicated by the cycle pilot lamp. If the temperature does not read within 15°F (8°C) of the dial setting, recalibrate as follows:

4.Carefully remove the thermostat dial, not disturbing the dial setting.

5.Hold the thermostat shaft steady and with a small flat blade screw driver, turn the calibration screw located inside the shaft clockwise to decrease the temperature and counter clock wise to increase the temperature. NOTE: Each 1/4 turn of the screwdriver will create a change of approximately 35° F (20° C).

6.Replace the thermostat dial and repeat steps 1 through 3 to verify that correct adjustment has been made.

Page 10

Part # P157 Rev 2 (01/06/10)