Henny Penny
CFA Pressure Fryer
Electric Model 500
Gas Model 600
OPERATOR’S MANUAL
Model 500/600
This manual should be retained in a convenient location for future reference.
A wiring diagram for this appliance is located on the rear shroud cover of the control panel.
Post in a prominent location, instructions to be followed if user smells gas. This information should be obtained by consulting the local gas supplier.
Do not obstruct the flow of combustion and ventilation air.Adequate clearance must be left all around appliance for sufficient air to the combustion chamber.
The Model 600 fryer is equipped with a continuous pilot. But fryer can not be operated without electric power. Fryer will automatically return to normal operation when power is restored.
Keep appliance area free and clear from combustibles.
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.
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OFTHIS ORANY OTHER APPLIANCE. FIRE OR EXPLOSION COULD RESULT.
FM05-004-F
Revised 7-28-10
710
Model 500/600
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Model 500/600 |
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TABLE OF CONTENTS |
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Section |
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Page |
Section 1. |
INTRODUCTION ........................................................................................... |
1-1 |
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1-1 |
Introduction ........................................................................................... |
1-1 |
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1-2 |
Proper Care .......................................................................................... |
1-2 |
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1-3 |
Assistance ............................................................................................. |
1-2 |
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1-4 |
Safety ................................................................................................... |
1-2 |
Section 2. |
INSTALLATION ............................................................................................. |
2-1 |
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2-1 |
Introduction ........................................................................................... |
2-1 |
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2-2 |
Unpacking Instructions .......................................................................... |
2-1 |
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2-3 |
Selecting the Fryer Location .................................................................. |
2-2 |
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2-4 |
Leveling the Fryer .................................................................................. |
2-3 |
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2-5 |
Ventilation of Fryer ................................................................................ |
2-3 |
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2-6 |
Gas Supply ........................................................................................... |
2-5 |
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2-7 |
Gas Leak Test ....................................................................................... |
2-6 |
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2-8 |
Gas Pressure Regulator Settings ............................................................. |
2-8 |
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2-9 |
Gas Pilot & Burner Lighting and Shutdown Procedures .......................... |
2-8 |
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2-10 |
Pressure RegulatorAdjustment (Gas Only) ............................................. |
2-9 |
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2-11 |
Electrical Requirements (Gas Fryer) ....................................................... |
2-9 |
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2-12 |
Electrical Requirements (Electric Fryer) .................................................. |
2-10 |
Section 3. |
OPERATION ................................................................................................... |
3-1 |
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3-1 |
Operating Components .......................................................................... |
3-1 |
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3-2 |
Operating Controls ................................................................................ |
3-4 |
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3-3 |
Clock Set .............................................................................................. |
3-6 |
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3-4 |
Diagnostic Mode and Special Functions ................................................. |
3-8 |
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3-5 |
Warnings and Error Messages ............................................................... |
3-11 |
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3-6 |
Filling orAdding Peanut Oil ................................................................... |
3-14 |
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3-7 |
Basic Operation .................................................................................... |
3-16 |
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3-8 |
Care of Peanut Oil ................................................................................. |
3-19 |
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3-9 |
Filtering of Shortening ............................................................................ |
3-20 |
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3-10 |
Filter Pump Problem Prevention ............................................................. |
3-22 |
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3-11 |
Filter Pump Motor Thermal Protector .................................................... |
3-23 |
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3-12 |
Changing the Filter Envelope .................................................................. |
3-23 |
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3-13 |
Cleaning the Frypot ............................................................................... |
3-25 |
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3-14 |
Manually Setting New or Used Peanut Oil Function ............................... |
3-28 |
104 |
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Model 500/600 |
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TABLE OF CONTENTS |
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Section |
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Page |
Section 4. PREVENTIVE MAINTENANCE |
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4-1 |
Preventive Maintenance Schedule .......................................................... |
4-1 |
4-2 |
Cleaning the DeadweightValve .............................................................. |
4-2 |
4-3 |
Removal and Cleaning of Safety Relief Valve .......................................... |
4-3 |
4-4 |
Reversing Lid Gasket ............................................................................ |
4-4 |
4-5 |
Checking Temperature Probe Calibration ............................................... |
4-4 |
4-6 |
Limit StopAdjustment ........................................................................... |
4-5 |
4-7 |
Lubricate Lid Spindle and Ball Seat ....................................................... |
4-6 |
4-8 |
Check & Tighten Element Spreader Bars (Model 500 only) ................... |
4-7 |
Section 5.TROUBLESHOOTING |
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5-1 |
Introduction ........................................................................................... |
5-1 |
5-2 |
Troubleshooting ..................................................................................... |
5-1 |
5-3 |
Diagnostic Mode Details ........................................................................ |
5-10 |
5-4 |
Information Mode Details ...................................................................... |
5-26 |
GLOSSARY ..................................................................................................... |
G-1 |
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Fryer Specs Page |
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Warranty |
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ii |
205 |
Model 500/600
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SECTION 1. INTRODUCTION |
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1-1. INTRODUCTION |
The Henny Penny pressure fryer uses a combination of pressure, |
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heat, and time to produce a quality product. The advantage of this |
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type fryer is the pressure allows the product to be cooked with less |
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heat and less time than the conventional open-type fryers. |
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The Chick-fil-A controls for the Henny Penny Models 500 (elec- |
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tric) and 600 (gas) have many features to allow the Operator to |
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produce consistent, quality products. The controls monitor not |
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only cooking times and temperatures, but also peanut oil condition, |
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product weights, product temperatures, and many other operational |
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variables. The controls may vary the actual peanut oil temperature |
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and cook times, based on changes of the operational variables. |
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The controls also have very extensive self-diagnostic functions |
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which alert the Operator to both component and procedure |
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problems. |
Some unique features of the fryer are listed below:
•Diagnostic function-provides summary of fryer and Operator performance. See Diagnostic Mode and Special Functions Section.
•Alarms and error messages-provide immediate feedback for Operator error or fryer malfunction. See Warnings and Error Messages Section.
•Status Mode-allows the Operator to view basic fryer information and status. See Diagnostic Mode and Special Functions Section.
•Information Mode-gathers and stores historic information on the fryer and Operator performance, and can be viewed by the Operator. See Diagnostic Mode and Special Functions Section.
•Oil Filter enforcement-prevents the Operator from exceeding approved number of Cook Cycles before filtering the peanut oil. See Diagnostic Mode and Special Functions Section.
•Manual Program Mode-Operator can set time and temperature for nonstandard products. See Diagnostic Mode and Special Functions Section.
•Easy toggle between English and Spanish operation. See Diagnostic Mode and Special Functions Section.
•Clean-Out Mode-a preprogrammed function for cleaning the frypot. See Cleaning the Frypot Section.
303 |
1-1 |
1-2. PROPER CARE
1-3. ASSISTANCE
1-4. SAFETY
Model 500/600
As in any unit of food service equipment, the Henny Penny pressure fryer does require care and maintenance. Requirements for the maintenance and cleaning are contained in this manual and must become a regular part of the operation of the unit at all times.
Should you require outside assistance, just call your local independent Henny Penny distributor in your area, or call Henny Penny Corp. 1-800-417-8405 toll free or 1-937-456-8405.
The Henny Penny pressure fryer has many safety features incorporated. However, the only way to ensure a safe operation is to fully understand the proper installation, operation, and maintenance procedures, which are contained in this manual. Where information is of particular importance or safety related, the words DANGER, WARNING, CAUTION, and NOTICE are used. Their usage is described below.
SAFETYALERT SYMBOL is used with DANGER, WARNING, or CAUTION which indicates a personal injury type hazard.
NOTICE is used to highlight especially important information.
CAUTION used without the safety alert symbol indicates a potentially hazardous situation which, if not avoided, may result in property damage.
CAUTION used with the safety alert symbol indicates a potentially hazardous situation which, if not avoided, may result in minor or moderate injury.
WARNING indicates a potentially hazardous situation which, if not avoided, could result in death or serious injury.
DANGER INDICATES AN IMMINENTLY HAZARDOUS SITUATION WHICH, IF NOTAVOIDED, WILL RESULT IN DEATH OR SERIOUS INJURY.
1-2 |
303 |
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Model 500/600 |
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SECTION 2. INSTALLATION |
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2-1. INTRODUCTION |
This section provides the installation instructions for the Henny Penny |
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pressure fryer. |
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Installation of this unit should be performed only |
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by a qualified service technician. |
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Do not puncture the fryer with any objects such |
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as drillsor screws as electrical shock or com- |
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ponent damage could result. |
2-2. UNPACKING |
1. Cut the bands from around the carton. |
INSTRUCTIONS |
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Any shipping damage should be noted in the presence of the delivery agent and signed prior to their departure.
2.Lift the main carton off the fryer.
3.Remove the inside packing from the fryer.
4.Open fryer lid and remove the basket plus all the accessories.
5.Open front door and remove the condensation drain pan.
6.Unscrew the filter union and remove the filter drain pan.
710 |
2-1 |
Model 500/600
2-2. UNPACKING |
7. Close the front door. |
INSTRUCTIONS |
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(Continued) |
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Take care when moving the fryer to prevent personal injury. The fryer weighs approximately 300 lb (136 kg).
8.Tilt the fryer to one side so one side of the fryer frame is raised up off of the skid.
9.While one person holds the unit, another person hits the vertical wooden supports with a hammer pushing them under the fryer.
10.Return the fryer to fully upright.
11.Open front door, remove two vertical supports and a horizontal support and close the front door.
12.Unlock all 4 casters.
13.Lift fryer up so casters are above the skid, move the fryer off the skid, and set the fryer on the floor.
2-2 |
710 |
2-2. UNPACKING INSTRUCTIONS
Figure 2-1
2-3. SELECTING THE FRYER LOCATION
710
Model 500/600
14.Prepare deadweight valve assembly for operation.
A metal shipping support is installed inside the deadweightvalveassembly and must be removed prior to installation and startup,or unit will NOT build pressure.
15.Unscrew the deadweight cap.
16.Remove the deadweight.
17.Remove and discard the shipping support.
18.Clean the deadweight orifice with a dry cloth.
19.Replace the deadweight and secure the deadweight cap.
20.Remove the protective paper from the fryer exterior and clean with the surfaces with a cloth, soap and water.
The proper location of the fryer is very important for operation, speed, and convenience. Choose a location which provides easy loading and unloading without interfering with the final assembly of food orders. Operators have found that frying from raw to finish, and holding the product in warmers, provides fast continuous service. Landing or dumping tables should be provided next to, at least, one side of the fryer. Keep in mind the best efficiency will be obtained by a straight line operation, i.e., raw in one side and finished out the other side. Order assembly can be moved away with only a slight loss of efficiency. To properly service the fryer, 24 inches (60.96 cm) of clearance is needed on all sides of the fryer. Access for servicing can be attained by removing a side panel. Also, at least 6 inches (15.24 cm) around the base of the gas units is needed for proper air supply to the combustion chamber.
To avoid a fire, install the fryer with minimum clearance from all combustible and noncombustible materials, 6 inches (15.24 cm) from side and 6 inches (15.24 cm) from back. If installed properly, the gas fryer is designed for operation on combustible floors and adjacent to combustible walls.
To avoid fire and ruined supplies, the area under the fryer should not be used to store supplies.
2-3
2-3. SELECTING THE FRYER LOCATION (Continued)
2-4. LEVELING THE FRYER
2-5. VENTILATION OF FRYER
Model 500/600
To prevent severe burns from splashing hot shortening, position and install fryer to prevent tipping or movement. Restraining ties may be used for stabilization.
For proper operation, the fryer should be level from side to side and front to back. Place a level on the flat areas around the frypot collar, then adjust the leveling bolts or casters until the unit is level.
FAILURE TO FOLLOW THESE LEVELING INSTRUCTIONS CAN RESULT IN SHORTENING OVERFLOWINGTHE FRYPOT WHICH COULD CAUSE SERIOUS BURNS, PERSONAL INJURY, FIRE, AND/OR PROPERTYDAMAGE.
The fryer must be located with provision for venting into adequate exhaust hood or ventilation system. This is essential to permit efficient removal of the flue gases and frying odors. Take special precautions in designing an exhaust canopy to avoid interference with the operation of the fryer. We recommend you consult a local ventilation or heating company to help in designing an adequate system.
Ventilation must conform to local, state, and national codes. Consult your local fire department or building authorities.
When installing the gas fryer do not attach an extension to the gas flue exhaust stack. This may impair proper operation of the burner, causing malfunctions and possible negative backdraft.
2-4 |
803 |
Model 500/600
2-4. VENTILATION 0F FRYER (Continued)
303 |
2-5 |
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Model 500/600 |
2-6. GAS SUPPLY |
The gas fryer is factory available for either natural or propane gas. |
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Check the data plate behind the front door of the fryer to determine |
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the proper gas supply requirements. |
Do not attempt to use any gas other than that specified on the data plate. Conversion kits can be installed by your distributor if required. Incorrect gas supply could cause an explosion or fire resulting in severe injuries and/or property damage.
Please refer below for the recommended hookup of the fryer to main gas line supply.
To avoid possible serious personal injury:
•Installation must conform withAmerican National Standard Z223.1 - (the latest edition) National Fuel Gas Code and the local municipal building codes. In Canada, installation must be in accordance with Standard CSABl49-& 2, Installation Codes Gas Burning Appliances, and local codes.
•The fryer and its individual shut-off valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 PSIG (3.45 KPA)(34.47 mbar).
•The fryer must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 PSIG (3.45 KPA) (34.47 mbar).
•A standard 3/4 inch, black steel pipe and malleable fittings should be used for gas service connections.
•Do not use cast iron fittings.
•Although 3/4 inch size pipe is recommended, piping should be of adequate size and installed to provide a supply of gas sufficient to meet the maximum demand without undue loss of pressure between the meter and the fryer. The pressure loss in the piping system should not exceed 0.3 inch water column (0.747 mbar).
2-6 |
803 |
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Model 500/600 |
2-6. GAS SUPPLY (Continued) |
Provisions should be made for moving the fryer for cleaning and |
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servicing. This may be accomplished by: |
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1. Installing a manual gas shut off valve and disconnect union, or |
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2. Installing a heavy duty designA.G.A. certified connector which |
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complies with the Standard for Connectors for Moveable Gas |
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Appliances, ANSI Z21.6, or CAN/CSA 6.16, with a quick- |
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disconnect coupling (Henny Penny Part No. 19921), which |
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complies with ANSI standard Z21.41, or CAN 1-6.9. Also |
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adequate means must be provided to limit the movement of the |
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fryer without depending on the connector and quickdisconnect |
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device or its associated piping to limit the fryer movement. |
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3. See the illustration on the following page for the proper connec- |
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tions of the flexible gas line and cable restraint. |
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The cable restraint limits the distance the fryer can be pulled from |
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the wall. For cleaning and servicing the fryer, unsnap the cable |
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from the unit, and disconnect the flexible gas line. This allows |
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better access to all sides of the fryer. The gas line and cable |
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restraint must be reconnected once the cleaning or servicing is |
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complete. |
2-7. GAS LEAK TEST |
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Prior to turning the gas supply on, be sure the gas valve knob |
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on the gas control valve is in the OFF position. |
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After the piping and fittings have been installed, check for gas leaks.A |
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simple checking method is to turn on the gas and brush all connec- |
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tions with a soap solution. If bubbles occur, it indicates escaping gas. |
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In this event, the piping connection must be redone. |
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To avoid fire or explosion, never use a lighted match or |
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open flame to test for gas leaks. Ignited gas could result in |
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severe personal injury and/or property damage. |
803 |
2-7 |
Model 500/600
2-8 |
303 |
Model 500/600
2-8. GAS PRESSURE REGULATOR SETTINGS
2-9. GAS PILOT & BURNER
LIGHTINGAND SHUTDOWN PROCEDURE
Gas Control Valve
“ON/OFF” Selector
The gas pressure regulator on the automatic gas valve is factory set as follows:
Natural: 3.5 inches water column Propane: 10.0 inches water column
The gas pressure regulator has been set by Henny Penny and is not to be adjusted by the user.
Lighting Procedure - Solid State Ignition
1.Turn main power switch to OFF position.
2.Move “ON/OFF” selector on gas control valve to OFF position.
3.Wait a sufficient length of time to allow any gas which may have accumulated in the burner compartment to escape (at least 5 minutes).
4.Move “ON/OFF” selector on gas control valve to ON position.
5.Turn main power switch to ON position.
6.Wait about 45 seconds for the burner to light.
7.Listen for the gas burner ignition.
•It will be an audible sound due to the gas igniting at the gas jets within the burner.
8.The burner lights and operates until the shortening temperature reaches a preset temperature, and when tempearture light goes out, set timer for desired length of time.
Do not leave the thermostat on for more than 10 seconds without shortening in the frypot or damage to the frypot may result.
9.The frypot should be cleaned per the instructions in Section 3.
10.The frypot must be filled to the proper level with shortening. Refer to Filling orAdding Shortening Section.
Shutdown Procedure
1.Move “ON/OFF” selector on gas control valve to OFF position.
2.Turn main power switch to ON position.
710 |
2-9 |
2-9. GAS PILOT & BURNER LIGHTING AND SHUT DOWN PROCEDURES (Continued)
2-10
Model 500/600
Lighting Procedure - Solid State Ignition
1.The gas valve knob has a dual function.
a.Complete control of gas to the pilot and main burner.
b.When in the pilot position, it is the reset mechanism for the automatic pilot.
2.Partially press and turn the gas valve knob to the OFF position.
3.Wait at least 5 minutes to allow any gas to escape that may have accumulated in the burner compartment.
4.Turn the COOK/PUMP switch to OFF.
5.Turn the gas valve knob to the PILOT position.
6.Press and hold the gas valve knob while lighting the pilot. Allow the pilot to burn about 30 seconds before releasing the knob.
If the pilot does not stay lit, repeat steps 5 and 6, allowing a longer period of time before releasing the gas valve knob.
7.Turn the gas valve knob to the ON position.
8.Turn the COOK/PUMP switch to COOK.
9.With the lid open, select a product on control panel, and listen for the gas burner ignition (no longer than 10 seconds) and then turn COOK/PUMP switch OFF.
Do not leave unit on, without peanut oil, for more than 10 seconds or damage to the frypot could result.
10.Clean the frypot per the instructions in the Cleaning the Frypot Section.
11.Fill the frypot with peanut oil to the proper level.
12.The fryer is now ready for operation.
The pilot flame is preset at the factory. If adjustment is necessary, contact your local independent Henny Penny distributor.
Shutdown Procedure
1.Turn main power switch to OFF.
2.Depress the gas control valve knob lightly and turn to the OFF position.
806
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Model 500/600 |
2-10. PRESSURE |
The gas regulator is preset at the factory at 3.5 inch water column (0.87 |
REGULATOR |
kPa) for natural gas (10.0 inch (2.49 kPa) for propane). If adjustment is |
ADJUSTMENT |
necessary, contact your local independent Henny Penny distributor. |
(GAS ONLY) |
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2-11. ELECTRICAL |
The gas fryer requires 120 single phase, 60 Hertz, 10 or 5 amp, 2 wire |
REQUIREMENTS |
+ ground service. The gas fryer is factory equipped with a grounded |
(GAS FRYER) |
cord and plug for your protection against shock and should be plugged |
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into a 3 prong grounded receptacle. Awiring diagram is located behind |
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the front door. |
Do not disconnect the ground (earth) plug. This fryer must be adequately and safely grounded (earthed) or electrical shock could result. Refer to local electrical codes for correct grounding (earthing) procedures or in absence of local codes, with The National Electrical Code, ANSI/NFPA No. 70-(the current edition). In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1, and/or local codes.
To avoid electrical shock, this appliance must be equipped with an external circuit breaker which will disconnect all ungrounded (unearthed) conductors. The main power switch on this appliance does not disconnect all line conductors.
803 |
2-11 |
2-12. ELECTRICAL REQUIREMENTS (ELECTRIC FRYER)
2-12
Model 500/600
The electric fryer requires 208 or 240 volt, three phase, 50/60 Hertz service. The power cord may be already attached to the fryer or provided at installation. Check the data plate behind the front door to determine the correct power supply.
This fryer must be adequately and safely grounded (earthed) or electrical shock could result. Refer to local electrical codes for correct grounding (earthing) procedures or in absence of local codes, with The National Electrical Code, ANSI/NFPANo. 70-(the current edition). In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1, and/or local codes.
To avoid electrical shock, this appliance must be equipped with an external circuit breaker which will disconnect all ungrounded (unearthed) conductors. The main power switch on this appliance does not disconnect all line conductors.
A separate disconnect switch with proper capacity fuses or breakers must be installed at a convenient location between the fryer and the power source. It should be an insulated copper conductor rated for 600 volts and 90o C. For runs longer than 50 feet (15.24 m), use the next larger wire size.
Supply Wiring and Fusing for Electric Fryer
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Supply |
Min. |
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Wire |
Fuse |
Volts |
Phase |
KW |
Amps |
Size |
Size |
208 |
Single |
13.50 |
65 |
2 |
90 |
208 |
Three |
13.50 |
38 |
6 |
50 |
240 |
Single |
13.50 |
61 |
3 |
70 |
240 |
Three |
13.50 |
35 |
6 |
50 |
803
Model 500/600
SECTION 3. OPERATION
3-1. OPERATING COMPONENTS
Frypot
Lid Gasket
DeadweightAssembly
Safety Relief Valve
This reservoir holds the peanut oil, and is designed to hold
12 lb (5.4 kg) of product, with a “cold zone” for collection of crumbs
Provides the pressure seal for the frypot chamber
The deadweight style, pressure relief valve maintains a constant level of operating steam pressure within the frypot; excess steam is vented through the exhaust stack. (See Figure 3-1)
Failure to clean the deadweight assembly daily could result in the fryer building too much pressure. Severe injuries and burns could result.
AnASME approved, spring loaded valve, set at 14.5 psi; in the event the deadweight valve becomes clogged, this safety valve releases excess pressure, keeping the frypot chamber at 14.5 psi; if this occurs, turn the COOK/PUMP switch OFF to release all pressure from the frypot. (See Figure 3-1)
If safety relief valve activates, turn main power switch to the OFF position. To avoid serious burns and injuries, have fryer serviced before next use.
Saftey Relief |
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Valve Ring |
Pressure Gauge |
Saftey Relief V alve |
Deadweight Valve |
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Figure 3-1 |
803 |
3-1 |
3-1. OPERATING COMPONENTS (Continued)
Safety Relief Valve Ring
Pressure Gauge
Solenoid Valve
Drain Valve
Drain Interlock Switch
Condensation Drain Pan
Lid Latch
3-2
Model 500/600
DO NOT PULL THIS RING. SEVERE BURNS FROM THE STEAM WILL RESULT. (SEE FIGURE 3-1)
Indicates the pressure inside the frypot; Figure 3-1
An electromechanical device that allows pressure to be held in the frypot; the solenoid valve closes at the beginning of the Cook Cycle and automatically opens at the end of the Cook Cycle; if this valve becomes dirty or the teflon seat nicked, pressure will not build, and the valve must be repaired per Technical Manual
A two-way ball valve that is normally closed; turn the handle to drain the peanut oil from the frypot into the filter drain pan
DO NOT OPEN THE DRAIN VALVE WHILE FRYPOT IS UNDER PRESSURE. HOT PEANUT OIL WILL EXHAUST,AND SEVERE BURNS WILL RESULT.
Provides protection for the frypot in the event an Operator inadvertently drains the peanut oil from the frypot while the COOK/PUMP switch is on; the switch automatically shuts off the heat when the drain valve is opened
Collection point for the condensation formed within the steam exhaust system; remove and empty periodically
A spring loaded latch that provides a positive latch to hold the lid closed; this latch, along with the spindle assembly and lid gasket, provides a pressure sealed frypot chamber
803
3-1. OPERATING COMPONENTS (Continued)
High Limit
Red Reset Button
Model 500/600
A control that senses the temperature of the shortening; if the temperature of the shortening exceeds the safe operating limit, this control opens and shuts off the heat to the frypot; when the temperature of the shortening drops to a safe operation limit, the control must be manually reset by pressing the red reset button, located under the control panel, behind the door (See Figure 3-2)
Figure 3-2
Gas Control Valve (Model 600)
SpindleAssembly
Lid Limit Stop
Filter Drain Pan
Filter Union
Filter Valve
Contactors (Model 500)
803
Controls the gas flow to the burner; the pilot is lit manually
An assembly that is tightened after the lid is latched, and applies pressure to the top of the lid; the lid gasket then applies pressure against the frypot rim; after building one pound of internal pressure,
the lid liner pushes a locking pin up into the locking collar, preventing the spindle from being turned while the frypot is pressurized
An adjustable collar used to obtain the proper tightness between the lid gasket and the frypot rim; this limits the number of clockwise rotations of the spindle
The removable pan that houses the filter and catches the peanut oil when it is drained from the frypot; it is also used to remove and discard old peanut oil
When moving filter drain pan containing hot shortening, use extreme care to avoid burns from hot surfaces or splashing.
Connects the filter to the filter pump, and allows easy removal of the filter and filter drain pan
When the COOK/PUMP switch is in the PUMP position, this two-way valve directs filtered peanut oil from the drain pan, back into the frypot
Relays that route power to the heating elements; one relay is in series with the high limit, the other one is in series with the controls
3-3
Model 500/600
3-2. OPERATING CONTROLS Figure 3-2 shows the location of following computer controls.
Figure |
Item |
Description |
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3-3 |
1 |
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Lights when the control calls for heat and the peanut oil should |
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2 |
DigitalDisplay |
Shows all the functions of the Cooking Cycle, Program Mode, |
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Diagnostic Mode and alarms |
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3 |
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Lights when the solenoid closes and pressure starts to build inside |
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4 |
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Flashes when the peanut oil temperature is not at the proper |
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temperature for dropping product into the frypot |
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5 |
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Lights when the peanut oil temperature is 5°F below setpoint to |
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15°F above the setpoint, signaling product can now be cooked |
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6 |
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Press to display current fryer information and status; if pressed in |
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the Program Mode, shows previous settings; pressing this along |
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historic information on the Operator and fryer performance |
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3-3 |
7 |
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Program Mode |
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3-3 |
8 |
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Press to access Program Mode; once in the Program Mode, it is |
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used to advance to the next setting; if pressed along with |
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it |
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accesses the Information Mode which has historic information on |
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the Operator and fryer performance; it also allows access to |
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the English-Spanish settings, diagnostics, Clean-Out Mode, and |
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Manual Mode, if pressed before the appropriate button |
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3-3 |
9 |
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Used to stop Cooking Cycles and to stop the timer at the end of |
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a Holding Cycle; it is also used to program a Manual Program |
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for nonstandard products |
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3-4 |
303 |
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Model 500/600 |
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3-2. OPERATING CONTROLS |
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(Continued) |
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3-3 |
10 |
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Menu Card |
Shows name of food product selected; the menu card strip is |
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located behind the decal |
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3-3 |
11 |
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Product Select |
Press to select food products to be cooked, as well as, answering |
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Buttons |
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display prompts; also, |
accesses the diagnostics; |
, the |
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Clean-Out Mode; and |
toggles between English and Spanish |
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display |
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(Press |
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before entering any of the above modes.) |
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3-3 |
12 COOK/PUMP Switch |
A 3-way switch with a center OFF position; turn the switch to |
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COOK to operate the fryer; turn the switch to PUMP to oper- |
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ate the filter pump; certain conditions that must be met before |
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operating the filter pump and are covered later in this section |
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3-3 |
13 |
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UnitIdentification |
Unit model number and the control’s hardware and software |
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Window |
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version numbers appear here |
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13 |
2 |
1 |
3 |
4 |
5 |
6 |
7 |
8 |
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12 |
10 |
11 |
9 |
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Control Decal |
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Figure 3-3 |
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803 |
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3-5 |
Model 500/600
3-3. CLOCK SET
Upon initial start-up or PC board replacement, if “CLOCK SET” automatically appears in the display, skip steps 1, 2 and 3.
1. |
Press and hold |
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for 5 seconds until “LEVEL 2” shows in |
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display. |
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2. |
Release |
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, then press |
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twice. “CLOCK SET” then |
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“ENTER CODE” shows in display. |
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3. |
Press |
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4.Display shows “CS-1” then “SET” then “MONTH”, with the monthflashing.
5. Press |
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to change the month. |
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6.Press . Display shows “CS-2” then “SET” then “DATE” with the date flashing.
7. |
Press |
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to change the date. |
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8. |
Press |
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. Display shows “CS-3” then “SET” then “YEAR” |
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along with the year flashing. |
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9. |
Press |
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to change the year. |
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10. |
Press |
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. Display shows “CS-4” then “SET” then “HOUR” |
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shows with the hour and “AM” or “PM” flashing. |
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11. |
Press |
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to change the hour and AM/PM setting. |
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12.Press . Display shows “CS-5” then “SET” then “MINUTE” withtheminutesflashing.
13. Press |
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to change the minutes. |
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3-6 |
303 |
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Model 500/600 |
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3-3. CLOCK SET |
14. Press |
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. Display shows “CS-6” then “CLOCK MODE” |
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(Continued) |
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along with “1.AM/PM”. |
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15.“1.AM/PM” is 12 hour time, “2.24-HR” is 24 hour time. Press
to change.
16.Press . Display shows “CS-7” then “DAYLIGHT SAVINGSADJ” along with “2.US”.
17. Press |
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to change to the following: |
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a.“1.OFF” = No automatic adjustments for Daylight Savings Time.
b.“2.US” = Automatically applies United States Daylight Savings Time adjustment. DST activated on the first Sunday inApril. DST de-activated on the last Sunday in October.
c.“3.EURO” = Automatically applies European (CE) Daylight Savings Time adjustment. DST activated on the last Sunday in March. DST de-activated on the last Sunday in October.
18.Clock Set is now complete. Press and hold to exit.
303 |
3-7 |
3-4. DIAGNOSTIC MODE
AND SPECIAL
FUNCTIONS
Model 500/600
Diagnostic Mode
To view summaries of the fryer and Operator performance, press
then |
. Press |
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to view the following functions: |
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D1 -Adjust product color for all products (not individually) D2 - The age of the peanut oil and life remaining
D3 - Outlet voltage monitoring
D4 - Fryer’s heating performance
D5 - Slow or oversized product batches
D6 - Cook Cycles started before temperature recovered
D7 - Cook Cycles stopped more than 10 seconds before end of cycle
D8 - Cook Cycles not ended within 20 seconds after expired time D9 - Number of times loading product took too long
D10 - Programmed variables changed by Operator
On several of the screens you may have to press |
or |
to |
respond to questions asked. |
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Press at any time to exit and return to normal operation.
See Diagnostic Mode Details Section.
Peanut Oil Life Function
Based on the number of Cook Cycles of specific products and the amount of time the fryer idles, the controls tell the Operator when to change the peanut oil.
“CHANGE OIL SOON” shows on the display when the controls determine it’s time to change peanut oil. Unless the peanut oil is smoking or has a burnt flavor, the peanut oil does not need to be changed before this message shows on the display. After cleaning the frypot, using the Clean-Out Mode ( see Cleaning the Frypot Section), this function resets.
Language Selection |
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Pressing |
then |
allows the Operator to choose to have the |
information on the display in English or Spanish.
3-8 |
1203 |
Model 500/600
3-4. DIAGNOSTIC MODE
AND SPECIAL
FUNCTIONS (Continued)
Manual Mode
This allows the Operator to quickly program a time and temperature for nonstandard products that are not on the menu card. This is to be a temporary setting and disables most of the advanced features of the controls. To enter Manual Mode:
1. |
Once out of the Melt Cycle, press |
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then |
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2. |
Use |
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to set cook time. |
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3. |
Press |
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and use |
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to set temperature. |
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4.Press to start Manual Mode. Display shows “MANUAL” and you start a Cook Cycle by pressing .
5.Press to exit Manual Mode.
Status Mode
Pressing during idle time, allows Operator to view:
a.The temperature of the peanut oil
b.The temperature setpoint and any offset
c.The average peanut oil temperature during last Cook Cycle
d.The rate of temperature rise or fall
e.Date and time
Pressing during a Cook Cycle allows the Operator to view:
a.The temperature of peanut oil, plus the degrees and rate the load compensation has affected the Cook Cycle (slows down or speeds up the timer)
b.The cooking step, the time left in Cook Cycle, setpoint temperature and whether pressure is on or off
c.The average peanut oil temperature in Cook Cycle so far
d.The rate of temperature rise or fall
e.Date and time
After 5 seconds, the control exits the Status Mode and the pressure fryer returns to normal operation.
Peanut Oil Filter Enforcement
Prevents the Operator from exceeding the set number of Cook Cycles before filtering the peanut oil. The number in the center of the display shows how many Cook Cycles remain before filter lockout occurs. For example, “5X” means the Operator can run 5 more Cook Cycles before filtering. This function cannot be bypassed.
803 |
3-9 |
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Model 500/600 |
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3-4. DIAGNOSTIC MODE |
Information Mode |
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AND SPECIAL |
This mode gathers and stores historic information on the fryer and |
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FUNCTIONS |
Operator performance. Press |
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and |
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at the same time and |
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(Continued) |
“*INFO MODE*” shows on display. Press |
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or |
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to access the |
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steps and press to view the statistics within each step.
Information Mode is intended for technical use, but the Operator can viewthefollowinginformation:
1.E-LOG - last 10 errors and time they occurred
2.P-LOG - time of last 10 power-ups
3.HEAT-UPS - time of day and maximum heating rate (°/second) for the last 10 heat-ups
4.COOK DATAinformation on the last Cook Cycle
5.TODAY’S DATAdata since the start of day (not including the last Cook Cycle)
6.PREV-DAY-SUN - creates a log of the last 7 days, using the information inTODAY’S DATA.
7.7-DAYTOTALS -totals the information from the last 7 days
8.OILDATAinformation on the current peanut oil, not including today’s cooking information
9.PREV OIL DATAinformation on last batch of peanut oil
10.INP - provides test of fryer inputs
11.OUTP - shows the state of heater and pressure
12.POT TMP - temperature of peanut oil
13.CPU TMP - temperature of PC board
14.ANALOG - status of controller’s a-to-d converter
15.AC VOLTS - status of the line voltage to fryer
16.AMPS (Electric models only) - the present amp readings to heaters.
See Information Mode Details Section.
3-10 |
303 |