Alto Shaam ASF-60G Service Manual

W164 N9221 Wat er Str eet • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-045 0 USA

PHONE: 262.251.3800 • 800.558.8744

US A/C AN ADA FAX: 262.251.7067 • 800.32 9.8744 U.S.A. ONLY

www.alto-shaam.com

ASF-60G shown with

asic control and optional

b automatic basket lifts

G A S F R Y E R

F r y Te c h S e r i e s

ASF-60G and

ASF-75G

Gas Fryers

ASF-75G shown with basic control and optional automatic basket lifts

P RI N TE D IN U . S .A .

• INSTALLATION

• OPERATION

• MAI NTENANCE

M N - 2 8 6 4 1 • 1 0 / 0 8

D E L I V E R Y

his Alto-Shaam appliance has been

horoughly tested and inspected to insure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See

Transportation Damage and Claims section

located in this manual.

This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each model as ordered.

Save all the information and instructions packed with the appliance. Complete and return the warranty card to the factory as soon as possible to assure prompt service in the event of a warranty parts and labor claim.

This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam service department if you have any questions concerning installation, operation, or maintenance.

N O T E : All claims for warranty must include the

full model number and serial number of the unit.

U N P A C K I N G

1. Carefully remove the appliance from the carton or crate.

N O T E : Do not discard the

carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation.

2. Read all instructions in this manual carefully before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL. This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional

manuals are available from the Alto-S haam

service departme nt.

3. Remove all protective plastic film, packaging materials, and accessories from the appliance before connecting electrical power. Store any accessories in a convenient place for future use.

W A R N I N G

In the event of loss of power to the appliance, turn the “burner control knobs” to the OFF position. Remove food product from the unit. If burner control fails to extinguish the flame, shut off main gas valve located in rear of unit.

D A N G E R

BEFORE STARTING THE APPLIANCE, MAKE CERTAIN YOU DO NOT DETECT THE ODOR OF GAS.

IF THE ODOR OF GAS IS DETECTED:

• DO NOT attempt to light any appliance.

• DO NOT touch any electrical switches.

• Extinguish any open flame.

• Use a telephone OUTSIDETHE PROPERTY & IMMEDIATELY contact your gas supplier.

• If unable to contact your gas supplier, contact the fire department.

KEEP THIS MANUAL IN A CONVENIENT L O C AT I O N FOR REFERENCE.

Ga s Fry e r Op e r ati o n & C a re M a nua l • 1

I N S TA L L A T I O N

1. This appliance is intended to cook, hold or process foods for the purpose of human consumption. No other use for this appliance is authorized or recommended.

2. This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users.

3. Any troubleshooting guides, component views, and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel.

4. This manual should be considered a permanent part of this appliance. This manual and all supplied instructions, diagrams, schematics, parts lists, notices, and labels must remain with the appliance if the item is sold or moved to another location.

N O T E : Used to notify personnel of

installation, operation, or maintenance information that is important but not hazard related.

C A U T I O N

Used to indicate the presence of a hazard that can or will cause minor personal injury, property damage, or a potential unsafe practice if the warning included with this symbol is ignored.

C A U T I O N

Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored.

D A N G E R

Used to indicate the presence of a hazard that WILL cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored.

W A R N I N G

Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored.

SAFETY PROCEDURES AND PRECAUTIONS

nowledge of proper procedures is essential to the

afe operation of electrically and/or gas energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual.

N O T E

For equipment delivered for use in any location regulated by the following directive:

DO NOT DISPOSE OF ELECTRICAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE.

Ga s Fry e r Op e r ati o n & C a re M a nua l • 2

I N S TA L L A T I O N

0-1/16" (1525mm)

Electrical

Gas Connection 1/2" NPT

24-13/16" (630mm)

(229mm)

r ope

51-5/16" (1302mm) LIFT UP

45-5/16" (1150mm) LIFT DOWN

37-7/8" (961mm)

60-1/16" (1525mm)

OIL TROLLEY

12-7/16" (315mm)

3-1/2" (89mm)

A S F - 7 5 G S P E C I F I C A T I O N S

DI MENS IONS EXTERIOR H x W x D:

45-5/16" x 24-13/16" x 37-7/8"

(1150mm x 630mm x 961mm)

BASKE T DIMEN SIONS (H X W X D)

11-1/2" x 12-3/4" x 21-3/4"

(292mm x 324mm x 552mm)

C A PA CI T Y

SHORTENING/OIL:

73 lb (33 kg) MA XI MU M

LOAD CAPACITY:

13 lb (6 kg)

MA XI MU M

WE IGHT EST.

NE T W EIGHT: 360 lb (163 kg) SHIP WEIGH T: 520 lb (236 kg) CA RTON DIMEN SIONS: H x W x D

57" x 34" x 47"

(1448mm x 864mm x 1194mm)

STA NDAR D A CCES SORI ES

■■

Basket, Half-Size (2 I

Brush Set

■■

Filter, Paper

■■

(O NE 3-BRUSH S ET INCLUDED A S S TANDARD)

AN GL E BR USH BH-28692 SC RU B BR USH BH-28693 ST RA IG HT BRUSH BH-28691

APER FILTE RS IN CLUDED AS STANDARD

(7 P

7 COU NT REF ILL PAC KAGE FI-27791

OUN T RE FILL PACKA GE

100 C

NC LU DE D AS STA NDAR D

) BS-27140

)

FI-27794

O P TI O N S

■■

Basket, Full-Size (

FILTERS

■■

Fry Pot Cover 5005136

■■

Mobile Drawer Cover 5006073

■■

Strainer/Skimmer CE-27400

■■

Oil Discard Hose HO-27686

HI CK EN PIECE CA PACIT Y

)

BS-26998 Charcoal/Carbon (3 0 CO UN T PKG.) FI-27648 Reusable Mesh (SINGL E F ILTER) FI-27014

Ga s Fry e r Op e r ati o n & C a re M a nua l • 3

I N S TA L L A T I O N

33-5/8" (854mm)

23-1/4" (590mm)

47-1

206mm

)

6-9/16" (167mm)

6-3/8" (162mm) Gas Connection

32-3/8" (822mm)

Electrical Connection

2-7/8" (72mm)

0°

15-3/4" (400mm)

(

)

(

)

A S F - 6 0 G S P E C I F I C A T I O N S

DI MENS IONS E XT ERIOR H x W x D:

45-1/8" x 15-3/4" x 33-5/8"

(1146mm x 400mm x 854mm)

BA SK ET D IMENSIO NS (H X W X D )

5-7/8" x 5-3/16" x 13-13/16"

(149mm x 131mm x 351mm)

CA PACIT Y

SHORTENING/OIL: 62 lb (28 kg)

WE IGHT

NE T WE IG HT: 248 lb (113 kg) SH IP W EI GHT: 330 lb (150 kg) ES T

CA RTO N DI ME NSIONS

: 39" x 22" x 55" ES T

(991mm x 559mm x 1397mm) EST

MA XI MU M

STA NDAR D ACC ESSO RIES

■■

Basket, Half-Size (2 INCLUDED AS STA NDAR D) BS-27963

Brush Set (O NE 3-BR USH SET INCLUDED AS STA NDAR D)

■■

AN GL E BR USH BH-28692

■■

CR UB B RU SH

■■

ST RA IG HT BRUSH BH-28691

BH-28693

O P TI O N S

Fry Pot Cover 5007596

■■

Strainer/Skimmer CE-27400

Ga s Fr y er O per a t io n & Ca r e M a nua l • 4

I N S TA L L A T I O N

D A N G E R

MPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE, OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.

D A N G E R

AVERTISSEMENT : UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES À LA PROPRIÉTÉ, DES BLESSURES OU LA MORT.

LIRE ATTENTIVEMENT LES DIRECTIVES D’OPÉRATION ET D’ENTRETIEN AVANT DE FAIRE L’INSTALLATION, OU L’ENTRETIEN DE CET ÉQUIPEMENT.

C A U T I O N

DO NOT USE FORKLIFT FROM

FRONT OR REAR OF UNIT.

USE FORKLIFT FROM SIDE ONLY.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

S I T E I N S T A L L A T I O N

NOTE: To avoid equipment damage, remove the

Mobile Oil Trolley before moving this appliance with a forklift or pallet lift.

MINIMUM CLEARANCE REQUIREMENTS

CO M B U STIB L E NON -C OMBU S T IBLE

SUR FA C E S SUR FA C E S

RIG H T SI D E 0" (152mm) 0" (0mm)

LEF T SID E 0" (0mm) 0" (0mm)

BAC K 6" (152mm) 6" (152mm)

FRO N T 25" (635mm)

PL US : 6" (152mm) minimum between the element swing in the

extended position and the lower edge of the exhaust hood

and filter media.

ENT RY CL EARA N C E: 30" (762mm)

Ne pas installer à une distance inférirure à celle ind i quée ce-dessou s d'une parol en matiére combustible: Côtés 6 pouches, Arriére 6 pouches.

UN CR ATE D

MINIMUM CLEARANCES MUST

REMAIN UNOBSTRUCTED.

DO NOT place insulation or any other

type of materials in clearance areas.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 5

I N S TA L L A T I O N

C A U T I O N

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

D A N G E R

To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in according with CSA C22.1, Canadian Electrical Code Part 1 or local codes.

S I T E I N S T A L L A T I O N

. It is the responsibility of the installer to verify that this

fryer installation is in compliance with the specifications listed in this manual and with local code requirements.

2. Hood installation is required.

3. Both cooking and cleaning functions require unobstructed access. The frypot, control panel, and front access door must be maintained free from obstruction. The access door must be accessible for service and maintenance.

4. Locate the fryer on a firm, level surface ONLY. The area surrounding the fryer must be kept clear of all combustible materials.

5. FOR YOUR SAF ETY DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this fryer or any other appliance.

6. FOR YOUR SAF ETY DO NOT place insulation

or any other type of materials in clearance areas.

7. When properly installed, the electric fryer is designed for operation adjacent to non-combustible floors and walls with a 6" clearance at the back. Clearances from all combustible construction is a minimum of 6" (152mm) at the back and both sides. Concrete, tile, terrazzo, or metal surfaces are recommended. Metal over a combustible material may not meet code for non-combustible surfaces. Verify site selection with local codes for specific requirements.

Doit être utilisé seulement sur des planchers non inflammables.

8. Adequate means must be provided to limit the movement of this appliance. A restraining device is required for field installation.

9. DO NOT install this fryer in any area where it may be affected by any adverse conditions such as steam or

ripping water, etc. DO NOT install the fryer over a

d drain.

10. ASF-75 G L EVELIN G: Make certain the ryer is positioned firmly on all four

f supporting casters. Level fryer front-toback and side-to-side by loosening the jam nut on each leveling caster and turning the caster. Restraining ties can be used for stabilization if necessary.

LOCKING SCREW

twist the caster to the unlocked position.

To relock, repeat this action and twist the

caster until the pin resets back into the

locked position.

11. AS F-60G LEVELI N G: Make

certain the fryer is positioned firmly on all four supporting casters. Level fryer front-to-back and side-to-side by holding lower collar (#2) while twisting upper collar (#1). Restraining ties can be used for stabilization if necessary. Use an allen wrench (#3) to lock caster in position.

BURN WARNING: Make certain the fryer is stabilized before operation to prevent any movement or tipping and the possibility of severe burns caused by hot, splashing shortening or oil.

Locking casters are located at the

front of the fryer. To unlock the

front casters, pull the locking pin

away from the caster assembly and

Fire may be the result of improper installation. Carefully read and follow all installation instructions located in this manual.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 6

I N S TA L L A T I O N

D A N G E R

Installation, air adjustment and/or service work must be in accordance with all local codes and must be performed by a certified service technician qualified to work on gas appliances.

C A U T I O N

To prevent malfunction or cause negative back draft, DO NOT obstruct exhaust flues or attach any flue extension that will impede proper burner operation.

V E N T I L A T I O N

An adequate ventilation system is required for commercial cooking equipment. Information may be obtained by writing to the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. When writing refer to NFPA No. 96.

1. A single ASF-75G or ASF-60G auto-lift gas fryer requires a minimum of 120 CFM make-up air for natural gas and 48 CFM for propane gas. Kitchen ventilation must be of sufficient capacity to prevent a negative-pressure condition. DO restrict ventilation nor the air flow required to support combustion.

2. DO

NO T obstruct the flow of the exhaust flue at the

top rear of the fryer. It is especially critical that gas supply piping and electrical support cord and/or receptacle be routed away from the path of the hot combustion fumes.

NO T obstruct or

3. This fryer cannot be direct vented.

4. Install the fryer under a ventilation hood meeting all

applicable code requirements. Combustion fumes must be vented in accordance with local, state, or national codes.

FAILURE TO VENT THIS FRYER PROPERLY MAY BE HAZARDOUS TO THE HEALTH OF THE OPERATOR. Equipment damage and operational problems may also be the consequence of improper venting. Any damages sustained by a failure to properly vent this fryer are not covered under warranty.

Ven t i l at i ng h oo d s a nd e xh a us t sy st e m s s ha l l b e permi tted to b e u s e d t o v e n t a p p l i a nces installed in comme rcial applic ations.

Whe re au t o matic a lly op e rated a pplian c es ar e vent e d thro ugh a v entilating ho od or e xhaust system e qui ppe d with a damper or with a power means of e xha ust, p ro vis ion s shall be mad e to allow the flo w of gas to the mai n burner s only wh en the damper is open to a pos iti on to properly v ent the applia nce and when the power me ans of exha ust is in operation.

MA SSA CHU SETT S ON LY

IN AC CORD ANC E WIT H NFPA 54 C OMM ONW EALTH OF

Ga s Fr y er O per a t io n & Ca r e M a nua l • 7

I N S TA L L A T I O N

D A N G E R

CONNECTING TO THE WRONG GAS SUPPLY COULD RESULT IN FIRE OR AN EXPLOSION CAUSING SEVERE INJURY AND PROPERTY DAMAGE.

W A R N I N G

TO AVOID SERIOUS PERSONAL INJURY, installation of this appliance must conform to local, state, and national codes; the current edition of the American National Standard Z223.1, National Fuel Gas Code, and all local municipal building codes. In Canada, installation must be in accordance with Standard CAN/CSA B 149.1 and Installation Codes - Gas Burning Appliances, and local codes.

G A S S P E C I F I C A T I O N S

The Alto-Shaam open gas fryer has been set to operate

with either natural gas or propane as indicated on the

fryer identification name plate.

The appliance and its individual shutoff 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

psi. The appliance must be isolated from the gas supply piping

system by closing its individual manual shutoff valve during any

pressure testing of the gas supply piping system at test pressures

equal to or less than 1/2 psi.

NOTE: Customer/installer must provide manual gas shut-

off valve in accordance with local code

requirements.

GAS P RES S UR E CHA RT

The fryer has been factory adjusted according to

the gas type specified on the fryer identification

name plate.

GAS FRYER TECHNICAL SPECIFICATIONS

G A S SP E C I FI C AT IO N S

■■

NATURAL G AS

120,000 BTU/hr. I NPUT 120,000 BTU/hr. I NPUT

I N STA L LAT I O N RE Q U I RE M EN T S

GA S CO NN ECTION: 1/2" NPT

CH EC K PL UMBING CO DE S FO R PR OPER SUPPLY L INE SI ZING TO

ATTAIN MIN IM UM B URNER MANIF OL D PR ESSURE SHOW N

NATUR AL GAS: 5.0" W.C.

PR OPANE GAS : 10.0" W.C.

MA XI MU M INLET PRE SS UR E: 14" W.C.

■■

PR OPAN E GAS

NO TE: If a flexible gas line is used, it must be AGA

approved, commercial type and at least 3/4" I.D.

HO OD INSTALLATIO N IS REQUIRED

Ga s Fr y er O per a t io n & Ca r e M a nua l • 8

N at u r al G a s

Min. Connected Pressure 5.0" W.C. 1.2 kPa

Max. Connected Pressure 14.0" W.C. 3.5 kPa

Gas Consumption 120 CFM

Gross Thermal Output 120,000 Btu/hr

Pro pan e G as

Min. Connected Pressure 10.0" W.C. 2.5 kPa

Max. Connected Pressure 14.0" W.C. 3.5 kPa

Gas Consumption 48 CFM

Gross Thermal Output 120,000 Btu/hr

Use an approved gas

NCORRECT CORRECT

D A N G E R

nstallation, air adjustment and/or service work must be in accordance with all local codes and must be performed by a certified service technician qualified to work on gas appliances.

D A N G E R

NEVER USE AN OPEN

FL AME TO LEAK T EST.

pipe sealant at all external threaded connections, gas piping used on gas connections must avoid sharp bends that may restrict the flow of gas to the appliance. If the connected pressure exceeds 14.0" W.C. (3.5 kPa), a step-down regulator is required to be supplied by the owner/operator.

Clo s e t h e i n divi d ual manua l sh u t-off val v e t o iso l ate the frye r from the gas supply piping system during any pressure testing at test pressures equal to or less than individual shut-off valve mus t be dis c onne c te d

psig. (3.4 kPa). The fryer and

from the gas supply piping system during

any pressure testing at pressures in

excess of 1/2 psig. (3,4 kPa).

I N S TA L L A T I O N

G A S C O N N E C T I O N

In the U.S.A. , installation must conform to local codes or, in the absence of local cod es, with the current edition of the Nati onal Fuel Gas Code, NFPA-54 and ANSI Z83.11a CSA 1.8a 2004 (or latest editio n). In Canada, installation must be in accordanc e with local codes, CAN/CGA-B149.1,

Ins tallatio n f or Natural Gas Burni n g Applianc es and E q uipment (latest edition) o r CAN/CGA- B149.2 Instal l ation for Propane Burning App liances and Equipm e nt (latest edition ).

The in l et s upply lin e mu s t b e pro p erly siz e d to acc o mmod a te a ll i ndivi du al a ppli a nces sim u ltan e ously use d on the sam e li n e b u t m u st nev e r b e sm a ller tha n 3/ 4 " I . D.

LEAK TESTING

Installation requires gas leak testing on all gas piping and fittings. Use an approved electronic leak device or a soap and water solution at all gas connections. If bubbling appears when using a soap and water solution, the connection must be refitted. Never use an open flame to leak test.

GAS INTAKE

A-G Installation elbow

B Wall Valve

C-D Three-piece union fitting

(minimum 1 per installation)

E-F End connector for the flexible tube

H Marking line

Ga s Fr y er O per a t io n & Ca r e M a nua l • 9

I N S TA L L A T I O N

W A R N I N G

RISK OF ELECTRIC S HOCK.

Appliance must be secured

to building structure.

R E S T R A I N T R E Q U I R E M E N T S - M O B I L E E Q U I P M E N T

The fryer must be supplied with a connector that complies with all state and local installation codes.

Any appliance that is not furnished with a power supply cord but that includes a set of casters must be tethered. Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. The following requirements apply:

1. Casters must be a maximum height of 4-inches (102mm).

Such mobile appliances must be installed with

the use of a flexible connector secured to the building structure.

A mounting connector for a restraining device is located on the lower back flange of the appliance chassis, approximately 7-inches (178mm) from the floor. A flexible connector is not supplied by nor is it available from the factory.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 0

An electrical wiring diagram is located in the front access

D A N G E R

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

door of the fryer. The fryer must be installed by a qualified electrician. This appliance must be branch circuit protected with proper ampacities, in accordance with the wiring diagram located in the fryer. The fryer must be properly grounded in accordance with the National Electrical Code and applicable local codes. A means to disconnect the unit must be incorporated into the fixed wiring in accordance with wiring codes.

I N S TA L L A T I O N

E L E C T R I C A L R E Q U I R E M E N T S

locate the wire size posted on the label located on the electrical control box cover, behind the service panel or elsewhere listed in this manual.

Before operating the fryer, check all cable connections in the electrical connection area for tightness since connections can loosen during transport.

230V:

To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol.

Wire size for the main incoming power to the unit must match the minimum size listed in the specifications applicable to the specific fryer. For supply connections,

EL ECTR ICAL • ASF- 60G W IT H BASI C C O NTR O L

VOLTAGE PHASE CYCLE/HZ AMPS KW

120 (AG CY )1 60 1.2 1.5

230 (AG CY )1 50/60 1.0 2.3

EL ECTR ICAL • ASF- 60G W IT H DELU X E C O NT R O L

VOLTAGE PHASE CYCLE/HZ AMPS KW

120 (AG CY )1 60 1.2 1.5

230 1 50/60 1.0 2.3

N EM A 5-15P

15A-125V

C EE 7 /7

220-230V

N EM A 5-15P

15A-125V PLUG

C EE 7 /7

220-230V PLUG

PLUG

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 1

EL ECTR ICAL • ASF- 75G W IT H BASI C C O NTR O L

VOLTAGE PHASE CYCLE/ HZ AMPS KW

120 (AG CY )1 60 7.2 0.864

230 (A GC Y)1 50/60 4.0 0.92

EL ECTR ICAL • ASF- 75G W IT H DELU X E C ONT R O L

VOLTAGE PHASE CYCLE/ HZ AMPS KW

120 (AG CY )1 60 7.2 0.864

230 (A GC Y)1 50/60 4.0 0.92

NN EE MM AA

15A-125V Plug

C EE 7 /7

220-230V PLUG

NN EE MM AA

15A-125V Plug

C EE 7 /7

220-230V

5-15P

PLUG

O P E R A T I O N

FIRE OR EQUIPMENT DAMAGE CAN RESULT FROM IMPROPER SHORTENING LEVELS. THE LEVEL OF SHORTENING MUST ALWAYS BE ABOVE THE HEATING ELEMENTS WHEN THE FRYER IS OPERATING.

THE REQUIRED SHORTENING LEVEL

MUST ALWAYS BE ABOVE THE

MINIMUM HOT OIL FILL LINE.

MAXIMUM HOT OIL FILL LINE

INIMUM

OT OIL FILL LINE

TOP BEND INSIDE

OIL KETTLE

OF KETTL

COLD OIL or SHORTENING EXPANDS AS THE TEMPERATURE INCREASES. TO AVOID INJURY AND EQUIPMENT DAMAGE ALLOW FOR EXPANSION BY FILLING

/2" (13mm)

BELOW THE MAXIMUM HOT OIL FILL LINE.

THE FLASH POINT OF SHORTENING OCCURS AT A LOWER TEMPERATURE THE LONGER THE SHORTENING IS USED. DISCARD ANY SHORTENING SHOWING SIGNS OF DETERIORATION TO AVOID SERIOUS BURNS, FIRE AND PROPERTY DAMAGE.

FLASH

POINT

C A U T I O N

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

O I L / S H O R T E N I N G R E Q U I R E M E N T S

IL/SHORTENING REQUIREMENTS

The ASF-75G requires 73-pounds (33 kg) of oil or shortening in the frypot and the ASF-60G requires 62-pounds (28 kg) of oil or shortening. Use only quality, high-grade oil/shortening in the fryer. The high moisture content of many lower grade shortening will result in excessive foaming and boil over. The cold oil/shortening level requirement for the fryer is indicated below.

NOTE: ALWAYS maintain the proper level of

shortening by adding fresh oil/shortening to the frypot whenever needed.

Check the quality of the oil/shortening in the frypot on a

aily basis for signs of deterioration. Use an approved test

d kit. Signs of shortening deterioration include excessive boiling, smoking, foaming, bad taste, and rancid odor. Discard any shortening before it degrades to the point of affecting product quality. Always filter the oil on a regular basis and keep the frypot clean.

Remove ice crystals and ensure that food is dry before frying. Excessive water and ice can cause oil to splatter or overflow. Do not over fill the basket. Food needs to be surrounded by oil for best frying results.

BASIC CONTROL

Maximum shortening life is achieved by turning the fryer stations off when not in use. In multiple-station units, heat only the component fryers necessary to meet cooking needs.

OIL /S HORT E NING

LEV E L S

FAILURE TO PLACE SOLID SHORTENING

DIRECTLY ON THE BOTTOM OF THE

FRYPOT C AN C AUS E SERIOUS

ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE FILLING WITH OIL/SHORTENING. WHEN COOKING COMPOUNDS ARE HEATED TO COOKING TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE OIL TO SPLATTER AND MAY BE A BURN HAZARD.

E Q UI P M E NT D A MA G E .

DELUXE CONTROL

Maximum shortening life is achieved by lowering the temperature of the fryer to 250°F (121°C) whenever the fryer is not being used. This is an automatic program function through the control program designation of “IdleMode.” The factory default is set at a period of 30 minutes of non use before triggering a temperature decrease, however; this time period can be adjusted between “0” and “60” minutes. (

CONTROL)

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 2

3 0 : 0 0

Id leMo de

SEE PROGRAMMING THE

O P E R A T I O N

D A N G E R

BEFORE STARTING THE APPLIANCE, MAKE CERTAIN YOU DO NOT DETECT THE ODOR OF GAS.

IF THE ODOR OF GAS IS DETECTED:

• DO NOT attempt to light any appliance.

• DO NOT touch any electrical switches.

• Extinguish any open flame.

• Use a telephone OUTSIDE THE PROPERTY & IMMEDIATELY contact your gas supplier.

• If unable to contact your gas supplier, contact the fire department.

B A S I C C O N T R O L S T A R T U P & G E N E R A L O P E R A T I O N

NOTE: Because each fryer station is controlled

eparately, the following procedures

s must be followed for every component fryer in multiple-station units.

3. Open front access door and ensure drain valve is closed. The handle should be rotated clockwise

until it stops.

4. Fill frypot with frying compound as indicated.

(S EE ILLUSTRAT IO N O N T HE OI L/SHORTE NI NG REQUIREMENTS

PAGE

)

5. The Master Power Switch is located behind the front access door. Turn Master Power Switch

“ O N . ”

NOTE: Perform an initial Boil-Out to clean and

sanitize the fryer station before operating. (See page 15.)

1. Service is to be performed by an authorized Alto-Shaam service agent.

2. Ensure all local electrical codes, fire codes, and all other requirements such as hood installation have been met in the process of installation.

A S F - 6 0 G

KETTLE DRAIN

CLOSED

SELECTOR

OPEN

OIL

HI-LIMIT

RESET

ELEMENT

HI-LIMIT

ALARM

ELEMENT

HI-LIMIT

RESET

MASTER

POWER SWITCH

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 3

6. Press E L E M E N T HI RE SE T button.

7. The L E D display on the basic control panel will

indicate “ - A S - ” , the software version, and then “ C Y ” .

8. When the fryer has reached 135°F, the melt cycle is complete and the L E D display on the control panel will indicate “ HE At ”.

9. When the fryer displays the set-point temperature, product can be fried.

10. More detailed operating guidelines along with information on programming are located within this manual.

11. To shutdown the fryer, turn the Master Power Switch located behind the front access door to the “ O F F ” position.

NOT E: FOR YOUR PROT E C TION The fryer station is

furnished with a hi-limit safety shutoff that will disengage the control if the fryin g compound temperature in the frypot would ever exceed 415°F (213°C). The L E D will display “ H i ” , the heat will shut off, the timer will be cancelled, and a constant alarm will sound. In this event, allow the frying compound temperature to drop below 415°F (213°C). Open the front access door and press the OIL HI -LIMIT RESET button for a period of 3-seconds to restart the control.

O P E R A T I O N

D A N G E R

BEFORE STARTING THE APPLIANCE, MAKE CERTAIN YOU DO NOT DETECT THE ODOR OF GAS.

IF THE ODOR OF GAS IS DETECTED:

• DO NOT attempt to light any appliance.

• DO NOT touch any electrical switches.

• Extinguish any open flame.

• Use a telephone OUTSIDE THE PROPERTY & IMMEDIATELY contact your gas supplier.

• If unable to contact your gas supplier, contact the fire department.

D E L U X E C O N T R O L S T A R T U P & G E N E R A L O P E R A T I O N

NOTE: Perform an initial Boil-Out to clean and

anitize the fryer before operating. (See

s page 16.)

1. Service is to be performed by an authorized Alto-Shaam service agent.

2. Assure all local electrical codes, fire codes, and all other requirements such as hood installation have been met in the process of installation.

3. Open front access door and insure drain valve is in the “ C L O S E D ” position. The handle should

be rotated clockwise until it stops.

4. Fill frypot with frying compound as indicated.

(S EE ILLUSTRAT IO N O N T HE OI L/SHORTE NI NG REQUIREMENTS

AG E

)

5. The Master Power Switch is located behind the front access door. Turn Master Power Switch “ON.”

6. Push the E L E M E N T H I L IM IT reset button.

7. Both “ LE D” displays on the control panel will

indicate “ O F F ” when the Master Power Switch is initially turned to the “ ON ” position.

11. For fryer “Shu tdown” press the Power Key on the main control panel to the “ OF F” position.

urn the Master Power Switch located behind the

➧ T

front access door to the “ OF F” position.

NOT E:

The fryer is

OR YOUR PROT E C TION

furnished with a hi-limit safety shutoff that will disengage the control if the oil temperature in the frypot would ever exceed 432°F (222°C). In this event, the oil temperature must be allowed to decrease to 375°F (191°C) before restarting the appliance. After allowing the oil temperature to decrease, open the front access door and press the RES ET BU TTON for a period of 3-seconds to restart the control.

8. Press and hold the Power “ O N ” Key on the main control panel for 3 seconds. Both “ LE D” displays on the control panel will indicate actual oil temperature or ambient room temperature. The bottom of alpha/numeric display will indicate “M ELT-C YCLE.” It is recommended to allow the fryer to complete the "Melt Cycle" when using solid shortening; however, if liquid shortening is used the "Melt Cycle" may be bypassed by pressing Temperature Key for 3 seconds.

9. After fryer has reached the factory-set oil temperature of 350°F (177°C) or the temperature set by the operator, product can be fried.

10. More detailed operating guidelines along with information on presets and other options are located within this manual.

BYPASSING THE "MELT-CYCLE" WHEN USING SOLID SHORTENING CAN RESULT IN MAJOR EQUIPMENT DAMAGE AND WILL VOID ALL WARRANTIES.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 4

A S F - 7 5 G W I T H O I L F I LT R A T I O N

OPEN

NOZZLE

KETTLE

SELECTOR

CLOSED

NOZZLE

CONNECTION

PUMP

OIL

-LIMIT

RESET

MASTER

POWER

SWITCH

CONTROL

RESET

IGNITION

ALARM

DRAIN

NOTE: Perform an initial Boil-Out to clean and

anitize the fryer station before

s operating.

Carbonized deposits along with an accumulation of oil will eventually build-up on the interior of the frypot as well as fryer accessories. It is important to periodically remove these deposits, not only to maintain fryer efficiency, but also to provide the highest product quality.

NOTE: Because each fryer station is controlled

separately, the following procedure must be followed for every component fryer in multiple-station units.

O P E R A T I O N

B A S I C C O N T R O L B O I L - O U T

. Turn the Master Power Switch located behind the

front access door to the “ O F F ” position.

8. Attach the drain pipe and direct boil-out solution into a heat-resistant container.

9. Open the D R A I N . The handle should be rotated counterclockwise until it stops.

10. Allow the boil-out solution to completely drain. Discard boil-out solution.

11. Rotate the drain valve clockwise to the “CL OSED” position and follow the manufacturers additional boil-out instructions to rinse the frypot in order to neutralize boil-out cleaner residue. Discard rinse solution.

BBeeffoorree eenntteerriinngg tthhiiss pprrooggrraamm,, mmaakkee cceerrttaaiinn tthhee ffrryyppoott iiss eemmppttyy ooff aallll ooiill oorr sshhoorrtteenniinngg.. CClloossee tthhee ffrryyppoott ddrraaiinn.. CCaarreeffuullllyy ffoollllooww tthhee mmaannuuffaaccttuurreerr''ss mmiixxiinngg ddiirreeccttiioonnss aanndd ffiillll tthhee ffrryyppoott wwiitthh aa mmiixxttuurree ooff ccoolldd wwaatteerr aanndd ffrryyeerr bbooiill--oouutt ssoolluuttiioonn..

NOTE: Manual Boil-Out can only be performed

when the actual temperature of the frypot is less than 230°F (110°C).

1. Close the D R A I N . The handle should be rotated clockwise until it stops.

2. Fill the fryer to the maximum oil fill line with a mixture of cold water and fryer boil-out solution. Carefully follow the manufacturer ’s directions for mixing the boil-out solution.

3. Turn the Master Power Switch (located within the front access door) to the “ ON ” position.

4. Push the E L E M E N T H I L IM IT reset button.

5. Wait until the L E D reads “ H E A t ”, then press

the B O I L O U T button on the control panel.

6. When 192°F (89°C) is reached, the L E D will display “ bO IL ” and that temperature will be maintained. Using a separate timer, allow the frypot to boil-out for 10 minutes.

8. Following the boil-out procedure, rinse, and cool down period, wipe all accessible metal surfaces in the interior and wipe all interior accessories with a clean, dry cloth to remove remaining rinsing solution. Clean and dry the fry baskets separately.

9. Wipe the exterior of the fryer cabinet with a degreaser/sanitizer suitable for use on food contact surfaces. Always follow the manufacturer's instructions and/or mixing directions for proper solution strengths.

Wipe exterior stainless steel surfaces with the grain of the metal and avoid the use of abrasive pads, steel wool, or metal implements.

TO PR O TEC T T H E P UMP FR O M

PO S SIB L E W AT E R D A MA G E A F TER

TH E B O ILO U T P ROC E DUR E , F I LL

TH E K E TTL E W I TH OIL AN D C Y C LE

TH R OUG H T O R E MOV E A N Y

EX C ESS WAT E R.

DO NOT leave the fryer unattended during the boilout process. The fryer must be continuously monitored for boil-over conditions, particularly in high-altitude locations. If boil-over occurs, immediately turn the Master Power Switch located behind the front access door to the “OFF” position and allow the solution to cool. When the solution has cooled, re-enter the boil-out mode.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 5

ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE FILLI NG WI TH OIL/SHO RTENI NG. WHEN COOKING COMPOUNDS ARE HEATED TO COOKING TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE OIL TO SPLATTER AND MAY BE A BURN HAZARD.

O P E R A T I O N

AXIMUM HOT OIL FILL LINE

INIMUM

HOT OIL FILL LINE

TOP BEND INSIDE

OIL KETTLE

FRO

TTLE

D E L U X E C O N T R O L B O I L - O U T

NOTE: Perform an initial Boil-Out to clean and

sanitize the fryer before operating..

Before entering this program, make certain the frypot is empty of all oil or shortening. Close the frypot drain. Carefully follow the manufacturer's mixing directions and fill the frypot with a mixture of cold water and fryer boil-out solution.

A S F - 7 5 G W I T H O I L F I LT R A T I O N

OIL

-LIMIT

RESET

CONTROL

RESET

NOZZLE

KETTLE

SELECTOR

OZZLE

CONNECTION

1. Open the front access door. With the Kettle/Nozzle selector in the “K E TTLE” position, rotate the drain valve clockwise until rotation stops and the drain valve is “C L OSED.”

2. Fill the fryer to the maximum hot oil fill line with a mixture of cold water and fryer boil-out solution. Carefully follow the manufacturer's directions for mixing the boil-out solution.

3. Turn the Master Power Switch (located within the front access door) to the “ON” position.

4. Push the E L E M E N T H I L IM IT reset button.

Within a few seconds, both LED's on the operational control panel will display “O F F” when the Master Power Switch is initially engaged.

OPEN

CLOSED

PUMP

Of f

DO NOT leave the fryer unattended during the boil-out process. The fryer must be continuously monitored for boil-over conditions, particularly in high-altitude locations. If boil-over occurs, immediately press the power key to the “

OFF ”

position and allow the solution to cool. When the solution has cooled, re-enter the boil-out mode.

NO TE:

To protect the pump from possible water damage after the boilout procedure, fill the kettle with oil and cycle through to remove any excess water.

MASTER

POWER

SWITCH

NOTE: In i tial acc ess to the

IGNITION

ALARM

program ming mode mus t start with the

DRAIN

con trol in the “OFF ” pos ition.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 6

O P E R A T I O N

BOIL-OUT SOLUTION AND SURROUNDING METAL SURFACES BECOME EXTREMELY HOT. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN PERFORMING THE BOIL-OUT FUNCTION AND FOLLOW THE MANUFACTURER'S SAFETY INSTRUCTIONS FOR THE BOIL-OUT PRODUCT BEING USED.

D E L U X E C O N T R O L B O I L - O U T

5. Press and hold the Program Key for 10 seconds.

“ B o i l ” wi ll al w ays appe a r a s th e fir s t i t em i n t h e d i spla y whe n ever the “ P R O G R A M ” key is ini t ially pre s sed.

Bo il

Press the Right arrow key to enter the “Bo il” program.

The display will indicate “READY ?”. Press the

 arrow key to start the boil-out function.

Right The boil-out solution will begin to heat to a temperature of 195°F (91°C). When the temperature has been reached, the appliance will begin a 10 minute countdown.

NO TE: THE COUN TDO WN PERIO D W ILL

NO T S HOW IN T HE DIS PLAY

At the end of the boil-out period, an alarm will sound and the control will revert to the “OFF” state.

6. Rotate the drain to the “OP EN” position. Allow the boil-out solution to completely drain. Discard boil-out solution and return the trolley to the fully inserted position beneath the fryer.

8. Following the boil-out procedure and rinse, wipe all accessible metal surfaces in the interior

nd wipe all interior accessories with a clean,

a dry cloth to remove remaining rinsing solution. Clean and dry the fry baskets separately.

Wipe exterior stainless steel surfaces with the grain of the metal and avoid the use of abrasive pads, steel wool, or metal implements.

10. Replace the oil filter.

ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE FILLI NG WI TH OI L/SHO RTENI NG. WHEN COOKING COMPOUNDS ARE HEATED TO COOKING TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE OIL TO SPLATTER AND MAY BE A BURN HAZARD.

7. Rotate the drain valve clockwise to the

“CL OSED” position and follow the manufacturers additional boil-out instructions to rinse the frypot in order to neutralize boil-out cleaner residue. Discard rinse solution.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 7

O P E R A T I O N

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

D A N G E R

AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

C A U T I O N

TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS.

C L E A N I N G & M A I N T E N A N C E

THOROUGHLY CLEAN DAILY

The cleanliness and appearance of this unit

will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer.

1. Disconnect unit from power source, and let cool.

2. Remove all detachable items. Clean these items

separately with a good grease solvent or commercial detergent. Rinse well and dry.

3. Clean control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris. Rinse by wiping with sponge and clean warm water. Wipe dry with a clean cloth.

4. To help maintain the protective film coating on polished stainless steel, clean the exterior of the unit with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel.

NOTE: Avoid the use of abrasive cleaning,

compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 8

O P E R A T I O N

TO AVOID PERSONAL INJURY, USE CAUTION WHEN SURFACES BECOME SLIPPERY DUE TO SPILLED OR DRIPPING OIL.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

A S F - 7 5 G O I L / S H O R T E N I N G F I LT R A T I O N

Careful observation of the finished food product will help determine optimal filtering frequency. Filtering

he cooking oil at regular intervals will help ensure

t food quality.

F O R B ES T R ES ULT S

: Do not allow the temperature of the oil to decrease below the “Idl e Mo d e” temperature of 250°F (121°C) when filtering.

Op erators must be made aware of t he hazards involved in the operation of a hot oil filtering system. On-site supervision du ring the filt ration proce ss and the cleaning process is strongly recommended.

A S F - 7 5 G W I T H O I L F I LT R A T I O N

-L

IMIT

ESET

CONTROL

RESET

NOZZLE

KETTLE

SELECTOR

NOZZLE

CONNECTION

1. Open the front access door. With the Kettle/Nozzle selector in the “N OZZLE OFF ”

osition, rotate the drain valve counterclock-

p wise until rotation stops and the drain valve is in the “OP EN” position. Power to the main control panel will automatically switch “OFF.”

2. Allow contents of the fryer to completely drain.

3. Press the P UMP “ ON” to allow the oil to

circulate through the drain system to flush crumbs. Using the brushes provided, brush the sides and bottom of the fryer while the oil is circulating through the system. Use the angle brush under the heat exchangers.

4. Press the P UMP “ OFF” and allow contents of the fryer to completely drain.

5. Rotate the drain valve clockwise to the “CL OSED” position.

6. Press the P UMP “ ON” and allow the fryer to refill to the recommended level adding additional oil/shortening as required to maintain proper fill level.

MASTER

POWER

SWITCH

IGNITION

ALARM

DRAIN

CLOSED

OPEN

PUMP

7. Press the P U M P “ OF F ” button.

8. After the frypot has completely refilled, pull

out the mobile oil trolley and discard the filter into a proper receptacle. Clean the filter assembly and oil trolley, if needed.

9. Replace the oil filter and return the trolley to the proper position beneath the fryer.

10. Push the E L E M E N T H I L IM IT reset button.

11. Press and hold the “ON/OFF ” key on

the main control panel for 1-1/2 to 2 seconds to energize the fryer. Continue normal fryer operation after the preheat function has been completed.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 1 9

O P E R A T I O N

B FILTER

3 FILTER

FRAME

A FILTER CARTRIDGE

FRA

A S F - 7 5 G O I L / S H O R T E N I N G F I LT R A T I O N

FILTER REPLACEMENT

. With the D RAIN in the “ CLOSED” position, pull the trolley from the fryer and disconnect the hose

from the fryer.

2. Pushing down on filter frame

 clip, pull side

of filter cartridge  closest to clip upwards. Slide opposite edge of filter cartridge out from beneath the filter frame lip.

3. Remove and discard used filter  .

4. Place new filter next to screen on underside of

filter cartridge  and reverse step 2 above.

5. Reconnect hose to fryer and return trolley to the full position under the fryer.

STANDARD AND OPTIONAL FILTERS

PART NO. DESCRIPTION

FI-27791 PAPER (STANDARD WITH FRYER) 7-count package

FI-27794 PAPER (STANDARD WITH FRYER) 100-count package

FI-27648 CHARCOAL/CARBON FILTER 30-count pkg.

FI-27014 REUSABLE MESH FILTER, single

Ga s Fr y er O per a t io n & Ca r e M a nua l • 2 0

TO AVOID PERSONAL INJURY, USE CAUTION WHEN SURFACES BECOME SLIPPERY DUE TO SPILLED OR DRIPPING OIL.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

A S F - 7 5 G O I L / S H O R T E N I N G F I LT R A T I O N

FILTER CLEANING & MAINTENANCE

O P E R A T I O N

NOTE:

R E U S A B L E M E S H FI LTE R O PT IO N:

Clean the reusable mesh filter ( FI-27014) by spraying thoroughly with hot water. DO NOT clean in the dishwasher. DO NOT use detergents to clean. Detergents and detergent residues will significantly reduce the life of oil and shortening products.

Make certain the filter is performing efficiently by inspecting the filter each time it is cleaned. Examine for cuts and holes. For the best results, replace the filter whenever necessary.

Make certain to use hand protection when working with hot surfaces.

A WORN F ILTER WILL A FFEC T

PR ODUC T FRYING R ESULTS .

To discard deteriorated oil/shortening, the trolley can be pulled from the fryer and can be rolled to a convenient location for use with a pumping device.

ALWAYS MAKE CERTAIN THE TROLLEY IS

PRO P E R LY POSITIO N E D BENEATH THE

FRYER BEFORE OPERATION .

TO P REVE NT FI LTER DAM AGE, D O NO T USE S HARP I MPLE MENT S TO

RE MOVE S CRAP S FRO M THE F ILTER.

Make certain the filter is securely fastened to the support basket before returning the assembly to the trolley.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 2 1

O P E R A T I O N

TO AVOID SERIOUS PERSONAL INJURY DO NOT STAND ON THE FRYER OR FRYER COVER. THE FRYER COVER IS DESIGNED TO HOLD A MAXIMUM OF 10-POUNDS (4,5 Kg) OF WEIGHT.

A S F - 7 5 G O I L / S H O R T E N I N G F I LT R A T I O N

CLEANING & MAINTENANCE

O I L D IS CA R D HO SE O P T I O N :

The oil discard hose option (HO-27686) is available as an option to assist both the boil-out and filtration operation.

With the discard hose attached to the nozzle connection, place the Kettle/Nozzle selector in the “NOZ ZLE ON” position.

NOZZLE

POSITION

NOZZLE

CONNECTION

The drain can be placed in the “OPEN” or “C L OSED” position as required.

Disconnect hose following use and return the selector to the “N OZZLE OFF” position.

Nozzle will contain a small amount of oil after use. Dispose of properly.

Ga s Fr y er O per a t io n & Ca r e M a nua l • 2 2

O P E R A T I O N

S U GG E ST E D F R Y IN G TI M ES

I T E M M I N U T E S TE MP E R AT U R E D I S P L AY

1. Fries (F RO ZEN) 3:30 350°F (177°C) Fries

2. Chicken Nuggets (F RO ZEN) 3:30 350°F (177°C) Nu ggets

3. Fish, Breaded (FR OZ EN) 4:30 350°F (177°C) Fish

4. Chicken Pieces, Breaded (FR ESH) 17:00 340°F (171°C) Chick en

5. PR ODUCT A Prod uc tC

6. PR ODUCT B Prod uc tD

I T E M M I N UT ES T E M PE RA T U RE

Appetizer 3:30 350°F (177°C)

Breaded Cauliflower 3:30 340°F (171°C)

Breaded Fish Per pkg. instructions 340°F (171°C)

Breaded Mac & Cheese 3:30 340°F (171°C)

Breaded Mushrooms 3:30 340°F (171°C)

Broccoli Cheese Nuggets 2:30 350°F (177°C)

Cheese Cake, Fried 8:30 350°F (177°C)

Cheese Nuggets 1:30 350°F (177°C)

Chicken Breasts (FRES H) 12:00-17:00 315°F (171°C)

Chicken Breasts (FROZ EN ) 20:00 330°F (166°C)

Chicken Fried Steak 4:00 350°F (177°C)

Chicken Gizzards (FRE SH ) 3:30 350°F (177°C)

Chicken, Legs & Wings (FRE SH ) 12:00-17:00 315°F (171°C)

Chicken Legs (FRO ZE N) 18:00 330°F (166°C)

Chicken, Patty 6:00 350°F (177°C)

Chicken Pieces - MRB (FRO ZE N) 17:00 340°F (171°C)

Chicken Strips 6:00 340°F (171°C)

Chicken Tenderloins (FRESH ) 3:00 350°F (177°C)

Chicken Tenders, Breaded (FR OZEN) 3:30 350°F (177°C)

Chicken Wings (FRESH ) 3:30 350°F (177°C)

Chicken Wings (FROZE N) 15:00 330°F (177°C)

Clam Strips 2:00 340°F (171°C)

Corn Dogs 10:00 350°F (177°C)

Cream Cheese Jalapeño Poppers 3:30 340°F (171°C)

THE TIMES AND TEMPERATURES ARE SUGGESTED GUIDELINES ONLY. ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES. DUE TO VARIATIONS IN PRODUCT QUALITY, WEIGHT, AND DESIRED DEGREE OF DONENESS, THE COOKING TIMES AND TEMPERATURES MAY NEED TO BE ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTER NAL TEMPERATURE REQUIREMENTS.

P R O G R A M K E Y S

AL L SUGG EST ED FRYING T IME S ARE B ASE D ON A FULL LOA D OF PRODU CT

Ga s Fr y er O per a t io n & Ca r e M a nua l • 2 3

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