Alto Shaam FAE-30F Installation Manual

PRINTED IN U.S .A .

ELECTRIC FRYER

MODEL: FAE-30F

PHONE: [phone] FAX: [phone] U.S. A./CANADA WEBSITE:

800.558.8744 U.S .A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com

W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 U.S.A.

®

COOK/HOLD SERVE SYSTEMS by

OPERATION & CARE MANUAL

®

#8450 • 3/00

The Alto-Shaam electric fryer has been
thoroughly tested and inspected to insure
only the highest quality unit is provided.
When you receive your fryer, 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.

The fryer, complete with unattached items and accessories, may
be delivered in one or more packages. Check to ensure that all
items have been received as standard with each unit.

Save all the information and instructions packed inside the
cabinet. 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 this fryer. Contact your local Alto-Shaam distributor if
you have any questions concerning installation, operation and
maintenance of this fryer.

NOTE: All claims for warranty must include the full model

number and serial number of the cabinet.

MODEL FAE-30F

1. Shortening Capacity: . . .30 lb (14kg)

2. Chicken (fresh) . . . . . . . . .14 lb (6kg)

3. Chicken (frozen) . . . . . . . .12 lb (5kg)

4. Phase Options: . . . . . . . . .1 & 3 phase*

5. Line Frequency: . . . . . . . .50/60 Hz

Electrical Specifications

AMPS AMPS
VAC KW 1 Phase 3 Phase
208 9.0 43.3 25.0 per line
240 9.0 37.5 21.7 per line
380-415 9.3

L1-14.3; L2&L3-13.0

*Units are shipped from factory as 3Ph; but are

field convertible to 1Ph.

Operation and Care Manual #8450 • 1.

— ELECTRIC FRYERS

DELIVERY

UNPACKING

SPECIFICATION INFORMATION

ENSURE POWER SOURCE

MATCHES VOLTAGE

STAMPED ON FRYER

IDENTIFICATION TAG

1. Carefully remove the fryer from the carton.

NOTE: Do not discard the carton and other packaging
material until you have inspected the fryer for hidden
damage and tested it for proper operation.

2. Read all instructions in this manual carefully before starting
installation of this fryer.

DO NOT DISCARD THIS MANUAL. This manual is
considered to be part of the fryer and is to be given to the
owner or manager of the business, or to the person
responsible for training operators of the fryer. Additional
manuals are available from your Alto-Shaam distributor.

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

Components:
Condensate drip tray, 1 ea.
Filter reservoir, 1 ea.
Filter screen, 1 ea.
Filter paper holder, 1 ea.
Oil filter suction tube O-ring, 4 ea.
Basket, 1 ea.
Basket handle, 1 ea.

Accessories:
Filter paper, 1 pk.
Filter powder, 1 pk.
High temperature brush, 1 ea.
Cleanout dowel, 1 ea.
Literature Package, 1 ea.

6"

(152mm)

13"

(330mm)

1-3/8"

(35mm)

40"

(1016mm)

15-11/16"
(398mm)

52-7/8"

(1343mm)

(COVER IN UP POSITION)

33 -1/4"

(845mm)

36"

(914mm)

FRY POT
DRAIN

OPTIONAL BUILT-IN
FRYER FILTER

3-11/16"
(93mm)

23-3/8"

(594mm)

DIMENSIONS

®

Knowledge of proper procedures is essential to the safe operation
of electrically energized equipment. In accordance with generally
accepted product safety labeling guidelines for potential hazards,
the following signal words and symbols are used throughout this
manual.

Used to indicate the presence of a hazard which
will cause severe personal injury, death, or
substantial property damage in the event the
statement is ignored.

Warning used to indicate the presence of a hazard
which can cause personal injury and possibly
death, or major property damage, in the event the
statement is ignored.

Caution is used to indicate the presence of a hazard
which will or can cause minor personal injury or
property damage in the event the statement is
ignored.

Used to indicate the presence of an electrical
hazard which will or can cause personal injury or
property damage in the event the statement is
ignored.

NOTE

1.

This fryer is intended to deep fry food products for human
consumption. No other use is authorized or recommended.

2. This fryer is intended for use in commercial establishments,
where all operators are familiar with the appliance use,

limitations, and associated hazards. Operating instructions
and warnings must be read and understood by all operators
and users.

3. This fryer is equipped with an oil filtration system which is
designed to filter hot liquid shortening ONLY. Water,

cleaning agents, or other liquids will damage the filter pump.

4. This piece of equipment is made in the USA and has
American sizes on hardware.

5. Any trouble shooting guides, component views, or parts lists
included in this manual are for general reference only, and

are intended for use by qualified technical personnel.

6. This manual should be considered a permanent part of this
appliance. This manual and all supplied instructions,

diagrams, schematics, parts breakdowns, notices and labels
must remain with the appliance if it is sold or moved to
another location.

1. Only set up the fryer on a firm, level, non-combustible
surface. Verify local codes for requirements. Concrete, tile,
terrazzo or metal surfaces are recommended. Metal over
combustible material may not meet code for non-combustible
surfaces.

2.

Leveling: Verify that the fryer sits firmly on both casters and
on both legs. With a spirit level, check that the fryer is level

front-to-back and side-to-side. With the adjustable legs,
adjust as required to level the fryer.

1. Installation and start up should be referred to the local Alto­Shaam distributor. Installer must complete the warranty

registration/fryer checkout form, and record fryer
installation particulars on the back of this manual.

2. Verify that this fryer installation is in compliance with the
specifications listed in this manual and with local code

requirements. This is the responsibility of the installer.

3. Certain codes require fryers to be restrained with a tether or
other restraint device. It is the responsibility of the installer

to check with the authority having jurisdiction in order to
ascertain the applicability of this requirement to this specific
fryer installation.

4. Refer to the nameplate on the front the the fryer. Verify the
electrical service power. Voltage and phase must match the

nameplate specifications, and available electrical service
amperage must meet or exceed the specifications listed.
Wiring must be no less than 12 ga. solid copper wire, rated
for at least 75°C.

ELECTRICAL SHOCK HAZARD

Electrical connections must be made by a licensed
electrician. Electrical shock will cause death or
serious injury.

NOTE: Wire gauge, insulation type, and temperature rating, as

well as type, size and construction of conduit, must meet
or exceed applicable specifications of local codes and of
the National Electrical Code.

5. Fryers are shipped from the factory wired for 3Ph electrical
service. Refer to the 3Ph wiring diagram included with this

fryer and verify that field wiring conforms to this diagram.

NOTE: Fryers are field convertible to 1Ph. If single-phase

operation is required, refer to the 3Ph to 1Ph instructions
included with the fryer, and verify that both internal
wiring and field wiring conform to the single-phase
wiring diagram.

IMPORTANT: Field wiring must be
routed and secured away from the

frypot, tubing and filter pump and
motor. Field wiring must allow access
to the rear of the fryer for cleaning and
for access to the oil filter pump motor
Reset Button.

See illustration.

Operation and Care Manual #8450 • 2.

SAFETY PROCEDURES

EQUIPMENT SET-UP PROCEDURES

PRECAUTIONS & GENERAL INFORMATION

INSTALLATION & ELECTRICAL INFO

Note is used to notify personnel of installation,
operation or maintenance information which is
important, but not hazard related.

Operation and Care Manual #8450 • 3.

1. POWER SWITCH (FRYER-OFF-FILTER)

Fryer position turns ON the fryer, illuminates the power
light, and turns OFF the filter pump. The heating elements
are energized and regulate to the temperature set on the
control thermostat (#10). OFF position turns off the fryer and
de-energizes the lower panel pump switch (#8). FILTER
position energizes the lower filter pump switch (#8) and turns
OFF the fryer.

2. POWER LIGHT (AMBER)

When lit, indicates fryer is energized.

3. HEAT LIGHT (AMBER)

When lit, indicates heating element is energized. Light turns
OFF when oil has reached temperature preset on control
thermostat.

4. COOK LIGHT (AMBER)

When lit, indicates the timer (#5) is ON and the basket (#15) is
lowered.

5. TIMER

Controls the lift cradle and the buzzer. The timer is started
by pressing the red button in the center of the knob. When
the red button is pressed, the lift cradle lowers. The red
pointer on the dial shows time remaining. When timer
reaches "0", buzzer sounds and lift cradle raises.

6. BUZZER LIGHT (AMBER)

When lit, indicates buzzer switch (#7) is turned ON and
buzzer circuit is active.

7. BUZZER SWITCH

Activates the buzzer circuit. When turned ON and timer has
reached "0", buzzer will sound until buzzer switch is turned
OFF or timer is activated.

8. FILTER PUMP SWITCH (ON-OFF)

ON causes the oil to be filtered/pumped back into the frypot.
The power switch (#1) must be in the FILTER position for the
filter pump switch to operate.

FIRE HAZARD/HOT OIL

The hi-limit thermostat is a fire protection device. If
tripping persists, clean the space between the hi-limit
bulb and the element in order to enhance oil flow
and facilitate reset. Otherwise, contact your
authorized service agency for repair.

DO NOT
attempt to bypass or hold in the button of the hi-limit
thermostat. A fire may result.

9. HI-LIMIT THERMOSTAT

Provides protection by de-energizing the heating elements if
the oil temperature exeeds the factory-set limit. Reset must
be performed manually. Allow the oil to cool below 300°F
(93°C), then firmly press the red button on the lower control
panel until it resets (snaps).

10. TEMPERATURE CONTROL THERMOSTAT

Controls the oil temperature from 250°F (121°C) turned fully
counter-clockwise, to 375°F (191°C) fully clockwise.

11. DRAIN VALVE LEVER

Opens and closes the drain valve. To OPEN, turn the handle
counter-clockwise (vertical). To CLOSE, turn the handle

clockwise (horizontal).

12. POWER OUTLET BOX

Contains the electrical service connection terminal block.

13. OIL FILTER RESERVOIR

Holds the filter screen, filter paper and filter paper holder.

14. FILTER PUMP MOTOR RESET BUTTON

(located at the rear of the motor)

The filter pump motor is equipped with an overheating
protection device. Reset must be performed manually.
Allow the motor to cool for approximately 15 minutes, then
press the red button.

15. BASKET

Sits on the lift cradle and holds product to be cooked. Raised
and lowered by the lift cradle.

16. BASKET HANDLE

Used to handle the basket when it is hot. Remove from basket
before activating timer.

17. DRIP PAN

Collects any liquids which accumulate on top of fryer.

CONTROLS & FUNCTIONS

BURN HAZARD/HOT WATER SPLATTER

➔Turn thermostat to lowest temperature setting

(fully counter-clockwise).

➔Use only low-foaming commercial fryer cleaner.
➔Carefully follow cleanser instructions and

warnings.

➔Do not leave fryer unattended while boiling out

the kettle.

➔When water foaming occurs, be prepared to

turn the power switch "OFF". Boiling water will
splatter and could result in serious injury.

1. CLEANING: Prior to leaving the factory, the fryer is tested
for proper operation with peanut oil. After testing is
complete, the oil is removed but oil residue remains.
Therefore, it is necessary to clean the frypot before filling it
with fresh oil.

NOTE: Use a non-caustic, low-foaming commercial fryer cleanser only.

a. Turn the temperature control thermostat to the lowest

temperature position (fully counter-clockwise).

b. Turn the drain valve lever to the CLOSED (horizontal)

position and fill the frypot with 4 gallons of water.
c. Press the power switch to the FRYER position.
d. When the water comes to a full boil, press the power

switch to OFF. When the boiling ceases, slowly add, and

stir in the low foaming commercial fryer cleanser. Using

the high temperature brush supplied with the fryer, stir

until the cleanser is completely mixed with water.
e. Press the power switch to FRYER. When the water

begins to boil, press it to OFF. When the boiling

subsides, again press the power switch to FRYER.

Repeat this procedure (i.e., FRYER-

boil-OFF)

continuously for 5 minutes.
f. Press the power switch OFF. Allow the solution to cool

to 120°F or less.

g. Place a suitable metal container under the drain valve.

Turn the drain valve lever to the OPEN position
(vertical) to drain the cleaning solution. To prevent
splashing and spilling, we recommend draining no more
than 4" of solution into the container at a time. Dispose
of the solution as required by local ordinances.

h. Rinse the frypot with clean water. Dry with a clean non-

abrasive cloth.

2. Install the lift cradle onto the cradle lift rod. Note the oil
level indicator.

3. Install the suction tube O-ring, filter screen, filter paper and
filter paper holder into the filter reservoir. Install the
assembled filter reservoir into the fryer.

4. Install the drip pan into the mounting bracket behind the
fryer door at the lower right front of the fryer.

5. Close the drain valve lever.

NOTE: Failure to install the drip pan will allow grease, moisture,

and other liquids that accumulate on the fryer top panel
to drip onto the floor, creating a slipping hazard.

SLIPPING & FALLING HAZARD - SPILLED OIL

➔Do not operate unless the drip pan is installed.

Oil will drip onto the floor and falls may result.

➔Close the drain valve before filling with oil;

otherwise oil poured into the kettle will drain
into the filter reservoir or onto the floor which
may cause injury by slipping in the oil.

Operation and Care Manual #8450 • 4.

PREPARATION PRIOR TO OPERATION

Operation and Care Manual #8450 • 5.

6. Lower the lift cradle. Fill the frypot to the COLD (MAX) line
on the lift cradle with room temperature commercial quality

liquid shortening. This requires 30 lbs. of oil

This fryer is designed for liquid shortening only. Do not use

solid shortening or lard. Solid shortening will solidify in the

Filter Reservoir and Filter Pump, rendering the filter

system inoperable. Repairs caused by the use of anything

other than liquid shortening are not covered by warranty.

7. Check operation of fryer and all controls.

8. DETERMINE MAXIMUM LOAD WEIGHT: For operational

safety, it is very important to determine the maximum load
weight for the specific operation. This can be accomplished
by starting out with small loads and gradually increasing the
largest load size that will allow a cook cycle to be completed
without oil foaming out of the frypot.

➾

Failure to observe this warning will result in hot oil
release from the fryer – which can cause severe burns on

contact.

POTENTIAL FOR OIL SPLATTER

The weight of product which can be safely cooked in this fryer

will vary with oil level, product moisture content, oil

temperature, and other various conditions.