APW Wyott EF-15iN Installation Manual

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of
this or any other appliance

WARNING

Improper installation, adjustment, alteration, service or maintenance can cause
property damage, injury or death. Read the Installation, Operating and Maintenance
Instructions thoroughly before installing or servicing this equipment

WARNING

Initial heating of oven may generate smoke or fumes and must be done in a
well-ventilated area. Overexposure to smoke or fumes may cause nausea or
dizziness.

APW WYOTT Foodservice Equipment Company

P.O. Box 1829

Cheyenne, WY 82003

[phone] Toll Free

www.apwwyott.com

[phone] Phone
[phone] Fax

INSTALLATION AND OPERATING INSTRUCTIONS

ELECTRIC FRYERS

Models: EF-15iN, EF-30iNT, EF-30iNTC

INTENDED FOR OTHER THAN HOUSEHOLD USE

RETAIN THIS MANUAL FOR FUTURE REFERENCE

OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES

This equipment has been engineered to provide you with year-round dependable service when used
according to the instructions in this manual and standard commercial kitchen practices.

P/N 882210

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APW Wyott takes pride in the design and quality of our products. When used as intended and with proper

DANGER: This symbol warns of imminent hazard which will result in serious injury or

death.

WARNING: This symbol refers to a potential hazard or unsafe practice, which could
result in serious injury or death.

CAUTION: This symbol refers to a potential hazard or unsafe practice, which may
result in minor or moderate injury or product or property damage.

NOTICE: This symbol refers to information that needs special attention or must be
fully understood even though not dangerous.

CAUTION: These models are designed, built, and sold for commercial use. If these
models are positioned so the general public can use the equipment make sure that
cautions, warnings, and operating instructions are clearly posted near each unit so
that anyone using the equipment will use it correctly and not injure themselves or
harm the equipment.

WARNING: Check the data plate on this unit before installation. Connect the unit only
to the voltage and frequency listed on the data plate. Connect only to 1 or 3 phase as
listed on the data plate.

WARNING: Electrical and grounding connections must comply with the applicable
portions of the national electrical code and/or other local electrical codes.

WARNING: Disconnect device from electrical power supply and place a Tag
Out-Lockout on the power plug, indicating that you are working on the circuit.

care and maintenance, you will experience years of reliable operation from this equipment. To ensure best
results, it is important that you read and follow the instructions in this manual carefully.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instructions.

If you have questions concerning the installation, operation, maintenance or service of this product, write
Technical Service Department: APW Wyott Foodservice Equipment Company, P.O. Box 1829, Cheyenne,

WY82003.

SAFETY PRECAUTIONS

Before installing and operating this equipment be sure everyone involved in its operation are fully trained
and are aware of all precautions. Accidents and problems can result by a failure to follow fundamental rules
and precautions.

The following words and symbols, found in this manual, alert you to hazards to the operator, service
personnel or the equipment. The words are defined as follows:

GENERAL INFORMATION

THIS MANUAL SHOULD BE RETAINED FOR FUTURE REFERENCE

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WARNING: Install per the spacing requirements listed in the installation section of this
manual. We strongly recommend having a competent professional install the
equipment. A licensed electrician should make the electrical connections and connect
power to the unit. Local codes should always be used when connecting these units to
electrical power. In the absence of local codes, use the latest version of the National
Electrical Code.

WARNING: This device should be safely and adequately grounded in accordance
with local codes, or in the absence of local codes, with the National Electrical code,
ANSI/NFPA 70, Latest Edition to protect the user from electrical shock. It requires a
grounded system and a dedicated circuit, protected by a fuse or circuit breaker of
proper size and rating. Canadian installation must comply with the Canadian Electrical
Code, CSAC22.2, as applicable.

CAUTION: Do not set the fryer with its back flat against the wall. It will not operate
properly unless there is at least 3" breathing space behind fryer.

WARNING: A factory authorized agent should handle all maintenance and repair.
Before doing any maintenance or repair, contact APW Wyott.

WARNING: Never clean any electrical unit by immersing it in water. Turn off before
cleaning surface.

WARNING: An earthing cable must connect the appliance to all other units in the
complete installation and from there to an independent earth connection.

NOTICE: The unit when installed must be electrically grounded and comply with local
codes, or in the absence of local codes, with the national electrical code
ANSI/NFPA70- latest edition. Canadian installation must comply with
CSA-STANDARD C.22.2 Number 0 M1982 General Requirements-Canadian
Electrical Code Part II, 109-M1981- Commercial Cooking Appliances.

WARNING: SHOCK HAZARD - De-energize all power to equipment before cleaning
the equipment.

NOTICE: This product is intended for commercial use only. Not for household use.

NOTICE: Local codes regarding installation vary greatly from one area to another.

The National Fire Protection Association, Inc. states in its NFPA96 latest edition that

local codes are “Authority Having Jurisdiction” when it comes to requirement for

installation of equipment. Therefore, installation should comply with all local codes.

CAUTION: This product when stacked has more than one power supply connection
point. Disconnect all power supplies before servicing.

CAUTION: Suitable for installation on combustible floor when installed with legs or
casters provided.

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WARNING: SHOCK HAZARD - Do not open any panels that require the use of tools.

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the life of the equipment. For Warranty
Service and/or Parts, this information is required.

Model Number Serial Number Date Purchased

SECTION

ITEM

PAGE

1

General Information

4

2

Description

5

3

Installation

5

4

Thermostat Calibration

6

5

Operation

6

6

Maintenance

7

7

Cleaning

8

8

Wiring Diagrams

9

9

Troubleshooting Guide

11

10

Suggested Temperature & Times

12

11

Replacement Parts

12

12

Warranty

17

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent
or concealed, a claim must be made with the delivering carrier.

A) Apparent damage or loss must be noted on the freight bill at the time of delivery. It must then be

signed by the carrier representative (Driver). If this is not done, the carrier may refuse the claim. The
carrier can supply the necessary forms.

B) Concealed damage or loss if not apparent until after equipment is uncrated, a request for inspection

must be made to the carrier within 15 days. The carrier should arrange an inspection. Be certain to
hold all contents and packaging material.

Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instructions.

TABLE OF CONTENTS

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1. GENERAL INFORMATION

CAUTION: Installing personnel should be guided by National Electrical Code NFPA

Number 70- (Latest Edition), and applicable local codes.

General Installation:

1. Always clean equipment thoroughly before first use (see “General Cleaning Instructions”).

2. Check rating label for your model designation & electrical rating.

3. For best results, use stainless steel countertops.

4. Attach legs to unit.

General Operation Instructions:

1. All food service equipment should be operated by trained personnel.

2. Do not allow your customers to come in contact with any surface labeled “CAUTION HOT”.

3. Where applicable, never pour cold water into dry heated units.

4. NEVER hold food below 140°F.

General Cleaning Instructions:

1. Refer to section 7, page 7.

General Troubleshooting:

Always ask and check:

1. Is the unit connected to a live power source?

2. Check circuit breaker.

3. Is power switch “ON” and pilot light glowing?

4. Check rating label. Are you operating unit on proper voltage?
If the above checks out and you still have problems, call an APW/Wyott authorized service agency.

2. DESCRIPTION

Electric Fryers:

These electric units are designed for countertop operation. They are used for producing evenly cooked,
perfectly fried products.

3. INSTALLATION

1. Follow General Installation Instructions on previous page.

Screw legs into the permanently fastened nuts on the four corners of the unit and tighten by hand. Level the

fryer by turning the adjustment screw at the bottom of each leg. Do not slide unit with legs mounted, lift if
necessary to move unit.

For testing, see the wiring diagrams in this manual for the rated amperages.

NOTE: These values are nominal ratings. Field wire connections must be capable of withstanding
anticipated surges.

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4. THERMOSTAT CALIBRATION

FIGURE 1

Checking Thermostat Calibration:

The fryer thermostat is carefully calibrated at the factory so that dial settings match actual frying compound
temperatures. Field re-calibration is seldom necessary unless the unit has been mishandled in transit or
abused. Re-calibration should not be resorted to unless considerable experience with cooking results
definitely proves that the control is not maintaining the temperature to which the dial is set.

1. To check compound frying temperatures when re-calibrating, use a precision test instrument, or a good
grade mercury thermometer. Fill the tank half way between the MAX and MIN marks on the tank.

2. Frying compound temperature should be checked at the center of the tank, approximately 1” to 1 1/2”
below surface of frying compound.

3. Turn the dial of the thermostat being checked to the 350°Fmark.

4. Allow temperature to stabilize, or until the thermostat cycles to “OFF” three times after starting with
cold frying compound. With power “ON”, read highest and lowest frying compound temperature, as
thermostat cycles through at least twice, average the reading.

5. Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the control knob
setting (350°F +/- 15°F). If re-calibration is required, continue with steps 6, 7, 8 and 9.

6. Remove control knob by grasping outer edge and pulling straight out, without twisting or turning.

7. Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A”
clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each ¼ turn
(90° rotation) of screw “A” represents 18°F.

8. Replace thermostat control knob.

9. Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial
setting (350°F +/- 20°F), it means that the sensing element is inoperative and the thermostatic control
should be replaced.

5. OPERATING

Removing Fry Tanks:

1. Remove fry baskets.

2. Carefully grasp the element handle. CAUTION: May be hot. Pull out the head lock on the left of the
head.

3. Lift the element handle while at the same time, pulling the head lock. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
draining frying compound.

4. Again, lift the element handle while pulling the head lock, until the elements lock themselves at a
higher position.

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