R
INSTALLATION AND OPERATING INSTRUCTIONS
ELECTRIC FRYERS
Model: EF-30
INTENDED FOR OTHER THAN HOUSEHOLD USE
RETAIN THIS MANUAL FOR FUTURE REFERENCE
OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
FOR YOUR SAFETY
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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
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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
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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.
+1 (307) 634-5801 Phone +1 (800) 752-0863 Toll Free
+1 (307) 637-8071 Fax www.apwwyott.com
well-ventilated area. Overexposure to smoke or fumes may cause nausea or
dizziness.
P/N 8835990 5-08
APW WYOTT Foodservice Equipment Company
P.O. Box 1829
Cheyenne, WY 82003
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APW Wyott takes pride in the design and quality of our products. When used as intended and with proper
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 instruction.
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,
WY 82003.
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:
DANGER: This symbol warns of imminent hazard which will result in serious injury or death.
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WARNING: This symbol refers to a potential hazard or unsafe practice, which could result in
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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.
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NOTICE: This symbol refers to information that needs special attention or must be fully understood
even though not dangerous.
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SAFETY INFORMATION
THIS MANUAL SHOULD BE RETAINED FOR FUTURE REFERENCE
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
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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
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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.
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WARNING: Disconnect device from electrical power supply and place a Tag Out-Lockout on the
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power plug, indicating that you are working on the circuit.
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
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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
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circuit, protected by a fuse or circuit breaker of proper size and rating. Canadian installation must
comply with the Canadian Electrical Code, CSA C22.2, as applicable
2
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CAUTION: Do not set the fryer with its back flat against the wall. It will not operate properly
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unless there is at least 3” breathing space behind fryer.
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WARNING: A factory authorized agent should handle all maintenance and repair. Before doing any
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maintenance or repair, contact APW Wyott.
WARNING: Never clean any electrical unit by immersing it in water. Turn off before cleaning
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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.
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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.
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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
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equipment.
NOTICE: This product is intended for commercial use only. Not for household use.
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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,
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installation should comply with all local codes.
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CAUTION: This product when stacked, has more than one power supply connection point.
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Disconnect all power supplies before servicing.
CAUTION: Suitable for installation on combustible floor when installed with legs or casters
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provided.
WARNING: SHOCK HAZARD - Do not open any panels that require the use of tools.
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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
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.
3
TABLE OF CONTENTS
SECTION ITEM PAGE
Safety Precautions/Safety Information 2
1 General Information 4
2 Description 5
3 Installation & Supply Connections 5
4 Thermostat Calibration 6
5 Maintenance 6
6 Cleaning 7
7 Service 8
8 Troubleshooting Guide 10
9 Suggested Temperature & Times 11
10 Replacement Parts List & Exploded Views 12
11 Wiring Diagram 15
12 Warranty 16
1. GENERAL INFORMATION
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 counter tops.
4. Attach legs to unit.
General Operation Instructions:
1. All foodservice 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. Where applicable, do not cook, warm or hold food directly in liner pans (well) pans. Always use
steamtable pans/insets, etc.
5. NEVER hold food below 140°F.
General Cleaning Instructions:
1. NEVER clean any electrical unit by immersing it in water. Turn unit off and allow it to cool down
before surface cleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on charts:
Use warm, soapy water. Mild cleansers & PLASTIC scouring pads may be used to remove baked-on
food and water scale on metal units.
3. Unplug electrical units before cleaning or servicing. All service should be performed by an APW
Wyott authorized service agency.
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.
4
2. DESCRIPTION
Electric Fryers:
These electric units are designed for countertop operation. They are used for producing evenly cooked,
perfectly fried products.
3. INSTALLATION & SUPPLY CONNECTION
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.
Supply Connection
1. All units are provided with two terminal blocks for field wire connections on the rear of the unit. The
large terminal block (marked X-Y-Z) is for power supply connections. The smaller auxiliary terminal
block (marked 1-2-3) is for connection to a fire protection circuit, or a danger switch.
All units are provided with two knockouts: a 3/4. conduit size for power supply and a 1/2” conduit
size for auxiliary terminal block wires. Both knockouts are located on the rear leg channel and are
accessible by removing the rear panel.
2. Remove rear panel. Mount suitable 3/4” conduit fitting in power supply knockout. The knockout hole for
1/2” conduit fitting is covered with a closure plug. Remove this plug and mount a 1/2” conduit fitting for
connections to auxiliary terminal block.
Caution: Do not remove closure plug covering 1/2” size knockout opening if connections to a fire
protection circuit are not required. Removal of the closure plug under this condition may result in a
shock hazard.
3. Connect field wire to the power terminal block as indicated on wiring diagram. Wire must be of the
type suitable for 90°C service and of thickness as indicated on marking on rear panel.
Field wire connections to auxiliary terminal block must be of size indicated on marking on rear panel and
suitable for 90°C service. Lead wires to the auxiliary terminal block must be connected per instructions on
the wiring diagram located on rear panel; depending on whether the fire protection circuit has a Normally
Open (N.O.) or a Normally Closed (N.C.) Switch.
The auxiliary terminal block wiring must not be changed if connections to a fire protection system are .not
made. The fryer is factory assembled for operating without connections to a fire protection system.
For testing, the rated amperages are listed below:
1 Phase
208V
58
240V
50
3 Phase
208V 240V
I I II I I
29 50 29 25
44
25
NOTE: These values are nominal ratings. Field wire connections
must be capable of withstanding anticipated surges.
Replace rear panel. Ensure the equipment is grounded by
installing a grounding lead to ground lug located near
terminal block.
CAUTION: Installing personnel should be guided by National Electrical Code NFPA Number 70-
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1978(Latest Edition), and applicable local codes..
5
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4. THERMOSTAT CALIBRATION
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 fry tank with frying compound to “FULL” mark.
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°F mark.
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 two cycles. Average the reading.
5. Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the control knob
setting (350°F +/- 10°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. MAINTENANCE
FIGURE 1
“A” SCREW
“A” SCREW
1/4” TURN
“B” DIAL SHAFT
Removing Fry Tanks
a. Remove fry baskets.
b. Carefully grasp the black handle, CAUTION: may be hot, on the end post on top rear corner of the
fryer with the left hand, and the element lift handle resting on fry tank front, with right hand.
c. Lift the element handle while at the same time. pulling the plastic handle. 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.
d. Again, lift the element handle while pulling the plastic handle, until the elements lock themselves at
a higher position.
e. Firmly grasp both handles of fry tank and lift it out. ,
f. After replacing the fry tank, simply pull the plastic handle; and at the same time, pull down the
element handle until the elements rest on fry tank bottom.
g. Both the lifting out and lowering of elements can be done in one swing, without stopping at the
intermediate position.
INCREASE
DECREASE
6
Filling Fry Tank
1. Ensure circuit breaker is at the -ON- position. This is done by pressing the “RESET” or “ON” part of
the red rocker handle on the front panel.
2. Set the thermostat to “OFF” and turn on the power switch marked “ON-OFF” to turn unit on. The green
indicator lamp will come on. Turn the thermostat knob to the 300° mark and a yellow cycling light marked
“HEAT ON” will come on. Turn the power switch to the "off" position. The fryer control circuit has now
been checked and the fryer is ready for use.
CAUTION: Do not leave elements on without frying compound in the tank.
a. Fill the fry tank to the “FULL” mark with approximately 30 Ibs. of liquid or melted frying compound. Do
not overfill.
NOTE: Do not use solid frying compound unless the fryer is equipped with a melt cycle option. Air
holes caused when packing solid frying compound into the fryer can cause hot spots on the heating
element sheath, resulting in momentary overheating of some of the frying compound and premature
frying compound breakdown. It can also damage the heating elements. If it is necessary to use solid
frying compound, it must be melted before adding to fry tank.
Turn the thermostat to the desired frying temperature and switch the unit "ON". The yellow "HEAT
ON" light will stay on until the temperature set on the thermostat is reached, then the light cycles off.
The fryer is now ready to begin frying. After a load has been fried, do not lower the next load into the
frying. compound until the "HEAT ON" light cycles off.
b. Do not allow frying compound level to drop more than 1/2" below the "FULL" mark. For
proper operation of the fryer and good frying results, the frying compound level should be
maintained. .
c. Use a quality frying compound.
d. Filter the frying compound frequently at least once a day.
e. Skim out food particles frequently with the strainer/skimmer.
f. Add at least 15% (of fry tank capacity) of fresh frying compound daily - more if possible without overloading the tank. If 15% of the frying compound is not used during frying,
remove some of the frying compound for other use (gravy, griddle frying. etc.) to permit
adding fresh frying compound.
g. Do not overload the fry baskets. Approximately half-full or even less is correct. If foods are
taking longer to fry than the chart shows. or are not browning. overloading is a probable
cause.
h. Prepare the food properly:
i. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.
j. Assure a good thermostat operation.
k. Keep the fry tank and elements clean.
3. If the fryer is equipped with the "Automatic Melt Cycle" option, the fry tank can be filled with solid
frying compound. The melt cycle can also be used to melt frying compound which has solidified
since its last usage.
To operate the melt cycle, push the white switch marked “MELT ON" to "ON". The fryer may be left
unattended during the melt cycle operation. It takes approximately 18 minutes to melt 30 Ibs. of solid
frying compound. After the solid frying compound has melted, push the melt cycle switch to "OFF".
The fryer will then heat the frying compound to the temperature set on the thermostat.
6. Cleaning
1. Follow General Cleaning Instructions on Page 4.
a. Before the first time use, clean the protective oil from the bright parts and interior of tank with
a solution of washing soda or other grease dissolving material.
2. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule
corresponding to how hard the kettle is used. Cleaning should be done at least once a week.
a. Turn the thermostat to “OFF” and allow unit to cool down.
b. Lift the elements to drain position. Wire brush or scrape elements to remove any solids adhering to
the elements.
7
c. Raise the elements. Lift out fry tank. Strain the frying compound into a clean container. .
d. Replace empty fry tank, lower elements to rest inside the tank.
e. Add water to the "FULL" mark on tank.
f. Add any good grade of Cleaner, following cleaner instructions.
g. Turn the thermostat to 250°F and let the heating unit bring the solution to a boil.
h. Boil long enough to loosen or dissolve all varnish or carbon deposits, approximately 30
minutes.
i. Turn the unit off and lift out the elements to drain position.
j. If necessary, clean the thermostat bulbs using a long-handled fiber or plastic brush and mild
soap solution.
k. Rinse with clean water to remove all cleaning mixture. .
I. Lift out the fry tank and drain. Repeat steps j and k with fry tank.
m. Rinse the inside of the tank with 2 cups of vinegar.
n. Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed,
since even a trace of cleaner left inside the tank will ruin frying compound.
o. Dry thoroughly. Replace the tank and lower the elements.
p. Shut the unit off and cover tank until ready for further use.
q. Thin films of oil subjected to frying temperatures quickly form into a gummy consistency. In
order to avoid these gum formations, keep all other surfaces of the unit clean by polishing
stainless steel surfaces with a damp cloth. To remove discolorations or oil film, a non-
abrasive cleaner may be used.
7. SERVICE
1. Caution:
a. Before servicing the unit, make certain the fry tank. frying compound and elements are cool
enough to avoid burns.
b. Before opening component access panels, ensure the electrical power supply cord to main
terminal block and power supply to the auxiliary terminal block BOTH have been disconnected.
2. To replace “ON-OFF" switch, yellow cycling light or circuit breaker, white “MELT ON” switch and melt
cycle control assembly for melt cycle option:
a. Remove the thermostat control knob by grasping outer edge and pulling straight out, without
twisting or turning.
b. Remove two screws at top of front panel. Pull top edge to open.
c. Disconnect leads to switch, light or circuit breaker and remove the damaged component.
Mark disconnected leads to identify them.
d. Mount the new circuit breaker (or melt cycle control) with fasteners provided. The new
switch or light is snapped into place from the front of the panel.
e. Connect leads to corresponding terminals on new component. Check completed circuit
against circuit diagram on rear panel.
f. Reverse steps a and b to close front panel.
3. To replace magnetic contactor, terminal block, ground lug or auxiliary terminal block:
a. Remove four screws securing the rear panel to the unit. Let the rear panel fall down straight
before pulling it out.
b. Disconnect leads to the damaged component.
c. Connect the leads to corresponding terminal on the new component.
d. Remove screws securing the damaged component to the mounting panel.
e. Remove the damaged. component .and install a new component, in the same position.
f. Check completed circuit against circuit diagram on rear panel.
g. Mount the rear panel and put unit in operation.
4. To replace blown fuses or fuse block:
a. Open rear panel as in step 3a above.
b. Remove damaged fuses and replace with 40 ampere one-time fuse.
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c. To replace fuse block, remove fuse and disconnect wire leads to the damaged fuse block.
Mark disconnected leads to identify them.
d. Replace new fuse block in the same position.
e. Connect leads to corresponding terminal on new fuse block. Check completed circuit
against circuit diagram on rear panel.
5. To replace element:
a. Remove screws securing pivotal head cover to pivotal head. Remove pivotal head cover
and gasket.
b. Lift up the elements to drain position.
c. Remove thermostat bulb and capillary tube clamps.
d. Remove element support assembly.
e. Disconnect leads to element and mark them for identification.
f. Remove the element retaining nuts inside the pivotal head.
g. Remove element. Mount the new element and reverse steps a through f to reassemble.
6. To replace hi-limit thermostat:
a. Remove pivotal head cover and gasket as in step 5a.
b. Remove hi-limit thermostat bulb and capillary tube clamps from element.
c. Dislodge capillary bushing from hole in pivotal head.
d. Remove bushing and thread the thermostat capillary and bulb through hole in pivotal head.
e. Disconnect leads to the damaged hi-limit thermostat and transfer them to corresponding
leads on the new thermostat.
f. Remove screws securing the thermostat.
g. Secure new hi-limit thermostat with screws and reverse steps a through d to reassemble.
7 . To replace cycling thermostat:
a. Remove front panel (steps 2a and 2b), rear panel (step 3a), pivotal head cover, and gasket
(step 5a).
b. Remove cover on back of end post, located on right rear comer of the unit.
c. Remove thermostat capillary and bulb from the pivotal head as in steps 6b through 6d.
d. Disconnect nuts securing the thermostat coil to end post and to pivotal head. Both are
accessible from rear of end post.
e. Disconnect leads to the damaged thermostat and mark them for identification.
f. Remove screws securing the thermostat to front panel.
g. Maneuver the thermostat to rear of the unit (through right side passage) and then into the
right side end post (through opening on top panel).
h. Remove thermostat along with bulb and capillary from the opening on back of right side end
post.
i. Wind the thermostat coil (supplied with new thermostat) around the capillary of new
thermostat, at approximately the same position from bulb as on the damaged thermostat.
Note: The thermostat coil should cover approximately 11” to 12” of capillary length.
j. Wrap the portion of thermostat capillary which is covered by the thermostat coil, into
approximately two turns of 1 ½” to 2” diameter.
k Reassemble the thermostat by reversing steps 7a through 7h.
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8. TROUBLESHOOTING GUIDE
Possible Cause
Problem
10
Excessive and premature
foaming.
Greasy food/excessive frying
compound absorption.
“Objectionable” odor or flavor
of frying compound.
“Objectionable” flavor of fried
food.
Excessive smoking of frying
compound.
Excessive darkening of frying
compound.
Frying compound won’t hold
heat.
Food crust color not brown.
Rapid breakdown of frying
compound.
Frying temperature too
X
X
X
X
Frying temperature too low.
high/overheating. (Check thermostat)
X
X
X
Overloading the fry tank.
Improper draining of food after frying.
(Check thermostat)
High moisture content in food being
X
X X
X
X
X
X
X
X
X
X
Inadequate frying compound
fried.
X
XX
X X
X
X
X
Improper preparation of food.
turnover.
Contamination of frying compound.
X
X
X
X
X
X
X
Frying in foam.
(Due to salt or other foreign material)
Food being fried may be of poor
X
XX
X
Drip-back from exhaust stack.
quality.
Poor quality of frying compound
X
Cooking time too short.
(Either initially or after excessive use)
Inadequate filtering of frying compound.
X
X
X
X
X
X
X
X
X
X
X X
X
X
X
X
X
X
X
X
X
X
Keeping food in frying compound
Excessive crumbs in fry tank
Inadequate cleaning of fry tank.
after cooking.
X
X
X
X
XXX
9. SUGGESTED TEMPERATURES & TIMES
CONTROL
FOOD
DOUGHNUTS
Cake Type 375° 1 ½ - 2
Yeast Raised 375° 2 - 2 ½
MEAT
Cutlets (Less than 1/2” thick) 350° 5 - 8
Chicken Fried Steak 350° 5 - 8
Chops (Very lean) 350° 5 - 8
MISCELLANEOUS
Chinese Noodles 375° 1 - 2
Croquettes 350° 2 - 3
French Toast 350° 2 - 3
SETTING
(FAHRENHEIT)
TIME IN
MINUTES
CONTROL
FOOD
SEAFOOD
Fish Cakes 350° 2 - 3
Clams 350° 1 - 3
Fillets (Small) 350° 3 - 5
Oysters 350° 2 - 5
Scallops 350° 3 - 5
Shrimp 350° 4 - 6
Smelts 350° 4 - 6
VEGETABLES
Egg Plant 350° 5 - 7
Onion Rings 350° 3 - 5
Potatoes
SETTING
(FAHRENHEIT)
TIME IN
MINUTES
Glazed Cinnamon Apples 300° 5 - 10
French Fried Sandwiches 350° 1 - 2
POULTRY
Chicken (Large pieces) 325° 10 - 15
Chicken (Small pieces) 350° 7 - 10
Chicken (Pre-cooked) 325°-350° 3 - 5
Turkey (Small pieces) 325° 9 - 10
(1/2” Strips, one-operation) 350° 6 - 9
Potatoes (Blanch) 350° 4 - 6
Potatoes (Brown) 350° 2 - 3
Potatoes (Julienne) 350° 3 - 5
11
10. REPLACEMENT PARTS LIST & EXPLODED VIEWS
Item
1
2
3
4
5
6
7
8
10
11
12
13
14
15
16
17
19
20
820472-01
22
23
24
25
26
27
28
820613-01
29
31
32
33
34
35
36
37
38
39
40
41
42
43
44
46
Part Number
646214-01
820662-01
820552-02
820358-11
820001-05
820140-01
820666-01
820660-00
820340-10
820341-25
820342-10
820346-25
820351-25
217074-00
81349-00
820354-25
820370-00
820467-00
820474-00
820373-00
820372-11
820368-10
820369-00
820371-01
31007-23
31007-25
31007-27
31012-25
31012-26
87055-04
87053-07
21255-02
31007-15
31007-13
16044-00
31007-96
81034-00
81058-00
81585-00
Description
TANK WELDMENT
PIVOT HEAD WELD.
FRONT PANEL ASSY
TOP SUPPORT ASSY.
SIDE PANEL WELD.
LEG PAD WELDMENT
POST THERM END
POST LOCKING END
TOP CROSS ANGLE
FRONT 6. REAR CHAN.
PANEL, REAR
PANEL, TOP
LINER WELD'T
KNOB GUARD.
M/S 8-32 X 3/8 TRHD S/S
BOTTOM COVER
PIVOTAL HEAD COVER
END POST BACK COVER
ELEMENT SUPPORT
ELEMENT CLAMP BAR
CONTCTR MTG PANEL
ELEMENT LIFT HANDLE
PLUNGER BODY
PLUNGER
PLUG
WIRE PROTECTION STRP
SPRING, PLUNGER
GASKET, PIVOTAL HD
GASKET, END POST
BASKET, L.H. FRY
BASKET R.H. FRY
KNOB, CONTROL
KNOB, PULL
GROMMET
PLUG, 7/8" VENT
CLAMP, THERMO, BULB
HOLEPLUG, KNOB INDEX
CLAMP, TUBE
M/S PN HD 6-32 X 1/4" S.S
M/S 6-23- X 3/8"
M/S TR HD 10-24 X 3/8" S.S
Quan
1
1
1
1
2
4
1
1
1
2
1
1
1
2
4
1
1
1
2
1
1
1
1
1
1
2
1
1
2
1
1
1
1
2
2
8
1
6
6
10
23
Item
47
48
49
50
51
52
54
55
58
59
60
61
62
66
67
68
69
70
71
72
72a
73
74
75
76
77
78
79
80
83
84
86
87
88
89
90
91
92
95
96
97
Part Number
81624-00
84029-00
86321-00
84555-00
85075-00
83266-00
31007-97
88370-02
88370-15
88370-18
88370-26
88370-66
88370-67
31007-22
11072-02
11072-03
11964-02
782226
13016-16
14044-03
14044-04
14798-04
14798-05
1509600
15030-05
15030-06
15037-03
15125-04
84236-01
81971-00
84237-00
84131-00
81411-00
88370-68
11141-00
820547-00
81459-00
84091-00
300465-50
820351-30
83530-00
Description
H.H.C.S. 10-24 X 1/2" S.S.
HEX NUT 6-32
LEGS
NUT, 5/S"-lS ELASTIC STOP
FLAT WASHER, 1/4"
POP RIVET 1/8" X 1/8" S.S
MARKER, SUPPLY
MARKER, DISCONNECT
LABEL, GROUND WRNG
LABEL, RESET
WIRING DIAGRAM
LABEL
LABEL, FUSE WARNING
CONTACTOR, MAGNETIC
BLOCK, TERMINAL
BLOCK, TERMINAL
WIRE CONNECTOR
SWITCH, ROCKER
SWITCH, HIGH LIMIT
ELEMENT, 6000W 208V
ELEMENT, 240 V
THERMOSTAT
SPRING, THERMOSTAT
PILOT LIGHT, GREEN
FUSE BLOCK
FUSE
CIRCUIT BREAKER
INDICATOR LIGHT, AMBER
NUT "U" #10 ZN
#10 X 3/8" SHT MET SCREW
#10-24 HEX NUT S.S.
TINNERMAN NUT
M/S PN HD 8-32 X 1/2 S/S
LABEL, CONNECTION
SOLDERLESS LUG
CAP BULB CLAMP
M/S 8-32 X 1 S/S RD
NUT 8-32 HEX MET LOCK
GRAPHICS APW WYOTT
INSULATION
RIVET POP 1/8" X 15/64" S/S
Quan
8
10
4
1
8
20
1
1
1
2
1
1
1
2
1
1
7
1
1
2
2
1
1
1
2
4
1
1
2
6
23
2
15
1
1
1
2
2
1
1
2
12
EXPLODED VIEW
2727
88
8686
1919
2020
77
3333
9191
8484
4444
7171
9090
1313
3131
3232
2626
22
7272
2222
2525
44
3838
5050
3333
88
13
3737
8181
2323
4646
9292
9797
2929
4646
9696
55
1414
4646
T
FULL
3434
3535
A
ADD F
5151
4747
5252
8080
1010
66
8383
1414
1717
8484
1111
11
1111
55
5252
2828
3939
4646
33
8484
EXPLODED VIEW
48
42
Bulb to Element Attachment
L.H. Side shown, R.H. Side Mirror Image
43
45
40
46
66
T-Stat & Hi-Limit Bulbs
on Upper Element Both Sides
88
66
24
48
40
84
14
12
87
76
89
68
46
74
t
o
r
p
u eF s
77
76
45
59
62
39
78
60
55
61
63
REAR VIEW
67
57
nt
i
s Run
t
c
e
95
t
#
2 o
m
e
it
y
o
r tube
la
il
p
a
c
o f l
T
B
tto
o
t
p
o
e
s
o
l
N
a
c
ul
B
D
f
o
o e
m
2
3
5/
4
73
15
16
APW
56
41
36
75
79
54
58
83
44
65
70
FRONT VIEW
11. WIRING DIAGRAM
2828
Gold Color
Terminals
NC
2121
7070
3232
Norm Open
2727
2929
1313
1414
Coil Shunt
A
3333
3434
A
B
3333
Trip
C
1616
B
7878
7272
33
44
2525
2121
7373
3030
2222
99
7979
1010
3131
7272
2929
1616
2020
1818
C
NO
7171
15
1313
2222
2525
33
2424
6666
99
22
55
7676
11
66
6868
2222
44
1010
2727
88
1111
6666
77
1212
7676
1414
6767
1616
1515
1919
2020
1818
6969
3434
(7) Places
12. APW WYOTT EQUIPMENT LIMITED WARRANTY
APW Wyott Foodservice Equipment Company warrants it's equipment against defects in materials and workmanship, subject to the
following conditions:
This warranty applies to the original owner only and is not assignable.
Should any product fail to function in its intended manner under normal use within the limits defined in this warranty, at the option of
APW Wyott such product will be repaired or replaced by APW Wyott or its Authorized Service Agency. APW Wyott will only be
responsible for charges incurred or service performed by its Authorized Service Agencies. The use of other than APW Wyott
Authorized Service Agencies will void this warranty and APW Wyott will not be responsible for such work or any charges associated
with same. The closest APW Wyott Authorized Service Agent must be used.
This warranty covers products shipped into the 48 contiguous United States, Hawaii, metropolitan areas of Alaska and Canada. There
will be no labor coverage for equipment located on any island not connected by roadway to the mainland.
Warranty coverage on products used outside the 48 contiguous United States, Hawaii, and metropolitan areas of Alaska and Canada
may vary. Contact the international APW Wyott distributor, dealer, or service agency for details.
Time Period
One year for parts and one year for labor, effective from the date of purchase by the original owner. The Authorized Service Agency
may, at their option, require proof of purchase. Parts replaced under this warranty are warranted for the un-expired portion of the
original product warranty only.
Exceptions
In all cases, parts covered by extended warranty will be shipped FOB the factory after the first year.
Portable Carry In Products
Equipment weighing over 70 pounds or permanently installed will be serviced on-site as per the terms of this warranty. Equipment
weighing 70 pounds or under, and which is not permanently installed, i.e. with cord and plug, is considered portable and is subject to
the following warranty handling limitations. If portable equipment fails to operate in its intended manner on the first day of
connection, or use, at APW Wyott's option or its Authorized Service Agency, it will be serviced on site or replaced.
From day two through the conclusion of this warranty period, portable units must be taken to or sent prepaid to the APW Wyott
Authorized Service Agency for in-warranty repairs. No mileage or travel charges are allowed on portable units after the first day of use.
If the customer wants on-site service, they may receive same by paying the travel and mileage charges. Exceptions to this rule: (1)
countertop warmers and cookers, which are covered under the Enhanced Warranty Program, and (2) toasters or rollergrills which have
in store service.
Exclusions
The following conditions are not covered by warranty:
If the equipment has been changed, altered, modified or repaired by other than an Authorized Service Agency during or after the
warranty period, then the manufacturer shall not be liable for any damages to any person or to any property, which may result from the
use of the equipment thereafter.
This warranty does not cover services performed at overtime or premium labor rates. Should service be required at times which
normally involve overtime or premium labor rates, the owner shall be charged for the difference between normal service rates and such
premium rates. APW Wyott does not assume any liability for extended delays in replacing or repairing any items beyond its control.
In all cases, the use of other than APW Wyott Authorized OEM Replacement Parts will void this warranty.
This equipment is intended for commercial use only. Warranty is void if equipment is installed in other than commercial application.
Water Quality Requirements
Water supply intended for a unit that has in excess of 3.0 grains of hardness per gallon (GPG) must be treated or softened before
being used. Water containing over 3.0 GPG will decrease the efficiency and reduce the operation life of the unit.
Note: Product failure caused by liming or sediment buildup is not covered under warranty.
“THE FOREGOING WARRANTY IS IN LIEU OF ANY AND ALL OTHER WARRANTIES EXPRESSED OR IMPLIED
INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR PARTICULAR PURPOSES
AND CONSTITUTES THE ENTIRE LIABILITY OF APW WYOTT. IN NO EVENT DOES THE LIMITED WARRANTY
EXTEND BEYOND THE TERMS STATED HEREIN.”
*Gas/Electric Cookline: Models GCB, GCRB, GF, GGM, GGT, CHP-H, EF, EG, EHP. Three (3) Year Warranty on all
component parts, except switches and thermostats. (2 additional years on parts only. No labor on second or third year.)
*Broiler Briquettes,
*Heat Strips: Models FD, FDL, FDD, FDDL. Two (2) Year Warranty on element only. No labor second year.
*Glass Windows, Doors, Seals, Rubber Seals, Light Bulbs:
*Equipment failure relating to improper installation, improper utility connection or supply and problems due to
ventilation.
*Equipment that has not been properly maintained, calibration of controls, adjustments, damage from improper cleaning
and water damage to controls.
*Equipment that has not been used in an appropriate manner, or has been subject to misuse or misapplication, neglect,
abuse, accident, alteration, negligence, damage during transit, delivery or installation, fire, flood, riot or act of god.
*Equipment that has the model number or serial number removed or altered.
Rock Grates, Cooking Grates, Burner Shields, Fireboxes: 90 Day Material Only. No Labor.
90 Day Material Only. No Labor.
9/05
16
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