APW Wyott EF-30NTC, EF-30NT User Manual

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INSTALLATION AND OPERATING INSTRUCTIONS

ELECTRIC FRYERS

Models: EF-15N, EF-30NT, EF-30NTC

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

! !

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

! !

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.

well-ventilated area. Overexposure to smoke or fumes may cause nausea or dizziness.

P/N 8814619 Rev. 9/05

APW WYOTT Foodservice Equipment Company

P.O. Box 1829

Cheyenne, WY 82003 (307) 634-5801 Phone (800) 752-0863 Toll Free (307) 637-8071 Fax www.apwwyott.com

APW Wyott

care and maintenance, you will experience years of reliable operation from this equipment. To ensure best results, it is important that youread 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.

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

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:

WARNING:

seriousinjuryordeath.

CAUTION:

moderateinjuryorproductorpropertydamage.

NOTICE:

eventhoughnotdangerous.

Thissymbolwarnsofimminenthazardwhichwillresultin seriousinjuryor death.

This symbol refers to a potential hazard or unsafe practice, which could result in

Thissymbol refers to a potentialhazard or unsafe practice, which mayresult in minor or

This symbol refers to informationthatneeds special attention or must be fully understood

GENERAL INFORMATION

THIS MANUAL SHOULD BE RETAINED FOR FUTURE REFERENCE

CAUTION:

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 useit correctlyand not injure themselvesor harm the equipment.

WARNING:

andfrequencylistedonthedataplate.Connectonlyto1 or 3 phase as listedonthedataplate.

WARNING:

nationalelectricalcodeand/orotherlocalelectricalcodes.

These models are designed, built, and sold for commercial use. If these models are

Checkthe dataplate on this unit beforeinstallation.Connecttheunitonlyto the voltage

Electrical and grounding connections must comply with the applicable portions of the

WARNING:

powerplug,indicatingthatyouareworkingonthe circuit.

WARNING:

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 latestversionofthe NationalElectricalCode.

WARNING:

codes, or in the absence of local codes, with the National Electrical code, ANSI/NFPA70, 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 complywiththeCanadianElectricalCode,CSAC22.2,as applicable

Disconnect device from electrical power supply and place a Tag Out-Lockout on the

Installper the spacing requirements listed in the installation section of this manual. We

This device should be safely and adequately grounded in accordance with local

CAUTION:

unlessthereisat least 3 breathing spacebehindfryer.

Do not set the fryer with its back flat against the wall. It will not operate properly

WARNING:

maintenanceor repair,contactAPW Wyott.

WARNING:

surface.

WARNING:

installationand from there to an independentearth connection.

NOTICE:

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-CanadianElectrical Code Part II, 109-M1981-Commercial CookingAppliances.

WARNING: -

equipment.

NOTICE:

Fire ProtectionAssociation, Inc. states in its NFPA96 latest edition that local codes are Authority Having Jurisdiction when it comes to requirement for installation of equipment. Therefore,

installationshould comply with all local codes.

Afactory authorized agent should handle all maintenanceand repair. Before doing any

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

An earthing cable must connect the appliance to all other units in the complete

The unit when installed, must be electrically grounded and comply with local codes, or in

SHOCK HAZARD

Thisproductisintendedforcommercialuse only. Not for household use.

Local codes regarding installation vary greatly from one area to another. The National

De-energize all power to equipment before cleaning the

CAUTION:

Disconnectall power supplies before servicing.

CAUTION:

provided.

WARNING: -

This product when stacked, has more than one power supply connection point.

Suitable for installation on combustible floor when installed with legs or casters

SHOCKHAZARD

Donot open any panelsthat requirethe 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/orParts, 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.

TABLE OF CONTENTS

SECTION ITEM PAGE

1 General Information & Troubleshooting 4 2 Description 5 3 Installation 5 4 Thermostat Calibration 5 5 Operation 6 6 Maintenance 6 7 Cleaning 7 8 Wiring Diagrams 8 9 Troubleshooting Guide 10 10 Suggested Temperature & Times 11 11 Replacement Parts 11 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 countertops.

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 surfacelabeled “CAUTION HOT”.

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

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.

NEVER hold food below 140°F.

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 previouspage.

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 tomove 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.

CAUTION:

(LatestEdition), and applicable local codes..

Installing personnel should be guided by National Electrical Code NFPA Number 70-

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 temperatureto 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 and 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°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 +/- 15°F). Ifre-calibration is required, continue with steps 6, 7, 8 and9.

6. Remove control knob by graspingouter edge and pullingstraight 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.

MAX MIN

FIGURE 1

“A” SCREW

1/4” TURN

“B” DIAL SHAFT

INCREASE

DECREASE

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.

5. Firmly grasp both handles of fry tank and lift it out. After replacing the fry tank, simply pull the head

lock; and at the same time, pull down the element handle until the elements rest onfry tank bottom.

6. Both the lifting out and lowering of elements can be done in one swing, without stopping at the

intermediate position.

6. MAINTENANCE

Filling Fry Tank:

1. Fill the fry tank half way between the and marks on the tank with approximately 15 lbs. of

liquid or melted frying compound. Do not fill past the .

NOTE:

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. 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.

2. Do not let the frying compound level drop below the mark on the tank. For proper operation of

the fryer and good frying results, the fryingcompound level should be maintained.

3. Use a quality frying compound.

4. Filter the frying compound frequently, at leastonce a day.

5. Skim out food particles frequently withthe strainer/skimmer.

6. 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.

7. 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, over-loading is a probable cause.

This fryer is not equipped with a melt cycle option. Air holes caused when packing

MAX MIN

MAX

MIN

8. Prepare the food properly.

9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.

10. Assure a good thermostat operation.

11. Keep the fry tank and elements clean.

7. CLEANING

1. 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 allowunit to cool down. B. Lift the elements to drain position. Wire brush or scrape elements to remove any solids

adhering to the elements. C. Raise the elements. Lift out fry tank. Strainthe frying compound into a clean container. D. Replace empty fry tank, lower elements to rest inside the tank. E. Add water to the mark on tank. F. Add any good grade of cleaner, following cleaning instructions. G. Turn the thermostat to 250°F andlet 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 unitoff 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. L. Lift out the frytank and drain.Repeat stepsJ&Kwithfrytank. 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 ruinfrying 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.

“MAX”

SPLICE

PILOT

LIGHT

AMBER

WHITE

208 8560 41.2 6

SPLI CE

208 OR 240V

BLACK

THERMOSTAT

HI-LIMIT

SWITCH

HEATING ELEMENT

EF30-NT 240 11400 47.6 6

MODEL # VOLTS WATTS AMPS WIRE VOLTS WATTS AMPS WIRE

CHECK DATA PLATE & CONNECT TO208OR240VAS INDICATED.

8. WIRING DIAGRAMS

Wire sizes listed above are for reference only. Check local

codes or the National Electrical Code for sizes to be used.

PILOT

GRD

THERMOSTAT

LIGHT

AMBER

HEAT ING EL EMENT

THIS UNIT TO BE CONNECTED TO 1O ONLY

HI-LIMIT

SWITCH

WHITE

CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED.

MODEL # VOLTS WATTS AMPS WIRE VOLTS WATTS AMPS WIRE

- - 208 5700 27.5 10

240 5700 23.8 12 208 4280 20.6 12

EF15-N-208 -

EF15-N

Wire sizes listed above are for reference only. Check local

codes or the National Electrical Code for sizes to be used.

208 OR 240V

PILOT

SPLICE

LIGHT

BLACK

AMBER

GRD

THERMOSTAT

GROUND LUG

HEATING ELEMENT

THIS UNIT TO BE CONNECTED TO 1O ONLY

HI-LIMIT

SWI TCH

CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED.

MODEL # VOLTS WATTS AMPS WIRE VOLTS WATTS AMPS WIRE

EF30-NT 240 11400 23.8 & 23.8 12 208 8560 20.6 & 20.6 12

Wire sizes listed above are for reference only. Check local codes or the National Electrical Code for sizes to be used.

208 OR 240V

SPLI CE

PILOT LIGHT

HI-LIMIT

SWITCH

GRD

WHITE

THERMOSTAT

HEATING ELEMENT

GRD

THERMOSTAT

BLACK

HI-LIMIT

SWITCH

AMBER

HEAT ING EL EMENT

208 OR 240V

BLACK

AMBER

SPLICE

PILOT LIGHT

MODEL # VOLTS WATTS AMPS WIRE

EF30-NTC-208 208 11400 55.0 4

Wire sizes listed above are for reference only. Check local codes or the National Electrical Code for sizes to be used.

208V

WHITE

GRD

GROUND LUG

BLACK

WHITE

THERMOSTAT

HI- LIMI T SWITCH

AMBER

9 7

HEATI NG EL EMENT

POWER SWITCH

RED

DUAL PILOT

LI GHT

FUSE BLOCK &40AMPFUSES

REPLACE ONLY WITH

40 AMP FUSES

SOLID STATE

RELA Y

THERMOSTAT

HI- LIMI T SWITCH

AMBER

HEATI NG ELE MENT

RED

DUAL PIL OT

LIGHT

POW ER SW ITC H

SOL ID ST ATE RELA Y

THIS APPLIANCE HAS MORE THAN ONE POWER

SUPPLY CONNECTION POINT. DISCONNECT ALL

POWER SUPPLIES BEFORE SERVICING.

THIS UNIT TO BE CONNECTED TO 1O ONLY

9. TROUBLESHOOTING GUIDE

Possible Cause

Problem

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

high/overheating. (Check thermostat)

Frying temperature too low.

X X

(Check thermostat)

X X

Inadequate frying compound

fried.

turnover.

X XX

X XX X

X X

Improper preparation of food.

Contamination of frying compound.

(Due to salt or other foreign material)

X X

Frying in foam.

Food being fried may be of poor

XX X

(Either initially or after excessive use)

Cooking time too short.

Inadequate filtering of frying compound.

Excessive crumbs in fry tank

Keeping food in frying compound

Inadequate cleaning of fry tank.

after cooking.

Poor quality of frying compound

Drip-back from exhaust stack.

quality.

X X X

X XX X X

X X

XXX

High moisture content in food being

Improper draining of food after frying.

Overloading the fry tank.

10. SUGGESTED TEMPERATURES & TIMES

FOOD

CONTROL

SETTING

(FAHRENHEIT)

TIME IN

MINUTES

DOUGHNUTS

Cake Type 375° 1½-2 Yeast Raised 375° 2-2½

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 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

FOOD

CONTROL

SETTING

(FAHRENHEIT)

TIME IN

MINUTES

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 (1/2” Strips, one-operation) 350° 6 - 9 Potatoes (Blanch) 350° 4 - 6 Potatoes (Brown) 350° 2 - 3 Potatoes (Julienne) 350° 3 - 5

Item Part Number

218100-95

1439729

13801-00

81300-00

1515300

14876-00

8705504

2125502

11. REPLACEMENT PARTS

CONTROL HEAD (Models: EF-15N & EF-30NT)

Description

Control Head, Elec. Fryer W/a Heating Unit Assembly Switch, Hi-limit 8-32 X 3/8 Type T Ind Light,rect,amb,250v,2/tabs Thermostat Knob, Thermostat Grommet Split

Quan

1 1 1 2 1 1 1 2

Part Number

Item

9 64285901 4

8944100

8837018

8108300

8500600

8402900

8103400

Description

Clamp Bulb Clip Lead Label Reset Screw, Pan Head 6-32 X 1/2 Washer, Lock #6 S/s Nut, Hex, 6-32 Ss Screw, Mach, 6-32 X 1/4" Lg.

Quan

4 1 4 4 4 2

EF-15N

Item Part Number

Description

Quan

Item Part Number

Description

Quan

EF-30NT

Item

1 2 3 4 5 6 7 8

9 10 11 12 13 14 15 16 17 18

Part Number

21810225 21810235 21810065 21810265 21810275 21810285 21810140 21810212 21810096

8196400 21810010 21810040

8832600

8825300

89785-00

8158800

11141-00

8422400

Description

Body Fryer Twin Electric Fryer Back & Bottom 15lb Twin Fryer Support Head Weld Assembly Support Head Weld Assembly Head Support Outside Weld Assy. Head Support Inside Weld Assy Control Ay. 240/208 Graphics Front Panel Cover Head Screw, Tapping 10-32 X 3/8 S/S Fat Container Ay Door Electric Fryer Label, Service Hotline Decal, Leg Bushing, Snap 1.00 I.D. MS Rd Hd Ph 10-24 X 1/2 SS Lug, Solderless #10-24 Hx Nut Grn

Quan

1 1 1 1 1 1 2 1 2

2 1 1 1 1 1 1 1

Item

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35*

Part Number

5161000 8657600 8415500

88370-01 21810023 21810022

8141400

84104-00 21810218

N/A 43813103 43813149

3101232

21810238

8353000

N/A

1044700

Description

Connector Cable Romex 4" Adjt Leg, CPH #A60-0633 Wing Nut 10-32 S/S Label, Ground Marker Bracket Handle Element Handle 8-32 X 1/2 MS Nut, Hex, 8-32 S/S Label, Diagram Decal UL & CSA Cook Label, Warning, Hot Surface Label, Warning, Hot Surface Basket Baffle, Interior EF-30NT Pop Rivet Decal Specification Sealastic Al Dow 732

(French)

(*Not Shown)

Quan

1 4 6 1 2 2 4 4 1 1 1 1 2 1

1 1

EF30-NTC PARTS LIST

Item Part Number Description Quan

43813149

NOTE:

Fuse block shown mounted

on item #6 for clarity. Part is

actually mounted on item #36.

STUDS

LOCATE

ON WELD

EF30-NTC EXPLODED VIEW

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 andis 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 closestAPW WyottAuthorized Service Agent must be used.

This warranty covers products shipped into the 48 contiguous United States, Hawaii, metropolitan areas ofAlaska 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 APWWyott distributor, dealer, orservice agency for details.

TimePeriod

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

Inall 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, atAPW Wyott'soption or itsAuthorized ServiceAgency, 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 ServiceAgency 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 instore 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.APWWyott does not assume any liability for extended delays in replacing or repairing any items beyond its control.

Inall cases, the use of other thanAPW WyottAuthorized OEM Replacement Parts will void this warranty. This equipment is intended for commercial use only.Warrantyis void if equipment is installed in other than commercial application.

WaterQuality 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 OFAPW WYOTT. IN NO EVENT DOES THE LIMITED WARRANTY EXTEND BEYOND THETERMS STATEDHEREIN.

*Gas/Electric Cookline:

component parts, except switches and thermostats. (2 additional years on parts only.No labor on second or third year.)

*BroilerBriquettes, *Heat Strips: *GlassWindows, 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 actof god. *Equipment that hasthe model number or serial number removed or altered.

Models FD, FDL, FDD, FDDL. Two (2) YearWarranty on element only. No labor second year.

Models GCB, GCRB, GF, GGM, GGT, CHP-H, EF, EG, EHP. Three (3) Year Warranty on all

RockGrates, Cooking Grates,Burner Shields, Fireboxes:

90Day Material Only. No Labor.

90Day Material Only.NoLabor.

9/05

APW Wyott EF-30NTC, EF-30NT User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual