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

R

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
[phone] Phone [phone] Toll Free
[phone] Fax www.apwwyott.com

1

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

2

!

!

!

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:

!

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.

3

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.

4.

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.

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

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

5