APW Wyott HEF-30T User Manual

INSTALLATION AND OPERATING INSTRUCTIONS

HEAVY DUTY ELECTRIC FRYERS

Models: HEF-15S, HEF-30T

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

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.

U

L

EPH

P/N 8814621 9-09

APW WYOTT Foodservice Equipment Company

P.O. Box 1829

Cheyenne, WY 82003
[phone] Phone
[phone] Fax

[phone] Toll Free

www.apwwyott.com

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TABLE OF CONTENTS

SECTION ITEM PAGE

1 Safety Precautions ....................................2

2 General Instructions ..................................4

3 Description ................................................4

4 Installation .................................................4

5 Thermostat Calibration..............................5

6 Operating ..................................................5

7 Maintenance..............................................6

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 start­up 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.

SECTION ITEM PAGE

8 Cleaning ....................................................6

9 Specifications ............................................7

10 Wiring Diagrams........................................8

11 Troubleshooting Guide.............................10

12 Suggested Temperature & Times.............11

13 Replacement Parts ..................................11

14 Warranty...................................................17

1. SAFETY PRECAUTIONS

Before installing and operating this equipment be sure everyone involved in its operation is fully trained
and is aware of all precautions. Accidents & 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.

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.

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

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.

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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 Requirements­Canadian 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.

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

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.

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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 un-crated, 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.

2. 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 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 8, page 6.

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.

3. DESCRIPTION

Electric Fryers:

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

4. 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.

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

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

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5. 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 isn’t maintaining the temperature to which the dial is set.

1. To check compound frying temperatures when re­calibrating, 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 ½"
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). 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.

6. OPERATING

Removing Fry Tanks (Fry tanks equipped with drain are not to be removed):

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. On the EF-30NT there is also a head lock on the right side of the right 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 on fry tank bottom.

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

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7. MAINTENANCE

Filling Fry Tank:

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

liquid or melted frying compound. Do not fill past the MAX.
NOTE: This fryer is not 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. 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 MIN mark on the tank. For proper operation of the

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

3. Use a quality frying compound.

4. Filter the frying compound frequently, at least once a day.

5. Skim out food particles frequently with the 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.

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.

8. 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 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.
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 “MAX” mark on tank.
F. Add any good grade of cleaner, following cleaning instructions.

CAUTION: Use only non-abrasive cleaners. Abrasive cleaners could scratch the finish of your

unit, marring it’s appearance and making it susceptible to dirt accumulation. Do Not use steel wool,
other abrasive cleaners or cleaners/sanitizers containing chlorine, iodine, ammonia or bromine
chemicals as these will deteriorate the stainless steel and glass material and shorten the life of the
unit.

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.
L. Lift out the fry tank and drain. Repeat steps J & 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.

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