Bakbar E603 Service Manual

E603 E604 ELECTRIC FRYERS

E603 E604 ELECTRIC FRYERS

16191-20

16191-20

MANUFACTURED BY

Moffat Limited

Christchurch
New Zealand

INTERNATIONAL CONTACTS

AUSTRALIA

Moffat Pty Limited
E.Mail: [e-mail]
Main Office: (tel): [phone]

(fax): [phone]

Service: (tel): 1800 622 216
Spares: (tel): 1800 337 963
Customer Service: (tel): 1800 335 315
(fax): 1800 350 281

CANADA

Serve Canada
Web: www.servecanada.com
E.Mail: [e-mail]
Sales: (tel): 800 551 8795 (Toll Free)
Service: (tel): 800 263 1455 (Toll Free)

NEW ZEALAND

Moffat Limited
Web: www.moffat.co.nz
E.Mail: [e-mail]
Main Office: (tel): 0800 663328

UNITED KINGDOM

Blue Seal
Web: www.blue-seal.co.uk
E.Mail: [e-mail]
Sales: (tel): [phone]

(fax): [phone]
Spares: (tel): [phone]
(fax): [phone]
Service: (tel): [phone]
(fax): [phone]

UNITED STATES

Moffat
Web: www.moffat.com
Sales: (tel): 800 551 8795 (Toll Free)

(tel): [phone]
(fax): [phone]
Service: (tel): 800 858 4477 (Toll Free)
(tel): [phone]
(fax): [phone]

REST OF WORLD

Moffat Limited
Web: www.moffat.co.nz
E.Mail: [e-mail]

The reproduction or copying of any part of this manual by any means whatsoever is strictly forbidden unless authorized previously in
writing by the manufacturer.

In line with policy to continually develop and improve its products, Moffat Ltd. reserves the right to change the specifications and
design without prior notice.

© Copyright Moffat Ltd. August 2011.

BLUE SEAL DEEP FRYER

CONTENTS PAGE

INTRODUCTION 5

INSTALLATION 6

COMMISSIONING 7

CONTROLS 8

OPERATION 9

Care of Oil / Fats 11
Cooking Problems 12

CLEANING 15

CIRCUIT SCHEMATIC 17

PARTS LIST 18

Date Purchased................................................................................ Serial No.......................................…

Dealer...........................................................................................................................................................

Service Agent...............................................................................................................................................

INTRODUCTION

We are pleased you chose to purchase a BLUE SEAL fryer. To ensure you receive the
utmost benefit from your new fryer, there are two things you can do.

FIRSTLY
Please read this instruction book carefully and follow the directions given. The time taken
will be well spent.

SECONDLY
If you are unsure of any aspect of the installation, instructions or performance of your
fryer, contact you BLUE SEAL dealer.

WARNING

Because fryers are used in extremely arduous environments, no

manufacturer, even after taking every possible precaution, can guarantee the
operation of the equipment to be infallible.

Great care must be taken by the operator to use the equipment safely, to make

sure it is regularly serviced and in every possible way to guard against risk of
fire.

* The fryer must NOT be switched on and left unattended.

* The fryer must be checked by a competent serviceman regularly to check the

operation of thermostats, contactors and connections.

GENERAL

These fryers are constructed in stainless steel and due to the swing out elements are
easy to clean. The elements cannot be switched on in the raised position. A perforated
stainless steel tray is fitted over the elements, serving the double purpose of protecting
the elements and supporting the baskets. Two slots provided across the front of the
splashback are to support the baskets to drain fat / oil after cooking. The fat / oil drained
off is thus returned directly to the tank.

-5-

INSTALLATION

It is most important that the unit is installed correctly and that the operation is correct
before use. Installation must comply with local electric, health and safety requirements.

BEFORE CONNECTION TO POWER SUPPLY

Unpack the fryer and check for damage. Report any damage to the carrier within 7 days
or receipt of the goods. Report any deficiencies to the dealer.

Remove fryer from the pallet and remove all packing. Carefully place fryer onto its back
and fit the adjustable legs to the fryer and secure in place with spring washers and hex
bolts. Ensure that the bolts are securely tightened.
Position the fryer in its allocated working space and adjust the feet to the level the fryer
front to back and side to side.

This appliance must be installed with a minimum clearance of 25mm at rear and 50mm at
sides from combustible surfaces.

ELECTRICAL REQUIREMENT

The E603 and E604 are to be connected to a 230-240 volt AC 3 phase and Neutral, and
Earth supply. Each fryer tank has a total loading of 17 kW. Each of the three phases
has a loading of 5.66 kW 23.6 Amperes at 240 volts.

CONNECTION

The supply terminal connections are located at the lower front of the fryer. Remove the
service panel (screws on underside of chassis) to allow connection access for the
electrical supply. Bring the supply cable up through the compression type gland provided
on the rear of the main electrical switchgear panel. Connect mains supply to L1, L2 and
L3 fuse carrier connections for 3 phases. Connect neutral and earth conductors to
neutral stud and earth stud respectively. For all connections ensure that conductors are
secure and appropriately terminated. Tighten the cable gland to secure against tension
on the cable.

Each fryer should be connected to an adequately protected power supply and isolation
switch mounted adjacent to, but not behind the fryer. This switch must be clearly marked
and readily accessible in case of fire.

The fryer is equipped with 32A fusing on L1, L2 and L3 supplies. Ensure fuses are fitted
(type F1(NS) gG).

-6-

COMMISSIONING

Before leaving the new installation, check the following:

 Correct connections have been made, and cover panels are fitted.
 Fryer is working according to the operating instructions.
 New owner / operator has been shown how to operate the fryer.
 The baskets supplied and this instruction manual is left with the fryer.
 Fill in the service contact address and phone number in the space provided on

contents page.

NOTE: To allow for a quick and more convenient check of the control operation,

fill the tank with water instead of oil. After checking the operation, drain
and dry the tank thoroughly.

WARNING

DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM “LO”

DO NOT USE OLD OIL AS IT WILL HAVE A REDUCED FLASH-POINT AND IS MORE

INDICATED LEVEL.

PRONE TO SURGE BOILING.

Do not set thermostat at over 90°C when checking operation with water.

FILLING TANK
Check that the fryer tank is clean and dry, and that the drain valve is closed. The
elements must be swung down in the tank.

FILLING THE TANK SOLID FAT 23-24 KG

Ideally, solid cooking oil/fats should be pre-melted, then poured into the fryer tank. If this
cannot be done, carefully cut the shortening into small pieces and pack below, all around
and above the elements, ensuring that the element can fully lower to operate the element
tilt microswitch otherwise the fryer will not operate, set the thermostat to 150°C and
switch to melt. Add more solid fat pieces as necessary until the tank is filled to the "N"
level marked on the tank side.

FILLING THE TANK LIQUID OILS 29-30 LITRES

Carefully pour the cold oil into the fryer tank until the tank is filled to the "LO" level marked
on the tank side. The oil will expand as heated until it reached the "N" level when warm
(100-120°C) and will reach the "HI" level when the oil is hot (180-190°C).

CORRECT OIL FILL LEVELS

HI - When oil / fat is HOT (180-190°C)
N - When oil / fat is WARM (100-120°C)
LO - When oil / fat is COLD (20-30°C)

PRE-HEATING
When using liquid frying medium, pre-heat to 120°C then set thermostat to the required
cooking temperature. For oil/fat that has solidified since the fryer was last used, carefully
melt using melt cycle.

-7-

CONTROLS & FUNCTIONS

THERMOSTAT
The thermostat controls the tank temperature in the range from 60°C to 200°C (140°F to
394°F).

OVER-TEMPERATURE CONTROL
The over-temperature control should only function in the event of a thermostat failure. It
is preset to cut out power to the elements if the tank temperature rises above 220°C
(460°F). It is able to be manually reset by pushing in the red button through the 3mm
hole in the control panel with a small screwdriver, match or other suitable small object.
The oil must be allowed to cool (to 150°C approx) before resetting overtemp control.

"MELT" SWITCH
When "MELT" is selected, the elements are cycled ON and OFF to provide controlled low
heat for melting solid fat. Set thermostat to 150°C when selecting "MELT". Selecting
"COOK" returns the fryer to normal thermostatic control.

"POWER" PILOT LIGHT
This indicates that there is power to the fryer.

"COOK" PILOT LIGHT
This indicates that there is power to the elements when ON, and that the oil is at set
temperature when OFF.

"MELT" PILOT LIGHT
This cycles ON and OFF as power is applied to the elements during the MELT cycle.

-8-

OPERATION

To make the most of your fryer, use the following procedure.

WARNING

DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM “LO”

INDICATED LEVEL.

FOOD PREPARATION

 Size of food should be uniform to ensure all the food is fried evenly.

 Thawed, room temperature food will cook through better, however, small frozen

foods such as chips and prawns may be cooked from frozen successfully.

 Drain and dry food before frying, especially fresh fish and defrosted chicken

pieces etc. Wet food shortens the life of any frying medium by causing foaming
and accelerating the formation of free fatty acids which degrade the oil. Wet food
also lowers the frying temperature more, which results in greasy foods and longer
frying times.

TEMPERATURE

 Heat the frying medium up to the correct temperature for the particular food and

no higher, and carefully lower the food into it.

 Turn the fryer to a lower temperature when there is no food being cooked. Any

frying medium will break down faster if held for long periods at high temperature
without frying food.

BATCH SIZE

MAX BATCH SIZE 1.5kg PER BASKET

Lower food gradually into the hot frying medium using a wire mesh basket until all
pieces are submerged. Avoid overloading the basket with frozen foods.

Food should be fried quickly in small batches rather than "boiled" in large quantities
for a long time. Overloading will cause the frying temperature to drop so low that
the food will be greasy and unattractive. If the frying temperature drop is excessive,
either the food is too cold or there is too much of it in the basket.

-9-

OPERATION

COOK TIME

Continue to cook until the outside of the food is browned, crisp and cooked through.
The exact cooking time depends on the size of the piece and upon whether the food
has been precooked. When in doubt, taste test a sample.
Standard food size, batch weight and cooking temperature will enable consistent
cook times to be achieved.
Shake baskets occasionally during cooking to prevent food sticking together.

DRAIN & SERVE

Remove the basket of food when cooked and let it drain in the basket over the fryer.
Draining the food will reduce fatty saturated foods and conserve the frying medium
by returning it directly into the fryer tank.

Serve immediately after frying and draining while the food is hot and at its crisp and
flavoursome best. Serve them within one or two minutes after taking them from the
fryer.

FRYING TEMPERATURE CHART
Temperature Minutes

CHICKEN Small Pieces 175-185 8-10
Large Pieces 160-170 14-16
CHOPS / CUTLETS 165-175 5-8
FISH Battered / Breaded 170-175 1-5
PRAWNS / SHELLFISH 170-175 1-5
DOUGHNUTS Cake Type 185-190 2
Yeast Raised 175-180 2
FRITTERS 175-185 3-5
VEGETABLES Coated / Croquettes 185-190 2-3
POTATO CHIPS Blanch 165 3-4
Fry 190 3-4
FRENCH FRIES Medium 190 3-4
Shoe Strings 190 3-4

The above chart is intended as a guide and should be marked with your preferred
temperature and times should your operating experience prove these to be inadequate.

-10-

OPERATION

CARE OF FRYING FATS AND OILS

Fats and oils are unstable compounds. Even the best will break down to some extent in
the fryer when subjected to heat and moisture. Follow the DO’s and DON’Ts below to
reduce the cost of replacing excessive amounts of frying medium.

DO DON'T

Use a good quality life hydrogenated
shortening or high grade oil.

Use the recommended oil temperatures.
Most Foods can be fried below 180°C.

Have rapid TURNOVER of the frying
medium. This means the rate at which
fresh medium is added to the old medium
in the tank.

Filter the medium daily or more often if
necessary, to remove crumbs and other
sediment in the tank.

Clean the fryer each time the oil / fat is
filtered to keep it free from gum.

Turn the fryer temperature down to
approx 140°C during idle periods and
cover tank with lid to help retain heat.

Don't use cheap fats or dripping which
sometimes breaks down within one or
two days.

Don't overheat the frying medium. No
food needs a temperature more than
195°C.

Don't salt the food before cooking. Salt
accelerates breakdown when in contact
with the cooking medium.

Don't leave any trace of detergent or
cleaner after cleaning the fryer. Rinse
and dry the tank thoroughly before
re-filling.

Don't overload the fryer with large
batches of wet foods.

Don't leave the fryer set at high
temperatures during idle periods. This
will speed the deterioration of the oil.

-11-

OPERATION

PROBLEM CAUSE REMEDY

Foaming Presence of soap or

detergent residue from
cleaning.

Excessive breakdown of oil. Add fresh oil daily to replace

Excessive moisture in food. Drain and dry foods before

Continued overheating of oil. Check thermostat setting.

Overloading fryer. Maintain a maximum food to

Gumming Heating oil too rapidly from

start

Continued overheating of oil. Check setting of thermostat

Rinse fryer thoroughly with
water, drain and dry before
re-filling with oil.

contents every 3-5 days.

frying.

Turn down during idle
periods.

oil ratio of 1-8.

Follow preheat instructions
carefully.

and check temperature with
mercury / glass
thermometer.

Frying oil broken down. Check amount of fresh oil

added to fryer to be sure
'turnover' is adequate.

Using wrong cooking oil. Some oils form gums when

used in a deep fryer.
e.g safflower oil.

Greasy Foods Frying temperatures too low. Increase temperature and

check thermostat setting.

Inadequate food preparation. Be sure foods (especially

potatoes) are 'cured'
correctly.

Excessive amount of bread­ing or batter.

Placing food in fryer directly
from the freezer.

Food too wet. Drain and dry before

Frying oil in advanced state
of breakdown.

Remove excess batter and
breading.

Allow frozen foods to thaw
before frying.

cooking.

Discard oil and refill fryer.
New oil will transfer the heat
more adequately.

Use of dripping or other un­refined oil.

-12-

Due to low smoke point and
cooking at lower settings
food will absorb more oil.

OPERATION

PROBLEM CAUSE REMEDY

Smoking

Oil Breakdown Inadequate frying oil turn-

Insufficient turnover of oil. Maintain minimum quantity

Food too wet. Drain and dry before

Contamination. Filter or strain oil daily.

Overheating of oil. Check setting of thermostat,

Rapid breakdown. Use stable frying oil.

Use of unrefined oils. Dripping and unrefined oils

over.

Overheating of oil. Check setting of the

of oil in fryer for more rapid
turnover or increase quantity
of food fried in fryer.

cooking.

and check temperature with
mercury / glass
thermometer.

have a lower smoke point.

Adjust procedures to allow
more food to be fried.

thermostat, and check
temperature with mercury /
glass thermometer.

Contamination Filter or strain oil daily.

Poor cleaning procedures. Clean fryer each day or at

least once a week and rinse
thoroughly before use.

Presence of copper or brass
in fryer utensils.

Overloading the fryer. Maintain 1-8 ratio of food to

Food too wet. Drain and dry before

Overheating oil on stand-by. Reset temperature to 100°C

Do not allow any copper or
brass to come in contact
with the cooking oil.

frying oil.

cooking.

during idle periods and
cover with lid to retain heat.

-13-

OPERATION

PROBLEM CAUSE REMEDY

Darkening of oil

Presence of salt on food. Salt foods after frying and

away from fryer.

Excess egg yoke content in
batters.

Contamination. Filter or strain oil daily.

Poor cleaning procedures Clean fryer each day or at least

Overheating of oil. Check setting of the

Insufficient frying oil. Maintain minimum quantity of

Cooking high sugar foods Potatoes at the end of each

Replace part egg content with
milk.

once a week and rinse and dry
thoroughly before use.

thermostat, and check
temperature with mercury /
glass thermometer.

oil in fryer for more rapid
turnover or increase quantity of
food fried in fryer.

season are higher in sugar and
will darken quicker and colour
the oil.

Excess Oil Use Too much oil is being

absorbed by food being
fried.

Cooking temperature too
low.

Not draining after cooking Make sure to drain foods so

Excess heat boiling off oil Check temperature setting is

Use of unrefined oils such
as dripping.

Check setting of thermostat
and check temperature with
mercury / glass thermometer.

Increase frying temperature.

that oil is returned to the tank.

as low as practical.

As these oils smoke at lower
temperatures than refined and
deodorised oils, food cooked at
lower temperatures absorb
more oil.

-14-

CLEANING

In order to achieve maximum operating results, this fryer should be cleaned regularly and

all controls checked and adjusted periodically by a competent qualified serviceman.

WARNING:

DO NOT ATTEMPT TO MOVE THE FRYER WHILST THE FRYER IS FULL OF OIL.

BEFORE ATTEMPTING TO MOVE THE FRYER, ENSURE THAT ALL THE OIL HAS BEEN DRAINED
FROM THE TANK. REFER TO THE INFORMATION BELOW ON HOW TO DRAIN THE OIL FROM
THE FRYER.

DAILY

At the end of each day or the end of each shift, if the frying schedule is heavy, the

frying medium should be drained and filtered.

Always filter the fryer when the cool zone under the elements is hot and liquid. A cold
fryer heated up won't drain, because the frying medium in this zone will remain hard if
using sold fat / oils.

Ensure the fryers power is turned off at the wall.

To drain, position a suitable container and filter under the drain. Do not empty the total
contents into one large container, as this will be dangerous and may be difficult when
lifted up to pour the hot oil back into the tank. Lift the element assembly up out of the
tank.

Open the drain valve slowly to minimise splashing, and take care not to overfill the
container.

CAUTION - HOT OIL BURNS - DO NOT RUSH

Use a drain stick if necessary to stir up solid fat / oil into the hot top layers to melt it.
When the tank has been drained, use a ladle or similar to rinse the inside of the tank.
This will wash away most of the crumbs and particles stuck to the surfaces. Continue
until all the crumbs have been washed out through the drain and into the filter.

Brush out the drain valve with a stiff nylon bottle brush, close valve and carefully pour
the filtered oil back into the tank.

Wipe all exterior panels with a cloth dampened with detergent and rinse. DO NOT
HOSE DOWN FRYER.

-15-

CLEANING

WEEKLY

Proceed as above to drain and filter the tank, but do not refill it with oil, until it has been
cleaned as detailed below.

1. Fill the fryer with cold water to the normal fill level and add a high quality
commercial cleaner that has been specifically formulated for fryers. All purpose
cleaners are not recommended. Never use a caustic or lye solution, as this will
leave a fat destroying film on the tank.

2. Switch on the power, ensure elements are down in the tank, and set the
thermostat for 80-90°C.

3. Clean your baskets at the same time by simply immersing them in the solution.
Allow fryer to clean for 5-10 minutes or as directed on the cleaner instructions.
Remove baskets. Switch OFF fryer.

4. Scrub lightly, but vigorously with a stiff nylon bristle brush to remove any
remaining deposits. DO NOT use a wire brush, as this will scratch the sides and
score the elements.

5. Empty the fryer and rinse thoroughly with water. Us a 1 part vinegar to 15 parts
water solution to rinse the tank and neutralise any cleaner residue. Use a
weaker solution of up to 1 part to 25 parts water if this proves suitable for the
cleaner being used.

6. Rinse the tank thoroughly with water, drain and dry. Refill the tank with new or
filtered oil / fat. Fill up to the correct level as stated on page 7.

-16-

CIRCUIT SCHEMATIC

5666W EACH

A2

43

65

HEATINGSAFETY

A1

CONTACTOR

ENERGY

MELT CYCLE

2

P1 4

REGULATOR

SWITCH

SELECTOR

A2

4

221
1

3

56

A1

CONTACTOR

CUTOUT THERMOSTAT

OVERTEMP

23

1

11 2

456

COOK MELT

12 1

POWER COOK MELT 3 X ELEMENTS

COM

FUSES

32A MAIN

L1L2L3

ELEMENT

NC NO

E

N

MICROSWITCH

-17-

PARTS LIST

Part No Description

018578 Fuse Holder

019360 32A Fuse Type F1(NS)gG

015300 Element - 240V, 5666W

014815 Element Microswitch

014858 Spring

231739 Contactor

011982 Thermostat

015562 Knob

025358 Toggle Switch

013528 Pilot Light

024018 Over-Temp Cut-out

016319 Pre-set Regulator

021966 Basket - Small

019390 Drain Valve

SA1660 Lid Assembly

-18-