Bakers Pride BPHEF-15Si User Manual

OPERATION MANUAL

HD COOKLINE SERIES COUNTERTOP ELECTRIC FRYERS

SERIES: BPHEF

BUILT BY CRAFTSMEN. TESTED BY TIME®.

HEAVY DUTY ELECTRIC FRYER OPERATION MANUAL

HEAVY DUTY ELECTRIC FRYERS

Models:
BPHEF-15Si, BPHEF-30Ti

Bakers Pride Oven Company, LLC is a wholly owned
subsidiary of Standex International Corporation.

All gas operated Bakers Pride® fryers are intended for
use with the type of gas specified on the rating plate and
for installation will be in accordance with National Fuel
Gas Code ANSI Z223.1 (latest edition).

WARNING

FOR YOUR SAFETY: Do not store or use gasoline
or other flammable vapors or liquids in the vicinity
of this or any other appliance.

WARNING

IMPORTANT INSTRUCTIONS: After the gas
supply has been connected to your unit, it is
extremely important to check piping for possible
leaks. To do this, use soap and water solution or
solutions that are expressly made for this purpose.

DO NOT USE matches, candles, flames, or other
sources of ignition since these methods are
extremely dangerous. Post in a prominent location
instructions to be followed in the event you smell
gas. Obtain these instructions from your local gas
supplier.

CAUTION

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.

NOTICE

Instructions to be followed in the event the user
smells gas must be posted in a prominent location
in the kitchen area. This information shall be
obtained from the local gas supplier.

WARNING

California Residents Only
WARNING: This product can expose you to

chemicals including chromium which is known to
the State of California to cause cancer and birth
defects or other reproductive harm. For more
information go to www.P65Warnings.ca.gov.

Please retain this manual for future references.

This equipment is design engineered for commercial
use only.

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.

BAKERS PRIDE OVEN COMPANY, LLC.

1307 N. Watters Rd., Suite 180

Allen, TX 75013

Phone: [phone] | Fax: [phone] | www.bakerspride.com

P/N 8822495 9/18

TABLE OF CONTENTS

DANGER

WARNING

CAUTION

NOTICE

CAUTION

WARNING

HEAVY DUTY ELECTRIC FRYER OPERATION MANUAL

SAFETY PRECAUTIONS 1

GENERAL INFORMATION 3

DESCRIPTION 3

INSTALLATION 4

THERMOSTAT CALIBRATION 4

OPERATING 5

MAINTENANCE 5

INTRODUCTION

Bakers Pride 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 instructions.

CLEANING 6

SPECIFICATIONS 7

WIRING DIAGRAMS 8

TROUBLESHOOTING GUIDE 12

SUGGESTED TEMPERATURE & TIMES 13

REPLACEMENT PARTS 14

WARRANTY 19

If you have questions concerning the installation,
operation, maintenance or service of this product, write
Technical Service Department: Bakers Pride Oven Co.,
Inc., 1307 N Watters Rd. Suite 180, Allen, TX 75013.

SAFETY PRECAUTIONS

This symbol warns of imminent hazard which will
result in serious injury or death.

This symbol refers to a potential hazard or unsafe
practice, which could result in serious injury or
death.

This symbol refers to a potential hazard or unsafe
practice, which may result in or moderate injury or
product or property damage.

This symbol refers to information that needs
special attention or must be fully understood even
though not dangerous.

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.

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.

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SAFETY PRECAUTIONS

NOTICE

NOTICE

WARNING

WARNING

WARNING

WARNING

NOTICE

WARNING

CAUTION

WARNING

WARNING

WARNING

HEAVY DUTY ELECTRIC FRYER OPERATION MANUAL

Electrical and grounding connections must comply
with the applicable portions of the national
electrical code and/or other local electrical codes.

Disconnect device from electrical power supply
and place a Tag Out-Lockout on the power plug,
indicating that you are working on the circuit.

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.

A factory authorized agent should handle all
maintenance and repair. Before doing any
maintenance or repair, contact Bakers Pride.

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

An earthing cable must connect the appliance to
all other units in the complete installation and
from there to an independent earth connection.

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 0M1982 General Requirements­Canadian Electrical Code Part II, 109-M1981­Commercial Cooking Appliances.

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.

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.

SHOCK HAZARD - De-energize all power to
equipment before cleaning the equipment.

This product is intended for commercial use only.
Not for household use.

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.

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HEAVY DUTY ELECTRIC FRYER OPERATION MANUAL

CAUTION

CAUTION

WARNING

SAFETY PRECAUTIONS

This product when stacked has more than one
power supply connection point. Disconnect all
power supplies before servicing.

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

SHOCK HAZARD - Do not open any panels that
require the use of tools.

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.

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.

DESCRIPTION

Electric Fryers:

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

4. NEVER hold food below 140°F.

General Cleaning Instructions:

1. Refer to section 8, 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
a Bakers Pride authorized service agency.

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INSTALLATION

CAUTION

HEAVY DUTY ELECTRIC FRYER OPERATION MANUAL

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.

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 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.

NOTE: These values are nominal ratings. Field wire
connections must be capable of withstanding
anticipated surges.

Installing personnel should be guided by National
Electrical Code NFPA Number 70- (Latest
Edition), and applicable local codes.

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 15 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.

Figure 1

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 counter­clockwise for higher temperature. Each 1/4 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.

4

OPERATING

NOTICE

HEAVY DUTY ELECTRIC FRYER OPERATION MANUAL

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.

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.

MAINTENANCE

Fill 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.

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.

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.

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.

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 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.

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