Belshaw Brothers 718LFG, 724FG, 734FG General Manual

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Page 1

Open Kettle Fryer

718LFG/724FG/734FG

Operator’s Manual

and

Technical Supplement

Belshaw Bros., Inc. 814 44th Street NW, Suite 103 Auburn, WA 98001 USA Tel: (206) 322-5474 Fax: (206) 322-5425 Toll Free (US): 1-800-578-2547 E-mail: service@belshaw.com www.belshaw.com

Page 2

Open Kettle Gas Fryer

718LFG, 724FG, & 734FG

Operator’s Manual

Belshaw Bros., Inc.

814 44th Street Northwest, Suite 103

Auburn, WA 98001 USA

Phone: (206) 322-5474 • Fax: (206) 322-5425

E-mail: service@belshaw.com • http://www.belshaw.com

Page 3

Page 4

If you accept the machine from the shipping company, you are, in effect, saying that the machine is in good condition, and you must pay for the machine. Belshaw cannot pay for

shipping damage, because the freight company has accepted the machine from Belshaw in good condition, and is responsible for its safe delivery. For your protection, inspect the machine to see that no parts are bent, scratched, or otherwise damaged. If any damage has occurred in shipping, file a freight claim with the shipping company immediately.

IMPORTANT

Keep this manual for future reference.

EQUIPMENT RECORD

Please provide the information below when you correspond with us about your machine. Purchased by _____________________________________________________________________ Installed by ______________________________________________________________________ Date of Installation ________________________________________________________________ Model number ___________________________________________________________________ Serial number

011108

MN-1147EN

Belshaw Bros., Inc.

814 44

Street Northwest, Suite 103

Auburn, WA 98001 USA

Phone: (206) 322-5474 • Fax: (206) 322-5425

E-mail: service@belshaw.com • http://www.belshaw.com

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Page 6

Contents

1 Operation 1

Taking Safety Precautions 1 Controls 1 Initial Lighting 1 Complete Shut Down 1 Frying Donuts 1

2 Cleaning 4

Removing the Shortening 4 Washing 5 Rinsing 6

3 Donut-Making Helps 7

Tips on Making Quality Cake Donuts 7 Calculating Correct Water Temperature 8 Ratios of Plunger Sizes to Donut Weights 8 Temperature Conversion 8

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers OM MN-1147EN iii

Page 7

Preface

The 718LFG, 724FG, and 734FG Gas Fryers are designed to fry cake and yeast-raised donut products. Each must be bolted to a flat, dry floor. The operator should stand opposite the flue stack.

The operator must work safely at all times and read this manual and follow its instructions and warnings. A thorough understanding of how to install, maintain, and safely operate the fryer will prevent production delays and injuries.

Heed the following warnings and all other warnings that appear in this manual:

• Make sure the machine is bolted

securely to the floor. Doing so will prevent the machine from moving, tipping, or falling, which could cause serious injury.

• Never let water and hot shortening come

in contact with each other. Moisture causes hot shortening to spatter, which may cause serious burns.

• Do not overfill the kettle with

shortening. If shortening overflows the kettle, it could cause serious burns or could cause someone to slip on the floor and be seriously injured.

• Hot shortening can cause serious burns.

Make sure that the system and the shortening are cool before attempting any cleaning, adjustment, disassembly, or repair.

mop it up immediately. Materials on the floor can cause people to slip or fall, resulting in serious injury or loss of life.

• Make sure you are aware of the

following:

This product contains chemicals known

to the State of California to cause birth defects or other reproductive harm. Operation, installation and servicing of this product could expose you to carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the State of California to cause birth defects or other reproductive harm.

Maintenance and repairs shall only be carried out by a factory representative or qualified service personnel.

• LPG/LNG Conversion:

Contact Belshaw Brothers at 1-800-578-

2547 to obtain necessary parts and

instructions.

• To avoid electrocution or other injury,

unplug the machine before attempting any cleaning, adjustment, disassembly, or repair.

• To avoid damaging the machine, never

use force to assemble, disassemble, operate, clean, or maintain it.

• Be careful never to get shortening,

water, or other materials on the floor. If anything does get spilled on the floor,

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

iv MN-1147EN 718L/724/734FG Gas Fryers OM

Page 8

1 Operation

Taking Safety Precautions

In a prominent location, post information about what to do if there is a gas leak. Make sure that all employees know what to do.

WARNING

To avoid the possibility of fire, explosion,

property damage, serious burns, and even

death, never store gasoline or any other

flammable liquid or vapor near the fryer.

WARNING

To avoid serious injury or death, if you

smell gas or suspect a gas leak, proceed as

follows: 1. Turn off the gas. 2. Evacuate

the building. 3. Do not touch any electrical

switch or telephone until you are sure no

spilled gas remains.

Controls

Initial Lighting

This procedure is required only after a complete shut down or installation.

Light the fryer as follows:

1. Turn the thermostat knob to the OFF

position. Wait five minutes.

2. Rotate the gas control knob counterclockwise

to the PILOT position. Fully depress the knob and hold it down while lighting the pilot burner. Continue to hold down the knob approximately one minute. Release the knob and check to see that the pilot burner remains lit. Turn the knob to ON.

3. Turn the thermostat knob to the desired

temperature to light the main burners.

Complete Shut Down

This procedure is only required before servicing.

Turn the gas control knob clockwise from the ON position to the PILOT position. Slightly depress the knob and turn to OFF position.

The gas cock knob on the gas control has three settings: Off, Pilot, and On.

Off: Prevents any gas from passing through the valve to either main or pilot burner.

Pilot: Permits gas to flow to pilot burner only (when gas cock knob is held depressed or when generator is heated sufficiently to hold valve open)

On: Permits gas to flow to both main and pilot burners when the system is functioning correctly.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers OM MN-1147EN 1

Frying Donuts

WARNING

To avoid serious injury or death, before

you begin working, make sure that there is

no combustible material in the area of the

fryer.

Read each step completely before doing what it

tells you to do.

Page 9

1. Make sure the drain valve is completely closed.

2. Put enough shortening in the kettle to completely cover the burner tubes, thermocouple, and high-temperature limit control probe.

Put shortening in the kettle using one of

these methods:

• If you have a Belshaw Shortening Melter

(EZ) attached to the fryer, use the EZ to melt shortening and transfer it to the kettle. See the EZ Melt manual.

WARNING

Hot shortening causes severe burns.

• Melt shortening in a pan on the stove

and pour it into the kettle.

The yellow pilot light near the on/off switch

and the red pilot light on the fryer cabinet will both light up.

6. Turn the thermostat control knob to the desired temperature. This will cause the pilot to ignite. Also, the yellow pilot light on the fryer cabinet will light up, indicating that the thermostat is calling for heat.

If the pilot fails to ignite within a certain

length of time, the gas system will go into safety lock-out. If this happens, move the on/off switch to OFF, wait at least one minute, and then move the on/off switch to ON again.

WARNING

Failure to wait at least one minute for the

gas to dissipate could result in a fire or an

explosion when the pilot is lighted again.

• Put solid shortening into the kettle,

packing it tightly around the burner tubes.

WARNING

Air spaces can cause the shortening to

overheat and catch on fire.

CAUTION

To avoid severe damage to the kettle, never

turn on the heat unless the heat tubes are

completely covered by liquid.

3. Move the on/off switch to the OFF position.

4. Rotate the gas control knob counterclockwise to the ON position.

5. Move the on/off switch to the ON position.

If the shortening temperature exceeds

435°F/224°C, the high-temperature limit control will break the circuit, and the electrical and gas systems will shut off.

If this happens, follow these steps to reset

the system: a. Move the on/off switch to the OFF

position.

b. Wait for the shortening to cool to

385°F/196°C or below. You will not be able to ignite the pilot until the shortening reaches this temperature.

c. Move the on/off switch to the ON

position.

7. Continue adding shortening to the kettle until it reaches the proper depth for frying. Use one of the following methods. For safety reasons, we recommend the first method, and discourage you from using any other method.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

2 MN-1147EN 718L/724/734FG Gas Fryers OM

Page 10

• Use a Belshaw Shortening Melter (FM)

to melt shortening and transfer it to the kettle. See the FM manual.

• Melt shortening in a pan on the stove

and pour it into the kettle.

• Very carefully put solid shortening into

the kettle.

WARNING

To avoid serious burns, be very careful not

to splatter hot shortening when you add

shortening to the kettle.

Because shortening expands as it increases

in temperature, put shortening in the kettle gradually. Let the shortening in the kettle heat up before you add more.

8. Wait for the shortening to reach the desired temperature.

10. Continue supplying shortening to the kettle as required. Keep the kettle filled up to the “Oil Level” marks on the side.

11. When you are done frying donuts, move the on/off switch to the OFF position.

WARNING

To avoid serious burns, when the fryer is

operating, do not touch the flue, exhaust

manifold, stacks, gas burners, or any part

of the fryer that is in contact with hot shortening. Keep clear from the area

above the flue outlet.

9. If you are frying cake or French donuts, move the cutter into place over the fryer. Refer to the cutter manual for complete installation and operation instructions.

CAUTION

To avoid damaging the machine, do not

operate the conveyor until all the

shortening has melted.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers OM MN-1147EN 3

Page 11

2 Cleaning

For your safety, observe the following warnings throughout the entire cleaning process.

WARNING

Thoroughly clean and dry the floor if

shortening, water, or other materials are

spilled. Materials spilled on the floor can

cause serious injury or loss of life.

WARNING

To avoid electrocuting yourself or

damaging the machine, never allow water,

steam, shortening, cleaning solution, or any

other liquid to enter the electrical box.

WARNING

To avoid serious burns while cleaning, do

not touch the flue, exhaust manifold,

stacks, gas burners, or any part of the fryer

that is in contact with hot liquids.

Removing the Shortening

1. Let the shortening cool to 100°F/38°C.

2. Place a Belshaw Shortening Filter or a large metal container under the drain valve of the fryer.

WARNING

Do not use a plastic container. If the

shortening is not cool enough, the container

will melt, possibly causing you to be

burned, and causing shortening to get on

the floor.

3. Open the drain valve by turning the drain valve extension knob on the side of the fryer cabinet. Allow all the shortening to drain into the Shortening Filter or metal container.

4. If you are using a metal container, watch it to make sure the shortening does not overflow. If the container becomes full, close the drain valve, put another metal container under the drain valve, and open the drain valve again.

WARNING

There are four basic steps to cleaning the fryer: removing the shortening, washing, rinsing, and drying. You must perform all four steps and perform them in the order listed.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

4 MN-1147EN 718L/724/734FG Gas Fryers OM

Do not allow the shortening to overflow the

containers. Shortening will get on the

floor, and if the shortening is not cool

enough, you may be burned.

Page 12

WARNING

Thoroughly clean and dry the floor if

shortening is spilled. Shortening on the

floor can cause serious injury or loss of life.

5. Using a non-abrasive, non-metallic spatula, scrape the sediment and any remaining shortening into the drain valve.

WARNING

To avoid fire, serious injury, and

equipment damage, do not attempt to burn

carbon off of the heat tubes.

6. Close the drain valve.

7. If your fryer has a Belshaw Shortening Melter (FM) connected to it, install the plug into the reservoir nipple.

2. Connect the fryer to the power source. Move the on/off switch to ON. Set the temperature control to 200°F/93°C. Keep the cleaning solution at this temperature for 15-20 minutes.

3. Scrub the soiled parts while the solution is hot. Do not use any abrasive cleaners or scrapers.

WARNING

To avoid being burned, be very careful as

you work with hot cleaning solution. Never

put your hands in the solution. Wear

gloves and long sleeves in case any solution

splashes.

4. Shut off the fryer. Allow the cleaning solution to cool to 100°F/38°C.

5. Place a large metal container under the drain valve.

Washing

1. Pour hot water into the kettle, up to the normal level of the shortening. Add trisodium phosphate or another appropriate cleaner.

CAUTION

To avoid severe damage to the kettle, never

turn on the heat unless the heat tubes are

completely covered by liquid.

WARNING

Do not use plastic containers. If the

cleaning solution is not cool enough, the

containers will melt; possibly causing you

to be burned, and causing cleaning solution

to get on the floor.

6. Open the drain valve and allow the cleaning solution to drain into the container.

7. Watch the container to make sure the cleaning solution does not overflow. If the container becomes full, close the drain valve, put another large metal container under the drain valve, and open the drain valve again.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers OM MN-1147EN 5

Page 13

WARNING

Do not allow the cleaning solution to

overflow the containers. Cleaning solution

will get on the floor, and if the solution is

not cool enough, you may be burned.

8. When the draining is complete, close the drain valve.

9. Carefully carry the container(s) to the sink and slowly pour the solution into the sink.

WARNING

Thoroughly clean and dry the floor if

cleaning solution is spilled. Liquid on the

floor can cause serious injury or loss of life.

Rinsing

1. Pour clean water into the kettle, up to the normal level of the shortening. If the cleaner you have used requires that you add a neutralizer, do so now.

CAUTION

To avoid severe damage to the kettle, never

turn on the heat unless the heat tubes are

completely covered by liquid.

WARNING

Do not use plastic containers. If the water

is not cool enough, the containers will melt;

possibly causing you to be burned, and

causing cleaning solution to get on the

floor.

5. Open the drain valve and allow the water to drain into the container.

6. Watch the container to make sure the water does not overflow the container. If the container becomes full, close the drain valve, put another large metal container under the drain valve, and open the drain valve again.

WARNING

Do not allow the water to overflow the

containers. Water will get on the floor, and

if the water is not cool enough, you may be

burned.

7. When the draining is complete, close the drain valve.

8. Carefully carry the container(s) to the sink and slowly pour the water into the sink.

WARNING

2. Start up the fryer. Set the temperature controls at 200°F/93°C. Leave the water at this temperature for 5-10 minutes.

3. Shut off the fryer. Allow the water to cool to 100°F/38°C.

Thoroughly clean and dry the floor if water

is spilled. Water on the floor can cause

serious injury or loss of life.

9. Dry the kettle and burner tubes thoroughly.

WARNING

4. Place a large metal container under the drain valve.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

6 MN-1147EN 718L/724/734FG Gas Fryers OM

Dry the fryer thoroughly. Moisture causes hot shortening to spatter, which may cause

serious injury.

Page 14

3 Donut-Making Helps

Tips on Making Quality Cake Donuts

• Use the correct batter temperature. In general, the correct batter temperature is

75°-80°F/24°-27°C. Check the mix manufacturer’s instructions, as the recommended temperature range may vary.

If the batter is too warm, the donuts will lack

volume and may “ring out” or be misshapen. If the batter is too cold, the donuts will stay under the shortening too long, fry too slowly, and crack open or ball up. They may also absorb excess shortening and lose volume.

• Use the correct floor time. A floor time of 10 minutes between mixing

and cutting allows the baking powder to react with the water. This helps the donuts attain the proper volume and absorb the proper amount of shortening.

If the floor time exceeds 30 minutes, the mix

will gas off, the donuts will lose volume and shape and will absorb too much shortening.

If the shortening is too cold, the donuts will

spread too rapidly, will form large rings, will tend to crack open, will be too light in appearance, and will absorb too much shortening.

• Maintain the proper shortening level. We

recommend a distance of 1 1/4” between the cutter and the shortening.

If the shortening is too deep, the donuts may

not turn over when they reach the turner, causing them to cook unevenly.

If the shortening is too shallow (too far

below the cutter), the donuts may not drop flat, may turn over while submerging and surfacing, and may become irregular, cracked, or rough-crusted.

• Ensure that the donuts absorb the right

amount of shortening.

Donuts should absorb 1-1/2 to 3 oz/42 to 85

g of shortening per dozen, depending on their weight. You can achieve proper absorption by following tips 1-3.

• If the donuts do not absorb enough

shortening, they will not keep well.

• Use the correct frying temperature. The correct shortening temperature for

frying is 370°-380°F/188°-193°C.

If the shortening is too hot, the donuts will

fry too quickly on the outside and will lose volume. The donuts may also become dense inside.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers OM MN-1147EN 7

If they absorb too much shortening, they

will lose volume and may become misshapen. If this happens, follow tips 1-3, mix the batter a little longer than usual, turn the donuts as soon as they become golden brown, and turn the donuts only once.

Page 15

Temperature Conversion

To convert temperatures from Fahrenheit to Celsius:

• Subtract 32 from °F and divide the result by

1.8. Example: (212°F-32)/1.8 = 100°C To convert temperatures from Celsius to

Fahrenheit:

• Multiply °C by 1.8 and add 32 to the result. Example: (100°C x 1.8) + 32 = 212°F

°F °C °F °C

55 12.8 76 24.4 56 13.3 77 25.0 57 13.9 78 25.6 58 14.4 79 26.1 59 15.0 80 26.7 60 15.6 325 162.8 61 16.1 330 165.6 62 16.7 335 168.3 63 17.2 340 171.1 64 17.8 345 173.9 65 18.3 350 176.7 66 18.9 355 179.4 67 19.4 360 182.2 68 20.0 365 185.0 69 20.6 370 187.8 70 21.2 375 190.6 71 21.7 380 193.3 72 22.2 385 196.1 73 22.8 390 198.9 74 23.3 395 201.7 75 23.9 400 204.4

Calculating Correct Water Temperature

The following is an example of how to calculate the correct water temperature to use. You must use your own room temperature, dry mix temperature, and desired batter temperature.

°F °C Room temperature 72 22.2

Dry mix temperature +70 +21.1 Total A 142 43.3

Desired batter temperature 75 23.9 x3 Total B 225 71.7

Total B 225 71.7

-Total A -142 Desired water temp. for 83°F 28.4°C cake donuts

-43.3

Ratios of Plunger Sizes to Donut Weights

The weights given are for donuts without icings or other toppings. They are provided for reference only, as weights vary according to the density of the batter.

PLUNGER SIZE DONUT WEIGHT

PER DOZEN

1” 5-8 oz/142-227 g 1 7/16” 10-17 oz/283-482 g 1 9/16” 14-21 oz/397-595 g

1 13/16” 19-23 oz/539-652 g

Belshaw Bros., Inc. www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

8 MN-1147EN 718L/724/734FG Gas Fryers OM

Page 16

Open Kettle Gas Fryer

718LFG, 724FG, & 734FG

Technical Supplement

Belshaw Bros., Inc.

814 44th Street Northwest, Suite 103

Auburn, WA 98001 USA

Phone: (206) 322-5474 • Fax: (206) 322-5425

E-mail: service@belshaw.com • http://www.belshaw.com

Page 17

Page 18

If you accept the machine from the shipping company, you are, in effect, saying that the machine is in good condition, and you must pay for the machine. Belshaw cannot pay for

IMPORTANT

Keep this manual for future reference.

To unpack the fryer and transport it to the workstation:

1. Use a fork lift to transport the shipping crate to the work station.

2. Break down the shipping crate.

3. Remove all the packing materials from the fryer. These include foam, tape, brown paper, plastic, and white protective coating.

4. Clean the fryer with soapy water. Rinse and wipe dry.

5. Position the fryer to allow sufficient space on either end of the machine for any equipment you plan to use with it.

EQUIPMENT RECORD

011108

MN-1148EN

Belshaw Bros., Inc.

814 44th Street Northwest, Suite 103

Auburn, WA 98001 USA

Phone: (206) 322-5474 • Fax: (206) 322-5425

E-mail: service@belshaw.com • http://www.belshaw.com

Page 19

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Contents

1 Installation 1

Conforming to Codes 1 Selecting a Workstation 1 Unpacking the Fryer 1 Initial Cleaning 2 Assembling the Fryer 2 Installing the Fryer 3 Ventilation 4 Moving the Fryer 4

2 Maintenance 5 3 Troubleshooting 6 4 Additional Information 7

Listing and Installation Standards 7 Robertshaw Type K and S Electric Thermostats 9 SB-168 Submerger Kit Installation 11

5 Parts Lists 13

718LFG Final Assembly 14 724FG Final Assembly 15 734FG Final Assembly 16

6 Appendix 17

Parts List Drawing Insert Page Insert

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers TS MN-1148EN iii

Page 21

Preface

The 718LFG, 724FG, and 734FG Gas Fryers are designed to fry cake and yeast-raised donut products. Each must be bolted to a flat, dry floor. The operator should stand opposite the flue stack.

Heed the following warnings and all other warnings that appear in this manual:

• Make sure the machine is bolted

securely to the floor. Doing so will prevent the machine from moving, tipping, or falling, which could cause serious injury.

• Never let water and hot shortening come

in contact with each other. Moisture causes hot shortening to spatter, which may cause serious burns.

• Do not overfill the kettle with

shortening. If shortening overflows the kettle, it could cause serious burns or could cause someone to slip on the floor and be seriously injured.

• Hot shortening can cause serious burns.

Make sure that the system and the shortening are cool before attempting any cleaning, adjustment, disassembly, or repair.

mop it up immediately. Materials on the floor can cause people to slip or fall, resulting in serious injury or loss of life.

• Make sure you are aware of the

following:

This product contains chemicals known

Maintenance and repairs shall only be carried out by a factory representative or qualified service personnel.

• LPG/LNG Conversion:

Contact Belshaw Brothers at 1-800-578-

2547 to obtain necessary parts and

instructions.

• To avoid electrocution or other injury,

unplug the machine before attempting any cleaning, adjustment, disassembly, or repair.

• To avoid damaging the machine, never

use force to assemble, disassemble, operate, clean, or maintain it.

• Be careful never to get shortening,

water, or other materials on the floor. If anything does get spilled on the floor,

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

iv MN-1148EN 718L/724/734FG Gas Fryers TS

Page 22

1 Installation

In a prominent location, post instructions to be followed in the event the user smells gas. Obtain this information by consulting your local gas supplier.

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

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.

• The fryer must be isolated from the gas

supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psig (3.45 kPa).

Selecting a Workstation

The room in which the fryer is to be used should provide enough air for combustion. A ventilation hood with grease filters must be used with the fryer. The hood must be installed and operated in conformance with all applicable fire codes and emissions standards.

The workstation should allow at least 2”/5 cm clearance between the machine and all construction, whether combustible or noncombustible. In addition, it should allow access to the rear of the fryer for cleaning and servicing.

Unpacking the Fryer

Conforming to Codes

The installation of this fryer must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code (ANSI Z223.1-

1992), with the Natural Gas Installation Code (CAN/CGA-B149.1), or with the Propane Installation Code (CAN/CGA-B149.2), including:

• The fryer and its individual shutoff valve

must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (3.45 kPa).

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers TS MN-1148EN 1

1. Use a fork lift to transport the shipping crate to the work station.

2. Break down the shipping crate.

3. Remove all the packing materials from the fryer. These include foam, tape, brown paper, plastic, and white protective coating.

4. Wash the fryer with soapy water. Rinse and wipe dry.

4. Position the fryer to allow sufficient space on either end of the machine for any equipment you plan to use with it.

Page 23

Initial Cleaning

Clean your fryer before using it. Wipe the inside of the kettle with a soft, damp cloth. Dry the kettle thoroughly.

WARNING

To avoid electrocuting yourself or damaging the machine, never allow water, steam, cleaning solution, or other liquid to

enter the electrical box.

flue stack

retaining strip

WARNING

Never let water and hot shortening come in

contact with each other. Moisture causes hot shortening to spatter, which may cause serious injury. Prior to use, make sure the

kettle and any other parts you have washed

are dry.

Assembling the Fryer

1. Install the flue stack as follows: a. Slide the flange on the bottom of the flue

stack underneath the retaining strip on the flue base. The mounting holes must line up. (See Figure 1-1.)

b. Fasten the flue stack to the flue base

using the two pan-head sheet metal screws provided.

flue base pan-head sheet

metal screw

Figure 1-1. Installing the Flue Stack.

2. Attach the heat shield to the splash shield as follows:

a. Slide the flanges on the sides of the heat

shield under the bent edges of the splash shield. The mounting holes must line up.

b. Fasten the heat shield to the splash shield

using the 10-24 x 3/8” hex-head screws, lockwashers, and nuts provided. The screws go through the front of the splash shield; the lockwashers and nuts go on the back of the heat shield.

3. Put the heat shield and splash shield on the fryer. They slide over the flue stack, and the back of the kettle slides between the heat shield and the splash shield. The mounting holes in the heat shield and the fryer cabinet must line up. See Figure 1-2.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

2 MN-1148EN 718L/724/734FG Gas Fryers TS

Page 24

splash shield

heat shield

b. If the fryer is not level, lift the fryer

using a fork lift or pallet jack, and turn

10-24 x 3/8 hex-head screw

hex-head sheet metal screws

5. Bolt the fryer to the floor. The foot of each

6. If you want to perform pressure testing on

the legs to adjust them.

c. Using the fork lift or pallet jack, lower

the fryer to the floor. Be sure that all the legs rest on the floor when the fryer is level.

leg has two holes in it for this purpose.

WARNING

To avoid serious burns, other injury, or

death, make sure the fryer is securely

fastened to the floor so it will not tip or fall

over.

the building’s gas supply system at pressures greater than 0.5 psig/3.45 kPa, do so now, before you connect the fryer to the gas supply.

Figure 1-2. Installing the Heat Shield and

Splash Shield.

4. Fasten the heat shield to the fryer cabinet using the four hex-head tek screws provided.

Installing the Fryer

1. Make sure the power requirements of the machine, found on the data plate, match your power source.

2. Using a fork lift or pallet jack, lift the fryer cabinet and screw each leg in as far as it will go.

3. Set the fryer cabinet on a flat, dry floor.

4. Level the fryer. Follow these steps: a. Check to see if the fryer is level. To do

so, place a level across the top of the fryer cabinet.

CAUTION

To avoid damaging the fryer, do not

perform pressure testing on the building’s

gas supply system at pressures greater than

0.5 psig/3.45 kPa when the fryer is connected to the that system.

7. Connect the fryer to the gas supply, as follows:

a. Make sure the gas line to the fryer is the

right size. If it is too small, the gas pressure at the burner manifold will be too low, resulting in slow heat recovery, delayed ignition, and pilot outage. (The gas supply line on the fryer itself is 1/2”/1.3 cm I.P.S.)

b. Connect the fryer to the building’s gas

supply.

c. Seal all threaded joints between gas

pipes with pipe joint compound. You

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

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must use a compound that resists the

action of liquefied petroleum (LP) gases. d. Bleed the gas lines of all air. e. Check all gas connections and fittings

for leaks using a gas leak detector, a

soap solution, or a similar substance.

When such a substance is applied to

connections and fittings, bubbles

indicate gas leaks.

WARNING

To avoid a fire or an explosion which

would cause serious burns or death, never

use an open flame to check connections for

gas leaks.

8. If you want to perform pressure testing on the building’s gas supply system at pressures at or below 0.5 psig/3.45 kPa, you may do so now. Before testing, make sure the fryer’s individual manual shutoff valve is closed.

9. Connect the fryer to a properly grounded power source.

Moving the Fryer

If you ever want to move the fryer to a different workstation, follow this procedure:

1. Turn off the fryer and gas valve.

2. Disconnect the machine from the gas supply.

3. Allow the machine and the shortening to cool.

WARNING

Do not touch hot shortening. It can cause

serious burns.

4. Remove the shortening from the fryer as explained in “Removing the Shortening” in Section 3.

WARNING

To avoid burns, falls, other injury, or

death, never attempt to move the fryer

when it has shortening or other liquid in it.

Ventilation

Adequate ventilation should be provided in the room where the fryer is used. The products of combustion and grease fumes must be removed efficiently and safely without producing drafts that interfere with the burner and pilot operation.

The fryer flue opening must not be located close to the intake of an exhaust blower. Do not connect a flue pipe directly to the fryer flue opening. The minimum vertical distance from the top of the fryer flue opening to the vent system filters must be at least 18 inches.

WARNING

Do not obstruct the flow of combustion and

ventilation air to the fryer. When a flame

is “starved” for air, it gives off carbon

monoxide as a by-product.

WARNING

Thoroughly clean and dry the floor if

shortening is spilled. Materials on the floor

can cause people to slip or fall, resulting in

serious injury or loss of life.

5. Remove the bolts that secure the fryer to the floor.

6. Using a fork lift, transport the machine to the new workstation.

7. Level the fryer, bolt it to the floor, connect it to the gas line, and connect it to the power source, as explained in “Installing the Fryer” above.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

4 MN-1148EN 718L/724/734FG Gas Fryers TS

Page 26

2 Maintenance

Once a month, lubricate the pump belt. Follow these steps:

1. Remove the pump drive belt guard assembly.

2. Lubricate the pump belt with a suitable belt lubricant.

3. Put the pump drive belt guard assembly back on.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

718L/724/734FG Gas Fryers TS MN-1148EN 5

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3 Troubleshooting

If you have a problem with your fryer that you cannot solve, call your dealer or another qualified technician. . For electrical troubleshooting refer to the diagrams included with this manual, or to the wiring schematic on the inside of the fryer door.

If your dealer cannot help you, please call Belshaw Bros. at (206) 322-5474. When you call, please specify the following:

• The model name of the machine.

• The serial number of the machine.

• The voltage, phase, and cycle of the

machine.

CAUTION

If you perform repairs yourself or have

them performed by anyone other than a

service technician authorized by Belshaw

Bros., you do so at your own risk.

WARNING

Disconnect the machine from the power

source before disassembling, repairing, or

wiring.

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425

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4 Additional Information

The following is a selection of listing and installation standards applicable to non-cooking components often supplied as part of food service equipment. The selection is not intended to be complete and other nationally recognized standards may be appropriate.

Component Listing Standard Installation Standard

Grease Extractor ANSI/UL 710-1990 ANSI/NFPA 96-1991 Ventilating Hood ANSI/UL 705-1984 ANSI/NFPA 96-1991 Filter Unit ANSI/UL 900-1987 ANSI/NFPA 96-1991 ANSI/UL 586-1990 ANSI/NFPA 96-1991 Fire Extinguisher (CO2) ANSI/UL 154-1990 ANSI/NFPA 12-1993 Fire Extinguisher (Dry

Chemical) Fire Extinguisher (Water) ANSI/UL 626-1990 ANSI/NFPA 13-1991 Fire Extinguisher (Foam) ANSI/NFPA 11-1988 Automatic Sprinklers ANSI/UL 199-1990 ANSI/NFPA 13-1991 Smoke Detectors ANSI/UL 268-1989 ANSI/NFPA 72-1990 Fire Detection Thermostats ANSI/UL 521-1988 ANSI/NFPA 92-1990

ANSI/UL 299-1990 ANSI/NFPA 17-1990

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