Cecilware EFP-30 Service Manual

HEAVY DUTY COMMERCIAL

N828A 3/00

ELECTRIC DEEP-FAT FRYERS

CONTENTS

• SPECIFICATIONS

• INSTALLATION

• OPERATION

• MAINTENANCE

• TROUBLESHOOTING

• SPARE PARTS LISTING

• WIRING DIAGRAMS

MODEL KW VOLT HZ AMPS AWG AMPS AWG

EFS/EFP 13.5 208 60 64.9 6 37.5 8

-30 13.5 240 60 56.3 6 32.5 8

EFS/EFP 18.0 208 60 86.5 4 60.0 6

-40 18.0 240 60 75.0 4 43.3 6

EFS/EFP 21.0 208 60 101.0 4 58.4 6

-65 21.0 240 60 87.5 4 50.6 6

CECILWAKE CORPORATION

43-05 20th Avenue

Long Island City, N.Y. 11105

[phone]

Fax [phone]

SINGLE PH. THREE PH.

13.5 220/380 50 — — 35.5/20.5 8

13.5 240/415 50 — — 32.5/18.5 8

18.0 220/380 50 — — 47.3/27.4 6

18.0 240/415 50 — — 43.3/25.1 6

21.0 208 60 — — 58.2 6

21.0 240 60 — — 50.5 6

21.0 220/380 50 — — 55.2/31.9 6

21.0 240/415 50 — — 50.6/29.6 6

••••• IMPORTANT •••••

SAFE OPERATION OF YOUR EQUIPMENT DEPENDS ON ITS PROPER INSTALLATION.
INSTALLATION MUST CONFORM TO LOCAL CODES OR, IN THE ABSENCE OF LOCAL
CODES, WITH THE NATIONAL ELECTRIC CODE, NFPA 70 (LATEST REVISION).

LOCAL BUILDING CODES USUALLY WILL NOT PERMIT A DEEP FAT FRYER WITH ITS
OPEN TANK OF HOT OIL TO BE INSTALLED NEAR AN OPEN FLAME OF ANY TYPE
(BROILER, OPEN BURNER, ETC.). CHECK LOCAL CODES BEFORE INSTALLING.

ALL CECILWARE HEAVY DUTY COMMERCIAL DEEP FAT FRYERS MUST ONLY BE
CONNECTED TO THE TYPE OF ELECTRICAL SERVICE INDICATED ON THE RATING PLATE
FOR THE PARTICULAR UNIT IN QUESTION.

FRYER MUST ONLY BE OPERATED WHEN THE COOKING OIL OR SHORTENING IS AT
RECOMMENDED OIL LEVEL.

DO NOT MOVE A FRYER FILLED WITH HOT LIQUID.

LET HOT OIL COOL SUFFICIENTLY BEFORE DRAINING. HOT OIL WILL CRACK GLASS
AND ALSO MELT PLASTIC VESSELS.

WEAR OIL-PROOF INSULATED GLOVES WHEN WORKING AT FRYER FILLED WITH HOT
OIL.

DO NOT LET WATER SPLASH INTO A TANK OF HOT OIL. IT WILL SPLATTER AND CAN
CAUSE SEVERE BURNS.

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DESCRIPTION AND SPECIFICATIONS

Heavy Duty Electric Deep Fat Fryers by Cecilware Corporation are energy-efficient electrical cooking units.
All units are shipped completely assembled, with accessories packed inside the fryer tank. All units are adjusted,
tested and inspected at the factory prior to crating and shipment.

TANK - Choice of 16 gauge Stainless Steel or 14 gauge Mild Steel tank, heliarc welded for leakproof

operation.

BODY - Heavy duty 18 gauge Stainless Steel, or Enameled Steel with unibody construction for long life.

DRAINAGE -1 /4" ball valve slanted for fast draining of fat.

ELECTRICAL CONTROLS - All controls are mounted on the front control panel for easy operation.

MELT CYCLE (ALL UNITS) -This feature pulses the heating elements ON and OFF at a controlled rate.

This cycle should be employed when the unit is used with SOLID SHORTENING.

AUTOMATIC SAFETY FEATURE - High temperature detection shuts off power to the heating elements, if

the controlling thermostat fails.

RATING PLATE - The rating plate is located on the inside of the fryer door. Information on the plate
includes the model and serial number of the unit. When communicating with the manufacturer about a unit, or

requesting parts or information, this data is essential for proper identification. Other information on the rating
plate pertains to the power output (KW) of the heaters and other electrical requirements.

MECHANICAL (M) FIG. 1.1

FRYER CONTROLS

MODEL # SPECIFICATIONS

EFP-40BM Mechanical temperature control
EFP-40BSSM and melt cycle timer.
EFP-40M
EFS-40M
EFP-30M
EFS-30M
EFP-65M
EFS-65M

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PRE-INSTALLATION

IMPORTANT: Installation of heavy-duty electrical appliances should be made by a licensed electrician. Instal­lations) must comply with applicable state and local codes, or the following national standards:

• National Electrical Code ANSI/NFPA 70 - latest revision
American National Standards Institute

1430 Broadway New York, N.Y. 10018

• NFPA Standards #96 and #211

National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110

CAUTION

Local building codes usually will not permit a deep fat fryer with
its open tank of hot oil to be installed near an open flame of any
type (broiler, open burner, etc.). Check local codes before
installing.

AIR SUPPLY AND VENTILATION - The area around the appliance must be kept clear to avoid obstruction to
the flow of ventilation air as well as for ease of maintenance and service.

• UNDER NO CIRCUMSTANCE SHOULD THE INTERIOR OF THE FRYER'S CABINET BE USED FOR STORAGE.

• Means must be provided for any commercial, heavy-duty cooking appliance to exhaust cooking vapors to
the outside of the building.

• Filters and drip troughs should be part of any industrial hood. Consult local codes before constructing and
installing any hood.

INSTALLING THE FRYER

UNPACKING - With the container upright, cut the plastic straps around shipping container and lift off top,

exposing the Fryer. Check Fryer for any visible damage due to exceptionally rough handling during shipping.
Report damage to the delivering Freight Carrier within 15 days of delivery.

ACCESSORIES WITH UNIT ACCESSORIES (OPTIONAL)

1 Basket Hanger 1 Cover
2 Baskets 1 Twin Basket
1 Drainpipe Extension 4 Swivel Casters
1 Restrainer

MOUNTING LEGS OR CASTERS - Carefully tip Fryer up on its back and screw legs or (optional) casters into
the threaded base of Fryer. When installing casters make sure the swivel lock casters are mounted towards the
front of the Fryer. A high strength Restrainer must be installed when casters are used. Avoid putting any strain
on rear legs or casters when tipping Fryer back to an upright position.

POSITIONING - DO NOT PUSH against any of the edges of the unit in an attempt to adjust its position. Lift unit
slightly to maneuver into desirable installation position. Pushing the unit will increase the probability of bending

the legs or internal connector's.
LEVELING - Once the Fryer is installed, the unit should be leveled, side-to-side and front-to-back, using ?

carpenter's spirit level. On smooth and level floors, level the unit with the screw threads of the legs. If the floor is
uneven or has a slope, shims may be required.

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ELECTRICAL CONNECTIONS

The information presented in this manual is for reference only. Installations must comply with local codes.

• Connections to the terminal block and grounding lug should be made through the hole provided for this
purpose in the electric control box.

• The wiring diagram for each unit is attached to the inside of the Fryer door. Wiring diagrams for all units
are included in this manual. Amperage for each unit depends on the type of installation and accessories
supplied with the unit.

INITIAL START-UP

CLEANING:

New units are wiped clean with solvents at the factory to remove dirt, grease, etc., then given a light coat of
oil. Before using the unit, the tank should be washed thoroughly with hot, soapy water to remove oil residues
and dust, then rinsed and wiped dry. Accessories, shipped with the unit, should also be washed.

WARNING: CLOSE THE DRAIN VALVE COMPLETELY BEFORE FILLING THE VESSEL.

PREHEATING THE FRYER TANK:

• Remove the crumb screen.

• Fill the tank with hot or cold water to the "oil level" line.

• Set the operating thermostat dial to 225 degrees, just above the boiling point of water, and engage cook
cycle. (Cook switch ON) [Fig. 1.1 & 1.2]

• Turn ON the power switch on the control panel. These steps check the heating element operation, initial
thermostat calibration, and clean the tank for initial production.

• When the water starts to boil, turn the dial to just below 212 degrees. The elements will turn off and the
water will stop boiling.

• When satisfied that heaters and thermostat are operating properly, drain the tank and dry thoroughly.

• Close the drain valve.

FINAL PREPARATION

• Cooking oil: fill tank to the "oil level" line marked on the tank.

• Solid shortening: either melt shortening first or cut it into small pieces and pack carefully around the
heating element. Leave no air space around the elements and be careful not to disturb the sensing bulbs.
Melt the shortening either with the MELT or MELT/COOK cycle or by using the COOK cycle and turning
the heaters ON for FIVE (5) to TEN (10) SECONDS then OFF for ONE (1) MINUTE using the temperature
control dial. Repeat this cycle until the shortening has melted. If smoke develops during this melting
process shorten the "on" cycle and lengthen the "off" cycle.

• When the shortening has melted and the tank has filled to the "oil level", replace the crumb screen.

• Before starting operation, set the unit into COOK cycle mode and turn the thermostat to the operating
temperature. Allow the oil or shortening temperature to stabilize, then check with a high quality immer­sion thermometer.

WARNING

FRYER MUST ONLY BE OPERATED WHEN COOKING OIL OR SHORTENING IS AT RECOM­MENDED OIL LEVEL

DO NOT MOVE A FRYER FILLED WITH HOT LIQUID.
LET HOT OIL COOL SUFFICIENTLY BEFORE DRAINING. HOT OI L WILL CRACK GLASS AND
ALSO MELT PLASTIC VESSELS.

WEAR OIL-PROOF INSULATED GLOVES WHEN WORKING AT FRYER FILLED WITH HOT OIL

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