Cecilware EFS-65 Operators Manual

Electric Deep-Fat Fryer

Operator Manual

EFP40, EFS40, EFS65

Grindmaster-Cecilware

4003 Collins Lane, Louisville, KY 40245 USA Phone: 502.425.4776 Toll Free: 800.695.4500 Fax: 502.425.4664 Web: gmcw.com Email: info@gmcw.com

Safety Information .....................................2

Speciﬁcations..............................................3

Unpacking...................................................3

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

Operation....................................................5

Cleaning......................................................6

Maintenance...............................................6

Troubleshooting .........................................8

Parts Diagram .............................................9

Parts List....................................................10

Wiring Diagram........................................11

Thank you for purchasing this quality fryer. For your safety and the safety of others, read all warnings and the operator’s manual before installing or using the product. Properly instruct all operators. Keep training records. For future reference, record serial number here:

Table of Contents

Printed in USA

0916 Form # CW-336-01

Part # 390-00083

Grindmaster-Cecilware provides the industry’s BEST warranty. Visit gmcw.com for warranty terms and conditions.

Model: EFS-65

Model: EFS-40

Both fryers are shown with optional casters.

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Fryer

Safety Information

Important Safety Information

This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death.

WARNING

• Do not deform power cord.

• Follow national and local electrical codes.

• Do not store or use gasoline or other ﬂammable vapors and liquids in the vicinity of this or any other appliance.

• Use only on a dedicated circuit load that is properly protected and capable of the rated load. Do not use extension cords as this could result in electrical shock, overheating, and ﬁre.

• Risk of electrical shock. Disconnect power before servicing or cleaning unit. Contact Grindmaster-Cecilware Technical Service for service assistance.

• If the supply cord is damaged, it must be replaced by the manufacturer, its service agents, or similarly qualiﬁed persons in order to avoid a hazard.

• Due to the heat a fryer may produce, it must be placed on a non-combustible surface with at least 6 inches clearance from all combustible and noncombustible surfaces at side and rear.

• 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 oil will crack glass and also melt plastic vessels.

• Wear oil-proof insulated gloves when working at fryer ﬁlled with hot oil.

• Do not store combustible materials on top or under any fryer. FAILURE TO COMPLY TO THE ABOVE RISKS PERSONAL INJURY, SHOCK HAZARD, FIRE, OR DAMAGE TO EQUIPMENT.

CAUTION

• Read and understand the operating instructions in this manual thoroughly. Only allow properly trained persons to operate this machine.

• Stay alert at all times during operation.

• Operate with care. Surfaces will get very hot and may cause serious burns.

NOTICE

• Keep operating area clean.

For your safety and the safety of others, read all warnings and the operator’s manual before installing or using the product.

DANGER: This term warns the user of imminent hazard that will result in serious injury or death. WARNING: This term refers to a potential hazard or unsafe practice, which could result in serious injury or

death.

CAUTION: This term refers to a potential hazard or unsafe practice, which could result in minor or moderate

injury.

NOTICE: This term refers to information that needs special attention or must be fully understood.

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Unpacking

With the container upright, cut the plastic straps around shipping container and lift off top, exposing the fryer. Carefully lift unit out of shipping container, and inspect immediately for shipping damage. Accessories are packed inside the fryer tank. Your fryer was shipped in a carton designed to give it maximum protection. It was thoroughly inspected before leaving the factory. File any claims for shipping damage or irregularities directly with the carrier.

ACCESSORIES WITH UNIT

1 Basket Hanger 2 Baskets 1 Drainpipe Extension

OPTIONAL ACCESSORIES

1 Cover 1 Twin Basket 4 Swivel Casters 1 Restrainer

Speciﬁcations

Electrical Speciﬁcaons

Model kW V SINGLE PHASE THREE PHASE

AMPS AWG AMPS AWG

EF‐40 18.0 208 86.5 4 50.0 6

18.0 240 75.0 4 43.3 6

18.0 220/380 ‐ ‐ 47.3/27.4 6

18.0 240/415 ‐ ‐ 43.3/25.1 6

EF‐65 21.0 208 101.0 4 58.4 6

21.0 240 87.5 4 50.6 6

21.0 220/380 ‐ ‐ 55.2/31.9 6

21.0 240/415 ‐ ‐ 50.6/29.6 6

ELEMENTS

4 1/2

9 1/2

WIDTH

DRAIN VALVE

2 1/2

1 3/16

KNOCKOUT

1 3/4

WORKING

HEIGHT

3 1/4

4 3/4

DEPTH

INCLUDING HANDLE

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Fryer

Installation

Location and Restraint of Fryer

The fryer must be placed in operating position in such a way that accidental tipping of unit, or spilling of hot oil, cannot occur.

The unit may be restrained by either:

• Connecting unit in battery with others, or

• Locating unit in an alcove, or

• Additional mechanical means of restraint.

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, heavyduty 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.

Clearances

Minimum clearance from combustible and noncombustible construction is 6” from the sides and 6” from the back. This unit can be placed on either a combustible or non-combustible surface. At least 16” clearance must be provided between the frying surface of the fryer and the surface ﬂames of any adjacent cooking unit.

Mechanical Installation

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 connectors.

LEVELING - Once the fryer is installed, the unit should be leveled, side-to-side and front-to-back, using a 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.

Electrical Installation

RATING PLATE - The rating plate is located on the inside of the fryer door. Information on the rating plate pertains to the power output (KW) of the heaters and other electrical requirements.

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.

NOTICE Unit must only be installed and operated

with legs or casters provided by manufacturer.

WARNING: Electrical shock hazard. This is high

voltage equipment. Make sure main disconnect is off before connecting fryer.

WARNING: ELECTRIC SHOCK HAZARD!

Installation of this appliance must be performed by qualiﬁed service personnel only. Improper installation could result in electrocution.

NOTICE: This equipment must be installed in

compliance with applicable Federal, State, and/or Local electrical codes having jurisdiction or, in the absence of local codes, with the National Electric Code, NFPA 70 (latest revision).

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Installation (continued)

• 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 cleaning

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.

Veriﬁcation

1. Remove the crumb screen.

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

3. Set the operating thermostat dial to 225 degrees, just above the boiling point of water, and engage cook cycle. (Cook switch ON)

4. 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.

5. 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.

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

7. 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, and then check with a high quality immersion thermometer.

Operation

Daily Operation AT START OF WORKDAY - Check fryer visually for

• Power switch "OFF".

•

Temperature control dial "OFF". (Counterclockwise)

GENERAL TURN-ON PROCEDURE:

• If fryer is empty, ﬁll the tank with oil to the "oil level" mark.

• If using solid shortening, cut and pack as previously described.

• Turn Power switch "ON".

• To melt solid shortening, turn the Melt

(Melt/Cook) switch "ON" and set the temperature control dial to 200 degrees.

• Put unit into cook cycle (Cook switch "ON") and set the temperature to 350 degrees (recommended). The frying compound will stabilize in less than 30 minutes and the unit will be ready for production.

USE OF FRYER - for best results:

• For consistent product quality, and long-term savings, use high quality liquid frying oil.

• If using solid shortening, never attempt to melt a block of shortening by setting it whole on top of the heating elements. This is dangerous as it may burn-out the elements and start a ﬁre.

• The recommended temperature of 350 degrees should be the usual temperature for most cooking operations. However, frying should be carried out at the lowest temperature which will produce a high quality product while ensuring maximum life of the frying compound.

• When the fryer is not in use, temperature control should be set at a lower temperature than that used during cooking. Light loads may also be cooked at lower temperatures.

• Salting: Do not salt food over the fryer tank. Salt deteriorates the frying compound quickly.

WARNING To prevent serious burn injury:

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 oil will crack glass and also melt plastic vessels.

Wear oil-proof insulated gloves when working at fryer ﬁlled with hot oil.

WARNING: Do not engage cook cycle until

shortening has fully melted.

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Operation (continued)

FILTERING -The frying compound should be ﬁltered at

least once a day, or more frequently when doing high volume cooking. This assures the longest possible life for the frying compound, minimizes the transfer of ﬂavors from batch to batch, and gives better taste to the food being prepared.

AT CLOSING TIME -Turn the power switch on the fryer panel OFF and set the temperature control dial OFF Drain and ﬁlter the frying compound. Allow compound to cool down sufﬁciently to prevent burns to the operator. Cover the fryer tank.

SHUT DOWN - When shutting down for longer than just overnight, drain the frying compound, clean the tank thoroughly, either discard the compound or return it ﬁltered to the tank and then cover it.

Cleaning

DAILY

• Take off and wash fryer basket(s), crumb screen and basket hanger.

• Clean all exterior surfaces of the unit. Do not use cleansers, steel wool, or any other abrasive cleaning material on steel.

• Filter the frying compound or replace as necessary. More frequent ﬁltering may be required if the unit is heavily used.

WEEKLY

• Drain the tank completely, either into a ﬁlter or a steel container. Do not use plastic buckets or glass containers.

• Clean the vessel with a nonabrasive commercial cleaner or hot water and a strong detergent. Drain the cleaning solution.

• Close drain valve and ﬁll tank with fresh cleaning solution. Bring the cleaning solution to a boil, turn down the heat, and let the solution stand until deposits or spots can be rubbed off with a Teﬂon brush.

• Scrub tank walls, bottom and heating elements (Be careful not to disturb the sensing bulbs), then drain tank and rinse with clean water.

• Reﬁll tank with clean water and bring to a full boil. Drain, rinse, and dry tank thoroughly.

• Reﬁll with frying oil or compound (see Daily

Operation in Operation section).

GENERAL CLEANING SUGGESTIONS

DO NOT USE steel wool or abrasive cloths, cleaners or powders. If it is necessary to scrape steel to remove encrusted materials, soak the area with hot cloths to loosen the material, and then use a wood or nylon scraper.

DO NOT USE a metal knife, spatula, or any other metal tool to scrape steel.

Keep all exterior surfaces of the griddle free of splashed grease and other dirt by washing regularly with hot water and soap. Rinse and wipe dry: then polish with a soft cloth.

Maintenance

High Limit Control Test:

To test whether high limit control is working properly, ﬁll the fry tank with oil up to maximum oil level. Then place a suitable thermometer in the fry tank with bulb deeply immersed in oil. Set thermostat to maximum position. When temperature has reached cut out level (Heating indicator light goes OFF), depress the High Limit Test Switch which bypasses thermostat and allows fat to heat up until high limit control is activated. When Red High Limit Pilot goes ON, note the temperature on thermometer (should be between 440 deg. and 475 deg.). Allow fryer to cool; then press red reset button(s) on the left section of control box, located behind the access door. If high limit control does not shut off fryer before 475 degrees is reached, have it replaced.

CAUTION: Allow oil to cool sufﬁciently before

draining it.

NOTICE: The following procedures must be

performed by qualiﬁed service personnel only. Factory approval must be obtained prior to doing any warranty work.

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Maintenance (continued)

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Fryer

Troubleshooting

If the elements will not heat:

1. Check if all wires to the solid state temperature control or melt cycle timer are secure.

2. With the power on/off switch "ON", manually reset the high limit thermostat (push the red button(s) behind the access door).

3. Check that correct line voltage exists across terminal block terminals L1-L2, L2-L3 and L3-L1 (three phase connection) or L1-L2 (single phase connection).

4. Check if the main or branch circuit breakers or fuses are tripped or blown.

5. If the panel power indicator light is ON but latching contactor is not actuated, check continuity from the latching contactor coil to the power indicator light.

If the panel power indicator light does not light:

1. Check line voltage across the power indicator light, and then if voltage does not exist proceed as follows:

2. Check the fuse for line voltage between the load side and L3.

3. Check the power on-off switch for line voltage between the load side and L3.

4. Check the high limit thermostat for line voltage between the load side and L3; if resetting does not produce results, replace the high limit thermostat.

5. Check the operating thermostat for line voltage between the load side and L3; if defective, replace thermostat.

Excessive warm-up time; slow or inadequate temperature recovery; uneven heating:

1. Check temperature controller adjustment.

2. Place the sensing bulb of a high quality immersion thermometer about 1.5" above the thermostat sensing bulb or thermistor probe and set the controller dial to 350 degrees.

3. Wait at least 20 minutes for the oil temperature to stabilize.

4. If the temperature is not within +/- 10 degrees of the dial setting, see “Probe Test” below for the solid state temperature controller or “Temperature Adjustment” for the thermostat temperature controller.

5. Check heating circuit

6. With the power switch "ON" turn the temperature control dial until the power and heating indicator lights are both on. The latching and cycling contactors should both be actuated.

7. Check the load side of the contactors to the heating element terminals. Each element should draw as shown:

Excessive temperature overshoot during warmup; overheating; scorching; high limit switch requires frequent re-setting:

1. Check temperature controller (see Temperature Adjustment below).

2. Check thermistor probe.

3. Check that the thermostat bulb or thermistor probe in the tank has not been moved out of operating position.

TEMPERATURE ADJUSTMENT (For units with mechanical thermostat controls)

1. Mount the bulb of a high quality immersion thermometer at the same level as the thermostat bulb. To adjust temperature, turn the thermostat knob to its maximum position (in clockwise direction).

2. Pull off the dial knob and insert a small screwdriver into the adjustment screw in the center of the shaft. If the liquid compound is hotter than the setting turn the screw CLOCKWISE TO LOWER THE TEMPERATURE.

3. If the liquid compound is cooler than the setting turn the screw COUNTERCLOCKWISE TO RAISE THE TEMPERATURE.

MAKE ALL TEMPERATURE ADJUSTMENTS, UP OR DOWN, IN INCREMENTS OF 1/4 TURN. IF THIS CALIBRATION FAILS, REPLACE THERMOSTAT.

If you need help, call Grindmaster-Cecilware Technical Service Department, (502) 425-4776 or (800) 695-4500 (USA & Canada only) (Monday through Friday 8 AM - 6 PM EST). Please have the model and serial number ready so that accurate information can be given. 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.

Prior authorization must be obtained from Grindmaster- Cecilware for all warranty claims.

Grindmaster-Cecilware provides the industry’s BEST warranty. Visit our website at GMCW.com for warranty terms and conditions.

Model at 208V at 240V

EF-40 29 AMPS 25 AMPS

EF-65 34 AMPS 29 AMPS

Fryer Cecilware

Parts Diagram

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Fryer

Parts List

ITEM # DESCRIPTION EFS/EFP-40 EFS/EFP-65

1 Basket Support Bracket T536A T644AL 2 Basket Support Fastener P281 A P281 A 3 Fry Tank (Stainless Steel) T787Q T820Q 3 Fry Tank (Mild Steel) T826Q T829Q 4 Fry Basket, Small V174P V180P 5 Crumb Screen V172A V179A 6 Fascia Assembly U919Q U958Q 7 Thermostat Control L345E L345E 8 Thermostat Knob M099A M099A 9 Drain Valve D048A D048A 10 Drain Pipe J062A J062A 11 Magnetic Catch U008A U008A 12 Door Hinge U579A U579A 13 Adjustable Leg (1 Leg) M219B M219B 14 Swivel Caster with Locking Device (Optional) M015A M015A 15 Swivel Caster (Optional) M014A M014A 16 Heating Element 208V G250Q G249Q 16 Heating Element 240V G246Q G245Q 17 Junction Box U881A U882A 18 Cover (Junction Box) U884A U885A 19 Electric Control Box U962Q U949Q 20 Ground Lug B081A B081A 21 Terminal Block B083A B083A 22 Fuse C395AL C395AL 23 Fuse Holder C396AL C396AL 24 Hi-Limit Control L346A L346A 25 Clear Pilot L420A L420A 26 Red Pilot L422A L422A 27 Power Switch L408A L408A 28 Cook Switch (Mechanical) L407A L407A 29 Contactor C036AL C036A 30 Auxiliary Circuit Terminal Block B084A B084A 31 Green Pilot L421A L421A 33 Solid State Timer L744A L744A 34 Fuse Block 208V 1 Phase C137A C137A 34 Fuse Block 208V 3 Phase C137A C137A 34 Fuse Block 240V 1 Phase CA61A C137A 34 Fuse Block 240V 3 Phase CA61A C137A 35 Fuse 208V CA64A CA36AL 35 Fuse 208V CA64A CA36A

36 O-Ring (heating elements) K790A K790A