Cecilware EL120 Service Manual

HEAVY DUTY

Contents

EL120

EL310

EL170

EL410

ELT500

EL900

N056A

COMMERCIAL
ELECTRIC FRYERS

OPERATION MANUAL

EL250
EL270

Unpacking and Inspection Installation

Specifications

Preparing Fryer

Operation

Maintenance Adjustments

Repair Parts List

Wiring Diagrams

EL600
EL750

SPECIFICATIONS

Model No. Width Depth Working Ht. Fat Approx.

(inches) (inches) (inches) Capacity (Ibs.) Ship. Wt. (Ibs.)

EL120, 170* 12 1/4 19 1/2 9 1/2 15 29
EL250, 270* 12 1/4 19 1/2 9 1/2 15 29

ELT500* 25 1/2 20 1/2 13 1/2 30 75
EL310, 410* 18 21 11 1/2 20 45
EL600* 18 22 1/2 15 1/2 20 50
EL750* 18 21 1/2 15 1/2 20 54
EL900* 18 21 1/2 15 1/2 20 54

*Add 4" to height for legs to all except EL120, EL250, EL310.

CECILWARE CORPORATION

43-05 20th AVENUE, LONG ISLAND CITY, N.Y. 11105 • 718-932-1414

UNPACKING AND INSPECTION:

Carefully lift fryer out of shipping container, and inspect immediately for shipping damage.* On model nos. EL270,
ELT500, EL410, EL600, EL750, and EL900, install 4-inch legs as follows: Remove the legs from plastic shipping
bag, turn fryer on its back and screw legs into the four holes provided in bottom.

*NOTE: Your heavy duty commercial fryer was shipped in a carton designed to give it maximum protection in
normal handling. It was thoroughly inspected before leaving the factory and the carrier accepted and signed for it.
File any claims for shipping damage or irregularities directly with the carrier,
not with the company.

FOR QUALIFIED SERVICE PERSONS ONLY

INSTALLATION: (Caution: Be sure to comply with local codes.)

Carefully place fryer in its permanent location. Allow clearance at rear to allow raising heating elements for cleaning
as shown below:

All fryers must be installed with an approved hood system and fire safety. Check local codes for compliance.
Level fryer after final installation. Height of models with 4 inch legs may be adjusted by turning the legs up or down
as desired.
The fryer is not fused internally; therefore, it must be connected to a fused circuit equipped with a suitable
disconnect as may be required by local electrical code. See Electrical Data table below for the fuse or circuit breaker
required for each fryer.

ELECTRICAL HOOKUP:

ELECTRICAL DATA

Model

EL120, 170 1.8 - - 1 No. 14 - 20A -
EL250, 270 - 5.5 4.2 1 No. 10 - 30A -
ELT500 - 11 8.4 2 No. 6 No. 8 50A 40A
EL310, 410 - 5.5 5.5 1 No. 10 - 30A -
EL600 - 6.6 6.0 3 No. 10 No. 12 30A 20A
EL750 - 7.5 7.5 3 No. 8 No. 10 40A 25A
EL900 - 8.8 8.8 3 No. 6 No. 10 50A 30A

Electrical Rating (KW) Min. Wire Size Fuse

120V 240V 208V

Elements

Required

1 Phase 3 Phase 1 Phase 3 Phase

2

ELECTRICAL HOOKUP:

The EL120 is supplied with a standard 120V line cord and requires a 15 amp 120V outlet.
The EL250 and EL270 are both wired with a 240V line cord. Insert line cord into a NEMA-30.5 socket,
wired with a minimum No. 10 wire size.
Hook up the EL310, EL410, EL600, EL750, EL900, and ELT500 as follows:

WARNING

THIS IS HIGH VOLTAGE EQUIPMENT. MAKE SURE MAIN DISCONNECT IS "OFF" BEFORE HOOKING UP
FRYER.

1. Raise heating element(s) and remove fry tank.

2. Take out the screws holding rear inner cover (25, figure 1, or 26, figure 2), and remove inner cover. Main
terminal block (29, figure 1, or 33, figure 2) will be exposed.

3. Refer to field wiring specification label, located near terminal block, or electrical data table on page 2, for proper
wire sizes.

WARNING
MACHINE WARRANTY IS VOID IF FRYER IS CONNECTED TO ANY VOLTAGE OTHER THAN THAT FOR
WHICH IT WAS DESIGNED.

4. Install a suitable conduit through 1 1/4 inch knockout in rear or floor of fryer. For1 phase hookup, connect one

hot wire each to terminals L1 and L2 of terminal block. For 3 phase hookup, connect one hot wire to each of the
three terminals.

5. Connect ground wire (No. 14 min.) to grounding lug (30, figure 1, or 31, figure 2), to comply with local electrical

codes.

6. Models EL750 and EL900 are provided with an auxiliary circuit terminal block, located adjacent to

main terminal block, for connecting an external fire extinguishing system. Make wiring connections
as follows: (Refer to bottom left figure on page 8.)
a. Remove jumper wire between two terminals of auxiliary circuit terminal block.
b. Run 1/2 inch trade size conduit carrying two wires from fire extinguishing system through 7/8 inch knockout

provided in fryer.

c. If fire extinguishing system switch is rated 1 Amp @ 240V, connect directly, as shown in top of figure. If

switch is rated at lower than 240V, or some voltage appears on switch when not connected to fryer, use
relay, as shown in bottom of figure. (Refer to bottom right figure on page 8)

7. On all models, test that all connections are tight; then replace rear inner cover and fry tank. Lower heating

elements into tank.

PREPARING FRYER:
Always use a top grade commercial shortening with a high smoke point and resistance to break down.
RESULTS: Longer fat life and better tasting food.
Pour in shortening up to the fat level line stamped on the rear of fry tank.
VERY IMPORTANT: If solid shortening is used be certain the shortening is PRE -MELTED. If not pack shortening

tightly around heating elements. Set the thermostat dial to 200°F and add shortening until enough is melted to
reach the FAT level line on the rear of the tank.
On Models EL750 and EL900, PRESS "POWER ON" SWITCH before setting the thermostat.

OPERATION:
After shortening is in tank, press power ON switch (EL750, 900 only), set thermostat dial to recommended
temperature and allow fryer to preheat. Amber pilot light will come on during the short preheating period
and go out when preset temperature is reached. You are now ready to start frying.
During frying the heating elements are energized periodically while the thermostat maintains the selected
temperature. Turbulence is created above the heating elements, while the sediment space beneath is
comparatively undisturbed. Fat expansion is approximately 15 % from room temperature to 400° F.
CAUTION: Keep the fat level above the top of the elements at all times. Whenever possible, drain and dry food
before frying. Excessively moist food breaks down shortening, hydrolyzing fat and releasing fatty acids. Such fats
soon begin to smoke and their frying value is greatly diminished.
Load fry baskets uniformly to one half and never more than two-thirds of their capacity. Overloading always results
in an improperly cooked product. Save frying time by lowering baskets into fat immediately after amber pilot light
goes out. At this time fat is at the peak of the temperature cycle.

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