Frymaster 17-8BC, 17-8SMS, 17-8C User Manual

17/8SMS/17/8BC/17/8C

Installation/Operation

Pasta Magic

Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.

24-Hour Service Hotline [phone]

*8196889*

11/2016

NOTICE

IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS MANITOWOC
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED
DIRECTLY FROM FRYMASTER/DEAN, OR ANY OF ITS FACTORY AUTHORIZED SERVICERS,
AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS
WARRANTY WILL BE VOID. FURTHER, FRYMASTER/DEAN AND ITS AFFILIA TES WILL NOT BE
LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUST OMER WHICH
ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF
ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.

DANGER

Improper installation, adjustment, alteration, service, or maintenance can cause

property damage, injury, or death. Read the installation, operating, and service

instructions thoroughly before installing or servicing this equipment.

DANGER

For your safety, do not store or use gasoline or other flammable liquids or vapors in the

vicinity of this or any other appliance.

DANGER

This equipment is intended for indoor use only. Do not install or operate this

equipment in outdoor areas.

DANGER

Do not operate this equipment unless it has been properly installed and checked by

qualified personnel.

DANGER

Do not operate this equipment unless all covers and access panels are in place and

properly secured.

DANGER

Do not attempt to repair or replace any component of this equipment unless power to

the unit has been disconnected.

DANGER

If the power supply cord is damaged, it must be replaced by the manufacturer or its

service agent or similarly qualified persons in order to avoid a hazard.

DANGER

Use caution when setting up, operating, or cleaning this equipment to avoid contact

with heated surfaces.

DANGER

Do not use water jets to clean this equipment.

ELECTRIC COOKER MODELS 17SMS, 17BC, 17C

TABLE OF CONTENTS

CHAPTER 1: General Information

1.1 Parts Ordering and Service Information 1-1

1.2 Safety Information 1-1

1.3 Equipment Description

1.4 Installation, Operating, and Service Personnel

1.5 Definitions 1-3

1.6 Shipping Damage Claim Procedure 1-4

CHAPTER 2: Installation Instructions

2.1 General Installation Requirements 2-1

2.2 Caster/Leg Installation 2-2

2.3 Pre-Connection Preparations 2-2

2.4 Connection to the Electrical Power Supply 2-3

CHAPTER 3: Operating Instructions

3.1 Spaghetti Magic II Controller 3-1

3.2 Boiling Out the Cookpot 3-4

CHAPTER 4: Preventive Maintenance

Daily Preventive Maintenance 4-1

CHAPTER 5: Operator Troubleshooting

5.1 Introduction 5-1

5.2 Operator Troubleshooting Guide 5-2

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ELECTRIC COOKER MODELS 17/8SMS, 17/8BC, 17/8C

CHAPTER 1: GENERAL INFORMATION

1.1 Parts Ordering and Service Information

In order to assist you as quickly as possible, the Frymaster Factory Authorized Servicer (FAS) or
Service Department representative requires certain information about your equipment. Most of this
information is printed on a data plate affixed to the inside of the door.

Parts orders may be placed directly with your local FAS or distributor.
When ordering parts, the following information is required:

Model Number:
Serial Number:
Voltage:
Item Part Number:
Quantity Needed:

A list of Factory Authorized Service agents can be found at www.frymaster.com. Service
information can also be obtained by contacting your local FAS/Distributor. Information may also
be obtained by calling the Frymaster Technical Service Department at 1-800-551-8633 or 1-318­865-1711. When requesting service, please have the following information ready:

Model Number:
Serial Number:
Voltage:

In addition to the model number, serial number, and voltage, please be prepared to describe the
nature of the problem and have ready any other information that you think may be helpful in
solving your problem.

RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.

1.2 Safety Information

Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find safety notations enclosed in boxes similar to the ones

illustrated below and on the following page.

CAUTION

CAUTION boxes contain information about actions or conditions that may cause or result

in malfunction of your equipment.

1-1

WARNING

WARNING boxes contain information about actions or conditions that may cause or

result in damage to your equipment, and which may cause your equipment to

malfunction.

DANGER

DANGER boxes contain information about actions or conditions that may cause or result

in injury to personnel, and which may cause damage or malfunctioning of your

equipment

1.3 Equipment Description

Model Comparison:

17/8SMS: Cooker with separate rinse tank, automatic timed basket lift.

17/8BC:
17/8C: Cooker only.

Cooker with automatic timed basket lift.

1.4 Installation, Operating, and Service Personnel

Operating information for Frymaster equipment is intended for use by qualified and/or authorized
personnel only, as defined in Section 1.5.

All installation and service on Frymaster equipment must be performed by qualified, certi­fied, licensed, and or/authorized installation or service personnel, as defined in Section 1.5.

1.5 Definitions
QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL

Qualified/authorized operating personnel are those who have carefully read the information in this
manual and have familiarized themselves with the equipment functions, or who have had previous
experience with the operation of the equipment covered in this manual.

QUALIFIED INSTALLATION PERSONNEL

Qualified installation personnel are individuals, or firms, corporations, or companies that, either in
person or through a representative, are engaged in and are responsible for the installation of
electrical appliances. Qualified personnel must be experienced in such work, be familiar with all
electrical precautions involved, and have complied with all requirements of applicable national and
local codes.

QUALIFIED SERVICE PERSONNEL

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Qualified service personnel are those who are familiar with Frymaster equipment and who are
authorized by Frymaster to perform service on Frymaster equipment. All authorized service
personnel are required to maintain a complete set of service and parts manuals and to stock a
prescribed minimum amount of Frymaster parts. Failure to use qualified service personnel will
void the Frymaster Warranty on your equipment.

1.6 Shipping Damage Claim Procedure

Your Frymaster equipment was carefully inspected and packed before leaving the factory. The
transportation company assumes full responsibility for safe delivery upon acceptance of the equip­ment for transport.

What to do if your equipment arrives damaged:

1. File a claim for damages immediately, regardless of the extent of damages.

2. Inspect for and record all visible loss or damage and ensure that this information is noted on

the freight bill or express receipt and is signed by the person making the delivery.

3. Concealed loss or damage that was unnoticed until the equipment was unpacked should be

recorded and reported to the freight company or carrier immediately upon discovery. A
concealed damage claim must be submitted within 15 days of the date of delivery. Ensure that
the shipping container is retained for inspection.

FRYMASTER DOES NOT ASSUME RESPONSIBILITY

FOR DAMAGE OR LOSS INCURRED IN TRANSIT.

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