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Frymaster 1814 Series
Installation & Operation Manual
Gas Fryers
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
DECEMBER 2012
www.frymaster.com
E-mail: service@frymaster.com
Please read all sections of this manual and retain for future reference.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster Factory Authorized Servicer (FAS) or other qualified professional
should perform installation, maintenance, and repairs. Installation, maintenance, or repairs by
unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of this manual for
definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed. See NATIONAL CODE
REQUIREMENTS in Chapter 3 of this manual for specifics.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH CONTROLLERS
U.S.
This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept
any interference received, including interference that may cause undesired operation. While
this device is a verified Class A device, it has been shown to meet Class B limits.
CANADA
This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set
out by the ICES-003 standard of the Canadian Department of Communications.
Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A
et B prescrites dans la norme NMB-003 edictee par le Ministre des Communications du Canada.
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS MANITOWOC
FOOD SERVICE EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART
PURCHASED DIRECTLY FROM FRYMASTER DEAN, OR ANY OF ITS AUTHORIZED SERVICE
CENTERS, AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL
CONFIGURATION, THIS WARRANTY WILL BE VOID. FURTHER, FRYMASTER DEAN AND ITS
AFFILIATES WILL NOT BE LIABLE FOR ANY CLAIMS, DAMAGES OR EXP ENSES INCUR RED B Y
THE CUSTOMER 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.
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed by a
licensed plumber or pipe fitter.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation, operating and
service instructions thoroughly before installing or servicing this equipment. Only qualified
service personnel may convert this appliance to use a gas other than that for which it was
originally configured. See Chapter 1 of this manual for definition of qualified service personnel.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending
upon the gas line connection. All fryers equipped with casters must be stabilized by installing
restraining chains. If a flexible gas line is used, an additional restraining cable must be
connected at all times when the fryer is in use.
DANGER
The front ledge of the fryer is not a step. Do not stand on the fryer. Serious injury can result
from slips or contact with the hot oil.
DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any
other appliance.
DANGER
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak
must be posted in a prominent location. This information can be obtained from the local gas
company or gas supplier.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container
at the end of frying operations each day. Some food particles can spontaneously combust if left
soaking in certain shortening material. Additional information can be obtained in the filtration
manual included with the system.
WARNING
No structural material on the fryer should be altered or removed to accommodate placement of
the fryer under a hood. Questions? Call the Frymaster Dean Service Hotline at 1-800-551-8633.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal
the joint between the frypot. Banging fry baskets on the strip to dislodge shortening will distort
the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for
cleaning.
FINDING YOUR WAY AROUND THE FRYMASTER 1814 GAS
SERIES
Flue Cap
Controller
Basket Hanger
Top Cap
High Limit
Reset
Switch
Gas Valve
Burners
Oil Return
Handle
Drain
Tubes
Filter Unit
Drain Valve Handle
1814 Series Gas Fryers
Installation & Operation Manual
TABLE OF CONTENTS
Page #
1. INTRODUCTION 1-1
1.1 After Purchase 1-1
1.2 Ordering Parts 1-1
1.3 Service Information 1-1
1.4 Computer Information 1-1
1.5 Safety Information 1-2
1.6 Service Personnel 1-3
2. IMPORTANT INFORMATION 2-1
2.1 Receiving and Unpacking Equipment 2-1
2.2 General 2-2
2.3 Principles of Operation 2-3
2.4 Rating Plate 2-3
2.5 Pre-Installation 2-3
2.6 Air Supply and Ventilation 2-5
2.7 Equipment Installed at High Altitudes 2-5
3. INSTALLATION 3-1
3.1 Installing the Fryer 3-1
3.3 Gas Connections 3-2
3.6 Adjustments/Adaptation to Different Gases 3-7
3.7 Electrical Connections 3-9
4. FRYER OPERATIONS 4-1
4.1 Initial Start-up 4-1
4.2 Boil-Out Procedure 4-2
4.3 Final Preparation 4-4
1814 Series Gas Fryers
Installation & Operation Manual
TABLE OF CONTENTS (CONT.)
Page #
5. FILTRATION INSTRUCTIONS 5-1
5.1 Draining and Manual Filtering 5-1
5.2 General Filtration Information 5-2
5.3 Filtration Preparation 5-2
5.4 Daily Filtration Operation 5-6
5.5 Operating the Filter 5-8
6. PREVENTATIVE MAINTENANCE 6-1
6.1 General 6-1
7. TROUBLESHOOTING 7-1
7.1 General 7-1
7.2 Pilot Burner Malfunction 7-1
7.3 Main Burner Malfunctions 7-2
7.4 Wiring Diagrams 7-4
1814 Series Gas Fryers
Chapter 1: Introduction
1.1 Applicability and Validity
The Frymaster 1814 Series gas model family (HD models) has been approved by the European
Union for sale and installation in the following EU countries: AT, BE, DE, DK, ES, FI, FR,
GB, IE, IT, LU, NL, NO, PT and SE.
This manual is applicable to and valid for all Frymaster 1814 gas units sold in Englishspeaking countries, including those in the European Union. Where conflicts exist between
instructions and information in this manual and local or national codes of the country in which
the equipment is installed, installation and operation shall comply with those codes.
This appliance is only for professional use and shall be used by qualified personnel as defined
in Section 1.7.
1.2 After Purchase
In order to improve service, have the following chart filled in by the Frymaster Authorized Servicer
Technician who installed this equipment.
Authorized Service
Technician/FAS
Address
Telephone/Fax
Model Number
Serial Number
Gas Type
1.3 Ordering Parts
Customers may order parts directly from their local Factory Authorized Servicer. For this address
and phone number, contact your factory authorized servicer or call the Frymaster Service Hotline
phone number, 1-800-551-8633.
To speed up your order, provide the model number, serial number, gas type, part needed, item part
number (if known), and quantity needed.
1-1
1814 Series Gas Fryers
Chapter 1: Introduction
1.4 Service Information
Call the Frymaster Service Hotline, 1-800-551-8633, for the location of your nearest factory
authorized service center. To assist you more efficiently, always provide the service technician with
the model number, gas type, serial number, and the nature of the problem.
1.5 Computer Information
This equipment has been tested and found to comply with the limits for a Class A digital device,
pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been
shown to meet the Class B limits. These limits are designed to provide reasonable protection against
harmful interference when the equipment is operated in a commercial environment. This equipment
generates, uses, and can radiate radio frequency energy and may cause harmful interference to radio
communications if not installed and used in accordance with the instruction manual. Operation of
the equipment in a residential area is likely to cause harmful interference in which case the user will
be required to correct the interference at his/her own expense.
The user is cautioned that any changes or modifications not expressly approved by the party
responsible for compliance could void the user's authority to operate the equipment.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.
The user may find the following booklet prepared by the Federal Communications Commission
helpful: "How to Identify and Resolve Radio-TV Interference Problems". This booklet is available
from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
1.6 Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
ones below.
CAUTION
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
WARNING
WARNING boxes contain information about actions or conditions that may cause or result in
damage to your system, and which may cause your system 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 to your system and/or cause your system to malfunction.
1-2
1814 Series Gas Fryers
Chapter 1: Introduction
1.7 Service Personnel
A. Qualified and/or Authorized Operating Personnel
1. Qualified/authorized operating personnel are those who have carefully read the information
in this manual and have familiarized themselves with the equipment functions, or have had
previous experience with the operation of equipment covered in this manual.
2. This appliance is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge, unless they have been
given supervision or instruction concerning use of the appliance by a person responsible for
their safety.
3. Children should be supervised to ensure they do not play with the appliance.
B. Qualified Installation Personnel
1. Qualified installation personnel are individuals, firms, corporations, and/or companies, that,
either in person or through a representative, are engaged in and responsible for the
installation of gas-fired appliances. Qualified personnel must be experienced in such work,
be familiar with all gas precautions involved, and have complied with all requirements of
applicable national and local codes.
C. Qualified Service Personnel
1. Qualified service personnel are those who are familiar with Frymaster equipment and have
been authorized by Frymaster to perform service on Frymaster equipment. All authorized
service personnel are required to be equipped with a complete set of service parts manuals
and stock a minimum amount of parts for Frymaster equipment. A list of Frymaster Factory
Authorized Servicers (FAS’s) is located on the Frymaster website at www.frymaster.com.
Failure to use qualified service personnel will void the Frymaster warranty on your
equipment.
1-3
Frymaster 1814 Series Fryer
Chapter 2: Important Information
2.1 Receiving and Unpacking Equipment
A. Check that the container is upright. Use an outward prying motion - no hammering - to
remove the carton. Unpack the fryer carefully and remove all accessories from the carton.
Do not discard or misplace these, as they will be needed.
B. After unpacking, immediately check the equipment for visible signs of shipping damage. If
damage has occurred, contact the carrier and file the appropriate freight claims. Do not
contact the factory. Shipping damage responsibility is between the carrier and the dealer.
If your equipment arrives damaged:
1. File claim for damages immediately, regardless of extent of damage.
2. Visible loss or damage: Be sure this is noted on the freight bill or express receipt and is
signed by the person making the delivery.
3. Concealed loss or damage: If damage is unnoticed until equipment is unpacked, notify
freight company or carrier immediately, and file a concealed damage claim. This should
be done within 15 days of date of delivery. Be sure to retain container and all packing
materials for inspection.
NOTE: Frymaster Does Not Assume Responsibility for Damage or Loss Incurred in
2.2 General
Transit.
C. Frying systems with built-in filtration: Take off the filter support brace and remove the
filter pan from the cabinet.
D. 1814 four-battery systems: Casters are pre-installed on the frying system and the carton is
furnished with three unloading ramps. Remove the braces from the front casters by taking
out the securing bolts. Carefully roll the unit down the ramps from the front (cooking side).
E. Remove all plastic skin from sides, front, and doors of the fryer(s). Failure to do this prior to
initial fryer operation will make it very difficult to remove later.
Qualified, licensed, and/or authorized installation or service personnel only (as defined in
Section 1.6) should perform the following:
• Installation and service on Frymaster equipment.
• Conversion of this appliance from one gas type to another.
Failure to use qualified, licensed, and/or authorized installation or service personnel to install,
convert to another gas type or otherwise service this equipment will void the Frymaster
warranty and may result in damage to the equipment or injury to personnel.
2-1
Frymaster 1814 Series Gas Fryer
Chapter 2: Important Information
2.2 General (cont.)
Where conflicts exist between instructions and information in this manual and local code or
national codes, or regulations, installation and operation shall comply with the codes or
regulations in force in the country in which the equipment is installed.
DANGER
Building codes prohibit a fryer with its open tank of hot oil/shortening from being
installed beside an open flame of any type, including those of broilers and ranges.
Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Receiving and
Unpacking Equipment in Section 2.1.)
CAUTION
Frymaster appliances equipped with legs are for stationary installations. Appliances
fitted with legs must be lifted during movement to avoid damage to the appliance
and bodily injury. For moveable installations, optional equipment casters must be
used. Questions? Call 1-800-551-8633.
2.3 Product Description
Frymaster 1814 Series gas fryers are energy efficient, tube-style, gas-fired units. All units are
shipped completely assembled with accessories packed inside the frypot. All units are adjusted,
tested and inspected at the factory before shipment. Sizes, weights and input rates of all models are
listed in this manual.
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil frying system, particularly the aspects of
system operation, oil filtration, draining and cleaning procedures.
2.4 Principles of Operation
The incoming gas flows through orifices and is mixed with air in the burners to create the correct
ratio for proper combustion. The mixture is ignited at the front end of each heat tube by the pilot
light. Internal diffusers slow the flame as it goes through the burner tube. This slow, turbulent flame
increases heat transfer to the walls of the tubes to heat the oil more efficiently.
2.5 Rating Plate
This is attached to the inside front door panel. Information provided includes the model and serial
number of the fryer, BTU/hr input of the burners, outlet gas pressure in inches W.C. and whether the
unit has natural or propane gas orifices.
2-2
Frymaster 1814 Series Gas Fryer
Chapter 2: Important Information
DANGER
Fryers MUST be connected ONLY to the gas type identified on the attached rating
plate.
2.6 Pre-installation
DANGER
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster Service Hotline
at 1-800-551-8633.
DANGER
Do not connect this appliance to the gas supply before reviewing all information in
this chapter.
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be
installed by a licensed plumber or pipe fitter.
A. General: Only licensed personnel should install any gas-fired equipment.
1. A manual gas shut-off valve must be installed in the gas supply line ahead of the fryers for
safety and ease of future service.
2. Parts protected by the manufacturer or its agent shall not be adjusted by the installer.
3. Frymaster 1814 Series gas fryers require 120VAC 60 cycle or 230VAC single-phase 50 Hz
(International) electrical service and are equipped with a 16-3 SJT grounded flexible power
cord for a direct connection to the power supply. Amperage draw for each unit depends on
the accessories supplied with the unit/system.
4. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or
similarly qualified persons in order to avoid a hazard.
B. Clearances: The fryer area must be kept free and clear of all combustibles. This unit is design-
certified for the following installations:
1. Commercial installation only (not for household use).
2. Non-combustible floor installation equipped with factory-supplied 6 in. (15 cm) adjustable
legs or 5 in. (13 cm) casters;
3. Combustible construction with a minimum clearance of 6 in. (15 cm) side and 6 in. (15 cm)
rear, and equipped with factory-supplied 6 in. (15 cm) adjustable legs or 5 in. (13 cm)
casters.
2-3
Frymaster 1814 Series Gas Fryer
Chapter 2: Important Information
2.6 Pre-installation (cont.)
C. Installation Standards
1. U.S. installations must meet: 2. Canadian installations must meet:
American National Standard Institute CAN 1-B149 Installation Codes
ANSI Z83.11 Canadian Gas Association
American Gas Association 55 Scarsdale Road
8501 E. Pleasant Valley Road Don Mills, ONT, M3B 2R3
Cleveland, OH 44131
National Electrical Code Canadian Electric Code c22.1, part 1
ANSI/NFPA #70 Canadian Standards Association
American National Standard Institute 178 Rexdale Blvd.
1430 Broadway Rexdale, ONT, M9W 1R3
New York, NY 10018
NFPA Standards #96 and #211
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
3. CE/Export Standards: Fryer installation must conform with local codes, or, in the
absence of local codes, to the appropriate national or European Community (CE)
standards.
2.7 Air Supply and Ventilation
DANGER
This appliance must be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of substances harmful to the health of personnel in
the room in which it is installed.
Keep the area around the fryer clear to prevent obstruction of combustion and ventilation airflow as
well as for service and maintenance.
A. Do not connect this fryer to an exhaust duct.
B. Correct installation and adjustment will ensure adequate airflow to the fryer system.
C. A commercial, heavy-duty fryer must vent its combustion wastes to the outside of the building.
A deep-fat fryer must be installed under a powered exhaust hood, or an exhaust fan must be
provided in the wall above the unit, as exhaust gas temperatures are approximately 800-1000°F
(427-538°C). Check air movement during installation. Strong exhaust fans in the exhaust
hood or in the overall air conditioning system can produce slight air drafts in the room.
2-4
Frymaster 1814 Series Gas Fryer
Chapter 2: Important Information
2.7 Air Supply and Ventilation (cont.)
D. Do not place the fryer’s flue outlet directly into the plenum of the hood, as it will affect the
gas combustion of the fryer.
E. Never use the interior of the fryer cabinet for storage or store items on shelving over or
behind the fryer. Exhaust temperatures can exceed 800°F (427°C) and may damage or melt
items stored in or near the fryer.
F. Adequate distance must be maintained from the flue outlet of the fryer(s) to the lower edge
of the filter bank. Per NFPA Standards No. 96, a minimum of 18 in. (45 cm) should be
maintained between the flue(s) and the lower edge of the exhaust hood filter.
G. Filters and drip troughs should be part of any industrial hood, but consult local codes before
constructing and installing any hood. The duct system, the exhaust hood and the filter bank
must be cleaned on a regular basis and kept free of grease.
2.8 Equipment Installed at High Altitudes
A. The fryer input rating (BTU/hr) is for elevations up to 2,000 ft (610 m). For elevations
above 2,000 ft (610m), the rating should be reduced four percent for each additional 1,000 ft
(305m) above sea level.
B. The correct orifices are installed at the factory if operating altitude is known at time of the
customer’s order.
2-5
Frymaster 1814 Series Gas Fryers
Chapter 3: Installation
3.1 Installing the Fryer
This appliance shall be installed in conformity with the current regulations and used only in a well-ventilated location.
A. Initial Installation: If the fryer is installed with legs, do not push the fryer to adjust its
position. Use a pallet or lift jack to lift the fryer slightly, and then place the fryer where it
is to be installed.
B. Relocating the fryer: Remove all weight from each leg before moving a fryer with legs
installed. Do not slide the fryer on the legs.
C. If a leg becomes damaged, contact your service agent for immediate repair/replacement.
3.2 Leveling the Fryer
A. All Installations: If the floor is uneven or has a definite slope, place the fryer on a level
platform.
B. Place a carpenter's spirit level across the top of the fryer and level the unit both front-to-
back and side-to-side. If it is not level, the unit may not function efficiently, the oil may
not drain properly for filtering and in a line-up it may not match adjacent units.
C. Adjust to the high corner and measure with the spirit level. If floor is uneven, level the
unit with the screw adjustments on each leg (ensure minimum clearances as discussed
in Chapter 2 are maintained during the leveling procedure).
D. Re-leveling: If the fryer is moved, re-level the fryer following the above instructions.
E. The install must be reviewed at the time of installation to ensure it meets the intent of
these instructions.
CAUTION
Fryers must be at room temperature, empty of oil, and if fitted with legs, lifted during
movement to avoid damage and possible bodily injury.
DANGER
Hot shortening can cause severe burns. Avoid contact. Under all circumstances, oil
must be removed from the fryer before attempting to move it to avoid oil spills, and
the falls and severe burns that could occur. This fryer may tip and cause personal
injury if not secured in a stationary position.
3-1
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