Frymaster 8BCSD Service Manual
Installation, Operation, Service, and Parts Manual
Electric Cooker Models
8SMS, 8BC and 8C
CAUTION
READ THE INSTRUCTIONS BEFORE USING THE
COOKER.
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
Original Instructions
24-Hour Service Hotline 1-800-551-8633
*8195246*
04/2015
THIS EQUIPMENT IS INTENDED FOR INDOOR USE ONLY.
DO NOT INSTALL OR OPERATE THIS EQUIPMENT IN OUTDOOR AREAS.
DO NOT OPERATE THIS EQUIPMENT WITHOUT FIRST READING THIS MANUAL.
DO NOT OPERATE THIS EQUIPMENT UNLESS ALL COVERS AND ACCESS PANELS ARE IN PLACE AND
PROPERLY SECURED.
DO NOT ATTEMPT TO REPAIR OR REPLACE ANY COMPONENT OF THIS EQUIPMENT UNLESS ALL
POWER TO THE UNIT HAS BEEN DISCONNECTED.
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.
USE CAUTION WHEN SETTING UP, OPERATING, OR CLEANING THIS EQUIPMENT TO AVOID CONTA CT
WITH HEATED SURFACES.
DO NOT USE WATER JETS TO CLEAN THIS EQUIPMENT.
THIS EQUIPMENT IS TO BE INSTALLED IN COMPLIANCE WITH THE BASIC PLUMBING CODE OF THE
BUILDING OFFICIALS AND CODE ADMINISTRATORS INTERNATIONAL, INC. (BOCA ) AND THE FOOD
SERVICE SANITATION MANUAL OF THE FOOD AND DRUG ADMINISTRATION.
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.
COMPUTERS
FCC
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 interfere nce
received, including interference that may cause undesired operation. While this device is a verified Class
A device, it has been shown to meet the 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 Communcations du Canada.
DANGER
THIS PRODUCT CONTAINS CHEMICALS KNOWN TO THE STATE OF CA LIFORNIA TO CAUSE CANCER
AND/OR BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM.
Operation, installation, and servicing of this product could expose you to airborne particles of glasswool
or ceramic fibers, and/or crystalline silica. Inhalation of airborne particles of glasswool or ceramic fibers
is known to the State of California to cause cancer.
FRYMASTER COOKERS EQUIPPED WITH LEGS ARE FOR PERMANENT INSTALLATION. FOR
MOVEABLE OR PORTABLE INSTALLATION, FRYMASTER OPTIONAL EQUIPMENT CASTERS MUST BE
USED.
QUESTIONS??? CALL 1-800-551-8633.
Do not use deliming solution to clean water bath units. Use of deliming solution will damage all stainless
steel parts.
CAUTION
Use caution and wear appropriate safety equipment to avoid contact with hot liquids, food or surfaces
that may cause severe burns or injury.
CAUTION
Use caution as the floor may be slippery adjacent to the cooker.
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 AUTHORIZED SERVICERS, 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 EXPENSES INCURRED BY 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 SERVICER.
This appliance is intended for professional use only and is to b e operated by qualified personnel only. A Frymaster
DEAN 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.
The appliance must be installed and used in such a way that any fat or hot oil cannot contact the water.
These instructions are also found online at www.frymaster.com under the Service heading.
NOTICE
NOTICE
NOTICE
DANGER
This appliance must be connected to a pow er supply having the same voltage and phase a s specified on the rating
plate located on the inside of the appliance door.
WARNING
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 concerning use of the
appliance by a person responsible for their safety. Do not allow children to play with this appliance.
NOTICE
This appliance is intended to be used for commercial applications, for example in kitchens of restaurants, canteens,
hospitals and in commercial enterprises such as bakeries, butcheries, etc., but not for continuous mass production
of food.
DANGER
When installed, this appliance must be electrically grounded in accord ance with local codes, or in the absence of
local codes, with the National Electrical Code, ANSI/NFPA 70, the Canadian Electrical Code, CSA C22.2, or the
appropriate national code of the country in which installed.
ii
ELECTRIC COOKERS 8SMS, 8BC AND 8C
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 .................................................................................................... 1-2
1.4 Installation, Operating, and Service Personnel ................................................................ 1-2
1.5 Definitions........................................................................................................................ 1-3
1.6 Shipping Damage Claim Procedure ................................................................................. 1-3
CHAPTER 2: Installation Instructions
2.1 General Installation Requirements ................................................................................... 2-1
2.2 Caster/Leg Installation ..................................................................................................... 2-3
2.3 Pre-Connection Preparations ........................................................................................... 2-3
2.4 Connecting to the Electrical Power Supply ..................................................................... 2-4
Field Connection Wiring Diagrams ................................................................................. 2-5
CHAPTER 3: Operating Instructions
3.1 Introduction ...................................................................................................................... 3-1
3.2 Operating Instructions ...................................................................................................... 3-2
3.3 Shutting the Cooker Down ............................................................................................... 3-2
3.4 Boiling Out the Cookpot .................................................................................................. 3-3
CHAPTER 4: Preventive Maintenance
4.1 Daily Preventive Maintenance ......................................................................................... 4-1
4.2 SMS II Controller Simmer Mode Adjustment ................................................................. 4-2
CHAPTER 5: Operator Troubleshooting
5.1 Introduction ...................................................................................................................... 5-1
5.2 Operator Troubleshooting Guides .................................................................................... 5-2
5.3 Replacing the Controller or Controller Wiring Harness .................................................. 5-3
5.4 Replacing Fuses ............................................................................................................... 5-4
CHAPTER 6: Service Procedures
6.1 Functional Description of Electric Cookers 8SMS, 8BC, and 8C ................................... 6-1
6.2 Accessing Equipment for Servicing ................................................................................. 6-2
6.3 Replacing Equipment Components.................................................................................. 6-2
6.3.1 Replacing the Controller .................................................................................................. 6-2
6.3.2 Replacing the Transformer, Basket Lift Relay, Contactor, or Solenoid Valve ............... 6-2
6.3.3 Replacing the Element ..................................................................................................... 6-3
6.3.4 Replacing the High-Limit Thermostat ............................................................................. 6-4
6.3.5 Replacing a Water Level Sensor or the Temperature Probe ............................................ 6-5
6.3.6 Replacing the Pressure Regulator .................................................................................... 6-6
6.3.7 Replacing the Water Faucet ............................................................................................. 6-7
6.3.8 Replacing the Cookpot or Rinse Tank ............................................................................. 6-8
6.3.9 Replacing the Basket Lift Motor and Related Components .......................................... 6-10
i
6.4 Troubleshooting ............................................................................................................. 6-11
6.4.1 How the Autofill System Works .................................................................................... 6-11
6.4.2 How the Water Heating System Works ......................................................................... 6-11
6.4.3 Technician Troubleshooting Guides .............................................................................. 6-12
Troubleshooting the Autofill System ............................................................................. 6-12
Troubleshooting the Basket Lift .................................................................................... 6-13
Troubleshooting the Controller ...................................................................................... 6-14
Troubleshooting the Contactor Coil............................................................................... 6-15
Troubleshooting the High-Limit Thermostat ................................................................. 6-15
Troubleshooting the Temperature Probe ....................................................................... 6-15
6.5 Wiring Diagrams ............................................................................................................ 6-16
CHAPTER 7: Parts List
7.1 Accessories ...................................................................................................................... 7-1
7.2 Basket Lift Components .................................................................................................. 7-2
7.3 Cabinetry .......................................................................................................................... 7-4
7.4 Cookpot and Rinse Tank Components ............................................................................ 7-6
7.5 Electrical Components and Controllers ............................................................................7.8
7.6 Water Supply Components .............................................................................................. 7-9
APPENDIX A: SERIES CODE HISTORY ................................................................................ A-1
ii
ELECTRIC COOKERS 8SMS, 8BC AND 8C
CHAPTER 1: GENERAL INFORMATION
1.1 Parts Ordering and Service Information
In order to assist you as quickly as possible, the 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. A list of Frymaster Factory
Authorized Servicers (FAS’s) is located on the Frymaster website at www.frymaster.com. If you
do not have access to this list, contact the Frymaster Technical Service Department at 1-800-5518633 or 1-318-865-1711.
When ordering parts, the following information is required:
Model Number:
Serial Number:
Voltage:
Item Part Number:
Quantity Needed:
Service information may 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
1-318-865-1711. 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
Frymaster Electric Cookers are specifically designed to deliver high volumes of cooked or blanched
food automatically.
Model Comparison:
8SMS: The “Spaghetti Magic System” features an 8-kilowatt cooker and rinse tank
combination. The 8.7-gallon (33-liter) cooker is equipped with a programmable computer
that controls water temperature, water level, and cooking times. A swing-away water faucet
is standard. Its automatic basket lift system submerges and extracts either bulk or
individualized portions of pasta according to times programmed by the operator. Options
include automatic water filling (AutoFill) and starch skimming (AutoSkim). The AutoFill
feature maintains the cookpot water level approximately 1¼ inch (32mm) below the
overflow drain. The AutoSkim feature sprays water onto the surface of the water, forcing
starch to the overflow drain. This eliminates loss of cooking time associated with removing
excess starch buildup. It also keeps the cooking water at the optimum level by replacing
water evaporated during the cooking process. The AutoSkim function also saves energy
since there is no need to reheat a refilled cookpot. The cookpot is safeguarded against over
filling and boilover by a large overflow drain. “SD” following the model designation
indicates a stainless steel cookpot and door, and an enameled cabinet. “SC” following the
model designation indicates all stainless steel components.
8BC & 8C: These standalone cookers are essentially the same as the 8SMS, but without
the built-in rinse tank. 8BC models have an automatic basket lift and optional automatic
water filling and starch skimming. 8C models have no basket lifts and no automatic water
filling and starch skimming options. The cookpot in both is safeguarded against over filling
and boilover by a large overflow drain. “SD” following the model designation indicates a
stainless steel cookpot and door, and an enameled cabinet. “SC” following the model
designation indicates all stainless steel components.
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.
1-2
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
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.
1-3
ELECTRIC COOKERS 8SMS, 8BC AND 8C
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1 General Installation Requirements
Proper installation is essential for the safe, efficient, trouble-free operation of this appliance.
Qualified, licensed, and/or authorized installation or service personnel, as defined in Section
1.5 of this manual, should perform all installation and service on Frymaster equipment.
Failure to use qualified, licensed, and/or authorized installation or service personnel (as de-
fined in Section 1.5 of this manual) to install or otherwise service this equipment will void the
Frymaster warranty and may result in damage to the equipment or injury to personnel.
Where conflicts exist between instructions and information in this manual and local 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.
Service may be obtained by contacting your local Frymaster Authorized Servicer.
NOTICE
All cookers shipped without factory supplied cords and plug assemblies must be
hardwired using flexible conduit to the terminal block located on the rear of the fryer.
These fryers should be wired to NEC specifications. Hardwired units must include
installation of restraint devices.
DANGER
Adequate means must be provided to limit the movement of this appliance without
depending on or transmitting stress to the electrical conduit. A restraint kit is provided with the fryer. If the restraint kit is missing contact your local Frymaster Authorized Servicer (FAS).
NOTICE
If this equipment is wired directly into the electrical power supply, a means for disconnection from the supply having a contact separation of at least 3-mm in all poles
must be incorporated in the fixed wiring.
NOTICE
This equipment must be positioned so that the plug is accessible unless other
means for disconnection from the power supply (e.g., a circuit breaker) is provided.
NOTICE
If this appliance is permanently connected to fixed wiring, it must be connected by
means of copper wires having a temperature rating of not less than 167°F (75°C).
2-1
NOTICE
If the electrical power supply cord is damaged, it must be replaced by a Frymaster
Authorized Service Agency technician or a similarly qualified person in order to
avoid a hazard.
Upon arrival, inspect the equipment carefully for visible or concealed damage. (See Shipping
Damage Claim Procedure in Chapter 1.)
NATIONAL CODE REQUIREMENTS
This equipment is to be installed in compliance with the Basic Plumbing Code of the Building
Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation
Manual of the U.S. Food and Drug Administration.
ELECTRICAL GROUNDING REQUIREMENTS
All electrically operated appliances must be grounded in accordance with all applicable national and
local codes and, where applicable, CE codes. All units (cord connected or permanently connected)
should be connected to a grounded power supply system. A wiring diagram is located on the inside
of the equipment door. Refer to the rating plate on the inside of the door for proper voltages.
The equipotential grounding lug allows all the equipment in the same location to be electrically connected to ensure there is no electrical potential difference between the units,
which could be hazardous.
FCC COMPLIANCE
The user is cautioned that any changes or modifications to Frymaster controllers not expressly
approved by the party responsible for compliance could void the user’s authority to operate the
equipment. Frymaster controllers have been tested and found to comply with the limits for a Class
A digital device, pursuant to Part 15 of the FCC rules. While these devices are verified as Class A
devices, they have 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, if not
installed and used in accordance with the instruction manual, may cause harmful interference to
radio communications. 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 own expense.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.
The user may find the booklet “How to Identify and Resolve Radio-TV Interference Problems”
helpful. It is prepared by the Federal Communications Commission and is available from the U.S.
Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
2-2
2.2 Caster/Leg Installation
Depending upon the specific configuration ordered, your unit might have been shipped without installed casters or legs. If casters or legs are installed, you may skip this section and proceed to Section 2.3, Pre-Connection Preparations.
If your unit requires the installation of casters/legs, install them in accordance with the instructions included in your accessory package.
2.3 Pre-Connection Preparations
After the unit has been positioned in the area where it will be used, ensure the following have been
accomplished before connecting the unit to the electrical power source:
1. This equipment must be stabilized by installing restraining chains on units equipped with
casters or anchor straps on units equipped with legs. Follow the instructions shipped with
the casters/legs to properly install the chains or straps.
2. Level units equipped with legs by screwing the legs out approximately 1 inch, then adjusting
them so that the unit is level.
For units equipped with casters, there are no built-in leveling devices. The floor where the
unit is to be installed must be level.
3. Install the basket lift arm (on units so equipped) on the lift rod (located at the top rear of the
cabinet) so that the basket lift roller guides the lift arm.
NOTE: Some adjustment of the roller may be necessary for free movement of the basket lift
arm.
4. Connect the water hose to the fitting at the rear of the unit. A new hose set should be used for
the water connection and any old hoses discarded.
DANGER
The maximum allowable incoming water pressure for all units is 80 PSI (5.6 kg/cm2)
(551.6 kPa).
The maximum allowable incoming water temperature for all units is 180ºF (82ºC).
NOTE: Either hot or cold water may be connected to the unit. However, connecting hot
water will minimize the time required to bring the unit to boil when filling with fresh water.
NOTE: In order for the water level sensors to work properly, a certain amount of mineral
content in necessary in the water. For that reason, purified, deionized, or highly filtered water should not be used.
5. Connect the desired drain plumbing to the drain valve.
2-3
2.4 Connecting to the Electrical Power Supply
DANGER
This unit must be connected to the voltage and phase specified on the rating and serial
number plate located on the inside of the equipment door. To determine the appropriate
wire size, refer to the POWER REQUIREMENTS chart at the bottom of this page.
1. If the unit is not equipped with an installed power cord, open the door and remove the contactor
box cover. Position the unit to gain access to the rear and remove the lower back panel.
2. Insert an appropriately rated power cord into the rear of the contactor box and make connections
in accordance with the applicable wiring diagram on the following page. The supply cord must
be oil resistant and not lighter than ordinary polychloroprene (60245 IEC 57). Install a strain relief on the power cord and replace the lower back panel and contactor box cover.
3. Attach a plug that complies with national and/or applicable local codes to the free end of the
electrical power cord and plug the unit into an appropriate outlet.
4. The power plug is the disconnect device and the cord must be accessible when the unit is in-
stalled and operating.
POWER REQUIREMENTS
Use copper wire ONLY, suitable for at least 170ºF (75ºC)
Amps
Volts Phase Watts
200 Single 7400 37 AWG 6 (4.1 mm)
208 Single 8000 39 AWG 6 (4.1 mm)
220 Single 7300 34 AWG 6 (4.1 mm)
230 Single 8000 35 AWG 6 (4.1 mm)
240 Single 8000 34 AWG 6 (4.1 mm)
200 3P – Delta 7400 22 AWG 8 (3.3 mm)
208 3P – Delta 8000 23 AWG 8 (3.3 mm)
220/380 3P – Delta 7300 20 AWG 8 (3.3 mm)
230/400 3P – Delta 8000 21 AWG 8 (3.3 mm)
240/415 3P – Delta 8000 20 AWG 8 (3.3 mm)
200 3P – Wye 7400 13 AWG 8 (3.3 mm)
220/380 3P – Wye 7300 12 AWG 8 (3.3 mm)
230/400 3P – Wye 7400 11 AWG 8 (3.3 mm)
(per leg)
NOTE: This equipment is field-convertible between single phase and three phase.
Minimum
Wire Size
2-4
FIELD CONNECTION WIRING DIAGRAMS
1HV
1C1
1
SINGLE PHASE
FIELD CONNECTION
L1
2HV
3HV
1C2
1C3
2
3
L2 L3
4
NEUTRAL TO L3
FROM TRANSFORMER
5
6
FROM TRANSFORMER
1HV
1C1
1
SINGLE PHASE (NO NEUTRAL)
FIELD CONNECTIO N
L2 L3
L1
2HV
3HV
1C2
1C3
2
3
4
FROM
TRANSFORMER
5
6
FROM TRANSFORMER
1HV
1C1
12
3 PHASE 3 WIRE (DELTA)
FIELD CONNECTIO N
L2 L3
L1
2HV
1C2
53
FROM TRANSFORMER
FROM TRANSFORMER
3HV
1C3
46
3 PHASE 4 WIRE (WYE)
FIELD CONNECTION
L2 L3
L1
1HV
1C1
2HV
1C2
1
2
N
3HV
1C3
3
FROM TRANSFORMER
FROM TRANSFORMER
4
5
6
2-5
ELECTRIC COOKERS 8SMS, 8BC AND 8C
CHAPTER 3: OPERATING INSTRUCTIONS
1
5432 7
1 Numeric Keypad 6 Skim Switch (w/Autoskim only)
2 Boil Mode Indicator 7 Timer Start Switch
3 Boil Mode Switch 8 Simmer Mode Switch
4 Power Switch 9 Simmer Mode Indicator
5 LED Display
6
8 9
3.1 Introduction
The Spaghetti Magic II Controller allows the operator to specify a specific cook time, in minutes and
seconds, then initiate a cooking cycle. This controller is available in three different configurations.
The standard configuration has both automatic filling (Autofill) and automatic skimming (Autoskim)
features. Options include Autofill only, or neither Autofill or Autoskim. On units configured with
the Autoskim feature, the operator may activate or deactivate the feature as desired.
When in the BOIL mode, the heating element is energized at all times. It is used when actually
cooking pasta.
The SIMMER mode feature maintains the water temperature just below boiling, which conserves
energy and water. This feature is designed for rethermalizing previously cooked packaged products,
and for keeping the cooker in standby.
The SKIM feature, when selected, adds water for approximately 3 seconds once a minute. It causes the
water to overflow into the drain, carrying floating starch with it. (A buildup of starch reduces the effi-
3-1
ciency of the cooker and can cause erroneous temperature and water level sensing. NOTE: Do not use
deliming solution to clean these units. Use of deliming solution will damage all stainless steel parts.)
LOW WATER SENSING automatically de-energizes the heating element if the water in the cookpot drops too low. When the water level in the cookpot is below the low-water sensor, such as when
draining and cleaning the cookpot, the controller display will read LO.
NORMAL WATER LEVEL SENSING, on units configured with the Autofill feature, automatically
adds water during or after a cooking cycle if the water in the cookpot drops to a level lower than approximately 1¼ inch (32mm) below the overflow drain. With this automatic filling feature, the water level
does not have to be continuously monitored. The cookpot always has the correct amount of water.
3.2 Operating Instructions
Before turning the cooker on, ensure that:
• the unit is connected to the water supply.
• the water supply is turned on.
• the unit is plugged into an appropriate outlet.
• the electrical power supply is turned on.
• only the vessels provided or recommended are used for cooking.
CAUTION
If this is the first time the unit is being used after installation, refer to Section 3.4, Boiling
Out the Cookpot.
1. Turn the controller on by pressing the Power switch.
2. The unit will automatically enter the boil mode and the boil mode indicator will illuminate. If
you do not intend to immediately begin cooking, press the Simmer Mode switch. The simmer mode indicator will illuminate. To re-enter the boil mode, press the Boil Mode switch.
3. Enter the desired cooking time using the numeric keypad. The time entered appears in the LED
display.
4. When ready to initiate a cooking cycle, press the Start Timer switch. The basket lift will au-
tomatically lower the basket or portion cups into the cookpot and the LED display will begin to
count down. At the end of the cooking cycle, an alarm will sound briefly to alert you and the
basket lift will automatically raise the basket or portion cups out of the water.
The display will automatically return to the previously set cooking time. If the same time is desired for the next batch, simply press the Start Timer switch when ready, otherwise enter the
new cooking time before pressing the switch.
5. To initiate the automatic skimming (Autoskim) feature, press the Skim switch.
3-2
3.3 Toggling Between Fahrenheit and Celsius Temperature Display
There are two versions of the SMS Controller: one that can be toggled between Fahrenheit and
Celsius temperature display, and one that cannot. To determine which version you have, turn the
controller off by pressing the ON/OFF switch. The display will go blank. Press the Simmer (right
thermometer icon) switch. If Code appears in the display, the temperature display can be changed.
If not, the display cannot be changed.
1. If Code appears in the display, press 1, 6, 5, 8. The display will be toggled from Fahrenheit to
Celsius or from Celsius to Fahrenheit.
2. Press the Boil (left thermometer icon) switch to display the cookpot temperature. If an F follows
the temperature, the display is in Fahrenheit; if a C follows the temperature, the display is in
Celsius.
3.4 Shutting the Cooker Down
Turn the unit off by pressing the Power switch. If shutting down at the end of the day, drain and
clean the cookpot (and rinse tank, if so equipped), and put the cookpot and rinse tank covers in
place.
3.5 Boiling Out the Cookpot
To ensure that the cooker is free of contamination from manufacture, shipping, or handling during
installation, the cookpot must be boiled out before first use.
1. Close the drain valve and fill the cookpot with a solution of cold water and 1 cup of detergent.
2. Place the unit into operation (see Section 3.2).
3. Press the simmer switch and allow the solution to simmer for at least 1 hour.
4. After the solution simmers for 1 hour, turn the unit off and add cold water until the solution is
cool. Drain the solution and clean the cookpot thoroughly with a solution of dishwashing detergent and hot water.
NOTE: Do not use deliming solution to clean these units. Use of deliming solution will damage
all stainless steel parts.
WARNING
When cleaning around the elements, be careful not to bend or otherwise damage the high-
limit thermostat capillary tube.
5. Rinse the cookpot at least twice by filling with clean water and draining. Dry the cookpot tho-
roughly with a clean, dry towel.
6. For units equipped with a rinse tank, clean the tank with a solution of dishwashing detergent and
hot water. Drain the tank and dry it thoroughly with a clean, dry towel.
3-3
ELECTRIC COOKERS 8SMS, 8BC AND 8C
CHAPTER 4: PREVENTIVE MAINTENANCE
4.1 Daily Preventive Maintenance
It is normal for a coating of starch to form on the elements, sensors, and temperature probes during
operation. If the coating is allowed to build-up, it will adversely affect the operation of the
equipment. The preventive maintenance routines below should be performed at least daily to keep
your equipment functioning at peak efficiency. The cookpot and rinse tank – especially the waterlevel sensors, temperature probe, and element – may require more frequent cleaning, depending
upon the product and volume. NOTE: Do not use deliming solution to clean these units. Use of
deliming solution will damage all stainless steel parts.
Inspect Equipment and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in cookpot or inside cabinet,
and any other indications that the equipment and accessories are not ready for safe operation.
Clean Cabinet Inside and Out
Clean inside the cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil, dust, or cooking residue.
Clean the outside of the cabinet with a clean cloth dampened with dishwashing detergent,
removing oil, dust, or cooking residue.
DANGER
Never attempt to clean this equipment during the cooking process or when the
cookpot is filled with hot water and/or food products.
Clean Water-Level Sensors, Temperature Probe, Element, Cookpot, and Rinse Tank
Turn the equipment off and drain the cookpot (and rinse tank, if so equipped).
Remove the probe cover and clean the water-level sensors and temperature probe using a
Scotchbrite™ or similar abrasive pad and a solution of detergent and water.
Using a Scotchbrite™ or similar abrasive pad and a solution of detergent and water, clean the inside
of the cookpot (and rinse tank, if so equipped). Pay particular attention to the heating element.
Rinse the cookpot (and rinse tank, if so equipped) thoroughly with clean water at least twice.
WARNING
Do not use deliming solution to clean these units. Use of deliming solution will
damage all stainless steel parts.
WARNING
When cleaning around the element, be careful not to bend or otherwise damage the
high-limit thermostat capillary tube.
4-1
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