Frymaster CE User Manual

Super Cascade Filtration Systems (CE)

Operation Manual

CE ONLY

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

24-Hour Service Hotline [phone]

Price: $6.00

819-5726

10-99

SUPER CASCADE

FILTRATION SYSTEM

OPERATION MANUAL

TABLE OF CONTENTS

1. PARTS ORDERING AND SERVICE INFORMATION 1

2. GENERAL 2

3. FILTER PREPARATION 2

4. FILTER OPERATIONS 3

5. FILTER TROUBLESHOOTING 5

6. WIRING DIAGRAM 10

1. PARTS ORDERING AND SERVICE INFORMATION

1.1 ORDERING PARTS:

PAGE

Customers may order parts directly from their local Authorized Parts Distributor. For this address and
phone number, contact your Maintenance & Repair Center or call the factory. The factory address and
phone number are on the cover of this manual.

To speed up your order, the following information is required:

Model Number
Type
Serial Number
With/Without Heater
Optional Equipment
Item Part Number
Quantity Needed

1.2 SERVICE INFORMATION:

Call the “800” number on the cover of this manual for the location of your nearest Maintenance &
Repair Center or contact the factory direct. Always give the model and serial numbers of your filter and
fryer.

To assist you more efficiently, the following information will be needed:

Model Number
Type
Serial Number
With/Without Heater
Optional Equipment
Nature of Problem

Any other information which may be helpful in solving your service problem

1

2. GENERAL:

a. The Flatbottom 24G (CE)/H250 Fryer System is equipped with the Super Cascade Filter

Model 99.

b. For consistent product quality, convenience and long-term savings, use a high-quality liquid

frying compound.

c. The frying compound should be filtered at least daily or even more frequently if cooking is

heavy. This ensures the longest life possible for the frying compound, gives better taste to
the food being prepared, and minimizes flavors being transferred from batch to batch.

d. If using solid shortening, always make sure the return lines are clear before turning off the

filter motor and hang any flexible lines up to drain. Solid shortening will solidify as it cools
and clog the lines.

CAUTION

The on-site supervisor is responsible for ensuring that operators are made
aware of the inherent dangers of operating a hot oil filter system, particularly
aspects of oil filtration, draining, and cleaning of the filter.

3. FILTER PREPARATION:

a. Assemble tools to be used for filtering. These are supplied with the filter starter kit:

1. L-shaped Teflon Brush - used to clean the frypot while filtering.

2. Clean-Out Rod - long rod used if needed to dislodge heavy debris in the drain tube.

3. Filter Powder, Frymaster Part No. 803-0002.

4. Filter Paper, Frymaster Part No. 803-0170 (100 sheets) or 803-0173 (25 sheets).

Note: Use only genuine Frymaster filter paper and filter powder for best results. Use of

other filter powder may clog filter paper causing longer refill times and could cause
premature motor failure.

b. The following tools are not required, but are recommended to make the filtering task easier.

1. Measuring Cup - used to measure filter powder.

2. Stainless Steel Crumb Scoop - for scraping debris from the filter paper.

c. Always wear oil-resistant, insulated gloves and/or protective gear when working with hot

oil.

d. Put on protective gear.
e. Pull the filter pan out from the Flatbottom 24G fryer/ filter cabinet. Remove cover.

2