Frymaster 17EC, 17ECS, EWBS, ESW User Manual

17EC, 17ECS, ESW and EWBS

Installation, Operation, Service & Parts Manual

Electric Cooker Models

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

24-Hour Service Hotline 1-800-551-8633

Online manual updated 06/07/04

*8195680*

MAY 2003

NOTICE IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS 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 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 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 17EC, 17ECS, ESW AND EWBS

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 1-3

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 (As Used on 17EC and 17ECS Units) 3-1

3.2 Computer Magic III Controller (As Used on EWBS Units) 3-3

3.3 Thermostat Control and Switch Panel (As Used on ESW and EWBS Units) 3-8

3.4 Boiling Out the Cookpot 3-9

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

5.3 Replacing the Controller (17EC/17ECS and EWBS with CM III Computer) 5-3

5.4 Replacing Fuses in 17EC and 17ECS Models 5-4

CHAPTER 6: 17EC/17ECS Service Procedures & Parts

6.1 Functional Description ................................................................................................... 6-1

6.2 Accessing Equipment for Servicing ............................................................................... 6-2

6.3 Replacing Equipment Components ................................................................................ 6-2

6.3.1 Replacing the Computer................................................................................................. 6-2

6.3.2 Replacing Electronic Components Other than the Computer ........................................ 6-2

6.3.3 Replacing a Heating Element ......................................................................................... 6-3

6.3.4 Replacing the High-Limit Thermostat ........................................................................... 6-5

6.3.5 Replacing a Water-Level Sensor.................................................................................... 6-6

6.3.6 Replacing the Temperature Probe .................................................................................. 6-6

6.3.7 Replacing the Pressure Regulator or Solenoid Valve .................................................... 6-7

6.3.8 Replacing the Water Faucet ........................................................................................... 6-7

6.3.9 Replacing a Basket Lift Motor or Microswitch.............................................................. 6-8

6.3.10 Replacing the Cookpot or Rinse Tank ........................................................................... 6-9

6.4 Technician Troubleshooting......................................................................................... 6-11

6.4.1 How the Power Supply System Works ........................................................................ 6-11

6.4.2 How the Computer Works............................................................................................ 6-11

6.4.3 How the Autofill/Autoskim System Works ................................................................. 6-12

6.4.4 How the Water Heating System Works ....................................................................... 6-12

6.4.5 How the Basket Lift System Works ............................................................................. 6-13

6.4.6 Technician Troubleshooting Guides ............................................................................ 6-14

Troubleshooting the 24VAC Power Supply System.................................................... 6-14

Troubleshooting the 24VAC Power to Computer........................................................ 6-15

Troubleshooting the Autofill System ........................................................................... 6-16

Troubleshooting the Water Heating System ................................................................ 6-17

Troubleshooting the Basket Lift System ...................................................................... 6-18

6.5 Parts List....................................................................................................................... 6-19

Accessories................................................................................................................... 6-19

Basket Lift Components............................................................................................... 6-20

Cabinetry ...................................................................................................................... 6-22

Cookpot, Rinse Tank, and Drain Components............................................................. 6-24

Electronics .................................................................................................................... 6-26

Water Supply System Components.............................................................................. 6-28

6.6 Wiring Diagram............................................................................................................ 6-29

CHAPTER 7: ESW/EWBS Service Procedures & Parts

7.1 Functional Description ................................................................................................... 7-1

7.2 Accessing Equipment for Servicing ............................................................................... 7-3

7.3 Replacing Equipment Components ................................................................................ 7-3

7.3.1 Replacing the Computer................................................................................................. 7-3

7.3.2 Replacing Electronic Components Other than the Computer ........................................ 7-3

7.3.3 Replacing a Heating Element ......................................................................................... 7-4

7.3.4 Replacing the High-Limit Thermostat ........................................................................... 7-5

7.3.5 Replacing a Water-Level Sensor.................................................................................... 7-6

7.3.6 Replacing the Temperature Probe .................................................................................. 7-6

7.3.7 Replacing the Pressure Regulator or Solenoid Valve .................................................... 7-8

7.3.8 Replacing the Water Faucet ........................................................................................... 7-8

7.3.9 Replacing a Basket Lift Motor or Microswitch.............................................................. 7-9

7.3.10 Replacing the Cookpot ................................................................................................. 7-10

7.4 Technician Troubleshooting......................................................................................... 7-12

7.4.1 How the Power Supply System Works ........................................................................ 7-12

7.4.2 How the Computer Works............................................................................................ 7-12

7.4.3 How the Autofill and Skim Systems Work.................................................................. 7-13

7.4.4 How the Water Heating System Works ....................................................................... 7-13

7.4.5 How the Basket Lift System Works ............................................................................. 7-14

7.4.6 Technician Troubleshooting Guides ............................................................................ 7-15

Troubleshooting the 24VAC Power Supply System.................................................... 7-15

Troubleshooting the Autofill System ........................................................................... 7-16

Troubleshooting the Water Heating System ................................................................ 7-17

Troubleshooting the Basket Lift System ...................................................................... 7-18

7.5 Parts List....................................................................................................................... 7-19

Accessories................................................................................................................... 7-19

Basket Lift Components............................................................................................... 7-20

Cabinetry ...................................................................................................................... 7-22

Control Components..................................................................................................... 7-24

Cookpot and Drain Components .................................................................................. 7-25

Electronics .................................................................................................................... 7-26

Water Supply System Components.............................................................................. 7-28

7.6 Wiring Diagrams .......................................................................................................... 7-30

iii

THIS PAGE INTENTIONALLY LEFT BLANK.

ELECTRIC COOKER MODELS 17EC, 17ECS, ESW AND EWBS

CHAPTER 1: GENERAL INFORMATION

1.1 Parts Ordering and Service Information

In order to assist you as quickly as possible, the Frymaster Factory Authorized Service Center (FASC) 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 FASC or distributor. Included with cookers when shipped from the factory is a list of FASCs. If you do not have access to this list, contact the Frymaster Technical Service Department at 1-800-551-8633 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 FASC/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.

WARNING

1-1

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

The automatic, high-volume Electric Cooker models ESW and EWBS are specifically designed for rethermalizing pre-cooked packaged foods, boiling seafood, or cooking fresh foods and pasta. All models are capable of delivering up to 50 pounds (26 kg) of product per hour.

Model Comparison:

17EC/17ECS:

The 17EC and 17ECS series feature two 8.5-kilowatt heating elements in a

16.5 gallon (62.5 liter) stainless steel cookpot. A specially modified SMS II computer controls the cooking process and the automatic filling (Autofill) and automatic skimming (Autoskim) features. The Autoskim feature sprays water onto the surface of the water, forcing starch across 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. These models are also equipped with automatic basket lifts. The cookpot is safeguarded against over filling and boilover by a large overflow drain and a starch diverter. “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. The 17ECS model consists of a cooker and rinse tank combined in a single cabinet. The 17EC model has no rinse tank. Both models have a manually operated faucet equipped with a flexible hose.

ESW: The ESW series features a 13-kilowatt cookpot holding 16.5 gallons (62.5 liters) of

water. A rocker-type ON/OFF switch controls electrical power to the unit. A manually adjusted thermostat regulates water temperature, and a 3-position rocker switch (BOILIDLE-SIMMER) controls power to the heating element. The unit also has two rocker switches for adding water to the unit. The FAUCET switch opens a normally closed solenoid valve to add water through a swing-away faucet. The SKIM switch opens a normally closed solenoid valve to add water through a spray nozzle mounted on the front of the cookpot. The skim 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. 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.

EWBS: The EWBS series replaced the ESW series. Models feature a 13-kilowatt heating element in a 16.5-gallon (62.5-liter) cookpot. The control options available include an operating thermostat and switch panel (identical to that on the ESW, described on the

1-2

previous page) or a specially modified CM III computer. The equipment may be configured as single cooker (E1WBS) or as a battery of two cookers (E2WBS). “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. Optional features include automatic water filling and a manual skim feature. Standard safety features on both models include a low-water safety shutoff and a water pressure regulator. All units may be configured with either a “Sauce Package” consisting of a saucepan insert rack, a sauce bag rack, and a rack cover, or with a “Pasta Package” consisting of a bulk basket, portion cups and cup rack, and a strainer board. Both models may be equipped with an optional swing-away faucet. The cookpot on both models is safeguarded against over filling and boilover by a large overflow drain and a starch diverter.

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

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. A list of Frymaster Factory Authorized Service Centers (FASCs) was included with the equipment when it was shipped from the factory.

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.

1-3

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.

1-4

ELECTRIC COOKER MODELS 17EC, 17ECS, ESW AND EWBS

CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1 General Installation Requirements

PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR COOKER. ANY UNAUTHORIZED ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE FRYMASTER WARRANTY.

Upon arrival, inspect the cooker 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. 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.

FCC COMPLIANCE

The user is cautioned that any changes or modifications to Frymaster computers not expressly approved by the party responsible for compliance could void the user’s authority to operate the equipment. Frymaster computers 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.

2-1

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 arms (on units so equipped) on the lift rods (located at the top rear of

the cabinet) so that the basket lift rollers guides the lift arms.

NOTE: Some adjustment of the rollers may be necessary for free movement of the basket lift arms.

4. If so equipped, connect the water hose(s) to the fitting(s) at the rear of the unit and connect

the unit to the water supply.

CAUTION

Incoming water pressure for all units should be approximately 40 PSI (28.15 kg/cm2).

DANGER

The maximum allowable incoming water pressure for all units is 80 PSI (56.3 kg/cm2).

The maximum allowable incoming water temperature for all units is 180ºF (82ºC).

WARNING

To prevent back flushing, the connection piping should be installed with a vacuum breaker

or means of providing an air gap 1” (2.54 cm) above the cookpot rim.

NOTE: On units equipped with water hoses, the hoses come with a quick-disconnect cou- pling. The quick disconnect may be attached to the unit or to the water supply line, or it may be left off entirely, whichever you prefer. If the unit is to be moved frequently (for cleaning or preventive maintenance), Frymaster recommends installing flexible water lines. If the cooker is hard-plumbed then moved, the connections may loosen and eventually cause leaks.

2-2

Whichever option is chosen, Teflon thread-seal tape, Loctite™ PST56765 or equivalent thread sealer must be used when installing the fittings.

NOTE: Depending on specific model ordered, either hot or cold water, or both, may be connected to the unit. If available, connecting hot water will minimize the time required to bring the unit to a 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.

2.4 Connecting to the Electrical 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. 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.

POWER REQUIREMENTS

Use copper wire ONLY, suitable for at least 170ºF (75ºC)

ELECTRIC COOKER MODELS 17EC, 17ECS, ESW, & EWBS

Amps

Volts Phase Watts

200 Single 7860 40 AWG 6 (4.1 mm) 200 Single 12000 60 AWG 4 (5.2 mm) 208 Single 8500 41 AWG 6 (4.1 mm) 208 Single 13000 63 AWG 4 (5.2 mm) 208 3P – Delta 8500 48 AWG 8 (3.3 mm) 200 3P – Delta 12000 35 AWG 6 (4.1 mm) 208 3P – Delta 13000 37 AWG 6 (4.1 mm) 230 3P – Delta 13000 33 AWG 6 (4.1 mm) 200 3P – Wye 12000 21 AWG 8 (3.3 mm) 230 3P – Wye 13000 19 AWG 8 (3.3 mm)

(per leg)

Minimum Wire Size

2-3

FIELD CONNECTION WIRING DIAGRAMS

1HV

1C1

SINGLE PHASE

FIELD CONNECTION

2HV

3HV

1C2

1C3

L2 L3

NEUTRAL TO L3

FROM TRANSFORMER

SINGLE PHASE (NO NEUTRAL)

FIELD CONNECTION

1HV

1C1

2HV

3HV

1C2

1C3

L2 L3

FROM

TRANSFORMER

FROM TRANSFORMER

1HV

1C1

3 PHASE 3 WIRE (DELTA)

FIELD CONNECTION

L2 L3

2HV

1C2

FROM TRANSFORMER FROM TRANSFORMER

3HV

1C3

3 PHASE 4 WIRE (WYE)

FIELD CONNECTION

L2 L3

1HV

1C1

2HV

1C2

3HV

1C3

FROM TRANSFORMER

2-4

ELECTRIC COOKER MODELS 17EC, 17ECS, ESW AND EWBS

CHAPTER 3: OPERATING INSTRUCTIONS

3.1 Spaghetti Magic III Controller (As Used on 17EC and 17ECS Units)

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

8 9

3.1.1 Introduction

CAUTION

The Spaghetti Magic III (SMS III) computer used in 17EC/17ECS units is specially configured for them. The programming and operation of the 17EC/17ECS SMS III

computer are different than those of the SMS III computers used in other products.

The computers are not interchangeable.

The Spaghetti Magic III computer allows the operator to specify a specific cook time in minutes and seconds, then initiate a cooking cycle. The computer is configured for both automatic filling (AutoFill) and automatic skimming (Autoskim) features.

The BOIL mode is used when actually cooking pasta.

The SIMMER mode feature maintains the water temperature just below boiling (approximately 195ºF/90.6ºC), 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 efficiency of the cooker and can cause erroneous temperature and water level sensing.)

3-1

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 sensor probes, 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 level is low. With this automatic filling feature, the water level does not have to be continuously monitored. The cookpot always has the correct amount of water.

3.1.2 Operating Instructions

CAUTION

If this is the first time the unit is being used after installation, refer to Section 3.4, Boil Out

Procedure.

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.

1. Turn the controller on by pressing the Power switch.

2. The unit will automatically enter the simmer mode and the simmer mode indicator will

illuminate. This will bring the cooker to “stand-by” temperature. To 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 automatically lower the basket or portion cups into the cookpot and the LED display will begin to count down. Simultaneously, the water will be raised to the boiling point. 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.

5. The display will automatically return to the previously set cooking time and the unit will return

to the simmer mode. If the same time is desired for the next batch, simply repeat Step 4. If a different cooking time is desired, follow Steps 3 and 4.

switch then press the Boil Mode

6. To initiate the automatic skimming (Autoskim) feature, press the Skim

3.1.3 Setting the Controller Transition Temperature/Boil Intensity

You may adjust the cooker’s Transition Temperature/Boil Intensity to prevent boilover on controllers configured with this feature.

3-2

switch.

When the water is at or above the minimum temperature for boiling (transition temperature), the controller pulses power to the elements at a programmable rate. The range can be set between 0 and

9. The default setting is 5. When the water temperature is below boiling point, the power application is 100 percent.

To set the Transition Temperature/Boil Intensity:

1. Verify that the controller is OFF (the display is blank).

2. Press the Simmer (right thermometer icon) switch to enter the programming mode; CODE appears

in the display.

3. Enter code 1111 (press the 1 button four times). Transition Temperature appears in the display.

(NOTE: If transition temperature does not appear, your controller is not configured with this feature. Press the Simmer switch to exit the programming mode. The display will go blank.)

4. Enter the minimum temperature for boiling with the keypad. This temperature will vary with

your altitude. As a guide, the table below provides boiling points for altitudes from sea level to 6000 feet (1830 meters).

Altitude Boiling Point

Feet Meters °F °C

0 0 212 100 1000 305 210 99 2000 610 208 98 3000 915 207 97 4000 1220 205 96 5000 1525 203 95 6000 1830 201 94

5. Press the simmer switch; 5BI (the default setting for boil intensity) appears.

6. Use the keypad to enter one of the settings from the table below.

Setting Power ON Power OFF

0 100% 0% 9 90% 10% 8 80% 20% 7 70% 30% 6 60% 40% 5 50% 50% 4 40% 60% 3 30% 70% 2 20% 80% 1 10% 90%

7. Press the simmer switch to lock in the new settings and exit the programming mode. The display

will go blank.

3-3

3.1.4 Controller Simmer Mode Adjustment

NOTE: The SMS III Controller simmer temperature is adjustable from 185ºF to 215ºF (85° to

102°C). There are two versions of this controller; one is adjusted by programming, the other is manually adjusted.

To determine which version of the controller 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 simmer mode setpoint is changed via programming; if not, skip to

Manual Adjustment below.

1. Press 1, 6, 5, 0 to enter the programming mode. The currently programmed simmer setpoint will

be displayed. If the setpoint is not correct, enter the desired setpoint (for example, press 2, 0, 0 to program the simmer setpoint to 200º.

2. Press the Simmer switch again to lock in the setpoint, then press the ON/OFF switch to turn the

controller on and return to the normal operating mode.

Manual Adjustment

1. With the unit in the simmer mode, place the tip of a good grade thermometer near the

temperature probe and determine the actual water temperature in degrees Fahrenheit. If the temperature is within 5ºF (2°C) of the desired simmer temperature, nothing more needs to be done. If it is not within 5ºF (2°C) of the desired temperature, perform Steps 2 through 5.

2. With the unit in the simmer mode, open the control panel by removing the screws in the upper

corners and tilting the panel out.

3. Remove the black rubber plug from the top of the controller housing.

4. Using a small, flat-tipped screwdriver, turn the adjusting screw to change the simmer setpoint.

¼ turn will change the setpoint about 10ºF (5°C). (You will have to experiment with the direction of rotation to determine which way to turn to raise or lower the temperature.) Wait at least 5 minutes, then recheck actual water temperature. Repeat this step until the water temperature is within 5ºF (2°C) of desired temperature.

5. Replace the plug in the controller, close the control panel, and replace the screws removed in

Step 1.

3.1.5 Toggling Between Fahrenheit and Celsius Temperature Display

1. 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 Power switch. The display will go blank. Press the Simmer switch. If Code appears in this display, the temperature display can be changed. If not, the display cannot be changed.

2. If Code appears in the display, press 1, 6, 5, 8. The display will toggle from Fahrenheit to

Celsius, or from Celsius to Fahrenheit.

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Press the Boil Mode 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.

3.1.6 Shutting the 17EC/17ECS 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 put the cookpot cover in place.

3.2 Computer Magic III Controller (As Used on EWBS Units)

L 1

3 4 5 6 7

6 7

2 3 2

COMPUTER MAGIC

9 0

1 LED Displays 5 Boil Mode Switch 2 Power Switches 6 Product Buttons 1 through 5 3 Temperature Check/Program Lock 7 Product Buttons 6 through 10 4 Program Mode Switch 8 Simmer Mode Switch

CAUTION

The Computer Magic III (CM III) computer used in Electric Water Bath Systems is specially

configured for them. The programming and operation of the EWBS CM III are different

than those of the CM III computers used in electric fryers.

The two computers are not interchangeable.

3.2.1 Start-Up Procedure

CAUTION

If this is the first time the unit is being used after installation, refer to Section 3.4, Boil Out

Procedure.

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SETTING THE UNIT UP FOR FIRST-TIME OPERATION

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.

CAUTION

It is recommended that the simmer setpoint and the cook/stir times for all 10 products be programmed before the unit is first used in a cooking cycle.

When the unit is tested at the factory, the simmer setpoint and product cook times are programmed. These test settings are not default settings. You must program the unit for your own particular products. Program the setpoint and all 10 product cook/stir times as follows:

1. Turn the computer on by pressing the Power Switch.

2. Enter the programming mode by pressing the Program Mode Switch . CodE appears in

the left display. If you enter the programming mode by mistake, press the switch again to exit the programming mode.

NOTE: If you try to enter the programming mode while the computer is cooking, the display will flash BUSY.

NOTE: The unit comes from the factory configured to display in degrees Fahrenheit. To toggle back and forth between Fahrenheit and Celsius, press the Program Mode switch, then enter the code the Temperature Check/Program Lock switch to lock in the new display option.

3. Enter the number 1 6 5 0 by pressing the corresponding product buttons. Unless this

code is entered, programming will not be accepted. This is to prevent unauthorized changes to your current instructions.

4. SP-r (Setpoint) will appear in the left LED display. Any previously programmed

temperature setpoint will appear in the right display. To change the setpoint, enter the desired setpoint temperature using the corresponding product buttons. The setpoint can be programmed for any value up to 212°F (100°C). Press the Program Mode in the new setpoint (or the old setpoint, if it was not changed).

1 6 5 8

by pressing the corresponding product buttons. Next, press

switch to lock

5. SELP (Select Product) will appear in the left display. Press the product button to be

programmed (or press to return to the normal operating mode).

6. COOC (Cook Time) will now show in the left display. Any previously programmed

cooking time will appear in the right display. Pressing time. To change the cooking time, enter the new time using the product buttons. The cook time can be programmed up to 59:59. Press

to lock in the new time.

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will accept the current cooking

NOTE: The computer can be programmed for either “standard” or “slow” clock speed. The standard clock displays minutes and seconds, the slow clock displays hours and minutes. To toggle back and forth between clock speeds, press the Program Mode switch, then enter the code 1 6 5 3 using the product buttons.

To determine if the clock speed is set to standard or slow, initiate a cook cycle by pressing a product button. If the computer is set to the standard clock, the time in the LED display will immediately begin to count down. If it does not, the computer is set to the slow clock.

7. Sh1 (Stir Time 1) appears in the left display. If your product requires stirring during the

cooking process, set the number of seconds to cook before stirring using the product buttons. If your product does not require stirring, enter “0”. The number entered will appear in the right display. The stir time can be programmed up to 59:59, but cannot exceed the product cook time. Press to lock in the programmed time.

Sh2 will appear. Program the time of the second stir time as above. Be sure the time entered is greater than Sh1 or else is “0”.

Sh3 will appear. Program the length of the third stir time in the same manner as for Stir Times 1 and 2. Be sure that the time entered is greater than Sh2 or else is “0”.

For example, entering “30” means the product needs to be stirred after it has been cooking for thirty seconds. At the end of thirty seconds, an alarm will sound and the product switch will flash until cancelled by the operator pressing the product button.

CAUTION

Remember: Sh2 must be greater than Sh1 (or else be “0”). Sh3 must be greater than Sh2 (or else be “0”). None of the stir times can be greater than the cook time entered in

Step 6.

8. SELP (Select Product) will again appear in the left display. If more products are to be

programmed, follow Steps 5 through 8 for each additional product.

9. When you complete your programming, lock in the whole program by pressing the

Temperature Check/Program Lock Switch .

3.2.2 Operating the Computer

Turn the computer on by pressing the Power

in either LED Display indicates the unit is heating.

1. One of the following will normally be displayed:

switch. NOTE: A decimal between digits 1 and 2

a. °-Lo, indicating that the water temperature is 11°F (6°C) lower than the setpoint.

b. “- - - -” indicating that the water temperature is in the cooking range. NOTE: For best

results, cooking should not be attempted unless the display indicates “- - - -”.

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NOTE: You may also see one of these indicators of abnormal operation:

¾ °-Hi, indicating that the water temperature is 11°F (6°C) higher than the setpoint

¾ HELP, indicating a heating problem.

¾ Prob, indicating that the computer temperature probe circuit is open.

2. Press a product button to start a cook cycle.

a. The programmed cook time will appear and the countdown begins.

b. If stir times are programmed, the operator will be notified to agitate the product a

predetermined number of seconds after the cook cycle has begun. An alarm will sound, the display will read S t i r, and the LED in the product button will blink. To cancel the alarm, press the indicated product button.

If no stir times have been programmed, S t i r will not appear during the cook cycle.

CAUTION

Pressing the product button twice while the Sh alarm sounds will cancel the cook cycle as

well as the alarm.

c. At the end of the cook cycle, an alarm will sound, COOC will be displayed, and the

associated product button will flash. To cancel the alarm, press the flashing button.

3. To check the frypot temperature at any time, press the Temperature Check switch once. To

check the setpoint, press the switch twice. If you suspect the temperature probe is defective, check the temperature of the cookpot with a thermometer or pyrometer to verify that the computer readout is reasonably close to the measured reading.

4. During idle periods when the cooker is on but not in use, “- - - -” should appear in both displays,

indicating that the cookpot is at setpoint. If not, check the actual temperature and setpoint.

SELECTING FAHRENHEIT– CELSIUS DISPLAY MODE

1. The computer can display temperatures in either Fahrenheit or Celsius. To change from one to

the other, press the Program Mode Switch . CodE will appear in the left display.

2. Enter the code number 1 6 5 8 on the number keypad. The computer will toggle the

temperature display from Celsius to Fahrenheit or from Fahrenheit to Celsius.

3. Press the Temperature Check/Program Lock Switch to display the temperature in the newly

selected mode.

SELECTING STANDARD OR SLOW CLOCK

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The computer can be programmed for either “standard” or “slow” clock times. The standard clock displays minutes and seconds, the slow clock displays hours and minutes.

To toggle back and forth between times press the Program Mode switch, then enter the code

1 6 5 3 using the product buttons.

SELECTING BOIL OR SIMMER MODE

In the SIMMER mode, the water temperature is maintained at the setpoint programmed by the operator. In the BOIL mode, the water temperature is raised to 212°F (100°C).

Select the SIMMER mode by pressing the R button. If the temperature of the water is above the setpoint, °-hi will be displayed. If the temperature of the water is below the setpoint, °-lo will be displayed. If the temperature is within 11°F (6°C) of the setpoint, “- - - -” will be displayed.

The BOIL mode is selected by pressing the L button. The display will show

boil

and the

temperature of the water will be raised to 212°F (100°C).

3.2.3 Shutting the EWBS with CM III Computer 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 put the cookpot cover in place.

CAUTION

The electronic circuitry in your computer can be affected adversely by power fluctuations and electrical storms. If it fails to function or program properly for no apparent reason, try unplugging the computer from the interface board and plugging it back in. This could prevent a service call.

3.3 Thermostat Control and Switch Panel (Used on ESW and EWBS Units)

OFF

POWER

TROUBLE

BOIL

IDLE

SIMMER

HEAT CYCLE

OFF

FAUCET SKIM

OFF

165

5 5

2 0

2 1

THERMOSTAT CONTROL

SWITCH PANEL

CAUTION

If this is the first time the unit is being used after installation, refer to Section 3.4, Boil Out

Procedure.

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On ESW units and EWBS units without CM III computers, a thermostat located inside the door maintains the simmer mode temperature. Rocker switches on the control panel turn the power on and off, control the heat cycle, and add water.

When the Power switch is placed in the ON position, the white power indicator will illuminate. If the unit is equipped with the AutoFill feature and the water level in the cookpot is below the upper water level sensor, the cookpot will immediately begin to fill with water. If the Heat Cycle switch is in the ON or SIMMER position, the heating element will energize as soon as the lower water level sensor is covered with water. Illumination of the red trouble light at anytime indicates that the highlimit safety has tripped. If the red trouble light illuminates, place the Power switch in the OFF

position immediately.

When the Heat Cycle switch is placed in the IDLE position, the heating element is de-energized, but power to the Faucet and Skim switches is maintained. Placing this switch in the SIMMER position maintains the water at the temperature indicated on the thermostat control dial. The switch is placed in the BOIL position for cooking product or reheating packaged sauces. A built in low-water safety feature prevents the heating element from being energized unless the lower water level sensor is covered with water, regardless of the position in which the switch is placed.

On units with the AutoFill feature, placing the Power switch to the ON position activates the feature, causing the water solenoid valve to open, adding water to the cookpot until the water level reaches the upper water level sensor. When the water reaches the upper sensor, the valve closes. As long as the switch is in the ON position, whenever the water level drops below the upper water level sensor, water will be automatically added to the cookpot. If the switch is placed in the OFF position, the AutoFill feature is disabled. On units without AutoFill, the cookpot must be manually filled by placing the faucet switch in the ON position. The switch must be placed in the OFF position to stop the water flow.

The Skim switch allows the operator to add water to the cookpot during the cooking cycle. This causes any accumulation of starch floating on the surface of the water to be washed down the overflow drain. Water will be added as long as the switch is in the ON position.

Turn the unit off by placing the Heat Cycle switch in the IDLE position and the Power switch in the OFF position. If shutting down at the end of the day, drain and clean the cookpot, and put the cookpot covers in place.

3.4 Boiling Out the Cookpot

The cookpot must be boiled out before first use.

1. Close the drain valve and fill the cookpot with a mixture of cold water and 1 cup of detergent.

2. Place the unit into operation. (See Section 3.1.2 for 8SMS, 8BC or 8C units. See Section 3.2.2

for EWBS units.)

3. Press the simmer switch,

solution to simmer for at least 1 hour.

on 8SMS, 8BC and 8C units or R

on EWBS units, and allow the

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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 frypot thoroughly. Rinse the cookpot at least twice by filling with clean water and draining. Dry the cookpot thoroughly with a clean, dry towel.

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ELECTRIC COOKER MODELS 17EC, 17ECS, ESW AND EWBS

CHAPTER 4: PREVENTIVE MAINTENANCE

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.

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 Sensor, Element, and Cookpot

Turn the equipment off and drain the cookpot.

Clean the water level sensors (located in the front of the cookpot behind the sensor cover). Normally, a bottlebrush and a solution of detergent and water may be used to clean the sensors with the cover installed. If the sensors become coated with an unusually heavy layer of starch or lime, the cover may be removed to better access the sensors for cleaning 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. Pay particular attention to the heating element.

Rinse the cookpot thoroughly with clean water at least twice.

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ELECTRIC COOKER MODELS 17EC, 17ECS, ESW AND EWBS

CHAPTER 5: OPERATOR TROUBLESHOOTING

5.1 Introduction

This chapter provides an easy reference guide to the more common problems that may occur during the operation of this equipment. The troubleshooting guides in this chapter are intended to help you correct, or at least accurately diagnose, problems with the equipment. Although the chapter covers the most common problems reported, you may very well encounter a problem not covered. In such instances, the Frymaster Technical Service Department will make every effort to help you identify and resolve the problem.

When troubleshooting a problem, always use a process of elimination starting with the simplest solution and working through to the most complex. Never overlook the obvious. Anyone can forget to plug a cord into a receptacle or open the valve on the water supply line. Don’t assume that you are exempt from such occurrences. Most importantly, try to establish a clear idea of why a problem has occurred. Part of your corrective action involves taking steps to ensure that it doesn’t happen again. Keep in mind that failure of a small component may often be indicative of potential failure or incorrect functioning of a more important component or system.

Some of the troubleshooting actions recommended in this chapter involve removing suspect controllers and substituting controllers that are known to be good, if they are available. Whenever this is indicated, refer to Section 5.3. Refer to Section 5.4 for instructions on replacing fuses in 17EC and 17ECS models.

If the troubleshooting and corrective actions in this chapter do not solve the problem, the problem is probably beyond the scope of most operators to solve and you should call your FASC for assistance. If you have doubts as to the proper action to take, do not hesitate to call the Frymaster Technical Service Department or your local Frymaster Factory Authorized Service Center for assistance.

Before calling a servicer or the Frymaster HOTLINE (1-800-551-8633):

• Verify that electrical cords are plugged in and that circuit breakers are on.

• Verify that water supply valves are open and that drain valves are fully closed.

DANGER

Hot water can cause severe burns. Never attempt to move a cooker containing hot

water or to transfer hot water from one container to another.

DANGER

Use extreme care when performing electrical circuit tests. Live circuits will be

exposed.

WARNING

Inspection, testing, and repair of electrical components should be performed only by

qualified service personnel. The equipment should be unplugged when servicing,

except when electrical tests are required.

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