Frymaster FMPH455 Installation Manual

Fryers Gas Series-H55 Pro

Manual Operation and Installation

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

24-Hour Service Hotline [phone]

	OCTOBER 2011
www.frymaster.com E-mail: [e-mail]	*8195991A*

NOTICE

IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS MANITOWOC FOODSERVICE 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 SERVICE CENTER.

NOTICE

This appliance is intended for professional use only and is to be operated by qualified personnel only. A Frymaster Factory Authorized Servicer (FAS) or other qualified professional should perform installation, maintenance, and repairs. Installation, maintenance, or repairs by unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of this manual for definitions of qualified personnel.

NOTICE

This equipment must be installed in accordance with the appropriate national and local codes of the country and/or region in which the appliance is installed. See NATIONAL CODE REQUIREMENTS in Chapter 2 of this manual for specifics.

NOTICE TO U.S. CUSTOMERS

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.

NOTICE

Drawings and photos used in this manual are intended to illustrate operational, cleaning and technical procedures and may not conform to onsite management operational procedures.

NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS

U.S.

This device complies with Part 15 of the FCC rules. Operation is subject to the following two conditions: 1) This device may not cause harmful interference, and 2) This device must accept any interference received, including interference that may cause undesired operation. While this device is a verified Class A device, it has been shown to meet 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

Improper installation, adjustment, maintenance or service, and unauthorized alterations or modifications can cause property damage, injury, or death. Read the installation, operating, and service instructions thoroughly before installing or servicing this equipment. Only qualified service personnel may convert this appliance to use a gas other than that for which it was originally configured.

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DANGER

No structural material on the fryer should be altered or removed to accommodate placement of the fryer under a hood. Questions? Call the Frymaster Dean Service Hotline at 1-800-551-8633.

DANGER

Adequate means must be provided to limit the movement of this appliance without depending upon the gas line connection. Single fryers equipped with legs must be stabilized by installing anchor straps. All fryers equipped with casters must be stabilized by installing restraining chains. If a flexible gas line is used, an additional restraining cable must be connected at all times when the fryer is in use.

DANGER

The front ledge of the fryer is not a step! Do not stand on the fryer. Serious injury can result from slips or contact with the hot oil.

DANGER

Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any other appliance.

DANGER

Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak must be posted in a prominent location. This information can be obtained from the local gas company or gas supplier.

DANGER

This product contains chemicals known to the state of California 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, crystalline silica, and/or carbon monoxide. Inhalation of airborne particles of glasswool or ceramic fibers is known to the State of California to cause cancer. Inhalation of carbon monoxide is known to the State of California to cause birth defects or other reproductive harm.

DANGER

The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container at the end of frying operations each day. Some food particles can spontaneously combust if left soaking in certain shortening material.

WARNING

Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the joint between the fry vessels. Banging fry baskets on the strip to dislodge shortening will distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for cleaning.

NOTICE

The Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed plumber or pipe fitter.

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PRO H55 SERIES GAS FRYER

INSTALLATION & OPERATION MANUAL

TABLE OF CONTENTS

CHAPTER 1: General Information
1.1	Applicability and Validity .................................................................................................	1-1
1.2	Parts Ordering and Service Information............................................................................	1-1
1.3	Safety Information.............................................................................................................	1-2
1.4	European Community (CE) Specific Information.............................................................	1-2
1.5	Equipment Description......................................................................................................	1-3
1.6	Installation, Operating, and Service Personnel .................................................................	1-3
1.7	Definitions .........................................................................................................................	1-3
1.8	Shipping Damage Claim Procedure ..................................................................................	1-4
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	Connection to Gas Line.....................................................................................................	2-5
2.5	Converting to Another Gas Type ......................................................................................	2-8
CHAPTER 3: Operating Instructions
3.1	Controller Operation and Programming............................................................................	3-1
3.2	Start-Up Procedure ............................................................................................................	3-1
3.3	Boiling Out the Frypot ......................................................................................................	3-3
3.4	Shutting the Fryer Down ...................................................................................................	3-3
CHAPTER 4: Filtration Instructions
4.1	Draining and Manual Filtering ..........................................................................................	4-1
4.2	Preparing the Built-In Filtration System for Use ..............................................................	4-2
4.3	Operation of the Filter .......................................................................................................	4-5
4.4	Disassembly and Reassembly of the Magnasol Filter.......................................................	4-8
4.5	Draining and Disposing of Waste Oil ...............................................................................	4-9
4.6	Using the Optional Rear-Discharge Oil Disposal ...........................................................	4-10
CHAPTER 5: Preventive Maintenance
5.1	Fryer Preventive Maintenance Checks and Service ..........................................................	5-1
	Daily Checks and Service..................................................................................................	5-1
	Weekly Checks and Service ..............................................................................................	5-1
	Monthly Checks and Service.............................................................................................	5-3
	Quarterly Checks and Service ...........................................................................................	5-4
	Semi-Annual Checks and Service .....................................................................................	5-6
5.2	Built-In Filtration System Preventive Maintenance Checks and Service .........................	5-6
5.3	Annual/Periodic System Inspection ..................................................................................	5-7
CHAPTER 6: Operator Troubleshooting
6.1	Introduction .......................................................................................................................	6-1

6.2Troubleshooting Fryers with Computer Magic III.5, Basket Lift Timer, or Digital

	Controller...........................................................................................................................	6-2
6.3	Troubleshooting Fryers with Solid State (Analog) Controller..........................................	6-4
6.4	Troubleshooting the Built-In Filtration System ................................................................	6-6
6.5	Troubleshooting the Basket Lift........................................................................................	6-8

iv

PRO H55 SERIES GAS FRYER

CHAPTER 1: GENERAL INFORMATION

1.1Applicability and Validity

The Pro H55 Series Gas Fryer has been approved by the European Union for sale and installation in the following EU countries: AT, BE, DE, DK, ES, FI, FR, GB, IE, IT, LU, NL, NO, PT and SE.

This manual is applicable to and valid for all Pro H55 Series Gas Fryers sold in Englishspeaking countries, including those in the European Union. Where conflicts exist between instructions and information in this manual and local or national codes of the country in which the equipment is installed, installation and operation shall comply with those codes.

This appliance is only for professional use and shall be used by qualified personnel only, as defined in Section 1.7.

1.2Parts Ordering and Service Information

In order to assist you quickly, the Frymaster Factory Authorized Servicer (FAS) or Service Department representative requires certain information about your equipment. Most of this information is printed on a data plate affixed to the inside of the fryer door. Part numbers are found in the Installation, Operation, Service, and Parts Manual. 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 Service Department at 1-800-551-8633 or 1-318-865-1711 or by e-mail: [e-mail].

When ordering parts, the following information is required:

Model Number:

Serial Number:

Type of Gas or Voltage:

Item Part Number:

Quantity Needed:

Service information may be obtained by contacting your local FAS/Distributor. Service may also be obtained by calling the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711 or by e-mail: [e-mail]. When requesting service, please have the following information ready:

Model Number:

Serial Number:

Type of Gas:

In addition to the model number, serial number, and type of gas, 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.

1-1

1.3Safety Information

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

CAUTION

CAUTION boxes contain information about actions or conditions that may cause or result in a malfunction of your system.

WARNING

WARNING boxes contain information about actions or conditions that may cause or result in damage to your system, and which may cause your system to malfunction.

DANGER

DANGER boxes contain information about actions or conditions that may cause or result in injury to personnel, and which may cause damage to your system and/or cause your system to malfunction.

Your fryer is equipped with automatic safety features:

1.High temperature detection shuts off gas to the burner assembly should the controlling thermostat fail.

2.An optional safety switch built into the drain valve prevents burner ignition with the drain valve even partially open.

1.4European Community (CE) Specific Information

The European Community (CE) has established certain specific standards regarding equipment of this type. Whenever a conflict exists between CE and non-CE standards, the information or instructions concerned are identified by means of shadowed boxes similar to the one below.

Non-CE Standard

for Incoming Gas Pressures

		Type	Minimum	Maximum
			6" W.C.	14" W.C.
		Natural	1.49 kPa	3.49 kPa
			14.68 mbar	34.72 mbar
			11" W.C.	14" W.C.
		LP	2.74 kPa	3.49 kPa
			27.28 mbar	34.84 mbar

1-2

1.5Equipment Description

Pro H55 Series high-efficiency gas fryers employ a unique infrared burner system that uses up to 43% less energy to cook the same volume as conventional open-burner fryers. Models in this series include PH55, FMPH55, and FPPH55 variants. PH55 models have no built-in filtration system. FPPH55 models have a built-in FootPrint Pro filtration system located under the leftmost two fryers in a battery. FMPH55 models also have a built-in FootPrint Pro filtration system under the leftmost two stations of a battery. The difference between FPPH55s and FMPH55s is that FPPH55s have no holding stations (i.e., the battery consists only of fryers) while the FMPH55s have a holding station at one of the positions in the battery. For example, an FPPH355 consists of three fryers with built-in filtration; an FMH355, by comparison, consists of two fryers and one holding station with built-in filtration. A PH355 consists of three fryers without built-in filtration.

All Pro H55 Series Gas fryers are of an open-frypot design with no tubes and have a hand-sized opening into the deep cold zone, which makes cleaning the stainless frypot quick and easy.

Heating is supplied by a pair of infrared burner assemblies mounted on each side of the frypot. Combustion air for the burners is supplied by a dedicated blower mounted on the front of the frypot. Pro H55 Series Gas fryers can be configured for natural gas, propane (LP), or manufactured gas, as required by the customer.

Each frypot is equipped with a temperature probe for precise temperature control.

All Pro H55 Series Gas fryers come standard with electronic ignition, melt cycle and boil-out mode. Control options include Computer Magic III.5 computers, solid-state (analog) controllers, digital controllers, and basket lift timers.

All fryers in this series require an external source of AC electrical power. Units can be configured for voltages ranging from 100 VAC to 240 VAC.

FMPH55 and FPPH55 fryers are shipped completely assembled. PH55 fryers may require installation of legs or optional casters at the point of use. All fryers are shipped with a package of standard accessories. Each fryer is adjusted, tested, and inspected at the factory before crating for shipment.

1.6Installation, Operating, and Service Personnel

Operating information for Frymaster equipment has been prepared for use by qualified and/or authorized personnel only, as defined in Section 1.7. 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 1.7.

1.7Definitions

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.

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QUALIFIED INSTALLATION PERSONNEL

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

QUALIFIED SERVICE PERSONNEL

Qualified service personnel are those who are familiar with Frymaster equipment and who have been authorized by Frymaster, L.L.C. to perform service on the equipment. All authorized service personnel are required to be equipped with a complete set of service and parts manuals, and to stock a minimum amount of parts for Frymaster equipment. A list of Frymaster Factory Authorized Servicers (FAS’s) is located on the Frymaster website at www.frymaster.com. Failure to use qualified service personnel will void the Frymaster warranty on your equipment.

1.8Shipping 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 its 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.

1-4

PRO H55 SERIES GAS FRYER

CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1General Installation Requirements

Qualified, licensed, and/or authorized installation or service personnel, as defined in Section 1.7 of this manual, should perform all installation and service on Frymaster equipment.

Conversion of this appliance from one type of gas to another should only be performed by qualified, licensed, and/or authorized installation or service personnel as defined in Section 1.7 of this manual.

Failure to use qualified, licensed, and/or authorized installation or service personnel (as defined in Section 1.7 of this manual) to install, convert to another gas type or otherwise service this equipment will void the Frymaster warranty and may result in damage to the equipment or injury to personnel.

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.

DANGER

Building codes prohibit a fryer with its open tank of hot oil being installed beside an open flame of any type, including those of broilers and ranges.

Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Shipping Damage Claim Procedure in Chapter 1.)

DANGER

Frymaster appliances equipped with legs are for stationary installations. Appliances fitted with legs must be lifted during movement to avoid damage to the appliance and bodily injury. For movable installations, optional equipment casters must be used. Questions? Call 1-800-551-8633.

CLEARANCE AND VENTILATION

The fryer(s) must be installed with a 6” (150 mm) clearance at both sides and back when installed adjacent to combustible construction; no clearance is required when installed adjacent to noncombustible construction. A minimum of 24” (600 mm) clearance should be provided at the front of the fryer.

DANGER

No structural material on the fryer should be altered or removed to accommodate placement of the fryer under a hood. Questions? Call the Frymaster Dean Service Hotline at 1-800-551-8633.

2-1

One of the most important considerations of efficient fryer operation is ventilation. Make sure the fryer is installed so that products of combustion are removed efficiently, and that the kitchen ventilation system does not produce drafts that interfere with burner operation.

The fryer flue opening must not be placed close to the intake of the exhaust fan, and the fryer must never have its flue extended in a “chimney” fashion. An extended flue will change the combustion characteristics of the fryer, causing longer recovery time. It also frequently causes delayed ignition. To provide the airflow necessary for good combustion and burner operation, the areas surrounding the fryer front, sides, and rear must be kept clear and unobstructed.

DANGER

This appliance must be installed with sufficient ventilation to prevent the occurrence of unacceptable concentrations of substances harmful to the health of personnel in the room in which it is installed.

Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate distances must be maintained from the flue outlet of the fryer to the lower edge of the ventilation filter bank. Filters should be installed at an angle of 45º. Place a drip tray beneath the lowest edge of the filter. For U.S. installation, NFPA standard No. 96 states, “A minimum distance of 18 in. (450 mm) should be maintained between the flue outlet and the lower edge of the grease filter.”

Frymaster recommends that the minimum distance be 24 in. (600 mm) from the flue outlet to the bottom edge of the filter when the appliance consumes more than 120,000 BTU per hour.

For installations in the United States, information on construction and installation of ventilating hoods can be found in the NFPA standard cited above. A copy of the standard may be obtained from the National Fire Protection Association, Battery March Park, Quincy, MA 02269.

NATIONAL CODE REQUIREMENTS

The type of gas for which the fryer is equipped is stamped on the data plate attached to the inside of the fryer door. Connect a fryer stamped “NAT” only to natural gas, those stamped “PRO” only to propane gas, and those stamped “MFG” only to manufactured gas.

Installation shall be made with a gas connector that complies with national and local codes, and, where applicable, CE codes. Quick-disconnect devices, if used, shall likewise comply with national, local, and, if applicable, CE codes.

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 fryer door. Refer to the rating plate on the inside of the fryer door for proper voltages.

DANGER

This appliance is equipped with a three-prong (grounding) plug for your protection against electrical shock, and must be plugged directly into a properly grounded three-prong receptacle. Do not cut, remove, or otherwise bypass the grounding prong on this plug!

2-2

DANGER

This appliance requires electrical power for operation. Place the gas control valve in the OFF position in case of a prolonged power outage. Do not attempt to operate this appliance during a power outage.

AUSTRALIAN REQUIREMENTS

To be installed in accordance with AS 5601 / AG 601, local authority, gas, electricity, and any other relevant statutory regulations.

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.

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.

If necessary, the user should consult the dealer or an experienced radio and television technician for additional suggestions.

2.2Caster/Leg Installation

Depending upon the specific configuration ordered, your fryer may have been shipped without installed casters or legs. DO NOT INSTALL THIS APPLIANCE WITHOUT CASTERS OR

LEGS. If the appliance requires the installation of casters or legs, install them in accordance with the instructions included in your accessory package.

2.3Pre-Connection Preparations

DANGER

DO NOT connect this appliance to the gas supply before completing each step in this section.

After the fryer has been positioned under the exhaust hood, ensure the following has been accomplished:

1.Adequate means must be provided to limit the movement of fryers without depending upon the gas line connections. If a flexible gas hose is used, a restraining cable must be connected at all times when the fryer is in use. The restraining cable and installation instructions are packed with the flexible hose in the accessories box that was shipped with your unit.

2-3

2.Single unit fryers must be stabilized by installing restraining chains on fryers equipped with casters or anchor straps on fryers equipped with legs. Follow the instructions in the accessory pack to install the chains or straps.

DANGER

Do not attach an apron drainboard to a single fryer. The fryer may become unstable, tip over, and cause injury. The appliance area must be kept free and clear of combustible material at all times.

3.Level fryers equipped with legs by screwing out the legs approximately 1 inch then adjusting them so that the fryer is level and at the proper height in the exhaust hood. Frymaster recommends that the minimum distance from the flue outlet to the bottom edge of the hood be 24 in. (600 mm) when the appliance consumes more than 120,000 BTU per hour. NOTE: There are no built-in leveling devices on fryers equipped with casters. The floor where the fryer is to be installed must be level.

4.Test the fryer electrical system:

a.Plug the fryer electrical cord(s) into a grounded electrical receptacle.

b.Place the power switch in the ON position.

•For fryers equipped with solid-state (analog) controls, verify that the power and heat lights are lit.

•For fryers having computer or digital displays, verify that the display indicates CYCL.

c.Place the fryer power switch in the OFF position. Verify that the power and heat lights are out, or that the display is blank.

5.Refer to the data plate on the inside of the fryer door to determine if the fryer burner is configured for the proper type of gas before connecting the fryer quick-disconnect device or piping from the gas supply line.

6.Verify the minimum and maximum gas supply pressures for the type of gas to be used in accordance with the accompanying tables.

CE Standard

for Incoming Gas Pressures

for Fryers Manufactured After April 1999

	Pressure	Orifice Diameter		Regulator Pressure
		Single	Dual	Single	Dual
Gas	(mbar)(1)	Vat	Vat	Vat	Vat
G20	20	2 x 3.40	2 x 3.40	7 mbar	7 mbar
G25	20 or 25	2 x 3.40	2 x 3.40	10 mbar	10 mbar
G30	28/30 or 50	2 x 2.05	2 x 2.05	17 mbar	17 mbar
G31	37 or 50	2 x 2.05	2 x 2.05	20 mbar	20 mbar

(1) mbar = 10,2 mm H2O

CE Standard

for Incoming Gas Pressures

for Fryers Manufactured Through April 1999

	Pressure	Orifice Diameter		Regulator Pressure
		Single	Dual	Single	Dual
Gas	(mbar)(1)	Vat	Vat	Vat	Vat
G20	20	2 x 3.40	2 x 3.40	7 mbar	7 mbar
G25	20 or 25	2 x 3.40	2 x 3.40	10 mbar	9 mbar
G30	28/30 or 50	2 x 2.05	2 x 2.05	17 mbar	16,5 mbar
G31	37 or 50	2 x 2.05	2 x 2.05	20,2 mbar	18,5 mbar

(1) mbar = 10,2 mm H2O

2-4

Non-CE Standard

for Incoming Gas Pressures

	Gas	Minimum	Maximum
		6" W.C.	14" W.C.
	Natural	1.49 kPa	3.48 kPa
		14.93 mbar	34.84 mbar
		11" W.C.	14" W.C.
	LP	2.74 kPa	3.48 kPa
		27.37 mbar	34.84 mbar

7.For fryers equipped with a FootPrint Pro system or basket lifts, plug the electrical cord(s) into a power receptacle behind the fryer.

2.4Connection to Gas Line

DANGER

Before connecting new pipe to this appliance, the pipe must be blown out thoroughly to remove all foreign material. Foreign material in the burner and gas controls will cause improper and dangerous operation.

DANGER

When pressure-testing incoming gas supply lines, disconnect the fryer from the gas line if the test pressure will be ½ PSIG (3.45 kPa, 13.84 inches W.C.) or greater to avoid damage to the fryer’s gas tubes and gas valve(s).

DANGER

All connections must be sealed with a joint compound suitable for the gas being used and all connections must be tested with a solution of soapy water before lighting any pilots.

Never use matches, candles, or any other ignition source to check for leaks. If gas odors are detected, shut off the gas supply to the appliance at the main shut-off valve and immediately contact the local gas company or an authorized service agency for service.

DANGER

“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always ensure that melted shortening, cooking oil, or water is in the frypot before firing the unit.

The size of the gas line used for installation is very important. If the line is too small, the gas pressure at the burner manifold will be low. This may cause slow recovery and delayed ignition. The incoming gas supply line should be a minimum of 1½” (38 mm) in diameter. Refer to the chart on the following page for the minimum sizes of connection piping.

2-5

Gas Connection Pipe Sizes

(Minimum incoming pipe size should be 1 1/2" (41 mm))

				4 or more
Gas	Single Unit	2 - 3 Units		units*
Natural	3/4" (22 mm)	1" (28 mm)	1	1/4" (36 mm)
Propane	1/2" (15 mm)	3/4" (22 mm)		1" (28 mm)
Manufactured	1" (28 mm)	1 1/4" (36 mm)	1	1/2" (41 mm)

* For distances of more than 20 feet (6 m) and/or more than 4 fittings or elbows, increase the connection by one pipe size. Units with four or more vats require two gas connections.

The Pro H55 Series gas fryer has received the CE mark for the countries and gas categories indicated in the table below. NOTE: The nominal heat input (QN) is 21kW except for AT, DE, LU and category 3P/B, which is 23kW.

CE Approved Gas Categories by Country

		COUNTRIES	CATEGORIES	GAS	PRESSURE (MBAR)
		AUSTRIA (AT)	II2H3B/P	G20	20
				G30, G31	50
		BELGIUM (BE)	I2E(R)B	G20, G25	20, 25
			I3+	G30, G31	28-30, 37
		DENMARK (DK)	II2H3B/P	G20	20
				G30, G31	30
			II2Esi3+	G20, G25	20, 25
		FRANCE (FR)		G30, G31	28-30, 37
			II2Esi3P	G20, G25	20, 25
				G31	50
		FINLAND (FI)	II2H3B/P	G20	20
				G30, G31	30
		GERMANY (DE)	II2ELL3B/P	G20, G25	20
				G30, G31	50
			I3P	G31	50
		GREECE (GR)	II2H3+	G20	20
				G30, G31	28-30, 37
		ITALY (IT)	II2H3+	G20	20
				G30, G31	28-30, 37
		IRELAND (IE)	II2H3+	G20	20
				G30, G31	28-30, 37
		LUXEMBOURG (LU)	II2E3B/P	G20	20
				G30, G31	50
			II2L3P	G25	25
		NETHERLANDS (NL)		G31	50
			II2L3B/P	G25	25
				G30, G31	30
		NORWAY (NO)	I3B/P	G30, G31	30
		PORTUGAL (PT)	II2H3+	G20	20
				G30, G31	28-30, 37
			II2H3+	G20	20
		SPAIN (ES)		G30, G31	28-30, 37
			II2H3P	G20	20
				G31	37, 50
		SWEDEN (SE)	II2H3B/P	G20	20
				G30, G31	30
		UNITED KINGDOM (UK)	II2H3+	G20	20
				G30, G31	28-30, 37

CE Standard

Required airflow for the combustion air supply is 2m3/h per kW.

2-6

1.Connect the quick-disconnect hose to the fryer quick-disconnect fitting under the front of the fryer and to the building gas line.

NOTE: Some fryers are configured for a rigid connection to the gas supply line. These units are connected to the gas supply line at the rear of the unit.

When using thread compound, use very small amounts on male threads only. Use a pipe thread compound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant is one such compound). DO NOT apply compound to the first two threads. Doing so may allow some of the compound to enter the gas stream, resulting in clogging of burner orifices and/or the control valve.

2.Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A soap solution should be used for this purpose.

3.Close the fryer drain valve and fill the frypot with water and boil-out solution to the bottom OIL LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures that are described in the “Lighting Instructions” and “Boiling Out the Frypot” topics found in Chapter 3 of this manual.

DANGER

“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always ensure that melted shortening, cooking oil, or water is in the frypot before firing your unit.

4.The burner manifold pressure should be checked at this time by the local gas company or an authorized service agent. The tables below and on the following page list the burner manifold gas pressures for the various gas types that can be used with this equipment.

CE Standard

Burner Manifold Gas Pressures

for Fryers Manufactured After April 1999

		Pressure (mbar)
		Single	Dual
	Gas	Vat	Vat
	Natural Gas Lacq	7	7
	(G20) under 20 mbar
	Natural Gas Groningue *	10	10
	(G25) under 25 mbar
	Natural Gas Groningue	10	10
	(G25) under 20 mbar
	Butane	17	17
	(G30) at 28/30 or 50 mbar
	Propane	20	20
	(G31) under 37 or 50 mbar

CE Standard

Burner Manifold Gas Pressures

for Fryers Manufactured Through April 1999

		Pressure (mbar)
		Single	Dual
	Gas	Vat	Vat
	Natural Gas Lacq	7	6,5
	(G20) under 20 mbar
	Natural Gas Gronigue *	10	9
	(G25) under 25 mbar
	Natural Gas Gronigue	10	9
	(G25) under 20 mbar
	Butane	17	16,5
	(G30) at 28/30 or 50 mbar
	Propane	20,2	18,5
	(G31) under 37 or 50 mbar

	* Belgian G25 = 7,0 mbar (single or dual)				* Belgian G25 = 7,0 mbar (single) or 6,5 (dual)

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