Gas Fryers Models 35 & 45
Performance Pro Series
Installation and Operation Manual
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
JUNE 2005
*8196042*
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 AUT HORIZED SERVICE CENTERS,
AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS
WARRANTY WILL BE VOID. FURTHER, FRYMASTER/DEAN AND ITS AFFILIAT ES WILL NOT BE
LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUST OMER WHICH
ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO T HE INSTALLATION OF
ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZ ED SERVICE CENTER.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster/DEAN Factory Authorized Service Center (FASC) 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.
No structural material on the fryer should be altered or removed to accommodate placement of
DANGER
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.
Performance Pro Series Gas Fryers Models 35 & 45
Installation and Operation Manual
TABLE OF CONTENTS
Page
Chapter 1: Introduction
2-1
Chapter 3: Operating Instructions 3-1
Chapter 4: Filtration Instructions 4-1
Chapter 5: Preventive Maintenance
i
PERFORMANCE PRO SERIES GAS FRYERS MODELS 35 & 45
CHAPTER 1: GENERAL INFORMATION
1.1 Applicability and Validity
The Pro Series Gas Fryer has been approved by the European Union for sale and installation
in all EU countries.
This manual is applicable to and valid for all Performance Pro Series Atmospheric Gas Fryers
sold in English-speaking 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.
1.2 Parts Ordering and Service Information
In order to assist you quickly, 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 fryer door. Part numbers are found
in the Installation, Operation, Service, and Parts Manual. Parts orders may be placed directly with
your local FASC or distributor. Included with fryers when shipped from the factory is a list of
Frymaster FASCs. If you do not have access to this list, contact the Frymaster Service Department
at 1-800-551-8633 or 1-318-865-1711.
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 FASC/Distributor. Service may also
be obtained by calling the Frymaster 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:
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
1.3 Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly. Throughout
this manual, you will find notations enclosed in double-bordered boxes similar to the ones 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. A safety switch built into the drain valve prevents burner ignition with the drain valve even
partially open.
1.4 European 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
1.5 Equipment Description
All Performance Pro Series 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 frypot quick and easy.
Frypots are constructed of welded, heavy-gauge cold-rolled steel or stainless steel. Heating is
supplied by a burner assembly having multiple gas jets that are focused on ceramic targets located
around the lower side of the frypot. The burner assembly can be configured for natural gas, propane
gas, or manufactured gas. The frypot is drained with a manual ball valve.
Performance Pro Series fryers are equipped with a thermostat probe for precise temperature control.
The probe is located on the centerline of the frypot for rapid response to changes in loads and to
provide the most accurate temperature measurement. Fryers in the 45-model family may have dualvat frypots (frypots divided in half). Each half of the dual-vat frypots has its own temperature probe.
Controls on Performance Pro Series fryers vary depending on the model and configuration
purchased. Control options can include thermostat controls, solid-state (analog) controllers, digital
controllers, or Computer Magic III computers. Not all models are available with all controller
options. Each controller is covered in detail in the separate Frymaster Fryer Controllers User’s
Manual provided with your equipment.
Performance Pro Series fryers may be equipped with an optional melt cycle feature, which pulses the
burner on and off at a controlled rate. The melt cycle feature is designed to prevent scorching and
uneven heating of the frypot when using solid shortening.
Fryers in this series may be configured with pilot ignition or electronic ignition. Fryers configured
with electronic ignition and/or electric controls and all fryers equipped with built-in filtration require
an external source of AC electrical power. Units can be configured for voltages ranging from 100
VAC to 240 VAC.
Fryers equipped with built-in filtration systems are shipped completely assembled. Fryers without
built-in filtration require installation of legs or optional casters at 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.
Model Designations
The primary difference between the fryer models in this series is the size of the frypot.
● 35 models have a frypot capacity of 30-40 pounds of cooking oil or shortening and are
designed for low-volume all-purpose frying.
● 45 models have a frypot capacity of 40-50 pounds of cooking oil or shortening and are
designed for high-volume frying of non-breaded products.
Fryers in the Performance Pro series may be equipped with basket lifts (BL in the designation) and a
built-in filtration system. Fryers having a PMJ designation have no built-in filtration. Fryers having
a FPP designation have a built-in filtration system under the two leftmost fryers. Those having a
FMP designation have a built-in filtration system under the two leftmost stations and a holding
station. The holding station can be at any position in the battery.
1-3
Model
Built-In
Filtration
35 Model Family
Controls
(Note: Millivolt controls require no external power.)
PMJ*35†
PMJ*35G†
PMJ*35GBL†
PMJ*35E
PMJ*35EC
PMJ*35EBL
PMJ*35EBLC
PMJ*35EBLM
PMJ*35EM
FMP*35 or
FPP*35
FMP*35E or
FPP*35E
FMP*35EC or
FPP*35EC
FMP*35EBL or
FPP*35EBL
FMP*35EBLC or
FPP*35EBLC
FMP*35EBLM or
FPP*35EBLM
FMP*35EM or
FPP*35EM
No Millivolt. Thermostat knob inside door.
No Millivolt. Thermostat knob on control panel.
No Millivolt. Thermostat knob on control panel with push-button basket lift control.
No
Electric. Thermostat knob on control panel with ON/OFF switch or Solid State
Controller or Digital Controller.
No Electric. CM III Computer.
No
Electric. Thermostat knob on control panel with push-button basket lift control
and ON/OFF switch or Basket Lift Timer.
No Electric. CM III Computer.
No
No
Yes
Yes
Electric. Thermostat knob on control panel with push-button basket lift control
plus ON/OFF and melt cycle switches.
Electric. Thermostat knob on control panel with ON/OFF and melt cycle
switches.
Millivolt. Thermostat knob on control panel. (Requires external power supply
for filter.)
Electric. Thermostat knob on control panel with ON/OFF switch or Solid State
Controller or Digital Controller.
Yes Electric. CM III Computer.
Yes
Electric. Thermostat knob on control panel with push-button basket lift control
and ON/OFF switch or Basket Lift Timer.
Yes Electric. CM III Computer.
Yes
Yes
Electric. Thermostat knob on control panel with push-button basket lift control
plus ON/OFF and melt cycle switches.
Electric. Thermostat knob on control panel with ON/OFF and melt cycle
switches.
* Insert the number of fryers in the battery (e.g., a PMJ135 has one fryer, a PMJ235 or an FPP235 has two
fryers; an FMP135 has one fryer and one holding station, an FMP235 has two fryers and one holding station.
There is no FPP135).
† Available with pilot ignition only.
Model
PMJ*45†
PMJ*45G†
PMJ*45GBL†
PMJ*45E
45 Model Family
Built-In
Filtration
(Note: Millivolt controls require no external power.)
No Millivolt. Thermostat knob inside door.
No Millivolt. Thermostat knob on control panel.
No Millivolt. Thermostat knob on control panel with push-button basket lift control.
No
Electric. Thermostat knob on control panel with ON/OFF switch or Solid State
Controller or Digital Controller.
Table continued on following page.
1-4
Controls
45 Model Family (continued from previous page)
Model
Built-In
Filtration
(Note: Millivolt controls require no external power.)
Controls
PMJ*45EC
PMJ*45EBL
PMJ*45EBLC
PMJ*45EBLM
PMJ*45EM
FMP*45 or
FPP*45
FMP*45E or
FPP*45E
FMP*45EC or
FPP*45EC
FMP*45EBL or
FPP*45EBL
FMP*45EBLC or
FPP*45EBLC
FMP*45EBLM or
FPP*45EBLM
FMP*45EM or
FPP*45EM
* Insert the number of fryers in the battery (e.g., a PMJ145 has one fryer, a PMJ245 or an FPP245 has two
fryers; an FMP145 has one fryer and one holding station, an FMP245 has two fryers and one holding station.
There is no FPP145).
† Available with pilot ignition only.
No Electric. CM III Computer.
No
No Electric. CM III Computer.
No
No
Yes
Yes
Yes Electric. CM III Computer.
Yes
Yes Electric. CM III Computer.
Yes
Yes
Electric. Thermostat knob on control panel with push-button basket lift control
and ON/OFF switch or Basket Lift Timer.
Electric. Thermostat knob on control panel with push-button basket lift control
plus ON/OFF and melt cycle switches.
Electric. Thermostat knob on control panel with ON/OFF and melt cycle
switches.
Millivolt. Thermostat knob on control panel. (Requires external power supply
for filter.)
Electric. Thermostat knob on control panel with ON/OFF switch or Solid State
Controller or Digital Controller.
Electric. Thermostat knob on control panel with push-button basket lift control
and ON/OFF switch or Basket Lift Timer.
Electric. Thermostat knob on control panel with push-button basket lift control
plus ON/OFF and melt cycle switches.
Electric. Thermostat knob on control panel with ON/OFF and melt cycle
switches.
1.6 Installation, 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.
1.7 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, 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
1-5
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
Service Centers (FASC) is included with the fryer when shipped from the factory. Failure to use
qualified service personnel will void the Frymaster warranty on your equipment.
1.8 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 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.
1-6
PERFORMANCE PRO SERIES GAS FRYERS MODELS 35 & 45
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1 General 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/shortening 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.
PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE
OPERATION OF YOUR FRYER. ANY UNAUTHORIZED ALTERATIONS MADE
TO THIS EQUIPMENT WILL VOID THE FRYMASTER WARRANTY.
Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Shipping Damage
Claim Procedure in Chapter 1.)
2-1
CLEARANCE AND VENTILATION
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
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.
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.
One of the most important considerations of efficient fryer operation is ventilation. Ensure 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 proper 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.
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 45 degrees. 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
inches (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 inches (600 mm) from the flue
outlet to the bottom edge of the filter when the appliance consumes more than 120,000 BTU per
hour.
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.
2-2
ELECTRICAL GROUNDING REQUIREMENTS
All electrically operated appliances must be grounded in accordance with all applicable national and
local codes, and, where applicable, CE codes. 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
If this appliance is equipped with a three-prong (grounding) plug for your protection
against electrical shock, it must be plugged directly into a properly grounded three-
prong receptacle. Do not cut, remove, or otherwise bypass the grounding prong on
this plug!
DANGER
This equipment 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 use the
equipment during a power outage.
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 the user’s expense.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.
The user may find the booklet "How to Identify and Resolve Radio-TV Interference Problems"
helpful. It is prepared by the Federal Communications Commission and is available from the U.S.
Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
2.2 Caster/Leg Installation
2-3
2.3 Pre-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 fry station 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. 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 shipped with the
casters/legs to properly install the chains or straps.
DANGER
Do not attach an apron drain board 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 materials at all times.
Level fryers equipped with legs by screwing out the legs approximately 1 inch, and then adjust 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 filter be 24 inches (600 mm) when
the appliance consumes more than 120,000 BTU per hour.
For fryers equipped with casters, there are no built-in leveling devices. 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 thermostat controls, verify that the power and heat lights are lit.
• For fryers having computer or digital displays, verify that the display indicates
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 verify that the fryer burner is configured
for the proper type of gas before connecting the gas line quick-disconnect device or piping from
the gas supply line.
2-4
6. Verify the minimum and maximum gas supply pressures for the type of gas to be used in
y
(
)
accordance with the accompanying tables:
Table 1: CE Standard for Incoming Gas Pressures
Model
Gas T
Pressure
Number of
Manifold
Pressure
1
(mbar) = 10,2 mm CE
pe G20 G25 G31 G20 G25 G31
1
mbar
Orifice
Size
Orifices
Air Flow
3
1,70 1,70 1,05
2,50 3,06 1,51 3,10 3,58 1,80
20 20-25 37-50 20 20-25 37-50
9 9 9 181818
9 13,5 22,5 7,5 10 20,6
Model 35 Model 45
1,40
1,40 0,86
Table 2: Non-CE Standard
for Incoming Gas Pressures
Gas Minimum Maximum
Natural
LP
6" W.C.
1.49 kPa
14.93 mbar
11" W.C.
2.74 kPa
27.37 mbar
14" W.C.
3.48 kPa
34.84 mbar
14" W.C.
3.48 kPa
34.84 mbar
7. For fryers equipped with a built-in filter system and/or basket lifts, plug the electrical cord(s) into
a power receptacle behind the fryer.
2.4 Connection 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).
Performance Pro Series Atmospheric gas fryers (J1C Series excluded) have received the CE mark
for the countries and gas categories indicated in Table 3 below.
2-5
Table 3: CE Approved Gas Categories
Country Category Gas
BE
DE
I2E+(S)
I3P
I2 ELL
13P
G20/G25
G31
G20/G25
G31
Pressure
(mbar)
20/25
37
20
50
DK-GR-IT
FR
LU
ES
NL
IE-PT-GB
I2 H G20 20
II2Esi3P
I2E G20/G25 20/25
II2H3P
II2L3P
II2H3P
G20/G25
G31
G20
G31
G25
G31
G20
G31
37 ET 50
37 ET 50
20/25
20
25
50
20
37
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 Table
4 below for the minimum sizes of connection piping.
Table 4: Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1-1/2" (38 mm))
Gas Single Unit 2 - 3 Units 4 Units*
Natural 3/4" (19 mm) 1" (25 mm) 1-1/4" (33 mm)
Propane 1/2" (13 mm) 3/4" (19 mm) 1" (25 mm)
Manufactured 1" (25 mm) 1-1/4" (33 mm) 1-1/2" (38 mm)
* For distances of more than 20 feet (6 meters)
and/or more than four fittings or elbows, increase
the connection by one pipe size.
CE Standard
CE regulations require a combustion air supply of 2m3/h per kW per fryer. (See rating plate affixed
to door for kW rating.)
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 PST567 sealant is one
such compound). DO NOT apply compound to the first two threads. Applying compound to the
first two threads will cause clogging of the burner orifices and control valve.
2-6
2. Open the gas-supply valve to the fryer and check all piping, fittings, and gas connections for
d
(
)
d
(
)
leaks. A soap and water solution should be used for this purpose.
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.
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 indicate the proper burner manifold pressures:
Table 5: CE Standar
Burner Manifold Gas Pressures
Other t han Belgium
Gas
Natural Gas Lacq
(G20) under 20 mbar
Natural Gas Gronique
(G25) under 25 mbar
Natural Gas Gronique
(G20) under 20 mbar
Propane
(G31) under 37 or 50 mbar
Model 35
Pressure
(mbar)
13,5 10
13,5 10
22,5 20,6
Model 45
Pressure
(mbar)
97,5
Table 7: Non-CE Standard
Burner Manifold Gas Pressures
Natural Gas Lacq
(G20) under 20 mbar
Natural Gas Gronique
(G25) under 25 mbar
Natural Gas Gronique
(G20) under 20 mbar
Propane
(G31) under 37 or 50 mbar
Gas Pressure
Natural
LP
3" W.C.
0.73 kPa
8.25" W.C.
2.5 kPa
Table 6: CE Standar
Burner Manifold Gas Pressures
Belgium
Model 35
Gas
Pressure
(mbar)
97,5
97
910
22,5 20,6
Model 45
Pressure
(mbar)
2-7
5. Check the thermostat calibration or temperature programmed into the computer.
• For units equipped with thermostat controls, refer to the Thermostat Calibration instructions
in Chapter 5.
• For units equipped with other types of controllers, refer to the appropriate section of the
Frymaster Fryer Controllers User’s Manual,
on programming and operating your controller.
2.5 Converting to Another Gas Type
Your fryer is configured at the factory for either natural gas or Propane (LP) gas.
If you desire to switch from one type of gas to another, a gas conversion kit must be installed by a
Factory Authorized Service Center technician.
DANGER
This appliance was configured at the factory for a specific type of gas. Converting
from one type of gas to another requires the installation of specific gas-conversion
components.
provided with your equipment for instructions
DANGER
Switching to a different type of gas without installing the proper conversion kit may
result in fire or explosion! NEVER ATTACH THIS APPLIANCE TO A GAS SUPPLY
FOR WHICH IT IS NOT CONFIGURED!
Conversion of this appliance from one type of gas to another should only be
performed by qualified, licensed, and authorized installation or service personnel, as
defined in Section 1.7 of this manual.
CE Gas Conversion Instructions
1. Between G20- and G25-type Natural Gas, adjust the gas pressure at the regulator. (Refer to the
CE Standard Burner Manifold Gas Pressure Chart.) Do not change the orifice or pilot.
2. Between a 2nd family gas (G20 or G25) and a 3rd family gas (G31 Propane):
a. Change the orifices.
b. Change the pilot.
c. Change the gas valve regulator or the gas valve.
d. Adjust the manifold pressure.
3. Affix the new label included with the conversion kit next to the existing rating plate stating that
the gas type has been converted. Remove any references to the previously used gas from the
existing rating plate.
4. If the destination language changes, replace the labels. Call your local service agency or kitchen
equipment supplier for a label kit. The language of reference will be on the corner of the label.
2-8
The following CE gas-conversion components and kits are available from your FASC:
Model 35 Only: There are no CE conversion kits available for the Model 35. Honeywell G31 (propane)
gas valves can be adjusted for G20 and G25 (natural) gases, but G20 and G25 gas valves cannot be
adjusted for G31. Therefore, if converting from a G20
2-9
PERFORMANCE PRO SERIES GAS FRYERS MODELS 35 & 45
CHAPTER 3: OPERATING INSTRUCTIONS
3.1 Start-Up Procedure
DANGER
Never operate this appliance with an empty frypot. The frypot must be filled with
water or cooking oil/shortening before lighting the burners. Failure to do so will
damage the frypot and may cause a fire.
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil filtering system, particularly the aspects
of oil filtration, draining and cleaning procedures.
CAUTION
The cooking oil/shortening capacity of the 35 Series fryer is 35 lbs. (17 liters) at 70°F
(21°C). For 45 Series fryers, the capacities are 45 lbs. (22 liters) for a full-vat fryer
and 22.5 lbs. (11 liters) for each half of a dual-vat fryer. Before lighting the fryer,
make sure the fryer is OFF and the frypot drain valve(s) is/are closed. Remove the
basket support rack(s), if installed, and fill the frypot to the bottom OIL LEVEL line. If
solid shortening is being used, make sure it is packed down into the bottom of the
frypot.
NOTE: For units configured as pilot ignition systems, the pilot must be manually lit
before the fryer can be placed into operation. On fryers configured with electronic
ignition, the pilot is automatically lit when the unit is turned on.
Ensure that the following steps are done in sequence before lighting or re-lighting the pilot:
1. Turn the operating thermostat or the solid-state controller to the lowest setting, or turn off the
computer/controller.
2. If so equipped, turn off the manual shut-off valve on the incoming gas line.
3. Fill the frypot with oil, liquid shortening or water to the bottom OIL LEVEL line scribed on the
frypot back. If using solid shortening, pre-melt the shortening prior to filling the frypot.
4. Non-CE: Turn the gas valve knob to the OFF position. CE: Depress the OFF button (red) on
the safety control valve to turn the valve off.
5. Wait at least 5 minutes for any accumulated gas to disperse.
6. If so equipped, turn on the manual shut-off valve on the incoming gas line.
3-1
ACCESSING THE PILOT
In full-vat units, the pilot is mounted on the left side of the burner manifold and is accessed through
an opening in the front frypot insulation. In dual-vat units, there is a pilot on both the left and the
right halves of the burner manifold. In either case, swing the round cover over the opening out of
the way and insert a long match or taper through the hole to light the pilot.
LIGHTING THE PILOT ON FRYERS WITH STANDARD HONEYWELL GAS VALVES
1. Ensure power to the unit is OFF, then turn the gas valve knob to the OFF position. Wait at least
5 minutes, then rotate the gas valve knob to the PILOT position (see Figure 1).
Lighting the Pilot
PILOT
PILOT
ON
OFF
Figure 1 Figure 2
ON
OFF
2. Push the knob in and light the pilot. (If the fryer is equipped with a piezo ignitor, repeatedly
press the piezo ignitor button while depressing the gas valve knob until the pilot lights.)
Continue to hold the knob in for about 60 seconds after the flame appears on the pilot. Release
the knob. The pilot should remain lit.
CAUTION
If the pilot fails to remain lit, turn the gas valve knob to the OFF position and wait at
least five minutes before attempting to re-light.
3. With the pilot lit, push down and slowly turn the knob to the ON position (see Figure 2 above).
Once the pilot has been lit, the burner will automatically light whenever the thermostat is set
above its lowest setting or the controller calls for heat.
LIGHTING THE PILOT ON FRYERS EQUIPPED WITH CE-APPROVED GAS VALVES
1. Ensure power to the unit is OFF, then press the OFF (red) button on the gas valve (see photo
below). Wait at least 5 minutes.
OFF Button
PILOT Button
3-2
2. If the fryer is equipped with a piezo ignitor, press and hold the pilot (white) button, then
repeatedly press the piezo ignitor button until the pilot lights.
If the fryer is NOT equipped with a piezo ignitor, place a flame near the pilot assembly, push
and hold the PILOT (white) button in, light the pilot, and continue to depress the button for at
least 60 seconds after the pilot lights.
3. Failure to hold the button in long enough will cause the pilot to go out when the button is
released. If the pilot goes out when the button is released, wait at least 5 minutes then repeat this
step.
NOTES ABOUT FRYERS WITH ELECTRONIC IGNITION SYSTEMS
WARNING
Never use a match or taper to light the pilot on this ignition system.
When the computer/controller power switch is placed in the ON position, the ignition module will
turn the pilot gas supply on and provide an ignition spark. The spark will light the pilot. A flame
sensor verifies the presence of the pilot flame. Unless the pilot flame is sensed, the ignition module
will not allow the gas valve to supply gas to the burners. The computer/controller controls the firing
of the burners after pilot ignition takes place.
If the pilot flame fails, the ignition module will shut down and “lock out” the system. To restart the
system, turn the computer/controller OFF, wait approximately 5 minutes for the system to recycle
itself, then turn the computer/controller ON again.
WARNING
In the event of prolonged power failure, the ignition module will shut down and “lock
out” the system. Turn the computer/controller OFF and then back ON after power
has been re-established.
PLACING THE FRYER INTO OPERATION
CAUTION
If this is the first time the fryer is being used after installation, refer to Section 3.2,
Boil-Out Procedure.
For units equipped with Thermostat Controls:
Place the Melt Cycle switch (if so equipped) to the ON position and set the thermostat knob to
the desired cooking temperature. The U-shaped burner should ignite and burn with a strong,
blue flame.
CAUTION
Thermostat-controlled fryers equipped with Melt Cycle switches will stay in the Melt
Cycle mode until the Melt Cycle Switch is placed in the OFF position.
3-3
For units equipped with other than Thermostat Controls:
Place the computer/controller ON/OFF switch in the ON position and set the controller to – or
program the controller for – the desired cooking temperature, referred to as the setpoint. The
U-shaped burner will light and burn with a strong, blue flame. The unit automatically enters the
Melt Cycle mode if the frypot temperature is below 180°F (82°C). (NOTE: During the melt
cycle, the burner will repeatedly fire for a few seconds, then go out for a longer period.) When
the frypot temperature reaches 180°F (82°C), the unit will automatically switch to the Heating
mode. The burner will remain lit until the frypot temperature reaches the programmed cooking
temperature (setpoint).
3.2 Boiling-Out the Frypot
To ensure that the frypot is free of any contamination resulting from its manufacture, shipping, and
handling during installation, the frypot must be boiled out before first use. Frymaster recommends
boiling out the frypot each time the oil or shortening is changed.
DANGER
Never leave the fryer unattended during the boil-out process. If the boil-out solution
boils over, turn the fryer off immediately and let the solution cool for a few minutes
before resuming the process. To lessen the chance of boil over, turn the fryer’s gas
valve knob to the PILOT position occasionally.
1. Before lighting the burner, close the fryer drain valve(s) and fill the frypot to the bottom OILLEVEL line with a mixture of cold water and automatic dishwasher liquid.
2. For units equipped with a Thermostat or Solid State (Analog) Controller, set the thermostat to
195°F (91°C).
For units equipped with a Digital Controller, set the setpoint to 195°F (91°C).
For units equipped with a Basket Lift Timer, press the Boil-Out Mode button to begin the
boil-out process.
For units equipped with a Computer Magic III Computer,
• Press the Power switch followed by the Program Mode switch . Code will
appear in the left display.
• Enter the code number 1653. The right display will read boil. The temperature is
automatically set for 195°F (91°C). The fryer will attain this temperature and remain
there until the Power switch is pressed, which cancels the boil-out mode.
3. Place the fryer into operation in accordance with Section 3.1.
4. Simmer the solution for 1 hour.
5. After the solution simmers for 1 hour, turn the fryer off, allow the solution to cool, then add 2
gallons (8 liters) of cold water and stir. Drain the solution into a suitable container and clean the
frypot thoroughly.
3-4
WARNING
Do not drain boil-out solution into a shortening disposal unit, a built-in filtration unit,
or a portable filter unit. These units are not intended for this purpose, and will be
damaged by the solution.
6. Rinse the frypot at least twice by filling the frypot with clean water and draining. Dry the frypot
thoroughly with a clean, dry towel.
DANGER
Remove all drops of water from the frypot before filling with cooking oil or
shortening. Failure to do so will cause spattering of hot liquid when the oil or
shortening is heated to cooking temperature and may cause injury to nearby
personnel.
3.3 Shutting the Fryer Down
For short-term shut down during the workday, place the fryer power switch in the "OFF" position
and put the frypot covers in place (if the fryer is so equipped).
When shutting the fryers down at closing time, place the fryer power switch in the "OFF" position,
place the gas valve in the "OFF" position, and put the frypot covers in place (if the fryer is so
equipped).
3.4 Controller Operation and Programming
Fryers in the Performance Pro Series can be equipped with Computer Magic III (CM III) computers,
Basket Lift Timers, Digital Controllers, Solid State (Analog) Controllers, or Thermostat Controllers.
Instructions for using each type are included in the separate Frymaster Fryer Controllers User’s
Manual provided with your equipment.
3-5
PERFORMANCE PRO SERIES GAS FRYERS MODELS 35 & 45
CHAPTER 4: FILTRATION INSTRUCTIONS
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil filtering system, particularly the aspects
of oil filtration, draining and cleaning procedures.
4.1 Draining and Manual Filtering
DANGER
Draining and filtering of cooking oil or shortening must be accomplished with care to
avoid the possibility of a serious burn caused by careless handling. The oil to be
filtered is at or near 350°F (177°C). Ensure all hoses are connected properly and
drain handles are in their proper position before operating any switches or valves.
Wear all appropriate safety equipment when draining and filtering cooking oil or
shortening.
DANGER
Allow oil/shortening to cool to 100°F (38°C) before draining into an appropriate
container for disposal.
DANGER
Do not drain more than one frypot at a time into the built-in filtration unit to avoid
overflow and spillage of hot oil/shortening.
DANGER
When draining oil/shortening into a disposal unit or portable filter unit, do not fill
above the maximum fill line located on the container.
If your fryer is not equipped with a built-in filtration system, the cooking oil or shortening must be
drained into another suitable container. (For safe, convenient draining and disposal of used cooking
oil or shortening, Frymaster recommends using the Frymaster Shortening Disposal Unit (SDU). The
SDU is available through your local distributor.)
1. Turn the fryer power switch to the OFF position. Screw the drainpipe (provided with your fryer)
into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and that the
opening is pointing down.
2. Position a metal container with a sealable cover under the drainpipe. The metal container must
be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you intend to
reuse the oil or shortening, Frymaster recommends that a Frymaster filter cone holder and filter
cone be used when a filter machine is not available. If you are using a Frymaster filter cone
holder, be sure that the cone holder rests securely on the metal container.
4-1
3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food
particles, use the Fryer’s Friend (poker-like tool) to clear the blockage.
DANGER
NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil or
shortening will rush out creating the potential for severe burns.
DO NOT hammer on the drain valve with the cleanout rod or other objects. Damage
to the ball inside will result in leaks and will void the Frymaster warranty.
4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the
frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare
skin.
5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or solid
shortening to the bottom OIL-LEVEL line.
DANGER
When using solid shortening, pack the shortening down into the bottom of the
frypot. DO NOT operate the fryer with a solid block of shortening sitting in the upper
portion of the frypot. This will cause damage to the frypot and may cause a flash
fire.
4.2 Preparing the Built-In Filtration System for Use
The FootPrint Pro filtration system allows the cooking oil or shortening in one frypot to be safely
and efficiently filtered while the other frypots in a battery remain in operation. The FootPrint Pro
filtration system is available in three different configurations:
Filter Paper – includes crumb screen, large hold-down ring, and metal filter screen.
Filter Pad – includes crumb screen, small hold-down ring, and metal filter screen.
Magnasol Filter – includes crumb screen and Magnasol filter assembly.
Section 4.2.1 covers preparation of the Filter Paper and Filter Pad configurations for use. Refer to
Section 4.2.2 for instructions on preparing the Magnasol Filter configuration for use. Operation of
all three configurations is the same and is covered in section 4.3. Disassembly and reassembly of the
Magnasol filter is covered in section 4.4.
4-2
4.2.1 Preparation for Use with Filter Paper or Filter Pad
1. Pull the filter pan out from the cabinet
and remove the crumb screen, holddown ring, and filter screen.
The filter pan is equipped with rollers in
rails, much like a kitchen drawer. The
pan may be removed for cleaning or to
gain access to interior components by
lifting the front of the pan to disengage
the front rollers, then pulling it forward
until the rear rollers clear the rails. The
pan cover must not be removed except
for cleaning, interior access, or to allow
a shortening disposal unit (SDU) to be
positioned under the drain.
Remove the crumb screen, hold-down ring, and
filter screen from the pan. Clean all components
with a solution of detergent and hot water, then
dry thoroughly.
2. Inspect the filter pan connection fitting
to ensure that both O-rings are in good
condition.
3. Place the metal filter screen in the center
of the bottom of the pan.
Inspect the filter connection fitting O-rings.
4-3
Place the filter screen in the bottom of the
filter pan.
4. Lay a sheet of filter paper over the
screen, overlapping on all sides, or, if
using a filter pad, lay the pad over the
screen.
Lay a sheet of filter paper or a filter pad over the
screen. If using the PAD, ensure the rough side of
the pad is up.
5. Install the hold-down ring over the paper
or the pad.
If using filter paper, position the hold-down ring
over the filter paper and lower the ring into the
pan, allowing the paper to fold up around the
ring as it is pushed to the bottom of the pan.
When the hold-down ring is in position, sprinkle
one cup of filter powder evenly over the paper.
If using a filter pad
, position the hold-down ring
on top of the pad. DO NOT use filter powder with
the pad.
6. Replace the crumb screen in the filter pan, then push the filter pan back into the fryer,
positioning it all the way to the back of the cabinet.
4-4
4.2.2 Preparation for Use with the Magnasol Filter Assembly
1. Pull the filter pan out from the cabinet
and remove the crumb screen and
Magnasol filter assembly.
The filter pan is equipped with rollers in
rails, much like a kitchen drawer. The
pan may be removed for cleaning or to
gain access to interior components by
lifting the front of the pan to disengage
the front rollers, then pulling it forward
until the rear rollers clear the rails. The
pan cover must not be removed except
for cleaning, interior access, or to allow
a shortening disposal unit (SDU) to be
positioned under the drain.
NOTE: Refer to Section 4.4 for
Remove the crumb screen and filter assembly
from the pan. Clean all components with a
solution of detergent and hot water, then dry
thoroughly.
instructions on how to disassemble and
reassemble the Magnasol filter screen
assembly.
2. Inspect the fitting on the bottom of the
Magnasol filter assembly to ensure that
the O-ring is present and in good
condition.
3. Inspect the filter pan connection fitting
to ensure that both O-rings are present
and in good condition.
Inspect the filter screen O-ring.
Inspect the filter connection fitting O-rings.
4-5
4. Replace the Magnasol filter assembly in
the filter pan.
Replace the filter assembly in the filter pan,
ensuring that the fitting on the bottom of the
assembly is securely seated in the port in the
bottom of the pan. Sprinkle one cup of Magnasol
XL filter powder evenly over the screen.
5. Replace the crumb screen, then push the filter pan back into the fryer, positioning it all the way
to the back of the cabinet.
4.3 Operation of the Filter
DANGER
Draining and filtering of cooking oil or shortening must be accomplished with care to
avoid the possibility of a serious burn caused by careless handling. The oil to be
filtered is at or near 350°F (177°C). Ensure drain handles are in their proper position
before operating any switches or valves. Wear all appropriate safety equipment
when draining and filtering cooking oil or shortening.
DANGER
NEVER attempt to drain cooking oil or shortening from the fryer with the burners lit!
Doing so will cause irreparable damage to the frypot and may cause a flash fire.
Doing so will also void the Frymaster warranty.
1. Turn the fryer power OFF. Drain ONE
of the frypots into the filter pan. If
necessary, use the Fryer's Friend cleanout rod to clear the drain from inside the
frypot.
Rotate ONE of the drain valve handles to the left
to open a drain valve.
4-6
DANGER
Do not drain more than one frypot at a time into the built-in filtration unit to avoid
overflow and spillage of hot oil/shortening.
DANGER
NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil or
shortening will rush out creating the potential for severe burns.
DO NOT hammer on the drain valve with the cleanout rod or other objects. Damage
to the ball inside will result in leaks and will void the Frymaster warranty.
Install the Power
Shower in the frypot
to be filtered.
2. Install the Power Shower. NOTE:
Verify that the Power Shower O-ring
and gasket are present and in good
condition and that the clean-out screws
are installed at each corner.
Snap the Power Shower into position.
DANGER
DO NOT operate the filter without the Power Shower in place. Hot oil will spray out of
the fryer and cause injury.
3. After the cooking oil/shortening has
drained from the frypot, rotate the Oil
Return handle left to the RETURN
position to start the pump and begin the
filtering process. There may be a slight
delay before the pump activates. On
fryers equipped with an optional reardischarge system (See Section 4.6),
rotating the handle to the right will
discharge the oil.
Rotate the handle to the left to return oil to the frypot.
Rotate to the right on fryers with optional reardischarge to dispose of the oil.
4-7
4. The filter pump draws the cooking oil/shortening through the filter medium and circulates it back
up to and through the frypot during a 5-minute process called polishing. Polishing cleans the oil
by trapping solid particles in the filter medium.
5. After the oil is filtered (about 5 minutes), close the drain valve and allow the fryer to refill. Let
the filter pump run 10 to 12 seconds after the oil/shortening begins to sputter from the Power
Shower openings. Turn the filter off, remove the Power Shower and let it drain.
WARNING
The filter pump is equipped with a manual reset switch in case the filter motor
overheats or an electrical fault occurs. If this switch trips, turn off power to the filter
system and allow the pump motor to cool 20 minutes before attempting to reset the
switch (see photo below). To access the switch, reach in from the front of the fryer.
Filter Pump Reset Switch (Arrow)
7. Ensure the drain valve is fully closed. (If the drain valve is not fully closed, the fryer will not
operate.) Turn the fryer ON and allow the cooking oil/shortening to reach setpoint.
DANGER
The crumb screen 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.
4-8
4.4 Disassembly and Reassembly of the Magnasol Filter
Dissassembly
1. Grasp the frame with your thumbs on the handles at the corner of the assembly and pull outward
in opposite directions to separate the frame at the corner. Continue to open the frame (it will
pivot at the opposite corner) until the outer screens and grid can be removed from the frame.
Step 2 - Separate
the outer screens
and grid.
Step 1 - Grasp frame with
thumbs on these handles and
pull frame appart at corner.
2. Separate the outer screens and grid.
Cleaning
1. Daily – Clean the outer screens, grid, and frame using a good quality degreaser and hot water
from a spray nozzle. The groove in the seal frame pieces can be cleaned with the edge of a
Scotch-Brite™ or similar cleaning pad.
Allow all filter assembly components to air dry or thoroughly dry with clean towels before
reassembling.
2. Additionally, at each scheduled boil-out, disassemble the leaf filter assembly and place in the
frypot being boiled out. Follow the boil-out procedure in Section 5.1.2 of this manual.
Reassembly
1. Place the two outer screens together and align their edges (see illustration on following page).
2. Insert the screens into one of the frame halves (it doesn’t matter which one). Ensure that the
fitting in the bottom screen is on the opposite side of the frame from the handle.
3. Slip the grid between the screens, ensuring that the grid is centered between the edges of the
screens.
4. Connect the other half of the frame at the corner opposite the handles and pivot the frame onto
the free edges of the screen.
4-9
Steps 1 and 2 - Stack outer screens
and insert edges into frame.
Handle
Step 3 - Insert grid between screens
after screens have been positioned in
frame.
Step 4 - Connect corner then pivot
frame over free edges of screens.
4.5 Draining and Disposing of Waste Oil
When your cooking oil/shortening has reached the end of its usable life, drain the oil/shortening into
an appropriate container for transport to the disposal container. Frymaster recommends the use of
the Frymaster Shortening Disposal Unit (SDU). NOTE: The filter pan lid must be removed from
the fryer to allow the SDU to fit under the drain. To remove the lid, lift up on the front edge and pull
it straight out of the cabinet. Refer to the documentation furnished with your disposal unit for
specific operating instructions. If a shortening disposal unit is not available, allow the oil/shortening
to cool to 100°F (38°C), then drain the oil or shortening into a metal stockpot or similar metal
container. When draining is finished, close the fryer drain valve securely.
DANGER
Allow oil/shortening to cool to 100°F (38°C) before draining into an appropriate
container for disposal. When draining oil/shortening into a disposal unit, do not fill
above the maximum fill line located on the container.
4-10
4.6 Disposing of Oil with Optional Rear Discharge
sposal syste
Turn the handle to the left to return oil from the filter pan to the frypot.
Turn it to the right to discharge the oil to the di
m.
1. Ensure the filter pan is clean and prepared for filtration. Prepare the filter pan if necessary. DO
NOT discharge oil through a dirty or incomplete filter pan.
2. With the oil at operating temperature, turn the fryer off. Wear protective clothing and use
caution. Hot oil can cause serious injuries.
3. Drain the oil into the filter pan by opening the drain valve. Drain only one vat at a time. Close
the drain valve. Ensure all drain valves are closed.
4. Ensure the oil disposal reservoir is not full and the fryer is properly connected to the oil disposal
system.
5. Rotate the filter valve handle to the Oil Disposal position. See illustration above. The oil will be
pumped from the filter pan to the oil disposal reservoir. Do not discharge water or other liquids
through the filter system.
6. Return the filter handle to the upright OFF position when the filter pan empties.
7. Repeat steps for other fry vats as necessary.
8. Refill fryer with fresh oil.
4-11
PERFORMANCE PRO SERIES GAS FRYERS MODELS 35 & 45
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1 Fryer Preventive Maintenance Checks and Services
DAILY CHECKS AND SERVICES
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any
other indications that the fryer and accessories are not ready and safe for operation.
Inspect the ceramic burner targets. Ensure the targets are in position above each orifice, and that the
flame ignites approximately 2-½ inches (60 mm) above the orifice. The flame should strike the
center of the target and be a rich blue color. Call your Factory Authorized Service Center (FASC) if
you see any problems.
Clean Fryer Cabinet Inside and Out
DANGER
Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil/shortening. If water comes in contact with oil/shortening heated to
cooking temperature, it can cause spattering, which can result in severe burns to
nearby personnel.
WARNING
Use a commercial-grade cleaner formulated to effectively clean and sanitize
food-contact surfaces. Read the directions for use and precautionary statements
before use. Particular attention must be paid to the concentration of cleaner and the
length of time the cleaner remains on the food-contact surfaces.
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent,
removing oil/shortening, dust, and lint from the fryer cabinet.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least once every day (more often
if the fryer is in constant use). Refer to Chapter 4, Filtration Instructions, for details.
5-1
WEEKLY CHECKS AND SERVICES
Check Recovery Time (Fryers with Computers Only)
Recovery Time is the amount of time it takes the fryer to increase the frypot temperature from 275°F
(135°C) to 325°F (163°C). It is a measure of the fryer’s efficiency, and should be no more than 2
minutes and 30 seconds for MJP35 and MJP45 model fryers, and 3 minutes and 30 seconds for
MJPCF Series fryers. The recovery time on models having CM III computers is automatically
measured by the computer.
To view the recovery time on models equipped with CM III computers, press the Program Mode
switch . will appear in the left display. Enter the code number
(1652) on the
number keys. The latest recovery time will appear in both displays for 5 seconds.
QUARTERLY CHECKS AND SERVICES
Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradually
form on the inside of the frypot. This deposit must be periodically removed to maintain your fryer’s
efficiency.
DANGER
Allow oil/shortening to cool to 100°F (38°C) or lower before draining to an
appropriate container for disposal.
If your fryer is not equipped with the built-in FootPrint Pro system, the cooking oil or shortening
must be drained into another suitable container. For safe, convenient draining and disposal of used
cooking oil or shortening, Frymaster recommends the use of our shortening disposal unit (SDU). The
SDU is available through your local distributor.
Clean Detachable Parts and Accessories
As with the frypot, a deposit of carbonized oil/shortening will accumulate on detachable parts and
accessories such as baskets, sediment trays, or fishplates
Wipe all detachable parts and accessories with a clean cloth dampened with a detergent solution.
Rinse and thoroughly dry each part.
Check Calibration of Thermostat/Solid State (Analog) Controller Temperature Control Knob
(NOTE: This check applies only to units equipped with Thermostat or Solid State (Analog)
Controllers.)
1. Ensure frypot is filled with cooking oil or melted shortening.
2. Set the temperature control knob to frying temperature.
5-2
3. Let the burner cycle on and off automatically three times in order for the cooking oil/shortening
temperature to become uniform. If necessary, stir to get all shortening in the bottom of the
frypot melted.
4. Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end
touching the fryer temperature probe.
5. When the burner starts for the fourth time, the thermometer/pyrometer reading should be within
± 5ºF (2ºC) of the temperature knob setting. If not, calibrate as follows:
a. Loosen the setscrew in the temperature control knob until the knob rotates freely on the shaft.
b. Rotate the knob until the index line on the knob is aligned with the marking that corresponds
to the thermometer or pyrometer reading.
c. Hold the knob and tighten the setscrew.
d. Recheck the thermometer/pyrometer reading against the temperature control knob setting the
next time the burner comes on.
e. Repeat steps 4.a. through 4.d. until the thermometer/pyrometer reading and knob setting are
within ± 5ºF (2°C).
If calibration is not possible, contact a Factory Authorized Service Center for service.
Check Thermostat Controller Thermostat Calibration
(NOTE: This check applies only to units equipped with Thermostat Controllers)
1. Ensure frypot is filled with cooking oil or shortening.
2. Set the temperature control knob to 325°F (162°C) and insert a good grade thermometer or
pyrometer into the frypot so that it touches the temperature probe guard.
3. When the burner cycles off, set the temperature control knob to 340°F (170°C). As the reading
on the thermometer or pyrometer nears the control knob setting, but before the burner cycles off,
reset the knob to 325°F (162°C). Just as the reading on the thermometer or pyrometer drops
below 325°F (162°C), the burner should cycle on. If it does not, calibration is required. Contact
a Factory Authorized Service Center (FASC) for service.
Check Computer Magic III Set Point Accuracy
(NOTE: This check applies only to units equipped with Computer Magic III Controllers.)
1. Insert a good-grade thermometer or pyrometer into the oil/shortening, with the end touching the
fryer temperature probe.
5-3
2. When the computer displays with no red dot between the first and second dashes
(indicating that the frypot contents are within the cooking range), press the switch once to
display the temperature of the cooking oil or shortening as sensed by the temperature probe.
3. Press the switch twice to display the set point.
4. Note the temperature on the thermometer or pyrometer. All three readings should be within
±5°F (2°C) of each other. If not, contact a Factory Authorized Service Center for assistance.
Clean Gas Valve Vent Tube
1. Carefully unscrew the vent tube from the valve. (NOTE: The vent tube may be straightened for
easier removal.)
2. Pass a piece of ordinary binding wire (.052 inch diameter) through the tube to remove any
obstruction.
3. Remove the wire and blow through the tube to ensure it is clear.
4. Reinstall tube and bend it so that the opening is pointing downward.
SEMI-ANNUAL CHECKS AND SERVICES
Check Burner Manifold Pressure
DANGER
This task should be performed by qualified service personnel only. Contact FASC to
arrange this service.
WARNING
Do not run water or boil-out solution through the filtration system. Doing so will
cause irreparable damage to the pump, and the warranty will be voided.
5.2 FootPrint Pro Filtration System Preventive Maintenance Checks and Services
There are no periodic preventive maintenance checks and services required for your FootPrint Pro
Filtration System other than daily cleaning of the filter pan, screen, and hold-down ring with a
solution of hot water and detergent. Always remove the filter pan assembly from the fryer
before cleaning with hot water and detergent. After rinsing, turn the filter pan upside down
and slightly elevate the end to allow all water to drain from the suction tube. Ensure the pan is
dried thoroughly
before returning to service.
If you notice that the system is pumping slowly or not at all, verify that the filter pan screen is on the
bottom of the filter pan, with the paper on top of the screen. If the filter screen and paper are
correctly installed, change the filter paper and verify that the O-rings on the connection fitting are
present and in good condition. NOTE: With fresh paper and properly installed O-rings, the system
should refill the fryer in 2 to 3 minutes.
5-4
Immediately after each use, drain the Power Shower completely. If you suspect blockage, unscrew
the clean-out plugs at each corner of the frame. Place the frame in a pan of hot water for several
minutes to melt any accumulation of solidified oil/shortening. Use a long, narrow bottlebrush with
hot water and detergent to clean inside the tubes. If necessary, insert a straightened paper clip or
similar instrument into the holes in the frame to remove any blockages. Rinse, dry thoroughly, and
reinstall the plugs before using.
DANGER
Failure to reinstall the Power Shower cleanout plugs will allow hot oil to spray out of
the frypot during the filtering process, creating a burn hazard to personnel.
5.3 ANNUAL/PERIODIC SYSTEM INSPECTION
This appliance should be inspected and adjusted periodically by qualified service personnel as
part of a regular kitchen maintenance program.
Frymaster recommends that this appliance be inspected at least annually by a Factory
Authorized Service Technician as follows:
Fryer
• Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.
• Verify that the flue opening is not obstructed by debris or accumulations of solidified oil or
shortening.
• Verify that burners and associated components (i.e. gas valves, pilot assemblies, ignitors, etc.)
are in good condition and functioning properly. Inspect all gas connections for leaks and verify
that all connections are properly tightened.
• Verify that the burner manifold pressure is in accordance with that specified on the appliance’s
rating plate.
• Verify that the temperature and high-limit probes are properly connected, tightened and
functioning properly, and that probe guards are present and properly installed.
• Verify that component box components (i.e. computer/controller, transformers, relays, interface
boards, etc.) are in good condition and free from oil migration build-up and other debris. Inspect
the component box wiring and verify that connections are tight and that wiring is in good
condition.
• Verify that all safety features (i.e. drain safety switches, reset switches, etc.) are present and
functioning properly.
• Verify that the frypot is in good condition and free of leaks and that the frypot insulation is in
serviceable condition. Verify that the frypot tube diffusers are present and in good condition (i.e.
no visible deterioration or damage).
• Verify that wiring harnesses and connections are tight and in good condition.
5-5
Built-In Filtration System
• Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
• Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, advise the owner/operator that the crumb basket should be emptied into a fireproof
container and cleaned daily.
• Verify that all O-rings and seals (including those on the Power Shower and on quick-disconnect
fittings) are present and in good condition. Replace O-rings and seals if worn or damaged.
• Check filtration system integrity as follows:
− With the filter pan empty, place each oil return handle, one at a time, in the ON position.
Verify that the pump activates and that bubbles appear in the cooking oil/shortening (or that
gurgling is heard from the Power Shower port) of the associated frypot.
− Close all oil return valves (i.e., place all oil return handles in the OFF position). Verify
proper functioning of each oil return valve by activating the filter pump using the lever on
one of the oil return handle microswitches. No air bubbles should be visible in any frypot
(or no gurgling should be heard from the Power Shower ports).
− Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to
350°F (177°C) into the filter pan and close the frypot drain valve. Place the oil return handle
in the ON position. Allow all cooking oil/shortening to return to the frypot (indicated by
bubbles in the cooking oil/shortening or, on units with Power Showers, cessation of oil flow
from the Power Shower). Return the oil return handle to the OFF position. The frypot should
have refilled in no more than 2 minutes and 30 seconds.
5-6
PERFORMANCE PRO SERIES GAS FRYERS MODELS 35 & 45
CHAPTER 6: OPERATOR TROUBLESHOOTING
6.1 Introduction
This chapter provides an easy reference guide to the more common problems that may occur during
the operation of your equipment. The troubleshooting guides in this chapter are intended to help you
correct, or at least accurately diagnose, problems with your 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. Also, the troubleshooting guides may not be applicable to certain models.
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 put a piece of filter paper into a filter pan. Don’t assume that you
are exempt from such occurrences.
Most importantly, always 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. If a controller
malfunctions because of a poor connection, check all other connections while you’re at it. If a fuse
continues to blow, find out why. Always 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.
If you are in doubt 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.
DANGER
Hot cooking oil/shortening will cause severe burns. Never attempt to move this
appliance when filled hot cooking oil/shortening or to transfer hot cooking
oil/shortening from one container to another.
6-1
6.2 Troubleshooting Fryers with Solid State (Analog), Digital or CM III.5 Controllers
PROBLEM PROBABLE CAUSES CORRECTIVE ACTION
A. Pilot not lit.
B. Drain valve open.
C. No electrical power to unit.
A. Light pilot per instructions in
Chapter 3 of this manual.
B. Verify that drain valve is fully
closed.
C. Verify that unit is plugged in and
that circuit breaker is not tripped.
D. Verify that the gas line
Burner will not
light.
D. No gas being supplied to unit.
connections are properly
connected, that any cutoff valves
between the fryer and the gas
main are open, and that the main
gas cutoff valve is open.
E. If available, substitute controller
known to be good for suspect
E. Failed controller.
controller. If fryer operates
normally, order replacement
controller from FASC.
Solid state (analog)
controller power and
trouble lights on, but
heat light is not,
OR
CM III display
shows .
Failed controller.
Failed temperature probe.
If available, substitute controller
known to be good for suspect
controller. If fryer operates
normally, order replacement
controller from FASC. If the fryer
doesn’t operate properly, have the
temperature probe circuit tested. Call
FASC.
If available, substitute controller
known to be good for suspect
controller. If fryer operates
Unit stays in melt
cycle continuously.
Failed controller.
Failed temperature probe.
normally, order replacement
controller from FASC. If the fryer
doesn’t operate properly, have the
temperature probe circuit tested. Call
FASC.
6-2
PROBLEM PROBABLE CAUSES CORRECTIVE ACTION
A. Disconnect unit from electrical
A. Temporary controller malfunction
caused by voltage surge.
CM III will not go
into programming
mode.
B. Failed controller.
power, wait at least one minute,
reconnect unit to the power
supply and turn controller on.
B. If available, substitute controller
known to be good for suspect
controller (see Section 6.6). If
fryer operates normally, order
replacement controller from
FASC.
A. Verify that setpoint has been
A. Setpoint incorrect.
properly entered.
CM III displays
as it comes out of
melt cycle
OR
Heating mode
indicator does not
come on at all.
B. Temporary controller malfunction
caused by voltage surge.
C. Failed controller.
B. Disconnect unit from electrical
power, wait at least one minute,
and reconnect unit to the power
supply.
C. If available, substitute controller
known to be good for suspect
controller (see Section 6.6). If
fryer operates normally, order
replacement controller from
FASC.
A. Refer to Burner will not light
A. Burner is not lit.
problem on page 6-2.
Heating mode
indicator is on but
fryer is not heating
properly.
B. Failed controller.
B. If available, substitute controller
known to be good for suspect
controller (see Section 6.6). If
fryer operates normally, order
replacement controller from
FASC.
6-3
6.3 Troubleshooting Fryers with Thermostat Controls
PROBLEM Probable Causes Corrective Action
A. Light pilot per instructions in
Burner does not
light.
Unit will not go into
melt cycle or stays in
melt cycle
continuously.
Fryer never reaches
frying temperature.
A. Pilot is not lit.
B. Drain valve not fully closed.
C. No electrical power to unit.
(Other than millivolt unints.)
D. No gas being supplied to unit.
Failed melt cycle switch.
Defective melt cycle circuit board
Failed thermostat or thermostat out of
calibration.
Chapter 3 of this manual.
B. Verify drain valve is fully closed.
C. Verify that unit is correctly
plugged in and that circuit breaker
is not tripped.
D. Verify that the gas line
connections are properly
connected, that any cutoff valves
between the fryer and the gas
main are open, and that the main
gas cutoff valve is open.
Melt cycle switch or melt-cycle
circuit board must be replaced. Call
FASC.
Isolating the problem requires
additional troubleshooting beyond the
scope of operator troubleshooting.
Call FASC.
6-4
6.4 Troubleshooting the Built-In Filtration System
PROBLEM PROBABLE CAUSES CORRECTIVE ACTION
A. If the pump runs normally after
resetting the thermal overload
switch, the pump was overheated.
Always filter with the cooking
oil/shortening at or near frying
temperature.
Allow the pump motor to cool off
for about 10 minutes after
filtering two full frypots one after
the other.
Check the filter paper after each
frypot is filtered. Replace the
paper if there is a large
accumulation of sediment.
B. If the switch is loose, tighten the
screws holding it in place,
ensuring that when the handle is
placed in the ON position, the
lever on the microswitch is
pressed firmly against the switch.
If the switch has failed, call
FASC.
C. Pump blockages are usually
caused by sediment build-up in
the pump due to improperly sized
or installed filter paper and failure
to use the crumb screen. Call
FASC to have blockage cleared.
Ensure that filter paper is of the
proper size and is installed
properly, and that the crumb
screen is used.
Pump won’t start.
Pump stops during
filtering.
A. Thermal overload switch has
tripped on an overheated motor.
Test: If the pump stopped
suddenly during the filtering
process, especially if after several
filtering cycles, the pump motor
has probably overheated. Place
the filter handle in the OFF
position, allow the pump to cool
for at least 45 minutes, and then
press the reset button on the pump
motor. Attempt to activate the
pump.
B. Failed filter handle microswitch.
OR
Test: If this is a multi-pot fryer,
attempt to operate the pump using
a different handle. If the pump
starts, the handle microswitch is
out of alignment or has failed.
When the handle is placed in the
ON position, the lever on the
microswitch should be firmly
pressed against the switch. If so,
the switch has failed. If not, the
switch is loose and/or misaligned.
C. Pump blockage.
Test: Close the drain valve. Place
the filter handle in the OFF
position, allow the pump to cool
for at least 45 minutes, and then
press the reset button on the pump
motor. Pull the filter pan from the
unit and then activate the pump.
If the pump motor hums and then
stops, the pump is blocked.
6-5
PROBLEM PROBABLE CAUSES CORRECTIVE ACTION
A. To properly filter, the oil or
shortening should be at or near
350°F (177°C). At temperatures
lower than this, the oil or
shortening becomes too thick to
A. Cooking oil/shortening is too cold
for filtering.
pass through the filter medium
easily, resulting in much slower
oil return and eventual
overheating of the filter pump
motor. Ensure that the cooking
oil or shortening is at or near
frying temperature before
draining into filter pan.
B. Improperly installed or prepared
Pump starts, but no
transfer takes place
or the transfer is
very slow.
filter pan components.
Test: Close the drain valve.
Move the filter handle to the OFF
position, pull the filter pan (and
Power Shower, if so equipped)
from the unit. Move the filter
handle to the ON position.
If a strong stream of air is being
pumped out of the oil return port
(or the Power Shower port), the
problem is with the filter pan
B. Remove the oil from the filter pan
and replace the filter paper,
ensuring that the filter paper
support screen is in place under
the paper.
If this does not correct the
problem, the filter pan suction
tube is probably blocked. Remove
the blockage using a thin, flexible
wire. If unable to remove the
blockage, call FASC.
components.
C. Verify that filter connection
O-rings are present and in good
condition.
C. Improperly installed or prepared
filter pan components (cont.).
Replace the filter paper, ensuring
that the filter paper support screen
is properly positioned under the
paper.
6-6
PROBLEM PROBABLE CAUSES CORRECTIVE ACTION
A. Plugged openings or solidified
shortening in the Power Shower.
Test: Look for oil or shortening
squirting out around the Power
A. Clean the Power Shower per
instructions in Chapter 5 of this
manual.
Shower gasket. If so, Power
Power Shower is not
spraying properly.
Shower is obstructed.
B. Missing/worn O-rings and gasket
on Power Shower.
B. Verify that O-rings and gasket are
present and in good condition.
C. Missing paper in filter pan. (This
causes too much pressure in the
oil return lines, resulting in a
strong flow through the Power
C. Verify that filter paper is properly
installed in the filter pan.
Shower, but also squirting of oil
from around the gasket.)
6.5 Troubleshooting Abnormal Burner Operation
PROBLEM PROBABLE CAUSES CORRECTIVE ACTION
Shut the fryer down and clean the gas
Fryer is operating
normally, but flames
are rolling out of the
front of the burner.
Obstructed gas valve vent tube.
Obstruction or carbon build-up in the
flue.
valve vent tube in accordance the
instructions on Page 5-4 – 5-5 of this
manual.
Shut the fryer down and remove any
obstructions and/or accumulations of
carbon in the flue.
6-7
6.6 Replacing the Controller or Controller Wiring Harness
1. Disconnect the fryer from the electrical
supply.
2. Remove the two screws in the upper
corners of the control panel and swing the
panel open from the top, allowing it to
rest on its hinge tabs.
3. Disconnect the wiring harness from the
back of the controller and, if replacing the
harness, disconnect it from the interface
board (arrows).
If replacing harness, disconnect the harness from the
controller and interface board (arrows).
4. If replacing the controller, disconnect the
ground wire and the 15-pin connector
(arrows), and then remove the controller
by lifting it from the hinge slots in the
control panel frame.
5. Reverse the procedure to install a new
controller or wiring harness.
If replacing controller, disconnect the ground wire and
the 15-pin connector (arrows).
6-8
Frymaster, L.L.C., 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000
Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106
TEL 1-318-865-1711 FAX (Parts) 1-318-219-7140 FAX (Tech Support) 1-318-219-7135
PRINTED IN THE UNITED STATES
SERVICE HOTLINE
1-800-551-8633
819-6042
JUNE 2005
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