Frymaster FP347, FM47 Installation Manual
47 Series Gas Fryers
Installation & 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
819-5383
SEP 2002
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. See Chapter 1 of this manual for definition of qualified service personnel.
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
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.
47 SERIES GAS FRYERS
TABLE OF CONTENTS
CHAPTER 1: General Information .............................................................................................. 1-1
1.1 Applicability and Validity ................................................................................................. 1-1
1.2 Parts Ordering and Service Information............................................................................ 1-2
1.3 Safety Information............................................................................................................. 1-2
1.4 European Community (CE) Specific Information............................................................. 1-2
1.5 Equipment Description......................................................................................................1-2
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
2.1 General Installation Requirements .................................................................................... 2-1
2.2 Caster/Leg Installation ...................................................................................................... 2-3
2.3 Pre-Connection Preparations............................................................................................. 2-4
2.4 Connection to Gas Line..................................................................................................... 2-5
2.5 Converting to Another Gas Type ...................................................................................... 2-9
CHAPTER 3: Operating Instructions .......................................................................................... 3-1
3.1 Start-Up Procedure ............................................................................................................ 3-1
3.2 Boiling-Out the Frypot ......................................................................................................3-3
3.3 Shutting the Fryer Down ................................................................................................... 3-4
3.4 Controller Operation and Programming............................................................................ 3-5
CHAPTER 4: Filtration Instructions............................................................................................ 4-1
4.1 Draining and Manual Filtering .......................................................................................... 4-1
4.2 Operation of the FootPrint III Built-In Filtration System ................................................. 4-2
CHAPTER 5: Preventive Maintenance ........................................................................................ 5-1
5.1 Fryer Preventive Maintenance Checks and Services ........................................................ 5-1
Daily Checks and Services ................................................................................................ 5-1
Weekly Checks and Services ............................................................................................ 5-1
Quarterly Checks and Services.......................................................................................... 5-2
Semi-Annual Checks and Services.................................................................................... 5-4
5.2 FootPrint III Filtration System Preventive Maintenance Checks and Services ................ 5-4
5.3 Annual/Periodic System Inspection .................................................................................. 5-4
CHAPTER 6: Operator Troubleshooting .................................................................................... 6-1
6.1 Introduction ....................................................................................................................... 6-1
6.2 Troubleshooting Fryers with Solid State (Analog), Digital or CM III Controllers or
Basket Lift Timers............................................................................................................. 6-2
6.3 Troubleshooting Fryers with Thermostat Controls ........................................................... 6-3
6.4 Troubleshooting Abnormal Burner Operation .................................................................. 6-4
6.5 Troubleshooting the Built-In Filtration System ................................................................ 6-4
i
47 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1.1 Applicability and Validity
The 47 Series model family 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 47 Series units, including those sold in the
European Union. Should a conflict 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 and
service information are found in the 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. 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 those
below.
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 to 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 difference exists between
CE and non-CE standards, the information or
instructions concerned are identified by means of
shadowed boxes similar to the one at right.
Non-CE Standard
for Incoming Gas Pressures
Gas Minimum Maximum
Nat ur al
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
1.5 Equipment Description
Fryers in the 47 Series are of an open-pot design with no tubes and have a hand-sized opening into
the deep cold zone, which simplifies cleaning the frypot. Units consisting of a battery of two or
more fryers may also be equipped with a FootPrint III built-in filtration system, which prolongs the
useful life of oil or shortening.
1-2
Fryers equipped with FootPrint III built-in filtration systems are shipped completely assembled.
Fryers without the FootPrint III 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.
Frypots are constructed of welded, heavy-gauge 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, or manufactured gas
as required by the customer. A drain is tapped into the center of the frypot, with a front-controlled
manual ball valve.
Each fryer is 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.
47 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 for customers who use solid shortening.
The controls on your fryer vary depending on the model and configuration purchased. Control
options include one or more thermostat controllers, digital controllers, basket lift timers, or
Computer Magic III computers.
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, or firms, corporations, or companies which, either in
person or through a representative, are engaged in and are responsible for the installation of gas-fired
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.
1-3
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those familiar with Frymaster equipment and who have been
authorized by Frymaster L.L.C. to perform service on Frymaster 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.
1-4
47 SERIES GAS FRYERS
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.
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.
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.
Upon arrival, inspect the cooker carefully for visible or concealed damage. (See Shipping Damage
Claim Procedure in Chapter 1.)
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.
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 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 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.
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.
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.
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. 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.
2-2
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!
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.
FCC COMPLIANCE
The user is cautioned that any changes or modifications to Frymaster computers not expressly
approved by the party responsible for compliance could void the user’s authority to operate the
equipment.
Frymaster computers have been tested and found to comply with the limits for a Class A digital
device, pursuant to Part 15 of the FCC rules. While these devices are verified as Class A devices,
they have been shown to meet the Class B limits. These limits are designed to provide reasonable
protection against harmful interference when the equipment is operated in a commercial
environment. This equipment generates, uses, and can radiate radio frequency energy and, if not
installed and used in accordance with the instruction manual, may cause harmful interference to
radio communications. Operation of the equipment in a residential area is likely to cause harmful
interference in which case the user will be required to correct the interference at his own expense.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.
The user may find the booklet “How to Identify and Resolve Radio-TV Interference Problems”
helpful. It is prepared by the Federal Communications Commission and is available from the U.S.
Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
2.2 Caster/Leg Installation
Depending upon the specific configuration ordered your fryer may have been shipped without
installed casters or legs. If casters or legs are installed, you may skip this section and proceed to
section 2.3, Pre-Connection Preparations.
If your fryer requires the installation of casters/legs, install them in accordance with the
instructions included in your accessory package.
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 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 appliances equipped with
casters or anchor straps on appliances equipped with legs. Follow the instruction shipped with
the casters/legs to properly install the chains or straps.
DANGER
Do not attach an apron drain board to a single unit. The appliance may become
unstable, tip over, and cause injury. The appliance area must be 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 filter be 24
in. (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 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.
.
2-4
1. Verify the minimum and maximum gas supply pressures for the type of gas to be used in
accordance with the accompanying tables:
Non-CE Sta ndard
fo r Inco ming G as Pre s s ure s
Gas Minim um M axim um
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
Gas
G20 20 18 x 1,40 mm 7,5 mbar 3,00 m3/h
G25 20 - 25 18 x 1,40 mm 10 mbar 3,50 m
G31 37 - 50 18 x 0,86 mm 20,6 mbar 2,21 kg/h
(1) mbar = 10,2 mm H2O
for Incoming Gas Pressures
Pressure
(mbar)
CE Standard
(1)
Regulator
Pressure Cons um ptionOrifice Diameter
3
/h
7. For fryers equipped with a FootPrint III system 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).
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 47 Series fryer has received the CE mark for the countries and gas categories indicated in the
accompanying table:
2-5
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 chart
below for the minimum sizes of connection piping.
Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1 1/2" (38 mm))
4 or more
Gas Single Unit 2 - 3 Units
Natural
3/4" (19 mm)
1" (25 mm) 1 1/4" (33 mm)
units*
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 m) and/or more than 4
fittings or elbows, increase the connection by one pipe size.
Before connecting new pipe to your unit, the pipe must be thoroughly blown out to remove any
foreign particles. If these foreign particles get into the burner and controls, they will cause improper
and sometimes dangerous operation.
CE Standard
Ensure the combustion air supply airflow is 2m3/h times the kW rating of the fryer.
(See the rating plate affixed to the fryer door for the 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 supply-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.
2-6
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