Frymaster FPEL14 Operator’s Manual

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PROTECTOR

ELECTRIC FRYERS

Installation & Operation Manual

SERIES

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

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

*8196338*

www.frymaster.com E-mail: service@frymaster.com

APRIL 2008

NOTICE IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED DIRECTLY FROM FRYMASTER DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS, AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS WARRANTY WILL BE VOID. FURTHER, FRYMASTER DEAN AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUST OMER WHICH ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.

NOTICE This appliance is intended for professional use only and is to be operated by qualified personnel only. A Frymaster 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.

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

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

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.

DANGER Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. A restraint kit is provided with the fryer. If the restraint kit is missing contact your local KES.

DANGER Prior to movement, testing, maintenance and any repair on your Frymaster fryer, disconnect ALL electrical power from the fryer.

NOTICE

The instructions in this manual for using a bulk oil system for filling and discarding oil are for an RTI system. These instructions may not be applicable to other bulk oil systems.

PROTECTOR® Series Electric Fryers

Installation and Operation Manual

TABLE OF CONTENTS

CHAPTER 1: Introduction

1.1 General Information..........................................................................................................1-1

1.2 Safety Information............................................................................................................. 1-1

1.3 Computer Information....................................................................................................... 1-2

1.4 European Community (CE) Specific Information.............................................................1-2

1.5 Installation, Operating and Service Personnel ..................................................................1-2

1.6 Definitions.........................................................................................................................1-2

1.7 Shipping Damage Claim Procedure ................................................................................. 1-3

1.8 Service Information........................................................................................................... 1-3

CHAPTER 2: Installation Instructions

2.1 General Installation Requirements.................................................................................... 2-1

2.2 Power Requirements..........................................................................................................2-3

2.3 Positioning the Fryer Station............................................................................................. 2-3

CHAPTER 3: Operating Instructions

3.1 Setup and Shutdown Procedures....................................................................................... 3-2

3.2 Operation...........................................................................................................................3-2

3.3 Oil Attendant

3.3.1 Preparing the System for Use............................................................................................ 3-3

3.3.2 Installing the Oil Reservoir ............................................................................................... 3-3

3.3.3 Oil Changes....................................................................................................................... 3-3

3.3.4 Bulk Oil Systems...............................................................................................................3-4

CHAPTER 4: CM-7 Computer Instructions

4.1 CM-7 General Information................................................................................................ 4-1

4.2 Basic Operation................................................................................................................. 4-2

4.3 Cooking with Multi-Product Display................................................................................4-3

4.4 Cooking with Dedicated Display ......................................................................................4-4

4.5 Changing from Breakfast Setup to Lunch......................................................................... 4-5

4.6 Changing from Lunch Setup to Breakfast......................................................................... 4-6

4.7 CM-7 Button Description and Functions .......................................................................... 4-7

4.7.1 Navigation Buttons............................................................................................................4-7

4.7.2 Temperature and Unlock Buttons......................................................................................4-7

4.7.3 Cook Cycle and Selection Buttons.................................................................................... 4-7

4.7.4 Melt Cycle and Cooking Displays.....................................................................................4-7

4.8 CM-7 Menu Summary Tree.............................................................................................. 4-8

4.9 Setup Mode Programming.................................................................................................4-9

4.10 CM-7 Common Tasks.....................................................................................................4-12

4.10.1 Escape Menu ................................................................................................................... 4-12

4.10.2 Adding New Product Items to the Menu.........................................................................4-12

™ Automatic Topoff....................................................................................3-3

4.10.3 Storing Menu Items in Product Buttons .........................................................................4-15

4.10.4 Temperature Conversion from F° to C°.......................................................................... 4-16

4.11 Boil-Out Mode ................................................................................................................4-16

4.11.1 Clean Filter Pan, Detachable Parts and Accessories....................................................... 4-18

4.12 Manager Mode ................................................................................................................4-19

4.13 Sensitivity settings Chart.................................................................................................4-21

CHAPTER 5: Filtration Instructions

5.1 Draining and Manual Filtering..........................................................................................5-1

5.2 Preparing the Built-In Filtration System for Use .............................................................. 5-2

5.2.1 Preparation for use with Filter Paper or Filter Pad............................................................ 5-3

5.2.2 Preparation for use with the Magnasol Filter Assembly................................................... 5-4

5.3 Operation of the Filter....................................................................................................... 5-5

5.4 Disassembly and Reassembly of the Magnasol Filter.......................................................5-7

5.5 Draining and Disposing of Waste Oil ............................................................................... 5-9

5.6 Using the Optional Oil Disposal .......................................................................................5-9

CHAPTER 6: Preventive Maintenance

6.1 Preventative Maintenance Checks and Services...............................................................6-1

6.2 Daily Checks and Service..................................................................................................6-1

6.2.1 Inspect for Damage ...........................................................................................................6-1

6.2.2 Cleaning fryer Cabinet ...................................................................................................... 6-1

6.2.3 Cleaning the Built-In Filtration System ............................................................................ 6-1

6.3 Weekly Checks and Service..............................................................................................6-2

6.3.1 Cleaning the Frypot and Heating Elements....................................................................... 6-2

6.3.2 Boiling Out the Frypot ..................................................................................................... 6-2

6.4 Monthly Checks and Service............................................................................................. 6-2

6.4.1 Check CM-7 Setpoint........................................................................................................ 6-2

6.5 Annual/Periodic System Inspection .................................................................................. 6-2

6.5.1 Fryer .................................................................................................................................. 6-3

6.5.2 Built-In Filtration System.................................................................................................. 6-3

CHAPTER 7: Operator Troubleshooting

7.1 Introduction ...................................................................................................................... 7-1

7.2 Troubleshooting.................................................................................................................7-2

7.2.1 Troubleshooting Controller and Heating Problems .......................................................... 7-2

7.2.2 Troubleshooting Error Messages and Display Problems.................................................. 7-2

7.2.3 Troubleshooting Filtration Problems.................................................................................7-3

7.2.4 Troubleshooting Auto Top Off Problems ......................................................................... 7-4

7.2.5 Troubleshooting the Basket Lift Problems........................................................................ 7-4

PROTECTOR® SERIES ELECTRIC FRYERS

CHAPTER 1: INTRODUCTION

1.1 General

Read the instructions in this manual thoroughly before attempting to operate this equipment. This manual covers all configurations of FPEL14, FPEL17, and FPEL22 models. The fryers in this model family have most parts in common, and when discussed as a group, will be referred to as “Protector® Series Electric” fryers.

Although similar in appearance to the RE Series Electric family of Electric fryers, the Protector® Series Electric fryers with SMART4U top off system. Other features, such as rotating elements and filtration system remain essentially unchanged. The Protector this series come in full pot arrangements, and can be purchased as two, three or four vat fryers.

1.2 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 one below.

technology feature a significantly different frypot with an oil

Series Electric fryers are controlled with a CM-7 computer. Fryers in

DANGER Hot cooking oil causes severe burns. Never attempt to move a fryer containing hot oil or to transfer hot oil from one container to another.

CAUTION boxes contain information about actions or conditions that may cause or result in a

malfunction of your system.

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 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.

Fryers in this series are equipped with the following automatic safety features:

1. Two high-temperature detection features shut off power to the elements should the temperature

controls fail.

2. A safety switch built into the drain valve prevents the elements from heating with the drain valve

even partially open.

1-1

1.3 Computer Information

This equipment has been tested and found to comply with the limits for a Class A digital device, pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has 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 their own expense.

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

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

The user may find the following booklet prepared by the Federal Communications Commission helpful: "How to Identify and Resolve Radio-TV Interference Problems". This booklet is available from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.

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 below.

CE Standard

Example of box used to distinguish CE and

Non-CE specific information.

1.5 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 1.6. 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 1.6.

1.6 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.

1-2

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 electrical appliances. Qualified personnel must be experienced in such work, be familiar with all electrical precautions involved, and have complied with all requirements of applicable national and local codes.

QUALIFIED SERVICE PERSONNEL

Qualified service personnel are those who are familiar with Frymaster equipment and who 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.

1.7 Shipping Damage Claim Procedure

What to do if your equipment arrives damaged:

Please note that this equipment was carefully inspected and packed by skilled personnel before leaving the factory. Frymaster does not assume responsibility for damage or loss incurred in transit. The freight company assumes full responsibility for safe delivery upon acceptance of the equipment.

1. File Claim for Damages Immediately—Regardless of extent of damage.

2. Visible Loss or Damage—Be sure this is noted on the freight bill or express receipt and is signed

by the person making the delivery.

3. Concealed Loss or Damage—If damage is unnoticed until equipment is unpacked, notify the

freight company or carrier immediately and file a concealed damage claim. This should be done within 15 days of date of delivery. Be sure to retain container for inspection.

1.8 Service Information

For non-routine maintenance or repairs, or for service information, contact your local Frymaster Authorized Service Center (FASC). Service information may also be obtained by calling the Frymaster Technical Services Department (1-800-24FRYER) or by e-mail at

service@frymaster.com. The following information will be needed in order to assist you efficiently:

Model Number_________________________ Serial Number _________________________ Voltage ______________________________ Nature of the Problem___________________

____________________________________ ____________________________________

RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.

1-3

PROTECTOR® SERIES ELECTRIC FRYERS

CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1 General

Proper installation is essential for the safe, efficient, trouble-free operation of this appliance. Qualified, licensed, and/or authorized installation or service personnel, as defined in Section

1.6 of this manual, should perform all installation and service on Frymaster equipment. Failure to use qualified, licensed, and/or authorized installation or service personnel (as

defined in Section 1.6 of this manual) to install 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.

Service may be obtained by contacting your local Factory Authorized Service Center.

NOTICE All fryers shipped without factory supplied cords and plug assemblies must be hardwired using flexible conduit to the terminal block located on the rear of the fryer. These fryers should be wired to NEC specifications. Hardwired units must include installation of restraint devices.

NOTICE If this equipment is wired directly into the electrical power supply, a means for disconnection from the supply having a contact separation of at least 3-mm in all poles must be incorporated in the fixed wiring.

NOTICE This equipment must be positioned so that the plug is accessible unless other means for disconnection from the power supply (e.g., a circuit breaker) is provided.

NOTICE If this appliance is permanently connected to fixed wiring, it must be connected by means of copper wires having a temperature rating of not less than 167°F (75°C).

NOTICE If the electrical power supply cord is damaged, it must be replaced by a Frymaster Dean Factory Authorized Service Center technician or a similarly qualified person in order to avoid a hazard.

2-1

DANGER This appliance must be connected to a power supply having the same voltage and phase as specified on the rating plate located on the inside of the appliance door.

DANGER All wiring connections for this appliance must be made in accordance with the wiring diagram(s) furnished with the appliance. Refer to the wiring diagram(s) affixed to the inside of the appliance door when ins talling o r serv icing this eq uipment.

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 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.

In the event of a power failure, the fryer(s) will automatically shut down. If this occurs, turn the power switch OFF. Do not attempt to start the fryer(s) until power is restored.

This appliance must be kept free and clear of combustible material, except that it may be installed on combustible floors.

A clearance of 6 inches (15cm) must be provided at both sides and back adjacent to combustible construction. A minimum of 24 inches (61cm) should be provided at the front of the equipment for servicing and proper operation.

WARNING

Do not block the area around the base or under the fryers.

2.1.2 Electrical Grounding Requirements

All electrically operated appliances must be grounded in accordance with all applicable national and local codes, and, where applicable, CE codes. All units (cord connected or permanently connected) should be connected to a grounded power supply system. A wiring diagram is located on the inside of the fryer door. Refer to the rating plate on the inside of the fryer door for proper voltages.

2.1.3 Australian Requirements

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

2-2

2.2 Power Requirements

MODEL VOLTAGE

FPEL14 208 3 6 (4.11) 39 FPEL14 240 3 6 (4.11) 34 FPEL14 480 3 8 (2.59) 17 FPEL14 220/380 4 6 (4.11) 21 FPEL14 240/415 4 6 (4.11) 20 FPEL14 230/400 4 6 (4.11) 21 FPEL17 208 3 6 (4.11) 48 FPEL17 240 3 6 (4.11) 41 FPEL17 480 3 6 (4.11) 21 FPEL17 220/380 4 6 (4.11) 26 FPEL17 240/415 4 6 (4.11) 24 FPEL17 230/400 4 6 (4.11) 25 FPEL22 208 3 4 (5.19) 61 FPEL22 240 3 4 (5.19) 53 FPEL22 480 3 6 (4.11) 27 FPEL22 220/380 4 6 (4.11) 34 FPEL22 240/415 4 6 (4.11) 31 FPEL22 230/400 4 6 (4.11) 32

MODEL VOLTAGE

FPEL14 208 2 3 (5.83) 68 FPEL14 240 2 4 (5.19) 59 FPEL14 480 2 8 (3.26) 30

Three (3) Phase Requirements

WIRE

SERVICE

Single Phase Requirements

WIRE

SERVICE

MINIMUM WIRE

SIZE

AWG (mm)

MINIMUM WIRE

SIZE

AWG (mm)

AMPS

(per leg)

AMPS

(per leg)

NOTICE If this appliance is permanently connected to fixed wiring, it must be connected by means of copper wires having a temperature rating of not less than 167°F (75°C).

DANGER This appliance must be connected to a power supply having the same voltage and phase as specified on the rating plate located on the inside of the appliance door.

2.3 Positioning the Fryer

DANGER

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

2-3

1. Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the

top of the frypot to verify that the unit is level, both side-to-side and front-to-back. To level fryers equipped with legs, the bottom of the legs can be screwed out up to one inch for

leveling. Legs should also be adjusted so that the fryer(s) are at the proper height in the frying station. For fryers equipped with casters, there are no built-in leveling devices. The floor where the

fryers are installed must be level. When the fryer is leveled in its final position, install the restraints provided with the unit to limit

its movement so that it does not depend on or transmit stress to the electrical conduit or connection. Install the restraints in accordance with the provided instructions (see illustration below). If the restraints are disconnected for service or other reasons, they must be reconnected before the fryer is used.

NOTE: If you need to relocate a fryer installed with legs, remove all weight from each leg

before moving. If a leg becomes damaged, contact your service agent for immediate repair or replacement.

DANGER Hot oil can cause severe burns. Avoid contact. Under all circumstances, oil must be removed from the fryer before attempting to move it to avoid oil spills, falls and severe burns. This fryer may tip and cause personal injury if not secured in a stationary position.

2. Close fryer drain-valve(s) and fill frypot with water to the bottom oil level line.

3. Boil out frypot(s) in accordance with the instructions in Section 4-11 of this manual.

4. Drain, clean, and fill frypot(s) with cooking oil. (See Equipment Setup and Shutdown

Procedures in Chapter 3.)

2-4

PROTECTOR® SERIES ELECTRIC FRYER

CHAPTER 3: OPERATING INSTRUCTIONS

3–1

3.1 Equipment Setup and Shutdown Procedures

Setup

DANGER Never operate the appliance with an empty frypot. The frypot must be filled to the fill line with water or oil before energizing the elements. Failure to do so will result in irreparable damage to the elements and may cause a fire.

DANGER Remove all drops of water from the frypot before filling with oil. Failure to do so will cause spattering of hot liquid when the oil is heated to cooking temperature.

WARNING The FPEL14/17/22 is not intended to use solid shortening. Use only liquid shortening with this fryer. The use of solid shortening will clog the oil lines. The oil capacity of the FPEL14/17/22 fryer is 31 lbs. (3.7 gallons/14 liters) at 70°F (21°C).

Prior to filling frypots with oil ensure all drains are closed.

1. Fill the frypot with cooking oil to the bottom OIL L EVEL line located on the rear of the frypot. This

will allow for oil expansion as heat is applied. Do not fill cold oil any higher than the bottom line; overflow may occur as heat expands the oil.

2. Ensure that the power cord(s) is/are plugged into the appropriate receptacle(s). Verify that the face

of the plug is flush with the outlet plate, with no portion of the prongs visible.

3. Ensure that the power is switched on. Some models are equipped with a master switch located

behind the fryer door cabinet on the front panel of the component box, next to the fuse. OFF is displayed on the computer.

4. Ensure that the computer is switched ON.

5. Ensure that the oil level is at the top OIL LEVEL line when the oil is at its cooking temperature.

Shutdown

1. Turn the fryer off.

2. Filter the oil and clean the fryers (See Chapters 5 and 6).

3. Place the frypot covers on the frypots.

3.2 Operation

If this is the first time the fryer is being used, refer to the frypot boil-out procedure on Page 6-2.

This fryer is equipped with CM-7 computers (illustrated below). Refer to the CM7 Computer Operating Instructions in Chapter 4 for the computer programming and operating procedures.

CM7 COMPUTER

Refer to Chapter 5 of this manual for operating instructions for the built-in filtration system.

3–2

3.3 Oil Attendant™ Automatic Top-Off

When the Oil Attendant™ top-off oil system is in place on the fryer, oil is continually topped off in the frypots from a reservoir in the cabinet. The reservoir holds a 35 pound box of oil. In a typical operation this will last approximately two days before changing. Components of the system are annotated at the right (see Figure 1).

NOTE: The system is intended to top off the frypots, not fill them. The frypots will require manual filling upon startup and after boil out.

3.3.1 Prepare the System for Use

To prepare the system for its initial operation remove cross brace (see Figure

2). Do not replace the screws. Install the JIB basket shipped in the accessories pack (see Figure 3). Follow these instructions to prepare the cabinet for the installation

Figure 2 Figure 3

of the first box of oil and subsequent boxes of oil.

3.3.2 Install the Oil Reservoir

Remove the original lid from the oil container and foil liner. Replace with the provided cap, which has connected suction hardware. Ensure the feeder tube from the cap reaches to the bottom of the oil container.

Place the oil container inside the cabinet and slide it into place (as shown on the following page). Avoid catching the suction hardware on the cabinet interior as the container is placed in the fryer.

The system is now ready for operation. As the fryer heats to preprogrammed temperatures, the system will energize and then slowly add oil to the frypot as needed, until the oil reaches an optimal level.

3.3.3 Routine Oil Changes

When the oil reservoir level is low, the Oil Butler

, a yellow LED, is activated (see Figure 4). Once the reservoir is refilled and/or replaced, pressing the reset button above the JIB turns the LED off.

Figure 4

3–3

1. Open the cabinet and slide the JIB from the cabinet (see Figure 5).

2. Remove the cap and pour any remaining oil in the container into all fry vats equally (see Figure 6).

Figure 5

Figure 6

3. With the jug upright remove the cap and foil seal (see Figure 7).

Figure 7

4. Put the tube in the new full container (see Figure 8).

Figure 8

5. Slide the JIB onto the shelf inside the fryer cabinet (as seen in Figure 5).

6. Press the JIB reset switch to turn the yellow JIB LED

WARNING:

Do not add HOT or USED oil to a JIB.

off (see Figure 9).

Figure 9

3.3.4 Bulk Oil Systems

If using a bulk oil system, see manufacturer’s instructions for filling JIB and oil disposal.

WARNING:

Do not add HOT or USED oil to a JIB.

3–4

PROTECTOR® SERIES ELECTRIC FRYERS

CHAPTER 4: CM7 COMPUTER INSTRUCTIONS

Programming, Temp, Unlock and Navigation Buttons

Cook Cycle and Selection Buttons

ON/OFF

Product Buttons

Heat Indicator Lamp

ON/OFF

4.1 CM7 General Information

Welcome to the CM7, a computer that has one-button cooking and the utility of 40-product menu capability. The computer is easy to use. One button push starts a cook cycle for an item cooked in a dedicated vat. The same flexible computer on a multi-product vat requires only two button pushes to launch a cook cycle. Just choose a menu item on a product buttons and press, and then press a cook cycle button under the display showing the desired item. The computer can move seamlessly from Chicken Strips to Crispy Chicken to any added menu item.

Pressing assigned product buttons displays products.

In dedicated mode, the CM7 will display FR FRIES (shown above) and will launch a cook cycle with one push of a cook channel button. In multi-product mode (shown right), the LED display shows dashed lines. To launch a cook cycle, press a product button and then press the cook cycle button that corresponds

Pressing either cook cycle button under the CHK STRP displays launches a cook cycle.

with the location of the dropped basket. By pressing the product button for Chicken Strips, CHK STRP appears in the display. Just

press the cook cycle button corresponding to the location of the appropriate dropped basket.

4-1

4.2 Basic Operation

4-2

4.3 Cooking with Multi-Product Display

4-3

4.4 Cooking with Dedicated Display

FR FRIES FR FRIES

A menu item, such as

FR FRIES shows in display

Press a cook channel

button to begin the cook cycle.

Display alternates

between abbreviated product name and remaining cook time.

Shak is displayed when

it is time to shake the fry basket.

Press cook channel

button to cancel alarm.

Cook is displayed when the cook cycle is complete.

H1 is displayed and

alternates with FRIS. As the quality time counts down.

Pressing the cook

channel button now will launch a cook cycle and end the quality countdown.

Hold is displayed

when the quality time has elapsed.

Pressing the cook

channel button restores the display to FR FRIES and the unit is ready for cooking.

Press cook channel button to cancel alarm.

4-4

4.5 Changing from Breakfast Setup to Lunch

4-5

4.6 Changing from Lunch Setup to Breakfast

4-6

4.7 CM7 Button Description and Functions

4.7.1 Navigation Buttons

The menu on the CM7 uses 34and tu buttons to navigate the various menus and submenus (see Figure 1).

When programming, the left screen shows a menu or submenu item. The right screen is for data entry. Data is entered with alpha-numeric characters, scrolling through lists or by toggling between choices.

During programming, if a button is not pushed within one minute, the computer returns to operation mode.

Figure 1

4.7.2 Temperature and Unlock Buttons

The TEMP button (see Figure 1), if pressed once while the fryer is on, displays current vat temperature on both sides. If the TEMP button is pressed twice, it shows the setpoint temperatures of the vats. If the fryer is off, the display shows the current versions of software. The UNLOCK

button (see Figure 1), if pressed once while the fryer is on, shows the recovery time for each vat from the last test. Recovery displays the time required for the fryer to raise the temperature of the oil 50°F (28°C) between 250°F (121°C) and 300°F (149°C). If the fryer is off, pressing the unlock button once allows access to Program Mode; pressing twice allows access to Manager Mode and pressing three times allows access to Tech Mode.

4.7.3 Cook Cycle and Selection Buttons

The 9 and 8 buttons are dual-function buttons shared with the number

below the LED displays (see Figure 2). Use these buttons to select or cancel functions. The

out of submenus.

1 and 2 buttons. They are located directly

8 button is used to back

Figure 2

4.7.4 Melt Cycle and Cooking Displays

Once the computer is switched on, it displays CYCL during melt cycle until the oil reaches 180°F (82°C). The display changes to LOW TEMP until setpoint is reached. Once setpoint is reached, the computer will display dashed lines or the product name

4-7

4.8 CM7 Menu Summary Tree

Reflected below are the major programming sections in the CM7 and the order in which submenu headings will be found under the sections in the Installation and Operation Manual.

Adding New Product Menu Items See section 4.10.2 Storing Product Menu Items in Product Buttons See section 4.10.3 Temperature Conversion from F° to C° See section 4.10.4

4-8

4.9 Setup Mode Programming

The computer, upon initial power up or when accessed from Tech Mode, enters setup mode. These parameters need to be set to allow the computers functions to operate correctly. The setup sets the time, date, date format, language, fryer type, vat type, oil system type and the temperature format. These settings should only be changed by a technician.

On initial power up the computer displays OFF

1. Press either soft power button (see Figure 3) or with the computer

OFF, enter Tech Mode by pressing the UNLOCK button three times (see Figure 4).

2. The computer displays TECH if initially powering up the computer or

if entering setup through Tech Mode. Press the 9 (1) button to continue (see Figure 5).

The computer displays CODE.

3. Enter 7378 (SERV) (see Figure 6).

The computer displays TECH MODE changing to SETUP.

Figure 6

The computer displays FRYER SETUP changing to TIME FORMAT.

4. Press the 9 (1) button to continue (see Figure 7).

Computer displays time format with format on the right.

5. Use the 3and 4 buttons (see Figure 8) to toggle between 24hr and

12hr.

Figure 3 Figure 4

Figure 5

(7378)

Figure 7

Figure 8

6. With the desired selection displayed, press the 9 (1) button (see Figure

9).

Figure 9

The computer displays ENTER TIME on the left and hh:MM on the right. Example: 7:30 AM is entered 0730 if using the 12 hour format. 2:30 is entered 1430 if using 24 hour

format.

7. Enter time in hours and minutes using the number buttons 0-9 (see Figure 10).

Figure 10

4-9

8. With the desired selection displayed, press the 9 (1) button (see Figure

11).

Figure 11

The computer displays ENTER TIME on the left and AM on the right if 12 hours system is chosen.

9. Use the 3and 4 buttons (see Figure 12) to toggle between am and pm.

Figure 12

10. With the desired selection displayed, press the 9 (1) button (see Figure

13).

Figure 13

The computer displays DATE FORMAT on the left and US on the right.

11. Use the 3and 4 buttons (see Figure 14) to toggle between US and interntl.

Figure 14

The computer displays enter date on the left and MM-DD-YY or DD-MM-YY on the right.

Example: US Format – Mar. 15, 2007 is entered as 031507. International Format – 15 Mar. 2007 is entered as 150307)

12. Enter the date using the number buttons 0-9 (see Figure 15).

Figure 15

13. With the desired selection displayed, press the 9 (1) button (see Figure

16).

Figure 16

The computer displays LANGUAGE on the left and ENGLISH on the right.

14. Use the 3and 4buttons to scroll through the language menu (see Figure

17).

Current languages supported by the CM7 are: English, French, French Canadian, Spanish, Portuguese, German and Swedish.

Figure 17

15. With the desired selection displayed, press the 9 (1) button (see Figure

18).

Figure 18

The computer displays fryer type on the left and Elec on the right.

4-10

16. Use the 3and 4buttons (see Figure 19) to toggle between elec and gas.

Figure 19

17. With the desired selection displayed, press the 9 (1) button (see Figure

20).

Figure 20

The computer displays VAT type on the left and SPLIT on the right.

18. Use the 3and 4buttons (see Figure 21) to toggle between split and full.

Figure 21

19. With the desired selection displayed, press the 9 (1) button (see Figure

22).

Figure 22

The computer displays Oil SYSTEM on the left and JIB on the right.

20. Use the 3and 4buttons (see Figure 23) to toggle between jib and bulk.

Figure 23

NOTE: A JIB system uses a disposable JIB (Jug in a Box). A BULK system has large storage oil

tanks that are connected to the fryer.

21. With the desired selection displayed, press the 9 (1) button (see Figure

24).

Figure 24

The computer displays TEMPERATURE on the left and F on the right.

22. Use the 3and 4buttons (see Figure 25) to toggle between F and C temperature scales.

NOTE: F is used for Fahrenheit, C is used for Celsius.

Figure 25

23. With the desired selection displayed, press the 9 (1) button (see Figure 26).

Figure 26

The computer displays FRYER Setup for three seconds then off.

4-11

4.10 CM7 Common Tasks

Covered in this section are common tasks used in stores:

1. Escaping out of a menu or sub-menu.

2. Adding new product items.

3. Storing menu items in product buttons.

4. Temperature conversion from F to C.

4.10.1 Escape Menu Items

To escape from MENUS or SUB-MENUS, press the 8 (2) button (Figure

27).

4.10.2 Adding New Product Items to the Menu

To add a new product to the menu:

1. With the computer OFF, enter Program mode by pressing the UNLOCK button once (see Figure 28).

The computer displays PROGRAM.

2. With the desired selection displayed, press the 9 (1) button (see Figure

29).

The computer displays ENTER Code and sounds an audible alert.

3. Enter 1650 (see Figure 30).

Figure 27

Figure 28

Figure 29

Figure 30

(1650)

The computer displays program MODE changing to SETPOINT TEMPERATURE.

4. Press the 9 (1) button to continue (see Figure 31).

Figure 31

Computer displays TEMP on the left and a temperature on the right.

5. Enter the desired cooking temperature using the number buttons 0-9 (see Figure 32).

Figure 32

4-12

6. With the desired temperature entered, press the ▼ button (see Figure

33) two times to lock in the setpoint and continue.

Figure 33

The computer displays Product selection.

7. With Product selection displayed, press the 9 (1) button

(see Figure 34).

Figure 34

Computer displays PRODUCT Selection changing to select product.

8. With Select Product displayed on the left and PROD 1

displayed on the right use the through menu items until the right display displays the menu item to be modified or the desired location for a new product.

4 button (see Figure 35) to advance

Figure 35

9. Press the 9 (1) button to select the product to modify (see Figure 36). The computer displays modify alternating with yes no.

Figure 36

10. Press the 9 (1 yes) button (see Figure 37).

Figure 37

The left display displays NAME and the right display displays a product name (ex. PROD 1). The right display shows a blinking cursor alternating with a blinking letter under the first character.

11. Using the number keys, enter the first letter of the new product (see Figure 38). Press the key until the desired letter appears.

Figure 38

12. Press the 4 button to advance the cursor to the next display space (see Figure 39). Use the #0 key to insert a space. The 3button can be used to

move the cursor back.

Figure 39

For example, to enter “WINGS”, press the #8 key two times until W appears in the display. Then use the 4 button to advance the cursor to the next display space. Press the #3 key until I appears.

Continue on until WINGS is spelled out on the display. Use no more than eight letters.

13. With the name entered, press the u button (see Figure 40) to save the name and scroll to cook time.

Figure 40

14. With cook time displayed on the left and :00 or a previously entered cook time displayed on the right,

use the number keys (see Figure 41) to enter the product cook time in minutes and seconds (ex. 3:00 as

Figure 41

300).

4-13

15. Press the u button (see Figure 42) to save the cook time and scroll to the COOK ID.

Figure 42

16. A blinking P 1 is displayed on the right. Follow the instructions in step eleven to enter a fourletter name for the products which alternates with the cook time during a cook cycle.

17. Press the ubutton (see Figure 43) to save the cook ID abbreviation and scroll to the SHAKE TIME, which is used to set the time in the cook cycle the

product should be shaken.

Figure 43

18. Use the number keys (see Figure 44) to enter the elapsed time in minutes and seconds, before a shake is required.

Figure 44

19. Press the ubutton (see Figure 45) to save shake time and scroll to HOLD TIME. Hold time is the amount of time a product should be held before

being discarded.

Figure 45

20. Use the number keys (see Figure 46) to enter the time in minutes and seconds the product should be held before discarding. (ex. If the product requires discarding after 10 minutes, enter 1000).

Figure 46

21. Press the ubutton (see Figure 47) to save hold time and scroll to FILT AFTER. Filt after is the number of cook cycles before a filter prompt.

Figure 47

22. Use the number keys (see Figure 48) to enter the number of cook cycles before the fryer prompts for filtration. (ex. If the product requires filtration after every six cook cycles, enter 6).

Figure 48

NOTE: Setting the FILT AFTER to “0” will disable

filtration prompts.

23. Press the ubutton (see Figure 49) to save FILT AFTER and scroll to SENSITIVITY.

Figure 49

Sensitivity is a built-in feature, which adjusts cooking time to compensate for the drop in frypot temperature when a product enters the oil. Different products vary in density, batch size, and temperature. Food products will also vary in cook time. A proper sensitivity setting will assure a high-quality product. Setting zero is the least sensitive and setting nine is the most sensitive. The default setting is 0. Some menu items may need an adjustment, depending on their cooking characteristics. A chart is provided on page 4-21 to assist in choosing a sensitivity setting. It is meant as a guide only and the settings may be changed to suit different needs. Use caution when

changing sensitivity, as it could have an adverse affect on the products cooking cycles.

4-14

24. With sensitivity displayed on the left and 0 displayed on the right, use the number keys (see

Figure 49) to enter a number between 0-9.

Figure 49

25. Press the ubutton (see Figure 50) to save sensitivity and scroll to assign btn.

Figure 50

26. Press and hold for three seconds an unassigned button between 1-0 to assign the product. The LED in the chosen product button will illuminate (see Figure 51). To unassign a product from a button, press and hold the button assigned to that product for three seconds. The LED no longer illuminates.

Figure 51

27. Press the ubutton (see Figure 52) to save the assigned button.

The computer displays name on the left with the product (ex. WINGS) on the right.

Figure 52

* Note: If additional programming, to add other products, is necessary

press the 8 (2) button (see Figure 53) once and then the 4 button (see Figure 54) and return to step 8.

Figure 53 Figure 54

28. If no further programming is necessary, press the 8 (2) button three times (see Figure 55). The computer displays OFF.

Figure 55

4.10.3 Storing Menu Items in Product Buttons

This function is used to store individual menu items in product buttons for one or two button cooking.

To store menu items to a specific button:

1. Perform steps 1-10 on pages 4-12 thru 4-13.

2. The computer displays NAME on the left and the selected product (ex. wings) on the right.

3. Press the t button (see Figure 56) to scroll to the ASSIGN BTN option used to assign a menu item to a specific product button.

4. The computer displays assign btn on the left and wings on the right.

5. Press and hold for three seconds a button between 1-0 to assign the product. The LED in the chosen product button will illuminate (see Figure 57). To unassign a product from a button, press and hold the button assigned to that product for three seconds. The LED no longer illuminates.

Figure 56

Figure 57

4-15

6. Once the button is assigned, press the u button (see Figure 58) to save the assigned button.

The computer displays name on the left with the product (ex. WINGS) on the right.

7. If no further programming is necessary, press the 8 (2) button (see Figure 59) twice to return to setpoint temperature prompt.

8. Press the 8 (2) button again to exit and to return to OFF (see Figure 60).

4.10.4 Temperature conversion from F° to C°.

1. With the computer OFF, enter Tech mode by pressing the UNLOCK button three times (see Figure 61).

The computer displays TECH

2. With the desired selection displayed, press the 9 (1) button (see Figure 62).

The computer displays Code and sounds an audible alert.

3. Enter 1658 (see Figure 63).

Switch computer on to see if temperature scale changed. If not, repeat steps 1-3.

Figure 63

Figure 58

Figure 59

Figure 60

Figure 61

Figure 62

(1658)

4.11 Boil-Out Mode

Before the fryer is first used, it should be boiled out to ensure that residue from the manufacturing process has been eliminated. Also, after the fryer has been in use for a period of time, a hard film of caramelized oil will form on the inside of the frypot. This deposit must be periodically removed to maintain your fryer’s efficiency.

DANGER

Allow oil to cool to 100ºF (38ºC) or lower before draining to an appropriate METAL container for disposal.

1. Drain the frypot in accordance with Section 5.1 (page 5-1), but do not refill with cooking oil.

2. After draining the frypot, clean all food particles and residual oil from the frypot and filter pan (if so equipped). BE CAREFUL, this material may still cause severe burns if it comes in contact with bare skin.

3. Close the drain valve securely and fill the frypot with a solution of automatic dishwasher detergent (or commercially available boil-out solution) and cold water to the bottom OIL- LEVEL line.

4-16

DANGER Never leave the fryer unattended during the boil-out process. If the boil-out solution boils over, press and hold the 8 (2) button for five seconds, then release the button to cancel boil-out immediately and let the solution cool for a few minutes before resuming the process.

5. With the computer OFF, press the UNLOCK button once (see Figure 64).

The computer displays PROGRAM.

Figure 64

6. Press the 9 (1) button (see Figure 65).

The computer displays ENTER Code and sounds an audible alert.

7. Enter 1650 (see Figure 66).

Figure 65

The computer displays program MODE changing to

SETPOINT TEMPERATURE.

Figure 66

(1650)

8. Press the u button to scroll to BOIL-OUT MODE (see Figure 67).

Figure 67

9. Press the 9 (1) button to continue (see Figure 68).

The computer displays boil out, alternating with yes no.

Figure 68

10. Press the 9 (1 yes) button to continue the boil out process (see Figure 69).

Figure 69

CAUTION Ensure the frypot is filled with a mixture of cold water and detergent before starting boil-out.

The computer displays strt boil, alternating with yes no.

11. Press the 9 (1 yes) button to start boil-out (see Figure 70).

The computer displays boilOUT on both sides. The fryer heats to 195°F (91°C).

Figure 70

12. Let the solution simmer for one hour. Do not allow the water level to drop below the bottom oillevel line in the frypot during the boil-out operation.

13. Press and hold the 8 (2) button for five seconds. Release the button to cancel boil-out when it is finished. The fryer turns OFF. Drain the solution and close the drain valve.

4-17

14. Allow the solution to cool to 100°F (38°C), then drain into a METAL stockpot or similar METAL container. When draining is finished, close the fryer drain valve securely.

DANGER Allow solution to cool to 100°F (38°C) before draining into an appropriate METAL container for disposal.

WARNING Do not drain boil-out solution into a shortening disposal unit (SDU), 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.

15. Add two gallons (7.6 liters) of water. Drain out the solution and clean the frypot(s) thoroughly.

16. Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and dry with a clean towel. Thoroughly remove all water from the frypot and elements before refilling the frypot with oil.

DANGER Ensure that the frypot is completely free of water before filling with oil. Failure to do so will cause splattering of hot liquid when the oil is heated to cooking temperature.

4.11.1 Clean Filter Pan, Detachable Parts and Accessories

As with the frypot, a deposit of carbonized oil will accumulate on the filter pan and detachable parts and accessories such as baskets, sediment trays, or fish plates.

Wipe the filter pan and all detachable parts and accessories with a clean cloth dampened with a detergent solution (or the parts can be run through a dishwasher). Rinse and thoroughly dry each part. DO NOT use steel wool or abrasive pads to clean these parts. The scratches that result from such scrubbing make subsequent cleanings more difficult.

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.

4-18

4.12 Manager Mode

1. With the computer OFF, press the UNLOCK button

twice (see Figure 71).

The computer displays MANAGER and sounds an

Figure 71

audible alert.

2. Press the 9 (1) button (see Figure 72).

The computer displays ENTER Code and sounds an audible alert.

3. Enter 4321 (see Figure 73).

The computer displays MANAGER MODE changing to E-LOG.

Figure 73

The E-LOG mode is used to view the ten most recent error codes encountered on the fryer. These codes are displayed from 1-10 with the most recent displayed first. The time, date and error code are displayed.

4. Press the 9 (1 ) button to accept selection (see Figure 81).

Figure 72

(4321)

Figure 74

5. Use the t and ubuttons to scroll through the ten most recent error codes. If no errors exist, the computer displays NO ERRORS. Errors are displayed by error code, time

and date.

Error Codes: E01 - Right Remove Discard E02 - Left Remove Discard E03 - Probe Failure - Call Technician E04 - Hi Limit 2 - Call Technician E05 - Hot Hi 1 - Call Technician E06 - Ignition Failure - Call Technician

6. Press the 8 (2) button (see Figure 75) once.

The computer displays ALERT TONE.

Figure 75

The alert tone mode allows a manager to adjust the volume to nine levels and the tone is adjustable to three frequencies. One of three audio frequencies may be chosen to distinguish fryers in kitchens with multiple fryers.

7. Press the 9 (1) button (see Figure 76).

Computer displays volume 1-9.

Figure 76

4-19

8. Press the 9 (1) button (see Figure 77).

The computer displays volume 1-9 on the left and 1 on the right.

9. Use the number keys to set volume level (see Figure

78). Select from nine levels of volume with 0 being off, 1 the softest and 9 the loudest.

Figure 78

10. Press the u UNLOCK button to accept the selection and to scroll to tone

1-3 (see Figure 79).

Computer displays tone 1-3.

11. Press the 9 (1) button (see Figure 80).

The computer displays tone 1-3 on the left and 1 on the right.

12. Use the number keys, to set the tone frequency (see Figure 81). Select from three different frequencies.

Figure 81

13. Press the 8 (2) button again (see Figure 82) to return to MANAGER MODE changing to E-LOG.

Figure 82

14. Press the 8 (2) button again (see Figure 83) to quit and to return to OFF.

Figure 83

Figure 77

Figure 79

Figure 80

4-20

4.13 SENSITIVITY SETTINGS CHART

Sensitivity Settings for Various Products

Product 350° F/176° C Sensitivity Setting

Chicken

chicken fillet, 1 ¼ oz. 3:25 5 chicken fillet (frozen), 4 oz. 4:20 5 chicken patty (frozen), 5 oz. 6:15 5 frozen chicken 5 fresh chicken, 9 pieces 5

Potatoes

steak fries 3:43 5 regular fries, ½-inch 3:16 5 shoestrings, ¼-inch 1:50 5 shoestrings, 3/8-inch 2:40 5 tater tots 2:05 5 hash browns 2:05 5 farm fries 1:14 5

Seafood

crab cakes 4:00 3 clam cakes 4:00 3 large scallops 3:25 3 small scallops 1:10 3 shrimp (35 to a lb.) 2:15 3 shrimp (40 to 75 to a lb.) 1:45 3 shrimp (75 to 100 to a lb.) 1:10 3 cod, 2 ½ oz. 3:25 7 flounder fillet, 7 oz. 4:35 3 flounder, whole, 10-12 oz. 6:25 3 cod fillet, 3 ½ oz. 4:35 7 perch, 5 oz. 4:30 3 haddock, 7 oz. 6:25 7 clams 2:00 3 oysters 1:10 4 strip clams (fresh) 0:35 4 strip clams (frozen) 0:45 4

Vegetables

okra 4:30 4 eggplant 4:00 4 zucchini 3:00 4 mushrooms 3:45 4 onion rings (frozen) 3:00 4 cauliflower 1:45 4

Other

corn dogs 4 chicken fried steak patty 5:00 5

Note: This chart is provided to assist in choosing a sensitivity setting. It is meant as a guide only and the

settings may be changed to suit different needs.

4-21

PROTECTOR® SERIES ELECTRIC FRYERS

CHAPTER 5: 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.

5.1 Draining and Manual Filtering

DANGER Draining and filtering of oil 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 oil.

DANGER Allow oil 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 that may cause severe burns, slipping and falling.

DANGER When draining oil into a disposal unit or portable filter unit, do not fill above the maximum fill line located on the container.

Oil must be drained into the filter pan, SDU or another suitable METAL container. (For safe, convenient draining and disposal of used oil, 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.

2. Remove the filter pan and position a METAL container with a sealable cover under the

drainpipe. The METAL container must be able to withstand the heat of the oil and hold hot liquids. If you intend to reuse the oil, Frymaster recommends that a Frymaster 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.

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.

filter cone holder

5-1

DANGER NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil will rush out creating the potential for severe burns.

DANGER 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, clean all food particles and residual oil 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 oil to the bottom

OIL-LEVEL line.

5.2 Preparing the Built-In Filtration System for Use

The FootPrint Pro filtration system allows the oil 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 tray, large hold-down ring, and metal filter screen.

• Filter Pad – includes crumb tray, small hold-down ring, and metal filter screen.

Section 5.2.1 covers preparation of the Filter Paper and Filter Pad configurations for use. Refer to Section 5.2.2 for instructions on preparing the Magnasol Filter configuration for use. Operation of all three configurations is the same and is covered in section 5.3. Disassembly and reassembly of the Magnasol filter is covered in section 5.4.

• Magnasol Filter – includes crumb tray and Magnasol filter assembly.

5-2

5.2.1 Preparation for Use with Filter Paper or Filter Pad

1. Pull the filter pan out from the cabinet

and remove the crumb tray, hold-down ring, filter paper and filter screen. (See Figure 1) Clean all components with a solution of detergent and hot water, then dry thoroughly.

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. If using an SDU built before January 2004 see instructions on page 5-8.

2. Inspect the filter pan connection fitting

to ensure that both O-rings are in good condition. (See Figure 2)

3. Then in reverse order, place the metal

filter screen in the center of the bottom of the pan, then lay a sheet of filter paper on top of the screen, overlapping on all sides. (See Figure 1) If using a filter pad, ensure the rough side of the pad is

Inspect the filter connection fitting O-rings.

up and lay the pad over the screen, making sure that the pad is in between the embossed ridges of the filter pan.

Figure 2

4. Position the hold-down ring over the

filter paper and lower the ring into the pan, allowing the paper to rest on the sides of the filter pan. (See Figure 3)

Figure 1

5-3

Figure 3

5. When the hold-down ring is in position,

if using filter paper, sprinkle one packet of filter powder evenly over the paper. (See Figure 4)

If using a filter pad

, position the hold

down ring on top of the pad. DO NOT

use filter powder with the pad.

Figure 4

6. Replace the crumb tray in the filter pan, then push the filter pan back into the fryer, positioning it

under the drain.

5.2.2 Preparation for Use with the Magnasol Filter Assembly

1. Pull the filter pan out from the cabinet

and remove the crumb tray and Magnasol filter assembly (see Figure 5). Clean as directed in section 5.4

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 5.4 for instructions on how to disassemble and reassemble the Magnasol filter screen

Figure 5

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. (See Figure 6)

Inspect the filter screen O-ring.

3. Inspect the filter pan connection fitting

to ensure that both O-rings are present

Figure 6

and in good condition. (See Figure 7)

5-4

Inspect the filter connection fitting O-rings.

Figure 7

4. Replace the Magnasol 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 packet of the Magnasol XL filter powder evenly over the screen.

5. Replace the crumb tray, and then push the filter pan back into the fryer, positioning it all the way

to the back of the cabinet.

5.3 Operation of the Filter After a preset amount of cook cycles the computer will automatically display FLTR NOW

alternating with YES NO.

1. Press the 9 (1) button to continue (see Figure 8). The computer displays CNFM FLTR alternating with YES NO.

Figure 8

2. Press the 9 (1) button to continue (see Figure 9).

Figure 9

DANGER Draining and filtering of oil 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 oil.

3. Ensure that the filter is prepared. See

Sec. 5.2.

4. Make sure the oil is at operating

temperature.

5. Drain the frypot into the filter pan by

rotating the drain valve handle 90º (see

Open drain valves by rotating 90º.

Figure 10). If necessary, use the Fryer's Friend clean-out rod to clear the drain

from inside the frypot.

Figure 10

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 that may cause severe burns, slipping and falling.

DANGER NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil will rush out creating the potential for severe burns.

5-5

DANGER 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.

6. After the oil has drained from the frypot,

turn the filter handle to the ON position to start the pump and begin the filtering process. There may be a slight delay

Turn filter handle to

the ON position.

before the pump activates (see Figure

11).

Figure 11

7. The filter pump draws the oil 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.

8. 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 begins to bubble. Turn the filter off.

The computer displays FILTER DONE alternating with YES NO.

9. Press the 9 (1) button when filtration is finished (see Figure 12).

The computer displays OFF.

Figure 12

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).

Filter Pump Reset Switch

WARNING Use caution and wear appropriate safety equipment when resetting the filter pump reset switch. Resetting the switch must be accomplished with care to avoid the possibility of a serious burn from careless maneuvering around the drain tube and the frypot.

5-6

10. Lower the elements into the frypot and reinstall the basket support rack if raised for cleaning.

11. 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 oil to reach setpoint.

5.4 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. Clean the two frame pieces, outer screens, and grid 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.

5-7

2. 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 6.3.2 of this manual.

3. Allow all filter assembly components to air dry or thoroughly dry with clean towels before

reassembling.

Reassembly

1. Place the two outer screens together and align their edges (see illustration below).

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.

Steps 1 and 2 - Stack outer screens and insert edges into fram e.

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.

Handle

5-8

5.5 Draining and Disposing of Waste Oil

When cooking oil is exhausted, drain the oil into an appropriate METAL container for transport to the disposal container. Frymaster recommends the use of the Frymaster Shortening Disposal Unit (SDU). NOTE: If using an SDU built before January 2004 the filter pan cover must be removed to allow the unit to be positioned beneath 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 to cool to

100°F (38°C), then drain the oil into a METAL stockpot or similar METAL container. When draining is finished, close the fryer drain valve securely.

DANGER

Allow oil to cool to 100°F (38°C) before draining into an appropriate METAL container for disposal.

DANGER When draining oil into a disposal unit, do not fill above the maximum fill line located on the container.

5.6 Using the “Optional” Oil Disposal

If the fryer is fitted with the optional oil disposal, ensure the filter pan is clean and ready for filtering. DO NOT discharge oil through a dirty or incomplete filter pan.

1. Ensure the oil is at operating temperature.

2. Turn the fryer off. Wear protective clothing and use caution. Hot oil can cause

serious injury.

3. Open the drain valve of the frypot with oil to be discarded. Drain only one

frypot at a time.

4. With the frypot drained and the oil to be discarded in the filter pan, close the

drain valve. Ensure all other drain valves and oil-return valves are closed.

5. Ensure the oil disposal reservoir is not full and the fryer is properly connected

to the oil disposal system.

6. Discharge the oil by engaging the discharge valve handle. The filter pump will

come on and the oil will be pumped from the filter pan. Turn the pump off by disengaging the discharge valve handle when the filter pan empties. Repeat steps 1-6 if necessary to discharge the oil from other frypots. DO NOT discharge water or other liquids through the filter system.

Refill the fryer with fresh oil.

5-9

PROTECTOR® SERIES ELECTRIC FRYERS

CHAPTER 6: PREVENTATIVE MAINTENANCE

6.1 FRYER PREVENTATIVE MAINTENANCE CHECKS AND SERVICE

DANGER Never attempt to clean the fryer during the frying process or when the frypot is filled with hot oil. If water comes in contact with oil heated to frying temperature, it will cause spattering of the oil, 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.

6.2 DAILY CHECKS AND SERVICE

6.2.1 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.

6.2.2 Clean Inside and Outside of the Fryer Cabinet

Clean inside the fryer cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and components to remove accumulated oil and dust.

Clean outside the fryer cabinet with a clean, damp cloth soaked with detergent. Wipe with a clean, damp cloth.

6.2.3 Clean the Built-in Filtration System Daily

WARNING

Never operate the filter system without oil in the system.

WARNING

Never use the filter pan to transport old oil to the disposal area.

WARNING

Never drain water into the filter pan. Water will damage the filter pump.

6–1

There are no periodic preventive maintenance checks and services required for your FootPrint Pro Filtration System other than daily cleaning of the filter pan and associated components with a solution of hot water and detergent.

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 unit is equipped with a Magnasol filter screen rather than with the standard screen and paper system, verify that the O-ring on the bottom fitting of the screen in present and in good condition.) Verify that the two O-ring(s) on the fitting at the right front of the filter pan are present and in good condition.

6.3 WEEKLY CHECKS AND SERVICE

6.3.1 Clean Frypot and Heating Elements

6.3.2 Boiling Out the Frypot

After the fryer has been in use for a period of time, a hard film of caramelized oil will form on the inside of the frypot. This deposit must be periodically removed to maintain your fryer’s efficiency. See section 4.11 page 4-16 for instructions on boiling out the frypot.

6.4 MONTHLY CHECKS AND SERVICE

6.4.1 Check Computer Magic 7 Set Point Accuracy

(This check applies only to units equipped with Computer Magic 7 Controllers.)

1. Insert a good-grade thermometer or pyrometer probe into the oil, with the end touching the fryer

temperature-sensing probe.

2. When the computer display shows a series of four dashes “----” with no 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 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

± 5ºF (2ºC) of each other. If not, contact a Factory Authorized Service Center for assistance.

6.5 Annual/Periodic System Inspection

This appliance should be inspected and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.

6–2

Frymaster recommends that this appliance be inspected at least annually by a Factory Authorized Service Technician as follows:

6.5.1 Fryer

• Inspect the cabinet inside and out, front and rear for excess oil.

• Verify that the heating element wires are in good condition and that leads have no visible fraying

or insulation damage and that they are free of oil.

• Verify that heating elements are in good condition with no carbon/caramelized oil build-up.

Inspect the elements for signs of extensive dry-firing.

• Verify that the tilt mechanism is working properly when lifting and lowering elements, and that

the element wires are not binding and/or chafing.

• Verify the heating-element amp-draw is within the allowed range as indicated on the appliance’s

rating plate.

• Verify that the temperature and high-limit probes are properly connected, tightened and

functioning properly, and that mounting hardware and probe guards are present and properly installed.

• Verify that component box and contactor box components (i.e. computer/controller, relays,

interface boards, transformers, contactors, etc.) are in good condition and free from oil and other debris.

• Verify that component box and contactor box wiring connections are tight and that wiring is in

good condition.

• Verify that all safety features (i.e. contactor shields, 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 all wiring harnesses and connections are tight and in good condition.

6.5.2 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 quick-disconnect fittings) are present

and in good condition. Replace O-rings and seals if worn or damaged.

• Check filtration system integrity as follows:

− Verify that filter pan cover is present and properly installed.

6-3

− 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 oil 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.

− 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 oil to return to the frypot, indicated by bubbles in the oil. Return the oil return handle to the OFF position. The frypot should have refilled in no more than 2 minutes and 30 seconds.

6–4

PROTECTOR® SERIES ELECTRIC FRYERS

CHAPTER 7: OPERATOR TROUBLESHOOTING

7.1 Introduction

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

When troubleshooting a problem, always use a process of elimination starting with the simplest solution and working through to the most complex. Never overlook the obvious – anyone can forget to plug in a cord or fail to close a valve completely. Most importantly, always try to establish a clear idea of why a problem has occurred. Part of any 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, too. 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.

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

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

• Verify that frypot drain valves are fully closed.

• Have your fryer’s model and serial numbers ready to give to the technician assisting

you.

DANGER Hot oil will cause severe burns. Never attempt to move this appliance when filled with hot oil or to transfer hot oil from one container to another.

DANGER This equipment should be unplugged when servicing, except when electrical circuit tests are required. Use extreme care when performing such tests.

This appliance may have more than one electrical power supply connection point. Disconnect all power cords before servicing.

Inspection, testing, and repair of electrical components should be performed by an authorized service agent only.

7-1

7.2 Troubleshooting

7.2.1 Computer and Heating Problems

Problem Probable Causes Corrective Action

A. Computer not turned on.

A. Press the ON/OFF switch to turn the

computer on.

No Display on

Computer.

Fryer does not heat.

Fryer repeatedly cycles

on and off when first

started with CYCL

displayed.

Fryer does not heat

after filtering.

B. No power to the fryer.

C. Computer, wiring harness or other

component has failed.

A. Drain valve is open.

B. Computer has failed. B. Call your FASC.

C. Main power cord not plugged in.

D. Main switch inside cabinet next to fuse

is switched to OFF.

Fryer is in melt-cycle mode. See page 4-7.

Drain valve is open.

B. Verify all power cords are plugged

in and that circuit breaker is not tripped.

C. Call your FASC.

A. Verify that the drain valve is fully

closed.

C. Verify that the main power cords are

fully seated in their receptacles, locked into place and that circuit breakers are not tripped.

D. Ensure switch is switched ON.

Verify that the drain valve is fully closed.

7.2.2 Error Messages and Display Problems

Problem Probable Causes Corrective Action

CM 7 display is in

wrong temperature

scale (Fahrenheit or

Celsius).

CM7 display shows

PROBE FAILURE.

CM 7 display shows

low temp.

Incorrect display option programmed. See page 4-16 for instructions.

Problem with the temperature measuring circuitry including the probe.

Frypot temperature is between 180°F (82°C) and 315°F (157°C).

Shut the fryer down and call your FASC.

This display is normal when the fryer is first turned on and may appear for a short while if a large batch of frozen product is added to the frypot. If the display never goes out, the fryer is not heating. Shut the fryer down and call your FASC.

CM 7 display shows

HIGH temp.

Fryer temp is above setpoint.

Ensure setpoint is set correctly. If problem persists call your FASC.

7-2

Problem Probable Causes Corrective Action

CM7 display shows

IGNITION

FAILURE.

Open drain valve, failed computer, failed interface board, open high-limit thermostat.

Verify that the drain valves are fully closed. If this does not correct the problem, call your FASC.

CM 7 display shows

HOT-HI -1.

Computer locks up.

CM7 display shows

IGNITION

FAILURE and alarm

sounds, but fryer

operates normally (false

alarm).

Heat indicator off upon

initial startup. Display shows hi or hot with

alarm sounding.

Frypot temperature is more than 410ºF (210ºC) or, in CE countries, 395ºF (202ºC).

Computer error.

Failed computer.

Failed computer. Call your FASC.

Call your FASC.

Switch the master power switch next to the fuse OFF and then ON again to power cycle computer. If problem persists, contact your FASC.

It is normal to see ignition failure briefly at startup. If ignition failure continues call your FASC.

7.2.3 Filtration Problems

Problem Probable Causes Corrective Action

A. Verify that the power cord is fully

plugged in. If so, verify that circuit breaker is not tripped.

B. If the motor is too hot to touch for

more than a few seconds, the thermal overload switch has probably tripped. Allow the motor to cool at least 45 minutes then press the Pump Reset Switch.

C. Pump blockages are usually caused

by sediment buildup in the pump due to improperly sized or installed filter paper and failure to use the crumb screen. Call FASC.

The blockage may be caused by sediment buildup. Use a thin, flexible wire to remove the blockage. If the blockage cannot be removed, call FASC.

Filter pump won't start.

Filter pump runs but oil does not return to

frypot and there is no

bubbling oil.

A. Power cord is not plugged in or circuit

breaker is tripped.

B. Pump motor has overheated causing

the thermal overload switch to trip.

C. Blockage in filter pump.

Test: Close the drain valve and pull the filter pan out from the fryer. Activate the pump. If the pump motor hums for a short time then stops, the probable cause is blockage of the pump itself.

Blockage in filter pan suction tube. Test: Close the drain valve and pull the filter pan out from the fryer. Activate the pump. If bubbling oil occurs, there is a blockage in the filter pan suction tube.

7-3

Problem Probable Causes Corrective Action

A. Paper/pad/screen needs changed or

cleaned.

B. If using filter paper or pad

configuration, verify that filter screen is in bottom of pan with paper or pad on top of screen.

Verify that O-rings are present and in good condition on filter pan connection fitting.

Filter pump runs, but oil return is very slow

and bubbling oil occurs.

A. Paper/pad/screen clogged. B. Improperly installed filter pan

components.

C. Attempting to filter with oil that is not

hot enough.

C. In order to properly filter, the oil

should be at or near 350ºF (177ºC).

7.2.4 Auto Top Off Problems

Problem Probable Causes Corrective Action

A. Fryer temperature too low. B. Temperature of oil too cold.

Frypots won’t top off.

C. Supply line out of JIB. D. CM7 not readdressed after ATO switch

was switched on.

7.2.5 Basket Lift Problems

A. Fryer temperature must be at least

300°F (149°C).

B. Ensure that oil is above 70°F (21°C). C. Ensure supply line is in JIB. D. Switch all CM7 computers off and

then on again to readdress system.

If problem persists call your FASC.

Problem Probable Causes Corrective Action

Basket lift movement is

noisy, jerky, or erratic.

Lack of lubrication on basket lift rods.

Apply a light coating of Lubriplate similar lightweight white grease to the rod and bushings.

™

7-4

THIS PAGE INTENTIONALLY LEFT BLANK

Frymaster, L.L.C., 8700 Line Avenue, Shreveport, Louisiana 71106

TEL 1-318-865-1711 FAX (Parts) 1-318-688-2200 (Tech Support Fax) 1-318-219-7135

PRINTED IN THE UNITED STATES

SERVICE HOTLINE

1-800-551-8633

819-6338

APRIL 2008

Frymaster FPEL14 Operator’s Manual

Specifications and Main Features

Frequently Asked Questions

User Manual