Frymaster FPH117 Service Manual

Installation, Operation, Service and Parts Manual

PRO SERIES MARINE ELECTRIC

FRYERS

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

www.frymaster.com Email: service@frymaster.com

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

*8196118*

JULY 2005

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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 AFFILIAT ES WILL NOT BE LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUSTOMER WHICH ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.

DANGER

Copper wire suitable for at least 167°F (75°C) must be used for power connections.

DANGER

The electrical power supply for this appliance must be the same as indicated on the rating and serial number plate located on the inside of the fryer door.

DANGER

This appliance must be connected to the voltage and phase as specified on the rating and serial number plate located on the inside of the fryer door.

DANGER

All wiring connections for this appliance must be made in accordance with the wiring diagrams furnished with the equipment. Wiring diagrams are located on the inside of the fryer door.

DANGER

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

NOTICE

Drawings and photos used in this manual are intended to illustrate operational, cleaning and technical procedures. They may differ slightly in appearance or placement between fryers but functionality should remain the same. They may not conform to onsite management operational

procedures.

WARNING

Frymaster fryers equipped with legs are for permanent installations. Fryers fitted with legs must be lifted during movement to avoid damage and possible bodily injury. For a moveable or portable installation, Frymaster optional equipment casters must be used. Questions? Call 1-800-551-8633 or email Service @Frymaster.com

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

All wiring connections for this appliance must be made in accordance with the wiring diagrams furnished with the equipment. Wiring diagrams are located on the inside of the fryer door.

WARNING

This equipment is intended for indoor use only. Do not install or operate this equipment in outdoor areas.

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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.

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.

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.

WARNING

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.

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 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 frypots. 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.

WARNING Never spray the fryer with water or use water jets to clean the fryer.

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Pro Series Marine Electric Fryers

Installation, Operation, Service and Parts Manual

TABLE OF CONTENTS

CHAPTER 1: Introduction

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

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

1.3 Controller Information ......................................................................................................1-2

1.4 Shipping Damage Claim Procedure..................................................................................1-2

1.5 Service Information........................................................................................................... 1-2

CHAPTER 2: Installation Instructions

2.1 Introduction....................................................................................................................... 2-1

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

2.3 Installation.........................................................................................................................2-3

2.4 After the Fryers are Anchored at the Frying Station.........................................................2-3

2.5 Dimensions and Weights...................................................................................................2-4

CHAPTER 3: Operating Instructions

3.1 Equipment Setup and Shutdown Procedures.....................................................................3-1

3.2 Operation of the Solid-State Digital Controller ................................................................3-2

CHAPTER 4: Filtration Instructions

4.1 Introduction....................................................................................................................... 4-1

4.2 Preparing the Filter for Use...............................................................................................4-1

4.3 Operation of the Filter.......................................................................................................4-3

4.4 Draining and Disposing of Waste Oil ...............................................................................4-4

CHAPTER 5: Preventive Maintenance

5.1 Cleaning the Fryer.............................................................................................................5-1

5.1.1 Clean Inside and Outside of the Fryer Cabinet ..................................................5-1

5.1.2 Clean the Built in Filtration System...................................................................5-1

5.1.3 Clean the Frypot and Heating Elements (Boil-Out)........................................... 5-2

5.1.4 Clean Detachable Parts and Accessories............................................................5-3

5.2 Annual/Periodic System Inspection ..................................................................................5-3

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CHAPTER 6: Operator Troubleshooting

6.1 Introduction....................................................................................................................... 6-1

6.2 Troubleshooting.................................................................................................................6-2

6.2.1 Control and Heating Problems........................................................................... 6-2

6.2.2 Filtration Problems.............................................................................................6-4

CHAPTER 7: Service Procedures

7.1 General ..............................................................................................................................7-1

7.2 Replacing a Remote Digital Controller.............................................................................7-1

7.3 Replacing Component Box Components.......................................................................... 7-1

7.4 Replacing a Temperature Probe or High-Limit Thermostat .............................................7-2

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

7.6 Replacing Contactor Box Components.............................................................................7-5

7.7 Replacing a Frypot ............................................................................................................7-6

7.8 Built in Filtration System Service Procedures .................................................................. 7-8

7.8.1 Filtration System Problem Resolution ...............................................................7-8

7.8.2 Replacing the Filter Motor, Filter Pump and Related Components...................7-9

7.8.3 Replacing the Filter Transformer or Filter Relay............................................. 7-11

7.9 Interface Board Diagnostic Chart....................................................................................7-12

7.10 Wiring Diagram, Simplified H17.................................................................................... 7-13

7.11 Wiring Diagram, System................................................................................................. 7-14

7.11.1 FP117 Single ....................................................................................................7-14

7.11.2 FPPH217 .......................................................................................................... 7-15

7.12 Wiring Diagram, Contactor Box..................................................................................... 7-16

7.12.1 FP117 Single ....................................................................................................7-16

7.12.2 FPPH217 .......................................................................................................... 7-17

7.13 Wiring Diagram, Filter Box FP117 Single...................................................................... 7-18

7.14 Wiring Diagram, Wiring Harnesses................................................................................7-19

7.14.1 FP117 Single ....................................................................................................7-19

7.14.2 FPPH17 ............................................................................................................ 7-20

7.15 Wiring Diagram, Remote Cable...................................................................................... 7-21

CHAPTER 8: Parts List

8.1 Accessories........................................................................................................................ 8-1

8.2 Cabinetry........................................................................................................................... 8-2

8.2.1 FPPH217 Backs, Panels, Doors, Handles, Sides, Tilt House & Topcap............8-2

8.2.2 Cabinet Bases, Braces and Associated Parts......................................................8-4

8.2.2.1 FPH117 Single ..................................................................................... 8-4

8.2.2.2 FPPH217 Double..................................................................................8-6

8.3 Drain System Components................................................................................................ 8-8

8.3.1 FPPH217 Euro-Look Drain Tube Sections and Parts........................................8-8

8.3.2 Drain Valve Assembly and Component Parts.................................................... 8-9

8.3.2.1 FPH117 Single Drain Valve Assembly............................................... 8-9

8.3.2.2 FPPH217 Euro-Look Drain Valve Assembly................................... 8-10

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8.4 Electronics and Wiring Components............................................................................... 8-11

8.4.1 Component Boxes ............................................................................................8-11

8.4.1.1 FPH117 Single Component Box.......................................................8-11

8.4.1.2 FPPH217 Component Box................................................................ 8-13

8.4.2 Contactor Boxes............................................................................................... 8-15

8.4.2.1 FPH117 Single Contactor Box..........................................................8-15

8.4.2.2 FPPH217 Contactor Box...................................................................8-17

8.4.3 Heating Element Assembly and Associated Parts............................................ 8-18

8.4.4 Remote Digital Controller................................................................................8-20

8.4.5 Wiring Assemblies and Harnesses................................................................... 8-20

8.4.5.1 FPPH217 Contactor Box Wiring Assembly 12-Pin.......................... 8-20

8.4.5.2 FPPH217 Contactor Box Wiring Assembly 6-Pin............................ 8-20

8.4.5.3 FPPH217 Contactor Box Wiring Assembly 9-Pin............................ 8-21

8.4.5.4 FPH117 Single Contactor Box Wiring Assembly............................. 8-21

8.4.5.5 FPPH217 Main Wiring Harness........................................................8-21

8.4.5.6 FPH117 Single Main Wiring Harness...............................................8-22

8.4.5.7 FPPH217 Component Box Wiring Harness...................................... 8-22

8.4.5.8 FPH117 Single Component Box Wiring Harness............................. 8-22

8.5 Filtration System Components........................................................................................8-23

8.5.1 FPH117 Single Filtration Components ............................................................8-23

8.5.2 FPPH217 Filtration Components .....................................................................8-25

8.6 Frypot Assembly and Thermostat ...................................................................................8-27

8.7 FPPH217 Oil Return System Components ..................................................................... 8-27

8.8 Wiring Connectors, Pin Terminals, Seals and Power Cords........................................... 8-29

iii

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PRO SERIES MARINE 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 Pro Series Electric Fryer models specifically configured for use aboard surface ships, including FPH17 kW and FPPH17 kW models. The fryers in this model family have most parts in common, and when discussed as a group, will be referred to as “Pro Series Marine Electric” fryers.

The Pro Series Marine Electric fryers feature a built-in filtration system and also include features such as deep cold-zones and open frypots with tilt-up elements. These fryers are equipped with remote mounted solid-state digital controllers. Fryers in this series can be single units or grouped in batteries of two or more 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.

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 one of which sounds an alarm and the other shuts off

power to the elements should the temperature control fail and the temperature continue to rise.

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

drain valve even partially open.

3. A magnetic tilt switch that shuts off the elements when lifted for frypot cleaning.

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1.3 Controller 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.

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 Shipping Damage Claim Procedure

What to do if this equipment arrives damaged:

Please note that this equipment was carefully inspected and packed by skilled personnel before leaving the factory. 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.

1.5 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 at 1-800-551-8633 or via e-mail at service@frymaster.com. The following information will be needed in order to assist you efficiently:

Model Number:

Serial Number:

Voltage:

Also be prepared to describe the specific problem.

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

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PRO SERIES MARINE ELECTRIC FRYERS

CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1 Introduction

The instructions in this chapter cover all configurations of Pro Series Electric Fryer models specifically configured for use aboard surface ships, including FPH17 kW and FPPH17 kW models. The instructions do not cover and may not be used for installations ashore.

Proper installation is essential for the safe, efficient, trouble-free operation of this appliance. Any unauthorized alteration of this equipment will void the Frymaster warranty.

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.

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 installing or servicing this equipment.

DANGER The appliance area must be kept free and clear of combustible material at all times.

WARNING

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

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All installation and service on FRYMASTER equipment must be performed by qualified, certified, licensed, and/or authorized installation or service personnel. Service may be obtained by contacting a local Frymaster DEAN Factory Authorized Service Center.

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.

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.

Connections should be made by means of an approved, flexible-metallic or rubber-covered electrical cable and quick-disconnect plug. The fryers may be installed with “hard-wired” connections, but use of quick-disconnect plugs will facilitate service if required. Connections are made to the fryer power input terminal block located in the contactor box(es) in the bottom of the fryer(s).

2.2 Power Requirements

Use copper wire ONLY, suitable for at least 167°F (75°C)

MODEL VOLTAGE PHASE

FPH17 440 3 3 6 (4.11) 23

FPH17 480 3 3 6 (4.11) 21 FPPH17 440 3 3 6 (4.11) 23 FPPH17 480 3 3 6 (4.11) 21

WIRE

SERVICE

MINIMUM WIRE

SIZE

AWG mm

AMPS

(per leg)

Pro Series Marine electric fryers are equipped with a filter system that requires a separate 120VAC, single-phase, 3-wire, 20 amp service (refer to wiring diagrams in paragraphs 7.10 and 7.11).

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.

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2.3 Installation

Shipboard installations are often unique, however, here’s a list of do’s and don’ts to avoid trouble:

Do ensure the fryer is adequately attached to the deck. Do ensure the fryer is mounted well away from appliances, which are

sprayed with water. Do mount the remote controller within easy reach of the operator and away from the heat and vapors of the fryer vat and other cooking equipment. Do remove the 15-pin plug from the controller cable with a pin pusher before routing it to the fryer and carefully reattach, using the provided

DO use a pin pusher to remove the 15-pin plug on the controller cable for routing.

diagram in section 7.15.

Don’t mount the remote controller on the fryer’s flue cap or on the bulkhead above the fryer vat. Don’t cut and splice the remote controller’s cable to facilitate routing it to the fryer.

DO NOT mount the controller on the fryer’s flue cap or on the bulkhead above the fryer’s vat

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 and Dean Service Department at 1-800-551-8633 or via e-mail at service@frymaster.com

2.4 After Fryers Are Anchored At the Frying Station

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.

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

2. Boil out frypot(s) in accordance with the instructions in Section 5.1.3 of this manual.

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

Procedures in Chapter 3.)

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2.5 Dimensions and Weights

Single Fryer: LWH(inches) 28.29 X 15.67 X 45.5 – 190 lbs. empty.

2-Fryer Battery: LWH (inches) 28.30 X 31.45 X 45.5 – 490 lbs. empty.

28.29

17.534 6.913

20.48

15.67

20.48

2.465

10.580

BACK

FRYER UNIT

TYPICAL

7.098

TYPICAL

MOUNTING

HOLES

Ø .625

4 PLACES

2.470

Single Fryer

BACK OF FRYER UNIT

31.62

26.316

28.30

17.515

31.45

2-Fryer Battery

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PRO SERIES MARINE ELECTRIC FRYERS

CHAPTER 3: OPERATING INSTRUCTIONS

3.1 Equipment Setup and Shutdown Procedures

Setup

DANGER Never operate the appliance with an empty frypot. The frypot must be filled with water, oil or shortening 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 or shortening. Failure to do so will cause spattering of hot liquid when the oil or shortening is heated to cooking temperature.

1. Fill the frypot with oil to the bottom OIL LEVEL 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.

NOTE: If solid shortening is used, first raise the elements, then pack the shortening into the bottom of the frypot. Lower the elements, and then pack the shortening around and over the elements to the lower mark. It may be necessary to add shortening to bring the level up to the upper mark after the packed shortening has melted. Cooking oil/shortening capacity of H17 series fryer is 50 lbs. (25 liters) at 70°F (21°C).

DANGER Never set a complete block of solid shortening on top of the heating elements.

When using solid shortening, always pre-melt the shortening before adding it to the frypot. If the shortening is not pre-melted, it must be packed down into the bottom of the frypot and between the elements, and the fryer must be started in the melt-cycle mode.

Never cancel the melt-cycle mode when using solid shortening. Doing so will result in damage to the elements and increase the potential for a flash fire.

2. Replace the basket support rack on top of the heating elements.

3. If the fryer is not hard-wired into the power supply, ensure that the power cord is plugged into

the appropriate receptacle. Verify that the face of the plug is flush with the outlet plate, with no portion of the prongs visible.

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

It may be necessary to add oil to bring the level up to the upper mark, after it has reached cooking temperature.

Shutdown

1. Turn the fryer off.

2. Filter the oil and clean the fryers (See Chapters 4 and 5).

3.2 Operation of the Solid-State Digital Controller NOTE: Refer to Chapter 4 of this manual for operating instructions for the built-in filtration system.

Fryers configured for marine use are equipped with remotely mounted solid-state digital controllers.

1 2

3 4

5 6 7 8

Marine Solid-State Digital Controller

ITEM DESCRIPTION

1 Lighted Display – LED display for a full-pot fryer. Displays setpoint temperature. 2 On/Off Switch – Switches the power On or Off. 3 C/F Switch – Toggles the display between Fahrenheit and Celsius

Lighted Display- LED Display – Displays current frypot temperature and heat mode light (decimal)

will alternately illuminate as the elements cycle on and off. Temperature / Setpoint Display Switch –Toggles the display between frypot temperature and

setpoint temperature. 6 Up Arrow – Raises setpoint temperature. 7 Down Arrow – Lowers the setpoint temperature. 8 Melt-Cycle Cancel Switch – Cancels the melt-cycle mode.

The digital controller, illustrated above, is used to maintain oil at the temperature indicated by the controller.

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The fryer has two built-in high-limit protection features. If the temperature in the frypot reaches 411°F (210°C), an alarm will sound. In the event that the temperature continues to rise, there is a second and separate high limit circuit that will shut down the system at 425° (218°C), sound an alarm and display “help”.

A shunt trip device is integrated into the Cruise Line specifications. The shunt trip is a contact, which is closed by a coil in the fryer’s 24-volt safety circuit. Leads from the shunt trip extend from the fryer and can be wired to a specialized shipboard circuit breaker. Voltage from the ship passes through the closed shunt trip on the fryer, keeping the ship’s circuit breaker closed. If the fryer’s safety circuit opens due to the hi-limit opening or the opening of a drain valve while the fryer is on, the shunt-trip circuit on the fryer opens, which opens the ship’s circuit breaker, killing power to the fryer.

The digital controller has no timing features, so the operator must monitor cooking.

WARNING

Before pressing the power switch to the ON position, ensure that the frypot is

properly filled with oil. See Section 3.1.

CONTROLLER OPERATING PROCEDURE

1. Turn the power switch ON.

2. Verify that the control is set to the desired cooking temperature.

3. Press the power switch to the ON position. The POWER light will illuminate.

4. If the frypot temperature is below 180°F (82°C), the controller will automatically enter a warm-

up cycle (often called a melt cycle). The heating elements will cycle on and off repeatedly, allowing the oil to heat gradually, without scorching. During the warm-up cycle, the heating mode light (decimal point) will alternately illuminate and go off as the elements cycle on and off. When the frypot temperature reaches 180°F (82°C), the controller will exit the warm-up cycle and the heating mode light will remain continuously illuminated.

5. When the oil temperature reaches the setpoint, the elements will cycle OFF and the HEAT light

will go off, indicating that the fryer is ready for the cooking process to begin.

INTRODUCTION

The Digital Controller allows the operator to program th e frypot setpoint and to toggle the display between the frypot temperature and the programmed setpoint. The setpoint is an operatordetermined frying temperature. When the controller is turned on, it automatically brings the cooking oil to the setpoint and maintains it at that temperature until the controller is turned off. Units display the setpoint by default. This controller also features a programmable melt-cycle cancel switch and a switch for toggling the temperature display between Fahrenheit and Celsius as well as toggling between the setpoint and the actual temperature.

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The controller has three error display messages:

, indicating a heating problem or drain valve problem. Turn the fryer off reset the drain

handle and try again. If the error still appears, call the Frymaster hotline.

and actual frypot temperature, indicating that the shortening temperature is above 411°F (210°C). If this display is seen, turn the fryer off immediately and contact an authorized service center.

, indicating that the controller has detected a problem in the temperature measuring circuits

and control circuits. Turn the fryer off and contact an authorized service center. NOTE: This controller is configured for the fryer on which it installed (i.e., gas or electric and full-

or split-pot). Although identical in appearance, controllers configured for use on one type of fryer are not interchangeable with those configured for use on another type.

CONTROLLER OPERATING INSTRUCTIONS

1. Turn the controller on by pressing the ON/OFF switch .

The controller software version number will display for four seconds then, in non-CE units, the setpoint temperature will appear in the display. In CE units, the frypot temperature will appear

in the display – to view the setpoint temperature, press the temperature switch for the frypot in question.

A decimal point will appear between the first two numbers of the display, indicating that the unit is heating. When the frypot has reached the setpoint temperature, the heat indicator decimal point will go out, indicating that the fryer is ready for cooking.

2. Adjust the setpoint if necessary. To raise the setpoint temperature, press an up arrow . Press

a down arrow to lower the setpoint temperature. The display will change at the rate of approximately one-degree per second initially. If the arrow

is pressed and held, after a change of about 12°, the rate of change will increase, allowing large changes in setpoint temperature to be made quickly.

SELECTING FAHRENHEIT OR CELSIUS DISPLAY MODE

To toggle the temperature display between Fahrenheit and Celsius, press the right C/F switch . The display(s) will change from xxx°F to xxx°C, where “xxx” is the frypot or setpoint temperature.

CANCELING THE MELT-CYLE

DANGER

Do not cancel the melt-cycle mode if using solid shortening!

The melt-cycle is designed to prevent scorching shortening and overheating the frypot or elements while gradually melting blocks of shortening. The controller automatically starts the fryer in the

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melt-cycle mode and remains in this mode until the frypot temperature reaches 180°F (82°C) or the melt-cycle is cancelled by the operator. If you are not using solid shortening, you may cancel the melt-cycle.

To cancel the melt-cycle on a full-pot unit, press the right melt-cycle cancel switch . On a splitpot unit, press the left switch for the left frypot or the right switch for the right frypot.

DISABLING OR ENABLING THE MELT-CYCLE CANCEL SWITCH

The controller can be programmed to disable the melt-cycle cancel switch to prevent accidentally canceling the melt-cycle.

1. With the controller in the OFF mode, press the melt-cycle cancel switch . The display will

show either "0", meaning that the melt-cycle can be bypassed or a "1" meaning that the meltcycle cannot be bypassed.

2. To change the bypass configuration, press and hold the melt-cycle cancel switch for five to six

seconds to toggle the "0" to "1" or "1" to "0". Release the switch when the display shows the desired setting.

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PRO SERIES MARINE ELECTRIC FRYERS

CHAPTER 4: FILTRATION INSTRUCTIONS

4.1 Introduction

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. Section 4.2 covers preparation of the filter system. Operation of the system is covered in section 4.3.

WARNING The work center supervisor is responsible for ensuring that operators are made aware of the inherent hazards of operating a hot oil filtering system, particularly the aspects of oil filtration, draining and cleaning procedures.

4.2 Preparing the Filter for Use

1. Rotate the pan-locking rod to either side

until it clears the filter pan, then pull the pan out from the cabinet. Remove the crumb tray, hold-down ring. Remove the used filter paper in the pan. Remove the filter paper support screen. Clean all components with a solution of detergent and hot water then dry thoroughly.

The filter pan on the FPPH217 is equipped with rollers in rails, much like a kitchen drawer. The pan may be removed for cleaning or to gain access to interior components by lifting the front of the pan to disengage the front rollers, then pulling it forward until the rear rollers clear the rails. The pan cover must not be removed except for cleaning, interior access, or to allow a shortening disposal unit (SDU) to be positioned under the drain. On the FPH117, the pan slides out on rails, but when fully removed from the cabinet, it has wheels to roll on.

FPPH217 Screen and Filter Pan

FPH117 Screen and Filter Pan

Rotate the locking rod

to either side to allow

the pan to be pulled

out from the fryer.

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2. On the FPH117 fryer, inspect the filte

pan connection fitting to ensure that both O-rings are in good condition. The O-rings are located on the tube spout behind the filter pan at the rear o the fryer. (See drawing to the right.)

Likewise, on the FPPH217, inspect the

filter pan connection fitting to ensure that both O-rings are in good condition. The O-rings are located on the tube disconnect inside the filter pan as shown on the drawing down and to the right.

3. Place the metal filter screen in the cente

of the bottom of the pan, then lay a sheet of filter paper on top of the pan, overlapping on all sides.

4. Position the hold-down ring over the

filter paper and lower the ring into the pan, allowing the paper to fold up around the ring as it is lowered to the bottom of the pan.

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

sprinkle one cup of filter powder evenly over the paper.

6. Replace the crumb tray in the filter pan,

and then push the filter pan back into the fryer, positioning it all the way to the back of the cabinet.

Inspect O-Rings here

on FPH117

Inspect O-Rings

here on the

FPH 217

Screen

Filter Paper

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4.3 Operation of the Filter

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.

DANGER NEVER attempt to drain oil from the fryer with the elements energized! Doing so will cause irreparable damage to the elements and may cause a flash fire. Doing so will also void the Frymaster warranty.

1. Ensure that the filter is prepared. See Sec. 4.2

2. Make sure the oil is at operating temperature.

3. Turn the fryer power OFF. Drain the

frypot into the filter pan. Remove the

asket support rack and raise the element

assembly to the up position. If necessary, use the Fryer's Friend clean-out rod to clear the drain from inside the frypot.

Open valve by

moving the handle

to the right.

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.

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. 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 the oil has drained from the frypot,

turn the filter handle to the ON position to start the pump and begin the filtering process. Make sure the drain valve is left open. There may be a slight delay

Turn filter handle

to the ON

osition.

before the pump activates.

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5. The filter pump draws the oil through the filter medium and circulates it through the frypot

during a 5-minute process called polishing. Polishing cleans the oil by trapping solid particles in the filter medium.

6. After 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.

WARNING The filter pump is equipped with a manual reset switch (see photo below) 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.

7. Lower the elements into the frypot and reinstall the basket support rack. 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.

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

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

4.4 Draining and Disposing of Waste Oil

When your oil has reached the end of its usable life, drain the oil into an appropriate container for transport to the disposal container. Frymaster recommends the use of the Frymaster Shortening Disposal Unit (SDU). Refer to the documentation furnished with the disposal unit for specific operating instructions. If a shortening disposal unit is not available, allow the oil to cool to 100°F

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(38°C), and 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 container for disposal. When draining oil into a disposal unit, do not fill above the maximum fill line located on the container.

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PRO SERIES MARINE ELECTRIC FRYERS

CHAPTER 5: PREVENTIVE MAINTENANCE

5.1 Cleaning the Fryer

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.

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.

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.

5.1.1 Clean Inside and Outside of the Fryer Cabinet – Daily

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

DO NOT spray the fryer cabinet with water.

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

5.1.2 Clean the Built-in Filtration System – Daily

DANGER

WARNING

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

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

WARNING

Never spray the fryer with water or use water jets to clean this equipment.

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5.1.3 Clean the Frypot and Heating Elements – Weekly

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

Boiling-Out the Frypot

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 vegetable oil will form on the inside of the frypot. This film should be periodically removed by following the boil-out procedure that follows.

1. Before switching the fryer(s) ON, close the frypot drain valve(s), then fill the empty frypot with

a mixture of cold water and low-sudsing dishwashing detergent (or a commercially available boil-out solution). Follow instructions on the container when mixing.

2. Press the fryer ON/OFF switch to the ON position.

3. Set the temperature to 190°F (88°C).

4. Simmer the solution for 45 minutes to one hour. Do not allow the water level to drop below the

bottom oil-level line in the frypot during the boil-out operation.

DANGER Never leave the fryer unattended during the boil-out process. If the boil-out solution boils over, turn the fryer off immediately and let the solution cool for a few minutes before resuming the process.

5. Turn the fryer ON/OFF switch(s) to the OFF position.

6. Add two gallons of water. Drain out the solution into a stockpot and clean the frypot(s)

thoroughly.

WARNING Do not drain boil-out solution into a shortening disposal unit, a built-in filtration unit, or a portable filter unit. These units are not intended for this purpose, and will be damaged by the solution.

7. 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.

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5.1.4 Clean Detachable Parts and Accessories – Weekly

Wipe all detachable parts and accessories with a clean, dry cloth. Use a clean cloth saturated with detergent to remove accumulated carbonized oil on detachable parts and accessories. Rinse the parts and accessories thoroughly with clean water and wipe dry before reinstalling.

5.2 Annual/Periodic System Inspection

This appliance should be inspected and adjusted periodically by qualified service personnel as part of the galley material maintenance management (3M) program.

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

Fryer

• Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.

• 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 migration build-up.

• 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. controller, relays, interface

boards, transformers, contactors, etc.) are in good condition and free from oil migration build-up 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, hood shunts, reset

switches, etc.) are present and functioning properly.

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• 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 wiring connections are tight and in good condition.

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, instruct the supervisor that the crumb basket must be emptied into a fireproof container and cleaned daily.

• Verify that all O-rings and seals (including those on quick-disconnect fittings) are present and in

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

• Check filtration system integrity as follows:

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

− With the filter pan empty, place each oil return handle, one at a time, in the ON position. Verify

that the pump activates and that bubbles appear in the cooking oil 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 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.

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