Frymaster H17SC, H22SC, H14SC User Manual

H14SC/H17SC/H22SC Single Fryers, FPPH17SC and FPH17SC Series Filtration System

Installation, Operation, Service, and Parts Manual

NAVY SURFACE SHIP ELECTRIC

FRYERS

Fryers

This manual is applicable to fryers manufactured beginning numbers beginning with 0308. For serial numbers prior to 0308, refer to manual 819-5184.

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

www.frymaster.com

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

E-mail: service@frymaster.com

August 2003 with serial

AUGUST 2005

*8196004*

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 SERVIC E 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.

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.

Navy Surface Ship Electric Fryers

Installation, Operation, Service, and Parts Manual

TABLE OF CONTENTS

Page Chapter 1: Introduction Chapter 2: Installation Instructions Chapter 3: Operating Instructions 3-1 Chapter 4: Filtration Instructions 4-1 Chapter 5: Preventive Maintenance 5-1 Chapter 6: Operator Troubleshooting 6-1 Chapter 7: Service Procedures 7-1 Chapter 8: Parts List 8-1

1-1 2-1

NAVY SURFACE SHIP 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 Navy Surface Ship Electric Fryer models specifically configured for use aboard surface ships of the U.S. Navy, including H14SC/H17SC/H22SC kW and FPH17SC kW filtration system models. The fryers in this model family have most parts in common, and when discussed as a group, will be referred to as “Navy Surface Ship Electric” fryers.

Although similar in appearance to the Footprint III family of Navy Electric fryers, the Navy Surface Ship Electric fryers feature a significantly different built-in filtration system. Other features, including the deep cold-zones and open frypots with tilt-up elements remain essentially unchanged. All Navy fryers are equipped with solid-state analog 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 cooking oil or to transfer hot cooking 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 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 (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.

1-2

NAVY SURFACE SHIP ELECTRIC FRYERS

CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1 Introduction

The instructions in this chapter cover all configurations of Navy Surface Ship Electric Fryer models specifically configured for use aboard surface ships of the U.S. Navy, including H14SC/H17SC/H22SC kW and FPH17SC kW filtration system models. The instructions do not cover and may not be used for installations aboard submarines or 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.

2-1

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).

DANGER

Observe the following precautions when connecting the fryer to an emergency cutoff system:

● Be sure that each fryer is connected to a dedicated set of contacts in the

emergency cutoff system.

● Do not connect the contacts in series.

● Do not connect more than one fryer to each set of contacts.

● The contacts MUST be normally closed contacts that open in an emergency.

● The contacts CANNOT have an external voltage applied.

2.2 Power Requirements

WIRE

MODEL VOLTAGE PHASE

H14SC 440 3 3 8 (10) 19 19 19

H14SC 480 3 3 8 (10) 17 17 17 H17SC/FPH17SC 440 3 3 6 (16) 23 23 23 H17SC/FPH17SC 480 3 3 6 (16) 21 21 21

H22SC 440 3 3 6 (16) 29 29 29

H22SC 480 3 3 6 (16) 27 27 27

SERVICE

MIN. SIZE

AWG

(mm

)

AMPS PER LEG

L1 L2 L3

The FPH17SC Navy Surface Ship 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.

2-2

2.3 Installation

1. This equipment must be securely bolted to the deck.

2. Install deck studs for the specific fryer configuration in accordance with the diagrams at the end

of this chapter.

3. Position the fryer on the deck studs and secure with appropriate nuts and lock washers.

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.

2.4 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.)

2.5 Dimensions and Weights

Single Fryer: LWH (inches) 33.38 X 15.67 X 45.5 – 190 lbs. empty.

2-Fryer Battery: LWH (inches) 33.39 X 31.45 X 45.5 – 490 lbs. empty.

3-Fryer Battery: LWH (inches) 33.24 X 47.10 X 45.5 – 570 lbs. empty.

4-Fryer Battery: LWH (inches) 33.45 X 62.55 X 45.5 – 780 lbs. empty.

2-3

15.67

FRONT HANDLE

2.470

TYPICAL

33.38

17.534 6.913

20.48

Single Fryer

26.316

BACK OF FRYER UNIT

28.29

2.465

10.580

BACK

FRYER UNIT

MOUNTING HOLES

Ø .625

4 PLACES

7.098

TYPICAL

31.62

FRONT HANDLE

2-Fryer Battery

31.45

17.515

33.39

2-4

17.516

7.229

27.570 14.400

BACK OF FRYER UNIT

22.68

32.66

22.68

33.24

2.470

7.119

17.490

3-Fryer Battery

FRONT HANDLE

47.1

62.55

26.320 31.180

BACK OF FRYER UNIT

31.61 31.61

35.76

7.119

Mounting Holes

.625

Six Places

33.45

4-Fryer Battery

FRONT HANDLE

2-5

NAVY SURFACE SHIP 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 or cooking 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 cooking oil. Failure to do so will cause spattering of hot liquid when the oil is heated to cooking temperature.

1. Fill the frypot with cooking 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. It may be necessary to add shortening to bring the level up to the proper mark after the packed shortening has melted.

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. If the fryer(s) is/are not hard-wired into the power supply, ensure that the power cord(s) is/are

plugged into the appropriate receptacle(s). Verify that the face of the plug(s) is/are flush with the outlet plate, with no portion of the prongs visible.

3. 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 proper mark, after it has reached cooking temperature.

3–1

Shutdown

1. Turn the fryer off.

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

3. Place the frypot covers on the frypots.

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

Fryers configured for the U.S. Navy are equipped with solid-state analog controllers.

2 7

1 3 4

U.S. Navy Solid-State Analog Controller

ITEM DESCRIPTION

1 Power Switch – Controls electrical power to fryer. 2 Power-On Light – Indicates when electrical power to fryer is ON. 3 Heating Mode Light – Indicates when heating element is ON. 4 Trouble Light – Indicates over high-limit or problem in heat control circuitry. 5 Thermostat Control Knob – Sets desired frying temperature. 6 Hi-Limit Test Switch – Tests high-limit thermostat. 7 Second Hi-Limit Test Light – Indicates fryer is in second high-limit test mode.

The analog controller, illustrated above, is used to adjust and maintain oil at the temperature indicated by the thermostat knob.

The fryer has two built-in high-limit protection features. If the temperature in the frypot reaches approximately 410°F, the controller opens the heat relay circuit, turning the elements off. If the temperature in the frypot reaches 450°F, a mechanical high-limit shuts off electrical power to the elements. The operator should periodically test each of the high-limit protection features, using the procedure at the end of this chapter, to verify that they are operating correctly.

3–2

The analog controller has no timing features. The operator must monitor shake and pull times.

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. Verify that the thermostat knob is set to the desired cooking temperature.

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

3. If the frypot temperature is below 180°F, 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 will alternately illuminate and go off as the elements cycle on and off. Within about 45 minutes, the controller will exit the warm-up cycle and the heating mode light will remain continuously illuminated.

4. When the oil temperature reaches the thermostat knob 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.

HIGH-LIMIT TEST PROCEDURE

Tools Required: One 0-600°F pyrometer with sensing probe or an equivalent high-temperature thermometer.

NOTE: Conduct this test when the fryer will not be needed for about one hour and when the cooking oil is due to be changed (the test will ruin the cooking oil). Start the test with the controller turned ON and with the cooking oil at normal frying temperature. Stir the oil thoroughly to ensure even distribution and temperature.

DANGER

If the expected results (indicated by italics) for Steps 3 and 4 below do not occur,

turn off the fryer at the main circuit breaker panel and do not use the fryer until it has

been repaired by an authorized technician.

1. Verify that cooking oil is at the bottom OIL-LEVEL line. Add oil if necessary.

2. Turn the power switch ON and set the control knob to the normal frying temperature.

3. Insert the pyrometer probe into the frypot so that its tip is near the temperature probe on the

element (i.e., approximately 5-inches into the oil, near the center of the frypot). Press and hold the high-limit test switch in the “1st” test position until the TROUBLE light illuminates. Release the test switch.

The trouble light should have come on when the temperature was approximately 410°F (± 10°F) and the heating elements should have de-energized (indicated by the HEAT light going out).

3–3

4. Press and hold the high-limit test switch in the “2nd” test position until the 2nd High-Limit light

illuminates. Release the switch.

The 2nd High-Limit light should have come on when the temperature was between 430°F and 460°F.

For fryers connected to an external shunt power supply, all fryers should have been shut off completely and all control panel lights should have been extinguished. For fryers not connected to an external shunt power supply, only the fryer being tested should have been shut off.

5. Place the controller power switch in the OFF position.

6. Allow the cooking oil to cool to below normal frying temperature. When the power switch is again placed in the ON position, the elements should re-energize and the operating thermostat should resume control of the temperature. If the TROUBLE light remains on instead, allow the oil additional time to cool.

3–4

NAVY SURFACE SHIP ELECTRIC FRYERS

CHAPTER 4: FILTRATION INSTRUCTIONS

4.1 Introduction

The FootPrint Pro filtration system allows the cooking oil or shortening in one frypot to be safely and efficiently filtered while the other frypots in a battery remain in operation. Section 4.2 covers preparation of the filter system for use. 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 and filter screen. Clean all components with a solution of detergent and hot water, then dry thoroughly.

The filter pan is equipped with rollers in rails, much like a kitchen drawer. The pan may be removed for cleaning or to gain access to interior components by lifting the front of the pan to disengage the front rollers, then pulling it forward until the rear rollers clear the rails. The pan cover must not be removed except for cleaning, interior access, or to allow a shortening disposal unit (SDU) to be positioned under the drain.

2. Inspect the filter pan connection fitting

to ensure that both o-rings are in good condition. On the FPH117 fryers the orings are located on the tube spout behind the filter pan at the rear of the fryer. O-rings on fryers having more than one battery are located on the tube disconnect inside the fryer as shown to the right.

Rotate the locking rod

to either side to allow

the pan to be pulled

out from the fryer.

Inspect O-Rings

4-1

3. Place the metal filter screen in the center

of the bottom of the pan, then lay a shee

Filter Paper

Screen

of filter paper on top of the screen, 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, then push the filter pan back into the fryer, positioning it

all the way to the back of the cabinet.

4.3 Operation of the Filter

DANGER Draining and filtering of cooking oil 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. Ensure drain handles are in their proper position before operating any switches or valves. Wear all appropriate safety equipment when draining and filtering cooking oil or shortening.

DANGER NEVER attempt to drain cooking oil 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. Turn the fryer power OFF. Drain the

frypot into the filter pan. If necessary, use the Fryer's Friend clean-out rod to clear the drain from inside the frypot.

Open valve by moving handle to the right.

4-2

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.

2. Remove the basket support rack from the

frypot, raise the element assembly to the up position, and snap the Power Shower into position.

DANGER

DO NOT operate the filter without the Power Shower in place. Hot oil will spray out of the fryer and cause injury.

3. After the cooking oil has drained from

the frypot, turn the filter handle to the ON position to start the pump and begin

Turn filter handle to the ON position.

the filtering process. There may be a slight delay before the pump activates.

4. The filter pump draws the cooking 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.

5. After the oil is filtered (about 5 minutes), close the drain valve and allow the fryer to refill. Let

the filter pump run 10 to 12 seconds after the oil begins to sputter from the Power Shower openings. Turn the filter off, remove the Power Shower and let it drain.

4-3

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.

6. 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 cooking 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 cooking 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, then drain the oil into a metal stockpot or similar metal container. When draining is finished, close the fryer drain valve securely.

NOTE: The filter pan cover must be removed from the fryer in order to position the SDU beneath the drain.

DANGER Allow oil to cool to 100°F 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.

4-4

NAVY SURFACE SHIP 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/shortening and dust.

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.

Immediately after each use, drain the Power Shower completely. If oil is leaking at the point where the Power Shower plugs into the frypot, verify the gasket on the connection fitting is present and in good condition. If you suspect blockage, unscrew the clean-out plugs at each corner of the frame. Place the frame in a pan of hot water for several minutes to melt any solidified oil or shortening. Use a long, narrow bottlebrush, hot water and detergent to clean inside the frame. If necessary, insert a straightened paper clip or similarly sized wire into the holes in the frame to remove any

5–1

solidified shortening or other blockages. Rinse with hot water, dry thoroughly, and reinstall the plugs before using.

Gasket

Clean-out Plugs

DANGER Failure to reinstall the clean-out plugs in the Power Shower will cause hot oil to spray out of the frypot during the filtering process, creating an extreme burn hazard to personnel.

5.1.3 Clean the Frypot and Heating Elements – Weekly

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 dishwashing detergent. Follow instructions on detergent container when mixing.

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

3. Set the temperature control knob to the lowest setting.

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.

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

6. Add two gallons of water. Drain out the solution 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 cooking oil.

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

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 Check Calibration of Temperature Control Knob – Monthly

1. After the cooking oil reaches operating temperature, let the heating elements cycle at least four

times (indicated by the HEAT light going out and coming back on).

2. Insert a thermometer or pyrometer probe near the temperature-sensing probe approximately five

inches deep into the cooking oil. When the heating elements cycle on for the fourth time, the thermometer should read within ±5°F of the temperature control knob setting.

3. If the knob requires adjustment:

a. Loosen the setscrew in the control knob until the outer shell of the knob will rotate on the

insert inside the knob.

b. Rotate the outer shell of the knob until the index line on the knob aligns with the mark that

corresponds to the thermometer or pyrometer reading.

c. Hold the knob and tighten the setscrew. d. Recheck the thermometer or pyrometer reading and the temperature control knob setting the

next time the HEAT light illuminates.

e. Repeat steps a through d until the thermometer or pyrometer reading and the knob setting

agree within 5°F.

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5.3 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, 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 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 work center supervisor/watch supervisor that the crumb basket must be emptied into a fireproof container and cleaned daily.

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