Frymaster H14 Series, H17 Series, H22 Series Installation & Operation Manual

H14/H17/H22 Series Electric Fryers

Installation & Operation Manual

Series Codes AN through AX

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

24-Hour Service Hotline [phone]

819-5473

06-00

H14/17/22 Series Electric Fryers

Installation and Operation

TABLE OF CONTENTS

Page #

1. INTRODUCTION 1-1

2. INSTALLATION INSTRUCTIONS 2-1

3. OPERATING INSTRUCTIONS 3-1

4. FILTRATION INSTRUCTIONS 4-1

5. PREVENTIVE MAINTENANCE 5-1

6. OPERATOR TROUBLESHOOTING 6-1

i

H14/H17/H22 SERIES ELECTRIC FRYERS

CHAPTER 1: INTROD UCTION

1.1 General

Read the instructions in this manual thoroughly before attempting to operate this equipment. This
manual covers all configurations of models H14/H17/H22, including filtration options and triac­equipped (solid-state relays) models. H14, H17 and H22 fryers have many parts in common, and
when discussed as a group, will be referred to as “Common Electric” fryers.

Common Electric fryers feature deep cold-zones and easy to clean, open frypots with tilt-up
elements. The fryers are controlled by multi-product cooking computers, optional digital or an alog
controllers. Fryers in this series come in full- or split-pot arrangements, and can be purchased as
single units or grouped in batteries of up to six 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
ones below.

CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.

CAUTION

Example of a CAUTION box.

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.

WARNING

Example of a WARNING box.

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.

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.

1-1

Fryers in this series are equipped with automatic safety features:

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

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

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 his 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.

1-2

1.5 Shipping Damage Claim Procedur e

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. 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 dam age claim. This should be done
within 15 days of date of delivery. Be sure to retain container for inspection.

1.6 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). 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 P LACE FOR FUTURE USE.

1-3

H14/H17/H22 SERIES ELECTRIC FRYERS

CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1 General

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

DANGER

Copper wire suitable for at least 167°F (75°C) MUST

DANGER

The electrical power supply for this appliance MUST

the rating and serial number plate located on the inside of the fryer door.

MUST be used for power connections.

MUSTMUST

MUST be the same as indicated on

MUSTMUST

DANGER

This appliance MUST

rating and serial number plate located on the inside of the fryer door.

All wiring connections for this appliance MUST

wiring diagrams furnished with the equipment. Wiring diagrams are located on the

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of

Do not attach accessories to this fryer unless fryer is secured from tipping. Personal

MUST be connected to the voltage and phase as specified on the

MUSTMUST

DANGER

MUST be made in accordance with the

MUSTMUST

inside of the fryer door.

DANGER

this or any other appliance.

WARNING

injury may result.

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 your local 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.
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.

2.2 After Fryers Are Installed At Fryer Station

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

1. To level fryers equipped with legs, the bottom of the legs can be scre wed out up to one inch for
leveling. Legs should 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.

NOTE: If you need to relocate a fryer installed with legs, remove all the weight from each leg
before moving. If a leg becomes damaged, contact your service agent for immediate repair or
replacement.

WARNING

Hot shortening 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 and

the falls and severe burns that could occur. This fryer may tip and cause personal

injury if not secured in a stationary position. See instruction manual.

2-2

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

3. Boil out frypot(s). See Boil-Out instructions on page 2.4.

4. Drain, clean, and fill frypot(s) with cooking oil. See Filling With Cooking Oil/Shortening

section.

5. Check temperature calibration on fryers with solid-state controller. See Section 3.5.1 on page 3-

15.

2.3 Power Requirements

DANGER

Copper wire suitable for at least 167°F (75°C) MUST

MUST be used for power connections.

MUSTMUST

MODEL VOLTAGE PHASE WIRE

SERVICE

H14 208 3 3 6 (16) 39 39 39
H14 240 3 3 6 (16) 34 34 34
H14 480 3 3 8 (10) 17 17 17
H14 220/380 3 4 6 (16) 21 21 21
H14 240/415 3 4 6 (16) 20 20 21
H14 230/400 3 4 6 (16) 21 21 21
ALL

EPH14

SERIES

(SOLID STATE)

H17 208 3 3 6 (16) 48 48 48
H17 240 3 3 6 (16) 41 41 41
H17 480 3 3 6 (16) 21 21 21
H17 220/380 3 4 6 (16) 26 26 26
H17 240/415 3 4 6 (16) 24 24 24

` 230/400 3 4 6 (16) 25 25 25

ALL 208 3 3 6 (16) 48 48 48

EPH17

SERIES

(SOLID STATE)

H22 208 3 3 4 (25) 61 61 61
H22 240 3 3 4 (25) 53 53 53
H22 480 3 3 6 (16) 27 27 27
H22 220/380 3 4 6 (16) 34 34 34
H22 240/415 3 4 6 (16) 31 31 31
H22 230/400 3 4 6 (16) 32 32 32

208 3 3 6 (16) 39 39 39

240 3 3 6 (16) 34 34 34
220/380 3 4 6 (16) 21 21 21
240/415 3 4 6 (16) 20 20 20

240 3 3 6 (16) 41 41 41
220/380 3 4 6 (16) 26 26 26
240/415 3 4 6 (16) 24 24 24

MIN.
SIZE

AWG

(mm2)

AMPS PER LEG

L1 L2 L3

The electrical power supply for this appliance MUST

the rating and serial number plate located on the inside of the fryer door.

DANGER

2-3

MUST be the same as indicated on

MUSTMUST

DANGER

This appliance MUST

MUST be connected to the voltage and phase as specified on the

MUSTMUST

rating and serial number plate located on the inside of the fryer door.

DANGER

All wiring connections for this appliance MUST

MUST be made in accordance with the

MUSTMUST

wiring diagrams furnished with the equipment. Wiring diagrams are located on the

inside of the fryer door.

2.4 Frypot Boil-Out

Before the fryer is first used for cooking product, 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.

Clean frypot(s) as follows before filling with cooking oil/shortening for the first time and at least
once a month thereafter:

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 detergent. Follow instructions on detergent bottle when mixing.

2. Press fryer ON/OFF switch to the ON position. Set the melt switch to OFF if your fryer is
equipped with an analog controller.

3. Set temperature knob or digital controller to 200°F (93°C) or program computer for Boil-out
Operation as outlined in Programming Instructions.

4. Simmer the solution for 45 minutes to one hour. Do not allow water level to drop below the
bottom oil-level line in frypot during boil-out operation.

CAUTION

Do not leave fryer unattended. The boil-out solution may foam and overflow if fryer is

left unattended. Press ON/OFF switch to the OFF position to control this condition.

All drops of water MUST

MUST be removed from frypot before filling with cooking oil.

MUSTMUST

CAUTION

2-4

CAUTION

Water or boil-out solution MUST

MUST not be allowed to drain into the filter pan or filter

MUSTMUST

system. Irreversible damage will result if water is allowed into the system.

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.
Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and wipe down with a clean,

dish towel.

2-5

H14/H17/H22 SERIES ELECTRIC FRYERS

CHAPTER 3: OPERATING INSTRUCTIONS

3.1 Operating Fryers with Computer Magic III Computers

1 234 5

c y c l c y c l

1234

L

COMP UTER MAGIC

7

5

6

8

TM

R

0

9

6 78

ITEM DESCRIPTION

1 Lighted Display -- left display of various functions and operations.
2 Lighted Display -- right display of various functions and operations.
3 Program Lock and Temperature Check Switch -- locks program in

computer and/or displays frypot temperature when depressed.
4 ON/OFF Switch -- controls on/off for left frypot.
5 ON/OFF Switch -- controls on/off for right frypot.

6/7 Product and Coding Switches -- provides access to computer and

programming functions.
8 Programming Switch -- used when reprogramming the computer

memory.

3–1

WARNING

Before turning on computer, ensure the fryer is filled with cooking oil/shortening or

water. NEVER

NEVER allow water to enter the Filtration System.

NEVERNEVER

3.1.1 Equipment Setup and Shutdown Procedures

Setup

WARNING

Fill the frypot to the bottom oil leve l line with vegetable oil before pressing the

ON/OFF switch to the ON position. Failure to do so could damage the frypot.

1. Fill the frypot with vegetable 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. If solid shortening is used, first raise
the elements, then pack solid shortening into the bottom of the frypot. Lower the elements, and
then pack solid shortening around and over the elements. Never insert a solid block of
shortening into frypot on top of the elements. Hot spots and element damage will occur, and the
potential for flash-fire increases.

WARNING

NEVER

NEVER set a complete block of solid shortening on top of heating elements. To do

NEVER NEVER

so will damage the elements and increase the potential for flash-point shortening

temperatures and subsequent fire.

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 vegetable oil level is at the top OIL LEVEL line when the vegetable oil is at its

programmed cooking temperature. It may be necessary to add vegetable oil to bring the le vel up
to the proper mark, after the oil has reached the programmed cooking temperature. If solid
shortening is used, the MELT cycle MUST be used exclusively to melt the shortening. It may
be necessary to add solid shortening to bring the level up to the proper mark after the packed
shortening has melted. DO NOT DISABLE OR CANCEL THE MELT CYCLE UNT IL ALL
SOLID SHORTENING HAS MELTED.

Shutdown

1. Press the ON/OFF switch to the OFF position (the display will show OFF).

2. Filter vegetable oil and clean fryers (See Chapter 4).

3. Place the frypot covers on frypots.

3–2

Operating the Fryer

A. Turn the computer on by pressing the switch.

1. One of the following displays will appear:

a. CYCL, indicating that the element is operating in the melt-cycle mode. Fryer will remain

in the melt-cycle mode until it reaches 180°F (82°C) or is canceled manually.
b. HI, indicating that the pot temperature is 21°F (12°C) or higher than the setpoint.

c. LO

O, indicating that the pot temperature is 21°F (12°C) or lower than the setpoint.

OO

d. "----" indicating that the fryer temperature is in the cooking range. NOTE: For best

results, do not cook product until the display reads "----".
e. HELP, indicates a heating problem.
f. HOT, indicates that the pot temperature is more than 410°F (210°C) [395°F (202°C) f or

CE (European Community) fryers].
g. PROB, indicates that the computer has detected a pr oblem in the temperature measuring

circuits, including probe.

NOTE: "." decimal point between digits 1 and 2 in either display area indicates that the element is

on.

B. Melt-Cycle Cancel Feature (built-in computers only).

CAUTION

Do not cancel the melt cycle mode if using solid shortening.

The computer will display CYCL during melt-cycle operation. To cancel melt cycle on a full pot,
depress the "R" button. To cancel the melt cycle on a split pot, use "L" button for left side pot and
"R" button for right side. CYCL will be replaced by LO

O. The decimal point between digits 1 and 2

OO

will illuminate indicating that the elements are on.

C. Cook-cycle operation is initiated by pressing the product switch:

1. The basket lift (on fryers so equipped) will lower the product into the cooking

oil/shortening.

2. The display will indicate the programmed cook time and begin countdown.

3–3

3. If shake time is programmed, you will be notified to shake the product "X" seconds after the
cook cycle begins (X= amount of time programmed). An alarm will sound and the display
will read SH_. The blank will be the switch number. If no shake time is programmed,
SH_ will not appear during the cook cycle.

4. At the end of cooking cycle, an alarm will sound; COOC will be displayed and the
associated product switch indicator will flash. To cancel the cook alarm, press the flashing
product switch.

5. At this time, the hold time will be displayed (if programmed greater than 0) and countdown
will begin. When the hold time counter reaches 0, an alarm will sound and Hd_ is
displayed. The blank will be the switch number. The hold alarm is canceled by pushing the

switch. If display is in use, hold time will count down invisibly until display is free.

3.1.2 Checking Temperature

A. Check the cooking oil/shortening temperature at any time by pressing the switch once. Check

the setpoint by pressing the switch twice.

B. During the idle periods, when the fryer is on but not in use, "----" should appear on both

displays on a single frypot computer. "----" will appear on the display of the side that is turned
on in a dual pot computer. If not, check actual temperature and setpoint.

C. If you suspect a defective probe, check the cooking oil/shortening temperature with a

thermometer. Verify that the computer readout is reasonably close to your measured reading.

NOTE: The electronic circuitry can be affected adversely by current fluctuations and electrical
storms. If for no apparent reason the computer does not function or program properly, reset the
computer by unplugging the power cord and plugging it back in.

3.2 Programming The Computer Magic III

3.2.1 Full-pot

1. Activate the computer by pressing either

2. To enter the program mode, first press the switch. CODE will appear in the left display. If

you have pressed this switch in error and do not wish to program, press the switch again.
Note: The computer will flash BUSY if cooking is in progress.

switch.

3. Press 1,6,5,0 in that sequence to enter the program mode.

3–4

4. "SP-R" (Setpoint) will appear in the left display. This is for setting the cooking temperature.

The temperature previously selected will be displayed in the right display. Enter new
temperature. Press the switch to lock in temperature setting. If you do not wish to change
the setting, press the switch.

5. "SELP" (Select Product) will appear in the left display. Press the product button to be

programmed.

6. SENS will appear in the left display. The sensitivity number previously selected will be

displayed in the right display. Enter the new desired sensitivity number, the range is 1 to 9.
Enter "0" for no sensitivity. Press the switch to lock in the setting.

Sensitivity adjusts computer-cooking time to compensate for the drop in cooking
oil/shortening temperature when a basket of product is placed into the fryer. Sensitivity
decreases or increases cooking time to counterbalance variances in product density,
basket-load size, and initial temperature. A proper sensitivity setting will ensure a high
quality product. For example: 4 ounces of french fries can be programmed to cook to
the same quality as 2 pounds. A good initial setting is 4 or 5. Some experimenting
with the range of 1 to 9 may be required to achieve optimum quality.

7. COOC will now appear in the left display. A previously entered cook-time will appear in the

right display. If that time is correct, press the switch. If you wish to change the time, enter
the desired time in minutes and seconds. (The new time will be displayed in the left displa y.)

Press the switch to lock in the setting.

8. SH- now appears in the left display. The previous shake time (if any) will appear in the right

display. If a product requires shaking during the cooking process, set the shake time b y pressing
the number of minutes to cook before shaking. Press the switch to lock in the time. If no
shake time is required, press "0" and press the switch. Example: Total cook time 3:00

minutes, shake after cooking 1:00 minute.

At the end of 1:00 minute, a beeper will sound and the product button indicator will flash fo r
three seconds.

9. HD- will now appear in the left display. Set the time to hold the cooked product from 13

seconds to 60 minutes. Press the

switch. If you do not wish to use the hold time, enter "0"

and press the switch.

10. SELP will appear in the left display. If you desire to program more products, return to Step 5.

If no more programming is required, lock in program by pressing the

switch.

3–5