Frymaster OCF30ATOG Installation Manual
Oil Conserving Fryer (OCF30)
Installation & Operation Manual
GAS FRYERS
™
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
MARCH 2011
www.frymaster.com E-mail: service@frymaster.com
*8196687*
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS MANITOWOC FOOD SERVICE
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED DIRECTLY FROM FRYMASTER
DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS, AND/OR THE PART BEING USED IS MODIFIED FROM ITS
ORIGINAL CONFIGURATION, THIS WARRANTY WILL BE VOID. FURTHER, FRYMASTER DEAN AND ITS AFFILIATES
WILL NOT BE LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE 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.
NOTICE
This appliance is intended for professional use only and is to b e operated by qualified personnel only. A Frymaster
DEAN Factory Authorized Servicer (FAS) or other qualified professional should perform installation, maintenance,
and repairs. Installation, maintenance, or repairs by unqualified personnel may void the manufacturer’s warranty.
See Chapter 1 of this manual for definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance w ith the appropriate national and local codes of the country and/or
region in which the appliance is installed. See NATIONAL CODE REQUIREMENTS in Chapter 2 of this manual for
specifics.
NOTICE TO U.S. CUSTOMERS
This equipment is to be installed in compliance with the basic plumbing code of the Building Officials and Code
Administrators International, Inc. (BOCA) and the Food Service Sanitation Manual of the U.S. Food and Drug
Administration.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and technical procedures
and may not conform to onsite management operational procedures.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH CONTROLLERS
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 op eration. W hile this de vice is a verified C lass A device, it has b een s how n 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.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or modifications can cause
property damage, injury, or death. Read the installation, operating, and service instructions thoroughly before
installing or servicing this equipment. Only qualified service personnel may convert this appliance to use a gas other
than that for which it was originally configured.
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.
WARNING
After installation of a gas fryer and after any maintenance to the gas system of a gas fryer-manifol d, valve, burners,
etc. – check for gas leaks at all connections. Apply a thick soapy solution to all connections an d ensure there are no
bubbles. There should be no smell of gas.
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed plumber or pipe
fitter.
ii
DANGER
Adequate means must be provided to limit the movement of this appliance without depending upon the gas line
connection. Single fryers equipped with legs must be stabilized by installing anchor straps. All fryers equipped w ith
casters must be stabilized by installing restraining chains. If a flexible gas line is used, an additional restraining cable
must be connected at all times when the fryer is in use.
CAUTION
No warranty is provided for any Frymaster fryer used in a mobile or marine installation or con cession. Warranty
protection is only offered for fryers installed in accordance w ith the procedures described in this manual. Mobile,
marine or concession conditions of this fryer should be avoided to ensure optimum performance.
DANGER
The front ledge of the fryer is not a step! Do not stand on the fryer. Serious injury can result from slips or contact
with the hot oil.
DANGER
Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any other appliance.
DANGER
Do not spray aerosols in the vicinity of this appliance while it is in operation.
DANGER
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak must be posted in a
prominent location. This information can be obtained from the local gas company or gas supplier.
DANGER
This product contains chemicals known to the state of California to cause cancer and/or birth defects or other
reproductive harm.
Operation, installation, and servicing of this product could expose you to airborne particles of glasswool or ceramic
fibers, crystalline silica, and/or carbon monoxide. Inhalation of airborne particles of glasswool or ceramic fibers is
known to the State of California to cause cancer. Inhalation of carbon monoxide is known to the State of California to
cause birth defects or other reproductive harm.
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 jo iner strip. The strip is pr esent to seal the jo int between the
fry vessels. Banging fry baskets on the strip to dislodge sho rtening w ill distort th e strip, ad versely affecting its fit. It
is designed for a tight fit and should only be removed for cleaning.
NOTICE
The instructions in this manual for using a bulk oil system for filling and discarding oil are for an RTI or Frontline
system. These instructions may not be applicable to other bulk oil systems.
iii
OCF30™ Series Gas Fryers
Installation and Operation Manual
TABLE OF CONTENTS
CHAPTER 1: General Information
1.1 Applicability and Validity ........................................................................................................ 1-1
1.2 Safety Information ................................................................................................................... 1-1
1.3 Controller Information ............................................................................................................. 1-2
1.4 European Community (CE) Specific Information ................................................................... 1-2
1.5 Equipment Description ............................................................................................................ 1-3
1.6 Installation, Operating, and Service Personnel ........................................................................ 1-3
1.7 Definitions ................................................................................................................................ 1-3
1.8 Shipping Damage Claim Procedure ......................................................................................... 1-4
1.9 Parts Ordering and Service Information .................................................................................. 1-4
CHAPTER 2: Installation Instructions
2.1 General Installation Requirements ........................................................................................... 2-1
2.1.1 Clearance and Ventilation ............................................................................................ 2-1
2.1.2 National Code Requirements ....................................................................................... 2-2
2.1.3 Electrical Grounding Requirements ............................................................................. 2-3
2.1.4 Australian Requirements .............................................................................................. 2-3
2.2 Caster/Leg Installation ............................................................................................................. 2-3
2.3 Pre-Connection Preparations .................................................................................................... 2-3
2.4 Connection to Gas Line ............................................................................................................ 2-5
2.5 Converting to another Gas Type .............................................................................................. 2-8
2.6 Positioning the Fryer ................................................................................................................ 2-9
CHAPTER 3: Operating Instructions
3.1 Controller Operation and Programming .................................................................................. 3-2
3.2 Equipment Setup and Start-Up Procedures .............................................................................. 3-2
3.2.1 Setup ............................................................................................................................ 3-2
3.2.2 Lighting the Fryer ........................................................................................................ 3-3
3.3 Shutting the Fryer Down .......................................................................................................... 3-4
3.4 Oil Attendant™ Automatic Topoff .......................................................................................... 3-5
3.4.1 Prepare the System for Use .......................................................................................... 3-5
3.4.2 Install the Oil Reservoir ............................................................................................... 3-5
3.4.3 Routine Oil Changes .................................................................................................... 3-5
3.4.4 Bulk Oil Systems ......................................................................................................... 3-6
CHAPTER 4: 3000 Controller Instructions
4.1 Using the 3000 ......................................................................................................................... 4-1
4.2 3000 Menu Summary Tree ...................................................................................................... 4-2
4.3 Setup Main Menu ..................................................................................................................... 4-3
4.4 Vat Setup .................................................................................................................................. 4-3
4.5 Info Mode ................................................................................................................................. 4-5
4.6 Product Setup (Single Setpoint) ............................................................................................... 4-8
4.7 Multiple Setpoint Cooking Overview ...................................................................................... 4-9
4.8 Product Setup (Multiple Setpoint) ......................................................................................... 4-10
4.9 Filter Menu ............................................................................................................................. 4-11
iv
4.9.1 Filter ........................................................................................................................... 4-11
4.9.2 Clean and Filter .......................................................................................................... 4-12
4.9.3 Dispose ...................................................................................................................... 4-12
4.9.4 Dispose (Bulk) ........................................................................................................... 4-13
4.9.5 Fill Vat from Bulk (Bulk option only) ....................................................................... 4-13
4.9.6 Boil Out ..................................................................................................................... 4-14
4.10 Polishing ................................................................................................................................ 4-14
4.11 SCAN Mode .......................................................................................................................... 4-15
4.12 Sensitivity Setting Chart ........................................................................................................ 4-16
CHAPTER 5: Filtration Instructions
5.1 Preparing the Built-In Filtration System for Use ..................................................................... 5-1
5.1.1 Preparing for Use with Paper or Pad ........................................................................... 5-1
5.1.2 Preparing for Use with Magnasol Filter ...................................................................... 5-2
5.2 Filtration .................................................................................................................................. 5-3
5.2.1 Operation of the Filter .................................................................................................. 5-3
5.3 Disassembly and Reassembly of the Magnasol Filter ............................................................. 5-5
5.4 Draining and Disposing of Waste Oil ...................................................................................... 5-6
CHAPTER 6: Preventive Maintenance
6.1 Fryer Preventive Maintenance Checks and Service................................................................. 6-1
6.2 Daily Checks and Service ........................................................................................................ 6-1
6.2.1 Inspect Fryer for Damage ............................................................................................. 6-1
6.2.2 Clean Fryer Cabinet Inside and Out ............................................................................. 6-1
6.2.3 Clean the Built-in Filtration System Daily ................................................................... 6-1
6.2.4 Clean Filter Pan, Detachable Parts and Accessories Daily ........................................... 6-2
6.3 Weekly Checks and Service .................................................................................................... 6-2
6.3.1 Drain and Clean Frypot ................................................................................................. 6-2
6.3.2 Boiling out the Frypot ................................................................................................... 6-2
6.4 Monthly Checks and Service ................................................................................................... 6-4
6.4.1 Check 3000 Setpoint Accuracy ..................................................................................... 6-4
6.5 Quarterly Checks and Service .................................................................................................. 6-4
6.5.1 Clean Combustion Air Blower Assembly .................................................................... 6-4
6.6 Semi-Annual Checks and Service ............................................................................................ 6-6
6.6.1 Clean Gas Valve Vent Tube ......................................................................................... 6-6
6.6.2 Check Burner Manifold Pressure .................................................................................. 6-7
6.7 Annual/Periodic System Inspection ......................................................................................... 6-7
6.7.1 Fryer .............................................................................................................................. 6-7
6.7.2 Built-In Filtration System ............................................................................................. 6-8
CHAPTER 7: Operator Troubleshooting
7.1 Introduction .............................................................................................................................. 7-1
7.2 Troubleshooting ....................................................................................................................... 7-2
7.2.1 Controller and Heating Problems ................................................................................. 7-2
7.2.2 Error Message and Display Problems ........................................................................... 7-3
7.2.3 Basket Lift Problems .................................................................................................... 7-4
7.2.4 Filtration Problems ....................................................................................................... 7-4
7.2.5 Auto Top-Off Problems ................................................................................................ 7-4
7.2.6 Error Log Codes............................................................................................................ 7-5
v
OCF30™ SERIES GAS FRYER
CHAPTER 1: GENERAL INFORMATION
1.1 Applicability and Validity
The OCF30™ Series Gas Fryer, with SMART4U® technology, has been approved by the European Union for sale and installation in the following EU countries: AT, BE, DE, DK, ES, FI,
FR, GB, IE, IT, LU, NL, NO, PT and SE.
This manual is applicable to and valid for all OCF30™ Series Gas Fryers sold in Englishspeaking countries, including those in the European Union. Where conflicts exist between instructions and information in this manual and local or national codes of the country in which
the equipment is installed, installation and operation shall comply with those codes.
This appliance is only for professional use and shall be used by qualified personnel only, as
defined in Section 1.7.
1.2 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 that
follow.
CAUTION
CAUTION boxes contain information about actions or conditions that may cause or result
in a malfunction of your system.
WARNING
WARNING boxes contain information about actions or conditions that may cause or result
in damage to your system, and which may cause your system to malfunction.
DANGER
DANGER boxes contain information about actions or conditions that may cause or result
in injury to personnel, and which may cause damage to your system and/or cause your
system to malfunction.
Your fryer is equipped with automatic safety features:
1. High temperature detection shuts off gas to the burner assembly should the controlling
thermostat fail.
2. An optional safety switch built into the drain valve prevents burner ignition with the drain valve
even partially open.
1-1
1.3 Computer Information
FCC COMPLIANCE
This equipment has been tested and found to comply with the limits for a Class A digital device,
pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been
shown to meet the Class B limits. These limits are designed to provide reasonable protection against
harmful interference when the equipment is operated in a commercial environment. This equipment
generates, uses and can radiate radio frequency energy and, if not installed and used in accordance
with the instruction manual, may cause harmful interference to radio communications.
Operation of the equipment in a residential area is likely to cause harmful interference in which case
the user will be required to correct the interference at their own expense.
The user is cautioned that any changes or modifications not expressly approved by the party responsible for compliance could void the user's authority to operate the equipment.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.
The user may find the following booklet prepared by the Federal Communications Commission
helpful: "How to Identify and Resolve Radio-TV Interference Problems". This booklet is available
from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
1.4 European Community (CE) Specific Information
The European Community (CE) has established certain specific standards regarding equipment of
this type. Whenever a conflict exists between CE and non-CE standards, the information or
instructions concerned are identified by means of shadowed boxes similar to the one below.
Non-CE Standard
for Inco ming G as Pressures
Type Minimum Maximum
6" W.C. 14" W.C.
Na tu r a l 1.4 9 k P a 3.49 kPa
14.68 mbar 34.72 mbar
11" W .C. 14" W .C.
LP 2.74 kPa 3.49 kPa
27.28 mbar 34.84 mbar
1-2
1.5 Equipment Description
OCF30™ Series high-efficiency gas fryers employ a unique infrared burner system that uses up to
43% less energy to cook the same volume as conventional open-burner fryers. Models in this series
include FPGL variants. These models have a built-in FootPrint Pro filtration system located under
the leftmost fryer
in a battery.
All OCF30
™
Series Gas fryers are of an open-frypot design with no tubes and have a hand-sized
opening into the cold zone, which makes cleaning the stainless frypot quick and easy.
Heating is supplied by a pair of infrared burner assemblies mounted on each side of the frypot.
Combustion air for the burners is supplied by a dedicated blower mounted on the front of the frypot.
OCF30™ Series Gas fryers can be configured for natural gas, propane (LP), or manufactured gas, as
required by the customer.
Each frypot is equipped with a temperature probe for precise temperature control.
All OCF30™ Series Gas fryers come standard with electronic ignition and melt cycle mode. The
OCF30™ Series Gas fryers are controlled with a 3000 or CM3.5 computer. Fryers in this series
come in full or split pot arrangements, and can be purchased as two, three or four vat fryers.
All fryers in this series require an external source of AC electrical power. Units can be configured
for voltages ranging from 100 VAC to 240 VAC.
OCF30™Series fryers are shipped completely assembled. All fryers are shipped with a package of
standard accessories. Each fryer is adjusted, tested, and inspected at the factory before crating for
shipment.
1.6 Installation, Operating, and Service Personnel
Operating information for Frymaster equipment has been prepared for use by qualified and/or
authorized personnel only, as defined in Section 1.7. All installation and service on Frymaster
equipment must be performed by qualified, certified, licensed, and/or authorized installation
or service personnel, as defined in Section 1.7.
1.7 Definitions
QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL
Qualified/authorized operating personnel are those who have carefully read the information in this
manual and have familiarized themselves with the equipment functions, or who have had previous
experience with the operation of the equipment covered in this manual.
1-3
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are individuals, firms, corporations, and/or companies which, either
in person or through a representative, are engaged in and are responsible for the installation of gasfired appliances. Qualified personnel must be experienced in such work, be familiar with all gas
precautions involved, and have complied with all requirements of applicable national and local
codes.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those who are familiar with Frymaster equipment and who have been
authorized by Frymaster, L.L.C. to perform service on the equipment. All authorized service personnel are required to be equipped with a complete set of service and parts manuals, and to stock a
minimum amount of parts for Frymaster equipment. A list of Frymaster Factory Authorized Servic-
ers (FAS’s) is located on the Frymaster website at www.frymaster.com. Failure to use qualified
service personnel will void the Frymaster warranty on your equipment.
1.8 Shipping Damage Claim Procedure
Your Frymaster equipment was carefully inspected and packed before leaving the factory. The
transportation company assumes full responsibility for safe delivery upon its acceptance of the
equipment for transport.
What to do if your equipment arrives damaged:
1. File a claim for damages immediately, regardless of the extent of damages.
2. Inspect for and record all visible loss or damage, and ensure that this information is noted on
the freight bill or express receipt and is signed by the person making the delivery.
3. Concealed loss or damage that was unnoticed until the equipment was unpacked should be
recorded and reported to the freight company or carrier immediately upon discovery. A
concealed damage claim must be submitted within 15 days of the date of delivery. Ensure that
the shipping container is retained for inspection.
Frymaster
DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS
INCURRED IN TRANSIT.
1.9 Parts Ordering and Service Information
In order to assist you quickly, the Frymaster Factory Authorized Servicer (FAS) or Service
Department representative requires certain information about your equipment. Most of this
information is printed on a data plate affixed to the inside of the fryer door. Part numbers are found
in the Service and Parts Manual. Parts orders may be placed directly with your local ASA or
distributor. Included with fryers when shipped from the factory is a list of Frymaster FAS’s. If you
do not have access to this list, contact the Frymaster Service Department at 1-800-551-8633 or 1318-865-1711 or by e-mail: service@frymaster.com
.
1-4
When ordering parts, the following information is required:
Model Number:
Serial Number:
Type of Gas or Voltage:
Item Part Number:
Quantity Needed:
Service information may be obtained by contacting your local FAS/Distributor. Service may also be
obtained by calling the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711 or by
e-mail: service@frymaster.com
. When requesting service, please have the following information
ready:
Model Number:
Serial Number:
Type of Gas:
In addition to the model number, serial number, and type of gas, please be prepared to describe the
nature of the problem and have ready any other information that you think may be helpful in solving
your problem.
RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.
1-5
OCF30
™
SERIES GAS FRYER
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1 General Installation Requirements
Qualified, licensed, and/or authorized installation or service personnel, as defined in Section
1.7 of this manual, should perform all installation and service on Frymaster equipment.
Conversion of this appliance from one type of gas to another should only be performed by
qualified, licensed, and/or authorized installation or service personnel as defined in Section 1.7
of this manual.
Failure to use qualified, licensed, and/or authorized installation or service personnel (as defined in Section 1.7 of this manual) to install, convert to another gas type or otherwise service
this equipment will void the Frymaster warranty and may result in damage to the equipment
or injury to personnel.
Where conflicts exist between instructions and information in this manual and local or national codes or regulations, installation and operation shall comply with the codes or regulations in
force in the country in which the equipment is installed.
DANGER
Building codes prohibit a fryer with its open tank of hot oil being installed beside an
open flame of any type, including those of broilers and ranges.
Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Shipping Damage
Claim Procedure in Chapter 1.)
2.1.1 Clearance and Ventilation
The fryer(s) must be installed with a 6” (150 mm) clearance at both sides and back when installed
adjacent to combustible construction; no clearance is required when installed adjacent to
noncombustible construction. A minimum of 24” (600 mm) clearance should be provided at the
front of the fryer.
WARNING
Do not block the area around the base or under the fryers.
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.
2-1
One of the most important considerations of efficient fryer operation is ventilation. Make sure the
fryer is installed so that products of combustion are removed efficiently, and that the kitchen
ventilation system does not produce drafts that interfere with burner operation.
The fryer flue opening must not be placed close to the intake of the exhaust fan, and the fryer must
never have its flue extended in a “chimney” fashion. An extended flue will change the combustion
characteristics of the fryer, causing longer recovery time. It also frequently causes delayed ignition.
To provide the airflow necessary for good combustion and burner operation, the areas surrounding
the fryer front, sides, and rear must be kept clear and unobstructed.
DANGER
This appliance must be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of substances harmful to the health of personnel in
the room in which it is installed.
Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate
distances must be maintained from the flue outlet of the fryer to the lower edge of the ventilation
filter bank. Filters should be installed at an angle of 45º. Place a drip tray beneath the lowest edge
of the filter. For U.S. installation, NFPA standard No. 96 states, “A minimum distance of 18 in.
(450 mm) should be maintained between the flue outlet and the lower edge of the grease filter.”
Frymaster recommends that the minimum distance be 24 in. (600 mm) from the flue outlet to the
bottom edge of the filter when the appliance consumes more than 120,000 BTU per hour.
For installations in the United States, information on construction and installation of ventilating
hoods can be found in the NFPA standard cited above. A copy of the standard may be obtained
from the National Fire Protection Association, Battery March Park, Quincy, MA 02269.
2.1.2 National Code Requirements
The type of gas for which the fryer is equipped is stamped on the data plate attached to the inside of
the fryer door. Connect a fryer stamped “NAT” only to natural gas, those stamped “PRO” only to
propane gas, and those stamped “MFG” only to manufactured gas.
Installation shall be made with a gas connector that complies with national and local codes, and,
where applicable, CE codes. Quick-disconnect devices, if used, shall likewise comply with national,
local, and, if applicable, CE codes. In the absence of local codes, installation must conform to the
national Fuel Gas Code, ANSI Z223.1/NFPA 54 or the Natural Gas and Propane Installation code,
CSA B149.1, as applicable including:
1. The appliance and its individual shutoff valve must be disconnected form the gas supply piping
system during any pressure testing of the system at test pressures in excess of ½ psi (3.5 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual
manual shutoff valve during any pressure testing of the gas supply piping system at test
pressures equal to or less than ½ psi (3.5 kPa).
2-2
2.1.3 Electrical Grounding Requirements
All electrically operated appliances must be grounded in accordance with all applicable national and
local codes, and, where applicable, CE codes. In the absence of local codes, the appliance must be
grounded in accordance with National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical
Code, CSA C22.2, as applicable. All units (cord connected or permanently connected) should be
connected to a grounded power supply system. A wiring diagram is located on the inside of the
fryer door. Refer to the rating plate on the inside of the fryer door for proper voltages.
DANGER
This appliance is equipped with a special (grounding) plug for your protection
against electrical shock, and must be plugged directly into a properly grounded receptacle. Do not cut, remove, or otherwise bypass the grounding prong on this
plug!
DANGER
This appliance requires electrical power for operation. Place the gas control valve in
the OFF position in case of a prolonged power outage. Do not attempt to operate
this appliance during a power outage.
2.1.4 Australian Requirements
To be installed in accordance with AS 5601, local authority, gas, electricity, and any other relevant
statutory regulations.
If casters are fitted, the installation must comply with AS5601 and AS1869 requirements.
2.2 Caster/Leg Installation
Depending upon the specific configuration ordered, your fryer may have been shipped without
installed casters or legs. DO NOT INSTALL THIS APPLIANCE WITHOUT CASTERS OR
LEGS. If the appliance requires the installation of casters or legs, install them in accordance
with the instructions included in your accessory package.
On an appliance with casters; the installation shall be made with a connector that complies with the
Standard for Moveable Gas Appliances, ANSI Z21.69 • CSA 6.16, and a quick disconnect device
that complies with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41
• CSA 6.9.
2.3 Pre-Connection Preparations
DANGER
DO NOT connect this appliance to the gas supply before completing each step in
this section.
After the fryer has been positioned under the exhaust hood, ensure the following has been
accomplished:
2-3
e
e
(1)
O
1. Adequate means must be provided to limit the movement of fryers without depending upon the
gas line connections. If a flexible gas hose is used, a restraining cable must be connected at all
times when the fryer is in use. The restraining cable and installation instructions are packed with
the flexible hose in the accessories box that was shipped with your unit.
DANGER
Do not attach an apron drainboard to a single fryer. The fryer may become unstable,
tip over, and cause injury. The appliance area must be kept free and clear of
combustible material at all times.
2. Level fryers equipped with legs by screwing out the legs approximately 1 inch then adjusting
them so that the fryer is level and at the proper height in the exhaust hood. Frymaster
recommends that the minimum distance from the flue outlet to the bottom edge of the hood be 24
in. (600 mm) when the appliance consumes more than 120,000 BTU per hour. NOTE: There
are no built-in leveling devices on fryers equipped with casters. The floor where the fryer is to
be installed must be level.
3. Test the fryer electrical system:
a. Plug the fryer electrical cord(s) into a grounded electrical receptacle.
b. Place the computer switch in the ON position. Verify that the display indicates MLT-
CYCL.
c. Place the computer power switch in the OFF position. Verify that the display indicates
OFF.
4. Refer to the data plate on the inside of the fryer door to determine if the fryer burner is configured
for the proper type of gas before connecting the fryer quick-disconnect device or piping from the
gas supply line.
5. Verify the minimum and maximum gas supply pressures for the type of gas to be used in
accordance with the accompanying tables.
CE Standard
for Incoming Gas Pressures
for Fryers Manufactured After April 1999
Pressure
Gas
G20 20 2 x 3.40 2 x 3.40 7 mbar 7 mbar
G25 20 or 25 2 x 3.40 2 x 3.40 10 mbar 10 mbar
G30 28/30 or 50 2 x 2.05 2 x 2.05 17 mbar 17 mbar
G31 37 or 50 2 x 2.05 2 x 2.05 20 mbar 20 mbar
mbar = 10,2 mm H
(mbar)
Orifice Diameter
Singl
(1)
Vat
2
Regulator Pressure
Dual
Vat
Singl
Vat
Dual
Vat
Non-CE Standard
for Incoming Gas Pressures
Gas Minimum Maximum
Natural
LP
6" W.C.
1.49 kPa
14.93 mbar
11" W.C.
2.74 kPa
27.37 mbar
14" W.C.
3.48 kPa
34.84 mbar
14" W.C.
3.48 kPa
34.84 mbar
6. For fryers equipped with a FootPrint Pro system or basket lifts, plug the electrical cord(s) into a
power receptacle behind the fryer.
2-4
2.4 Connection to Gas Line
DANGER
Before connecting new pipe to this appliance, the pipe must be blown out thoroughly to remove all foreign material. Foreign material in the burner and gas controls will
cause improper and dangerous operation.
DANGER
The appliance and its individual shutoff valve must be disconnected from the gas
supply piping system during any pressure testing of the system at test pressures in
excess of ½ PSI (3.45 kPa, 13.84 inches W.C.) to avoid damage to the fryer’s gas
tubes and gas valve(s).
DANGER
The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping
system at test pressures equal to or less than ½ PSI (3.45 kPa, 13.84 inches W.C.)
DANGER
“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always
ensure that cooking oil or water is in the frypot before firing the unit.
DANGER
All connections must be sealed with a joint compound suitable for the gas being
used and all connections must be tested with a solution of soapy water before lighting any pilots.
Never use matches, candles, or any other ignition source to check for leaks. If gas
odors are detected, shut off the gas supply to the appliance at the main shut-off
valve and immediately contact the local gas company or an authorized service agency for service.
The size of the gas line used for installation is very important. If the line is too small, the gas
pressure at the burner manifold will be low. This may cause slow recovery and delayed ignition.
The incoming gas supply line should be a minimum of 1½” (38 mm) in diameter. Refer to the chart
below for the minimum sizes of connection piping.
Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1 1/2" (41 mm))
4 or more
Gas Single Unit 2 - 3 Units
3/4
Natural
Propane 1/2" (15 mm) 3/4" (22 mm) 1" (28 mm)
Manufactured 1" (28 mm) 1 1/4" (36 mm) 1 1/2" (41 mm)
" (22 mm)
1" (28 mm) 1 1/4" (36 mm)
units*
2-5
* For distances of more than 20 feet (6 m) and/or more
than 4 fittings or elbows, increase the connection by one
pipe size.
The OCF30™ Series gas fryer has received the CE mark for the countries and gas categories
indicated in the table below. NOTE: The nominal heat input (QN) is 21kW except for AT, DE, LU
and category 3P/B, which is 23kW.
NOTICE- Australia Only
The air pressure switch on the combustion blower should read: Full Vat units-122pa
(0.5 inches W.C.) and for Split Vat units-180pa (0.72 inches W.C.).
COUNTRIES CATEGORIES GAS PRESSURE (MBAR)
AUSTRIA (AT) II2H3B/P
BELGIUM (BE)
DENMARK (DK) II2H3B/P
FRANCE (FR)
FINLAND (FI) II2H3B/P
GERMANY (DE)
GREECE (GR) II2H3+
ITALY (IT) II2H3+
IRELAND (IE) II2H3+
LUXEMBOURG (LU) II2E3B/P
NETHERLANDS (NL)
NORWAY (NO) I3B/P G30, G31 30
PORTUGAL (PT) II2H3+
SPAIN (ES)
SWEDEN (SE) II2H3B/P
UNITED KINGDOM (UK) II2H3+
CE Approved Gas Categories by Country
G20 20
I2E(R)B G20, G25 20, 25
I3+ G30, G31 28-30, 37
II2Esi3+
II2Esi3P
II2ELL3B/P
I3P G31 50
II2L3P
II2L3B/P
II2H3+
II2H3P
G30, G31 50
G20 20
G30, G31 30
G20, G25 20, 25
G30, G31 28-30, 37
G20, G25 20, 25
G31 50
G20 20
G30, G31 30
G20, G25 20
G30, G31 50
G20 20
G30, G31 28-30, 37
G20 20
G30, G31 28-30, 37
G20 20
G30, G31 28-30, 37
G20 20
G30, G31 50
G25 25
G31 50
G25 25
G30, G31 30
G20 20
G30, G31 28-30, 37
G20 20
G30, G31 28-30, 37
G20 20
G31 37, 50
G20 20
G30, G31 30
G20 20
G30, G31 28-30, 37
CE Standard
Required airflow for the combustion air supply is 2m3/h per kW.
1. Connect the quick-disconnect hose to the fryer quick-disconnect under the fryer and to the
building gas line.
2-6
NOTE: Some fryers are configured for a rigid connection to the gas supply line. These units
are connected to the gas supply line at the rear of the unit.
When using thread compound, use very small amounts on male threads only. Use a pipe thread
compound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant
is one such compound). DO NOT apply compound to the first two threads. Doing so may allow
some of the compound to enter the gas stream, resulting in clogging of burner orifices and/or the
control valve.
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A
soap solution should be used for this purpose.
3. Close the fryer drain valve and fill the frypot with water or oil to the bottom OIL LEVEL line at
the rear of the frypot. Light the fryer described in the “Lighting Instructions” topics found in
Chapter 3 of this manual.
DANGER
“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always
ensure that cooking oil or water is in the frypot before firing your unit.
4. The burner manifold pressure should be checked at this time by the local gas company or an
authorized service agent. The tables below and on the following page list the burner manifold
gas pressures for the various gas types that can be used with this equipment.
CE Standard
Burner Manifold Gas Pressures
for Fryers Manufactured After April 1999
Pressure (mbar)
Single
Natural Gas Lacq
Gas
(G20) under 20 mbar
Natural Gas Groningue *
(G25) under 25 mbar
Natural Gas Groningue
(G25) under 20 mbar
Butane
(G30) at 28/30 or 50 mbar
Propane
(G31) under 37 or 50 mbar
* Belgian G25 = 7,0 mbar (single or dual)
Vat
77
10 10
10 10
17 17
20 20
Non-CE Standard
Burner Manifold Gas Pressures
Gas Pressure
Natural
Propane
3" W.C.
0.73 kPa
8.25" W.C.
2.5 kPa
Dual
Vat
2-7
5. Check the programmed temperature thermostat setting. (Refer to chapter 4 K3000 Computer
Instructions) for the setpoint programming instructions for your particular controller.)
2.5 Converting to another Gas Type
DANGER
This appliance was configured at the factory for a specific type of gas. Converting from
one type of gas to another requires the installation of specific gas-conversion components. Conversion instructions are included with conversion kits.
Switching to a different type of gas without installing the proper conversion components
may result in fire or explosion. NEVER ATTACH THIS APPLIANCE TO A GAS SUPPLY
FOR WHICH IT IS NOT CONFIGURED!
Conversion of this appliance from one type of gas to another should only be performed
by qualified, licensed, and authorized installation or service personnel, as defined in
Section 1.7 of this manual.
OCF30™ Series gas fryers manufactured for non-CE countries use different burners for each type gas.
The burners in fryers built for Propane gas have a special gray-colored coating on the burner tiles to
enable them to withstand the higher caloric value of the Propane gas. Burners designed for use in
propane units may be used in natural gas applications, but not vice versa.
Non-CE Gas Conversion Kits
Natural Gas to Propane (LP) Gas Propane (LP) Gas to Natural Gas
Full Vat before 09/10: PN 826-2527 Full Vat before 09/10: PN 826-2528
Dual Vat before 09/10: PN 826-2529 Dual Vat before 09/10: PN 826-2530
Full Vat after 09/10: PN 826-2965 Full Vat after 09/10: PN 826-2967
Dual Vat after 09/10: PN 826-2966 Dual Vat after 09/10: PN 826-2968
Non-CE Gas Conversion Kits for Australia
Natural Gas to Propane (LP) Gas Propane (LP) Gas to Natural Gas
Full Vat before 09/10: PN 826-2745 Full Vat before 09/10: PN 826-2747
Dual Vat before 09/10: PN 826-2746 Dual Vat before 09/10: PN 826-2748
Full Vat after 09/10: PN 826-2969 Full Vat after 09/10: PN 826-2971
Dual Vat after 09/10: PN 826-2970 Dual Vat after 09/10: PN 826-2972
Units manufactured for export to CE countries are equipped with “universal” burners that may be used
with either Natural (G20, G25) gas or Butane (G30) and Propane (G31) gasses.
CE Gas Conversion Kits for Units with Gas Valve 810-1715
G20 or G25 (Natural) to G30 or G31 Gas: G30 or G31 to G20 or G25 (Natural) Gas:
before 09/10 PN 826-2973 before 09/10 PN 826-2974
after 09/10 PN 826-2975 after 09/10 PN 826-2976
2-8
1. Between G20- and G25-type Natural Gas, adjust the gas pressure at the regulator. (Refer to the CE
Standard Burner Manifold Gas Pressure Chart.) Do not change the orifice.
CE GAS CONVERSION INSTRUCTIONS
2. Between a 2nd family (G20 or G25) and a 3rd family gas (G30 Butane or G31 Propane):
a. Change the orifices.
b. Adjust the manifold pressure.
3. Remove the old rating plate and return to Frymaster. Affix the new rating plate included with the
conversion kit in place of the old rating plate stating the gas has been converted.
4. If the destination language changes, replace the rating plate. Call your local service agency or KES
for a label kit. The language of reference will be on the corner of the label.
2.6 Positioning the Fryer
1. Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the
top of the frypot to verify that the unit is level, both side-to-side and front-to-back.
To level fryers, adjust the casters being careful to ensure the fryer(s) are at the proper height in
the frying station.
When the fryer is leveled in its final position, install the restraints provided by the KES to limit
its movement so that it does not depend on or transmit stress to the connection. Install the restraints in accordance with the provided instructions. If the restraints are disconnected for service
or other reasons, they must be reconnected before the fryer is used.
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 spills, falls, and severe
burns. Fryers may tip and cause personal injury if not secured in a stationary position.
DANGER
Adequate means must be provided to limit the movement of this appliance without
depending on the connector and the quick-disconnect device or its associated piping to limit the appliance movement.
2-9
2. Close fryer drain-valve(s).
3. Clean and fill frypot(s) to the bottom oil level line with cooking oil. (See Equipment Setup and
Shutdown Procedures in Chapter 3.)
2-10
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