Frymaster Pro Series Installation And Operation Manual

Installation and Operation Manual

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

24-Hour Service Hotline [phone]

819-5991

OCT 2003

NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED
DIRECTLY FROM FRYMASTER/DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS,
AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS
WARRANTY WILL BE VOID. FURTHER, FRYMASTER/DEAN AND ITS AFFILIATES WILL NOT BE
LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE 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 be operated by qualified
personnel only. A Frymaster/DEAN Factory Authorized Service Center (FASC) or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of
this manual for definitions of qualified personnel.

NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed. See NATIONAL CODE
REQUIREMENTS in Chapter 2 of this manual for specifics.

NOTICE TO U.S. CUSTOMERS
This equipment is to be installed in compliance with the basic plumbing code of the Building
Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation
Manual of the U.S. Food and Drug Administration.

NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.

NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS

U.S.

This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept
any interference received, including interference that may cause undesired operation. While
this device is a verified Class A device, it has been shown to meet the Class B limits.

CANADA

This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set
out by the ICES-003 standard of the Canadian Department of Communications.

Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A
et B prescrites dans la norme NMB-003 edictee par le Ministre des Communcations du Canada.

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

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.

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 with 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.

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
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 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.

PRO SERIES GAS FRYER

INSTALLATION & OPERATION MANUAL

TABLE OF CONTENTS

CHAPTER 1: General Information

1.1 Applicability and Validity .................................................................................................1-1

1.2 Parts Ordering and Service Information ............................................................................1-1

1.3 Safety 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

CHAPTER 2: Installation Instructions

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

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

CHAPTER 3: Operating Instructions

3.1 Controller Operation and Programming ............................................................................3-1

3.2 Start-Up Procedure ............................................................................................................3-1

3.3 Boiling Out the Frypot.......................................................................................................3-3

3.4 Shutting the Fryer Down ...................................................................................................3-3

CHAPTER 4: Filtration Instructions

4.1 Draining and Manual Filtering ..........................................................................................4-1

4.2 Preparing the Built-In Filtration System for Use............................................................... 4-2

4.3 Operation of the Filter .......................................................................................................4-6

4.4 Disassembly and Reassembly of the Magnasol Filter .......................................................4-9

4.5 Draining and Disposing of Waste Oil.............................................................................. 4-10

CHAPTER 5: Preventive Maintenance

5.1 Fryer Preventive Maintenance Checks and Service ..........................................................5-1

Daily Checks and Service.................................................................................................. 5-1

Weekly Checks and Service ..............................................................................................5-1

Monthly Checks and Service .............................................................................................5-3

Quarterly Checks and Service............................................................................................5-4

Semi-Annual Checks and Service......................................................................................5-6

5.2 Built-In Filtration System Preventive Maintenance Checks and Service..........................5-6

5.3 Annual/Periodic System Inspection................................................................................... 5-7

CHAPTER 6: Operator Troubleshooting

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

6.2 Troubleshooting Fryers with Computer Magic III, Basket Lift Timer, or Digital

Controller........................................................................................................................... 6-2

6.3 Troubleshooting Fryers with Solid State (Analog) Controller .......................................... 6-4

6.4 Troubleshooting the Built-In Filtration System................................................................. 6-6

6.5 Troubleshooting the Basket Lift ........................................................................................6-8

6.6 Replacing the Controller or Controller Wiring Harness.................................................... 6-8

i

PRO SERIES GAS FRYER

CHAPTER 1: GENERAL INFORMATION

1.1 Applicability and Validity

The Pro Series Gas Fryer 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 Pro Series Gas Fryers sold in English-speaking
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 Parts Ordering and Service Information

In order to assist you quickly, the Frymaster Factory Authorized Service Center (FASC) 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 Installation, Operation, Service, and Parts Manual. Parts orders may be placed directly with
your local FASC or distributor. Included with fryers when shipped from the factory is a list of
Frymaster FASCs. If you do not have access to this list, contact the Frymaster Service Department at
1-800-551-8633 or 1-318-865-1711.

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 FASC/Distributor. Service may also
be obtained by calling the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711.
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.

1-1

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

1.3 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.

1.4 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 Incoming Gas Pressures

Type Minimum Maximum

6" W.C. 14" W.C.

Natural 1.49 kPa 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

Pro 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
PH50, FMPH50, and FPPH50 variants. PH50 models have no built-in filtration system. FPPH50
models have a built-in FootPrint Pro filtration system located under the leftmost two fryers in a
battery. FMPH50 models also have a built-in FootPrint Pro filtration system under the leftmost two
stations of a battery. The difference between FPPH50s and FMPH50s is that FPPH50s have no
holding stations (i.e., the battery consists only of fryers) while the FMPH50s have a holding station
at one of the positions in the battery. For example, an FPPH350 consists of three fryers with built-in
filtration; an FMH350, by comparison, consists of two fryers and one holding station with built-in
filtration. A PH350 consists of three fryers without built-in filtration.

All Pro Series Gas fryers are of an open-frypot design with no tubes and have a hand-sized opening
into the deep 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.
Pro 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 Pro Series Gas fryers come standard with electronic ignition, melt cycle, and boil-out mode.
Control options include Computer Magic III computers, solid-state (analog) controllers, digital
controllers, and basket lift timers.

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.

FMPH50 and FPPH50 fryers are shipped completely assembled. PH50 fryers may require
installation of legs or optional casters at the point of use. 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
Service Centers (FASC) is included with the fryer when shipped from the factory. Failure to use

qualified service personnel will void the Frymaster warranty on your equipment.

1.8 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.

1-4

PRO 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/shortening 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.)

DANGER
Frymaster appliances equipped with legs are for stationary installations. Appliances
fitted with legs must be lifted during movement to avoid damage to the appliance
and bodily injury. For movable installations, optional equipment casters must be
used. Questions? Call 1-800-551-8633.

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.

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.

DANGER

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.

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.

ELECTRICAL GROUNDING REQUIREMENTS

All electrically operated appliances must be grounded in accordance with all applicable national and
local codes, and, where applicable, CE codes. 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 three-prong (grounding) plug for your protection
against electrical shock, and must be plugged directly into a properly grounded
three-prong receptacle. Do not cut, remove, or otherwise bypass the grounding
prong on this plug!

2-2

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.

FCC COMPLIANCE

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

Frymaster computers have been tested and found to comply with the limits for a Class A digital
device, pursuant to Part 15 of the FCC rules. While these devices are verified as Class A devices,
they have 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 may find the booklet “How to Identify and Resolve Radio-TV Interference Problems”
helpful. It is prepared by the Federal Communications Commission and is available from the U.S.
Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.

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.

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:

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.

2. Single unit fryers must be stabilized by installing restraining chains on fryers equipped with
casters or anchor straps on fryers equipped with legs. Follow the instructions in the accessory
pack to install the chains or straps.

2-3

DANGER

(1)

(1)

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.

3. 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.

4. Test the fryer electrical system:

a. Plug the fryer electrical cord(s) into a grounded electrical receptacle.

b. Place the power switch in the ON position.

• For fryers equipped with solid-state (analog) controls, verify that the power and heat

lights are lit.

• For fryers having computer or digital displays, verify that the display indicates CYCL.

c. Place the fryer power switch in the OFF position. Verify that the power and heat lights are

out, or that the display is blank.

5. 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.

6. 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 H2O

(mbar)

Orifice Diameter
Single

(1)

Vat

Dual

Vat

Regulator Pressure

Single

Vat

Dual

Vat

for Fryers Manufactured Through April 1999

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 9 mbar

G30 28/30 or 50 2 x 2.05 2 x 2. 05 17 mbar 16,5 mbar

G31 37 or 50 2 x 2.05 2 x 2. 05 20,2 mbar 18,5 mbar

mbar = 10,2 mm H2O

CE Standard

for Incoming Gas Pressures

Pressure

(mbar)

Orifice Diameter
Single

(1)

Vat

Dual

Vat

Regulator Pressure

Single

Vat

Dual

Vat

2-4

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

7. 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 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
When pressure-testing incoming gas supply lines, disconnect the fryer from the gas
line if the test pressure will be ½ PSIG (3.45 kPa, 13.84 inches W.C.) or greater to
avoid damage to the fryer’s gas tubes and gas valve(s).

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.

DANGER
“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always
ensure that melted shortening, cooking oil, or water is in the frypot before firing the
unit.

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
on the following page for the minimum sizes of connection piping.

2-5

Gas Connection Pipe Sizes

(Minimum incoming pipe size should be 1 1/2" (41 mm))

4 or more

Gas Single Unit 2 - 3 Units

Natural

3/4" (22 mm)

1" (28 mm) 1 1/4" (36 mm)

units*

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)

* 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 Pro 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.

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+

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

G20 20

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 Approved Gas Categories by Country

Required airflow for the combustion air supply is 2m3/h per kW.

CE Standard

2-6

1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting under the front of the
fryer and to the building gas line.

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 and boil-out solution to the bottom
OIL LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures
that are described in the “Lighting Instructions” and “Boiling Out the Frypot” 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 melted shortening, 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

Burner Manifold Gas Pressures

for Fryers Manufactured Through April 1999

Dual

Vat

Natural Gas Lacq
(G20) under 20 mbar

Natural Gas Gronigue *
(G25) under 25 mbar

Natural Gas Gronigue
(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 6,5 (dual)

Gas

CE Standard

Pressure (mbar)

Single

Vat

76,5

10 9

10 9

17 16,5

20,2 18,5

Dual

Vat

2-7

Non-CE Standard

Burner Manifold Gas Pressures

Gas Pressure

Natural

Propane

3" W.C.

0.73 kPa

8.25" W.C.

2.5 kPa

5. Check the programmed temperature or solid-state (analog) controller thermostat setting. (Refer

to the separate Frymaster Fryer Controllers User’s Manual furnished with your unit 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.

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.

Pro 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: Part Number 826-1145 Full Vat: Part Number 826-1146
Dual Vat: Part Number 826-1147 Dual Vat: Part Number 826-1148

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 810-1011

G20 or G25 (Natural) to G30 or G31 Gas: G30 or G31 to G20 or G25 (Natural) Gas:

Part Number 826-1196 Part Number 826-1197

2-8

CE GAS CONVERSION INSTRUCTIONS

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.

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 rating plate and install a new one. Call your local service agency or KES for a new
rating plate.

4. If the destination language changes, replace the labels. Call your local service agency or KES for
a label kit. The language of reference will be on the corner of the label.

2-9

PRO SERIES GAS FRYER

CHAPTER 3: OPERATING INSTRUCTIONS

3.1 Controller Operation and Programming

Pro Series gas fryers can be equipped with any of the following controlling devices:

• Computer Magic III

• Solid State (Analog) Controller

• Digital Controller

• Basket Lift Timer

Refer to the appropriate section of the separate Frymaster Fryer Controllers User’s Manual furnished
with your fryer for the operating instructions for your specific controller.

3.2 Start-Up Procedure

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

CAUTION
If this is the first time the fryer is being used after installation, refer to Section 3.2,
Boil-Out Procedure.

CAUTION
The cooking oil/shortening capacity of the Pro Series gas fryer is 50 lbs. (25 liters) at
70°F (21°C) for a full-vat and 25 lbs. (12.5 liters) at 70°F (21°C) for each half of a
dual-vat.

Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve(s)
is/are closed. Remove the basket support rack(s), if installed, and fill the frypot to
the bottom OIL-LEVEL line.

If solid shortening is being used, make sure it is packed down into the bottom of the
frypot.

WARNING
Never operate this appliance with an empty frypot. The frypot must be filled with wa­ter or cooking oil/shortening before lighting the burners. Failure to do so will dam­age the frypot and may cause a fire.

3-1

Lighting the Fryer

1. Press the computer/controller ON/OFF switch to the OFF position.

For CE Fryers

Placing the ON/OFF switch in the OFF
position also turns off the gas valve. Wait five
minutes before continuing with Step 2, which
will also turn on the gas valve.

After placing the ON/OFF switch in the OFF
position, turn the gas valve knob to the OFF
position. Wait 5 minutes, then turn the knob
to the ON postion and proceed with Step 2.

For Non-CE Fryers

ON

Honeywell

OFF

ON

Honeywell

OFF

2. Press the computer/controller ON/OFF switch to the ON position and set the thermostat or

program the computer for normal cooking temperature.

3. If the burners fail to light, press the ON/OFF switch to the OFF position and wait 60 seconds.

Repeat step 2.

4. The fryer will automatically enter the melt cycle mode if the frypot temperature is below 180ºF
(82ºC). (NOTE: During the melt cycle, the burners will repeatedly fire for a few seconds, then
go out for a longer period.) When the frypot temperature reaches 180ºF (82ºC), the unit will
automatically switch to the heating mode. The burners will remain lit until the frypot
temperature reaches the programmed cooking temperature.

5. After the burners have been lit for at least 90 seconds, observe the flames through the burner
viewing ports located on each side of the combustion air blower.

Right Viewing Ports

Left Viewing Ports are

behind the motor housings.

The optimum burn is a bright orange-red glow. If a blue flame is observed, or if there are dark spots
on a burner face, adjust the air gas mixture as follows: On the side of the blower housing opposite

3-2

the motor is a plate with a locking nut. Loosen the nut enough to allow the plate to be moved, then
adjust the position of the plate to open or close the air intake opening until a bright orange-red glow
is obtained. Carefully hold the plate in position and tighten the locking nut.

3.3 Boiling Out the Frypot

To ensure that the frypot is free of any contamination resulting from its manufacture, shipping, and
handling during installation, the frypot must be boiled out before first use. Refer to Drain and Clean
Frypot (page 5-1) for this procedure.

3.4 Shutting the Fryer Down

For short-term shut down during the workday, place the controller ON/OFF switch in the OFF
position and put the frypot covers in place (if the fryer is so equipped).

When shutting the fryers down at closing time, place the controller ON/OFF switch in the OFF
position.

For CE Fryers

Placing the ON/OFF switch in the OFF
position also turns off the gas valve.

After placing the ON/OFF switch in the OFF
position, turn the gas valve knob to the OFF
position.

Put the frypot covers in place (if the fryer is so equipped).

For Non-CE Fryers

ON

Honeywell

OFF

ON

Honeywell

OFF

3-3

PRO SERIES GAS FRYERS

CHAPTER 4: FILTRATION INSTRUCTIONS

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

4.1 Draining and Manual Filtering

DANGER
Draining and filtering of cooking oil or shortening must be accomplished with care to
avoid the possibility of a serious burn caused by careless handling. The oil to be
filtered is at or near 350°F (177°C). Ensure all hoses are connected properly and
drain handles are in their proper position before operating any switches or valves.
Wear all appropriate safety equipment when draining and filtering cooking oil or
shortening.

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

DANGER
Do not drain more than one frypot at a time into the built-in filtration unit to avoid
overflow and spillage of hot oil/shortening.

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

If your fryer is not equipped with a built-in filtration system, the cooking oil or shortening must be
drained into another suitable container. (For safe, convenient draining and disposal of used cooking
oil or shortening, Frymaster recommends using the Frymaster Shortening Disposal Unit (SDU). The
SDU is available through your local distributor.)

1. Turn the fryer power switch to the OFF position. Screw the drainpipe (provided with your fryer)

into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and that the
opening is pointing down.

2. Position a metal container with a sealable cover under the drainpipe. The metal container must

be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you intend to
reuse the oil or shortening, Frymaster recommends that a Frymaster
cone be used when a filter machine is not available. If you are using a Frymaster filter cone
holder, be sure that the cone holder rests securely on the metal container.

filter cone holder and filter

4-1

3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food

particles, use the Fryer’s Friend (poker-like tool) to clear the blockage.

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

DO NOT hammer on the drain valve with the cleanout rod or other objects. Damage
to the ball inside will result in leaks and will void the Frymaster warranty.

4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the

frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare
skin.

5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or solid

shortening to the bottom OIL-LEVEL line.

DANGER

When using solid shortening, pack the shortening down into the bottom of the
frypot. DO NOT operate the fryer with a solid block of shortening sitting in the upper
portion of the frypot. This will cause damage to the frypot and may cause a flash
fire.

4.2 Preparing the Built-In Filtration System for Use

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. The FootPrint Pro
filtration system is available in three different configurations:

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

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

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

Section 4.2.1 covers preparation of the Filter Paper and Filter Pad configurations for use. Refer to
Section 4.2.2 for instructions on preparing the Magnasol Filter configuration for use. Operation of
all three configurations is the same and is covered in section 4.3. Disassembly and reassembly of the
Magnasol filter is covered in section 4.4.

4-2

4.2.1 Preparation for Use with Filter Paper or Filter Pad

NOTE: The lid remains in pl ace when

the filter pan is pulle d out. It does not
need to be removed to prepare the filter,
but may be removed for cleaning.

1. Pull the filter pan out from the cabinet

Lid

and remove the crumb tray, hold-down
ring, and filter screen.

NOTE: The filter pan is equipped with
rollers in rails, much like a kitchen
drawer. If it is necessary to remove the
pan (for example, to clean it) lift the
front of the pan to disengage the front
rollers, then pull it forward until the rear
rollers clear the rails.

2. Inspect the filter pan connection fitting

to ensure that both O-rings are in good
condition.

Crumb Tray

Hold-Down Ring

Filter Screen

Remove the crumb tray, hold-down ring, and
filter screen from the pan. Clean all components
with a solution of detergent and hot water, then
dry thoroughly.

3. Place the metal filter screen in the center

of the bottom of the pan.

Inspect the filter connection fitting O-rings.

Place the filter screen in the bottom of the filter
pan.

4-3

4. Lay a sheet of filter paper over the

screen, overlapping on all sides, or, if
using a filter pad, lay the pad over the
screen.

5. Install the hold-down ring over the paper

or the pad.

Lay a sheet of filter paper or a filter pad over the
screen. If using the PAD, ensure the rough side of

the pad is up.

If using filter paper, 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 pushed to the bottom of the pan.
When the hold-down ring is in position, sprinkle
one cup of filter powder evenly over the paper.

If using a filter pad, position the hold-down ring
on top of the pad. DO NOT use filter powder with

the pad.

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.

4-4

4.2.2 Preparation for Use with the Magnasol Filter Assembly

1. Pull the filter pan out from the cabinet

and remove the crumb tray and
Magnasol filter assembly.

The filter pan is equipped with rollers in
rails, much like a kitchen drawer. The
pan is removed by lifting the front of the
pan to disengage the front rollers, then
pulling it forward until the rear rollers
clear the rails.

NOTE: Refer to Section 4.4 for
instructions on how to disassemble and
reassemble the Magnasol filter screen
assembly.

Remove the crumb tray and filter assembly from
the pan. Clean all components with a solution of
detergent and hot water, then dry thoroughly.

2. Inspect the fitting on the bottom of the

Magnasol filter assembly to ensure that
the O-ring is present and in good
condition.

3. Inspect the filter pan connection fitting

to ensure that both O-rings are present
and in good condition.

Inspect the filter screen O-ring.

Inspect the filter connection fitting O-rings.

4-5

4. Replace the Magnasol filter assembly in

the filter pan.

Replace the filter assembly in the filter pan,
ensuring that the fitting on the bottom of the
assembly is securely seated in the port in the
bottom of the pan. Sprinkle one cup of Magnasol
XL filter powder evenly over the screen.

5. Replace the crumb tray, 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 or shortening must be accomplished with care to
avoid the possibility of a serious burn caused by careless handling. The oil to be
filtered is at or near 350°F (177°C). Ensure drain handles are in their proper position
before operating any switches or valves. Wear all appropriate safety equipment
when draining and filtering cooking oil or shortening.

NEVER attempt to drain cooking oil or shortening from the fryer with the burners lit!
Doing so will cause irreparable damage to the frypot 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.

DANGER

Rotate drain valve

handle counter-

clockwise to open

drain valve.

4-6

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/shortening.

DANGER
NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil or
shortening 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.

Install the Power

Shower in the frypot

to be filtered.

2. Install the Power Shower. NOTE:

Verify that the Power Shower O-ring
and gasket are present and in good
condition and that the clean-out screws
are installed at each corner.

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/shortening has

drained from the frypot, pull the filter
handle forward (outward) to start the
pump and begin the filtering process.
There may be a slight delay before the

Pull filter handle forward

to activate pump.

pump activates.

Start the Pump

4-7

4. The filter pump draws the cooking oil/shortening 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/shortening begins to sputter from the Power
Shower openings. Turn the filter off, remove the Power Shower and let it drain.

WARNING
The filter pump is equipped with a manual reset switch in case the filter motor
overheats or an electrical fault occurs. If this switch trips, turn off power to the filter
system and allow the pump motor to cool 20 minutes before attempting to reset the
switch (see photo below).

The filter pump reset

switch is located here.

Filter Pump Reset Switch

7. 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/shortening to reach setpoint.

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

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

4-8

4.4 Disassembly and Reassembly of the Magnasol Filter

Dissassembly

1. Grasp the frame with your thumbs on the handles at the corner of the assembly and pull outward

in opposite directions to separate the frame at the corner. Continue to open the frame (it will
pivot at the opposite corner) until the outer screens and grid can be removed from the frame.

Step 2 - Separate

the outer screens

and grid.

Step 1 - Grasp frame with
thumbs on these handles and
pull frame appart at corner.

2. Separate the outer screens and grid.

Cleaning

1. Clean the two frame pieces, outer screens, and grid using a good quality degreaser and hot water

from a spray nozzle. The groove in the seal frame pieces can be cleaned with the edge of a
Scotch-Brite™ or similar cleaning pad.

2. At each scheduled boil-out, disassemble the leaf filter assembly and place in the frypot being

boiled out. Follow the boil-out procedure in Section 5.1.2 of this manual.

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

reassembling.

Reassembly

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

2. Insert the screens into one of the frame halves (it doesn’t matter which one). Ensure that the

fitting in the bottom screen is on the opposite side of the frame from the handle.

3. Slip the grid between the screens, ensuring that the grid is centered between the edges of the

screens.

4. Connect the other half of the frame at the corner opposite the handles and pivot the frame onto

the free edges of the screen.

4-9

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

Handle

Step 3 - Insert grid between screens
after screens have been positioned in
frame.

Step 4 - Connect corner then pivot
frame over free edges of screens.

4.5 Draining and Disposing of Waste Oil

When your cooking oil/shortening has reached the end of its usable life, drain the oil/shortening 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 your
disposal unit for specific operating instructions. If a shortening disposal unit is not available, allow
the oil/shortening to cool to 100°F (38°C), then drain the oil or shortening into a metal stockpot or
similar metal container. When draining is finished, close the fryer drain valve securely.

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

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

4-10

PRO SERIES GAS FRYERS

CHAPTER 5: PREVENTIVE MAINTENANCE

5.1 Fryer Preventive Maintenance Checks and Service

DAILY CHECKS AND SERVICE

Inspect Fryer and Accessories for Damage

Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any
other indications that the fryer and accessories are not ready and safe for operation.

Clean Fryer Cabinet Inside and Out

Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and compo­nents to remove accumulations of oil or shortening and dust.

Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent,
removing oil/shortening, dust, and lint from the fryer cabinet.

DANGER
Never attempt to clean fryer during the cooking process or when the frypot is filled
with hot oil/shortening. If water comes in contact with oil/shortening heated to
cooking temperature, it can cause the oil/shortening to splatter and severely burn
nearby personnel.

WEEKLY CHECKS AND SERVICE

Drain and Clean Frypot

During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradually
form on the inside of the frypot. This deposit must be periodically removed to maintain your fryer’s
efficiency.

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

1. Drain the frypot in accordance with Section 4.1 (page 4-1), but do not refill with cooking

oil/shortening.

2. After draining the frypot, clean all food particles and residual oil/shortening from the frypot and

filter pan (if so equipped). BE CAREFUL, this material may still cause severe burns if it comes
in contact with bare skin.

5-1

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

4. Set the thermostat to 195ºF (91ºC) or program the computer for Boil-Out (see separate Frymaster
Fryer Controllers User’s Manual) and simmer the solution for 1 hour.

WARNING
Never leave the fryer unattended during this process. If the solution overflows,
press the ON/OFF switch to the OFF position immediately.

5. After the solution has simmered for 1 hour, press the ON/OFF switch to the OFF position and

allow the solution to cool.

6. Drain the solution into a suitable container (NOT the built-in filtration system filter pan or

the Shortening Disposal Unit) and thoroughly wipe the frypot with a clean towel.

7. Close the drain valve and fill the frypot with clean, cold water and drain into a suitable container

(NOT the built-in filtration system filter pan or the Shortening Disposal Unit). Repeat the
rinse process again, and then wipe frypot with a clean, dry towel.

DANGER
Ensure that the frypot is completely free of water before filling with cooking oil or
shortening. When the oil or shortening is heated to cooking temperature, water in
the frypot will cause splattering.

Clean Filter Pan, Detachable Parts and Accessories

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

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

WARNING

Use a commercial-grade cleaner formulated to effectively clean and sanitize food-contact
surfaces. Read the directions for use and precautionary statements before use. Particular
attention must be paid to the concentration of cleaner and the length of time the cleaner
remains on the food-contact surfaces.

5-2

MONTHLY CHECKS AND SERVICE

Check Calibration of Analog Controller Thermostat Control Knob

(This check applies only to units equipped with Analog Controllers)

1. Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end touch-

ing the fryer temperature-sensing probe and set the thermostat knob to frying temperature.

2. After the set temperature is reached, let the burner cycle on and off automatically three times to

allow the cooking oil/shortening temperature to become uniform. If necessary, stir to get all
shortening in the bottom of the frypot melted.

3. When the burner starts for the fourth time, the thermometer/pyrometer reading should be within

± 5ºF (2ºC) of the thermostat knob setting. If it is not, calibrate as follows:

a. Loosen setscrew in thermostat control knob until the knob will rotate freely on its shaft.

b. Rotate the knob until the index line on the knob is aligned with the marking that corresponds

to the thermometer or pyrometer reading.

c. Hold the knob and carefully tighten the setscrew.

d. Recheck the thermometer/pyrometer reading against the thermostat knob setting the next time

the burner lights.

e. Repeat steps 3.a. through 3.d. until the thermometer/pyrometer reading and knob setting

agree within ± 5ºF (2ºC). If calibration cannot be obtained for any reason, call a Factory

Authorized Service Center for assistance.

5. Remove the thermometer or pyrometer.

Check Computer Magic III Set Point Accuracy

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

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

2. When the computer display shows a series of four dashes “----” with no dot between the first and
second dashes (indicating that the frypot contents are within the cooking range), press the
switch once to display the temperature of the cooking oil or shortening as sensed by the
temperature probe.

3. Press the

switch twice to display the set point.

4. Note the temperature on the thermometer or pyrometer. All three readings should be within
± 5ºF (2ºC) of each other. If not, contact a Factory Authorized Service Center for assistance.

5-3

QUARTERLY CHECKS AND SERVICE

Clean Combustion Air Blower Assembly

1. Disconnect the blower wiring harness and remove the four blower mounting nuts.

Blower

Wiring connection

assembly

mounting nuts

2. Remove the three fasteners that secure the blower motor assembly to the blower housing, and

separate the two components.

Remove these fasteners.

3. Wrap the motor with plastic wrap to prevent water from entering it. Spray degreaser or detergent

on the blower wheel and the blower housing. Allow it to soak for five minutes. Rinse the wheel
and housing with hot tap water, then dry with a clean cloth.

Wrap the m otor and wires

with plastic wrap or a

plastic bag.

Blower Housing

Blower Wheel

5-4

4. Remove the plastic wrap from the blower motor assembly. Reassemble the blower motor
assembly and blower housing. Reinstall the blower assembly in the fryer.

5. Reinstall the blower shield or shield assembly.

6. Light the fryer in accordance with the procedure described in Chapter 3, Section 3.1.

7. After the burners have been lit for at least 90 seconds, observe the flames through the burner
viewing ports located on each side of the combustion air blower.

Left Viewing

Port is Behind

Motor

(NOTE: Blower

shield omitted

for clarity.)

Right

Viewing

Port

The air/gas mixture is properly adjusted when the burner manifold pressure is in accordance with the
applicable table on page 5-8 and the burners display a bright orange-red glow. If a blue flame is
observed, or if there are dark spots on a burner face, the air/gas mixture requires adjustment.

On the side of the blower housing opposite the motor is a plate with one or two locking nuts. Loosen
the nut(s) enough to allow the plate to be moved, then adjust the position of the plate to open or close
the air intake opening until a bright orange-red glow is obtained. Carefully hold the plate in position
and tighten the locking nut(s).

TYPICAL BLOWER ASSEMBLY

SOME CE BLOWER ASSEMBLIES
MAY BE CONFIGURED THIS WAY

5-5

SEMI-ANNUAL CHECKS AND SERVICE

Clean Gas Valve Vent Tube

NOTE: This procedure is not required for fryers configured for export to CE
countries.

1. Set the fryer power switch and the gas valve to the OFF position.

2. Carefully unscrew the vent tube from the gas valve. NOTE: The vent tube may be straightened

for ease in removal.

3. Pass a piece of ordinary binding wire (.052 inch diameter) through the tube to remove any

obstruction.

4. Remove the wire and blow through the tube to ensure it is clear.

5. Reinstall the tube and bend it so that the opening is pointing downward.

Check Burner Manifold Pressure

DANGER
This task should be performed by qualified service personnel only. Contact your
FASC to arrange this service.

5.2 Built-in Filtration System Preventive Maintenance Checks and Service

WARNING

Never operate the filter system without cooking oil/shortening in the system.

WARNING

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

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 your FootPrint Pro
Filtration System other than daily cleaning of the filter pan with a solution of hot water and
detergent.

If you notice that the system is pumping slowly or not at all, verify that the filter pan screen is on the
bottom of the filter pan, with the paper on top of the screen. (If the unit is equipped with a Magnasol
filter screen rather than with the standard screen and paper system, verify that the O-ring on the
bottom fitting of the screen in present and in good condition.) Verify that the two O-ring(s) on the
fitting at the right front of the filter pan are present and in good condition.

5-6

O-RING

CLEAN-OUT PLUGS

GASKET

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 that the O-ring and gasket on the connection fitting
are 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
accumulation of solidified oil/shortening. Use a long, narrow bottlebrush with hot water and
detergent to clean inside the tubes. If necessary, insert a straightened paper clip or similarly sized
wire into the holes in the frame to remove any solidified shortening or other blockages. Rinse with
hot water, dry thoroughly, and reinstall the plugs before using.

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

5.3 Annual/Periodic System Inspection

This appliance should be inspected and adjusted periodically by qualified service personnel as
part of a regular kitchen maintenance 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 flue opening is not obstructed by debris or accumulations of solidified oil or

shortening.

• Verify that burners and associated components (i.e. gas valves, pilot assemblies, ignitors, etc.)

are in good condition and functioning properly. Inspect all gas connections for leaks and verify
that all connections are properly tightened.

• Verify that the burner manifold pressure is in accordance with that specified on the appliance’s

rating plate.

5-7

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

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

• Verify that component box components (i.e. computer/controller, transformers, relays, interface

boards, etc.) are in good condition and free from oil migration build-up and other debris. Inspect
the component box wiring and verify that connections are tight and that wiring is in good condi­tion.

• Verify that all safety features (i.e. drain safety switches, reset switches, etc.) are present and

functioning properly.

• Verify that the frypot/cookpot is in good condition and free of leaks and that the frypot/cookpot

insulation is in serviceable condition.

• Verify that wiring harnesses and 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, advise the owner/operator that the crumb basket should be emptied into a fireproof
container and cleaned daily.

• Verify that all O-rings and seals (including those on the Power Shower and on the Filter Magic

quick-disconnect fitting) are present and in good condition. Replace O-rings and seals if worn or
damaged.

• Check filtration system integrity as follows:

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

Verify that the pump activates and that bubbles appear in the cooking oil/shortening (or that
gurgling is heard from the Power Shower port) of the associated frypot..

− Close all oil return valves (i.e., place all oil return handles in the OFF position). Verify

proper functioning of each oil return valve by activating the filter pump using the lever on
one of the oil return microswitches. No air bubbles should be visible in any frypot (or no
gurgling should be heard from the Power Shower ports).

− Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to

350°F (177°C) into the filter pan and close the frypot drain valve. Place the oil return handle
in the ON position. Allow all cooking oil/shortening to return to the frypot (indicated by bub­bles in the cooking oil/shortening or, on units with Power Showers, cessation of oil flow from
the Power Shower). Return the oil return handle to the OFF position. The frypot should have
refilled in no more than 2 minutes and 30 seconds.

5-8

PRO SERIES GAS FRYERS

CHAPTER 6: OPERATOR TROUBLESHOOTING

6.1 Introduction

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

When troubleshooting a problem, always use a process of elimination starting with the simplest
solution and working through to the most complex. Most importantly, always try to establish a clear
idea of why a problem has occurred. Part of your corrective action involves taking steps to ensure
that it doesn’t happen again. If a controller malfunctions because of a poor connection, check all
other connections while you’re at it. If a fuse continues to blow, find out why. Always keep in mind
that failure of a small component may often be indicative of potential failure or incorrect functioning
of a more important component or system.

Some of the troubleshooting actions recommended in this chapter involve removing suspect
components and substituting components that are known to be good. Whenever this in indicated,
refer to Sections 6.7 for specific instructions

If you are in doubt as to the proper action to take, do not hesitate to call the Frymaster Technical
Service Department or your local Frymaster Factory Authorized Service Center for assistance.

Before calling a servicer or the Frymaster HOTLINE [phone]):

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

• Verify that gas line quick-disconnects are properly connected.

• Verify that any gas line cutoff valves are open.

• Verify that frypot drain valves are fully closed.

DANGER

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

DANGER

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

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

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

6-1

6.2 Troubleshooting Fryers with Computer Magic III, Basket Lift Timer, or Digital
Controller

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

A. Controller not turned on.

A. Press the ON/OFF switch to turn

the controller on.

B. Verify that the fryer is plugged in

B. No power to fryer.

and that the circuit breaker is not
tripped.

C. If available, substitute a harness

No display on

computer or

controller.

C. Damaged computer/controller

wiring harness.

known to be good for the suspect
harness. If the fryer functions
correctly, order replacement
harness from FASC.

D. If available, substitute a

computer/controller known to be

D. Failed computer/controller.

working for the suspect
computer/controller. If the fryer
functions correctly, order
replacement from FASC.

If available, substitute a harness

Display shows

with alarm

sounding.

Damaged computer/controller
wiring harness or connector.

known to be good for the suspect
harness. If the fryer functions
correctly, order replacement
harness from FASC.

A. Drain valve not fully closed. A. Press the ON/OFF switch off,

close the drain valve(s)
completely, then press the
ON/OFF switch on.

B. Turn the gas valve knob to the

ON position.

C. Verify that any in-line manual

shut off valve is open. Verify that
gas main cut off valve is open.

D. Verify that the quick-disconnect

fitting on the flexible gas line is
firmly connected to the fryer.

Display shows

with alarm
sounding. Heating
indicator is on, but

burners will not

light.

B. Gas valve is not turned on.

C. Manual gas shut off valve closed.

D. Improperly connected quick-

disconnect fitting on gas line.

E. Verify that combustion air blower

is running. If not, call FASC for

E. Obstructed or failed combustion

air blower.

service. If combustion air blower
is functional, clean and adjust per
instructions in Chapter 5 of this
manual.

6-2

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

A. If available, substitute a

computer/controller known to be

Display shows

heating indicator

cycles on and off

normally, but

burners will not

light and blower is

not running.

,

A. Failed computer/controller.

B. Damaged computer/controller

wiring harness.

working for the suspect
computer/controller. If the fryer
functions correctly, order
replacement from FASC.

B. If available, substitute a harness

known to be good for the suspect
harness. If the fryer functions
correctly, order replacement
harness from FASC.

Fryer is slow coming

out of melt cycle.

Display shows

a short time

Dirty or obstructed combustion air
blower.

Clean and adjust per instructions

in Chapter 5 of this manual.

after coming out of

melt cycle.

Fryer is operating

normally, but

recovery is slow

Dirty or obstructed combustion air
blower.

Clean and adjust per instructions

in Chapter 5 of this manual.

when cooking.

Fryer is operating

normally, but

produces a popping

sound when burners

ignite.

Display shows

and alarm

sounds, but fryer

operates normally

(false alarm).

Computer will not

go into program

mode or some

buttons do not

actuate.

A. Dirty or obstructed combustion air

blower.

B. Dirty or obstructed gas valve vent

tube (non-CE fryers only).

C. Malfunctioning combustion air

blower.

Failed computer/controller.

Failed computer/controller.

A. Clean and adjust per instructions

in Chapter 5 of this manual.

B. Clean per instructions in Chapter

5 of this manual.

C. If blower is slow to come up to

speed, contact FASC for service.

If available, substitute a

computer/controller known to be
working for the suspect
computer/controller. If the fryer
functions correctly, order

replacement from FASC.
If available, substitute a
computer/controller known to be
working for the suspect
computer/controller. If the fryer
functions correctly, order
replacement from FASC.

Heat indicator is on

and blower is

running, but burner

Blown fuse on interface board or
ignition module.

Replace fuse per instructions in

Section 6.6 of this chapter.

will not ignite.

6-3

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

Heat indicator off

upon initial startup.

Display shows

or with alarm

sounding.

Failed computer/controller.

If available, substitute a

computer/controller known to be
working for the suspect
computer/controller. If the fryer
functions correctly, order
replacement from FASC.

6.3 Troubleshooting Fryers with Solid State (Analog) Controller

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

A. Verify that the fryer is plugged in

A. No power to fryer.

and that the circuit breaker is not
tripped.

B. If available, substitute a harness

known to be good for the suspect
harness. If the fryer functions
correctly, order replacement
harness from FASC.

Power switch ON, no

lights on controller,

fryer does not heat.

B. Damaged controller wiring

harness.

C. If available, substitute a controller

known to be working for the

C. Failed controller.

suspect controller. If the fryer
functions correctly, order
replacement from FASC.

Power light ON,

trouble light ON,

heating mode light

OFF.

Damaged controller wiring
harness.

If available, substitute a harness
known to be good for the suspect
harness. If the fryer functions
correctly, order replacement
harness from FASC.

A. Drain valve not fully closed.

B. Gas valve is not turned on.

Power light ON,

trouble light ON,

C. Manual gas shut off valve closed.

heating mode light

ON. Burners do not

ignite.

D. Improperly connected quick-

disconnect fitting on gas line.

E. Obstructed or failed combustion

air blower.

A. Press the ON/OFF switch off,

close the drain valve(s)
completely, then press the
ON/OFF switch on.

B. Turn the gas valve knob to the

ON position.

C. Verify that any in-line manual

shut off valve is open. Verify that
gas main cut off valve is open.

D. Verify that the quick-disconnect

fitting on the flexible gas line is
firmly connected to the fryer.

E. Verify that combustion air blower

is running. If not, call FASC for
service. If combustion air blower
is functional, clean and adjust per
instructions in Chapter 5 of this
manual.

6-4

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

A. If available, substitute a controller

known to be working for the

Heating mode light

cycles on and off

normally. Blower

not running and

burners will not

ignite.

A. Failed controller.

B. Damaged controller wiring

harness.

suspect controller. If the fryer

functions correctly, order

replacement from FASC.

B. If available, substitute a harness

known to be good for the suspect

harness. If the fryer functions

correctly, order replacement

harness from FASC.

Fryer is slow coming

out of melt cycle.

Heating mode light

is ON. Trouble light

comes on a short

Dirty or obstructed combustion air
blower.

Clean and adjust per instructions

in Chapter 5 of this manual.

time after coming

out of melt cycle.

Fryer is operating

normally, but

recovery is slow

Dirty or obstructed combustion air
blower.

Clean and adjust per instructions

in Chapter 5 of this manual.

when cooking.

Fryer is operating

normally, but

produces popping

sound when burners

ignite.

A. Obstructed combustion air

blower.

B. Dirty or obstructed gas valve vent

tube (non-CE fryers only).

C. Malfunctioning combustion air

blower.

A. Clean and adjust per instructions

in Chapter 5 of this manual.

B. Clean per instructions in Chapter

5 of this manual.

C. If blower is slow to come up to

speed, contact FASC for service.

Heating mode light

is on and blower is

running, but burner

Blown fuse on interface board or
ignition module.

Replace fuse per instructions in

Section 6.6 of this chapter.

will not ignite.

A. If available, substitute a controller

Heating mode light

is cycling on and off

normally and fryer

is operating

normally, but

trouble light is on

continuously (false

alarm).

A. Failed controller.

B. Damaged controller wiring

harness.

known to be working for the

suspect controller. If the fryer

functions correctly, order

replacement from FASC.

B. If available, substitute a harness

known to be good for the suspect

harness. If the fryer functions

correctly, order replacement

harness from FASC.

6-5

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

Heating mode light

is ON with power

switch in OFF

position. After

initial startup, fryer

continues to heat

until trouble light

Failed controller.

If available, substitute a controller
known to be working for the
suspect controller. If the fryer
functions correctly, order
replacement from FASC.

comes on. Frypot

temperature is above

410F (210°C).

6.4 Troubleshooting the Built-in Filtration System

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

A. If the pump runs normally after

A. Thermal overload switch has

tripped on an overheated motor.

resetting the thermal overload
switch, the pump was overheated.

Pump won’t start.

OR

Pump stops during

filtering.

Test: If the pump stopped
suddenly during the filtering
process, especially if after several
filtering cycles, the pump motor
has probably overheated. Place
the filter handle in the OFF
position, allow the pump to cool
for at least 45 minutes, and then
press the reset button on the pump
motor. Attempt to activate the
pump.

B. Failed filter handle microswitch.

Test: If this is a multi-pot fryer,
attempt to operate the pump using
a different handle. If the pump
starts, the handle microswitch is
either out of alignment or has
failed.

When the handle is placed in the
ON position, the lever on the
microswitch should be firmly
pressed against the switch. If so,
the switch has failed. If not, the
switch is loose and/or misaligned.

Always filter with the cooking
oil/shortening at or near frying
temperature.

Allow the pump motor to cool off
for about ten minutes after
filtering two full frypots one after
the other.

Check the filter paper between
filterings. Replace the paper if
there is a large accumulation of
sediment.

B. If the switch is loose, tighten the

nuts and bolts holding it in place,
ensuring that when the handle is
placed in the ON position, the
lever on the microswitch is
pressed firmly against the switch.

If the switch has failed, call
FASC.

6-6

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

C. Pump blockage.

C. Pump blockages are usually

caused by sediment build-up in

(Continued from

previous page.)

Test: Close the drain valve. Place
the filter handle in the OFF
position, allow the pump to cool
for at least 45 minutes, and then
press the reset button on the pump
motor. Pull the filter pan from the
unit and then activate the pump.
If the pump motor hums and then
stops, the pump is blocked.

the pump due to improperly sized

or installed filter paper and failure

to use the crumb screen. Call

FASC to have blockage cleared.

Ensure that filter paper is of the

proper size and is installed

properly, and that the crumb

screen is used.

A. To properly filter, the oil or

shortening should be at or near

350°F (177°C). At temperatures

A. Cooking oil/shortening is too cold

for filtering.

lower than this, the oil/shortening

becomes too thick to pass through

the filter medium easily, resulting

in much slower oil return and

eventual overheating of the filter

pump motor.

B. Improperly installed or prepared

Pump starts, but no

transfer takes place

or the transfer is

very slow.

filter pan components.

Test: Close the drain valve.
Move the filter handle to the OFF
position, pull the filter pan (and

B. Remove the oil from the filter pan

and replace the filter paper,

ensuring that the filter screen is in

place under the paper.

Power Shower, if so equipped)
from the unit. Move the filter
handle to the ON position.

C. If this does not correct the

problem, the filter suction tube is

probably blocked. Remove the

If a strong stream of air is being
pumped out of the oil return port
(or the Power Shower port), the

blockage using a thin, flexible

wire. If unable to remove the

blockage, call FASC.

problem is with the filter pan
components.

A. Plugged openings or solidified

shortening in the Power Shower.

Power Shower is not

spraying properly.

B. Missing/worn o-rings and gasket

Test: Look for oil/shortening
squirting out around the Power
Shower gasket but not coming out
of the holes around the frame. If
so, Power Shower is obstructed.

on Power Shower.

6-7

A. Clean the Power Shower per

instructions in Chapter 5 of this

manual.

B. Verify that o-rings and gasket are

present and in good condition.

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

C. Missing paper in filter pan. (This

causes too much pressure in the

(Continued from

previous page.)

oil return lines, resulting in a
strong flow through the Power

C. Verify that filter paper is properly

installed in the filter pan.
Shower, but also squirting of oil
from around the gasket.)

6.5 Troubleshooting the Basket Lift

PROBLEM PROBABLE CAUSES CORRECTIVE ACTION

Basket lift

movement is jerky

and/or noisy.

Basket lift rods need lubrication.

Lubricate basket lift rods with

Lubriplate™ or equivalent light

white grease.

6.6 Replacing the Controller or Controller Wiring Harness

1. Disconnect the fryer from the electrical supply and remove the two screws in the upper corners of

the control panel. Swing the panel open from the top, allowing it to rest on its hinge tabs.

Ignition Module

Wiring Harness Connector

Ground Wire

2. Disconnect the wiring harness from the back of the controller and, if replacing the harness,

disconnect it from the interface board.

3. Disconnect the ground wire from the controller and remove the controller by lifting it from the

hinge slots in the control panel frame.

4. Reverse the procedure to install a new controller or wiring harness.

6-8

Frymaster, L.L.C., 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000

Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106

TEL [phone] FAX (Parts) 1-318-219-7140 FAX (Tech Support) 1-318-219-7135

PRINTED IN THE UNITED STATES

SERVICE HOTLINE

1-800-551-8633

Price: U.S. $9.00

819-5991

OCT 2003