Giles CF400-VH Service Manual

Operations and Service Manual

Models CF 400/500 and CF 400/500-VH

Chester Fried A Division of Giles Enterprises, Inc.

P.O. Box 210247 • 2750 Gunter Park Drive West • Montgomery, AL 36121-0247 USA • [phone]
SERVICE HOTLINE [phone] (USA and Canada only) • FAX [phone] • www.chesterfried.com

Form No. 60202 (5/98)

Safety Precautions

FOR YOUR SAFETY

DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this
or any other appliance!

Warning!!
Improper installation, adjustment, alteration, service or maintenance can cause property

damage, injury or death. Read the installation, operating, and maintenance instructions
thoroughly before installing or servicing this equipment.

POST IN A PROMINENT LOCATION

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I Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

1 Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

1-1 Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

1-2 Removal of Fryer From Crate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

1-3 Ventilation of Fryers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

1-4 Electrical Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

2 Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

3 Fryer Components and Their Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

3-1 Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

3-2 Lower Cabinet Area

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

3-3 Cooking Vessel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

3-4 Cooking Computer Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

3-5 Cooking Computer Key Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

3-6 Cooking Computer Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

4 Testing the Fryer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

4-1 Proper Control Settings for Check Out. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

4-2 Operational Check of Heating Elements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

4-3 Operational Check-Out of the Filter Pump. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

5 Preparing the Fryer for Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

5-1 Fryer Boil-Out Procedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

5-2 Cleaning of Filter Pan/Replacement of Filter Paper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

5-3 Cleaning Considerations for Chester Fried Ventless Hood Fryers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

5-4 Removal and Replacement of Filters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

5-5 Operating the Fryer’s Controls for Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

5-6 Filtering the Fryer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

5-7 Inspection and Testing of Safety Interlocks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

6 Fire Suppression System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

6-1 System Description. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

6-2 Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

6-3 Remote Manual Pull Station. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

6-4 Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

6-5 Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

6-6 Illustrations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Table of Contents

7 Cooking Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

7-1 Marinating Process. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

7-2 Batter Dipped Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

7-3 Breading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

7-4 Loading the Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

7-5 Using IQF Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

7-6 Stirring the Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

7-7 Preparing the Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

8 Troubleshooting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

8-1 Temperature Control System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

8-2 Automatic Basket Lift and Oil Filtration System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

9 Parts

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

10 Wiring Diagrams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Table of Contents

2

I Introduction

Congratulations on the purchase of your new Chester Fried Electric Fryer . The Chester Fried Models CF
400, 400 VH, 500 and 500 VH fryers are equipped with a high quality cooking computer which is covered
by a two year warranty. This new “User friendly” easily programmable cooking computer incorporates
extensive design detail by its manufacture WATLOW, and extensive cooking application by the “Chester
Fried” engineering team. The new cooking computer along with the Chester Fried fryer is truly a “world
class” product.

To help protect your investment in this state-of-the-art cooking equipment, we recommend you take a few
moments to familiarize yourself with the installation, cleaning and maintenance procedures contained in
this manual. Adherence to these recommended procedures minimizes the potential for costly “Down­T ime” and equipment repairs.

Parts Ordering and Service Information

If you require repair or assistance, please contact your local independent distributor . If you require further
assistance please contact our corporate office in Montgomery, Alabama at 1-800-288-1555.

Please have the following information available when calling for assistance. It may be helpful to record
this information in the blanks provided below for a quick reference.

1. Model Number: ______________________________________________________________________

2. Serial Number: ______________________________________________________________________

3. Phase: ______________________________________________________________________________

4. Voltage: _____________________________________________________________________________

5. Nature of Problem: ___________________________________________________________________

The above information can be found on the Rating Plate located on the fryer’ s back.

Introduction

Installation Instructions

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1 - 1 Installation Instructions

This section provides a summary of the procedures necessary for proper installation of your new Chester
Fried Electric Fryer . To prevent personal injury or equipment damage, please ensure the following steps
are taken:

1. For your safety DO NOT store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any other appliances!

2. Keep the appliance and surrounding area free and clear from combustible materials; 3" (7.5cm) for
regular fryers, 18" (46cm) for ventless hoods.

3. Please retain this manual for future reference.

4. Please note wiring diagrams for this appliance are located in the rear of this manual. Ensure
the wiring diagram which you consult corresponds to the model being operated.

5. Please ensure appliance is electrically grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical Code, ANSI/NFP A NO. 70-1984.

6. Please provide adequate room for servicing and proper operation of this appliance. Also, provide
adequate ventilation in the operating area where necessary.

7. Always consult with an electrician or other qualified individual prior to installation.

8. Ensure voltage and amperage supplied to the unit are as specified on the fryer’ s rating plate.

9. Make sure this unit is in a secure position and will not move. Locking casters are supplied on this
unit-use them!

10. Based on local codes, room size and appliances in use, exhaust ventilation may be required. This often
can be accomplished by the installation of an exhaust fan, which exhausts 200 cfm/lineal ft. of hood, in
the room in which the hood is installed. To determine the requirements for your installation, supply the
HVAC dealer the following information:

a. The hood exhaust between 510 to 680 cfm of air .
b. The average temperature of the air being exhausted from the hood after four hours of continuous

frying, is approximately 90°F (32°C).

11. This appliance is to be installed, used and maintained in accordance with the Standard for Ventilation
Control, and Fire Protection of Commercial Cooking Operations, NFP A 96-1994.

IMPORTANT NOTE

The decibel level of the hood when operating is approximately 65 dB’ s.

12. DO NOT obstruct the exhaust air outlet. (Maintain a minimum clearance of 12" (30.5cm) of exhaust
outlet and ceiling or obstructions, (18" /46cm is recommended).

13. The NFPA recommends a Smoke Detector be installed above a recirculating Hood System.

* Ventless hood models only.

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Installation Instructions

IMPORTANT NOTE

The exhaust fan in your ventless hood should be lubricated at least every six (6) months. Call Technical
Services at 1-800-288-1555 for instructions.

DO NOT Modify, Alter or Add Attachments to This Equipment!

The previous steps will help to ensure safe and proper installation of your fryer. If you have any questions
concerning these procedures, contact your local Chester Fried distributor or other qualified service per­son.

1 - 2 Removal of Fryer from Crate

Your Chester Fried Fryer may arrive enclosed by a wooden crate. If your unit arrived uncrated, go to
Section 1-3. The Fryer is secured to a wooden platform by means of high-tensile strength strapping.

1. Carefully cut and remove the plastic shipping wrap and the strapping mentioned above.

2. Use pliers to loosen wire hooks which secure the wooden crate around the fryer . CF 400 VH and
CF 500 VH fryers are enclosed in a two-piece crate. Remove the wooden crate(s).

3. Carefully remove the fryer from the shipping platform. Your new fryer is extremely heavy and great care
should be taken in lifting or moving the unit to prevent personal injury or equipment damage.

1 - 3 Ventilation of Fryers

Your new Chester Fried Electric Fryer has been designed either for operation beneath a traditional exhaust
hood or in the case of Ventless Hood Fryers, as a self-contained unit requiring no hood or duct system.
We strongly recommend you consult a professional ventilation or heating and air conditioning company for
assistance in designing a hood for those models which require an exhaust system.

IMPORTANT NOTE

Guidelines for proper ventilation system requirements may differ . Always consult with local authorities to
ensure compliance.

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Installation Instructions

1 - 4 Electrical Requirements

WARNING
Fryers must be adequately and properly grounded. Improper grounding may result in

electrical shock. Always refer to your local electrical code to ensure proper grounding of
this or any other electrical equipment. Always consult with an electrician or other quali­fied service person to ensure breakers and wiring are of sufficient rating and gauge
for the equipment being operated.

Chester Fried Fryers are available from the factory wired for 208 or 240 volts, and single or three phase,
50/60HZ. service. Check the rating plate on the rear of the fryer to determine the correct power supply.

5

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Operating Instructions

2 - 1 Operating Instructions

For your safety, please observe the following precautions when operating your Chester Fried Fryer:

1. Ensure the fry kettle is positioned in a secure, safe location with the casters in the locked position.

2. Consult an electrician to ensure all electrical specifications have been met and the unit is properly
grounded. The wiring diagrams contained in this manual should aid your electrician in the installation
of your fryer .

3. Due to the high temperature of shortening in your fryer during cooking, it is extremely important the
user exercise caution in operating this equipment to avoid personal injury.

6

7

Operating Instructions

Fryer Components and Their Functions

3

Fryer Components and Their Functions Models CF 400/500 and 400/500-VH

The following section is designed to introduce you to the controls used in operating this equipment.

DO NOT attempt operation of this unit until you have located each control discussed and
fully understand their intended function. Failure to do so may result in improper operation
resulting in equipment damage or personal injury to the operator.

Please review this section carefully before proceeding any further .
Refer to the accompanying photographs for the location of the components discussed.

ITEM DESCRIPTION FUNCTION

1.Fig. 1 Power Switch The Power Switch is a two-position switch. Move the

switch upward to the “ON” position for operation.

2.Fig. 1 Selector Switch The Selector Switch is a three-position switch which is

used to select either the cook, off or filter mode of
operation. The fryer’ s heating elements will only operate
in the “COOK” position. The switch should be placed in
the “FIL TER”position to filter the shortening which will
allow the pump to operate.

3.Fig. 1 Cooking computer The Cooking Computer is used to select oil temperatures,

cooking times and basket lift operations. Programming
of the cooking computer is covered later in the manual.

4.Fig. 1 “ON” Indicator Light The “ON” Indicator Light is on when the Electronic Air

Cleaner (EAC) power supply is on.

5.Fig. 1 “Wash” Indicator Light The “Wash” Indicator Light is on when the EAC becomes

excessively dirty. Do not use the wash light as a signal
for routine cleaning of the EAC. This practice will
significantly decrease the life of the charcoal filter .
Clean the EAC daily for best performance and extended
charcoal filter life.

6.Fig. 1 “Check” Indicator Light The “Check” Indicator Light is on when the EAC becomes

shorted. (EAC needs cleaning or repair .)

7.Fig. 1 Filter Missing Light The Filter Missing Light is on when the Grease Baffle

Filter or the Charcoal Filter are not properly positioned.

8 Fig. 1 “HOLD to ST ART” Button After the Power Switch is in the “HOLD” position, push

(Not Shown) and hold for 5 seconds to start the operation of the Hood.

(Los Angeles Hoods only—not shown.)

* Provided only on units which employ a V entless Hood (VH).

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3 - 1 Control Panel

Figure 1

ITEM DESCRIPTION FUNCTION

9.Fig. 1 Power Indicator Light The Green Power Light is on whenever the fryer’ s

Master Power Switch is in the “ON” position.

10.Fig. 1 Heat Indicator Light The Orange Heat Indicator Light will be on when the

fryer’ s heating elements are operating. When the
selected operating temperature is reached, the light will
go off.

11.Fig 1 High-Limit Indicator The High-Limit Indicator Light is illuminated as a result of

power being shut off to the fryer’ s heating elements by
the built-in solid-state control circuit. If it comes on during
operation, refer to the trouble-shooting section of this
manual. NEVER cook in a fryer with the High-Limit

Light on!

9

5

2

13

Control Panel Components and Their Function

4

6

7

9

10

11

Fryer Components and Their Function

3 - 2 Lower Cabinet Area

ITEM DESCRIPTION FUNCTION

1.Fig. 2 Filter Pan Hold-Down Bracket The Hold-Down Bracket is contained in the Filter Pan

and Latches and serves to ensure the filter paper is held

tightly in place by means of the four locking latches.
The fryer’ s filtering action will be reduced or eliminat­ed if these latches are not properly secured.

2.Fig. 2 T-Handle/Drain Valve Turning this T-Handle counter-clockwise allows

shortening to drain from the frying vessel into the
Filter Pan. Open the valve slowly to avoid burns
from splashing of hot oil. Always ensure the valve
is closed prior to adding shortening. Your fryer will

not operate if this drain valve is not completely
closed. (i.e., clockwise)

3.Fig. 2 Drain Valve Pipe-Drain This Pipe-Drain attaches to the drain valve and helps

to minimize splashing of hot oil when the fry-kettle is
filtered or drained. The Pipe-Drain must be removed
before sliding the Filter Pan out of the fryer . Always

use insulted gloves to remove this hand
tightened pipe.

4.Fig 2 Quick Disconnect for Oil This Quick-Disconnect Fitting is used in conjunction

Discharge Wand with the oil discharge wand to remove oil from the

fryer that is to be discharged.

5.Fig 2 Diverter Valve The Diverter V alve may be identified by its colored

lever-type handle. During a normal operation it
should be positioned so it points outward toward
the operator . For removal of oil with the discharge
hose connected, the Diverter V alve handle should be
turned inward and counter-clockwise. After removal
of oil for discard it should be returned to its normal
position pointing toward the operator . Details of the
oil procedure are covered in the operations of this
manual.

6.Fig 2 Quick Disconnect For Filter Pan This Quick Disconnect fitting serves to connect the

hose from the Filter Pan to the fryer’ s oil return lines.
The hose must be disconnected at this fitting prior to
sliding the Filter Pan outward for cleaning or removal.
The fitting is operated by pushing upward on the
insulating ring and exerting downward pressure on
the connecting end of the hose. For reconnection,
push upward on the insulating ring while inserting
the hose. Release the insulating ring when the hose
fitting is fully inserted to lock it in position.

10

Fryer Components and Their Function

ITEM DESCRIPTION FUNCTION

7.Fig. 2 Filter Pan The Filter Pan contains the filter paper which serves

to remove breading and other impurities from the oil
during the filtering procedure. Oil is drained into the
Filter Pan where the fryer’ s pumping action draws it
through the filter paper and returns it to the cooking
vessel by way of the Filter Pan Hose.

8. Manual Pull The Manual Pull can be used to manually operate the

(Not shown, VH series only) fryer’ s built-in fire extinguishing system.

Figure 2 Lower Cabinet Area

11

4 5

1

2

3

6

7

12

Fryer Components and Their Function

3 - 3 Cooking Vessel

ITEM DESCRIPTION FUNCTION

1.Fig. 3 Oil T emp Probe The Oil Temp Probe senses oil temperature during

fryer operation for temperature control. It’ s signal is
directed to the fryer’ s control unit for comparison
with the temperature selected by remote set-pot on
the operator control panel.

2.Fig 3. Heating Element The Heating Element heats the shortening to the

selected temperature. Always maintain the oil
level above the heating elements to prevent oil
fires!

3.Fig 3 Basket Carrier The Basket Carrier is inserted into the elevator shaft

and allows for positioning and control of the basket in
the fryer using the elevator lift.

4.Fig 3 Oil Return Inlet The Oil Return Inlet serves to return oil to the frying

vessel following filtering.

5.Fig 3 High-Limit Probe The High-Limit Probe senses oil temperature during

fryer operation for oil overheating. If the sensor
detects an oil temperature in excess of 424°F
(218°C), the solid state control system will turn off
power to the heating elements.

6.Fig 3 Oil Level Line The Oil Level Line marks the proper level of HOT

shortening. When COLD, the shortening will be
approximately 3⁄4" (1.9cm) below the Oil Level Line.
The proper shortening level is important and should
be checked a minimum of once per day.

13

Fryer Components and Their Function

Cooking Vessel

Figure 3

3

6

2

1

5

4

14

Fryer Components and Their Function

Air Cleaning Components Shown in their operative positions with Hood Access Panel removed.
(VH) models only

Figure 4

1

2

15

Fryer Components and Their Function

1 2

3

3 - 4 Air Cleaning Components. (Use with VH models.)

Figure 5

ITEMS DESCRIPTION FUNCTION

1.Fig. 4 & 5 Charcoal Filter Replaced The Charcoal Filter helps to remove odor generated

at least MONTHLY during cooking. This comprises the third and final

stage of the air filtration system used in the V entless
Hood System. It is mounted in a slide-rack directly
above the EAC. Disconnect fryer power before

removing this filter . NEVER attempt to clean a
Charcoal Filter . Keep a spare filter on hand (part #

30248) for quick change-out when needed!

2.Fig. 4 & 5 Electronic Air Cleaner The EAC is an electrical device which removes grease

(EAC) Cleaned DAILY vapor and smoke generated by the fryer during

cooking. The access panel on the front of the upper
hood portion must be removed to allow for access to
the cell. Power must be turned OFF to the fryer
before removing the EAC for cleaning. The EAC
should be cleaned daily.

3.Fig. 4 Baffle Filter Cleaned DAILY The Baffle Filter is the first stage of the three-part

grease extraction and air-cleaning system found on
these units. It is easily removed for daily cleaning.

DO NOT remove the Baffle Filter while the fryer
is operating to prevent contact with electrical
parts and avoid electrical shock.

16

Fryer Components and Their Function

3 - 4 Cooking Computer Features

To help you understand the many programming features of the cooking computer, we strongly suggest
you read the following:

MELT CYCLE

This melt cycle is shipped to you OFF and must be turned ON for those fryer users who occasionally or
regularly use SOLID SHORTENING. (Shortening which is slushy at room temperature is not considered
solid.)

For SOLID SHORTENING users, the melt cycle typically increases a 335°F (168°C) initial daily preheat time
to 45 minutes. The ON melt cycle with SOLID SHORTENING prevents solid shortening from scorching
and greatly reduces the chance of a solid shortening oil fire on initial preheat.

It is the responsibility of you, the end user to tell your equipment supplier/installer of any solid shortening
use so they can program your melt cycle “ON”.

In the event your equipment supplier cannot be reached to set up your controller for melt cycle operation,
you can call our factory service department toll free at 1-800-288-1555 and we will tell you how to set the
controller to the melt cycle mode.

COOL DOWN CYCLE

After any of your 8 menu time cycles end (00.00) and your fryer is not required for use for an hour or more,
you can reduce energy costs by pressing the “COOL” key. This key will allow the hot oil to cool down to
275°F (135°C) for stand by use. When your fryer is required for use after being in the “cool cycle”, merely
press the COOL key again and the fryer will go back to the last lighted menu key’ s programmed tempera­ture. When the orange heat light goes off in approximately 3-4 minutes, stir the oil vigorously until the
orange heat light comes on again. When the light goes off for a second time, the oil will be ready for use.

FILTER CYCLE AND ALARM

The Chester Fried chicken program recommends you filter your oil after every 4th full load of chicken.
Filtering cleans the breading sediment out of the fry pot and removes contaminants from the oil. The fil­tering process can greatly extend the oil life. At the end of every 4th load, “FILT” will flash up on the dis­play and a repeating 2 sec on / 2 sec off sound alarm will be heard. The filter alarm indicates it is time to
filter the oil.

NOTE:

The sound alarm can be silenced by pressing the “FILTER” key.

17

Fryer Components and Their Function

STIR CYCLE AND ALARM

Your fryer is equipped with a stir message and a repeating one second on / one second off sound alarm
telling you it’ s time to stir your product. This feature is a Chester Fried preset time of 62% of each of the 8
menu times previously set to prevent the chicken from sticking to itself. When the stir alarm sounds, stir
the chicken and then silence the alarm by pressing the lighted menu key once.

END OF MENU ALARM

At the end of each of 8 menu key times (00.00), the fry basket will come up and a 10 second continuous
sound alarm will be heard. To silence the alarm before 10 seconds are up, merely press the lighted menu
key once.

3 - 5 Computer Function Keys

The following is a description of the basic function and operation of your cooking computer’ s key pad.

1. Basket key

When the basket is pressed once, the up and down arrow keys blink. If the basket is up, it can only be
lowered using the down arrow ( ) key. Once the basket key is pressed, you have 20 seconds to
select your basket arrow direction or you must push it again after the basket key light goes off. Once
the basket key is pressed, and the proper arrow key is pressed within 20 seconds, the basket travels
either up or down. Any menu cycle can be started while the basket is in motion. The basket cannot
be stopped during its up or down travel. Allow 20 seconds for the basket travel time to change
basket direction of travel if required.

2. Temperature Bulb Key

To check the temperature setting of any lighted menu key, simply press the Temperature Bulb Key and
for 3 seconds the temperature will display and then return to 00:00 or the time remaining in that menu
countdown.

3

1 1A

4

2

18

Fryer Components and Their Function

3. Boil Cycle Key

(For use with boil out procedure portion of this manual only!)

The boil cycle feature is used for cleaning the fryer by using fryer heated cold water & Chester Clean
(part #71425). When the Boil key is pressed and held for 5 seconds, and no menu is active (00:00),
the red boil light will come on and the display will alternately flash boil and 00:00 This activates a fixed
temperature setting of 200°F (93°C). The water and Chester Clean will not boil at 200°F (93°C), but
it will clean the fry pot and keep the Boil-out solution from possibly boiling over on the floor .

a. When this cycle is considered complete (fryer clean), turn off the fryer power rocker switch.
b. Drain, wash out and dry the fry pot.

c. Refill with room temperature oil to 3⁄4” (1.9cm) below the oil line before turning fryer on!

When the fryer is turned on, the computer will heat the oil to the menu 1 key temperature. To heat it
to a different menu key temperature, merely press your desired menu key twice.

4 Menu Keys 1 Through 8

At the end of any menu 1-8, the 10 second long continuous alarm can also be silenced prior to the 10
second ending by pressing the lighted menu key. When counting down time without the alarm
sounding, pressing the lighted menu key will reset that menu key to 00:00. You cannot raise the
basket when canceling out a menu in progress by pressing the lighted menu key! The basket can only
be raised by pressing the basket key and then the up arrow.

Your cooking computer has many various capabilities to meet may special end user needs. Our service
department at 1-800-288-1555 stands ready to answer special questions. We can adjust the end of menu
alarm, both loudness and sound pattern. We can also easily give you time compensation, as well as sev­eral other special performance items only a world lass computer can perform!

3 - 6 Cooking Computer Programming

The first step is to determine the time and temperature for each product. The CF 400 and 500 recom­mended times and temperatures for fried chicken are 335°F (168°C) for 13:00 minutes. Channel 1 is the
only menu key programmed for 335°F (168°C) and 13:00 minutes when you receive your fryer . All other
menu keys will require programming or reprogramming. Menu keys 2 through 8 will be preset to 200°F
(93°C) for 00:00 time and cannot be accessed to cook on until programmed (details on following page)
with a product time and temperature.

19

How to Program Menu Temperatures
& T imes on Menu Keys 1 thru 8

1. Press power rocker switch to on. (Green indicator light comes on)

2. Press & keys simultaneously for (6) seconds until SP 1 flashes alternately

with the preset menu temperature.

3. Press desired menu key to be programmed. (Red light comes on over key)

4. Press & keys to desired menu temperature.

5. Press lighted menu key again t 1 flashes alternately with set time.

6. Press & keys to desired menu time in min:sec

7. Press next menu key for programming if desired & repeat steps 4 thru 7.

8. When menu keys are programmed press & LOC appears. If you want all entered

menu temperatures & times secured press & 1 will be displayed. If you don't want

program security press & 0 will be displayed.

9. Press once more & you will exit program mode & 00:00 appears.

10. After orange heat light goes off, pressing any programmed menu key will start that menu
temperature/time cycle. Always press the menu key after last piece per load is dropped in
the basket.

IMPORTANT NOTE:

During the above process, if no keys are pressed for 60 seconds the computer will jump out of the program
mode & you will have to start over if your programming is not complete. Any of your programmed tempera­tures & times will be retained unless reprogramming occurs.

20

Testing the Fryer

We at Chester Fried take pride in the quality of our workmanship. Every effort has been made to ensure
your unit is in good operating condition when you receive it. Each unit must pass a rigorous quality control
test prior to shipment. To further ensure optimum operation of your new unit, we recommend a brief
operational check-out of your new fryer .

CAUTION
Before attempting to operate the unit, refer to Section 3 to familiarize yourself with the

various control functions. Once you have read and fully understand Section 3, please fol­low the steps below precisely in order to prevent equipment damage or malfunction.

4 - 1 Proper Control Settings for Check-Out

1. Place all switches in the “OFF” position.

2. Remove Fryer lid.

3. Remove the baskets or other accessory items from the fry-kettle.

4. Turn on the circuit breaker which supplies power to the unit.

5. Place the fryer’ s main Power Switch to “ON”. The green power light should be illuminated. If the power
light fails to illuminate, refer to the appropriate section of the troubleshooting guide. If the green power
light illuminates, proceed to the next step.

4 - 2 Operational Check of Heating Elements

This step is designed to ensure your fryer’ s heating elements are functioning.

WARNING
DO NOT touch the heating elements during this portion of the check-out. The heating

elements are very hot and skin contact with them may result in severe burns.

1. Wipe the dry cool heating elements with a wet sponge.

CAUTION
This portion of the check-out requires the elements be activated. DO NOT operate the

elements for more than 10 seconds without them being fully covered by shortening.
Failure to observe this precaution may result in damage to the heating elements.

2. With the fryer’ s lid removed, briefly turn the Selector Switch to the COOK position (max. 10 sec.). Then
return it to the OFF position.

!

!

!

21

Testing the Fryer

3. The wet element should dry within 15 seconds after fryer element shut-off signifying heat.

4. If the elements do not appear operational, refer to the troubleshooting guide.

5. If the heating elements are operational, clean the fryer as described under instructions for the boil-out
procedure described in this manual.

6. After thorough cleaning, fill fry pot to proper level with shortening.

4 - 3 Operational Check-Out of the Filter Pump

1. Open the fryer’ s front door.

2. Disconnect the filter-pan hose by lifting the insulating ring on the quick-disconnect and pull the hose out
of this fitting

CAUTION
The following step requires starting of the fryer’s filter pump in a “DRY” condition. The

pump should only be operated for a few seconds in this manner or damage to the unit will
occur.

3. Place the fryer’ s Power Switch to the “ON” position.

4. Place your palm over the quick-disconnect at the point where the nose from the filter-pan connects.

5. Briefly place the Selector Switch in the “FIL TER” position. If suction is felt on the hand covering the
quick-disconnect, the pump is operational. If the above steps are followed and no suction is felt, consult
the troubleshooting guide.

!