Keating Instant Recovery, 10x11 14 CMG Service Manual
INSTANT
RECOVERY®
GAS FRYER
SERVICE
MANUAL
KEEP THIS MANUAL FOR TRAINING NEW PERSONNEL
1-800-KEATING
www.keatingofchicago.com
Gas Fryer pre2000 0107 09/07
TABLE OF CONTENTS
SECTION I INTRODUCTION
Safety Precautions . . . . . . . . . . . . . . . . . . . . . . . .1-2
SECTION II INSTALLATION
Damage During Shipment . . . . . . . . . . . . . . . . . . . .2
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Positioning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Restraining Devices . . . . . . . . . . . . . . . . . . . . . . . . .3
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . .3-4
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . .4
Gas Leak Testing . . . . . . . . . . . . . . . . . . . . . . . . . . .4
SECTION III OPERATING THE FRYER
Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6
Melting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6-7
Shutdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Draining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-8
Cleaning and Boil-Out . . . . . . . . . . . . . . . . . . . . .8-9
Electronic Timers . . . . . . . . . . . . . . . . . . . . . . . . . . .9
SECTION IV MAINTENANCE
Warranty Repairs . . . . . . . . . . . . . . . . . . . . . . . . . .10
Preventive Maintenance . . . . . . . . . . . . . . . . . . . .10
Oil Breakdown . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Limited Calibration . . . . . . . . . . . . . . . . . . . . . . . . .10
Thermostat Bulb Positioning . . . . . . . . . . . . . . . . .11
Hi-Limit Check . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
SECTION V SERVICE DIAGNOSIS
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Trouble Shooting Charts . . . . . . . . . . . . . . . . .12-13
SECTION VI PARTS LIST
Ordering Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Warning and Operating Plates . . . . . . . . . . . . . . .14
Gas Fryer Parts List . . . . . . . . . . . . . . . . . . . . . . .14
Gas Fryer Assembly . . . . . . . . . . . . . . . . . . . . . . .15
Runner Pilot Assembly . . . . . . . . . . . . . . . . . . . . .16
AA and CMG Control Panel Parts List . . . . . . . . .17
BB & TS Control Panel Parts List . . . . . . . . . . . . .18
14” - 34”x24” Basket-Lift
Control Panel Parts List . . . . . . . . . . . . . . . .19
14” Basket-Lift Housing Parts List . . . . . . . . . . . . .20
18”-24" Basket-Lift Housing Parts List . . . . . . . . . .21
SECTION VII WIRING DIAGRAMS
AA and CMG Wiring Diagram . . . . . . . . . . . . . . . .22
BB Wiring Diagram . . . . . . . . . . . . . . . . . . . . . . . .23
TS Wiring Diagram . . . . . . . . . . . . . . . . . . . . . . . .23
Basket-Lift Wiring Diagrams . . . . . . . . . . . . . . . . .24
Warranty
i
POST THIS LABEL IN A
PROMINENT LOCATION ON
YOUR UNIT
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.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE.
IMPORTANT
IN THE EVENT A GAS ODOR IS
DETECTED, SHUT DOWN UNITS AT
MAIN SHUT OFF VALVE AND CONTACT
THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
I INTRODUCTION
SAFETY
PRECAUTIONS
WARNING
THIS SYMBOL WARNS YOU THAT SERIOUS BURNS
OR OTHER INJURIES MAY RESULT IF SAFETY
INSTRUCTIONS ARE NOT FOLLOWED.
This service manual should be retained in a safe
place for future reference. The installation of your
new fryer must conform to local codes or in the
absence of local codes, with the current National
Fuel Gas Code ANSI Z223.1/NFPA 54, Natural Gas
Installation Code CAN/CGA-B149.1 or Propane
Installation Code CAN/CGA-B149.2.
Your ventilation hood, when installed, must conform
to the current ANSI/NFPA 96 standard.
No frame or restriction shall be constructed around
the fryer that will restrict air movement into the
fryer’s combustion area or prevent proper
ventilation.
Keating fryers are designed to operate on the gas
fuel specified on the serial plate (attached to the
inside of the door of the fryer) and must not be
operated with another gas fuel. They cannot be
converted to another gas fuel by turning or engaging
a switch.
FOR YOUR SAFETY: Do not store or use gasoline
or other flammable vapors and liquids in the
vicinity of this or any appliance.
You will post, in a prominent location, instructions to be
followed in the event the user smells gas. This
information shall be obtained from your local gas
supplier. You may use the yellow stick-on label
temporarily until you receive the data from your local
gas supplier.
IMPORTANT: In the event a gas odor is detected, shut
down unit at main shut-off valve and contact the local
gas company or gas supplier for emergency service.
You must maintain this appliance free and clear from
combustibles.
You must maintain the following minimum
clearances from combustible and noncombustible
construction:
You must install this appliance at least 16 inches
away from any open flame.
Adequate clearance for servicing and proper
operation must be maintained. Your fryer is designed
to be serviced from the front.
Keating commercial fryers are intended for other
than household use.
ALWAYS instruct new employees on proper fryer
operation.
A fryer should be operated ONLY by properly trained
personnel.
ALWAYS turn fryer off each night.
ALWAYS disconnect fuel source before servicing.
NEVER leave a fryer unattended during operation.
NEVER move a fryer when full of hot oil.
NEVER introduce objects or liquids into fryer, while
operational, which are not designed or made for
cooking.
THIS FRYER MAY NOT BE ALTERED, MODIFIED
OR CHANGED IN ANY WAY.
The State of California enacted the California Safe
drinking water and Toxic Enforcement Act of 1986,
(Prop. 65), which “prohibits any person in the course of
doing business from knowingly and intentionally
exposing any individual to a chemical known to the
State of California to cause cancer or reproductive
toxicity without first giving clear and reasonable
warning to such individuals.” The Governor’s Scientific
Advisory Panel added carbon monoxide
to the list of
hazardous chemicals known to cause reproductive
harm.
In order to establish full compliance with Proposition
65, we attached a yellow warning label to each gas
fired fryer manufactured by Keating of Chicago, Inc.
Carbon monoxide would not be present in
concentrations that would pose a “significant risk” to
the consumer when the equipment is installed,
operated and maintained as follows:
1
Clearances
Combustible Noncombustible
Construction Construction
Back 6” 0”
Right Side 6” 0”
Left Side 6” 0”
2
Installed in accordance with all local codes, or in
the absence of local codes, with the current
National Fuel Gas Code Z223.1/NFPA 54, Natural
Gas Installation CAN/CGA-B149.1 or Propane
Installation Code CAN/CGA-B149.2
Installed under a properly designed operating
exhaust hood.
Connected to the type of gas for which the fryer is
manufactured.
Pressure regulator installed in the appliance is
adjusted for the manifold pressure marked on the
serial plate.
Adequate air supply to the fryer.
In-line pressure regulator, not supplied by Keating,
must be installed outside the appliance (when
needed to maintain the specificied manifold pressure
marked on the serial plate).
The equipment is operated in the manner intended
using the proper utensils.
Keep the equipment clean and have it checked
periodically.
Burner air adjustments, mechanical maintenance
and repairs must be performed by qualified service
personnel.
If the equipment is not installed, operated and
maintained in accordance with the above,
concentrations of carbon monoxide in excess of the
established limits could be present in the kitchen
environment.
ALL PERSONNEL IN THE WORK PLACE WHO MAY
BE SUBJECT TO ANY EXPOSURE OF CARBON
MONOXIDE MUST BE WARNED OF SUCH
POSSIBLE EXPOSURE. THIS WARNING SHOULD
BE CONVEYED IN A MANNER SO THAT IT IS
CLEARLY UNDERSTOOD BY THE EMPLOYEE, AND
THE EMPLOYEE SHOULD BE ASKED IF IN FACT HE
OR SHE UNDERSTANDS THE CORRECT METHOD
OF OPERATION OF THE EQUIPMENT AND THAT A
RISK OF EXPOSURE EXISTS IF THE EQUIPMENT
IS OPERATED IMPROPERLY.
WARNING
IF NOT INSTALLED, OPERATED AND MAINTAINED
IN ACCORDANCE WITH THE MANUFACTURER’S
INSTRUCTIONS, THIS PRODUCT COULD EXPOSE
YOU TO SUBSTANCES IN FUEL OR IN FUEL
COMBUSTION WHICH CAN CAUSE DEATH OR
SERIOUS ILLNESS AND WHICH ARE KNOWN TO
THE STATE OF CALIFORNIA TO CAUSE CANCER,
BIRTH DEFECTS OR OTHER REPRODUCTIVE
HARM.
II INSTALLATION
This fryer MUST be installed, inspected, calibrated and
serviced by qualified and/or certified and/or licensed
service personnel – you may void your Keating
warranty if installation is not completed per current
local, national and Keating specifications. Contact your
dealer for assistance.
DAMAGE DURING
SHIPMENT
The fryer has been assembled, tested and inspected at
the factory. Upon arrival, the complete fryer should be
checked for any damage that may have occurred
during shipment.
The carrier is responsible for all damage in transit
whether visible or concealed. Do not pay for the freight
bill until the fryer has been thoroughly checked for
damage. If concealed damage is found later, contact
the carrier immediately to file a claim.
What to do if equipment arrives damaged:
VISIBLE LOSS OR DAMAGE—Be certain to note this
on the freight or express receipt and have it signed by
the delivery person.
FILE CLAIM FOR DAMAGES IMMEDIATELY –
Regardless of extent of damage.
CONCEALED LOSS OR DAMAGE—If damage is
noticed when equipment is unpacked, notify the freight
company immediately, and file a “concealed damage
claim”. This MUST be done immediately. Be sure to
retain the shipping container for inspection.
Keating does not assume responsibility for Loss OR
Damage incurred in transit.
INSTALLATION
Installation must conform with local codes or, in
absence of local codes, with the current National Fuel
Gas Code Z223.1/NFPA 54, Natural Gas Installation
CAN/CGA–B149.1 or Propane Installation Code
CAN/CGA-B149.2.
POSITIONING
The fryer must be no closer than 6 inches from any
combustible material and 16 inches away from any
open flame. The fryer must be placed under an exhaust
hood with a fire retardant system. Your ventilation
hood, when installed, must conform to the current
ANSI/NFPA 96 standard. ALL connections and
placement must comply with local and national codes.
It is the responsibility of the owner and local installer to
comply with these regulations when installing the fryer.
Counter model and floor model fryers must be
restrained to prevent tipping when installed in order
to avoid splashing, spilling, etc. of hot liquid. The
restraining method may be a manner of installation or
by separate means.
LEVELING
The fryer will operate at its highest efficiency when
properly leveled. Place a level on fryer vessel from side
to side. For fryers on legs, the bottom foot of the leg is
adjustable. Turn counter clockwise to decrease height
or clockwise to increase height until level. For fryers on
casters, the casters are adjustable by loosening the
jam nut and turning the caster in or out. When the
desired level is reached, tighten the jam nut.
Adjustments of more than 3/4” are not recommended
on any caster. The same procedure should be followed
to level the fryer from front to back.
Figure 2-1
RESTRAINING
DEVICES
On fryer installations with casters, casters and jam nuts
must be completely tightened. Adequate means must
also be provided to limit the movement of the appliance
without depending on the connector, the
quick-disconnect device or its associated piping to limit
the appliance movement.
Connectors must comply with the current ANSI
Z21.69/CAN 1 CAN/CGA 6.16 standard for connectors
for movable gas appliances. Quick-disconnect devices
must comply with the current ANSI Z21.41/CAN 1 6.9
standard for quick-disconnect devices for use with gas
fuel as applicable.
WARNING
IF DISCONNECTION OF THE RESTRAINT IS
NECESSARY, IT MUST BE RECONNECTED WHEN
THE FRYER IS RETURNED TO ITS ORIGINALLY
INSTALLED POSITION.
GAS CONNECTION
WARNING
PIPE JOINT COMPOUNDS RESISTANT TO
PROPANE GASES MUST BE USED.
BEFORE OPERATING THIS FRYER, CHECK PIPE
JOINTS FOR LEAKS BY USING A SOAP AND
WATER SOLUTION ONLY. DO NOT USE AN
OPEN FLAME!
ON AN AA OR CMG (MILLIVOLT) FRYER, DO
NOT SHORT GAS VALVE TERMINALS WHEN
TESTING WIRING AS THERMOSTAT AND GAS
VALVE DAMAGE MAY OCCUR AND CAUSE
UNSAFE CONDITIONS.
Figure 2-3
Main Gas Connection (14TS Model)
FOR YOUR SAFETY: Do not store or use gasoline
or other flammable vapors and liquids in the
vicinity of this or any other appliance.
You will post, in a prominent location, instructions to be
followed in the event the user smells gas. This
information shall be obtained from your local gas
supplier. You may use the yellow stick-on label
enclosed on page “i” temporarily until you receive the
data from your local gas supplier.
Connect the fryer to the main gas supply line at the rear
of the fryer. The piping should be a minimum of 3/4”
IPS supply pipe for a single fryer. Batteries require
larger supply lines. Installation must conform with local
codes, or in the absence of local codes, with the
current National Fuel Gas Code ANSI Z223.1/NFPA
54, Natural Gas Installation Code CAN/CGA-B149.1 or
Propane Installation Code CAN/CGA-B149.2.
3
4
A 3/4” NPT manual gas valve is factory installed with
each floor model fryer (for single fryers and batteries),
except for 10x11AA – 20AA models which use a 1/2”
NPT valve. The required gas pressure for proper
operation of each fryer is 4” water column for natural
gas and 10” water column for Propane gas at the
burner manifold. Remove the allen head test plug on
the gas manifold and use a manometer to check the
gas pressure.
In-line pressure regulators are not supplied by Keating.
They are to be provided and installed by others as
directed by local codes.
NOTE: If more than one gas fryer is on the same supply
line, you may require a larger line. Consult your local gas
company to assure adequate volume and pressure.
Refer to serial plate for proper gas requirements for your
particular model.
ELECTRICAL
CONNECTION
The Keating Instant Recovery® Gas fryer is equipped
with a 9’ neoprene covered, 3 wire electrical cord with
a three-pronged grounded plug for protection against
electrical shock. This plug must be placed into a 120V
properly grounded three-pronged outlet (NEMA 5-15 or
5-20). For proper grounding procedures see local
codes or, in the absence of local codes, the current
National Electrical Code ANSI/NFPA 70 or Canadian
Electrical Code CAN 22.2 as applicable.
NOTE: AA and CMG Models do not require any outside
electrical connections.
NOTE: The electrical wiring diagram for the fryer is
attached to the inside of the fryer door and to the inside
of this manual.
WARNING
DO NOT CUT OR REMOVE THE GROUNDING
PRONG FROM THIS PLUG.
GAS LEAK
TESTING
Prior to lighting your fryer:
1. Make sure all thermostats, switches and safety
valves are in the “OFF” position.
2. Turn main On/Off manual gas valve to the “ON”
position.
3. Have your plumber or gas company check for
leaks with a soap solution or sniffer. (NEVER check
with an open flame!)
4. Have your plumber or gas company representative
light the constant pilot. (Not necessary if your fryer
has an optional spark ignitor.)
NOTE: It is estimated that half of all service calls made
on Keating Instant Recovery® Gas fryers result from
an inadequate gas supply. During installation, have a
gas company representative make certain that the fryer
is receiving adequate gas pressure and volume.
WARNING
PROPANE GAS MAY EVENTUALLY LOSE ITS
ODOR AND PRECAUTIONS SHOULD BE TAKEN TO
ASSURE THAT IT IS NOT PRESENT EVEN THOUGH
YOU DO NOT DETECT AN ODOR. IF THERE IS ANY
DOUBT, YOU SHOULD CALL YOUR LOCAL
PROPANE GAS SUPPLIER FOR ASSISTANCE.
III OPERATING
FILLING
NOTE: Before filling the fryer make certain the fryer
vessel is sanitized, dry and the drain valve is
completely closed. See figure 3-4 on page 7 for
location of drain valve.
CAUTION: We recommend that solid shortening not be
used in AA and CMG Model fryers as they are not
equipped with a melt cycle. If solid shortening is used,
it should be melted prior to filling the fryer vessel.
Damage done by melting solid shortening in the fryer
vessel will void the warranty.
WARNING
BE SURE THE HEAT TRANSFER TUBES ARE
COMPLETELY COVERED WITH OIL BEFORE
SWITCHING THE FRYER ON. IF OIL LEVEL DROPS
BELOW TOP OF HEAT TRANSFER TUBES,
SEVERE DAMAGE TO FRYER AND INJURY TO
OPERATOR MAY RESULT!
WARNING
WATER (IN ANY FORM) AND HOT OIL DON’T MIX!!!
CAUTION: Oil expands when heated. The “Fill Level”
line has been provided to ensure optimum cooking
while ensuring the safety of the operator. Do not overfill
the fryer vessel.
Figure 3-1
Fill Level Line
A. AA and CMG Models
1. Fill the fryer vessel with oil or MELTED solid
shortening up to the “Fill Level” line.
B. BB, TS, CPU and Basket-Lift Models
1. Fill the fryer vessel with oil up to “Fill Level” line.
(See Figure 3-1).
2. If solid shortening is used, remove screen and
firmly pack solid shortening between the heat
transfer tubes. After this has been done and the
fryer has been lit, proceed to melting instructions
(Page 6) for use of the melt cycle.
LIGHTING
WARNING
BEFORE ATTEMPTING TO LIGHT THE FRYER,
MAKE SURE THE GAS CONNECTIONS ARE
SECURE AND HAVE BEEN LEAK TESTED AND
THE FRYER HAS BEEN PROPERLY FILLED WITH
OIL.
NOTE: For safety purposes, all Hi-Limit controls are
manually reset. Always check the Hi-Limit reset button
before attempting to use the fryer. If the Hi-Limit has
tripped, the fryer will not operate. (Located behind the
fryer door underneath the front panel).
NOTE: For a fryer with a Central or Zero-Space™
Filter, always check the rear drain operating handle
before attempting to use the fryer. A safety switch
prevents the fryer from operating if the handle is not
pushed in completely and latched. (See figure 3-2)
Figure 3-2
Rear Drain Operating Handle
A. AA and CMG Models
1. Open the main gas supply to unit (usually at rear)
by turning handle in-line with gas piping or hose.
Also open manual valve (red gas cock) on gas
piping inside unit where applicable.
2. Light the constant pilot (located near far left burner)
with a match.
3. Set the On/Off switch to the “ON” position.
4. Rotate the tan gas valve knob to the “PILOT”
position.
5. Push in knob and the constant pilot will ignite the
runner pilot tube. Hold the knob for 45 seconds and
release slowly. If the runner pilot tube fails to stay
lit, wait five minutes before attempting to re-light to
allow any accumulated gas to escape.
6. After runner pilot tube stays lit, release knob and
rotate it to the “ON” position.
7. Set thermostat to desired temperature (325°F 335°F).
B. BB, TS, CPU and Basket-Lift Models
1. Open main gas supply to unit. Open manual valve
(red gas cock) on piping inside unit where
applicable.
2. Light the constant pilot (located near far left burner)
with a match. If your fryer has an optional spark
ignitor, omit this step.
3. Turn on main power On/Off switch to the “ON”
position.
4. Set the Fry/Off/Melt switch (BB model) or
Cook/Idle/Melt switch (TS and Basket-Lift models) to
the “OFF” (BB) or “IDLE” (TS and Basket-Lift)
position.
5. Activate pilot light momentary switch (for runner
pilot) and hold about 30 seconds, releasing it after
pilot indicating light is illuminated. If the runner pilot
tube fails to stay lit, wait 5 minutes before
attempting to re-light to allow any accumulated gas
to escape.
6. Set the Fry/Off/Melt switch (BB model) or
Cook/Idle/Melt switch (TS and Basket-Lift models) to
the “FRY” (BB) or “COOK” (TS and Basket-Lift)
position.
5
6
7. Set the thermostat to the desired temperature
(325°F - 335°F).
MELTING
The Keating Melt Cycle safely melts solid shortening in
the fryer vessel without scorching.
WARNING
BEFORE ATTEMPTING TO USE THE FRYER, MAKE
SURE THE FRYER HAS BEEN PROPERLY FILLED
WITH OIL.
A. BB, TS and Basket-Lift Models
1. Set the thermostat to the desired frying
temperature (325°F - 335°F).
2. If using solid shortening, set the Fry/Off/Melt switch
(BB Model) or Cook/Idle/Melt switch (TS and
Basket-Lift Models) to the “MELT” position. Stay in
the “MELT” cycle until the shortening has melted
completely and is at the “Fill Level” line before
switching to the “FRY” (BB Model) or “COOK” (TS
and Basket-Lift Models) position for cooking.
B. CPU Model
See separate fryer instructions or call 1-800-KEATING.
NOTE: During the “MELT” cycle, the burners are on for
approximately 5 seconds and off for approximately 55
seconds.
WARNING
BE SURE THE HEAT TRANSFER TUBES ARE
COMPLETELY COVERED WITH MELTED
SHORTENING BEFORE ATTEMPTING TO FRY. IF
THE TUBES ARE NOT COMPLETELY COVERED
WITH MELTED SHORTENING, SEVERE DAMAGE
TO FRYER AND INJURY TO OPERATOR MAY
RESULT.
COOKING
Keating Instant Recovery® Gas Fryers are designed to
provide maximum production efficiency and deliver
high quality food products. Low-temperature cooking,
highly polished stainless steel and a true COLD ZONE
mean extended oil life. Follow cooking procedures for
your model.
WARNING
OPERATION OF THIS FRYER SHOULD BE
LIMITED TO PERSONNEL WHO HAVE BEEN
THOROUGHLY TRAINED IN OPERATING
PROCEDURES.
USE ONLY KEATING APPROVED BASKETS IN
YOUR FRYER. NEVER OVERFILL FRY BASKETS.
DO NOT BANG BASKETS ON BASKET
HANGERS OR FRYER VESSEL.
CARE SHOULD BE TAKEN WHEN LOWERING
BASKETS INTO FRYER TO PREVENT
SPLASHING HOT OIL FROM FRYER VESSEL.
NEVER LIFT BASKETS DIRECTLY OUT OF THE
FRYER VESSEL WITHOUT DRAINING AS
SEVERE INJURY MAY RESULT.
A. AA, CMG and BB Models
1. Fill fryer as described on page 4 – Filling.
2. Set thermostat to the desired frying temperature
(between 325°F - 335°F).
3. When the oil reaches the desired frying
temperature, lower filled basket(s) slowly into the
hot oil.
4. When cooking cycle is complete, carefully lift
basket(s) out of oil and place them on basket
hanger rods (on splashback of fryer) to allow
draining of excess oil.
B. TS Model
1. Fill fryer as described on page 4 - Filling.
2. Set thermostat to the desired frying temperature
(between 325°F - 335°F).
3. When oil reaches the desired frying temperature,
the “HEAT” light will go off and the ”COOK” light will
illuminate.
4. Lower filled basket(s) slowly into the hot oil.
5. Set timer for left or right side basket, whichever is
being lowered into oil.
6. When timer sounds, carefully lift basket(s) out of oil
and place them on basket hanger rods (on
splashback of fryer) to allow draining of excess oil.
C. Basket-Lift Model
1. Fill fryer as described on page 4 – Filling.
2. Set thermostat to the desired frying temperature
(between 325°F - 335°F).
3. When oil reaches the desired frying temperature,
the “HEAT” light will go off and the “COOK” light will
illuminate.
4. Fill basket(s) to proper level and place on upper
bar of lift rod(s).
5. Set timer(s) to desired cooking time using up or
down arrow buttons. For programming timers, see
page 9.
Loading...