Keating Of Chicago PRE-2000, Instant Recovery PRE-2000 Series Series Manual
INSTANT RECOVERY®
GAS FRYER
SERIES PRE-2000
MANUAL
IMPORTANT:
THE USER'S MANUAL PROVIDES SPECIFIC OPERATING INSTRUCTIONS
FOR YOUR MODEL. USE THE INSTANT RECOVERY® GAS FRYER ONLY AS
INSTRUCTED IN THIS MANUAL.
KEEP A COPY OF YOUR BILL OF SALE.
The date on the bill establishes the warranty period should service be required.
If service is performed, it is in your interest to obtain and keep all receipts.
KEEP THIS MANUAL FOR TRAINING NEW PERSONNEL.
Record the Serial number and Model number of this Instant Recovery® Gas Fryer in
the spaces provided. Keep these numbers for future reference.
SERIAL NUMBER
MODEL NUMBER
Keating commercial fryers are not intended for household use.
As continuous product improvement occurs, specifi cations may be
changed without notice.
1-800-KEATING | keatingofchicago.com
gasFryerPre2000_2013
10/13
PURCHASER SHOULD POST IN A PROMINENT LOCATION INSTRUCTIONS TO BE FOLLOWED
IN THE EVENT THE USER SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING THE LOCAL GAS SUPPLIER.
WARNING
ShockBurnsGas
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
Improper installation
can cause damage,
injury or death.
equipment.
WARNING
FOR YOUR SAFETY:
Do not store or use gasoline or other fl ammable vapors or liquids in the
vicinity of this or any other appliance.
Do not store
flammable liquids
near this or
any other appliance.
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.
PROPANE GAS MAY EVENTUALLY LOSE ITS ODOR AND PRECAUTIONS SHOULD BE
TAKEN TO ASSURE THAT PROPANE GAS 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.
THE EQUIPMENT IS TO BE INSTALLED TO COMPLY WITH THE BASIC PLUMBING CODE
OF THE BUILDING OFFICIALS AND CODE ADMINISTRATORS INTERNATIONAL, INC.
(BOCA) AND THE FOOD SERVICE SANITATION MANUAL OF THE FOOD AND DRUG
ADMINISTRATION (FDA).
9902091 9902091
i
TABLE OF CONTENTS
Important Safety Instructions ............................................ i
INTRODUCTION .............................................................. 1
INSTALLATION
Damage During Shipment ................................................ 1
Safety Precautions .......................................................... 2
FIRST STEPS
National Code Requirement ............................................. 3
Leveling .......................................................................... 3
Restraining Devices .................................................... 3 - 4
Electrical Connection ....................................................... 4
Gas Connection .............................................................. 4
Gas Leak Testing ............................................................. 5
PLACING YOUR KEATING FRYER IN OPERATION
Filling ............................................................................. 5
Lighting ..................................................................... 5 - 6
Melting .......................................................................... 6
Cooking ..................................................................... 6 - 7
Shutdown ....................................................................... 7
GAS FRYER - SERIES PRE-2000
Draining .......................................................................... 7
Cleaning and Boil-Out ................................................. 8 - 9
Electronic Timers ..................................................... 9 - 10
PREVENTATIVE MAINTENANCE
Warranty Repairs .......................................................... 10
Preventive Maintenance Chart ....................................... 10
Oil Breakdown .............................................................. 11
Thermostat Calibration ................................................. 11
Thermostat Bulb Positioning ........................................... 11
Hi-Limit Check ............................................................... 12
SERVICE ...................................................................... 12
SERVICE DIAGNOSIS
Troubleshooting ...................................................... 13 - 15
ORDERING PARTS ........................................................ 15
Warning and Operating Plates......................................... 15
Parts List ............................................................... 16 - 23
Wiring Diagrams ..................................................... 24 - 27
Warranty Information ..................................................... 28
INTRODUCTION
Instructions in this manual should be read thoroughly before attempting to operate this Keating Gas Fryer.
All installation and service on Keating equipment must be performed by qualifi ed, certifi ed, licensed and/or
authorized installation or service personnel.
Operating information for Keating equipment has been prepared for use by qualifi ed and/or
authorized personnel.
Keating equipment is made in the USA and has American sizes of hardware. All metric conversions
are approximate.
INSTALLATION INSTRUCTIONS
Proper installation will assure top performance.
Alterations of any kind to your equipment will void the
warranty. Before uncrating, check equipment carefully
for damage.
IF EQUIPMENT ARRIVES DAMAGED
Keating does not assume responsibility for loss or
damage incurred in transit.
IMPORTANT
This merchandise has been thoroughly inspected
and carefully packed before leaving our plant.
Responsibility for its safe delivery was assumed by
the carrier at the time of shipment. Claims for loss or
damage to the contents should, therefore, be made
upon the carrier, as follows:
CONCEALED LOSS OR DAMAGE
the carton may not show external damage. When the
damage is discovered upon unpacking, make a written request for inspection by the carrier’s agent within
fi fteen days of the delivery date. Then fi le a claim with
the carrier since such damage is the carrier’s responsibility. By following these instructions carefully, we
guarantee our full support of your claims to protect
you against loss from concealed damage.
VISIBLE LOSS OR DAMAGE
Any external evidence of loss or damage must be
noted on the freight bill or express receipt, and
signed by the carrier’s agent. Failure to adequately describe such external evidence of loss or damage may
result in the carrier refusing to honor a damage claim.
The form required to fi le such a claim will be supplied
by the carrier.
DO NOT RETURN DAMAGED MERCHANDISE TO
KEATING. FILE YOUR CLAIM AS STATED ABOVE.
Concealed loss or damage means loss or damage
which does not become apparent until the merchandise has been unpacked. The contents may be
damaged in transit due to rough handling even though
1-800-KEATING |
1
SAFETY PRECAUTIONS
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 (latest
edition), 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
(latest edition).
• 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 and must
not be operated with another gas fuel. They
cannot be converted to another gas fuel by
turning or engaging a switch.
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.
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
non-combustible construction:
MINIMUM CLEARANCE
CONSTRUCTION CLEARANCES
COMBUSTIBLE NON-COMBUSTIBLE
BACK 6" 0"
RIGHT SIDE 6" 0"
LEFT SIDE 6" 0"
• 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 not intended for
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 turn fryer off at customer power panel
before servicing.
• 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.
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:
• Installed in accordance with all local codes, or in
the absence of local codes, with the current
National Fuel Gas Code ANSI Z223.1/NFPA 54
(latest edition).
• Installed under a properly designed operating
exhaust hood.
• Connected to the type of gas for which the
appliance is manufactured.
• In-line pressure regulator, not supplied by Keating,
must be installed outside the appliance to
maintain proper incoming gas pressure (7" W.C.
Natural, 11" W.C. L.P.).
SUITABLE FOR NON–COMBUSTIBLE FLOORS
| keatingofchicago.com
2
GAS FRYER - SERIES PRE-2000
• Pressure regulator installed in the appliance is
adjusted for the manifold pressure marked on
the serial plate.
• Adequate air supply to the appliance.
• Inline pressure regulator, not supplied by Keating,
must be installed outside the appliance (when
needed to maintain the specified 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
POSITIONING
The fryer must be no closer than 6 inches from any
combustible material and 16 inches away from any
open fl ame. The fryer must be placed under an exhaust hood with a fi re 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 fl oor 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 effi ciency 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 1
Level
FIRST STEPS
NATIONAL CODE REQUIREMENT
The installation must conform with local codes, or in
the absence of local codes, with the National Fuel
Gas code, ANSI Z223.1 or the Natural gas Installation
Code, CAN/CGA-B149.1 or the Propane Installation
Code, CAN/CGA-B149.2. Flexible connectors must
comply to ANSI Z221.69/CAN/CGA1.16.
When pressure testing at test pressures less than or
equal to 1/2 psig (3.45 KPA), fryer must be isolated
from gas supply piping. When pressure testing at test
pressures above 1/2 psig (3.45 KPA), fryer must be
disconnected from gas supply piping system.
Leg
Caster
RESTRAINING DEVICES
1. On fryer installations with casters, casters and jam
nuts must be completely tightened. Adequate means
must be provided to limit the movement of the appliance without depending on the connector and the
quick-disconnect device or its associated piping to
limit the appliance movement.
Fryer must also be restrained to prevent tipping when
installed so that hot liquid splashing is avoided.
1-800-KEATING |
3
NOTICE
2. The restraint means must be
attached to the rear of the Keating
Gas Fryer within 2" of the center line width and approximately
1-5/8" from the bottom of the
cabinet back to allow the restraining bolt to be anchored to the
cabinet back between the cabinet
Restraining devices
required.
bottom and inner liner.
If disconnection of the restraint is necessary, it must
be reconnected when the Keating fryer is returned
to its originally installed position.
NOTICE: WHEN THIS APPLIANCE IS INSTALLED WITH
CASTERS, IT MUST BE INSTALLED WITH CASTERS
SUPPLIED, A CONNECTOR COMPLYING WITH EITHER
ANSI Z21.69 OR CAN/CGA-6.16 AND A QUICK-DISCONNECT DEVICE COMPLYING WITH EITHER ANSI
Z21.41 OR CSA-6.9. IT MUST ALSO BE INSTALLED
WITH RESTRAINING MEANS TO GUARD AGAINST
TRANSMISSION OF STRAIN TO THE CONNECTOR, AS
SPECIFIED IN THE APPLIANCE MANUFACTURER’S
INSTRUCTIONS.
ELECTRICAL CONNECTION
The Keating fryer, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, the National Electrical Code,
ANSI/NFPA No. 70. or the Canadian Electrical Code,
CSAC-22.2 as applicable. A wiring diagram is located
on the last page. In the USA and Canada, the electrical supply must be 120 VAC, 60 Hz.
Before plugging in the fryer, confi rm the outlet is
properly polarized and grounded. If the hot and neutral
terminals are reversed or the outlet is not properly
grounded, the burners may not ignite (burner on light
will go out after 2-1/2 seconds and the ignition processes will continue 3 times)
.
IF DISCONNECTION OF THE RESTRAINT IS NECESSARY, IT MUST BE RECONNECTED WHEN THE
FRYER IS RETURNED TO ITS ORIGINALLY INSTALLED
POSITION.
GAS CONNECTION
• 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
Main Gas
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 polarized outlet. For
proper grounding procedures see local codes, or in
the absence of local codes, the National Electrical
Code ANSI/NFPA 70 (latest edition) or Canadian Electrical Code CAN 22.2 (latest edition) as applicable.
NOTE: The electrical wiring diagram for the fryer
is located on the inside of the fryer door or in the
back of this manual.
WARNING
Plug into a
properly grounded
three-prong receptacle.
THIS APPLIANCE IS EQUIPPED
WITH A THREE-PRONG 120 VOLT
NEMA 5-15 (GROUNDING) PLUG
FOR YOUR PROTECTION AGAINST
SHOCK HAZARD AND SHOULD BE
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED AND POLARIZED THREE-PRONG RECEPTACLE.
DO NOT CUT OR REMOVE THE
GROUNDING PRONG FROM THIS
PLUG.
Connect the fryer to the main gas supply line at the
rear of the fryer. The piping should be a minimum of
3/4" NPT supply pipe for a single fryer at the burner
manifold. Batteries require larger supply lines. Installation must conform to the current local codes and
National Fuel Gas Code (U.S.) ANSI Z223. 1/NFPA 54
(latest edition), Natural Gas Installation Code CAN/
CGA-B149.1 or Propane Installation Code CAN/CGAB149.2 (latest edition).
A 3/4" NPT manual gas valve is factory installed with
each fl oor 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.
| keatingofchicago.com
4
GAS FRYER - SERIES PRE-2000
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.
NOTE: Piping for a battery should be at least 1-1/4"
to 1-1/2" IPS, depending on total BTU input. Consult
your local gas supplier for appropriate battery piping
size.
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 fl ame!)
4. Have your plumber or gas company
representative light the constant pilot.
(Not necessary if your fryer has a spark ignitor.)
GAS PRESSURE AT MANIFOLD
NATURAL Gas - 3.0 in. W.C.
LP Gas - 10.0 in. W.C.
NOTE: 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 fi lling the fryer vessel.
Damage done by melting solid shortening in the fryer
vessel will void the warranty.
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.
WATER IN ANY FORM AND HOT OIL DON'T MIX!
OIL EXPANDS WHEN HEATED. THE FILL LEVEL LINE
HAS BEEN PROVIDED TO ENSURE OPTIMUM COOKING WHILE ENSURING THE SAFETY OF THE OPERA-
TOR. DO NOT OVERFILL THE FRYER VESSEL.
Figure 3
Fill Level Line
MINIMUM INCOMING GAS PRESSURE
NATURAL Gas - 7.0 in. W.C.
LP Gas - 11.0 in. W.C.
NOTE: It is estimated that half of all service calls
made on Keating Instant Recovery® Fryer 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
(see “Installation” or your serial plate on the fryer
door).
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.
OPERATING
FILLING
NOTE: Before fi lling the fryer make certain the fryer
vessel is sanitized, dry and the drain valve is completely closed. Refer to Figure 6 on page 8 for location
of drain valve.
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).
2. If solid shortening is used, remove screen and
fi rmly 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
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.
1-800-KEATING |
5
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 4)
Figure 4
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. Rotate the tan gas valve knob to the “PILOT”
position.
3. Light the constant pilot (located near far left
burner) with a match.
4. Set the On/Off switch to the “ON” 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 fi ve 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.
7. Set the thermostat to the desired temperature
(325°F - 335°F).
NOTE: The fryer cannot be operated during a power
failure as the electronic ignition system cannot be
operated.
MELTING
The Keating Melt Cycle safely melts solid shortening in
the fryer vessel without scorching.
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.
A. 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.
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 effi ciency and deliver high
quality food products.
Low- temperature cooking, highly polished stainless
steel and a true COLD ZONE mean extended oil life.
Follow the cooking procedures for your model.
| keatingofchicago.com
6
• 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 ON
FRYER VESSEL.
GAS FRYER - SERIES PRE-2000
6. Push “start/STOP” button on timers(s). Basket(s)
will automatically lower into fryer vessel.
7. When cooking cycle is complete, an audible alarm
will sound and the basket(s) will raise automatically.
Allow oil to drain before removing baskets.
D. CPU Model
See separate fryer instructions or call
1-800-KEATING.
• 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 5 – Filling.
2. Set thermostat to the desired frying temperature
(between 325°F - 335°F).
3. When the oil reaches the desired frying temperature, lower fi lled 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 5 - Filling.
2. Set thermostat to the desired frying temperature
een 325°F - 335°F).
(betw
3. When the oil reaches the desired temperature,
the “HEAT” light will go off and the “COOK” light will
illuminate.
4. Lower fi lled 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(s) 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 5 - Filling.
2. Set thermostat to the desired frying temperature
(between 325°F - 335°F).
3. When the oil reaches the desired 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
pages 9-10.
SHUT DOWN
A. AA, CMG Models
1. Turn fryer On/Off switch to “OFF” position.
2. Rotate tan gas valve knob to “PILOT” position,
push it in slightly, and rotate it to “OFF” position.
B. BB, TS, CPU and Basket-Lift Models
1. Set Fry/Off/Melt switch (BB Model), Cook/Idle/
Melt switch (TS and Basket-Lift Models) or Fry/On/Off
switch (CPU Model) to the “OFF” (BB and CPU Models)
or “IDLE” (TS and Basket-Lift Models) position.
2. Turn main power On/Off switch to the “OFF”
position.
DRAINING
ALWAYS SHUT THE FRYER OFF COMPLETELY
BEFORE DRAINING. THE FRYER SHOULD BE
DRAINED ONLY UNDER THE SUPERVISION OF
PROPERLY TRAINED PERSONNEL. A DRAIN PIPE
AND COVERED CONTAINER SUITABLE FOR USE
WITH HOT OIL SHOULD BE USED TO ENSURE THE
SAFETY OF THE OPERATOR.
1. Operator should be outfi tted with
proper attire including:
– Oil and heat resistant gloves
– Oil and heat resistant apron
– Safety goggles
– Oil and heat resistant
footwear
Figure 5
Operator in
Safety Gear
1-800-KEATING |
7
Figure 6 - Drain and Drain Valve
Front Drain
Rear Drain
RETURN VALVE
HANDLE
DRAIN VALVE
HANDLE
2. Turn off the fryer and open the door.
3. For front drain fryers, put approved container
under drain valve. For fryers with a central fi lter,
slide fi lter drawer in completely.
4. • Front Drain:
Slowly turn handle forward to avoid splashing.
The drain will be completely open after 1/4
turn.
• Rear Drain:
Slowly pull drain valve operating handle straight
out (unhook from metal latch fi rst).
5. After fryer drains, close the drain valve.
6. Filtering may be done at this step - refer to fi lter
manual.
Figure 7 Nutroilator Filter and Fryer
UNDER NO CIRCUMSTANCES SHOULD YOU PERMIT
HOT OIL TO COME IN CONTACT WITH WATER OR
ICE. ALL DRAINING SHOULD BE DONE UNDER THE
SUPERVISION OF PROPERLY TRAINED PERSONNEL.
A DRAIN PIPE AND COVERED CONTAINER SUITABLE
FOR USE WITH HOT OIL SHOULD BE USED
WHENEVER A FRYER IS DRAINED. ALWAYS DRAIN
OIL INTO A COVERED RECEPTACLE.
CLEANING AND BOIL-OUT
When cleaning and boiling out your fryer use Keating
Sea Powder and Keating Klenzer to keep your fryer
in top condition. Keating Sea Powder dissolves any
grease build up - even carbonized grease in fryer
vessels - one of the leading causes of premature
oil breakdown. Once your fryer vessel is clean, use
Keating Klenzer, the fi nest dry stainless steel polish
available, to restore your Keating Instant Recovery®
Gas Fryer’s exterior to its original luster.
Disconnect electric power source before cleaning.
To avoid damaging the fryer, do not power wash, spray
or hose it down while cleaning it.
Figure 8
Keating Klenzer
and Sea Powder
1. Put on safety attire. See Draining.
2. Turn the fryer off.
3. Drain oil from fryer. Filtering may be done at this
step.
4. Remove oil container to a secure area to prevent
accidental spillage.
5. Fill fryer vessel to “Fill Level” line with water.
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UNDER NO CIRCUMSTANCES SHOULD THE FRYER
BE LEFT UNATTENDED DURING BOIL-OUT. TRAINED
PERSONNEL MUST BE PRESENT DURING THE
PROCEDURE TO PREVENT BOIL OVER OR TO TURN
OFF THE POWER IF WATER DROPS BELOW HEAT
TRANSFER TUBES.
6. Set thermostat and turn fryer on to bring water to
a gentle boil.
7. Once boil has been reached, turn fryer off.
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