Moffat FN8120G Installation Manual

Installation and Operation Manual

‘Fast-Fri’ Gas Fryer

FN8120G

FN8226G

FN8130G

FNL8120G

FNL8226G

FNL8130G

Date Purchased

Serial Number

Dealer

Service Provider

For use in GB

228573-16

MANUFACTURED BY

Moffat Limited
PO Box 10001
Christchurch
New Zealand
Ph: [phone]
Fax: [phone]

WORLD-WIDE BRANCHES

UNITED KINGDOM

Blue Seal
67 Gravelly Business Park
Gravelly Park
Birmingham
West Midlands
B24 8TQ
Ph: [phone]
Fax: [phone]

UNITED STATES

Moffat Inc
3765 Champion Blvd
Winston-Salem
North Carolina 27115
Ph: [phone]
Fax: [phone]

CANADA

Serve Canada
22 Ashwarren Road
Downview
Ontario M3J1Z5
Toll Free:800 263 1455
Ph: [phone]
Fax: [phone]
[e-mail]
www.servecanada.com
www.moffat.com

NEW ZEALAND

Christchurch

Moffat Limited Moffat Limited
PO Box 10-001 4 Waipuna Road
16 Osborne Street Mt Wellington
Christchurch Auckland
Ph: [phone] Ph: [phone]
Fax: [phone] Fax: [phone]

AUSTRALIA

Victoria

Moffat Pty Limited Moffat Pty Limited
740 Springvale Road 3/142 James Ruse Drive, Rose Hill
Mulgrave, Melbourne PO Box 913, Smithfield
Victoria 3171 Sydney, N.S.W. 2142
Ph: [phone] Ph: [phone]
Fax: [phone] Fax: [phone]

Western Australia

Moffat Pty Limited Moffat Pty Limited
67 Howe Street 30 Prosperity Place
Osbourne Park Geebung, Brisbane
WA 6017 Queensland 4034
Ph: [phone] Ph: [phone]
Fax: [phone] Fax [phone]

Auckland

New South Wales

Queensland

The reproduction or copying of any part of this manual by any means whatsoever is strictly forbidden unless authorized previously
in writing by the manufacturer.

In line with policy to continually develop and improve its products, Moffat Ltd. reserves the right to change the specifications and
design without prior notice.

© Copyright Moffat Ltd. February 2010.

Contents

FN(L)8120G ‘FAST FRI’ GAS FRYER (Single Tank - 20 Ltr)
FN(L)8226G ‘FAST FRI’ GAS FRYER (Twin Tank - 26 Ltr)
FN(L)8130G ‘FAST FRI’ GAS FRYER (Single Tank - 31 Ltr)

Introduction ............................................................................................. 2

Specifications ........................................................................................... 3

Model Numbers Covered in this Specification
General
Optional Accessories
Gas Supply Requirements
Gas Connection

Dimensions ............................................................................................... 5

Installation ............................................................................................... 7

Installation Requirements
Unpacking
Location
Clearances
Assembly
Fitting Rear Rollers
Gas Connection
Commissioning

Operation ................................................................................................ 12

Operation Guide
Description of Controls
Before Use
Filling the Tank(s)
Lighting the Pilot Burners
Lighting the Main Burners
Turning ‘OFF’ the Fryer
Setting the Operating Temperature
Frying Guide and Care of Frying Oils and Fats
Frying Temperature Guide and Care of Frying Medium

Cleaning and Maintenance ..................................................................... 19

General
Draining and Cleaning
Daily Cleaning
Weekly Cleaning
Periodic Maintenance

Fault Finding ........................................................................................... 21

Wiring Schematics .................................................................................. 26

Gas Conversion and Specifications......................................................... 28

Conversion Procedure
Gas Specifications

Replacement Parts List........................................................................... 31

1

Introduction

We are confident that you will be delighted with your Waldorf 'Fast Fri' Gas Fryer, and it will become a
most valued appliance in your commercial kitchen.

To ensure you receive the utmost benefit from your new Waldorf 'Fast Fri' Gas Fryer, there are two
important things you can do.

Firstly:

Please read the instruction book carefully and follow the directions given. The time taken will be well
spent.

Secondly:

If you are unsure of any aspect of the installation, instructions or performance of your appliance,
contact your WALDORF dealer promptly. In many cases a phone call could answer your question.

CE Only:

These instructions are only valid if the country code appears on the appliance. If the code does not
appear on the appliance, refer to the supplier of this appliance to obtain the technical instructions for
adapting the appliance to the conditions for use in that country.

WARNING:

MPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY

I

DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS

THOROUGHLY BEFORE INSTALLING OR SERVICING THIS APPLIANCE.

WARNING:

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS ARE TO BE POSTED IN A PROMINENT

LOCATION. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING THE LOCAL GAS SUPPLIER.

WARNING:

REAT CARE MUST BE TAKEN BY THE OPERATOR TO USE THE EQUIPMENT SAFELY TO GUARD IT AGAINST

G

RISK OF FIRE.

• T

• I

• DO NOT

•

HE APPLIANCE MUST NOT BE LEFT ON UNATTENDED.

T IS RECOMMENDED THAT A REGULAR INSPECTION IS MADE BY A COMPETENT SERVICEMAN TO ENSURE

CORRECT AND SAFE OPERATION OF YOUR APPLIANCE IS MAINTAINED.

STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPOURS OR LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE.
DO NOT SPRAY AEROSOLS IN THE VICINITY OF THIS APPLIANCE WHILE IT IS IN OPERATION.

C

AUTION

:

This appliance is;

•

For professional use and is to be used by qualified persons only.

•

Only authorised service persons are to carry out installation, servicing and
gas conversion operations.

•

Components having adjustments protected (e.g. paint sealed) by the
manufacturer should not be adjusted by the user / operator.

•

DO NOT operate the appliance without the legs supplied fitted.

2

Model Numbers Covered in this Specification

Specifications

FN[1]8120G ‘FAST FRI’ GAS FRYER (Single Tank - 20 Ltr)
FN[1]8226G ‘FAST FRI’ GAS FRYER (Twin Tank - 26 Ltr)
FN[1]8130G ‘FAST FRI’ GAS FRYER (Single Tank - 31 Ltr)

NOTE: [1]: - - Standard Back Models.
L - Low Back Models.

General

A commercial heavy duty, gas fired Fryer having a fast fry infra red burner system which gives an
intense even heat through the tank.
It is available in 3 model types. All model types are fitted with dual main burners and pilot burners,
with the single tank models fitted with a single gas controller which controls both pilot and main
burners, where the twin tank model is fitted with twin gas controllers which work independently for
each burner.
These Fryers feature an Over Temperature Safety Cut Out system with Full Flame Failure Safety
Controls.
State of the art gas controls with snap action thermostat sensitive to changes in oil temperature
which improves both recovery and output.
An open tank design for both single and twin tank units to make cleaning a simple and easy task.

Optional Accessories

This appliance can be fitted with the following optional accessories, (refer to the 'Replacement Parts
List' for details).

• Plinth Kit.

Gas Supply Requirements

- Australia / New Zealand Only:

Natural Gas LP Gas (Propane)

Input Rating 90MJ/hr 90MJ/hr
(N.H.G.C.) (85,300Btu/hr)

Supply Pressure

Burner Operating Pressure

1.13 - 2.00kPa 2.75 - 3.00kPa

(4.5” - 8.0” w.c.) (11” - 12” w.c.)

0.98kPa (*) 2.50kPa (*)
(3.9” w.c.) (10.0” w.c.)

(85,300Btu/hr)

Gas Connection ¾” BSP Male

- UK Only:

Natural Gas (G20) Propane (G31)

Heat Input (nett) 22.5kW 22.5kW
Gas Rate 1.75kg/hr

2.26 m3/hr

Supply Pressure 20mbar 37mbar

Burner Operating Pressure 9.8mbar (*) 25mbar (*)

Gas Connection

3

/4” BSP Male

NOTE: (*) The burner operating pressure is to be measured at the lower test point (Out) on the

gas control valve located behind the access door and through the access hole in the
control panel, this is to be carried out with all burners operating at the 'High Flame'
setting. Refer to the ‘Gas Conversion and Specification’ Section for further details.

3

Specifications

Gas Connection

Non UK Models only:

FN(L)8120G

Gas supply connection point is located 151 mm from the left hand side, 36 mm from the rear and
124 mm from the floor and is entered from beneath the appliance. An optional rear entry connection
is available.

FN(L)8226G

Gas supply connection point is located 151 mm from the left hand side, 36 mm from the rear and
124 mm from the floor and is entered from beneath the appliance. An optional rear entry connection
is available.

FN(L)8130G

Gas supply connection point is located 300 mm from the left hand side, 36 mm from the rear and
124 mm from the floor and is entered from beneath the appliance. An optional rear entry connection
is available.

UK Models Only:

FN(L)8120G

Gas supply connection point is located 189 mm from the right hand side and 525 mm from the floor
and is entered from the rear of the appliance. An optional lower entry connection is available.

FN(L)8226G

Gas supply connection point is located 189 mm from the right hand side and 525 mm from the floor
and is entered from the rear of the appliance. An optional lower entry connection is available.

FN(L)8130G

Gas supply connection point is located 189 mm from the right hand side and 525 mm from the floor
and is entered from the rear of the appliance. An optional lower entry connection is available.

3

For all Appliance Options, gas connection is

/4” BSP male.

Flexible Hose Connection

If a Gas Hose assembly is used to connect this appliance, the hose and all fittings must have a
minimum

¾” (Natural Gas) or ½” (LPG) inside bore diameter to ensure gas flow rate capacity

required by this appliance is achieved.
This must be verified by the operating pressure testing at the maximum gas supply demand

condition.

The Gas Hose assembly should also be classified for use in the commercial kitchen conditions that the
appliance will be used in.

Recommended Gas Hose Assembly Specification:

- AS/NZS 1869 Class B or D compliant or equivalent, that meets the following requirements:-

Class

Max Working Pressure

at 23 ± 2ºC

B 7.0 kPa

D 2.6 MPa

Working Temperature

Range

- 20ºC to + 125ºC

4

Resistance to Oil

Oil resistant lining and cover.

FN

(L)

8120G

Dimensions

FN

(L)

8226G

5

Dimensions

FN

(L)

8130G

6

Installation

Installation Requirements

NOTE:

• It is most important that this appliance is installed correctly and that operation is
correct before use. Installation shall comply with local, gas, health and safety
requirements.

• This appliance shall be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of health harmful substances in the room, the
appliance is installed in.

Waldorf ‘FAST FRI’ Gas Fryers are designed to provide years of satisfactory service and correct installation
is essential to achieve the best performance, efficiency and trouble-free operation.

This appliance must be installed in accordance with National installation codes and in addition, in
accordance with relevant National / Local codes covering gas and fire safety.

Australia: AS 5601 - Gas Installations.
New Zealand: NZS 5261 - Gas Installation.

United Kingdom: Gas Safety (Installation and Use) Regulations 1998.
Ireland: IS 820 - Non Domestic Gas Installations.

Installations must be carried out by qualified service persons only. Failure to install
equipment to the relevant codes and manufacturer’s specifications shown in this section will
void the warranty.

Components having adjustments protected (e.g. paint sealed) by manufacturer, are only to be
adjusted by an authorised service agent. They are not to be adjusted by the installation
person.

Unpacking

• Remove all packaging and transit protection from the appliance including all protective plastic
coating from the door outer panel and exterior stainless steel panels.

• Check equipment and parts for damage. Report any damage immediately to the carrier and
distributor.

• Report any deficiencies to the distributor who supplied the appliance.

• Check that the available gas supply is correct to that shown on the rating plate located on the inside

of the access door.

• Check that the following parts have been supplied with the appliance:

FN8120G FN8226G FN8130G

Baskets 2 2 3
Basket Trays 1 2 1
Lid 1 1 1
Drain Stick 1 1 1

7

Installation

Location

1. This appliance must be installed in a suitably ventilated room to prevent dangerous build up of
combustion products.

2. Installation must allow for a sufficient flow of fresh air for the combustion air supply.

Combustion Air Requirements

Natural Gas 24 m³/hr minimum.
LPG / Propane 24 m³/hr minimum.

3. Position the appliance in its approximate working position.

4. All air for burner combustion is supplied from underneath the appliance. The legs must always be
fitted and no obstructions placed on the underside or around the base of the appliance, as
obstructions will cause incorrect operation and / or failure of the appliance.

5. Components having adjustments protected (e.g. paint sealed) by manufacturer are only allowed to
be adjusted by an authorised service agent. They are not to be adjusted by the installation person.

NOTE: Do not obstruct or block the appliances flue. Never directly connect a ventilation system to

the appliance flue outlet.

Clearances

NOTE:

• Only non-combustible materials can be used in close proximity to this appliance.

• In order to facilitate easy operation, drainage and servicing of the appliance, a

minimum of 600 mm clearance should be maintained at the front of the appliance.

Any gas burning appliance requires adequate clearance and ventilation for optimum and trouble-free
operation. The following minimum installation clearances are to be adhered to:

Combustible Surface Non Combustible Surface

Left / Right hand side. 50 mm. 0 mm.

Rear. 50 mm. 0 mm.

Assembly

This model is delivered completely assembled. Ensure that the legs are securely attached.

NOTE:

• This appliance is fitted with adjustable feet to enable it to be positioned securely and
level on uneven floors. This should be carried out on completion of the gas
connection. Refer to the 'Gas Connection Section'.

• This appliance can also be fitted with rear rollers to enable the appliance to be easily
moved for positioning and cleaning purposes. If desired, these rollers are supplied in
the packaging, with the appliance. See below for fitting instructions.

Optional Accessories (Refer to Replacement Parts List)

• Plinth Kit. For installation details, refer to the instructions supplied with each kit.

• The appliance rear leg housings can be fitted with:-

Adjustable feet to assist with levelling of the appliance on uneven floors.

Rear rollers to enable the appliance to be easily moved for positioning and cleaning purposes.

8

Installation

Fitting Rear Rollers.

1. Raise the appliance from the floor by approx.
75 mm using suitable lifting equipment (i.e.
Palletiser / Forklift) to allow the rear
adjustable feet to be removed.

2. Unscrew and remove both the rear
adjustable feet from the rear leg housings.

3. Fit the rear roller to the rear leg housing and
align the screw hole in the side of the rear
leg housing with the threaded hole in the
rear roller.

4. Secure the rear roller to the leg support with
the bolt supplied and tighten the bolt using a
10 mm A/F spanner.

5. Fit the second roller and tighten.

6. Lower the appliance back to the floor and
adjust the front adjustable feet to level the
appliance.

Appliance

Base

Fig 1

Rear Leg

Housing

Adjustable

Foot

Roller

Locating Bolt

Rear Roller

Assy

9

Installation

Gas Connection

NOTE: ALL GAS FITTING MUST ONLY BE CARRIED OUT BY A QUALIFIED SERVICE PERSON.

1. Waldorf Fryers do not require an electrical connection, they function totally on the gas supply only.

2. It is essential that the gas supply is correct for the appliance to be installed and that adequate
supply pressure and volume are available. The following checks should therefore be made before
installation:-

a. The Gas Type the appliance has been supplied for is shown on

coloured stickers located above the gas entry point and next to
the rating plate. Check that this is correct for the gas supply
the appliance is being installed for. The gas conversion
procedure is detailed in this manual.

b. Supply Pressure required for this appliance is shown in the

'Specifications' section of this manual. Check the gas supply to

Rating Plate
Location

ensure that adequate supply pressure exists.

c. Input Rate of this appliance is also stated on the Rating Plate

fitted to the inside of the access door and in the 'Specifications'
section of this manual. The input rate should be checked
against the available gas supply line capacity. Particular note

should be taken if the appliance is being added to an

Fig 1

existing installation.

NOTE: It is important that adequately sized piping runs directly to the connection joint on the

appliance, with as few tees and elbows as possible to give maximum supply volume.

3. A suitable joining compound which resists the breakdown action of LPG must be used on every gas
line connection, unless compression fittings are used.

3

The connection to the appliance is

/4” BSP male.

NOTE: A Manual Isolation Valve must be fitted to the individual appliance supply line.

4. Correctly locate the appliance into its final operating position and using a spirit level, adjust the legs
so that the unit is level and at the correct height.

5. Connect the gas supply to the appliance.

6. Check all gas connections for leakages using soapy water or other gas detecting equipment.

WARNING:

DO NOT USE A NAKED FLAME TO CHECK FOR GAS LEAKAGES.

7. Check the gas supply pressure is as shown in the ‘Specifications’ section, ‘Gas Supply Requirements’
table.

NOTE: The supply pressure is to be measured at the upper test point (Supply Pressure) on the gas

control valve located behind the access door and through the access hole in the control
panel.

8. Light the Pilot Burners. Refer to the ‘Operation’ section, ‘Lighting the Pilot Burners’.

9. Check the pilot flame size. Re-adjust if required, using the pilot adjusting screw (See Fig 2 overleaf),
and as shown in the ‘Gas Conversion and Specifications’ section, ‘Pilot Burner Flame Adjustment’.

C

AUTION

Ensure that the tank(s) is / are filled with either water or oil prior to starting
the Main Burners otherwise damage may be caused to the fryer tank(s).

10

:

Installation

10. Light the Main Burners. Refer to the ‘Operation’
section, ‘Lighting the Main Burners’.

11. Verify that the supply pressure is still correct.

Supply Pressure

Test Point

Operating Pressure
Adjusting Screw

12. Check the Main Burner operating pressure
(Adjust, using the ‘Operating Pressure Adjusting
Screw’ on the Gas Control Valve, see Fig 2), and
as shown in the ‘Gas Conversion and
Specifications’ section, ‘Main Burner Operating
Pressure Adjustment’.

Operating Pressure
Test Point

Pilot Burner
Adjusting Screw

Fig 2

Commissioning

The following commissioning checks must be carried out before the fryer is handed over for
use, to ensure that the unit operates correctly and the operator(s) understand the correct
operating procedure.

1. Before leaving the new installation;
a. Check the following functions in accordance with the operating instructions specified in the

'Operation' section of this manual.

• Light the Pilot Burners.

• Light the Main Burners.

• Check the Thermostat Operation (refer to the 'Operation' section of this manual).

• Turning ‘Off’ the Fryer.

b. The thermostat operation check should be carried out by filling the fryer with oil / shortening to

the oil 'FILL LEVEL' mark at the rear of the tank (refer to 'Filling the Tank' in the 'Operation
Section' of the Manual) and setting the thermostat to 180°C. Light the pilot burners and turn ‘On’
the main burners in accordance with 'Operation Instructions' found in this manual.

c. The calibration of the thermostat should be checked once the oil is up to temperature. If a

discrepancy is found, the thermostat calibration should be referred to the supplier.

d. Ensure that each operator has been instructed in the areas of correct lighting, operation, and

shutdown procedures for the appliance.

2. This manual must be kept by the owner for future reference and a record of

Date of Installation

and

Serial Number of Unit

recorded and kept with this manual. (These

Date of Purchase

,

details can be found on the Rating Plate attached to the inner R/H side of the front
access door panel. Refer to Figure 1 in the 'Gas Connection' section).

NOTE: If for some reason it is not possible to get the appliance to operate correctly, shut off the

gas supply and contact the supplier of this unit.

11

Operation

Operation Guide

C

AUTION

•

This appliance is for professional use and is only to be used by qualified
persons.

•

Only qualified service persons are to carry out installation, servicing or gas
conversion operations.

•

Components having adjustments protected (e.g. paint sealed) by the
manufacturer should not be adjusted by the user / operator.

:

1. WALDORF 'FAST-FRI' Gas Fryers have been designed to provide simplicity of operation and 100%
safety protection.

2. Improper operation is therefore almost impossible, however bad operation practices can reduce the
oil / shortening life and produce a poor quality product. To use this fryer correctly please read the
following sections carefully;

• Filling the Tank.

• Lighting the Pilot Burners.

• Lighting the Main Burners.

• Setting the Operating Temperature.

• Turning ‘Off’ the Fryer.

• Frying Temperature Guide and Care of Oil.

• Draining and Cleaning.

Description of Controls

• A commercial heavy duty, gas fired Fryer using a fast fry infra red burner system.

• Available in 3 model types.

• All models are fitted with dual main burners and pilot burners.

• Single tank models fitted with a single gas controller and additional flame failure valve to control

both main burners and pilots.

• Twin tank model fitted with twin gas controllers which work independently for each burner.

• Fryers feature an Over Temperature Safety Cut Out system with Full Flame Failure Safety Controls.

• Snap action thermostat sensitive to changes in oil temperature.

• Open tank design for both units to simplify cleaning operation.

Single Tank FN8120G Controls

Flame Failure
Button

Piezo Igniter

Thermostat
Control Knob

Gas Control
Valve

Fig 3

12

Twin Tank FN8226G Controls

Operation

Thermostat Control
Knobs for each Tank

Gas Control
Valve

Single Tank FN8130G Controls

Fig 4

Thermostat
Control Knob

Piezo Igniter

Flame Failure
Button

Gas Control
Valve

Left & Right
Piezo Igniters

13

Fig 5

Operation

WARNING:

REAT CARE MUST BE TAKEN BY THE OPERATOR TO USE THE FRYER SAFELY TO GUARD AGAINST THE RISK

G

OF INJURY AND FIRE.

• DO NOT

• DO NOT

• DO NOT

• DO NOT

• DO NOT

• DO NOT

• DO NOT

WHILST THE FRYER IS STILL HOT.

LEAVE THE FRYER UN-ATTENDED DURING OPERATION.
REPLENISH THE OIL (FRYING MEDIUM) IN THE FRYER WHEN THE FRYER IS HOT.
OVER FILL THE OIL (FRYING MEDIUM) IN THE FRYER ABOVE THE TOP LEVEL MARK.
ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO FALL BELOW THE LOWER LEVEL MARK.
ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO OVERHEAT.
INTRODUCE WET FOOD OR WATER INTO THE HOT OIL (FRYING MEDIUM).
USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO THE FRYER

Before Use

1. Check that the gas supply is turned ‘On’.

2. Check that no foreign articles are in the tank.

WARNING:

ANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM 'LO' INDICATED LEVEL

D

Filling the Tank(s)

CORRECT LEVEL FOR FRYING MEDIUM WHEN
AT FRYING TEMPERATURE, KEEP TOPPED UP

INDICATES CORRECT FRYING MEDIUM LEVEL
WHEN COLD

Fig 6

NOTE: WALDORF 'FAST-FRI' fryers can be used with both oil and shortening.

1. Before filling the tank, always check that the drain valve(s) behind the door is (are) closed. A
locking slide is provided on these valves and this should always be locked in position during use.

a. OIL - Carefully fill fryer tank with oil until the 'FILL-LEVEL' mark is reached.

The FN8120G fryer will hold 20 litres of oil (37 lbs shortening).
The FN8226G fryer will hold 13 litres of oil per tank (24 lbs shortening per tank).
The FN8130G fryer will hold 31 litres of oil. (46.5 lbs shortening).

b. SHORTENING - Ideally shortening should be pre-melted prior to putting it into the tank. This is

normally done in a suitable vessel on a boiling table burner(s). The liquefied shortening can then
be poured into the tank until it reaches the 'FILL LEVEL' mark.

• When pre-melting shortening, only heat until the shortening is just liquefied. Do not bring
up to high temperature as handling of hot shortening is dangerous.

• If pre-melting of shortening is not possible then the shortening should be cut in pieces and
packed down into the tank.

• Bringing the shortening up to frying temperature, when not pre-melting, should be done in
two stages.

14

Operation

i. Pre-Heating;

Light the main burners and manually cycle the burners ‘On’ / ‘Off’ until the shortening
has liquefied. Ideally the main burners should be cycled ‘On’ for 5 seconds and ‘Off’ for
10 seconds. Following this procedure should allow shortening to liquefy gradually
without scorching.

ii. Once the shortening has liquefied, it can be brought up to fryer operating temperature.

NOTE: Running burners continuously will cause shortening in contact with the tank to overheat,

resulting in premature oil breakdown. Never allow the shortening to smoke while melting
as this indicates that the temperature is too high. If the shortening starts smoking,
increase the ‘Off' intervals of the main burners.

Lighting the Pilot Burners

FN8120 Fryer (Single Tank)

1. With the fryer tank full of frying medium, the pilot burners can be lit.

2. Check that the gas supply is turned on at the mains supply.

3. Open the access door at the front of the appliance to access the control panel.

4. Rotate the gas control knob to the position marked 'PILOT' and hold depressed.

5. At the same time hold the flame failure button depressed.

6. Depress the piezo igniter until the right hand pilot ignites.

7. Continue holding the gas control knob and flame failure button depressed until the left hand pilot
cross lights from the right hand pilot.

8. Hold the gas control knob and flame failure button depressed for approx. 10 to 15 seconds after
igniting the second pilot burner, then release, both pilot burners should remain alight. If the pilot
burners do not ignite, repeat Items 1 to 8 above.

FN8130 Fryer (Single Tank)

1. With the fryer tank full of frying medium, the pilot burners can be lit.

2. Check that the gas supply is turned on at the mains supply.

3. Open the access door at the front of the appliance to access the control panel.

4. Rotate the gas control knob to the position marked 'PILOT' and hold depressed.

5. At the same time hold the flame failure button depressed.

6. Depress the right hand piezo igniter until the right hand pilot ignites.

7. Continue holding the gas control knob and flame failure button depressed.

8. Depress the left hand piezo igniter until the left hand pilot ignites.

9. Hold the gas control knob and flame failure button depressed for approx. 10 to 15 seconds after
igniting both pilot burners, both pilot burners should remain alight. If the pilot burners do not
ignite, repeat Items 1 to 9 above.

FN8226 Fryer (Twin Tank)

1. With the fryer tank full of frying medium, the pilot burners can be lit.

2. Check that the gas supply is turned on at the mains supply.

3. Open the access door at the front of the appliance to access the control panel.

4. Rotate the right hand gas control knob to the position marked 'PILOT' and hold depressed.

5. Depress the right hand piezo igniter until the right hand pilot ignites.

6. Continue holding the gas control knob depressed for approx. 10 to 15 seconds after igniting the
right hand pilot burner, the pilot burner should remain alight. If the pilot burner does not ignite,
repeat Items 1 to 6 above.

7. To ignite the left hand pilot burner, rotate the left hand gas control knob to the position marked
'PILOT' and hold depressed.

8. Depress the left hand piezo igniter until the left hand pilot ignites.

9. Continue holding the gas control knob depressed for approx. 10 to 15 seconds after igniting the left
hand pilot burner, the pilot burner should remain alight. If the pilot burner does not ignite, repeat
Items 7 to 9 above.

15

Operation

Lighting the Main Burners

1. Ensure that the pilot burners are alight, by opening the front access door of the appliance and
checking that both pilot flames are alight.

2. Depress and rotate the gas control knob to the ‘Full Flame’ position.

3. The main burners will now ignite automatically off the pilot burners.

NOTE:

• If the main burners are turned on immediately after the pilot burners are lit, a delay
of approximately 30 seconds will occur until the thermopile (which provides power to
open the main valve) has heated up off the pilot burners.

• The main burners will not light if the frying medium temperature is above the
thermostat set temperature.

• Turning the gas control knob from the ‘Pilot’ position to the ‘Main Burner’ position will
allow manual cycling of the burners ‘On’ and ‘Off’ when melting shortening.

Turning ‘OFF’ the Fryer

To the ‘Pilot’ Position

a. Depress and rotate the gas control valve clockwise to the ‘Pilot’ position.
b. The main burners will extinguish and the ‘Pilot’ will remain alight.

To the ‘Off’ Position

a. Depress and rotate the gas control valve fully clockwise to the ‘Off’ position.
b. The ‘Pilot’ burners will extinguish.
c. Rotate the thermostat to the ‘O’ position.

Setting the Operating Temperature

1. Rotate the gas control knob to the required temperature.

2. The temperature used for frying food is the most important aspect of fryer operation. Incorrect
temperatures will result in poor product quality and will reduce the life of the oil / shortening.

3. WALDORF 'FAST-FRI' fryers feature a thermostat which is accurate to 1°C.

4. The temperature can be set from 145°C to 195°C, although we do not recommend any food to be
cooked above 190°C.

5. To set the operating temperature simply turn the thermostat to the desired setting.

6. Main burners will operate automatically to maintain this temperature.

7. In order to obtain the best results with your fryer and the product cooked in it, the following pages
detail recommended temperatures and a practical guide to frying. Time spent reading this
information will assist in obtaining a cooked product of exceptional quality and taste.

8. As a safety precaution all WALDORF 'FAST-FRI' fryers feature an Over-Heat control which will ‘Turn
Off’ the fryer in the event that the oil reaches over 220°C, should there be a thermostat failure.

9. WALDORF FN8226G 'FAST-FRI' Fryers feature a split tank allowing distinctive products to be cooked
in individual pans and at different temperatures. This allows seafood products to be fried separate
from French Fries for instance to stop flavour contamination between products and allow products to
be cooked at their optimum frying temperature.

Should any abnormal operation like;

- ignition problems,

- abnormal burner flame,

- burner control problems,

- partial or full loss of burner flame in normal operation, be noticed, the appliance requires
IMMEDIATE service by a qualified service person and should not be used until such service is
carried out.

IMPORTANT

16

Operation

Frying Guide and Care of Frying Oils and Fats.

1. Prepare the food correctly. Prepare the food in as nearly uniform pieces as possible and bring the
food up to room temperature. Ensure that the food is free from excessive moisture and also
excessive crumbing when 'breading' is done.

2. Preheat the frying medium to the recommended temperature for the particular food to be cooked
and no higher - specially prepared frying mediums are recommended.

3. The frying medium should be at the correct temperature for the food to be cooked before lowering
the food into the tank. Avoid heating the frying medium to any higher temperature than is
recommended. Also avoid holding the frying medium at the frying temperature when there is no
food being cooked.

temperatures

4. Lower food gradually into the hot frying medium using a wire basket, until all food pieces are
submerged. Avoid overloading the basket, we recommend no more that 900g per basket or 1800g
per load.

.

Overloading will cause temperature to drop so low that a longer frying time will be needed

and the foods will become grease soaked and unattractive

amount of food may be added to fryer without causing excessive drop in temperature. If the
temperature drop is excessive, either the food is too cold or there is too much food in fryer.
Temperatures and cooking times quoted are based on average size batches being used in fryer.

5. Continue cooking until the outside of the food is brown and crisp and the pieces are cooked through.

6. The exact cooking time depends upon the size of the food pieces and upon whether the food has
been pre-cooked. When in doubt, test a sample and be sure.

7. Remove the food from the frying medium and allow the food to drain in the basket over the fryer.

8. Conserve the excess frying medium by letting it drain back into the fryer. This draining should not
consume much time if the fried food is to be served at its hot, crisp and flavoursome best.

9. Serve the food immediately after frying.

10. Deep fried foods are at their flavour peak as soon as the frying is complete. Serve them within a
minute or two after they are taken from the fryer.

Frying Temperature Guide and Care of Frying Medium

Any frying medium will break down if held for long periods at frying

. With experience you can determine what

Fried foods should never be held.

Summary of Practical Care of Frying Fats and Oils

Fats and oils are unstable compounds. Even the best oils and fats will break down to some extent in
the fryer.

There are a number of causes of frying mediums ceasing to be edible. Heat and moisture are two of
the most important causes and we have both heat and moisture in the deep well fryer.

Frying medium is by far the most expensive item of deep well frying equipment, if the following
points are carefully observed, the cost of frying can be kept to a minimum:-

a. Select one of the recommend mediums for deep frying (Hydrogenated shortening, high grade

lards or salad oils made from peanuts, cottonseed or corn). Know the smoking temperature of
the one you select, generally the heat temperate qualities and stability of frying oils,
particularly peanut oil, are perhaps greater than that of the solid fats.

b. Avoid burning the medium - either when putting new medium into fryer or during frying,

food needs a deep well frying temperature higher than 195°C and most foods should be fried
around 180°C

c. Have rapid 'turnover' of the frying medium. The term 'turnover' means the rate at which fresh

medium is added to the old medium in the fryer.

d. Filter the frying medium daily, or more often if necessary, to remove crumbs and other

sediment.

e. Clean fryer each time the medium is filtered, to keep it free from gum. Also be sure that all

soap and detergent is thoroughly removed from the fryer after cleaning it.

f. Taste the frying medium daily to be sure there is no 'Off' flavour which may be transmitted to

other foods.

If these simple precautions are taken consistently, fried foods can always be served at their delicious
best. Furthermore, the breakdown of frying medium can be kept at a minimum and the cost of
frying operations can be considerably lowered.

.

No

17

Operation

Smoking Temperatures of Frying Mediums.

Based on work by the American Meat Institute.

Frying Temperature Chart

This chart is intended as a guide only.

Medium Smoking Temperature

Hydrogenated Fats. 190°C to 225°C.

Compounds. 194°C to 223°C.

Lards - Team-rendered. 165°C to 225°C.

Refined deodorised lard. 221°C.

Kettle-rendered. 190°C.

Oils. 190°C.

Corn. 208°C.

Cottonseed. 217°C.

Product Temperature (°C) Duration (minutes)

Chicken - Pieces.

- Large Pieces.
Chops / Cutlets. 165-175 5-8

Fish Battered / Breaded. 170-175 1-5
Prawns / Shellfish. 170-175 1-5
Doughnuts - Cake type.

- Yeast raised.
Fritters. 175-185 3-5
Vegetables. 185-190 2-3
Potato chips - Blanch.

- Fry.

French Fries - Medium.

- Shoe string.

175-185
160-170

185-190
175-180

165
190

190
190

8-10

14-16

2
2

3-4
3-4

3-4
3-4

18

Cleaning and Maintenance

WARNING:

DO NOT

WHILST THE FRYER IS STILL HOT.

Always turn ‘Off’ the gas and electrical supply at the mains supply before

Do not use water jet spray to clean interior or exterior of this appliance.

General

• To achieve the best results cleaning must be regular and thorough and all controls and mechanical
parts checked and adjusted periodically by a qualified service person. If any small faults occur, have
them attended to promptly.

• Don't wait until they cause a complete breakdown. It is recommended that the appliance is serviced
every 6 months.

USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO THE FRYER

C

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cleaning.

This appliance is not water proof.

:

• Clean the fryer regularly. A clean fryer looks better, will last longer and will perform better.

NOTE:

• DO NOT use abrasive detergents, sharp scrapers, strong solvents or caustic
detergents as they could corrode or damage the fryer.

• Ensure that any detergent or cleaning material has been completely removed after
each cleaning.

To keep your fryer clean and operating at peak efficiency, follow the procedures below:-

Draining and Cleaning

WARNING:

DO NOT ATTEMPT TO MOVE THE FRYER WHILST THE FRYER IS FULL OF OIL.

BEFORE ATTEMPTING TO MOVE THE FRYER, ENSURE THAT ALL THE OIL HAS BEEN
DRAINED FROM THE TANK. REFER TO THE INFORMATION BELOW ON HOW TO DRAIN THE
OIL FROM THE FRYER.

C

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:

Never drain the fryer with power or burners turned ‘ON’

Always switch ‘OFF' the fryer before draining or re-filling the tank.

Opening the Drain Valve

a. Lift the locking slide on the valve handle (Fig 7) to release the valve.
b. While holding the locking slide in the withdrawn position, rotate the handle anticlockwise (Fig 8)

to open the valve.

c. When the valve is closed, the locking slide will drop down over the locking valve to prevent

accidental opening of the valve as shown in Fig.7.

19

Cleaning and Maintenance

Locking Slide

Locking Slide

Fig 7

Fig 8

Daily Cleaning

WARNING:

HOT OIL WILL BURN - DO NOT RUSH THIS JOB.

1. At the end of each day or at the end of each shift, if the frying schedule is heavy, the frying medium
should be drained and filtered into a receptacle.

2. Always filter the fryer when the cool zone under the burners is hot and liquid. A cold fryer heated
up won't drain, because the frying medium in this zone will remain hard if using solid fat / oils.

3. Screw the drain extension pipe onto the end of the drain valve and position a suitable container and
filter under the drain extension pipe.

4. Do not empty the total contents into one large container, as this will be dangerous and may be
difficult when lifted up, to pour the hot oil back into the tank.

5. Alternatively use a Filter-Max.

6. Slip a muslin or other suitable bag over the drain valve. Crumbs will be caught in the bag but frying
medium will strain freely through into the receptacle.

7. Open the drain valve slowly to minimise splashing, and take care not to overfill the container.

8. If necessary, use a drain stick to stir up any solid medium into the top medium to melt it.

9. When the tank has been drained, use a ladle or small pan with a handle and dip into the hot frying
medium from the receptacle and pour around the sides and bottom of the tank to wash out crumbs
and particles adhering to the tank.

10. Continue to dip and pour until all crumbs are washed down and into the filter bag.

11. Open the drain valve fully and check for any particles or crumb residue lodged in the valve. Clean
out with a stiff nylon brush. Do not use a wire brush or metal rods as these damage the seating in
the valve and will eventually lead to valve leakage. If the obstruction in the valve cannot be
removed with a brush, use a wooden probe to dislodge the obstruction.

12. Wipe all exterior panels with a cloth dampened with detergent and rinse off any residue with clean
warm water.

13. Clean the Control Panel with a damp cloth lightly moistened with a solution of water and a
commercial quality foodservice approved detergent.

14. Once the daily cleaning operation is completed, close the drain valve and pour the frying medium
back into the tank and continue the days work.

15. Cleaning the tank takes less time than frying one load of potatoes and will pay dividends in food
quality and saving of frying medium.

20

Cleaning and Maintenance

Weekly Cleaning

NOTE: If the fryer usage is very high, we recommend that the weekly cleaning procedure is carried

out on a more frequent basis.

1. Proceed as for 'Daily Cleaning' to drain and filter the tank. Do not refill the tank with frying medium
until it has been cleaned as shown below.

2. Fill the fryer with cold water to the normal fill level and add a high quality commercial cleaner that
has been specifically formulated for fryers.

All purpose cleaners are not recommended

.

NOTE: Never use a caustic or lye solution, as this will leave a fat destroying film on the tank.

3. Heat the water to approximately 80-90°C.

4. Clean the fryer baskets at the same time by simply immersing them in the cleaning solution. Allow
the fryer to soak for 5-10 minutes or as directed on the cleaner instructions. Remove the baskets
and turn OFF the main burners.

5. Scrub the baskets and fryer tank lightly, but vigorously with a stiff nylon bristle brush to remove any
remaining deposits.

DO NOT use a wire brush, as this will scratch the sides

.

6. Empty the fryer and rinse thoroughly with water. Use a 1 part vinegar to 15 parts water solution to
rinse the tank and neutralise any cleaner residue. Use a weaker solution of up to 1 part to 25 water
if this proves unsuitable for the cleaner being used.

7. Rinse the tank thoroughly with water, drain and dry.

8. Refill the tank with new filtered frying medium.

Stainless Steel Surfaces

a. With the tank(s) drained, cleaned and dried as shown above, clean the exterior surfaces of the

fryer with hot water, a mild detergent solution and a soft cloth. Note that the gas control knobs
are a push fit onto the gas control valve spindles and can be removed to allow

cleaning of the front control panel.
b. Dry all components thoroughly with a dry cloth and polish with a soft dry cloth.
c. To remove any discolouration, use an approved stainless steel cleaner or stainless steel wool.

Always rub in the direction of the grain.

Periodic Maintenance

WARNING:

DO NOT ATTEMPT TO MOVE THE FRYER WHILST THE FRYER IS FULL OF OIL.

BEFORE ATTEMPTING TO MOVE THE FRYER, ENSURE THAT ALL THE OIL HAS BEEN
DRAINED FROM THE TANK. REFER TO THE INFORMATION ON THE PREVIOUS PAGE ON
HOW TO DRAIN THE OIL FROM THE FRYER.

NOTE: All maintenance operations should only be carried out by a qualified service person.

To achieve the best results cleaning must be regular and thorough and all controls and mechanical parts
should be checked and adjusted periodically by a qualified service person. If any small faults occur, have
them attended to promptly. Don't wait until they cause a complete breakdown. It is recommended that
the appliance is serviced every 6 months.

21

Fault Finding

Guide to Cooking Problems with Fryer

This section provides an easy reference guide to the more common problems that may occur during the
operation of your equipment. The fault finding guide in this section is intended to help you correct, or at
least accurately diagnose problems with your equipment.

Although this section covers the most common problems reported, you may encounter a problem not
covered in this section. In such instances, please contact your local authorised service agent who will
make every effort to help you identify and resolve the problem. Please note that the service agent will
require the following information:-

• Model Code and the Serial Number of the appliance can be found on the Rating Plate
located on the inside of the access door.

Fault Possible Cause Remedy

Frying medium foaming. Presence of soap or detergent

residue from cleaning the tank.

Rinse the fryer thoroughly three times with
clean water. Ensure fryer is perfectly dry
before re-filling with frying medium.

Excessive breakdown of frying
medium.

Continual frying of food with
excess moisture.

Continued overheating of oil. Check setting of the thermostat. Turn

Overloading Maintain 1-8 ratio of food to frying

Gumming. Heating frying medium too

rapidly.

Continued overheating of the
frying medium.

Frying oil broken down. Check amount of fresh frying medium

Using wrong cooking frying
medium.

Greasy foods. Frying at too low temperatures. Increase temperature and check

Inadequate preparation of food. Be sure foods (especially potatoes) are

Excessive quantities of breading
or batter.

Placing food in frying medium
direct from the freezer.

Surplus moisture in and on
surface of food.

Frying medium in advanced
stages of breakdown.

Use of dripping or other
unrefined oil.

Add fresh frying medium daily to replace
contents every 3-5 days.

Remove excess moisture from foods to be
fried.

down heat to around 120°C (Standby)
when use is quiet

medium.

When charging fryer or starting up, melt
frying medium gradually.

Check the thermostat setting by using a
'Mercury In Glass' thermometer or
thermocouple.

added to fryer to be sure 'turnover' is
adequate.

Some frying mediums form gums when
used in a deep fryer. e.g safflower oil.

thermostat setting.

'cured' correctly.

Remove surplus breading or batter.

Allow frozen foods to thaw before frying.

Drain and dry foods before frying.

Discard 'old' frying medium and refill the
fryer with new medium.

Due to low smoking point, cooking in these
oils at lower temperatures will result in
greater oil absorbtion by the food.

Using the wrong kind of cooking
oil.

22

Always use a completely refined and
deodorised cooking oil.

Fault Finding

Fault Possible Cause Remedy

Rapid oil breakdown. Inadequate frying oil turnover. Adjust procedures to fry more food in the

fryer to increase the turnover.

Overheating of oil. Check the setting of the thermostat with a

'Mercury In Glass' thermometer or

thermocouple.
Contamination. Filter or strain the oil daily.

Poor cleaning procedures. Clean the fryer each day or at least once a

week and rinse thoroughly. Dry the fryer

before use.
Presence of copper or brass in the

fryer equipment.
Overloading fryer. Maintain 1-8 ratio of food to frying oil.

Food excessively moist. Drain and dry the food before frying.
Overheating oil on ‘Standby’

mode.

Oil smoking. Insufficient turnover of oil. Maintain a minimum quantity of oil in the

Continual frying with excess
moisture on food.

Contamination of oil. Filter or strain daily to remove

Overheating of oil. Check the setting of the thermostat with a

Rapid breakdown of oil. Use stable frying oil.
Use of unrefined oils. Dripping smokes at lower temperature than

Darkening of oil. Presence of salt on the food. Salt foods after frying and away from the

Foods dipped in batter high in
egg yolk.

Contamination of oil. Filter or strain oil daily to remove

Poor cleaning practice. Clean the fryer at least once a week or

Overheating of oil. Check the setting of the thermostat with a

Insufficient oil turnover. Top up daily to replace the contents of fryer

Cooking foods with high sugar
levels.

Remove all copper or brass fittings from

contact with the oil.

Reduce temperature of frying oil between

93°C during idle (‘Standby’) periods.

fryer for more rapid turnover or increase

the quantity of food fried in the fryer.

Replace with fresh oil every 3 to 5 days.

Drain foods before frying, pat food dry.

contaminants.

'Mercury In Glass' thermometer or

thermocouple.

refined and deodorised oils.

fryer.

Reduce egg content of the batter, replace

part egg with milk.

contaminants.

each day in cases of heavy usage. Ensure

fryer is perfectly dry before use.

'Mercury In Glass' thermometer or

thermocouple.

in 3 to 5 days.

Potatoes at the end of a season are usually

high in reduced sugars. When fried, they

will darken quickly and colour the oil.

NOTE: Excessive usage of oil is an indication of high absorption of oil into the food. This is a

function of temperature and character of the goods being fried - NOT due to the type of oil
being used (unless refined oils are being used). Any variation in the apparent life of the oil
is always due to one or more of the causes mentioned above.

23

Fault Finding

Fault Finding the Gas System

Fault Possible Cause Remedy

Pilot Burners will not light /
stay alight.

Check gas supply is turned on. Turn on gas supply.
Check gas supply is low or empty. Replenish gas supply.
Thermocouple connection loose. Tighten thermocouple connection.

Over temperature lead connection
to interrupter on thermocouple is
loose. Loose connections will
cause resistance to millivolt circuit
and result in pilot outage.

Replace any damaged connectors.
Tighten over temperature lead to the

interrupter on the thermocouple.

If sufficient pilot flame cannot be
obtained, remove pilot orifice
from pilot burner and check for
blockage of the pilot burner and /
or correct size.

If pilot can be lit but flame too
small to impinge on the
thermocouple.

If pilot flame OK but goes out
after control knob released (after
holding in for approx. 30 secs).

Check the oil temperature. If
above 205°C, the over
temperature will be open circuit.

Check the oil temperature, if the
oil is cold, disconnect the
thermocouple from the gas
control, while holding in the
control knob in the pilot position
and using a multimeter measure
the millivolts being generated
between the thermocouple end
and earth (place other probe of
multimeter on body of gas
control).

If connections OK, check for gas at
the pilot burner by manually lighting
the pilot burner.

Check adjustment of pilot flow by
adjusting screw below control knob
on gas control. Check the supply.

Check for faulty thermocouple or
over temperature thermostat.
Call service provider.

Wait for oil to cool to approximately
190°C and re-light pilot burner. If
overtemp is operating OK the pilot
should now stay alight.

With the thermocouple hot, millivolt
reading should be between 20­30mV. If voltage reading below 15
millivolts the thermocouple is
defective. Replace the
thermocouple.

Pilot Burner delay in ignition
of main burners.

If no millivolts generated,
disconnect overtemperature
thermostat leads from interrupter
terminal on thermocouple and
check continuity through
overtemperature thermostat with
multimeter.

If all of the above in the pilot and
thermocouple system checks out
satis. but the problem still
persists.

Check operating pressure as
stated in 'Installation' section.

Check pilot flame adjustment. Pilot flame for main burner ignition

24

If overtemperature thermostat is
open circuit it is faulty and needs
replacing.
If there is continuity through over
temperature thermostat then
thermocouple is faulty and needs
replacement.

The gas control valve is defective
and needs replacement.

Increase by adjusting pilot
adjustment screw on gas control.

should be approximately 1 inch long.
Check pilot burner size is correct.
(See 'Specifications' section).

Fault Finding

Fault Possible Cause Remedy

Over temperature
Thermostat cuts out the Pilot
Burners.

Main Burners do not light. Thermopile and thermostat

Overtemperature thermostat is
faulty.

Control thermostat not
maintaining set temperature.

Thermostat does not open on
temperature rise.

Thermostat opens on
temperature rise but control valve
does not respond.

connections to gas control are
loose.
Thermostat setting is incorrect or
the gas control knob for the
main burner is in the 'Off'
position.
Thermostat leads from gas
control broken or damaged.

Thermostat not working.

If thermostat cutting out pilot when
the oil temperature is below 200°C.
Replace over temperature
thermostat.
Control thermostat is out of
calibration. Refer to 'Calibration'
Procedure.

Check continuity through thermostat
leads on temperature rise. If circuit
does not open thermostat.

Check connections on gas control are
correct. If correct, replace the gas
control valve.

Check and tighten connections.

Check thermostat setting is correct
and gas control knob is in the 'On'
position.

Remove thermostat leads from gas
control and check continuity through
thermostat, i.e. check thermostat is
calling for heat.

Main Burners Do Not Burn
Correctly.

If all are satisfactory, then check
the thermopile.

To check, disconnect thermopile
leads from gas control and
measure millivolts generated by
thermopile by placing multimeter
probes across leads when
thermopile heated in pilot flame
(500-700mV should be
generated).
Burners roar, light back through
the mesh to the burner or do not
burn the correct colour.

If not check the calibration of the
thermostat.
If low, replace thermopile provided
pilot flame impingement on
thermopile is good.

Check the operating pressure is
correct.

Check Main Burner Injector sizes are
correct for the gas type being used.
(refer to table in 'Gas Conversion
and Specifications' section).

Check that flueway and / or primary
air intake is not blocked / restricted.

Replace the burners.

25

Wiring Schematics

FN8120G / FNL8120G Fryer - Single Tank

FLAME FAILURE VALVE
SIT M1/A

THERMOPILE

L.H. PILOT

T/C

THERMOSTAT

OVER TEMP

CROSS LIGHTING

R.H. PILOT

IGNITION

T/C

MAIN GAS
CONTROL
SIT NOVA 820mV

TP

TP TH

TH

FN8130G / FNL8130G Fryer - Single Tank

FLAME FAILURE VALVE
SIT M1/A

L.H. PILOT

THERMOPILE

T/C

IGNITION

THERMOSTAT

OVER TEMP

IGNITION

R.H. PILOT

MAIN GAS
CONTROL
SIT NOVA 820mV

TP

THTP

TH

T/C

26

FN8226G / FNL8226G Fryer - Double Tank

Wiring Schematics

MAIN GAS
CONTROL
SIT NOVA 820mV

TP

THTP THTP

THERMOSTATS

THERMOPILE

TC

PILOT PILOT

OVER TEMPS.

THERMOPILE

IGNITIONIGNITION

T/C

MAIN GAS
CONTROL
SIT NOVA 820mV

TP
THTH

27

Gas Conversion and Specifications

Conversion Procedure

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AUTION

Ensure the unit is isolated from the gas supply before commencing servicing.

NOTE:

• These conversions should only be carried out by qualified service persons. All
connections must be checked for leaks before re-commissioning the appliance.

• For all relevant information and specifications refer to the table at the end of this
section.

Flexible Hose Connection;

If a Gas Hose assembly is used to connect this appliance, the hose and all fittings must have a minimum

¾” (Natural Gas) or ½” (LPG) inside bore diameter to ensure gas flow rate capacity required by this

appliance is achieved.
This must be verified by the operating pressure testing at the maximum gas supply demand condition.

The Gas Hose assembly should also be classified for use in the commercial kitchen conditions, the
appliance will be used in.

Recommended Gas Hose Assembly Specification:

- AS/NZS 1869 Class B or D compliant or equivalent, that meets the following requirements:-

:

Class

B 7.0 kPa.

D 2.6 MPa.

Max Working Pressure

at 23 ± 2ºC

Working Temperature

- 20ºC to + 125ºC.

1. Ensure that the gas supply has been turned off.

2. Open the front door of the unit to access the
main burner and pilot burner injectors.

3. Connect a manometer to the upper test point
(Line Pressure) on the gas control valve located
through the access hole in the enamelled
control panel. Turn on the gas and ensure that
the supply pressure is within the specification
shown in the ‘Gas Specifications Table’ at the
end of this section.

Main Burner Injectors

1. Unscrew and remove the main burner injectors
(12.7 mm A/F) located in front of main burner
venturi openings.

2. Determine the correct injectors for the
corresponding gas from the ‘Gas Specifications
Table’ at the end of this section.

3. Screw in the correct sized injectors. Refer to the
‘Gas Specifications Table’ at the end of this
section.

Range

Supply Pressure

Test Point

Operating Pressure
Test Point

Resistance to Oil

Oil resistant lining and cover.

Operating Pressure
Adjusting Screw

Pilot Adjusting
Screw

Fig 9

Main Burner

Injector

28

Fig 10

Gas Conversion and Specifications

Pilot Burner Injectors

Pilot Burner

1. Unscrew the pilot supply tube from the pilot
burner fitted to the mounting bracket and

Thermopile

remove the pilot injector.

NOTE: On appliances fitted with piezo igniter

electrodes, to prevent damage to the
electrode, unscrew and remove the

Thermocouple

electrode from the mounting bracket before
unscrewing the pilot supply tube.

2. Determine the correct sized pilot injectors for the

Piezo Igniter

corresponding gas from the table overleaf.

3. Fit the correct sized injector into the pilot burner

Fig 11

and re-connect the gas supply tube to the pilot
burner.

4. Refit the piezo igniter electrode to the mounting bracket and tighten hand tight.

Gas Controller

NOTE: For Twin Tank Fryers only, the units will be fitted with 2 gas controllers. These controllers

operate independently of each other. The gas regulators and pilot adjustment will need to
be carried out separately for each gas controller.

Main Burner Operating Pressure Adjustment

a. Connect a manometer to the lower test point (Burner Pressure) on the gas control valve located

through the access hole in the control panel.

b. Remove the slotted cap located directly below the main gas control knob on the gas control

valve, this will reveal an operating pressure adjusting screw.

c. Light the main burners and adjust the adjusting screw to obtain the correct burner pressure for

the type of gas being used. Refer to the specification table shown at the end of this section.

d. Refit the slotted cap to the screw adjustment point.

Pilot Burner Flame Adjustment

a. Once the main burner operating pressure

has been set, the pilot burner supply can be
adjusted so that impingement of the pilot
flame on the thermocouple and thermopile
is correct and the main burner pilot flame
ignites the main burners satisfactorily.

Operating Pressure
Adjusting Screw

b. Adjust the pilot flame size by adjusting the

pilot burner adjusting screw on the lower
right side of the gas control valve, below
the gas control knob.

Pilot Adjusting
Screw

c. Adjust this screw so that the flame

impingement on the thermopile and
thermocouple is correct and that the flame

Fig 12

of the pilot burner is approximately 1" long
for main burner ignition. Anti-clockwise
rotation of the adjustment screw will
increase the size of the pilot flame.

On completion of the main and pilot burner adjustments, check all gas connections for leakages and then
turn off the main burners at the gas control knob. Turn off the main gas supply.

WARNING:

DO NOT USE A NAKED FLAME TO CHECK FOR GAS LEAKAGES.

29

Gas Conversion and Specifications

Gas Type Identification Label

On completion of the gas conversion, replace the gas type identification label located at:-

- The rear of the appliance, above the gas connection.

- Beside the rating plate.

Commissioning

Before leaving the converted installation;

1. Check all gas connections for leakages using soapy water or other gas detecting equipment.

WARNING:

DO NOT USE A NAKED FLAME TO CHECK FOR GAS LEAKAGES.

2. Check the following functions in accordance with the operating instructions specified in the
'Operation' section of this manual.

• Light the Pilot Burners.

• Light the Main Burners.

• Check the Thermostat operation.

• Ensure that all the controls operate correctly.

NOTE: If for some reason it is not possible to get the appliance to operate correctly, shut off the

gas supply and contact the supplier of this appliance.

Gas Specifications

Main Burner Injectors Ø 3.10 mm Ø 1.90 mm

Non-UK

Pilot Burner Injectors

UK Only

Pilot Screw Adjustment

Burner Operating Pressure

Non-UK 1.13 - 2.0 kPa 2.75 - 3.0 kPa

Supply Pressure

UK Only 20 mbar 37 mbar

NOTE:

Natural Gas.

(G20)

0.62 0.35

0.45 0.30

Full Out (CCW) 1½ turns out (CCW)

0.98 kPa (*)
(9.8 mbar)

LP Gas (Propane)

(G31)

2.50 kPa (*)
(25 mbar)

* The burner operating pressure is to be measured at the upper test point (Supply Pressure)

on the gas control valve located behind the access door and through the access hole in the
control panel, this is to be carried out with all burners operating at the 'High Flame'
setting. Refer to the ‘Gas Conversion and Specification’ Section for further details.

30

Replacement Parts List

Replacement Parts List

IMPORTANT:

Only genuine authorized replacement parts should be used for the servicing and
repair of this appliance. The instructions supplied with the parts should be followed
when replacing components.
For further information and servicing instructions, contact your nearest authorized
service branch (contact details are as shown on the reverse of the front cover of this
manual).

When ordering spare parts, please quote the part number and the description as listed below. If the part
required is not listed below, request the part by description and quote model number and serial number
which is shown on the rating plate.

Controls

018094 Thermocouple - Main Gas Valve.
227865 Thermocouple - Flame Failure Valve. (Single Tank Models Only).
018093 Thermopile.
019237 Flame Failure Valve.

032190 Main Burner Injector (LPG) ø 1.90 mm.
032310 Main Burner Injector (Nat Gas) ø 3.10 mm.

018090K Pilot Burner (Includes electrode).

018092 Pilot Injector (LPG) 0.35.
018091 Pilot Injector (Nat Gas) 0.62.

018972 Pilot Injector (LP Gas / Propane-G31) 0.30 (UK Only).
018091 Pilot Injector (Natural Gas-G20) 0.45 (UK Only).

018089K Gas Control Kit.
018095 Piezo H.T. Lead.
227508 Piezo Ignitor.
022575 Burner Kit.
018145 Thermostat Knob.
018021K Thermostat.
018022K Overtemperature Thermostat.

General

018019 Basket.
227856 Door Magnet.
018358 Drain Valve.
018147 Drain Extension.
018176 Drain Stick.
228576 Basket Tray (FN8120G).
228577 Basket Tray (FN8226G).
228578 Basket Tray (FN8130G).
228761 Lid c/w Handle (FN8120G/FN8226G).
228762 Lid c/w Handle (FN8130G).
229674 Rear Roller Assy.
227850 Leg Adjustable 150 mm (Flush Stud).

31

Replacement Parts List

Gas Conversion Kits

Gas Type to Convert to

Model

FN8120G
FN8226G
FN8130G

Australia / New Zealand Only UK Only

Nat. Gas LPG Nat. Gas LPG

231963 231962 231967 231966

Accessories (Optional)

228793 450 mm (Fryer) Plinth Kit.
228794 600 mm (Fryer) Plinth Kit.

32