SFC SERIES MODELS
OWNER’S MANUAL
L20-396 R0
Be sure ALL operators read, understa nd a nd
have access to this manual at all times.
PHONE: 603-225-6684
MAILING ADDRESS: P.O. Box 501, Concord, NH 03302-0501
SHIPPING ADDRESS: 10 Ferry St., Concord, NH 03301
FAX: 603-225-8472
GENERAL INFORMATION: profits@perfectfr y.com
CUSTOMER SUPPORT: service@perfectfry.com
WEB: www.perfectfry.com
©2012 PERFECT FRY COMPANY
OWNER’S MANUAL FOR ALL SFC MODELS
TABLE OF CONTENTS
THANK YOU FOR PURCHASING A PERFECT FRYER! ............................................................................................. 1
WARRANTY REGISTRATION .................................................................................................................................................. 1
FRYER ACTIVATION .............................................................................................................................................................. 1
OWNERS RESPONSIBILITIES .......................................................................................................................................... 2
REGULATIONS & RECYCLING ....................................................................................................................................... 3
SAFETY FIRST ..................................................................................................................................................................... 4
INSTALLATION ................................................................................................................................................................... 5
ELECTRICAL POWER SUPPLY ................................................................................................................................................ 5
ELECTRICAL SPECIFICATIONS ............................................................................................................................................... 5
PREPARE COUNTER-TOP AREA .............................................................................................................................................. 6
UNPACK ................................................................................................................................................................................ 6
ASSEMBLY ............................................................................................................................................................................ 9
COOKING ............................................................................................................................................................................ 12
CLEANING .......................................................................................................................................................................... 13
DAILY MAINTENANCE ........................................................................................................................................................ 13
WEEKLY MAINTENANCE ..................................................................................................................................................... 13
PERIODIC MAINTENANCE .................................................................................................................................................... 15
TIPS ON DEEP FRYING .................................................................................................................................................... 16
OIL FACTS .......................................................................................................................................................................... 17
OPERATING IN S TRUCTIONS ........................................................................................................................................ 20
STARTING UP ...................................................................................................................................................................... 21
MANUAL MODE .................................................................................................................................................................. 21
PRESET TIMES ..................................................................................................................................................................... 21
PRESET MODE ..................................................................................................................................................................... 22
PRESET LOCKED MODE ....................................................................................................................................................... 22
COOKING TIME CORRECTION .............................................................................................................................................. 23
OPEN DOOR – PAUSED COOKING ........................................................................................................................................ 23
STANDBY MODE ................................................................................................................................................................. 24
SHUTTING DOWN ................................................................................................................................................................ 24
USER DEFINED O PTIONS ............................................................................................................................................... 25
BACKGROUND MENU - ACCESSING ..................................................................................................................................... 26
TM
CTS
(COOK TIME SENSITIVITY) ...................................................................................................................................... 26
BACKGROUND MENU - MAP ............................................................................................................................................... 26
OPTION CHANGES ............................................................................................................................................................... 30
CUSTOMIZING PRESETS ....................................................................................................................................................... 31
CUSTOMIZING PRESETS ON THE FRONT LABEL ................................................................................................................... 32
HELP ..................................................................................................................................................................................... 33
SYSTEM ERROR CONDITIONS .............................................................................................................................................. 33
TROUBLE-SHOOTING TABLE................................................................................................................................................ 35
PFS AUTOMATIC EXTINGUISHER ............................................................................................................................... 36
BLOW-APART DIAGRAM & PARTS LIST ................................................................................................................... 38
THE PERFECT FR Y 1 2 3 WARRANTY ....................................................................................................................... 39
II
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
SEE THIS LCD
Do This
GET THIS LCD
Thank You for Purchasing a Perfect Fryer!
Warranty Registration
To ensure that you receive the highest quality service & support;
1. Simply fill out the online warranty registration form anytime at
www.perfectfry.com and automatically receive your warranty activation code.
OR
2. Fill out the enclosed warranty registration form and mail or fax it to Perfect Fry
Company then phone 603-225-6684 (Monday-Friday 8:00-5:00 EST) to receive
your warranty activation code.
Fryer Activation
THANK YOU FOR
PURCHASING A PERFECT
FRYER SN# XXXXX
CALL OR GO ONLINE
ENTER WARRANTY CODE
AND PRESS START :
1) Enter your warranty activati on code
2) Press
3) Your Perfect Fryer is now perm anentl y
activated
HEATING
70
ºF
For temporary access, enter 123456 then press .
Temporary access is valid for 90 days.
Now that you have registered and activated your fryer;
• Take advantage of our food program partners whose rebates help offset the cost of your
newly purchased Perfect Fryer. Food program rebates will be sent to you, however if you
wish to view our current partners immediately, please visit www.perfectfry.com.
• Take comfort in knowing that your Perfect Fryer is backed by an industry leading 1..2..3
warranty (see page 39 for further details).
• Take comfort in knowing that the management and staff at Perfect Fry Company are
dedicated to ensure that you, the owner and operator of a Perfect Fryer, receive a top
quality product that is thoroughly inspected and tested prior to shipment.
• Take comfort in knowing that our local distribution network is committed to supplying your
service and warranty needs. Each distributor has dedicated service staff that is able to
answer any questions you may have regarding the operation of your Perfect Fryer. We
also have an online knowledgebase available 24/7/365 at perfectfry.com with many great
tips and solutions.
Page 1 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
OWNERS RESPONSIBI LIT IES
It is the owner’s responsibility to:
• Insure the PERFECT FRYER is properly maintained.
• Allow only properly trained personnel to operate, clean and
maintain a PERFECT FRYER.
• Contact local authorities having jurisdiction to insure that the
installation conforms to all local fire, building and health
regulations.
• Schedule and maintain documentation that the appropriate
inspection and maintenance of the PFS Automatic Extinguisher
has been completed.
• Insure that the model ready for installation matches the supply
voltage.
• Insure that the main power supply is disconnected before the
PERFECT FRYER is serviced.
• Insure that all safety devices are intact.
• Insure that a proper surface is provided for the PERFECT
FRYER to sit on.
• Insure that proper clearances are kept.
• Operate and store the PERFECT FRYER above 32°F (0°C).
• Return the PERFECT FRYER for recycling when it reaches end
of life.
Page 2 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
CSA 22.2
Commercial Cooking Appliances forming part of
REGULATIONS & RECYCLING
Installation of your PERFECT FRYER must conform to all local fire and health regulations
and building codes. The installation use and maintenance is to be in accordance with the
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,
NFPA 96 - 2008.
The table below describes the standards that your PERFECT FRYER has been tested to and
the corresponding listing marks.
STANDARD DESCRIPTION LISTING MA RK
UL 197
UL 197 SB
(UL 710B)
No. 109-M1981
NSF 4
Commercial electric cooking appliances.
Commercial electric cooking appliances with recirculation systems.
UL 197 & UL 197 SB supplement also reference the following
standards which your PERFECT FRYER meets applicable parts thereof:
• UL 1046: Grease Filters for Exhaust Ducts.
• UL 300: Fire Testing of Fire Extinguishing Systems for Protection
of Restaurant Cooking Areas.
• NFPA 17A: Wet Chemical Extinguishing Systems.
• NFPA 96: Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations.
• EPA 202: Determination of Condensable Particulate Emissions for
Stationary Sources.
Canadian Electrical Code, Part 2 Safety Standards
for Electrical Equipment.
Commercial Cooking, Rethermalization, and Powered Hot Food
Holding and Transport Equipment.
Page 3 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
SAFETY FIRST
LIFTING & MOVING:
Your PERFECT FRYER’s gross shipping weight is 92 lb. (42 kg). Net weight = 80
lb. (36 kg).
DEEP FRYING:
Cooking oil is very hot (350ºF or 177ºC). Hot oil can cause severe burns. DO NOT
TOUCH THE COOKING OIL UNLESS YOU ARE SURE IT HAS COOLED.
HEATER MODULE:
DO NOT DROP
DO NOT IMMERSE IN WATER
CLEANING:
Before cleaning fryer or removing oil, let fryer cool to 122ºF (50ºC). DO NOT
TOUCH HEATER MODULE, VAT OR OIL UNLESS YOU ARE SURE IT HAS
COOLED.
COOKING OIL MAINTENANCE:
For sanitation and safety, we recommend that the cooking oil is replaced once a
week, more often for higher volume usage. Use a commercial grade deep-fryer
formulated cooking oil. OLD OIL HAS A REDUCED FLASHPOINT. OLD OIL AND
OVER-WET FOOD ARE PRONE TO SURGE BOILING.
SERVICING:
DISCONNECT THE POWER SOURCE BEFORE SERVICING THE FRYER.
There is no need to unplug your PERFECT FRYER for normal cleaning or
maintenance.
STORAGE:
Do not store your PERFECT FRYER below 32°F (0°C)
Page 4 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
MODEL
VOLTS
AMPS
AMPS
WATTS
NUMBER
RECEPTACLE
0A minimum. For supply
0A rated). This fryer must be
properly connected to a grounded,
according to local installation standards
For use on an individual branch circuit
and codes.
For use on an individual branch circuit
rated 30A minimum. For supply
connectors, use minimum no. 10 AWG
wire (30A rated). This fryer must be
properly connected to a grounded,
and codes.
For use on an individual branch circuit
rated 30A minimum. For supply
connectors, use minimum no. 10 AWG
wire (30A rated). This fryer must be
properly connected to a grounded,
dedicated 208 VAC single phase circuit
according to local installation standards
and codes.
INSTALLATION
Electrical Power Supply
•
Your PERFECT FRYER must be connected to a dedicated electrical circuit that meets
your fryer’s requirements (see table below).
Improper Installation may damage the fryer and void your warranty
• If your PERFECT FRYER’s plug does not fit your wall outlet receptacle, have an
electrician install the appropriate NEMA receptacle within 4 feet of the fryer.
See the manufacturer’s label on your PERFECT FRYER for the electrical Model No.
•
SFCXXX, then check off your Model Number.
Electrical Specifications
PERFECT FRY
CIRCUIT
NEMA
NEMA
Put a check mark in the box beside the Model Number of your PERFECT FRYER.
For use on an individual branch circuit
rated 2
connectors, use minimum no. 12 AWG
wire (2
dedicated 120 VAC single phase circuit
and codes.
rated 20A minimum. For supply
connectors, use minimum no. 12 AWG
wire (20A rated). This fryer must be
properly connected to a grounded,
dedicated 240 VAC single phase circuit
according to local installation standards
dedicated 240 VAC single phase circuit
according to local installation standards
□
SFC 187
□
SFC 375
□
SFC 570
120 18.0
240 18.0
240 26.0
Minimum
20
Minimum
20
Minimum
30
2200
4300
6200
□
SFC 570
All models are single phase; 50/60 hertz.
208 29.0
Minimum
30
Page 5 of 39
6000
Clearances:
1” on sides
2” on back
0” on top
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
INSTALLATION (Co nti nue d)
Prepare Counter-top Area
Unpack
1) Cut straps on shipping box
2) Remove box top and body
3) Remove outer plastic wrapping and keep box along with foam corners and
sides
Page 6 of 39
4) Lift your PERFECT FRYER onto counter-top
1 2 3
4
5
6 7 8
16
Your PERFECT FRYER weighs 80 lb. (36 kg). Lift it carefully with your legs or with the
help of another person and place it in its final location.
5) Remove all foam stuffing and parts
6) Put check mark in box once the part is removed
1 Air Filter Cage
2 Air Filter Cartridge
3 Grease Filter
4 Grease Filter Tray
5 Drawer
6 Heater Module
7 Oil Vat
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
8 Oil Spill Tray
9 Front Panel
10 Door
11 Door Spring (2)
12 Handle
13 Basket Cover
14 Divider
15 Basket
16 Oil Drainage Kit (Optional)
Page 7 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
14
12
9
10
13
15
11
7) Ensure that blow-off caps on fire extinguisher nozzles are kept in place
8) Go to ASSEMBLY section (next page)
Page 8 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
ASSEMBLY
1) Clean parts and inside of cabinet (all except air filter cartridge)
a) Wash in warm soapy water
b) Rinse with hot water
c) Rinse with vinegar solution (1 part vinegar to 2 parts water)
The heater box must NOT be immersed in water or other liquid.
2) Plug in fryer and press
Note: LCD will display what is missing
and will beep twice when part is
installed
3) Install grease filter into grease filter tray
Note: magnet should be on right side
SYSTEM ERROR
PLEASE CHECK/CHANGE
HEATER BOX
GREASE FILTER
AIR FILTER PLAC EMENT
FRONT PANEL
4) Install grease filter/grease filter tray into
filter compartment by sliding along rails
and towards back
5) Fit air filter cage over air filter cartridge
Note: Make sure arrows are pointing up
Page 9 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
COLD
HOT
ASSEMBLY (Continued)
6) Slide air filter cartridg e firml y back into
filter compartment and fasten down with
latch.
7) Install spill tray into bottom cooking
compartment
Note: Indents on bottom of spill tray
should fit into indents on bottom of
cabinet
8) Set heater module onto vat
Note: “^” grooves on bottom of heater
module should fit onto back of v at
9) Pour frying oil into vat. Fill to COLD
level mark. Use commercial grade deep
fryer cooking oil. DO NOT OVERFI LL .
Page 10 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
ASSEMBLY (Continued)
10) Slide heater module/vat into cooking
compartment and push in all the way.
Ensure electrical connection is
complete with a firm push on the
heater module.
11) Install drawer
12) Install and close front panel. Turn latch
¼ turn clockwise and press down
13) The fryer will now begin heating. In a few minutes, you will be ready to start cooking
Page 11 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
Basket
Divider - optional
Lid - optional
(ex: Potato Chips)
Handle - use to remove
basket
COOKING
use for product that
tumbles when spinning
(ex: Chicken Nuggets)
(fill line shown)
1. Load Basket Evenly and Insert 2. Press Start
use for product that floats
during cooking
3. Frying then Spinning 4. Remove & Serve
Page 12 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
CLEANING
Daily Maintenance
Do not unplug the fryer and always make sure the fryer is turned off
Do not touch heater module, oil vat or oil unless you are sure it has cooled
1) Wipe basket(s) with paper towel to remove crumbs and food particles
2) Wipe crumbs, oil and any other food matter from inside of door into spill tray using a
paper towel
3) Clean outside of fryer with a good stainless steel cleaner and wipe
dry
Do not clean the outside or any other stainless steel part using
abrasive cleaners
4) Check oil level on the back of vat to make sure it is up to cold line
(at room temperature). If not, add oil as necessary. Replace the
cooking oil once a week or more often if necessary. Use a
COMMERCIAL GRADE DEEP FRY COOKING OIL.
Weekly Maintenance
Do not unplug the fryer and always make sure the fryer is turned off
Do not touch heater module, oil vat or oil unless you are sure it has cooled
1) Open front panel by lifting and turning latches. Lift it off its hinges. The
front panel can be cleaned as is or apart if preferred.
2) Remove air filter cartridge and set aside (for replacement, see page 15).
Do not wash air filter cartridge
3) Remove grease filter tray from cabinet. Remove grease filter
from tray and drain any oil that has accumulated. Wash both
parts in soap and hot water. Rinse well in hot water and dry.
Page 13 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
CLEANING (Contin ued )
4) Pour cooking oil from vat into containers for disposal. Have empty containers handy for
proper disposal of used cooking oil. A rendering company can help with proper disposal.
5) Remove drawer housing, oil vat and heater
module (picture right). Use a spray on oven
cleaner and enclose with plastic bag for at
least one hour or leave overnight if possible.
Wash in soap and hot water and rinse well
in hot water. Rinse parts in a solution of: 1
part white vinegar [5% acetic acid] and 2
parts water. The vinegar rinse is very
important. It neutralizes soap residue that
causes oil breakdown foaming. Soap
residue turns oil dark and reduces its
performance significantly. Clear water rinse
parts. Clean the male and female
terminals on connectors with rubbing
alcohol and cotton swab.
The heater box must NOT be immersed in water or other liquid.
Do not spray male connector
6) Remove spill tray and drain any oil that has
accumulated. Wash in soap and hot water. Rinse
well in hot water and dry.
7) With internal components removed, clean cooking
and filter compartments with grease cutting soap or
oven cleaner if necessary. Rinse with damp cloth
and dry.
Do not spray female connector
8) Move fryer, clean counter-top and external surfaces
9) Ensure that blow-off caps on fire extinguisher
nozzles are kept in place
10) Re-install all parts (see ASSEMBLY page 9)
Page 14 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
CLEANING (Contin ued )
Periodic Maintenance
Air Filter Cartridge Replacement
• Replace the air filter cartridge at least once every 3
months, more often for hig her vol ume usag e.
Replacement is safer and easier when the fryer is
cool rather than hot.
• Only PERFECT FRY filters may be used in your
PERFECT FRYER.
Steps to replace air filter cartridge:
1) Open front panel by lifting and turning latches
2) Release latch on air filter cage, and remove air
filter cage and air filter cartridge from filter
compartment
3) Remove old used air filter cartridge from air filter
cage
4) Wipe air filter cage clean
5) Fit air filter cage over new air filter cartridge and
write date on cartridge
( Arrows up)
6) Install air filter cage and new air filter cartridge
firmly back into filter compartment and latch in
place
7) Close front panel and latch shut
PFS Automatic Extinguisher
• The PFS automatic extinguisher must be inspected monthly by the owner/operator and
semi-annually by authorized service personnel as per NFPA 17A. It is important that a
maintenance program is set up with a local fire service company to ensur e tha t local
jurisdictional codes are being met. Please refer to PFS automatic extinguisher (page
36) for more information.
Page 15 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
MINIMIZE THE MOISTURE
MAXIMIZE THE PROFIT
TIPS ON DEEP FRYING
Great Food in Less Time
•
Use premium quality commercial deep frying oil. Canola and Soybean oils are
recommended. Do not use household cooking oils from your local supermarket. Poor
quality oils may shorten the life of the air filter cartridge.
• Keep food frozen until ready to fry. Frozen product will absorb less oil during the
cooking process.
• Remove ice from food. Ice results in excess bubbling and spillage of oil out of the
vat.
• Minimize the moisture. Excess moisture extends the
cooking time. Water, ice, sugar and breading all
contribute to shortening the life of the oil.
• Try to reduce the amount of breading that falls off of the food. Breading often has
sugar and other ingredients that will reduce the oil’s life and darken the appearance of
food. Consider filtering the oil to remove the breading particles.
Do not overfill the basket. Excess food may not be cooked properly.
•
REDUCE THE COOKING TIME
Common Questions
•
How Much Oil to Use?
The PERFECT FRY has a capacity of 2 gallons of oil (8L). Fill the oil vat to the cold
line only.
• How Much to Fry?
Fill the basket to the fill line only. The basket has an approximate capacity of 2 lbs (1
kg) of product per cycle.
• What is the Ideal Temperature Range for Cooking?
The ideal temperature range for cooking product is between 350°F and 360°F (177°C
and 180°C). The factory default setting for cooking temperature is 350°F (177°C).
• Should Frozen Food Be Defrosted?
DO NOT THAW FROZEN FOOD! Frozen foods only should be put directly into the
fryer in order to minimize moisture.
• Can I Refreeze Frozen Foods?
NO, do not refreeze frozen foods. Foods that are refrozen can absorb more oil, which
will result in a dry, brittle and tasteless product.
Page 16 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
OIL FACTS
Frying oil is especially formulated to withstand high temperatures. For this reason, you must ensure you are
using the right product. Liquid vegetable shortening is produced by several companies; the oil has an additive
and/or has been formulated to increase the performance during high temperature usage.
DO NOT USE OIL THAT IS RECOMMENDED BOTH FOR SALAD AND FRYING!
Fill the oil vat to the cold line only. The oil expands as it heats and if overfilled, the bottom of the basket will
remain in the oil when in the up/serve position.
How Much to Fry?
• Fill the basket no higher than the fill line. Do not overload the basket.
• Keep baskets clean and free of breading/batter build up.
• Remove ice crystals or excess water before frying.
• Do not salt or season before frying.
• Remove surplus and/or batter before frying.
• Do not allow frozen food to thaw before frying.
• Drain fried foods before serving.
How Hot is TOO Hot?
Ideal frying temperature range is between 350°F and 360°F (177°C and 180°C). Factory default setting is
350°F (177°C). When frying at too low a temperature, food absorbs more oil which increases oil consumption.
Excessive Oil Usage?
The fried product is absorbing oil. Possible reasons for this include:
• Excess breading or batter, shake off excess before frying.
• Allow basket to drain longer, adjust the drain time.
• Food is being allowed to thaw before frying.
Cleaning Your Fryer?
• Refer to the Cleaning section of this owner’s manual. Remember to clean the basket and drip tray.
Filtering Your Oil?
The most important procedure you can do is to maintain the oil, extending its life:
• Filter at least once a day, preferably first thing in the morning when the oil is at room temperature.
• Filtering removes all the contaminants from the previous days cooking.
• Clean the oil vat.
Points to Remember:
• Clean the cooking chamber at least once a week and rinse thoroughly.
• Filter oil daily.
• Do not overheat oil.
• Use the standby mode when possible.
• Do not salt product prior to frying.
• Remove ice crystals and moisture before frying.
• Maintain oil level in vat, check to ensure it is at the hot line often.
• The oil is dead when foaming appears continuously on the oil surface
Your oil, product taste, and customers depend on you.
Page 17 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
OIL FACTS (Continued)
If the oil temperature is set too high, the food will cook on the exterior and the interior will be undercooked.
When the interior is cooked completely, the exterior will be overdone or burnt. The higher temperature will also
cause the oil to break down faster and smoke.
During slow periods, take advantage of the standby mode which allows the oil to cool down to 275°F (135°C),
prolonging the oil life and reducing energy costs while allowing quick recovery time when required.
The oil temperature should not be adjusted when cooking different products. Adjust the cooking time instead.
Frozen Foods
Put frozen foods directly into the fryer. DO NOT THAW FROZEN FOODS! Blot excess water from food before
frying. Remove ice crystals that may be at the bottom of the product bag.
OIL AND WATER DO NOT MIX! Water reacts with oil and makes it break down rapidly resulting in darkening,
smoking and foaming (a process called hydrolysis). Excess water in the oil can cause the following problems:
• Unnecessary temperature drop meaning longer cooking times.
• More energy usage to maintain cooking temperature.
• Excessive splattering inside the fryer resulting in a mess to clean up.
• Decreased life of the air filter and the oil.
Refreezing Frozen Foods?
Frozen foods should be fried frozen. Foods that are refrozen can absorb more oil and make your fried foods
taste greasy. Refrozen food forms excessive ice and these ice crystals can bond food pieces together causing
clumping. Remember:
• Always FRY FOOD FROZEN.
• NEVER REFREEZE thawed food.
• REMOVE ice crystals from product before frying.
• DO NOT accept thawed or refrozen product from supplier.
Excessive Foaming?
The main reason for foaming is improper rinsing of oil vat after cleaning:
• To remove soap residue, rinse 3 times with water after cleaning or neutralize with a water and vinegar
solution (1 part white vinegar to 2 parts water).
• Take care of your oil; use standby mode during slow periods. High temperature and oxygen contribute
to oil breakdown. Filter oil and clean vat at least once a day when using heavily breaded products.
Excessive Smoking/Oil Darkening?
• Oil is too hot, check temperature.
• Inadequate filtering, breading or batter build-up in vat causes oil breakdown, giving food a bitter taste.
• Moisture content is too high. Use precooked frozen products only. Remember to remove ice crystals.
Grease Soaked Food?
• Frozen food is being allowed to thaw before frying.
• Oil is in the advanced stages of breakdown, replace immediately.
• Oil temperature is too low, check temperature.
• Product has too much breading or batter, remove excess.
Page 18 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
OIL FACTS (Continued)
Food Not Browning Properly?
• New oil may not brown the product; check color again after a few basket loads.
• Too much product is in the basket; fill no higher than the fill line.
• Product is not frying long enough, follow manufacturers suggested cooking times.
• Oil temperature is too low, check oil temperature.
• Product is frying in excess foam.
• Oil level is too low, check the oil level.
Premature Oil Breakdown?
• Oil is at full temperature during slow periods, use standby mode.
• Oil is contaminated. Never use wire brushes, copper pads or steel wool for cleaning. Use a hard
bristle brush and filter oil regularly. Rinse with water vinegar solution.
• Also, see section; HOW HOT IS TOO HOT?
Statements used in OIL FACTS section are taken from:
• NAFEM Food Service Industry
• Canola Research Foundation
• Sysco Oil Publication
Page 19 of 39
OPERATING INSTR UCTIONS
Table 1 Preset Mode Functionality
Feature
Manual
Mode
Preset
Mode
Preset Locked
Mode
Manually enter cook time
Automatically enters preset time
Remains in same mode after cook cycle
READY PRESET
KEYPAD
PRESET NAME
PRESET KEY
OIL TEMPERATURE
CANCEL KEY
START KEY
ON/OFF KEY
NUMBER KEYS
RIGHT ARROW KEY
LEFT ARROW KEY
PRESET MODE
ACTIVE MODE
LCD SCREEN
information
• Easy to use, just a firm
touch with your finger tip
• A smooth flat surface
that’s easy to keep
clean
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
• Displays user
• To turn ON
• To turn OFF
• To put in STANDBY
(see page 24)
Shows which of seven
•
modes your PERFECT
FRYER is in
• See page 21 for defaults
• See page 31 to customize
• Choose any one of 9 preset
cooking times
(See page 21)
• 0 to 9
350
FRENCH FRIES
°
F
• Shows which preset mode
your PERFECT FRYER is
in (See page 21)
• Always displayed
• Choose between ºC & ºF
(See page 30)
• Stops a cook cycle
• Resets the screen
• Begins a cook cycle
• Adjusts cook time up by 10
second increments
• Adjusts cook time down by
10 second increments
Page 20 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
1) Put food in basket
ex:
11 33 0
0
4) COOKING cycle is complete
cycle begins (time
8) Fryer returns to READY mode
1
1
3:00
4
4
3:00
7
7
4:00
2
2
4:00
5
5
2:00
8
8
4:00
3
3
2:30
6
6
3:00
9
9
3:30
350ºF
350ºF
350ºF
OPERATING INSTRUCTIONS (Continued)
YOU DO THIS LCD PERFECT FRYER DOES THIS
1) Press for ½ second.
Starting Up
HEATING MANUAL
70
ºF
1) Now in HEATING mode
2) Oil temperature rising to operating
temperature
2) Allow 10 to 30 minutes for oil to
reach operating temperature
350ºF or 177ºC).
(
2) Open door and slide out drawer
3) Set basket on basket lift
4) Slide in drawer and close door
5) Enter cook time and press
6) Wait for “Beep”
7) Open door and slide out drawer
8) Remove basket
READY MANUAL
350
ºF
Manual Mode
COOKING MANUAL
1:30
KEEP DOOR CLOSED
SPINNING MANUAL
0:00
KEEP DOOR CLOSED
3) Once operating temperature is
reached, now READY to start
cooking
1) Brief pause, basket engages with
spin motor briefly then lowers into
oil
2) COOKING cycle begins
3) Fryer counts down time remaining
5) Basket raised out of oil
6) SPINNING
adjustable)
7) Fryer “beeps” to let you kno w that
food is cooked
Name
FRENCH FRIES
CHICKEN TENDERS
ONION RINGS
NOTE: Pressing
and PRESET LOCKED mode.
NOTE: The default presets are programmed and displayed to show you the PERFECT
FRYER’s capabilities. We recommend that you change the presets to match your
own requirements. Please refer to pages 31 and 32.
Preset Times
Cooking Times & Names (factory defa ults)
Time
repetitively will toggle between MANUAL mode, PRESET mode
Name
POPPERS
CHEESE BITES
CORN DOGS
Page 21 of 39
Time
Name
FISH FILLETS
CHICKEN WINGS
POTATO WEDGES
Time
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
YOU DO THIS
LCD
PERFECT FRYER DOES THIS
7) COOKING cycle is complete
12) Fryer returns to MANUAL mode
350ºF
350ºF
OPERATING I NSTRUCTIONS (Contin u ed )
Preset Mode
1) Put food in basket
2) Open door and slide out drawer
3) Set basket on basket lift
4) Slide in drawer and close door
5) Press
6) Press
Cook cycle starts automatically
7) Wait for “Beep”
8) Open door and slide out drawer
9) Remove basket
10) Follow steps 1 through 6 to cook
1 (for example)
1
Note: You can choose between 9
different presets
another order this way
READY PRESET
350
COOKING PRESET
ºF
3:00
FRENCH FRIES
READY MANUAL
350
Preset Locked Mode
ºF
1) Now in PRESET mode
2) LCD displays PRESET
3) LCD displays FRENCH FRIES
(default setting is 3:00)
4) Brief pause, basket lowers into oil
5) COOKING cycle begins
6) Fryer counts down time remaining
8) Basket raised out of oil
9) SPINNING cycle begins (time
adjustable)
10) Fryer “beeps” to let you know that
food is cooked
11) Fryer returns to READY mode
1) Press +
2) Put food in basket
3) Open door and slide out drawer
4) Set basket on basket lift
5) Slide in drawer and close door
6) Press
7) Wait for “Beep”
8) Open door and slide out drawer
9) Remove basket
10) Follow steps 2 through 6 to cook
2 (for example)
2
Cook cycle starts automatically
another order this way
READY PRESET
350
COOKING PRESET
ºF
4:00
CHICKEN TENDERS
READY PRESET
350
ºF
1) Now in PRESET LOCK mode
2) PRESET is displayed on LCD
3) LCD displays 4:00 (for example)
4) Brief pause, basket lowers into oil
5) COOKING cycle begins.
6) Fryer counts down time remaining
7) COOKING cycle is complete
8) Basket raised out of oil
9) SPINNING cycle begins (time
adjustable)
10) Fryer “beeps” to let you know that
food is cooked
Note: Still in
PRESET LOCK mode
Page 22 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
350ºF
350ºF
350ºF
350ºF
OPERATING INSTRUCTIONS (Continued)
YOU DO THIS LCD PERFECT FRYER DOES THIS
1) Enter incorrec t cook ing time
(2:30 instead of 1:30 for example)
2) Press
0
22 33 0
Cooking Time Correction
COOKING MANUAL
1) Brief pause, basket lowers into oil
2:30
2) COOKING c ycle begins.
3) Fryer counts down time remaining
3)
Press
4) Press to continue cook
cycle or to end cook cycle
5) Enter correct cooking time
6) Press
0
11 33 0
Open Door – Paused Cooking
(Safety and Health regulations require doors and panels to be closed during cooking)
PAUSE MANUAL
2:29
PRESS START/C AN C EL
READY MANUAL
350
COOKING MANUAL
1:30
PAUSE MANUAL
ºF
4) COOKING cycle PAUSE
5) Basket raised out of oil
6) Use arrow keys to adjust time by
10 second increments if desired
6) If is pressed spin cycle
runs
7) Time is erased
7) Brief pause, basket lowers into oil
8) COOKING c ycle begins.
9) Fryer counts down time remaining
1) Open door during cook cycle
2) Close door and press if
you want the cooking cycle to
continue
3) Close door and press if
you do not want the cooking cycle
to continue
1:24
COOKING MANUAL
1:24
READY MANUAL
350
Page 23 of 39
ºF
1) COOKING cycle PAUSE
2) Basket raised out of oil
3) Brief pause, basket lowers into oil
4) COOKING c ycle begins
5) Fryer counts down time remaining
6) Cooking time erased, now in
READY mode
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
SEE THIS LCD
DO THIS
GET THIS LCD
OPERATING INSTRUCTIONS (Continued)
Standby Mode
READY MANUAL
350
Note: During slow periods, using standby mode reduces energy costs, allows a quick
recovery and minimizes oil breakdown.
ºF
1) Press and together
2) Release both
Note: Temperature will decr ease to 275ºF
(to set default standby temperature,
see page 26 for more information)
STANDBY MANUAL
275
ºF
Shutting Down
YOU DO THIS LCD PERFECT FRYER DOES THIS
TURN YOUR PERFECT FRYER OFF:
• At end of day
• To replace deep fry oil
• To clean
• For other service or maintenance
READY MANUAL
350
ºF
1) Now in READY mode
2) Now in COOLDOWN mode
3) No power to heater element
4) Fans continue to cool fryer
5) Fryer counts down temperature
6) LCD backlighting goes off
7) Temperature decreases to
122 ºF (50ºC)
8) Fans stop
9) LCD goes blank
10) Your PERFECT FRYER is off
1) Press
DO NOT UNPLUG FRYER
Fans must remain ON
during COOLDOWN mode
READY COOLDOWN
350
ºF
Page 24 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
MAIN MENU
▲,
START TO SELECT
PRESET KEY
CANCEL KEY
START KEY
Acts like an “enter” key
NUMBER KEYS
RIGHT ARROW KEY
LEFT ARROW KEY
MAIN MENU SCREEN
USER DEFINED OPTIO NS
CUSTOMIZE YOUR PERFECT FRYER WITH YOUR OWN SETTINGS
• CTSTM Cook Time Sensitivity
• Temperature read-out: ºC or ºF
• Preset Cooking Times
Cooking Oil Standby Temperature
•
• Count of Cook Cycles
• Cooking Oil Temperature
• Basket Drain Time
• Sound Volume
• And Much More
LANGUAGE
OPERATION OPTIONS
PRESETS
USER COUNTERS
PRESET COUNTERS
<MORE ▼>
• Home screen
• Use in combination with
START & CANCEL to
access background menu
• Use to enter password
(See page 26)
• Use to enter cook or
standby temperature
• Use to enter preset times
• Moves menu selection up
• Toggles character selection
up in making preset names
• Goes back a screen
• Resets the screen
• Acts like an “escape” key
• Goes forward a screen
• Selects an option
•
• Moves menu selection
down
• Toggles character selection
down in making preset
names
Page 25 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
SEE THIS LCD
DO THIS
GET THIS LCD
OPERATION OPTIONS
CTS
REMINDER TIME
MELT CYCLE
FACTORY SETUP
▲,▼ START TO SELECT
FRENCH FRIES
CTS
SPIN TIME
SPIN SPEED
▲,▼ START TO SELECT
LANGUAGE
ENGLISH
ESPANOL
FRANCAIS
▲,▼ START TO SELECT
USER DEFINED OPTIONS (Continued)
Background Menu - Accessing
READY MANUAL
350
ºF
SFC VER.: 6.X.X
FRYER SN# XXXXX
ENTER PASSWORD:
LANGUAGE
OPERATION OPTIONS
PRESETS
USER COUNTERS
PRESET COUNTERS
▲,
▼
MAIN MENU
<MORE ▼>
START TO SELECT
1) Press
together
2) Release together
3) Press
44 77 55 0
0
4) Scroll down to the desired menu
selection and press
SFC VER.: 6.X.X
FRYER SN# XXXXX
ENTER PASSWORD:
LANGUAGE
OPERATION OPTIONS
PRESETS
USER COUNTERS
PRESET COUNTERS
▲,
▼
OPERATION OPTIONS
WAIT MODE
STANDBY MODE
PRESET MODE
BUZZER VOLUME 9
KEY VOLUME 4
▲,
▼
MAIN MENU
<MORE ▼>
START TO SELECT
<MORE ▼>
START TO SELECT
CTSTM (Cook Time Sensitivity)
• CTS
TM
adjusts cooking time to compensate for the drop in cooking
oil temperature when a basket of product is placed into the fryer.
TM
CTS
increases cooking time to accommodate for differences in
product moisture content, basket-load size, and initial temperature.
• A proper CTSTM setting will ensure a high quality product. For
example; 2 lbs of French fries will cook to the same quality as only
6 ounces of French Fries.
• In addition to having a “global” CTS
TM
Options menu for manually entered cook cycles, each preset can
be programmed with its own individual setting. This provides for a
lot of flexibility among different food products.
• Some experimenting with the range of 1 to 9 may be required to achieve optimum quality. A
value of 5 is a good place to start and is the default.
• A setting of 0 means no CTS
TM
whatsoever.
setting under the Operation
5
: 5
0M
<MORE ▼>
: 30
: 350
<MORE ▲>
LANGUAGE
Background Menu - Map
ENGLISH (factory default)
ESPANOL
FRANCAIS
Page 26 of 39
OPERATION OPTIONS
WAIT MODE
STANDBY MODE
PRESET MODE
BUZZER VOLUME
KEY VOLUME
▲,▼ START TO SELECT
OPERATION OPTIONS
UNITS
SPIN
SPIN SPEED
COOK TEMP
S
▲,▼ START TO SELECT
OPERATION OPTIONS
LCD CONTRAST
CTS
REMINDER TIME
MELT CYCLE
FACTORY SETUP
▲,▼ START TO SELECT
OPERATION OPTIONS
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
USER DEFINED OPTIONS (Continued)
WAIT MOD E
When , will not allow cooking until oil has reached operating temperature
Default is
STANDBY MODE
When , gives user ability to put fryer into standby
mode
This is an energy saving feature which holds oil temperature at
desired standby temperature
Default is
BUZZER VOLUME
Intensity of “beep” for finish of cook cycle and system errors
Choose between 0 and 9
Default is 9
KEY VOLUME
Intensity of “beep” when a key is pressed
Choose between 0 and 9
Default is 4
UNITS
Temperature of oil in the vat
Choose between ºC (Celsius) and ºF (Fahrenheit)
SPIN TIME
Time a basket of cooked food spins out of the oil before you hear the
“beep”
Choose between 0 and 60 seconds
SPIN SPEED
Peak RPM of basket during spin cycle
Choose between 0 and 500 RPM (in 50 rpm intervals)
COOK TEMPERATURE
Operating temperature of the oil
Choose between 275ºF (135ºC) and 375ºF (190ºC)
Note: Between 350°F and 360°F is ideal. If the temperature is set too low, the food will absorb too
much oil and taste greasy. If the temperature is set too high, the food will cook too quickly on the
outside and will be too dark once the inside is cooked. It may also cause the oil to breakdown
quicker and cause smoking.
Default is 350ºF (177ºC)
STANDBY TEMPERATURE
Oil temperature when fryer is in standby mode
Choose between low (ambient room temperature) and high (cook temperature)
Default is 275ºF (135ºC)
LCD CONTRAST
Visibility of screen
Choose between 0 and 9
TM
CTS
COOK TIME SENSITIVITY
Adjusts cooking time to compensate for drop in cooking oil temperature when basket of
product is placed into fryer. Refer to page 26 for more information.
Page 27 of 39
ºF
TIME 30S
TANDBY TEMP 275ºF
5
9
4
<MORE▼>
350
350ºF
<MORE▼>
0
0M
<MORE▲>
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
PRESETS
1: FRENCH FRIES
2: CHICKEN TENDERS
3: ONION RINGS
4: POPPERS
5: CHEESE BITES
▲,▼ START TO SELECT
PRESETS
6: CORN DOGS
7: FISH FILLETS
8: CHICKEN WINGS
9: POTATO WEDGES
▲,▼ START TO SELECT
FRENCH FRIES
TIME:
TEMP:
NAME:
▲,▼ START TO SELECT
RRRRRRRRR
FRENCH FRIES
CTS
SPIN TIME
SPIN SPEED
▲,▼ START TO SELECT
RRRRRRRRR
USER DEFINED OPTIONS (Continued)
REMINDER TIME
Time elapsed after cook cycle is finished
Reminds operator to remove product after it has finished cooking
“Beeps” and displays “PRODUCT READY” on LCD
Choose between 0 and 99 minutes
Default is 0 (disabled)
MELT CYCLE
When , fryer will gradually melt solid blocks of shortening until temperature reaches 212ºF
(100ºC). It is designed to prevent scorching shortening and overh eat ing element.
Press to cancel and heat regularly. DO NOT CANCEL IF USING SOLID
SHORTENING!
Default is
PRESETS
1: FRENCH FRIES
2: CHICKEN TENDERS
3: ONION RINGS
4: POPPERS
5: CHEESE BITES
6: CORN DOGS
7: FISH FILLETS
8: CHICKEN WINGS
9: POTATO WEDGES
Preset properties that can be changed (refer to page 31)
TIME
Cook Cycle Time
TEMP
Cook Cycle Temperature
NAME
Preset Name
CTS
Cook Time Sensitivity (refer to page 26)
SPIN TIME
Spin Time in seconds
SPIN SPEED
Spin Speed in RPM
3:00
4:00
2:30
3:00
2:00
<MORE ▼>
3:00
4:00
4:00
3:30
<MORE ▲>
3:00
350ºF
FRENCH FRIES
: 5
<MORE ▼>
: 30
: 350
<MORE ▲>
Page 28 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
USER COUNTERS
COOK TIME:
NO. CYCLES:
ON TIME:
RESET ALL
▲,▼ START TO SELECT
PRESET COUNTERS
1: FRENCH FRIES
2: CHICKEN TENDERS
3: ONION RINGS
4: POPPERS
5: CHEESE BITES
▲,▼ START TO SELECT
PRESET COUNTERS
6: CORN DOGS
7: FISH FILLETS
8: CHICKEN WINGS
9: POTATO WEDGES
RESET ALL
▲,▼ START TO SELECT
TOTAL COUNTERS
COOK TIME:
NO. CYCLES:
ON
▲,▼ START TO SELECT
USER DEFINED OPTIONS (Continued)
USER COUNTERS
COOK TIME
Accumulated cook cycle time in hours
NUMBER OF CYCLES
Accumulated number of cook cycles
ON TIM E
Accumulated on time in hours
RESET ALL
To reset all values to 0
PRESET COUNTERS
NUMBER OF CYCLES
Accumulated number of cook cycles
RESET ALL
To reset all values to 0
TOTAL COUNTERS
COOK TIME
Accumulated cook cycle times in hours, cannot be
reset
NUMBER OF CYCLES
Accumulated number of cook cycles, cannot be
reset
ON TIM E
Accumulated on time in hours, cannot be reset
0HR
0
0HR
115
230
138
221
121
<MORE ▼>
32
56
223
<MORE ▲>
0HR
TIME: 0HR
61
0
Page 29 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
SEE THIS LCD
DO THIS
GET THIS LCD
OPERATION TESTS
FANS
INTERLOCKS
BASKET
DRAWER
HEATER
▲,▼ START TO SELECT
OPERATION TESTS
DISPLAY
CIRCUIT BOARD
SPIN MOTOR
▲,▼ START TO SELECT
SET DEFAULTS
USER DEFINED OPTIONS (Continued)
OPERATION TESTS (for service personnel)
FANS
Use the arrow keys to turn fans on and off (note: oil
temperature must be below 122ºF (50ºC))
Monitor rpm and current values of each fan
INTERLOCKS
To view interlocks and if they’re open or closed
= Open, = Closed
BASKET
Use the arrow keys to move arm up and down
Monitor current values of motor
DRAWER
Use the arrow keys to move arm up and down
Monitor current values of motor
HEATER
For factory heater calibration. Do not adjust.
DISPLAY
Use START and CANCEL to turn all the pixels of the
LCD on and off
CIRCUIT BOARD
Monitor the circuit board temperature
SPIN MOTOR
Turn the spin motor on and off and check different
RPMs
SET DEFAULTS
Press start to reset options and presets to factory
defaults
PRESETS and UNITS will not change
Option Changes
(Example ºF to ºC)
<MORE ▼>
<MORE ▲>
PRESS START TO RESET
OPTIONS AND PRE SETS
TO FACTORY DEFAULTS
WAIT MODE
STANDBY MODE
PRESET MODE
BUZZER VOLUME 9
KEY VOLUME 5
Note: All OPERATION OPTIONS menu items can be customized by following this basic
OPERATION OPTIONS
1) From OPERATION OPTIONS menu,
scroll down to UNITS using
<MORE ▼>
▲,
START TO SELECT
▼
2) Press
procedure (some use the arrow keys).
Page 30 of 39
key
OPERATION OPTIONS
UNITS ºC
SPIN TIME 30S
SPIN SPEED 350
COOK TEMP 350ºF
STANDBY TEMP 275ºF
<MORE ▼>
▲,
START TO SELECT
▼
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
Note: maximum 20 characters
SEE THIS LCD DO THIS GET THIS LCD
LANGUAGE
OPERATION OPTIONS
PRESETS
USER COUNTERS
PRESET COUNTERS
1:FRENCH FRIES 3:00
2:CHICKEN TENDERS 4:00
3:ONION RINGS 2:30
4:POPPERS 3:00
5:CHEESE BITE S 2:00
TIME: 3:00
TEMP: 350ºF
NAME:
FRENCH FRIES
MAIN MENU
<MORE ▼>
▲,
START TO SELECT
▼
PRESETS
<MORE ▼>
▲,
START TO SELECT
▼
FRENCH FRIES
<MORE ▼>
▲,
START TO SELECT
▼
USER DEFINED OPTIONS (Continued)
Customizing Presets
1) From main menu, scroll down to
PRESETS using
key
2) Press
3) Change PRESET 1’s settings by scrolling
down using the key
4) Press
5) Change PRESET 1’s cook time by
scrolling down using the
key
6) Press
1:FRENCH FRIES 3:00
2:CHICKEN TENDERS 4:00
3:ONION RINGS 2:30
4:POPPERS 3:00
5:CHEESE BITE S 2:00
▲,
TIME: 3:00
TEMP: 350ºF
NAME:
FRENCH FRIES
▲,
TIME:
TEMP: 350ºF
NAME:
FRENCH FRIES
▲,
PRESETS
<MORE ▼>
START TO SELECT
▼
FRENCH FRIES
<MORE ▼>
START TO SELECT
▼
FRENCH FRIES
<MORE ▼>
START TO SELECT
▼
3:00
FRENCH FRIES
TIME:
TEMP: 350ºF
NAME:
FRENCH FRIES
TIME: 0:55
TEMP: 350ºF
NAME:
FRENCH FRIES
TIME: 0:55
TEMP: 350ºF
NAME:
FRENCH FRIES
TIME: 0:55
TEMP: 350ºF
NAME:
QUICK FRIES
<MORE ▼>
▲,
START TO SELECT
▼
FRENCH FRIES
<MORE ▼>
▲,
START TO SELECT
▼
FRENCH FRIES
<MORE ▼>
▲,
START TO SELECT
▼
QUICK FRIES
<MORE ▼>
▲,
START TO SELECT
▼
0:55
7) Set new COOK TIME (ex: 55 seconds)
8) Press
5
555
9) Change PRESET 1’s name by scrolling
down with the key
10) Press
(A small cursor appears under
first letter of the name
PRESET 1.)
11) To change character above small cursor,
use the and keys
12) Press to move forward
13) Press to move back
14) To enter your selection, press
after underscore mark ( _ ) appears
15) “QUICK FRIES” will now appear on
bottom left of LCD during PRESET
modes
FRENCH FRIES
TIME: 0:55
TEMP: 350ºF
NAME:
FRENCH FRIES
TIME: 0:55
TEMP: 350ºF
NAME:
▲,
TIME: 0:55
TEMP: 350ºF
NAME:
<MORE ▼>
▲,
START TO SELECT
▼
FRENCH FRIES
FRENCH FRIES
<MORE ▼>
START TO SELECT
▼
FRENCH FRIES
FRENCH FRIES _
<MORE ▼>
▲,
START TO SELECT
▼
COOKING PRESET
0:55
QUICK FRIES
Page 31 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
2
2 3 1
603-225-6684
USER DEFINED OPTIONS (Continued)
Customizing Presets on the Front Label
Used in conjunction with your custom programmed presets (please refer to page 31),
easily identify your own custom presets by using the supplied label page. Simply follow
the steps below:
1) Remove preset slider (default presets are located on front and custom preset label
template is located on back).
2) Choose preprinted labels or create your own label from supplied label sheet.
3) Apply labels to preset slider in proper preset box (up to 9 labels corres po ndi ng to 9
programmed presets may be used on preset slider).
4) Install preset slider under preset menu label by starting from bottom (moving fryer to
edge of counter may make this easier).
1 Preset Label Menu
2 Preset Slider
3 Preset Labels
Page 32 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
SEE THIS LCD
CAUSED BY DO THIS
GET THIS LCD
• Heating Element is not installed properly
with rubbing alcohol and cotton swab.
• Heating Element is not installed properly
with rubbing alcohol and cotton swab.
HELP
• Your PERFECT FRYER “beeps” twice to signal an error condition. When the error condition is corrected, two beeps
signal OK.
• It is possible to have more than one SYSTEM ERROR displayed at the same time. When that happens, all error
conditions will be displayed on the LCD. All must be corrected.
• When a SYSTEM ERROR condition exists, the PERFECT FRY de-energizes the heating e lement , but the fa ns con tin ue
to run.
• When there appears to be a problem, but no SYSTEM ERROR message is displayed, refer to the trouble-shooting table
on page 34. If the solution suggested doesn’t solve the problem, call your service rep. or PERFECT FRY at 603-225-
6684.
System Error Conditions
SYSTEM ERROR
PLEASE CHECK
FRONT PANEL
SYSTEM ERROR
PLEASE CHECK
FILTER PLACEMENT
SYSTEM ERROR
PLEASE CHECK
GREASE FILTER
SYSTEM ERROR
PLEASE CHECK
HEATER BOX
• Hinged front panel is not installed or shut properly
• Check to see that front panel is closed securely with
two black latches
• Air filter cartridge is not installed properly
• Check to make sure cartridge is properly installed
( up) in air filter cage, and cage is securely latched
in place
• Grease filter is not installed properly
• Check to see that it sits in grease tray (magnet on
right hand end of grease filter), and that filter and tray
are properly installed in filter chamber
• Check to see that heater module has been properly
placed on oil vat
• Check to see the electrical connection between heater
module and connector is made at inside back of fryer
compartment
• Clean the male and female terminals on connector
HEATING MANUAL
84
HEATING MANUAL
84
HEATING MANUAL
84
HEATING MANUAL
84
ºF
ºF
ºF
ºF
SYSTEM ERROR
PLEASE CHECK
AIRFLOW/AIR FILTER
SYSTEM ERROR
PLEASE CHECK
FIRE EXTINGUISHER
SYSTEM ERROR
PLEASE CHECK
PRIMARY OVERTEMP.
• There is improper air flow
• Make sure air intake (front) and exhaust (rear) vents
are not obstructed
• Clean grease filter thoroughly
• Replace the air filter cartridge
• Loss of pressure in the Fire Extinguisher, system
needs to be recharged
• Call PERFECT FRY at 603-225-6684 for
recommended fire Service Company near you.
• Check to see that heater module has been properly
placed on oil vat
• Check to see the electrical connection between heater
module and connector is made at inside back of fryer
compartment
• Clean the male and female terminals on connector
Page 33 of 39
HEATING MANUAL
84
HEATING MANUAL
84
HEATING MANUAL
84
ºF
ºF
ºF
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
SEE THIS LCD
CAUSED BY DO THIS
GET THIS LCD
• Cooking oil level is too low.
603-225-6684
• Basket motor has been obstructed
HELP (Continued)
SYSTEM ERROR
PLEASE CHECK
SECONDARY OVERTEMP.
SYSTEM ERROR
PLEASE CHECK
SYSTEM ERROR
PLEASE CHECK
SYSTEM ERROR
PLEASE CHECK
MAIN FAN
CONTROL FAN
EBOX FAN.
• Make sure oil level is between the hot and
cold lines at rear of vat.
• Cooking oil has overheated.
• Press and keys together and
release to reset
• Is it possible the heater modul e was
submerged in water? If so, call
• Main ventilation fan is not functioning properly
• Check main ventilation fan to see if it is
moving air and the fan blades are moving
• Remove obstruction and/or check electrical
connection
• Control fan is not functioning properly
• Check control fan to see if it is moving air and
the fan blades are moving
• Remove obstruction and/or check electrical
connection
• Electronics box fan is not functioning properly
• Check main ventilation fan to see if it is
moving air and the fan blades are moving
• Remove obstruction and/or check electrical
connection
HEATING MANUAL
378
ºF
HEATING MANUAL
84
ºF
HEATING MANUAL
84
ºF
HEATING MANUAL
84
ºF
SYSTEM ERROR
PLEASE CHECK
BASKET MOTOR
• Check for cause of obstruction before
returning fryer to normal use
• Correct cause of obstruction
• Press and keys together and
release to reset
HEATING MANUAL
84
ºF
Page 34 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
“PROBLEM”
PROBABLE CAUSE
PROBABLE SOLUTION
HELP (Continued)
Trouble-shooting Table
Won’t turn ON when you
press the key
ON but will not heat
Baskets will not lower into
or rise out of cooking oil.
Outer surface is unusually
hot
Cooking oil spills into spill
tray, excessively
1) Not plugged in
2) Circuit breaker or fuse
3) Wiring
1) Connector on heater module
2) Electronics box module
1) Basket lift (in drawer) not
working
2) Motor not working
1) Dirty grease filter
2) Air filter cartridge plugged
3) Fans not operating
1) Too much oil in vat
2) Too much ice or water in
food
3) Too much food in basket
4) Oil has reached end of its
life
4) Plug in fryer
5) Check circuit breaker or replace fuse
6) Make sure PERFECT FRYER is
plugged in according to its electrical
specifications (see page 5)
1) Replace heater module
2) Replace electronics box module
1) Make sure that the drawer is installed
properly (see page 11)
2) Check wiring
3) Replace Motor
1) Remove and clean grease filter
2) Replace air filter cartridge
3) Check rear of fryer for air flow
1) Remove some oil (when oil is cold it
should not be above cold oil line inside
vat)
2) Cook only frozen foods recommended
for use in deep fryers; remove excess
ice from food before placing food in
basket
3) Do not fill food above top of basket
4) Change oil
Food floats out of basket
Excessive smoking
Excessive foaming
Too much noise/vibration
from spin basket
1) Too much cooking oil in vat.
1) Oil has “broken down”
2) Moisture
1) Soap residue
2) Oil has “broken down”
1) Basket is not loaded evenly 1) Load basket evenly
1) Remove some oil; do not fill above cold
oil line.
1) Replace the cooking oil
2) Too much moisture or ice crystals
1) Rinse parts with vineg ar solutio n
2) Replace the cooking oil
Page 35 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
The PFS must be stored above 32°F (0°C)
PFS AUTOMATIC EXTINGUISHER
Note: Please refer to the PFS Automatic Extinguisher Installation, Inspection,
Maintenance & Recharge Manual (L20-361) for more detailed information.
1. GENERAL DESCRIPTIO N
The PFS consists of a cylinder assembly (with
pressure switch and gauge), actuating lever,
fusible link assembly, manual pull station, and
two nozzles. It is designed and acceptable for
use in areas that have ambient conditions
between 32°F (0°C) and 120°F (50°C).
2. OPERATION
Automatic Operation
Upon the detection of a fire, the PFS will
automatically operate. The fusible link rated
at 280ºF (138ºC) will operate when exposed
to the fire and operate the PFS automatic
extinguisher unit. When operated, the PFS
unit will discharge wet chemical agent through
the provided discharge piping and distribution
nozzles.
Manual Operation
The PFS unit can also be operated manually
by pulling the remote lever (to be mounted on
the front of the cooking appliance) that is
clearly marked “In Case Of Fire - PULL”.
IMPORTANT:
The manual pull
handle is to be
pulled ONLY IN
CASE OF FIRE in
the PERFECT
FRYER (use
when the
automatic system
has failed).
NOTE: Power shut-off is also achieved by
system operation. If the pressure in the
cylinder(s) drops below 92 psi (63 bar), the
pressure switch opens, deactivating the power
relay causing the appliance to de-energize.
3. INSPECTIO N & MAINTENANCE
The PFS must be serviced on a regular basis.
Three types of servicing are required:
Monthly
An inspection or “quick check” must be
conducted by the owner/operator and include
verification of the following:
1) The PFS is in its proper location.
2) The PFS shows no physical damage or
condition that might prevent operation.
3) The pressure gauge is in the green
operating range.
4) The maintenance tag is in place and is up
to date.
5) The manual pull is unobstructed.
6) The nozzle blow-off caps are intact and
undamaged.
Semi-Annually
The system must be inspected by authorized
service personnel, as per NFPA 17A and
include the following:
1) A check to see that the hazard has not
changed.
2) Examination of the fusible link, cylinder,
tubing, nozzles and all auxiliary equipment.
3) Fusible links must be replaced at least
annually from the date of installation. They
must be destroyed when removed. They
need to be replaced with the proper rated
link (6GT587). A fusible link loaded with
grease or other material can result in an
excessive delay in actuation.
4) Verification that the agent distribution
piping is not obstructed. Remove the blowoff caps (6GT014) from the nozzles to
ensure that they are free of grease build-up
and inspect them for deterioration.
Replace them as necessary.
Page 36 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
PFS AUTOMATIC EXTINGUISHER (Continued)
Inspection and Maintenance
Semi-Annually (continued)
5) Where semi-annual maintenance of any wet
chemical containers or PFS components
reveals conditions such as, but not limited to,
corrosion or pitting in excess of
manufactured limits, structural damage or
fire damage, repairs by soldering, welding, or
brazing, the affected part(s) shall be
replaced or hydrostatically tested. The
hydrostatic testing of wet chemical
containers shall follow the applicable
procedures outlined in NFPA 17A.
6) All wet chemical systems must be tested for
proper operation. A discharge of the wet
chemical is normally not part of the test.
Simply remove one lead from the pressure
switch to initiate appliance shut-down.
7) Where the maintenance of the PFS reveals
defective parts that could cause an
impairment or failure of proper operation of
the PFS, the affected parts must be replaced
or repaired.
8) The maintenance report, with
recommendations if any, shall be filed with
the owner or with the designated party
responsible for the PFS.
9) The PFS must have a tag or label
indicating the month and year the
maintenance is performed and identifying
the person performing the service. Only
the current tag or label must remain in
place.
Twelve Years
Maintenance must be done by authorized
service personnel, as per NFPA 17A and
include the following:
1) The wet chemical extinguishing agent must
be removed and discarded.
2) The cylinder needs to be hydrostatically
tested to 300 psi (21 bar).
3) If the cylinder shows no signs of rupture or
distortion, recharge the PFS as directed in
the recharging instructions.
SEMI-ANNUAL INSPECTION & MAINTENANCE (I & M) LOG: PERFECT FRY Serial No. _______________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Date __________ I & M by ___________________ Date ___ ___ ___ _ I & M by __________________
Page 37 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
ITEM
DESCRIPTION
PART #
ITEM
DESCRIPTION
PART #
1
Front Door
6SS011
15
Spinfresh Basket
6HS002
2
Front Panel
6SS010
16
Quad-Insert – SPINfresh
6HS017
3
Latch and turn Latches
6HT503
17
Basket Lift, Cradle Assembly
6SS009
4
Kit, Door Springs
2DT957
18
Housing, Drawer Assembly
6SS004
5
Air Filter Cartridge
2FU803
19
Motor, Module SFC
2HS001
6
Filter Cage
6ST730
20
PFS Fire System
2GT001
7
Air Flow Module
2HT723
21
Extension Spring - PFS
6GT674
8
Kit, Main Fan
6HT576
22
Electronics Box Module
2WS802
9
Fire Damper
6HT588
23
Control Access Panel
6SS020
10
Grease Filter Assembly
3HT727
24
Oil Spill Tray
6SS002
11
Grease Filter Tray
6ST728
25
Board, Drive Stepper SFC
6WS002
12
Female Connector Assembly
3CT765
26
Board, Power Supply SFC
6WS001
13
Heater Module – 5700W
8ET900
27
Board, Rotary Encoder SFC
3WT008
NS
Heater Module – 3750W
2ET763
28
Hanger, Handle
6SS025
NS
Heater Module – 3000W
2ET762
29
Handle, Basket
6HS013
NS
Heater Module – 1875W
2ET747
30
Cover, Basket SF
6HS016
14
8L Oil Vat
6SS003
NS
Motor, Spin SFC
6HS001
NS
Door Switch
6HT566
NS
Blow Off Cap
6GT569
NS
Front Panel Switch
6HT567
NS
Kit, Control Fan
2DT952
NS
Airflow Switch
6HT646
NS
Mini Lift Off Hinges
6HT500
NS
Gasket, Front Perimeter
6HT710
NS
Air Filter Switch Assembly
3HT724
NS
Feet
6HV026
NS
Grease Filter Switch
6HT566
NS = NOT SHOWN
BLOW-APART DIAGRAM & PARTS LIST
Page 38 of 39
1
2
3
THE PERFECT FRY 1 2 3 WARRANTY
year
years
years
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
Labor
Parts
Electronics
During the first year after purchase, all labor required in
repairing or replacing a defective part will be provided free
of charge.
During the first 2 years after purchase, all parts of the fryer
which prove to be defective in materials or workmanship
will be replaced free of charge (parts only).
During the first 3 years after purchase, if the electronics
module proves to be defective in materials or
workmanship, it will be replaced fre e of charge (parts only).
1) Perfect Fry Compan y LL C war rant s th is f ryer to be free from defec ts in m at erials and w ork manship and
will repair or replace it at Perfect Fry Company LLC's option for a period of two years after purchase
providing the purchaser follows the manufacturer's recommended procedures for operation and
maintenance contained in this manual. Perfect Fry Company LLC shall not be liable for injury or
damage to property other than this fryer.
2) The warranty applies to materials at the factory for two years (3 years electronics) and labor for one
year from date of purchase . The warranty does not in clude materials and labor e mployed in cleaning
the fryer. Any an d all trans portation and shipp ing charges a nd expenses are the responsibil ity of the
Purchaser. The warranty card must be completed a nd r egist ere d with P er f ec t Fry Company LLC within
30 days of purchase to va lidate the warranty. T he warranty will ceas e to exist if m aintenance has not
been performed accor ding to the manufacturer’s instructions. T his warranty does not cover damage
arising from or caused b y improper maintenance, d ire ctly or indirec tl y, transport ation, acc ident, m isus e,
improper installation, fire, flood, or acts of God. Parts repaired or replaced under this warranty are
warranted throughout the rem ainder of the ori ginal warr anty period on ly. The warr anty does not ap ply
to parts and service supplied or obtained from other than Perfect Fry or its authorized distributors.
3) Other than the warranty expressed in clause 1) hereof, Perfect Fry Company LLC expressly disclaims
all conditions and warranties, express or implied, including, without limitation, the implied warranties of
merchantability and fitness for a particular purpose. Perfect Fry shall not be responsible for, nor does
this warranty extend to, any consequential or incidental damages or expenses of any kind or nature,
regardless of the cause thereof or any knowledge which Perfect Fry may have regarding the probability
of the occurrence of such damages or expenses including, without limitation, injury to persons or
property, loss of life, loss of use of the products, lost goodwill, loss of income, lost resale profits, work
stoppage, impairment of other goods, breach of contract, negligence or such other actions as may be
deemed or alleged to be the cause of a loss or damage.
TERMS OF WARRANTY
Page 39 of 39
OWNER’S MANUAL FOR ALL SFC MODELS – 7/11/2012
Perfect Fry Company LLC.
Mailing Address: P.O. Box 501, Concord, NH 03302-0501
Shipping Address: 10 Ferry St., Concord, NH 03301
Tel: 603-225-6684
Fax: 603-225-8472
General Information: profits@perfectfry.com
Customer Support: service@perfectfry.com
Web: www.perfectfry.com
© 2012 PERFECT FRY COMPANY LLC
PRINTED IN USA
L20-396 R0
Page 1 of 1
Loading...