Pitco 12MCD Installation Manual
Installation, Operation, and Maintenance Manual
For McDonald's Gas Fryer
Counter Top Models
12MCD
NOTICES
There are three different types of notices that you should be familiar with, a NOTICE, CAUTION, and
WARNING. A NOTICE is a special note used to call attention to a particularly important point. CAUTION
is used to point out a procedure or operation which may cause equipment damage. The WARNING notice is
the most important of the three because it warns of an operation that may cause personal injury. Please
familiarize yourself with your new cooker before operating it and heed the notices throughout this manual.
The WARNINGS are listed below and on the following page for your review prior to operating the unit.
FOR YOUR SAFETY
DO NOT store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
WARNING: Improper installation, adjustment, alteration,
service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance
thoroughly before installing or servicing this equipment
TO THE PURCHASER
POST IN A PROMINENT LOCATION INSTRUCTIONS TO BE
FOLLOWED IN THE EVENT THAT AN OPERATOR SMELLS
GAS. OBTAIN THIS INFORMATION FROM YOUR LOCAL
GAS SUPPLIER.
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE
SAFETY SAFETY SAFETY SAFETY SAFETY
There is an open flame inside the fryer. The unit may get hot enough to set near by
materials on fire. Keep the area around the fryer free from combustibles.
DO NOT supply the fryer with a gas that is not indicated on the data plate. If you need
to convert the fryer to another type of fuel, contact your dealer.
DO NOT use an open flame to check for gas leaks!
Wait 5 minutes before attempting to relight the pilot to allow for any gas in the fryer to
dissipate.
Never melt blocks of shortening on top of the burner tubes. This will cause a fire, and
void your warranty.
Water and shortening DO NOT mix. Keep liquids away from hot shortening.
Dropping liquid frozen food into the hot shortenin g will cause violent boiling.
At operating temperature the shortening temperature will be greater than 300°F.
Extreme care should be exercise when working with hot shortening to avoid
personnel injury.
Ensure that the fryer can get enough air to keep the flame burning correctly. If the
flame is starved for air it can give off a dangerous carbon monoxide gas. Carbon
Monoxide is a clear odorless gas that can cause suffocation.
SAFETY SAFETY SAFETY SAFETY SAFETY
Table of Contents
......................................…………..
Section Title
Safety Notice
List of Tables and Figures …………………………………………………………………….
Chapter I: General Information and Installation......................................................……………......... 1-1
1.1 INTRODUCTION..................................................................................................…………. 1-1
1.2 CHECKING YOUR NEW FRYER .......................................................................………… 1-2
1.2.1 Check Your Order ............................................................................................………….. 1-2
1.2.2 Heat Deflector Installation ...............................................................................………….. 1-2
1.3 INSTALLATION..................................................................................................………….. 1-3
1.3.1 Installation Clearances......................................................................................………….. 1-3
1.3.2 Gas Connection.................................................................................................………….. 1-3
1.3.2.1 Fuel Types ..................................................................................................…………… 1-4
1.3.2.2 Fuel Supply Line Leak and Pressure Testing.............................................……………. 1-4
1.3.2.3 Gas Line Connection....................................................................................…………. 1-4
1.3.3 Ventilation and Fire Safety Systems .................................................................………….. 1-5
1.4 INITIAL ADJUSTMENTS..............................................
1.4.1 Visual Checks.....................................................................................................………….. 1-6
1.4.2 Burner Ignition Systems.....................................................................................………….. 1-7
1.4.2.1 Lighting the Pilot Light................................................................................………….. 1-7
1.4.2.2 Pilot Flame Adjustment................................................................................………….. 1-8
1.4.3 Main Burner System...........................................................................................………….. 1-9
1.4.3.1 Gas Line Requirements ...............................................................................………….. 1-10
1.4.3.2 Burner Adjustment ......................................................................................………….. 1-10
1.4.4 Initial Cleaning..................................................................................................………….. 1-11
1.4.5 Thermostat Calibration......................................................................................………….. 1-12
Page
i -ii
iii
1-6
Chapter 2: Operating Instructions……………………………………………………………………… 2-1
2.1 FILLING THE FRYER.............................................................................................………….. 2-1
2.1.1 Filling the Fryer With Liquid Shortening ...........................................................………….. 2-1
2.1.2 Filling the Fryer With Solid Shortening..............................................................………….. 2-1
2.2 OPERATING INSTRUCTIONS ..............................................................................………….. 2-2
2.2.1 Fryer Start-Up......................................................................................................………….. 2-2
2.2.2 Fryer Shutdown...................................................................................................………….. 2-2
2.3 DAILY CLEANING.................................................................................................………….. 2-3
i
Table of Contents (Continued)
Section Title
CHAPTER 3: Maintenance, Adjustments, and Service...........………………….................................... 3-1
3.1 WEEKLY FRYER CLEANING (BOIL OUT)....................................................................... 3-1
3.2 FLUE AND BAFFLE INSPECTION ...................................................................................... 3-2
3.3 SERVICE ............................................................................................................................... 3-2
3.3.2 Replacement Procedures.................................................................................................... 3-2
3.3.1.1 Main Burner Removal and Replacement...................................................................... 3-2
3.3.1.2 Changing the Main Burner Orifice.............................................................................. 3-2
3.3.1.3 Replacing the Heat Baffles .......................................................................................... 3-3
3.3.1.4 Pilot Burner Removal and Replacement..................................................................... 3-3
3.3.1.5 Pilot Orifice Replacem ent ........................................................................................... 3-3
3.3.1.6 Thermopile Replacement............................................................................................ 3-3
3.3.1.7 Temperature Control Board Replacement................................................................... 3-4
3.3.1.8 Limit Control Replacement.......................................................................................... 3-4
3.3.1.9 Thermostat Probe Replacement.................................................................................... 3-5
3.4 TROUBLESHOOTING.......................................................................................................... 3-6
3.4.1 Troubleshooting Fryers With Unitrol Valves.................................................................... 3-7
3.4.2 Troubleshooting Pilot Lights............................................................................................. 3-8
3.4.3 Troubleshooting Thermostat Systems ............................................................................... 3-9
Page
CHAPTER 4: Parts ......................................................................................................………………...... 4-1
ALPHABETICAL PART LIST ..........................................................………………............ 4-4
NUMERICAL PART LIST.......................................................………….............................. 4-5
ii
List of Tables and Figures
Table Title Page
1-1 Fryer Specification ................................................................................................................ 1-1
1-2 Ventilation and Fire Safety References................................................................…………. 1-5
4-1 Counter Top 12 Exploded View (Index)...............................................................………… 4-3
Figure Title Page
1-2 Main Burner Conditions........................................................................................………… 1-9
1-3 Gas Valve Showing Location of Pressure Regulator and Pilot Adjusters ............……….. 1-10
1-4 Air Collar .............................................................................................................…………. 1-11
4-1 Counter TOD 12 Exploded View...........................................................................………….. 4-2
iii
Chapter 1: General Information and Installation
The frying system you have selected for your establishment has been designed by Pitco Frialator to
meet the requirements of the McDonald's organization. This unit will give you many years of
reliable service if you follow the simple operation and maintenance procedures in this manual. This
manual contains the general installation, operation, and maintenance procedures for the
McDonald's counter top models.
1.1 INTRODUCTION
All models come standard with manual pilot light systems and built in safety devices. To find out
which model you have. look at the identification plate inside the door. This plate has a lot of useful
information, but to identify which fryer you have, look at the model number block. The model
number identifies which fryer and what features you have.
Table 1-1 Fryer Specifications
Specification Description
Domestic Units
(USA)
International Units
(Metric)
Hourly Gas Input 65,000 BTUs 16,380 KCal
Number of Heat Tubes 3 3
Hourly French Fry Production 45 Lbs. 20.4 Kgs.
Minimum Fat Capacity 30 Lbs. 13.61 Kgs.
Frying Area 12" x 12" 30.5x30.5cm
Frying Depth 3-5/8" 9.2cm
Drain Valve Size 1" NPT 2.54 cm
Shipping Weight 114 Lbs. 52.7 Kgs.
Gas Connection Size 1/2" 1.27cm
1-1
1.2 CHECKING YOUR NEW FRYER
Your new fryer has been carefully packed. Every effort has been made to ensure that your fryer will be
delivered to you in perfect condition. As you unpack your new fryer, inspect each of the pieces for damage. If
something is damaged, DO NOT sign the bill of lading. Contact the shipper immediately, the shipper is only
responsible for 15 days after delivery. Check the packing list enclosed with your fryer to ensure that you have
received all of the parts to the fryer. If you are missing any parts, contact the dealer from whom the fryer was
purchased.
1.2.1 Check Your Order
The crate containing the fryer unit will also contain the following:
(1) Flue Heat Deflector per fryer (1) Brush
(1) Fry Basket Hanger per fryer (2) Pitco Cleaner Sample
(1) Drain Clean Out Rod (1) Drain Extension
1.2.2 Heat Deflector Installation
If the fryer requires a heat deflector, you will find a removable label at the rear top edge of the unit. This label
has instructions for positioning and installation of the heat deflector. Refer to the label and the instructions
below to install the deflector.
a. Remove the two self -drilling screws from the top, back area of the cooker.
b. Position the heat deflector so that the angled portion of the deflector is facing toward the front of
the fryer. Secure the heat deflector to the back of the unit using the sheet metal screws previously
removed.
DO NOT obstruct the flow of combustion/ventilation or air openings around the fryer
as this may cause the build up of dangerous gases. Adequate clearance around the
fryer is necessary for servicing and proper burner operation. Ensure that you meet the
minimum clearances specified in the installation instructions.
c. When properly installed the angled section of the heat deflector will extend over the flue opening
to redirect the heat. It SHOULD NOT cover the flue opening. Nothing should block the flue
opening as this will cause the fryer to overheat and produce dangerous gases.
1-2
6" 0"
1.3 INSTALLATION
The fryer must be secured to the counter top to prevent movement. Accidental
movement of the fryer during operation may cause oil to splash out of the fryer. Hot
oil WILL cause severe bums.
Although it is possible for you to install and set up your new fryer, it is STRONGLY recommended that you
have it done by qualified professionals. The professionals that install your new fryer will know the local
building codes and ensure that your installation is safe.
1.3.1 Installation Clearances
The fryer needs clearance around it for proper operation. Adequate clearances allow for servicing and proper
burner operation. The clearances shown below are for cooker installation in combustible and noncombustible construction.
Back 6" 0"
Sides
Combustible
Constructio n
Non-Combustible
Construction
1.3.2 Gas Connection
Your fryer will give you peak performance when the gas supply line is of sufficient size to provide the
correct gas flow. The gas line must be installed to meet the local building codes or National Fuel Gas Code
(NFPA 54-1984) and ANSI Z223. 1 -1988. In Canada, install the fryer in accordance with CAN-CGA 1-B
149.1, .2 and local codes. Gas line sizing requirements can be determined by your local gas company by
referring to Nationa l Fuel Gas Code, Appendix C, Table C-4 (natural gas) and Table C-16 (propane). The gas
line needs to be large enough to supply the necessary amount of fuel to all appliances without losing pressure
to any appliance. Other factors that are used to determine the piping requirements are BTU requirements of
the appliances being connected and the length of pipe between the meter and the appliances.
NEVER supply the fryer with a gas that is not indicated on the data plate. Using the
incorrect gas type will caus e improper operation. If you need to convert the fryer to
another type of fuel, contact your dealer.
1-3
1.3.2.1 Fuel Types - Each fryer is equipped to work with one type of fuel. The type of fuel with which the
appliance is intended to operate is stamped on the data plate attached to the inside of the door.
DO NOT use an open flame to check for gas leaks!
1.3.2.2 Fuel Supply Line Leak and Pressure Testing - The fuel supply system must be tested before the
fryer is used. If the fuel line is going to be tested at a pressure greater than (>)1/2 PSIG (3.45 kPa),
make sure that the fryer is disconnected from the fuel line. If the fuel line is to be tested at a
pressure equal to or less than ([) 1/2 PSIG (3.45 kPa), the fryer can be connected but the unit's gas
valve must be shut. Test all gas line connections for leaks with a solution of soap and water when
pressure is applied.
1.3.2.3 Gas Line Connection - Connect the fryer to the gas supply line with a connector that complies with
the Standard for Connectors for Movable Gas Appliances (ANSI Z21.69/ CAN-CGA-6.16).
NOTICE
NEVER use an adaptor to make a smaller gas supply line fit the cooker connection.
This may not allow proper gas flow for optimum burner operation, resulting in poor
cooker performance. NEVER supply the cooker with any fuel other than the type
indicated on the data plate. Using the inc orrect gas type will cause improper
operation.
1-4
1.3.3 Ventilation and Fire Safety Systems
Your new fryer must have proper ventilation to function safely and properly. Exhaust gas temperatures can
reach as high as 1200°F. Therefore, it is very important to install a fire safety system. Your ventilation
system should be designed to allow for easy cleaning. Frequent cleaning of the ventilation system and the
fryer will reduce the chances of fire. Table 1-2 provides a list of reference documents that provide guidance
on ventilation and fire safety systems. This table is not necessarily complete. Additional information can be
obtained from the American Gas Association, 8501 East Pleasant Valley Road, Cleveland, OH 44131.
Table 1 -2 Ventilation and Fire Safety References
Topic
Underwriters Laboratory
Document
National Fuel Gas Code
Document
Grease Extractor ANSI/UL710-1981 ANSI/NFPA 96-1987
Ventilation Hood ANSI/UL 705-1984 ANSI/NFPA96-1987
Filter Unit ANSI/UL 586-1985 ANSI/NFPA 96-198 7
Types of Fire Extingushers
and Detection Equip ment
ANSI/UL 900-1987
CO2 ANSI/UL 154-1983 ANSI/NFPA 12-1989
Dry Chemical ANSI/UL 299-1984 ANSI/NFPA 17-1985
Water ANSI/UL 626-1984 ANSI/NFPA 13-1989
Foam
Sprinklers ANSI/UL 199-1982
ANSI/NFPA 11-1988
ANSI/NFPA 13-1989
ANSI/NFPA 13-1989
Smoke Detectors ANSI/UL 268-1981 ANSI/NFPA 72B-1986
Fire Detection Thermostats ANSI/UL 521-1987 ANSI/NFPA 72B-1986
Excessive ventilation causes drafts, which will interfere with the proper operation of the pilot and the burner.
Leave at least 18 inches of open space between the fryer's flue vent opening and the intake of the exhaust
hood.
1-5
Loading...