Pitco PFC570-HB Service Manual

Counter Model Electric Fryer System

Perfect Fry PFC570-HB

Perfect Fry Company
39 Sheep Davis Road
Pembroke, NH 03275-3705
Phone: [phone]
Fax: [phone]

www.perfectfry.com

Place this manual in the appropriated
section of your Equipment Manual

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the
life of the equipment.

Model # ______________________________________

Serial # ______________________________________

Date Purchased ________________________________

Installation & Operation Manual

PFC570-HB

CONTENTS

WARRANTY 2

INTRODUCTION 3

SAFETY 4

APPROVALS 5

PARTS IDENTIFICATION/FUNCTION AND EXPLODED VIEW 6

EQUIPMENT SET-UP AND CLOSE PROCEDURES 7

OPERATION AND CONTROL 18

TROUBLESHOOTING 29

PERFECT FRY FIRE SUPPRESSION SYSTEM 32

WIRING DIAGRAM 35

L20-435 R0 (5/2016)

WARRANTY

McDonald's ORIGINAL STANDARD EQUIPMENT LIMITED WARRANTY

Perfect Fry warrants to the original purchaser of its commercial cooking appliances and related equipment that said appliances and related
equipment will be free from defects in material and workmanship under normal use for a period of two (2) years from the date of installation, with
appropriate documentation, to a maximum of twenty-eight (28) months from the date of manufacture, subject to the following additions, exceptions,
exclusions and limitations.

This warranty is limited to the repair or replacement at the Company’s option, without charge, of any part found to be defective within the warranty
period and reasonable expenses incurred for freight and material for the installation of such part; in addition, the Company’s obligation shall be limited
to reimbursement for normal labor on such parts.
Perfect Fry, Inc. agrees to pay the Authorized Service and Parts Distributor, for any labor and material required to repair or replace, at the Company’s
option, any part which may fail due to defects in material or workmanship during the above general warranty period.

How to Keep Your Warranty in Force

• Make sure any shipping damages are reported immediately. Damages of this nature are the responsibility of the carrier and must be
reported by the receiver.

• Install the appliance properly. This is the responsibility of the installer and the procedures are outlined in the manual.

• Do not install the appliance in a home or residence.

• Maintain the appliance properly. This is the responsibility of the purchaser of the appliance and the procedures are outlined in the manual.

• Replace the air lter at regular intervals to prevent lter saturation. Failure to do so could result in a non-warranty main fan failure due to
grease build up.

• Adjustments, such as calibration, leveling, tightening of fasteners or plumbing or electrical connections normally associated with initial
installation are outlined in the manual and are not covered under warranty.

• Damages as a result of re, ood or other acts of God are not covered under this warranty.

• Use the appliance for what it is intended. If the appliance is used for a purpose other than for which it was intended or designed, resulting
damages are not covered under the warranty.

• Make sure that the appliance has the correct voltage. If a failure is due to incorrect or erratic voltage, these damages are not covered under
the warranty

• Do not materially alter or modify the appliance.

• Do not obliterate, remove or alter the serial number rating plate.

• Use only Genuine OEM parts from Perfect Fry or its Authorized Parts and Service Distributors. Repairs are not covered by the warranty if

non-OEM parts or non-Authorized Parts and Service Distributors are used.

• Failures that are not attributable to a defect in materials or workmanship are not covered.

This warranty specically excludes parts which wear or would be replaced under normal usage, including, but not limited to, electric lamps, fuses,
interior or exterior nishes, lters and gaskets.

Charges for mileage over one hundred (100) miles and travel time over two (2) hours from the Authorized Service and Parts Distributor are not covered

under this warranty. Extended mileage charges are the responsibility of the individual or rm requesting these services.

If any oral statements have been made regarding the appliance, these statements do not constitute warranties and are not part of the contract of sale.

This limited warranty constitutes the complete, nal and exclusive statement with regard to warranties.
THIS LIMITED WARRANTY IS EXCLUSIVE AND IS IN LIEU OF ALL OTHER WARRANTIES WHETHER WRITTEN, ORAL OR IMPLIED,
INCLUDING, BUT NOT LIMITED TO ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE OR WARRANTY
AGAINST LATENT DEFECTS.

In the event of a warranty or other claim, the sole obligation of Perfect Fry will be limited to the repair or replacement, at the Company’s discretion,
of the appliance or the component part. This repair or replacement will be at the expense of Perfect Fry except as limited by this warranty statement.
Any repair or replacement under this warranty does not constitute an extension in time to the original warranty. Parts covered under this warranty
will be repaired or replaced, at the Company’s discretion, with new or functionally operative parts. The liability of Perfect Fry on any claim of any
kind, including claims based on warranty, express or implied contract, negligence, strict liability or any other legal theories will be limited to the

repair or replacement of the appliance. This liability will not include, and the purchaser specically renounces any right to recover special, incidental,
consequential or other damages of any kind, including, but not limited to, injuries to persons, damage to property, loss of prots or anticipated loss of

the use of this appliance.

General Warranty

What is covered

Limits to the Warranty

Limitations of Liability

If any provision of this warranty is unenforceable under the law of any jurisdiction, that provision only will be inapplicable there, and the remainder of
the warranty will remain unaffected.
The maximum exclusion or limitation allowed by law will be substituted for the unenforceable provision.

How to Obtain Warranty Service

Direct your claim to the Perfect Fry Authorized Service and Parts Distributor, http://www.perfectfry.com closest to you giving complete model and serial
numbers, voltage, and description of the problem. Proof of the date of installation and/or the sales slip may also be required. If there are questions

about this procedure, write the National Service Manager, Perfect Fry, P. O. Box 501, Concord, NH. 03302-0501. USA

This warranty gives you certain specic legal rights; you may have other rights which vary from state to state.

2

In order to activate please contact Perfect Fry Company, to register your warranty by:

Registering online anytime at www.perfectfry.com

or

Call 1-603-225-6684 (Mon - Fri 8:00-5:00 EST)

SEE THIS LCD DO THIS GET THIS LCD

FRYER ACTIVATION

THANK YOU FOR

PURCHASING A PERFECT

FRYER SN# XXXXX

GO ONLINE OR CALL

ENTER WARRANTY CODE

AND PRESS START

 

For temporary access, enter 123456 then press .

INTRODUCTION

Now that you have registered and activated your fryer;

• 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 Authorized Service network is committed to supply­ing your service and warranty needs. Each Authorized Service and Parts Provider (ASAP)
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 www.perfectfry.com with many great tips and solutions.

1. Enter your warranty activation code

2. Press

3. Your Perfect Fryer is now perma­nently activated.

Temporary access is valid for 90 days.

HEATING PRESET

70

HASHBROWNS

°F

3

SAFETY

It is the owner’s responsibility to:

• Insure the Perfect Fry PFC is properly maintained.

• Allow only properly trained personnel to operate, clean and maintain a Perfect Fry PFC.

• Contact local authorities having jurisdiction to insure that the installation conforms to all local

re, 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 Fry PFC is serviced.

• Insure that all safety devices are intact.

• Insure that a proper surface is provided for the Perfect Fry PFC to sit on.

• Insure that proper clearances are kept.

• Operate and store the Perfect Fry PFC above 32°F (0°C).

• Return the Perfect Fry PFC for recycling when it reaches end of life.

SAFETY FIRST

LIFTING & MOVING:

• Your Perfect Fry PFC’s gross shipping weight is 100 lb. (45 kg). Net weight = 80 lb. (36 kg).

DEEP FRYING:

• Cooking oil is very hot, 359ºF (182ºC). 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 when it no longer meets

quality requirements. Use a McDonald’s approved deep-fryer cooking oil. OLD OIL HAS A REDUCED
FLASH POINT. 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 Fry PFC below 0°C (32°F)

• Intended for indoor use only

4

APPROVALS

REGULATIONS

Installation of your Perfect Fry PFC must conform to all local re 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 - 2004.

The table below describes the standards that your Perfect Fry PFC has been tested to and the
corresponding listing marks.

STANDARD DESCRIPTION LISTING MARK

UL 197

UL710B

CSA 22.2
No. 109-M1981

NSF 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding

Commercial electric cooking appliances.
Commercial electric cooking appliances with recirculating 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.

• UL 900: Standard for Air Filter Units

• NFPA 17A: Wet Chemical Extinguishing Systems.

• NFPA 96: Standard for Ventilation Control and Fire Protection of

Commercial Cooking Operations.

• EPA 202: Determination of Condensible Particulate Emissions for
Stationary Sources.

Commercial Cooking Appliances forming part of Canadian Electrical
Code, Part 2 Safety Standards for Electrical Equipment.

and Transport Equipment.

5

PARTS IDENTIFICATION/FUNCTION AND EXPLODED VIEW

7

4

5 6

3

2

21

1

19

18

22

20

16

9

10

14

15

8

11

13

12

17

Item Description Part No. Item Description Part No.

1 Kit, Assembly Front Panel 3HT716-C 18 Assembly, Basket Lift 3HT740-C

2

19 Assembly, Element 5.7kW 240V 8ET900-C

Kit, Odor and Passive Filter 2FK001

3 20 Assembly, Female Connector 3CT765-C

4 Assembly, Bracket Cage 6ST730-C 21 Plug, Cover Female Connector 6CT100

5 Module, Airow 2HT723-C 22 Gasket, Molded Silicone 6FR021

6 Kit, Main Fan 2DT951-C NS Kit, Door Springs PFC 2DT957-C

7 Fire Damper 6HT588 NS Assembly, Air Filter Switch 3HT724-C

8 Assembly, Grease Filter 3HT727 NS Switch, Grease Filter/Door 6HT566

9 Assembly, Grease Filter Tray 6ST728-C NS Assembly, Filter Drain Hose B6698901-C

10 Assembly, Elec. Box Module 2WS805-C NS Assembly, Remote Buzzer HB B5311801-C

11 Access Control Panel 6ST732-C NS Kit, Control Fan 12VDC 6DT952-C

12 Assembly, Firemaster System 2GT001-C NS Feet, Adhesive (4 per PFC) 6HV026

13 Spring, Extension 40lbs 6GT67401 NS Kit, Fusible Link 250°F 6FP00701-C

14 Assembly, PFC Basket Motor 2HT689-C NS Switch, Front Panel Proximity 6HT567

15 Assembly, Spill Tray 6ST734-C NS Kit, Firemaster Wet Chemical 2DT943-C

16 Kit, Oil Vat PFC w/ Valve 2DT018-C NS Latch, Vice Wing Non-Locking 6DA100

17 Assembly, Drip Tray PFC 6ST105-C NS Hinge, Door Lift and Turn 6HT503

6

EQUIPMENT SET-UP AND CLOSE PROCEDURES

INSTALLATION

Electrical Power Supply

• Your Perfect Fry PFC 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 you warranty.

• If your Perfect Fry PFC’s plug does not t 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 Fry PFC for the electrical Model No. PFC570,
then check off your Model Number.

PERFECT

FRY MODEL

VOLTAGE AMPS

 Put a check mark  in the box beside the Model Number of your Perfect Fry PFC.

PFC570

PFC570

240 24.0 30 5700

208 20.6 30 4281

All models are single phase, 50/60 hertz.

CIRCUIT

AMPS

WATTAGE

NEMA

NUMBER

L6-30P

6-30P

Pin & Sleeve

30A, 250V, 2 Pole

NEMA

RECEPTACLE

L6-30R

6-30R

IEC 60309

30A, 250V, 2P

7

EQUIPMENT SET-UP AND CLOSE PROCEDURES

INSTALLATION (Continued)

Prepare Counter-top Area

16"

40.62

Required Clearances

1” on sides

2” on rear

0” on top

17"

43.18

23"

58.42

Unpack

1. Cut straps on shipping box.

2. Remove box top and sleeve.

3. Remove outer plastic wrapping and keep box along with foam corners and
sides until installation of your Perfect Fry PFC is complete.

8

EQUIPMENT SET-UP AND CLOSE PROCEDURES

INSTALLATION (Continued)

Unpack

• Your Perfect Fry PFC weighs 80lb (36kg). Lift it carefully with additional help, as needed and

place it in its nal location.

4. Lift your Perfect Fry PFC onto counter top.

5. Remove all foam stufng and parts.

6. Put check mark  in box once the part is removed.
















1 Air Filter Cage
2 Air Filtration Odor Filter
3 Air Filtration Passive Filter
4 Grease Filter
5 Grease Filter Tray
6 Basket Lift Assembly
7 Heater Module
8 Drip Tray
9 Oil Vat

10 Oil Spill Tray

11 Drain Hose

12 Rear Plug Cover

7

1

2

3

4

5

9

6

10

8

9

EQUIPMENT SET-UP AND CLOSE PROCEDURES

INSTALLATION (Continued)

Unpack

11

7. Ensure that blow-off caps on re extinguisher nozzles are kept in place.

8. When removing item 12, please relocate to upper holding location designated Rear Plug Cover
Holder in the diagram below.

REAR PLUG
COVER HOLDER

12

BLOW OFF CAPS

12

10

EQUIPMENT SET-UP AND CLOSE PROCEDURES

ASSEMBLY

1. Clean parts and inside of cabinet (all except air ltration cartridges).
a. Wash in warm soapy water.
b. Rinse with hot water

• The heater box must NOT be immersed in water, or any 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 lter into grease lter tray.

HEATER BOX
GREASE FILTER

AIR FILTER REPLACEMENT

FRONT PANEL

SYSTEM ERROR

PLEASE CHECK/CHANGE

4. Install grease lter/grease lter tray into lter compartment

by sliding along rails and towards the rear of unit.

5. Fit air lter cage over air lter cartridges as shown. Ensure
arrows are pointed upwards on both lters and write
installation date on odor ltration cartridge in space

provided.

11

EQUIPMENT SET-UP AND CLOSE PROCEDURES

ASSEMBLY (continued)

6. Slide air lters rmly back into lter compartment

and fasten down latch.

7. Install spill tray into bottom cooking compartment.

Note: Indents on bottom of spill tray

should t into matching indents on

bottom of cabinet.

8. Set heater module onto oil vat.

Note: “^” grooves on bottom of heater module

should t onto back of oil vat.

9. Pour frying oil into oil vat. Fill to COLD level mark.

Use McDonald’s approved deep-fry cooking oil.

DO NOT OVERFILL. (image cut away for clarity)

12

ASSEMBLY (continued)

10. Slide heater module/vat into cooking
compartment and push in all the way.
Ensure electrical connection is complete

with a rm push on the heater module.

11. Install drip tray in-front of oil vat. Drip tray

will t snug between front edge of oil

vat and inside edge of spill tray.

Note: If drip tray does not t, press

heater module in further to complete
connection.

EQUIPMENT SET-UP AND CLOSE PROCEDURES

12. Install basket lift

a. Hold basket tray vertical
b. Install rod into pivot hole - left side

c. Install rod into motor coupling - right side

d. Pivot basket tray forward from
vertical position and insert arms
into spill tray.

13. Install and close front panel. Turn latches 1/4 turn clock wise and press down.

14. The fryer will now begin heating. In a few minutes, Perfect Fry PFC will be ready to start cooking.

13

EQUIPMENT SET-UP AND CLOSE PROCEDURES

CLEANING

Supplies

KAY® QSR Heavy Duty Degreaser Solution (HDD)
KAY® SolidSense™ All Purpose Super Concentrate Solution (APSC)
KAY® SolidSense™ Sanitizer Solution
KAY® Specialty Cleaner & Polish

KAY® NO-SCRATCH Pad (White)

KAY Hi-Temp Pad (black pad for fryer tool)- to scrub inside oil vats

KAY® Hi-Temp Detail Brush (White Bristles)-As needed for coils

Clean towel bucket
Soiled towel bucket
Clean sanitizer-soaked towels
Clean sanitizer-soaked grill cloths

Heat-Resistant Gloves

Safety Apron for Heat Protection
Safety Face Shield

CAUTION: Do not touch heater module vat or oil unless heat resistant gloves are worn.
CAUTION: Do not unplug the fryer and always make sure the fryer is turned off.

Daily Cleaning Procedures : For more information, reference ECOLAB® Cleaning Procedure.

1. Put on heat resistant gloves and ensure oil is cool before cleaning.

2. Remove the fryer baskets, drip tray, skimmer, and all fryer cooking utensils and wash them at
the 3-compartment sink in hot, fresh KAY® SolidSense™ All Purpose Super Concentrate Cleaner
solution (APSC). Rinse them under hot, fresh water then sanitize in sanitizer solution for 1 minute.
Allow to air dry.

3. Open the fryer door and clean the inside of the fryer area by spraying a clean, sanitizer-

soaked grill cloth with KAY® QSR Heavy Duty Degreaser solution (HDD) and wipe down the
front of the oil vat, inside the door, and other interior areas that may have crumbs or oil.
Discard the soiled grill cloth in the soiled towel bucket.

NOTE: If cooking oil remains in the oil vat during cleaning, do not spray cleaner solution
inside the fryer area. Spray the cleaner solution directly onto the grill cloth only.

4. Rinse the interior fryer areas with a separate clean, sanitizer-soaked grill cloth. Discard the
soiled grill cloth in the soiled towel bucket.

5. Clean the exterior of the fryer by spraying a clean, sanitizer-soaked towel with KAY® QSR
HDD solution then wipe clean. If polishing is needed for the exterior fryer, spray a clean
paper towel with KAY® Specialty Cleaner & Polish and wipe the exterior until dry.

NOTE: Do not clean the outside or any stainless steel part with abrasive cleaners.

6. Check the oil level on the back of the vat to make sure it is up to the cold line (at room
temperature). If not, add oil as necessary.

14

EQUIPMENT SET-UP AND CLOSE PROCEDURES

CLEANING (continued)

Cleaning - When cooking oil is disposed: For more information, reference ECOLAB® Cleaning Procedure.

NOTE: Before cleaning fryer or removing oil, let fryer cool.
CAUTION: Do not touch the heater module, oil vat or oil unless it has cooled or if heat
resistant gloves are worn.

1. Put on heat resistant gloves, safety apron, and safety face shield.

2. Press Cancel and 0 keys simultaneously to initiate Drain/Clean mode. Allow the fryer to reach
122°F/50°C before proceeding with draining the fry vat. Ensure display reads Drain/Clean before
proceeding.

3. Open front panel, install drain hose assembly and drain oil into appropriate oil containment device

(varies per restaurant). Discard the used cooking oil.

4. Turn the fryer OFF. Keep the fryer plugged in.

5. Open the front panel door and clean the inside and outside of the door with a clean, sanitizer-

soaked towel sprayed with KAY® QSR HDD solution. Rinse with a separate clean, sanitizer-soaked
towel. Discard the soiled towel in the soiled towel bucket after use.

NOTE: If the door panel is heavily soiled, remove the panel by lifting and turning latches
and lift it off of the hinges and take it to the 3-compartment sink and allow to soak in KAY®
SolidSense™ APSC solution. Scrub the door panel with a towel or NO-SCRATCH™ Pad then
rinse in water and allow to air dry.

6. Remove the air lter cartridge and set aside.

CAUTION: Do not wash the air lter cartridges.

7. Remove the grease bafe tray from the cabinet. Remove the grease bafe from the tray and drain

any oil that has accumulated.

8. Remove the fryer baskets, basket lift, drip tray, skimmer, and all fryer cooking utensils.

9. Take the grease bafe, grease bafe tray, fryer baskets, basket lift, drip tray, skimmer and all fryer

cooking utensils to the 3-compartment sink to wash in KAY® SolidSense™ APSC solution. Rinse in
hot, fresh water. Sanitize in KAY® Solidsense™ Sanitizer solution for 1 minute. Allow to air dry.

10. Remove the heater module coils from the fryer vat and scoop out the sediment and remaining

cooking oil that may have solidied in the base of the fryer vat with a scraper.

CAUTION: Do not submerge the heater box in water or
other liquid.

11. Remove drain hose assembly and return to its designated
storage area.

12. Take the oil vat and heater module coils back to the 3-compartment sink to soak in Heavy Duty

Degreaser solution. Fill the oil vat with Heavy Duty Degreaser concentrate and ll the vat ¼ full of

degreaser. Fill the vat with hot water until full. Place the coils into the vat to soak. Make sure the vat
and coils are fully covered with the degreaser. Allow the vat and coils to soak for 30 minutes.

15

EQUIPMENT SET-UP AND CLOSE PROCEDURES

CLEANING (continued)

Cleaning - When cooking oil is disposed(continued) :

CAUTION: Keep the electrical box on the heater module coils away from water. The heater
box must NOT be immersed in water or other solutions. Do not spray the male connector.

13. Remove the coils and scrub the coils with a KAY® Hi-Temp Pad. If heavy build-up occurs and

it is difcult to remove soil from in between the coils, use the KAY® Hi-Temp Detail Brush Head

(cleaning tool head that is part of the fryer cleaning tools with white bristles) to scrub inside the
coiled areas. Rinse off the coils with hot , fresh water. Allow to air dry.

14. Scrub the interior and exterior of the oil vat with a KAY® Hi-Temp Pad. Rinse with hot, fresh
water then sanitize in SolidSense™ Sanitizer solution for 1 minute. Allow to air dry.

15. Remove the spill tray from the fryer and drain any oil that has accumulated. Take the spill tray
to the 3-compartment sink to wash in APSC solution. Rinse the spill tray in hot, fresh water then
sanitize in SolidSense™ Sanitizer solution for 1 minute. Allow to air dry.

NOTE: Place the Yellow Protective Cover that comes with the fryer unit, back on top of
the female connector at the interior back of the unit behind the vat before interior cabinet
cleaning begins. Do not spray the female connector.

16. With the interior components removed from the fryer, clean the interior of the fryer and the front
panel door with a clean, sanitizer-soaked towel sprayed with KAY® QSR HDD solution and wipe
until clean. Rinse with a separate clean, sanitizer-soaked towel.

17.Spray countertop with KAY® QSR HDD solution. Discard the soiled towel in the soiled towel
bucket after use.

18.Clean the exterior of the fryer equipment by spraying a clean, sanitizer-soaked towel with KAY®
QSR HDD solution then wipe clean. If polishing is needed for the exterior fryer, spray a clean paper
towel with KAY® Specialty Cleaner & Polish and wipe the exterior until dry.

19.After cleaning is complete, remove the Yellow Protective Cover from the female connector body.

NOTE: Return the Yellow Protective Cover to its holding area in the upper cabinet for storage.

20.Ensure that the blow-off caps on re extinguisher nozzles are kept in place.

21.Re-install the clean parts inside the fryer (see assembly instructions).

16

EQUIPMENT SET-UP AND CLOSE PROCEDURES

CLEANING (continued)

Cleaning - Periodic Maintenance

Air Filter Cartridge Replacement

• Replace the air lter cartridge at least once every 3 months,
more often for higher volume usage. Replacement is safer
and easier when the fryer is cool rather than hot.

• Only Perfect Fry lters may be used in your Perfect Fry

Steps to replace air lter cartridge:

PFC.

1. Open front panel by turning latches.

2. Release latch on air lter cage, and remove air lter

cage and air lter cartridges from lter compartment.

3. Remove old used air lter cartridges from air lter cage.

4. Wipe air lter cage clean

5. Fit air lter cage over new air lter cartridges (as

shown) and write date on cartridge (Arrows up).

6. Install air lter cage and new air lter cartridge rmly

back into lter 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 re service company to ensure that local

jurisdictional codes are being met. Please refer to
PFS automatic extinguisher manual (L20-361) for more
information.

17

OPERATION AND CONTROL

Operation Instructions

LCD Screen

• Displays user information

Keypad

• Easy to use, just a rm
touch with your nger tip.

• A smooth at surface that’s
easy to keep clean.

Active Mode

• Shows which of the six
modes your Perfect Fry
PFC is currently in.

Preset Name

• Shows which preset is
currently cooking.

Preset Key

• Choose any of the default
presets.

READY PRESET

°F

359

HASHBROWNS

On/Off Key

• To turn ON

• To turn OFF

• To put in STANDBY

Preset Mode

• Shows which preset mode
the Perfect Fry PFC is
currently in.

Oil Temperature

• Always displayed

• Choose between °C & °F

Cancel Key

• Stops a cook cycle

• Resets the screen

Number Keys

• 0 to 9

Left Arrow Key

• Adjusts cook time up by 10
second increments.

Remains in same mode after cook cycle

18

Table 1 - Preset Mode Functionality

Feature

Manually enter cook time

Automatically enters preset time

Manual

Mode

  

  

  

Preset

Mode

Start Key

• Begins a cook cycle

Right Arrow Key

• Adjusts cook time down by
10 second increments.

Preset Locked

Mode

Operation Instructions (continued)

Starting Up

YOU DO THIS

1. Press for 1/2 second

HEATING PRESET

°F

70

READY PRESET

OPERATION AND CONTROL

Perfect Fry PFC does this

1. Now in heating mode

2. Oil temperature rising to operating
temperature

2. Allow 10 to 30 minutes for oil
to reach operating temperature
(359°F or 182°C)

Preset Times

Cooking Time & Names (Factory Defaults)

Preset Name Time Preset Name Time Preset Name Time

1 HASHBROWNS 3:00 4 <AVAILABLE> 0:00 7 <AVAILABLE> 0:00

2 <AVAILABLE> 0:00 5 <AVAILABLE> 0:00 8 <AVAILABLE> 0:00

3 <AVAILABLE> 0:00 6 <AVAILABLE> 0:00 9 <AVAILABLE> 0:00

NOTE: Pressing repetitively will toggle between MANUAL mode, PRESET mode and
PRESET LOCKED mode.

NOTE: The default presets are programmed at the factory. Please refer to ADDITIONAL
PRODUCT SETTINGS if additional presets are needed.

359

3. Once operating temperature is

°F

reached, unit is READY to start
cooking.

19

OPERATION AND CONTROL

Operation Instructions (continued)

Preset Lock Mode

YOU DO THIS

1. Press two times

2. Put food in basket.

3. Open door.

4. Set basket on basket lift.

5. Close door.

6. Press 1, cook cycle starts
immediately.

7. Wait for "Beep"

8. Open door.

9. Remove Basket

10. Follow steps 2 through 6 to cook
another order this way.

Canceling a cook

READY PRESET

°F

359

COOKING PRESET

°F

359

3:00

HASHBROWNS

READY PRESET

°F

359

Perfect Fry PFC does this

1. Now in PRESET LOCK mode.

2. PRESET is displayed on LCD

3. LCD displays HASHBROWNS,

default setting is 3:00.

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. Basket drains.

10. Fryer "beeps" to inform you that
food is cooked.

NOTE: Fryer remains in PRESET

YOU DO THIS

1. Press to erase cooking
time.

Standby Mode

SEE THIS LCD

READY PRESET

°F

359

Note: During slow periods, using standby mode reduces energy costs, allows a
quick recovery and minimizes oil breakdown.

READY PRESET

1. Cooking time erased, unit returned

°F

359

DO THIS GET THIS LCD

1. Press and together.

2. Release both

NOTE: Temperature will decrease

to 275ºF.

Perfect Fry PFC does this

to READY mode.

STANDBY PRESET

°F

275

20

Operation Instructions (continued)

Open Door - Paused Cooking

(Safety and Health regulations require doors and panels to be closed during cooking)

OPERATION AND CONTROL

YOU DO THIS

1. Open door during cook cycle

PAUSED PRESET

°F

359

1. COOKING cycle PAUSE.

2. Basket raised out of oil.

Perfect Fry PFC does this

1:24

DOOR OPEN

COOKING PRESET

°F

359

2. Close door and press if you
want the cooking cycle to continue.

HASHBROWNS

READY PRESET

3. Close door and press if
you do not want to continue the
cooking cycle.

Skim Mode - Remove crumbs from oil throughout the day using the skimmer

1:24

359

3. Brief pause, basket lowers into oil.

4. COOKING cycle begins.

5. Fryer counts down time remaining

6. Cook time erased, now in READY

°F

mode.

1. Place skimmer in Perfect Fry PFC.

2. Press and Number 1 together, and release

NOTE: PFC unit will enter "SKIM MODE", display will state "SKIM MODE" in the upper

right corner. 10 second count down will begin.

READY SKIM MODE

10S

 OPEN DOOR 

3. Basket lift will lower skimmer and raise back up.

4. Control display will read  OPEN DOOR 

NOTE: Basket lift will rise after 10 second countdown regardless whether door is

opened.

5. Open door and remove skimmer.

6. Empty crumbs from skimmer into trash container.

7. Repeat process 2-3 times to maximize crumb removal

8. When complete, store skimmer in pan provided.

359

°F

READY SKIM MODE

5S

 OPEN DOOR 

359

°F

21

OPERATION AND CONTROL

Operation Instructions (continued)

Shutting Down

YOU DO THIS

TURN YOUR PERFECT FRY PFC OFF

• At end of day

• To replace deep fry oil

• To clean

• For other service or maintenance

1. Press

DO NOT UNPLUG FRYER
Fans must remain ON
during COOLDOWN mode

Drain Mode

Note: Oil in Perfect Fry PFC must be cooler than 139°F or drain mode will not function. Unit
will display "TOO HOT", then return to previous state.

READY PRESET

°F

359

READY COOLDOWN

°F

359

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

8. Fans stop

9. LCD goes blank

10. Your Perfect Fry PFC is off

Perfect Fry PFC does this

122°F (50°C)

YOU DO THIS

1. Turn fryer on, press

2. Press and number key 0
simultaneously.

YOU DO THIS

1. Turn fryer off, press

22

HEATING PRESET

°F

70

DRAIN COOLDOWN

°F

115

Perfect Fry PFC does this

1. Now in HEATING mode. Unit will

heat oil up to 115°F.

Perfect Fry PFC does this

1. Oil is at safe temperature to be
drained into McDonald's approved
disposal device.

2. Attach drain hose to valve on front
of oil vat, open valve to drain.

OPERATION AND CONTROL

USER DEFINED OPTIONS

CUSTOMIZE YOUR PERFECT FRY PFC 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

Main Menu Screen

• Home Screen

MAIN MENU

LANGUAGE
OPERATION OPTIONS

PRESETS

USER COUNTERS
PRESET COUNTERS

<MORE>

, START TO SELECT

Preset Key

• Use in combination with
START & CANCEL to
access background menu

Number Keys

• Use to enter password

• Use to enter cook or
standby temperature

• Use to enter preset times

Left Arrow Key

• Moves menu selection up

• Toggles character
selection up in making
preset names

Cancel Key

• Goes back a screen

• Resets the screen

• Acts like an "escape key

Start Key

• Goes forward a screen

• Selects an optin

• Acts like an "enter" key

Right Arrow Key

• Moves menu selection
down

• Toggles character selec­tion down in making preset
names

23

OPERATION AND CONTROL

USER DEFINED OPTIONS (continued)

Background Menu - Accessing

SEE THIS LCD

READY PRESET

°F

359

PFC VER.: 6.X.X

FRYER SN# XXXXX

ENTER PASSWORD



MAIN MENU

LANGUAGE

OPERATION OPTIONS

PRESETS

USER COUNTERS
PRESET COUNTERS

<MORE>

, START TO SELECT

DO THIS GET THIS LCD

1. Press

together.

2. Release together

3. Press 4 7 5 0

4. Scroll down to desired menu selection

and press

PFC VER.: 6.X.X

FRYER SN# XXXXX

ENTER PASSWORD



MAIN MENU

LANGUAGE
OPERATION OPTIONS

PRESETS

USER COUNTERS
PRESET COUNTERS

<MORE>

, START TO SELECT

OPERATION OPTIONS

WAIT MODE 
STANDBY MODE 
PRESET MODE 
BUZZER VOLUME 9
KEY VOLUME 4

<MORE>

, START TO SELECT

CTS

• CTSTM adjusts cooking time to compensate for the drop in cooking oil
temperature when a basket of product is placed into the fryer. CTSTM
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” CTSTM setting under the Operation

Options menu for manually entered cook cycles, each preset can be

programmed with its own individual setting. This provides for a lot of

exibility 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 CTSTM whatsoever.

TM

(Cook Time Sensitivity)

24

OPERATION OPTIONS

CTS 5
REMINDER TIME 0M
MELT CYCLE 

FACTORY SETUP

<MORE>

, START TO SELECT

HASHBROWNS

TIME: 3:00
TEMPERATURE 359°F
CTS 5
NAME:

HASHBROWNS

, START TO SELECT

USER DEFINED OPTIONS (continued)

Background Menu - Map

LANGUAGE

• ENGLISH (factory default)

• ESPANOL

• FRANCAIS

OPERATION OPTIONS

WAIT MODE

• 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 nish of cook cycle and system errors

• Choose between 0 and 9

• Default is 9

OPERATION AND CONTROL

LANGUAGE

ENGLISH 
ESPANOL 

FRANCAIS 

, START TO SELECT

OPERATION OPTIONS

WAIT MODE 
STANDBY MODE 
PRESET MODE 
BUZZER VOLUME 9
KEY VOLUME 4

<MORE>

, START TO SELECT

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)

Drain Time

• Time a basket of cooked food sits out of the oil before you hear
the “beep”

• Choose between 0 and 30 seconds

• Default is 8 seconds

Cook Temperature

• Operating temperature of the oil

• Choose between 275ºF (135ºC) and 375ºF (190ºC)

• Default is 359ºF (182ºC)

Standby Temperature

• Oil temperature when fryer is in standby mode

• Choose between low (ambient room temp.) and high (cook
temp.)

• Default is 275ºF (135ºC)

LCD Contrast

• Visibility of screen

• Choose between 0 and 9

OPERATION OPTIONS

UNITS °F
DRAIN TIME 8S

COOK TEMP 359°F
STANDBY TEMP 275°F
LCD CONTRAST 5

<MORE>

, START TO SELECT

25

OPERATION AND CONTROL

USER DEFINED OPTIONS (continued)

Background Menu - Map

CTSTM Cook Time Sensitivity

• Adjusts cooking time to compensate for drop in cooking oil
temperature when basket of product is placed into fryer.

Melt Cycle

• When , fryer will gradually melt solid blocks of shortening until
temperature reaches 212ºF (100ºC). It is designed to prevent

scorching shortening and overheating element.

• Press to cancel and heat regularly. DO NOT CANCEL IF

USING SOLID SHORTENING!

• Default is 

PRESETS

1. HASHBROWNS

2. <AVAILABLE>

3. <AVAILABLE>

4. <AVAILABLE>

5. <AVAILABLE>

6. <AVAILABLE>

7. <AVAILABLE>

8. <AVAILABLE>

9. <AVAILABLE>

OPERATION OPTIONS

CTS 5
REMINDER TIME 0M
MELT CYCLE 

FACTORY SETUP

<MORE>

, START TO SELECT

PRESETS

1. HASHBROWNS 3:00

2. <AVAILABLE> 0:00

3. <AVAILABLE> 0:00

4. <AVAILABLE> 0:00

5. <AVAILABLE> 0:00

<MORE>

, START TO SELECT

PRESETS

6. <AVAILABLE> 0:00

7. <AVAILABLE> 0:00

8. <AVAILABLE> 0:00

9. <AVAILABLE> 0:00

Preset properties that can be changed

TIME

• Cook Cycle Time

TEMP

• Cook Cycle Temperature

CTS

• Cook Time Sensitivity

NAME

• Preset Name

USER COUNTERS

COOK TIME

• Accumulated cook cycle time (in hours)

NUMBER OF CYCLES

• Accumulated number of cook cycles

ON TIME

• Accumulated on time (in hours)

RESET ALL

• To reset all values to 0

<MORE>

, START TO SELECT

HASHBROWNS

TIME: 3:00
TEMPERATURE 359°F
CTS 5
NAME:

HASHBROWNS

, START TO SELECT

USER COUNTERS

COOK TIME: 0HR
NO. CYCLES: 0
ON TIME: 0HR

RESET ALL

, START TO SELECT

26

USER DEFINED OPTIONS (continued)

Background Menu - Map

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 time (in hours), can not be reset

NUMBER OF CYCLES

• Accumulated number of cook cycles, can not be reset

OPERATION AND CONTROL

PRESET COUNTERS

1. HASHBROWNS 347

2. <AVAILABLE> 0

3. <AVAILABLE> 0

4. <AVAILABLE> 0

5. <AVAILABLE> 0

<MORE>

, START TO SELECT

TOTAL COUNTERS

COOK TIME: 0HR
NO. CYCLES: 0
ON TIME: 0HR

ON TIME

• Accumulated on time (in hours), can not be reset

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

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

SET DEFAULTS

• Press start to reset options and presets to factory defaults

• PRESETS and UNITS will not change

, START TO SELECT

OPERATION TESTS

FANS

INTERLOCKS
BASKET

DRAWER
HEATER

<MORE>

, START TO SELECT

OPERATION TESTS

DISPLAY

CIRCUIT BOARD

<MORE>

, START TO SELECT

SET DEFAULTS

PRESS START TO RESET

OPTIONS AND PRESETS

TO FACTORY DEFAULTS

27

OPERATION AND CONTROL

USER DEFINED OPTIONS (continued)

Option Changes - Change temperature units from °F to °C

SEE THIS LCD

OPERATION OPTIONS

WAIT MODE 
STANDBY MODE 
PRESET MODE 
BUZZER VOLUME 9
KEY VOLUME 4

<MORE>

, START TO SELECT

1. From OPERATION OPTIONS menu,

scroll down to UNITS using  key.

2. Press

DO THIS GET THIS LCD

OPERATION OPTIONS

UNITS °C
DRAIN TIME 8S

COOK TEMP 182°C
STANDBY TEMP 135°C
LCD CONTRAST 5

<MORE>

, START TO SELECT

Note: All OPERATION OPTIONS menu items can be customized by following this basic proce­dure (some use the arrow keys).

Option Changes - Adding Presets

SEE THIS LCD

MAIN MENU

LANGUAGE
OPERATION OPTIONS

PRESETS

USER COUNTERS
PRESET COUNTERS

<MORE>

, START TO SELECT

1. From main menu, scroll down to

PRESETS using key

2. Press

DO THIS GET THIS LCD

PRESETS

1. HASHBROWNS 3:00

2. <AVAILABLE> 0:00

3. <AVAILABLE> 0:00

4. <AVAILABLE> 0:00

5. <AVAILABLE> 0:00

<MORE>

, START TO SELECT

PRESETS

1. HASHBROWNS 3:00

2. <AVAILABLE> 0:00

3. <AVAILABLE> 0:00

4. <AVAILABLE> 0:00

5. <AVAILABLE> 0:00

<MORE>

, START TO SELECT

<AVAILABLE>

TIME: 0:00

TEMPERATURE 335°F
CTS 5
NAME:

<AVAILABLE>

, START TO SELECT

<AVAILABLE>

TIME: 3:10
TEMPERATURE 335°F
CTS 5

NAME:

<AVAILABLE>

<MORE>

, START TO SELECT

3. Change PRESET #2 settings by

scrolling down using key.

4. Press

5. Change cook time by scrolling down

using key. Press .

6. Set new cook time (e.g.: 3:35)

7. Press 3 3 5

1. Change PRESET #2's name by

scrolling down with the key. Press

.

2. To change character above small cur-

sor, use the and keys. Press

to move forward and

to move back.

<AVAILABLE>

TIME: 0:00
TEMPERATURE 335°F
CTS 5
NAME:

<AVAILABLE>

, START TO SELECT

<AVAILABLE>

TIME: 3:10

TEMPERATURE 335°F
CTS 5
NAME:

<AVAILABLE>

<MORE>

, START TO SELECT

FRENCH FRIES
TIME: 3:35
TEMPERATURE 359°F
CTS 5

NAME:

FRENCH FRIES

<MORE>

, START TO SELECT

NOTE: Maximum 20 characters

28

3. To enter your selection, press .

TROUBLESHOOTING

HELP

• Perfect Fry PFC “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 ele­ment, but the fans continue to run.

• When there appears to be a problem, but no SYSTEM ERROR message is displayed, refer to
the trouble-shooting table on page 31. If the solution suggested doesn’t solve the problem, call
your service representative, or PERFECT FRY at 603-225-6684.

System Error Conditions

SEE THIS LCD

SYSTEM ERROR

PLEASE CHECK

FRONT PANEL

SYSTEM ERROR

PLEASE CHECK

FILTER PLACEMENT

SYSTEM ERROR

PLEASE CHECK

GREASE FILTER

SYSTEM ERROR

PLEASE CHECK

HEATER BOX

CAUSED BY

•

Hinged front panel is not installed or
shut properly

• Check to see that front panel is closed
securely with two black latches

•

Air lter cartridge is not installed

properly

• Check to make sure cartridge is
properly installed (up) in air lter
cage, and cage is securely latched in
place

•

Grease lter is not installed properly

• Check to see that it sits in grease tray
(magnet on right hand end of grease

lter), and that lter and tray are
properly installed in lter chamber.

•

Heating Element is not installed properly.

• 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 with rubbing alcohol and cotton swab.

DO THIS GET THIS LCD

HEATING PRESET

°F

84

HEATING PRESET

°F

84

HEATING PRESET

°F

84

HEATING PRESET

°F

84

29

TROUBLESHOOTING

System Error Conditions (continued)

SEE THIS LCD

SYSTEM ERROR

PLEASE CHECK

AIRFLOW/AIR FILTER

SYSTEM ERROR

PLEASE CHECK

FIRE EXTINGUISHER

SYSTEM ERROR

PLEASE CHECK

PRIMARY OVERTEMP

CAUSED BY

•

There is improper air ow

• Make sure air intake (front) and exhaust
(rear) vents are not obstructed

• Clean grease lter thoroughly

• Replace the air lter cartridge

•

Loss of pressure in the Fire Extinguisher,
system needs to be recharged

• Call PERFECT FRY at [phone] for
recommended Fire Service Company near

you.

•

Heating Element is not installed properly.

• 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 with rubbing alcohol and
cotton swab.

DO THIS GET THIS LCD

HEATING PRESET

°F

84

HEATING PRESET

°F

84

HEATING PRESET

°F

84

SYSTEM ERROR

PLEASE CHECK

SECONDARY OVERTEMP

SYSTEM ERROR

PLEASE CHECK

MAIN FAN

SYSTEM ERROR

PLEASE CHECK

CONTROL FAN

•

Cooking too low.

• 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 module was
submerged in water? If so, call
603-225-6684.

•

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 main ventilation fan to see if it is
moving air and the fan blades are moving

• Remove obstruction and/or check electrical
connection

HEATING PRESET

°F

84

HEATING PRESET

°F

84

HEATING PRESET

°F

84

30

TROUBLESHOOTING

System Error Conditions (continued)

SEE THIS LCD

SYSTEM ERROR

PLEASE CHECK

EBOX FAN

SYSTEM ERROR

PLEASE CHECK

BASKET MOTOR

CAUSED BY

•

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

•

Basket motor has been obstructed.

• Check for cause of obstruction before
returning fryer to normal use

• Correct cause of obstruction

DO THIS GET THIS LCD

HEATING PRESET

84

HEATING PRESET

84

Troubleshooting Table

“PROBLEM” PROBABLE CAUSE PROBABLE SOLUTION

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.

Food oats out of basket • Too much cooking oil in vat. • Remove some oil; do not ll above cold oil line.

Excessive smoking

Excessive foaming

• Not plugged in

• Circuit breaker or fuse

• Wiring

• Connector on heater module

• Electronics box module

• Basket lift not working

• Motor not working

• Dirty grease lter

• Air lter cartridge plugged

• Fans not operating

• Too much oil in vat

• Too much ice or water in
food

• Too much food in basket

• Oil has reached end of its
life

• Oil has “broken down”

• Moisture

• Soap residue

• Oil has “broken down”

• Plug in fryer

• Check circuit breaker or replace fuse

• Make sure PERFECT FRYER is plugged in according to its

electrical specications (see page 5)

• Replace heater module

• Replace electronics box module

• Make sure that the basket lift is installed properly

• Check wiring

• Replace Motor

• Remove and clean grease lter

• Replace air lter cartridge

• Check rear of fryer for air ow

• Remove some oil (when oil is cold it should not be above cold
oil line inside vat)

• Cook only frozen foods recommended for use in deep fryers;
remove excess ice from food before placing food in basket

• Do not ll food above top of basket

• Change oil

• Replace the cooking oil

• Too much moisture or ice crystals

• Replace the cooking oil

°F

°F

31

PERFECT FRY FIRE SUPPRESSION SYSTEM

PFS AUTOMATIC FIRE EXTINGUISHER

Note: Please refer to the PFS Automatic Extinguisher Installation, Inspection, Maintenance &

Recharge Manual (L20-361) for more detailed information.

The PFS must be stored above 32°F (0°C)

GENERAL DESCRIPTION

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 ambi-

ent conditions between 32°F (0°C) and 120°F (50°C).

OPERATION

Automatic Operation

Upon the detection of a re, the PFS will automatically operate. The fusible link rated at 250ºF (121ºC) will
operate when exposed to the re 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 Fry PFC (use when the automatic system has failed).

NOTE: Power shut-off is also achieved by system operation. If the pressure
in the cylinder drops below 92 psi (6.3 bar), the pressure switch opens, deactivating the power relay causing
the appliance to de-energize.

INSPECTION & 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 verication 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. A fusible link loaded with grease or
other material can result in an excessive delay in actuation.

4. Verication that the agent distribution piping is not obstructed. Remove the blow-off caps from the nozzles
to ensure that they are free of grease build-up and inspect them for deterioration.

32

PERFECT FRY FIRE SUPPRESSION SYSTEM

PFS AUTOMATIC FIRE EXTINGUISHER

INSPECTION & MAINTENANCE (continued)

1. 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 re

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.

2. 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.

3. 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.

4. The maintenance report, with recommendations if any, shall be led with the owner or with the designated
party responsible for the PFS.

5. The PFS must have a tag or label indicating the month and year the maintenance is performed and identi-

fying 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

33

34

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WIRING DIAGRAM

Switch Front Panel

Connector Female

G

L2

L1

NC

Switch Air Filter

NO

NC

1

234

L1L2GH2H1

Switch Airflow

Switch Grease Filter

5

6

1234567

9

10111213141516

OT

EBOX

8

20 19 18 17 16 15 14 13 12 11

Fan Control 12V

NC

Switch Pressure

10 9 8 7 6 5 4 3 2 1

Switch Door

NC

NC

Fan Main 12V

CNONC

Motor Basket PFC

35

Perfect Fry Company

Mailing Address: P.O. Box 501, Concord, NH 03302-0501

Physical Address: 553 Route 3A, Bow, NH 03304

Tel: [phone]

Fax: [phone]

General Information: pro[e-mail]

Customer Support: [e-mail]

Web: www.perfectfry.com

© 2016 PERFECT FRY COMPANY

PRINTED IN USA

L20-435 R0 (5/2016)

36