Pitco RPB14 Installation Manual
Installation/Operation Manual
for the Radiant Power Burner Series Gas Fryers
Model RPB 14 - Technofry 1
with Optional UFM Spacefighter or Built-in Filters
L20-034 REV. 01 7/94
IMPORTANT
Warning: Improper installation, adjust-
ment, service or maintenance can cause
property damage, injury or death.
Read this entire manual thoroughly
prior to installation, operation,
maintenance or service of this
equipment.
Installation
1
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: Gas leak procedures, obtained
from your gas supplier, should be posted
in a prominent location, in the event that
the user smells gas.
Table of Contents
Installation:
Safety 1
Table of Contents 2
Table of Specifications and Requirements 3
Figure L-1: Dimensions of the RPB 14 4
Warranty, Checking Your Order, and
Leveling the Fryer 5
Clearances, Gas Service 6-7
Electrical Grounding 7
Ventilation and Fire Protection 8
Installation Adjustments 9-10
Preliminary Cleaning 11
Installation
2
Operation:
Filling the Fryer 12
Figure L-2: Cover the MIN Level Mark 13
Figure L-3: Don't Melt Solid Blocks 13
Figure L-4: Don't Leave Air Spaces 14
Figure L-5: Don't Damage These Parts 14
Startup, Shutdown, Computer - Programming 15
Computer Flexible Menu Strip, Shutdown 16
Power Failure Procedures 16
Figure P-1: Standard RPB 14 Fryer 16
Daily and Weekly Cleaning of the Fryer 17
Moving the Fryer 18
Basket Lift Procedures 19
Maintenance
Filtration: UFM and Built-in 20-23
Figure L-6: Assembling the UFM Filter 23
Operator's Troubleshooting - Fryer 24-27
Operator's Troubleshooting - Filter 28-29
Entrance Box - 120 or 240 VAC N/A
Standard Front Panel N/A
Front Panel, Computer N/A
Front Panel, T'stat Behind Door N/A
UFM Filter -115 VAC Option N/A
UFM Filter - 240 VAC Option N/A
UFM Filter - 208/230 VAC Option N/A
Table of Specifications and Requirements
Model RPB 14 USA Units Metric Units
Hourly Gas Input 80,000 BTU 20,160 KCalNo.
No. Heat Tubes 2 2
Minimum Fat Capacity 40 lbs. 19.7 L
Frying Area 13-5/8" x 14" 34.6 cm x 35.6 cm
Frying Depth 4" 10.2cm
Size Drain Valve 1-1/4'' NPT 1-1/4" NPT
Drain Outlet Height Above Floor 17" 43.2 cm
Size of Gas Connection 1/2" NPT 1/2" NPT
Total Shipping Weight 214 Ibs. 96Kgs.
Shipping Size 16ft3 0.45 M3
Dimension (see Fig. L-1)
Regulated Gas Pressure Natural Gas Propane Gas
Fryer Electrical Spec's 120/60 Hz 220/240/50 Hz
RPB 14 3 AMPS/EA 1.5 AMPS/EA
RPB 14 w/ Basket Lift Option 7 AMPS/EA 3.5 AMPS/EA
Built-in Filter 8.15 AMPS/EA 4.3 AMPS/EA
UFM Filter 7.0 AMPS/EA 3.5 AMPS/EA.
A = 16-5/32" 41.0cm
B = 33-11/32" 84.7cm
C = 44" 111.8 cm
D =34" 86.4cm
E = 10" 25.4cm
F= 6" 15.2 cm
G = 5-1/2" 14.0cm
H = 2-7/8" 7.3cm
J = 4-13/16" 12.2cm
K = 45-25/32" 116.3 cm
L = 51-29/32" 131.8 cm
M = 1-11/16" 4.3cm
N = 17” 43.2 cm
3.0" WC 8.0" WC
Installation
3
Installation 4
Figure L -1: Dimensions of the RPB 14 Fryer.
Installation
Warranty
Your warranty protects you by insisting that you protect yourself and your fryer operators. Follow the installation
instructions carefully. Improper installation or operation of the fryer may void the warranty. Make sure that the
operators are made aware of, understand, and are following the safety guidelines for operation, filtration and
cleaning. Keep this manual handy for ready reference.
Checking Your Order
We recommend that you verify that your order is complete. The checklists which follow should help you to
confirm this. The following items are standard accesories shipped with your RPB14 Fryer:
q Fry Basket (2/Fryer) q Basket Hanger (1/Fryer)
q Tnk. Drn. Ext. Nipple (1/Fryer) q Fryer Cleanout Rod (1/Fryer)
5
q Tube Rack (1/Fryer)
If you ordered a Built-in Filter System with your RPB14, you should find the following filter accessories with
your order:
q Crumb Catch Basket (1/Filter) q Fryer Crumb Scoop (1/Filter)
q Filter Paper (25/Filter) q Fryer Cleaning Brush (1/Filter)
q Crumb Scoop (1/Filter) q Sample Pail of Filter Precoat (1/Filter)
q Measuring Cup (1/Filter) q Short Drain Elbow (1/Filter)
q Long Drain Elbow (1/Filter) q Filter Pan w/Paper Retaining Rack (1/Filter)
If you ordered a UFM Spacefighter Filter System with your RPB14, you should find the following filter acces-
sories with your order:
q Crumb Catch Basket (1/Filter) q Fryer Crumb Scoop (1/Filter)
q Filter Envelopes (25/Filter) q Fryer Cleaning Brush (1/Filter)
q Filter Paper Crumb Scoop (1/Filter) q Sample Pail of Filter Precoat (1/Filter)
q Measuring Cup (1/Filter) q Filter Pan w/Filter Pickup Assembly (1/Filter)
Check the packing slip included with your order and confirm any options or non-standard accessories which
you may have ordered.
n NOTE: If any parts and/or accessories are missing, contact the factory using our toll-free phone number, 1-800-258-3708.
Leveling the Fryer
q To level the fryer, you will need a pair of large waterpump pliers. With the fryer uncrated, and located where
it will be installed and operated, make the following adjustment:
q Using the waterpump pliers or a large adjustable wrench, turn the large hexes on the leg or caster bases, as
applicable, to raise or lower each caster or leg, and level the fryer
q On caster-equipped units, lock the front casters when the equipment is in its proper location. This is ac-
complished by pressing the caster foot levers down to the locked position.
Installation
Clearances
q Keep the fryer area free and clear from combustibles
q Provide adequate clearance around the base of the fryer to permit air for combustion to enter. Restricting air openings may
lead to improper burner operation, and could result in the generation of carbon monoxide, an invisible odorless, and toxic gas
q The fryer becomes hot during operation. To prevent a fire and ensure proper operation, the following minimum clearances
must be maintained:
Combustible Construction Non-Combustible Construction
Back
Sides 6" 0"
Gas Service
q All gas service must comply with local codes. In the absence of local codes, install the fuel gas service in accordance with the
National Fuel Gas Code, ANSI 2223.1-1988
q In Canada, install the fryer in accordance with local codes where applicable and with CAN/CGA-B149.1 for natural gas and
CAN/CGA-B149.2 for propane
q The fryer is equipped to work with one specific type of fuel gas. The fuel gas type is specified on the data plate inside the
front door of the fryer
n WARNING: NEVER supply the fryer with any type of fuel other than the one indicated
q Contact the local gas company to determine the correct size for the gas supply line. The fryer will not operate properly if the
gas line is too small. Guidelines for proper sizing of gas piping are also contained in the National Fuel Gas Code, ANSI
Z223.1-1988
q Pipe size should be appropriate to supply gas sufficient for the maximum demand of all equipment on the line, without loss
of pressure at any of the equipment
n NOTE: Always provide gas supply connection lines that have been sized to be equivalent to the supply connection on the
fryer
n WARNING: Do not use adaptors to make a smaller size supply line fit the fryer supply connection. Inadequate line size may
not allow sufficient gas volume for proper burner operation. This can result in impaired performance and/or the generation of
carbon monoxide, an invisible scentless and toxic gas
q When making gas supply connections, use a pipe joint compound resistant to liquefied petroleum gases
q Field-attached piping assemblies must not interfere with caster swivel radius or filter module travel, if applicable
q Caster-equipped fryers must be installed with a connector which complies with the "Standard for Connectors for Moveable
Gas Appliances", ANSI Z21.69-1987, and a quick- disconnect device which complies with the "Standard for QuickDisconnect Devices for Use with Gas Fuel", ANSI Z21.41-1978 and Addenda Z21.41a-1981 and Z21.41b.l983
q Fryers equipped with quick-disconnect devices and non-rigid connectors must have a restraint provided to limit the
movement of the fryer. This restraint system must be shorter than the connector and quick-disconnect and must not rely on
the connector and quick-disconnect or its associated piping to limit the fryer movement.
6" 0"
6
Installation
7
Gas Service Cont.
q The restraint system attachment for fryers equipped with quick-disconnect devices and non-rigid connectors
should be installed to the rear of the fryer cabinet, approximately 30 inches above floor level. Use caution when
drilling and installing the attachment. Do not locate in such a manner that the mounting screws will perforate the
fryer flue
q Before operating the fryer, test all fuel gas connections for leaks using an appropriate leak detection fluid.
n WARNING: Never use an open flame to test for gas leaks
q If the gas-supply system is going to be tested at a pressure GREATER THAN 1/2 psig, (3.45 kPa), the fryer
and its individual shut-off valve must be disconnected from the supply line
q If the gas-supply system is going to be tested at a pressure EQUAL TO OR LESS THAN 1/2 psig, (3.45 kPa),
the fryer's manual shut-off valve must be closed during testing.
Electrical/Grounding
q Electrical schematics are provided in this manual
n WARNING: This appliance is equipped with a three-prong (grounding) plug for your protection against shock
hazard and should be plugged into a properly grounded three-prong receptacle. Do not cut or remove the
grounding prong from this plug
q The fryer must be electrically grounded in accordance with local codes, or in the absence of local codes, with
the National Electrical Code, ANSI/NFPA 70-1990.
Installation
Ventilation and Fire Protection
Topic Listing Standard Installation Standard
Grease Extractor ANSI/UL 710-1981 ANSI/NFPA96- 1987
Ventilating Hood ANSI/UL 705-1984 ANSI/NFPA96- 1987
Filter Unit (If Applicable) ANSI/UL 900-1987 ANSI/NFPA96- 1987
Fire Extinguishing/Co2 ANSI/UL 154-1983 ANSI/NFPA12- 1989
Dry Chemical ANSI/UL 299-1984 ANSI/NFPA17- 1985
Water ANSI/UL 626-1984 ANSI/NFPA13- 1989
Foam
Sprinklers ANSI/UL 199-1982 ANSI/NFPA13- 1989
Smoke Detectors ANSI/UL 268-1981 ANSI/NTPA 72B-1986
Fire Detection Thermostat ANSI/UL 521-1987 ANSI/NFPA 72B-1986
q These standards are not necessarily complete; other nationally-recognized standards may be equally applicable
q Design the ventilation system so that it can be cleaned easily, clean out dirt and grease on a regular
schedule to reduce fire hazard
q The fryer must have adequate ventilation to prevent the formation of carbon monoxide, an invisible, odor-less
and toxic gas
ANSI/UL 586-1985 ANSI/NFPA96- 1987
ANSI/NFPA11- 1988
8
q Never obstruct the flow of combustion or ventilation air
q Always keep the flue vent clear to prevent overheating, fire hazard, and improper combustion
q Downdrafts could cause the unit to malfunction, and should be eliminated
q Do not connect the blower directly to the flue opening; this can cause poor temperature recovery, poor ig nition,
and will make the fryer inefficient
q Leave a minimum of 18" open space between the fryer's flue opening and the intake of the exhaust blower
q It is strongly recommended that you install an approved fire detection and extinguishing system
q Exhaust temperatures from some fryers may run as high as 1200°F. Select and locate a fire extinguishing
system and sensing device with this in mind, in order to reduce the possibility of false alarms.
Installation
Installation Adjustments
n NOTE: These adjustments are to be performed by qualified service personnel
n NOTE: Refer to the appropriate sections of this manual for correct starting and shut down procedures prior to starting the
fryer
q The following tools will be needed: Manometer or low pressure gauge, digital thermometer or temperature probe
q We recommend that installation work involving main burner adjustments be performed with water in the fry tank. This will
allow plenty of adjustment time since with a thermostat setting in excess of 212°F, the burners will remain on continuously
n NOTE: Never let the water boil any lower than the MIN mark on the rear of the tank.
q Have your qualified service technician check the installed fryer's operating systems and perform any required adjustments to
ensure proper operation of the fryer. The systems and adjustments to be checked include the following:
q Proper electrical supply q Proper gas supply, including proper gas type.
q Gas Leak Test q Regulated Gas Pressure Adjustment
q Burner Flame/Gas & Air Mixture q Thermostat Calibration
q Adjustment
The following procedures are to guide your qualified service technician in performing the above checks and adjustments:
q Information on proper gas type, BTU rating, and regulated gas pressure, is contained on the data plate inside the door of the
fryer
q Information on electrical requirements is contained on the data plate inside the door of the fryer.
9
Gas Leak Test:
q With gas connected, the fry tank filled, and the fryer operating, check for gas leaks at all gas pipe fittings and connections,
using an appropriate leak detection solution
n WARNING: Never use an open flame to test for gas leaks
q Correct any gas leaks found.
Gas Pressure Adjustment:
q With the fryer off, remove plug and connect manometer to the regulated gas pressure tap on the gas valve
q With the fryer operating, verify that the regulated gas pressure is as follows: natural gas: 3.0 inches W.C.;
q propane gas: 8.0 inches W.C.
q If regulated gas pressure is other than that specified, remove the cap and adjust the gas regulator to obtain the proper
pressure
q Turning the regulator adjustment screw clockwise will increase gas pressure; turning the adjustment screw counterclockwise
will decrease gas pressure
q Once proper pressure has been obtained, reinstall regulator cap screw. Shut the fryer down and remove the manometer.
Apply pipe thread compound, (resistant to the action of liquid petroleum gases), to plug and reinstall plug in the gas valve
pressure tap fitting
q With fryer operating, and burners on, check for gas leaks
q Correct any leaks found.
Installation
10
Burner Flame/ Mixture Pressure Adjustment:
q With fryer off, remove plugs and connect manometers to pressure tap openings in each burner elbow
q With fryer operating, verify that mixture pressure at each burner elbow is as follows: Natural gas: 0.8 -0.9
inches W.C. - Propane gas: 0.9 -1.0 inches W.C.
q Adjust blower air slides as necessary to obtain proper reading. Each burner has its own air adjustment located at
the front of the blower housing. Closing the air slide will decrease mixture pressure; opening the air slide will
increase mixture pressure
q When properly adjusted, the burner flame, as viewed through the sight-glass, should be such that the near half
of the burner has an orange to red flame, and the far half of the burner has a mostly blue flame
q Once proper flame is obtained, shut fryer down, and remove manometers. Apply pipe thread compound,
(resistant to the action of liquid petroleum gases), to plugs and reinstall plugs in the elbow pressure tap fittings
q With fryer operating, and burners on, check for gas leaks
q Correct any leaks found.
Thermostat Calibration:
n NOTE: This procedure is not applicable to fryers equipped with the optional Pitco-Made Cooking
Computer. These do not require calibration
q This procedure must be performed using shortening rather than water, since calibration should be done at
cooking temperature
q We advise that you clean the fryer before filling it with cooking compound. Follow the preliminary cleaning
instructions in this manual
q Fill the fryer with cooking medium, following the procedure contained in this manual
q Start the fryer; set the thermostat knob to 300°F
q Wait for the fryer HEATING lamp to go out; insert a digital thermometer or temperature probe into the oil just
above the fryer temperature sensor which is attached to the right hand heat tube—wait for the temperature to
stabilize
q Turn the thermostat knob slowly until the fryer comes on again
q Compare the temperature measured to that indicated by the thermostat knob pointer. If the two temperatures are
different, loosen the set screws on the thermostat knob, and rotate the knob until the pointer is at the current oil
temperature. Tighten the set screws
q Turn the thermostat knob to 340°F, and allow time for the oil temperature to stabilize. There may be some
overshoot of oil temperature above the 340° set point
q Turn the thermostat knob to 350°F. Read the oil temperature and verify that the fryer cycles on and off at 350°F
q If necessary, loosen the set screws, and adjust the knob position to fine-tune the calibration. Tighten the set
screws.
Installation
11
Preliminary Cleaning
q Before you use your new fryer, clean it carefully to remove the thin coating of protective oil as well as any
foreign matter which may have accumulated during shipment
n NOTE: Always use insulated, oil-proof gloves when cleaning or filtering the fryer
n WARNING: Do not leave the fryer unattended during boil out
n WARNING: Never let the water boil below the MIN mark on the back of the tank
q Fill the tank with warm water and a nonabrasive detergent (Pitco Fryer Cleaner is recommended for best results)
q Turn the gas valve handle to the ON position
q Press the fryer's power switch to the START position, and release it. The switch will return to the ON
position, and the burners will ignite
q For units with solid state temperature control (standard), set the thermostat knob to 212°F. On models equipped
with Pitco-Matic Cooking Computers, press the BOIL button; the computer will maintain 190°F
q When the water comes to a simmer, use an appropriate cleaning brush to scrub the tank interior
q Allow the tank to soak for approximately 20 minutes to loosen deposits
q If the water threatens to boil over, reduce the thermostat setting for a short time, then return it to 212°F
q When the tank has been completely washed down, turn the fryer's power switch to OFF. Drain the washing
water into a container suitable for boiling water, and dispose of it
q Once the tank has cooled, rinse it thoroughly with cool water; repeat as needed to remove all residue from the
tank
q Wipe the tank down with a clean, dry cloth. Remove EVERY TRACE of water from the tank
q Close the drain valve
q Now you may fill the tank with shortening.
Operation
12
Filling TheFryer
n WARNING: For your protection, do not move the fryer unless hot liquid has been completely drained
n NOTE: ALWAYS wear insulated, oil-proof gloves when working with the fryer.
To fill the tank with liquid shortening:
q Close the drain valve
q Fill the tank with liquid shortening to the OIL LEVEL line marked on the tank back
n NOTE: ALWAYS be sure that the MIN level mark is covered before lighting the burners (see Figure L-2
below).
To fill the tank with solid shortening:
q Close the drain valve completely
q Remove the tube screen
n NOTE: NEVER melt blocks of solid shortening on top of the burner tubes—a fire will result, and your fryer
warranty will be voided
n NOTE: ALWAYS pack the shortening below, between and above the burner tubes, leaving NO AIR
SPACES
n NOTE: BE CAREFUL while packing the solid shortening cubes into the tank-do not bend or break the thin
temperature-sensor probes. If these are damaged, the fryer will not operate correctly
q On fryers equipped with solid state temperature controls (standard), press the melt cycle switch to MELT ON.
On fryers equipped with Pitco-Matic Cooking Computers, reprogram the computer for melt cycle operation.
(Refer to the instruction guide included with your computer.)
q When in melt cycle mode, the burners will cycle on for 4 seconds, off for 30 seconds, on for 4 seconds, etc. This
allows the fryer to heat the shortening slowly, until it is completely melted
q When the oil temperature reaches 150°F, the burners will come on and stay on until the shortening
reaches the set temperature
n NOTE: Always make sure that the shortening covers the MIN level mark completely (see Figure L-2,
below).
Loading...