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).

Operation

13

Figure 2: Cover the MIN Level Mark.

Figure L-3: Don't Melt Solid Blocks.

Operation

14

Figure L -4: Don't Leave Air Spaces.

Figure L -5: Don't Damage These Parts.

Installation

15

Start Up

q The item numbers in the following instructions refer to Figure P-1 on the facing page
q Remove any flammable material from the fryer area
q Check the gas supply; see that the fryer gas line is properly connected
q Turn on the building gas supply, if necessary
q Turn on the ventilation hood
q Check for proper shortening level in the fry tank
q Turn the gas valve handle (#8) clockwise to ON

q If your fryer is a standard RPB 14, follow the directions below. If the unit is equipped with a Pitco-Matic

Cooking Computer, follow the instructions under the section for computer-equipped fryers

Standard RPB 14:

q Press the melt cycle switch (#2) to the MELT ON position for solid shortening use or MELT OFF for non-

melt cycle operation

n NOTE: Even with liquid shortening, you may wish to use melt cycle, as this form of heating is less severe on the

shortening, and may increase shortening life

q Press the OFF/ON/START switch (#6) to the START position, and release it. The switch will automatically

return to the ON position, and the POWER ON lamp (#7) will light

q Set the thermostat knob (#4) to the desired temperature
q The HEATING lamp (#5) will light; the CHECK FRYER lamp (#3) will light for a few seconds, the burners will

ignite, and the fryer will heat to temperature. The HEATING lamp will remain lit as long as the burners are on

q Should the burner fail to ignite, press the OFF/ON/START switch to the OFF position
n NOTE: Wait 5 minutes before attempting to restart the fryer; this will allow any excess gas to dissipate.

Pitco-Matic Computer-Equipped Fryers:

q Program the computer for melt cycle operation for use with solid shortening, or for non-melt cycle opera tion, if

so desired for use with liquid shortening. Follow the programming instructions shipped with the computer

n NOTE: Even with liquid shortening, you may wish to use melt cycle, as this form of heating is less severe on the

shortening, and may increase shortening life

q Press the OFF/ON/START switch, located behind the fryer door, to the START position, and release it. The

switch will automatically return to the ON position

q The burners will ignite, and the computer will control the fryer. The computer will raise the shortening to the

programmed temperature

q Should the burner fail to ignite, press the OFF/ON/START switch to the OFF position
n NOTE: Wait 5 minutes before attempting to restart the fryer; this will allow any excess gas to dissipate

Figure P-I: Standard RPB 14 Fryer

1 Safety Open (Warning) Lamp
2 Melt Cycle Selector Switch
3 Check Fryer Lamp
4 Thermostat Knob
5 Heat Lamp ("Burners On")
6 Off-On-Start Switch
7 Power ON Lamp
8 Gas Valve Manual Shut Off
9 Hi Limit Lamp

How to Use Pitco-Matic Computer Flexible Menu Strip:

q The following are six easy steps for a customized computer menu strip:

1. Remove black frame.

2. Gently peel overlay away from computer

3. Take out old menu strip

4. Insert the new menu strip

5. Place overlay back in position

6. Secure the black frame in place

q You have completed all steps necessary for customizing your computer frying operations

Standby Shut Down

q Press the OFF/ON/START rocker switch (#6) to OFF; the fryer is now in stand-by mode.

Complete Shut Down

q Press the OFF/ON/START switch (#6) to OFF
q Turn the manual gas valve handle (#8) counterclockwise to OFF.

Power Failure Procedures

Installation

16

n NOTE: Allow a minimum of 5 minutes to elapse before relighting the fryer, so that excess gas may

disperse from the area

q The fryer will stop working if power is interrupted
q Follow the complete shut down procedure given above
q One the power has been restored, the fryer must be restarted following the start-up procedure, above.

Operation
17

Daily Cleaning of the Fryer

n NOTE: Disconnect the appliance prior to cleaning
q Perform the following procedure at least once per day

q Wipe up any shortening that spills onto the fryer while it is still warm, using a clean, soft cloth
q Use warm water and a mild detergent to clean the fryer surfaces
q Be sure to remove every trace of detergent from the tank
q For tough stains, scrub with non-abrasive scouring powder or pads.

Weekly Cleaning of the Fryer

n NOTE: ALWAYS wear insulated, oil-proof gloves when cleaning the fryer
n WARNING: NEVER leave the fryer unattended during boil-out or cleaning
n WARNING: NEVER let the water go any lower than the MIN level mark on the back of the tank

n NOTE: We recommend that you perform the boil-out procedure described below at least once per week. Coordinate activities

so that you do this when the shortening is due to be discarded

q On UFM Spacefighter filter-equipped units, disconnect the return hose connection from the filter unit. Unplug the filter

from the fryer and remove the filter unit from the fryer area

q On built-in filter-equipped fryers, install the long drain nozzle directed out from the fryer cabinet
q Place a container that will not melt under the drain discharge

q Drain the tank into the container, and discard the shortening properly
q Replace the container under the drain discharge

q Fill the tank with warm water and a non-abrasive 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 carbon deposits. Periodically scrub the tank interior and

heat tubes

q If 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 cleaned sufficiently, press the fryer's power switch to OFF. Drain the washing water into the

container, and dispose of it

q Once the tank has cooled, rinse it thoroughly with cool water; repeat as needed to remove all residue from 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

18

Moving The Fryer

n WARNING: Do not attempt to move the fryer unless hot liquid has been completely drained. Failure to do so

represents a severe bum hazard

q Caster-equipped models make fryer movement easy. It is important to note a few safety considerations related to

caster-equipped fryers:

q Caster-equipped fryers should be installed with a flexible gas connector, quick-disconnect device, and

restraining device. See the "Gas Service" section in the Installation portion of this manual

q Be sure to turn off the upstream manual gas valve for the gas service before disconnecting the gas supply line
q The restraining device is intended to prevent strain on the gas connection. Always be sure the gas connection is

disconnected before disconnecting the restraining device

q When moving the fryer back into position, be sure to reattach the restraining device before reconnecting the gas

supply. The restraining device should be shorter than the gas supply connection to prevent strain on the gas
connection

q Level the fryer after each movement using the mechanisms provided. See the “Leveling the Fryer” section in the

Installation portion of this manual

q After the fryer is in its proper location, lock the front casters by pressing the foot levers down to the locked

position.

Operation
19

Basket Lift Procedures

Basket Lift Operation Without Computer:

n NOTE: Disregard these instructions for Pitco-Matic computer-controlled fryers
n NOTE: For safety the basket lifts are shipped in the DOWN position. Prior to plugging in the 115 VAC power cord, ensure

that the timers are set on the 0 setting. This will allow the baskets to rise when you plug in the cord

q Before operating, allow the fryer to reach the desired cooking temperature
q Place product into the fry basket
q Place the fry basket on the lift arm of the basket lift
q To select the desired cooking time, turn the timer knob to the desired time

q To activate the time cycle, push the center button and release; the baskets will automatically lower and will rise when the set

time has elapsed

q To change the time cycle, simply turn the knob to the new desired time; the timers act independently of one another,

allowing greater frying flexibility.

Electrical Tests for Basket Lifts:

If the basket lift does not lower the basket into the tank automatically when you press the timer button, follow this step-by-step
procedure:

q Check the timer knob setting; the knob must be turned to a time setting so the circuit is activated when the timer button is

pressed

q If both basket lifts do not work, test the electrical supply circuit in the building (the voltage must be 110-125V, 60 Hz AC)
q Make sure that the plug on the fryer supply cord fits the wall socket tightly

n NOTE: If these items all check out properly and the lift still does not operate, contact a qualified service technician.

Maintenance

UFM Filter Preparation

n NOTE: The instructions listed here are for the Spacefighter UFM filter module only; if your filter is of a

different make, please refer to the manufacturers' instructions for set-up, and rejoin these instructions below.

Before Filtering:

q Disconnect the flex hose at the black connector
q Pull the filter module out of the cabinet
q Empty the crumb basket
q Scrape any sediment from the filter bag
q If scraping does not restore the full flow of oil, or if the filter bag is scuffed or torn, change the filter bag by

following instructions included in the next section

q Add precoat for best filtration results: 12 oz. precoat for first fryer; 6 oz. for any additional fryers.

Cleaning the Filter Pan:

q Do this at least once per day
n NOTE: Allow the filter to cool completely before cleaning

q Disconnect the flex hose at the black connector
q Pull the filter module out of the cabinet
q If the unit has a flush hose, disconnect it and allow it to drain into the filter pan
q Undo the suction pipe quick-disconnect and slide the filter pan out of the module
q Remove the crumb basket and discard the crumbs
q Scrape the screen and remove the debris
q Unscrew the suction pipe; lift out the filter rack assembly; remove the clip screen and filter bag
q Take the rack apart and clean it; wash the filter pan; allow all the parts to dry completely
q Place the rack into the filter bag
q Fold the open end of the bag upward twice; attach the clip screen on top of the assembly over the folded end

of the bag

q Screw in the suction pipe and replace the filter assembly in the pan
q Insert the crumb basket
q Add the precoat: 12 oz. for first fryer; 6 oz. for any additional fryers
q Slide the pan completely into the frame; engage the quick-disconnect on the suction pipe
q If filtering is complete, store the filter module in its cabinet.

20

Connect the Filter Module to the Fryer:

q Filter module can be used for Spacefighter fryers or moved to filter other fryers
q Attach suction pipe using quick-disconnect; attach flex hose to fryer's right connector
q Plug the filter power cord into the receptacle on the right side of the fryer
q If using solid shortening, turn on the pan heater.

Maintenance

Built-In Filter Preparation

Before Filtering:

q Disconnect filter pan suction hose quick-disconnect from right hand (white) filter fitting
q Slide filter pan out of filter cabinet
q Remove and empty crumb basket
q Scrape any sediment from the filter paper; if the paper is scuffed or torn, replace it by following the in-

structions in the next section

q Add precoat for best filtration results: 12 oz. precoat for the first fryer; 6 oz. for any additional fryers.

Cleaning the Filter Pan:

q Do this at least once per day
n NOTE: Allow the filter to cool completely before cleaning

q Disconnect filter pan suction hose quick-disconnect from right hand (white) filter fitting
q If the unit is equipped with an optional flush hose, disconnect the flush hose quick-disconnect from the left

hand (black) filter fitting

q Allow the flush hose to drain into the filter pan
q Slide the filter pan out of the filter cabinet
q Remove and empty the crumb basket
q Scrape any sediment from the filter paper

21

q Unclip the filter-paper-retainer handles from the filter-pan spring-clips and remove the filter-paper-retainer
q Remove and discard the old filter paper
q Completely wash and clean the filter pan, the crumb screen, the paper support rack, and the filter-paper-retainer;

dry all the parts completely before reassembly

q Place the filter paper support rack in the bottom center of the filter pan
q Place a new sheet of filter paper over the support rack

q Install the filter-paper-retainer over the filter paper with the flush nozzle support rod in the front right corner of

the pan; make sure that all edges of the filter paper are held in place by the retainer—attach the retainer handles
under the pan spring clips to hold the paper in place

q Reinstall the crumb basket
q Add the precoat for best filtration results: 12 oz. precoat for the first fryer; 6 oz. for any additional fryers.

Connect the Filter:

q Slide the filter pan into the filter cabinet
q Connect the filter-pan suction-hose to the right hand (white) filter quick-disconnect
q Slide the crumb basket into place under the drain elbow
q If the unit has an optional flush hose, connect the flush hose to the left hand (black) filter fitting
q Place the flush hose over the nozzle support rod on the paper retainer.

Maintenance

Filtration

q Follow these procedures for both UFM and Built-in Filter Systems.

Drain the Tank:

n NOTE: At operating temperature, the shortening in the fryer may be hotter than 375°F (190°C). This hot

shortening can cause you to be burned very badly—do not let the hot shortening touch your skin or your
clothing

n NOTE: Always wear insulated, oil-proof gloves when working near hot oil
q Turn the fryer off

q Remove the baskets and use the clean-out rod to remove the tube screen
q Use the crumb scoop to remove excess crumbs from the bottom of the fryer
q Open the drain valve (green)

n NOTE: Drain oil from one tank at a time
q If necessary unplug the drain with the clean-out rod.

Rinse the Tank (Without the Optional Flush Hose):

q Open the return valve (red)
q Close the drain valve (green)
q Turn the pump on; as the oil rises, use the brush to scrub the tank and the tubes
q Turn the pump off
q Open the drain valve (green) and drain all the oil
q Close the drain valve (green)
q Repeat the last four steps until the tank is clean.

22

Rinse the Tank (With the Optional Flush Hose):

q Attach the flush hose to the left hand quick-disconnect fitting
q Open the flush hose valve (yellow)
q Directing the flush hose nozzle into the tank, turn the pump on
q Rinse the debris from the sides of the fryer and down the drain; turn the pump off
q Drain all the oil and close the drain valve (green)
q Close the flush hose valve (yellow); disconnect the flush hose from the quick-disconnect fitting
q Drain hose into the filter pan.

Circulate the Oil:

q Do this for each fryer
q Open the circulating valve (blue); close the return valve (red)
q Turn the pump on for 2 minutes, then turn it off

q Close the circulating valve (blue); open the return valve (red).

Maintenance

Return the Oil:

q Replace the tube screen
q Close the drain valve (green); open the return valve (red)
q Turn the pump on; the oil will return to the tank
q Turn the pump off; close the return valve (red)
q Restart the fryer; the fryer is now ready to cook
q After filtration, depending on oil flow, scrape or replace the filter bag or paper (see the instructions in this

section entitled "Before Filtering")

q If you are using solid shortening, open the circulating valve (blue) and flush hose valve (yellow) and allow the

shortening to drain for a minute

q Close the circulating valve (blue) and flush hose valve (yellow), if so equipped.

23

Figure L-6: Assembling the UFM Filter.

Maintenance

have an interconnect between the

24

Operator's Troubleshooting - Fryer

The following procedures are preliminary troubleshooting procedures applicable to equipment operators. They outline
some of the more common problems encountered in equipment operation, by checking these items before requesting
field service by a service technician, you may avoid unnecessary and costly service calls.

Fryer Troubleshooting With Solid State Temperature Control - Standard

Condition Possible Cause Remedy

Red SAFETY OPEN lamp is lit. a. Electric al power to flyer interrupted.

White POWER ON lamp does not light. a. Fryer power cord not plugged in.

b. Drain switch S8 is open.

c. Hi-limit switch S3 is open.

d. Possible equipment malfunction.

b. Ventilation hood not on. b. Turn ventilation hood on.

a. Press fryer power switch to
START, and release.

b. Close drain valve. Refill flyer.
Press flyer power switch to
START, and release.

c. Allow fryer to cool. Press manual
reset button on hi-limit. Press fryer
power switch to START and
release.

NOTE: Persistent tripping of the
hi-limit indicates a problem with
the flyer's temperature control
system. Consult a qualified
service technician.

d. Consult a qualified service
technician.

a. Plug fryer into appropriate
receptacle.

c. Fryer power is not on.

d. Possible equipment malfunction.

NOTE: Some installations may

ventilation hood and the fryer
power receptacle.

c. Press fryer power switch to
START, and release.

d. Consult a qualified service
technician.

lamp, green HEATING lamp, and amber CHECK

Amber CHECK FRYER lamp and green
HEATING lamp are lit.

a. Normal operation.

Maintenance

25

a. CHECK FRYER light comes on at the
beginning of every burner ignition cycle.
If lamp goes out after a few seconds, this
indicates that the burner is lit, and the fryer
is operating normally.

Main burners do not light. White POWER ON
lamp is lit. Green HEATING lamp is not lit.

b. Gas supply off.

c. Fryer manual gas valve OFF. c. Turn gas valve handle to ON.

d. Ignition system locked-out.

e. Possible equipment malfunction. e. Consult a qualified service technician.

a. Melt cycle operation.

b. Thermostat not requesting heat.

b. Check that all upstream valves in gas
supply piping are open.

d. Turn fryer power switch to OFF and
restart If ignition system repeatedly locks­out, have a qualified service technician
investigate.

a. If shortening temperature is below
150°F. fryer maybe operating in melt
cycle. In this case, the burners will cycle
on and off to slowly heat the shortening.

b. Adjust thermostat setting to desired
temperature. Burners should ignite as
necessary to maintain temperature.

Main burners do not light. White POWER ON
FRYER lamp are lit.

c. Possible equipment malfunction. c. Consult a qualified service technician.

a. Gas supply off.

b. Fryer manual gas valve OFF. b. Turn gas valve handle to ON.

c. Ignition system locked-out.

d. Possible equipment malfunction. d. Consult a qualified service technician.

a. Check that all upstream valves in gas
supply piping are open.

c. Turn fryer power switch to OFF and
restart If ignition system repeatedly locks­out, have a qualified service technician
investigate.

onnect between

Fryer temperature recovery is too slow. a. Excessive up-draft on the fryer flue.

Maintenance

26

a. Look for flames lifting off of burner
face. Reduce exhaust blower speed or
place blower farther from the flyer. If
necessary, consult a qualified service
technician.

Fryer Troubleshooting with Optional Pitco-Matic Cooking Computer

Condition Possible Cause Remedy

Computer display reads PROB.

Computer display reads HI. Alarm is heard.

Computer display reads LO.

b. Carbon build-up on heat tubes.

c. Possible equipment malfunction.

a. Temperature sensing probe RT1 open or
shorted.

a. Temperature is greater than 40°F above set ­point.

a. Temperature is greater than 25°F below set ­point.

b. Clean fry tank and heat tubes using
weekly cleaning procedure (boil out)
described in this manual.

c. Consult a qualified service
technician.

a. Consult a qualified service
technician. Fryer can run on auxiliary
thermostat until repairs can be
undertaken.

a. Turn power to fryer OFF. Turn gas
valve knob to OFF. Allow fryer to cool.
Determine cause of overheating. If
necessary, consult a qualified service
technician.

a. Determine cause of under
temperature.

Computer display is not lit. a. Fryer power cord not plugged in.

b. Main burners are not lit.

b. Ventilation hood is not on. b. Turn ventilation hood on.

c. Fryer power is not on.

d. Possible equipment malfunction.

b. See appropriate troubleshooting
conditions below.

a. Plug fryer into appropriate
receptacle.

NOTE: Some installations
may have an interc

the ventilation hood and the fryer
power receptacle.

c. Press fryer power switch to START,
and release.

d. Consult a qualified service
technician.

cycle: the burners will cycle on and off to

e. Allow fryer to cool. Press manual reset

limit indicates a problem with the
fryer's temperature control system.

transferred to

reason for auxiliary thermostat control

a. Look for flames lifting off of burner

Main burners do not light. Computer display is on. a. Melt cycle operation.

Maintenance

27

a. If shortening temperature is below
150°F, fryer may be operating in melt

slowly heat the shortening.

b. Gas supply off.

c. Fryer manual gas valve OFF. c. Turn gas valve handle to ON.

d. Drain switch S8 is open.

e. Hi-limit switch S3 is open.

f. Ignition system locked-out.

b. Check that all upstream valves in gas
supply piping are open.

d. Close drain valve. Refill flyer. Press
power switch to START and release.

button on hi-limit. Press flyer power
switch to START and release.

NOTE: Persistent tripping of the hi-

Consult a qualified technician.

f. Turn fryer power switch to OFF and
restart. If ignition system repeatedly
locks-out, have a qualified service
technician investigate.

Fryer temperature recovery is too slow. a. Excessive up -draft on the fryer flue.

g. Has fryer control been
the auxiliary thermostat? Turn the

g. Auxiliary thermostat operation.

h. Possible equipment malfunction. h. Consult a qualified service technician.

b. Carbon build-up on heat tubes.

c. Possible equipment malfunction. c. Consult a qualified service technician.

auxiliary thermostat knob to desired
temperature. If burners light, have a
qualified service technician investigate

transfer.

face. Reduce exhaust blower speed or
place blower farther from fryer. If
necessary, consult a qualified service
technician.

b. Clean fry tank and heat tubes using
weekly cleaning procedure (boil out)
described in this manual.

Maintenance

receptacle is incorporated into the

Check that building panel circuit

Allow motor to cool, reset thermal

28

Operator's Troubleshooting - Filter

Possible causes are listed in order of likelihood; check each possibility as listed before checking next item, so that a
basic solution is not missed.

WARNING: Be sure to turn the filter pump switch to OFF prior to resetting either the circuit breaker or the filter pump motor thermal
overload. Failure to do so may result in the pump operating unexpectedly. This may cause discharge of hot shortening, a potentially
hazardous situation.

Condition Possible Cause Remedy

Pump switch on, no pumping. a. Filter circuit breaker is tripped. 1. Turn filter power switch off.

b. Filter or fryer not receiving power.

c. Filter pickup cither not connected or missing.

d. Solidified shortening has plugged internal lines of
filter.

e. Filter motor has overheated.

2. Correct cause of tripping.

3. Reset filter circuit breaker. See
WARNING above.

1. Plug filter into appropriate
receptacle. On UFM filter the

fryer.

2. On UFM filters, check that fryer is
plugged into 115 VAC.

3.
breaker is on.

1. Check that pickup connector is
fully engaged.

1. Use HEAT to melt solids; allow 5­15 minutes.

1.
overload on motor; see WARNING
above.

Filter pumps slowly. a. Filter pickup connector not engaged.

f. Possible equipment malfunction.

b. Filter bag or paper is clogged. 1. Install clean bag or filter paper.

c. On UFM filters, pickup screen clogged.

d. Possible equipment malfunction.

1. Consult a qualified service
technician.

1. Check for total connector
engagement.

1. Clean pickup screen. Do not
operate with ripped filter bag.

1. Consult a qualified service
technician.

Maintenance

Heaters in filter will not heat. Power switch set for

Power switch set for

hour for heaters to soften

a. Pump operated without at least one system valve

29

HEAT. HEAT light not on.

Heaters in filter will not heat .
HEAT. HEAT ligh t is on.

Filter circuit breaker keeps tripping. See
WARNING above.

a. No 120 VAC power to filter.

b. Filter circuit breaker is tripped.

c. Possible equipment malfunction.

a. Not enough time has been allowed for heater to
work.

b. Possible equipment malfunction.

a. Filter not property connected.

b. No oil valves open on fryer.

1. Be sure filter/fryer are connected to
120 VAC power. Check that proper
building circuit is not turned off.

1. Reset breaker; locate and correct
cause of trip before using. See
WARNING, above.

1. Consult a qualified service
technician.

1. Allow 1/2
hardened shortening.

1. Consult a qualified service
technician.

1. Check that filter quick-disconnect is
tightly connected.

1. Make certain that the desired oil
flow valve is opened before starting
pump.

Filter motor thermal overload trips. See
WARNING above.

c. Filter pump lines are clogged with hardened
shortening.

d. Filter disconnect has become clogged. 1. Clean quick-disconnect fitting.

e. Possible equipment malfunction.

open. Usually occurs only after consecutive filtering.

b. Filter not property reconnected.

c. No oil valves open on fryer.

d. Filter disconnect has become clogged. 1. Clean quick-disconnect fitting.

1. Soften shortening with filter heaters.

1. Consult a qualified service
technician.

1. Make certain that the desired oil
flow valve is opened before starting
pump. The thermal overload is
performing normally to protect the
pump from unnecessary damage.

1. Check that filter quick-disconnect is
tightly connected.

1. Make certain that the desired oil
flow valve is opened before starting
pump.

e. Possible equipment malfunction.

1. Consult a qualified service
technician.

PARTS LIST

NOMENCLATURE PART NO. DESCRIPTION QTY

CB1 PP10960 CIRCUIT BREAKER, 8 AMP-SINGLE POLE 1

DS1 PP10082 LAMP, 125 VAC-AMBER 1
HR1 PP10099 HEATER. SILICONE- 120 VAC 250 W 1
HR2 PP10194 HEAT. TAPE -110 VAC, 120W 1

M1 PP10101 PUMP/MOTOR ASSY, 115/230 VAC 1/3 HP 1

P17 SEE NOTE 1 CORDSET 16-3 SJ0 1

S1 PP10098 SWITCH, ROCKER-DPDT (ON-OFF-ON) 1
S2 PP10240 SWITCH, THERMAL 230 OPEN (OPTIONAL) 1

NOTES:

1 . CALL FACTORY FOR PROPER PART NUMBER

NOTES:

PARTS LIST

NOMENCLATURE

CB1 PP10470 CIRCUIT BREAKER. 4 AMP-DOUBLE POLE 1
DS1 PP10100 . LAMP. 250 VAC-AMBER 1
HR1 PP10298 HEATER. SI LI CONE- 240 VAC 250 W 1
HR2 PP 10588 HEATER. TAPE 96W 240V 1/2 X 48 1

M1 PP10171 PUMP/MOTOR ASSY, 240 VAC 50 HZ 1/3 HP 1

P17 . SEE NOTE 1 CORDSET 16-3 SJO 1

S1 PP10098 SWITCH. ROCKER-DPDT CON-OFF-ON) 1

PART NO. DESCRIPTION QTY

1 . CALL FACTORY FOR PROPER PART NUMBER

PARTS LIST

NOMENCLATURE PART NO. DESCRIPTION QTY

CB1 PP10470 CIRCUIT BREAKER, 4 AMP-DOUBLE POLE 1

DS1 PP10100 LAMP, 250 VAC-AMBER 1

HR1 PP10298 HEATER, SILICONE- 240 VAC 250 W 1
HR2 PP10588 HEATER, TAPE 96W 240V 1/2 X 48 1

M1 PP10101 PUMP/MOTOR ASSY, 115/230 VAC 1/3 HP 1

P1 7 SEE NOTE 1 CORDSET 16-3 SJ0 1

S1 PP10098 SWITCH, ROCKER-DPDT (ON-OFF-ON) 1

NOTES:

1. CALL FACTORY FOR PROPER PART NUMBER

PARTS LIST

NOMENCLATUR

S1 PP10098 SW, RKR DPDT 15A W/BK (1-0-1)
P1 PP10202 CONN, PLUG 4 PIN MOLEX
P2 PP10439 CORD, PLUG-MLD 14-3 NEMA 5-15P
M1 PP10101 PUMP/MTR-1/3HP 115/230V 50/60HZ HGT

J1 PP10203 CONN, JACK A SKT MOLEX
CB1 PP10104 CKT BKR, TOG-SPST 10A 250V 50/60HZ
DS1 PP10082 LAMP, 125V AMBER RECT

HR1, HR2 5046980 HEATER. STRIP 500W 120V

PART NO. DESCRIPTION