Pitco W14S-3WF Installation Manual
NOTICES
TO THE PURCHASER
There are three different types of notices that you should be familiar with, a NOTICE, CAUTION, and
WARNING. A NOTICE is a special note used to call attention to a particularly important point. CAUTION
is used to point out a procedure or operation which may cause equipment damage. The WARNING notice is
the most important of the three because it warns of an operation that may cause personal injury. Please
familiarize yourself with your new cooker before operating it and heed the notices throughout this manual.
The WARNINGS are listed below and on the following page for your review prior to operating the unit.
FOR YOUR SAFETY
DO NOT store or use gasoline or other flammable
vapors or liquids in the vicinity of this or any other
appliance.
WARNING: Improper installation, adjustment, alteration,
service or maintenance can cause property dam age, injury or
death. Read the installation, operating and maintenance
thoroughly before installing or servicing this equipment.
POST IN A PROMINENT LOCATION INSTRUCTIONS TO BE
FOLLOWED IN THE EVENT THAT AN OPERATOR SMELLS
GAS. OBTAIN THIS INFORMATION FROM YOUR LOCAL GAS
SUPPLIER.
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE
SAFETY SAFETY SAFETY SAFETY SAFETY
There is an open flame inside the fryer. The unit may get hot enough to set near by materials on
fire. Keep the area around the fryer free from combustibles.
DO NOT supply the fryer with a gas that is not indicated on the data plate. If you need to
convert the fryer to another type of fuel, contact your dealer.
DO NOT use an open flame to check for gas leaks!
Wait 5 minutes before attempting to relight the pilot to allow for any gas in the fryer to
dissipate.
Never melt blocks of shortening on top of the burner tubes. This will cause a fire, and void your
warranty.
Water and shortening DO NOT mix. Keep liquids away from hot shortening. Dropping liquid
frozen food into the hot shortening will cause violent boiling.
At operating temperature the shortening temperature will be greater than 300'F. Extreme care
should be exercise when working with hot shortening to avoid personnel injury.
Ensure that the fryer can get enough air to keep the flame burning correctly. If the flame is
starved for air it can give off a dangerous carbon monoxide gas. Carbon Monoxide is a clear
odorless gas that can cause suffocation.
In the event of a oil fire in the fryer, use ONLY a dry chemical extinguisher. The exti nguisher
should be a B/C or A/B/C type extinguisher that contains sodium bicarbonate or potassium
bicarbonate.
SAFETY SAFETY SAFETY SAFETY SAFETY
Table of Contents
1.3.2
Gas Connection
1-4
1.3.2.2
Gas Line Connection
1-4
1.3.3
Electrical Connection
1-5
1.4
INITIAL ADJUSTMENTS
1-7
1.4.3
Pilot Flame Adjustment
1-10
2.2
FRYER OPERATING INSTRUCTIONS
2-2
Section Title Page
Safety Notice
Table of Contents
List of Tables and Figures iv
CHAPTER 1: GENERAL INFORMATION AND INSTALLATION 1-1
1.1 FRYER SPECIFICATIONS 1-1
1.2 CHECKING YOUR NEW FRYER 1-2
1.2.1 Check Your Order 1-2
1.3 INSTALLATION 1-3
1.3.1 Installation Clearances 1-3
1.3.1.1 Leveling 1-3
1.3.2.1 Fuel Types 1-4
1.3.2.3 Quick Disconnect Gas Connection 1-5
1.3.2.4 Fuel Supply Line Leak and Pressure Testing 1-5
1.3.3.1 Electrical System with UFM Filter System 1-6
1.3.4 Ventilation and Fire Safety Systems 1-6
1.4.1 Visual Checks 1-7
1.4.2 Burner Ignition Systems 1-8
1.4.2.1 Lighting Instructions/or Manual Pilot Lights 1-8
i-ii
1.4.4 Main Burner System 1-12
1.4.4.1 Gas Line Requirements 1-13
1.4.4.2 Burner Adjustment 1-13
1.5 INITIAL CLEANING 1-14
CHAPTER 2: OPERATING INSTRUCTIONS 2-1
2.1 FILLING THE FRYER 2-1
2.1.1 Filling the Fryer With Liquid Shortening 2-1
2.1.2 Filling the Fryer With Solid Shortening 2-1
2.2.1 Fryer Start-up 2-2
2.2.2 Displaying Temperatures 2-3
2.2.2.1 Shortening Actual Temperature 2-3
2.2.2.2 Cooking Setpoint 2-4
2.2.3 Display Product Times 2-4
Table of Contents (Continued)
Section Title Page
2.2.3.1 Viewing Product Times 2-4
2.2.4 Cooking Product 2-4
2.2.5 Shutdown 2-5
2.2.4 Power Failure 2-5
2.3 PROGRAMMING THE INTELLIFRY COMPUTER 2-6
2.3.1 Basic Programming 2-6
2.3.1.1 Programming Shortening Temperature 2-6
2.3.1.2 Programming Product Times 2-7
2.3.2 Low Level Programming 2-8
2.3.2.1 Temperature display 2-8
2.3.2.2 Password 2-8
2.3.2.3 Beeper Volume 2-9
2.3.2.4 Languages 2-10
2.3.2.5 MeAC^cfc 2-10
2.3.2.6 Recovery Test 2-11
2.3.2.7 Computer Control Mode 2-11
2.4 SHORTENING FILTER PROCEDURES 2-13
2.4.1 General Filter Hints 2-15
2.4.2 Filter Procedures 2-16
2.4.3
Draining a Tank
2-17
CHAPTER 3: OWNER MAINTENANCE AND ADJUSTMENTS 3-1
3.1 FILTER MEDIA REPLACEMENT 3-1
3.2 FRYER CLEANING 3-3
3.2.1 Daily 3-3
3.2.2 Weekly (Boilout) 3-3
3.3 FLUE AND BAFFLE INSPECTION 3-4
3.4 SERVICE 3-4
3.4.1 Replacement Procedures 3-4
3.4.1.1 Main Burner Removal and Replacement 3-5
3.4.1.2 Changing the Main Burner Orifice 3-5
3.4.1.3 Replacing the Heat Baffles 3-5
3.4.1.4 Pilot Burner Removal and Replacement 3-5
3.4.1.5 Pilot Orifice Replacement 3-5
3.4.1.6 Thermopile Replacement 3-6
3.4.1.7 Limit Control Replacement 3-6
3.5 TROUBLESHOOTING 3-8
3.5.1 Fryer Troubleshooting 3-8
3.5.2
Pilot Troubleshooting
ii
3-9
Table of Contents (Continued)
Section Title Page
3.5.3 Filter Troubleshooting 3-10
CHAPTER 4: PARTS 4-1
ALPHABETICAL PART LIST 4-5
NUMERICAL PART LIST 4-7
CHAPTER 5: SCHEMATICS 5-1
iii
List of Tables and Figures
Table Title Page
1-1 Fryer Characteristics............................................................................................….... 1-1
1-2 Ventilation and Fire Safety References................................................................…... 1-7
4-1 Wendy's Model W14-3UFM Exploded View (Index)............................…...........…. 4-2
Figure Title Page
1-1 Inside View of Fryer.........................................................................................…..…1-9
1-2 Pilot Assembly, Flame Adjustment..............................................................….….... 1-10
1-3 Gas Valve Showing Location of Pressure Regulator and Pilot Adjusters ......…...... 1-10
1-4 Main Burner Conditions ....................................................................................…... 1-12
1-5 Air Collar ..........................................................................................................….... 1-13
2-1 Intellifry Computer..............................................................................................….. 2-2
2-2 Fryer Illustrating Filter Components ..................................................................…...2-13
4-1 Wendy's Model W14-3UFM Exploded View...............................................…….... 4-3/4-4
iv
CHAPTER 1: GENERAL INFORMATION AND INSTALLATION
Congratulations on the purchase of your new Pitco Model W1 4S-3 WF gas fryer. This unit has been
specially designed to suit the needs of your establishment and will give you many years of reliable service if
you follow the simple operation and maintenance procedures in this manual. Contained in this manual are
the general installation, operation, and maintenance procedures for the Model Wl 4-3 WF gas fryer.
1.1 FRYER SPECIFICATIONS
This unit has been designed to fit the need of the Wendy's chain of stores. The table below lists the
characteristics and specifications associated with this unit:
Table 1-1 Fryer Characteristics
Description Specification (US) Specification (Metric)
Height, Overall 48" 121.9cm
Height, Working 35" 88.9 cm
Width (Unit) 48-3/8 122.9cm
Depth (Unit) 34" 86.4 cm
Number of Tanks/Unit 3 3
Frying Area/Tank 14"x 14" 35.6 x 35.6 cm
Frying Depth 4" 10.2 cm
Aisle space (minimum) 21" 53.3 cm
Oil Capacity/Tank 40 - 42 Lbs 18.1 -19.1 Kg
Input/Tank (BTU/Hr) 122,000 (per tank) 30,744KCal
Gas Type LP or Natural LP or Natural
Input Voltage 120 VAC Single Phase 120 VAC Single Phase
Current Requirements/Unit 9 Amps 6 Amps
Filter Media Filter Paper Filter Paper
Pump Rate 5.0 GPM 18.9LPM
1-1
1.2 CHECKING YOUR NEW FRYER
Your new fryer and it's filter components have been carefully packed into one crate. Every effort has been
made to ensure that your fryer will be delivered to you in perfect condition. As you unpack your new fryer,
inspect each of the pieces for damage. If something is damaged, DO NOT sign the bill of lading. Contact the
shipper immediately, the shipper is only responsible for 15 days after delivery. Check the packing list
enclosed with your fryer to ensure that you have receiv ed all of the parts to the fryer. If you are missing any
parts, contact the dealer from whom the fryer was purchased. As you unpack the fryer and it's accessories be
careful to keep the weight of the fryer evenly
distributed.
Flue Vents
CAUTION
To prevent equipment damage, don't tilt the fryer onto any two of
it's casters or pull the unit by the flue vents.
You will find the model and serial numbers on the plate inside the doors. Make note of these numbers
for future reference
1.2.1 Check Your Order
The crate containing the fryer unit will also contain the following:
(2) Fry baskets per fryer
(1) Fry Basket Hanger per fryer
(2) Pitco Cleaner Sample
(1) Drain Clean Out Rod
The filter tools and components are very important and MUST be retained for future use. A complete
description of each component is contained in the Oil Filter Procedure in Chapter 2.
(1) Precoat Filter Aid
(1) Filter Screen
(1) Cleaning Brush (Fryer)
(1) Fryer Crumb Scoop
(1) Filter Crumb Scoop
1-2
1.3 INSTALLATION
Although it is possible for you to install and set up your new fryer, it is STRONGLY recommended that you
have it done by qualified professionals. The professionals that install your new fryer will know the local
building codes and ensure that your installation is safe.
The fryer must be properly restrained to prevent movement or tipping. This
restraint must prevent the fryer from movements that would splash hot
liquids on personnel. This restraint may be any means (alcove installation,
adequate ties, or battery installation).
DO NOT obstruct the flow of combustion/ventilation or air openings around
the fryer. Adequate clearance around the fryer is necessary for servicing and
proper burner operation. Ensure that you meet the minimum clearances
specified in the installation instructions.
1.3.1 Installation Clearances
The fryer needs clearance around it for proper operation. Adequate clearances allow for servicing and proper
burner operation. The clearances shown below are for cooker installation in combustible and noncombustible construction.
Combustible Non-Combustible
Construction Construction
Back 6" 6"
Sides 6" 6"
Floor – Combustible -- --
In addition to the clearances required for proper fryer operation, there must be at least 21 inches of aisle
space in front of the fryer to remove/install the filter pan/module.
1.3.1.1 Leveling
When you receive your fryer it is completely assembled. The fryer will need to be leveled once it is in place.
Leveling the fryer is done with a large pair of water pump pliers. The casters provide the necessary height to
meet sanitation requirements and assure adequate air supply to the burner.
a. Adjust the height and level the fryer by adjusting the leveling devices on the caster with the water pump
pliers.
1-3
b. Move the fryer to the desired location and lock the wheels using the locking devices on the sides of the
WARNING
casters.
c. Once the unit is in place, check and readjust the levelness as necessary.
1.3.2 Gas Connection
Your fryer will give you peak performance whe n the gas supply line is of sufficient size to provide the
correct gas flow. The gas line must be installed to meet the local building codes or National Fuel Gas Code
(NFPA 54-1984) and ANSI Z223. 1-1988 Latest Edition. In Canada, install the fryer in accordance with
CAN/CGA-B 149.1 or .2 and local codes. Gas line sizing requirements can be determined by your local gas
company by referring to National Fuel Gas Code, Appendix C, Table C-4 (natural gas) and Table C-16
(propane). The gas line needs to be large enough to supply the necessary amount of fuel to all appliances
without losing pressure to any appliance. Other factors that are used to determine the piping requirements
are BTU requirements of the appliances being connected and the length of pipe between the meter (main
shut off) and the appliances.
NEVER supply the fryer with a gas that is not indicated on the data plate. Using
the incorrect gas type will cause improper operation. If you need to convert the
fryer to another type of fuel, contact your dealer.
1.3.2.1 Fuel Types
Each fryer is equipped to work with one type of fuel. The type of fuel with which the appliance is intended
to operate is stamped on the data plate attached to the inside of the door.
DO NOT use an open flame to check for gas leaks!
1.3.2.2 Gas Line Connection
Connect the fryer to the gas supply line with a connector that complies with the Standard for Connectors for
Movable Gas Appliances (ANSI Z21.69-1987). If you are installing a fryer with casters using a quick
disco nnect refer to the Quick Disconnect installation instruction, 1.3.2.3. Connect the gas line to the fryer
using a pipe joint sealant that is resistant to liquefied petroleum. If the fryer was disconnected during the fuel
line testing, use a solution of soap and water to leak test the new connection.
NOTICE
NEVER use an adaptor to make a smaller gas supply line fit the cooker
connection. This may not allow proper gas flow for optimum burner operation,
resulting in poor cooker performance.
1-4
1.3.2.3 Quick Disconnect Gas Connection
International
Gas fryers equipped with casters must be installed with connectors
that comply with the Standard for Connectors for Movable Gas
Appliances, ANSI Z21.69-1987, and Addenda Z21.69A -1989. This
connection should include a quick disconnect device that complies
with the Standard for Quick Disconnect Devices for Use With Gas
Fuel, ANSI Z21.41-1989. When installing a quick disconnect you
must also install a means for limiting the movement of the fryer.
This device will preve nt the gas line or the quick disconnect from
being strained. The restraining device should be attached to the
cooker on the back panel as shown in the illustration. The quick
disconnect, hose, and restraining device can be obtained from your
dealer.
1.3.2.4 Fuel Supply Line Leak and Pressure Testing
The fuel supply system must be tested before the fryer is used. If the fuel line is going to be tested at a
pressure greater than (>)1/2 PSIG (3.45 kPa), make sure that the fryer is disconnected from the fuel line. If
the fuel line is to be tested at a pressure equal to or less than (<) 1/2 PSIG (3.45 kPa), the fryer can be
connected but the unit's gas valve must be shut. Test all gas line connections for leaks with a solution of
soap and water when pressure is applied.
1.3.3 Electrical Connection
The electrical service used by the fryer must comply with local codes. If there are no local codes that apply,
refer to the National Electrical Code (NEC) to install the service. In Canada refer to CSA Standard C22.1
and local codes. Wiring diagrams are provided inside the fryer control box. The power requirements for the
fryer are shown below.
North America
Input Voltage
Current per fryer
UFM Filter System
120VAC,60Hz
0.5 Amps
7.0 Amps
220 (or 240) VAC, 50Hz
0.5 Amps
4.0 Amps
The fryer is equipped with an oil proof, three prong (grounding) plug for your
protection against electrical shock hazard in the event of equipment
malfunction. DO NOT cut or remove the grounding (third) prong from this
plug. This plug must be plugged into a properly grounded three prong
receptacle.
1-5
The fryer must be grounded in accordance with local code; if there is not a local code, comply with
NECANSI/NFPANo. 70-1990. It is advised that this power supply be plugged into a wall receptacle that is
controlled by the ventilation control. This will prevent the fryer from being operated without the ventilator
on.
1.3.3.1 Electrical System with UFM Filter System
The fryer has one power supply for the controls and the filter module.
1.3.4 Ventilation and Fire Safety Systems
Your new fryer must have proper ventilation to function safely and properly. Exhaust gas temperatures can
reach as high as 1200°F. Therefore, it is very important to install a fire safety system. Your ventilation
system should be designed to allow for easy cleaning. Frequent cleaning of the ventilation system and the
fryer will reduce the chances of fire. Table 1-2 provides a list of reference documents that provide guidance
on ventilation and fire safety systems. This table is not necessarily complete. Additional information can be
obtained from the American Gas Association, 8501 East Pleasant Valley Road, Cleveland, OH 44131.
Table 1 -2 Ventilation and Fire Safety References
Topic Underwriters Laboratory Document
Grease Extractor ANSI/UL710-1981 ANSI/NFPA 96-1987
Ventilation Hood ANSI/UL 705-1984 ANSI/NFPA 96-1987
Filter Unit
Types of Fire Extinguishers
and Detection Equipment
CO2 ANSI/UL 154-1983 ANSI/NFPA 12-1989
Dry Chemical ANSI/UL 299-1984 ANSI/NFPA 17-1985
Water ANSI/UL 626-1984 ANSI/NFPA 13-1989
Foam
Sprinklers ANSI/UL 199-1982
Smoke Detectors ANSI/UL 268-1981 ANSI/FPA72B-1986
ANSI/UL 586-1985
ANSI/UL 900-1987
National Fuel Gas Code
Document
ANSI/NFPA 96-1987
ANSI/NFPA 11-1988
ANSI/NFPA 13-1989
ANSI/NFPA 13-1989
Fire Detection Thermostats ANSI/UL 521-1987 ANSI/FPA72B-1986
1-6
Excessive ventilation causes drafts, which will interfere with the proper operation of the pilot and the burner.
Leave at least 18 inches of open space between the fryer's flue vent opening and the intake of the exhaust
hood.
In the event of an oil fire in the fryer, use ONLY a dry chemical extinguisher. The
extinguisher should be a B/C or A/B/C type extinguisher that contains sodium
bicarbonate or potassium bicarbonate.
Ensure that your ventilation system does not cause a down draft at the fryer's flue
opening. Down drafts will not allow the fryer to exhaust properly and will cause
overheating which may cause permanent damage. Damage caused by down drafts
will not be covered under equipment warranty. NEVER allow anything to obstruct
the flow of combustibles or ventilation exiting from the fryer flue. DO NOT put
anything on top of the flue area.
NEVER connect the blower directly to the flue openings. The direct flow of air will
cause poor temperature recovery, poor ignition, inefficient operation of the fryer,
and could extinguish the pilot.
1.4 INITIAL ADJUSTMENTS
CAUTION
NOTICE
After your fryer has been installed as described in section 1.4, it needs to be adjusted to ensure that it will
perform as designed. These adjustments must be performed by a qualified person. To perform these
adjustment the following tools will be needed:
• Manometer (low pressure gauge)
• DC Millivolt Meter
1.4.1 Visual Checks
Before you begin filling and adjusting the fryer, perform the following visual checks:
a. After the fryer is in its permanent location, lock the casters and check for
levelness. Any additional leveling that is necessary can be performed as
described in section 1.3.
b. Check the temperature bulb s (computer/high-limit), located in the fryer tank to
ensure that the mounting screws are tight. The figure shows the probe typical
location. Look down inside each fryer tank to see the probes.
• Digital Thermometer (Temperature probe)
1-7
1.4.2 Burner Ignition Systems
The unit has a manual (standing flame) pilot ignition system. The pilot light must be lit manually before
fryer operation.
CAUTION
Before going any further, fill the fryer with WATER. Water is used for the
installation adjustments because the temperature will never exceed 212°F (100°C)
thereby allowing plenty of adjustment time. Never let the water level go below the
MIN LEVEL mark on the rear of the tank.
There is an open flame inside the fryer. The unit may get hot enough to set near by
materials on fire. Keep the area around the fryer free from combustibles.
7.4.2.1 Lighting Instructions for Manual Pilot Lights
To light the pilot light refer to these instructions and. The numbers in parenthesis refer to Figure 1-2
callouts.
Wait 5 minutes before attempting to relight the pilot to allow for any gas in the fryer to
dissipate.
a. Open the gas supply valves to the fryer.
b. Open the fryer's door (1) to gain access to the controls.
c. Turn the Unitrol valve knob (2) to the PILOT position for the fryer being started, and
push in on the knob. Hold the knob in for approximately one minute to purge the air
out of the line. Hold a flame to the pilot light (3) until the pilot ignites. This may take a
little while the first time you light the fryer because of air in the lines. Once lit, hold
the knob in for approximately 60 seconds and then release.
d. If the pilot goes out wait 5 minutes and repeat step c. If after three tries the pilot will
not remain lit, refer to the operator troubleshooting section of this manual.
e. Turn the Unitrol valve knob counterclockwise to the ON position.
1-8
f. Turn the fryer OFF/ON switch (4) to the ON position. The computer display will change from OFF to
MELT (the display may indicate a different condition of the fryer depending on fryer temperature).
g. The main burner (5) will light and be controlled by the computer. The pilot burner will remain lit
regardless of the switch position or computer operation.
h. Refer to the computer operation section for fryer control information.
1-9
Figure 1-1 Inside View of Fryer
1.4.3 Pilot Flame Adjustment
The pilot flame should be adjusted to produce the proper millivolt output from the pilot sensing device.
Millivolt output for the thermopile should be between 300 and 500 millivolts. Figure 1-3 shows the pilot
assembly with exa mples of the incorrect and correct pilot size. Example A illustrates a pilot flame size that
is too small to produce sufficient millivolt output. Example B is the correct size for proper millivolt output.
B
Figure 1 -2 Pilot Assembly , Flame Adjustment
This test requires a DC millivolt meter set to a scale of 0-1000mv.
a.
Locate the thermopile wires coming from the thermostat/High Limit box
b.
going to the gas shut off valve. The wire insulation size decreases near the
gas valve connections .
c.
Connect the negative (-) test probe to pilot bracket.
Connect the positive (+) test probe to one of the High Limit terminal
d.
connections
PRESSURE REGULATOR LOCATION
(UNDER CAP SCREW)
PILOT ADJUSTER LOCATION (UNDER CAP SCREW)
Figure 1-3 Gas Valve Showing Location of the Pressure Regulator and Pilot Adjusters
1-10
e. Light the pilot.
f. Remove the pilot flame adjustment cover.
g. Turning the flame adjusting screw clockwise lowers the flame and the millivolt output.
Turning the screw counterclockwise increases flame size and millivolt output.
h. Rotate the screw in the direction to achieve a reading of 400 ±50 mv for thermopiles.
NOTE
Allow 3 to 5 minutes between flame adjustments to allow the reading to settle.
i. Replace the pilot flame adjusting screw cover.
1-11
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