Pitco Frialator 7 Operation Manual
NOTICES
There are three different types of notices that you should be familiar with, a NOTICE, CAUTION,
and WARNING. A NOTICE is a special note used to call attention to a particularly important point.
CAUTION is used to point out a procedure or operation which may cause equipment damage. The
WARNING notice is the most important of the three because it warns of an operation that may cause
personal injury. Please familiarize yourself with your new cooker before operating it and heed the
notices throughout this manual. The WARNINGS are listed below and on the following page for
your review prior to operating the unit.
FOR YOUR SAFETY
DO NOT store or use gasoline or other flammable
vapors or liquids in the vicinity of this or any other
appliance.
WARNING: Improper installation, adjustment, alter-
ation, service or maintenance can cause property dam-
age, injury or death. Read the installation, operating
and maintenance instructions thoroughly before in-
stalling or servicing this equipment.
TO THE PURCHASER
POST IN A PROMINENT LOCATION INSTRUCTIONS TO
BE FOLLOWED IN THE EVENT THAT AN OPERATOR
SMELLS GAS. OBTAIN THIS INFORMATION FROM YOUR
LOCAL GAS SUPPLIER.
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE
SAFETY
SAFETY
SAFETY
SAFETY
SAFETY
There is an open flame inside the fryer. The unit may get hot enough to set
300*F. Extreme care should be used when filtering operating temperature
SAFETY
SAFETY
SAFETY
SAFETY
SAFETY
prong safety plug. This is to protect operators from electrical shock hazard
in the event of an equipment malfunction. DO NOT cut or remove the
near by materials on fire. Keep the area around the fryer free from combus-
The fryer is equipped with an oil proof, electrical supply cord with a three
grounding (third) prong from this plug.
tibles.
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
shortening to avoid personnel injury.
SAFETY SAFETY SAFETY SAFETY SAFETY
If the flame is starved for air it can give of a dangerous carbon monoxide gas.
A cooker equipped with casters and a flexible power cord, must
be connected
must comply with ANSI Z24.41. To limit the movement of the cooker
appliance.
It will be easier and safer if the filter assembly has cooled to room temperature
before handling any filter parts.
Ensure that the fryer can get enough air to keep the flame burning correctly.
Carbon Monoxide is a clear odorless gas that can cause suffocation.
to the gas supply with a Quick-Disconnect device. This quick disconnect
must also be installed.
without depending on the connector or quick disconnect, a restraining cable
The power supply must be disconnected before servicing or cleaning the
SAFETY SAFETY SAFETY SAFETY SAFETY
Table of Contents
Section
Safety Notice
Table of Contents…………………………………………………………………………………………………………. i-iii
List of Tables and Figures………………………………………………………………………………………………… iv
Chapter 1: General Information and Installation…………………………………………………………………… 1-1
1.1
1.2
1.2.1
1.3
1.3.1
1.3.2
1.3.3
1.3.4
1.4
1.4.1
1.4.2
1.4.2.1
1.4.2.2
1.4.2.3
1.4.2.4
1.4.3
1.4.3.1
1.4.3.2
1.4.4
1.5
1.5.1
1.5.2
1.5.2.1
1.5.2.1.1
1.5.2.2
1.5.2.2.1
1.5.3
1.5.3.1
1.5.3.2
1.5.4
1.5.5
1.5.6
1.5.6.1
1.5.6.2
Title Page
WHICH FRYER DO I HAVE?……………………………………………………………………………. 1-1
CHECKING YOUR NEW FRYER……………………………………………………………………….. 1-2
Check Your Order…………………………………………………………………………………….. 1-2
ASSEMBLY AND LEVELING……………………………………………………………………………. 1-3
Leg/Caster Installation and Adjustment……………………………………………………………. 1-3
Heat Deflector Installation…………………………………………………………………………… 1-3
Basket Lift Access……………………………………………………………………………………. 1-4
Assembling Multi Fryer Systems……………………………………………………………………. 1-4
INSTALLATION…………………………………………………………………………………………… 1-4
Installation Clearances………………………………………………………………………………. 1-5
Gas Connection………………………………………………………………………………………. 1-5
Fuel Types……………………………………………………………………………………….. 1-5
Gas Line Connection…………………………………………………………………………… 1-6
Quick Disconnect Gas Connection…………………………………………………………… 1-6
Fuel Supply Line Leak and Pressure Testing……………………………………………….. 1-6
Electrical Connection………………………………………………………………………………... 1-7
Electrical System with UFM Filter System…………………………………………………… 1-7
Electrical System with Built-in Filter System………………………………………………… 1-7
Ventilation and Fire Safety Systems………………………………………………………………. 1-7
INITIAL ADJUSTMENTS……………………………………………………………………………….. 1-9
Visual Checks……………………………………………………………………………………….. 1-9
Burner Ignition Systems……………………………………………………………………………. 1-9
Lighting Instructions for Manual Pilot Lights………………………………………………… 1-10
Pilot Flame Adjustment……………………………………………………………………. 1-11
Electronic Ignition Pilot System………………………………………………………………. 1-13
Electronic Ignition Pilot Flame Adjustment……………………………………………… 1-13
Main Burner System………………………………………………………………………………... 1-14
Gas Line Requirements………………………………………………………………………. 1-15
Burner Adjustment…………………………………………………………………………….. 1-15
Initial Cleaning………………………………………………………………………………………. 1-16
Thermostat Calibration Check…………………………………………………………………….. 1-17
Thermostat Calibration……………………………………………………………………………... 1-18
Solid State Thermostats……………………………………………………………………… 1-18
Electric & GS Thermostats…………………………………………………………………… 1-18
i
Table of Contents (Continued)
1.5.7
High Limit Test
.....................……………………….........................
...................................................
1-19
Section Title Page
Chapter 2: Operating Instructions ....................……………………………......................................................... 2-1
2.1
2.1.1
2.1.2
2.2
2.2.1
2.2.2
2.3
2.3.1
2.3.2
2.3.3
2.3.4
2.4
2.4.1
2.4.2
2.4.3
2.4.4
2.5
2.5.1
2.5.2
2.5.3
2.5.4
2.6
2.6.1
2.6.2
2.7
2.7.1
2.7.2
2.7.3
2.8
CHAPTER 3: Owner Maintenance and Adjustments .........................…………………………......................... 3-1
3.1
3.1.1
3.1.2
3.2
FILLING THE FRYER.......................................................…………………..................................... 2-1
Filling the Fryer With Liquid Shortening.........................………………….................................. 2-1
Filling the Fryer With Solid Shortening .............................…………………............................... 2-1
MELTING SOLID SHORTENING...................................................…………………...................... 2-2
Automatic Shortening Melting......................................................…………………….................. 2-2
Manual Shortening Melting..........................................................…………………...................... 2-2
OPERATING INSTRUCTIONS - WITHOUT A COMPUTER ..............………………….............. 2-3
Fryer Start-Up..................................................................................…………………................... 2-3
Automatic Basket Lifts (Optional)..................................................……………………................ 2-3
Fryer Shutdown ..............................................................................…………………................... 2-4
Power Failure...............................................................................…………………....................... 2-4
OPERATING INSTRUCTIONS - WITH A COMPUTER .................…………………................... 2-4
Fryer Start-Up...................................................................................………………….................. 2-4
Product Selection........................................................................................…………………........ 2-5
Shutdown................................................................................................……………………........
Power Failure..................................................................................………………….................... 2-5
THE INTELLIFRY COMPUTER...................................................…………………......................... 2-6
Checking the Temperature functions and Cooking Times .............………………….................... 2-7
Programming Cook Time, Shake Time and Hold Times .....................………………….............. 2-7
Programming Cooking Temperature....................................................………………….............. 2-8
Level 2 Programming............................................................................…………………….......... 2-8
THE DIGITAL CONTROL .......................................................................…………………............. 2-9
Operating the Digital control.................................................................…………………............. 2-9
Programming the Digital control..........................................................…………………….......... 2-10
SHORTENING FILTER PROCEDURES ................................................………………….............. 2-11
General Filter Hints ................................................................................……………………........ 2-13
Filter Procedures......................................................................................……………………....... 2-14
Using The UFM Module As A Portable Filter.......................................……………………........ 2-16
DAILY CLEANING ....................................................…………………........................................... 2-16
FILTER MEDIA REPLACEMENT ................................................…………………….................... 3-1
UFM Filter System...........................……………………............................................................... 3-1
Built-in Filter System........................................................…………………….............................. 3-4
WEEKLY FRYER CLEANING (BOIL OUT) ................................…………………....................... 3-8
2-5
ii
Table of Contents (Continued)
Section Title Page
3.3
3.4
3.5
3.6
3.6.1
3.6.2
3.6.3
INSTALLING THE OPTIONAL FLUSH HOSE.................…………………................................... 3-9
FLUE INSPECTION..........................................................................................…………………...... 3-9
BASKET LIFT LUBRICATION..........................................................................…………………… 3-9
TROUBLESHOOTING........................................................................................…………………… 3-10
Fryer Troubleshooting.....................................................................................…………………... 3-10
Built-in Filter Troubleshooting .......................................................................………………….. 3-12
UFM Filter Troubleshooting ...........................................................................………………….. 3-14
iii
List of Tables and Figures
Table Title Page
1-1
1-2
Fryer Model Information.......................................................................................…………………... 1-1
Ventilation and Fire Safety References .................................................................………………….. 1-8
Figure Title Page
1-1
1-2
1-3
1-4
1-5
1-6
2-1
2-2
3-1
3-2
3-3
Filter Tools and Accessories...................................................................…………………................. 1-2
Inside View of Fryer...........................................................................................…………………..... 1-11
Pilot Assembly, Flame Adjustment...................................................................…………………...... 1-11
Gas Valve Showing Location of Pressure Regulator and Pilot Adjusters.…………………............. 1-12
Main Burner Conditions........................................................................………………….................. 1-14
Air Collar .....................................................................................................……………………....... 1-15
Fryer Illustrating Filter Components ...................................................………………….................... 2-11
Filter Tools and Accessories...................................................................………………….................. 2-12
UFM Filter Module ..................................................................................…………………............... 3-2
Built-in Filter System................................................................................…………………............... 3-6
Fryer Showing Built-in Filter System Components ........................…………………........................ 3-7
iv
Chapter 1: General Information and Installation
Congratulations on the purchase of your new Pitco Frialator universal fryer. This unit 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 universal
fryer Models 7,14, & 18. This information covers both units with built-in filters and Under Fryer Module
(UFM) filter.
1.1 WHICH FRYER DO I HAVE?
There are many models and options available for the gas fryer, each with its own model number. To find out
which model you have, look inside the door at the equipment identification plate. This plate has a lot of
useful information, but to identify which fryer you have, look at the model number block. The model number
identifies which fryer and what features you have. A brief description of each model and its features is
provided in table 1-1.
Table 1-1 Fryer Model Information
Model
Number
7 This unit only needs 10 1/2" of space to produce 40 lbs. Frying area: 8" X 14"
of potatoes per hour. Oil Capacity: 26 lbs.
14 All purpose fryer designed for a wide range of products. Frying area: 14" XI 4"
This model can cook 75 lbs. of potatoes per hour. This Oil Capacity: 40 lbs.
model is available with many control options. BTU Input: 110 000 BTU/Hr
14R This fuel saving model uses high efficiency baffles to Frying area: 14" X 14"
produce on 122 000 BTU's what other standard high Oil Capacity: 42 lbs.
efficiency fryers produce on 140 000 BTU's. BTU Input: 122 000 BTU/Hr
18 This model is designed for the most demanding frying Frying area: 18" X 18"
needs. Available with many options and features to Oil Capacity: 65 lbs.
meet any frying need. BTU Input: 150 000 BTU/Hr
Description Features
BTU Input: 55 000 BTU/Hr
1-1
Figure
1-1
Filter Tools and Accessories
1.2 CHECKING YOUR NEW FRYER
Your new fryer and it's filter have been carefully packed. If a UFM style filter has been shipped to you
it will be packed in a separate box and strapped to the top of the fryer 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 received 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.
Locate your Pitco Frialator warranty page and write the model and serial number of the fryer, the date
received and date installed on it. You will find the serial number on the plate inside the door. Put your
warranty page in a safe place for future reference. DO NOT return it to Pitco Frialator.
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 {5}
(1) Drain Clean Out Rod {4}
The crate with the filter module (if applicable)
also contains the filter tools and accessories
shown in Figure 1-1. These items are very
important and MUST be retained for future use.
A complete description of each component is
contained in the Shortening Filter Procedure in
Chapter 2.
(1) Filter Crumb Catch {3}
(1) Precoat Filter Aid {7}
(1) Flush Hose (Optional) {1}
(25) Filter Sheets {2}
(1) Cleaning Brush (Fryer) {8}
(1) Fryer Crumb Scoop {10}
(1) Filter Crumb Scoop {6}
(1) Precoat Measuring Cup { 9}
1-2
1.3 ASSEMBLY AND LEVELING
When you receive your fryer it is completely assembled with the possible exception of the legs (or
casters) and the heat shield. In some cases if you have purchased a multi-fryer unit you may need to
assemble the system.
1.3.1 Leg/Caster Installation and Adjustment
Installing the legs and leveling the fryer is done with a 7/16" wrench, socket,
and a large pair of water pump pliers. The legs/casters must be installed to
provide the necessary height to meet sanitation requirements and assure
adequate air supply to the burner. Attach the legs by performing the following
procedure.
a. Lay the fryer on its side being careful not to damage the flue by
pulling on it. Protect the outside of the fryer with cardboard or a
drop cloth when laying it down.
b. Attach each leg/caster with the hex head cap screws supplied with
the fryer. Each leg/caster requires four 1/4-20 x 5/8" cap screws.
c. Mount the screws from the inside of the fryer with the nut on the
outside. The nuts have lock washers attached to them, therefore it
is not necessary to use lock washers.
d. When all four legs/casters are mounted, stand the unit up being
careful not to put too much weight on any one leg/caster. Adjust
the height and level the fryer by adjusting the leveling devices on
the leg/caster with the water pump pliers.
e. On units with casters, move the fryer to the desired location and
lock the wheels using the locking devices on the sides of the
casters.
1.3.2 Heat Deflector Installation
You will find a removable label at the rear top edge of the unit. This label has instructions for
positioning and installation of the heat deflector. Refer to the label and the instructions below to
install the deflector.
a. Remove the two self-drilling screws from the top, back area of the cooker.
b. Position the heat deflector so that the angled portion of the deflector is facing toward the
front of the fryer. Secure the heat deflector to the back of the unit using the sheet metal
screws previously removed.
1-3
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.
c. When properly installed the angled section of the heat deflector will extend over the flue
opening to redirect the heat. It SHOULD NOT cover the flue opening. Nothing should
block the flue opening as this will cause the fryer to overheat and produce dangerous
gases.
1.3.3 Basket Lift Access
The basket lift mechanisms are installed at the factory and do not need adjustment. If it becomes
necessary to gain access to the basket lift motors or linkage, the rear panel of the fryer must be
removed. The motors do not require lubrication but the mechanism linkage may. Refer to the
maintenance section for instructions on basket lift lubrication.
1.3.4 Assembling Multi Fryer Systems
If you purchased a multi-fryer unit it could be shipped in more than one piece. To assemble the unit
follow the instructions below.
a. Unpack the units and move them close together. Remove the front panels and both heat
shields from the fryers.
b. There are five joining strips to be attached to the units to make them into one system.
These strips are attached in the rear, front, upper front, and the forward and rear caster
mount. Use the screws supplied with your system to attach the strips. Secure them tightly
to each unit.
c. Connect the filter return piping and the drain manifold. If possible test the pipes for leaks
before completing the installation.
d. Replace the heat shield and front panels to complete the system assembly.
1.4 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.
1-4
Construction
Construction
Sides
6" 6"
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).
1.4.1 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 non-combustible construction.
Combustible Non-Combustible
In addition to the clearances required for proper fryer operation, there must be at least 28 inches of
isle space in front of the fryer to remove/install the filter pan/module.
1.4.2 Gas Connection
Your fryer will give you peak performance when the gas supply line is of sufficient size to provide the
correct gas flow. The gas line must be installed to meet the local building codes or National Fuel Gas
Code (NFPA 54-1984) and ANSI Z223.1-1988 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.
Back 6" 6"
Floor - Combustible 6" 6" (Needed for Combustion.)
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.
1.4.2.1 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.
1-5
DO NOT use an open flame to check for gas leaks!
1.4.2.2 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 use a quick disconnect refer to the Quick Disconnect installation
instruction, 1.4.2.3. 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.
1.4.2.3 Quick Disconnect Gas Connection - 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 prevent 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.
1.4.2.4 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.
1-6
1.4.3 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 International
Input Voltage 120 VAC, 60Hz 220 (or 240) VAC, 50Hz
UFM Filter System 7.0 Amps 4.0 Amps
Built-in Filter System 13.0 Amps 7.0 Amps
Current per fryer 0.5 Amps 0.5 Amps
Current per basket lift 1.8 Amps 1.0 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.
1.4.3.1 Electrical System with UFM Filter System - The fryer has one power supply for the fryer
controls and the filter module. The fryer must be grounded in accordance with local code; if there
is not a local code, comply with NEC ANSI/NFPA No. 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. The UFM filter system also has a power cord
which is plugged into the receptacle mounted in the fryer.
1.4.3.2 Electrical System with Built-in Filter System - The fryer has one power supply for the
fryer controls only. The Built-in filter system is supplied with its own power cord (when the fryer
does not need power). When the fryer has power, the filter is plugged into the fryer. The fryer must
be grounded in accordance with local code; if there is not a local code, comply with NEC ANSI/NFPA
No. 70-1990 (or most current). 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. This power cord is also a three prong cord for operator protection. This cord must
be plugged into a three prong receptacle to ensure complete electrical malfunction protection.
1.4.4 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.
1-7
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 ANSI/UL 586-1985 ANSI/NFPA 96-1987
Types of Fire Extingushers
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/FPA 72B-1986
ANSI/UL 900-1987
National Fuel Gas Code
Document
ANSI/NFPA 11-1988
ANSI/NFPA 13-1989
ANSI/NFPA 13-1989
Fire Detection Thermostats ANSI/UL 521-1987 ANSI/FPA 72B-1986
Excessive ventilation causes drafts, which will interfere with the proper operation of the pilot and the
burner. Leave at least 18 inches of open space between the fryer's flue vent opening and the intake
of the exhaust hood.
CAUTION
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.
NOTICE
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.
1-8
1.5 INITIAL ADJUSTMENTS
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
1.5.1 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 bulbs (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 the fryer tanks
to see the probes.
• Digital Thermometer (Temperature probe)
• DC Micro Amp meter (for fryers with electronic ignition)
1.5.2 Burner Ignition Systems
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.
The model number of your fryer identifies which type of pilot ignition your fryer has. There are two
basic types, pilot and electronic ignition. If your fryer model number has a "J" in it, you have an
electronic ignition pilot ignition system. Determine which ignition system you have and refer to the
directions below for that system.
There is an open flame inside the fryer. The unit may get hot enough to set nearby
materials on fire. Keep the area around the fryer free from combustibles.
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