Ultrafryer B-IR-18 Operators Manual

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30A276 Dec 2016 Rev B

Model B-IR-18/20

Operation Instructions

FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.

Purchaser to post in a prominent location instructions to be
followed in the event the user smell gas.
This information shall be obtained by consulting the local gas
supplier.

WARNING
Improper installation, adjustment, alteration, service, or
maintenance can cause property damage, injury, or death.
Read the installation, operating, and maintenance instructions
thoroughly before installing or servicing this equipment.

302 Spencer Lane • P.O. Box 5369 San Antonio, Texas 78201

[phone] • [phone] • Fax: [phone]

www.ultrafryer.com

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30A276 Dec 2016 Rev B

PREFACE

This manual was written and published by the Ultrafryer Systems Engineering Department for use by personnel who will
operate a Model B-IR-18/20 Premix Gas Fryer equipped with an Ultrastat 23 Computer in a commercial cooking
environment. Proper use of a manual will allow store employees to operate, clean and maintain equipment properly, thereby
reducing service call expenses.

This appliance is intended for professional use and is to be operated by qualified personnel.

The manual is to be retained for future reference

Throughout this manual, NOTES, CAUTIONS and WARNINGS are used to alert the operator to items of special circumstances.
These items are identified as follows:

NOTES:

These items will be indented from the main text, the word “NOTE” will be in capital letters. These items alert the operator to
items of special concern to achieve a desired result.

Examples:

NOTE

CAUTIONS: These items will be indented from the main body of text, the word “CAUTION” will be in bold, capitalized print

and the entire text will be enclosed by a border. These items identify steps or procedures that if not adhered to could result in
product, equipment malfunction or failure and the entire text will be enclosed by a bold border. These items identify steps or
procedures that if not adhered to could result in property damage, injury or death.

CAUTION

WARNINGS: These items will be indented from the main body of text, the word “WARNING” as well as the text will be in

bold, capitalized print.

WARNING

DANGER: These items will be indented from the main body of the text, the word “DANGER” as well as the text will be in

bold, capitalized print.

DANGER

This manual is intended as a guide for all model B-IR-18/20 Premix Gas Fryers, regardless of configuration and controllers.
It is to be used in conjunction with the applicable controller manual that is included with the fryer.

THE FRYER MUST BE CONNECTED TO THE TYPE OF GAS IDENTIFICATION ON THE RATING PLATE!

!

Adequate clearances must be provided for servicing and proper operation.

CAUTION

PRIOR TO PROCEEDING TO THE NEXT STEP, DON SAFETY GOGGLES, NEOPRENE-INSULATED GLOVES
AND AN APRON.

WARNING

DISCONNECT THE ELECTRICAL POWER TO THE FRYER.

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30A276 Dec 2016 Rev B

TABLE OF CONTENTS

GENERAL INFORMATION

Preface ............................................................................................................................................... 2

Safety ................................................................................................................................................. 5

Description ........................................................................................................................................ 5

Automatic Safety Features ................................................................................................................. 5

Rating Plate ....................................................................................................................................... 5

Inlet Gas Line Sizing ......................................................................................................................... 5

Specifications .................................................................................................................................... 6

Flexible Gas Line Lengths… ............................................................................................................. 7

PRE-INSTALLATION

General .............................................................................................................................................. 10

Standards ........................................................................................................................................... 10

Air Supply and Ventilation ................................................................................................................ 10

RECEIVING AND INSTALLING

Unpacking ......................................................................................................................................... 12

Installing ............................................................................................................................................ 12

Leveling ............................................................................................................................................. 12

Gas Connection ................................................................................................................................. 13

Electrical Connection......................................................................................................................... 13

ULTRASTAT 23

Computer Panel Key Descriptions ..................................................................................................... 15

Programming Guide .......................................................................................................................... 16

Start-up and Cooking operation ......................................................................................................... 17-19

SHORTENING FILTRATION PROCEDURE & WASH WAND OPERATION

Shortening Filter Procedure ............................................................................................................... 21

Cooking Computer Control Panel. ..................................................................................................... 22-23

Wash Wand Operation. ...................................................................................................................... 24-25

CLEANING

General Cleaning. .............................................................................................................................. 27

TECHNICAL ASSISTANCE & ORDERING INFORMATION

Technical Assistance ......................................................................................................................... 28

Ordering Information ......................................................................................................................... 28

PREVENTIVE MAINTENANCE & TROUBLESHOOTING

Preventive Maintenance…................................................................................................................. 29

Troubleshooting ................................................................................................................................. 30-31

TECHNICAL ASSISTANCE , WARRANTY PARTS & REPLACEMENT PARTS ASSISTANCE

Technical Assistance, Warranty Parts, Replacement Parts… ............................................................ 33

RECOMMENDED SPARE PARTS

Recommended Spare Parts. ............................................................................................................... 35

PARTS IDENTIFICATON

Parts Identification ............................................................................................................................. 37-41

SERVICE PROCEDURE AND ADJUSTMENTS

Harmonic Tone ................................ ................................................................ .................................. 43

Gas Valve ................................................................ .......................................................................... 43

Spark Ignitor and Flame Sensor Settings ........................................................................................... 45

Ground Wire Connection ................................................................................................................... 46

Universal Gas Blower (PWM) Settings ............................................................................................. 47

Delay On make Setting. ..................................................................................................................... 47

LADDER / SCHEMATIC DIAGRAM

Ladder Diagram ................................................................................................................................. 50-51

Schematic Diagram............................................................................................................................ 52-54

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GENERAL INFORMATION

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30A276 Dec 2016 Rev B

B. DESCRIPTION

The Ultrafryer 18"/20” (457mm /508mm) IR premix gas fryer was designed by Ultrafryer Systems® to operate as an energy-
efficient, gas-fired fryer and is design-certified by the Canadian Standards Association (CSA) and the National Sanitation
Foundation (NSF). It is manufactured to operate on either NATURAL or PROPANE gas according to the followingOperational
Requirements. Each fryer is shipped completely assembled with the accessories packed inside the fryer vat, and each fryer has
been adjusted, tested and inspected prior to shipment. This gas fryer is designed to be used in a commercial food preparation
environment after it is properly installed as outlined in this manual.

C. SAFETY

The major safety concern associated with the Ultrafryer Premix Gas fryer is burns from hot shortening.
In order to prevent serious burns, good housekeeping habits are required. The floor in front of and the area around the fryer
should be kept clean and dry. Whenever anything is placed into a fryer vat, care should be used not to splash the hot shortening.
Product should always be “PLACED” into the shortening, not thrown. Safety goggles, neoprene insulated gloves, and an apron
must be worn while boiling-out a fryer vat. Electrical controls used in the gas fryer operate on 120 volts single phase electrical
power, and no adjustments or replacement of electrical controls should ever be attempted without first disconnecting electrical
power. The fryer should never be operated with wet hands or while standing in water. To do so can result in serious electrical
shock or death.

D. AUTOMATIC SAFETY FEATURES

1. High Limit thermostat to shut off gas to the main burners by opening a solenoid –activated safety valve in the

combination gas control valve.

2. Combination gas control valve which includes a built-in pressure regulator.

3. Air pressure switch to open the 24 volt electrical circuit to the gas control valve, which turns gas to the fryer OFF if a

Blower Motor becomes inoperable.

4. Sensing Circuit within the spark ignitor module to turn gas OFF if a burner FLAME OUT occurs.

5. A Current Sensor and Air Pressure Switch which, combined, provide an air Proof System for the fryer.

6. A drain valve safety switch and a default to OFF circuit that will disable the fryer each time the drain valve is opened.

E. RATING PLATE

The Rating Plate is located on the inside of the Service Access door and contains the following information: the model and
serial numbers, BTU/HR input rating of the burners, gas manifold pressure in inches W.C. , minimum inlet gas required and gas
type. This data is essential for proper identification when communicating with ULTRAFRYER SYSTEMS or requesting
special parts or information.

DANGER:

!

THE FRYER MUST BE CONNECTED ONLY TO THE TYPE OF GAS IDENTIFICATION ON THE RATING
PLATE !

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F. SPECIFICATIONS

MODEL 18”/20” (457mm/508mm) IR PREMIX GAS FRYER

OPERATIONAL REQUIREMENTS

SPECIFICATION ITEM

IR-18”

IR-20”

Overall Width

19.375” (492mm)
Each vat

21.375” (543mm)
Each vat

Overall Depth

42.73” (1085mm)

48.73” (1085mm)

Work Height

36.40” (924mm)

36.40” (924mm)

Oil Capacity

High Level
Low Level

100 lbs (45.4 liters)
70 lbs (31.75 liters)

125 lbs. (63.7 liters)

Vat Container Size

18.00” x 18.00” (457mm x 457mm)

20.00”x20.00” (508mmx508mm)

Gas Pressure (inlet to fryer)

Natural Gas

Propane

7” (178mm) W.C.

14” (355mm) W.C.

7” (178mm) W.C.

14” (355mm) W.C.

Gas Rating

Natural Gas

Propane

Natural Gas

Propane

80,000 BTU/hr (84.35 MJ/hr)
80,000 BTU/hr (84.35 MJ/hr)

110,000 BTU/hr (116.06 MJ/hr)
110,000 BTU/hr (116.06 MJ/hr)

80,000 BTU/hr (84.35 MJ/hr)
80,000 BTU/hr (84.35 MJ/hr)

Power Input

120 Volt, 1.2 Amps, each vat + 3.1

Amps with pump motor,

60Hz, 1 Phase

120 Volt, 1.2 Amps, each vat + 3.1 Amps

with pump motor,

60Hz, 1 Phase

FT3/HR (M3/HR) VALUES May vary due to heating value and specific gravity of gas supplied by local Gas Company

NOTE:

Test start-up, operation, cooking, filtering and boil-out procedures of a 18”/20” model IR Premix gas fryer
in the manual are based on the Ultrastat 23 cooking computer.

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G. INLET GAS LINE SIZING - The Table below is to be utilized to calculate the size (diameter) of the

inlet gas line from the building regulator to the fryer manifold.

Feet

(Meters)

½”

(13mm)

¾”

(19mm)

1”

(25mm)

1¼”

(32mm)

1½”

(38mm)

2”

(51mm)

2½”

(64mm)

3”

(76mm)

4”

(102mm)

15

(4.6)

62

(1.7)

108

(4.7)

350

(9.8)

620

(17.4)

960

(26.9)

2,000

(56.0)

3,500

(98.0)

5,400

(151.2)

11,200

(313.6)

30

(9.1)

43

(1.2)

120

(3.4)

245

(6.9)

430

(12.0)

680

(19.0)

1,400

(39.2)

2,450

(68.6)

3,800

(106.4)

7,900

(221.2)

45

(13.7)

35

(1.0)

98

(2.7)

200

(5.6)

355

(9.9)

530

(14.8)

1,150

(32.2)

2,00

(56.0)

3,200

(89.6)

7,900

(182.0)

60

(18.3)

30

(0.8)

84

(2.4)

175

(4.9)

310

(8.7)

480

(13.4)

1,000

(28.0)

1,760

(49.3)

2,700

(75.6)

5,600

(156.8)

75

(22.9)

27

(0.8)

76

(2.1)

155

(4.3)

275

(7.7)

430

(12.0)

890

(24.9)

1,560

(43.7)

2,450

(68.6)

5,000

(140.0)

90

(27.4)

25

(0.7)

70

(2.0)

145

(4.1)

250

(7.0)

395

(11.1)

810

(22.7)

1,430

(40.0)

2.260

(63.3)

4,550

(127.4)

105

(32.0)

23

(0.6)

64

(1.8)

132

(3.7)

232

(6.5)

370

(10.4)

750

(21.0)

1,300

(36.4)

2,100

(58.8)

4,200

(117.6)

120

(36.6)

21

(0.6)

60

(1.7)

125

(3.5)

215

(6.0)

340

(9.5)

700

(19.6)

1,200

(33.6)

1,950

(54.6)

4,000

(112.0)

150

(45.7)

19

(0.5)

54

(1.5)

110

(3.1)

195

(5.5)

310

(8.7)

630

(17.6)

1,080

(30.2)

1,750

(49.0)

3,550

(99.4)

180

(54.9)

17

(0.5)

49

(1.4)

100

(2.8)

175

(4.9)

280

(7.8)

570

(16.0)

960

(26.9)

1,600

(44.8)

3,200

(89.6)

210

(64.0)

16

(0.4)

44

(1.2)

94

(2.6)

165

(4.6)

260

(7.3)

530

(14.8)

890

(24.9)

1,450

(40.6)

3,000

(84.0)

240

(73.2)

15

(0.4)

43

(1.2)

88

(2.5)

155

(4.3)

240

(6.7)

500

(14.0)

840

(23.5)

1,350

(37.8)

2,800

(78.4)

270

(82.3)

14

(0.4)

40

(1.1)

83

(2.3)

145

(4.1)

230

(6.4)

470

(13.2)

780

(21.8)

1,300

(36.4)

2,650

(74.2)

300

(91.4)

14

(0.4)

38

(1.1)

79

(2.2)

138

(3.9)

215

(6.0)

440

(12.3)

750

(21.0)

1,250

(35.0)

2,500

(70.0)

450

(137.2)

11

(0.3)

31

(0.9)

64

(1.8)

112

(3.1)

176

(4.9)

360

(10.1)

630

(17.6)

1,000

(28.0)

2,050

(57.4)

600

(182.9)

10

(0.3)

27

(0.8)

56

(1.6)

97

(2.7)

152

(4.3)

315

(8.8)

530

(14.8)

860

(24.1)

1,750

(49.0)

PIPE

LENGTH

PIPE DIAMETERS (inches & (mm equivalents))

Maximum Allowable Flow (Shown in ft3/hr (M3/hr))

INLET GAS LINE REQUIREMENTS

NOTE: 1) FT3/HR (M3/HR) values may vary due to heating value and specific gravity of gas supplied by local companies.

2) To determine the inlet gas line diameter for the distance between the fryer and main gas regulator, locate the
FT3/HR (M3/HR) of gas required for the fryer and pipe length and read the pipe diameter on the top row. For
example: a bank of fryers containing three (3) Par-3-14 fryer operating on Natural gas requires

257.13 FT3/HR (7.29 M3/HR) <3x85.71 (2.43)>. If the fryer bank is located 60 feet from the building gas
regulator, a 1¼” (32mm) diameter gas line MUST be installed between the fryer gas manifold and the building

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H. FLEXIBLE GAS LINE LENGTHS

FLEXIBLE GAS LINES STOCKED BY ULTRAFRYER SYSTEMS

NUMBER

DESCRIPTION

RATING

BTU/HR (MJ/HR)

24322

3/4” (19mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48” (1219mm) long. Connect-It SSGC75-48-UCQ

225,000

(238)

24323

1” (25mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48” (1219mm) long. Connect-It SSGC100-48-UCQ

435,000

(459)

24456

1 (32mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48” (1219mm) long. Connect-It SSGC125-48-UCQ

875,000

(924)

The Flexible Gas Line used to connect the gas manifold to the building gas supply line must be rated for the BTU/Hr (MJ/Hr)
designated for the Fryer. Flexible gas lines and their ratings stocked by Ultrafryer Systems are listed below:

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30A276 Dec 2016 Rev B

PRE-INSTALLATION

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30A276 Dec 2016 Rev B

A.GENERAL:

Safe and satisfactory operation of a Model B-IR-18”/20” premix gas fryer depends on its proper installation. Installation must
conform to local codes or, in the absence of local codes, with the current National Fuel Gas Code ANSI Z223.1/NFPA 54
(latest edition). In Canada, gas installation shall be in accordance with the current CSA B 149.1 and .2 installation codes and/or
local codes. Each Model B-IR-18”/20” premix gas fryer should be installed as follows:

1. Placed beneath a properly designed exhaust hood

2. Installed by a licensed electrician and plumber.

3. Connected to the type gas for which the unit was fabricated as shown on the rating plate.

4. Connected to the proper size pressure regulator installed in the gas supply line and adjusted to the proper manifold

pressure.

5. Connected to the main gas supply line with the proper size supply line.

6. Restrained by use of a restraining device to avoid splashing of hot liquid and to assure tension cannot be placed on the

flexible gas line or electrical line fittings. CLEARANCES: The appliance must be kept free and clear of all combusti­bles. The minimum clearance from combustible and non-combustible construction is 6" (152 mm) from the sides, and
6" (152 mm) from rear. The fryer may be installed on combustible floors.

NOTE:

B. STANDARDS: Installation must be planned in accordance with all applicable state and local codes, taking into account the

following standards:

1. The fryer and its individual shut-off valve must be disconnected from the gas supply piping system during any pressure

testing of that system at pressures in excess of 1⁄2 psig (3.45kPa). In Canada, gas installation shall be in accordance with

the current CSA B 149.1 and .2 installation codes and/or local codes.

2. The fryer must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any

pressure testing of the gas supply piping system at pressures equal to or less than 1⁄2 psig (3.45kPA).

3. When installed the fryer must be electrically grounded in accordance with local codes, or in the absence of local codes, in

accordance with the current National Electrical code ANSI/NFPA 70 (latest edition). In Canada electrical installation must
be in accordance with the current CSA C22.1 Canadian Electrical Code and/or local codes.

4. Other applicable nationally recognized installation standards such as:
a. National Fuel Gas Code ANSI Z223.1/NFPA 54 (latest edition)

American Gas Association

b. NFPA Standards #54, #94 and #221 (latest edition)

National Fire Protection Association

c. ANSI Z21.69/CSA-6.16 AND ANSI Z21.41/CSA 6.9

5. Exhaust vent hood, when installed must conform to the current NFPA 54-1 and Canadian Standards (latest edition)

NOTE:

Local building codes will usually not permit a fryer with its open tank of hot oil to be installed immediately next to an
open flame of any type, whether a broiler or an open burner or range. Check local codes before beginning installation.

C. AIR SUPPLY AND VENTILATION: The area around the appliance must be kept clear of any combustible or flammable

products and avoid any obstruction to the flow of ventilation air as well as for ease of maintenance and service. NOTHING
is to be stored in the interior of the fryer’s cabinet.

1. A means must be provided for any commercial, heavy duty-cooking appliance to exhaust combustion wastes outside of

the building. It is essential that a fryer be set under a powered exhaust vent hood or that an exhaust fan be provided in the
wall above the unit, as exhaust temperatures are in the vicinity of 400˚F (204˚C).

NOTE:

Strong exhaust fans in a hood or in the overall air conditioning system can produce slight air drafts in the room, which
can interfere with burner performance and be hard to diagnose. Air movement should be checked during installation
and if burner problems persist, make-up air openings or baffles may have to be provided in the room.

2. Exhaust temperature, in addition to the open tank of hot oil, make the storage of anything on shelving over or behind the

fryer unsafe.

3. Filters and drip troughs should be part of any industrial hood, but consult local codes before constructing and installing

any hood.

4. Provisions must be made for an adequate supply of fresh air and adequate clearance must be maintained for air openings

into the combustion chamber.

Adequate clearances must be provided for servicing and proper operation.

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RECEIVING AND INSTALLING

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30A276 Dec 2016 Rev B

A. UNPACKING: Check that the container is upright. Use an outward prying motion – DO NOT USE A HAMMER - to

THE RESTRAINT DEVICE (ITEM 9) MUST BE INSTALLED TO ASSURE TENSION CANNOT BE PLACED ON
THE FLEXIBLE GAS LINE OR FITTING.

WARNING

IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY, OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE

WARNING

A caster may not return exactly to the same position after being moved, which may require re-leveling after each move.

THE BUILDING GAS SUPPLY LINE MUST BE SIZED TO PROVIDE THE VOLUME OF GAS
REQUIRED FOR PROPER OPERATION AS EXPLAINED ON THE PREVIOUS PAGE.

CAUTION

remove the carton. Check the fryer for visible damage; if such damage has occurred do not refuse shipment, but contact
the carrier and file the appropriate freight claims.

B. INSTALLING: Roll the assembled fryer into the building, to its operating location.

WARNING:

C. LEVELING:

1. When the fryer is placed in its operating location, check to be sure it is level. If not, loosen the casters and insert the

appropriate number of shim plates between leg and caster plates then retighten the caster bolts.

2. If the floor is smooth and level, adjust to the high corner and measure with a spirit level. If the floor is uneven or has a

decided slope, level the unit with metal shims.

NOTE:

3. Connect the gas manifold to the building gas supply line by means of a CSA Group APPROVED flexible gas line as

shown in the figure below.

CONNECT-IT Inc. 3⁄4" (19mm), 1" (25mm) and 1 1⁄4" (32mm) flexible gas hose 4 feet long (1219mm) with a quick dis­connect coupling on one end is available from Ultrafryer Systems under PN 24322 (3⁄4" (19mm) hose), PN 24323

(1" (25mm) hose) and PN 24456 (1 1⁄4" (32mm) hose). These hoses are equipped with a fusible link, which melts at 361°F
(183ºC) that will SHUT OFF the gas supply when it melts. Reference Installation Instructions sheet provided with hose
for additional information. A 44" (1119mm) long restraining device is also available under PN 24324. Install as shown
below between the wall and the fryer using existing mounted hardware or add hardware to the wall and fryer making a
secure connection at each ends.

NOTE:

TYPICAL GAS CONNECTION

1. BUILDING GAS SERVICE LINE 6. APPLIANCE MANIFOLD/NIPPLE

2. MAIN GAS CUT-OFF VALVE 7. EYELET FASTENERS

3. CONNECT-IT QUICK-DISCONNECT 8. SPRING HOOK

4. FLEX-CON CONNECTOR 9. RESTRAINING CHAIN

5. ELBOW

CAUTION:

WARNING:

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30A276 Dec 2016 Rev B

D. GAS CONNECTION: The gas supply (service) line must be the same size or greater than the inlet line of the appliance.

THE GAS SUPPLY LINES MUST BE SIZED TO ACCOMMODATE ALL THE GAS FIRED EQUIPMENT
THAT MAY BE CONNECTED TO THAT SUPPLY. Refer to the Inlet Gas Line Sizing Table and inlet gas require-

ments.

NOTE:

1. Manual shut off valve: This supplier-installed valve must be installed in the gas service line ahead of the appliance and in

a position where it can be reached quickly in the event of an emergency.

2. Pressure regulator: All commercial cooking equipment must have a pressure regulator on the incoming service line for

safe and efficient operation, because service pressure may fluctuate with local demand. External regulators are not re­quired on this fryer, as that function is performed by a combination gas control valve, however if the incoming pressure is
in excess of 1⁄2 psig, a step-down regulator will be required.

3. Natural gas: Natural gas fryers require 7” (178mm) water column (W.C.) “inlet” pressure to the fryer’s combination gas

control valve for proper operation, when all gas units are operating simultaneously. Propane gas fryers require

14" (355mm) water column (W.C.) “inlet” pressure to the fryer’s combination gas control valve for proper operation,
when all gas units are operating simultaneously. This “inlet” pressure MUST be checked with a manometer PRIOR to

placing the fryer in operation.

WARNING:

4. Combination gas control valve: The correct combination gas control valve and orifice is installed at the factory for

NATURAL and PROPANE units based on each Purchase Order. This valve should be CHECKED/ADJUSTED by

qualified service personnel using proper test equipment for the following “OUTLET” gas pressure PRIOR to start-up of
a fryer. NATURAL GAS FRYERS 7" (178mm) W.C. PROPANE FRYERS 14" (355mm) W.C.

5. Rigid connections: Check any installer-supplied intake pipe(s) visually and/or blow them out with compressed air to clear

dirt particles, threading chips or any other foreign matter before connecting to the service line as these particles may clog
the orifice when gas pressure is applied. All connections must be tested with a soapy solution before lighting the fryer.
DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS! Putting an open flame beside a new connection is not
only dangerous, but will often miss small leaks that a soapy solution would find.

6. Flexible Couplings and Connectors: The installation is to be made with a connector that (1) complies with the Standard

for Connectors for Movable Gas Appliances, ANSI Z21.69 (CSA 6.16), and a quick-disconnect device that complies

with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 (CSA 6.9) (2) adequate
means must be provided to limit the movement of the appliance without depending on the connector and the quick dis­connect device or its associated piping to limit the appliance movement and (3) the location(s) where the restraining
means may be attached to the appliance shall be specified. DOMESTIC CONNECTORS ARE NOT SUITABLE!!!

7. Fryer Service: The fryer is equipped with swivel casters. To service the fryer:
a) Remove / unplug power supply from fryer
b) Turn “OFF” gas supply at the supply source.
b) Disconnect the flexible gas line quick-disconnect
c) Disconnect restraint means and roll fryer out for rear service access.
d) When the fryer is re-positioned, be sure to reconnect the restraint and level the fryer.

E. ELECTRICAL CONNECTION: The MAXIMUM current draw per vat at Initial Start-up or during a

Warm-up Cycle will be 3 Amperes at 120 Volts. When running the Filter System simultaneously allow for an additional 3

Amperes. Refer to the wiring diagram attached to the inside of the Service Access door for internal electrical connections.

WARNING:

Sealant used on all pipe joints must be resistive to natural and propane gas.

WARNING

IF THE “INLET” GAS PRESSURE AT THE FRYER’S COMBINATION GAS CONTROL VALVE “EXCEEDS”
1⁄2 lb/in2 (.035 kg/cm2) OR APPROXIMATELY 11” (280mm) W.C., AN EXTERNAL REGULATOR MAY BE

NEEDED TO PREVENT DAMAGE TO THE COMBINATION GAS VALVE, AND VOIDING OF WARRANTY.

WARNING

(ELECTRICAL GROUNDING INSTRUCTIONS)
THIS APPLIANCE IS EQUIPPED WITH A THREE-PRONG (GROUNDING) PLUG FOR YOUR PROTECTION
AGAINST SHOCK HAZARD AND SHOULD BE PLUGGED DIRECTLY INTO A PROPERLY GROUNDED
THREE-PRONG RECEPTACLE. DO NOT CUT, REMOVE OR OTHERWISE BYPASS THE GROUNDING
PRONG ON THIS PLUG!

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30A276 Dec 2016 Rev B

F. Ultrastat 23 Cooking Computer

The Ultrastat 23 Cooking Computer is a high performance, microprocessor-based electronic controller designed for use in
commercial appliance temperature and timing control applications. Utilizing a microcontroller board, membrane switch front
panel with a digital LED readout and display board, the Ultrastat 23 Cooking Computer has been customized for Ultrafryer
Systems applications by the addition of up to 10 stage cooking profiles for each of the 10 product keys; features can be

programmed to cook products under “Flex” or “Straight” timing modes. Operation of the Ultrastat 23 Cooking Computer is

covered in its Instruction Manual PN 30A216 provided with the Fryer.

15

1 2 3

4

5

14

6

8

9

10

11

12

13

7

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30A276 Dec 2016 Rev B

COMPUTER PANEL KEY DESCRIPTIONS

1. HOLD LAMP

When lit (bright) indicates a product hold time is being tracked.

2. HEAT LAMP

When lit (bright) indicates the computer is calling for heat.

3. DISPLAY

Displays modes, functions and operations of the computer.

4. MELT LAMP

When lit (bright) indicates the computer is in the melt cycle.

5. PROGRAM LAMP

When lit (bright) indicates the computer is in the program mode.

6. ON/OFF KEY

Turns the computer ON and OFF when the fryer power switch is in the ON position and the drain valve
lever is in the closed UP position.

7. PROGRAM KEY
a. In “operating” mode, allows access to the programming mode.

b. In “programming” mode, allows access to the operating mode and general navigation function.

8. SCAN KEY
a. In “operating” mode, displays the remaining cook time on every product currently in a cook cycle and

lights the respective products “LED” for 2 seconds.

b. In “programming” mode, steps to the next function to be programmed.

9. ENTER EXIT FILTER KEY

This key will force the fryer into the filter mode. This key is an optional feature.

10. TEMP/TOGGLE CLEAR KEY
a. In “operating” mode, displays the actual temperature followed by the programmed “set” temperature.

b. In “programming” mode, will “clear” values from a data field.

11. HOLD KEY

a. In “operating” mode, used to view remaining hold times.

12. SET BACK

a. In operating mode forces setback . Display will show “setback” and appliance will be controlled to set

back temperature instead of set point temperature.

13. EXIT/MELT KEY

a. In “operating” mode, used to manually exit the shortening melt cycle.

14. PRODUCT LED

a. When lit (bright) in the “operating” mode, identifies the product data being displayed.
b. When lit (bright) in the “programming” mode, identifies the product being programmed.

15. PROGRAMMING AND PRODUCT COOK KEY

a. In “operating” mode, used to start and stop a product’s cook cycle.
b. In “programming” mode, used to enter numerical values 1 to 10.

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30A276 Dec 2016 Rev B

Ultrastat 23 Programming Guide

Turn Toggle ON/OFF switch to ON position and
amber power indicator lamp will illuminate.

Then press power ON/OFF key.

Push and hold the "P" key for 3 seconds to enter PROGRAMMING MODE.
PROGRAM will appear in display.

Push “P" key the second time to display CODE. Enter
“1724" and push the "P" key. RECIPE will display.

Push °P" key and “PRODUCT” will

display. Hit product key you want to

Display shows ‘‘ALL”. Push “P” key to program
each function and "NAME" appears. To change
hit the “DOWN ARROW’ and scroll to find the
word you want in the library. Then push the “P”
key to enter it and go to the next item.

'TIME 1" will display. To change the time hit "TOGGLE CLEAR”
index the time you want on the number pad and press the “P*

"TEMP 1" will display. To change hit “TOGGLE CLEAR”
and key in the amount you v/ant and hit the “P” key.

"FLEX" or "STRAIGHT'1 time will appear. To change from one to
the other, hit the left arrow key. Then hit the “P" key to save it.

Display shows “TIME 2". Repeat steps 6, 7, and 8 for
each profile. After the last profile, display will show

To change "ALARM TIME 1" hit “TOGGLE CLEAR" and
index what you want on the number keys and hit the “P”

To change “ALARM NAME” hit “DOWN ARROW’ and
scroll until you find the name you want. Then hit the “P"

Display will show “HOLD TIME 1”. For most applications this

is not used so exit at this point. To exit press the “DOWN
ARROW' key repeatedly until "EXIT'' shows on the display.

Then hit the "P" key. “PRC DUCT" will show on the display.

Then hit the “UP ARROW* key and display will show “EXIT".
Hit the “P" key and display shows “RECIPE”. Hit the "UP
ARROW again then hit "P” key and "PREHEAT'* or “READY”

should appear. You are now out of program mode and ready
to operate with the latest changes.

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30A276 Dec 2016 Rev B

ULTRASTAT 23 START-UP AND COOKING COMPUTER OPERATION

NOTE:

The following are abbreviated operating procedures for a fryer equipped with an Ultrastat 23 Cooking Computer. The attached
Ultrastat 23 Ultrafryer Computer Operating Instructions, Manual PN 30A216, contains DETAILED Operating, Filtering, Boil­Out and Programming Instructions.

START-UP and COOKING

ULTRASTAT 23 START-UP - Safely start-up an gas fryer equipped with an Ultrastat 23 Cooking computer as follows:

STEP

ACTION

RESPONSE

1

ENSURE the drain valve lever on the fryer
is in the CLOSED position, shortening is at
the proper level, then turn the fryer ON/OFF
switch to the on position.

A. The AMBER Power lamp beside the ON/OFF switch will LIGHT.
B. The fryer heat exchanger will power up and begin to heat the

shortening.

CAUTION:

2

Turn the Computer ON by depressing the
computer ON/OFF button.

A. The MELT lamp will LIGHT to indicate the computer is in the SHORT-

ENING MELT MODE.

B. The HEAT lamp on the computer and the RED heat mechanism indicator

lamp on the fryer will cycle ON and OFF indicating the heat mechanism
is periodically being turned ON and OFF to gently heat the shortening.

3

Once the Melt Limit Temperature is
reached depress the EXIT MELT BUT­TON on the computer to cancel the
SHORTENING MELT MODE.

A. “HEATING” will appear in the computer display indicating shortening

temperature is more than 10˚F (5˚C) below the set-point temperature.

B. The HEAT lamp on the computer and the RED heat mechanism indica-

tor lamp will remain ON until the set-point temperature is reached.

4

When “READY” appears in the Computer

display indicating the SET-POINT TEM­PERATURE of the shortening has been
reached, a COOK cycle can be initiated.

A. Stir the shortening several times to ensure that all the shortening has

reached the set point temperature.

ULTRASTAT 23 COOKING COMPUTER PROGRAMMING

Program the Ultrastat 23 Cooking Computer according to the Computer Operating Instructions Manual
(PN 30A216) provided with the Fryer.

NOTE

1) The computer will keep the fryer in the melt cycle until the exit melt button is manually depressed.

2) The computer cannot be taken out of the shortening melt mode until the shortening temperature reaches the melt

limit temperature. The melt limit temperature is factory set for a high exit temperature (135˚F/57˚C) or a low
exit temperature (100˚F/38˚C).

CAUTION

PRIOR TO PROCEEDING TO NEXT STEP, VISUALLY CHECK THAT THE HEAT EXCHANGER IS
COVERED WITH AT LEAST 2” (51mm) OF SHORTENING.

Programming of an Ultrastat 23 cooking computer should only be performed by a store manager or area supervisor.