Ultrafryer E3KF-14-8 Service Manual

Ultrafryer Electric Fryer

Model E3KF-14-8

Operation Instructions

WARNING: TO ASSURE PRODUCING A QUALITY PRODUCT WHILE PROLONGING
THE LIFE EXPECTANCY OF THE FRYER, ENSURE FILTERING, BOIL-OUT AND
CLEANING INSTRUCTIONS ARE STRICTLY ADHERED TO. THIS APPLIANCE IS FOR
PROFESSIONAL USE AND IS TO BE USED ONLY BY QUALIFIED PERSONNEL.

302 Spencer Lane / P.O. Box 5369 San Antonio, TX 78201
[phone] / [phone] / Fax [phone]
www.ultrafryer.com

PN 30A259 April 2015

PREFACE

This Manual was written and published by the Engineering Department, Ultrafryer Systems for use by personnel
who will operate a Model E3KF–14 Electric Fryer With 8” Vat in a commercial cooking environment.

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

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

NOTE: When the selector switch is in position #1 the fryer will not heat.

CAUTION: To assure producing a quality product while prolonging the life expectancy of the fryer,

ensure that the boil-out, and cleaning instructions are strictly followed.

WARNING: Do not allow any cleaning solution or water to splash into a vessel of hot cooking
oil, as it will contaminate the oil and may cause the oil to splatter, causing severe burns.

For Service or questions concerning the Ultrafryer Contact us at:

Ultrafryer Systems Inc. Local: [phone]
302 Spencer Ln. Toll-Free: [phone]
San Antonio, TX 78201 Fax: [phone]

This manual is intended as a guide for all Basic Model Fryers, regardless of configuration and controllers. It is to be used in
conjunction with the applicable controller manual that is included with the fryer.

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TABLE OF CONTENTS

Page

GENERAL INFORMATION

Warranty ……………………………………………...…………... 5
Safety ………...………………………………………..…………. 6

PRE-INSTALLATION

General …………………………………………………………....8

Standards ……………………………………………………….....8

Air Supply and Ventilation …………………………………….....8

RECEIVING AND INSTALLING

Unpacking …………………………………………………...……10
Installing ……………………………………………………….….10
Leveling ………………………………………………………….. 10
Electrical Connection ……………………………………...……...10

INITIAL START-UP

Initial Cleaning……………………………………………………..12
Start-up……………………………………………………………..12
Initial Fryer Boil-out……………………………………………….12

PREVENTIVE MAINTENANCE AND TROUBLESHOOTING

Preventative Maintenance………………………………………….14
Troubleshooting/ Chart….…………………………………………15

CLEANING

General/ Daily/ Weekly …………….……………………………..17
Cleaning the Filter Tub and Filter Pad Envelope Procedure….…...18
Cleaning the Washwand Hose…..…………………………………19

FRYER OPERATION

Overview Control Selector Box ………………………………...... 21-22

Operation & Description of Aux. Control ………………………... 23
Operation & Description of Low Oil Level Light ……………..…. 24-26
Ultrastat 23 Cooking Computer…………………………………….27
Shortening Installation ……………………………………….…… 27
Start-up and Cooking……………………………………………….27
Shortening Disposal………………………………………………...27
Fryer Boil-out…………………………………………………...….28
Fryer Shut Down Procedure………………………………………..28
Filtering the Shortening Procedure …………………………..…… 29-30

TECHNICAL ASSISTANCE & ORDERING INFORMATION

Technical Assistance …………………………………………….... 32

Ordering Information……………………………………………….32

RECOMMENDED SPARE PARTS

Recommended Spare Parts ……………………………………….. 34

PARTS IDENTIFICATION

Parts Identification………………………………………………….36-38

WIRING DIAGRAMS

Wiring Diagram for Fryer ……………………………………….... 40-41

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GENERAL INFORMATION

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SAFTEY

The major safety concern associated with the Ultrafryer Electric 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 electric fryer operate off of the 208 or 240 volts three phase electrical
power for the 14” vat heating element and 208 volt single phase for the 8” vat heating element, and no adjustments or
replacement of electrical controls or parts should ever be attempted without first disconnecting ALL electrical power.
FAILURE to do so can result in serious electrical shock or death. It should be determined that ALL electrical power has been
removed prior to beginning a repair The fryer and its controls should never be operated with wet hands or while standing in
water. To do so can result in serious electrical shock or death

Fire in liquid shortening should always be a constant concern of team members operating or working nearby the Electric Fryer.
The fryer should be equipped with a Fire Suppression system, that automatically OPENS the shunt trip circuit breakers,
removing electrical power from the fryer if a fire occurs. In addition, this system MUST be inspected by a licensed distributor
each six (6) months to assure it is operational.

The Ultrafryer electric fryer model E3KF-14-8 was designed by Ultrafryer Systems® and is design-certified by the
Underwriters Laboratories (UL) and the National Sanitation Foundation (NSF). The fryer is shipped without the power cord
installed. The fryer is shipped assembled with the accessories packed inside the fryer vat, and each fryer has been adjusted,
tested and inspected prior to shipment. This electric fryer is designed to be used in a commercial food preparation environment
after it is properly installed as outlined in this manual.

NOTE:
Test Start-Up, Operation, Cooking, Filtering and Boil Out Procedures of a Model E3KF-14-8 Electric Fryer in the
manual are based on the Ultrastat 23 Cooking Computer. Refer to Manual P/N 30A216 to perform these functions in a
fryer equipped with this controller.

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PRE-INSTALLATION

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A. GENERAL: Safe and satisfactory operation of an Electric Fryer depends on its proper installation.
Installation must conform to local codes or, in the absence of local codes, with the current National Electrical Code
ANSI NFPA 70 (latest edition). Each fryer should be installed as follows:

1. Power cord should be installed on the fryer contactor plate assembly

2. Placed beneath a properly designed exhaust hood

3. Installed by a licensed electrician.

4. Connected to the voltage type for which the unit was fabricated as indicated on the fryer.

5. Restrained by use of a restraining device to avoid splashing of hot liquid and to assure tension cannot be placed on the
flexible power cable or connectors. 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: Adequate clearances must be provided for servicing and proper operation.

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

following standards:

1. 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).

2. Other applicable nationally recognized installation standards such as:
a. NFPA Standards #54, #94 and #221 (latest edition)

National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110

b. ANSI Z21.69/CAN/CGA-6.16 AND Z21.41/CAN1 6.9

5. Exhaust vent hood, when installed must conform to the current NFPA 54-1 (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

2. The open tank of hot oil, makes 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.

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RECEIVING AND INSTALLING

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UNPACKING

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

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.

INSTALLING

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

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 carriage 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.

3. Leveling will assure that each vat contains the same amount of shortening when checked at the shortening level mark on
the rear wall of the fryer vat.

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

MODEL E3KF-14-8 ELECTRICAL CONNECTION

The Auxiliary Box for the14” vat heating element is wired internally to operate on 208 or 240 volt 3 phase electrical power as
shown on the fryer.
The Auxiliary Box for the 8” vat heating element is wired internally to operate on 208 volt single phase electrical power as
shown on the fryer.
It is ESSENTIAL that the electrical receptacle is located within 8 feet of the fryer location and that provisions are made so that
the fryer can be moved to service fryer from the rear. Electrical connections to the fryer should be made by a licensed
electrician and they must conform to the NATIONAL ELECTRICAL CODE as well as to local electrical codes and/or
ordinances.
To avoid electrical hazards and assure proper operation of the electric fryer, the following precautions should be observed
during installation:

MATCH VOLTAGE

Before connecting electrical power, insure the line voltage matches the voltage rating on the fryer.

CIRCUIT BREAKERS

The fryer must be connected to a circuit having shunt-trip circuit breakers sized in accordance with requirements of
the National Electrical Code as well as local codes and ordinances.

GROUNDING

The fryer MUST be grounded to the building ground system according to the National Electrical
Code and local codes/ordinances.

FIRE PROTECTION
The fryer should be installed beneath a powered exhaust hood which complies with NFPA96 standards
that is equipped with an approved Fire Suppression System designed to automatically shut-off all sources of electrical
power to the fryer in case of a vat fire.

CLEARANCES

The Model E3KF-14-8 Electric Fryer MUST be kept free and clear of all combustibles. The MINIMUM
clearances from combustible and non-combustible construction is 6" (152 mm) from the sides and 6" (152 mm) from
the rear of the fryer. The fryer may be installed on combustible floors.

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INITIAL START-UP

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INITIAL CLEANING

New Electric Fryers are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, grease, etc. remaining
from the manufacturing process, then given a light coat of oil. Each fryer should be THOROUGHLY washed with HOT
sanitizer solution to remove film residue, installation dust or debris and then wiped dry prior to placing the fryer into operation.

START-UP

The fryers are tested and adjusted prior to being shipped: however adjustments may be necessary on installation to meet local
conditions and to correct possible problems caused by rough handling or vibration during shipment. Initial adjustments are the
responsibility of the customer and will not be covered by the Ultrafryer Systems warranty.

NOTE: Adjustments must be performed by qualified personnel.

INITIAL FRYER BOIL-OUT

To test operate an Ultrafryer Electric Fryer equipped with an Ultrastat 23 Cooking Computer

1. Ensure the Fryer’s control selector box is in position #2 for the U23 controller.

2. Ensure the Computer’s ON/OFF Button is in the OFF position.

3. Ensure the Drain Ball Valve is CLOSED with the removable handle.

4. Fill the fryer vat with hot or cold water to the applicable shortening level mark on the rear of the vat.

STEP ACTION RESPONSE

1

Ensure the Drain Ball Valve is in the closed
position and the water is at the proper level

CAUTION:
PRIOR TO PROCEEDING TO STEP 2, VISUALLY CHECK THAT THE HEATING
ELEMENTS ARE COVERED BY AT LEAST 2” (51mm) OF WATER.

THE FRY VAT MUST BE BELOW A TEMPERATURE OF 225o F (124o C) TO ENTER THE BOIL
MODE.

2 Turn the computer ON by pressing the computer

ON/OFF Button. To enter BOIL MODE press and
hold the P key for 3 seconds. PROGRAM will be
displayed. Press the UP or DOWN arrow keys until
BOIL is displayed, then press the P key. The feature
is now activated.

3 To exit BOIL MODE press and hold the P key for 3

seconds. PROGRAM will be displayed.
Press the UP or DOWN arrow keys until BOIL is
displayed, then press the P key.
You can also exit by pressing OFF and then ON.

4 Turn the fryer’s power switch in the OFF position

(Position #1 on the control selector box).
After the water in the vat and the metal surfaces of
the fryer have COOLED, drain the water into a floor
drain. Once dry fill the vat with shortening.

BOIL will appear in the computer display

The fry vat will maintain a temperature of 190oF
(88oC) to allow the boil function to be performed.

The computer display will go blank.

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PREVENTIVE MAINTENANCE
AND TROUBLESHOOTING

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PREVENTIVE MAINTENANCE

Minimal maintenance is required on a 14" (356 mm)/ 8” (203mm) electric fryer because of its design and materials used in the
manufacturing process. However some preventive maintenance and inspection must be performed periodically to prevent
breakdowns which could curtail food sales. Any preventive maintenance or inspection should be accomplished with
CAUTION while the fryer is in operation since HOT liquid shortening could cause severe burns. If service or repair is
required, all electrical power MUST BE TURNED OFF PRIOR TO performing that service or repair.

PREVENTIVE MAINTENANCE SCHEDULE

DAILY

ITEM INSPECT FOR

Grease Filters Clean grease filters in the exhaust vent hood every evening and
allow them to dry overnight

WEEKLY

ITEM INSPECT FOR

Drain Valve Attach the Drain Valve Handle to the drain valve and
make sure the valve can be easily opened and closed

Temperature Sensing Probes During boil-out of the fryer, inspect the temperature and hi-limit
sensing probes for any visual damage

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TROUBLESHOOTING

A. GENERAL: The problems and possible solutions listed in the troubleshooting chart below are typical problems that are

frequently encountered. ONLY qualified repairmen are to use the troubleshooting chart to repair this fryer. In the event a main
burner malfunction occurs, perform the following checks PRIOR to contacting a repairman:

1. Ensure high voltage circuit breakers are in the proper position

2. Ensure the applicable Circuit Breaker is in the ON position and that the fryer power toggle ON/OFF switch is in the ON
Position and the computer is “Powering Up”

B. TROUBLESHOOTING CHART: Should a problem occur that cannot be corrected after performing the above CHECKS,

contact an AUTHORIZED repairman and/or Ultrafryer Systems Customer Service 1-800-525-8130 and provide the
information acquired while performing these checks.

CAUTION: ENSURE REPAIRMEN ARE ADVISED THAT FRYER RESTRAINTS MUST BE DISCONNECTED/

CONNECTED. IF A FRYER IS TO BE MOVED DURING MAINTENANCE OR REPAIR, AND THAT
ELECTRICAL POWER AND GAS MUST BE TURNED OFF PRIOR TO PERFORMING ANY
MAINTENANCE OR REPAIR.

ITEM PROBLEMS POSSIBLE SOLUTIONS

1 Excessive smoke from the

shortening.

2 Process Contactor chatters. A. Check and/ or tighten the Contactor Coil connections

3 Excessive time is required to

raise the shortening to cook­ing temperature. Temperature
recovery is slow.

A. Check the Computer Program to ensure the Pre-Set Cook Temperature is

correct

B. Shortening break down has occurred . Replace shortening

B. Defective Contactor. Replace the contactor

A. Check 3 phase 208/ 240 Voltage applied to Heating Element in 14” vat.
B. Check single phase 208 Voltage applied to Heating Element in 8” vat.
C. Defective Heating Element.

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CLEANING

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GENERAL

Any item of equipment operates better and lasts longer when it is kept clean and properly maintained, and the 14"(356 mm)/
8”(203mm) electric fryer is no exception. In order for this fryer to provide years of trouble-free service, it must be CLEANED
and MAINTAINED according to the instructions as listed below:

DAILY

1) Clean the fryer surface periodically during operating hours with a damp cloth and hot water, and at closing. If necessary, use
a dampened type 7447 RED or 7440 BROWN (heavy duty) Scotch brite pad to remove encrusted material. DO NOT use steel
wool, abrasive cloths, cleaners, powders, metal knife, spatula or any other metal object to scrape stainless steel! Scratches on
stainless steel are almost impossible to remove!

2) Filter shortening in each fryer once a day according to Company Policy.

CAUTION:
DO NOT ALLOW ANY CLEANING SOULTION / WATER TO SPLASH INTO A VESSEL OF HOT COOKING
OILS AS IT WILL CONTAMINATE THE OIL AND MAY CAUSE THE OIL TO SPLATTER, CAUSING SEVERE
BURNS

WEEKLY

1) BOIL OUT the fryer vat using Boil Out Compound according to procedures in the cleaning manual provided by the chemical
provider.

2) Perform steps 1 and 2 listed above under Daily Cleaning.

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CLEANING THE FILTER TUB AND FILTER PAD ENVELOPE

The Filter Tub Assembly and Gycor Filter Pad Envelope should be cleaned EACH DAY
after FILTERING and AT CLOSING and THOROUGHLY cleaned once each week.

1. REMOVING THE FILTER TUB AND DISASSEMBLING

a) OPEN the Fryer’s Temperature Control Access Door.
b) PULL the Filter Tub Assembly from the fryer.
c) REMOVE the Filter Assembly.

2. CLEANING THE FILTER TUB

a) RAISE the Filter Assembly with Standpipe above the Filter Tub and let any sediment or shortening drain into
the tub; then SEPARATE the standpipe assembly from the Filter Pad Envelope Assembly and DISCARD Pad
Envelope. CLEAN the Standpipe Assembly with santizer solution and WIPE it dry with a lint free cloth.
b) REMOVE any sediment and shortening in the Filter Tub using a scraper; then WIPE the tub dry with paper
towels.

3. CLEANING THE GYCOR FILTER PAD ENVELOPE
a) REMOVE and DISCARD the USED Filter Pad Envelope. CAREFULLY clean the Baffle Assembly, Clip, &
Standpipe Assembly in the 3 compartment sink with HOT water and allow these items to air dry. DO NOT USE
SOAP!!

b) RE-ASSEMBLE the Envelope Filter using a NEW Filter Pad Envelope as follows:

1) INSERT the BAFFLE into the Filter Pad Envelope; when inserted properly the SUCTION FITTING
will protrude through the hole in the pad.

2) FOLD FLAP over (in the direction of the hole), securing the Baffle inside the FILTER PAD ENVELOPE.

3) CAREFULLY, align the CLIP so that the CLIP can secure the FLAP on the Envelope.

4) TIGHTEN the knurled NUT on the STANDPIPE ASSEMBLY to the SUCTION FITTING protruding
through the envelope. DO NOT OVER TIGHTEN!! HAND TIGHTEN ONLY!!

4. ASSEMBLING THE FILTER TUB
a) CAREFULLY insert the FILTER ASSEMBLY in the bottom of the Filter Tub with the
STANDPIPE ASSEMBLY BRACKET inserted in the slot in the handle end of the tub.
b) Position the ASSEMBLED Filter Tub in front of the FILTER TUB GUIDES on the carriage; then
CAREFULLY and SLOWLY insert the Filter Tub into the fryer until the MALE end of the
STANDPIPE ASSEMBLY seats in the FEMALE Bulkhead Coupling.

Filter Assembly

CAUTION: DO NOT REMOVE TUB WHEN
TUB IS FULL WITH SHORTENING.

Standpipe Assembly

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Filter Tub

Knurled Nut

Clip

Filter Pad Envelope
with Baffle Inside

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CLEANING THE WASHWAND HOSE

1. CLEANING THE WASHWAND HOSE

a) CLEAN the Washwand Hose with santizer solution; then HANG the Washwand Hose in an upright position so shortening
can drain into a container. Always hang the washwand hose in an upright position for storage. Do not store washwand hose
underneath fryer vats.

Washwand Assembly

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FRYER OPERATION

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OVERVIEW

CONTROL SELECTOR BOX

BASIC UNIT PN #12C942

NOTE: THERE ARE 2 CONTROL SELECTOR BOXES LOCATED UNDER THE 8” VAT.
THE BOX ON YOUR LEFT CONTROLS THE 14” VAT. THE BOX ON YOUR RIGHT CONTROLS THE 8” VAT.

Computer Mode Selector
Switch

MODE Selections

Heat Demand Indicator Light

Auxiliary Control

Indicator Light

Auxiliary Control

Temperature Dial

SELECTION MODES

1. Position #1 is the Power Off mode. There is no power to the box, and all controllers are off (not powered up)

2. Position #2 turns on power to the U-23 computers. The yellow indicator light remains off , the red heat demand light will
turn on when the U23 calls for heat.

3. Position #3 is the manual mode. The E5 control (inside the selector box) is activated and all temperature selections are
made with the Auxiliary Temperature Dial located on the front of the box. The yellow indicator light will turn on and
remain on while this mode has been selected. The red heat demand light will turn on when the E5 control calls for heat.

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OVERVIEW

CONTROL SELECTOR BOX

1. Position #1 Off condition When fryers are not in use no electrical power is supplied to the

control box .

2. Full computer control is obtained by setting the control mode selector switch to position #2. The most effective control of

the fryer heating is the computerized controllers on the remote computer control box. All filtering operations require manual
operation.

3. By setting control selector box to position #3, the auxiliary E5 control will be activated. The yellow incandescent light will

come on indicating the U-23 ‘s have been deactivated and fryer operation is now being accomplished with E5 auxiliary control.

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OPERATION & DESCRIPTION OF AUX. CONTROL

OPERATION & DESCRIPTION OF

AUXILIARY COOKING CONTROL
BACK UP E5 CONTROL POSITION #3

PURPOSE: The purpose of the auxiliary cooking controller MANUALPOSITION #3 is to

provide uninterrupted service to the fryer in case the primary controller fails.

HOW DOES IT WORK: To activate the auxiliary controller, turn the black knob to position #3.
The yellow incandescent light will come on. Power from the primary controller will be removed
and sent to the auxiliary control board (located inside the control box shown here). The fryer will
be immediately turned on. Depending on current status of the fryer, the auxiliary control will
either activate the power train (heating elements on the electric fryer or the heat exchanger on the
gas fryer) calling for heat or, if the fryer is up to the set point temperature, the fryer will stay in
the ready mode and not call for heat. NOTE: The heat demand (RED LIGHT) will be on to
signify the call for heat. This is located on the front face of the control box next to the yellow
“AUX” light. When you first switch to the auxiliary control, a slight delay will occur while the
auxiliary control board powers up.
To restore power to the primary controller, simply turn the dial to position #2 . Power will be
removed from auxiliary controller and returned to the primary controller. To turn the fryer on,
push the on/off button located on the primary controller overlay.

SEQUENCE OF OPERATIONS:

1. Select the set point on the potentiometer to the desired cooking temperature. NOTE: The potentiometer will be located
below the lights on the control selector box, and will be calibrated by the manufacturer.

2. Press the ON/OFF button on the primary controller to the off position.

3. Turn on the black knob on aux, control box to position #3.

4. This will bring power to the auxiliary control. The yellow light will come on indicating the

the auxiliary control has power.

5. The fryer will turn on and bring the oil temperature up to the set point. If oil temperature is at the set point temperature, the

fryer will be in the ready mode.

6. Fryer is ready to cook. The operator will be required to provide their own timing device i.e. timer, stop watch, clock, etc.

7. Turn the black dial knob to position #2. The LED on the primary controller will light up.

8. Push the ON/OFF button on the primary controller to ON.

9. The fryer will turn on and power the fryer up or stay in the ready mode.

10. The fryer is ready to cook.

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OPERATION & DESCRIPTION OF LOW OIL LEVEL LIGHT

PURPOSE: The purpose of the “Low Oil Level Light” is to alert the operator the oil level in the fryer vat is below the fill level

and may be required to top off the oil level in the vat. NOTE: The light is a “warning only” and does not stop the operation of
the fryer.

HOW DOES IT WORK: A temperature probe (sensor) located on the front wall of the vat activates the oil light. When the
probe is in contact with the hot oil (above the factory set point) the light will remain off. Once the probe is exposed to oil/air
temperatures below factory set point, the light will turn on and remain on until the probe senses a temperature above the factory
set point. NOTE: During fryer start up, the oil light will be on until the oil temperature exceeds the factory set point.

OIL LEVEL: The 14” vat is designed to hold 35 lbs. of oil (one container of liquid oil) and the 8” vat is designed to hold 20
lbs. of oil. At this oil level, the shortening will be just enough to reach the bottom of the stamped “shortening level” mark. The
recommended fill level is for the oil level to reach the middle of the “E” in the word “Level”. This will ensure the oil covers the
oil level probe, and the proper temperatures are reached to keep the low oil level light off when the vat is full.

OPERATION: During normal cooking, the oil level light will remain in the off position. At which point the oil level should
be checked. In order to see if the oil level in the vat needs to be topped off, cooking must be stopped and the vat is allowed to
idle (the fryer must remain on). ONLY DURING IDLE CAN YOU GET AN ACCURATE READING OF THE OIL LEVEL.
Once the vat is in idle mode, the oil will level off. If the oil level is below the probe, the light will turn on and remain in the on
position. If the oil is touching the probe, the light will remain in the off position assuming oil temperature is above factory set
point. NOTE: When topping off with cold oil, you may need to wait until the added oil heats up and reaches the cooking set
point temperature.

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OPERATION & DESCRIPTION OF LOW OIL LEVEL LIGHT

GENERAL INFORMATION: Normally, when the 14” vat is filled to the 35lb level and the 8” vat is filled to the 20lb level,

once the vat loses approximately 1.5 lbs. of shortening, due to drag out, the oil light will come on. At this level, the oil is still
well above the heating elements, and the oil level in the baskets is approximately at ½ the basket. After an oil loss of 5 to 6 lbs.,
the oil level is still above the heating elements, but the oil level in the baskets is now below ½ the basket. Food product loaded
above this level will now be exposed and could result in uncooked product.

RECOMMENDATIONS: When to fill the vat is up to the operator. However, the recommended time to fill the vat would be
to check the oil level after a long period of cooking, i.e. lunch or dinner rush, or any unexpected rush in between and top off the
shortening to the proper level. The oil level in the vats should NOT drop approximately 1” to 2” above the heating elements.

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OPERATION & DESCRIPTION OF LOW OIL LEVEL LIGHT

1

2

1. Low Oil Level Decal

2. Low Oil Indicator Light

3. Low Oil Probe Box

4. Low Oil Level Probe (Thermistor)

3

4

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ULTRASTAT 23 COOKING COMPUTER

The Ultrafryer 14” (356 mm)/ 8” (203mm) Electric Fryer is equipped with an Ultrastat 23 Cooking Computer which is
connected to the fryer’s electrical system to serve as its ON/OFF switch and Thermostat as well as providing heat control, status
information and product cook timer.
For Operating Instructions for the Ultrastat 23 Cooking Computer reference manual (P/N 30A216) provided with the fryer.

SHORTENING INSTALLATION

LIQUID SHORTENING
When using liquid shortening fill the fryer with cold shortening 1/2" (13mm) BELOW the SHORTENING LEVEL

MARK. When the shortening is heated, ensure it is even with the SHORTENING LEVEL MARK.

WARNING TO AVOID INJURY

DO NOT MOVE THE FRYER FILLED WITH HOT LIQUID.

ALWAYS WEAR OIL-PROOF INSULATED GLOVES WHEN WORKING WITH A FRYER FILLED
WITH HOT OIL.

ALWAYS DRAIN HOT OIL INTO THE PROVIDED FILTER TUB.
HOT OIL CAN MELT PLASTIC BUCKETS OR SHATTER GLASS.

START-UP

To operate an Ultrafryer Electric Fryer equipped with an Ultrastat 23 Cooking Computer

1. Ensure the Fryer’s Aux Control Box is in mode selection #2 for the U23 Controller.

2. Ensure the Computer’s ON/OFF Button is in the OFF position.

3. Ensure the Drain Ball Valve is CLOSED with the removable handle.

4. Safely start up the 14” (356 mm)/ 8” (203mm) electric fryer equipped with an Ultrastat 23 Cooking Computer.

COOKING

Most products should be cooked with a shortening temperature about 350 degrees F (177 Degrees C), however each product
should be cooked at the LOWEST temperature that produces a high quality product while obtaining maximum usage of the
shortening.

USE A HIGH QUALITY SHORTENING TO ACHIEVE A CONSISTENT QUALITY PRODUCT AND LONG TERM
SAVINGS.

DO NOT SALT PRODUCTS OVER THE FRYER AS SALT QUICKLY DETERIORATES THE SHORTENING AND
FLAVORS OTHER PRODUCTS COOKED IN THE SAME SHORTENING.

RECOMMENDED TO FILTER SHORTENING AFTER LUNCH AND DINNER RUSH AND MORE OFTEN IN A
HIGH SALE VOLUME STORE AND BOIL-OUT THE FRYER EVERY 7 DAYS.

SHORTENING DISPOSAL

Dispose of oil per company procedures.

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FRYER BOIL-OUT

BOIL-OUT each fryer following cleaning instructions contained in the Cleaning Manual provided by your approved chemical

supplier. The following are generic procedures:

1) Ensure the Drain Ball Valve is in the closed position, then add water to vat until it reaches a point 2" (51 mm) BELOW the

middle of the shortening level mark on the rear wall of the vats.

WARNING
ONLY USE A COMMERCIAL GRADE “NON CHLORINE” BOIL-OUT COMPOUND !!

2) Add the amount of BOIL-OUT COMPOUND in the fryer vat as prescribed in the Cleaning Manual

provided by the Chemical Supplier.

3)Ensure the fryer’s Control Selector Box is in position #2 for the U23 Controller; then depress the Computer ON/OFF Button

to the ON position.

NOTE
THE FRY VAT MUST BE BELOW A TEMPERATURE OF 225o F (124o C) TO ENTER THE BOIL MODE.

4) To enter BOIL MODE press and hold the P key for 3 seconds. PROGRAM will be displayed. Press the UP or DOWN ar

row keys until BOIL is displayed, then press the P key. BOIL will appear in the computer display. The feature is now activated.
The fry vat will maintain a temperature of 190oF (88oC) to allow the boil function to be performed.

5) Frequently scrub the sides, front and rear of the fryer vat with a long handled synthetic bristle scrub brush.

6) After the boil-out solution has BOILED for 30 minutes, EXIT BOIL MODE.

To exit BOIL MODE press and hold the P key for 3 seconds. PROGRAM will be displayed.
Press the UP or DOWN arrow keys until BOIL is displayed, then press the P key.
You can also exit by pressing OFF and then ON.

7) Turn the fryer’s power switch to the OFF position (Position #1 on the Control Selector Box) and CAREFULLY dispose of

the boil-out solution in a floor drain.

8) Use a scrubbing pad to remove carbon buildup from the Electric Elements until all encrusted material has been removed.

9) Rinse the vat with hot water until the water coming out of the drain valve is clear.

10) Mix a solution of ONE PART vinegar to 25 PARTS of water. Place this mixture into a one gallon garden pressure sprayer;

and THOROUGHLY spray this solution onto the SIDES, ELECTRIC ELEMENTS, and BOTTOM of each vat to neutralize the
Boil-Out Compound.

NOTE

Boil-Out Compound will cause shortening to break down rapidly if it is not neutralized.

11) THOROUGHLY wipe the sides, electric element, and bottom of the vat with clean, lint-free, dry towels to

remove any remaining water; then fill each fryer with NEW shortening following shortening installation procedures in this
manual.

12) After the fryer has been filled with new shortening, turn ON the fryer and the computer to return to normal operation.

FRYER SHUT DOWN PROCEDURE

1. Ensure the Computer’s ON/OFF Button is in the OFF position.

2. Ensure the Fryer’s Power Switch is in the OFF position (position #1 on the control selector box).

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FILTERING THE SHORTENING PROCEDURE

PURPOSE: To provide for manually filtering the fryer .

NOTE: Position #1 is the preferred position when the fryers are not being utilized.

HOW IT WORKS: Position #1 diverts power to the Power Off
circuit and allows for filtration service.

NOTE: When the selector switch is in this position, the fryers will NOT heat.

SEQUENCE OF OPERATION:

1. TURN selector switch to POSITION #1. Removes power from the fryer.

2. Ensure the filter tub is properly docked beneath the drain valve. Verify the male end of
the standpipe assembly is seated in the female bulkhead.

3. SKIM the shortening to remove any floating crumbs.

4. To drain the shortening into the filter tub use the DRAIN VALVE HANDLE provided
to TURN the DRAIN VALVE of the selected vat slightly downward. When the bottom
of the filter tub is covered with about 2 inches of shortening, completely open the drain
valve. While shortening is draining, SCRAPE all sides of the vat to remove encrusted
material using the scraper.

5. When all shortening has drained into the filter tub, use the DRAIN ROD to stand the
wire rack on one side of the vat. Use the drain rod to pull the sediment on the bottom of
the vat towards the valve opening, then use the rod to push sediment through the valve
opening.

6. If there is sediment or debris visible on the heat elements or bottom of the vat, flush this
sediment from the vat using the washwand hose. CONNECT the WASHWAND end to
the female bulkhead inside the cabinet and place the washwand nozzle into the vat and
hold it firmly against the inner wall. To activate the washwand PULL the
WASHWAND LEVER to open the valve and TURN ON the FILTER PUMP. Hold the
nozzle at a 45 degree angle from the bottom of the vat causing sediment and debris to
bounce off the side walls and flow towards the drain valve. Use the “L” shaped brush to
push the sediment through the drain valve to keep the drain clear. Hose off the heat
elements and vat walls until all sediment and debris has been flushed through the drain
into the filter tub. TURN OFF the FILTER PUMP and PUSH the WASHWAND
LEVER to close the valve.

7. Polish the shortening per the company requirements. PULL the VAT RETURN
LEVER to open the valve of the empty, cleaned vat. TURN ON the FILTER PUMP.
This will filter the shortening. When finished filtering TURN OFF the FILTER PUMP.

8. CLOSE the DRAIN VALVE with the drain valve handle provided.

9. To return the clean shortening to the vat TURN ON the FILTER PUMP. After the vat is
full of clean shortening, TURN OFF the FILTER PUMP and PUSH the VAT RETURN
LEVER to close the valve.

10. Place the washwand nozzle into the vat and DISCONNECT the other end of the
WASHWAND and lift hose up to drain shortening into vat. Always hang the washwand
hose in an upright position for storage. Do not store washwand hose underneath fryer
vats.

11. Repeat steps 3-9 to clean & filter other vat.

12. TURN the SELECTOR SWITCH to position #2 or #3. This will allow the controllers to
power up and work the fryer.

SELECTOR SWITCH

FILTER TUB

CAUTION: PRIOR TO STEP 4,
PUT ON SAFETY GOGGLES,
NEOPRENE INSULATED
GLOVES AND AN APRON.

DRAIN VALVE HANDLE #19C888

SEE PAGE 30 FOR
ADDITIONAL PICTURES.

CAUTION: DO NOT ACTIVATE (PULL) THE VAT RETURN LEVER AND
THE WASHWAND LEVER AT THE SAME TIME. THIS WILL REDUCE SHORTENING
FLOW.

CAUTION: DO NOT REMOVE TUB WHEN
TUB IS FULL WITH SHORTENING.

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FILTERING THE SHORTENING PROCEDURE CONTINUED

Filter Pump On/Off Switch

Female Bulkhead for Washwand

Drain Valve for 14” Vat

Push/Pull Levers

WASHWAND ASSEMBLY

PN 30A259 April 2015

L-SHAPED CLEANING BRUSH #29A044

30

TECHNICAL ASSISTANCE &
ORDERING INFORMATION

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TECHNICAL ASSISTANCE - Contact an authorized service agent or the Customer Service Department, Ultrafryer

Systems at 1-800-525-8130 for technical assistance.
E-Mail technical assistance at: [e-mail]

ORDERING INFORMATION:

1. REPLACEMENT PARTS - Provide the following information when ordering replacement parts by phone, fax or mail:

Your company name and phone number

Your company purchase order number

Bill-to address

Ship-to address
Quantity desired
Part number and description of the desired-item Your name or signature of authorized-buyer

Phone in order to: 1-888-331-5013
FAX order to: 1-210-731-5061
Mail order to: Ultrafryer Systems
Order Entry Office

P.O. Box 5369
San Antonio, TX 78201

E-Mail your order to: [e-mail]

2. TERMS - Net 30 days for customers on approved accounts. Past due balances will be charged 1% per month (12% per
annum) until full balance is paid.

3. DAMAGES - Ultrafryer Systems is not responsible for damage occurring in transit. All deliveries must be inspected for
damage to shipping containers prior to departure of the delivering carrier. Any damage must be notated on the receiving
document to facilitate filing of freight claims. Carriers must be notified immediately and freight inspections must be
requested from the carrier. Ultrafryer Systems can and will gladly assist you in preparing and processing of the necessary
claims only if proper notification has been accomplished on the carrier delivery document. Damaged equipment and or
containers must be available for the claims inspector to inspect.

4. RETURNS - Ultrafryer Systems cannot guarantee credit for items returned without proper authorization. All returns must
have prior Ultrafryer Systems Customer Service or Warranty department approval. An assigned number will be issued by the
approval authority. Please print the assigned number on all returned packages and corresponding paperwork. Returned goods
are subject to a l5% restocking charge. Ultrafryer Systems is not responsible for freight charges on returned goods unless
authorized by Customer Service and or Warranty personnel. Ultrafryer Systems does not receive freight collect or C.O.D.
shipments.

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RECOMMENDED SPARE PARTS

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RECOMMENDED SPARE PARTS

To minimize downtime on the Electric Fryer upon failure of a component part, at least
one (1) of the following items should be kept as a spare part in the local area.

Description P/N

U23 Controller, Braums 22A774

Cable, Remote CTL 6 Ft F/ Braums Hood 22A739

Box Assy Low Oil Level w/Aux Basic 12C942

Electrical Heat Element 208V 8.5KW 18A012

Mechanical Contactor 2 pole 18A373

Durakool Contactor 3 Pole 18231

Durakool Contactor 2 Pole 18A372

Contactor 3 Pole 18A103

Pump/ Motor Assembly 24A299

Switch, Toggle DPST 15A 120V 18A081

Snap Light 24V Red 23A406

Temp Probe 18A006

Hi-Limit Switch 19B781

Switch, Micro-Drain w/ Leads 18A332

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PARTS IDENTIFICATION

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PARTS IDENTIFICATION

ITEM DESCRIPTION PN

1 Oil Level Indicator Lights (Snaplight, Red) 23A406

2 U23 Controller (*Shipped Loose. To be

connected to existing hood)

3 Vat Drain Valve Assy for 8 Inch Vat 19A564

4 Vat Drain Valve Assy for 14 Inch Vat 19A564

5 Control Selector Box Assy for 8 Inch Vat 12C942

6 Control Selector Box Assy for 14 Inch Vat 12C942

7 Filter Tub with casters 19C875

8 Lever-Washwand/ Push to close/ Pull to

open

9 Lever-14 Inch Vat Return/ Push to close/

Pull to open

10 Lever-8 Inch Vat Return/ Push to close/

Pull to open

11 Washwand Hose Female Coupling 24A238

22A774

19C889

19C889

19C889

12 Filter Pump On/Off Switch Assy. 12C837

13

Hi-Limit Switch

14

Pump Receptacle for Pump Assy.

15

Filter Pump Assy.

Note: See page 37 for Picture Diagram.
* = Not Shown

Filteration Assembly
#21A351

Tub Handle
#19C917

Filter Tub
#19C916

19B781

23304

12D033

Washwand Assembly
#12C808

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PARTS IDENTIFICATION

1

10

12

14

4

14” Vat

9

8

8” Vat

13

3

11

PN 30A259 April 2015

5

6

7

15

37

PARTS IDENTIFICATION

REAR VIEW OF FRYER

(BACK PANEL NOT SHOWN)

Mechanical Contactor 2 Pole
#18A373

Durakool Contactor 2 Pole
#18A372

Durakool Contactor 3 Pole
#18231

Contactor 3 Pole
#18A103

Pump/Motor Location

Pump/Motor reset button is located on the
bottom of the pump/motor. To access it
remove the screw on the hinged access
door on the back panel.

PN 30A259 April 2015

Pump/Motor #24A299
showing reset button.

Partial view of back panel
showing hinged access door.

38

WIRING DIAGRAMS

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






















































Wiring Diagram for Fryer (1 of 2)

PN 30A259 April 2015

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 


























































Wiring Diagram for Fryer (2 of 2)

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