Ultrafryer F-E21-14 Operators Manual

Ultrafryer Electric Fryer

Model F-E21-14

Operation Instructions

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

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

[phone] • [phone] • Fax: [phone]

www.ultrafryer.com

PN 30A255 June 2014 Rev A

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.

1

PREFACE

This Manual was written and published by the Engineering Department, Ultrafryer Systems for use by personnel
who will operate a Model FM-E-21 Electric Fryer 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. These items are identified as follows:

NOTE:

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.

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

GENERAL INFORMATION

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ….. . . 6

Description/ Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Dimensions and Operational Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . .. .. 7

Operating Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . ….. 7-8

Automatic Safety Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . …….. . 9

PRE-INSTALLATION

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Air Supply and Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . 11

RECEIVING AND INSTALLING

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Installing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . .13

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 13

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

Ultrastat 25 Cooking Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 14

INITIAL START-UP

Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Start-up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..16

Initial Fryer Boil-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .16

PREVENTIVE MAINTENANCE AND TROUBLESHOOTING

Preventive Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . .18

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Troubleshooting Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Cleaning

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Weekly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

FRYER OPERATION

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-24

Ultrastat 25 Cooking Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Shortening Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Start-Up and Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Shortening Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Fryer Boil-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Fryer Shut Down Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

TECHNICAL ASSISTANCE & ORDERING INFORMATION

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

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

RECOMMENDED SPARE PARTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .30

PARTS IDENTIFICATON

Parts Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33

WIRING DIAGRAM

Wiring Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 35

ACCEPTABLE ALTERNATE AND REQUIRED HI-LIMIT CONSTRUCTION

U.S. Fryer. Acceptable Alternate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 37

Required for Canada Fryer Only. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..

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. . . . . . 37

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,
and no adjustments or replacement of electrical controls or parts should ever b e 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.

DESCRIPTION / SPECIFICATIONS

ULTRAFRYER 14” (356 mm) ED14 ELECTRIC FRYER

The Ultrafryer 14" (356 mm) ED electric fryer 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.

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SPECIFICATIONS

MODEL 14” (356 mm) ED14 ELECTRIC FRYER

OPERATIONAL REQUIREMENTS

NOTE:
Test Start-Up, Operation. Cooking, Filtering and Boil Out Procedures of a 14” Model ED Electric Fryer in the manual
are based on the Ultrastat 25 Cooking Computer. Refer to Manual P/N 30A051 to perform these functions in a fryer
equipped with this controller.

OPERATING CONTROLS

The fryer is equipped with an Ultrastat 25 Cooking Computer as shown below. Operating instructions for the Ultrastat 25
Cooking Computer (P/N 30A051) will be provided with the fryer. Operating controls on the fryer include the Ultrastat 25
Cooking Computer and the Red Heating Indicator Lamp, these controls are mounted on the Controller Door;. The Temperature
P robe and Hi-Limit Switch, these controls are located inside the vat. The Drain Ball Valve, On/Off Power Switch and Red
Hi-Limit Indicator Lamp, these controls are located behind the Service Access Door. These controls were identified in the illus­trations shown on the next page.

SPECIFICATION ITEM 14” ED

Overall Width 14.836” (377mm)
Overall Depth 31.686” (807mm)

Work Height 36” (914mm)

Oil Capacity

High Level

Low Level

63 lbs (28.6 liters)
37 lbs (16.8 liters)

Vat Container Size 13.918” x 17.375” (354mm x 441mm)

Shipping Cube 23” x 42” x 54” (59mm x 107mm x 138mm)

Shipping Weight 175 lbs (79.4 kgs)

Electrical Requirement 208 / 240 Volt

3 Phase

21 KW / Vat

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Operating Control Locations

Electrical

Box Assy

MODEL 14” (356 mm) ED14 ELECTRIC FRYER

Ultrastat 25
Cooking Computer

Red Heating
Indicator Lamp

Red Hi-Limit
Indicator Lamp

Hi-Limit
Switch

Power
On/Off Switch

Temperature
Probe

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AUTOMATIC SAFETY FEATURES

1. Hi-Limit Thermostat Switch with Auto Reset

2. Red Hi-Limit Indicator Lamp to indicate hi-limit has been exceeded

3. Ultrastat 25 Controller will power off when hi-limit has been exceeded

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PRE-INSTALLATION

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A. GENERAL: Safe and satisfactory operation of a Model F-E21-14 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). In Canada, electrical installation shall be in accordance with the current Canadian Electrical

Code CSA C22.1 and/or local codes. Each Model F-E21-14 fryer should be installed as follows:

1. Power cord should be installed on the fryer electrical box assy

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). In Canada electrical installation must
be in accordance with the current Canadian Electrical Code CSA C22.1 and CSA 22.1 as applicable and/or local codes.

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 and Canadian CAN/CGA-1.11 (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 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.

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.

ELECTRICAL CONNECTION

Each Model F-E21-14 Electric Fryer is wired internally to operate on 208 or 240 volt 3 phase electrical power as shown on the
fryer. The 208 or 240 volt 3 phase circuit of the fryer is internally wired to the Fryer Electrical Box Assy which is to be used to
connect to the building power source. It is ESSENTIAL that the 208 or 240 volt 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 oserved
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 F-E21-14 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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ULTRASTAT 25 COOKING COMPUTER

The Ultrastat 25 Cooking Computer is a high performance, micro-processor 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 25 Cooking Computer has been customized for Ultrafryer
Systems applications by the addition of up to (1O) stage cooking profiles for each of the (8) product keys, exit melt feature,
optional temperature setback and filtering promp, and can be programmed to cook products under "Flex" or "Straight" timing
modes. Operation of the Ultrastat 25 Cooking Computer is covered in the ULTRASTAT 25 Computer Operation
Instructions PN 30A051 provided with Fryers Equipped with that computer.

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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 25 Cooking Computer

1. Ensure the Fryer’s Power ON/OFF Switch is in the ON position

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

3. Ensure the Drain Ball Valve Lever is CLOSED

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 Lever 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

2 Turn the computer ON by pressing the computer

ON/OFF Button, then place the computer in the
BOIL MODE by press the TEMPERATURE Button
and the number 2, 1, 2 Buttons

3 When the water begins to BOIL, press the computer

ON/OFF Button to exit the BOIL MODE

4 After the water in the vat and the metal surfaces of

the fryer have COOLED, drain the water into a floor
drain

BOIL 30:00 will appear in the computer display

The HEAT DEMAND LED on the computer and
the RED Heating Indicator Lamp on the fryer will
cycle ON and OFF to heat the water to 192 Deg F
(89 Deg C)

The Computer Display will go BLANK

CAUTION:
TURN OFF FRYER POWER BEFORE LIFTING HEATING ELEMENTS OUT OF WATER
OR SHORTENING

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PREVENTIVE MAINTENANCE AND

TROUBLESHOOTING

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PREVENTIVE MAINTENANCE

Minimal maintenance is required on a 14" (356 mm) 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

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

WEEKLY

ITEM

Drain Valve Handle Determine the Drain Valve Handle is securely attached to the
drain valve and that the valve and 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

INSPECT FOR

INSPECT FOR

CAUTION:
TURN OFF FRYER POWER BEFORE LIFTING HEATING ELEMENTS OUT OF WATER
OR SHORTENING

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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
B. 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)
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 solution of sanitizer and hot water, and at closing with

stainless steel cleaner. 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 SEVERS 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

CAUTION:
TURN OFF FRYER POWER BEFORE LIFTING HEATING ELEMENTS OUT OF WATER
OR SHORTENING

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FRYER OPERATION

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GENERAL

The ED14 Electric Fryer is equipped with a Ultrastat 25 Cooking Computer which turns the fryer ON and OFF, automatically
places the fryer in the SHORTENING MELT MODE each time it is turned ON and controls the COOK CYCLES of each
product

Electrical

Box Assy

Controller
Door

Ultrastat 25
Cooking Computer

Red Heating
Indicator Lamp

Drain
Ball Valve

Service Access

Door

Drain Pipe

Hi-Limit
Switch

Red Hi-Limit
Indicator Lamp

Power
On/Off Switch

Electrical Heating
Elements

Temperature
Probe

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Electrical Box Assembly

Terminal Block

Mercury Contactor

Mechanical Contactor

Relay 24 VAC

Relay 24 VDC

Fuse Holder

And Fuses

Transformer

Wires removed from Electrical Box for clarity

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Ultrastat 25 Cooking Computer

The Ultrafryer 14” (356 mm) ED Electric Fryer is equipped with an Ultrastat 25 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 25 Cooking Computer reference manual (P/N 30A051) 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-PROFF INSULATED GLOVES WHEN WORKING WITH A FRYER FILLED
WITH HOT OIL

ALWAYS DRAIN HOT OIL INTO A METAL TUB, POT OR CAN.
HOT OIL CAN MELT PLASTICBUCKETS OR SHATTER GLASS

START-UP

To operate an Ultrafryer Electric Fryer equipped with an Ultrastat 25 Cooking Computer

1. Ensure the Fryer’s Power ON/OFF Switch is in the ON position

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

3. Ensure the Drain Ball Valve Lever is CLOSED

4. Safely start up the 14” (356 mm) electric fryer equipped with an Ultrastat 25 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

DO USE A HIGH QUALITY SHORTENING TO ACHIVE 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

RECCOMMENDED 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

CAUTION:
TURN OFF FRYER POWER BEFORE LIFTING HEATING ELEMENTS OUT OF WATER
OR SHORTENING

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 Drain Lever is in the closed position, then add water to vat until it reaches a point 2" (51 mm) BELOW the middle of

the UPPER 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)Turn the Power ON/OFF switch for the fryer to the ON position; then depress the Computer ON/OFF Button to the

ON position.

4) Place the computer in the BOIL MODE by pressing the TEMPERATURE Button and the number 2, 1, 2 Buttons

NOTE

BOIL 30:00 will appear in the computer display
The HEAT DEMAND LED on the computer and the RED Heating Indicator Lamp on the fryer will cycle ON and OFF to heat
the water to 192 Deg F (89 Deg C)

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 and the alarm sounds, press the ON/OFF key to EXIT BOIL

MODE.

7) Turn the Power ON/OFF Switch for the fryer to the OFF position 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, place the computer in the

and set the DISPOSAL HIT COUNT ( DHC #####) to "0" to clear the DISPOSE PROMPT, then press the SET key on
the computer to exit the programming mode and return to normal operation.

CAUTION:
TURN OFF FRYER POWER BEFORE LIFTING HEATING ELEMENTS OUT OF WATER
OR SHORTENING

SHUT DOWN PROCEDURES

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

2. Ensure the Fryer’s Power ON/OFF Switch is in the OFF position

FEATURE PROGRAMMING MODE

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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 an-

num) 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
U25 Controller 22A621
Hi-Limit Switch 18A364
Mechanical Contactor 18A103
Mercury Contactor 18A026
Relay 24 VDC 18A301
Relay VAC 18A034
Fuse 23A278
Transformer 18A368
Temp Sensor 18A367
Push Nut 27A087

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PARTS IDENTIFICATION

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PARTS IDENTIFICATION

Locate the part on the following sheets and note the Item Number, then obtain the description and part number. Use that part
number when ordering a replacement part

1

6

8

2

7

3

2

VAT VIEW

5

FRONT VIEW

4

ITEM

PN 30A255 June 2014 Rev A

DESCRIPTION PN
1 U25 Controller 22A621
2 Snap Light (Red) 23A103

3 Drain Ball Valve 24A204

4 Toggle Switch 18-204

5 Drain Pipe 12B089
6 Heating Element 18A365

7 Temp Sensor 18A367

8 Hi-Limit Switch 18A364

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11

8

6

9

1

7

10

ELECTRICAL BOX ASSEMBLY VIEW

2

5

4

3

REAR VIEW

PN 30A255 June 2014 Rev A

WIRES REMOVED FROM ELECTRICAL

BOX FOR CLARITY

DESCRIPTION PN

ITEM

1 Element Spring 22A763
2 Turn Buckle 22A764
3 Relay 24 VDC 18A301

4 Relay 24 VAC 18A034
5 Transformer 18A368
6 Terminal Block 23A428

7 Fuse Holder 23A277
8 Mercury Contactor 18A026

9 Mechanical Contactor 18A103
10 Fuse 23A278
11 Push Nut 27A087

33

WIRING DIAGRAM

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PN 30A255 June 2014 Rev A

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ACCEPTABLE ALTERNATE AND REQUIRED HI-LIMIT CONSTRUCTION

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ACCEPTABLE ALTERNATE AND REQUIRED HI-LIMIT CONSTRUCTION

U.S. Fryer

The 18A371 Hi-Limit described below is an acceptable alternate for the U.S. Fryer when an 18A364 Hi-Limit is not available

Canada Fryer

For this fryer configuration it will be constructed like the U.S. Fryer on the previous pages with the exception of a Hi-Limit.
The 18A371 Hi-Limit described below is the ONLY Hi-Limit to be used to meet the requirements for a Canada Fryer

Locate the part below and note the Item Number, then obtain the description and part number. Use that part number when or­dering a replacement part

1

3

1

2

3

REAR VIEW OF ELEMENT BRACKET

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VAT VIEW

ITEM DESCRIPTION PN

1 Heating Element 18A365
2 Temp Sensor 18A367

3 Hi-Limit Switch 18A371

4 Hi-Limit Cable 22A779

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