Page 1
Model PD14” (356mm)
Dual Rated Gas Fryer
Operation Instructions
Ultrafryer Systems
302 Spencer Lane
P.O. Box 5369
San Antonio, TX 78201
WARNING!! TO ASSURE PRODUCING A QUALITY PRODUCT WHILE PROLONGING THE LIFE
EXPECTANCY OF THE FRYER, ENSURE FILTERING, BOIL-OUT, AND CLEANING
INSTRUCTIONS ARE STRICTLY FOLLOWED.
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Local: (210) 731-5000
Toll-Free: (800) 525-8130
Fax: (210) 731-5099
Web: www.ultrafryer.com
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PREFACE
This Manual was written and published by the Engineering Department, Ultrafryer Systems for use by personnel who will operate and maintain the Ultrafryer 14" Model PD Stand Alone Gas Fryer equipped with an Ultrastat 25 Computer. Proper use of this Manual will allow store
employees to operate, clean, and maintain this equipment properly, thereby reducing service call expenses.
ENGINEERING DEPARTMENT
ULTRAFRYER SYSTEMS
302 SPENCER LANE
SAN ANTONIO, TX 78201
Please read all sections of this manual and retain for future reference.
This product has been certied as commercial cooking equipment and MUST be installed by professional personnel
as specied. Installation, maintenance, and repairs should be performed by your ULTRAFRYER FACTORY
AUTHORIZED SERVICE CENTER.
DANGER
Do not store or use gasoline or other ammable vapors and liquids in the vicinity of this or any other cooking
appliance.
DANGER
Instructions explaining procedures to be followed MUST be posted in a prominent location in the event the
operator detects a gas leak. This information can be obtained from the local gas company or 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.
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TABLE OF CONTENTS
GENERAL INFORMATION PAGE
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description / Specications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Dimensions & Operational Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Operating Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Automatic Safety Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Inlet Gas Line Sizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Inlet Gas Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
PRE-INSTALLATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Air Supply & Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
RECEIVING & INSTALLING
Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Installing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Ultrastat 25 Cooking Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
INITIAL STARTUP
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Startup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Lighting Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Sequence Of Ignition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Burner Operation Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Shortening Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Startup and Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
PREVENTIVE MAINTENANCE AND TROUBLESHOOTING
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Troubleshooting Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
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TABLE OF CONTENTS.....Continued
PAGE
CLEANING
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Weekly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
FRYER OPERATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Ultrastat 25 Cooking Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Ultrastat 25 Cooking Computer Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Ultrastat 25 Cooking Computer Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Shortening Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Start-Up And Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
TECHNICAL ASSISTANCE & ORDERING INFORMATION
Technical Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Ordering Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
RECOMMENDED SPARE PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
PARTS IDENTIFICATION
Parts Identication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Air Switch Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
WIRING DIAGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
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GENERAL INFORMATION
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A. Warranty
ULTRAFRYER® LIMITED WARRANTY: IN-N-OUT BURGER – PDE VAT
Ultrafryer Systems warrants to the original purchaser of a gas or electric Ultrafryer® sold within the United States,
its territories and Canada, that it will be free of defects in material and workmanship for the periods listed below:
STAINLESS STEEL FRYER VAT – Stainless Steel fryer vats are warranted for (10) ten years upon the terms herein-
after described. The (10) ten year warranty coverage applies ONLY to the Stainless Steel fryer vat and does not apply
to the other components such as controls, burner, gaskets, mounting hardware, or the bafes. The (10) ten year limited
warranty coverage for the Stainless Steel fryer vats are as follows: (1) Vats that fail due to faulty workmanship or materials within the rst sixty (60) months from the date of shipment will be exchanged at no cost. The cost of labor to install
the replacement vat will be covered by Ultrafryer Systems for vats, which fail within twelve (12) months from the date of
initial start up. Labor for vat replacements after the rst year is the responsibility of the owner (2) Vats that fail within the
sixth through eight year will be exchanged at 50% of current selling price of said vat FOB San Antonio. (3) Vats that fail
within the ninth through tenth year will be exchanged at 70% of the current selling price of said vat FOB San Antonio.
(Example: If the current selling price for a particular vat is $2,000.00, then a failure during the sixth through eighth year
would be exchanged for $1,000.00; if the failure occurred in the ninth or tenth year it would be exchanged for $1,400.00.)
Proper credit issue for vat failures is contingent upon receipt, by Ultrafryer Systems, of the serial number identication
tag for any failed vat.
ULTRAFRYER PARTS – All parts on the Ultrafryer® are covered for a period of one (1) year from the initial date
of start up. This is to include gas valves, switches, thermostats, etc. Ultrafryer Systems reserves the right to charge for
certain parts such as computers, lter pumps and motors or any item over the amount of $100.00 until Ultrafryer Systems
receives the defective part back. After inspection, credit for the part will be issued to the purchaser provided the
part is deemed defective and that defect is not the result of neglect or abuse by the user. The shortening ltration
system, (hoses) are warranted for ninety (90) days from the initial date of start up.
PROCESSING WARRANTY CLAIMS – The equipment owner must promptly notify Ultrafryer Systems Warranty
Department of any alleged defects as soon as they are discovered by calling 1-800-525-8130. After such notice, the
Warranty Department will perform its obligation under this warranty within a commercially reasonable period of time. If
alleged defects develop after normal business hours, on weekends or on holidays the owner must call Ultrafryer Systems
rst at the above number. This number is monitored 24 hours a day, 7 days a week. Ultrafryer Systems will notify an
authorized service agent to make repairs during normal hours or after hours. Any parts that need to be shipped back to
Ultrafryer Systems will be shipped back prepaid by the customer marked with the processing number and to the attention of the WARRANTY DEPARTMENT.
NON WARRANTY COVERAGE – This warranty does not include coverage for any consequential cost of damages
including, but not limited to, any loss in store sales, spoiled food products, transportation, duty or custom cost. This
warranty does not cover the Ultrafryer® exported to countries outside the United States and its territories. This warranty
does not cover original installation and adjustments such as leveling, calibrations and electrical and gas connections. This
warranty does not cover travel over 100 miles or 2 hours driving time from the location of the Ultrafryer® or overtime
or holiday charges unless the Warranty Department granted prior approval. This warranty does not cover damage due
to misuse, abuse, alteration or accident. This Warranty does not cover improper or unauthorized repair or installation,
damage in shipment, normal maintenance items such as gaskets, hoses, and exterior nishes. Ultrafryer Systems will
begin the fryer warranty one week after shipment but will adjust the warranty upon receiving approved documentation.
We reserve the right to void component part warranty on any Ultrafryer that is stored more than six (6) months after shipment from Ultrafryer Systems and not put into service.
LABOR COVERAGE – The cost for labor to replace parts are covered for one (1) year after the initial start up. The
Warranty Department must be promptly notied of any defects within the rst year of operation. The labor war-
ranty does not include the cost to repair or clear dirty lter systems or perform any adjustments that would normally fall
under the tasks associated with a proper start up and/or demonstration. Labor is covered by Ultrafryer Systems for
repairs by an AUTHORIZED service agent. Owner is responsible for all costs associated with fryer installation and
start up unless prior arrangements have been made with Ultrafryer Systems.
Other than as stated herein, ULTRAFRYER SYSTEMS makes no warranty of any kind, express or implied, including
but not limited to any warranty of merchantability of tness for a particular purpose, including trade usage. Ultrafryer
Systems’ sole obligation, and purchaser’s sole remedy, under this warranty is repair or replacement, at the discretion of
Ultrafryer Systems, of any part or component that proves to be defective in materials or workmanship. In no event shall
Ultrafryer Systems be liable for consequential, incidental, or special loss or damages arising from the use of, or inability
to use, the ULTRAFRYER®. This limited warranty is the only and complete statement with respect to warranties of NEW
Ultrafryer® PAR-3 Gas ULTRAFRYERS® sold after June 1st, 2000. There are no other documents or oral statements for
which Ultrafryer Systems will be responsible. Effective 3-1-2008.
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B. SAFETY
The major safety concern associated with the Ultrafryer gas fryer is burns from hot shortening.
burns, good housekeeping habits are required. The oor 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 rst 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.
C. DESCRIPTION
In order to prevent serious
ULTRAFRYER 14" (356 mm) PD14 GAS FRYER
The Ultrafryer 14" (356 mm) PD gas fryer was designed by Ultrafryer Systems® to operate as an energy-efcient, gas-red fryer and
is design-certied by the Canadian Standards Association (CSA) and the National Sanitation Foundation (NSF). It is manufactured to
operate on either NATURAL, BUTANE, or PROPANE gas according to the following Operational 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.
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D. SPECIFICATIONS
MODEL 14" (356 mm) PD GAS FRYER
OPERATIONAL REQUIREMENTS
SPECIFICATION ITEM
Overall Width 14 3/4" (375 mm)
Overall Depth 35" (889 mm)
Work Height 34" (864 mm)
Oil Capacity High Level
Low Level
Size Vat Container 14" x 14" (356 x 356 mm)
Gas Valve Pressure Natural Gas
Butane
Propane
Orice Drill Size Natural Gas (105k)
Natural Gas (95k)
Butane (105k)
Butane (95k)
Propane (105k)
Propane (95k)
Gas Rating Natural Gas
Butane
Propane
Inlet Flow Required Natural Gas
At STP Butane
Propane
Shipping Cube 13.32 FT
Shipping Weight 185 lbs (84 kgs)
Power Input 120 Volt 36 Amp 60 Hz 1 Ø
14" PD
55 Lbs (27.5 Liters)
42.5 Lbs (21.3 Liters)
4.2" (107 mm) W.C.
10.1" (257 mm) W.C.
10.0" (254 mm) W.C.
#10
#13
#33
7
/
64
#31
3.0mm
105,000 BTU/hr (111 MJ/hr) / 95,000 BTU/hr (100 MJ/hr)
105,000 BTU/hr (111 MJ/hr) / 95,000 BTU/hr (100 MJ/hr)
105,000 BTU/hr (111 MJ/hr) / 95,000 BTU/hr (100 MJ/hr)
105 FT3/hr (3.0 M3/hr) / 95 FT3/hr (2.7 M3/hr)
33 FT3/hr (.9 M3/hr) / 30 FT3/hr (0.84 M3/hr)
42 FT3/hr (1.2 M3/hr) / 38 FT3/hr (1.0 M3/hr)
3
(.36 M
3)
FT
Gas Company
NOTE:
TEST START-UP, OPERATIONS, COOKING, FILTERING, AND BOIL OUT PROCEDURES OF A 14" MODEL PD GAS FRYER IN THIS
MANUAL ARE BASED ON A ULTRASTAT 25 (30A051) COOKING COMPUTER. REFER TO MANUAL PN 30A053, ULTRASTAT 11 COOKING
COMPUTER OPERATING INSTRUCTIONS; OR MANUAL PN 30A009, ULTRASTAT 21 COOKING COMPUTER OPERATING INSTRUCTIONS;
OR MANUAL PN 30A066, DEFAULT-TO-MANUAL-RESTART (DTMR) CONTROLLER OPERATING INSTRUCTIONS TO PERFORM THESE
FUNCTIONS IF A PD14 FRYER WITH A COOKING COMPUTER OTHER THAN THAT LISTED IN THIS MANUAL.
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/ HR (M3/HR) VALUES May vary due to heating value and specic gravity of gas supplied by local
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E. OPERATING CONTROLS LOCATION
MODEL 14" PD
GAS FRYER
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F. OPERATING CONTROLS:
The fryer is equipped with an
Computer (PN 30A051) will be provided with the fryer. Operating controls on the fryer include
and the RED Heating Indicator Lamp. These controls are mounted on the
valve, and other fryer controls are located behind the access door. These controls were identied in the illustrations shown on
the previous page.
Ultrastat 25 Cooking Computer as shown below. Operating instructions for the Ultrastat 25 Cooking
the Ultrastat 25 Cooking Computer
Controller door; and the temperature probe , main drain
G. AUTOMATIC SAFETY FEATURES:
1. High limit thermostat to shut off gas to the main burners by opening a solenoid-actuated safety valve in the combination gas
control valve.
2. Combination gas control valve which includes a built-in pressure regulator and manual valve.
3. Air pressure switch to open the 24 volt electrical circuit to the combination 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 which turns gas to the fryer OFF if a burner FLAME OUT occurs.
5. A Current Sensor and Air Pressure switch which, combined, provide an Air Proong System for the fryer.
6. A Drain Valve Safety Switch that will turn the gas to the fryer OFF each time the drain valve is Opened.
H. 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
and gas type. This data is essential for proper identication when communicating
special parts or information.
DANGER
THE FRYER MUST BE CONNECTED ONLY TO THE TYPE OF GAS IDENTIFIED ON THIS RATING PLATE!
with ULTRAFRYER SYSTEMS or requesting
required, orice size,
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I. 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.
INLET GAS LINE REQUIREMENTS
PIPE
LENGTH
Feet
(Meters)
15
(4.6)
30
(9.1)
45
(13.7)
60
(18.3)
75
(22.9)
90
(27.4)
105
(32.0)
120
(36.6)
150
(45.7)
180
(54.9)
210
(64.0)
240
(73.2)
270
(82.3)
300
(91.4)
450
(137.2)
600
(182.9)
NOTE: 1) FT3/HR (M3/HR) values may vary due to heating value and specic 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 14” PD fryer operating on NATURAL GAS requires 105 FT3/HR (3.0 M3/HR)
of gas at the fryer’s inlet gas manifold. If the fryer bank is located 60 feet from the building gas regulator, a 1” (25mm) diameter gas line MUST be installed
between the manifold and regulator.
”
(13 mm)
62
(1.7)
43
(1.2)
35
(1.0)
30
(0.8)
27
(0.8)
25
(0.7)
23
(0.6)
21
(0.6)
19
(0.5)
17
(0.5)
16
(0.4)
15
(0.4)
14
(0.4)
14
(0.4)
11
(0.3)
10
(0.3)
”
(19mm)
170
(4.7)
120
(3.4)
98
(2.7)
84
(2.4)
76
(2.1)
70
(2.0)
64
(1.8)
60
(1.7)
54
(1.5)
49
(1.4)
44
(1.2)
43
(1.2)
40
(1.1)
38
(1.1)
31
(0.9)
27
(0.8)
(25mm)
PIPE DIAMETERS (inches & (mm equivalents))
Maximum Allowable Flow (Shown in ft3/hr (M3/hr))
350
(9.8)
245
(6.9)
200
(5.6)
175
(4.9)
155
(4.3)
145
(4.1)
132
(3.7)
125
(3.5)
110
(3.1)
100
(2.8)
(2.6)
(2.5)
(2.3)
(2.2)
(1.8)
(1.6)
1”
94
88
83
79
64
56
1”
(32mm)
620
(17.4)
430
(12.0)
355
(9.9)
310
(8.7)
275
(7.7)
250
(7.0)
232
(6.5)
215
(6.0)
195
(5.5)
175
(4.9)
165
(4.6)
155
(4.3)
145
(4.1)
138
(3.9)
112
(3.1)
97
(2.7)
1”
(38mm)
960
(26.9)
680
(19.0)
530
(14.8)
480
(13.4)
430
(12.0)
395
(11.1)
370
(10.4)
340
(9.5)
310
(8.7)
280
(7.8)
260
(7.3)
240
(6.7)
230
(6.4)
215
(6.0)
176
(4.9)
152
(4.3)
2”
(51mm)
2,000
(56.0)
1,400
(39.2)
1,150
(32.2)
1,000
(28.0)
890
(24.9)
810
(22.7)
(750
(21.0)
700
(19.6)
630
(17.6)
570
(16.0)
530
(14.8)
500
(14.0)
470
(13.2)
440
(12.3)
360
(10.1)
315
(8.8)
2”
(64mm)
3,500
(98.0)
2,450
(68.6)
2,000
(56.0)
1,760
(49.3)
1,560
(43.7)
1,430
(40.0)
1,300
(36.4)
1,200
(33.6)
1,080
(30.2)
960
(26.9)
890
(24.9)
840
(23.5)
780
(21.8)
750
(21.0)
630
(17.6)
530
(14.8)
3”
(76mm) 4”(102mm)
5,400
(151.2)
3,800
(106.4)
3,200
(89.6)
2,700
(75.6)
2,450
(68.6)
2,260
(63.3)
2,100
(58.8)
1,950
(54.6)
1,750
(49.0)
1,600
(44.8)
1,450
(40.6)
1,350
(37.8)
1,300
(36.4)
1,250
(35.0)
1,000
(28.0)
860
(24.1)
11,200
(313.6)
7,900
(221.2)
7,900
(182.0)
5,600
(156.8)
5,000
(140.0)
4,550
(127.4)
4,200
(117.6)
4,000
(112.0)
3,550
(99.4)
3,200
(89.6)
3,000
(84.0)
2,800
(78.4)
2,650
(74.2)
2,500
(70.0)
2,050
(57.4)
1,750
(49.0)
J. INLET GAS REQUIREMENTS
INLET GAS REQUIREMENTS
14” (356mm) IN-N-OUT
VAT SIZE
Model ZRT3-H
IN MM
14” (356)
GAS TYPE
Butane 10.1 (257) #33
Natural 4.2 (107)
Propane 10.0 (254) #31
GAS VALVE PRESSURE
IN MM
(WC)
ORIFICE HOLE
SIZE
7/64
#10
#13
3.0mm
RATING
BTU/HR MJ/HR
105,000 (111)
95,000 (100)
105,000 (111)
95,000 (100)
105,000 (111)
95,000 (100)
INLET GAS FLOW AT
FT3/HR M3/HR
33 (.90)
30 (.84)
105 (3.0)
95 (2.7)
42 (1.2)
38 (1.0)
STP
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:
FLEXIBLE GAS LINES STOCKED BY ULTRAFRYER SYSTEMS
NUMBER DESCRIPTION
24322
24323
24456
30A215-Mar2008
” (19mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48” (1219mm) long. Connect-It SSGC75-48-UCQ
1” (25mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48” (1219mm) long. Connect-It SSGC100-48-UCQ
1” (32mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48” (1219mm) long. Connect-It SSGC125-48-UCQ
11
225,000 (238)
435,000 (459)
875,000 (924)
RATING
BTU/HR (MJ/HR)
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PRE-INSTALLATION
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A. GENERAL: Safe and satisfactory operation of a 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 (latest edition). In Canada, gas installation shall be in accordance with the current CAN/CGA B 149.1 and .2 installation codes and/or local codes.
Each gas fryer should be installed as follows:
1. Placed beneath a properly designed exhaust hood
2. Installed by a licensed plumber.
3. Connected to the type of 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 gas or
electrical connections. 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 oors.
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. 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 psig (3.45kPa). In Canada, gas installation shall be in accordance with the current CAN/
CGA 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 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 Canadian Electrical Code CSA C22.1 and CSA C22.2 as applicable.
4. Other applicable nationally recognized installation standards such as:
a. National Fuel Gas Code ANSI Z223.1 (latest edition)
American Gas Association
1515 Wilson Blvd.
Arlington, VA22209
b. NFPA Standards #54, #94 and #221 (latest edition)
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
c. ANSI Z21.69/CAN/CGA-6.16 AND Z21.41/CAN1 6.9
5. Exhaust 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 ame 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 ammable products and
avoid any obstruction to the ow 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 except the lter tub assembly.
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 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).
WARNING
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 bafes 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.
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RECEIVING AND INSTALLING
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A. 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 le
the appropriate freight claims.
B. INSTALLING: Roll the assembled fryer into the building and to its operating location.
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.
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 appropri ate number of shim plates between leg and caster plates; then retighten the caster bolts.
2. If the oor is smooth and level, adjust to the high corner and measure with a spirit level. If the oor is uneven or has a
decided slope, level the unit with metal shims.
NOTE: A caster may not return exactly to the same position after being moved, which may require re-leveling after each move.
3. Connect the gas manifold to the building gas supply line by means of a CSA International APPROVED exible gas line as
shown in the gure below.
NOTE: CONNECT-IT inc. " (19mm), 1" (25mm) and 1 " (32mm) exible gas hose 4 feet long (1219mm) with a quick
disconnect coupling on one end is available from Ultrafryer Systems under PN 24322 (" (19mm) hose), PN 24323
(1" (25mm) hose) and PN 24456 (1 " (32mm) hose). These hoses are equipped with a fusible link, which melts at
361˚F (183˚C) that will SHUT OFF the gas supply when it melts. A 44" (1119mm) long restraining device is also
available under PN 24324.
PROPER OPERATION
CAUTION: THE BUILDING GAS SUPPLY LINE MUST BE SIZED TO PROVIDE THE VOLUME OF GAS REQUIRED FOR
WARNING: THE RESTRAINT DEVICE (ITEM 9) MUST BE INSTALLED TO ASSURE TENSION CANNOT BE PLACED
ON THE GAS OR ELECTRICAL CONNECTIONS
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
AS EXPLAINED ON THE PREVIOUS PAGE.
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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
THAT SUPPLY. Refer to the Inlet Gas Line Sizing and Inlet Gas Requirements Tables.
Sealant used on all pipe joints must be resistive to butane and propane gas.
1. Manual shut off valve: The supplier-installed valve must be installed in the gas service line ahead of the appliance and in a posi tion 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
efcient operation, because service pressure may uctuate 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 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
water column (W.C.)
ating simultaneously. This “inlet” pressure MUST be checked with a manometer PRIOR to placing the fryer in operation.
LINES MUST BE SIZED TO ACCOMMODATE ALL THE GAS-FIRED EQUIPMENT THAT MAY BE CONNECTED TO
WARNING
proper operation, when all gas units are operating simultaneously. Butane and Propane gas fryers require 14" (56mm)
“inlet” pressure to the fryer’s combination gas control valve for proper operation, when all gas units are oper-
WARNING: IF THE “INLET” GAS PRESSURE AT THE FRYER’S COMBINATION GAS CONTROL VALVE EXCEEDS LB/IN
KG/CM2) OR APPROXIMATELY 14" (356 mm) W.C., AN EXTERNAL REGULATOR MAY BE NEEDED TO PREVENT DAMAGE TO
THE COMBINATION GAS VALVE AND VOIDING OF THE WARRANTY. FAILURE TO CORRECT THIS CONDITION COULD RESULT
IN EXPLOSION OR FIRE.
4. Combination gas control valve: The correct combination gas control valve and orice is installed at the factory for BUTANE,
NATURAL, and PROPANE units based on each Purchase Order. This valve should be CHECKED/ADJUSTED by qualied
service personnel using proper test equipment for the following “OUTLET” gas pressure PRIOR to start-up of a fryer.
NATURAL GAS FRYERS 4" (102mm) W.C. BUTANE/PROPANE FRYERS 10" (254mm) 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 orice
when gas pressure is applied. All connections must be tested with a soapy solution before lighting the fryer.
dangerous, but will often miss small leaks that a soapy solution would nd.
6. Flexible Couplings, 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 (CAN/CGA-6.16), and a quick-disconnect device that complies with
the Standard for Quick-Dis-connect Devices for Use With Gas Fuel, ANSI Z21.41 (CAN1-6.9) (2) adequate means must be
provided to limit the movement of the fryer without depending on the connector and the quick-disconnect device or its
associated piping to limit the movement and (3) the location(s) where the restraining mechanism may be attached to the fryer
shall be specied. DOMESTIC CONNECTORS ARE NOT SUITABLE!!!
7. Fryer Service: The fryer is equipped with swivel casters. To service the fryer:
a) Turn “OFF” gas supply at the supply source.
b) Disconnect the exible gas line quick-disconnect
c) Disconnect restraint mechanism and roll the fryer out for rear service access.
d) When the fryer is repositioned, be sure to reconnect the restraint mechanism and level the fryer.
DO NOT USE AN OPEN FLAME TO
CHECK FOR LEAKS! Putting an open ame beside a new connection is not only
2 (
.035
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. Refer to the wiring diagram located inside the service access door of the fryer for internal electrical connec-
tions.
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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F. ULTRASTAT 25 COOKING COMPUTER
The Ultrastat 25 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 25 Cooking Computer has been customized for Ultrafryer
Systems applications by the addition of up to 10 stage cooking proles for each of the 8 product keys; exit melt features can be
programmed to cook products under “Flex” or “Straight” timing modes. Operation of the Ultrastat 25 Cooking Computer is
covered in its Instruction Manual PN 30A051 provided with the Fryer.
ULTRASTAT 25 COOKING COMPUTER
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INITIAL STARTUP
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A. CLEANING: New units are wiped clean at the factory to remove any visible signs of dirt, oil, grease, etc., remaining from the
manufacturing process. Each fryer vessel should be thoroughly washed with hot soapy water to remove lm residues,
installation dust, or debris; and then wiped dry before being used for food preparation.
B. STARTUP: The fryers are tested, adjusted and calibrated prior to being shipped: however adjustments may be necessary on instal lation to meet local conditions, high or low gas pressure, differences in altitudes, variations in gas characteristics, and to correct pos sible problems caused by rough handling or vibration during shipment. Initial calibration or adjustment is the responsibility of the
customer and will not be covered by the Ultrafryer Systems warranty.
NOTE: Calibration and adjustments must be performed by qualied personnel.
C. LIGHTING INSTRUCTIONS: Each fryer is equipped with a spark ignition system; to test this system, perform the following
steps, in sequence:
1. Ensure the Ultrastat 25 Controller is off.
2. Fill the fryer vessel with hot or cold water to the SHORTENING LEVEL mark.
CAUTION : IF THE MAIN BURNERS ARE OPERATED WITH THE VESSEL EMPTY, THE HEAT WILL CAUSE THE JOINTS
OF THE FRYER VESSEL TO BE PLACED UNDER UNDUE STRESS AND MAY CAUSE THE HEAT EXCHANGER
VESSEL TO WARP OR BUCKLE, VOIDING WARRANTY.
3. Turn the manual gas valve behind the fryer service access door of the fryer to the OFF position and wait FIVE (5) minutes for
any accumulated gas to disperse.
4. ENSURE the MAIN gas shutoff is in the ON position, MANUAL VALVE on the combination GAS CONTROL VALVE
(located behind the fryer service access door) is in the ON position, and the Vent Hood EXHAUST FAN is ON.
5. Turn the manual gas valve to the ON position.
6. Place the ULTRASTAT 25 Cooking Computer into the MELT MODE.
WARNING!!! DO NOT USE A MATCH OR CANDLE TO LIGHT A FRYER… EVER!
D. SEQUENCE OF IGNITION:
1. Blower will come ON, activating the air pressure switch.
2. The air pressure switch will CLOSE completing the electrical circuit to the transformer.
3. The transformer will supply 24 volts to the IGNITOR MODULE and GAS CONTROL VALVE, and the ignitor will SPARK
lighting the gas in the burner.
WARNING!!! WHEN CHECKING FOR BURNER PERFORMANCE, DO NOT STAND WITH YOUR FACE CLOSE TO THE
BURNER…. IT MAY LIGHT WITH A “POP” AND COULD FLASH BACK AND CAUSE FACIAL BURNS.
NOTES: 1) If the burner ame fails, it will be sensed by the SPARK IGNITOR; the Spark Ignitor Module will open the electrical
circuit to the GAS CONTROL VALVE, shutting off gas to the burner. 2) If the blower fails, the air pressure switch will
open the electrical circuit to the TRANSFORMER, removing electrical power from the SPARK IGNITOR MODULE and
GAS CONTROL VALVE, shutting off gas to the burner.
E. BURNER OPERATION TEST: Perform above LIGHTING INSTRUCTIONS and observe operation of the burners. When satised
that the burner is operating properly, drain the fryer vessel of water and dry the vessel thoroughly; then ll the fryer vessel with
shortening according to the instruction, below.
F. SHORTENING INSTALLATION:
1. LIQUID SHORTENING: When using liquid shortening ll the fryer with cold shortening 1/2" (13mm) BELOW the “E” in the word
LEVEL. When the shortening is heated, ensure it is even with the “E” in the word LEVEL.
When the lighting instruction steps are performed in the sequence listed above, the following will occur:
2. SOLID SHORTENING:
a) Cut a block of solid shortening into small pieces.
b) Place small pieces of solid shortening EVENLY on top of the HEAT EXCHANGER TUBES or THOROUGHLY PACK
pieces of solid shortening between, below, and above the HEAT EXCHANGER TUBES. While packing solid shorten
messy and time-consuming, it is the fastest way to melt solid shortening.
30A215-Mar2008
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these
ing is
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G. STARTUP AND COOKING
TO TEST OPERATE an Ultrafryer Gas Fryer equipped with an Ultrastat 25 Cooking Computer:
1. Ensure the Computer’s ON/OFF Key is in the OFF position.
2. Fill the fryer vat with hot or cold water to the middle of the
“E” in the word LEVEL of the applicable shortening level
mark on the rear of the vat.
3. Turn the MANUAL gas valve to the OFF position and wait
FIVE (5) minutes for any accumulation of gas to disperse.
4. ENSURE the MAIN gas shutoff valve is in the ON position,
and that the EXHAUST FAN is ON.
5. Turn the MANUAL GAS VALVE to the ON position.
6. Perform the following steps, in the order listed:
MANUAL GAS VALVE
UNDER GAS VALVE WITH
RED KNOB
STEP ACTION RESPONSE
Ensure the drain valve lever is in the closed position and
1
that water is at the proper level.
CAUTION: PRIOR TO PROCEEDING TO STEP 2, VISUALLY CHECK THAT THE HEAT EXCHANGER
TUBES ARE COVERED BY AT LEAST 2" (51mm) OF WATER.
Turn the computer ON by pressing the computer ON/
2
OFF key; then place the computer in the BOIL MODE
by pressing the computer keys below in that order:
When water begins to BOIL, press the computer
3
key to exit the Boil Mode.
After the water in the vat and metal surfaces of the fryer
4
has COOLED, drain the water into a oor drain.
A. BOIL 30:00 will appear in the computer
display.
B. The HEAT DEMAND LED on the computer
and the RED Burner indicator lamp on the
fryer will cycle ON and OFF to heat the water
to 192˚F (89˚C).
A. The Computer Display will go BLANK.
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PREVENTIVE MAINTENANCE AND
TROUBLESHOOTING
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A. PREVENTIVE MAINTENANCE
Minimal maintenance is required on a 14" (356 mm) gas 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 gas and electrical power MUST BE TURNED OFF
PRIOR TO performing that service or repair.
PREVENTIVE MAINTENANCE SCHEDULE
DAILY
ITEM INSPECT FOR:
Grease Filters
Drain Valve Handle
Temperature Sensing Probes
Agitator Bafe
Clean grease lters in the exhaust vent hood every evening and allow them to dry overnight.
WEEKLY
Determine that the Drain Valve Handle is securely
attached to the drain valve, and that the valve can be
easily opened and closed.
During boil-out of the fryer, inspect the temperature
and high limit sensing probes for any visual damage.
SEMI ANNUAL
A qualied technician or authorized service agent is
to remove and inspect the agitator bafe in each fryer
for metal fatigue or weld deterioration every SIX (6)
MONTHS. If no defect is found, reinstall the original
bafe.
NOTE: Slight warp or a few broken ns is normal
wear. DO NOT REPLACE during Semi-Annual inspection
ANNUALLY
Agitator Bafe
30A215-Mar2008
Every 12 MONTHS a qualied technician or authorized
service agent is to AUTOMATICALLY install a NEW
agitator weldment in each fryer.
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C. TROUBLESHOOTING
1 GENERAL: The problems and possible solutions listed in the troubleshooting chart below are typical problems that are
known to occur. ONLY qualied 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:
a. Ensure Gas Valves are in their proper position.
b. Check that the fryer electrical plug is connected to an electrical receptacle.
c. Ensure the applicable Circuit Breaker is in the ON position and that the Computer ON/OFF Key is in the ON
position.
d. Ensure the gas supply line quick-disconnect coupling is SEATED on the gas manifold tting.
e. Determine that both blowers are operating.
2 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 at 1-800-525-8130 and provide the informa tion acquired while performing these checks.
CAUTION: DURING MAINTENANCE OR REPAIR, ELECTRICAL POWER AND GAS MUST BE TURNED OFF, AND
FRYER RESTRAINTS MUST BE DISCONNECTED/CONNECTED IF A FRYER IS TO BE MOVED WHILE
PERFORMING ANY MAINTENANCE OR REPAIR.
TROUBLESHOOTING CHART
PROBLEMS
A Main burner will not ignite. Blowers are operating; but gas is
not present at the burner.
B Electrical power is present at the fryer, but a Blower
is not operating.
1 Check each Blower air pressure Switch by temporarily disconnecting
the two (2) ORANGE air switch wires and connecting them together.
If the IGNITOR sparks when these wires are connected, the air pressure
switch is defective and it will have to be replaced.
2 Check the following components and replace if found to be defective:
Transformer
Gas Control Valve
Hi-Limit Switch
1 Blower may have over-heated and shut-off on thermal overload.
If this situation did occur, it will correct itself when the blower cools (10-20
minutes). If this overheating problem persists, replace the blower motor.
POSSIBLE SOLUTIONS
C Excessive time is required to raise the shortening to cooking
temperature. Temperature recovery is slow and main burner
ames are small and appear to be lethargic.
D Shortening temperature is too high and breaks down quickly.
1 Ensure that the MANUAL GAS VALVE is completely open.
2 Check for an obstruction in the gas line.
3 Check for an obstruction in the ue pipe.
4 Check that the ORIFICE PLUG has the correct drill size opening shown below.
TYPE GAS ORIFICE HOLE SIZE
Natural #10 (105k) / #13 (95k)
Butane #33 (105k) /
Propane #31 (105k) / 3.0mm (95k)
5 Check for damaged BLOWER ns.
6 Use a standard water-type U-gauge Manometoer to check the pressure at the
gas control valve pressure tap. Proper gas pressure is shown below:
TYPE GAS GAS VALVE SETTING
Natural 4.2” W.C. (107mm)
Butane 10.1” W.C. (257mm)
Propane 10.0” W.C. (254mm)
7 If necessary remove the Pressure Regulator Adjustment cover and adjust this
control to the proper pressure. (Turn adjusting screw CLOCKWISE to in crease gas pressure to the burner and COUNTER CLOCKWISE to decrease
gas pressure. Replace adjustment cover.)
1 Check the gas pressure as described above.
7
/
(95k)
64
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CLEANING
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A. GENERAL
Any item of equipment operates better and lasts longer when it is kept clean and properly maintained, and the 14" (356 mm) gas 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:
1. DAILY
a.) 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!
b.) Filter shortening in each fryer once a day according to Company Policy.
CAUTION: DO NOT ALLOW ANY CLEANING SOLUTION/WATER TO SPLASH INTO A VESSEL OF HOT COOKING
BURNS.
c.) THOROUGHLY clean the lter machine according to instructions provided in the cleaning section of this manual.
2. WEEKLY
a.) BOIL OUT the fryer vat using Boil Out Compound according to procedures in the cleaning manual provided by the
chemical supplier.
b.) Perform steps a) and b) listed above under Daily Cleaning routines.
OIL AS IT WILL CONTAMINATE THE OIL AND MAY CAUSE THE OIL TO SPLATTER, CAUSING SEVERE
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FRYER OPERATION
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1. GENERAL
The PD14 gas fryer is equipped with a Ultrastat 25 Cooking Computer, which turns each 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. The
Ultrastat 25 Computer is housed in a 5) Stainless Steel Protective Casing. The following controls are located on the 1) Control
Panel Door: the 2) Ultrastat 25 Controller, the 3) RED Heating Indicator .The following controls are located behind the 4) Service
Access Door: 7) Drain Valve with 8) Handle, 9) Drain Valve Extension, 6) Combination Gas Valve, 11) Manual Shutoff Valve and 10)
Control Box Assembly. The following components are located inside of the Electrical Box Assembly: 12) Spark Ignitor Module, 13)
Step-Down Ignition Transformer, 14) Solid State (MAKE/BREAK) Timer, 15) Blower Motor Current Sensor, 16) Computer StepDown Transformer, and 17) 24 Volt DC Control Relay.
ELECTRICAL BOX ASSEMBLY WITH
COVER REMOVED
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2. ULTRASTAT 25 COOKING COMPUTER
The Ultrafryer 14" (356 mm) PD gas fryers 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 informa tion and product cook timer. When the computer is in operation it will DISABLE the fryer if the drain valve is OPENED.
A. COMPUTER PANEL KEY DESCRIPTIONS
1. ON/OFF KEY
Turns the Computer ON and OFF when the fryer toggle ON/OFF switch is in the ON position and the drain
valve lever in the closed UP position.
2. SET KEY
a. In “operating” mode, allows access to the programming mode.
b. In “programming” mode, allows access to the operating mode.
3. HEAT DEMAND LEDs
When lit (bright) indicate the computer is calling for heat.
4. TEMPERATURE KEY
a. When pressed one time, displays actual shortening temperature for 3 seconds.
b. When pressed two times, within 3 seconds, displays current setpoint temperature for 3 seconds.
c. When pressed three times, within 3 seconds, will return to previous display.
5. TIME KEY
Used to display remaining cook time of a product, activate/abort the recipe display of a product, and starting
the Filter Timer.
6. OK/EXIT KEY
a. In “operating” mode used to manually exit the shortening melt cycle, exit the Filter Timer, and activate/exit
the setback mode.
b. In “programming” mode serves as an ACCEPT key.
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7. PRODUCT LED
b. When lit (bright) in “programming” mode indicates the product being programmed.
8. PRODUCT COOK AND PROGRAMMING KEY
a. In “operating” mode, used to start and stop a product cook cycle.
9. PROGRAMMING KEY
In “programming” mode, used to enter the numerical value of 9.
10. DISPLAY
Displays modes, functions and operation of the computer.
11. TOGGLE/PROGRAMMING KEY
B. DISPLAY DESCRIPTIONS
a. BLINKING fast in “operating” mode indicates cooking of that product is in process
b. In “programming” mode, used to enter numerical value “3660” and select RECIPE PROGRAMMING MODE.
In “programming” mode, used to enter the numerical value of 0 and “toggle” (switch) between choices being displayed.
.
ACT --- F/C
---:---
BOIL --: --
OFF
TURN OFF
TOO LOW
TOO HIGH
CK 1-8
STIR 1-8
The actual shortening temperature in degrees Fahrenheit/Celsius when the key
is pressed, i.e.., 100˚F (38˚C).
Time remaining in a cook cycle or other computer function, ie., 10:00.
Time remaining in the BOIL mode, ie., 20:00.
Indicates the Computer is ready to be turned ON.
NOTE: Computer must be turned OFF by the ON/OFF key before the ON/OFF key
can be used to turn the Computer ON.
Prompt to cycle power OFF at the end of the BOIL, FILTER, etc., functions.
Indicates an entered value is too low and is NOT ACCEPTABLE.
Indicates an entered value is too high and is NOT ACCEPTABLE.
Indicate the specic Product Key number for which the computer is displaying status
information during a cook cycle.
Indicates an action needs to be taken on a product being cooked by a specic product
key such as STIR 5.
MELT E
MELT G
MELT P
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Default Electric Melt Cycle - Heating mechanism is ON 4 seconds and OFF
36 seconds.
Default Gas Melt Cycle - Heating mechanism is ON 8 seconds and OFF
32 seconds.
Default Purge Melt Cycle - Heating mechanism is ON 12 seconds and OFF
28 seconds.
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READY
The actual shortening temperature is within 20˚F (11˚C) of the (SETPOINT)
temperature.
LOW
HIGH
HIGH TMP
DONE 1-8
PROBE OP
PROBE SH
C. ULTRAFRYER 25 COOKING COMPUTER OPERATION
The actual shortening temperature is more than 20˚F (11˚C) BELOW the READY
(SETPOINT) temperature.
The actual shortening temperature is more than 20˚F (11˚C) ABOVE the READY
(SETPOINT) temperature.
The actual shortening temperature is ABOVE 420˚F (216˚C). If this occurs the
computer will emit a CONTINUOUS ALARM signal.
Indicates a cook cycle has been completed on a product being cooked by a specic
product key, such as DONE 5.
Indicates the computer temperature probe is OPEN . When this occurs;
1) any cook cycle will be CANCELLED ; 2) heating mechanism will be turned OFF
and, 3) normal key presses will be INHIBITED.
Indicates the computer temperature probe is SHORTED . When this occurs;
1) any cook cycle will be CANCELLED ; 2) heating mechanism will be turned OFF
and, 3) normal key presses will be INHIBITED.
ITEM ACTION RESPONSE
ENSURE the drain valve lever on the fryer is in the CLOSED
position, shortening is at the proper level, then press the
ON/OFF key
Computer.
1
The Melt Release Temperature is factory set for a HIGH Exit
Temperature (135˚F / 57˚C) or a LOW Exit Temperature
(75˚F / 24˚C) according to the customers specications.
NOTES: 1) The computer will keep the fryer in the MELT MODE until the OK/EXIT key is manually pressed.
2) The computer CANNOT be taken out of the SHORTENING
temperature reaches the MELT RELEASE TEMPERATURE.
Once the Melt Release Temperature is reached, press the
2
OK/EXIT key to cancel the SHORTENING
MELT MODE.
on the
Ultrastat 25 Cooking
A. MELT G/P will appear in the display to indi
the computer is in the SHORTENING MELT
MODE.
B. The HEAT DEMAND LAMP on the computer
and the RED Heating Indicator Lamp on the
fryer will cycle ON and OFF indicating
is periodically turned ON and OFF to gently heat
the shortening.
MELT MODE until the shortening
A. LOW will appear in the computer display indicat-
ing
the shortening temperature is more than 20˚F
(11˚C) below the READY (SET-POINT) temper ature.
B. The HEAT DEMAND lamp on the computer and
the RED Heating Indicator lamp on the fryer will
cycle ON and OFF until the Set-Point Tempera ture is reached.
cate
the burner
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ITEM ACTION RESPONSE
A. The Product Key LED will BLINK FAST and CK
When READY appears in the computer display,
SET-POINT TEMPERATURE has been reached:
3
1) Drop the Product to be cooked.
2) Press the appropriate PRODUCT KEY #
(PK #) for the product to be cooked.
When the Cook Time counts down to 00:00 indicating the
Programmed Cook Time is ended:
4
5
1) Press the PRODUCT KEY # to turn the
alarm signal OFF and reset the Product Key.
2) Remove the Product from the shortening.
Repeat Steps 3 and 4 to cook additional
product.
indicating the
(Cook Key) 2 and the correct cooking time will be
displayed. The time will immediately start to count down in minutes and seconds.
B. The HEAT DEMAND lamp on the computer and the
RED Heating Indicator Lamp on the fryer will cycle
ON and OFF to maintain the shortening temperature
as programmed.
A. DONE 2 will appear in the display indicating the
Cook cycle for that Product is ended.
B. The computer alarm will sound alerting the cook that
the product has been cooked as programmed.
D. ULTRASTAT 25 COOKING COMPUTER PROGRAMMING - Program the Ultrastat 25 Cooking Computer as
follows:
CAUTION: DUE TO THE COMPLEXITY OF AN ULTRASTAT 25 COMPUTER, PROGRAMS SHOULD
BY AN AUTHORIZED OPERATIONS MANAGER/SUPERVISOR OR A SERVICE
AGENT APPROVED BY
ULTRAFRYER SYSTEMS’ CUSTOMER SERVICE DEPARTMENT.
1. RECIPE PROGRAM DISPLAYS
Program
RECIPE
TOO HIGH
TOO LOW
STRAIGHT
FLEX
Indicates computer is in the program mode and allows the customer to select RECIPE
programming by entering 3660 (cook password)
Indicates computer is in the Recipe programming mode in which product staged cook
times and temperatures, and action alarms may be programmed
Indicates the number of steps, time, temperature, or action alarms entered is too high and
is NOT ACCEPTABLE.
Indicates the number of steps, time, temperature, or action alarms entered is too low and
is NOT ACCEPTABLE.
Indicates “straight” cook time has been selected where the product is cooked at a certain
temperature for a certain time.
Indicates “ex” cook time has been selected where the computer adjusts the actual cook time
taking into consideration the temperature variations due to load size, initial product temperature,
product moisture content, and other factors affecting the cook cycle.
ONLY BE CHANGED
ALARMS
HITS
Indicates the number of STIR alarms that may be programmed for this Product Key.
Indicates shortening abuse weight factor of the Product Key being programmed.
NOTE: A “programming timeout” will occur if no key is pressed for TWO (2) minutes and the computer will
return to normal operations.
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2. To program product cook times, and temperatures, perform RECIPE PROGRAMING steps 1 through 8 below.
NOTES: 1. The following steps pertain to programming one (1) Product Key for a gas fryer. 2. A PROGRAMMING
TIMEOUT will occur if no keys are pressed for two (2) minutes in the programming mode.
STEP ACTION RESPONSE
A.
ENSURE the Drain Lever on the fryer is in the
1
CLOSED position, shortening is at the proper level
press the computer ON/OFF
Press the SET key to enter the PROGRAMMING
2
MODE.
Enter the PASSWORD “3660” to enter product key
3
programming.
key.
; then
4 Press the PRODUCT KEY to be programmed, ie., PK 1.
Enter the number of cooking steps to be programmed,
(example 05); then press the OK/EXIT key for this
number to be accepted.
5
NOTE: Maximum number of steps to be accepted is 10.
“TOO HIGH” will appear in the display if more than
10 steps is entered.
A. Enter the TIME STEP 1 is to begin, (referenced to
the end of a cook cycle); then press
key for the time to be accepted,
B. Press the
Key to toggle between STRAIGHT
or FLEX Timing Mode;
the OK/EXIT
i.e.; STEP 1 4:00.
then press the
OK/EXIT Key for this selection to be accepted, i.e.;
STEP 1 FLEX
C. Enter the TEMPERATURE for STEP 1;
the OK/EXIT Key for this temperature to be accepted
then
press
,
i.e.; STEP 1 360˚F/204˚C
NOTE: If 00:00 is entered, programing for this PRODUCT
6
KEY is ended.
D. Repeat Steps 6A, 6B, and 6C to program the START
TIME, TIMING MODE, and TEM
subsequent STEP 2, STEP 3
NOTES: 1) If 00:00 is entered for a subsequent STEP,
OTHER STEP CAN BE PROGRAMMED. 2)
between 200 and 390˚F (93 to 199˚C). 3) TOO HIGH will
be
displayed if entry is greater than 390˚F (199˚C).
LOW will be displayed if entry is less than 200˚F (93˚C).
5) Repeated presses
time, straight/ex
step is completed.
Press the OK/EXIT key until RECIPE appears in the
7
Display, indicating another Product Key may be programmed.
of the
OK/EXIT key will scroll through
and temperature for each step until the last
PERATURE for
, STEP 4, and STEP 5.
NO
Entry MUST BE
4) TOO
8 Repeat steps 4 through 7 to program the next Product key.
MELT E, G, or P will appear in the dis
the computer is in the SHORTENING MELT MODE
B. The HEAT DEMAND lamp on the com
RED HEATING INDI
CATOR lamp on the fryer will
cycle ON and OFF indicating the heat mechanism
is periodically being turned ON and OFF to heat the
shortening gradually.
A. PROGRAM will appear in the display to indicate
the computer is in the program mode.
A. RECIPE will appear in the display to indicate product
keys may be programmed.
B. All Product Key LEDs will LIGHT.
A. Product Key 1 LED will LIGHT, indicating it is
ready to be programmed.
B. Product Key 2 through 8 LED’S will be OFF.
C. Prompt 00 STEPS will appear in the display, indi cating the number of cooking steps to be program-
med for this product key.
A. Prompt S1 00:00 will appear in the display, indicat ing the time for step 1 to begin is to be entered.
A. Prompt
STRAIGHT/FLEX will appear in the display,
indicating the Type Timing Mode is to be selected.
B. Prompt
S01 000F will appear in the display, indicating
the Temperature in ºF for STEP 1 is to be entered.
C. Prompt
START TIME,
S2 00:00 will appear in the display, indicating
TIMING MODE and TEMPERATURE
for STEP 2 is to be entered.
D. After the TEMPERATURE for the last STEP (STEP 5)
has been entered and accepted,
appear in the display,
desired
is to be entered.
indicating the number of alarms
THIS FEATURE IS NOT USED!
A. Press the next PRODUCT KEY to be programmed, ie.,
PK2.
A. When all Product Keys have been programmed and RECIPE
appears in the display, press the SET key “twice” to exit
the Recipe Programming Mode. READY will appear in
the display.
play to indicate
puter and the
prompt ALARMS will
.
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E. SHORTENING INSTALLATION
1. LIQUID SHORTENING: When using liquid shortening (cooking oil), ll the fryer with shortening even with the
middle line of the “E” in the word LEVEL of the shortening level mark on the rear wall of the fryer.
2. SOLID SHORTENING:
a) Cut a block of solid shortening into small pieces.
b) Place small pieces of solid shortening EVENLY on top of the HEAT EXCHANGER TUBES or THOROUGHLY
PACK these pieces of solid shortening between, below, and above the
HEAT EXCHANGER TUBES.
While
packing solid shortening is messy and time-consuming, it is the fastest and safest way to melt solid shortening.
c) Ultrastat 25 equipped Fryer:
1) Place the computer in the SHORTENING MELT MODE by pressing the ON/OFF key. MELT G/P
will appear in the computer display to indicate the computer is in the SHORTENING MELT MODE; and
the HEAT DEMANDS lamp on the computer and RED Heating indicator lamp on the fryer will cycle ON
and OFF, indicating the burner is periodically being turned ON and OFF to heat the shortening gradually.
2) When the heat exchanger tubes are COMPLETELY covered with LIQUID shortening and the shortening is
ABOVE the MELT RELEASE TEMPERATURE, replace the grill in the fryer vat; then push the OK/EXIT
key on the computer.
d) Continue adding solid shortening as follows:
1) Place small pieces of solid shortening into a fry basket.
2) CAREFULLY lower the basket into the fryer vat.
3) GENTLY turn the basket to allow these pieces of solid shortening to oat away.
4) Repeat the above steps until liquid shortening is even with the middle line of the “E” in the word
LEVEL of the shortening level mark on the rear wall of the fryer vat.
WARNING!!! TO AVOID INJURY
I DO NOT MOVE A FRYER FILLED WITH HOT LIQUID.
II DO NOT GO NEAR THE AREA DIRECTLY OVER THE FLUE OUTLET WHEN THE FRYER’S MAIN
BURNERS ARE OPERATING.
III ALWAYS WEAR OIL-PROOF, INSULATED GLOVES WHEN WORKING WITH A FRYER FILLED WITH
HOT OIL.
IV ALWAYS DRAIN HOT OIL INTO A METAL TUB, POT OR CAN ... HOT OIL CAN MELT PLASTIC
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F. STARTUP AND COOKING
1. ULTRASTAT 25 START-UP - Safely startup a 14" (356 mm) gas fryer equipped with an Ultrastat 25 Cooking computer
according to Section G of this section:
2. COOKING – Most products should be cooked with a shortening temperature about 360˚F (182˚C); however, each
product should be cooked at the LOWEST temperature that produces the highest quality product while obtaining
maximum usage of the shortening.
I DO USE A HIGH QUALITY SHORTENING TO ACHIEVE A CONSISTENT QUALITY PRODUCT AND LONG
TERM SAVINGS
II DO NOT SALT PRODUCTS OVER THE FRYER AS SALT QUICKLY DETERIORATES THE SHORTENING AND
FLAVORS OTHER PRODUCTS COOKED IN THE SAME SHORTENING
III DO FILTER SHORTENING ONCE A DAY AND BOIL-OUT THE FRYER EVERY 7 DAYS ACCORDING TO
COMPANY POLICY.
IV DO NOT OPEN THE DRAIN VALVE WHILE GAS OR ELECTRICAL POWER TO THE FRYER IS ON. TO DO SO
MAY CAUSE A FIRE.
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TECHNICAL ASSISTANCE & ORDERING INFORMATION
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A. TECHNICAL ASSISTANCE - Contact an authorized service agent or the Customer Service Department, Ultrafryer
Systems at 1-800-525-8130 for technical assistance.
B. 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: 1-800-545-9189 Ext 5029
FAX order to: 1-210-731-5099
Mail order to: Ultrafryer Systems
Order Entry Ofce
P.O. Box 5369
San Antonio, TX 78201
E-Mail your order to: Ultafryerservice@ultrafryer.com
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 noted on the receiving document to facilitate ling of freight claims. Carriers
must be notied immediately, and freight inspections must be requested from the carrier.
Ultrafryer Systems can and will gladly assist you in preparing and processing the necessary
claims only if proper notication 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 num ber 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 nor C.O.D. shipments.
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RECOMMENDED SPARE PARTS
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A. RECOMMENDED SPARE PARTS: To minimize downtime on the gas 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:
GAS FRYER
RECOMMENDED SPARE PARTS LISTING
Description
PN
Ignitor Spark Module 18179
24 Volt Stepdown Transformer 18180
24 Volt Combination Gas Control Valve 18227
Air Pressure Switch 18A291
Hi-Limit Switch 19B218
" (5mm) Compression Fitting 24247
" (13mm) Manual Gas Valve 24326
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PARTS IDENTIFICATION
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A. PARTS IDENTIFICATION - Locate the part on the following sketches and note the index number i.e, 1, 2, etc; then obtain the part
number and description for that index number on the page facing the sketches. Use that part number when ordering a replacement part.
ULTRAFRYER 14" PD GAS FRYER
FRONT VIEW
ITEM DESCRIPTION PN
1 1" (38mm) Full Port Drain Ball Valve with Lock
2 Electric Gas Combination Control Valve
*
3 Agitator Front Weldment Bafe
*
4 S/S Wafe Grill
*
5 Vat Joiner Strip
*
5 Vat Joiner Strip ( Large)
6 Bracket Igniter Holder
*
7 Drain Clean-Out Rod
*
8 13" (337 mm) x 13" (343 mm) Vat Grill W/ Handles
9 Door Magnetic Catch
10 P3 Venturi Short Side Burner
11 " (13mm) Manual Gas Valve w/RED Handle
*
*
*
NATURAL GAS (105k) - Orice Plug w/#10 Drill Hole (Uses Orice Holder PN 24A277)
12
NATURAL GAS (95k) - Orice Plug w/#13 Drill Hole (Uses Orice Holder PN 24A277)
13 Medium Duty 4" (102mm) Front Caster w/Brake
14 “L” Shaped Tip Cleaning Brush
Hi-Limit Switch Pre-set to trip at 400˚F (240˚C) - NO NUTSERTS (Order " (6mm)
15
Compression Fitting PN 24247 when ordering this item)
Black Iron Drain Valve Extension
16
* NOT SHOWN
NOTE: BUTANE and PROPANE orice plugs are as follows:
Butane - 105k #33 Drill Hole Size 24A287
Butane - 95k 7/64 Drill Hole Size 24A286
Propane - 105k #31 Drill Hole Size 24A163
Propane - 95k 3.0mm Drill Hole Size 24A191
24A204
18227
19B863
19B133
19B137
19B551
19C171
19B159
19B160
22407
22A341
24326
24A070
24A285
28A010
29A044
19B218
12B089
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ULTRAFRYER 14" (356 mm) PD GAS FRYER
CONTROL PANEL & ELECTRICAL BOX
CONTROL PANEL
ELECTRICAL BOX ASSEMBLY
PN 12B017
ITEM DESCRIPTION PN
1 Model S87B1008 Spark Ignitor Module 18179
2 120 to 24 Volt IgnitionTransformer 18180
3 120 VAC Current Sensor (See Photo depicting Settings below.) NOTE 1 18A037
4 Solid State (Make/Break) Timer NOTE 2 18A072
5 120 to 24 Volt Computer Transformer 18A047
6 Chrome Door Pull 22005
Right Hand Door Lift Off Hinge 22640
7
8 120 Volt 1/3 Watt Snaplight w/RED lens 23043
9 24 Volt DC Control Relay 23A023
NOTE 1: Set current sensor to 2.5 prior to installation
NOTE 2: Set Solid State Timer “T1” to “4” and T2” to “2”
CURRENT SENSOR
SETTING
SOLID STATE TIMER SETTINGS
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ULTRAFRYER 14" (356 mm) PD GAS FRYER
REAR VIEW
ITEM DESCRIPTION PN
1 Electrical Box Assembly 12B017
2 Model SMD-1204 Air Pressure Switch (NOTE) 18A291
*
* Not shown
NOTE: When replacing an Air Switch, it MUST be adjusted with a COLD FRYER as discussed on the next page.
3 Exhaust Blower Motor Plenum Gasket 19B074
4 Rectangular Flue Assembly 19B562
5 Plenum Assy Double Blower 19B115
6 Exhaust Blower Motor Kit (Order PN 19A545 F/Blower Gasket) 19B944
7 3/16" (5mm) ID, rated at 500˚F (260˚C) Air Pressure Tube 24A068
8 Medium Duty 3" (76mm) Caster w/out Brake 28A011
9 Type SJO 16/3 Electrical Cord w/90˚ Molded Plug 33048
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AIR SWITCH ADJUSTMENT WITH “COLD” FRYER
To adjust the Air Switch, do the following:
1. Turn the Manual Gas Valve OFF and disconnect the Fryer’s electrical cord.
2. Attach Volt - Ohm - Meter (VOM) leads to COMMON and NORMALLY CLOSED terminal on the Air Switch and set it to
read resistance.
3. Attach Pressure Meter between Blower Box and Air Switch. (Insert in the Air Pressure Tube.)
4. Cover Flue Outlet with a plate.
5. Bypass the Computer by removing the two (2) BLUE wires on the Computer’s 24 Volt DC Control Relay; then place a
JUMPER on these terminal wires.
6. Connect the fryer’s electrical plug to a receptacle. The Fryer will turn ON.
7. Adjust the plate over the ue outlet until the pressure meter reads 1.3 PSI .
8. Adjust the set screw on the AIR SWITCH so the Volt - Ohm - Meter (VOM) reads ABOVE and BELOW “ZERO” continuity
several times; the set it to read “ZERO”.
9. Place LOCKTITE on the Air Switch Set Screw.
10. Remove the Fryer’s electrical plug from the receptacle; remove the JUMPER wire from the Control Relay BLUE wires and
reconnect them to the Relay Terminals. Remove the VOM, the Pressure Meter and the plate over the ue.
11. Connect the Fryer’s electrical plug to the receptacle, turn the gas to the Fryer ON and resume normal operations.
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WIRING DIAGRAM
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WIRING DIAGRAM - Since minor wiring changes may occur in the future, use the diagram posted to the fryer for circuit trac-
ing and/or trouble-shooting a fryer.
45
14" (356 mm) PD GAS FRYER W/COMPUTER
WIRING DIAGRAM
30A215-Mar2008
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30A215-Mar2008
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