Vollrath Cayenne 15 Lb Operator Manual
ENGLISH
Operator’s Manual
COUNTERTOP DEEP FRYER
Item # Description Voltage HZ kW Plug
40709 15 lb. Countertop Fryer 220 (13.6 Amps)* 50/60 3.0 6-15P
40710 30 lb. Countertop Fryer 220 (2 x 13.6 Amps)** 50/60 2 x 3.0 2 x 6-15P
*One (1) dedicated 20 Amp circuit with a single outlet is required for each fryer head.
**Two separate dedicated 20 Amp circuits with a single outlet for each fryer head is required.
Thank you for purchasing this Vollrath equipment. Before operating the equipment, read and familiarize yourself with the following operating
and safety instructions. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. Save the original box and packaging. Use this
packaging to ship the equipment if repairs are needed.
Item No. 2350012-1 Rev 07/10
Countertop Cooking equipment
safety precaUtions
Unpacking the eqUipment
Dispose of all packaging, materials in an environmentally responsible
To ensure safe operation, read the following statements and
understand their meaning. This manual contains safety precautions
which are explained below. Please read carefully.
manner.
1. Remove all packing material and tape, as well as any protective plastic
from the unit.
2. Clean any glue residue left over from the plastic or tape.
WARNING
Warning is used to indicate the presence of a hazard that can cause
severe personal injury, death, or substantial property damage if the
warning is ignored.
CAUTION
Caution is used to indicate the presence of a hazard that will or can
cause minor personal injury or property damage if the caution is
ignored.
NOTE
Note is used to notify people of installation, operation, or
maintenance information that is important but not hazard-related.
For Your Safety!
These precautions should be followed at all times. Failure to follow
these precautions could result in injury to yourself and others.
To reduce risk of injury or damage to the unit:
1. Do not operate unattended.
2. Unit must be only used in a at, level position.
3. Change oil regularly or as necessary. Old or dirty oil has a lower ash
point than clean oil.
4. Fill to correct level with oil. Do not over ll.
5. Do not overll basket. Do not ll basket more than half full.
6. Hot oil is ammable - keep open ames away from hot oil and oil vapors.
7. Unplug unit, turn off and let it cool before cleaning or moving.
8. Do not spray controls or outside of unit with liquids or cleaning agents.
9. Do not operate unit in public areas and/or around children.
10. The unit and oil may be hot even though the Pilot Light is not on.
11. Do not operate if unit has been damaged or is malfunctioning in any way.
12. Do not tamper with the Safe Operation Switch or Over Temperature
Protection Switch.
13. Do not spray controls or outside of unit with liquids or cleaning agents.
14. Do not clean the unit with steel wool.
15. Dispose of oil in an environmentally responsible manner.
3. Place the unit in the desired position and height.
4. Plug unit into a properly grounded electrical supply matching the
nameplate rating. Damage to the unit can occur if incorrect power is
supplied to unit.
installation safety precaUtions
The equipment must be installed by qualied personal only. Correct
installation precautions, procedures and regulations must be followed in
order to reduce the risk of re. Hood and re suppression systems must
be maintained per manufacture’s guidelines. Only personnel qualied
and trained are to use this equipment.
1. The fryer must not be installed under combustible materials and the
minimum clearance from combustible construction must be 6” (15 cm)
from the sides and back of the fryer. The area surrounding the fryer
should be kept free and clear of combustible materials.
2. All deep fryers must be installed with at least 16” (40.6 cm) space
between the fryer and surface ames from adjacent cooking equipment.
3. Equipment must installed by a qualied personal in accordance with
federal, state and local codes.
4. The fryer should be installed under a hood in accordance with the latest
edition of the Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations, NFPA 96.
5. Never direct the automatic re extinguishers so they can blow the oil out
of the container.
6. Locate the fryer in a place where it cannot be pushed off counter.
7. Keep the area at the front of the fryer clear for unobstructed access
during operation.
8. Keep unit and power cord away from open ames, electric burners or
excessive heat.
9. Use only grounded electrical outlets matching the nameplate rated
voltage.
10. Do not use an extension cord with this equipment.
fUnction and pUrpose
11. Do not spray controls or outside of unit with liquids or cleaning agents.
This unit is intended to be used for deep frying foods in commercial
foodservice operations only. It is not intended for household, industrial or
laboratory use.
Before using this equipment it must be cleaned and dried thoroughly. Clean
all surfaces before use. Failure to clean surfaces before using the unit could
cause food contamination.
This fryer is a medium duty appliance capable of a wide variety of frying
applications. The temperature is thermostatically controlled between
120°F (49°C) and 400°F (204°C). The thermostat is also the ON/OFF
switch. An indicator lamp adjacent to the thermostat dial indicates when the
elements are heating.
WARNING
Fire Hazard.
Correct installation precautions, procedures and
regulations must be followed. Operation and safety
training is necessary for all users of this equipment.
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OperatOr’s Manual
Countertop Cooking equipment
featUres and controls
A
H
G
C
F
D
E
Figure 1. Features and Controls
A
THERMOSTAT CONTROL dial. Used to set or adjust the
temperature of the well. The numbers on the dial correspond
with the oil temperature. The “0” position is off.
B
OVER TEMPERATURE RESET SWITCH and COVER.
Remove cover to access the reset switch. If the oil reaches a
temperature of 430
C
HIGH OIL LEVEL. This is the maximum level mark for the well.
Do not ll with oil above this mark because it may cause oil to
overow the well after the basket of food has been added.
D
LOW OIL LEVEL. This is the minimum level mark for the well.
Do not operate with oil below this level as the oil may overheat
and start a re.
E
OIL DRAIN. Used to drain oil from the well.
F
WELL. Holds the oil and is where the cooking takes place. A
heating element is suspended in this component.
G
HEATING ELEMENT. This is what heats the oil or lard.
H
PILOT LIGHT. This light indicating that the element is heating.
Once the temperature has been reached the light will go out.
Unit will continue to maintain heat and temperature with light
cycling on and off. This is not an “ON/OFF” light.
°F (221°C) this switch cuts power to the unit.
B
operation
Follow these same instructions for each well of a two well unit. Each well
operates independently and may be operated a different temperatures.
1. Remove basket(s) from fryer.
2. Fill or add oil/solid shorting to the well (F). Always maintain oil level
between High Oil Level (C) and Low Oil Level (D) as indicated on the
side of the well. See Figure 1. DO NOT overll.
WARNING
Burn Hazard.
Do not touch hot liquid or heating surfaces while
unit is heating or operating.
Hot liquids and food can burn skin. Allow the hot liquid to cool
before handling. Do not drop or spill water into hot oil as it will spray
or splatter the hot oil out of the tank.
WARNING
Fire Hazard.
Overheated oil or oil vapors can ignite causing a
re. Monitor oil temperature, quality and level. Use
and maintain oil vapor removal system.
Heat oil carefully. If oil smokes, reduce heat. Do not leave unit
unattended. If re occurs, turn unit off, cover until cool. Do not
put water on hot or aming oil. Do not operate with oil below low
oil mark. Dirty oil has a lower ash point. Replace oil on a regular
basis. Maintain correct oil level. Use an oil vapor removal system
(hood) to reduce oil and grease buildup on wall or ceiling surfaces.
3. Adjust the thermostat control (A) to the desired temperature; the
pilot light indicates when the elements are energized. If lard or solid
shortening is used the unit must be pulsed in 1 to 2 minute on and off
cycles at low-med temperature until liquid covers the heating coils. This
will reduce smoking and risk of re.
4. Allow the unit to preheat and the oil to come up to cooking temperature,
approximately 15 minutes. The pilot light (H) will cycle when the oil has
reached the set temperature.
5. Load each basket; NEVER more that half way full.
6. Carefully lower the basket into the cooking oil.
7. When removing the basket from the oil, allow the excess oil to drain back
into the well before transferring to holding area.
oil tips
1. Use high quality oil.
2. Cook at temperatures that are recommended by food manufacture.
3. Change oil as needed or food quality requires.
4. Skim oil often and lter daily.
5. Cover oil overnight.
ENGLISH
OperatOr’s Manual
3
Countertop Cooking equipment
cleaning
5. Lift drain valve (A) up (C) and slowly rotate to the open position (B). See
To maintain the appearance and increase the service life, clean your unit
daily.
WARNING
Burn Hazard.
Do not touch hot liquid or heating surfaces while
unit is heating or operating.
Hot liquids and food can burn skin. Allow the hot liquid to cool
before handling. Do not drop or spill water into hot oil as it will spray
or splatter the hot oil out of the tank.
Figure 3. Valve Open Positions.
WARNING
Fire Hazard.
Overheated oil or oil vapors can ignite causing a
re. Monitor oil temperature, quality and level. Use
and maintain oil vapor removal system.
Heat oil carefully. If oil smokes, reduce heat. Do not leave unit
unattended. If re occurs, turn unit off, cover until cool. Do not
put water on hot or aming oil. Do not operate with oil below low
oil mark. Dirty oil has a lower ash point. Replace oil on a regular
basis. Maintain correct oil level. Use an oil vapor removal system
(hood) to reduce oil and grease buildup on wall or ceiling surfaces.
6. After the oil has drained close the drain valve (A) by turning to the closed
7. Filter or discard used oil.
8. Using a damp cloth or sponge dipped in soapy water to clean the unit
9. Dry thoroughly after cleaning.
Figures 2 and 3.
B
C
A
position (B). See Figures 2 and 3.
and well(s); rinse thoroughly.
Or, you may also ll the well(s) (C, Figure 1) with water and dish washing
liquid and boil it for a few minutes; drain well and rinse thoroughly. It’s
important that the unit doesn’t run dry as it will cause the element to burn
out.
NOTE:
troUbleshooting
Do not clean the unit with steel wool.
1. Allow the unit and oil to cool completely before cleaning.
temperature safety reset switCh
This unit is equipped with a switch that cuts off power if the oil temperature
reaches 430°F (221°C). This switch has a manual reset. The reset switch
WARNING
Electrical Shock Hazard.
Keep water and other liquids from entering the
inside of the unit. Liquid inside the unit could cause
an electrical shock.
Do not spray water or cleaning products. Liquid could contact the
electrical components and cause a short circuit or an electrical
shock. Do not use unit if power cord is damaged or has been
modied
and cover (B) is located on the front panel of the unit. See Figure 1.
Determine what caused the safety switch to activate and correct it. Possible
causes include; dirty oil, low oil level and element not properly submerged in
oil.
To reset the temperature safety switch:
1. Wait until the oil has cooled to 300°F (148°C) or below.
2. Remove the switch cover (A) by unscrewing the cover counterclockwise.
See Figure 3.
2. Unplug the unit.
3. Do not immerse the cord, plug or controls in water or any other liquid.
4. Place a metal container 3 gallons or larger under the drain valve (A). See
Figure 2.
A
C
B
Figure 2. Valve Closed Positions.
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OperatOr’s Manual
A
Figure 3. Switch Cover Removal.
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