Wells WFPE30F Installation Manual

2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439

CLEAN THE GAP

WELLS BLOOMFIELD, LLC

telephone: [phone]

fax: [phone]

www.wellsbloomfield.com

360

USER GUIDE

ROUTINE MAINTENANCE

FOR ELECTRIC FRYERS

A. KEEP THERMOSTAT SENSING BULBS CLEAN

1. Regular cleaning of the thermostat and hi-limit safety
thermostat sensing bulbs is essential to the proper
operation of fryers. Allowing the build-up of breading
around the thermobulbs will cause fluctuating
temperatures and, eventually, activation of the hi-limit
safety thermostat, shutting down of the fryer.

2. The thermobulb is located adjacent to the heating
element, and is held in position by two clips. Actual oil
temperature is sensed by the thermostat only when the
gap between element and bulb is maintained, allowing
oil to circulate around the thermobulb. A build-up of
breading in the gap stops oil from circulating. Result:
inaccurate temperature readings.

3. Maintain oil circulation by brushing breading and other
cooking waste from the gap between element and
bulb. The best time to perform this operation is when
the oil being filtered.

Clean this gap every time you filter the oil.

4. Check the safety clamps. Each thermobulb must be held
by two clamps, spaced 1/4” - 3/8” from the ends of the
bulb.
a. Verify that the safety clamps are in the proper place.
b. Verify that the clamps are pushed down fully on the
element.
c. Never use more than two clamps on any one bulb.

3/8”

3/8”

PLACE CLAMPS 3/8” FROM THE
ENDS (WIDE PORTION) OF BULB
AS SHOWN ABOVE

Check the safety clamps every time you filter the oil.

WARNING

BURN HAZARD

The following procedures involve
exposure to hot oil.
Wear appropriate protective face
shield, apron and gloves.
Hot oil will cause serious burns on
contact.

TEMPERATURE

CONTROL BULB

RIGHT SIDE

(HI-LIMIT BULB

LEFT SIDE)

TWO CLAMPS
HOLD BULB

ONE CLAMP HOLDS
CAPILLARY

ELEMENT

BULB

SAFETY CLAMP

HOLDS BULB

CLEAR OF

ELEMENT

p/n 303700 Rev. A ECN-13360 I 360 071023 cps

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WARNING

BURN HAZARD

The following procedures may
involve exposure to hot oil.
Wear appropriate protective face
shield, apron and gloves.
Hot oil will cause serious burns on
contact.

IMPORTANT:

Filtering, boil-out and oil polishing
procedures are described in the
Operation Manual for your fryer.
Be sure to follow all recommended
safety procedures.

IMPORTANT:

A build-up of cooking debris will
degrade the taste of the food
product and decrease the life of
the oil.

B. FILTER COOKING OIL

1. Regular oil filtering maintains the quality of the food
product and significantly increases the life of the oil.

2. All breading and crumbs must be brushed from the frypot
and elements each time the oil is filtered. Failure to
remove cooking wastes will prevent the thermostats from
sensing the correct temperature, resulting in fluctuating
oil temperature and possible safety shutdown.

3. Using an oil polishing media, such as Wells Flavor­ Saver, is recommended each time the oil is filtered. This
will remove acids and other contaminants filtering alone
will not remove. Your fryer will produce better tasting
product and the life of your cooking oil will be noticeably
extended.

C. BOIL-OUT FOR CONSISTENT PERFORMANCE

1. The frypot must be thoroughly cleaned by performing a
boil-out procedure at least weekly, and more often
depending upon the amount of use and type of product.
Failure to boil-out the frypot will result in inaccurate
temperatures and premature tripping of the hi-limit
safety.

2. The best time to perform a frypot boil-out is during a
change of cooking oil.

D. RUN YOUR FRYER AT THE PROPER VOLTAGE

1. Any piece of electric equipment must be powered by the
voltage for which it was designed. This is particularly true
for electric fryers.

2. Using a 208 volt fryer at 240 volts will cause heating
elements to run exceptionally hot. This will result in
inaccurate temperatures, frequent tripping of the hi-limit
safety, and premature failure of the heating element.

3. Using a 240 volt fryer at 208 volts will result in a serious
loss of performance.

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