Winston PF46 Installation Manual

Series Includes:

PF46
PF56
LP46

FRYER SERIES

1

Collectramatic® Fryer Owner’s Manual

LP56
OF49
OF59

DOC120319A R11
wp 01-09-20

2

FRYERS

WELCOME

If you have questions about your Collectramatic
equipment, please contact your corporate office, local
distributor, or Winston’s Customer Care Center at

1.800.234.5286 or 1.502.495.5400, or e-mail us at
[e-mail].

CONTACT INFORMATION:

Web: www.winstonfoodservice.com
E-mail: [e-mail]
Phone: [phone] | 1.502.495.5400
Fax: [phone]
Mail: 2345 Carton Drive | Louisville, KY 40299 USA

CONTENTS

Safety .............................................................................................. 2-4

Component Identification - Pressure Fryer ...................... 5-6

Component Identification - Open Fryer ............................7-8

Accessories .......................................................................................9

Assembly of Fryers ...................................................................... 10

Operating Instructions ........................................................ 11-15

Daily Care .................................................................................15-17

Controls - 8000 Series ................................................................ 18

Programming .......................................................................... 19-

Aqualert® Software ..................................................................... 28

Warranty and Terms & Conditions ........................................ 29

27

SAFETY

As is the case with most cooking equipment, your
Collectramatic fryer should be used with caution.
Please read the following warnings to avoid potential
injuries.

!

WARNING:WARNING: Burn Hazard

Can cause serious injury >> High Temperatures | High Voltage |

Hot Cooking Oil Under Pressure

To avoid painful, scarring, life-threatening injuries,
emotional disorders, or property damage, read and obey
this sheet, all DANGER labels, the Owner's Manual, and
information supplied with service parts before using,
cleaning, or working on this fryer.

1. ALWAYS check to make sure you can read all
DANGER labels. Take fryer out of service immediately
until all unreadable labels are replaced. Contact
Winston Customer Care at 1.800.234.5286 for
replacement labels.

2. INSPECT fryer for faulty, loose, or missing parts. If
faulty, loose, or missing parts are discovered, take
fryer out of service and do not operate fryer until it is
repaired.

3. USE fryer only with Winston-approved controls.

4. DO NOT mix parts between Collectramatic fryer
models.

5. DO NOT operate fryer if you feel an electrical shock.
Take fryer out of service until it is repaired.

6. DO NOT open panels or attempt repairs if you are
not a trained servicer.

!

DANGER:DANGER: Electrical Hazard

Can cause serious injury or death >> Do not attempt to

service this equipment unless you are a licensed electrician or trained
servicer.

Because this equipment utilizes high voltage, it should
only be installed and serviced by a licensed electrician or
trained servicer. Attempting to install or service the
equipment yourself could result in serious, potentially
fatal injuries.

If an electrical shock is felt when touching equipment,
shut off power immediately (pull cord or turn off circuit
breaker) and call a trained servicer for repair. Failure to do
so could result in serious, potentially fatal injuries.
Always turn power switch off any time equipment is not
in use.

Copyright© 2020 Winston Foodservice. All rights reserved. Collectramatic is a registered trademark of Winston Industries LLC. The Collectramatic logo is a trademark of Winston Industries LLC. All other company and
product names may be trademarks of their respective companies.

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7. DO NOT use fryer unless it is secured to prevent
tip-over.

8. DO NOT use fryer until oor around fryer is in a clean,
non-slip condition.

9. DO NOT stand, sit, or lean on fryer.

10. DO NOT place any objects, other than fryer
accessories, near fryer.

11. DO NOT over-ll or under-ll fryer with cooking oil.
Adjust hot cooking oil (at cooking temperature) so
that the oil level is between the MAXIMUM and
MINIMUM lines.

Revised 01.09.20

FRYERS

3

12. HOT LIQUIDS UNDER PRESSURE
To safely close lid:
A. Use both hands on handlebar to lower lid.
B. Pull handlebar completely into lid lock block so
that lid lock pops up (“clank” sound) into its

straight, locked position.

To safely open lid:

A. Wait until cook cycle is nished (timer at 00:00
and buzzer sounds).
B. Do not touch handlebar to open lid until pressing

down on lid lock causes the lid to lower.

C. Then with the lid in the lowered position, use

one hand to move handlebar to open.

13. DO NOT open drain valve until fryer power is OFF
and lid is open. Use safety gloves and place an
appropriate container or lter in position under drain
valve before opening valve.

14. DO NOT install or attach any piping or tubing to
drain valve other than Winston drain valve extension.

15. DO NOT handle fryer basket without using safety
gloves and basket hook or lift assist tool.

16. DO NOT stir cooking oil in collector after the rst
round of cooking each day. Cooking oil may come up
and out of cookpot.

17. DO NOT clean or move fryer until you have
disconnected fryer from power, completely removed
lid, drained cooking oil, and removed collector. Never
use “boil-out” method or water for cleaning fryer
cookpot.

18. DO NOT splash water or use hose on outside of fryer.
Use only damp towel to clean fryer surfaces outside
of cookpot.

19. DO NOT use any liquids other than cooking oils in
fryer cookpot.

20. PURCHASE only Winston authorized replacement
parts, which will provide the most current danger
warnings.

23. INSTALLATION of this fryer may require the use of a
licensed electrician. Check local codes.

!

WARNING:WARNING: Contamination

Hazard

Can cause serious illness or damage to equipment >>

Clean equipment daily to avoid potential contamination hazard.

Clean equipment daily to prevent buildup of food
residue or chlorides, which can also damage stainless
steel and contaminate food. Failure to follow proper
cleaning procedures can void your warranty.

Prior to using equipment for the first time, perform the
daily cleaning procedure listed on pages 15-17.

!

CAUTION:CAUTION: Electrical Hazard

Can cause injury >> Do not attempt to service this equipment

unless you are a licensed electrician or trained servicer.

1. Because this equipment utilizes high voltage, it
should only be serviced by a licensed electrician or
trained servicer. Attempting to service the
equipment yourself could result in serious,
potentially fatal injuries. Please make this page
available to the servicer.

2. If an electrical shock is felt when touching
equipment, shut o power immediately (either pull
power cord or turn o circuit breaker) and call a
trained servicer for repair. Failure to do so could
result in serious, potentially fatal injuries.

3. Always turn power switch o when equipment is not
in use.

4. Components to be replaced only with Winston­supplied components.

5. Wire (ground) lug on rear of equipment to be used
for connection of equipotential conductor device.

6. Equipment must be grounded.

21. A LWAYS turn power switch to OFF anytime fryer
is not in use.

22. DO NOT use vent ball with ball-end deadweight.

Revised 01.09.20

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Questions? Concerns? E-mail us at [e-mail]

| +1.502.495.5400

4

FRYERS

!

WARNING:WARNING: Safety Hazard,

Intended Use

Can cause serious injury or damage to equipment >>

Supervise untrained, young, or handicapped persons.

1. This equipment is not intended for use by persons
(including children) with reduced physical, sensory,
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
or instruction concerning use of the equipment by a
person responsible for their safety.

2. Children should be supervised to ensure that they do
not play with the equipment.

3. This equipment is intended to be used for
commercial applications, for example in kitchens of
restaurants, canteens, hospitals and in commercial
enterprises such as bakeries, butcheries, etc., but not
for continuous mass production of food.

!

WARNING:WARNING: Safety Hazard,

Can cause serious injury or damage to equipment >>

Install equipment in such a manner that water cannot contact
cooking oil in fryer.

!

CAUTION: CAUTION: Contamination Hazard

Prior to using equipment for the rst time, perform the
daily care procedure listed on pages 15-17.

winstonfoodservice.com | 1.800.234.5286

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Revised 01.09.20

FRYERS

5

COMPONENT IDENTIFICATION  PRESSURE
FRYER

1

2

11

12

3

4

5

6

13

7

8

9

10

Please note that the drawings and descriptions dier from

pressure fryer to open fryer.

1. Lid Lock - Manually operated lock that prevents
opening of fryer lid prior to release of pressure
through lid valve.

6. Lid Lock Block - Captures lid lock and handlebar
assembly. Supports basket drain hook when draining
fryer basket.

7. High Limit Thermostat Manual Reset Button -
(located behind small metal plug) Used to reset the
thermostat in the event that the High Limit
Thermostat Lamp turns ON.

!

DANGER:DANGER: Burn Hazard

Can cause damage to equipment >> If the High Limit

Thermostat Lamp turns ON it may indicate a serious problem with
your fryer. To reset the High Limit Thermostat, allow the cooking oil
to cool to below 375˚F (190˚C). Press in the High Limit Reset button.
When the cooking oil heats up, if the High Limit Thermostat Lamps
turns ON again, turn the fryer power switch OFF, disconnect fryer
from power, and call a service technician for repair. If the High Limit
Thermostat Lamp tends to turn on frequently, call a service technician
for repair.

8. Control Panel - will include the following
components:

• Controller - regulates cooking times and

temperatures.

• Power Lamp - controlled by Power Switch.
Indicates electrical current is applied to fryer
circuitry.

• Heat On Lamp - indicates when heaters are on.

• High Limit Lamp - comes on if cooking oil
temperature reaches 410˚F (210˚C); heaters

automatically shut o.

9. Drain Valve - When open (handle down), empties
cooking oil from cookpot.

10. Collector - “Cold Zone” container that catches
particles falling from cooking product.

2. Handlebar - Used to raise and lower lid and secure
lid to lid lock block.

3. Lid - (pressure fryers only) Pressurizes fryer when
lowered and locked in place with heated cooking oil
in cookpot.

4. Warning Label Panel - Instructions intended to
advise operators of potential hazards involved when
using fryer.

5. Cookpot - Stainless steel vessel that holds heated
cooking oil.

Revised 01.09.20

11. Lid Gasket (pressure fryers only) - Seals between lid
and cookpot to maintain pressure in cookpot
(reorder #PS1891).

12. Lid Valve - (pressure fryers only) Spring loaded
pressure release valve used to back up main vent
system at rear of fryer. Also releases pressure at end
of cook cycle by means of lid lock.

13. Power Switch - Allows operator to turn electrical
power on and o.

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6

FRYERS

25

14

15

16

17

18

19

20

21

22

23

24

Diagram for PF Series

14. Dead Weight - (pressure fryers only) Weight in main
vent assembly that determines amount of pressure
built up in cookpot when heating cooking oil with lid
down.

15. Vent Block - (PF Models only) Has hole through
which steam passes as controlled by dead weight
assembly when fryer is pressurized.

16. Clamshell Basket - (see ACCESSORIES-page 9).

17. Heater Coils - Electrical elements that heat cooking
oil.

18. Insulation - Surrounds cookpot to help maintain
cooking oil temperature by reducing heat loss.

19. Muer - (PF Models only) Collects condensed steam
and mues steam vent noise at end of cook cycle.

20. Cone - Supports basket and directs falling particles
from cooking product into collector. Stirring of
cooking oil should not be attempted below cone
after rst round of cooking each day.

Diagram for LP series (dierence noted)

23. Heat Plate - (See ACCESSORIES - page 9).

24. Collector Chain Handle - handle for dumping
contents of collector.

25. Main Vent Assembly – (LP Models only) Exhaust tube
through which excess steam is released into the air.

21. Collector Gasket - Seals between collector and
cookpot wall to maintain pressure in cookpot.
(reorder #PS1892).

22. Collector Lifting Loop - With basket drain hook,
means by which collector can be handled from
above and pulled up through cookpot.

winstonfoodservice.com | 1.800.234.5286

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Revised 01.09.20

FRYERS

7

COMPONENT IDENTIFICATION  OPEN
FRYER

1

2

3

4

5

6

7

5. Control Panel - will include the following
components:

• Controller - regulates cooking times and

temperatures.

• Power Lamp - controlled by Power Switch.

Indicates electrical current is applied to fryer

circuitry.

• Heat On Lamp - indicates when heaters are on.

• High Limit Lamp - comes on if cooking oil

8

temperature reaches 410˚F; heaters automatically
shut o.

6. Drain Valve - When open (handle down), empties
cooking oil from cookpot.

7. Collector (long or short) - “Cold Zone” container that
catches particles falling from cooking product.

8. Power Switch - Allows operator to turn electrical
power on and o.

1. Warning Label Panel - Instructions intended to
advise operators of potential hazards involved when
using fryer.

2. Cookpot - Stainless steel vessel which holds cooking
oil.

3. Lid Lock Block - Supports basket drain hook when
draining fryer basket.

4. High Limit Thermostat Manual Reset Button -
(located behind small metal plug) Used to reset
the thermostat in the event that the High Limit
Thermostat Lamp turns ON.

!

DANGER:DANGER: Burn Hazard

Can cause damage to equipment >> If the High Limit

Thermostat Lamp turns ON it may indicate a serious problem
with your fryer. To reset the High Limit Thermostat, allow the
cooking oil to cool to below 375˚F (190˚C). Press in the High Limit
Reset button. When the cooking oil heats up, if the High Limit
Thermostat Lamps turns ON again, turn the fryer power switch
OFF, disconnect fryer from power, and call a service technician
for repair. If the High Limit Thermostat Lamp tends to turn on
frequently, call a service technician for repair.

Revised 01.09.20

winstonfoodservice.com | 1.800.234.5286

Questions? Concerns? E-mail us at [e-mail]

| +1.502.495.5400

8

FRYERS

9. Clamshell Basket - (see ACCESSORIES - page 9).

10. Heater Coils - Electrical elements that heat cooking
oil.

11. Insulation - Surrounds cookpot to help maintain
cooking oil temperature by reducing heat loss.

12. Cone - Supports basket and directs falling particles
from cooking product into collector. Stirring of
cooking oil should not be attempted below cone
after rst round of cooking each day.

13. Collector Gasket - Seals between collector and
cookpot wall. (reorder #PS1892).

14. Collector Lifting Loop - With basket drain hook or
long hook, means by which collector can be handled
from above and pulled up through cookpot.

15. Heat Plate – (See ACCESSORIES - page 9) Heat plate
is only used with long collector, not short collector.

16. Collector Chain Handle - handle for dumping
contents of collector.

9

10

11

Diagram for OF Series

12

13

14

15

16

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Revised 01.09.20

ACCESSORIES sold separately

FRYERS

9

Basket Drain Hook

(Order #PS1154/1)

• Lower and raise basket

• Remove collector

• Lower and raise heat
plate

Stirring Tool

(Order #PS1179)

• Used to stir cooking
oil and break apart

solidified pieces.

Heat Plate

(Order #PS1034 or
PS1918)

• Transfers heat from
Cooking Zone to Cold
Zone to keep cooking
oil hot.

Displacement Tool

(Order #PS1209)

• Forces cooking oil up
through drain valve to
allow safe removal of
collector.

Clamshell Basket

4 Head (Order #PS1159) or
6 Head (Order #PS1163)

• Allows product to be
fully immersed and
completely surrounded
by cooking oil.

Spatula

(Order #PS1979)

• Used to scrape residue
from sides of cookpot.

Safety Gloves

(Order #PS1001)

• Helps protect operator
from hot cooking oil

White Teflon Brush

(Order #PS1120)

• Used to clean heaters
between cooking
rounds when cooking
oil is hot.

Qtr rack basket, wire

4-hd (Order PS2838)
6-hd (Order PS2839)
Wire shelf kit (Order

PS2837-25)

• Allows product to be
fully immersed and
completely surrounded

by cooking oil.

Revised 01.09.20

winstonfoodservice.com | 1.800.234.5286

Questions? Concerns? E-mail us at [e-mail]

| +1.502.495.5400