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Winston Industries
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Collectramatic PF56 Series
Owner's Manual
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Winston Industries OF59C, Collectramatic LP46 Series, Collectramatic LP56 Series, OF49C, PF56C Owner's Manual

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Fryer Series
PF46 PF56 LP46 LP56 OF49 OF59
FRYER
Owner’s Manual
DOC120319A R2 bh 7-22-13
FRYERS
WELCOME
Congratulations on your purchase of Winston’s Collectramatic fryer. You’ll benefit from improved production, extended shortening life, ease of programming, and consistent quality. For more than 40 years, Collectramatic has been the fryer of choice for major food chains and independently operated foodservice establishments worldwide.
CONTACT INFORMATION:
If you have questions about your Collectramatic fryer, please contact Winston's Customer Service Center between 8:00 a.m. and 5:00 p.m. EST, Monday through Friday.
Internet: www.winstonindustries.com E-mail: customerservice@winstonind.com Phone: 1.800.234.5286 | 1.502.495.5400 Fax: 1.502.495.5458 Mail: 2345 Carton Drive | Louisville, KY 40299 USA
CONTENTS
Welcome ..............................................................................................2
Safety .................................................................................................2-3
Receiving Your Equipment ......................................................... 3
Electrical Information.....................................................................4
Pressure Fryer (PF/LP)
Component Identication ......................................................5-6
Open Fryer (OF) Component Identication ...................7-8
Accessories ..........................................................................................9
Assembly ...........................................................................................10
Operating Instructions: Filling ................................................ 11
Operating Instructions: Warm-Up ........................................ 12
Operating Instructions: Loading ........................................... 13
Operating Instructions: Cooking ................................... 14-15
Daily Care ................................................................................... 15-17
Controls .............................................................................................18
Programming and Settings .............................................. 19-27
Troubleshooting ..................................................................... 28-29
Aqualert Description ................................................................... 30
Circuit Diagrams ..................................................................... 31-34
Terms & Conditions.......................................................................35
Zap Warranty ...................................................................................36
SAFETY
Winston Collectramatic fryers are manufactured to equipment industry standards, which design and test for structural reliability for 10 years useful life. This is not a warranty. See ZAP Warranty Agreement on page 36 for complete warranty information applicable to your equipment.
_________
!
___________________________________
DANGER:
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 Service at
1.800.234.5286 for replacement labels.
2. INSPECT fryer for faulty, loose, or missing parts. If upon inspection, 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.
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.
2
FRYERS
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.
21. ALWAYS turn power switch to OFF anytime fryer
is not in use.
22. DO NOT use vent ball with ball-end deadweight.
23. INSTALLATION of this fryer may require the use of a licensed electrician. Check local codes.
____________________________________________
!
CAUTION:
Prior to using equipment for the rst time, perform the daily care procedure listed on pages 15-17.
____________________________________________
RECEIVING YOUR EQUIPMENT
Thank you for your recent order. For your convenience, we have summarized your responsibilities for receiving a shipment and suggest procedures to follow if there is freight damage. Once an order has left the factory all inspection responsibilities for the shipment passes on to you.
If Merchandise Is Delivered in Damaged Condition, You Must:
1. Have the driver note the damage and sign all copies of the freight bill.
2. Examine for concealed damaged as soon as possible.
3. Notify carrier of the freight claim immediately
(You have a 24-hour window).
4. Retain damaged merchandise and all original packaging until inspected by carrier.
Steps to Take at Time of Delivery to Protect Against Loss or Damage
1. Verify count. Make sure you receive as many cartons as are listed on the delivery receipt. Note any shortage on carrier’s delivery receipt and have the driver note the shortage on your copy.
2. Carefully examine each carton for damage. If damage is visible, note this fact on the delivery receipt and have the driver clearly note the same on your copy. If the carton appears to have internal damage, insist that the package be opened. You and the driver should make joint inspection of the contents. Any concealed damage discovered should be noted on the receipt and on your copy.
3. Immediately after delivery, open all cartons and inspect for concealed damage.
Steps to Take When Visible or Concealed Damage Is Discovered
1. Retain damaged items. The damaged items, shipping cartons, and all inner packing materials must be held in the receiving area until a carrier representative inspects them or waives the opportunity to inspect.
2. Call carrier to report damage and request inspection. The call should be placed immediately upon discovery of the damage. Claims will be denied if not reported within 24/48 hours.
3. Conrm call in writing. For your own protection, conrm your telephone claim in writing using certied, return receipt requested mail.
Steps to Take When Carrier Makes Inspection of Damaged Items
1. Have damaged items in receiving area. The damaged items should have not been moved from the receiving area. Allow the carrier inspector to inspect cartons, inner packing materials, and freight bill. Show your copy of the delivery receipt.
2. Carefully Read The Inspection Report Before Signing - If you do not agree with the report, do not sign it.
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3
INSTALLATION
FRYERS
ELECTRIC
The equipment is shipped from the factory without a cord. Refer to wiring circuit diagram (pages 31-34) for installation assistance. The equipment is wired for a 3-phase application. The 240 volt fryers may be changed to single phase operation, as indicated in the
Model Volts Hertz PH Amps Watts Circuit Amp
PF46C 208 60 3 29.2 10,500 US 50
240 60 1 43.7 10,500 US 60 240 60 3 25.2 10,500 US 50
PF56C 208 60 3 29.2 10,500 US 50
240 60 1 43.7 10,500 US 60 240 60 3 25.2 10,500 US 50
LP46 208 60 3 29.2 10,500 US 50
240 60 3 25.2 10,500 US 50
LP56 208 60 3 29.2 10,500 US 50
240 60 3 25.2 10,500 US 60
OF49C 208 60 3 29.2 10,500 US 50
240 60 1 43.7 10,500 US 60 240 60 3 25.2 10,500 US 50
OF59C 208 60 3 29.2 10,500 US 50
240 60 1 43.7 10,500 US 60 240 60 3 25.2 10,500 US 50
chart below. A licensed electrician may be required. Check local codes. Following is a copy of the electrical information on the name plate for various models of Winston’s Collectramatic fryers.
Fryer Electrical Ratings (International Voltages)
Voltage Phase Watts Amps 1 Ph Amps 3 Ph
J 208 M 240 N 415 U 200 V 230 W 380 Z 400
Other power configurations are available. Please contact factory for details.
4
3 Delta 10,500 N/A 29.2
1 & 3 Delta 10.500 43.7 25.2
3 Wye 10,500 N/A 14.6
3 Delta 9,708 N/A 28
1 10,500 45.6 N/A
3 Wye 10,500 N/A 16.0
3 Wye 10,500 N/A 15.3
FRYERS
PRESSURE FRYERS PF/LP MODELS
NOMENCLATURE
1
2
11
12
3
4
5
6
13
7
8
1. Lid Lock - Manually operated lock that prevents opening of fryer lid
prior to release of pressure through lid valve.
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.
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: 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.
9
10
Please note that the drawings and descriptions
dier from pressure fryer to open fryer.
8. Control Panel - will include the following components: a. Controller - regulates cooking times and temperatures. b. Power Lamp - controlled by Power Switch. Indicates
electrical current is applied to fryer circuitry.
c. Heat On Lamp - indicates when heaters are on. d. 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.
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5
FRYERS
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.
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.
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.
23. Heat Plate - (See ACCESSORIES - page 9).
24. Accumulated Cracklings - Particles which have fallen o from cooking product.
25. Collector Chain Handle - handle for dumping contents of collector.
26. Main Vent Assembly – (LP Models only) Exhaust tube through which excess steam is released into the air.
26
14
15
16
17
18
19
20
21
22
23
24
25
Diagram for PF Series
6
Diagram for LP series (dierence noted)
FRYERS
OPEN FRYER OF MODEL 
NOMENCLATURE
1
2
3
4
5
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: 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
5. Control Panel - will include the following components:
a. Controller - regulates cooking times and temperatures. b. Power Lamp - controlled by Power Switch. Indicates electrical
current is applied to fryer circuitry.
c. Heat On Lamp - indicates when heaters are on. d. High Limit Lamp - comes on if cooking oil temperature reaches
410˚F; heaters automatically shut o.
6
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.
7
8. Power Switch - Allows operator to turn electrical power on
and o.
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7
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. Accumulated Cracklings - Particles which have fallen o from cooking product.
17. Collector Chain Handle - handle for dumping contents of collector.
9
10
11
12
13
14
15
16
17
Diagram for OF Series
8
ACCESSORIES sold separately
FRYERS
Basket Drain Hook
(Order #PS1154/1)
• Lowerandraisebasket
• Removecollector
• Lowerandraiseheat
plate
Safety Gloves
(Order #PS1001)
• Helpsprotectoperator
from hot cooking oil
Heat Plate
(Order #PS1034 or PS1918)
• Transfersheatfrom
Cooking Zone to Cold Zone to keep cooking oil hot.
Stirring Tool
(Order #PS1179)
• Usedtostircookingoil
and break apart solidified pieces.
Clamshell Basket
4 Head (Order #PS1159) or 6 Head (Order #PS1163)
• Allowsproducttobe
fully immersed and completely surrounded by cooking oil.
Displacement Tool
(Order #PS1209)
• Forcescookingoilup
through drain valve to allow safe removal of collector.
Spatula
(Order #PS1979)
• Usedtoscraperesidue
from sides of cookpot.
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Phone 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA
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.
9
ASSEMBLY OF COLLECTRAMATIC® FRYERS
!
CAUTION:
Prior to using equipment for the first time, perform the daily cleaning procedure listed Under Daily Care on pages 15 through 17.
Before beginning the assembly process, wipe out cookpot and collector with damp, lint-free towel. This removes any dust or debris that may have accumulated. Never use water in the fryer.
FRYERS
Gasket
1. After uncrating your fryer, you will find two sets of o-ring gaskets – two large and two small. (OF Models do not receive the large gaskets, which are for the lid.)
2. Lubricate the smaller o-ring with cooking oil and install in groove at top of collector (see Figure 1).
3. Install collector in bottom of fryer and gently tap with stirring tool until it seats into place.
4. Check to determine that drain valve is closed.
(See Figure 2).
5. Fill with cooking oil to one inch below Minimum fill line. Oil will expand as it is heated. Check oil level again once it has heated to cooking temperature to verify that oil level is between Minimum and Maximum marks.
!
DANGER: Fire or heater damage may occur when
heaters are turned ON unless they are fully covered with cooking oil.
6. Lubricate large o-ring with cooking oil and install in groove around edge of lid.
FIGURE 1
FIGURE 2
Drain Valve closed
Rotated clockwise up
and back as far as
handle will move. To
open, pull counter-
clockwise forward
and down.
7. Check to be sure that main vent assembly and dead weight (pressure fryers only) are in place at rear of fryer. (See figures 23 and 24, page 16)
10
FRYERS
OPERATING INSTRUCTIONS
FILLING
The following filling procedure is to be used when cooking oil is changed or when oil is added for the first time.
!
CAUTION:
Prior to using equipment for the first time, perform the daily cleaning procedure listed Under Daily Care on pages 15 through 17.
1. Turn off Power Switch.
2. Clean Fryer per daily cleaning procedure - see pages 15-17.
3. Lubricate Lid Gasket and Collector Gasket with cooking oil before placing on fryer.
4. Check Collector and Drain Valve - Make sure collector with gasket is seated and drain valve is closed (handle back – see Figure 3). Always place lifting loop in front. This will allow the collector to be removed with ease.
!
CAUTION:
Cooking oil may be hot enough to burn you. Be careful when moving containers of liquid cooking oil.
!
DANGER: Fire or heater damage may occur when
heaters are turned ON unless they are fully covered with cooking oil.
5. Add Cooking Oil - Liquid or solid cooking oil may be used. Melt solidified cooking oils in tender or other means and pump into fryer. Add enough cooking oil to raise liquid to within one inch of Minimum oil level line (see Figure 4, page 12). As oil heats, it expands. Check level again once oil has heated to verify that level is between Minimum and Maximum marks.
Closed
Open
Drain Valve Extension
(optional)
Drain Valve
Lifting Loop
FIGURE 3 - Some features have been omitted to show greater detail.
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Heater Coils
Cone
Gasket
Collector
11
OPERATING INSTRUCTIONS
WARM-UP
Failure to follow procedure below may result in rst batch of cooked food being o-color and improperly done.
!
DANGER: Do not turn on power unless all heater coils are completely covered by
cooking oil. Fill shortening to a level between the Maximum and Minimum oil level lines found on the inside of the cookpot (see Figure 4).
!
DANGER: Do not place any liquids in cookpot other than cooking oil
1. Turn on circuit breaker and Power Switch.
2. Set Controls to start warm-up process by pressing the channel button which contains the desired programmed times and temperatures (see Programming pages 19-27).
3. STIR Signal may come on in some older models. If STIR Signal comes on IGNORE - DO NOT STIR FRYER. IF FRYER IS STIRRED AT THIS TIME, AQUALERT SYSTEM MAY BE ACTIVATED* - After temperature reaches 250˚F display shows cooking oil temperature. It will then display Drop message.
*NOTE: See Aqualert in the Troubleshooting section for a complete explanation.
4. Deep stir cooking oil, with stirring tool, into collector vigorously for at least 15 seconds.
5. Drop message will change to cooking oil temperature. DO NOT stir cooking oil while cooking oil
1ST STIR
temperature is displayed.
6. After a little while, drop message will be displayed.
7. Deep stir cooking oil, with stirring tool, into collector vigorously for at least 15 seconds.
8. Drop message will change to cooking oil temperature. DO NOT stir cooking oil while cooking oil
2ND STIR
temperature is displayed.
9. After a little while, drop message will be displayed.
10. Deep stir cooking oil, with stirring tool, into collector vigorously for at least 15 seconds.
11. Drop message will change to cooking oil temperature. DO NOT stir cooking oil while cooking oil temperature is displayed.
3RD STIR
12. After a little while, drop message will be displayed.
FRYERS
Heater Coils
FIGURE 4
!
13.
14. Continue to repeat stirring and letting temperature rise to Drop until collector is hot to touch.
15. Lower Heat Plate into collector using basket drain hook (Figure 5).
16. Oil Level - Add or remove cooking oil so that it is at a level between the Maximum and Minimum
!
they are fully covered with cooking oil.
17. When bottom of collector feels hot and Drop Signal comes on, fryer is ready for cooking.
NOTE: Bottom of collector MUST BE HOT in order for product to cook properly.
12
CAUTION: HOT SURFACES Feel bottom of collector – must be hot to
touch. If not, deep stir cooking oil vigorously again for at least 15 seconds.
Level marks. (Figure 4).
DANGER: Fire or heater damage may occur when heaters are turned ON unless
FIGURE 5
OPERATING INSTRUCTIONS
FRYERS
CLAMSHELL BASKET LOADING
The procedure outlined below illustrates the loading process for chicken pieces. Other food products should be loaded in a similar manner. Note opening in center of shelves which is accentuated to show importance of not packing products in too tightly, thus restricting cooking oil flow.
!
CAUTION: To help prevent product from sticking,
before loading on any basket for the first time each day, using safety gloves, coat a clean basket by dipping in hot cooking oil.
Load basket shelves from top down, starting at shelf #2, then #3, etc. (Do not use shelf #1 when cooking products that may float out of basket. Shelf #1 is basket lid.)
NOTES:
• Foodpiecesmaytouchbutshouldnotoverlap.
• Uselowershelveswhencookinglessthanfullbasket.
• Loadshelvestoallowgoodcookingoilflowaround
product.
1
2
3
4
5
6
7
FIGURE 6
Six head clamshell basket shown loaded with chicken for pressure frying. Shelf #2 is usually loaded with legs and thighs; shelf #3 - wings; shelf #4, 5, 6, - thighs, keels and ribs; shelf #7 ­thighs (Figure 6).
Four head clamshell basket would be loaded similarly to six head basket using shelves #2 through #5 as shown (Figure 7).
QUARTER RACK BASKET LOADING
With Quarter Rack Baskets (Figure 8), load pans and slide into rack.
Chicken should be placed on the rails, hanging over slightly. Use the curve of the chicken pieces to determine how to lay chicken on the rack in a manner that will provide as much space between chicken pieces as possible.
Load from the bottom up and unload from the top down. After all chicken is placed on the rack, check to make sure pieces are not touching too much.
FIGURE 7
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FIGURE 8
13
FRYERS
OPERATING INSTRUCTIONS
NOTE: Your cooking procedure may be specified to you through franchise agreement (or otherwise); if so, disregard the following. Refer to Warnings, pages 2-3, regardless of procedure followed.
1. Complete Warm-Up Process - see OPERATION INSTRUCTIONS: WARM-UP page 12.
2. Follow basket loading procedure on page 13.
!
3.
4. Open frying: Leave lid open.
Pressure frying:
5. Start cook cycle by pressing the channel button. LED timer will begin countdown from
6. OPENING LID - at the end of the cook cycle (timer at 00:00), a buzzer will sound indicating that
DANGER: When LOAD signal comes on, use safety gloves and basket drain hook
to lower basket slowly into hot cooking oil (Figure 9).
!
DANGER: To safely close lid:
A. Use both hands on handlebar to lower lid. (Figure 10) B. Pull handlebar completely into lid lock block so that lid lock pops up (‘clank’ sound) into its straight, locked position.
programmed time.
the lid can be opened and the basket can be removed from the fryer. Cancel the buzzer by pressing the channel button.
FIGURE 9
FIGURE 10
!
7. Basket Removal
8. Unload Basket (Figure 14, next page). Place cooked products on corrugated tray and turn cavity
DANGER: To safely open lid:
A. Wait until cook cycle is finished (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. (Figure 11) C. Then with the lid in the lowered position, use one hand to move handlebar to open. (Figure 12)
!
DANGER: Use safety gloves and basket drain hook to lift basket out of cooking
oil. Rest basket on drain hook in lid lock block at 45° angle draining excess surface oil for 15 seconds (Figure 13).
(bone) down where applicable. Place tray in holding cabinet.
FIGURE 11
FIGURE 12
14
FIGURE 13
OPERATING INSTRUCTIONS
10. Cleaning After Each Round - scrape crust line from pot with spatula (supplied) (Figure
15). Brush heater coils on the front and back side with the white teflon brush (supplied). Wipe excess moisture off of fryer lid with a dry towel.
!
11.
12. Press ‘exit cool’ button to begin warm-up for cooking next round.
DANGER: Should a STIR signal come on (in some older models), do
not stir cooking oil below cone in fryer (see Figure 16) after first round of cooking each day. Cracklings stirred below cone may cause hot cooking oil to rapidly rise up and out of fryer. You may be burned or badly hurt.
DAILY CARE
!
CAUTION: Prior to using equipment for the rst time, perform the daily
cleaning procedure listed below.
Most of the following Daily Cleaning Procedures apply to both OPEN and PRESSURE fryers. Those that apply to PRESSURE fryers only are specied as such.
NOTE: Emptying the collector and filtering may have to be done at some point during the day, depending upon how many rounds are cooked and how much breading builds up in the collector. Typically 20 rounds of product may be cooked before having to empty the collector and filter the cooking oil.
!
DANGER: Drain cooking oil from fryer and then empty collector at
least twice a day. If you don't, cooking oil may boil out of the fryer, burn you, and make oor slippery.
For All Open and Pressure Fryers
1. Turn Fryer Off. Turn circuit breaker OFF or disconnect electrical power from fryer.
2. Scrape Crust Line from cookpot with spatula and brush heater coils (Figure 15).
FRYERS
FIGURE 14
FIGURE 15
Cone: Do not stir below the bottom of the cone after the first round of cooking each day.
FIGURE 16
3. Place metal pan under open collector area.
4.
5. Remove Heat Plate - Inspect from above to see that cooking oil has drained out of
6.
7. Close Drain Valve.
!
DANGER: Drain hot cooking oil only into metal containers. Place
container or shortening tender under drain valve and open valve by flipping handle down. Allow cooking oil to cool before further handling. (Figure 17)
cookpot down to level of drain valve. Wearing safety gloves, remove heat plate with basket drain hook (Figure 18) and place in safe area to cool.
!
CAUTION: Wearing safety gloves, with drain valve still open, use
displacement tool to force enough cooking oil up and out of drain valve to allow safe removal of collector (Figure 19).
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FIGURE 17
FIGURE 18
FIGURE 19
15
DAILY CARE CONTINUED
FRYERS
8.
9. Remove and Clean Collector Gasket
10.
11. Scrub Heater Coils with white teflon brush. Clean heaters, heater holders, and all of
12. Rinse inside of cookpot with cooking oil only.
13. Wash Accessories (using hot water only) including collector (clean gasket groove), gasket,
!
CAUTION: Wearing safety gloves, remove collector with basket drain hook
placed in collector lifter loop (Figure 20).
Note: Gasket life may be prolonged by doing the following:
• Keepsparesettoalternatenightly.Lubricatewithcleancookingoilbefore using.
• Cleangasketsafterdailyuseandstoreinacontainerofwaterincooler.
• Donotstretchgasketmorethannecessarytoplaceoncollector.Discard
gasket if cracked or breaking.
• Neverstrikecookpotorcollectorwithspatulaorothertools.Gasketsmaybedamaged
on sharp, rough edges that result from such striking.
!
DANGER: Do not use “boil out” method of cleaning fryer or fill fryer with
any liquid other than cooking oil. Fryer is made to be pressurized only with cooking oils. If pressurized with other liquids, you may be burned, badly hurt, or killed.
cookpot (Figure 21). Do not use steel wool.
heat plate, utensils, basket, etc., at sink. Wipe dry.
FIGURE 20
FIGURE 21
14.
For Pressure Fryer Models Only:
15.
16a. For PF Models: Clean Vent Components Remove deadweight and wipe out vent block
16b. For LP Models: remove deadweight from main vent assembly on rear of fryer by lifting tube.
!
Wear safety gloves. Remove muffler (Figure 22), empty and wash in sink.
(Figure 23). Clean deadweight at sink, towel dry and place back in vent assembly.
Deadweight is under tube. (See Figure 24). Rinse deadweight and tube (inside and out) with hot water at sink. Towel dry. Reassemble Deadweight and tube. Check O ring where vent tube connects.
DANGER: Don’t splash water on outside of fryer or wash outside of fryer
with hose. If you do, you may get water into hot cooking oil, causing it to boil over, or you may get electrical components wet, causing a short circuit. Clean outside of fryer with damp towel (do not use steel wool) and wipe dry.
!
CAUTION: Muffler (on PF Models) may be hot from steam condensation.
FIGURE 22
Vent
Back
FIGURE 23 (PF Models)
Tube
Deadweight
16
FIGURE 24 (LP Models)
FRYERS
DAILY CARE
Lid Cleaning Instructions (Pressure Fryers Only)
1. Remove lid from fryer and disassemble components as shown below. Remove the retainer from the lid valve before removing the lid lock and handlebar (the lid lock will help to hold the lid valve while unscrewing the retainer).
!
CAUTION: Do not submerge the pressure gauge (if supplied) or the pressure relief valve (if supplied) in water. Do
not attempt to remove the pressure gauge from the lid. Do not remove the pressure relief valve from the lid. Do not attempt to force foreign objects inside the pressure gauge or pressure relief valve.
2. Wash all parts at sink EXCEPT THE LID VALVE, PRESSURE RELIEF VALVE, AND PRESSURE GAUGE and dry with a towel. Wipe outside of gauge and lid valve with a damp cloth, then wipe dry.
3. Lubricate o-ring with cooking oil and reassemble lid. Tighten retainer hand-tight. Note: Flat end of spring faces retainer on PF Fryer; large end of spring faces retainer on LP Fryer.
4. Lubricate lid gasket with cooking oil and place on lid in groove.
!
DANGER: Replace lid on fryer only if fryer is free of any water.
5. When re-assembling lid make sure lip on lid lock is positioned properly into slot of lid valve.
LID LOCK
HANDLEBAR
LID LOCK BLOCK
(supplied on some models)
PRESSURE GAUGE
LID VALVE
O-RING
LID PRESSURE RELIEF VALVE
(supplied on some models)
LID GASKET
SPRING (PF Model)
FLAT END (PF Model)
RETAINER (PF Model)
SPRING (LP Model)
LARGE END (LP Model)
RETAINER (LP Model)
FIGURE 25
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17
NOMENCLATURE
2
www.winstonindustries.com
1
1.800.234.5286 | 1.502.495.5400
1 2 3 4 5 6 7 8
+
+
4
9 0
FRYERS
8000 SERIES
3
POLISH NOW
POLISH LATER
881U18 REV 3
a b c d e f
g
h
1. LED Program Lamps indicate which channel is selected when lit above that channel.
2. Display readout indicates time or temperature by pressing appropriate buttons.
3. 1 - 8 Channel Buttons provide operator the ability to select desired cooking cycles. Also starts desired cycle after fryer has preheated.
4. Programming Buttons
a. Program Button - Press button to start programming sequence. b. Button - Increases value in program. c. Button - Decreases value in program. d. Temp Button -Displays current oil temperature when depressed. e. Enter - Enter value into programming. f. Exit Cool Button - Switches between cool (idle) mode and heat mode. When in cool mode, oil
temperature is limited to 250˚F.
g. Exit Fill Button - Used during polishing mode. Polishing mode must be initialized and requires
specialized training. Call Winston Customer Service for more information.
h. Check Cycle button - Displays total time of all time values added together. Then it displays all
values for cycle in selected channel.
Disregard this informatrion if model was purchased with alternate controls (or no controls).
18
FRYERS
PROGRAMMING
Programming Time/Temperature Profiles for the Winston 8000 Series Controller
The 8000 Series Controller has 16 push buttons. The eight numbered buttons in the top row are called channel buttons. The lower row of buttons are for programming the control. Programming allows one of four different processes to be assigned to each channel. The processes available for the 8000 Series Control are PC1, PC2, PC5, and PC6.
Process #1 (PC 1) allows assigning up to 6 different temperatures to a channel. The temperatures can be set to occur at different times during the cook cycle. For instance, a cooking cycle for a load of chicken can be set up as shown in the following table using PC
1. In this case the chicken would cook at 350˚F (177˚C) for 1 minute (from 15:00 down to 14:00), then the temperature setting would change to 340˚F (171˚C) for the next minute (from 14:00 to 13:00), and so on.
Process #2 (PC 2) allows assigning up to six different temperatures and times to a channel just like PC 1. PC 2 also adds the capability for Load Compensation (automatically detects the amount of product added to the fryer and adjusts the time that the product cooks so that it is properly done when the cook cycle finishes), Straight Line Timing (like PC 1), or a combination of the two. PC 2 also allows programming of up to three different audible pre­alarms (Buzzer) to sound at any time during the cook cycle.
Process #5 (PC 5) allows assigning of one temperature and one time to a channel. Note: Process #5 may not be available on some models.
Process #6 (PC 6) allows assigning of two temperatures and two times to a channel. Note: Process #6 may not be available on some models.
When programming, the display scrolls through several screens showing the current settings for the fryer. The first two screens show the software ID numbers. The third screen displays the capacity of the fryer expressed in number of chickens it will cook at one time (4hd or 6hd). The fourth screen indicates whether it is a pressure or open type fryer. The fifth screen shows the size of the chicken the fryer is programmed to cook (certain fryer models will automatically adjust the programmed settings if the chicken size setting is changed). The sixth screen indicates whether the fryer is set to display Fahrenheit or Centigrade.
PC 1 - 6 TEMPERATURES, 6 TIMES
(These are example settings only. Temperatures shown in Fahrenheit.)
FIRST TEMPERATURE (H1) 350˚ FIRST TIME = total cook time (T1), H1 temp starts 15:00
SECOND TEMPERATURE (H2) 340˚ SECOND TIME = time remaining when H2 starts (T2) 14:00
THIRD TEMPERATURE (H3) 330˚ THIRD TIME = time remaining when H3 starts (T3) 13:00
FOURTH TEMPERATURE (H4) 320˚ FOURTH TIME = time remaining when H4 starts (T4) 11:30
FIFTH TEMPERATURE (H5) 310˚ FIFTH TIME = time remaining when H5 starts (T5) 9:25
SIXTH TEMPERATURE (H6) 300˚ SIXTH TIME = time remaining when H6 starts (T6) 5:15
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19
FRYERS
FRYER GUIDELINES  BASIC SETTINGS FOR 8000 SERIES CONTROL
Product Est.
Fried Chicken
Very Crispy (Double Breaded)
Crispy 14-15 Process 1 350 15:00 P 325 13:30 P 310 6:00 P 300 1:30 O 300 O N/A
Crispy (extended oil life)
Medium Crisp 14-15 Process 1 350 15:00 P 290 13:30 P 300 5:00 P 300 :30 O 306 O N/A
Medium (ext. oil life) 15-16 Process 1 310 15:30 O 310 0:00
Soft 14-15 Process 1 350 15:00 P 286 13:30 P 290 5:00 P 300 2:00 P 306 :30 O 306 O N/A
Soft (ext. oil life)
Chicken Wings 12-15 Process 1 350 13:30 P 325 9:00 P 300 2:00 O 310 1:00 O 310 O N/A
Chicken Strips/Filets
Chicken Nuggets 7-10 Process 1 325 7:30 P 310 6:00 O 310 0:00 N/A
Other Poultry
Turkey, Whole (12-14#)
Turkey Breast
Duck, Whole (Crispy) 3-4
Process
Cook
Type Time (min)
Process 1 14-15
(lid open)
15-16 Process 1 325 15:00 O 325 0:00
15-16 Process 1 290 15:30 O 290 0:00
7-10 Process 1 325 8:30 P 290 7:30 P 300 :30 O 300 0:00 N/A
3-4
Process 1 290 50:00 P 300 1:00 O 300 0:00 N/A per lb
4
Process 1 290 15:00 P 300 :30 O 300 0 N/A per lb
Process 1 350 15:00 P 330 13:30 P 310 6:00 P 300 1:30 O 300 0 N/A per lb
H1 T1 O/P H2 T2 O/P H3 T3 O/P H4 T4 O/P H5 T5 O/P H6 T6 O/P
325 15:00 O 325 0:00 N/A
Meats
Fried Ribs 13-15 Process 1 275 14:00 P 275 :30 O 275 O N/A
Pork Chops 4-6 Process 1 315 5:00 P 315 :30 O 315 O N/A
Seafood
Breaded Fish Filets 4-6 Process 5 350 5:00 O 350 0 O
Shrimp 4-6 Process 5 350 5:00 O 350 0 O
Vegetables
Onion Rings
Potato Wedges
French Fries (#5)
Finger Food Apps (cheese sticks, etc.)
20
3-4
per 5
Process 5 350 3:30 O 350 0 N/A
lbs
10-12 Process 5 325 12:00 O 325 0 N/A
3-4
per 5
Process 5 350 3:30 O 350 0 N/A
lbs
4-7 Process 5 350 5:00 O 350 0 N/A
PROGRAMMING
FRYERS
By default, the controller opens the vent valve 30 seconds before the end of a pressure cook cycle. A buzzer will automatically sound at the end of the cook cycle when the timer reaches :00 (the display will then show ) indicating it is time to open the lid (when pressure frying) and remove the cooked product. Cancel the buzzer sound by pressing the channel button.
Note: The fryer does not have to be ON to program except for “Running the Field Diagnostics” section. Also, to cancel out of the programming mode at any time, press and hold the button
PROG
for three seconds.
WHEN THE
COMPUTER DISPLAYS
Step 2 Indicates Programming mode. Press #8 to proceed.
Step 3 Program the fryer configuration. Press ENTER to proceed.
Step 4 Modify the capacity setting. Choose 4Hd or 6Hd.
PRESS
BUTTON/ACTION
8
ENTER
or
PROGRAMMING THE FRYER CONFIGURATION
Fryer Configuration adjusts the global fryer settings. This program allows you to set the fryer capacity from 4 to 6 head (default is 6 head), change the fryer from a pressure (default) to an open fryer, set the bird size (for frying chicken) from 2.5 lbs. (default) to 2.75 lbs., and change the temperature scale from Fahrenheit to
Centigrade.
STEP 1
In sequence, press the following buttons to enter
programming mode.
PROG
then then then then
NOTE
ENTER
ENTER
or
Modify the pressure setting. Choose pressure (PrES) or open (oPEn)
bird displays momentarily. Factory setpoints for either 2.5 lb. or
2.75 lb. bird.
or
Modify the bird size. Changing bird size automatically changes set points in certain channels for specific fryer models.
Step 5 Press ENTER to proceed.
Step 6
Step 7 Press ENTER to proceed.
Step 8
Step 9
Step 10 tScl displays momentarily.
Step 11
Step 12 Press ENTER to exit.
ENTER
or
Modify the temperature scale display. Choose Fahrenheit (FAHr) or centigrade (Cent).
Note: At any time during programming, time settings can be set to :00 indicating from that point on, the fryer will cook at the last setting entered until the end of the cycle.
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21
PROGRAMMING
PROGRAMMING THE SPEAKER PARAMETERS
Speaker Parameters allow you to adjust the speaker loudness and frequency (tone) settings.
FRYERS
STEP 1
then then then then
In sequence, press the following buttons to enter programming mode.
PROG
Step 2 Indicates Programming mode. Press #7 to proceed.
Step 3
WHEN THE
COMPUTER DISPLAYS
PRESS
BUTTON/ACTION
7
NOTE
Program the loudness and the tone frequency. Press ENTER to proceed.
Step 4 Loud displays momentarily.
Step 5
Step 6 Press ENTER to proceed.
ENTER
or
Modify the speaker loudness indicated by vertical bars on display.
Step 7 FrE displays momentarily.
Step 8 Modify the tone frequency in 100 Hz increments.
Step 9 Press ENTER to exit.
or
ENTER
PROGRAMMING THE AUTOCOOL MODE TIMER
Automatic cool mode monitors the amount of time the fryer remains in drop mode. If the fryer is in drop mode, without cooking, for the programmed amount of time (in STEP 7 below) the controller will switch to cool mode.
STEP 1
then then then then
In sequence, press the following buttons to enter programming mode.
PROG
Step 2 Indicates Programming mode. Press #4 to proceed.
Step 3
WHEN THE
COMPUTER DISPLAYS
PRESS
BUTTON/ACTION
4
ENTER
NOTE
Program automatic cool mode parameters. Press ENTER to proceed.
Step 4 CH displays momentarily.
or
Step 5
Step 6 Press ENTER to proceed.
ENTER
Automatic cool mode (setback) temperature. 250˚F (121˚C) minimum 360˚F (182˚C) maximum.
Step 7 Ct displays momentarily.
Automatic cool mode timer. With the arrow buttons, modify in
Step 8
or
1-minute increments from 0 to 60 minutes. :00 disables this feature.
Step 9 Press ENTER to exit.
ENTER
Note: At any time during programming, time settings can be set to :00 indicating from that point on, the fryer will cook at the last setting entered until the end of the cycle.
22
PROGRAMMING
PROCESS 1
Programming Process #1 (PC 1) - 6 temperatures, 6 times
FRYERS
STEP 1
STEP 2
then then then then
First choose the channel you want to program.
2 3 4 5 6 7 8
1
In sequence, press the following buttons to enter programming mode.
PROG
Step 3 Indicates Programming mode. Press ENTER to proceed.
Step 4 Press channel button #1 for selecting process #1.
Step 5 Press ENTER to proceed.
Step 6 H1 displays momentarily. Repeat from here for H2 through H6.
Step 7
WHEN THE
COMPUTER DISPLAYS
PRESS
BUTTON/ACTION
ENTER
1
ENTER
HEAT SETPOINTS H1 THROUGH H6
or
NOTE
Use arrow buttons to modify. Hold either button for fast scrolling. Will display in F or C. 250˚F (121˚C) minimum, 360˚F (182˚C) maximum.
Step 8
Step 9
ENTER
HEAT SETPOINTS T1 THROUGH T6
Press ENTER to proceed. t1 displays momentarily.
Repeat for t2 through t6. Remember t1=total cook time, and times t2 through t6 indicate time remaining in the cook cycle.
Use arrow buttons to modify. Hold either button for fast
Step 10
or
scrolling. Display shows MM:SS (minutes:seconds). :00 minimum 99:55 maximum.
Step 11 Press ENTER to proceed.
Step 12 Use arrow button to toggle between Open (O) and Pressure (P).
Step 13
ENTER
ENTER
Controller proceeds to next heat setpoint (repeats starting at STEP 6). If at final pressure setting, program mode exits.
RETURN TO STEP 6 AND REPEAT THROUGH STEP 13 UNTIL PROGRAMMING IS COMPLETE.
Note: At any time during programming, the time setting can be set to :00 indicating from that point on, the fryer will cook at the last temperature setting entered until the end of the cycle.
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23
PROGRAMMING
FRYERS
PROCESS 2
Programming Process #2 (PC 2) - 6 temperatures, 6 times, load compensation
STEP 1
First choose the channel you want to program.
2 3 4 5 6 7 8
1
WHEN THE
COMPUTER DISPLAYS
Step 3 Indicates Programming mode. Press ENTER to proceed.
Step 4 Press channel button #2 for selecting process #2.
Step 5 Press ENTER to proceed.
Step 6 H1 displays momentarily. Repeat from here for H2 through H6.
HEAT SETPOINTS H1 THROUGH H6
Step 7
Step 8
Step 9
HEAT SETPOINTS T1 THROUGH T6
Step 10
PRESS
BUTTON/ACTION
ENTER
2
ENTER
or
ENTER
or
STEP 2
In sequence, press the following buttons to enter
programming mode.
PROG
then then then then
NOTE
Use arrow buttons to modify. Hold either button for fast scrolling. Will display in F or C. 250˚F (121˚C) minimum, 360˚F (182˚C) maximum.
Press ENTER to proceed. t1 displays momentarily.
Repeat for t2 through t6. Remember t1=total cook time, and times t2 through t6 indicate time remaining in the cook cycle.
Use arrow buttons to modify. Hold either button for fast scrolling. Display shows MM:SS (minutes:seconds). :00 minimum 99:55 maximum.
Step 11 Press ENTER to proceed.
Step 12 Use arrow button to toggle between Open (O) and Pressure (P).
Step 13
Step 14
Step 15
ENTER
ENTER
ENTER
Controller proceeds to next heat setpoint (repeats starting at STEP 6). If at final pressure setting, program mode exits.
Use arrow button to toggle between Straight Time (Str) and Load Compensation (Lc).
Controller proceeds to next heat setpoint (restarts at STEP 6). If at final pressure setting, proceed to STEP 16.
Return to STEP 6 and repeat through STEP 15 until bu1 displays, then go to STEP 16
Step 16
Step 17
Step 18 Press ENTER to exit programming mode.
PRE-ALARM SETPOINTS 1 THROUGH 3
or
ENTER
bu1 displays momentarily. Repeat STEP 16-18 for pre-alarms bu 2 through bu 3.
Use arrow buttons to modify. Hold either button for fast scrolling. Display shows MM:SS (minutes:seconds)
Note: At any time during programming, time settings can be set to :00 indicating from that point on, the fryer will cook at the last setting entered until the end of the cycle.
24
PROGRAMMING
FRYERS
PROCESS 5
Programming Process #5 (PC 5) - 1 temperature, 1 time
STEP 2
In sequence, press the following buttons to enter
programming mode.
Note: Not all fryers have a Process #5.
PROG
then then then then
STEP 1
First choose the channel you want to program.
2 3 4 5 6 7 8
1
WHEN THE
COMPUTER DISPLAYS
Step 3 Indicates Programming mode. Press ENTER to proceed.
Step 4 Press channel button #5 for selecting process #5.
Step 5 Press ENTER to proceed.
Step 6 H1 displays momentarily.
PRESS
BUTTON/ACTION
ENTER
5
ENTER
HEAT SETPOINTS H1
NOTE
Use arrow buttons to modify. Hold either button for fast
Step 7
Step 8 Press ENTER to proceed.
or
ENTER
scrolling. Will display in F or C. 250˚F (121˚C) minimum, 360˚F (182˚C) maximum.
Step 9 t1 displays momentarily.
Step 10
TIME SETPOINT T1
or
Use arrow buttons to modify. Hold either button for fast scrolling. Display shows MM:SS (minutes:seconds). :00 minimum, 99:55 maximum.
ENTER
ENTER
or
Step 11 Press ENTER to proceed.
Step 12 Use arrow button to toggle between Open (O) and Pressure (P).
Step 13 Press ENTER to exit.
Note: At any time during programming, time settings can be set to :00 indicating from that point on, the fryer will cook at the last setting entered until the end of the cycle.
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25
PROGRAMMING
FRYERS
PROCESS 6
Programming Process #6 (PC 6) - 2 temperatures, 2 times Note: Not all fryers have a Process #6.
STEP 1
First choose the channel you want to program.
2 3 4 5 6 7 8
1
WHEN THE
COMPUTER DISPLAYS
Step 3 Indicates Programming mode. Press ENTER to proceed.
Step 4 Press channel button #6 for selecting process #6.
Step 5 Press ENTER to proceed.
Step 6 H1 displays momentarily. Repeat from here for H2.
Step 7
PRESS
BUTTON/ACTION
ENTER
6
ENTER
HEAT SETPOINTS H1 and H2
or
STEP 2
In sequence, press the following buttons to enter
programming mode.
PROG
then then then then
NOTE
Use arrow buttons to modify. Hold either button for fast scrolling. Will display in F or C. 250˚F (121˚C) minimum, 360˚F (182˚C) maximum.
Step 8 Press ENTER to proceed.
Step 9
ENTER
TIME SETPOINT T1 and T2
t1 displays momentarily. Repeat for t2. Remember t1 = total cook time and time t2 indicates time remaining in the cook cycle.
Step 10
or
Use arrow buttons to modify. Hold either button for fast scrolling. Display shows MM:SS (minutes:seconds). :00 minimum, 99:55 maximum.
ENTER
ENTER
or
Controller proceeds to next heat setpoint (repeat starting at STEP 6). If at final pressure setting, program mode will exit.
Step 11 Press ENTER to proceed.
Step 12 Use arrow button to toggle between Open (O) and Pressure (P).
Step 13
Note: At any time during programming, time settings can be set to :00 indicating from that point on, the fryer will cook at the last setting entered until the end of the cycle.
26
FRYERS
PROGRAMMING
RUNNING THE FIELD DIAGNOSTICS
Field Diagnostics are used to help diagnose fryer problems. While running the Field diagnostics program, if a problem exists with fryer components or controller, the display will show an error message.
STEP 1 STEP 2
then then then then
Turn fryer power switch ON. In sequence, press the following buttons to enter programming mode.
PROG
Step 3 Indicates Programming mode. Press #6 to proceed.
Step 4
Step 5
Step 6 All of the product button LED’s will light.
Step 7 All of the product button LED’s will be off.
Step 8 A medium volume tone will sound.
Step 9 A high frequency tone will sound.
EN THE
COMPUTER DISPLAYS
PRESS
BUTTON/ACTION
6
NOTE S
From left to right, on the 4-digit display, all segments of digit 1 light, then all segments of digit 2 light, then digit 3, and digit 4.
All segments of all digits including the colon display.
Step 10 The controller will energize the heater relay.
Step 11 The controller will call for pressure.
Step 12
Step 13 Resets computer.
Step 14 Switch power back on, holding keys 9 and 10 to reset.
Note: At any time during programming, time settings can be set to :00 indicating from that point on, the fryer will cook at the last setting entered until the end of the cycle.
SWITCH POWER ON.
PRESS EACH OF THE 16 BUTTONS
SWITCH POWER OFF.
10
9
As each button is pressed, the button number, 1 through 16, will be displayed.
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27
TROUBLESHOOTING
FRYERS
We know how frustrating and costly it can be when a critical piece of equipment is down for repairs. It is our goal to minimize service disruptions, to get you back up and operating in the shortest time possible.
We carefully analyze all service calls. This analysis helps us to improve our manufacturing processes and reduces product service issues. Generally speaking, most equipment failures can be attributed to the following three causes:
• Faultyuseandcarepractices.
• Electricalsupplyproblems.
• Equipmentfaults.
Please refer to the Troubleshooting Chart on the next page for common problems and solutions. If the problem you're experiencing isn't listed, or if the standard solution fails to resolve your problem, you will need a qualified servicer to diagnose and repair the problem.
If your equipment is still under warranty or you are uncertain whether or not warranty is still in place, please call Winston
Customer Service at 1.800.234.5286 (or 1.502.495.5400). Our friendly staff will help you verify coverage and. if under warranty, will arrange for a servicer to call on you.
If your equipment is no longer under warranty or you are uncertain whether the warranty is still in place, please call Customer Service at 1-800-234-5286, or visit our website, www.winstonindustries.com, and click the Service tab to locate an authorized servicer near you.
In order to expedite service, please have the complete model and serial number (found on the equipment's identification tag) on hand when you contact us.
Service parts may be purchased directly from the factory online. Visit www.winstonindustries.com
If cabinet is in warranty, call Winston Industries at 1.800.234.5286. Identify the following:
Model Serial # (located on name plate)
Your name
Company name
Company address
Company phone
Type of problem
28
FRYERS
TROUBLE ....................................................................................................................................................................................................................FAULT CODE
ALL FRYERS
Power lamp fails to light ..................................................................................................................................................................................................1, [CS]
Power lamp dim ..................................................................................................................................................................................................................1, [CS]
Heat ON lamp not on when heating ...............................................................................................................................................................................[CS]
Display reads “Lo” or “Heat”, heat on lamp is off, and fryer is not heating up ......................................................................................................18
No heat (all lamps out) .....................................................................................................................................................................................................1, [CS]
Heats slowly ..............................................................................................................................................................................................................................[CS]
Cooking oil smoking excessively ..............................................................................................................................................................................2, 3, [CS]
Cooking oil foaming excessively ............................................................................................................................................................................................3
Cooking oil boils over ................................................................................................................................................................................................... 4, 5, 6, 7
Cooking oil has burnt or bad taste ..........................................................................................................................................................................8, 9, [CS]
Cooking oil breaking down too quickly ......................................................................................................................................................... 8, 9, 10 [CS]
Cooking oil leak around collector gasket .................................................................................................................................................................11, 12
Controls not responding correctly .............................................................................................................................................................................[CS], 17
Hi Limit light is lit .............................................................................................................................................................................................................[CS], 17
PRESSURE FRYERS ONLY
No pressure .................................................................................................................................................................................................................13, 14, [CS]
Low pressure ....................................................................................................................................................................................................... 14, 15, 16, [CS]
Pressure loss excessive through vent .......................................................................................................................................................................13, [CS]
Pressure loss excessive through lid valve ...................................................................................................................................................................15, 16
Does not vent at proper place in cycle (PF Models) ..................................................................................................................................................[CS]
Does not vent at end of cook cycle (PF Models) .........................................................................................................................................................[CS]
Cooking oil leaking from back of fryer ...........................................................................................................................................................................[CS]
[CS] Call for service (see page 28)
FAULT CODE .......................................................................................................................................................................................................... CORRECTION
1. Open power line (check circuit breaker) .......................................................................................................................................... Adjust or [CS]
2. Cooking oil level below top heater ........................................................................................................................................Adjust, See page 15
3. Cooking oil badly broken down ................................................................................................................ Clean or Replace, See pages 15-17
4. Cracklings left in or allowed to overfill .......................................................................................................................... Clean, See pages 15-17
5. Never stir in collector after warm-up ................................................................................................................................................... See page 16
6. Heat plate left out of collector ........................................................................................................................................................................Replace
7. Improper warm-up (solid cooking oil in collector) .......................................................................................................... Adjust, see page 16
8. Cracklings allowed to reach bottom heaters .............................................................................................................. Clean, See pages 15-17
9. Heater holder slipped - heaters touching ....................................................................................................................................... Adjust or [CS]
10. Fryer not kept clean .............................................................................................................................................................. Clean, See pages 15-17
11. Pot groove for collector gasket dirty .............................................................................................................................. Clean, See pages 15-17
12. Collector gasket dirty or damaged ...........................................................................................................Clean or Replace, See pages 15-17
13. Deadweight dirty or missing.......................................................................................................................Clean or Replace, See pages 15-17
14. Lid gasket dirty, damaged, or missing .....................................................................................................Clean or Replace, See pages 15-17
15. Lid valve O-ring not seating or missing ..................................................................................Clean, Adjust, or Replace, See pages 15-17
16. Lid valve retainer loose .................................................................................................................................................................. Adjust, see page 7
17. Maximum allowable temperature exceeded .....................................................................................................................................See page 17
18. Aqualert sensing is activated ...................................................................................................................................................................See page 30
[CS] Call for Service (see page 28)
Need to coNtact us? www.winstonindustries.com | E-mail customerservice@winstonind.com
Phone 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA
29
FRYERS
Aqualert description: Aqualert is software built into the Collectramatic fryer controls that automatically detects the presence of water in the cookpot and prevents the fryer from being used. Aqualert is included in all electronically controlled fryers with Winston-manufactured controls.
Aqualert works by sensing the rate of the rise in temperature of a liquid inside the fryer cookpot. Water heats up more slowly than cooking oil. When the fryer is heating to cook temperature in the warm-up phase, Aqualert sensors determine, by the rate the temperature rises in the fryer, whether the liquid is water or cooking oil. If the temperature doesn’t rise fast enough, Aqualert will think that there is water in the fryer and the fryer will stop heating. The display will toggle between "H2O" and "ALRT" in newer models, and the Heat On indicator lamp will not be lit. The fryer will remain in this suspended mode until the temperature of the liquid in the fryer drops below 180˚F (82˚C), at which point, if you have determined there is no liquid other than cooking oil in the fryer, you should press the manual reset button to turn the fryer on again. The Aqualert sensors will once again try to determine if there is a liquid other than cooking oil in the fryer.
INSTRUCTIONS:
!
DANGER: DO NOT use any liquids other than cooking oils in fryer cookpot.
If the fryer is not heating up between the temperatures of 180˚F (82˚C) and 212˚F (100˚C) and the display toggles between H2O and ALRT, it is locked up due to the Aqualert sensing program.
1. Check to see if there is water or any other liquid in the cookpot other than cooking oil (cooking oil may be in a solid or liquid state). If any liquid other than cooking oil is present, it must be removed before
operating the fryer.
2. Check the temperature of the cooking oil in the cookpot. If it is between 180˚F (82˚C) and 212˚F (100˚C), and the display toggles between H2O and ALRT, it is locked up due to the Aqualert sensing program.
3. Stir the oil with the fryer plugging tool until the temperature of the oil drops below 180˚F (82˚C). At this point, press the manual reset button and the fryer heaters will come back on and the fryer will begin to heat up to the set Drop temperature. DO NOT STIR THE OIL AGAIN UNTIL THE TEMPERATURE REACHES THE SET DROP TEMPERATURE.
4. When the set temperature is reached, stir the oil vigorously for at least a full minute until the temperature of the oil drops well below the set temperature. BE SURE TO STIR DOWN IN THE COLLECTOR.
!
DANGER: DO NOT stir cooking oil in collector after the first round of cooking each day. Cooking
oil may come up and out of cookpot because of cracklings and product fall-off in the collector.
5. For the first frying of the day, allow fryer to heat back up to set DROP temperature. STIR AND LET TEMPERATURE RISE BACK TO THE SET DROP TEMPERATURE AT LEAST 3 TIMES.
6.
7. When the collector is hot to the touch, place the Heat Plate in the collector and continue to follow the
!
CAUTION: HOT SURFACES - Carefully feel the bottom, outside surface of the collector. It
should be very hot to the touch. If it is not, continue to follow the stirring instructions in steps 5 and 6 above.
instructions under Operating Instructions (page 12 step 16).
30
FRYERS
Collectramatic® Fryer LP46C, LP56C, OF49C, OF59C, PF46C, and PF56C Domestic models with Winston controller.
Need to coNtact us? www.winstonindustries.com | E-mail customerservice@winstonind.com
Phone 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA
31
FRYERS
Collectramatic® Fryer - 8000 Series 8 Channel Models LP46C, LP56C, OF49C, OF59C, PF46C, and PF56C International models with Winston controller.
32
FRYERS
Collectramatic® Fryer - 8000 Series 8 Channel Models OF49 F,I or R; OF59 F,I or R; PF46 F,I or R; and PF56 F,I or R; International models with Fastron controller.
Need to coNtact us? www.winstonindustries.com | E-mail customerservice@winstonind.com
Phone 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA
33
FRYERS
Collectramatic® Fryer - 8000 Series - 8 Channel Models OF49F, OF59F, PF46F and PF56F Domestic models with Fastron controller.
34
TERMS AND CONDITIONS
FRYERS
In consideration of the mutual benefits hereby to be derived, Winston Industries, LLC (“Winston”) and any purchaser, lessee or successive purchaser ("Purchaser"), of Winston Commercial Equipment, Equipment Service Parts, and Safety Parts (collectively “Products”) agree that:
1. Terms of sale for Products are net 25 (payment must be received within
25 days from invoice date). Prices are subject to change without notice. Purchaser agrees to pay all costs of collection of past due accounts, including reasonable attorney’s fees. All claims must be made within five (5) days of receipt of goods or claim will not be allowed. All goods are shipped at Purchaser’s risk. Confirmed orders may not be cancelled or delayed without written permission from Winston. Cancelled or delayed orders may be subject to a 20% inventory adjustment/warehousing fee. Delayed orders will be invoiced on the confirmed ship date. Products may not be returned without written permission from Winston as described in paragraph #6 below. Orders placed prior to a price increase, which are due to ship after the increase, may be charged at the new price.
2. An order will not be effective until accepted by an authorized
representative at Winston's home office. Unless otherwise specified in writing (a) delivery will be made F.O.B. Louisville, Kentucky and risk of loss or damage shall pass to Purchaser upon delivery to the carrier, and (b) the method or agency of transportation and routing will be selected by Winston. Winston reserves the right to ship freight collect.
3. Winston shall not be liable for any delay in performance due to fire,
explosion, casualty, strike or other labor difficulties, shortage of utility facility, delay to transportation, breakdown or accident, compliance with other action to carry out the intent or purpose of any law or regulation, or any cause, whether similar or dissimilar, beyond Winston’s reasonable control and Winston shall have such additional time for performance as may be reasonably necessary under the circumstances and the right to apportion its production among its customers in such a manner as it may deem equitable.
Products (built to a Purchaser’s specifications), used Products, or on Products older than 90 days from the original date of shipment.
7. Acceptance is expressly limited to the Terms and Conditions set forth herein and any additional or different terms proposed by Purchaser are rejected unless expressly assented to in writing. In the event during the course of dealing, Winston signs or otherwise accepts any documents or forms submitted by Purchaser containing any Terms or Conditions contrary to or in addition to those of Winston set forth herein, such documents and forms shall be deemed to have been used for the mere convenience of Purchaser in the conduct of its internal business affairs and not for the purpose of varying the Terms and Conditions of this order. This order including these Terms and Conditions shall constitute entirely the Terms and Conditions between the parties with respect to the transaction covered hereby and to all subsequent transactions for Products obtained from Winston, and no waiver, alteration or modification shall be binding on Winston unless in writing and signed by an authorized officer of Winston at its home office.
8. Purchaser's sole warranty is the Zero Accident Program (ZAP) Warranty Agreement on products manufactured by Winston in effect at the time of the sale.
OTHER THAN THE ZAP WARRANTY AGREEMENT, WINSTON MAKES NO WARRANTY OF ANY KIND WHATSOEVER, EXPRESS OR IMPLIED, CONCERNING THE PRODUCTS. WINSTON EXPRESSLY EXCLUDES ALL IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. THE TOTAL LIABILITY OF WINSTON WITH RESPECT TO ANY PRODUCT SHALL IN NO EVENT EXCEED THE PURCHASE PRICE THEREOF, AND LABOR TO REPLACE. WINSTON SHALL IN NO EVENT BE LIABLE TO PURCHASER OR OTHERS FOR ANY DIRECT, INDIRECT, SPECIAL, INCIDENTAL, OR CONSEQUENTIAL DAMAGES OR LOSS OF PROFITS RESULTING FROM ANY CAUSE WHATSOEVER, INCLUDING, BUT NOT LIMITED TO, DEFECTIVE WORKMANSHIP, MATERIALS OR ANY ERROR OR OMISSION OF WINSTON.
4. Purchaser agrees to indemnify and hold Winston harmless from any
loss, cost or expense, including cost of defense, and reasonable attorney’s fees, incurred by Winston, arising from or related to (1) Purchaser’s use or sale of Products, including, but not limited to, Purchaser’s failure to warn Purchaser’s workers and others of hazards involving the Products; Purchaser’s failure to provide copy of Terms and Conditions at time of sale of Products to others; Purchaser’s failure to instruct Purchaser’s workers and others in how to safely use the Products in compliance with the Owner's Manual; and Purchaser’s failure to provide safe working conditions and proper safety clothing and gear with respect to the Products, and (2) non-compliance with these Terms and Conditions, or both.
5. Purchaser shall pay, in addition to the price hereunder, as a separate
item, any taxes which Winston may be required to pay or collect under existing or future laws with respect to the sale, delivery, transportation, or use of any Product sold hereunder including all taxes, however designated, upon or measured by amounts paid to Winston by Purchaser hereunder, except net income tax.
6. Products may not be returned by Purchaser except by prior written
agreement with Winston. Returns without prior authorization, as indicated by an RA number applied to the returned packaging, will be refused. All returned Products are subject to inspection by Winston and a 20% restocking charge ($30 minimum), which may be reduced if replacement Product is ordered, plus any other costs necessary to restore the Products to new condition. The Products must be returned to the Winston factory freight prepaid, in new condition, and in the original packaging. Winston reserves the sole right to determine the amount of credit to be issued on any Products returned for credit. Only standard, currently manufactured Winston Products may be considered for return and credit. No returns will be accepted on modified or special order
9. Winston shall not be liable for claims of patent infringement against Purchaser or Purchaser's loss of the right to use the Product.
10. ARBITRATION: Any controversy or claim arising out of or relating to this Order, or the breach thereof, shall be settled by binding arbitration in accordance with the Commercial Arbitration Rules of the American Arbitration Association, except that any arbitration hearing shall be held in Louisville, Kentucky. Judgment upon the award rendered by the arbitrator(s) may be entered in any court having jurisdiction thereof. Any application for review of an arbitration award shall be allowed only to the extent required by Kentucky law and shall be brought in an appropriate court in the Thirteenth Judicial Circuit or District of Kentucky, or in the United States District Court for the Western District of Kentucky.
11. GOVERNING LAW: This Order and the rights, duties and legal relations of the parties, and any arbitration are governed by and construed under Kentucky laws.
12. The products sold hereunder are produced in compliance with the Fair Labor Standards Act.
4272X833 rev10 2/9/05
Copyright© 2012 Winston Industries LLC. 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.
Need to coNtact us? www.winstonindustries.com | E-mail customerservice@winstonind.com
Phone 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA
35
ZAP ZERO ACCIDENTS PROGRAM ZAP WARRANTY AGREEMENT
FRYERS
This warranty agreement applies to commercial equipment, equipment service parts, and safety parts (collectively, “products”) manufactured by Winston Industries, LLC (“Winston”) and its corporate predecessors and is extended to any purchaser, lessee or successor purchaser (“purchaser”).
NEW EQUIPMENT
Any part of a new unit, except gaskets, hoses, lamps, power cords, fryer baskets, glass panels, and evaporators which proves to be defective in material or workmanship within one (1) year from the date of delivery to original end-user purchaser or 18 months from the date of manufacture, whichever comes rst, will be repaired or replaced (at Winston’s option) free of charge.
REPLACEMENT PARTS
Any equipment replacement part except gaskets, hoses, lamps, power cords, fryer baskets, glass panels, batteries, and evaporators which proves to be defective in material or workmanship within one (1) year from the date of original installation will be repaired or replaced free of charge.
LABOR, TRAVEL, TRANSPORTATION
The warranty for new equipment covers the repair or replacement (at Winston’s option) of the defective part(s), delivery of the replacement part(s), labor charges for the removal and installation of replacement part(s) for one (1) year from the start of the warranty period. This warranty includes travel time not to exceed two hours and mileage not to exceed 50 miles (100 miles round trip).
The warranty for replacement parts covers the repair or replacement (at Winston’s option) of the defective part(s) and does not include any labor charges for the removal and installation of any part(s), travel, transportation or other expenses incidental to the repair or replacement of part(s).
The warranty does not cover: gaskets, hoses, lamps, power cords, fryer baskets, glass panels, supplies, evaporators, supply items (including but not limited to: gaskets, brushes, lter paper, cleansers, etc.), software, corrosion of stainless steel, normal maintenance, lubrication, cleaning or descaling, programming or adjusting temperatures, calibration, tightening of fasteners or plumbing connections, appliances with removed or altered identication tags, damage resulting from delivery of the appliance, customer mishandling or abuse, or no problem found.
THE USE OF POOR QUALITY WATER WILL VOID PRODUCT WARRANTIES. See Product Owner's Manual for water quality recommendations.
and maintain products in accordance with use and care instructions, warnings, manuals and any other notices and/or instructions from Winston which may be with or on products or sent separately; will notify Winston of resale, removal or retirement of products; will notify Winston immediately of any accident or injury arising out of use of products and cooperate with Winston in the investigation of any such accident or injury; will maintain registration with Winston of location and serial number of products while in purchaser’s control and use; will require all personnel operating products to become thoroughly familiar with use and care instructions and all other notices and/or instructions before such personnel operate products; will thoroughly train all personnel operating products to follow all instructions contained on or in all safety labels and use and care instructions; will immediately ax safety labels and put into use the use and care instructions; will immediately use, according to instructions, safety parts supplied by Winston; will install equipment service parts in accordance with Winston’s written instructions; will utilize only Winston manufactured replacement parts and make no changes or alterations to products, except as approved or instructed in writing by Winston; and will when requested by Winston, cooperate with Winston in the prevention of injuries from purchaser’s use of products.
PURCHASER’S SOLE AND EXCLUSIVE REMEDY AGAINST WINSTON SHALL BE FOR THE REPAIR OR REPLACEMENT OF DEFECTIVE PARTS AS PROVIDED HEREIN. THE TOTAL LIABILITY OF WINSTON WITH RESPECT TO ITS PRODUCTS, WHETHER UNDER WARRANTY OR OTHERWISE, SHALL NOT EXCEED THE PURCHASE PRICE OF THE PRODUCTS AND THE LABOR AND TRAVEL TO REPLACE THE PRODUCTS OR ANY PART THEREOF. WINSTON SHALL NOT BE LIABLE TO THE PURCHASER OR OTHERS FOR ANY DIRECT, INDIRECT, SPECIAL, INCIDENTAL OR CONSEQUENTIAL DAMAGES OR LOSS OF PROFITS RESULTING FROM ANY CAUSE WHATSOEVER, INCLUDING BUT NOT LIMITED TO, DEFECTIVE WORKMANSHIP, MATERIALS OR ANY ERROR OR OMISSION OF WINSTON.
WINSTON EXPRESSLY DISCLAIMS ALL OTHER WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING ANY IMPLIED WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE AND ANY IMPLIED WARRANTY OF MERCHANTABILITY.
For warranty inquiries and customer specic warranties, call Winston Customer Service at 1.800.234.5286 or 1.502.495.5400.
4272V089 Rev 8 11/05/09
PROPER INSTALLATION IS THE RESPONSIBILITY OF THE PURCHASER, AND IS NOT COVERED BY THIS WARRANTY. PRODUCTS MUST NOT BE INSTALLED IN LOCATIONS EXPOSING THEM TO EXCESSIVE HEAT SOURCES, AMBIENT TEMPERATURES ABOVE 100°F, OR CONTAMINATES DETRIMENTAL TO THE APPLIANCE COMPONENTS (SUCH AS CAUSTIC SOLUTIONS, HIGH MOISTURE, WATER OR GREASE LADEN VAPORS NEAR ELECTRONIC COMPONENTS, ETC.). As a condition to the application of this warranty, purchaser will operate, clean
36
NOTES
FRYERS
Need to coNtact us? www.winstonindustries.com | E-mail customerservice@winstonind.com
Phone 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA
37
NOTES
FRYERS
38
NOTES
FRYERS
Need to coNtact us? www.winstonindustries.com | E-mail customerservice@winstonind.com
Phone 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA
39
Winston Industries, LLC | 2345 Carton Drive | Louisville, KY 40299
1.800.234.5286 | 1.502.495.5400 | Fax 1.502.495.5458 | www.winstonindustries.com
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