Frymaster FM45E Installation & Operation Manual

using CFESA Certified Tech nicians. 24-Hour Service Hotline 1-800-551-8633 819-0002 08-00 45 Series Gas Fryers Installation & Operation Manual

MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH. READ THE INSTALLATION, OPERATING, AND SERVICE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT. DANGER FOR YOUR SAFETY, DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE LIQUIDS OR VAPORS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. DANGER POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING THE LOCAL GAS SUPPLIER. THIS EQUIPMENT IS TO BE INSTALLED IN COMPLIANCE WITH THE BASIC PLUMBING CODE OF THE BUILDING OFFICIALS AND CODE ADMINISTRATORS INTERNATIONAL, INC. (BOCA) AND THE FOOD SERVICE SANITATION MANUAL OF THE FOOD AND DRUG ADMINISTRATION. COMPUTERS FCC This device complies with Part 15 of the FCC rules. Operation is subject to the following two conditions: 1) This device may not cause harmful interference, and 2) This device must accept any interference received, including interference that may cause undesired operation. While this device is a verified Class A device, it has been shown to meet the Class B limits. CANADA This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set out by the ICES-003 standard of the Canadian Department of Communications. Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A et B prescrites dans la norme NMB-003 edictee par le Ministre des Communcations du Canada. DANGER THIS PRODUCT CONTAINS CHEMICALS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER AND/OR BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. Operation, installation, and servicing of this product could expose you to airborne particles of glasswool or ceramic fibers, crystalline silica, and/or carbon monoxide. Inhalation of airborne particles of glasswool or ceramic fibers is known to the State of California to cause cancer. Inhalation of carbon monoxide is known to the State of California to cause birth defects or other reproductive harm. FRYMASTER FRYERS EQUIPPED WITH LEGS ARE FOR PERMANENT INSTALLATION. FOR MOVEABLE OR PORTABLE INSTALLATION, FRYMASTER OPTIONAL EQUIPMENT CASTERS MUST BE USED. QUESTIONS??? CALL 1-800-551-8633.

TABLE OF CONTENTS i CHAPTER 1: General Information 1.1 Parts Ordering and Service Information............................................................................ 1-1 1.2 Safety Information............................................................................................................. 1-1 1.3 European Community (CE) Specific Information............................................................. 1-2 1.4 Equipment Description...................................................................................................... 1-2 1.5 Installation, Operating, and Service Personnel ................................................................. 1-3 1.6 Definitions......................................................................................................................... 1-3 1.7 Shipping Damage Claim Procedure .................................................................................. 1-3 CHAPTER 2: Installation Instructions 2.1 General Installation Requirements.................................................................................... 2-1 2.2 Caster/Leg Installation ...................................................................................................... 2-2 2.3 Pre-Connection Preparations............................................................................................. 2-3 2.4 Connection to Gas Line..................................................................................................... 2-4 2.5 Converting to Another Gas Type ...................................................................................... 2-6 CHAPTER 3: Operating Instructions 3.1 Start-Up Procedure............................................................................................................ 3-1 3.2 Boiling-Out the Frypot...................................................................................................... 3-2 3.3 Shutting the Fryer Down................................................................................................... 3-3 3.4 Controller Operation and Programming............................................................................ 3-3 Computer Magic III Controller ......................................................................................... 3-4 Thermostat Controller ....................................................................................................... 3-8 Analog Controller.............................................................................................................. 3-9 Digital Controller ............................................................................................................ 3-10 Solid State Basket Lift Timer.......................................................................................... 3-11 CHAPTER 4: Filtration Instructions 4.1 Draining and Manual Filtering.......................................................................................... 4-1 4.2 Filter Magic II Filtration System Operation...................................................................... 4-1 Preparing the Filter Unit for Use....................................................................................... 4-2 Operation of the Filter Unit............................................................................................... 4-3 Changing the Filter Paper.................................................................................................. 4-4 CHAPTER 5: Preventive Maintenance 5.1 Fryer Preventive Maintenance Checks and Services ........................................................ 5-1 Daily Checks and Services................................................................................................ 5-1 Weekly Checks and Services ............................................................................................ 5-1 Quarterly Checks and Services.......................................................................................... 5-2 Semi-Annual Checks and Services.................................................................................... 5-4 5.2 Filter Magic II Filtration System Preventive Maintenance Checks and Services............. 5-5

TABLE OF CONTENTS ii CHAPTER 6: Operator Troubleshooting 6.1 Introduction........................................................................................................................6-1 6.2 Troubleshooting Fryers with Thermostat Controls............................................................6-2 6.3 Troubleshooting Fryers with Analog, Digital, or CM III Controllers ...............................6-4 6.4 Troubleshooting the Filter Magic II Filtration System......................................................6-7 6.5 Troubleshooting Abnormal Burner Operation.................................................................6-11 6.6 Replacing the Controller or Controller Wiring Harness..................................................6-12

CHAPTER 1: GENERAL INFORMATION 1-1 1.1 Parts Ordering and Service Information In order to assist you as quickly as possible, the Frymaster Factory Authorized Service Center (FASC) or Service Department repre- sentative requires certain information about your equipment. Most of this information is printed on a data plate affixed to the inside of the fryer door. Parts orders must be placed directly with your local FASC or distributor. Included with fryers when shipped from the factory is a list of Frymaster FASCs. If you do not have access to this list, contact the Frymaster Technical Service Department at 1-800-551- 8633 or 1-318-865-1711. When ordering parts, the following informa- tion is required: Model Number: Serial Number: Type of Gas or Voltage: Item Part Number: Quantity Needed: Service information may be obtained by contacting your local FASC. Information may also be obtained by calling the Frymaster Technical Service Department at 1-800-551- 8633 or 1-318-865-1711. When requesting service, please have the fol- lowing information ready: Model Number: Serial Number: Type of Gas: In addition to the model number, serial num- ber, and type of gas, please be prepared to de- scribe the nature of the problem and have ready any other information that you think may be helpful in solving your problem. RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE. 1.2 Safety Information Before attempting to operate your unit, read the instructions in this manual thoroughly. Throughout this manual, you will find nota- tions enclosed in double-bordered boxes similar to the ones below. CAUTION boxes contain information about actions or conditions that may cause or result in a malfunction of your system. CAUTION Example of a CAUTION box. WARNING boxes contain information about actions or conditions that may cause or result in damage to your system, and which may cause your system to malfunction. WARNING Example of a WARNING box. DANGER boxes contain information about ac- tions or conditions that may cause or result in injury to personnel, and which may cause damage to your system and/or cause your sys- tem to malfunction. DANGER Hot cooking oil or shortening causes severe burns. Never attempt to move a fryer containing hot cooking oil/shortening or to transfer hot cooking oil/shortening from one container to another.

CHAPTER 1: GENERAL INFORMATION 1-2 Your fryer is equipped with automatic safety features: 1. High temperature detection shuts off gas to the burner assembly should the controlling thermostat fail. 2. A safety switch built into the drain valve of units with built-in filtration systems prevents burner ignition with the drain valve even partially open. 1.3 European Community (CE) Specific Information The European Community (CE) has estab- lished certain specific standards regarding equipment of this type. Whenever there is a difference between CE and non-CE standards, the information or instructions concerned are identified by shadowed boxes similar to the one below. Non-CE Standard for Incoming Gas Pressures Gas Minimum Maximum Natural 6" W.C. 1.49 kPa 14.93 mbar 14" W.C. 3.48 kPa 34.84 mbar LP 11" W.C. 2.74 kPa 27.37 mbar 14" W.C. 3.48 kPa 34.84 mbar 1.4 Equipment Description 45 Series gas fryers are specifically designed for high volume frying. Models in this series include FM45E, FM45EC, MJ45E, and MJ45EC variants. Fryers in this series may be equipped with built-in Filter Magic filtration systems (FM45E and FM45EC variants), or may be configured for manual filtration (MJ45E and MJ45EC variants). All models may be configured for electrical power sup- plies ranging from 120 to 240 VAC. 45 Series fryers utilize a combination gas valve to control the burner and require an ex- ternal source of AC electrical power. On the FM45E and MJ45E models, the electrical power supply to the gas valve is controlled by a manually operated thermostat controller or an electronic controller. The FM45EC and MJ45EC models are equipped with Computer Magic III computers. All models are of an open-pot design with no tubes and have a hand-sized opening into the deep cold zone, which makes cleaning the stainless frypot quick and easy. Fryers equipped with built-in filtration sys- tems are shipped completely assembled. Fry- ers without built-in filtration require installa- tion of legs or optional casters at point of use. All fryers are shipped with a package of stan- dard accessories. Each fryer is adjusted, tested, and inspected at the factory before crating for shipment. Frypots are constructed of welded, heavy- gauge stainless steel. Heating is supplied by a burner assembly having multiple gas jets, which are focused on ceramic targets located around the lower side of the frypot. The burner assembly can be configured for natural gas, propane, or manufactured gas, as required by the customer. A drain is tapped into the center of the frypot, with a front-controlled manual ball valve. Each fryer is equipped with a thermostat probe for precise temperature control. The probe is located on the centerline of the frypot for rapid

CHAPTER 1: GENERAL INFORMATION 1-3 response to changes in loads and to provide the most accurate temperature measurement. 45 Series fryers may be equipped with an op- tional melt cycle feature which pulses the burner on and off at a controlled rate. The melt cycle feature is designed to prevent scorching and uneven heating of the frypot for customers who use solid shortening. The controls on your fryer vary depending on the model and configuration purchased. Con- trol options include thermostat controls (stan- dard), analog controllers, digital controllers, or Computer Magic III computers. Each type is covered in detail in Chapter 3, Fryer Operating Instructions. 1.5 Installation, Operating, and Service Personnel Operating information for Frymaster equip- ment has been prepared for use by qualified and/or authorized personnel only, as defined in Section 1.6. All installation and service on Frymaster equipment must be performed by qualified, certified, licensed, and or/authorized in- stallation or service personnel, as defined in Section 1.6. 1.6 Definitions QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL Qualified/authorized operating personnel are those who have carefully read the information in this manual and have familiarized themselves with the equipment functions, or who have had previous experience with the operation of the equipment covered in this manual. QUALIFIED INSTALLATION PERSONNEL Qualified installation personnel are individu- als, or firms, corporations, or companies which, either in person or through a represen- tative, are engaged in and are responsible for the installation of gas-fired appliances. Quali- fied personnel must be experienced in such work, be familiar with all gas precautions in- volved, and have complied with all require- ments of applicable national and local codes. QUALIFIED SERVICE PERSONNEL Qualified service personnel are those that are familiar with Frymaster equipment and who have been authorized by Frymaster to per- form service on Frymaster equipment. All authorized service personnel are required to be equipped with a complete set of service and parts manuals, and to stock a prescribed minimum amount of Frymaster equipment parts. A list of Frymaster Factory Authorized Serv- ice Centers (FASC) was included with the fryer when it was shipped from the factory. Failure to use qualified service personnel will void the Frymaster Warranty on your equipment. 1.7 Shipping Damage Claim Procedure Your Frymaster equipment was carefully in- spected and packed before leaving the factory. The transportation company assumes full re- sponsibility for safe delivery upon acceptance of the equipment for transport.

CHAPTER 1: GENERAL INFORMATION 1-4 What to do if your equipment arrives damaged: 1. File a claim for damages immediately, regardless of the extent of damages. 2. Inspect for and record all visible loss or damage, and ensure that this information is noted on the freight bill or express re- ceipt and is signed by the person making the delivery. 3. Concealed loss or damage that was un- noticed until the equipment was unpacked should be recorded and reported to the freight company or carrier immediately upon discovery. A concealed damage claim must be submitted within 15 days of the date of delivery. Ensure that the ship- ping container is retained for inspection. Frymaster DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS INCURRED IN TRANSIT.

CHAPTER 2: INSTALLATION INSTRUCTIONS 2-1 2.1 General Installation Requirements PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR FRYER. ANY UNAUTHORIZED AL- TERATIONS MADE TO THIS EQUIPMENT WILL VOID THE FRYMASTER WARRANTY. Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Shipping Damage Claim Procedure in Chapter 1.) CLEARANCE AND VENTILATION The fryer(s) must be installed with a 6” (150 mm) clearance at both sides and back when installed adjacent to combustible construction; no clearance is required when installed adja- cent to noncombustible construction. A minimum of 24” (600 mm) clearance should be provided at the front of the fryer. One of the most important considerations of efficient fryer operation is ventilation. Make sure the fryer is installed so that products of combustion are removed efficiently, and that the kitchen ventilation system does not pro- duce drafts that interfere with proper burner operation. The fryer flue opening must not be placed close to the intake of the exhaust fan, and the fryer must never have its flue extended in a “chimney” fashion. An extended flue will change the combustion characteristics of the fryer, causing longer recovery time. It also frequently causes delayed ignition. To pro- vide the air flow necessary for good combus- tion and burner operation, the areas surround- ing the fryer front, sides, and rear must be kept clear and unobstructed. Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate distances must be maintained from the flue outlet of the fryer to the lower edge of the ventilation filter bank. Filters should be installed at an angle of 45º. Place a drip tray beneath the lowest edge of the filter. For U.S. installation, NFPA standard No. 96 states, “A minimum distance of 18 in. (450 mm) should be maintained between the flue outlet and the lower edge of the grease filter.” Frymaster recommends that the minimum distance be 24 in. (600 mm) from the flue outlet to the bottom edge of the filter when the appliance consumes more than 120,000 BTU per hour. Information on construction and installation of ventilating hoods can be found in the NFPA standard cited above. A copy of the standard may be obtained from the National Fire Pro- tection Association, Battery March Park, Quincy, MA 02269. DANGER Do not attach an apron drainboard to a single fryer. The fryer may become unstable, tip over, and cause injury. The appliance area must be kept free and clear of combustible materials at all times. NATIONAL CODE REQUIREMENTS The type of gas for which the fryer is equipped is stamped on the data plate attached to the inside of the fryer door. Connect a fryer stamped “NAT” only to natural gas, those stamped “PRO” only to propane gas, and those stamped “MFG” only to manufactured gas. Installation shall be made with a gas connector that complies with national and local codes, and, where applicable, CE codes. Quick- Disconnect devices, if used, shall likewise

CHAPTER 2: INSTALLATION INSTRUCTIONS 2-2 comply with national, local, and, if applicable, CE codes. ELECTRICAL GROUNDING REQUIREMENTS All electrically operated appliances must be grounded in accordance with all applicable national and local codes, and, where applica- ble, CE codes. A wiring diagram is located on the inside of the fryer door. Refer to the rating plate on the inside of the fryer door for proper voltages. DANGER If this appliance is equipped with a three-prong (grounding) plug, it must be plugged directly into a properly grounded receptacle. Do not cut or remove the grounding prong from the plug. DANGER This equipment requires electrical power for operation. Place the gas control valve in the OFF position in case of a prolonged power outage. Do not attempt to use the equipment during a power outage. FCC COMPLIANCE The user is cautioned that any changes or modifications to Frymaster computers not ex- pressly approved by the party responsible for compliance could void the user’s authority to operate the equipment. Frymaster computers have been tested and found to comply with the limits for a Class A digital device, pursuant to Part 15 of the FCC rules. While these devices are verified as Class A devices, they have been shown to meet the Class B limits. These lim- its are designed to provide reasonable protec- tion against harmful interference when the equipment is operated in a commercial envi- ronment. This equipment generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the in- struction manual, may cause harmful interfer- ence to radio communications. Operation of the equipment in a residential area is likely to cause harmful interference in which case the user will be required to correct the interference at his own expense. If necessary, the user should consult the dealer or an experienced radio and television techni- cian for additional suggestions. The user may find the booklet “How to Iden- tify and Resolve Radio-TV Interference Prob- lems” helpful. It is prepared by the Federal Communications Commission and is available from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000- 00345-4. 2.2 Caster/Leg Installation Depending upon the specific configuration ordered, your fryer may have been shipped without installed casters or legs. If casters or legs are installed, you may skip this section and proceed to Section 2.3, Pre-Connection Preparations. If your fryer requires the installation of casters/legs, install them in accordance with the instructions included in your accessory package.

CHAPTER 2: INSTALLATION INSTRUCTIONS 2-3 2.3 Pre-Connection Preparations DANGER Do not connect fryer to gas supply before completing each step in this section. After the fryer has been positioned under the fry station exhaust hood, ensure the following has been accomplished: 1. Adequate means must be provided to limit the movement of fryers without depending upon the gas line connections. If a flexible gas hose is used, a restraining cable must be connected at all times when the fryer is in use. The restraining cable and installa- tion instructions are packed with the flexi- ble hose in the accessories box that was shipped with your unit. 2. Single unit fryers must be stabilized by installing restraining chains on fryers equipped with casters or anchor straps on fryers equipped with legs. Follow the in- structions shipped with the casters/legs to properly install the chains or straps. 3. Level fryers equipped with legs by screw- ing out the legs approximately 1 inch then adjusting them so that the fryer is level and at the proper height in the exhaust hood. Frymaster recommends that the minimum distance from the flue outlet to the bottom edge of the filter be 24 in. (600 mm) when the appliance consumes more than 120,000 BTU per hour. For fryers equipped with casters, there are no built-in leveling devices. The floor where the fryer is to be installed must be level. 4. Test the fryer electrical system: a. Plug the fryer electrical cord(s) into a grounded electrical receptacle. b. Place the power switch in the ON position. • For fryers equipped with thermo- stat controls, verify that the power and heat lights are lit. • For fryers having computer or digital displays, verify that the dis- play indicates CYCL. c. Place the fryer power switch in the OFF position. Verify that the power and heat lights are out, or that the dis- play is blank. 5. Refer to the data plate on the inside of the fryer door to determine if the fryer burner is configured for the proper type of gas be- fore connecting the fryer quick-disconnect device or piping from the gas supply line. 6. Verify the minimum and maximum gas supply pressures for the type of gas to be used in accordance with the accompanying tables. Non-CE Standard for Incoming Gas Pressures Gas Minimum Maximum Natural 6" W.C. 1.49 kPa 14.93 mbar 14" W.C. 3.48 kPa 34.84 mbar LP 11" W.C. 2.74 kPa 27.37 mbar 14" W.C. 3.48 kPa 34.84 mbar

CHAPTER 2: INSTALLATION INSTRUCTIONS 2-4 CE Standard for Incoming Gas Pressures G20 20 18 x 1,40 mm 7,5 mbar 3,00 m3/h G25 20 - 25 18 x 1,40 mm 10 mbar 3,50 m3/h G31 37 - 50 18 x 0,86 mm 20,6 mbar 2,21 kg/h (1) mbar = 10,2 mm H2O Gas Pressure (mbar)(1) Regulator Pressure Consumption Orifice Diameter 7. For fryers equipped with a Filter Magic II system and/or basket lifts, plug the electri- cal cord(s) into a power receptacle behind the fryer. 2.4 Connection to Gas Line The 45 Series fryer has received the CE mark for the countries and gas categories indicated in the accompanying table. BE I2E+(S) I3P G20/G25 G31 20/25 37 DE I2 ELL 13P G20/G25 G31 20 50 FR II2Esi3P G20/G25 G31 20/25 37 ET 50 LU I2E G20/G25 20/25 ES II2H3P G20 G31 20 37 ET 50 NL II2L3P G25 G31 25 50 IE-PT-GB II2H3P G20 G31 20 37 DK-GR-IT I2 H G20 20 CE Approved Gas Categories Country Category Gas Pressure (mbar) The size of the gas line used for installation is very important. If the line is too small, the gas pressure at the burner manifold will be low. This may cause slow recovery and delayed ignition. The incoming gas supply line should be a minimum of 1½” (38 mm) in diameter. Refer to the chart below for the minimum sizes of connection piping. Gas Connection Pipe Sizes (Minimum incoming pipe size should be 1 1/2" (38 mm)) Natural 3/4" (19 mm) 1" (25 mm) Use two 1" (25mm) connections Propane 1/2" (13 mm) 3/4" (19 mm) 1" (25 mm) Manufactured 1" (25 mm) 1 1/4" (33 mm) 1 1/2" (38 mm) Gas Single Unit 2 - 3 Units 4 or more units* * For distances of more than 20 feet (6 m) and/or more than 4 fittings or elbows, increase the con- nection by one pipe size. Before connecting new pipe to your unit, the pipe must be thoroughly blown out to remove any foreign particles. If these foreign particles get into the burner and controls, they will cause improper and sometimes dangerous op- eration. CE Standard CE regulations require a combustion air sup- ply of 2m3/h per kW per fryer. (See rating plate affixed to door for kW rating.)

CHAPTER 2: INSTALLATION INSTRUCTIONS 2-5 1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting under the front of the fryer and to the building gas line. NOTE: Some fryers are configured for a rigid connection to the gas supply line. These units are connected to the gas sup- ply line at the rear of the unit. When using thread compound, use very small amounts on male threads only. Use a pipe thread compound that is not af- fected by the chemical action of LP gases (Loctite™ PST56765 Sealant is one such compound). DO NOT apply compound to the first two threads. This will ensure that the burner orifices and control valve do not become clogged. 2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A soap and water solution should be used for this purpose. DANGER Never use matches, candles, or any other ignition source to check for leaks. If gas odors are detected, shut off the gas supply to the fryer at the main shut-off valve and contact the local gas company or an authorized service agency for service. 3. Close the fryer drain valve and fill the fry- pot with water and boil-out solution to the bottom OIL-LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures that are described in the “Lighting Instructions” and “Boiling Out the Frypot” topics found in Chapter 3 of this manual. WARNING “Dry-firing” your unit will cause damage to the frypot. Always ensure that melted shortening, cooking oil, or water and boil-out solution is in the frypot before firing your unit. 4. It is suggested that the burner manifold pressure be checked at this time by the lo- cal gas company or an authorized service agent. Refer to “Check Burner Manifold Pressure” in Chapter 5 of this manual for the proper procedure. Gas Pressure Natural 3.5" W.C. 0.87 kPa LP 8.25" W.C. 2.05 kPa Non-CE Standard Burner Manifold Gas Pressures Gas Pressure (mbar) Natural Gas Lacq (G20) under 20 mbar 7,5 Natural Gas Gronique * (G25) under 25 mbar 10 Natural Gas Gronique (G20) under 20 mbar 10 Propane (G31) under 37 or 50 mbar 20,6 CE Standard Burner Manifold Gas Pressures * Belgian G25 = 7,0 mbar 5. Check the thermostat calibration or tem- perature programmed into the computer.

CHAPTER 2: INSTALLATION INSTRUCTIONS 2-6 • For units equipped with thermostat controls, refer to the Thermostat Cali- bration instructions in Chapter 7. • For units equipped with other types of controllers, refer to the Set Point pro- gramming instructions in Chapter 3. 2.5 Converting to Another Gas Type Your fryer is configured at the factory for ei- ther natural gas or Propane (LP) gas. If you desire to switch from one type of gas to another, a gas conversion kit must be in- stalled by a Factory Authorized Service Center technician. DANGER Switching to a different type of gas without installing the proper conversion kit may result in fire or explosion! NEVER ATTACH YOUR FRYER TO A GAS SUPPLY FOR WHICH IT IS NOT CONFIGURED! Non-CE Gas Conversion Instructions Call Frymaster Frymaster Frymaster Frymaster Service (1-800-551-8633) to determine the conversion kit appropriate for your configuration and altitude. Contact your local FASC to order the kit and arrange for installation. CE Gas Conversion Instructions 1. Between G20- and G25-type Natural Gas, adjust the gas pressure at the regulator. (Refer to the CE Standard Burner Mani- fold Gas Pressure Chart.) Do not change the orifice or pilot. 2. Between a 2nd family gas (G20 or G25) and a 3rd family gas (G31 Propane): a. Change the orifices. b. Change the pilot. c. Change the gas valve regulator. d. Adjust the manifold pressure. 3. Remove the rating plate and install a new one. Call your local service agency or KES for a new rating plate. 4. If the destination language changes, re- place the labels. Call you local service agency of kitchen equipment supplier for a label kit. The language of reference will be on the corner of the label. The following gas-conversion components and kits are available from your FASC: Propane (G31) to Natural (G20/G25) Regulator only: P/N 810-1288 Pilot, regulator, and orifices kit: P/N 826-1201 Natural (G20/G25) to Propane (G31) Regulator only: P/N 810-1292 Pilot, regulator, and orifices kit: P/N 826-1200

CHAPTER 3: OPERATING INSTRUCTIONS 3-1 3.1 Start-Up Procedure CAUTION If this is the first time the fryer is being used after installation, refer to Section 3.2, Boil-Out Procedure. CAUTION The cooking oil/shortening capacity of the 45 Series fryer is 50 lbs (25 liters) at 70ºF (21ºC). Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve is closed. Remove the basket support rack, if installed, and fill the frypot to the bottom OIL-LEVEL line. To prevent scorching, if solid shortening is being used, make sure it is tightly packed down into the bottom of the frypot. Non-CE Standard Units configured to Non-CE standards are equipped with Robertshaw valves. CE Standard Units configured to CE standards are equipped with Honeywell valves. Lighting the Pilot on Robertshaw Valves: 1. Ensure power to the unit is OFF. 2. Turn the gas valve knob to the OFF posi- tion. Wait 5 minutes, then turn the knob to the PILOT position. 3. Place a flame near the pilot assembly, push and hold the knob in, light the pilot, and continue to depress the knob for at least 60 seconds after the pilot lights. Failure to hold the knob in long enough will cause the pilot to go out when the knob is re- leased. If the pilot goes out when the knob is released, wait at least 5 minutes then re- peat this step. 4. Turn the gas valve knob to the ON posi- tion. Lighting the Pilot on Honeywell Valves: 1. Ensure power to the unit is OFF. 2. Press the OFF (red) button. Wait 5 min- utes. 3. Place a flame near the pilot assembly, push and hold the PILOT (white) button in, light the pilot, and continue to depress the button for at least 60 seconds after the pilot lights. Failure to hold the button in long enough will cause the pilot to go out Knob is shown in OFF position. Note index mark.

CHAPTER 3: OPERATING INSTRUCTIONS 3-2 when the button is released. If the pilot goes out when the button is released, wait at least 5 minutes then repeat this step. Placing the Fryer into Operation. For units equipped with Thermostat Controls: Place the Melt Cycle switch (if equipped) to the ON position. Set the thermostat knob to the desired cooking temperature. The U-shaped burner should “light-off” and burn with a strong, blue flame. CAUTION Thermostat-controlled fryers will stay in the Melt Cycle mode until the Melt Cycle switch is placed in the OFF position. For units equipped with other than Thermostat Controls: Place the computer/controller ON/OFF switch in the ON position and set the con- troller to—or program the computer for— the desired cooking temperature, referred to as the setpoint. The U-shaped burner should “light off” and burn with a strong, blue flame. The unit automatically enters the Melt Cycle mode if the frypot tem- perature is below 180ºF (82ºC). (NOTE: During the melt cycle, the burner will re- peatedly fire for a few seconds, then go out for a longer period.) When the frypot temperature reaches 180ºF (82ºC), the unit will automatically switch to the Heating mode. The burner will remain lit until the frypot temperature reaches the pro- grammed cooking temperature (setpoint). 3.2 Boiling-Out the Frypot To ensure that the frypot is free of any con- tamination resulting from its manufacture, shipping, and handling during installation, the frypot must be boiled out before first use. Frymaster recommends boiling out the frypot each time the oil or shortening is changed. DANGER Never leave the fryer unattended during the boil-out process. If the boil- out solution boils over, turn off power to the fryer immediately and let the solution cool for a few minutes before resuming the process. 1. Before lighting the burner, close the fryer drain valve(s) and fill the frypot to the bottom OIL-LEVEL line with a mixture of cold water and Frymaster™ FRYER ‘N’ GRIDDLE cleaner or detergent. 2. For units equipped with thermostat con- trollers, set the thermostat to 280ºF (140ºC). For units equipped with analog or digital controllers, set the setpoint to 200°°°°F (93°°°°C). For units equipped with Computer Magic III computers, select the Boil-Out feature in accordance with the procedure Using the Boil-Out Feature on page 3-7. For units equipped with Solid-State Bas- ket Lift Timers, press the Boil-Out Mode button to begin the boil-out process. 3. Place the fryer into operation in accor- dance with Section 3.1.

CHAPTER 3: OPERATING INSTRUCTIONS 3-3 4. Simmer the solution for 1 hour. 5. After the solution simmers for 1 hour, turn the fryer off, allow the solution to cool, then add 2 gallons (7.75 liters) of cold water and stir. Drain the solution into a suitable container and clean the frypot thoroughly. WARNING Do not drain boil-out solution into the built-in filtration system. Doing so may cause damage to the filtration pump. 6. Rinse the frypot at least twice by filling the frypot with clean water and draining. Dry the frypot thoroughly with a clean, dry towel. DANGER Remove all drops of water from the frypot before filling with cooking oil/shortening. Failure to do so may cause spattering of hot liquid when the oil/shortening is heated to cooking temperature. 3.3 Shutting the Fryer Down For short-term shut down during the work day, place the fryer power switch in the OFF posi- tion and put the frypot covers in place (if the fryer is so equipped). When shutting the fryers down at closing time, place the fryer power switch in the OFF posi- tion, place the gas valve in the OFF position, and put the frypot covers in place (if the fryer is so equipped). 3.4 Controller Operation and Programming Fryers in the 45 Series can be equipped with any of the following types of controlling de- vices: • Computer Magic III • Thermostat Controller • Analog Controller • Digital Controller • Basket Lift Timer Each type is discussed in detail in the follow- ing pages.

CHAPTER 3: OPERATING INSTRUCTIONS 3-4 6 COMPUTER MAGIC 7 8 9 0 R L 1 2 3 44 5 Frymaster 1 2 3 4 5 6 7 8 c y c l c y c l 1 Left LED Display 5 Right Power Switch 2 Right LED Display 6 Left Product Selection & Coding Keys 3 Temperature Check/Program Lock 7 Right Product Selection & Coding Keys 4 Left Power Switch 8 Program Mode Switch COMPUTER MAGIC III CONTROLLER COMPUTER OPERATING INSTRUCTIONS Turn the computer on by pressing the Power switch (or ON/OFF switch ON OFF). NOTE: A decimal between digits 1 and 2 in either LED Display indicates that the burner is on. 1. One of the following will be displayed: a. cycl, indicating that the fryer is op- erating in the melt cycle mode. The fryer will remain in the melt cycle mode until it reaches 180ºF (82ºC) or is canceled manually by pressing the R key. CAUTION Do not cancel the melt cycle mode until solid shortening is completely melted! b. hi, indicating that the frypot tem- perature is 21ºF (12ºC) higher than the setpoint. c. LO, indicating that the frypot tem- perature is 21ºF (12ºC) lower than the setpoint. d. “- - - -”, indicating that the frypot tem- perature is in the cooking range. NOTE: For best results, cooking should not be attempted unless the dis- play indicates “- - - -”. e. help, indicating a heating problem. f. hot, indicating the frypot tempera- ture is in excess of 410ºF (210ºC). g. prob, indicating that the computer temperature probe circuit is open. NOTE: Some computers may have this earlier style ON/OFF switch: ON OFF

CHAPTER 3: OPERATING INSTRUCTIONS 3-5 2. Press a product switch to initiate a cook cycle. a. The display will indicate the previ- ously programmed cook time and be- gin countdown. b. If shake time is programmed, the op- erator will be notified of the need to shake the product “X” seconds after the cook cycle has begun (X = amount of time programmed). An alarm will sound, and the display will read SH####, where “#” will be the switch number. If no shake time has been programmed, sh#### will not appear during the cook cycle. The alarm is self-canceling. c. At the end of the cooking cycle, an audible alarm will sound, cooc will be displayed, and the associated prod- uct switch indicator will flash. To cancel the cook alarm, press the ap- propriate switch. d. At this time, the hold time will be dis- played (if programmed greater than zero), and the countdown will begin. When the countdown reaches zero, hD_ hD_ hD_ hD_ will be displayed and an alarm will sound. The blank will be the switch number. The hold alarm is can- celed by pressing the Programming switch . NOTE: If the display is in use, the hold time countdown will not be displayed. 3. To check the frypot temperature at any time, press the Temperature Check switch once. To check the setpoint, press the switch twice. If you suspect the tempera- ture probe is defective, check the tem- perature of the frypot with a thermometer or pyrometer to verify that the computer readout is reasonably close to the meas- ured reading. 4. During idle periods when the fryer is on but not in use, “- - - -” should appear in both displays. If not, check the actual temperature and setpoint. CAUTION The electronic circuitry in your computer can be affected adversely by current fluctuations and electrical storms. Should it fail to function or program properly for no apparent reason, the computer should be reset by unplugging the computer and plugging it back in. This could prevent a service call. COMPUTER PROGRAMMING INSTRUCTIONS 1. Turn the computer on by pressing the Power switch (or ON/OFF ON OFF switch). 2. Enter the programming mode by pressing the Program Mode switch . Code appears in the left display. If you enter the programming mode by mistake, press the switch again to exit the programming mode. NOTE: If you try to enter the pro- gramming mode while the computer is cooking, the display will flash busy busy busy busy. 3. Enter the number 1650 by pressing the number keys. 4. sp----r (Setpoint) will appear in the left display. Any previously programmed temperature setpoint will appear in the right display. To change the setpoint, en- ter the desired setpoint temperature using the number keys. For CE units, the highest setpoint allowed is 370ºF (188ºC). For Non-CE units the number is 375ºC

CHAPTER 3: OPERATING INSTRUCTIONS 3-6 (191ºC). Press the Program Mode switch to lock in the new setpoint (or the old setpoint, if it was not changed). If the unit is a dual vat fryer, sp-L will appear, al- lowing the setpoint for the left vat to be adjusted or confirmed. 5. selp (Select Product) will appear in the left display. Press the product button to be programmed (or press to return to the normal operating mode). 6. sens (Sensitivity) appears in the left display. Any previously programmed sen- sitivity setting will appear in the right dis- play. To change the sensitivity setting, enter the new setting and press to lock it in. If the setting was not changed, pressing accepts the previous setting. Sensitivity is a built-in feature that adjusts cooking time to compensate for the drop in frypot temperature when a basket of prod- uct is placed into it. Different food prod- ucts will vary in density, basket load size, and initial temperature. Food products will also vary in how well cooked a prod- uct is required to be. A proper sensitivity setting for each product will assure a high-quality product each time. For ex- ample: four ounces of fries can be pro- grammed to be cooked to the same quality as two and one-half pounds. Some ex- perimenting with the range of 0 - 9 (0 be- ing least sensitive and 9 being most sensi- tive) may be required to obtain the desired quality to meet your specifications, but setting 5 is the recommended starting point. 7. cooc (Cook Time) will now show in the left display. Any previously programmed time will appear in the right display. Pressing will accept the current cook- ing time. To change the cooking time, enter the new time using the number keys. Press to lock in the new time. 8. sh____ (Shake Time) appears in the left dis- play. If your product requires shaking during the cooking process, set the number of seconds to cook before shaking using the number keys. For example, entering “30” means the product needs to be shaken after it has been cooking for 30 seconds. At the end of 30 seconds, an alarm will sound and the product switch will flash for 3 seconds. If your product does not require shaking, enter “0”. The number entered will appear in the right display. Press to lock in the programmed time. 9. hd____ (Hold Time) will appear in the left display. Set the time the product may be held before serving, anything from 13 sec- onds to 60 minutes. If you do not wish to use the hold time feature, enter 0. Press to lock in the time. In the event the same product is being cooked in more than one basket, any prod- uct button can be programmed to use the hold timer normally used with a different product button. Example: Program but- ton 3 for 7:00 minutes hold time. Then, when programming button R for hold time, press address 4. Both product button 3 and product button R will then use the same hold time of 7:00 minutes. The but- ton numbers and their assigned address numbers are: Button: L 1 2 3 4 5 6 7 8 9 0 R Address: 1 2 3 4 5 6 7 8 9 10 11 12

CHAPTER 3: OPERATING INSTRUCTIONS 3-7 10. selp (Select Product) will again appear in the left display. If more products are to be programmed, return to Step 5 and fol- low all instructions to this point, repeating for each product. 11. When you complete your programming, lock in the whole program by pressing the Temperature Check/Program Lock switch . USING THE BOIL-OUT FEATURE CAUTION Before using this feature, ensure the frypot is filled with a mixture of cold water and Frymaster FRYER ‘N’ GRIDDLE cleaner or detergent. 1. To program the fryer for boil-out, press the Power switch (or ON/OFF ON OFF switch) followed by the Program Mode switch . Code will appear in the left display. 2. Enter the code number 1653. The right display will read boil boil boil boil. The temperature is automatically set for 195ºF (91ºC). The fryer will attain this temperature and re- main there until the Power (or ON/OFF ON OFF) switch is pressed, which cancels the boil-out mode. In high-altitude locations, the fryer must be monitored constantly for boil-over conditions. If boil-over occurs, turn off the fryer immediately, allow it to cool, then re-enter the boil-out mode to continue the boil-out process. FRYER RECOVERY TIME CHECK FEATURE “Recovery time” is the amount of time it takes the fryer to increase the temperature from 275°F (135°C) to 325°F (163°C). It is a measure of the fryer’s efficiency. It should be no more than 2 minutes and 30 seconds. If the recovery time is greater, call your FASC. 1. To check recovery time, press the Program Mode switch . Code will appear in the left display. 2. Enter the code number 1652 on the number keypad. The recovery time will appear in both displays for 5 seconds. SELECTING FAHRENHEIT– CELSIUS DISPLAY MODE 1. The computer can display temperatures in either Fahrenheit or Celsius. To change from one to the other, press the Program Mode switch . Code will appear in the left display. 2. Enter the code number 1658 on the number keypad. The computer will toggle the temperature display from Celsius to Fahrenheit or from Fahrenheit to Celsius. 3. Press the Temperature Check/Program Lock switch to display the temperature in the newly selected mode. SELECTING FRYPOT TEMPERATURE DISPLAY MODE 1. To display the actual frypot temperature at all times, press the Program Mode switch . Code will appear in the left display. 2. Enter code 165L on both number key- pads. The computer will display the actual frypot temperature. NOTE: During the product cooking process, the cooking time will not be displayed, but timing is taking place. 3. To return to setpoint display, repeat Steps 1 and 2.

CHAPTER 3: OPERATING INSTRUCTIONS 3-8 . Temperature Knob 1 Melt Cycle Switch 4 2 ON/OFF Switch 3 Heat Mode Light Frymaster THERMOSTAT CONTROLLER OFF ON C F THERMOSTAT CONTROLLER The Thermostat Controller utilizes a frypot thermostat that is directly connected to a tem- perature knob mounted on the control panel. Rotating the knob to the desired cooking tem- perature (setpoint) directly adjusts the thermo- stat control to that temperature. Placing the ON/OFF switch in the ON position sup- plies power to the fryer’s components and causes the switch to illuminate. Placing the Melt Cycle switch in the ON position causes the fryer burner to repeatedly cycle on for a few seconds and off for a longer period. The purpose is to gradually melt solid short- ening to prevent scorching, and to prevent creation of “hot spots” on the frypot. The switch is illuminated when in the ON position. CAUTION The fryer remains in the Melt Cycle mode until the Melt Cycle switch is placed in the OFF position. The Heat Mode Indicator illuminates when the frypot is below setpoint. The Thermostat Controller requires no pro- gramming, but it may require calibration from time to time. To determine if it requires cali- bration, refer to Check Thermostat Controller Thermostat Calibration on page 5-4.

CHAPTER 3: OPERATING INSTRUCTIONS 3-9 ? SOLID STATE Trouble Light Temperature Knob Melt Cycle Switch C F Power Switch Power On Light Melt Cycle Light Heat Mode Light Frymaster ANALOG CONTROLLER ANALOG CONTROLLER In units equipped with analog controllers, the frypot thermostat has been replaced with a solid-state temperature probe and solid-state electronics mounted on the control panel, re- ducing the number of moving parts and elimi- nating the need to calibrate the thermostat. The temperature probe is connected to the control circuitry via an interface board behind the control panel. The cooking temperature setpoint is set by ro- tating the Temperature Knob to the desired temperature. When the Power switch is placed in the ON position, electrical current is supplied to the fryer’s components and the Power On Light illuminates. Placing the Melt Cycle switch in the ON position causes the burner to cycle on for a few seconds and off for a longer period until the temperature in the frypot reaches 180ºF (82ºC). At that time the unit automatically enters the heat mode, causing the burner to remain lit until the setpoint is reached. When in the melt cycle, the Melt Cycle Light will alternately illuminate and go out as the burner cycles on and off. When the unit enters the heat mode, the Heat Mode Light will illuminate and remain on until the setpoint is reached. The Trouble Light indicates probe circuit or high limit circuit problems.

CHAPTER 3: OPERATING INSTRUCTIONS 3-10 Frymaster DIGITAL CONTROLLER Heating Mode Indicator Setpoint Adjustment Arrows Temperature or Setpoint Display Switch 9 . 9 9 9 Melt Cycle Switch Digital Display ON/OFF Switch Celcius or Fahrenheit Display Switch DIGITAL CONTROLLER This controller uses a temperature probe and solid-state electronics. Pressing the ON/OFF switch supplies electrical power to the fryer, and causes the controller software ver- sion number to display for 4 seconds in the Digital Display. Following the software version number dis- play, the SETPOINT TEMPERATURE WILL DISPLAY CONSTANTLY. Pressing the Temperature/Setpoint Display switch will display the actual frypot temperature. The fryer will automatically enter the melt cycle mode and will continue to cycle on for a few seconds and off for a longer period until the temperature in the frypot reaches 180ºF (82ºC). At that time, it will enter the heat mode. The purpose of the melt cycle is to gradually melt solid shortening to prevent scorching, and to prevent creation of “hot spots” on the frypot. To cancel the melt cycle, press the Melt Cycle switch . The fryer will remain in the heat mode until the setpoint is reached. The Heat Mode Indi- cator is a decimal point that appears between the first two numbers of the digital display to indicate the unit is heating. When the setpoint is reached, the decimal will go out; indicating the fryer is ready for cooking. To enter or change the setpoint, press an arrow key to raise or lower the temperature setting. The display will change at a rate of about 1- degree per second for approximately the first 12 degrees, then change to a faster rate if an arrow is continuously pressed. The temperature can be displayed in either Fahrenheit or Celsius. To change from one to the other, press the C/F switch .

CHAPTER 3: OPERATING INSTRUCTIONS 3-11 SOLID-STATE BASKET LIFT TIMER Left Basket Button Boil-Out Button ON/OFF Button Digital Display Temperature Check Button ON/OFF Button Digital Display Temperature Check Button Right Basket Button Cook Time Programming Buttons Cook Time Programming Buttons SOLID STATE BASKET LIFT TIMER The Basket Lift Timer allows the operator to specify individual cooking times for each bas- ket and independently control the operation of each basket lift. Pressing either of the ON/OFF buttons supplies electrical power to the fryer compo- nents. The fryer will automatically go into the melt cycle mode if the temperature in the fry- pot is below 180°F (82°C), cycling on for a few seconds and off for a longer period. The purpose of the melt cycle is to gradually melt solid shortening to prevent its scorching, and to prevent the creation of “hot spots” in the frypot. To cancel the melt cycle, press the Right Basket button. The cook time for each basket is continuously shown in the Digital Displays except when the Temperature Check buttons are pressed. To change a cook time, enter the new time using the corresponding number pad. To view the setpoint for the frypot, press ei- ther of the Temperature Check buttons. The setpoint for the frypot will be shown in the right Digital Display. To return to the cook time display without changing the set- point, press either of the Temperature Check buttons again. To change the setpoint, enter the new tem- perature using the number pad on the right. Press either Temperature Check button again to lock in the new setpoint and return to the cook time mode. NOTE: The controller automatically selects Fahrenheit/Celsius temperature values. Val- ues less than 190 are considered Celsius. Pressing the Boil-Out button temporarily resets the setpoint to 195°F (91°C). The

CHAPTER 3: OPERATING INSTRUCTIONS 3-12 controller will remain in the Boil-Out mode until either ON/OFF button is pressed, at which time the controller will return to the previous setpoint. Pressing a Basket button initiates a cooking cycle. The corresponding basket is automatically lowered into the frypot and the cook time in the corresponding Digital Dis- play begins to count down. When the count reaches zero, the basket is raised from the fry- pot and a buzzer sounds to alert the operator that cooking is completed. Pressing the corre- sponding Basket button silences the buzzer. The controller also displays the following trouble messages in the Digital Displays: • HELP is displayed continuously if there is a heating problem. • HOT is displayed if the frypot tempera- ture rises above 385°F (196°C). • PROB indicates an open temperature probe circuit. The controller stores the current time and temperature settings when the unit is turned off with either of the ON/OFF buttons. However, in case of a power failure, recheck the time and temperature settings when power is restored.

CHAPTER 4: FILTRATION INSTRUCTIONS 4-1 4.1 Draining and Manual Filtering DANGER Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an appropriate container for disposal. If your fryer is not equipped with the built-in Filter Magic II Filtration System, the cooking oil or shortening must be drained into another suitable container. FOR SAFE, CONVENIENT DRAINING AND DISPOSAL OF USED COOKING OIL OR SHORTENING, FRYMASTER RECOM- MENDS THE USE OF THE FRYMASTER SHORTENING DISPOSAL UNIT (SDU). THE SDU IS AVAILABLE THROUGH YOUR LOCAL DIS- TRIBUTOR. 1. Turn the fryer power switch to the OFF position. Screw the drainpipe (provided with your fryer) into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and that the opening is pointing down. 2. Position a metal container with a sealable cover under the drainpipe. The metal container must be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you intend to reuse the oil or shortening, Frymaster recommends that a Frymaster filter cone holder and filter cone be used when a filter machine is not available. If you are using a Frymaster filter cone holder, be sure that the cone holder rests securely on the metal con- tainer. 3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food particles, use the Fryer’s Friend (poker-like tool) to clear the blockage. DANGER DO NOT insert anything into the drain from the front to unclog the valve. Hot oil/shortening will rush out, creating an extreme hazard. WARNING DO NOT hammer on the drain valve with the Fryer’s Friend. This will damage the drain valve ball and prevent the valve from sealing securely, resulting in a leaky valve. 4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the frypot. BE CAREFUL, this ma- terial may still cause severe burns if it comes in contact with bare skin. 5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or solid shortening to the bottom OIL- LEVEL line. DANGER When using solid shortening, pack the shortening down into the bottom of the frypot. DO NOT operate the fryer with a solid block of shortening sitting in the upper portion of the frypot. This will cause damage to the frypot and may cause a flash fire. 4.2 Filter Magic II Filtration System Operation The Filter Magic II Filtration System allows the cooking oil or shortening in one frypot to be safely and efficiently filtered while the other frypots in a battery remain in operation.

CHAPTER 4: FILTRATION INSTRUCTIONS 4-2 The overwhelming majority of reported prob- lems with the Filter Magic II system are found to be the result of improper operation. Careful attention to the step-by-step instructions that follow will ensure that your system operates as intended. PREPARING THE FILTER UNIT FOR USE 1. Slide the filter unit from the cabinet. 2. Remove the crumb tray and paper hold- down ring. CAUTION Make sure the inside of the pan is free of all food and breading particles that could prevent the paper from sealing against the bottom of the pan. 3. Ensure that the metal filter screen is in the bottom of the pan. 4. Lay a sheet of filter paper over the top of the filter pan, overlapping on all sides. Position the hold-down ring over the filter paper and lower the ring into the pan, al- lowing the paper to fold up around the ring as it is pushed to the bottom of the pan. 5. Sprinkle filter powder over the filter paper. For powder quantity, see the filter powder manufacturer’s instructions. 6. Replace the crumb tray in the filter pan. 7. Roll the filter pan all the way to the back of the cabinet. The HEATER ON light will illuminate when properly positioned.

CHAPTER 4: FILTRATION INSTRUCTIONS 4-3 OPERATION OF THE FILTER UNIT CAUTION Never operate the filter unit unless the cooking oil in the fryers has been brought up to cooking temperature. 1. To filter the cooking oil, turn the fryer power OFF, then open the drain valve on the fryer you have selected to be filtered. If necessary, use the Fryer's Friend steel rod to clear the drain from inside the fry- pot as necessary. DANGER Never drain more than one fryer at a time—the filter pan may overflow. When unclogging a valve, DO NOT insert anything into the drain from the front of the fryer. Hot oil/shortening will rush out, creating an extreme hazard. WARNING DO NOT hammer on the drain valve with the Fryer’s Friend. This will damage the drain valve ball and prevent the valve from sealing securely, resulting in a leaky valve. 2. When the frypot is empty, use a long- handled, stiff brush to remove sediment from the sides of the frypot. When clean- ing the inside of the frypot, avoid striking the high limit thermostat and temperature probe or operating thermostat. 3. Snap the Power Shower into the frypot. DANGER DO NOT operate the filter without the Power Shower in place. Hot oil will spray out of the fryer and may cause injury. 4. After all oil has drained from the pot, PULL the filter handle to start the pump and begin the filtering process. There may be a slight delay before the pump acti- vates. Handle in up (filter ON) position Valve handle in open position

CHAPTER 4: FILTRATION INSTRUCTIONS 4-4 5. After the oil is completely filtered, close the drain valve and allow the fryer to refill. When bubbles appear in the oil, allow the filter to run 10 to 12 seconds longer to clear the lines and prevent shortening from hardening in them, then PUSH the filter handle to the OFF position. WARNING The filter motor is equipped with a manual reset switch in case it overheats or an electrical fault occurs. If this switch trips, turn off power to the filter system and allow the pump motor to cool 40 minutes before attempting to reset the switch. 6. Remove the Power Shower and allow it to drain. 7. Make sure the drain valve is fully closed. Turn the fryer ON and allow the cooking oil/shortening to reach setpoint. NOTE: Ensure the fryer drain valve is fully closed before turning the fryer on. If the drain valve is not fully closed, the controller will display an error message or a trouble light and the fryer will not operate. CHANGING THE FILTER PAPER DANGER Allow the filter pan to cool completely before attempting to change the paper. 1. Slide the filter unit from the cabinet. Re- move and clean the crumb tray. 2. Remove the hold-down ring from the filter pan and clean. 3. Remove and discard the used filter paper. Filter Handle in OFF position Drain Valve in CLOSED position

CHAPTER 4: FILTRATION INSTRUCTIONS 4-5 4. Remove the metal filter screen and clean thoroughly using a solution of hot water and detergent. Allow the screen to dry completely before reinstalling. Clean all breading and food particles from the filter pan, then replace the filter screen in the bottom of the pan. CAUTION Make sure the inside of the pan is free of all food and breading particles that could prevent the paper from sealing against the bottom of the pan. 5. Lay a sheet of filter paper over the top of the filter pan with the paper overlapping on all sides. Position the hold-down ring over the filter paper on top of the pan and lower the ring into the pan, allowing the filter paper to fold up around the ring as it is pushed to the bottom of the pan. 6. Sprinkle filter powder over the filter paper. For powder quantity and instructions, see the powder manufacturer's instructions. 7. Replace the crumb tray in the filter pan. 8. Roll the filter pan all the way to the back of the cabinet. The HEATER ON light will illuminate when properly positioned.

CHAPTER 5: PREVENTIVE MAINTENANCE 5-1 5.1 Fryer Preventive Maintenance Checks and Services DAILY CHECKS AND SERVICES Inspect Fryer and Accessories for Damage Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any other indications that the fryer and accessories are not ready and safe for operation. Inspect the ceramic burner targets. Ensure the targets are in position above each orifice, and that the flame ignites approximately 2½ inches (60mm) above the orifice. The flame should strike the center of the target and be a rich blue color. Call your Factory Authorized Service Center (FASC) if you see any prob- lems. Clean Fryer Cabinet Inside and Out Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and components to remove accumulations of oil or shortening and dust. Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent, removing oil/shortening, dust, and lint from the fryer cabinet. DANGER Never attempt to clean fryer during the cooking process or when the frypot is filled with hot oil/shortening. If water comes in contact with oil/shortening heated to cooking temperature, it can cause the oil/shortening to splatter and severely burn nearby personnel. Filter Cooking Oil/Shortening The cooking oil/shortening used in your fryer should be filtered at least once every day (more often if the fryer is in constant use). Refer to Chapter 4, Filtration Instructions, for details. WEEKLY CHECKS AND SERVICES Check Recovery Time “Recovery time” is the amount of time it takes the fryer to increase the frypot temperature from 275°F (135°C) to 325°F (163°C). It is a measure of the fryer’s efficiency, and it should be no more than 2 minutes and 30 sec- onds. If the recovery time is greater than 2:30, call your Factory Authorized Service Center (FASC) or the Frymaster Frymaster Frymaster Frymaster Service Hotline. The recovery time on models having CM III computers is automatically measured by the computer. For fryers with any other type con- troller, the recovery time must be manually measured. To view the recovery time on models equipped with CM III Computers, press the Program Mode switch . Code will appear in the left display. Enter the code number 1652 on the number keys. The latest recov- ery time will appear in both displays for 5 seconds. To check the recovery time on fryers equipped with other than CM III Computers, a stop- watch (or a watch with a second hand) and a good grade thermometer or pyrometer is re- quired. Turn the fryer on and set the controller to cooking temperature. Place the thermometer

CHAPTER 5: PREVENTIVE MAINTENANCE 5-2 or pyrometer in the frypot. When the frypot reaches 275°F (135°C), start the stopwatch or record the time. When the temperature reaches 325°F (163°C), stop the stopwatch or record the time. QUARTERLY CHECKS AND SERVICES Drain and Clean Frypot During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradually form on the inside of the frypot. This deposit must be periodically removed to maintain your fryer’s efficiency. DANGER Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an appropriate container for disposal. If your fryer is not equipped with the built-in Filter Magic II Filtration System, the cooking oil or shortening must be drained into another suitable container. FOR SAFE, CONVENIENT DRAINING AND DISPOSAL OF USED COOKING OIL OR SHORTENING, FRYMASTER RECOM- MENDS THE USE OF OUR SHORTENING DISPOSAL UNIT (SDU). THE SDU IS AVAILABLE THROUGH YOUR LOCAL DISTRIBUTOR. 1. Place the fryer power switch in the OFF position. Screw the drainpipe (provided with your fryer) into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and that the opening is pointing down. 2. Position a metal container with a sealable cover under the drainpipe. The metal container must be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you intend to reuse the oil or shortening, Frymaster recommends that our filter cone holder and filter cone be used when a filter machine is not avail- able. If you are using a Frymaster filter cone holder, be sure that the cone holder rests securely on the metal container. 3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food particles, use the Fryer’s Friend (poker-like tool) to clear the blockage. DANGER DO NOT insert the tool into the drain from the front to unclog the valve. Hot oil/shortening will rush out, creating an extreme hazard. WARNING DO NOT hammer on the drain valve. This will damage the drain valve ball and prevent the valve from sealing securely, resulting in a leaky valve. 4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the frypot. BE CAREFUL, this ma- terial may still cause severe burns if it comes in contact with bare skin. 5. Close the drain valve securely and fill the frypot with a solution of detergent and water to the bottom OIL-LEVEL line. (Frymaster recommends the use of Frymaster Frymaster Frymaster Frymaster Boilout Solution, available through your local distributor, for best results.) 6. Set the thermostat to 200ºF (95ºC) or pro- gram the computer for Boil Operation as described in Using the Boil-Out Feature on Page 3-7.

CHAPTER 5: PREVENTIVE MAINTENANCE 5-3 7. Simmer the solution for 1 hour. WARNING Never leave the fryer unattended during this process. If the solution overflows, press the ON/OFF switch to the OFF position immediately. 8. After the solution has simmered for 1 hour, press the ON/OFF switch to the OFF position and allow the solution to cool. 9. Drain the solution into a suitable container (NOT the Filter Magic II filter pan or Shortening Disposal Unit) and thor- oughly wipe the frypot with a clean towel. 10. Close the drain valve and fill the frypot with clean, cold water and drain. Repeat the rinse process again, then wipe frypot with a clean, dry towel. DANGER Ensure that the frypot is completely free of water before filling with cooking oil or shortening. When the oil or shortening is heated to cooking temperature, water in the frypot will cause splattering. Clean Detachable Parts And Accessories As with the frypot, a deposit of carbonized oil/shortening will accumulate on detachable parts and accessories such as baskets, sedi- ment trays, or fish plates Wipe all detachable parts and accessories with a clean cloth dampened with a detergent solu- tion. (Frymaster recommends the use of Frymaster Frymaster Frymaster Frymaster Fryer ‘N’ Griddle Cleaner, available through your local distributor, for best results.) Rinse and thoroughly dry each part. Check Calibration of Thermostat or Analog Controller Temperature Control Knob (This check applies only to units equipped with Thermostat or Analog Controllers) 1. Set the temperature control knob to frying temperature. 2. Let the burner cycle on and off automati- cally three times in order for the cooking oil/shortening temperature to become uni- form. If necessary, stir to get all short- ening in the bottom of the frypot melted. 3. Insert a good-grade thermometer or py- rometer probe into the oil/shortening, with the end touching the fryer temperature sensing probe. 4. When the burner starts for the fourth time, the thermometer/pyrometer reading should be within ± 5ºF (2ºC) of the temperature knob setting. If it is not, calibrate as fol- lows: a. Loosen the setscrew in the temperature control knob until the knob will rotate freely on its shaft. b. Rotate the knob until the index line on the knob is aligned with the marking that corresponds to the thermometer or pyrometer reading. c. Hold the knob and carefully tighten the setscrew. d. Recheck the thermometer/pyrometer reading against the temperature control knob setting the next time the burner comes on. e. Repeat steps 4.a. through 4.d. until the thermometer/pyrometer reading and knob setting agree within ± 5ºF (2ºC).

CHAPTER 5: PREVENTIVE MAINTENANCE 5-4 5. Remove the thermometer or pyrometer. If calibration cannot be obtained for any rea- son, call a Factory Authorized Service Center for assistance. Check Thermostat Controller Thermostat Calibration (This check applies only to units equipped with Thermostat Controllers) 1. Set the temperature control knob to 325°F (162°C) and insert a good grade ther- mometer or pyrometer into the frypot so that it touches the temperature probe guard. 2. When the burner cycles off, set the tem- perature control knob to 340°F (170°C). As the reading on the thermometer or py- rometer nears the control knob setting, but before the burner cycles off, reset the knob to 325°F (162°C). Just as the reading on the thermometer or pyrometer drops below 325°F (162°C), the burner should cycle on. If it does not, calibration is required. Call your Factory Authorized Service Center (FASC) to arrange this service. Check Computer Magic III Set Point Accuracy (This check applies only to units equipped with Computer Magic III Controllers.) 1. Insert a good-grade thermometer or pyrometer into the oil/shortening, with the end touching the fryer temperature sensing probe. 2. When the computer display shows a series of four dashes (----) with no red dot between the first and second dashes (indi- cating that the frypot contents are within the cooking range), press the switch once to display the temperature of the cooking oil or shortening as sensed by the temperature probe. 3. Press the switch twice to display the set point. 4. Note the temperature on the thermometer or pyrometer. All three readings should be within ± 5ºF (2ºC) of each other. If not, contact a Factory Authorized Service Center for assistance. Clean Gas Valve Vent Tube 1. Carefully unscrew the vent tube from the gas valve. NOTE: The vent tube may be straightened for ease in removal. 2. Pass a piece of ordinary binding wire (.052 inch diameter) through the tube to remove any obstruction. 3. Remove the wire and blow through the tube to ensure it is clear. 4. Reinstall tube and bend it so that the opening is pointing downward. SEMI-ANNUAL CHECKS AND SERVICES Check Burner Manifold Pressure WARNING This task should be performed by qualified service personnel only. 1. Ensure that the gas valve knob is in the OFF position.

CHAPTER 5: PREVENTIVE MAINTENANCE 5-5 2. Remove the pressure tap plug from the gas valve (see photo below for location). Non-CE Valve CE Valve Arrows point to the Pressure Tap Plug. 3. Insert the fitting for a gas pressure measuring device into the pressure tap hole. 4. Place the gas valve in the ON position then place the fryer power switch in the ON position. When the burner lights and continues to burn, note gas pressure reading for correct pressure in accordance with the accompanying tables. Gas Pressure Natural 3.0" W.C. 0.73 kPa LP 8.25" W.C. 2.05 kPa Non-CE Standard Burner Manifold Gas Pressures Gas Pressure (mbar) Natural Gas Lacq (G20) under 20 mbar 7,5 Natural Gas Gronique * (G25) under 25 mbar 10 Natural Gas Gronique (G20) under 20 mbar 10 Propane (G31) under 37 or 50 mbar 20,6 CE Standard Burner Manifold Gas Pressures * Belgian G25 = 7,0 mbar 5. To adjust burner gas pressure, remove the cap from the gas valve regulator and adjust to correct pressure. 6. Place the fryer power switch and the gas valve in the OFF position. Remove the fitting from the pressure tap hole and reinstall the pressure tap plug. Place the gas valve in the ON position, and check for and eliminate any gas leaks. Place the gas valve in the OFF position. 5.2 Filter Magic II Filtration System Preventive Maintenance Checks and Services DANGER Allow cooking oil/shortening to cool below 100ºF (38ºC) before transporting to the disposal area. Frymaster recommends the use of a Shortening Disposal Unit, available from your local distributor, for your safety. WARNING Never operate the filter system without cooking oil/shortening in the system. WARNING Never use the filter pan to transport old cooking oil/shortening to the disposal area. WARNING Never drain water into the filter pan. Water will damage the filter pump. There are no periodic preventive maintenance checks and services required for your Filter Magic II Filtration System other than daily cleaning of the inner and outer filter pans with a solution of hot water and detergent.

CHAPTER 5: PREVENTIVE MAINTENANCE 5-6 Turn the outer filter pan upside down and slightly elevate the end to allow all water to drain from the suction tube. If you notice that the system is pumping slowly or not at all, verify that the filter pan screen is on the bottom of the filter pan, with the paper on top of the screen. If the filter screen and paper are correctly installed, change the filter paper and verify that the o-ring on the bottom of the filter pan is present and in good condition. NOTE: With fresh paper and properly installed o-rings, the system should refill the fryer in 2 to 3 minutes. Immediately after each use, drain the Power Shower completely. If you suspect blockage, unscrew the clean-out plugs at each corner of the frame. Place the frame in a pan of hot water for several minutes to melt any accumulation of solidified oil/shortening. Use a long, narrow bottlebrush with hot water and detergent to clean inside the tubes. If necessary, insert a straightened paper clip or similar instrument into the holes in the frame to remove any blockages. Rinse, dry thoroughly, and reinstall the plugs before using. DANGER Failure to reinstall the clean-out plugs will cause hot oil to spray out of the frypot during the filtering process, creating a burn hazard to personnel.

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-1 6.1 Introduction This chapter provides an easy reference guide to the more common problems that may occur during the operation of your equipment. The troubleshooting guides in this chapter are intended to help you correct, or at least accurately diagnose, problems with your equipment. Although the chapter covers the most common problems reported, you may very well encounter a problem not covered. In such instances, the Frymaster Technical Service Department will make every effort to help you identify and resolve the problem. When troubleshooting a problem, always use a process of elimination starting with the simplest solution and working through to the most complex. Never overlook the obvious. Anyone can forget to plug a cord into a receptacle or put a piece of filter paper into a filter pan. Don’t assume that you are exempt from such occurrences. Most importantly, always try to establish a clear idea of why a problem has occurred. Part of your corrective action involves taking steps to ensure that it doesn’t happen again. If a controller malfunctions because of a poor connection, check all other connections while you’re at it. If a fuse continues to blow, find out why. Always keep in mind that failure of a small component may often be indicative of potential failure or incorrect functioning of a more important component or system. Several of the corrective actions recommended in this chapter involve removing suspect components from the system and substituting components that are known to be working. When this is indicated, refer to Section 6.6 for specific instructions. Each guide begins with a description of a common problem in a six-sided figure. Simply follow the arrows and answer the questions to determine the corrective action to take. If you are in doubt as to the proper action to take, do not hesitate to call the Frymaster Technical Service Department or your local Frymaster Factory Authorized Service Center for assistance. DANGER Hot cooking oil or shortening causes severe burns. Never attempt to move a fryer containing hot cooking oil/shortening or to transfer hot cooking oil/shortening from one container to another. DANGER Use extreme care when performing electrical circuit tests. Live circuits will be exposed. WARNING Inspection, testing, and repair of electrical equipment should be performed only by qualified service personnel. The equipment should be unplugged when servicing, except when electrical tests are required.

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-2 6.2 Troubleshooting Fryers with Thermostat Controls BURNER DOES NOT LIGHT. Are any panel lights illuminated? Verify Drain Valve is fully closed. Is pilot lit? Problem is beyond scope of operator trouble shooting. Call Service Technician. Attempt to light pilot (see Chapter 3, Section 3.1). Did pilot light and remain lit? Press ON/OFF switch OFF, then back ON. Did burner light? Press ON/OFF switch OFF. If there is a gas shutoff valve external to the fryer, verify that it is open. Disconnect gas line quick-disconnect fitting and reconnect. Attempt to light pilot (see Chapter 3, Section 3.1). Did pilot light and remain lit? Press ON/OFF switch OFF, then back ON. Did burner light? Problem resolved. Verify unit is plugged in with main circuit breaker in ON position. Press ON/OFF switch OFF, then back ON. Are any panel lights illuminated? Yes No Yes No Yes No No Yes No Yes No Yes Yes No For Burger King units only, verify that gas supply cut-off valve inside the fryer is open.

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-3 Troubleshooting Fryers with Thermostat Controls CANNOT CONTROL FRYPOT TEMPERATURE ACCURATELY. What are the symptoms? ANALOG CONTROLLER POWER LIGHT AND TROUBLE LIGHT ON, BUT NO HEAT LIGHT or CM III SHOWS "PROB" IN DISPLAY Turn unit OFF and disconnect from electrical power. Replace controller with another known to be working. Reconnect unit to electrical power. Turn unit ON. Does fryer operate properly? Problem is beyond scope of operator troubleshooting. Call FASC or Frymaster Service Department. UNIT STAYS IN MELT CYCLE (BURNER ON FOR 6 SECONDS AND OFF FOR 24 SECONDS CONTINUOUSLY) Is temperature above 180 degrees F (82 degress C)? If condition persists for more than 45 minutes, call Service Technician or Frymaster Service Department. CM III DISPLAYS "oHI" AS IT COMES OUT OF MELT CYCLE or HEATING MODE INDICATOR DOES NOT COME ON AT ALL Has setpoint been properly entered? Disconnect unit from electrical power. Wait one minute. Reconnect unit to electrical power. Turn unit ON. Does fryer operate properly? Problem resolved. Enter setpoint. Turn unit OFF and disconnect from electrical power. Replace controller with another known to be working. Reconnect unit to electrical power. Turn unit ON. Is fryer operating properly? Problem is defective controller. Order replacement from FASC. Does burner come on at all? Refer to Troubleshooting Guide BURNER DOES NOT LIGHT. HEATING MODE INDICATOR ON, BUT FRYER NOT HEATING PROPERLY Does burner come on at all? No Yes No Yes Yes No Yes No Yes No Yes No Yes No

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-4 6.3 Troubleshooting Fryers with Analog, Digital, or CM III Controllers BURNER WON'T LIGHT. If unit is equipped with built-in filtration, verify the drain valve is fully closed. Verify that unit is plugged in with main circuit breaker in ON position. Verify gas cutoff valve is open. Turn unit OFF, then back ON. Are any panel lights illuminated? Is pilot lit? Turn unit OFF and disconnect from electrical power. Remove controller and replace with one known to be working. Reconnect unit to electrical power. Turn unit ON. Did burner light? Probable cause is defective controller. Order replacement from FASC. Attempt to light pilot (see Chapter 3, Section 3.1). Did pilot light and remain lit? Turn unit OFF, then back ON. Did burner light? Problem resolved. Turn unit OFF. Disconnect gas line quick-disconnect fitting and reconnect. Attempt to light pilot (see Chapter 3, Section 3.1). Did pilot light and remain lit? Problem is beyond scope of operator troubleshooting. Call FASC or Frymaster Service Department. Yes No Yes No Yes No Yes No No Yes Yes No

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-5 Troubleshooting Fryers with Analog, Digital, or CM III Controllers CANNOT CONTROL FRYPOT TEMPERATURE ACCURATELY. What are the symptoms? ANALOG CONTROLLER POWER LIGHT AND TROUBLE LIGHT ON, BUT NO HEAT LIGHT or CM III SHOWS "PROB" IN DISPLAY Turn unit OFF and disconnect from electrical power. Replace controller with another known to be working. Reconnect unit to electrical power. Turn unit ON. Does fryer operate properly? Problem is beyond scope of operator troubleshooting. Call FASC or Frymaster Service Department. UNIT STAYS IN MELT CYCLE (BURNER ON FOR 6 SECONDS AND OFF FOR 24 SECONDS CONTINUOUSLY) Is temperature above 180 degrees F (82 degress C)? If condition persists for more than 45 minutes, call Service Technician or Frymaster Service Department. CM III DISPLAYS "oHI" AS IT COMES OUT OF MELT CYCLE or HEATING MODE INDICATOR DOES NOT COME ON AT ALL Has setpoint been properly entered? Disconnect unit from electrical power. Wait one minute. Reconnect unit to electrical power. Turn unit ON. Does fryer operate properly? Problem resolved. Enter setpoint. Turn unit OFF and disconnect from electrical power. Replace controller with another known to be working. Reconnect unit to electrical power. Turn unit ON. Is fryer operating properly? Problem is defective controller. Order replacement from FASC. Does burner come on at all? Refer to Troubleshooting Guide BURNER DOES NOT LIGHT. HEATING MODE INDICATOR ON, BUT FRYER NOT HEATING PROPERLY Does burner come on at all? No Yes No Yes Yes No Yes No Yes No Yes No Yes No

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-6 Troubleshooting Fryers with Analog, Digital, or CM III Controllers CM III WILL NOT GO INTO PROGRAMMING MODE. Press Power Switch OFF, disconnect unit from electrical power, unplug computer wiring harness from interface board. Wait 2 minutes. Reconnect computer wiring harness, reconnect unit to electrical power, press Power Switch ON. Does computer operate properly? Problem resolved. Press Power Switch OFF, disconnect unit from electrical power, remove computer and replace with another known to be working. Reconnect unit to electrical power. Press Power Switch ON. Does computer operate properly? Probable cause is defective computer. Call Service Technician. Problem is beyond scope of Operator Troubleshooting. Yes No Yes No

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-7 6.4 Troubleshooting the Filter Magic II Filtration System PUMP WON'T START. Verify that filter power cord is plugged in and that circuit breaker on. Does pump start if a different filter handle is activated? Probable cause is failed filter handle microswitch. Call FASC Frymaster Service Department. What happened? PUMP STOPPED DURING FILTERING PROCESS AND WON'T RESTART. Is pump motor hot (cannot hold hand on pump)? Allow motor to cool for at least 45 minutes then press thermal overload switch reset button and move filter handle to ON position. Did pump start and continue to run? Problem resolved. Move filter handle to OFF position. Allow oil/shortening to cool, then empty pan and verify that filter paper and screen have been properly installed and are clean. Refill pan and move filter handle to ON posistion. Did pump start and continue to run? Did pump start and then abrubtly stop? Reset thermal overload switch. Remove filter pan and move handle to ON position. Does pump run okay? Probable cause is a blockage of the filter pan suction tube. Remove blockage using a thin, flexible wire and attempt to operate filter. If unable to remove blockage, call FASC or Frymaster Service Department. Did motor hum for a short time and then stop? Probable cause is a pump blockage. Pump blockages are usually caused by sediment build-up in the pump due to improperly sized or installed filter paper. Call FASC or Frymaster Service Department. Is filter wiring harness properly connected at both ends and free of cuts, breaks, or other signs of damage? Probable causes are a failed 24-volt transformer or a defective motor. Call FASC or Frymaster Service Department. If filter harness is properly connected but is damaged, probable cause is failed wiring harness. Order replacement from FASC or call Frymaster Service Department. PUMP WON'T START AFTER BEING OFF FOR AT LEAST ONE HOUR. Press thermal overload switch reset button and move filter handle to ON position. Did pump start and continue to run? Problem resolved. Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No No Yes

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-8 Troubleshooting the Filter Magic II Filtration System PUMP STARTS, BUT NO TRANSFER TAKES PLACE OR TRANSFER IS VERY SLOW. Is pumping erratic (spitting/spurting)? Move filter handle to OFF position. Allow oil/shortening to cool, then empty pan. Verify that o-ring on pan outlet is present and in good condition. For Filter Magic and FootPrint II units, verify that the o-ring on the oil return fitting at the inside rear of the cabinet is present and in good condition. Verify that filter paper and screen have been properly installed and are clean. Refill the filter pan and move filter handle to the ON position. Is oil/shortening being returned to frypot? Problem resolved. Probable cause is solidified oil/shortening in the filtration unit return lines. Move filter handle to the OFF position, wait 10 minutes, then move filter handle to ON position. Is oil/shortening being returned to frypot? Probable causes are solidified oil/shortening in filtration unit return lines or blockage of return line suction tube on bottom of filter pan. A blockage of the return line suction tube is usually due to sediment/food particle build-up caused by failure to use crumb tray and the use of improperly sized or installed filter paper. Failure of solidified oil/shortening in the return lines to melt indicates a defective heater tape or 24 volt transformer. If unable to clear blockages, call FASC. Move filter handle to OFF position. Remove filter pan. Move filter handle to ON position. Is strong stream of air being pumped out of Power Shower port? Probable cause is improperly installed/prepared filter pan components. Yes No Yes No Yes No No Yes

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-9 Troubleshooting the Filter Magic II Filtration System POWER SHOWER NOT SPRAYING PROPERLY. How much oil is coming out of the Power Shower? Little or none, but it is squirting out around gasket. Probable causes are power shower holes plugged with debris or solidified oil/shortening in the Power Shower tubing. Move the filter handle to the OFF position and remove the unit from the frypot. Remove the clean-out screws and place the unit in a pan of hot water for several minutes to melt the oil/shortening. Insert a straightened paper clip or similarly sized wire into each hole to clear any blockages. Replace and tighten clean-out screws. Reinstall Power Shower, ensuring that it seats properly in its receptacle. Move the filter handle to the ON position. Is the Power Shower spraying properly? Problem resolved. Problem is beyond scope of operator troubleshooting. Call FASC or Frymaster Service Department. Plenty, but it is also squirting out around gasket. Probable causes are missing/worn o-rings and gasket on Power Shower or no filter paper in the filter pan (causing too much pressure). Replace o-rings and gasket or install filter paper, whichever is appropriate. Is Power Shower spraying properly? Little or none, and nothing is squirting out around gasket. Oil/shortening is not reaching the Power Shower. Ensure that the Power Shower receptacle in the frypot is not obstrutcted. If it is clear, refer to the Trouble Shooting Guide on page 6-6. Yes No Yes No

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-10 Troubleshooting the Filter Magic II Filtration System AFTER FILTERING, FRYER DOES NOT OPERATE PROPERLY. ANALOG CONTROLLER TROUBLE LIGHT ON or CM III COMPUTER DISPLAY SHOWS "HELP". Verify that drain valve is fully closed. Is fryer operating properly? Problem resolved. Refer to Troubleshooting Guides in Sections 6.2 (for units with Thermostat Controls) or 6.3 (for units with Analog, Digital or CM III Controllers). Yes No

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-11 6.5 Trouble Shooting Abnormal Burner Operation FRYER OPERATING NORMALLY, BUT FLAMES ARE ROLLING OUT THE FRONT OF THE BURNER. Press Power Switch OFF, disconnect unit from electrical power, place gas valve in OFF position. Remove and clean gas valve vent tube. Reinstall gas valve vent tube. Reconnect unit to electrical power. Relight pilot. Press Power Switch ON. Does fryer operate properly? Problem resolved. Problem is beyond scope of Operator Troubleshooting. Call Service Technician. Yes No

CHAPTER 6: OPERATOR TROUBLESHOOTING 6-12 6.6 Replacing the Controller or Controller Wiring Harness 1. Disconnect the fryer from the electrical supply. 2. Remove the two screws in the upper corners of the control panel and swing the panel open from the top, allowing it to rest on its hinge tabs. 3. Disconnect the wiring harness from the back of the controller and, if replacing the harness, disconnect it from the interface board. 4. If replacing the controller, disconnect the ground wire and remove the controller by lifting it from the hinge slots in the control panel frame. 5. Reverse the procedure to install a new controller or wiring harness. Ground Wire Controller Connection