Frymaster H14 Series User manual

Frymaster, a member of the Commercial Food Equipment Service Association, recommends

using CFESA Certified Technicians.

24-Hour Service Hotline 1-800-551-8633 819-5473

06-00

H14/H17/H22 Series Electric Fryers

Installation & Operation Manual

Series Codes AN through AX

H14/17/22 Series Electric Fryers

Installation and Operation

TABLE OF CONTENTS

Page #

1. INTRODUCTION 1-1

2. INSTALLATION INSTRUCTIONS 2-1

3. OPERATING INSTRUCTIONS 3-1

4. FILTRATION INSTRUCTIONS 4-1

5. PREVENTIVE MAINTENANCE 5-1

6. OPERATOR TROUBLESHOOTING 6-1

1-1

H14/H17/H22 SERIES ELECTRIC FRYERS

CHAPTER 1: INTRODUCTION

1.1 General

Read the instructions in this manual thoroughly before attempting to operate this equipment. This

manual covers all configurations of models H14/H17/H22, including filtration options and triac-

equipped (solid-state relays) models. H14, H17 and H22 fryers have many parts in common, and

when discussed as a group, will be referred to as “Common Electric” fryers.

Common Electric fryers feature deep cold-zones and easy to clean, open frypots with tilt-up

elements. The fryers are controlled by multi-product cooking computers, optional digital or analog

controllers. Fryers in this series come in full- or split-pot arrangements, and can be purchased as

single units or grouped in batteries of up to six fryers.

1.2 Safety Information

Before attempting to operate your unit, read the instructions in this manual thoroughly.

Throughout this manual, you will find notations 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 actions or conditions that may cause or result in injury

to personnel, and which may cause damage to your system and/or cause your system to malfunction.

DANGER

Hot cooking oil causes severe burns. Never attempt to move a fryer containing hot

cooking oil or to transfer hot cooking oil from one container to another.

1-2

Fryers in this series are equipped with automatic safety features:

1. Two high-temperature detection features shut off power to the elements should the termperature

controls fail.

2. A safety switch built into the drain valve prevents the elements from heating with the drain valve

even partially open.

1.3 Computer Information

This equipment has been tested and found to comply with the limits for a Class A digital device,

pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been

shown to meet the Class B limits. These limits are designed to provide reasonable protection against

harmful interference when the equipment is operated in a commercial environment. This equipment

generates, uses and can radiate radio frequency energy and, if not installed and used in accordance

with the instruction manual, may cause harmful interference 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.

The user is cautioned that any changes or modifications not expressly approved by the party

responsible for compliance could void the user's authority to operate the equipment.

If necessary, the user should consult the dealer or an experienced radio and television technician for

additional suggestions.

The user may find the following booklet prepared by the Federal Communications Commission

helpful: "How to Identify and Resolve Radio-TV Interference Problems". This booklet is available

from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.

1.4 European Community (CE) Specific Information

The European Community (CE) has established certain specific standards regarding equipment of

this type. Whenever a difference exists between CE and non-CE standards, the information or

instructions concerned are identified by means of shadowed boxes similar to the one below.

CE Standard

Example of box used to distinguish CE and

Non-CE specific information.

1-3

1.5 Shipping Damage Claim Procedure

What to do if your equipment arrives damaged:

Please note that this equipment was carefully inspected and packed by skilled personnel before

leaving the factory. The freight company assumes full responsibility for safe delivery upon

acceptance of the equipment.

1. File Claim for Damages Immediately—Regardless of extent of damage.

2. Visible Loss or Damage—Be sure this is noted on the freight bill or express receipt and is signed

by the person making the delivery.

3. Concealed Loss or Damage—If damage is unnoticed until equipment is unpacked, notify the

freight company or carrier immediately and file a concealed damage claim. This should be done

within 15 days of date of delivery. Be sure to retain container for inspection.

1.6 Service Information

For non-routine maintenance or repairs, or for service information, contact your local Frymaster

Authorized Service Center (FASC). Service information may also be obtained by calling the

Frymaster Technical Services Department (1-800-24FRYER). The following information will be

needed in order to assist you efficiently:

Model Number _________________________

Serial Number _________________________

Voltage_______________________________

Nature of the Problem ___________________

_____________________________________

RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.

2-1

H14/H17/H22 SERIES ELECTRIC FRYERS

CHAPTER 2: INSTALLATION INSTRUCTIONS

2.1 General

Proper installation is essential for the safe, efficient, trouble-free operation of this appliance.

Any unauthorized alteration of this equipment will void the Frymaster warranty.

DANGER

Copper wire suitable for at least 167°F (75°C) MUST

MUSTMUST

MUST be used for power connections.

DANGER

The electrical power supply for this appliance MUST

MUSTMUST

MUST be the same as indicated on

the rating and serial number plate located on the inside of the fryer door.

DANGER

This appliance MUST

MUSTMUST

MUST be connected to the voltage and phase as specified on the

rating and serial number plate located on the inside of the fryer door.

DANGER

All wiring connections for this appliance MUST

MUSTMUST

MUST be made in accordance with the

wiring diagrams furnished with the equipment. Wiring diagrams are located on the

inside of the fryer door.

DANGER

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of

this or any other appliance.

WARNING

Do not attach accessories to this fryer unless fryer is secured from tipping. Personal

injury may result.

2-2

All installation and service on FRYMASTER equipment must be performed by qualified, certified,

licensed, and/or authorized installation or service personnel.

Service may be obtained by contacting your local Factory Authorized Service Center.

In the event of a power failure, the fryer(s) will automatically shut down. If this occurs, turn the

power switch OFF. Do not attempt to start the fryer(s) until power is restored.

This appliance must be kept free and clear of combustible material, except that it may be installed on

combustible floors.

A clearance of 6 inches (15cm) must be provided at both sides and back adjacent to combustible

construction. A minimum of 24 inches (61cm) should be provided at the front of the equipment for

servicing and proper operation.

WARNING

Do not block the area around the base or under the fryers.

2.2 After Fryers Are Installed At Fryer Station

WARNING

Frymaster fryers equipped with legs are for permanent installations. Fryers fitted

with legs must be lifted during movement to avoid damage and possible bodily

injury. For a moveable or portable installation, Frymaster optional equipment casters

must be used.

Questions? Call 1-800-551-8633

1. To level fryers equipped with legs, the bottom of the legs can be screwed out up to one inch for

leveling. Legs should be adjusted so that the fryer(s) are at the proper height in the frying station.

For fryers equipped with casters, there are no built-in leveling devices. The floor where the

fryers are installed must be level.

NOTE: If you need to relocate a fryer installed with legs, remove all the weight from each leg

before moving. If a leg becomes damaged, contact your service agent for immediate repair or

replacement.

WARNING

Hot shortening can cause severe burns. Avoid contact. Under all circumstances, oil

must be removed from the fryer before attempting to move it to avoid oil spills and

the falls and severe burns that could occur. This fryer may tip and cause personal

injury if not secured in a stationary position. See instruction manual.

2-3

2. Close fryer drain-valve(s) and fill frypot with water to the bottom oil level line.

3. Boil out frypot(s). See Boil-Out instructions on page 2.4.

4. Drain, clean, and fill frypot(s) with cooking oil. See Filling With Cooking Oil/Shortening

section.

5. Check temperature calibration on fryers with solid-state controller. See Section 3.5.1 on page 3-

15.

2.3 Power Requirements

DANGER

Copper wire suitable for at least 167°F (75°C) MUST

MUSTMUST

MUST be used for power connections.

MODEL VOLTAGE PHASE WIRE

SERVICE MIN.

SIZE AWG

(mm2)AMPS PER LEG

L1 L2 L3

H14 208 3 3 6 (16) 39 39 39

H14 240 3 3 6 (16) 34 34 34

H14 480 3 3 8 (10) 17 17 17

H14 220/380 3 4 6 (16) 21 21 21

H14 240/415 3 4 6 (16) 20 20 21

H14 230/400 3 4 6 (16) 21 21 21

208 3 3 6 (16) 39 39 39

240 3 3 6 (16) 34 34 34

220/380 3 4 6 (16) 21 21 21

ALL

EPH14

SERIES

(SOLID STATE) 240/415 3 4 6 (16) 20 20 20

H17 208 3 3 6 (16) 48 48 48

H17 240 3 3 6 (16) 41 41 41

H17 480 3 3 6 (16) 21 21 21

H17 220/380 3 4 6 (16) 26 26 26

H17 240/415 3 4 6 (16) 24 24 24

` 230/400 3 4 6 (16) 25 25 25

ALL 208 3 3 6 (16) 48 48 48

240 3 3 6 (16) 41 41 41

220/380 3 4 6 (16) 26 26 26

EPH17

SERIES

(SOLID STATE) 240/415 3 4 6 (16) 24 24 24

H22 208 3 3 4 (25) 61 61 61

H22 240 3 3 4 (25) 53 53 53

H22 480 3 3 6 (16) 27 27 27

H22 220/380 3 4 6 (16) 34 34 34

H22 240/415 3 4 6 (16) 31 31 31

H22 230/400 3 4 6 (16) 32 32 32

DANGER

The electrical power supply for this appliance MUST

MUSTMUST

MUST be the same as indicated on

the rating and serial number plate located on the inside of the fryer door.

2-4

DANGER

This appliance MUST

MUSTMUST

MUST be connected to the voltage and phase as specified on the

rating and serial number plate located on the inside of the fryer door.

DANGER

All wiring connections for this appliance MUST

MUSTMUST

MUST be made in accordance with the

wiring diagrams furnished with the equipment. Wiring diagrams are located on the

inside of the fryer door.

2.4 Frypot Boil-Out

Before the fryer is first used for cooking product, it should be boiled out to ensure that residue from

the manufacturing process has been eliminated.

Also, after the fryer has been in use for a period of time, a hard film of caramelized vegetable oil will

form on the inside of the frypot. This film should be periodically removed by following the boil-out

procedure.

Clean frypot(s) as follows before filling with cooking oil/shortening for the first time and at least

once a month thereafter:

1. Before switching the fryer(s) ON, close the frypot drain valve(s), then fill the empty frypot with

a mixture of cold water and detergent. Follow instructions on detergent bottle when mixing.

2. Press fryer ON/OFF switch to the ON position. Set the melt switch to OFF if your fryer is

equipped with an analog controller.

3. Set temperature knob or digital controller to 200°F (93°C) or program computer for Boil-out

Operation as outlined in Programming Instructions.

4. Simmer the solution for 45 minutes to one hour. Do not allow water level to drop below the

bottom oil-level line in frypot during boil-out operation.

CAUTION

Do not leave fryer unattended. The boil-out solution may foam and overflow if fryer is

left unattended. Press ON/OFF switch to the OFF position to control this condition.

CAUTION

All drops of water MUST

MUSTMUST

MUST be removed from frypot before filling with cooking oil.

2-5

CAUTION

Water or boil-out solution MUST

MUSTMUST

MUST not be allowed to drain into the filter pan or filter

system. Irreversible damage will result if water is allowed into the system.

5. Turn the fryer ON/OFF switch(s) to the OFF position.

6. Add two gallons of water. Drain out the solution and clean the frypot(s) thoroughly.

Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and wipe down with a clean,

dish towel.

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