Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
JUNE 2011
* 8 1 9 6 8 8 7 *
E-mail: [email protected]
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DANGER
The front ledge of this appliance is not a step! Do not stand on the appliance. Serious injury
can result from slips or contact with the hot oil.
DANGER
Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any
other appliance.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container
at the end of frying operations each day. Some food particles can spontaneously combust if left
soaking in certain shortening material.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal
the joint between the fry vessels. Banging fry baskets on the strip to dislodge shortening will
distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be
removed for cleaning.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending
on or transmitting stress to the electrical conduit. A restraint kit is provided with single non-
filter fryers. If the restraint kit is missing contact your local KES.
DANGER
Prior to movement, testing, maintenance and any repair on your Frymaster fryer, disconnect all
electrical power from the fryer.
WARNING
No structural material on the fryer should be altered or removed to accommodate placement of
the fryer under a hood. Questions? Call the Frymaster Service Hotline at 1-800-551-8633.
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FINDING YOUR WAY AROUND THE FRYMASTER 1814E SERIES
ELECTRIC FRYER
TYPICAL CONFIGURATION (31814E SHOWN)
NOTE: The appearance of your fryer may differ slightly from that
shown depending upon the configuration and date of manufacture.
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1814E SERIES ELECTRIC FRYER
Installation and Operation Manual
TABLE OF CONTENTS
CHAPTER 1: Introduction
1.1 General Information .......................................................................................................... 1-1
1.2 Safety Information............................................................................................................. 1-1
1.3 Controller Information ...................................................................................................... 1-1
1.4 European Community (CE) Specific Information............................................................. 1-2
1.5 Installation, Operating and Service Personnel .................................................................. 1-2
1.6 Definitions......................................................................................................................... 1-2
1.7 Shipping Damage Claim Procedure ................................................................................. 1-3
1.8 Service Information........................................................................................................... 1-3
CHAPTER 2: Installation Instructions
2.1 General Installation Requirements .................................................................................... 2-1
2.2 Power Requirements.......................................................................................................... 2-3
2.3 Positioning the Fryer Station............................................................................................. 2-3
2.4 Frypot Boil Out ................................................................................................................. 2-4
CHAPTER 3: Operating Instructions
3.1 Equipment Setup and Shutdown Procedures..................................................................... 3-1
3.2 Controllers......................................................................................................................... 3-2
CHAPTER 4: Filtration Instructions
4.1 Draining and Manual Filtering.......................................................................................... 4-1
4.2 General Filter Information................................................................................................. 4-2
4.3 Filter Preparation............................................................................................................... 4-2
4.4 Daily Filter Operation ....................................................................................................... 4-6
4.5 Operating the Filter ........................................................................................................... 4-8
4.6 Draining and Disposing of Waste Oil ............................................................................. 4-11
CHAPTER 5: Preventive Maintenance
5.1 Cleaning the Fryer............................................................................................................. 5-1
5.2 Annual/Periodic System Inspection .................................................................................. 5-2
5.3 Stainless Steel Care ........................................................................................................... 5-4
CHAPTER 6: Operator Troubleshooting
6.1 Introduction ...................................................................................................................... 6-1
6.2 Troubleshooting................................................................................................................. 6-2
6.3 User Replaceable Parts...................................................................................................... 6-4
i
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FRYMASTER 1814E SERIES ELECTRIC FRYER
CHAPTER 1: INTRODUCTION
1.1
General
This manual covers all configurations of 1814E series electric fryers. The fryers in this model family
have most parts in common, and when discussed as a group, will be referred to as “1814E” electric
fryers.
The 1814E electric fryers are open frypots that feature a rotating element with an enhanced design.
Fryers in this series come in full pot arrangements, and can be purchased as single units without
filters or grouped in batteries of up to three fryers with filtration.
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
one below.
DANGER
Hot cooking oil causes severe burns. Never attempt to move a fryer containing hot
oil or to transfer hot oil from one container to another.
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
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.
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.
Fryers in this series are equipped with the following automatic safety features:
1. Two high-temperature detection features shut off power to the elements should the temperature
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
Controller 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
1-1
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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 their 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.
1.5
Installation, Operating, and Service Personnel
Operating information for Frymaster equipment 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 installation
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 individuals, firms, corporations, and/or companies which, either
in person or through a representative, are engaged in and are responsible for the installation of
electrical appliances. Qualified personnel must be experienced in such work, be familiar with all
1-2
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electrical precautions involved, and have complied with all requirements of applicable national and
local codes.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those who are familiar with Frymaster equipment and who have been
authorized by Frymaster, L.L.C. to perform service on the equipment. All authorized service
personnel are required to be equipped with a complete set of service and parts manuals, and to stock
a minimum amount of parts for Frymaster equipment. A list of Frymaster Factory Authorized
qualified service personnel will void the Frymaster warranty on your equipment.
1.7
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. Frymaster does not assume responsibility for damage or loss incurred in transit.
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.
1.8
Service Information
For non-routine maintenance or repairs, or for service information, contact your local Frymaster
Authorized Servicer (FAS). Service information may also be obtained by calling the Frymaster
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.
1-3
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FRYMASTER 1814E SERIES ELECTRIC FRYER
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1
General
Proper installation is essential for the safe, efficient, trouble-free operation of this appliance.
Qualified, licensed, and/or authorized installation or service personnel, as defined in Section
1.6 of this manual, should perform all installation and service on Frymaster equipment.
Failure to use qualified, licensed, and/or authorized installation or service personnel (as
defined in Section 1.6 of this manual) to install or otherwise service this equipment will void
the Frymaster warranty and may result in damage to the equipment or injury to personnel.
Where conflicts exist between instructions and information in this manual and local or
national codes or regulations, installation and operation shall comply with the codes or
regulations in force in the country in which the equipment is installed.
Service may be obtained by contacting your local Factory Authorized Servicer.
NOTICE
All fryers shipped without factory supplied cords and plug assemblies must be
hardwired using flexible conduit to the terminal block located on the rear of the fryer.
These fryers should be wired to NEC specifications. Hardwired units must include
installation of restraint devices.
NOTICE
If this equipment is wired directly into the electrical power supply, a means for
disconnection from the supply having a contact separation of at least 3-mm in all
poles must be incorporated in the fixed wiring.
NOTICE
This equipment must be positioned so that the plug is accessible unless other
means for disconnection from the power supply (e.g., a circuit breaker) is provided.
NOTICE
If the electrical power supply cord is damaged, it must be replaced by a Frymaster
Factory Authorized Servicer or a similarly qualified person in order to avoid a
hazard.
DANGER
All wiring connections for this appliance must be made in accordance with the wiring
diagram(s) furnished with the appliance. Refer to the wiring diagram(s) affixed to the
inside of the appliance door when installing or servicing this equipment.
2-1
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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 material at all times.
DANGER
Building codes prohibit a fryer with its open tank of hot oil being installed beside an
open flame of any type, including those of broilers and ranges.
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.
2.1.1 Clearance and Ventilation
This appliance must be kept free and clear of combustible material.
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.
2.1.2 Electrical Grounding Requirements
All electrically operated appliances must be grounded in accordance with all applicable national and
local codes, and, where applicable, CE codes. All units (cord connected or permanently connected)
should be connected to a grounded power supply system. 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.
2.1.3 Australian Requirements
To be installed in accordance with AS 5601 / AG 601, local authority, gas, electricity, and any other
relevant statutory regulations.
2-2
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2.2
Power Requirements
Three (3) Phase Requirements
MINIMUM WIRE
WIRE
SERVICE
AMPS
(per leg)
MODEL
VOLTAGE
SIZE
AWG
6
6
8
6
6
6
6
6
6
6
6
6
4
4
6
6
(mm)
(4.11)
(4.11)
(2.59)
(4.11)
(4.11)
(4.11)
(4.11)
(4.11)
(4.11)
(4.11)
(4.11)
(4.11)
(5.19)
(5.19)
(4.11)
(4.11)
(4.11)
(4.11)
1814E 14kW
1814E 14kW
1814E 14kW
1814E 14kW
1814E 14kW
1814E 14kW
1814E 17kW
1814E 17kW
1814E 17kW
1814E 17kW
1814E 17kW
1814E 17kW
1814E 22kW
1814E 22kW
1814E 22kW
1814E 22kW
1814E 22kW
1814E 22kW
208
240
480
220/380
240/415
230/400
208
240
480
220/380
240/415
230/400
208
3
3
3
4
4
4
3
3
3
4
4
4
3
3
3
4
4
4
39
34
17
21
20
21
48
41
21
26
24
25
61
53
27
34
31
32
240
480
220/380
240/415
230/400
6
6
Single Phase Requirements
MINIMUM WIRE
WIRE
SERVICE
AMPS
(per leg)
MODEL
VOLTAGE
SIZE
AWG
(mm)
(5.83)
(5.19)
(3.26)
1814E 14kW
1814E 14kW
1814E 14kW
208
240
480
2
2
2
3
4
8
68
59
30
NOTICE
If this appliance is permanently connected to fixed wiring, it must be connected by
means of copper wires having a temperature rating of not less than 167°F (75°C).
DANGER
This appliance must be connected to a power supply having the same voltage and
phase as specified on the rating plate located on the inside of the appliance door.
DANGER
All wiring connections for this appliance must be made in accordance with the
wiring diagram(s) furnished with the appliance. Refer to the wiring diagram(s)
affixed to the inside of the appliance door when installing or servicing this
equipment.
2.3
Positioning the Fryer
DANGER
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster Service Hotline
at 1-800-551-8633.
2-3
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1. Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the
top of the frypot to verify that the unit is level, both side-to-side and front-to-back.
To level fryers, adjust the casters being careful to ensure the fryer(s) are at the proper height in
the frying station.
2. When the fryer is leveled in its final position, install the restraints provided by the KES to limit
its movement so that it does not depend on or transmit stress to the electrical conduit or
connection. Install the restraints in accordance with the provided instructions. If the restraints are
disconnected for service or other reasons, they must be reconnected before the fryer is used.
DANGER
Adequate means must be provided to limit the movement of this appliance without
depending on or transmitting stress to the electrical conduit. A restraint kit is
provided with single non-filter fryers. If the restraint kit is missing contact your local
KES.
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware
of the inherent hazards of operating a hot oil frying system, particularly the aspects
of system operation, oil filtration, draining and cleaning procedures.
3. Close fryer drain-valve and fill frypot with water to the bottom OIL LEVEL line.
4. Boil out frypot prior to first use. See Frypot Boil-Out instructions in Section 2.4.
5. Drain, clean, and fill frypot(s) to the bottom OIL LEVEL line scribed into the back of the frypot
with cooking oil. (See Equipment Setup and Shutdown Procedures in Chapter 3.)
2.4 Frypot Boil Out
Before the fryer is first used for cooking, it should be boiled out to ensure that residue from the
manufacturing process is eliminated.
Also, after the fryer has been in use for a period of time, a hard film of caramelized oil will form
inside the frypot. This film should be periodically removed by following the boil-out procedure.
2-4
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Clean frypot(s) as follows before filling with oil for the first time and at least once a month
thereafter:
1. Before switching the fryer "ON", close the frypot drain valve, then fill the empty frypot with a
mixture of cold water and detergent to the bottom OIL LEVEL line scribed in the back of the
frypot. Follow instructions on detergent bottle when mixing.
2. Press controller ON/OFF switch to "ON".
3. Program controller for Boil-out Operation as outlined in the controller manual that shipped with
the fryer.
4. Simmer the solution for 30 minutes to 1 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. Press
ON/OFF switch to the "OFF" position to control boil over.
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.
WARNING
Water or boil-out solution MUST not be allowed to drain into a shortening disposal
unit, a built-in filtration unit, or a portable filter unit. Irreversible damage will result if
water is allowed into the filtration system and all applicable warranties will be
voided.
7. Refill the frypot(s) with clean water (without boil-out solution). Rinse the frypot(s) twice, drain
and wipe down with a clean towel. Remove all traces of water prior to filling frypot with oil.
DANGER
Remove all drops of water from the frypot before filling with cooking oil or
shortening. Failure to do so will cause spattering of hot liquid when the oil or
shortening is heated to cooking temperature and may cause injury to nearby
personnel.
For controller operational procedures, consult the manual that shipped with the
controller.
2-5
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FRYMASTER 1814E SERIES ELECTRIC FRYER
CHAPTER 3: OPERATING INSTRUCTIONS
3.1 Equipment Setup and Shutdown Procedures
Setup
DANGER
Never operate the appliance with an empty frypot. The frypot must be filled to the
bottom fill line with water, oil or shortening before energizing the elements. Failure
to do so will result in irreparable damage to the elements and may cause a fire.
DANGER
Remove all drops of water from the frypot before filling with oil. Failure to do so will
cause spattering of hot liquid when the oil is heated to cooking temperature.
1. Fill the frypot with oil to the bottom OIL LEVEL line located on the rear of the frypot. This will
allow for oil expansion as heat is applied. Do not fill cold oil any higher than the bottom line;
overflow may occur as heat expands the oil.
2. NOTE: If solid shortening is used, first raise the elements, then pack the shortening into the
bottom of the frypot. Lower the elements, and then pack the shortening around and over the
elements. It may be necessary to add shortening to bring the level up to the proper mark after the
packed shortening has melted. Never insert a solid block of shortening into frypot on top of the
elements. Hot spots and element damage will occur, and the potential for flash-fire increases.
DANGER
Never set a complete block of solid shortening on top of the heating elements.
When using solid shortening, always pre-melt the shortening before adding it to the
frypot. If the shortening is not pre-melted, it must be packed down into the bottom of
the frypot and between the elements, and the fryer must be started in the melt-cycle
mode.
Never cancel the melt-cycle mode when using solid shortening. Doing so will result
in damage to the elements and increase the potential for a flash fire.
3. Ensure that the power cord(s) is/are plugged into the appropriate receptacle(s). Verify that the
face of the plug is flush with the outlet plate, with no portion of the prongs visible.
4. Ensure that the power is switched on. Some models are equipped with a master switch located
behind the fryer door cabinet on the front panel of the component box, next to the fuse. off is
displayed on the controller.
5. Ensure that the controller is switched ON by pressing the ON/OFF switch
to the ON position.
6. Ensure that the oil level is at the top OIL LEVEL line when the oil is at its cooking temperature.
It may be necessary to add oil or shortening to bring the level up to the proper mark, after it has
reached cooking temperature. If solid shortening is used, the MELT cycle MUST be used to
3–1
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melt the shortening. It may be necessary to add solid shortening to bring the level up to the
proper mark after the packed shortening has melted. DO NOT DISABLE OR CANCEL THE
MELT CYCLE.
Shutdown
1. Press the ON/OFF switch
to the "OFF" position.
2. Filter the cooking oil and clean the fryers (See Chapters 4 and 5).
3. Place the frypot covers on the frypots.
3.2 Controllers
Refer to the separate controller manual furnished with your fryer for the specific controller operating
instructions.
Refer to Chapter 4 of this manual for operating instructions for the built-in filtration system.
3–2
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FRYMASTER 1814E SERIES ELECTRIC FRYER
CHAPTER 4: FILTRATION INSTRUCTIONS
WARNING
Drawings and photos used in this manual are intended to illustrate
operational, cleaning and technical procedures and may not conform to on-
site management operational procedures.
WARNING
The on-site supervisor is responsible for ensuring that operators are made
aware of the inherent hazards of operating a hot oil filtering system,
particularly the aspects of oil filtration, draining and cleaning procedures.
4.1
Draining and Manual Filtering
DANGER
Draining and filtering of oil must be accomplished with care to avoid the
possibility of a serious burn caused by careless handling. The oil to be filtered
is at or near 350°F (177°C). Ensure all hoses are connected properly and drain
handles are in their proper position before operating any switches or valves.
Wear all appropriate safety equipment when draining and filtering oil.
DANGER
Allow oil to cool to 100°F (38°C) before draining into an appropriate container
for disposal.
DANGER
Do not drain more than one frypot at a time into the built-in filtration unit to
avoid overflow and spillage of hot oil.
DANGER
When draining oil into a disposal unit or portable filter unit, do not fill above the
maximum fill line located on the container.
If your fryer is not equipped with a built-in filtration system, the oil must be drained into
another suitable METAL container. (For safe, convenient draining and disposal of used oil or
shortening, Frymaster recommends using the Frymaster Shortening Disposal Unit (SDU). The
SDU is available through your local distributor.)
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 oil and hold hot liquids. If you intend to reuse
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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 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
NEVER attempt to clear a clogged drain valve from the front of the valve! Hot
oil will rush out creating the potential for severe burns.
DO NOT hammer on the drain valve with the cleanout rod or other objects.
Damage to the ball inside will result in leaks and will void the Frymaster
warranty.
4. After draining the oil, clean all food particles and residual oil from the frypot. BE
CAREFUL, this material 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 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 General Filtration Information
Most filter systems use filter paper as the filter medium. Filter powder is required to enhance
the filtration process. Photos used in the procedural illustrations may differ from the filter
unit that came with the frying system. The following procedures apply to all fryers equipped
with filter systems. Filter system design depends on the frying system configuration.
4.3 Filter Preparation
On initial installation and before each use, clean the filter:
a. Remove all loose parts from the filter,
b. Wash the filter pan and all accessories in hot, soapy water,
c. Dry thoroughly.
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4.3.1 Filter Components
Filter paper is held in place by a hold-down ring. Oil moves through the paper, leaving behind
impurities.
1. Filter pan.
2. Filter support grid.
3. Filter paper.
4. Hold-down ring.
5. Crumb screen.
A filter unit which utilizes disposable filter paper to filter oil.
4-3
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4.3.2 Assembling the Filter
1. Place the support grid in the bottom of
filter pan.
Support grid properly placed in filter pan.
2. Put one filter paper sheet on top of the
support grid. Be sure the paper covers
the filter pan bottom and laps two
inches onto the pan wall.
Ensure filter paper overlaps two inches on all
sides and is evenly distributed under the hold-
down ring.
3. Position the hold-down ring on top of
the filter paper. Ensure the hold-down
ring seals around the support grid.
This prevents sediment from getting
into the system.
Hold-down ring positioned correctly over filter
paper in filter pan.
4-4
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4.3.2 Assembling the Filter (cont.)
4. Sprinkle 8 ounces (227g) of filter powder
on the filter sheet. Ensure the powder
covers the filter paper evenly.
Sprinkle the proper amount of filter powder evenly
over the paper.
5. Place the crumb screen in the filter pan.
Allow the crumb screen to rest on the top
edges of the hold-down ring.
Crumb screen properly placed.
6. Return filter pan to cabinet.
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4.3.3 Installing the Filter
1. Slide the filter inside the fryer cabinet. Ensure the male-female pickup tubes are fully
engaged. Ensure the filter pan opening is directly under the center dump tube.
The filter pan slides under
the fryer (left), connecting
with a male connector
(right). Ensure that the
pickup tube is securely
coupled
with
this
connector. Its location
may vary based on model.
4.4 Daily Filter Operation
WARNING
Use caution and wear proper protective clothing. The oil to be filtered is at or near
350°F (177°C). Ensure all hoses are connected properly and drain handles are in
their proper position prior to operating any switches or valves. Failure to do this can
result in severe burns.
WARNING
Drawings and photos used in this manual are intended to illustrate operational,
cleaning and technical procedures and may not conform to on-site management
operational procedures.
4.4.1 General Overview
Only filter oil at operating temperature (~350°F/~177°C). When filtering begins, the filter motor
engages and oil is drawn through filter paper or a filter-leaf assembly and pumped back into the
frypot through oil return plumbing. The frypot’s drain remains open during the filtering process,
allowing oil to filter through the frypot and back into the filter unit. Allow the oil to cycle through
this process for approximately 5 minutes. At the end of 5 minutes, close the drain valve and allow
the frypot to fill to the top OIL LEVEL line. Leave the pump running for 10-15 seconds after
bubbles appear in the frypot to ensure all oil is pumped from the drain pan and the lines. Close the
oil return valve.
4-6
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4.4.2 Filtering Tools
Assemble tools to be used for filtering. These are supplied with the filter starter kit included with
the fryer/filter system:
•
Frypot/Filter Brush - used to clean frypot and filter pan sides and bottom, heating elements,
and to dislodge sediment during filtration or oil change.
•
•
•
Clean-out Rod (design may vary) - used to dislodge heavy debris in the drain tube (when needed).
Filter Powder.
Filter Paper.
The following tools are not required, but are recommended to make the filtering task easier.
•
•
Measuring Cup - used to measure filter powder.
Stainless Steel Crumb Scoop - for removing large debris from oil prior to filtering.
CAUTION
Always wear oil-resistant, insulated gloves and/or protective gear when working with
hot oil.
4-7
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4.5 Operating the Filter
4.5.1 Filter Operation
See Section 4.3.2, Assembling the Filter, and Section 4.3.3, Installing the Filter, for the appropriate
filter preparation procedure.
CAUTION
NEVER operate the filter unit unless cooking oil is at operating temperature (~350°F/
~177°C).
1. Ensure the filter pan assembly is prepared as described in Section 4.3.2, Assembling the Filter.
Follow the instructions in the controller manual for filtering.
2. Remove fry baskets from frypot and skim any
large debris from the oil. Use extreme
caution, as oil is at or near operating
temperature (~350°F/~177°C).
Prior to filtering, skim any
large debris from oil in
frypot.
3. Remove the basket support rack from the
frypot using the Fryer’s Friend clean-out rod.
Stir the oil with the frypot/filter brush to
suspend debris prior to draining.
4. After ensuring the filter pan is correctly
positioned under the drain tubes, move the
Removing basket support
rack from frypot prior to
filtering.
red handle to the open position (right) to
drain the frypot into the filter pan. Drain
ONLY ONE frypot at a time. The filter
pan is designed to hold the contents of
ONE frypot ONLY. If necessary, use the
Fryer's Friend clean-out rod to clear the
drain from inside the frypot.
DANGER
Do not drain more than one frypot at a
time into the built-in filtration unit to
avoid overflow and spillage of hot oil.
Move the red drain valve
handle into the open
position (right).
DANGER
NEVER attempt to clear a clogged drain
valve from the front of the valve! Hot oil
will rush out creating the potential for
severe burns.
4-8
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4.5.1 Filter Operation (cont.)
WARNING
DO NOT hammer on the drain valve with
the cleanout rod or other objects.
Damage to the ball inside will result in
leaks and will void the Frymaster
warranty.
5. After all oil has drained from the frypot into
the filter pan, turn the yellow handle (right) to
open the oil return valve and activate the
filter pump. Leave the red handle in the open
position.
Turn the yellow handle (right) to
open the oil return valve and activate
the filter pump.
6. Oil will begin to pump from the filter pan
into the frypot. If the frypot sides and bottom
have sediment deposits, clean the frypot with
the cleaning brush included with the fryer.
7. Allow the oil to circulate for approximately 5
minutes (process known as "polishing") to
remove suspended particles.
8. After the filter cycle is complete, close the
drain valve (push the red handle to the left
until it stops) and allow the fryer to refill.
After filtering is complete, push the
red drain handle (left) to close the
drain and start refilling the frypot.
9. After all oil is pumped back into the frypot,
bubbles will form, indicating air in the oil
return lines. Allow the oil to bubble for 10-
15 seconds to ensure all oil is evacuated from
the return lines. Turn the yellow handle (left)
to close the oil return valve and deactivate the
filter pump.
10. If the oil level is low, add oil until the level is
at the top OIL LEVEL line. DO NOT
OVERFILL THE FRYPOT.
Allow the oil to bubble for 10-15
seconds to ensure evacuation of
all oil in the return lines and turn
the yellow handle to left to
deactivate pump.
WARNING
DO NOT OVERFILL THE FYPOT. This will
cause oil to splash out of the frypot during
cooking and may cause burns or damage.
4-9
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4.5.1 Filter Operation (cont.)
11. Lower the elements into the frypot.
12. Replace the basket support rack, using care
not to splash hot oil.
Replace the basket support rack,
using care not to splash hot oil.
13. Ensure the drain valve is fully closed. (If the
drain valve is not fully closed, the fryer will
not operate.) Turn the fryer ON and allow
the oil to reach setpoint.
14. Do not allow crumbs to accumulate in the
crumb tray. The crumb tray MUST be
emptied into a fireproof container at the end
of frying operations EACH DAY (see
DANGER statement below).
Empty the filter pan crumb tray into a fire-
proof container at the end of frying operations
each day. DO NOT ALLOW CRUMBS TO
ACCUMULATE IN TRAY.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof
container at the end of frying operations each day. Some food particles can spontaneously
combust if left soaking in certain shortening material.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to
seal the joint between the fry vessels. Banging fry baskets on the strip to dislodge
shortening will distort the strip, adversely affecting its fit. It is designed for a tight fit and
should only be removed for cleaning.
WARNING
The filter pump is equipped with a manual reset switch in case the filter motor overheats or
an electrical fault occurs. If this switch trips, turn off power to the filter system and allow the
pump motor to cool 20 minutes before attempting to reset the switch (see photo below).
Filter Pump Reset Switch
4-10
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4.6
Draining and Disposing of Waste Oil
When your oil has reached the end of its usable life, drain the oil into an appropriate METAL
container for transport to the disposal container. Frymaster recommends the use of the Frymaster
Shortening Disposal Unit (SDU). Refer to the documentation furnished with your disposal unit for
specific operating instructions. If a shortening disposal unit is not available, allow the oil to cool to
100°F (38°C), then drain the oil into a metal stockpot or similar metal container. When draining is
finished, close the fryer drain valve securely.
DANGER
Allow oil to cool to 100°F (38°C) before draining into an appropriate METAL
container for disposal.
When draining oil into a disposal unit, do not fill above the maximum fill line located
on the container.
4-11
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FRYMASTER 1814E SERIES ELECTRIC FRYER
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1 Cleaning the Fryer
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a
fireproof container at the end of frying operations each day. Some food particles
can spontaneously combust if left soaking in certain shortening material.
DANGER
Never attempt to clean the fryer during the frying process or when the frypot is filled
with hot oil. If water comes in contact with oil heated to frying temperature, it will
cause spattering of the oil, which can result in severe burns to nearby personnel.
WARNING
Use a commercial-grade cleaner formulated to effectively clean and sanitize
food-contact surfaces. Read the directions for use and precautionary statements
before use. Particular attention must be paid to the concentration of cleaner and the
length of time the cleaner remains on the food-contact surfaces.
5.1.1 Daily
A. Remove and wash all removable parts.
B. Clean all surfaces of the cabinet. Do not use cleaners, steel wool, or any other abrasive material
on stainless steel. Clean outside the fryer cabinet with a clean, damp cloth soaked with
detergent. Wipe with a clean, damp cloth.
C. Clean inside the fryer cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulated oil and dust.
D. Filter the cooking oil and replace if necessary. The oil should be filtered more frequently when
under heavy use.
E. Clean filter pan, as well as, crumb tray.
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 filtration system
other than daily cleaning of the filter pan and associated components with a solution of hot water and
detergent.
5.1.2 Clean the Frypot and Heating Elements- Weekly
Clean the frypot and heating elements to remove accumulated carbonized oil with detergent and
water. Rinse and dry thoroughly.
5–1
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A. Completely drain the oil from the fryer into a metal stockpot of sufficient size to safely hold the
entire contents of the frypot for disposal. Do not use a glass or plastic container.
B. Clean the frypot by following boil-out procedures on page 2-4.
DANGER
Never operate the appliance with an empty frypot. The frypot must be filled to the fill
line with water, oil or shortening before energizing the elements. Failure to do so
will result in irreparable damage to the elements and may cause a fire.
5.1.3 Clean Detachable Parts and Accessories – Weekly
Wipe all detachable parts and accessories with a clean, dry cloth. Use a clean cloth saturated with
detergent to remove accumulated carbonized oil on detachable parts and accessories. Rinse the parts
and accessories thoroughly with clean water and wipe dry before reinstalling.
5.2
Annual/Periodic System Inspection
This appliance should be inspected and adjusted periodically by qualified service personnel as
part of a regular kitchen maintenance program.
To ensure good fryer health and a safe environment, the fryer should be checked and adjusted
periodically by qualified service personnel as part of a regular kitchen maintenance
Frymaster recommends that this appliance be inspected at least annually by a Factory
Authorized Servicer as follows:
Fryer
• Inspect the cabinet inside and out, front and rear for excessive oil.
• Verify that the heating element wires are in good condition and that leads have no visible fraying
or insulation damage and that they are free of oil.
• Verify that heating elements are in good condition with no carbon/caramelized oil build-up.
Inspect the elements for signs of extensive dry-firing.
• Verify that the tilt mechanism is working properly when lifting and lowering elements, and that
the element wires are not binding and/or chafing.
• Verify the heating-element amp-draw is within the allowed range as indicated on the appliance’s
rating plate.
• Verify that the temperature and high-limit probes are properly connected, tightened and
functioning properly, and that mounting hardware and probe guards are present and properly
installed.
5–2
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• Verify that component box and contactor box components (i.e. computer/controller, relays,
interface boards, transformers, contactors, etc.) are in good condition and free from oil and other
debris.
• Verify that component box and contactor box wiring connections are tight and that wiring is in
good condition.
• Verify that all safety features (i.e. contactor shields, drain safety switches, reset switches, etc.)
are present and functioning properly.
• Verify that the frypot is in good condition and free of leaks and that the frypot insulation is in
serviceable condition.
• Verify that all wiring harnesses and connections are tight and in good condition.
Built-In Filtration System
• Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
• Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, advise the owner/operator that the crumb basket should be emptied into a fireproof
container and cleaned daily.
• Verify that all O-rings and seals (including those on the quick-disconnect fittings) are present
and in good condition. Replace O-rings and seals if worn or damaged.
• Check filtration system integrity as follows:
− Verify that filter pan cover is present and properly installed.
− With the filter pan empty, place each oil return handle, one at a time, in the ON position. Verify
that the pump activates and that bubbles appear in the oil of the associated frypot.
− Close all oil return valves (i.e., place all oil return handles in the OFF position). Verify proper
functioning of each oil return valve by activating the filter pump using the lever on one of the oil
return handle microswitches. No air bubbles should be visible in any frypot.
− Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to
350°F (177°C) into the filter pan and close the frypot drain valve. Place the oil return handle in
the ON position. Allow all oil to return to the frypot, indicated by bubbles in the oil. Return the
oil return handle to the OFF position. The frypot should have refilled in no more than 2 minutes
and 30 seconds.
5-3
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5.3 Stainless Steel Care
DANGER
DO NOT let water splash into the tank of hot oil. It will splatter and can cause severe
burns.
All stainless steel fryer cabinet parts should be wiped regularly with hot, soapy water during the day,
and with a liquid cleanser designed for stainless steel at the end of each day.
A. Do not use steel wool, abrasive cloths, cleansers or powders.
B. Do not use a metal knife, spatula or any other metal tool to scrape stainless steel! Scratches
are almost impossible to remove.
C. If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the area
first to soften the deposit, then use a wood or nylon scraper only.
5–4
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FRYMASTER 1814E SERIES ELECTRIC FRYER
CHAPTER 6: OPERATOR TROUBLESHOOTING
6.1 Introduction
This section provides an easy reference guide to some of the common problems that may occur
during the operation of this equipment. The troubleshooting guides that follow are intended to help
correct, or at least accurately diagnose, problems with this equipment. Although the chapter covers
the most common problems reported, you may encounter problems that are not covered. In such
instances, the Frymaster Technical Services staff 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 in a cord or fail to close a valve completely. Most importantly, always try to establish a clear
idea of why a problem has occurred. Part of any 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, too. 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.
Before calling a service agent or the Frymaster HOTLINE (1-800-551-8633):
• Verify that electrical cords are plugged in and that circuit breakers are on.
• Verify that frypot drain valves are fully closed.
DANGER
Hot oil will cause severe burns. Never attempt to move this appliance when filled
with hot oil or to transfer hot oil from one container to another.
DANGER
This equipment should be unplugged when servicing, except when electrical circuit
tests are required. Use extreme care when performing such tests.
This appliance may have more than one electrical power supply connection point.
Disconnect all power cords before servicing.
Inspection, testing, and repair of electrical components should be performed by an
authorized service agent only.
6-1
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6.2
Troubleshooting
6.2.1 Controller and Heating Problems
Problem
Probable Causes
Corrective Action
A. Plug power cord in and verify
that circuit breaker is not
tripped.
A. Power cord is not plugged in or
circuit breaker is tripped.
Controller won't
activate. B. Controller or power supply
component or interface board has
failed.
B. Call a FAS.
A. A drain safety switch prevents
the heating element from being
energized if the drain valve is
not fully closed. Verify that the
drain valve is fully closed.
B. Call a FAS.
A. Drain valve is open.
Fryer does not heat.
B. One or more other components
have failed.
This is normal. The default
operational mode is for the
elements to cycle on and off until
the temperature in the frypot
reaches 180ºF (82ºC). MLT-
CYCL will appear in the display
when in the melt-cycle mode. The
purpose of the melt-cycle is to
allow controlled melting of solid
shortening to prevent scorching
and flash fires or damage to the
element. To bypass melt cycle
press and hold the exit cool button.
When prompted, press yes.
Fryer repeatedly
cycles on and off Fryer is in melt-cycle mode.
when first started.
This fryer is equipped with a drain
safety switch that prevents the
heating element from being
energized if the drain valve is not
fully closed. Verify that the drain
valve is fully closed.
Fryer does not heat
Drain valve is open.
after filtering.
Fryer heats until
Temperature probe or controller has
high limit trips with
failed.
Turn fryer off and call a FAS.
heat indicator ON.
Fryer heats until
high limit trips
Contactor or controller has failed.
without heat
Call a FAS.
Call a FAS.
indicator ON.
Fryer stops heating
The high limit thermostat or
with heat indicator
contactor has failed.
ON.
6-2
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6.2.2 Filtration Problems
Problem
Probable Causes
Corrective Action
A. Verify that the power cord is
fully plugged in. If so, verify
that circuit breaker is not
tripped.
A. Power cord is not plugged in or
circuit breaker is tripped.
B. If the motor is too hot to touch
for more than a few seconds, the
thermal overload switch has
probably tripped. Allow the
motor to cool at least 45
minutes then press the Pump
Reset Switch.
B. Pump motor has overheated
causing the thermal overload
switch to trip.
Filter pump won't
start.
C. Blockage in filter pump.
C. Pump blockages are usually
caused by sediment buildup in
the pump due to improperly
sized or installed filter paper
and failure to use the crumb
screen. Call a FAS.
Test: Close the drain valve and
pull the filter pan out from the
fryer. Activate the pump. If the
pump motor hums for a short time
then stops, the probable cause is
blockage of the pump itself.
Blockage in filter pan suction tube.
The blockage may be caused by
sediment buildup or, if solid
Filter pump runs
but oil does not Test: Close the drain valve and pull shortening is used, solidified
return to frypot and the filter pan out from the fryer.
there is no bubbling Activate the pump. If bubbling oil
oil. occurs, there is a blockage in the
shortening in the tube. Use a thin,
flexible wire to remove the
blockage. If the blockage cannot
be removed, call a FAS.
filter pan suction tube.
A. If using filter paper or pad
configuration, verify that filter
screen is in bottom of pan with
paper or pad on top of screen.
Verify that O-rings are present
and in good condition on filter
pan connection fitting.
Filter pump runs,
A. Improperly installed filter pan
but oil return is very
components.
slow and bubbling
oil occurs.
If using Magnasol filter
assembly, verify that O-ring is
present and in good condition on
filter screen fitting.
B. Attempting to filter with oil that B. See filter section on page 4-8.
is not hot enough.
6.2.3 Error Messages
See chapter 2 in the controller manual.
6-3
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6.3
User Replaceable Parts
User Replaceable Parts
Description
Part Number
230-8464
230-8319
230-8463
230-8462
Basket hanger 21814E
Basket hanger 1814E/RE14/1814E
Basket hanger 1814E/RE14
Basket hanger RE14/1814E
Basket hanger 1814E Non-Filter
Vat cover 1814E
230-4318
108-1872
806-3068
Vat cover RE FV
806-3071
Vat cover RE DV
823-5772
Frypot joiner strip
823-7619
Splash guard
803-0278
L-shaped brush
803-0197
Fryers’ friend
Filter Pan Components
823-7425
Crumb tray
810-3541
200-8003
108-1582
Hold-down ring
Sana grid screen
Filter pan
823-7418
803-0289
Filter pan lid
Filter paper
6-4
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Frymaster, 8700 Line Avenue, Shreveport, Louisiana 71106
TEL 1-318-865-1711
FAX (Parts) 1-318-688-2200
(Tech Support) 1-318-219-7135
819-6887
JUNE 11
SERVICE HOTLINE
1-800-551-8633
PRINTED IN THE UNITED STATES
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