FRYERS
FR 2
Frymaster
Fryer
Electric and Gas models using an M2000 Computer
Computer model M2000
Weekly maintenance task
FR 2 W1
Clean area behind
fryers
Bi-weekly maintenance task
FR 2 B1 Calibrate fryer
Monthly maintenance task
FR 2 M1
Calibrate fryer
recovery time
A. Cook cycle buttons, B. Temp button, C. Product Buttons, D. ON/OFF, E. Programming button
Quarterly maintenance tasks
FR 2 Q1
Boil out fry vats
(electric fryers
only)
FR 2 Q2
FR 2 Q3
Verify high-limit
controls
Replace filter o-
rings
Semi-annual maintenance task
FR 2 S1
Boil out fry vats
(gas fryers only)
ELECTRIC
Annual maintenance task
FR 2 A1-T Service inspection
(Gas fryers only)
FR 2 A2-T Service inspection
(Electric fryers only)
GAS
Hazards
These icons alert you to a possible risk of personal injury.
Equipment alerts
Look for this icon to find information about how to avoid damaging the
equipment while doing a procedure.
Tips
* 8 1 9 6 5F6EB620*10
Look for this icon to find helpful tips about how to do a procedure.
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Clean area behind fryers
Weekly
FR 2 W1
To ensure high-quality fried products and reduce the possibility of a fire near the fryer
Why
5 minutes to prepare
After close
45 minutes to complete
Time required
Time of day
Hazard icons
For 24-hour restaurants: overnight or during low-
volume periods
Tools and supplies
Brush, hi-lo deck
Brush, pot, nylon
Bucket with McD All
Bucket, clean and
sanitized towels
Bucket, soiled towels
Caution Wet Floor
Sign
Mop
Purpose Super
Concentrate (APSC)
solution
Mop bucket
Mop wringer
Oil removal cart
Paper towels
Putty knife
Neoprene Gloves
Procedure
Turn fryers off.
Turn all fryer power switches
to the off position.
Shut off and disconnect gas.
If the fryer is not a gas fryer,
skip this step.
1
3
If the fryer is a gas fryer, use
the manual gas shut-off valve
to shut off the gas supply. The
manual gas shut-off valve is
located on the supply line
before the quick disconnects.
Then disconnect the gas line
from the fryer via the quick
disconnect.
Remove and empty grease
trough and cup.
2
Manual
shut-off
Remove the grease trough
from the exhaust hood. Re-
move the grease cup from the
hood. The trough and cup are
located beneath the hood fil-
ters. Pour any oil in the
trough and cup into the oil
removal cart.
Use only the manual shut-off
valve to shut off the gas. Do
not use the quick disconnects.
Oil in trough and cup may be
hot. Use gloves.
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Clean area behind fryers (continued)
Prepare fryer for cleaning.
Release the locks on the fryer
wheels.
Scrape area behind fryer.
4
7
Use a putty knife to scrape off
all soft grease and hard car-
bon from the area behind the
fryer. Clean the following
areas in this order: the parts of
the stack you can reach; the
back of the exhaust hood; the
sides of the exhaust hood; and
the fryer filter recess area.
If the fryer has a capping
piece, lift the front of the cap-
ping piece far enough to let
the backsplash clear the filter
shelf. Roll the fryer carefully
away from the firewall, just
until the capping piece clears
the filter shelf.
On an electric fryer, next use
the putty knife to scrape all
soft grease and hard carbon
from all sheet metal around
the fryer, the standoff piece,
and the fryer stand. Skip to
step 8 after these areas are
cleaned.
Secure the capping piece, if
there is one. Place vat covers
on all vats.
Roll the fryer farther away
from the firewall, far enough
to clean behind the fryer.
On a gas fryer, next use the
putty knife to scrape all soft
grease and hard carbon from
these areas in this order: the
flue restrictor, all sheet metal
around fryer, the removable
gravity blade, the seal angle,
the stand-off piece, and the
fryer stand.
Oil in fryer may be very hot.
Roll the fryer slowly to avoid
splashing the oil. Use gloves
Disconnect fryer from
electricity.
5
Unplug the fryer’s electrical
cord from the outlet by pull-
ing on the electrical plug’s
body. You may need to twist
the plug to remove from the
outlet.
On a gas fryer, be careful not
to drop any soft grease or
hard carbon into the fryer flue
passage while cleaning.
Do not break the fire protec-
tion fusible link in the lower
area of the stack. Breaking the
link will activate the fire ex-
tinguishing system.
Clean fryer filters.
6
Remove the fryer filters from
the exhaust hood. Take the
filters to the three-
compartment-sink and soak
them in McD APSC.
McD APSC
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Clean area behind fryers (continued)
Clean area behind fryer.
Allow surfaces to dry.
Allow all fryer, wall, and
floor surfaces to air dry.
8
12
13
Use a nylon pot brush, a hi-lo
deck brush, and a bucket of
hot McD APSC solution to
scrub all of the areas you
scraped in step 7. Clean the
areas in the same order that
you scraped them in step 7.
Then use the hi-lo deck brush
to scrub the floor around the
fryer.
Reconnect fryer to electricity.
Roll the fryer slowly toward
the electrical outlet until it is
close enough to connect the
plug. Plug the fryer into the
outlet.
Wipe all areas with paper
towels until they are clean
and dry.
The floor may be wet where
you have scrubbed it.
Oil in fryer may be very hot.
Roll the fryer slowly to avoid
splashing the oil.
Ask manager to inspect.
9
Ask a manager to inspect
your work and approve the
cleaning. Repeat any cleaning
as your manager directs.
Prepare fryer for use.
14
Roll the fryer forward care-
fully until it is close to the
filter shelf. Remove the vat
covers from all vats. Lift the
front of the capping piece
until the backsplash clears the
filter shelf, and roll the fryer
carefully into its normal posi-
tion.
Wash fryer legs and casters.
10
Use a nylon pot brush and a
bucket of hot McD APSC
solution to wash the legs and
casters of the fryer. Wipe dry
with paper towels.
Reconnect fryer to gas supply.
If the fryer is an electric fryer,
skip this step.
15
Mop floor around fryer.
Use a mop and a bucket of
hot McD APSC solution to
mop the entire floor around
the fryer.
11
Check both ends of the quick
disconnect for grease. Wipe
the quick disconnect clean if
necessary. Reconnect the gas
line coupling.
Floor may be wet from mop-
ping.
Be sure the gas quick discon-
nect is fully engaged and
interlocked before turning on
the gas supply.
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Clean area behind fryers (continued)
Reinstall fryer filters and
grease trough.
16
Lock wheels into place. Rein-
stall the fryer filters and the
grease trough in the exhaust
hood.
Turn on gas supply.
If the fryer is an electric fryer,
skip this step.
17
Turn the manual gas shut-off
valve to the on position. Turn
the computer on to verify
burners will re-light. Once the
burners have been re-lit you
can turn the computer off.
Clean area behind other fryers.
Repeat steps 1 through 17 for
all remaining fryers.
18
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Calibrate fryer
Bi-weekly
FR 2 B1
To maintain food safety standards
1 minutes to prepare
Why
5 minutes to complete, once fryer has reached cooking
temperature. Cook temperature should be reached in
approximately 45 minutes.
Time required
At open
For 24-hour restaurants: during low-volume periods
Time of day
Hazard icons
Tools and supplies
Pyrometer with fry
vat probe
Neoprene Gloves
Procedure
Calibrate pyrometer.
Check oil level.
1
3
Fill a hot beverage cup with
ice and then add cold water
from the drink tower up to
the top of the ice. You should
have 50 percent ice and 50
percent water.
2 Place probe in water
Place the probe in the ice wa-
ter and stir continuously until
the temperature readout
stabilizes.
Check the oil level when the
oil has reached cooking tem-
perature. If the oil is above
the “Oil Level” line, remove
oil until the oil is at the line
by draining oil into pan or
disposal unit. If the oil is
below the “Oil Level” line,
add oil until the oil reaches
the line.
3 Read temperature
The readout should be 32°F
(0°C), plus or minus 2°F
(1°C). If not, you need to
calibrate, repair, or replace
the pyrometer. For calibra-
tion, follow the calibration,
checking, and adjusting pro-
cedures supplied by the
manufacturer of your pyrome-
ter.
Oil in the fryer is very hot.
Use gloves.
Cycle vat.
4
Allow the vat to cycle on and
off three times. The heat light
will come on when the fryer
is heating.
Turn on fryer and heat oil.
Press the on/off button to turn
the fryer on. Set the fryer for
the product to be cooked.
Allow the oil in the fryer to
reach cooking temperature
and then cycle off.
2
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Calibrate fryer (continued)
Read oil temperature.
End calibration check.
5
9
Insert the fry vat probe of the
pyrometer into the hot oil to
within 1 inch (2.5 cm) of the
probe’s tip. The tip should
be approximately 3 inches
(7.6 cm) below the surface of
the oil. Allow the temperature
reading to stabilize.
When you have finished steps
5 through 7 for the vat (in-
cluding both sides of a split-
vat), press the on/off button to
end the calibration check for
the vat.
Calibrate remaining fryers.
Repeat steps 1 through 9 for
all remaining fryers.
10
Display temperature on fryer.
6
Press the temperature display
switch for the vat where you
took the pyrometer reading.
The display will show the
temperature for the vat.
Compare temperature
readings.
7
Compare the temperature
reading on the pyrometer with
the corresponding tempera-
ture on the display.
If the two temperatures are
less than 5°F (3°C) apart (ei-
ther plus or minus), you do
not need to adjust the tem-
perature setting.
If the two temperatures are
more than 5°F (3°C) apart
(either plus or minus), call a
service technician to report
the problem.
Repeat for other side of split-
vat.
8
If the vat you tested was a full
vat, skip this step and go to
step 9.
If the vat you tested was one
side of a split-vat, repeat steps
5 through 7 on the other side
of the split-vat.
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Calibrate fryer recovery time
Monthly
FR 2 M1
To maintain food safety standards for fried products
Why
1 minute to prepare
At open
5 minutes to complete,
Time required
Time of day
Hazard icons
For 24-hour restaurants: in the morning
Tools and supplies
Paper and pencil
Procedure
Turn fryer off.
Compare most recent recovery
time to acceptable recovery
time.
The acceptable recovery time
for electric fryers is less than
100 seconds. The acceptable
recovery time for gas fryers is
less than 145 seconds.
1
3
Press the on/off button to turn
the fryer off. The display will
show “OFF.”
Check most recent recovery
time.
The fryer automatically re-
cords the fryer’s recovery
time each time the vat tem-
perature rises from 250°F
(121°C) to 320°F (160°C).
2
If the recovery time you
wrote down is less than the
fryer’s acceptable recovery
time, the fryer’s performance
is acceptable. Skip to step 5.
If the time you wrote down is
more than the fryer’s accept-
able recovery time, the fryer’s
performance is not accept-
able. Go to the next step.
Press the button marked with
a checkmark to enter the
fryer’s programming mode.
The left display will show
“Code.”
Press the buttons marked “1,
6, 5, 2” in that order to enter
code 1652. The display will
show the most recent recov-
ery time in both displays.
Write down the recovery
time.
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Calibrate fryer recovery time (continued)
Adjust fryer, if necessary.
4
If the fryer’s recovery time is
not acceptable, check the fol-
lowing items on the fryer. If
you find any problems, cor-
rect them as described.
If the fryer filters are dirty,
replace them.
If the oil is below the “Oil
Level” line when the fryer is
at cooking temperature, add
oil until it reaches the “Oil
Level” line.
If the oil is above the “Oil
Level” line, remove oil until it
reaches the “Oil Level” line.
For electric fryers only, con-
firm that the large power plug
is properly plugged in. Adjust
as necessary.
For gas fryers only, check the
seal angle, gravity blade, and
standoff. Adjust their place-
ment if necessary.
For gas fryers only, check the
air flow and combustion air
blower. Adjust as necessary.
For gas fryers only, check the
condition of the radiant burn-
ers.
Refer to trouble shooting
guide in Operators manual.
Check recovery time again.
5
If Recovery Time is not
achieved in the proper time,
call the Frymaster Service
Hotline for assistance at 1-
800-551-8633.
Recalibrate all remaining
fryers.
6
Repeat steps 1 through 5 for
all remaining fryers.
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Boil out fry vats (electric fryers only)
Quarterly
FR 2 Q1
To keep the fry vats clean and to maintain proper cooking temperatures
Why
5 minutes to prepare
At close
75 minutes to complete
Time required
Time of day
Hazard icons
For 24-hour restaurants: during low-volume periods at
night
Tools and supplies
Apron, heat-resistant
Brush, pot, heat-
resistant
Bucket, plastic
Bucket, clean and
sanitized towels
Bucket, soiled towels
Face shield
Fryer skimmer
Gloves, neoprene
Goofer stick
McD All Purpose
Super Concentrate
(APSC) solution
McD Heavy Duty
DeGreaser
Oil removal cart
Paper towels
Maple Paddle with
no scratch pad
Procedure
green display of the button
pressed will light up.
If this is first boil-out, program
boil-out into fryer.
1
If the fryer is new, the boil-
out procedure must be pro-
grammed into the fryer before
it is boiled out for the first
time.
Press the on/off button to turn
the fryer off.
If the fryer has been boiled
out before, skip this step.
Press the on/off button to turn
the fryer off.
Press the button marked with
a check mark. The left display
will show “code.”
Press the number keys
1,6,5,0. Then press the button
marked with a 1 and left ar-
row to step through the menu
of items and products. Stop
when you reach “boil out”
(#40 product position).
Press a gray product button to
store the “boil out” entry. The
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Boil out fry vats (electric fryers only) (continued)
Prepare for boil-out and turn
fryer off.
Put on neoprene gloves, a
heat-resistant apron, and a
face shield. You must wear
this equipment throughout
this procedure.
Drain oil from vat.
2
4
Be sure the filter pan or an oil
removal cart is in place un-
derneath the drain spout on
the fryer. If the fryer has a
swivel drain spout, pull it
outward.
Carefully open the drain
This procedure should be
done for only one vat at a
time.
valve, and let the oil drain
into the oil removal cart or
pan. Push any pieces of fried
food or other sediment into
the drain valve, so they drain
out. Close the drain valve.
Confirm that the fryer filters
are in place. Turn at least one
exhaust fan on. The fan must
stay on for the entire proce-
dure.
The oil may be very hot.
Avoid splashing oil.
Make sure the basket support
rack is in place in the vat.
Press the on/off key to turn
the fryer off.
Add degreaser and hot water
to vat.
5
Pour McD Heavy-Duty De-
greaser carefully into the vat.
Use 2 gallons (8 liters) of
degreaser if you are cleaning
a full vat. Use 1 gallon (4
liters) of degreaser if you are
cleaning one side of a split
vat. Finish filling the vat with
hot water. Solution should be
1 inch above fill line.
Avoid accidentally activating
the fire extinguishing system
by keeping an exhaust fan on
and the fryer filters in place
during the entire procedure.
Remove filter pan.
3
Open the doors to the filter
area and remove the filter
pan. Place it on the floor un-
der the fryer's drain spout or
use an oil removal cart.
6
Remove the fryer capping
piece if the fryer has one.
Take back to sink and clean
with McD’s Heavy Duty De-
greaser and APSC.
After boil out is complete
clean and dry filter pan.
McD Heavy Duty Degreaser
Turn fryer on.
7
Press the on/off key to turn
the fryer on. The display will
show “low temp.”
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Boil out fry vats (electric fryers only) (continued)
Start boil-out.
Clean basket support rack.
Use the goofer stick to re-
move the basket support rack
from the vat. Have another
crew person take the rack to
the three-compartment-sink,
and rinse it thoroughly in hot
water. Dry thoroughly.
8
11
Press the gray product button.
The display will show a set of
left arrows and right arrows.
Locate the cook channel but-
ton under the vat you want to
boil out. Press and hold the
cook channel button for ap-
proximately 5 seconds, then
release the button. The dis-
play near the button should
show “boil out.” Press the
button under the display
again. The boil-out should
start.
The basket support rack is
very hot.
Allow solution to heat up.
The solution will reach a
9
Scrub inside of vat.
12
13
Scrub the side, front, and
back walls of the vat with a
heat-resistant pot brush to
remove any remaining depos-
its.
temperature of 195°F (91°C).
The solution should be at a
soft, rolling simmer. Once the
solution has reached its target
temperature, let it simmer for
approximately 60 minutes.
Complete steps 9 through 11
while the timer is running.
Turn fryer off.
When the vat has simmered at
a rolling simmer (boiled out)
for approximately 60 minutes,
press the on/off button to turn
the fryer off.
The solution should never
come to a rolling boil, or it
may boil over. If unit starts to
boil over turn fryer off.
Never leave the fryer unat-
tended during boil out.
Clean fry baskets.
10
Place the fry baskets into the
cleaning solution. Have an-
other crew person remove
them when clean and take
them to the three-
compartment-sink. Rinse and
dry them thoroughly.
Do not place any aluminum
parts in the boiling solution.
The solid metal basket hang-
ers are made of aluminum.
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Boil out fry vats (electric fryers only) (continued)
Drain solution from fryer.
Drain solution from vat.
14
17
Place a 5-gallon (19-liter)
bucket under the fryer's drain.
Open the fryer drain valve far
enough to allow the solution
to flow slowly into the
bucket. Let 2 or 3 gallons of
solution drain into the bucket.
Close valve then change to an
empty bucket and let 2 or 3
gallons of solution drain into
the bucket. You will need
several buckets to drain the
fryer completely.
Place a 5-gallon (19-liter)
bucket under the fryer's drain.
Open the fryer drain valve far
enough to allow the dirty so-
lution to flow slowly into the
bucket. Discard the dirty solu-
tion. Place the bucket under
the fryer drain again and open
the valve completely.
Do not place more than 2 or 3
gallons of solution in a bucket
at a time.
The cleaning solution should
be discarded or re-used in
another fryer within 3 hours.
After 3 hours, discard the
solution.
Scrub any remaining deposits
or carbon in the vat with a
non-scratch pad.
The solution will be very hot.
Avoid splashing.
The solution will be very hot.
Avoid splashing.
Drain the solution only into
buckets. Do not drain into the
filter pan or oil removal cart.
Scrub inside of vat.
15
16
Use the maple paddle with
non scratch pad to scrub the
side, front, back and top of
vat. Remove any remaining
deposits. McD Fryer Cleanser
may be use also.
Rinse and dry vat.
18
Rinse the vat thoroughly with
warm water (100°F or 38° C).
Be sure to have a bucket un-
derneath the drain to catch
rinse water. Repeat with more
clean, warm water. Wipe the
vat down with a clean, sani-
tized towel. Close the fryer
drain valve. Thoroughly dry
the inside of the vat with pa-
per towels.
Fill vat with water.
Fill vat with the appropriate
amount of plain water.
Fill vat with oil.
Fill the vat with the appropri-
ate amount of oil.
19
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Boil out fry vats (electric fryers only) (continued)
Prepare fryer for use.
20
Place the basket support rack
in the correct position in the
fryer vat. If the fryer has a
swivel drain spout, push the
spout back inside the fryer
cabinet. Carefully push the
filter pan back into the fryer
cabinet.
Turn fryer on.
Turn fryer on.
Press the on/off key to turn
the fryer on. The display will
show “low temp.”
21
22
Skim oil.
When the oil has heated, skim
off any particles of carbon
floating on the surface of the
oil.
Season baskets and racks.
Season the baskets and the
basket support racks by leav-
ing them in the fresh oil for
approximately 2 minutes at
cooking temperature.
23
24
Boil-out remaining fryers.
Repeat steps 1 through 21 for
each remaining fryer.
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Verify high-limit controls
Quarterly
FR 2 Q2
To ensure fryer safety controls are working effectively
Why
45 minutes for fryer to heat up.
25 minutes per pot to complete.
Time required
1 hour for oil to cool down before disposal.
After closing. Conduct this test when
the cooking oil is due to be changed.
For 24-hour restaurants: during low-volume periods
when oil is scheduled to be changed
Time of day
Hazard icons
Tools and supplies
Oil removal cart
Neoprene Gloves
Procedure
Prepare for tests.
Turn fryer off.
1
2
3
Confirm that the oil in the
fryer is scheduled to be
changed. The oil must be dis-
carded at the end of the
procedure.
Press the on/off key to turn
the fryer off. The display will
show “OFF.”
Put fryer into programming
mode.
Press the button marked
“checkmark” to put the fryer
into programming mode. The
left display will show “Code.”
Check the oil level in the
fryer. It should be at the upper
“Oil Level” line. If the oil
level is below that line, add
oil until it reaches the “Oil
Level” line.
Decide which vat to test.
You can test either a full vat
or the right-hand side of a
split-vat, or the left-hand side
of a split-vat.
4
Check the temperature of the
oil. The oil temperature
should be above 180°F
(82°C).
To test a full vat or the right-
hand side of a split-vat, press
the key numbered “9” four
times to enter the code 9999.
The right display will show
“Hi-Limit.”
Confirm that the hood grease
filters are in place, and turn
the exhaust fans on. The fans
must stay on for the entire
procedure. During this proce-
dure, the oil in the fryer is
heated to very high tempera-
tures. The oil may smoke
slightly, and it will be ex-
tremely hot.
To test the left-hand side of a
split-vat, press the key num-
bered “8” four times to enter
the code 8888. The left dis-
play will show “Hi-Limit.”
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Verify high-limit controls (continued)
Test second (mechanical)
high-limit control.
If you are testing a full vat or
the right-hand side of a split-
vat, press and hold the right
cook channel button marked
“2.”
5
Equipment alert
Be extremely careful during
this procedure.
6
If you are testing the left-hand
side of a split-vat, press and
hold the left cook channel
button marked “2.”
Test the first (internal) high-
limit control.
If you decided to test a full
vat or the right-hand side of a
split-vat, press the right cook
channel button marked “1”
and hold it until the heat indi-
cator button lights up. This
shows the fryer is calling for
heat.
The display will alternate
between “Hi-Limit” and the
current oil temperature until
the oil temperature reaches
425°F (218°C). At that tem-
perature the display should
show “Hi-2.” If it shows “Hi-
2” at that temperature, the
control has passed the test.
If you decided to test the left-
hand side of a split-vat, press
the left cook channel button
marked “1” and hold it until
the heat indicator button
lights up. This shows the fryer
is calling for heat.
If the display alternates be-
tween “Hi-2” and “bad,” the
control has failed the test.
Press the on/off button to
clear the second test and turn
the computer off.
The right display will alter-
nate between displaying “Hi-
Limit” and the current oil
temperature until the tempera-
ture reaches 410°F (210°C).
When the temperature reaches
410°F (210°C), the display
will alternate between “Hi-1”
and the current temperature.
The heat indicator light will
go out. If you see these
things, the control has passed
the first test.
If the display alternates be-
tween “Hi-1” and “bad,” the
control has failed the test.
When the test is finished,
reset the computer by press-
ing the on/off key to turn the
computer off, and then press
the on/off key again to turn
the computer on.
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Verify high-limit controls (continued)
Decide what to do if either
control failed.
If both controls pass the test,
skip this step.
Discard oil.
7
8
When you have completed
both tests, allow the oil to
cool for one hour. Then dis-
card the oil. Drain the oil into
an oil removal cart. Use Neo-
prene Gloves
If the fryer fails the first high-
limit control test but passes
the second one, the vat can be
used if that is absolutely nec-
essary. The computer controls
should be replaced as soon as
possible. Use extreme care
when using the vat in this
case.
The oil is may be hot.
Verify high-limit controls for all
remaining fryers.
9
Repeat steps 1 through 10 for
all remaining fryers.
If the fryer fails the second
high-limit control test, do not
use the vat until the second
(mechanical) high-limit con-
trol has been replaced. Call a
service technician immedi-
ately.
In the first test, if the heat
indicator light goes out when
the temperature is less than
410°F (210°C), that means
that the high-limit control has
activated at a lower tempera-
ture than normal. You do not
need to replace the computer
controls in this case unless
they are interfering with
proper cooking.
In the second test, if the dis-
play begins to alternate
between “HI 2” and “bad”
when the temperature is less
than 425°F (218°C), that
means that the high-limit con-
trol has activated at a lower
temperature than normal. You
do not need to replace the
high-limit control in this case
unless it is preventing you
from testing the first high-
limit control.
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Replace filter o-rings
Quarterly
FR 2 Q3
To keep the fryer’s filter pump in working order
Why
2 minutes to prepare
5 minutes to complete
Time required
Time of day
At open; the fryer must be cool
For 24-hour restaurants: During a low-volume period
when the fryer can be turned off
Hazard icons
Tools and supplies
O-rings for the filter
pump
Flat tip screwdriver
Procedure
Prepare fryer for procedure.
Check to make sure the fryer
is cool. This procedure should
be done only when the fryer is
cool and the filter pan is
empty.
Reinstall filter pan.
Reinstall the pan into the
fryer cabinet.
1
2
3
4
Remove filter pan.
Pull the filter pan out of the
cabinet.
Replace O-ring.
Remove the O-ring from the
pan nozzle. Replace the O-
ring with a new O-ring. O-
rings can be purchased from
your local authorized servicer.
Use only the manufacturer’s
replacement O-ring. These
rings are manufactured spe-
cifically for use with hot
cooking oils. Generic O-rings
cannot be used for this pur-
pose.
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Boil out fry vats (gas fryers only)
Semi-annual
FR 2 S1
To keep the fry vats clean and to maintain proper cooking temperatures
Why
5 minutes to prepare
At close
75 minutes to complete
Time required
Time of day
Hazard icons
For 24-hour restaurants: during low-volume periods at
night
Tools and supplies
Apron, heat-resistant
Brush, pot, heat-
resistant
Bucket,, plastic
Bucket, clean and
sanitized towels
Bucket, soiled towels
Face shield
Fryer skimmer
Gloves, neoprene
Goofer stick
McD All Purpose
Super Concentrate
(APSC) solution
McD Heavy Duty
DeGreaser
Oil removal cart
Paper towels
Maple Paddle with
no scratch pad
Procedure
Press the number keys 1, 6, 5,
0. Then press the button
marked “1 and left arrow” to
step through the menu of
items and products. Stop
when you reach “boil out”
(#40 product position).
If this is first boil-out, program
boil-out into fryer.
If the fryer is new, the boil-
out procedure must be pro-
grammed into the fryer before
it is boiled out for the first
time.
1
Press a gray product button to
store the “boil out” entry. The
green display of the button
pressed will light up.
If the fryer has been boiled
out before, skip this step.
To program boil-out into the
fryer, follow these steps.
Press the on/off button to turn
the fryer off.
Press the on/off button to turn
the fryer off.
Press the button marked with
a check mark. The left display
will show “code.”
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Boil out fry vats (gas fryers only) (continued)
Prepare for boil-out and turn
fryer off.
Put on neoprene gloves, a
heat-resistant apron, and a
face shield. You must wear
this equipment throughout
this procedure.
Drain oil from vat.
2
4
Be sure the filter pan or an oil
removal cart is in place un-
derneath the drain spout on
the fryer. If the fryer has a
swivel drain spout, pull it
outward.
Carefully open the drain
This procedure should be
done for only one vat at a
time.
valve, and let the oil drain
into the oil removal cart or
pan. Push any pieces of fried
food or other sediment into
the drain valve, so they drain
out. Close the drain valve.
Confirm that the fryer filters
are in place. Turn at least one
exhaust fan on. The fan must
stay on for the entire proce-
dure.
The oil may be very hot.
Avoid splashing oil.
Make sure the basket support
rack is in place in the vat.
Add degreaser and hot water
to vat.
5
Press the on/off key to turn
the fryer off.
Pour McD Heavy-Duty De-
greaser carefully into the vat.
Use 2 gallons (8 liters) of
degreaser if you are cleaning
a full vat. Use 1 gallon (4
liters) of degreaser if you are
cleaning one side of a split
vat. Finish filling the vat with
hot water. Solution should be
1 inch above fill line.
Avoid accidentally activating
the fire extinguishing system
by keeping an exhaust fan on
and the fryer filters in place
during the entire procedure.
Remove filter pan.
3
Open the doors to the filter
area and remove the filter
pan. Place it on the floor un-
der the fryer's drain spout or
use an oil removal cart.
Take back to sink and clean
with McD’s Heavy Duty De-
greaser and APSC.
6
7
McD Heavy Duty Degreaser
After boil out is complete
clean and dry filter pan.
Turn fryer on.
Press the on/off key to turn
the fryer on. The display will
show “low temp”.
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Boil out fry vats (gas fryers only) (continued)
Start boil-out.
Clean basket support rack.
Use the goofer stick to re-
move the basket support rack
from the vat. Have another
crew person take the rack to
the three-compartment-sink,
and rinse it thoroughly in hot
water. Dry thoroughly.
8
11
Press the gray product button.
The display will show a set of
left arrows and right arrows.
Locate the cook channel but-
ton under the vat you want to
boil out. Press and hold the
cook channel button for ap-
proximately 5 seconds, then
release the button. The dis-
play near the button should
show “boil out.” Press the
button under the display
again. The boil-out should
start.
The basket support rack is
very hot.
Scrub inside of vat.
12
13
Scrub the side, front, and
back walls of the vat with a
heat-resistant pot brush to
remove any remaining depos-
its.
Allow solution to heat up.
The solution will reach a
9
temperature of 195°F (91°C).
The solution should be at a
soft, rolling simmer. Once the
solution has reached its target
temperature, let it simmer for
approximately 60 minutes.
Complete steps 9 through 11
while the timer is running.
Turn fryer off.
When the vat has simmered at
a rolling simmer (boiled out)
for approximately 60 minutes,
press the on/off button to turn
the fryer off.
The solution should never
come to a rolling boil, or it
may boil over. If unit starts to
boil over turn fryer off.
Never leave the fryer unat-
tended.
Clean fry baskets.
10
Place the fry baskets into the
cleaning solution. Have an-
other crew person remove
them when clean and take
them to the three-
compartment-sink. Rinse and
dry them thoroughly.
Do not place any aluminum
parts in the boiling solution.
The solid metal basket hang-
ers are made of aluminum.
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Boil out fry vats (gas fryers only) (continued)
Drain solution from fryer.
Drain solution from vat.
14
17
Place a 5-gallon (19-liter)
bucket under the fryer's drain.
Open the fryer drain valve far
enough to allow the solution
to flow slowly into the
bucket. Let 2 or 3 gallons of
solution drain into the bucket.
Close valve then change to an
empty bucket and let 2 or 3
gallons of solution drain into
the bucket. You will need
several buckets to drain the
fryer completely.
Place a 5-gallon (19-liter)
bucket under the fryer’s drain.
Open the fryer drain valve far
enough to allow the dirty so-
lution to flow slowly into the
bucket. Discard the dirty solu-
tion. Place the bucket under
the fryer drain again and open
the valve completely.
Do not place more than 2 or 3
gallons of solution in a bucket
at a time.
The cleaning solution should
be discarded or re-used in
another fryer within 3 hours.
After 3 hours, discard the
solution.
Scrub any remaining deposits
or carbon in the vat with a no-
scratch pad.
The solution will be very hot.
Avoid splashing.
The solution will be very hot.
Avoid splashing.
Drain the solution only into
buckets. Do not drain into the
filter pan or oil removal cart.
Scrub inside of vat.
15
16
Use the maple paddle with
non scratch pad to scrub the
side, front, back and top of
vat. Remove any remaining
deposits. McD Fryer Cleanser
may be use also.
Rinse and dry vat.
18
Rinse the vat thoroughly with
warm water (100°F or 38° C).
Be sure to have a bucket un-
derneath the drain to catch
rinse water. Repeat with more
clean, warm water. Wipe the
vat down with a clean, sani-
tized towel. Close the fryer
drain valve. Thoroughly dry
the inside of the vat with pa-
per towels.
Fill vat with water.
Fill vat with the appropriate
amount of plain water.
Fill vat with oil.
Fill the vat with the appropri-
ate amount of oil.
19
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Boil out fry vats (gas fryers only) (continued)
Prepare fryer for use.
20
Place the basket support rack
in the correct position in the
fryer vat. If the fryer has a
swivel drain spout, push the
spout back inside the fryer
cabinet. Carefully roll the
filter pan back into the fryer
cabinet.
Turn fryer on.
Turn fryer on.
Press the on/off key to turn
the fryer on. The display will
show “low temp.”
21
22
Skim oil.
When the oil has heated, skim
off any particles of carbon
floating on the surface of the
oil.
Season baskets and racks.
Season the baskets and the
basket support racks by leav-
ing them in the fresh oil for
approximately 2 minutes at
cooking temperature.
23
Boil out remaining fryers.
Repeat steps 1 through 21 for
each remaining fryer.
24
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Annual Inspection (gas fryers only)
Annually
FR 2 A1-T
To ensure proper cooking temperatures
Why
45 minutes to prepare
At close
20 minutes to complete
Time required
Time of day
Hazard icons
For 24-hour restaurants: during low-volume periods or
at night
Tools and supplies
Tools supplied by
technician
Procedure
Clean combustion air blower.
Clean the combustion air blowers. Follow the cleaning
procedure in the service manual.
QUALIFIED TECHNICIANS ONLY
5
6
Cabinet inspection
Inspect the cabinet, inside and out, front and rear, for
excessive oil buildup.
1
Check fryer recovery time.
Choose a vat on the fryer. Check the fryer’s most re-
cent recovery time for that vat, using the procedure in
FR2 M1. The most recent recovery time should be less
than 2:25 (two minutes, twenty-five seconds).
Check regulated gas pressure.
Contact the local gas company or a service agency to
check the gas pressure out of the fryer’s gas regulator.
2
If the fryer’s recovery time is less than 2:25 (two mi-
nutes, twenty-five seconds).the procedure is complete
for this vat. Go to step 9.
For natural gas, the pressure must be 3.0 in. W.C.
(76 mm W.C.) For propane gas, the pressure must be
8.25 in. W.C. (210 mm W.C.)
Check combustion.
If the fryer’s recovery time is less than 2:25 (two mi-
nutes, twenty-five seconds).skip this step.
7
If the pressure does not meet these standards, ask the
service agency or gas company to adjust the pressure to
meet the standard.
Connect the multimeter in series with the white flame
sensor wire on the igniter. Allow the burner to operate
for at least one minute after the melt cycle is com-
pleted. After 1 minute, the reading on the multimeter
should between 2.5 and 3.5 microamps. Any other
reading is not acceptable.
Probe check
3
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.
After 90 seconds of continuous operation, check the
color of the burner. The burner should glow bright
orange-red. Use the Burner Color Comparison Chart
inside the door of the fryer to identify the correct color.
A blue flame or dark spots on the burner face are not
acceptable.
Clean and Replace gas valve vent tube.
Clean and replace the gas valve vent tube. Follow the
cleaning procedure in the service manual.
4
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Annual Inspection (gas fryers only) (continued)
Adjust combustion air blower, if necessary.
If the fryer’s recovery time is less than 2:25 (two mi-
nutes, twenty-five seconds).skip this step.
8
If either the multimeter reading or the burner color is
not acceptable, adjust the combustion air blower intake
plate.
Loosen the locking nuts on the intake plate with a
small adjustable wrench. Open or close the plate to
adjust the airflow while watching the multimeter read-
ing and the color of the burner. A blue flame usually
means the burner isn’t receiving enough air. Dark spots
on the burner usually mean the burner is receiving too
much air.
When the microamp reading is in the acceptable range
and the burner color is bright orange-red, hold the
blower intake plate in place. Then tighten the blower
intake plate locking nuts.
Safety device check
9
Verify that all safety features (i.e. drain safety
switches, reset switches, etc.) are present and
functioning properly.
Frypot examination
10
Verify that the frypot is in good condition and free of
leaks and that the frypot insulation is in serviceable
condition.
Wiring harness inspection
Verify that all wiring harnesses and connections are
tight and in good condition.
11
12
13
Oil line inspection
Inspect all oil-return and drain lines for leaks and veri-
fy that all connections are tight.
Calibrate remaining fryers.
Repeat steps 2 through 12 for each remaining vat and
fryer.
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Annual Inspection (electric fryers only)
Annually
FR 2 A2-T
Frymaster recommends that a Factory Authorized Service Technician inspect this appliance at least
annually. This will help ensure the equipment is in safe working order and operating at peak
performance.
Why
N/A
1 hour per fryer to complete inspection
Time required
Time of day
The inspection should be scheduled by the store to ensure business is not interrupted and to give
the servicer adequate access to the equipment.
Hazard icons
Tools and supplies
Tools supplied by technician
Procedure
Check fryer recovery time.
QUALIFIED TECHNICIANS ONLY
4
Choose a vat on the fryer. Check the fryer’s most
recent recovery time for that vat, using the procedure in
FR2 M1. The most recent recovery time should be less
than 1:40 (one minute, forty seconds).
Cabinet inspection
Inspect the cabinet, inside and out, front and rear, for
excessive oil buildup.
1
If the fryer’s recovery time is less than 1:40 (one
minute, forty seconds). The procedure is complete for
this vat. Go to step 6
Element inspection
2
Verify that heating elements are in good condition with
no carbon/caramelized oil build up. Inspect the
elements for signs of extensive dry firing.
Adjust fryer, if necessary.
5
6
If the fryer’s recovery time is not acceptable, check the
following items on the fryer. If you find any problems,
correct them as described.
Tilt inspection
3
Verify that the tilt mechanism is working properly
when lifting and lowering elements and that the
element wires are not binding and/or chafing.
For electric fryers only, confirm that the large power
plug is properly plugged in. Adjust as necessary.
Continue to step 6.
Amp-draw check
Verify the heating element amp-draw is within the
allowed range as indicated on the appliance’s rating
plate.
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Annual Inspection (electric fryers only) (continued)
Probe check
7
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.
Electrical component inspection
Verify that component box and contactor box
8
components (i.e. computer/controller, relays, interface
boards, transformers, contactors, etc.) are in good
condition and free from oil build up or other debris.
Wiring connection inspection
9
Verify that component box and contactor box wiring
connections are tight and that wiring is in good
condition.
Safety device check
10
Verify that all safety features (i.e. contactor shields,
drain safety switches, reset switches, etc.) are present
and functioning properly.
Frypot examination
11
Verify that the frypot is in good condition and free of
leaks and that the frypot insulation is in serviceable
condition.
Wiring harness inspection
Verify that all wiring harnesses and connections are
tight and in good condition.
12
13
Oil line inspection
Inspect all oil-return and drain lines for leaks and
verify that all connections are tight.
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