Frymaster RE Series Electric Fryer Operating Guide

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Operating Instructions

Set up

• Switch on the exhaust fan before starting any frying appliances. This will create a draft over the top of the fryer to draw away any cooking vapors

• Fill with oil to the bottom of the Oil Level Line indicated on the rear of the fryer pot *

• Ensure the power cords are plugged in and verify the power point is switched on **

• Ensure that the computer/ controller is switched ON

• Press the Power button on the control panel

Open

Shut down

• Press the Power button on the control button

• Place covers on the fry vats

• Ensure the exhaust fan is left on until leaving for the day to help remove any cooking vapours

Notes:

*Filling above the Oil Level line may result in overflow as the heat expands the oil

Cleaning

DAILY CLEANING

Materials Required

• Chux Cloth

• Suma Multipurpose cleaner diluted in a spray bottle (1:188)

• Drying towel

Cleaning of the fryer station must be completed at the end of each day

1. Ensure the fryer power is switched to the OFF position

2. Remove fryer baskets and place through dishwasher

3. Spray multipurpose cleaner onto chux – never directly on the inside or outside of the fryer

4. Wipe over inside and outside of doors, seals, legs and ledge

5. Dry with towel

WEEKLY CLEANING 

Materials Required

• Chux Cloth

• Suma Envy

• Green Scourer

• Drying towel

• PPE; Heat resistant gloves, safety google, apron and mask

A boil out of the dryer must be completed once per week. This requires a replacement of the oil

1. Ensure the fryer power is switched to the OFF position and oil is cold.

2. Screw drainpipe in drain valve. Make sure drainpipe is firmly screwed in and that the opening is pointing down

3. Position a metal container (with a sealable lid) under the drainpipe

4. Open the valve slowly to avoid splattering*

5. Once all the oil has been drained, remove all left over food particles using a chux cloth

6. Close the valve

7. Fill fryer with cool water and required amount of Suma Envy (100ml per litre of water)

8. Turn fryer back on and allow water to heat to 80-90 degrees for 15 minutes**

9. Turn off fryer and drain solutions from vats. Discard chemical solution properly in accordance with local council regulations

10. Scrub walls of fryer and back panels using a green scourer

11. Fill vats with clean water and heat to 90 degrees for 10 minutes. Empty following instructions above. Wipe out with paper towel, ensuring there is no moisture remaining as this will result in oil splatter when heating new oil.

12. Close valve and remove drainpipe

13. Refill with approved deep frying oil

Notes:

*If the drainpipe or drain valve become clogged with food particles, use the fryer’s friend to clear the blockage

**For fryer with thermostat controllers, you must turn the fryer on and off periodically during this process to prevent the fryer from boiling over

WEEKLY CLEANING 

Oil Filtering must be completed a minimum o twice per week. This is just to freshen up the oil and not a full replacement

1. Ensure the fryer power is switched to the OFF position and the oil is cold

2. Screw drainpipe in drain valve. Make sure drainpipe is firmly screwed in and that the opening is pointing down

3. Position a metal container (with a sealable lid) under the drainpipe. Place metal strainer with filtering cone inside

4. Open the valve slowly to avoid splattering*

5. Once all the oil has been drained, remove all left over food particles using a chux cloth

6. Close valve and remove drainpipe

7. Refill with approved deep frying oil

Maintenance

As long as the cleaning instructions are followed the unit should give trouble free use for a long period.

If the fryer is equipped with a solid state control knob, it is recommended to check it is calibrated. To do so let the oil reach operating temperature and the heating elements to cycle at least 4 times. Then insert a thermometer neat the temperature- sensing probe. When the heating element cycles again the thermometer should reach within 2 degrees Celsius of the temperature control knob setting.

An annual inspection should be conducted by qualified personnel. This is to ensure the heating element, heating element wires, tilt mechanism, heat element am-draw, probes, component box, contactor box and fryer vats are in good condition with no signs of leaking or malfunctions.

Troubleshooting

Before contacting your authorised service agent, ensure you check the following if your unit is not working.

• You are up to date with the daily cleaning schedule of the filters

• The unit is plugged in correctly

• The power is turned on

• The power point is not faulty

 *SEE MANUAL FOR TROUBLESHOOTING TABLE -

General Precautions

Hot Equipment: These machines include heating elements. As with any commercial heating appliance the surfaces of this unit will get hot. Do not touch the surfaces of the machine whilst it is in use. Be careful when operating near other machinery. If your machine is in an area where unwary customers or staff can touch the unit you should provide additional warning signage.

Daily Operating Procedures

1. Switch on the exhaust fan before starting any frying appliances. This will create a draft over the top of the fryer to draw away any cooking vapours

2. Check the oil is filled to the bottom Oil Level Line indicated on the rear of the fryer pot

3. Ensure the power cords are plugged in and verify the power point is switched on

4. Ensure that the computer/ controller is switched ON

5. If not already set, set the thermostat must be set to 185 degrees Celsius

• When ready to turn off, ensure the fryer baskets are sent to the washing area

• Switch the computer/ controller is switched OFF

• Place lids on fryer vats to avoid anything contaminating the oil over night