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 6 8 5 *
E-mail: [email protected]
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NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS MANITOWOC
FOOD SERVICE EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART
PURCHASED DIRECTLY FROM FRYMASTER DEAN, OR ANY OF ITS AUTHORIZED SERVICE
CENTERS, AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL
CONFIGURATION, THIS WARRANTY WILL BE VOID. FURTHER, FRYMASTER DEAN AND ITS
AFFILIATES WILL NOT BE LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY
THE CUSTOMER WHICH ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO
THE INSTALLATION OF ANY MODIFIED PART AND/OR PART RECEIVED FROM AN
UNAUTHORIZED SERVICE CENTER.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster Dean Factory Authorized Servicer (FAS) or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of
this manual for definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed. See NATIONAL CODE
REQUIREMENTS in Chapter 2 of this manual for specifics.
NOTICE TO U.S. CUSTOMERS
This equipment is to be installed in compliance with the basic plumbing code of the Building
Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation
Manual of the U.S. Food and Drug Administration.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH CONTROLLERS
U.S.
This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept
any interference received, including interference that may cause undesired operation. While
this device is a verified Class A device, it has been shown to meet the Class B limits.
CANADA
This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set
out by the ICES-003 standard of the Canadian Department of Communications.
Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A
et B prescrites dans la norme NMB-003 edictee par le Ministre des Communcations du Canada.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation, operating,
and service instructions thoroughly before installing or servicing this equipment.
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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 cooking 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 the fryer. 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.
NOTICE
The instructions in this manual for using a bulk oil system for filling and discarding oil are for
an RTI and Frontline system. These instructions may not be applicable to other bulk oil
systems.
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OCF30™ Series Electric Fryers
Installation and Operation Manual
TABLE OF CONTENTS
CHAPTER 1: Introduction
1.1 General.....................................................................................................................................1-1
1.2 Safety Information ...................................................................................................................1-1
1.3 Computer Information..............................................................................................................1-2
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
2.1.1 Clearance and Ventilation............................................................................................2-2
2.1.2 Electrical Grounding Requirements.............................................................................2-2
2.1.3 Australian Requirements..............................................................................................2-3
2.2 Power Requirements ................................................................................................................2-3
2.3 Positioning the Fryer................................................................................................................2-4
CHAPTER 3: Operating Instructions
3.1 Equipment Setup and Start-Up Procedures..............................................................................3-2
3.2 Operation..................................................................................................................................3-2
3.3 Oil Attendant™ Automatic Topoff..........................................................................................3-3
3.3.1 Prepare the System for Use..........................................................................................3-3
3.3.2 Install the Oil Reservoir...............................................................................................3-3
3.3.3 Routine Oil Changes....................................................................................................3-3
3.3.4 Bulk Oil Systems .........................................................................................................3-4
CHAPTER 4: Filtration Instructions
4.1 Preparing the Built-In Filtration System for Use.....................................................................4-1
4.1.1 Preparation for Use with Filter Paper or Filter Pad.......................................................4-1
4.1.2 Preparation for Use with Magnasol Filter Assembly....................................................4-2
4.2 Filtration...................................................................................................................................4-3
4.2.1 Operation of the Filter...................................................................................................4-3
4.3 Disassembly and Reassembly of the Magnasol Filter ..............................................................4-5
4.4 Draining and Disposing of Waster Oil......................................................................................4-6
CHAPTER 5: Preventive Maintenance
5.1 Cleaning the Fryer....................................................................................................................5-1
5.2 Daily Checks and Service ........................................................................................................5-1
5.2.1 Inspect Fryer for Damage .............................................................................................5-1
5.2.2 Clean Fryer Cabinet Inside and Out..............................................................................5-1
5.2.3 Clean the Built-in Filtration System .............................................................................5-1
5.3 Weekly Checks and Service.....................................................................................................5-2
5.3.1 Clean Frypot and Heating Elements .............................................................................5-2
5.3.2 Boiling Out the Frypot..................................................................................................5-2
5.3.3 Clean Detachable Parts and Accessories.......................................................................5-3
iv
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OCF30™ Series Electric Fryers
Installation and Operation Manual
TABLE OF CONTENTS
CHAPTER 1: Introduction
1.1 General.....................................................................................................................................1-1
1.2 Safety Information ...................................................................................................................1-1
1.3 Computer Information..............................................................................................................1-2
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
2.1.1 Clearance and Ventilation............................................................................................2-2
2.1.2 Electrical Grounding Requirements.............................................................................2-2
2.1.3 Australian Requirements..............................................................................................2-3
2.2 Power Requirements ................................................................................................................2-3
2.3 Positioning the Fryer................................................................................................................2-4
CHAPTER 3: Operating Instructions
3.1 Equipment Setup and Start-Up Procedures..............................................................................3-2
3.2 Operation..................................................................................................................................3-2
3.3 Oil Attendant™ Automatic Topoff..........................................................................................3-3
3.3.1 Prepare the System for Use..........................................................................................3-3
3.3.2 Install the Oil Reservoir...............................................................................................3-3
3.3.3 Routine Oil Changes....................................................................................................3-3
3.3.4 Bulk Oil Systems .........................................................................................................3-4
CHAPTER 4: Filtration Instructions
4.1 Preparing the Built-In Filtration System for Use.....................................................................4-1
4.1.1 Preparation for Use with Filter Paper or Filter Pad.......................................................4-1
4.1.2 Preparation for Use with Magnasol Filter Assembly....................................................4-2
4.2 Filtration...................................................................................................................................4-3
4.2.1 Operation of the Filter...................................................................................................4-3
4.3 Disassembly and Reassembly of the Magnasol Filter ..............................................................4-5
4.4 Draining and Disposing of Waster Oil......................................................................................4-6
CHAPTER 5: Preventive Maintenance
5.1 Cleaning the Fryer....................................................................................................................5-1
5.2 Daily Checks and Service ........................................................................................................5-1
5.2.1 Inspect Fryer for Damage .............................................................................................5-1
5.2.2 Clean Fryer Cabinet Inside and Out..............................................................................5-1
5.2.3 Clean the Built-in Filtration System .............................................................................5-1
5.3 Weekly Checks and Service.....................................................................................................5-2
5.3.1 Clean Frypot and Heating Elements .............................................................................5-2
5.3.2 Boiling Out the Frypot..................................................................................................5-2
5.3.3 Clean Detachable Parts and Accessories.......................................................................5-3
iv
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5.4 Monthly Checks and Service...................................................................................................5-3
5.4.1 Check Controller Setpoint Accuracy ............................................................................5-3
5.5 Annual/Periodic System Inspection.........................................................................................5-3
5.5.1 Fryer..............................................................................................................................5-3
5.5.2 Built-In Filtration System.............................................................................................5-4
CHAPTER 6: Operator Troubleshooting
6.1 Introduction..............................................................................................................................6-1
6.2 Troubleshooting.......................................................................................................................6-2
6.2.1 Controller and Heating Problems .................................................................................6-2
6.2.2 Error Message and Display Problems...........................................................................6-2
6.2.3 Basket Lift Problems ....................................................................................................6-3
6.2.4 Filtration Problems .......................................................................................................6-4
6.2.5 Auto Top Off Problems ................................................................................................6-4
6.2.6 Error Log Codes............................................................................................................6-5
6.2.7 High Limit Test.............................................................................................................6-5
CHAPTER 7: Wiring Diagrams
7.1 Simplified OCF30 Wiring .......................................................................................................7-1
7.2 Component Wiring Domestic with 3000 controller ................................................................7-2
7.3 Component Wiring Domestic with CM3.5 controller .............................................................7-3
7.4 Component Wiring CE ............................................................................................................7-4
7.5 Component Wiring CSA..........................................................................................................7-5
7.6 Contactor Box-Delta Configuration.........................................................................................7-6
7.7 Contactor Box-WYE Configuration........................................................................................7-7
ADDENDUM A: Solid Shortening JIB Preparation Instructions
ADDENDUM B: Solid Shortening Melter Use Instructions
ADDENDUM C: Bulk Oil Instructions
v
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1.3
Computer Information
This equipment has been tested and found to comply with the limits for a Class A digital device,
pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been
shown to meet the Class B limits. These limits are designed to provide reasonable protection against
harmful interference when the equipment is operated in a commercial environment. This equipment
generates, uses and can radiate radio frequency energy and, if not installed and used in accordance
with the instruction manual, may cause harmful interference to radio communications. Operation of
the equipment in a residential area is likely to cause harmful interference in which case the user will
be required to correct the interference at 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.
1-2
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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
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
Factory Authorized Servicer (FAS). Service information may also be obtained by calling the
Frymaster Technical Services Department at 1-800-551-8633 or 1-318-865-1711 or by e-mail at
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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OCF30™ II SERIES ELECTRIC FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1
General Installation Requirements
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 Frymaster 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.
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 the fryer. If the restraint kit is missing contact your local KES.
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 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).
NOTICE
If the electrical power supply cord is damaged, it must be replaced by a Frymaster
Dean Factory Authorized Service technician or a similarly qualified person in order
to avoid a hazard.
2-1
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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.
DANGER
Frymaster appliances equipped with legs are for stationary installations. Appliances
fitted with legs must be lifted during movement to avoid damage to the appliance
and bodily injury. For movable installations, optional equipment casters must be
used. Questions? Call 1-800-551-8633.
DANGER
Do not attach an apron drainboard to a 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, except that it may be installed on
combustible floors.
A clearance of 6 inches (15cm) must be provided at both sides and back adjacent to combustible
construction. A minimum of 24 inches (61cm) should be provided at the front of the equipment for
servicing and proper operation.
WARNING
Do not block the area around the base or under the fryers.
2.1.2 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.
2-2
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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
Power Requirements
Three (3) Phase Requirements
MINIMUM WIRE
WIRE
SERVICE
AMPS
(per leg)
MODEL
VOLTAGE
SIZE
AWG
(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)
FPEL14
FPEL14
FPEL14
FPEL14
FPEL14
FPEL14
FPEL17
FPEL17
FPEL17
FPEL17
FPEL17
FPEL17
208
240
480
220/380
240/415
230/400
208
240
480
220/380
240/415
230/400
3
3
3
4
4
4
3
3
3
4
4
4
6
6
8
6
6
6
6
6
6
6
6
6
39
34
17
21
20
21
48
41
21
26
24
25
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
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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 Dean Service
Hotline at 1-800-551-8633.
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.
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 the fryer. If the restraint kit is missing contact your local KES.
DANGER
Hot oil can cause severe burns. Avoid contact. Under all circumstances, oil must be
removed from the fryer before attempting to move it to avoid oil spills, falls and
severe burns. This fryer may tip and cause personal injury if not secured in a
stationary position.
2. Close fryer drain-valve(s).
3. Clean and fill frypot(s) to the bottom oil level line with cooking oil. (See Equipment Setup and
Shutdown Procedures in Chapter 3.)
2-4
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OCF30™ SERIES ELECTRIC FRYER
CHAPTER 3: OPERATING INSTRUCTIONS
FINDING YOUR WAY AROUND THE OCF30™ SERIES ELECTRIC FRYER
Elements
Lift Rod
Tilt
Housing
Basket
Hanger
Top Cap
Bezel
Controller
Power
(3000 Shown)
Switch
(Domestic
Only)
Fuse
Drain
Handle
Filter
Handle
JIB reset
button
Filter Pan
Optional JIB
(See Sec. 3.3)
FootPrint Pro Built-
In Filtration Unit
TYPICAL CONFIGURATION (FPEL214 SHOWN)
NOTE: The appearance of your fryer may differ slightly from that
shown depending upon the configuration and date of manufacture.
3–1
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3.1 Equipment Setup and Shutdown Procedures
Setup
DANGER
Never operate the appliance with an empty frypot. The frypot must be filled to the fill line with
water or oil 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.
WARNING
The OCF30™ with the automatic top off is NOT intended to use solid shortening. Use only
liquid shortening with this fryer. The use of solid shortening will clog the oil lines. The
cooking oil capacity of the OCF30™ Series electric fryer is 31 lbs. (3.7 gallons/14 liters) at
70°F (21°C).
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.
Prior to filling frypots with oil ensure all drains are closed.
1. Fill the frypot with cooking 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. 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.
3. 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.
4. Ensure that the controller is switched ON. When the controller is switched on, the fryer will begin heating
and will display MLT-CYCL alternating with the temperature and setpoint until the fryer temperature
reaches 180°F (82°C). On CM 3.5 equipped fryers the display changes to LOW TEMP until within 15°F
of the setpoint. Then the display changes to product or dashed lines. On the 3000, once the fryer reaches
setpoint, the controller display changes to DROP and the fryer is ready for use. To exit the melt cycle on
the 3000, press the EXIT COOL button. Answer YES to EXIT MELT?
5. Ensure that the oil level is at the top OIL LEVEL line when the oil is at its cooking temperature.
Shutdown
1. Filter the oil and clean the fryers (See Chapters 5 and 6). If using a CM3.5 reverse steps 1 and 2.
2. Turn the fryer off.
3. Place the frypot covers on the frypots.
3.2 Operation
This fryer is equipped with either 3000 or CM3.5 controllers (illustrated on the following page). Fryers with
3000 controllers should refer to the 3000 Controller Manual 819-6872 for the controller programming and
operating procedure. For CM3.5 controllers refer to the separate Frymaster Fryer Controllers User’s Manual
furnished with your fryer for the specific controller operating instructions.
3–2
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3000 CONTROLLER
CM3.5
Refer to Chapter 4 of this manual for operating instructions for the built-in filtration system.
3.3 Optional Oil Attendant® Automatic Top-Off
When the Oil Attendant® top-off oil
system is in place on the fryer, oil is
continually topped off in the frypots from
a reservoir in the cabinet. The reservoir
holds a 35 pound box of oil. In a typical
operation this will last approximately two
days before changing. Components of the
system are annotated at the right (see
Figure 1).
NOTE:
The system is intended to top
off the frypots, not fill them. The frypots
will require manual filling upon startup
and after disposal.
3.3.1 Prepare the System for Use
To prepare the system for its initial
operation remove cross brace (see Figure
2). Install the JIB cradle shipped in the
accessories pack with the screws that were
removed in the cross brace removal step.
Figure 2
Figure 3
(see Figure 3).
If using the solid
shortening option see Appendix A in the
rear of this manual for installation
instructions.
3.3.2 Install the Oil Reservoir
Remove the original lid from the oil container and foil liner. Replace with the provided cap, which has
connected suction hardware. Ensure the feeder tube from the cap reaches to the bottom of the oil
container.
Place the oil container inside the cabinet and slide it into place (as shown on the following page).
Avoid catching the suction hardware on the cabinet interior as the container is placed in the fryer.
The system is now ready for operation. As the fryer heats to preprogrammed temperatures, the system
will energize and then slowly add oil to the frypots as needed, until the oil reaches an optimal level.
3–3
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3.3.3 Routine Oil Changes
When the oil reservoir level is low, the controller displays TOPOFF OIL EMPTY in the left display
and CONFIRM in the right display. Press S (CONFIRM). Some procedures may differ from photos
shown. Follow manufacturer’s instructions for changing the JIB. If using solid shortening see Appendix B
in the rear of this manual for instructions.
1. Open the cabinet and slide the JIB
from the cabinet (see Figure 4).
2. Remove the cap and pour any remaining oil in the
container into all fry vats equally (see Figure 5).
Figure 5
Figure 4
3. With the jug upright remove the cap 4. Put the tube in the new full container (see Figure 7).
and foil seal (see Figure 6).
Figure 7
5. Slide the JIB onto the shelf inside the fryer cabinet (as
seen in Figure 4).
Figure 6
WARNING:
Do not add HOT or
USED oil to a JIB.
6. Press and hold the orange JIB reset switch three (3)
seconds to reset the top off system. (see Figure 8).
Figure 8
Image and location may differ from photo.
3.3.4 Bulk Oil Systems
Instructions for installing and using bulk oil systems are found in Appendix C located
at the rear of this manual.
3–4
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OCF30™ SERIES ELECTRIC FRYERS
CHAPTER 4: FILTRATION INSTRUCTIONS
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
Preparing the Built-In Filtration System for Use
The FootPrint Pro filtration system allows the oil in one frypot to be safely and efficiently filtered
while the other frypots in a battery remain in operation. The FootPrint Pro filtration system is
available in three different configurations:
•
•
•
Filter Paper – includes crumb tray, large hold-down ring, and metal filter screen.
Filter Pad – includes crumb tray, small hold-down ring, and metal filter screen.
Magnasol Filter – includes crumb tray and Magnasol filter assembly.
Section 4.1.1 covers preparation of the Filter Paper and Filter Pad configurations for use. Refer to
Section 4.1.2 for instructions on preparing the Magnasol Filter configuration for use. Operation of
all three configurations is the same and is covered in section 4.3. Disassembly and reassembly of the
Magnasol filter is covered in section 4.4.
4.1.1 Preparing the Built-In Filtration System for Use with Filter Paper or Filter Pad
The FootPrint Pro filtration system allows the oil in one frypot to be safely and efficiently filtered
while the other frypots in a battery remain in operation. The FootPrint Pro filtration system uses a
filter paper configuration which includes a crumb tray, large hold-down ring, and metal filter screen.
1. Pull the filter pan out from the cabinet and
remove the crumb tray, hold-down ring, filter
paper and filter screen (see Figure1). Clean
all components with a solution of detergent
and hot water then dry thoroughly.
The pan cover must not be removed except
for cleaning, interior access, or to allow a
shortening disposal unit (SDU) built before
January 2004 to be positioned under the
drain. Disposal instructions are on page 1-6
in the controller manual 819-6872.
Figure 1
4-1
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2. Inspect the filter pan connection fitting to ensure that
both O-rings are in good condition (see Figure 2).
Inspect the filter
connection fitting
O-rings.
3. Then in reverse order, place the metal filter screen in
the center of the bottom of the pan, then lay a sheet of
filter paper on top of the screen, overlapping on all
sides (see Figure1). If using a filter pad, ensure the
rough side of the pad is up and lay the pad over the
screen, making sure that the pad is in between the
embossed ridges of the filter pan.
Figure 2
4. Position the hold-down ring over the filter paper and
lower the ring into the pan, allowing the paper to rest
on the sides of the filter pan (see Figure 3).
Figure 3
5. When the hold-down ring is in position, if using filter
paper, sprinkle one packet of filter powder evenly
over the paper. (See Figure 4)
6. Replace the crumb tray in the filter pan, then push the
filter pan back into the fryer, positioning it under the
drain.
Figure 4
4.1.2 Preparation for Use with the Magnasol Filter Assembly
1. Pull the filter pan out from the cabinet
and remove the crumb tray and
Magnasol filter assembly (see Figure 5).
Clean as directed in section 4.4
seated in the port in the bottom of the pan.
Sprinkle one packet of the Magnasol XL filter
powder evenly over
the screen.
The pan cover must not be removed 5. Replace the crumb tray, and then push the filter
except for cleaning, interior access, or to
allow a shortening disposal unit (SDU)
to be positioned under the drain.
pan back into the fryer, positioning it all the way
to the back of the cabinet.
NOTE:
Refer to Section 4.4 for
instructions on how to disassemble and
reassemble the Magnasol filter screen
assembly.
2. Inspect the fitting on the bottom of the
Magnasol filter assembly to ensure that
the O-ring is present and in good
condition. (See Figure 6)
Figure 5
3. Inspect the filter pan connection fitting
to ensure that both O-rings are present
and in good condition. (See Figure 2
above).
Inspect the filter
screen O-ring.
4. Replace the Magnasol filter assembly in
the filter pan, ensuring that the fitting on
the bottom of the assembly is securely
Figure 6
4-2
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4.2 Filtration
A 3000 controller prompts the user when to filter on the OCF30™ fryer. After a preset number of
cook cycles the controller displays filter now? alternating with YES NO. Follow the
instructions on page 1-12 of the 3000 controller manual (819-6872). If NO is selected or a cook
cycle is started, the controller will prompt again soon to filter the oil.
On demand filtration is used to manually start a filter. See page 1-11 of the 3000 controller manual
(819-6872) for the filter menu.
The fryer MUST be at setpoint temperature for any filtration operation to start.
Note: Do NOT filter multiple vats simultaneously.
4.2.1 Operation of the Filter
DANGER
Draining and filtering of cooking 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 drain handles are in their proper position before
operating any switches or valves. Wear all appropriate safety equipment when
draining and filtering cooking oil.
DANGER
NEVER attempt to drain cooking oil from the fryer with the elements energized!
Doing so will cause irreparable damage to the frypot and may cause a flash fire.
Doing so will also void the Frymaster warranty.
1. Ensure that the filter is prepared. See Section. 4.1.
2. Make sure the oil is at operating temperature.
3. When prompted, drain the frypot into the filter pan by rotating the drain valve handle 90º (see
Figure 7). If necessary, use the Fryer's Friend clean-out rod to clear the drain from inside the
frypot.
Open drain valve by rotating
90º. (Handles may differ from
photo.)
Figure 7
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 that may cause severe burns, slipping and falling.
4-3
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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.
DANGER
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 the oil has drained from the frypot
and when prompted, rotate the filter
handle towards the “I” to start the pump
and begin the filtering process. There
may be a slight delay before the pump
activates (see Figure 8).
Rotate filter handle to
the “I” to start the
pump. (Position of
handle may differ from
Figure 8
5. The filter pump draws the oil through the filter medium and circulates it back up to and through
the frypot during a filter.
6. After the oil is filtered, close the drain valve when prompted and allow the fryer to refill. Let the
filter pump run 10 to 12 seconds after the oil begins to bubble. Turn the filter off.
7. Ensure the drain valve is fully closed. (If the drain valve is not fully closed, the fryer will not
operate.)
8. Turn the filter off when prompted.
The computer displays OFFwhen finished.
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
4-4
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WARNING
Use caution and wear appropriate safety equipment when resetting the filter pump
reset switch. Resetting the switch must be accomplished with care to avoid the
possibility of a serious burn caused by careless maneuvering around a drain tube
and around a frypot.
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.
4.3
Disassembly and Reassembly of the Magnasol Filter
Dissassembly
1. Grasp the frame with your thumbs on the handles at the corner of the assembly and pull outward
in opposite directions to separate the frame at the corner. Continue to open the frame (it will
pivot at the opposite corner) until the outer screens and grid can be removed from the frame.
Step 2 - Separate
the outer screens
and grid.
Step 1 - Grasp frame with
thumbs on these handles and
pull frame appart at corner.
2. Separate the outer screens and grid.
Cleaning
1. Clean the two frame pieces, outer screens, and grid using a good quality degreaser and hot water
from a spray nozzle. The groove in the seal frame pieces can be cleaned with the edge of a
Scotch-Brite™ or similar cleaning pad.
4-5
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2. At each scheduled boil-out, disassemble the leaf filter assembly and place in the frypot being
boiled out. Follow the boil-out procedure in Section 5.3.2 of this manual.
3. Allow all filter assembly components to air dry or thoroughly dry with clean towels before
reassembling.
Reassembly
1. Place the two outer screens together and align their edges (see illustration below).
2. Insert the screens into one of the frame halves (it doesn’t matter which one). Ensure that the
fitting in the bottom screen is on the opposite side of the frame from the handle.
3. Slip the grid between the screens, ensuring that the grid is centered between the edges of the
screens.
4. Connect the other half of the frame at the corner opposite the handles and pivot the frame onto
the free edges of the screen.
Steps 1 and 2 - Stack outer screens
and insert edges into frame.
Step 3 - Insert grid between screens
after screens have been positioned in
frame.
Step 4 - Connect corner then pivot
frame over free edges of screens.
Handle
4.4 Draining and Disposing of Waste Oil
When cooking oil is exhausted, the oil must be drained into the filter pan, SDU or other appropriate
METAL container for transport to the disposal container or if a bulk oil system is installed, use the
bulk oil disposal system by selecting DISPOSEfrom the filter menu if the fryer is equipped with a
3000 (see page 1-13 of the 3000 controller manual 819-6872.) and follow the prompts and
instructions for disposing oil to the bulk oil system. (For safe, convenient draining and disposal of
used oil, Frymaster recommends the use of the Frymaster Shortening Disposal Unit (SDU) for JIB
systems. The SDU is available through your local distributor.) NOTE: If using an SDU built before
January 2004 the filter pan cover must be removed to allow the unit to be positioned beneath the
drain. To remove the lid, lift up on the front edge and pull it straight out of the cabinet. Refer to the
documentation furnished with your disposal unit for specific operating instructions. If a shortening
4-6
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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.
DANGER
Draining and filtering of cooking 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 METAL
container for disposal.
DANGER
When draining oil into a disposal unit, do not fill above the maximum fill line located
on the container.
1. Turn the computer power switch to the OFF position.
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.
3. Follow the instructions for disposing of oil on page 1-13 of the 3000 controller manual 819-6872
if equipped with a 3000. 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.
DANGER
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. Ensure the drain valve is closed securely and fill the frypot with clean, filtered or fresh cooking
oil to the bottom OIL-LEVEL line.
4-7
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OCF30™ SERIES ELECTRIC FRYERS
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.
5.2
DAILY CHECKS AND SERVICE
5.2.1 Inspect Fryer and Accessories for Damage- Daily
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any
other indications that the fryer and accessories are not ready and safe for operation.
5.2.2 Clean Inside and Outside of the Fryer Cabinet – Daily
Clean inside the fryer cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulated oil and dust.
Clean outside the fryer cabinet with a clean, damp cloth soaked with detergent. Wipe with a clean,
damp cloth.
5.2.3 Clean the Built-in Filtration System Daily
WARNING
Never operate the filter system without oil in the system.
WARNING
Never use the filter pan to transport old oil to the disposal area.
WARNING
Never drain water into the filter pan. Water will damage the filter pump.
5–1
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There are no periodic preventive maintenance checks and services required for your FootPrint Pro
Filtration System other than daily cleaning of the filter pan and associated components with a
solution of hot water and detergent.
If you notice that the system is pumping slowly or not at all, verify that the filter pan screen is on the
bottom of the filter pan, with the paper on top of the screen. (If the unit is equipped with a Magnasol
filter screen rather than with the standard screen and paper system, verify that the O-ring on the
bottom fitting of the screen in present and in good condition.) Verify that the two O-ring(s) on the
fitting at the right front of the filter pan are present and in good condition.
5.3
5.3.1 Clean Frypot and Heating Elements
DANGER
WEEKLY CHECKS AND SERVICE
Never operate the appliance with an empty frypot. The frypot must be filled to the fill
line with water or oil before energizing the elements. Failure to do so will result in
irreparable damage to the elements and may cause a fire.
5.3.2 Boiling Out the Frypot
After the fryer has been in use for a period of time, a hard film of caramelized oil will form on the
inside of the frypot. This film should be periodically removed by following the boil out procedure
that follows.
1. Before switching the fryer(s) ON, close the frypot drain valve(s), then fill the empty frypot with
a mixture of cold water and detergent. Follow instructions on detergent container when mixing.
2. For fryers equipped with 3000 controllers, program the controller for boil-out as described on
page 4-14. For fryers equipped with CM 3.5 controllers, program the controller for boil-out as
described in the separate Frymaster Fryer Controllers User’s Manual.
3. Simmer the solution for 30 minutes to one hour. Do not allow the water level to drop below the
bottom oil-level line in the frypot during the boil-out operation.
DANGER
Never leave the fryer unattended during the boil-out process. If the boil-out solution
boils over, turn the fryer off immediately and let the solution cool for a few minutes
before resuming the process.
4. Turn the fryer ON/OFF switch(s) to the OFF position.
5. Add two gallons (7.6 liters) of water. Drain out the solution and clean the frypot(s) thoroughly.
WARNING
Do not drain boil-out solution into a shortening disposal unit (SDU), a built-in
filtration unit, or a portable filter unit. These units are not intended for this purpose,
and will be damaged by the solution.
6. Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and dry with a clean towel.
Thoroughly remove all water from the frypot and elements before refilling the frypot with oil.
5–2
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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.
5.3.3 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.
5.4
MONTHLY CHECKS AND SERVICE
5.4.1 Check the Controller Set Point Accuracy
(This check applies only to units equipped with 3000 or CM3.5 Controllers.)
1. Insert a good-grade thermometer or pyrometer probe into the oil, with the end touching the fryer
temperature-sensing probe.
2. When the 3000 controller displays “DROP” or the CM3.5 displays a product or dashed lines
(indicating that the frypot contents are within the cooking range), press the
switch once to
display the temperature and setpoint of the cooking oil as sensed by the temperature probe. The
setpoint is the temperature with a dot after it.
3. Note the temperature on the thermometer or pyrometer. All three readings should be within
± 5ºF (2ºC) of each other. If not, contact an Factory Authorized Servicer for assistance.
5.5
Annual/Periodic System Inspection
This appliance should be inspected and adjusted periodically by qualified service personnel as
part of a regular kitchen maintenance program.
Frymaster recommends that this appliance be inspected at least annually by a Factory
Authorized Servicer as follows:
5.5.1 Fryer
• Inspect the cabinet inside and out, front and rear for excess 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.
5-3
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• 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.
• Verify that component box and contactor box components (i.e. controller/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.
5.5.2 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 filter 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 filter 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 filter handle in the
ON position. Allow all oil to return to the frypot, indicated by bubbles in the oil. Return the filter
handle to the OFF position. The frypot should have refilled in no more than 2 minutes and 30
seconds.
5–4
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OCF30™ SERIES ELECTRIC FRYERS
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 (1-800-24-FRYER):
• Verify that electrical cords are plugged in and that circuit breakers are on.
• Verify that frypot drain valves are fully closed.
• Have your fryer’s model and serial numbers ready to give to the technician assisting
you.
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. Press the ON/OFF switch to turn the
controller on.
A. Controller not turned on.
B. No power to the fryer.
C. Failed controller or other component.
B. Verify controller power cord is
plugged in and that circuit breaker is
not tripped.
No Display on
controller.
C. Call your FAS for assistance.
A. Press S (YES) if the vat is full,
otherwise press T (NO).
B. Follow controller prompts to clear
message. If problem persists, call
your FAS for assistance.
Controller displays
IS VAT FULL?
YES NOafter a
filtration.
A. Normal operation after a filtration.
B. Oil may be in the filter pan.
Controller displays
CHANGE FILTER
PAPER?
Daily filter paper change prompt has Press S (YES), follow prompts and
occurred.
change the filter paper.
Fryer repeatedly cycles
This is normal operation. This will
continue until the fryer temperature
reaches 180ºF (82ºC).
on and off when first Fryer is in melt cycle.
started.
A. Verify that all power cords are fully
seated in the receptacles, locked into
place and that a circuit breaker is not
tripped
B. Close drain.
C. Call your FAS for assistance
D. Call your FAS for assistance.
A. Main power cord not plugged in.
B. Drain is open.
C. Controller has failed.
D. One or more other components have
failed.
Fryer does not heat.
Fryer heats until high-
Turn fryer off and call your FAS for
assistance.
limit trips with heat Temperature probe or controller has failed.
indicator ON.
Fryer heats until high-
limit trips without heat Contactor or controller has failed
indicator ON.
Call your FAS for assistance.
6.2.2 Error Messages and Display Problems
Problem
Probable Causes
Corrective Action
Fryers using the 3000 controller can
toggle between F° to C° by pressing the 9
button until Product setup is displayed.
Press X to scroll to Tech Mode and press
9. Enter 1658. Press the scan button.
The controller displays OFF. Turn the
controller on to check temperature. If the
desired scale is not displayed, repeat.
Fryers using the CM3.5 should refer to the
separate Fryer Controllers User’s Manual.
Turn the fryer off and on again. If issue
persists call your FAS for assistance.
Controller display is in
wrong temperature
scale (Fahrenheit or
Celsius).
Incorrect display option programmed.
Controller displays
HEATING
Failed controller, failed interface board,
open high-limit thermostat.
FAILURE.
6-2
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Problem
Probable Causes
Corrective Action
Frypot temperature has dropped more This display is normal for a short while if
than 21ºF (12ºC) for CM3.5 or 30°F a large batch of frozen product is added to
(17°C) for 3000 controllers below the frypot or if the fryer is not heating
setpoint in idle mode or 45°F (25°C) in properly. If the issue persists call your
Controller displays
lo
or LOw temp.
cook mode.
FAS for assistance.
Frypot temperature is more than 410ºF
(210ºC) or, in CE countries, 395ºF
(202ºC).
Shut the fryer down immediately and call
your FAS for assistance.
Controller displays
hot or HOT-hi-1.
Press the power button to turn off fryer
Frypot temperature is more than 40 ºF and let cool before returning power to
Controller displays Hi
temp. (4ºC).
fryer. If issue continues call your FAS for
assistance.
This display is normal if the fryer setpoint
has been changed to a lower temperature.
The display should revert to the normal
four dashes when the frypot temperature
cools to the setpoint. If the setpoint has
not been changed, this indicates a problem
with the temperature control circuitry.
Turn the fryer off and call FAS.
Fryer is more than 21ºF (12ºC) above
setpoint.
CM III.5 displays HI
.
A. Open drain valve
B. Failed high limit
A. Close the drain valve.
B. Shut the fryer down immediately and
call your FAS for assistance.
Controller displays
hELP HI-2or High
limit failure.
Controller displays
Shut the fryer down and call your FAS for
assistance.
Problem with the temperature measuring
circuitry including the probe or damaged
TEMP PROBE
FAILURE or PROB. controller wiring harness or connector.
Verify that both the main power cord and
120V is fully seated in its receptacle,
locked into place and that circuit breaker is
not tripped If the problem continues call
your FAS for assistance.
Heating indicator is on,
Three phase power cord unplugged or
but fryer is not heating.
circuit breaker is tripped.
Clear error and silence the alarm by
pressing the S (YES) button. Maximum
recovery time for electric is 1:40. If this
error continues call your FAS for
assistance.
Controller displays
RECOVERY
FAULT/ YESand limit.
Recovery time exceeded maximum time
alarm sounds.
Press the S (YES) button if the issue is
fixed or press the T (NO) button to
continue cooking and call your FAS for
assistance. In some cases, cooking may not
be available.
Controller displays
SERVICE
REQUIREDfollowed service technician.
An error has occurred which requires a
by an error message.
6.2.3 Basket Lift Problems
PROBLEM
PROBABLE CAUSES
CORRECTIVE ACTION
Apply a light coating of Lubriplate™ or
similar lightweight white grease to the
rod and bushings.
Basket lift movement is
jerky and/or noisy.
Basket lift rods need lubrication.
6-3
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6.2.4 Filtration Problems
Problem
Probable Causes
Corrective Action
Fryer filters after each Filter prompt setting incorrect.
Change the filter prompt setting.
cook cycle.
Filter menu functions
Temperature too low.
won’t start.
Ensure fryer is at setpoint before starting;
ensure the controller is ON.
Controller displays
Wait until the previous function ends to
start another filtration cycle.
Another function is still in process.
WAIT FOR FILTER.
A. Verify that the power cord is fully
plugged in and the circuit breaker is
not 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. (See page 5-
4)
A. Power cord is not plugged in or circuit
breaker is tripped.
Filter pump won't start
B. Pump motor has overheated causing
or pump stops during
the thermal overload switch to trip.
filtering.
C. Blockage in filter pump.
C. Call your FAS for assistance.
Remove the oil from the filter pan and
replace the filter paper, ensuring that
the filter screen is in place under the
paper.
Improperly installed or prepared filter pan
Filter Pump runs, but
oil return is very slow.
components or cold oil.
Verify that O-rings are present and in
good condition on filter pan connection
fitting.
Press
S
(CONFIRM) and follow
Controller displays
OIL IN DRAIN
PAN / CONFIRM
Drain valve open or possibility that oil is in
drain pan.
directions for FILL VAT FROM
DRAIN PAN.
6.2.5 Auto Top-Off Problems
Problem
Frypots top off cold.
Probable Causes
Incorrect setpoint.
Corrective Action
Ensure setpoint is correct.
A. Fryer temperature must be at
setpoint.
B. Ensure that the oil in the JIB is
above 70°F (21°C).
A. Fryer temperature too low.
Frypots won’t top off. B. Oil is too cold.
C. Ensure the JIB is not out of oil and
supply line is in the JIB. Replace JIB
and press the S button when
prompted to reset top off system.
If problem persists call your FAS for
assistance.
C. JIB out of oil
D. Service required error exists
D. Call your FAS for assistance.
A. Clear filter error properly. If
problem persists call your FAS for
assistance.
B. Call your FAS for assistance.
C. Call your FAS for assistance.
A. Filter error exists.
B. Service required error exists
C. Solenoid, pump, pin issue, RTD or
ATO issue.
One vat doesn’t top off.
6-4
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Problem
Controller displays
TOPOFF OIL
EMPTY /
Probable Causes
Corrective Action
Fill top off system with oil and press the
S (CONFIRM) button.
Top off system out of oil.
CONFIRM
6.2.6 Error Log Codes (For 3000 Controller Only)
Code
E03
E04
ERROR MESSAGE
ERROR TEMP PROBE FAILURE
HI 2 BAD
EXPLANATION
TEMP Probe reading out of range
High limit reading is out of range.
E05
HOT HI 1
High limit temperature is past more than 410°F
(210°C), or in CE countries, 395°F (202°C)
A component has failed in the high limit circuit
such as controller, interface board, contactor or
open-high limit.
E06
HEATING FAILURE
E07
E08
E15
ERROR MIB SOFTWARE
ERROR ATO BOARD
ERROR MIB BOARD
Internal MIB software error
ATO board connection lost; ATO board failure
Cooking controller detects MIB connections lost;
Check software version on each controller. If
versions are missing, check CAN connections
between each controller; MIB board failure
ATO RTD reading out of range
SD card removed during update
25 hour timer has expired. Change filter paper
and follow prompts.
E17
E20
E21
ERROR ATO PROBE
INVALID CODE LOCATION
CHANGE FILTER PAPER
E22
E25
OIL IN PAN ERROR
RECOVERY FAULT
Oil may be present in the filter pan.
Recovery time exceeded maximum time limit.
Recovery time should not exceed 1:40 for
electric.
E27
LOW TEMP ALARM
Oil temperature has dropped 30°F (17°C) lower
than setpoint in idle mode or 45°F (25°C) in cook
mode. (This message may appear if a product is
dropped and the start cook button is not pressed
immediately or if too large of cook loads are
dropped.)
6.2.7 HIGH-LIMIT TEST MODE
The high-limit test mode is used to test the high limit circuit. The high-limit test will destroy the oil.
It should only be performed with old oil. Shut the fryer off and call for service immediately if the
temperature reaches 460°F (238°C) without the high-limit tripping and the computer displays high
LIMIT FAILUREalternating with DISCONNECT POWERwith an alert tone during testing.
The test is cancelled at any time by turning the fryer off. When the fryer is turned back on, it returns
to the operating mode and displays the product.
1. Press and hold the check (9) button until MAIN MENUis displayed followed by PRODUCT
SETUP.
6-5
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2. Press the left arrow (W) button until TECH MODEis displayed.
3. Press the check (9) button.
4. Enter 3000.
5. Press the left arrow (W) button until HI LIMIT TESTis displayed.
6. Press the check (9) button.
The controller displays HIGH LIMIT YES/NO.
7. Press the up arrow (S) button.
8. The controller displays PRESS AND HOLD CHECK.
9. Press and hold the (9) button to initiate the high-limit test.
The vat begins to heat. The computer displays the actual vat temperature during the test.
The fryer continues heating until the high limit trips. Generally this happens once the temperature
reaches 423°F to 447°F (217°C to 231°C) for non-CE high limits and 405°F to 426°F (207°C to
219°C) for CE high limits.
Once the high-limit opens the computer displays HELP HI-2 alternating with the actual
temperature (ex. 430F).
10. Release the (9) button.
If the high-limit fails, the computer displays HIGH LIMIT FAILURE alternating with
DISCONNECT POWER. If this happens, disconnect power to the fryer and call for service
immediately.
The vat stops heating and the computer displays the current temperature setting alternating with the
actual temperature (ex. 430F) until the temperature cools below 400°F (204°C).
11. Press the soft power button to cancel the alarm and go to OFF.
12. Follow the procedure to dispose of the oil.
6-6
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OCF30™ SERIES ELECTRIC FRYERS
CHAPTER 7: WIRING DIAGRAMS
7.1
OCF30™ Series Simplified Wiring with 3000 Controller
7-1
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7.2
Component Wiring with 3000 controller (Domestic)
7-2
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7.3
Component Wiring with CM3.5 controller (Domestic)
7-3
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7.4
Component Wiring with CM3.5 Controller (CE)
7-4
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7.5
Component Wiring with CM3.5 Controller (CSA)
7-5
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7.6
Contactor Box – Delta Configuration
7-6
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7.7 Contactor Box – WYE Configuration
7-7
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OCF30™ SERIES ELECTRIC FRYER
APPENDIX A: JIB Preparation with Solid Shortening Option
1. Open right door of fryer and remove brace
in JIB cabinet.
2. Position melter in front of cabinet. Loosen
bracket on left side of melter, if necessary,
to ease placement in the cabinet.
3. Use the provided screws to attach the
melter to existing holes in the interior rails
of the fryer cabinet on both sides. See
figures 1 and 2.
4. On the back side of the melter, attach the
white two-pin connectors and plug in the
black connector to the outlet box shown in
figure 3.
5. Position the oil reservoir in the melter,
sliding the oil pickup tube into the female
receptacle. Position the front lid and the
front of the melter. See figure 4.
Figure 1: Position the melter in the cabinet and attach with
provided screws to the cabinet interior.
Figure 3: Attach the two-pin white connectors
and plug the black connector into the utility box
as shown.
Figure 4: The
assembled melter is
shown in position.
Figure 2: Position the melter.
Melter ON/OFF switch.
Orange button resets
system after a low oil
display.
Lift carefully to add
shortening.
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OCF30™ SERIES ELECTRIC FRYER
APPENDIX B: Solid Shortening Melter Use
Reset oil reservoir system
• Ensure shortening melter is on.
• Fill melter with shortening.
• Allow 2-3 hours for solid shortening
to melt. DO NOT attempt to use the
top off system with unmelted oil in
the top off system. The low oil
Melter
ON/OFF
switch
reservoir display will come on if the
Lift c
to ad
fryer calls for oil before the
shortening in the melter is liquid.
shor
• Once the shortening is fully melted,
press and hold the orange reset
button to reset the display and reset
the top off system.
• DO NOT ADD hot oil to the
shortening melter. The temperature of the oil reservoir should not exceed 140°F.
Add small amounts of solid shortening to the reservoir to ensure it has sufficient
oil to operate the top-off system.
• For best results, DO NOT TURN OFF the solid shortening melter overnight.
• The on/off switch for the melter is also used as a reset switch if the system’s high
limit temperature is reached.
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OCF30™ SERIES ELECTRIC FRYER
APPENDIX C: BULK OIL INSTRUCTIONS
C.1.1 Bulk Oil Systems
Bulk oil systems have large oil storage tanks,
typically located in the rear of the restaurant,
that are connected to a rear manifold on the
fryer. Some are waste only systems, while
others are both waste and fresh oil. Waste oil
is pumped from the fryer, via the fitting
located on the bottom, to the disposal tanks
and fresh oil is pumped from the tanks, thru
the fitting located on the top, to the fryer (see
Figure 1). The 4-pin wire harness allows
connection to various bulk oil systems (see
Figure 2). Connect pins 1 and 4 to the tank
full switch to prevent overflow of the waste
tank. Connect pins 2 and 3 to the fresh oil
pump. Set the fryer to bulk through the vat
setup mode on the far left controller. See 3000
controller manual section 1.4 on page 1-3. It
is imperative that the fryer system be
completely power cycled after changing
setup from JIB to Bulk.
Fresh Oil
Connection
Wiring
connection
Figure 1
Waste Oil
Connection
Figure 2
C–1
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The OCF™ fryers, equipped for use with bulk oil systems, use an
onboard fresh oil jug typically supplied by the bulk oil vendor. Remove
the cap and insert the standard fitting into the jug with the metal cap
resting on the lip of the jug. The oil is pumped in and out of the jug
through the same fitting (see Figure 3).
WARNING
Do not add HOT or USED oil to a JIB
Figure 3
Operating the Bulk-Oil Equipped Fryer
Bulk Oil Rocker Panel
JIB Empty Reset
Press after refilling JIB
with Add Oil button.
This is done with the
fryer in Normal Mode.
Add Oil Button
Rocker Switch
Waste Full Light
Oil Disposal
Pull to dispose of oil in
filter pan. Fryer must be
in Bulk Mode.
Leave fryer in Normal
Mode unless disposing
of oil or filling vat from
bulk tank.
Oil Return
Turn to fill empty vat
with fresh oil. Fryer
must be in Bulk Mode.
NOTE: The appearance of your fryer may differ slightly from that shown
depending upon the configuration, fryer type and date of manufacture.
C.1.2 Filling the JIB
1. “TOPOFF OIL EMPTY” message appears on the controller.
2. Ensure the rocker switch is in Normal Mode.
3. Press and hold the orange button above rocker switch to fill the JIB.
4. Once the JIB is full, release the button.
5. Press orange JIB reset button to remove the Topoff Oil Empty message and return to normal operation.
* NOTE: It takes approximately 10 seconds from the time the button is pressed until the fresh oil pump
starts. It may take up to 15 seconds before the level in the JIB begins to rise. It takes approximately four
minutes to fill the JIB.
C.1.3 Dispose of Waste Oil
1. Ensure filter pan is prepared for filtration.
2. Drain vat into filter pan.
3. At rocker panel, switch to Bulk Mode.
C–2
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4. Unlock dispose valve handle.
5. Pull the oil disposal valve and the pump will engage and empty the filter pan to the waste oil tank. The
Waste Full light on the rocker panel will illuminate if the tank is full.
6. Filling with fresh oil? See Fill Vat from Bulk below. If not, switch to Normal Mode at rocker panel
C.1.4 Fill Vat from Bulk Tank
1. Ensure vat is empty and the drain valve is closed.
2. At the rocker panel, switch to Bulk Mode.
3. Open the return valve on the empty tank. Press the Add Fresh Oil button. Fill to the lower line in the
frypot.
4. Close the return valve.
5. Ensure the filter pan is empty.
6. At the rocker panel, switch to Normal Mode.
* NOTE: It takes approximately fifteen seconds from the time the Add Fresh Oil button is pressed until the
bulk fresh oil pump starts. It may take up to 25 seconds before the level in the vat begins to rise. It takes
approximately one minute to fill a split vat and two minutes to fill a full vat.
C–3
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Frymaster, L.L.C., 8700 Line Avenue, Shreveport, Louisiana 71106
TEL 1-318-865-1711
FAX (Parts) 1-318-688-2200
(Tech Support Fax) 1-318-219-7135
819-6685
JUNE 2011
SERVICE HOTLINE
1-800-551-8633
PRINTED IN THE UNITED STATES
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