YSCF14G Series with Built-In Filtration
Frymaster and Dean, members of the Commercial Food Equipment Service Association,
recommend using CFESA Certified Technicians.
JULY 09
24-Hour Service Hotline 1-800-551-8633
* 8 1 9 6 1 3 2 *
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Please read all sections of this manual and retain for future reference.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster/Dean Authorized Service Agency (ASA) or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty.
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.
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 COMPUTERS
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 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 Communications 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. Only qualified
service personnel may convert this appliance to use a gas other than that for which it was
originally configured.
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed by a
licensed plumber or pipe fitter.
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DANGER
Adequate means must be provided to limit the movement of this appliance without depending
upon the gas line connection. Single fryers equipped with legs must be stabilized by installing
anchor straps. All fryers equipped with casters must be stabilized by installing restraining
chains. If a flexible gas line is used, an additional restraining cable must be connected at all
times when the fryer is in use.
DANGER
The front ledge of the fryer is not a step. Do not stand on the fryer. Serious injury can result
from slips or contact with the hot oil.
DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any
other appliance.
DANGER
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak
must be posted in a prominent location. This information can be obtained from the local gas
company or gas supplier.
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS
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.
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
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.
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 frypot. 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.
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YSCF14G
INSTALLATION & OPERATION MANUAL
TABLE OF CONTENTS
Page #
1.
2.
3.
4.
5.
Installation …………………………………………………………………………………1-1
Fryer Operations …………………………………………………………………….……2-1
Filtration Instructions ……………………………………………………………………..3-1
Computer Operation ……………………………………………………………………..4-1
Preventive Maintenance …………………………………………………………………5-1
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YSCF14G SERIES GAS FRYERS
CHAPTER 1: INSTALLATION
1.1 Gas Connections
DANGER
Before connecting new pipe to this appliance the pipe must be blown out thoroughly
to remove all foreign material. Foreign material in the burner and gas controls will
cause improper and dangerous operation.
NATIONAL CODE REQUIREMENTS
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.
This equipment is manufactured to use the type of gas specified on the rating plate attached to the
door. Connect equipment stamped "NAT" only to natural gas and that stamped "PRO" only to LP
(Propane) gas.
Installation shall be made with a gas connector that complies with national and local codes.
Quick disconnect devices, if used, shall likewise comply with national and local codes.
DANGER
The fryer MUST be connected to the gas supply specified on the rating and serial number
plate located on the back of the fryer door.
DANGER
If gas odors are detected, the gas supply MUST be shut off at the main shut-off valve. The
local gas company or FASC should be contacted immediately to rectify the problem.
A. The gas supply (service) line must be the same size or greater than the fryer inlet line. This
fryer is equipped with a 3/4" (22 mm) male inlet. The gas supply line must be sized to
accommodate all the gas-fired equipment that may be connected to that gas supply. Consult
your contractor, gas company, supplier, or other knowledgeable authorities.
Recommended Gas Supply Line Sizes
Gas Types
Number of Fryers
2 to 3
1
4 or more (*)
1-1/4" (35 mm)
1" (28 mm)
Natural Gas
Propane Gas
3/4" (22 mm)
1/2" (15 mm)
1" (28 mm)
3/4" (22 mm)
(*) When exceeding 18 feet (6 meters) for a configuration of more than four fryers, it is necessary
to provide a 1 1/4" (33 mm) rigid gas connection.
1-1
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YSCF14G SERIES GAS FRYERS
CHAPTER 1: INSTALLATION
1.1 Gas Connections (cont.)
DANGER
All connections must be sealed with a joint compound suitable for the gas being
used and all connections must be tested with a solution of soapy water before
lighting any pilots.
Never use matches, candles, or any other ignition source to check for leaks. If gas
odors are detected, shut off the gas supply to the appliance at the main shut-off
valve and immediately contact the local gas company or an authorized service
agency for service.
DANGER
"Dry-firing" your unit will cause damage to the frypot and can cause a fire. Always
ensure that melted shortening, cooking oil or water is in the frypot before firing the
unit.
B. Rigid Connections: Check any installer-supplied intake pipe(s) and clean threading chips, or
any other foreign matter before installing into a service line. If the intake pipes are not clear
of all foreign matter, the orifices will clog when gas pressure is applied. Seal pipe joints
with a sealant resistive to LP gas. When using thread compound on gas piping, use very
small amounts and only on male threads. Use a pipe thread compound that is not affected
by the chemical action of LP gases. DO NOT apply thread compound to the first two pipe
threads—doing so will cause clogging of the burner orifices and control valve.
C. Manual shut-off valve: This gas service supplier-installed valve must be installed in the gas
service line ahead of the fryers in the gas stream and in a position where it can be reached
quickly in the event of an emergency.
D. Regulating Gas Pressure: The fryer and shut-off valve must be disconnected from the gas
supply during any pressure testing of the system.
1. External gas regulators are not normally required on this fryer. A safety control valve
protects the fryer against pressure fluctuations. If the incoming pressure is in excess of
½ PSI (3.45 kPa/35 mbar), a step-down regulator will be required.
DANGER
When pressure-testing incoming gas supply lines, disconnect the fryer from the gas
line if the test pressure is ½ PSI [3.45 kPa (14 inches W.C.)] or greater to avoid
damage to the fryer’s gas piping and gas valve(s).
1-2
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YSCF14G SERIES GAS FRYERS
CHAPTER 1: INSTALLATION
1.1 Gas Connections (cont.)
E. Manifold Pressure: Only qualified personnel should check the manifold pressure with a
manometer.
1. Check the rating plate for manifold gas pressures. Natural gas units normally require 4"
W.C., and propane units normally require 11" W.C. gas pressure.
2. Double check the arrow forged into the bottom of the regulator body, which indicates
gas flow direction. It should point downstream towards the fryers. The air vent cap is
also part of the regulator and should not be removed.
3. If a vent line from the gas pressure regulator is used, it should be installed in
accordance with local codes or in the absence of local codes, with the National Fuel
Gas Code, ANSI Z223.1-(latest edition).
WARNING
Use a diluted soap solution to find potentially dangerous gas leaks when making
new connections.
F. Regulators can be adjusted in the field, but it is recommended that they not be tampered with
unless the part is known to be out of adjustment or serious pressure fluctuations are found to
exist and can be solved no other way.
G. Only qualified service personnel should make adjustments to the regulators.
H. Orifices: The fryer can be configured to operate on any available gas. The correct safety
control valve, appropriate gas orifices, and pilot burner are installed at the factory. While the
valve can be adjusted in the field, only qualified service personnel should make any
adjustments with the proper test equipment.
I. Flexible Couplings, Connectors and Casters:
1. If the fryer is to be installed with flexible couplings and/or quick-disconnect fittings, the
installer must use a heavy-duty AGA design-certified commercial flexible connector of
at least 3/4" NPT (with suitable strain reliefs), in compliance with the Standard for
Connectors for Movable Gas Appliances, ANSI Z21.69-(latest edition) and Addenda
Z21.69a-(latest edition). Quick disconnect devices must comply with the Standard for
Quick-Disconnect Devices for Use with Gas Fuel, ANSI Z21.41-(latest edition).
WARNING
Do not attach accessories to this fryer unless fryer is secured from tipping. Personal
injury may result.
2. The fryer must be restrained by means independent of the flexible coupling or
connector in order to limit the movement of the fryer. Clips are located on the back
panel of the fryer for the attachment of restraints.
1-3
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YSCF14G SERIES GAS FRYERS
CHAPTER 1: INSTALLATION
1.1 Gas Connections (cont.)
3. If disconnection of the restraint is necessary, this restraint must be reconnected after the
fryer has been returned to its originally installed position.
J. After hook-up, bleed the gas line of air to ensure that the pilot light will ignite quickly.
K. CE Standards: If the unit is to be installed with flexible coupling, use a commercial flexible
coupling certified as NF D 36123 (or other national standard) or a quick disconnect device
certified NF D 36124 (or other national standard).
1.2 Electrical Connections
The fryer when installed must be electrically grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical Code, ANSI/NFPA 70-(latest edition).
DANGER
This fryer is equipped with a three-prong (grounding) plug for protection against
electrical shock and must be plugged directly into a properly grounded, three-prong
receptacle. DO NOT CUT, REMOVE, OR OTHERWISE BYPASS THE GROUNDING
PRONG ON THIS PLUG!
The rating plate and wiring diagram are located inside the front door. The fryer is equipped with a
120VAC single-phase 60-hertz system (Domestic), or 230VAC single-phase 50-hertz system
(International/CE). Do not cut or remove the ground prong from the power cord plug. Do not
attempt to use the fryer during a power outage.
DANGER
This appliance requires electrical power for operation. Place the gas control valve in
the OFF position in case of a prolonged power outage. Do not attempt to operate
this appliance during a power outage.
1-4
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YSCF14G SERIES GAS FRYERS
CHAPTER 2: FRYER OPERATIONS
2.1 Initial Start-up
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil frying system, particularly the aspects of
system operation, oil filtration, draining and cleaning procedures.
A. Cleaning: New units are wiped clean with solvents at the factory to remove any visible signs
of dirt, oil, grease, etc. remaining from the manufacturing process, then coated lightly with
oil. Before any food preparation, wash thoroughly with hot, soapy water to remove any film
residue and dust or debris then rinse out and wipe dry. Also wash any accessories shipped
with the unit. Close the drain valve completely and remove the crumb screen covering the
heating tubes. Ensure the screws holding the thermostat and high-limit control sensing bulbs
into the frypot are tight.
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 frypots. 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
Never operate this appliance with an empty frypot. The frypot must be filled with
water or cooking oil/shortening before lighting the burners. Failure to do so will
damage the frypot and may cause a fire.
WARNING
When checking for burner ignition or performance, do not get too close to the
burners. Slow ignition can cause possible flashback, increasing the potential for
facial and body burns.
2-1
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YSCF14G SERIES GAS FRYERS
CHAPTER 2: FRYER OPERATIONS
2.2 Final Preparation
WARNING
Do not go near the area directly over the flue outlet while the fryer is operating.
Always wear oil-proof, insulated gloves when working with the fryer filled with hot
oil.
Always drain hot oil into a metal container. Hot oil can melt plastic buckets and
crack glass containers.
WARNING
NEVER set a complete block of solid shortening on top of the heating tubes. To do
so will damage the heating tubes and frypot, and void the warranty.
A. When using a liquid shortening (cooking oil), fill the fryer to ¼" below the top OIL LEVEL
line scribed into the back of the frypot.
B. When using a solid shortening, first melt it in a suitable container, or cut it into small pieces
and pack it below the heat tubes, between the tubes and on top of the tubes, leaving no air
spaces around the tubes. Do not disturb or bend the sensing bulbs. Never set a complete
block of solid shortening on top of the heating tubes. To do so will damage the heating
tubes and frypot, and void the warranty.
C. Press the
switch to turn fryer on. The burners will initially operate in the MELT CYCLE
mode until the shortening reaches 180°F (82°C). It will then automatically switch to normal
operation.
D. When the frypot is filled and the shortening is melted, carefully replace the frypot crumb
screen over the heat tubes. Wear oil-proof insulated gloves to avoid the potential for burn
injury when replacing crumb screen.
E. Before starting operation, program the computer to the probable working temperature and
wait for the temperature to stabilize.
2-2
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
WARNING
Drawings and photos used in this manual are intended to illustrate operational,
cleaning and technical procedures and may not conform to on-site management
operational procedures.
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil filtration system, particularly the aspects
of oil filtration, draining and cleaning procedures.
WARNING
When operating the filtration system, never leave the filter unattended. The action of
the oil moving through the hose lines could jolt a flexible return hose (where
applicable) out of the filter pan, spraying hot oil and causing severe burns.
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.
IMPORTANT
Cooking oil/shortening should be filtered at least daily, or more frequently if cooking
is heavy. This assures the longest life possible for the oil and minimizes flavor
transfer.
3-1
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.1 General
Frymaster YSCF14G Series gas fryers come equipped with a built-in filtration system. Photos used
in the procedural illustrations may differ slightly from the filter unit that came with the frying
system. The following procedures apply to all YSCF14G Series gas fryers equipped with built-in
filter systems.
3.2 Filtration Preparation
On initial installation and before each use, remove all loose parts from the filter, wash the filter pan
and all accessories in hot, soapy
water and dry thoroughly.
3.2.1 Assembling the Filter
The YSCF14G Series UFF filter
system uses a filter pad held in
place by a hold-down ring to
filter impurities and debris from
the cooking oil. The filter pan
is assembled with the following
components (see illustration):
1. Filter pan.
2. Filter support grid.
3. Filter pad.
4. Hold-down ring.
5. Crumb screen.
6. Pan cover.
3.2.1 Assembling the Filter (cont.)
3-2
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
Assemble the filter as follows:
1. Place the support grid in the bottom of filter pan.
2. Center the filter pad in the filter pan with the notch
toward the pick-up tube.
3. Position the hold-down ring on the filter pan with the
notch toward the pick-up tube.
Support grid properly placed in filter pan.
4. Place the crumb screen in the filter pan. Allow the
crumb screen to rest on the top edges of the hold-down
ring.
Hold-down ring shown over filter pad.
Filter pan shown with pad, hold-
down ring and crumb tray in place.
5. Place filter pan cover onto the filter pan
assembly. Ensure the front cover is correctly
positioned over the slip fitting.
The filter pan is shown partially inserted under the
fryer.
3-3
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.2.2 Installing the
Filter
Slide the filter inside the
fryer cabinet. Ensure the
male-female
slip-fitting
coupling is fully engaged.
Ensure the filter pan is fully seated on the male connection (left, above)
when it slides into place.
3.3 Daily Filtration Operation
DANGER
Use caution and wear proper protective clothing. The oil to be filtered is at or near
350°F (177°C). Ensure all hoses are connected properly and drain handles are in
their proper position prior to operating any switches or valves. Failure to do this can
result in severe burns.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational,
cleaning and technical procedures and may not conform to on-site management
operational procedures.
3.3.1 General Overview
The filter pump is turned on only after the oil is brought to operating temperature and drained into
the prepared filter pan. The filter motor is then engaged and oil is drawn through filter paper and
pumped back into the frypot. The frypot’s drain remains open during the filtering process. Allow
the oil to cycle through the filter paper for approximately 30 minutes. At the end of 30 minutes,
close the drain valve and allow the pump to fill the frypot to the top OIL LEVEL line. Leave the
pump running for 10-15 seconds after bubbles appear in the frypot to ensure all oil is pumped from
the drain pan and the lines.
3-4
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.3.2 Filtering Tools
Assemble tools to be used for filtering. These are supplied with the filter starter kit included with
the fryer/filter system:
•
•
Frypot/Filter Brush - used to clean frypot and filter pan sides and bottom and to dislodge
sediment during filtration or shortening/oil change.
Clean-Out Rod (design may vary)- used to dislodge heavy debris in the drain tube (when
needed).
•
Filter Pad.
The following tools are not required, but are recommended to make the filtering task easier.
•
Stainless Steel Crumb Scoop – for removing large debris from shortening/oil prior to
filtering.
Note: Always wear oil-resistant, insulated gloves and/or protective gear when
working with hot oil.
3.4 Operating the Filter
DANGER
Draining and filtering of cooking oil or shortening 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°C (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 cooking oil or
shortening.
DANGER
Allow oil/shortening to cool to 100°F (38°C) before draining into an appropriate
container for disposal.
3-5
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.4 Operating the Filter (cont.)
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/shortening.
DANGER
When draining oil/shortening into a disposal unit or portable filter unit, do not fill
above the maximum fill line located on the container.
DANGER
NEVER attempt to drain cooking oil or shortening from the fryer with the burner lit!
Doing so will result in a flash fire if the oil or shortening splashes onto the burner.
Also, applying burner heat to an empty frypot will severely damage the frypot and
void all applicable warranties
DANGER
NEVER attempt to clear a clogged drain valve from the front of the valve! Hot oil or
shortening will rush out creating the potential for severe burns.
DO NOT hammer on the drain valve with the cleanout rod or other objects. Damage
to the ball inside will result in leaks and will void all applicable warranties.
3.4.1 Pan Preparation
See Section 3.2.1– Assembling the Filter, and Section 3.2.2– Installing the Filter
3.4.2 Filter Operation
CAUTION
NEVER operate the filter unit unless cooking oil/shortening is at operating
temperature [~350°F (~177°C)].
1. Turn the fryer off. Ensure the filter pan assembly is prepared as described in Section 3.2.1–
Assembling the Filter.
3-6
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
2. Remove fry baskets from frypot. Prior to
filtering, skim any large debris from the
shortening/oil. Use extreme caution, as
shortening/oil is at or near operating
temperature [~350°F (~177°C)].
Prior to filtering, skim any large debris from oil in
frypot.
3. Remove the support grid from the frypot
using the clean-out rod or tongs. Stir the oil
with the L-shaped Teflon brush to suspend
debris prior to draining.
Removing support grid from frypot prior to filtering.
3-7
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.4.2 Filter Operation (cont.)
Twist a red-
handled filter
lever left to
right to start
the filter
Push a blue-handled
drain lever left to right to
drain a frypot. Drain only
one frypot at a time.
pump.
4. After ensuring the filter pan is correctly positioned under the drain tube and the pan are properly
connected, drain the frypot into the filter pan. Drain only one frypot at a time.
5. After all oil has drained from the frypot into the filter pan, twist the red handle to open the oil
return line and activate the filter pump.
3-8
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.4.2 Filter Operation (cont.)
6. Oil will begin to pump from the filter pan
into the frypot. If the frypot tubes, sides and
bottom have sediment deposits, clean the
frypot with the cleaning brush included with
the fryer. Clean beneath and under the burner
tubes, using care not to disturb the probes
(arrow). Probe location will vary according
to fryer system.
Clean all sediment and suspended particles from
the burner tubes and frypot as the oil begins to
circulate. Use care not to disturb the probes
(arrow) on the burner tube.
7. Allow the oil to circulate for approximately
30 minutes (process known as "polishing") to
remove suspended particles.
Polishing the oil removes suspended particles,
which increases the life of the oil.
8. After the filter cycle is complete, close the
drain valve (push the blue handle fully to the
left) and allow the fryer to refill.
3-9
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.4.2 Filter Operation (cont.)
9. After all oil is pumped back into the frypot,
bubbles form, indicating air in the oil return
lines. Allow the oil to bubble for 10-15
seconds to ensure all oil is evacuated from the
return lines. Twist the red handle to close the
oil return valve and deactivate the filter
pump.
Allow the oil to bubble for 10-15 seconds to
ensure evacuation of all shortening/oil in the return
lines.
10. If the oil level is low, add oil until the level is
at the top OIL LEVEL line. Remember, the
oil is at operating temperature.
Add oil until the oil level is at the top OIL LEVEL
line. DO NOT OVERFILL THE FRYPOT.
11. Replace the frypot grid, using care not to
splash hot oil. Turn the fryer on.
Replace the frypot grid, using care not to splash
hot oil.
3-10
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YSCF14G SERIES GAS FRYERS
CHAPTER 3: BUILT-IN FILTRATION
3.4.2 Filter Operation (cont.)
12. Do not allow crumbs to accumulate in the
crumb tray. The crumb tray MUST be
emptied into a fireproof container at the end
of frying operations EACH day (see
DANGER statement below).
Empty the filter pan crumb tray into a fire-proof
container at the end of frying operations each day.
DO NOT ALLOW CRUMBS TO ACCUMULATE IN
TRAY.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a
fireproof container at the end of frying operations each day. Some food particles
can spontaneously combust if left soaking in certain shortening material.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is
present to seal the joint between the frypots. 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.
3-11
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YSCF14G SERIES GAS FRYERS
CHAPTER 4: COMPUTER OPERATION
Overview
NOTE: See the related YUM
computer manual (819-6133)
for programming instructions.
Temperature Key
Press once for current
Status Indicator
Displays OFF when fryer is off,
dashed lines when fryer is at
setpoint. Displays HI, LO and HOT
when the fryer is out of
temperature, twice for setpoint.
Checkmark
Lane Keys
Press to initiate cook cycle. SELP appears in left display;
press a menu key immediately after pressing the cook key
to launch a cook cycle for the chosen product. Also used
to move through programming steps. Press blue key to
advance, yellow key to go back.
Key
Used to enter
programming
modes.
temperature range.
1
2
3
4
5
6
7
8
9
0
ON/OFF
New
Trad
B-in B-out
Tatr
Pies Cstk
Menu Keys
Press a menu key immediately after pressing a lane key to launch a cook cycle for the
desired product. The keys are also used to enter names of products. Each button, when
repeatedly pressed, accesses multiple letters or symbols. See example below.
1
2
3
4
5
6
7
8
9
0
* blank space + 0
ABC DEF GHI JKL MNO PQR STU VWX YZ
Basic Operation
OFF
1
Turn Fryer ON
1: OFF appears in satus display
when controller is off.
2
3
2: Press ON/OFF button.
3:LO-- appears in status display.
4: Dashed lines appear in the status
display when the fryer is at setpoint.
--LO--
4
---------
Launch Cook Cycle
1: Press a lane key.
1
2
2:SELP (Select Product) appears in the window above
the pressed button. The display changes to SEL PROD
in about five seconds.
3: Press the menu key for the desired product.
4: The display changes to the cooktime for the product
and then alternates between remaining cooktime and the
product name.
9:36
B-IN
OUT
4
SELP
1
3
5
5: OUT appears at the end of the cook cycle.
6. Press Lane key to eliminate OUT display.
B-in
B-in
NOTE: To halt a cook cycle, press and hold the cook key under the displayed item for about five seconds.
4–1
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YSCF14G SERIES GAS FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1 General
DANGER
Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil/shortening. If water comes in contact with oil/shortening heated to
cooking temperature, it will cause spattering of the oil/shortening, which can result
in severe burns to nearby personnel.
Any equipment works better and lasts longer when maintained properly and kept clean. Cooking
equipment is no exception. The YSCF14G Series gas fryer should be kept clean during the working
day and thoroughly cleaned at the end of each day. Below are recommendations for daily, weekly
and periodic preventative maintenance.
5.2 Daily
WARNING
Use a commercial grade cleaner formulated to effectively clean and sanitize food-
contact surfaces. Read the directions and precautionary statements for use.
Particular attention must be paid to the concentration of cleaner and the length of
time the cleaner remains on the food-contact surfaces.
A. Remove and wash all removable parts.
B. Clean all exterior surfaces of the cabinet. Do not use abrasive cleaners, steel wool, or any
other abrasive material on stainless steel.
C. Filter the cooking oil (See Chapter 3) and replace if necessary. The oil should be filtered
more frequently when under heavy use.
5.3 Weekly
A. Completely drain the oil from the fryer into a metal stockpot of sufficient size to safely hold
the entire contents of the frypot for disposal. Do not use a glass or plastic container.
B. Clean the frypot by following recommended store operational procedures.
5-1
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YSCF14G SERIES GAS FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.4 Periodic/Annual
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 Service Technician as follows:
• Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.
• Verify that the flue opening is not obstructed by debris or accumulations of solidified oil or
shortening.
• Verify that burners and associated components (i.e. gas valves, pilot assemblies, ignitors, etc.)
are in good condition and functioning properly. Inspect all gas connections for leaks and verify
that all connections are properly tightened.
• Verify that the burner manifold pressure is in accordance with that specified on the appliance’s
rating plate.
• Verify that the temperature and high-limit probes are properly connected, tightened and
functioning properly, and that mounting hardware and probe guard are present and properly
installed.
• Verify that component box components (i.e. computer/controller, transformers, relays, interface
boards, etc.) are in good condition and free from oil migration build-up and other debris. Inspect
the component box wiring and verify that connections are tight and that wiring is in good
condition.
• Verify that all safety features (i.e. drain safety switches, reset switches, etc.) are present and
functioning properly.
• Verify that the frypot/cookpot is in good condition and free of leaks and that the frypot/cookpot
insulation is in serviceable condition. Verify that the frypot tube diffusers are present and in
good condition (i.e. no visible deterioration or damage).
• Verify that wiring harnesses and connections are tight and in good condition.
Built-in Filtration:
• Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
• Inspect the filter pan for leaks and cleanliness. Empty crumbs in the crumb basket into a
fireproof container. Clean basket daily. Advice owner/operator not to allow crumbs to
accumulate in basket. Insist they clean the basket daily.
• Verify that all O-rings and seals (including those on quick-disconnect fittings) are present and in
good condition. Replace O-rings and seals if worn or damaged.
5-2
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YSCF14G SERIES GAS FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.4 Periodic/Annual (cont.)
Built-in Filtration (cont.):
• Check filtration system integrity as follows:
− With the filter pan empty, place each oil return handle, one at a time, in the ON position. Verify
that the pump activates and that bubbles appear in the cooking oil/shortening of the associated
frypot.
− Close all oil return valves (i.e., place all oil return handles in the OFF position). Verify proper
functioning of each oil return valve by activating the filter pump using the lever on one of the oil
return handle microswitches. No air bubbles should be visible in any frypot.
− Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to
350°F (177°C) into the filter pan and close the frypot drain valve. Place the oil return handle in
the ON position. Allow all cooking oil/shortening to return to the frypot (indicated by bubbles in
the cooking oil/shortening). Return the oil return handle to the OFF position. The frypot should
refill in no more than 2 minutes and 30 seconds.
To ensure good fryer health and a safe environment, the fryer should be checked and adjusted
periodically by qualified service personnel as part of a regular kitchen maintenance program.
5.5 Stainless Steel Care
WARNING
DO NOT let water splash into the tank of hot oil. It will splatter and can cause severe
burns.
All stainless steel fryer cabinet parts should be wiped regularly with hot, soapy water during the day,
and with a liquid cleanser designed for stainless steel at the end of each day.
A. Do not use steel wool, abrasive cloths, cleansers or powders.
B. Do not use a metal knife, spatula or any other metal tool to scrape stainless steel! Scratches
are almost impossible to remove.
C. If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the area
first to soften the deposit, then use a wood or nylon scraper only.
5-3
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Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106
TEL 1-318-865-1711
FAX (Parts) 1-318-219-7140
FAX (Tech Support) 1-318-219-7135
JULY 09
819-6132
SERVICE HOTLINE
1-800-551-8633
PRINTED IN THE UNITED STATES
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