Frymaster Fryer 47 Series User Manual
Frymaster, a member of the Commercial Food Equipment Service Association, recommends  
using CFESA Certified Technicians.  
819-5383  
24-Hour Service Hotline 1-800-551-8633  
SEP 2002  
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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 liquids or vapors 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.  
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.  
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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47 SERIES GAS FRYERS  
TABLE OF CONTENTS  
CHAPTER 1: General Information.............................................................................................. 1-1  
1.1 Applicability and Validity................................................................................................. 1-1  
1.2 Parts Ordering and Service Information............................................................................ 1-2  
1.3 Safety Information............................................................................................................. 1-2  
1.4 European Community (CE) Specific Information............................................................. 1-2  
1.5 Equipment Description...................................................................................................... 1-2  
1.6 Installation, Operating, and Service Personnel ................................................................. 1-3  
1.7 Definitions......................................................................................................................... 1-3  
1.8 Shipping Damage Claim Procedure .................................................................................. 1-4  
CHAPTER 2: Installation Instructions ........................................................................................ 2-1  
2.1 General Installation Requirements .................................................................................... 2-1  
2.2 Caster/Leg Installation ...................................................................................................... 2-3  
2.3 Pre-Connection Preparations............................................................................................. 2-4  
2.4 Connection to Gas Line..................................................................................................... 2-5  
2.5 Converting to Another Gas Type ...................................................................................... 2-9  
CHAPTER 3: Operating Instructions .......................................................................................... 3-1  
3.1 Start-Up Procedure............................................................................................................ 3-1  
3.2 Boiling-Out the Frypot...................................................................................................... 3-3  
3.3 Shutting the Fryer Down ................................................................................................... 3-4  
3.4 Controller Operation and Programming............................................................................ 3-5  
CHAPTER 4: Filtration Instructions............................................................................................ 4-1  
4.1 Draining and Manual Filtering.......................................................................................... 4-1  
4.2 Operation of the FootPrint III Built-In Filtration System ................................................. 4-2  
CHAPTER 5: Preventive Maintenance ........................................................................................ 5-1  
5.1 Fryer Preventive Maintenance Checks and Services ........................................................ 5-1  
Daily Checks and Services................................................................................................ 5-1  
Weekly Checks and Services ............................................................................................ 5-1  
Quarterly Checks and Services.......................................................................................... 5-2  
Semi-Annual Checks and Services.................................................................................... 5-4  
5.2 FootPrint III Filtration System Preventive Maintenance Checks and Services ................ 5-4  
5.3 Annual/Periodic System Inspection .................................................................................. 5-4  
CHAPTER 6: Operator Troubleshooting .................................................................................... 6-1  
6.1 Introduction ....................................................................................................................... 6-1  
6.2 Troubleshooting Fryers with Solid State (Analog), Digital or CM III Controllers or  
Basket Lift Timers............................................................................................................. 6-2  
6.3 Troubleshooting Fryers with Thermostat Controls ........................................................... 6-3  
6.4 Troubleshooting Abnormal Burner Operation .................................................................. 6-4  
6.5 Troubleshooting the Built-In Filtration System ................................................................ 6-4  
i
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47 SERIES GAS FRYERS  
CHAPTER 1: GENERAL INFORMATION  
1.1  
Applicability and Validity  
The 47 Series model family has been approved by the European Union for sale and installation  
in the following EU countries: AT, BE, DE, DK, ES, FI, FR, GB, IE, IT, LU, NL, NO, PT and  
SE.  
This manual is applicable to and valid for all 47 Series units, including those sold in the  
European Union. Should a conflict exist between instructions and information in this manual  
and local or national codes of the country in which the equipment is installed, installation and  
operation shall comply with those codes.  
This appliance is only for professional use and shall be used by qualified personnel only, as  
defined in Section 1.7.  
1.2  
Parts Ordering and Service Information  
In order to assist you quickly, the Frymaster Factory Authorized Service Center (FASC) or Service  
Department representative requires certain information about your equipment. Most of this  
information is printed on a data plate affixed to the inside of the fryer door. Part numbers and  
service information are found in the Service and Parts Manual.  
Parts orders may be placed directly with your local FASC or distributor. Included with fryers when  
shipped from the factory is a list of Frymaster FASCs. If you do not have access to this list, contact  
the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711.  
When ordering parts, the following information is required:  
Model Number:  
Serial Number:  
Type of Gas or Voltage:  
Item Part Number:  
Quantity Needed:  
Service information may be obtained by contacting your local FASC. Service may also be obtained  
by calling the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711.  
When requesting service, please have the following information ready:  
Model Number:  
Serial Number:  
Type of Gas:  
In addition to the model number, serial number, and type of gas, please be prepared to describe the  
nature of the problem and have ready any other information that you think may be helpful in solving  
your problem.  
RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.  
1-1  
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1.3  
Safety Information  
Before attempting to operate your unit, read the instructions in this manual thoroughly.  
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to those  
below.  
CAUTION  
CAUTION boxes contain information about actions or conditions that may cause or result in a  
malfunction of your system.  
WARNING  
WARNING boxes contain information about actions or conditions that may cause or result in  
damage to your system, and which may cause your system to malfunction.  
DANGER  
DANGER boxes contain information about actions or conditions that may cause or result in injury  
to personnel, and which may cause damage to your system and/or cause your system to malfunction.  
Your fryer is equipped with automatic safety features:  
1. High temperature detection shuts off gas to the burner assembly should the controlling  
thermostat fail.  
2. An optional safety switch built into to the drain valve prevents burner ignition with the drain  
valve even partially open.  
1.4  
European Community (CE) Specific Information  
Non-CE Standard  
for Incoming Gas Pressures  
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 at right.  
Gas  
Minimum Maximum  
6" W.C.  
1.49 kPa  
14" W.C.  
3.48 kPa  
Natural  
14.93 mbar 34.84 mbar  
11" W.C.  
2.74 kPa  
14" W.C.  
3.48 kPa  
LP  
27.37 mbar 34.84 mbar  
1.5  
Equipment Description  
Fryers in the 47 Series are of an open-pot design with no tubes and have a hand-sized opening into  
the deep cold zone, which simplifies cleaning the frypot. Units consisting of a battery of two or  
more fryers may also be equipped with a FootPrint III built-in filtration system, which prolongs the  
useful life of oil or shortening.  
1-2  
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Fryers equipped with FootPrint III built-in filtration systems are shipped completely assembled.  
Fryers without the FootPrint III require installation of legs or optional casters at point of use. All  
fryers are shipped with a package of standard accessories. Each fryer is adjusted, tested, and  
inspected at the factory before crating for shipment.  
Frypots are constructed of welded, heavy-gauge stainless steel. Heating is supplied by a burner  
assembly having multiple gas jets that are focused on ceramic targets located around the lower side  
of the frypot. The burner assembly can be configured for natural gas, propane, or manufactured gas  
as required by the customer. A drain is tapped into the center of the frypot, with a front-controlled  
manual ball valve.  
Each fryer is equipped with a thermostat probe for precise temperature control. The probe is located  
on the centerline of the frypot for rapid response to changes in loads and to provide the most  
accurate temperature measurement.  
47 Series fryers may be equipped with an optional melt cycle feature which pulses the burner on and  
off at a controlled rate. The melt cycle feature is designed to prevent scorching and uneven heating  
of the frypot for customers who use solid shortening.  
The controls on your fryer vary depending on the model and configuration purchased. Control  
options include one or more thermostat controllers, digital controllers, basket lift timers, or  
Computer Magic III computers.  
1.6  
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 1.7.  
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 1.7.  
1.7  
Definitions  
QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL  
Qualified/authorized operating personnel are those who have carefully read the information in this  
manual and have familiarized themselves with the equipment functions, or who have had previous  
experience with the operation of the equipment covered in this manual.  
QUALIFIED INSTALLATION PERSONNEL  
Qualified installation personnel are individuals, or firms, corporations, or companies which, either in  
person or through a representative, are engaged in and are responsible for the installation of gas-fired  
appliances. Qualified personnel must be experienced in such work, be familiar with all gas  
precautions involved, and have complied with all requirements of applicable national and local  
codes.  
1-3  
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QUALIFIED SERVICE PERSONNEL  
Qualified service personnel are those familiar with Frymaster equipment and who have been  
authorized by Frymaster L.L.C. to perform service on Frymaster 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 Service Centers (FASC) is included with the fryer when  
shipped from the factory. Failure to use qualified service personnel will void the Frymaster  
Warranty on your equipment.  
1.8  
Shipping Damage Claim Procedure  
Your Frymaster equipment was carefully inspected and packed before leaving the factory. The  
transportation company assumes full responsibility for safe delivery upon its acceptance of the  
equipment for transport.  
What to do if your equipment arrives damaged:  
1. File a claim for damages immediately, regardless of the extent of damages.  
2. Inspect for and record all visible loss or damage, and ensure that this information is noted on  
the freight bill or express receipt and is signed by the person making the delivery.  
3. Concealed loss or damage that was unnoticed until the equipment was unpacked should be  
recorded and reported to the freight company or carrier immediately upon discovery. A  
concealed damage claim must be submitted within 15 days of the date of delivery. Ensure that  
the shipping container is retained for inspection.  
FRYMASTER DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS INCURRED IN TRANSIT.  
1-4  
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47 SERIES GAS FRYERS  
CHAPTER 2: INSTALLATION INSTRUCTIONS  
2.1  
General Installation Requirements  
Qualified, licensed, and/or authorized installation or service personnel, as defined in Section  
1.7 of this manual, should perform all installation and service on Frymaster equipment.  
Conversion of this appliance from one type of gas to another should only be performed by  
qualified, licensed, and/or authorized installation or service personnel as defined in Section 1.7  
of this manual.  
Failure to use qualified, licensed, and/or authorized installation or service personnel (as  
defined in Section 1.7 of this manual) to install, convert to another gas type 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.  
DANGER  
Building codes prohibit a fryer with its open tank of hot oil/shortening being installed  
beside an open flame of any type, including those of broilers and ranges.  
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 single fryer. The fryer may become unstable,  
tip over, and cause injury. The appliance area must be kept free and clear of  
combustible material at all times.  
Upon arrival, inspect the cooker carefully for visible or concealed damage. (See Shipping Damage  
Claim Procedure in Chapter 1.)  
CLEARANCE AND VENTILATION  
The fryer(s) must be installed with a 6” (150 mm) clearance at both sides and back when installed  
adjacent to combustible construction; no clearance is required when installed adjacent to  
noncombustible construction. A minimum of 24” (600 mm) clearance should be provided at the  
front of the fryer.  
2-1  
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One of the most important considerations of efficient fryer operation is ventilation. Make sure the  
fryer is installed so that products of combustion are removed efficiently, and that the kitchen  
ventilation system does not produce drafts that interfere with proper burner operation.  
The fryer flue opening must not be placed close to the intake of the exhaust fan, and the fryer must  
never have its flue extended in a “chimney” fashion. An extended flue will change the combustion  
characteristics of the fryer, causing longer recovery time. It also frequently causes delayed ignition.  
To provide the airflow necessary for good combustion and burner operation, the areas surrounding  
the fryer front, sides, and rear must be kept clear and unobstructed.  
Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate  
distances must be maintained from the flue outlet of the fryer to the lower edge of the ventilation  
filter bank. Filters should be installed at an angle of 45º. Place a drip tray beneath the lowest edge  
of the filter. For U.S. installation, NFPA standard No. 96 states, “A minimum distance of 18 in.  
(450 mm) should be maintained between the flue outlet and the lower edge of the grease filter.”  
Frymaster recommends that the minimum distance be 24 in. (600 mm) from the flue outlet to the  
bottom edge of the filter.  
Information on construction and installation of ventilating hoods can be found in the NFPA standard  
cited above. A copy of the standard may be obtained from the National Fire Protection Association,  
Battery March Park, Quincy, MA 02269.  
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.  
DANGER  
This appliance must be installed with sufficient ventilation to prevent the occurrence  
of unacceptable concentrations of substances harmful to the health of personnel in  
the room in which it is installed.  
NATIONAL CODE REQUIREMENTS  
The type of gas for which the fryer is equipped is stamped on the data plate attached to the inside of  
the fryer door. Connect a fryer stamped “NAT” only to natural gas, those stamped “PRO” only to  
propane gas, and those stamped “MFG” only to manufactured gas.  
Installation shall be made with a gas connector that complies with national and local codes, and,  
where applicable, CE codes. Quick-disconnect devices, if used, shall likewise comply with national,  
local, and, if applicable, CE codes.  
ELECTRICAL GROUNDING REQUIREMENTS  
All electrically operated appliances must be grounded in accordance with all applicable national and  
local codes, and, where applicable, CE codes. 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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DANGER  
This appliance is equipped with a three-prong (grounding) plug for your 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!  
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.  
FCC COMPLIANCE  
The user is cautioned that any changes or modifications to Frymaster computers not expressly  
approved by the party responsible for compliance could void the user’s authority to operate the  
equipment.  
Frymaster computers have been tested and found to comply with the limits for a Class A digital  
device, pursuant to Part 15 of the FCC rules. While these devices are verified as Class A devices,  
they have 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 his own expense.  
If necessary, the user should consult the dealer or an experienced radio and television technician for  
additional suggestions.  
The user may find the booklet “How to Identify and Resolve Radio-TV Interference Problems”  
helpful. It is prepared by the Federal Communications Commission and is available from the U.S.  
Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4.  
2.2  
Caster/Leg Installation  
Depending upon the specific configuration ordered your fryer may have been shipped without  
installed casters or legs. If casters or legs are installed, you may skip this section and proceed to  
section 2.3, Pre-Connection Preparations.  
If your fryer requires the installation of casters/legs, install them in accordance with the  
instructions included in your accessory package.  
2-3  
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2.3  
Pre-Connection Preparations  
DANGER  
Do not connect this appliance to the gas supply before completing each step in this  
section.  
After the fryer has been positioned under the exhaust hood, ensure the following has been  
accomplished:  
1. Adequate means must be provided to limit the movement of fryers without depending upon the  
gas line connections. If a flexible gas hose is used, a restraining cable must be connected at all  
times when the fryer is in use. The restraining cable and installation instructions are packed with  
the flexible hose in the accessories box that was shipped with your unit.  
2. Single unit fryers must be stabilized by installing restraining chains on appliances equipped with  
casters or anchor straps on appliances equipped with legs. Follow the instruction shipped with  
the casters/legs to properly install the chains or straps.  
DANGER  
Do not attach an apron drain board to a single unit. The appliance may become  
unstable, tip over, and cause injury. The appliance area must be free and clear of  
combustible material at all times.  
3. Level fryers equipped with legs by screwing out the legs approximately 1 inch then adjusting  
them so that the fryer is level and at the proper height in the exhaust hood. Frymaster  
recommends that the minimum distance from the flue outlet to the bottom edge of the filter be 24  
in. (600 mm) when the appliance consumes more than 120,000 BTU per hour.  
For fryers equipped with casters, there are no built-in leveling devices. The floor where the fryer  
is to be installed must be level.  
4. Test the fryer electrical system:  
a. Plug the fryer electrical cord(s) into a grounded electrical receptacle.  
b. Place the power switch in the "ON" position.  
• For fryers equipped with thermostat controls, verify that the power and heat lights are lit.  
• For fryers having computer or digital displays, verify that the display indicates  
.
c. Place the fryer power switch in the "OFF" position. Verify that the power and heat lights are  
out, or that the display is blank.  
5. Refer to the data plate on the inside of the fryer door to determine if the fryer burner is  
configured for the proper type of gas before connecting the fryer quick-disconnect device or  
piping from the gas supply line.  
2-4  
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1. Verify the minimum and maximum gas supply pressures for the type of gas to be used in  
accordance with the accompanying tables:  
CE Standard  
Non-CE Standard  
for Incoming Gas Pressures  
for Incoming Gas Pressures  
Pressure  
Regulator  
Gas  
Minim um Maxim um  
Gas  
G20  
G25  
G31  
(mbar)(1) Orifice Diameter Pressure Consumption  
6" W.C.  
1.49 kPa  
14" W.C.  
3.48 kPa  
20  
18 x 1,40 mm  
18 x 1,40 mm  
18 x 0,86 mm  
7,5 mbar  
10 mbar  
3,00 m3/h  
3,50 m3/h  
2,21 kg/h  
Natural  
20 - 25  
37 - 50  
14.93 mbar 34.84 mbar  
20,6 mbar  
11" W.C.  
2.74 kPa  
14" W.C.  
3.48 kPa  
LP  
(1) mbar = 10,2 mm H2O  
27.37 mbar 34.84 mbar  
7. For fryers equipped with a FootPrint III system or basket lifts, plug the electrical cord(s) into a  
power receptacle behind the fryer.  
2.4  
Connection to Gas Line  
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.  
DANGER  
When pressure-testing incoming gas supply lines, disconnect the fryer from the gas  
line if the test pressure will be ½ PSIG (3.45 kPa, 13.84 inches W.C.) or greater to  
avoid damage to the fryer’s gas tubes and gas valve(s).  
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.  
The 47 Series fryer has received the CE mark for the countries and gas categories indicated in the  
accompanying table:  
2-5  
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CE Approved Gas Categories  
Pressure  
Country  
Category  
I2E+(S)  
I3P  
Gas  
G20/G25  
G31  
(mbar)  
20/25  
37  
BE  
DE  
I2 ELL  
13P  
G20/G25  
G31  
20  
50  
I2 H  
G20  
20  
DK-GR-IT  
G20/G25  
G31  
20/25  
37 ET 50  
II2Esi3P  
I2E  
FR  
G20/G25  
20/25  
LU  
G20  
G31  
20  
37 ET 50  
II2H3P  
II2L3P  
II2H3P  
ES  
G25  
G31  
25  
50  
NL  
G20  
G31  
20  
37  
IE-PT-GB  
The size of the gas line used for installation is very important. If the line is too small, the gas  
pressure at the burner manifold will be low. This may cause slow recovery and delayed ignition.  
The incoming gas supply line should be a minimum of 1½” (38 mm) in diameter. Refer to the chart  
below for the minimum sizes of connection piping.  
Gas Connection Pipe Sizes  
(Minimum incoming pipe size should be 1 1/2" (38 mm))  
4 or more  
Gas  
Natural  
Single Unit  
2 - 3 Units  
1" (25 mm) 1 1/4" (33 mm)  
1" (25 mm)  
1" (25 mm) 1 1/4" (33 mm) 1 1/2" (38 mm)  
units*  
3/4" (19 mm)  
Propane  
1/2" (13 mm) 3/4" (19 mm)  
Manufactured  
* For distances of more than 20 feet (6 m) and/or more than 4  
fittings or elbows, increase the connection by one pipe size.  
Before connecting new pipe to your unit, the pipe must be thoroughly blown out to remove any  
foreign particles. If these foreign particles get into the burner and controls, they will cause improper  
and sometimes dangerous operation.  
CE Standard  
Ensure the combustion air supply airflow is 2m3/h times the kW rating of the fryer.  
(See the rating plate affixed to the fryer door for the kW rating.)  
1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting under the front of the  
fryer and to the building gas supply-line.  
NOTE: Some fryers are configured for a rigid connection to the gas supply line. These units are  
connected to the gas supply line at the rear of the unit.  
2-6  
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When using thread compound, use very small amounts on male threads only. Use a pipe thread  
compound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant  
is one such compound). DO NOT apply compound to the first two threads. This will ensure that  
the burner orifices and control valve do not become clogged.  
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A  
soap solution should be used for this purpose.  
DANGER  
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 fryer at the main shut-off valve and  
contact the local gas company or an authorized service agency for service.  
3. Close the fryer drain valve and fill the frypot with water and boil-out solution to the bottom OIL  
LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures that are  
described in the “Lighting Instructions” and “Boiling Out the Frypot” topics found in Chapter 3  
of this manual.  
WARNING  
“Dry-firing” your unit will cause damage to the frypot. Always ensure that melted  
shortening, cooking oil, or water and boil-out solution is in the frypot before firing  
your unit for any extended period.  
4. It is suggested that the burner manifold pressure be checked at this time by the local gas  
company or an authorized service agent.  
Non-CE Standard  
Burner Manifold Gas  
Pressures  
CE Standard  
Burner Manifold Gas Pressures  
Pressure  
(mbar)  
Gas  
Gas  
Pressure  
3.5" W.C.  
0.8 kPa  
Natural Gas Lacq  
8
Natural  
(G20) under 20 mbar  
8.25" W.C.  
2.5 kPa  
Natural Gas Gronique *  
10  
LP  
(G25) under 25 mbar  
Propane  
(G31) under 37 or 50 mbar  
21  
* Belgian G25 = 7,0 mbar  
5. For units equipped with thermostat controls, check the thermostat calibration as prescribed in the  
following section. For units equipped with other type controllers, refer to the separate Frymaster  
Fryer Controllers Users Manual provided with this equipment for the procedure to be followed  
to set and check the setpoint temperature.  
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Thermostat Controller Calibration (For units equipped with thermostat controls,  
perform the following procedure)  
NOTE: The fryer control panel must be opened to perform thermostat calibration. In order to open  
the control panel the thermostat knob must be removed from its shaft.  
1. Fill the frypot to the lower OIL LEVEL line with cooking oil/shortening. If solid shortening is  
used, it must be pre-melted before starting the calibration procedure.  
2. Ensure the fryer ON/OFF Switch is in the "OFF" position, then light the pilot. (Refer to Chapter  
3 for detailed lighting instructions.)  
3. Insert a good grade thermometer or pyrometer into the frypot so that it touches the thermostat  
guard.  
4. Disconnect the solid extension shaft from the end of the flexible shaft using an appropriately  
sized Allen wrench.  
5. Remove the flexible shaft from the thermostat shaft screw.  
6. Place the fryer ON/OFF switch in the "ON" position.  
NOTE: If the burner does not light at this time, it does not mean the thermostat is defective.  
Recheck the wiring, and then slowly turn the thermostat adjusting screw counterclockwise  
until the burner lights. (Turning the adjusting screw counterclockwise causes the burner to  
light and clockwise causes it to shut off.)  
7. When the cooking oil/shortening temperature reaches 325°F (162°C), turn the thermostat  
adjusting screw slowly clockwise until the burner shuts off.  
8. Allow the fryer to sit for a few minutes, then slowly turn the thermostat adjusting screw  
counterclockwise until the burner lights.  
9. Repeat steps 7 and 8 at least three times to ensure an accurate setting is obtained. The  
Thermostat Control is considered to be properly calibrated if the burner lights as the cooking  
oil/shortening cools to 325°F (162°C), and not when the burner shuts off as the temperature rises.  
10. Once the calibration point of 325°F (162°C) is determined, allow the burner to cycle on and off  
at least 3 times to be sure it will light at the calibrated temperature.  
11. After the calibration is complete, place the fryer power switch in the "OFF" position and  
disconnect the fryer from the electrical supply.  
12. Carefully install the thermostat flexible extension on the thermostat shaft, ensuring that the  
setscrews are tight.  
CAUTION  
The adjusting screw must not be moved while installing the flexible extension shaft.  
13. Install the solid metal extension shaft on the end of the flexible shaft with the stop pin at the 12  
o’clock position. Ensure the stop pin and setscrews are tight to prevent slippage.  
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14. Reinstall and secure the fryer control panel. Loosen the temperature dial plate screws and rotate  
the dial until the 325°F (162°C) index mark is at the 12 o’clock position, then retighten the  
screws.  
15. Reinstall the thermostat knob with its pointer aligned with the 325°F (162°C) index mark on the  
temperature dial plate. Tighten the thermostat knob set screws to prevent slippage.  
2.5  
Converting to Another Gas Type  
"47" Series fryers are configured at the factory for either natural gas or Propane (LP) gas. A gas  
conversion kit must be installed by a Factory Authorized Service Center technician when converting  
from one type of gas to another.  
DANGER  
This appliance was configured at the factory for a specific type of gas. Converting  
from one type of gas to another requires the installation of specific gas-conversion  
components. Switching to a different type of gas without installing the proper  
conversion components may result in fire or explosion. NEVER ATTACH THIS  
APPLIANCE TO A GAS SUPPLY FOR WHICH IT IS NOT CONFIGURED! Conversion  
of this appliance from one type of gas to another should only be performed by  
qualified, licensed, and authorized installation or service personnel, as defined in  
Section 1.7 of this manual.  
CE Gas Conversion Kits  
Full-Vat  
Natural to LP: 826-1462 (includes .86mm orifice, P/N 810-0340)  
LP to Natural: 826-1463 (includes 1.40mm orifice, P/N 810-0330)  
Dual-Vat  
Natural to LP: 826-1464 (includes .80mm orifice, P/N 810-1040)  
LP to Natural: 826-1465 (includes 1.30mm orifice, P/N 810-0131)  
Non-CE Gas Conversion Kits  
Robertshaw Gas Valves  
Natural to LP: 826-0962 [for dual-vat configurations, order P/N 817-0098 (Qty-1) and P/N 810-  
0148 (Qty-1) in addition to the kit]  
LP to Natural: 826-0963 [for dual-vat configurations, order P/N 810-0187 (Qty-1) and P/N 810-  
0149 (Qty-1) in addition to the kit]  
Honeywell Gas Valves  
Natural to LP: 826-1143 [for dual-vat configurations, order P/N 807-1846 (Qty-1) and P/N 810-  
0148 (Qty-1) in addition to the kit]  
LP to Natural: 826-1144 [for dual-vat configurations, order P/N 807-1849 (Qty-1) and P/N 810-  
0149 (Qty-1) in addition to the kit]  
2-9  
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CE and Non-CE Gas Conversion Instructions  
1. Between G20- and G25-type Natural Gas, adjust the gas pressure at the regulator. (Refer to the  
CE Standard Burner Manifold Gas Pressure Chart.) Do not change the orifice.  
2. Between a 2nd family gas (G20 or G25) and a 3rd family gas (G31 Propane):  
a. Change the orifices.  
b. Change the pilot.  
c. Change the gas valve regulator.  
d. Adjust the manifold pressure.  
3. Remove the rating plate and install a new one. Call your local service agency or KES for a new  
rating plate.  
4. If the destination language changes, replace the labels. Call your local service agency or KES  
for a label kit. The language of reference will be on the corner of the label.  
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47 SERIES GAS FRYERS  
CHAPTER 3: OPERATING INSTRUCTIONS  
3.1  
Start-Up Procedure  
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  
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.  
CAUTION  
The cooking oil/shortening capacity of the 47 Series fryer is 50 lbs (25 liters) at 70°F  
(21°C) for a full-pot and 25 lbs (12.5 liters) at 70°F (21°C) for each half of a split-pot.  
Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve(s)  
is/are closed. Remove the basket support rack(s), if installed, and fill the frypot to  
the bottom OIL LEVEL line. If solid shortening is being used, make sure it is packed  
down into the bottom of the frypot.  
NOTE: For units configured as pilot ignition (millivolt) systems, the pilot must be  
manually lit before the fryer can be placed into operation. On fryers configured with  
electronic ignition, the pilot is automatically lit when the unit is turned on.  
ACCESSING THE PILOT  
In full-vat units, the pilot is mounted on the left side of the burner manifold and is accessed through  
an opening in the front frypot insulation. In dual-vat units, there is a pilot on both the left and the  
right halves of the burner manifold. In either case, swing the round cover over the opening out of  
the way and insert a long match or taper through the hole to light the pilot.  
LIGHTING THE PILOT ON NON-EUROPEAN (NON-CE) FRYERS  
1. Ensure power to the unit is OFF, then turn the gas valve knob to the OFF position. Wait at least  
5 minutes, then rotate the gas valve knob to the PILOT position (see Figure 1).  
Lighting the Pilot  
P I L O T  
P I L O T  
Figure 1  
Figure 2  
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2. Push the knob in and light the pilot. (If the fryer is equipped with a piezo ignitor, repeatedly  
press the piezo ignitor button while depressing the gas valve knob until the pilot lights.)  
Continue to hold the knob in for about 60 seconds after the flame appears on the pilot. Release  
the knob. The pilot should remain lit.  
CAUTION  
If the pilot fails to remain lit, turn the gas valve knob to the OFF position and wait at  
least five minutes before attempting to re-light.  
3. With the pilot lit, push down and slowly turn the knob to the ON position (see Figure 2 on Page  
3-1).  
LIGHTING THE PILOT ON FRYERS BUILT FOR THE EUROPEAN COMMUNITY (CE)  
1. Ensure power to the unit is OFF, then press the OFF (red) button on the gas valve (see photo  
below). Wait at least 5 minutes.  
PILOT Button  
OFF Button  
2. Place a flame near the pilot assembly, push and hold the PILOT (white) button in, light the pilot,  
and continue to depress the button for at least 60 seconds after the pilot lights. (If the fryer is  
equipped with a piezo ignitor, press the ignitor button repeatedly while holding in the PILOT  
button until the pilot lights.) Failure to hold the button in long enough will cause the pilot to go  
out when the button is released. If the pilot goes out when the button is released, wait at least 5  
minutes then repeat this step.  
NOTES ABOUT FRYERS WITH ELECTRONIC IGNITION SYSTEMS  
WARNING  
Never use a match or taper to light the pilot on this ignition system.  
When the computer/controller power switch is placed in the ON position, the ignition module will  
turn the pilot gas supply on and provide an ignition spark. The spark will light the pilot. A flame  
sensor verifies the presence of the pilot flame. Unless the pilot flame is sensed, the ignition module  
will not allow the gas valve to supply gas to the burners. The computer/controller controls the firing  
of the burners after pilot ignition takes place.  
If the pilot flame fails, the ignition module will shut down and “lock out” the system. To restart the  
system, turn the computer/controller OFF, wait approximately 5 minutes for the system to recycle  
itself, then turn the computer/controller ON again.  
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WARNING  
In the event of prolonged power failure, the ignition module will shut down and “lock  
out” the system. Turn the computer/controller OFF and then back ON after power  
has been re-established.  
PLACING THE FRYER INTO OPERATION  
CAUTION  
If this is the first time the fryer is being used after installation, refer to Section 3.2,  
Boil-Out Procedure.  
For units equipped with Thermostat Controls:  
Place the Melt Cycle switch (if so equipped) to the ON position and set the thermostat knob to  
the desired cooking temperature. The U-shaped burner should ignite and burn with a strong,  
blue flame.  
CAUTION  
Thermostat-controlled fryers equipped with Melt Cycle switches will stay in the Melt  
Cycle mode until the Melt Cycle Switch is placed in the OFF position.  
For units equipped with other than Thermostat Controls:  
Place the computer/controller ON/OFF switch in the ON position and set the controller to – or  
program the controller for – the desired cooking temperature, referred to as the setpoint. The  
U-shaped burner should ignite and burn with a strong, blue flame. The unit automatically enters  
the Melt Cycle mode if the frypot temperature is below 180°F (82°C). (NOTE: During the melt  
cycle, the burner will repeatedly fire for a few seconds, then go out for a longer period.) When  
the frypot temperature reaches 180°F (82°C), the unit will automatically switch to the Heating  
mode. The burner will remain lit until the frypot temperature reaches the programmed cooking  
temperature (setpoint).  
3.2  
Boiling-Out the Frypot  
To ensure that the frypot is free of any contamination resulting from its manufacture, shipping, and  
handling during installation, the frypot must be boiled out before first use. Frymaster recommends  
boiling out the frypot each time the oil or shortening is changed.  
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. To lessen the chance of boil over, turn the fryer’s gas  
valve knob to the PILOT position occasionally.  
1. Before lighting the burner, close the fryer drain valve(s) and fill the frypot to the bottom OIL-  
LEVEL line with a mixture of cold water and dishwashing detergent.  
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2. For units equipped with a Thermostat or Solid State (Analog) Controller, set the thermostat to  
195°F (91°C).  
For units equipped with a Digital Controller, set the setpoint to 195°F (91°C).  
For units equipped with a Basket Lift Timer, press the Boil-Out Mode button  
to begin the  
boil-out process.  
For units equipped with a Computer Magic III Computer,  
• Press the Power switch  
followed by the Program Mode switch . Co d e will  
appear in the left display.  
• Enter the code number 16 5 3 . The right display will read boil. The temperature is  
automatically set for 195°F (91°C). The fryer will attain this temperature and remain  
there until the Power  
switch is pressed, which cancels the boil-out mode.  
3. Place the fryer into operation in accordance with Section 3.1.  
4. Simmer the solution for 1 hour.  
5. After the solution simmers for 1 hour, turn the fryer off, allow the solution to cool, then add 2  
gallons (8 liters) of cold water and stir. Drain the solution into a suitable container and clean the  
frypot thoroughly.  
WARNING  
Do not drain boil-out solution into a shortening disposal unit, 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. Rinse the frypot at least twice by filling the frypot with clean water and draining. Dry the frypot  
thoroughly with a clean, dry towel.  
DANGER  
Remove all drops of water from the frypot before filling with cooking oil or  
shortening. Failure to do so will cause spattering of hot liquid when the oil or  
shortening is heated to cooking temperature and may cause injury to nearby  
personnel.  
3.3  
Shutting the Fryer Down  
For short-term shut down during the workday, place the fryer power switch in the "OFF" position  
and put the frypot covers in place (if the fryer is so equipped).  
When shutting the fryers down at closing time, place the fryer power switch in the "OFF" position,  
place the gas valve in the "OFF" position, and put the frypot covers in place (if the fryer is so  
equipped).  
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3.4  
Controller Operation and Programming  
Fryers in the 47 Series can be equipped with Computer Magic III (CM III) computers, Basket Lift  
Timers, Digital Controllers, Solid State (Analog) Controllers, or Thermostat Controllers.  
Instructions for using each type are included in the separate Frymaster Fryer Controllers User’s  
Manual provided with your equipment.  
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47 SERIES GAS FRYERS  
CHAPTER 4: FILTRATION INSTRUCTIONS  
4.1  
Draining and Manual Filtering  
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.  
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°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 cooking oil or  
shortening.  
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 the Frymaster warranty.  
DANGER  
Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an  
appropriate container for disposal.  
If your fryer is not equipped with the built-in FootPrint III Filtration System, the cooking oil or  
shortening must be drained into another suitable container. For safe, convenient draining and  
disposal of used cooking oil or shortening, Frymaster recommends the use of the Frymaster  
Shortening Disposal Unit (SDU). The SDU is available through your local distributor.  
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.  
1. Turn the fryer power switch to the OFF position. Screw the drainpipe (provided with your fryer)  
into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and that the  
opening is pointing down.  
2. Position a metal container with a sealable cover under the drainpipe. The metal container must  
be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you intend to  
reuse the oil or shortening, Frymaster recommends that a Frymaster filter cone holder and filter  
cone be used when a filter machine is not available. If you are using a Frymaster filter cone  
holder, be sure that the cone holder rests securely on the metal container.  
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3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food  
particles, use the steel clean-out rod to clear the blockage.  
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 the Frymaster warranty.  
4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the  
frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare  
skin.  
5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or solid  
shortening to the bottom OIL-LEVEL line.  
DANGER  
When using solid shortening, pack it down into the bottom of the frypot. DO NOT  
operate the fryer with a block of shortening sitting in the upper portion of the frypot.  
This will cause damage to the frypot and may cause a flash fire.  
4.2  
Operation of the FootPrint III Built-In Filtration System  
The FootPrint III (FP III) filtration system allows cooking oil or shortening in one frypot to be safely  
and efficiently filtered while the other frypots in a battery remain in operation. Operation of the  
FootPrint III system is illustrated in the steps below. Most reported problems with these systems are  
caused by improper operation. Careful attention to the instructions that follow will ensure that your  
system operates as intended.  
4.2.1 Preparing the Filter Unit for Use and/or Changing the Filter Paper  
1. Pull the filter unit from the cabinet, open the cover, and remove the crumb tray.  
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2. Remove the paper hold-down ring (and if changing the filter paper, remove and discard the used  
filter paper). Remove the filter screen and clean the crumb tray, hold-down ring, filter screen,  
and pan with a solution of hot water and dishwashing detergent, ensuring that all breading and  
food particles are removed from the pan. Ensure the pan is dried completely. Allow the screen  
to dry completely before reinstalling.  
3. After verifying that the metal filter screen is in the bottom of the pan, lay a sheet of filter paper  
over the top of the pan, overlapping on all sides.  
4. Position the hold-down ring over the filter paper and lower the ring into the pan, allowing the  
paper to fold up around the ring as it is pushed to the bottom of the pan, then sprinkle filter  
powder over the filter paper. (For powder quantity, see the filter powder manufacturer’s  
instructions.)  
5. Replace the crumb tray in the filter pan, close  
the cover, and push the filter pan back into  
the fryer, positioning it all the way to the  
back of the cabinet.  
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4.2.3 Operating the Filter Unit  
CAUTION  
Never operate the filter unit unless the cooking oil/shortening is at operating  
temperature.  
1. To filter the cooking oil, turn the fryer power  
OFF, then open the drain valve on the fryer  
you have selected to filter.  
2. Use the steel clean-out rod to clear the drain from inside the frypot as necessary.  
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  
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 the Frymaster warranty.  
3. Snap the Power Shower into the frypot.  
DANGER  
DO NOT operate the filter without the Power Shower in place. Hot oil will spray out  
of the fryer and cause injury.  
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4. After all the cooking oil/shortening has  
drained from the frypot, rotate the oil return  
handle to RETURN to start the pump and  
begin the filtering process. There may be a  
slight delay before the pump activates.  
5. The cooking oil/shortening is pulled through  
the filter and pumped up to and through the  
Power Shower, finally returning to the filter  
pan through the open frypot-drain.  
Polishing is the process of circulating the  
cooking oil/shortening through the filter for  
several minutes to ensure that fine particles  
are removed.  
Polish the cooking oil/shortening by allowing  
it to circulate through the filtration system  
and frypot for about 5 minutes.  
6. After the oil is filtered, close the drain valve  
and allow the fryer to refill.  
NOTE: Ensure the drain valve is fully  
closed. If the drain valve is not fully closed,  
the controller will display an error message  
or a trouble light when the fryer is turned on  
again after the filtering process and the  
burners will not light.  
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7. Let the filter run 10 to 12 seconds after  
oil/shortening stops coming out of the Power  
Shower to clear the lines and prevent  
shortening from hardening in them. Rotate  
the oil return handle to the OFF position to  
stop the pump. Remove the Power Shower  
and allow it to drain. Turn the fryer on and  
allow the cooking oil/shortening to reach  
setpoint.  
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  
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.  
The switch is accessed by pulling the filter assembly out of the fryer cabinet so that  
the motor can be reached. The switch is the red button on the face of the motor (see  
photo below).  
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47 SERIES GAS FRYERS  
CHAPTER 5: PREVENTIVE MAINTENANCE  
5.1 Fryer Preventive Maintenance Checks and Services  
DAILY CHECKS AND SERVICES  
Inspect Fryer and Accessories for Damage  
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.  
Clean Fryer Cabinet Inside and Out  
DANGER  
Never attempt to clean 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 can cause the oil/shortening to splatter and severely burn  
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.  
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and  
components to remove accumulations of oil or shortening and dust.  
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent,  
removing oil/shortening, dust, and lint from the fryer cabinet.  
Filter Cooking Oil/Shortening  
The cooking oil/shortening used in your fryer should be filtered at least once every day (more often  
if the fryer is in constant use). Refer to Chapter 4, Filtration Instructions, for details.  
WEEKLY CHECKS AND SERVICES  
Check Recovery Time  
"Recovery time" is the amount of time it takes the fryer to raise the oil temperature from 250°F to  
300°F (121°C to 149°C). It is a measure of the fryer’s efficiency, and it should be no more than 2  
minutes and 30 seconds. If the recovery time is greater than 2 minutes and 30 seconds, call your  
Factory Authorized Service Center (FASC) or the Frymaster Service Hotline.  
The recovery time on models having CM III computers is automatically measured by the computer.  
For fryers with any other type controller, the recovery time must be manually measured.  
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To view the recovery time on fryers equipped with CM III computers, press the Program Mode  
Switch will appear in the left display. Enter (1 6 5 2) using the number  
keys. The latest recovery time will appear in both displays for 5 seconds.  
.
To check the recovery time on fryers equipped with other than CM III computers, a stopwatch (or a  
watch with a second hand) and a good grade thermometer or pyrometer is required.  
Turn the fryer on and set the controller to cooking temperature. Place the thermometer or pyrometer  
in the frypot. When the frypot reaches 250°F (121°C), start the stopwatch or record the time. When  
the temperature reaches 300°F (149°C), stop the stopwatch or record the time.  
QUARTERLY CHECKS AND SERVICES  
Drain and Clean Frypot  
During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradually  
form on the inside of the frypot. In order to maintain your fryer’s efficiency, this deposit must be  
periodically removed by boiling out the frypot. Refer to Section 4.1 of Chapter 4 for instructions on  
draining the frypot and to Section 3.2 of Chapter 3 for instructions on boiling out the frypot.  
Clean Detachable Parts and Accessories  
As with the frypot, a deposit of carbonized oil/shortening will accumulate on detachable parts and  
accessories such as baskets, sediment trays, or fish plates  
Wipe all detachable parts and accessories with a clean cloth dampened with a detergent solution.  
Rinse and thoroughly dry each part.  
Check Calibration of Thermostat or Analog Controller Temperature Control Knob  
(NOTE: This check applies only to units equipped with Thermostat or Solid State (Analog)  
Controllers.)  
1. Set the temperature control knob to frying temperature.  
2. Let the burner cycle on and off automatically three times to allow the cooking oil/shortening  
temperature to become uniform. If necessary, stir to get all shortening in the bottom of the  
frypot melted.  
3. Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end  
touching the fryer temperature probe.  
4. When the burner starts for the fourth time, the thermometer/pyrometer reading should be within  
± 5ºF (2ºC) of the thermostat knob setting. If it is not, calibrate as follows:  
a. Loosen setscrew in thermostat control knob until the knob will rotate freely on its shaft.  
b. Rotate the knob until the index line on the knob is aligned with the marking that corresponds  
to the thermometer or pyrometer reading.  
5-2  
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c. Hold the knob and carefully tighten the setscrew.  
d. Recheck the thermometer/pyrometer reading against the thermostat knob setting the next  
time the burner lights.  
e. Repeat steps 4.a through 4.d until the thermometer/pyrometer reading and knob setting agree  
within ± 5ºF (2ºC).  
5. Remove the thermometer or pyrometer.  
If calibration cannot be obtained, call a Factory Authorized Service Center for assistance.  
Check Thermostat Controller Thermostat Calibration  
(NOTE: This check applies only to units equipped with Thermostat Controllers.)  
1. Set the temperature control knob to 325°F (162°C) and insert a good grade thermometer or  
pyrometer into the frypot so that it touches the temperature probe guard.  
2. When the burner cycles off, set the temperature control knob to 340°F (170°C). As the reading  
on the thermometer or pyrometer nears the control knob setting, but before the burner cycles off,  
reset the knob to 325°F (162°C). Just as the reading on the thermometer or pyrometer drops  
below 325°F (162°C), the burner should cycle on. If it does not, calibration is required. Call  
your Factory Authorized Service Center (FASC) to arrange this service.  
Check Computer Magic III Set Point Accuracy  
(NOTE: This check applies only to units equipped with Computer Magic III Controllers.)  
Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end touching  
the fryer temperature-sensing probe.  
1. When the computer display shows a series of four dashes "  
first and second dashes (indicating that the oil/shortening temperature is plus/minus 20°F within  
setpoint), press the switch once to display the temperature of the cooking oil or shortening as  
sensed by the temperature probe.  
" with no dot between the  
2. Press the  
switch twice to display the setpoint.  
3. Note the temperature on the thermometer or pyrometer. All three readings should be within ±  
5ºF (2ºC) of each other. If not, contact a Factory Authorized Service Center for assistance.  
Clean Gas Valve Vent Tube  
(NOTE: This check applies only to Non-CE units without electronic ignition.)  
1. Carefully unscrew the vent tube from the valve (NOTE: The vent tube may be straightened.)  
5-3  
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2. Pass a piece of ordinary binding wire (.052 inch diameter) through the tube to remove any  
obstruction.  
3. Remove the wire and blow through the tube to ensure it is clear.  
4. Reinstall the tube and bend it so that the opening is pointing downward.  
SEMI-ANNUAL CHECKS AND SERVICES  
Check Burner Manifold Pressure  
DANGER  
This task should be performed by qualified service personnel only. Contact FASC to  
arrange this service.  
5.2 FootPrint III Filtration System Preventive Maintenance Checks and Services  
Other than daily cleaning of the filter pan with a solution of hot water and detergent and the  
recommended Annual/Periodic System Inspection, there are no periodic preventive maintenance  
checks and services required for your FootPrint III Filtration System.  
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 filter screen and paper are  
correctly installed, change the filter paper and verify that the O-ring on the bottom of the filter pan is  
present and in good condition.  
Immediately after each use, drain the Power Shower completely. If you suspect blockage, unscrew  
the clean-out plugs at each corner of the frame. Place the frame in a pan of hot water for several  
minutes to melt any accumulation of solidified oil/shortening. Use a long, narrow bottlebrush with  
hot water and detergent to clean inside the tubes. If necessary, insert a straightened paper clip or  
similar instrument into the holes in the frame to remove any blockages. Rinse, dry thoroughly, and  
reinstall the plugs before using.  
DANGER  
Failure to reinstall the clean-out plugs will cause hot oil/shortening to spray out of  
the frypot during the filtering process, creating an extreme burn hazard to personnel.  
5.3  
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 Service Technician as follows:  
Fryer  
• Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.  
5-4  
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• 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 probe guards 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 wiring harnesses and connections are tight and in good condition.  
Built-In Filtration System  
• Inspect all oil-return and drain lines for leaks and verify that all connections are tight.  
• Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the  
crumb basket, advise the owner/operator that the crumb basket should be emptied into a fireproof  
container and cleaned daily.  
• Verify that all O-rings and seals (including those on the Power Shower and on quick-disconnect  
fittings) are present and in good condition. Replace o-rings and seals if worn or damaged.  
• 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 (or that  
gurgling is heard from the Power Shower port) 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 (or  
no gurgling should be heard from the Power Shower ports).  
5-5  
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−
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 or, on units with Power Showers, cessation of oil flow  
from the Power Shower). Return the oil return handle to the OFF position. The frypot should  
have refilled in no more than 2 minutes and 30 seconds.  
5-6  
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47 SERIES GAS FRYERS  
CHAPTER 6: OPERATOR TROUBLESHOOTING  
6.1  
Introduction  
This chapter provides an easy reference guide to some of the common problems that may occur  
during the operation of your equipment. The troubleshooting guides that follow are intended to help  
you correct, or at least accurately diagnose, problems with your 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. Most importantly, always try to establish a clear  
idea of why a problem has occurred. Part of your 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 while you’re at it. 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.  
Some of the troubleshooting actions recommended in this chapter involve removing suspect  
components and substituting components that are known to be good. Whenever this in indicated,  
refer to Sections 6.7 for specific instructions  
If you are in doubt as to the proper action to take, do not hesitate to call the Frymaster Technical  
Service Department or your local Frymaster Factory Authorized Service Center for assistance.  
Before calling a servicer or the Frymaster HOTLINE (1-800-551-8633):  
• Verify that electrical cords are plugged in and that circuit breakers are on.  
• Verify that gas line quick-disconnects are properly connected.  
• Verify that any gas line cutoff valves are open.  
• Verify that frypot drain valves are fully closed.  
DANGER  
Hot cooking oil/shortening will cause severe burns. Never attempt to move this  
appliance when filled hot cooking oil/shortening or to transfer hot cooking  
oil/shortening 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 Fryers with Solid State (Analog), Digital, or CM III Controllers  
or Basket Lift Timers  
PROBLEM  
PROBABLE CAUSES  
CORRECTIVE ACTION  
A. Pilot not lit (units w/pilot ignition A. Light pilot per instructions in  
only).  
Chapter 3 of this manual.  
B. Verify that drain valve is fully  
closed.  
B. Drain valve open.  
C. Verify that unit is plugged in and  
that circuit breaker is not tripped.  
D. Verify that the gas line quick  
disconnect is properly connected,  
that any cutoff valves between the  
fryer and the gas main are open,  
and that the main gas cutoff valve  
is open.  
C. No electrical power to unit.  
D. No gas being supplied to unit.  
Burner will not  
light.  
E. Blown fuse on ignition module or E. Replace fuse per instructions in  
interface board (units w/electronic  
ignition only).  
Section 6.6 of this manual.  
F. If available, substitute controller  
known to be good for suspect  
controller. If fryer operates  
normally, order replacement  
controller from FASC.  
F. Failed controller.  
Failed controller.  
Failed controller.  
Solid state (analog)  
controller power and  
trouble lights on, but  
heat light is not,  
If available, substitute controller  
known to be good for suspect  
controller. If fryer operates  
normally, order replacement  
controller from FASC.  
OR  
LED display shows  
.
If available, substitute controller  
known to be good for suspect  
controller. If fryer operates  
normally, order replacement  
controller from FASC.  
Unit stays in melt  
cycle continuously.  
A. Disconnect unit from electrical  
power, wait at least one minute,  
reconnect unit to the power  
supply and turn controller on.  
B. If available, substitute controller  
known to be good for suspect  
controller. If fryer operates  
normally, order replacement  
controller from FASC.  
A. Temporary controller malfunction  
caused by voltage surge.  
CM III will not go  
into programming  
mode.  
B. Failed controller.  
6-2  
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PROBLEM  
PROBABLE CAUSES  
A. Setpoint incorrect.  
CORRECTIVE ACTION  
A. Verify that setpoint has been  
properly entered.  
B. Disconnect unit from electrical  
power, wait at least one minute,  
and reconnect unit to the power  
supply.  
CM III displays  
as it comes out of  
melt cycle  
B. Temporary controller malfunction  
caused by voltage surge.  
OR  
C. If available, substitute controller  
known to be good for suspect  
controller. If fryer operates  
normally, order replacement  
controller from FASC.  
Heating mode  
indicator does not  
come on at all.  
C. Failed controller.  
A. Burner is not lit.  
B. Failed controller.  
A. Refer to Burner will not light  
problem on page 6-3.  
Heating mode  
indicator is on but  
fryer is not heating  
properly.  
B. If available, substitute controller  
known to be good for suspect  
controller. If fryer operates  
normally, order replacement  
controller from FASC.  
CM III, Basket Lift  
Timer, or Digital  
Controller LED  
display shows  
Turn fryer off immediately and call  
the Frymaster Hotline (1-800-551-  
8633).  
Serious problem with the heating  
system.  
or  
.
6.3  
Troubleshooting Fryers with Thermostat Controls  
PROBLEM  
Probable Causes  
A. Pilot is not lit.  
Corrective Action  
A. Light pilot per instructions in  
Chapter 3 of this manual.  
B. Drain valve not fully closed.  
B. Verify drain valve is fully closed.  
C. Verify that the gas line quick  
disconnect is properly connected,  
cutoff valves between the fryer  
and the gas main are open, and the  
main gas cutoff valve is open.  
Burner does not  
light.  
C. No gas being supplied to unit.  
Unit will not go into  
melt cycle when  
switch is in the ON  
position or stays in  
melt cycle when  
switch is in the OFF  
position.  
Melt cycle switch must be replaced.  
Call FASC.  
Failed melt cycle switch.  
Isolating the problem requires  
Fryer never reaches Failed thermostat or thermostat out of additional troubleshooting beyond the  
calibration.  
scope of operator troubleshooting.  
Call FASC.  
frying temperature.  
6-3  
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6.4  
Troubleshooting Abnormal Burner Operation  
PROBLEM  
PROBABLE CAUSES  
CORRECTIVE ACTION  
Shut the fryer down and clean the gas  
valve vent tube in accordance the  
instructions on Page 5-4 of this  
manual.  
Fryer is operating  
normally, but flames  
are rolling out of the  
front of the burner.  
Obstructed gas valve vent tube.  
6.5  
Troubleshooting the Built-In Filtration System  
PROBLEM  
PROBABLE CAUSES  
CORRECTIVE ACTION  
A. If the pump runs normally after  
resetting the thermal overload  
switch, the pump was overheated.  
A. Thermal overload switch has  
tripped on an overheated motor.  
Always filter with the cooking  
oil/shortening at or near frying  
temperature.  
Test: If the pump stopped  
suddenly during the filtering  
process, especially if after several  
filtering cycles, the pump motor  
has probably overheated. Place  
the filter handle in the OFF  
position, allow the pump to cool  
for at least 45 minutes, and then  
press the reset button on the pump  
motor. Attempt to activate the  
pump.  
Allow the pump motor to cool off  
for about ten minutes after  
filtering two full frypots one after  
the other.  
Pump won’t start.  
OR  
Check the filter paper between  
filterings. Replace the paper if  
there is a large accumulation of  
sediment.  
Pump stops during  
filtering.  
B. Failed filter handle microswitch.  
Test: If this is a multi-pot fryer,  
attempt to operate the pump using B. If the switch is loose, tighten the  
a different handle. If the pump  
starts, the handle microswitch is  
either out of alignment or has  
failed.  
nuts and bolts holding it in place,  
ensuring that when the handle is  
placed in the ON position, the  
lever on the microswitch is  
pressed firmly against the switch.  
When the handle is placed in the  
ON position, the lever on the  
microswitch should be firmly  
pressed against the switch. If so,  
the switch has failed. If not, the  
switch is loose and/or misaligned.  
If the switch has failed, call  
FASC.  
Continued on following page.  
6-4  
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PROBLEM  
PROBABLE CAUSES  
C. Pump blockage.  
CORRECTIVE ACTION  
C. Pump blockages are usually  
caused by sediment build-up in  
the pump due to improperly sized  
or installed filter paper and failure  
to use the crumb screen. Call  
FASC to have blockage cleared.  
Test: Close the drain valve. Place  
the filter handle in the OFF  
position, allow the pump to cool  
for at least 45 minutes, and then  
press the reset button on the pump  
motor. Pull the filter pan from the  
unit and then activate the pump.  
If the pump motor hums and then  
stops, the pump is blocked.  
Ensure that filter paper is of the  
proper size and is installed  
properly, and that the crumb  
screen is used.  
A. To properly filter, the oil or  
shortening should be at or near  
350°F (177°C). At temperatures  
lower than this, the oil/shortening  
becomes too thick to pass through  
the filter medium easily, resulting  
in much slower oil return and  
eventual overheating of the filter  
pump motor. Ensure that the  
cooking oil/shortening is at or  
near frying temperature before  
draining into filter pan.  
A. Cooking oil/shortening is too cold  
for filtering.  
B. Improperly installed or prepared  
filter pan components.  
Pump starts, but no  
transfer takes place  
or the transfer is  
very slow.  
B. Remove the oil from the filter pan  
and replace the filter paper,  
Test: Close the drain valve.  
Move the filter handle to the OFF  
position, pull the filter pan (and  
Power Shower, if so equipped)  
from the unit. Move the filter  
handle to the ON position.  
ensuring that the filter screen is in  
place under the paper.  
If this does not correct the  
problem, the filter tube suction  
tube is probably blocked. Remove  
the blockage using a thin, flexible  
wire. If unable to remove the  
blockage, call FASC.  
If a strong stream of air is being  
pumped out of the oil return port  
(or the Power Shower port), the  
problem is with the filter pan  
components.  
C. Verify that filter connection  
O-rings are present and in good  
condition.  
C. Missing or worn filter connection  
O-rings.  
6-5  
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PROBLEM  
PROBABLE CAUSES  
A. Plugged openings or solidified  
shortening in the Power Shower.  
CORRECTIVE ACTION  
A. Clean the Power Shower per  
instructions in Chapter 5 of this  
manual.  
Test: Look for oil/shortening  
squirting out around the Power  
Shower gasket. If so, Power  
Shower is obstructed.  
Power Shower is not  
spraying properly.  
B. Missing/worn O-rings and gasket B. Verify that O-rings and gasket are  
on Power Shower.  
present and in good condition.  
C. Missing paper in filter pan. (This  
causes too much pressure in the  
oil return lines, resulting in a  
strong flow through the Power  
Shower, but also squirting of oil  
from around the gasket.)  
C. Verify that filter paper is properly  
installed in the filter pan.  
6.6  
Replacing the Ignition Module Fuse in Units with Electronic Ignition  
1. Disconnect the fryer from the electrical supply and remove the two screws in the upper corners  
of the control panel. Swing the panel open from the top, allowing it to rest on its hinge tabs.  
2. Locate the 3-amp ignition module fuse (refer to illustration below) and, using a fuse-puller,  
remove and replace it with a new fuse.  
Ignition Module  
Depending upon when the unit was  
For units in which the ignition  
manufactured, full vat units may have either  
module has no fuse, replace the  
one or two ignition modules. If there is only  
upper fuse on the interface board.  
one ignition module, the fuse will be mounted  
on the interface board.  
Dual vat units and some full vat units will have  
two ignigiton modules. Look for the fuse on  
the left side of the module. If there are no  
fuses on the modules, the fuse will be on the  
interface board.  
3. Close the panel, replace the control panel screws, and reconnect the fryer to the electrical supply.  
6-6  
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6.7  
Replacing the Controller or Controller Wiring Harness  
1. Disconnect the fryer from the electrical supply.  
2. Remove the two screws in the upper corners of the control panel and swing the panel open from  
the top, allowing it to rest on its hinge tabs.  
3. Disconnect the wiring harness from the back of the controller and, if replacing the harness,  
disconnect it from the interface board (see photo on following page).  
4. If replacing the controller, disconnect the ground wire and remove the controller by lifting it  
from the hinge slots in the control panel frame.  
5. Reverse the procedure to install a new controller or wiring harness.  
6-7  
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Frymaster, L.L.C., 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000  
Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106  
TEL 1-318-865-1711  
FAX (Parts) 1-318-219-7140  
(Tech Support) 1-318-219-7135  
Price: $18.00  
819-5383  
SERVICE HOTLINE  
1-800-551-8633  
PRINTED IN THE UNITED STATES  
SEP 2002  
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