Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline
* 8 1 9 5 8 M8AR720*02
1-800-551-8633
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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 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
This product contains chemicals known to the state of California to cause cancer and/or birth
defects or other reproductive harm.
Operation, installation, and servicing of this product could expose you to airborne particles of
glasswool or ceramic fibers, crystalline silica, and/or carbon monoxide. Inhalation of airborne
particles of glasswool or ceramic fibers is known to the State of California to cause cancer.
Inhalation of carbon monoxide is known to the State of California to cause birth defects or other
reproductive harm.
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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GF14 and GF40 SERIES GAS FRYERS
TABLE OF CONTENTS
CHAPTER 1: General Information
1.1
1.2
1.3
1.4
1.5
1.6
Parts Ordering and Service Information .............................................................. 1-1
Safety Information ............................................................................................... 1-2
Equipment Description ........................................................................................ 1-2
Installation, Operating, and Service Personnel.................................................... 1-3
Definitions............................................................................................................ 1-3
Shipping Damage Claim Procedure..................................................................... 1-4
CHAPTER 2: Installation Instructions
2.1
2.2
2.3
2.4
2.5
General Installation Requirements....................................................................... 2-1
Caster/Leg Installation......................................................................................... 2-2
Pre-Connection Preparations ............................................................................... 2-2
Connection to Gas Line ....................................................................................... 2-3
Converting to Another Gas Type......................................................................... 2-4
CHAPTER 3: Operating Instructions
3.1
3.2
3.3
3.4
3.5
3.6
Start-Up Procedures............................................................................................. 3-1
Boiling Out the Frypot......................................................................................... 3-2
Filling with Cooking Oil or Shortening............................................................... 3-3
Shutting the Fryer Down...................................................................................... 3-3
Thermostat Operation .......................................................................................... 3-3
Draining and Filtering.......................................................................................... 3-4
CHAPTER 4: Preventive Maintenance and Operator Troubleshooting
4.1
4.2
4.3
4.4
Daily Checks and Services................................................................................... 4-1
Quarterly Checks and Services............................................................................ 4-1
Semi-Annual Checks and Services...................................................................... 4-3
Operator Troubleshooting.................................................................................... 4-4
i
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GF14 and GF40 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1.1
Parts Ordering and Service Information
In order to assist you as quickly as possible, 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. A typical
data plate is illustrated below.
GF14SD
1050
0201FM0208
4.00
AF
10000
NAT
1.65
000
.00
Parts orders must 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 Technical 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:
Item Part Number:
Quantity Needed:
Service information may be obtained by contacting your local FASC. Information may also be
obtained by calling the Frymaster Technical 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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1.2
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 the
ones below.
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
CAUTION
Example of a CAUTION box.
WARNING boxes contain information about actions or conditions that may cause or result in dam-
age to your system, and which may cause your system to malfunction.
WARNING
Example of a WARNING box.
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.
DANGER
Hot cooking oil or shortening causes severe burns. Never attempt to move a fryer
containing hot cooking oil/shortening or to transfer hot cooking oil/shortening from
one container to another.
1.3
Equipment Description
The GF14 and GF40 Series gas fryers are designed for all-purpose frying. Other than the capacity of
the frypot, both fryers are virtually identical. The GF14 model holds up to 40 lbs. (20 liters) of
cooking oil or shortening. GF40 fryers hold up to 50 lbs. (25 liters). Both models must be manually
filtered or filtered with a portable filtration unit such as the Frymaster PF50 portable filter.
These fryers use a millivolt temperature control circuit, which requires no external power.
Both models use an open-pot design with no tubes and have a hand-sized opening into the deep cold
zone, which makes cleaning the frypot quick and easy.
The fryers 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 or cold-rolled steel. Heat is supplied
by a burner assembly having multiple gas jets, which are focused on deflectors (commonly referred
to as “targets”) located around the lower side of the frypot. The deflectors concentrate the heat
produced by the burners on the bottom of the frypot.
1-2
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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 for precise temperature control. The thermostat is located
near the centerline of the frypot for rapid response to changes in loads and to provide the most
accurate temperature measurement.
A high temperature thermostat (hi-limit) shuts off gas to the burner assembly if the controlling
thermostat fails.
1.4
Installation, Operating, and Service Personnel
Operating information for Frymaster equipment has been prepared for use by qualified and/or au-
thorized personnel only, as defined in Section 1.5.
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 1.5.
1.5
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.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those that are familiar with Frymaster equipment and who have been
authorized by Frymaster 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 stock a
prescribed minimum amount of Frymaster equipment parts.
A list of Frymaster Factory Authorized Service Centers (FASC) is included with the fryer when it
ships from the factory. Failure to use qualified service personnel will void the Frymaster
Warranty on your equipment.
1-3
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1.6
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 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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GF14 and GF40 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1
General Installation Requirements
PROPER INSTALLATION IN ACCORDANCE WITH THE INSTRUCTIONS THAT FOLLOW IS ESSENTIAL
FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR FRYER. ANY UNAUTHORIZED
ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE FRYMASTER WARRANTY.
Upon arrival, inspect the fryer 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.
One of the most important considerations of efficient fryer operation is ventilation. Make sure the
fryer is installed to efficiently remove combustion by-products, and 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.
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.
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.
2-1
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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.
NATIONAL CODE REQUIREMENTS
The type of gas for which the fryer is equipped is marked on the data plate attached to the inside of
the fryer door. Connect a fryer marked “NAT” only to natural gas, those marked “PRO” only to
propane gas, and those marked “MFG” only to manufactured gas.
When installing this equipment in the UNITED STATES, the installation must conform to the latest
edition of the National Fuel Gas Code, ANSI Z223.1. In CANADA, installation must conform to
the latest edition of Standard CAN-/GCA-B149.1 or .2, “Installation Codes for Gas Burning
Appliances & Equipment”. In addition to the applicable national code or standard, installation must
also be in accordance with any local codes for the area in which the equipment is installed.
In AUSTRALIA, this appliance must be installed by an authorized person, in accordance with the
manufacture’s instructions, local gas regulations, and requirements of AA601, “Installation
Requirements for Gas Burning Appliances”.
Installation shall be made with a gas connector that complies with national and local codes. In the
UNITED STATES, the applicable code is ANSI Z21.69 with Addenda, “Standard for Connectors
for Movable Gas Appliances”. Quick-Disconnect devices, if used, shall likewise comply with
national and local codes. In the UNITED STATES, the code is ANSI Z21.41, “Standard for Quick-
Disconnect Devices for Use with Gas Fuel”.
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. Fryers must have casters or legs. Fryers cannot be curb
mounted.
Install the casters/legs in accordance with the instructions included in your accessory package.
2.3
Pre-Connection Preparations
DANGER
Do not connect fryer to gas supply before completing each step
in this section.
After the fryer has been positioned under the fry station 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
2-2
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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. These fryers must be stabilized by installing restraining chains on fryers equipped with casters or
anchor straps on fryers equipped with legs. Follow the instructions shipped with the casters/legs
to properly install the chains or straps.
3. Level fryers equipped with legs by extending the adjustable portion of the leg out approximately
1 inch, and then further adjust the legs, ensuring 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).
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. Refer to the data plate on the inside of the fryer door to verify that the fryer is configured for the
proper type of gas before connecting the fryer quick-disconnect device or piping from the gas
supply line.
5. Verify that the minimum and maximum gas supply pressures for the type of gas to be used are in
accordance with the table below.
Standard for Incoming Gas
Pressure
Gas
Minimum
Maximum
6” WC
1.49 kPa
14.94 mbar
14” WC
3.49 kPa
34.87 mbar
Natural
11” WC
2.74 kPa
14” WC
3.49 kPa
LP
27.37 mbar
34.87 mbar
2.4
Connection to Gas Line
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 pilot outage, slow recovery and delayed
ignition. The incoming gas supply line should be a minimum of 1½” (38 mm) in diameter. All
single GF14/GF40 fryers using natural gas require a ¾” connection. Batteries of two and three
fryers require a 1” connection. For fryers using LP gas, one pipe size smaller may be used. If in
doubt about the correct pipe size, consult the local gas company.
NOTE: Runs of more than 20 feet and more than 4 fittings or elbows require an increase of one
pipe size, i.e., ¾” to 1” or 1” to 1¼”.
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.
2-3
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1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting at the rear of the fryer
and to the building gas line.
NOTE: Some fryers are configured for a rigid connection to the gas supply line. These units
are connected directly to the gas supply line.
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 and water 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.
NOTE: The fryer must be disconnected from the gas supply piping during any pressure testing
of the gas supply piping a pressures equal to or greater than ½ psig (3.45kPa or 13.84 in. W.C.).
3. Close the fryer drain valve and fill the frypot with water or 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 “Start-Up Procedure” 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 is in the frypot before firing your unit.
4. It is suggested that the burner manifold pressure be checked at this time by the local gas
company or an authorized service agent. Refer to “Check Burner Manifold Pressure” in Section
4.3 of this manual for the proper procedure.
5. Check the thermostat calibration in accordance with the instructions in Section 4.3 of this
manual.
2.5
Converting to Another Gas Type
DANGER
Switching to a different type of gas without installing the proper conversion kit may
result in fire or explosion.
NEVER ATTACH YOUR FRYER TO A GAS SUPPLY FOR WHICH IT IS NOT
CONFIGURED!
2-4
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Your fryer is configured at the factory for either natural gas or Propane (LP) gas. If you desire to
switch from one type of gas to another, a Factory Authorized Service Center technician must
install a gas conversion kit.
Call Frymaster Service (1-800-551-8633) to determine the conversion kit appropriate for your
configuration and altitude. Contact your local FASC to order the kit and arrange for installation.
2-5
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GF14 and GF40 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3.1
Start-Up Procedure
CAUTION
If this is the first time the fryer is being used after installation, refer to Section
3.2, Boil-Out Procedure.
CAUTION
The cooking oil/shortening capacity of the GF14 Series fryer is 40 lbs. (20
liters) at 70ºF (21ºC).
The cooking oil/shortening capacity of the GF40 Series fryer is 50 lbs. (25
liters) at 70°F (21°C).
Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve
is closed. Remove the basket support rack, if installed, and fill the frypot to
the bottom OIL-LEVEL line.
To prevent scorching, if solid shortening is being used, make sure it is tightly
packed down into the bottom of the frypot.
Operating the Gas Valve:
The knob on the Honeywell gas valve is placed in the PILOT or ON position by rotating it
counter-clockwise. To return the knob to the OFF position, the knob must be depressed
slightly to disengage its stop tab, then rotated clockwise.
Lighting the Pilot and Burner:
WARNING
Frypot must be filled with water or cooking oil/shortening before lighting.
1. Open the door and turn the thermostat knob to the desired frying temperature (or
275°F/135°C if boiling out the frypot).
2. Rotate the gas valve knob to the PILOT position (see Figure 1).
Lighting the Pilot and Burner
T
P I L O
P I L O T
Figure 1
Figure 2
3-1
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3. Push the knob in and light the pilot. 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, wait five minutes before attempting to re-light.
4. With the pilot lit, push down and slowly turn the knob to the ON position (see Figure 2
on Page 3-1).
5. The burner should light and burn with a strong blue flame. Once the burner has been lit,
it is controlled by the thermostat.
CAUTION
If the pilot and main burner go out, the fryer(s) must be completely shut down
at least five minutes before re-lighting.
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.
1. Before lighting the burner, close the frypot drain valve and fill the frypot with a mixture
of cold water and boil-out solution or detergent. Fill to the lower oil-level line.
2. Light the fryer in accordance with the lighting instructions in Section 3.1.
3. Simmer the solution for one hour.
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.
4. After the solution has simmered for one hour, turn the gas valve knob to the PILOT
position and allow the solution to cool.
5. Add one gallon (3.8 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 or portable filter
unit. These units are not intended for this purpose, and will be damaged by
the solution.
3-2
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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 may cause spattering of hot liquid when the oil or
shortening is heated to cooking temperature.
3.3
Filling With Cooking Oil or Shortening
The GF14 Series fryer holds a minimum of 30 lbs. (15 liters) and a maximum of 40 lbs. (20
liters) of cooking oil or shortening at 70°F (21°C).
The GF40 Series fryer holds a minimum of 40 lbs. (20 liters) and a maximum of 50 lbs. (25
liters) of cooking oil or shortening at 70°F (21°C).
1. Ensure the fryer’s gas valve is off or in the pilot position.
2. Close the frypot drain valve; remove the basket support rack if required.
3. Fill the frypot to the lower oil-level line. When solid shortening is used, it must be
thoroughly packed down into the frypot’s cold zone.
4. To melt solid shortening without scorching, the gas valve knob should be turned to the
ON position for about three seconds and then to the PILOT position for about 10
seconds repeatedly until the shortening is completely melted. If any smoke is seen during
this process, the oil is heating too quickly and scorching. This melting process is not
necessary with liquid shortening.
3.4
Shutting the Fryer Down
For short-term shut down during the workday, rotate the gas valve knob clockwise to the
PILOT position (see Figure 1 on Page 3-1) and put the frypot covers in place (if the fryer is
so equipped).
When shutting the fryers down at closing time, rotate the gas valve knob to the PILOT
position (see Figure 1 on Page 3-1). Depress the gas valve knob and rotate slightly
clockwise. Release and continue rotating clockwise to the OFF position (see Figure 2 on
Page 3-1). Put the frypot covers in place (if the fryer is so equipped).
3.5
Thermostat Operation
The thermostat on GF14/GF40 fryers is connected to a graduated knob located inside the
fryer door. On GF14 models, the knob is on the left side; in GF40 models, the knob is on the
right side. Rotating the knob clockwise to the desired cooking temperature (setpoint)
directly adjusts the thermostat to that temperature. The thermostat controls the frypot
temperature by regulating the gas supply to the burner via the gas valve.
3-3
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The thermostat is in the full OFF position when the word OFF is at the top of the knob. A
“click” will be heard when the knob is rotated from the OFF position to a temperature, or
when it is rotated back to the OFF position.
The thermostat may require calibration from time to time. To determine if it requires
calibration, refer to Check Thermostat Calibration in Section 4.2 of this manual.
3.6
Draining and Filtering
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.
Frymaster recommends that elbow-length, heat-resistant rubber gloves be
worn when draining or filtering cooking oil or shortening.
Cooking oil or shortening should be filtered at least twice daily and more often if a heavy
volume of breaded product is fried. Filtering will greatly increase the life of the cooking oil
or shortening and will produce a higher quality product. Frymaster recommends the use of
the Frymaster PF50 Portable Filter.
NOTE: When using a portable filtration unit, refer to the unit manufacturer’s operating
instructions for the proper filtering procedures.
The following procedure is recommended to drain and filter your cooking oil or shortening
when a portable filtration unit is not available.
DANGER
NEVER attempt to drain cooking oil or shortening from the fryer with the
burner lit! Doing so may 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.
1. Rotate the gas valve knob to the PILOT or OFF position. Screw the drain extension
supplied with the fryer securely into the drain valve, making sure the opening is pointing
down (see illustration below).
Drain Extension in
stowed position.
Drain Extension screwed
into drain valve.
3-4
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NOTE: If draining the fryer to dispose of the cooking oil or shortening, Frymaster
recommends the use of a wheeled disposal unit equipped with a pump, such as the
Frymaster SDU 50. When using a disposal unit, follow the unit manufacturer’s
instructions.
2. Position a metal container with a sealable cover under the drain extension. The metal
container must be capable of withstanding the hot cooking oil or shortening without
leaking. Frymaster recommends that a Frymaster filter cone holder and filter cone be
used when a portable filtration unit is not available. If you are using a Frymaster filter
cone holder and filter cone, be sure that the cone holder rests securely on the metal
container.
3. Open the drain valve slowly to avoid splattering.
4. If the drain valve becomes clogged with food particles, use a cleanout rod, available from
Frymaster, to clear the valve by inserting it into the drain opening from the INSIDE of
the frypot.
DANGER
NEVER attempt to clear a clogged 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 rod or other objects. Damage to
the ball inside will result in leaks and will void the Frymaster warranty.
5. The drained shortening should be allowed to cool to 100°F (38°C) or lower before
transporting the container and removing the drain extension. Cooking oil or shortening at
a temperature of 140°F (60°C) or higher will result in severe burns if it comes in contact
with your skin.
6. After draining the cooking oil or shortening, clean all food particles and residual
oil/shortening from the frypot before refilling. Be careful! The residual oil/shortening
remains hot enough to cause severe burns if it comes in contact with your skin.
7. Close the drain valve and refill the frypot with clean, filtered cooking oil or shortening to
the lower oil level line.
3-5
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GF14 and GF40 SERIES GAS FRYERS
CHAPTER 4: PREVENTIVE MAINTENANCE AND
OPERATOR TROUBLESHOOTING
4.1
Daily Checks and Services
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires, leaks, foreign material in frypot or inside cabinet, and any other
indications that the fryer and accessories are not ready and safe for operation.
Inspect the burner deflectors or targets to verify that each is positioned directly above its orifice, and
that the flame ignites approximately 2½ inches (60mm) above the orifice. The flame should strike
the center of the deflector and be a rich blue color. Call your Factory Authorized Service Center
(FASC) if you see any problems.
Clean Fryer Cabinet Inside and Out
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.
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 can cause the oil/shortening to splatter and severely burn
nearby personnel.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least twice every day (more often
if the fryer is in constant use). Refer to Section 3.6, “Draining and Filtering”, for details.
4.2
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. This deposit must be periodically removed to maintain your fryer’s
efficiency.
Follow the procedures for draining the frypot in Section 3.6, the follow the “Boiling Out the Frypot”
procedures in Section 3.2.
4-1
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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 and sediment trays.
Wipe all detachable parts and accessories with a clean cloth dampened with a detergent solution.
(Frymaster recommends the use of Frymaster Fryer ‘N’ Griddle Cleaner, available through your lo-
cal distributor, for best results.) Rinse and thoroughly dry each part.
Check Thermostat Calibration
1. Set the temperature control knob to 375°F (191°C), i.e., fully clockwise.
2. Let the burner cycle on and off automatically three times in order for the cooking oil/shortening
temperature to become uniform. If necessary, stir to get all shortening in the bottom of the fry-
pot melted.
3. Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end near
the fryer temperature-sensing probe. NOTE: The temperature-sensing probe is held by clips
welded to the frypot. In GF14 fryers, the probe is on the left side of the frypot; in GF40 models,
it is on the right side.
4. When the burner starts for the fourth time, the thermometer/pyrometer reading should be within
the range 355-385°F (185-196°C). If it is not, calibrate as follows:
a. Remove the thermostat knob by pulling straight out on the knob with a firm, steady pull.
b. Using a small-bladed flat-tipped screwdriver inserted into the slot in the thermostat adjusting
screw, turn the adjusting screw in ¼-turn increments to adjust the temperature. Turning the
screw clockwise decreases the temperature; turning it counter-clockwise increases the
temperature. DO NOT allow the thermostat shaft to turn while turning the adjusting screw.
c. Recheck the thermometer/pyrometer reading the next time the burner comes on.
d. Repeat steps 4.b. through 4.c. until the thermometer/pyrometer reading remains within the
range 355-385°F (185-196°C) through several cycles. If calibration cannot be obtained for
any reason, call a Factory Authorized Service Center for assistance.
e. Reinstall the thermostat knob.
5. Remove the thermometer or pyrometer.
Clean Gas Valve Vent Tube
1. Carefully unscrew the vent tube from the gas valve. NOTE: The vent tube may be straightened
for ease in removal.
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.
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4. Reinstall tube and bend it so that the opening is pointing downward.
4.3 Semi-Annual Checks and Service
Check Burner Manifold Pressure
WARNING
This task should be performed by qualified service personnel only.
WARNING
The frypot must be filled with water or cooking oil/shortening during this procedure.
1. Ensure that the gas valve knob is in the OFF position.
2. Remove the pressure tap plug from burner manifold.
Pressure
Tap Plug
3. Insert the fitting for a manometer or pressure gauge into the pressure tap hole.
4. Place the gas valve in the PILOT position and light the pilot. When the pilot lights and
continues to burn, increase the setting on the thermostat knob until the burner lights. Compare
the manometer or gauge reading to the appropriate table below.
GF14 Standard
GF40 Standard
for Burner Manifold Pressure
for Burner Manifold Pressure
Gas Type
Pressure
4.0” WC
(1.00 kPa or 9.96 mbar)
10.0” W.C
(2.49 kPa or 24.91 mbar)
Gas Type
Pressure
3.5” WC
(0.87 kPa or 8.72 mbar)
8.25” W.C.
(2.06 kPa or 20.55 mbar)
Natural
LP
Natural
LP
4-3
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5. If the burner manifold pressure does not meet the specifications in the tables in Step 4, unscrew
the slotted cap from the top of the gas valve regulator (adjacent to the gas valve vent tube) and
turn the adjusting screw to obtain the correct pressure. Turn the screw clockwise to increase
pressure, counter-clockwise to decrease pressure.
6. After adjusting the manifold pressure to the correct value, reinstall the regulator cap and turn the
gas valve knob to the OFF position.
7. Remove the manometer or pressure gauge fitting from the pressure tap hole and reinstall the pipe
plug.
8. Place the gas valve in the PILOT position and check for gas leaks. If no leaks are found, re-light
the pilot and return the unit to operation.
4.4
Operator Troubleshooting
The tables that follow provide operators with a list of possible malfunctions, the probable causes of
the malfunctions, and the corrective actions to take to correct the problem.
In some cases the operator may not be able to correct the problem, but will at least be able to
accurately diagnose the problem, and that will assist a qualified service technician in restoring the
equipment to full operation in the shortest possible time.
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Problem
Probable Cause
A. Pilot is not lit.
B. Loose, dirty, or corroded terminals B. Clean and tighten terminals on gas
Corrective Action
A. Light pilot.
on gas valve. valve.
C. Loose, dirty, or corroded terminals C. Clean and tighten terminals on
on thermostat.
thermostat.
D. Thermostat, gas valve, or hi-limit
wires broken or shorted.
D. Examine wires for signs of
abrasions, cuts, kinks, etc. If the
wiring is obviously damaged, it
will probably be necessary to
replace the associated component.
Call FASC.
Burner does
not light at all.
E. Thermostat out of calibration.
E. Check calibration of thermostat in
accordance with procedures in
Section 4.2 of this manual.
F. If the above causes have all been
ruled out, the probable causes are
a failed thermostat or a failed gas
valve.
F. Call FASC.
A. One or more burner orifices
clogged.
A. Turn gas valve knob to OFF
position. Use thin wire to clear
obstruction from burner orifices.
B. Blocked flue.
B. Clear blockage from flue.
C. Fryer flue connected directly to
vent hood with a chimney-like
duct.
C. Remove chimney-like duct and
allow for at least 18” (45.7cm) be-
tween flue outlet and vent hood
filters.
Burner does
not light all the
way around.
D. If the above causes have all been
ruled out, the probable causes are
a broken or missing target (GF40),
a bent or missing flame deflector
(GF14), or incorrect burner gas
pressure.
D. Call FASC.
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Problem
Probable Cause
Corrective Action
A. Too little make-up air in kitchen.
A. Adjust kitchen ventilation system
to increase make-up air.
B. Pilot flame directed away from
first orifice of burner.
B. Reposition pilot hood to direct
flame toward first burner orifice.
Burner
experiences
delayed
C. One or more burner orifices
clogged.
C. Use a thin wire to clear
obstruction from orifices.
D. If the above causes have all been
ruled out, the probable causes are
low pilot flame (less than 1”
(25mm)), low incoming gas pres-
sure, or a too small incoming gas
line.
D. Call FASC
ignition.
A. Flue obstructed.
A. Remove obstruction from flue.
Flame rolling
out from under
fryer.
B. Too little make-up air in kitchen.
B. Adjust kitchen ventilation system
to increase make-up air.
A. Clogged pilot orifice.
A. Use a small wire to clear
obstruction from pilot orifice.
B. Pilot flame blowing away from
pilot generator (excessive draft in
kitchen).
B. Eliminate draft in kitchen.
C. Pilot generator not inserted fully
into pilot burner.
C. Reinsert pilot generator into pilot
burner until flame surrounds tip.
Pilot repeatedly
goes out.
D. Corroded connection where pilot
generator connects to gas valve.
D. Clean pilot generator connection
at gas valve.
E. If all of the above causes have
been ruled out, the probable
causes are low pilot flame, pilot
generator low millivolt output,
high resistance in hi-limit
E. Call FASC.
thermostat contacts, or a defective
pilot magnet in the gas valve.
4-6
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Problem
Probable Cause
Corrective Action
A. Loose, dirty or corroded hi-limit
wires.
A. Clean/tighten hi-limit wires on gas
valve.
Pilot remains lit
when gas valve
knob is pushed
in, but goes out
when released.
B. If the above does not correct the
problem, the probable causes are a
weak gas valve pilot magnet, pilot
generator low millivolt output, or
a high-limit thermostat stuck open.
B. Call FASC.
A. Thermostat out of calibration.
A. Check calibration of thermostat in
accordance with procedures in
Section 4.2 of this manual.
Thermostat
does not control
at set point.
B. Failed thermostat.
B. Call FASC.
4-7
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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
FAX (Tech Support) 1-318-219-7135
Price: $5.00
819-5887
MAR 2002
SERVICE HOTLINE
1-800-551-8633
PRINTED IN THE UNITED STATES
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