Garland E20 Series Manuel utilisateur

Marque: Garland

Modèle: E20 Series

Catégorie: Friteuses

Taper: Manuel utilisateur

Part # 4518632 (02/19/08) Page 1

Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent

using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been

improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation

instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,

or which has been modified or repaired using unauthorized parts or by unauthorized service agents.

For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.

The information contained herein, (including design and parts specifications), may be superseded and is subject

to change without notice.

GARLAND COMMERCIAL INDUSTRIES

185 East South Street

Freeland, Pennsylvania 18224

Phone: (570) 636-1000

Fax: (570) 636-3903

GARLAND COMMERCIAL RANGES, LTD.

1177 Kamato Road, Mississauga, Ontario L4W 1X4

CANADA

Phone: 905-624-0260

Fax: 905-624-5669

Enodis UK LTD.

Swallow eld Way, Hayes, Middlesex UB3 1DQ ENGLAND

Telephone: 081-561-0433

Fax: 081-848-0041

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLINE

OR OTHER FLAMMABLE VAPORS OR

LIQUIDS IN THE VICINITY OF

THIS OR ANY OTHER

APPLIANCE

WARNING:

IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE

CAN CAUSE PROPERTY DAMAGE, INJURY,

OR DEATH. READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

PLEASE READ ALL SECTIONS OF THIS MANUAL

AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS

COMMERCIAL COOKING EQUIPMENT AND

MUST BE INSTALLED BY PROFESSIONAL

PERSONNEL AS SPECIFIED.

IN THE COMMONWEALTH OF MASSACHUSETTS

THIS PRODUCT MUST BE INSTALLED BY A

LICENSED PLUMBER OR GAS FITTER. APPROVAL

NUMBER: G-1-07-05-28

For Your Safety:

Post in a prominent location, instructions to be

followed in the event the user smells gas. This

information shall be obtained by consulting

your local gas supplier.

INSTALLATION AND

OPERATION MANUAL

CUISINE SERIES HEAVY

DUTY GAS FRYER MODEL

C836-1-35F

Part # 4518632 (02/19/08)Page 2

Before leaving the factory, the fryer was tested with oil in the frypot; therefore, it is necessary to clean the frypot before adding

frying compound. Rinse the frypot with clean water, then put some fryer cleaner on a damp cloth, full strength, and wipe the

entire frypot clean. Rinse it thoroughly and wipe dry. The fryer is now ready for use. If the fryer does not have a stainless steel

frypot and is not to be used immediately after cleaning, coat the entire frypot surface with shortening or cooking oil to prevent

rusting.

The US Range gas fryer is an energy-ecient, gas red unit designed-certied by CSA International, NSF International and

manufactured to their basic performance and application specications.

All units are shipped completely assembled with accessories packed inside the fryer vessel. All units are adjusted, tested and

inspected at the factory before shipment. Sizes, weights and input rates of all models are listed in this manual.

NOTE: The on-site supervisor is responsible for ensuring that operators are made aware of inherent dangers of operating a

deep fat fryer, particularly aspects of oil ltration, draining, and cleaning of the fryer.

IMPORTANT INFORMATION

WARNING:

This product contains chemicals known to the state of California to cause cancer and/or birth defects

or other reproductive harm. Installation and servicing of this product could expose you to airborne

particles of glass wool/ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers

is known to the state of California to cause cancer. Operation of this product could expose you to

carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the state of

California to cause birth defects or other reproductive harm.

Part # 4518632 (02/19/08) Page 3

TABLE OF CONTENTS

IMPORTANT INFORMATION..........................................2

DIMENSIONS AND SPECIFICATIONS, MODEL C836-1-35F ..............4

INSTALLATION......................................................5

Rating Plate ......................................................................5

Pre-Installation Instructions ......................................................5

Clearances ......................................................................5

Gas Connections and Piping Sizing ...............................................5

Frypot ...........................................................................6

Casters ..........................................................................6

Legs .............................................................................6

Ventilation and Air Supply ........................................................6

Assembly Of Battery .............................................................7

Assembly Instructions Low Prole Backguard .....................................7

Radiation Shield .................................................................8

OPERATION ........................................................8

Using the Fryer for the First Time .................................................8

Lighting Instructions .............................................................9

Stand By .........................................................................9

Complete Shut Down ............................................................9

Safety Concerns .................................................................9

Optimum Operation Tips .........................................................9

Suggestions for Quality Fried Food ..............................................10

CLEANING AND MAINTENANCE.....................................11

Routine Care ....................................................................11

Cleaning ........................................................................11

Stainless Steel ...............................................................11

Draining and Filtering Of Fryer Compound ...................................11

Maintenance ...................................................................12

Preventive Maintenance .....................................................12

TROUBLE SHOOTING AND ADJUSTMENTS...........................13

Adjustments ....................................................................13

Thermostat Calibration .........................................................14

Part # 4518632 (02/19/08)Page 4

DIMENSIONS AND SPECIFICATIONS, MODEL C836-1-35F

TOTAL INPUT

OPERATING

PRESSURE

ORIFICE

MANIFOLD

PIPE SIZE

Natural Propane NAT PRO NAT PRO

110,000 BTU/Hr

(32.23kW/Hr)

85,000 BTU/Hr

(24.91kW/Hr)

4.0" WC

(10mbar)

9.0" WC

(22mbar)

#51 1.05MM 1-1/4” N.P.T

Gas input ratings shown here are for installations up to 2,000 feet (610mm) above sea level.

Input must be derated for high altitude installations.

FRYING CAPACITY (per hour)

FRENCH FRIES FISH BREADED CHICKEN

Raw to Done Blanched to Done 3oz. (84g), Battered Raw to Done

60lb. (27kg) 80lb. (36kg) 60lb. (27kg) 28lb. (13kg)

CLEARANCES

SHIPPING

WEIGHT

INSTALLATION ENTRY

Sides Rear Crated Uncrated

(152mm)

29-1/4"

(743mm)

18-1/4"

(464mm)

220lb.

(100kg)

34-3/8"

(873mm)

36-1/4"

(921mm)

27-3/8"

(695mm)

32-11/16"

(830mm)

18"

(457mm)

(152mm)

30-1/4"

(768mm)

4-1/2"

(114mm)

6-1/2"

(165mm)

4-1/2"

(114mm)

34"

(864mm)

8-1/2"

(216mm)

37-7/8"

(962mm)

Part # 4518632 (02/19/08) Page 5

INSTALLATION

The importance of proper installation of commercial

gas cooking equipment cannot be over stressed. Proper

performance of the equipment is dependent, in great part,

on the compliance of the installation with the manufacturer’s

specications. In addition, compliance with the National

Fuel Gas code ANSI Z 223.1-1988/NFPA and/or Local code is

required to assure safe and ecient operation.

Appliances shall be installed in a location in which the

facilities for ventilation permit satisfactory combustion of gas

and proper venting. Appliances shall be located so as not to

interfere with proper circulation of air within the conned

space. When buildings are so tight that normal inltration

does not provide the necessary air, outside air shall be

introduced.

Rating Plate

When corresponding with the factory or your local

authorized factory service center regarding service problems

or replacement parts, be sure to refer to the particular unit

by the correct model number (including the prex and sux

letters and numbers) and the warranty serial number. The

rating plate axed to the unit contains this information.

We suggest installation, maintenance and repairs should be

performed by your local authorized service agency listed in

your information manual pamphlet.

In the event you have any questions concerning the

installation, use, care or service of the product, write or call

our Product Service Department.

This product has been certied as commercial cooking

equipment and must be installed by professional personnel

as specied.

Pre-Installation Instructions

Before assembly and connection check gas supply.

A. The type of gas for which the unit is equipped is stamped

on the data plate located on inner door panel. Connect

a unit stamped “NAT” only to natural gas; connect those

stamped “PRO” only to propane gas.

B. If it is a new installation have the gas authorities check

meter size and piping to assure that the unit is supplied

with sucient amount of gas pressure required to

operate the UNIT.

C. If it is additional or replacement equipment have gas

authorities check pressure to make certain that existing

meter and piping will supply fuel to the unit with not

more than 1/2” water column pressure drop.

NOTE: When checking gas pressure be sure that all other

equipment on the same gas line is on.

A pressure regulator is supplied as standard equipment

with US Range Heavy Duty Gas Fryers. The pressure

regulator is “built-in” to the fryer, (the regulator is part of the

combination safety valve). Installation must conform with

the National Fuel Gas code ANSI Z223.1-1988 or latest edition

NFPA No. 54-Latest Edition and National Electrical code ANSI/

NFPA 70-1990 or latest edition and/or local code to assure

safe and ecient operation.

NOTE: The appliance and its individual shut-o valve (not

supplied by manufacturer) must be disconnected from

the gas supply piping system during any pressure testing

of that system at pressures in excess of ½ PSIG (3.45 KP2).

The appliance must be isolated from the gas supply piping

system by closing its individual manual shut-o (not

supplied by manufacturer) during any testing of the gas

supply piping system at test pressures equal to or less than ½

PSIG (3.45KP2).

NOTE: In Canada, the installation shall be in accordance

with CAN/CGA-B149.1 NATURAL GAS AND PROPANE GAS

INSTALLATION CODE and local codes where applicable.

NOTE: Adequate clearance must be provided for servicing

and proper operation.

NOTE: This appliance is not recommended for residential

installation.

Clearances

From Combustible material 6” sides and rear. A clearance

of 0.0” to non combustible construction as sides & rear

is acceptable. The fryer is suitable for installation on

combustible oor.

Gas Connections and Piping Sizing

The size of the gas line is very important. If the line is too

small, the gas pressure at the burner manifold will be low.

This will cause slow recovery, delayed ignition, and pilot

outage. Refer to the Gas Line Sizing Chart in the nation Fuel

Codebook.

Part # 4518632 (02/19/08)Page 6

Before connecting new pipe to your US Range Fryer, the

pipe must be thoroughly blown out to depose of all foreign

particles. If these foreign particles get into the burner and

controls they will cause improper and sometimes dangerous

operation.

When using thread compound, use it sparingly and one on

male threads. Use compound that is impervious to the action

of Propane gases. Do not put any on the rst two threads.

This will prevent fouling the controls and clogging the pilot

and main burner orices.

Make sure that installer checks all plumbing with a soap

solution for leaks. DO NOT USE A FLAME, MATCHES,

CANDLES, or other ignition source in checking for leaks.

Frypot

Before leaving the factory, the fryer was tested, and the

thermostat was calibrated, with oil in the frypot; therefore,

it is necessary to clean the frypot before adding frying

compound. Rinse the frypot with clean water, then put some

fryer cleaner on a damp cloth, full strength, and wipe the

entire frypot clean. Rinse it thoroughly and wipe dry. The

fryer is now ready for use. If the fryer doe not have a stainless

steel frypot and is not to be used immediately after cleaning,

coat the entire frypot surface with shortening or cooking oil

to prevent rust.

Casters

A. The installation shall be made with a connector that

complies with the Standard for Connectors for Moveable

Gas Appliances, ANSI Z21.69/CSA 6.16, Addenda Z21.69B-

2006/CSA 6.16B-2006 (or latest edition), and a quick-

disconnect device that complies with the Standard for

Quick Disconnects for Use with Gas Fuel, ANSI Z21.41/

CSA 6.9, Addenda Z21.41A-2005/CSA 6.16A-2005 (or

latest edition).

B. The front casters of the unit are equipped with brakes

to limit the movement of the fryer without depending

on the connector and any quick disconnect device or its

associated piping to limit the appliance movement.

C. Please be aware, required restraint is attached to a

bracket on the fryer (connection point is located on the

left rear caster of the fryer), and if disconnection of the

restraint is necessary, be sure to reconnect the restraint

after the fryer has been returned to its originally installed

position.

NOTE: When installed, the fryer must be restrained to

prevent tipping in order to avoid the splashing of hot liquid.

The means of restraint may be the manner of installation,

such as connection to a battery of appliances. Or installing

the fryer in an alcove, or by separate means, such as

adequate ties.

Legs

Raise front of the unit and block. Do not lay unit on its back.

Position leg insert into leg retainer opening and tap up until

it seats at collar ange. Repeat at rear of unit making sure all

four legs are adjusted to same height. Legs can be adjusted

to overcome an uneven oor.

CAUTION: These types of US Range Fryers cannot be

installed on a masonry base or without proper clearance

from oor. Primary air is supplied to the ‘jet – type” burner

from the front and mainly from the bottom of the fryer. If

installed on a masonry base or directly on oor without the

use of the factory supplied 6" (152mm) legs or casters, a

louvered door option is required.

Ventilation and Air Supply

One of the most important considerations is ventilation.

The fryer must be installed so that products of combustions

are removed eciently, but so that the kitchen ventilation

system does not produce drafts that interfere with proper

burner operation. The fryer ue opening must NOT be placed

close to the intake of the exhaust fan.

The fryer must never have its ue extended in a chimney

fashion. This changes the combustion characteristics of the

fryer. This will cause the fryer to be slow to recover, frequently

cause delayed ignition, and sometimes cause pilot outage.

The ideal method of ventilating a fryer is the use of a

properly designed canopy which should extend six inches

(6”) (152mm) beyond all sides of the appliance and six feet

(6’) (1289mm) from the oor.

Many operators do not realize that the nest ventilation

system will break down when it is not maintained properly.

The duct system, the hood, and the lter bank must be

cleaned on a regular basis and kept free of grease.

Adequate distances must be maintained from the ue outlet

of the fryer to the lower edge of the lter bank. Filters should

never be installed in the horizontal position. They should be

installed at an angle of 45 degrees, and a drip tray should be

located beneath the lowest edge of the lter. NFPA Standard

No.96 states that “A Minimum distance of 18” (457mm)

should be maintained between the ue outlet and the lower

INSTALLATION continued

Part # 4518632 (02/19/08) Page 7

INSTALLATION continued

edge of the grease lter.” We recommend that the ‘MINIMUM

DISTANCE BE 24” (610 MM) FROM THE FLUE OUTLET TO

THE BOTTOM EDGE OF THE FILTER WHEN THE APPLIANCE

CONSUMES MORE THAN 120,000 B.T.U. PER HOUR.

A strong exhaust fan will create a vacuum in the room, for an

exhaust system vent to work properly, replacement air must

enter the room in which the vent is located.

All gas burners and pilots need sucient air to operate and

large objects should not be placed in front of this fryer which

would obstruct the air ow through the front. A minimum of

24” (610mm) should be provided at the front of the unit for

servicing and proper operation. Air for combustion enters

the unit below the cabinet at the base. Do not place anything

around the base or under the fryer.

Assembly Of Battery

All heavy duty batteries equipment is aligned and tted at

the factory, from left to right and must be installed in this

order. There is a diagram provided with every heavy duty

battery. C836-1-35F fryers may be installed to battery with

other US Range Cuisine Series Ranges, sharing common

manifold connections.

A. All such units should be placed in their respective battery

position. Detach valve panels to prevent damage,

remove them from the area where the battery is being

assembled.

B. Level each unit (if a range, to the oven rack) by adjusting

the six inch (6”) legs, or where legs are not used, adjust

level with shims. Readjust legs, if required.

C. Connect units together by mating the unions at each

end of the manifold. (Adjoining units must have

matching unions, unless the union parts are of the

same specications, a leak proof connection cannot be

assured.) Hand tighten unions at this point.

D. The units should be fastened at the rear by inserting 5/16”

bolts through the holes provided at the rear of the burner

box sides. Install washer and nut and hand tighten. Be

sure of proper unit alignment in the battery before nal

tightening of these bolts or unions. Improper tightening

will cause “fanning” or “bowing” of batteried units.

The nal tightening of the union should be accomplished

by using a suitable spanner wrench. If such a wrench

is not available, the US Range union collar has special

ridges, and a cold chisel can be driven against these

ridges to properly seat and seal the union.

E. The manifold of this unit or the manifold of which is

a part of must be equipped with a certied pressure

regulator suitable for battery application and adjustable

for an outlet pressure at the manifold as specied on the

rating place

Assembly Instructions

Low Prole Backguard

"X"

1. Remove ue cap #6 by removing six (6) [#10] sheet metal

screws.

2. Remove front panel #5 by lifting upward.

3. With back panel #4 still attached to the left #2 and right

#3 uprights, drop uprights into the rectangular cutouts at

the rear of the range #1.

4. Fasten uprights #2 and #3 to the range #1 with four (4)

5/16” -18 bolts and at washers #7 and #8.

5. If unit is in a battery lineup, fasten adjacent units together

at hole marked “X” with 1/4” -20 bolts, nuts, and washers.

6. Install front panel #5 previously remove.

7. Install ue cap #6 previously removed.

Part # 4518632 (02/19/08)Page 8

Using the Fryer for the First Time

Before lighting the pilot, ll the frypot with frying compound.

Then light the pilot according to the instructions inside

the fryer compartment on the inner panel. If you are using

a cooking oil, you may now turn the main burner on by

turning the knob on the automatic gas valve. If you use a

hydrogenated (solid) frying compound, it is wise to melt it in

a stock pot on the range before putting it in the fryer. If this

is not done, pack the frypot with the compound and turn the

main burner on for a few seconds and turn it o for a few. See

the lighting and shut-down instructions for “How to turn on

the main burner once the pilot is lighted.”

Intervals of about three seconds on and ten seconds o are

about right. Keep doing this until the shortening is melted.

If any smoke is seen during this process, you are heating

too fast and scorching the shortening, thus cutting down

its useful life and possible damaging the frypot. Shortening

level must cover the thermostat bulbs when fryer is in

operation.

After turning the main burner on, set the thermostat at 325°

to check calibration of the thermostat. Let the burner cycle

at least four times and suspend a deep fat fryer thermometer

in the middle of the frypot about 3” (76mm) deep. When the

burner just comes on after the fourth cycle, the reading on

the thermostat should agree with the thermostat setting. If

not, calibrate the thermostat according to the instructions in

the Cleaning and Maintenance Section of this manual.

OPERATION

INSTALLATION continued

Radiation Shield

This radiation shield must be in place when fryer is installed

in other than re resistive locations.

IMPORTANT: The ue riser must be installed within the back

guard. This rectangular riser ts over the collar of the ue

collector box inside the fryer. Place the ue riser upright

through opening in the back top and slide over collar. (See

Figure 2.).

FLUE RISER

BACK ALUMINIZED

SIDES AND FRONT

HEAT SHIELD

FIGURE 2

RADIATION SHIELD

REMOVE EXISTING

#10 SHEET METAL

SCREWS (2 REQ'D)

FROM HIGH SHELF OR

BACKGUARD TO INSTALL

RADIATION SHIELD

FIGURE 1

METHOD OF ATTACHING RADIATION SHIELD TO

BACKGUARD OR HIGH SHELF

Part # 4518632 (02/19/08) Page 9

OPERATION continued

Lighting Instructions

For specic models see “Lighting Instructions” on the inside

of fryer compartment.

(Frypot must be lled before lighting).

1. Turn thermostat knob to the frying temperature. The

thermostat knob is located inside the compartment in

the front of the frypot.

2. Open the fryer door and turn the combination safety

valve knob to the PILOT position.

3. Push the knob in, light the pilot and continue to hold

knob in for about sixty seconds after the ame has been

lit.

4. Turn valve knob counter-clockwise to ON.

5. Main burners will now light and will be controlled

automatically by the thermostat

OFF

AUTOMATIC VALVE KNOB

PILOT POSITION

AUTOMATIC VALVE KNOB

ON POSITION

AUTOMATIC VALVE KNOB

OFF POSITION

NOTE: Fryer cannot be shut o at the thermostat.

Thermostat used only to control temperatures.

Stand By

1. Turn fryer gas valve knob to “PILOT” position.

2. Put frypot cover in place.

Complete Shut Down

Turn gas valve knob clockwise to pilot position, DEPRESS

knob, slightly clockwise, release knob and continue turning

clockwise to OFF.

Safety Concerns

WARNING: The operator should be aware of the

HAZARDOUS NATURE, inadvertent splashing and spilling

etc., and RESULTANT CONSEQUENCES, personal burns,

res, slipping on spilled liquid etc., when moving the fryer

with liquid in the vessel. If the fryer is to be moved, it is

recommended that the liquid in the vessel be cooled to

room temperature and removed from the vessel.

To assure you of maximum protection and performance

your US Range Fryer is equipped with the best and most

reliable controls and safety devices available. The operation

thermostat will regulate frying compound temperatures to

close tolerances in a range between 250°F and 375°F.

If for any reason the pilot should be extinguished the

combination safety valve will close o the gas ow to the

main burners and pilot burner. As an additional safety feature

this valve prevents gas from owing to the main burners

when the pilot is being ignited.

On all units, due to the high rate of heating, and high limit

control device is provided as standard equipment. If for

any reason the frying compound temperature exceed the

maximum dial temperature the entire fryer will turn OFF at

450°F. If this should occur, have qualied service technician

check the system. FOR NO REASON SHOULD THIS HIGH LIMIT

DEVICE BE BY-PASSED!

Optimum Operation Tips

One of the most important considerations in the protable

use of a fryer is the choice of the frying compound used. A

better frying compound will actually cost you less, because

it lasts longer than the lower grades and produce fried foods

with superior taste and appearance. There are numerous

high-grade products available and you are strongly urged to

use them.

Part # 4518632 (02/19/08)Page 10

For maximum frying compound life, good operators nd

they do best by frying at the lowest temperature that will

give a high-quality product. Thus, with this super-fast fryer,

you do not have to fry potatoes at 375°F or 400°F. You fry at

325°F. A little experimenting will determine just the right

temperatures for your menu items.

The worst enemies of frying compound are light, heat,

air and salt. Thus, its life can materially be lengthened by

keeping the fryer covered when not in use, frying at the

lowest temperatures, and by reducing the temperatures

during stand-by periods.

A common habit which is harmful to frying compounds is

that of salting foods in baskets over frypot. Also, if food is

fried ahead and stored over the frypot to keep hot, as is often

done, it will rapidly lose its crispness and will taste greasy.

A common error in frying is to overload the baskets

under the mistaken impression that this will increase the

production of the fryer. For any given fryer, and any given

food product being fried there is a certain load which will

produce the maximum amount of food per hour. For best

results, we recommend the baskets be lled between 1/2

and 2/3 full. If the baskets are loaded beyond this, the total

hourly production rate will decrease.

To give you a staring point, the following chart suggests the

temperatures at which most operators fry certain foods:

FRYING CHART

Product

Temperature Time

French Fried Potatoes

Raw-to-done 350 5-7 Min

Blanching 325 4 Min

Browning

350 2 Min

French Fried Onion Rings 360 2-3 Min

Seafood

Shrimp 360 2-3 Min

Oysters 350 1-4 Min

Scallops 250 3-5 Min

Fillets 350 3-4 Min

Clams 350-360 1-3 Min

Chicken

Small Pieces 350 6-10 Min

Large Pieces 350-360 8-11 Min

OPERATION continued

FRYING CHART

Product

Temperature Time

Cutlets, Chops (1” thick)

325 5-7 Min

Fritters

Fruit 350 3-5 Min

Vegetables (asparagus,

cauliower, corn,

eggplant, tomato)

350 5-8 Min

Suggestions for Quality Fried Food

• Fresh, uncontaminated frying compound product better

fried products.

• Taste the frying compound once a day. Your patrons do,

when they eat the product.

• Filter the frying compound daily. Merely straining the

shortening is inadequate.

• Drain or dry foods before frying. Excess moisture and

water breaks down frying compound.

• Do not salt or otherwise season food over the fryer.

This practice contaminates the frying compound and

accelerates it deterioration.

• Do not shake breaded items over the fryer.

• Keep the frypot covered when not in use. This will

prevent air from oxidizing the frying compound and will

keep impurities out.

• Do not overheat the frying compound. Follow the

temperature recommended in tested recipes. The

company which provides your frying compound can

provide tested recipes and techniques for use with their

shorting.

• Watch for signs of compound breakdown. An unusual

darkening of the compound or smoking are the rst signs

of breakdown. Foaming, objectionable change in avour

of the product and gumming also indicate a breakdown

of the frying compound.

• Set the thermostat at 200°F or below, when not frying.

• Darkened frying compound and incorrect batter or

breading can cause a fried product to appear to be done.

Use tested recipe or obtain batter or breading specially

prepared for today’s frying techniques

Part # 4518632 (02/19/08) Page 11

CLEANING AND MAINTENANCE

Routine Care

NEVER operate the burner with an empty frypot. It only takes

a few minutes to completely ruin a frypot this way, and the

frypot warranty is void if this is done.

The frying compound should be ltered at least once a day. If

a heavy volume of breaded food is fried, it may be necessary

to lter two or more times a day. This will increase the life of

the frying compound and produce better-tasting food. US

Range lter cones are ideal for this and are inexpensive and

readily obtainable from your dealer or parts distributor.

The fryer should be cleaned daily, and this operation can

be combined with ltering the frying compound. After the

fryer is drained, wipe the inside with cloth saturated in a

commercial fryer/griddle cleaner, then rinse thoroughly.

Wipe dry and put the ltered compound back in the

frypot. The frypot should be boiled out once a week with a

commercial fryer/griddle cleaner according to direction on

the bottle. Each day wipe down the controls and all inside

the door with a damp cloth. Remove the basket hanger and

clean at least once a week. This way your fryer will stay clean

and new looking much longer. Be sure that the grease cover

for the automatic gas valve is kept in place

Cleaning

Stainless Steel

For routine cleaning just wash with a hot water and

detergent solution. Wash just a small area at a time or the

water will evaporate leaving chemicals behind causing

streaking. Rinse the washed area with a clean sponge dipped

in a sanitizing solution and wipe dry with a soft clean cloth

before it can dry. Use a paste (of water and a mild scouring

powder) if you have to, but never rub against the grain.

All stainless steel has been polished in one direction. Rub

with the polish lines to preserve the original nish. Then

thoroughly rinse as before. To prevent ngerprints there

are several stainless steel polishes on the market that leave

an oily or waxy lm. Do not use on surfaces that will be in

contact with food.

Stainless steel may discolor if overheated. These stains can

usually be removed by vigorous rubbing with a scouring

powder paste. Use only stainless steel, wood or plastic tools

it necessary to scrape o heavy deposits of grease and oil.

Do not use ordinary steel scrapers or knives as particles of

iron may become imbedded and rust. STEEL WOOL SHOULD

NEVER BE USED. Either a typical bleach solution or hot water

can be use to sanitize stainless steel with harm.

Draining and Filtering Of Fryer Compound

The draining and ltering of fryer compound must be

accomplished with care to avoid the possibility of a burn

resulting from careless handling.

Filtering: Turn fryer o. Consult the ltering manufactures’

operation instructions for recommended ltering procedure.

Instructions for use of the lter Quick are included in the

Owners Manual shipped with your lter Quick unit.

The following is a recommended procedure to drain and

lter your compound when no lter machine is available:

1. Screw the drain pipe provided with your fryer into the

drain valve. Assure that you have rmly attached the

drain pipe and that the curved end portion is pointing

“down.”

2. Position the stock pot or other container under the

drain pipe. The stock pot or other container must be of

sucient design to withstand the heat generated by the

hot compound and must also be able to hold liquids. It is

recommended that where no lter machine is available,

the lter cone holder and lter cones be used. Be sure the

lter cone holder is resting securely on the stock pot or

other container.

3. Open the drain valve slowly to avoid splattering.

However, since splattering may occur anyway, extreme

caution should always be employed.

4. If the valve becomes clogged with food particles you

may wish to use a poker-like tool. The tool must be used

from the inside of the frypot only and caution should be

employed that the tool is gripped by the user as far as

possible from the hot fryer compound in the frypot. Do

not hammer on the drain valve as damage to the ball

inside the valve will cause it to leak. NEVER use this tool

or any other tool to unclog the valve from the front of the

valve. If the clog comes loose, hot compound could pour

out rapidly so beware of splattering in this event.

5. We recommend that the drained compound be allowed

to cool to 100°F or lower before transporting the stock

pot or other container, removing the drain pipe, or

removing the lter cone holder and lter cone.

Part # 4518632 (02/19/08)Page 12

Maintenance

Your US Range equipment is ruggedly constructed and is

designed, with normal care, to give you long and lasting

service. It is, of course, desirable to keep your equipment

in the best possible condition. As the equipment is used,

whether in light or heavy duty service, it should be cleaned

often and a regular cleaning schedule should be established

on a daily, week and/or monthly basis, depending upon

severity of use.

CLEANING AND MAINTENANCE continued

Preventive Maintenance

In order to keep the unit operation at top eciency, it is

advisable to perform preventive maintenance regularly. The

frequency of this maintenance will depend on how hard the

unit is used, and you should discuss this with your nearest US

Range authorized Service Agent.

Preventive maintenance should cover at least the following:

1. Check pilot ame for correct length.

2. Check main burner ames for good ignition and proper

burner adjustment.

3. Check thermostat calibration.

4. Check thermopile output.

5. This fryer needs no lubrication.

Part # 4518632 (02/19/08) Page 13

TROUBLE SHOOTING AND ADJUSTMENTS

Adjustments

The burner used on your US Range Fryer is a patented

design which does not require primary air, so no primary air

adjustment is possible. When the proper gas is being used,

at the proper pressure, and the ceramic targets are adjusted

properly, combustion will begin about even with the bottom

of the ceramic. The sound that is characteristic is a low roar,

similar to a blowtorch.

The correct type of gas and BTU content for which the fryer

was equipped at the factory is noted on the nameplate, and

this gas must be used.

NEVER THROTTLE DOWN THE INCOMING GAS IN AN EFFORT

TO MAKE THE FLAME BURN DIRECTLY ON THE ORIFICE.

Possible Causes Remedy

1 Thermostat does not call for heat

(does not open gas valve at all).

1 See Below:

a. Lead wires damaged. a. Repair or replace wires on thermostat.

b. Set too low. b. Raise setting.

c. Out of calibration c. Re-calibrate

d. Thermostat defective d. Replace

2. Thermostat does not control set point 2 See Below:

a. Out of calibration. a. Re-calibrate

b. Contaminated or burned contacts b. Replace thermostat

c. Knob of thermostat loose on shaft c. Calibrate thermostat and tighten set screws.

A piece of mechanical equipment which is used as hard as

a deep fat fryer is going to require service as the fryer gets

older; therefore, the following chart outlines problems that

are most likely to occur and what to do to correct them.

There are several possible sources of trouble in connection

with the operating thermostat. Usually the trouble will be

noticed by either the thermostat not causing the gas valve to

open, or by causing it to open at the wrong temperature. If

it opens the gas valve at the wrong temperature, it is said to

be out of calibration. If all the other parts of the appliance are

operation as they should, the following chart will help locate

the source of trouble and correct it.

Part # 4518632 (02/19/08)Page 14

TROUBLE SHOOTING AND ADJUSTMENTS continued

Thermostat Calibration

To calibrate the Fenwal Thermostat, ll the frypot to the FULL

mark with frying compound and turn the burner on. Insert a

thermometer in the center of the frypot with the bulb about

two inches below the surface. Allow the burner to cycle

about four times, the thermometer reading should be within

5° of the thermostat knob setting. If this does not agree with

the pointer of the thermostat knob.

1. Loosen the two set screws on the thermostat knob.

2. Set the pointer at the temperature indicated on the

thermometer.

3. Tighten the set screws rmly.

4. Be sure the black surface of the knob is spaced away

from the dial plate at least the thickness of a dime.

NOTE: DO NOT TURN ADJUSTING SHAFT MORE THAN TWO

TURNS IN EITHER DIRECTION OR PERMANENT DAMAGE CAN

RESULT. THIS ACTION MAY VOID THE STANDARD WARRANTY.

The Fenwal Thermostat is an electric switch with contacts

that open on a temperature rise. It will respond to

temperature changes of approximately 1° when the fryer is

idling with no food being fried.

Turning the adjusting shaft counter-clockwise increases the

temperature at which time the contacts will open. Some of

the most common problems occur in connection with the

pilot generator. These usually show as poor ignition of the

main burner or frequent pilot outage.

Below is a diagram of how the Fenwal thermostat and Hi-

Limit controls are wired to the safety system.

BLK BLK WHT WHT

HI-LIMIT

THERMOSTAT

OPERATING

THERMOSTAT

PILOT

GENERATOR

OPTIONAL ON OFF SWITCH

Part # 4518632 (02/19/08) Page 15

Pièce nº 4518632 (02/19/08) Page 15

DÉPANNAGE ET RÉGLAGES suite

Étalonnage Du Thermostat

Pour étalonner le thermostat Fenwall, remplir le bassin de

friture jusqu’à la marque FULL avec du produit à friture et

allumer le brûleur. Insérer un thermomètre au centre du

bassin de friture avec le bulbe à environ deux pouces sous

la surface. Attendre que le brûleur s’allume et s’éteigne

environ quatre fois ; l’indication du thermomètre devrait

être di érente de moins de 5° du réglage du bouton du

thermostat. Si la température est di érente de celle indiquée

par le pointeur du bouton du thermostat.

1. Desserrer les deux vis de blocage sur le bouton du

thermostat.

2. Régler le pointeur à la température indiquée sur le

thermomètre.,

3. Bien serrer les deux vis de blocage.

4. Véri er que la surface noire du bouton est

su samment éloignée de la plaque du cadran (au

moins l’épaisseur d’une pièce de 10 sous).

NOTA : NE PAS TOURNER L’AXE DE RÉGLAGE DE PLUS DE

DEUX TOURS DANS UN SENS OU DANS L’AUTRE SOUS PEINE

DE CAUSER DES DOMMAGES PERMANENTS. CETTE ACTION

PEUT ANNULER LA GARANTIE STANDARD.

Le thermostat Fenwal est un interrupteur électrique avec

des contacts qui s’ouvrent quand la température augmente.

Il répondra à des changements de température d’environ 1°

quand la friteuse est en attente sans à aliments en cours de

friture.

Le fait de tourner l’axe de réglage dans le sens inverse

des aiguilles d’une montre augmente la température à

laquelle les contacts s’ouvrent. Certains des problèmes les

plus fréquents sont liés au générateur de veilleuse. Ils se

manifestent habituellement sous la forme de problèmes

d’allumage du brûleur principal ou d’extinction fréquente de

la veilleuse.

On trouvera ci-dessous un schéma de câblage du thermostat

Fenwal et des commandes à maximum au système de

sécurité.

NOIR NOIR

BLANC BLANC

THERMOSTAT

À MAXIMUM

THERMOSTAT

DE COMMANDE

GÉNÉRATEUR

DE VEILLEUSE

INTERRUPTEUR MARCHE/ARRÊT EN OPTION

Pièce nº 4518632 (02/19/08) Page 14

DÉPANNAGE ET RÉGLAGES

Réglages

Le brûleur utilisé sur cette friteuse US Range est de

conception brevetée, ne nécessitant pas d’air primaire, et

il n’est donc pas possible de régler l’air primaire. Quand

on utilise un gaz adapté, à la bonne pression, et quand

les éléments céramiques sont réglés correctement, la

combustion commence à peu près égale en bas de la

céramique. Le bruit caractéristique est grondement bas,

similaire à celui d’une lampe à souder.

Le type correct de gaz et la puissance calori que dont

est dotée la friteuse en usine sont notés sur la plaque

signalétique, et il est nécessaire d’utiliser ce gaz.

Causes Possibles Solution

1 Le thermostat ne demande pas de chaleur

(n’ouvre pas du tout le robinet de gaz)

1 Voir ci-dessous :

a. Fils de connexion endommagés a. Réparer ou remplacer les  ls sur le thermostat

b. Réglé trop bas b. Augmenter le réglage

c. Doit être réétalonné c. Réétalonner

d. Thermostat défectueux d. Remplace

2. Le thermostat ne contrôle pas le point de consigne 2 Voir ci-dessous :

a. Doit être réétalonné a. Réétalonner

b. Contacts sales ou brûlés b. Remplacer le thermostat

c. Bouton du thermostat desserré sur l’axe c. Étalonner le thermostat et serrer les

vis de blocage

NE JAMAIS RÉDUIRE L’ARRIVÉE DE GAZ POUR QUE LA

FLAMME BRÛLE DIRECTEMENT SUR L’ORIFICE.

Un équipement mécanique utilisé aussi durement qu’une

friteuse a besoin d’être réparé quand il devient plus vieux et

on trouvera dans le tableau suivant les problèmes qui sont le

plus susceptible de se produire ainsi que les moyens de les

résoudre.

Il y a plusieurs sources de problèmes liés au fonctionnement

du thermostat. Habituellement, on remarquera le problème

car le thermostat ne causera pas l’ouverture du robinet

de gaz ou ne causera pas cette ouverture à la bonne

température. S’il n’ouvre pas le robinet de gaz à la bonne

température, on dit qu’il est n’est plus étalonné. Si toutes

les autres pièces de l’appareil fonctionnent comme elles

devraient, le tableau suivant aidera à localiser la source du

problème et à le corriger.

Pièce nº 4518632 (02/19/08) Page 13

4. Si le robinet se bouche à cause de particules d’aliments,

il est possible d’utiliser un outil de type tisonnier. L’outil

doit être utilisé depuis l’intérieur du bassin de friture

seulement et l’utilisateur devra faire attention à le saisir

le plus loin possible du produit à friture chaud dans le

bassin. Ne pas frapper sur le robinet de vidange car tout

dommage à la bille à l’intérieur du robinet causera une

fuite. NE JAMAIS utiliser ce outil ou tout autre outil pour

déboucher le robinet depuis l’avant. Si le bouchon se

dégage, du produit bouillant risque de couler rapidement

et de créer des éclaboussures dangereuses.

5. Nous recommandons de laisser le produit vidangé

refroidir à 100°F ou moins avant de transporter la

marmite ou le contenant, de retirer le tuyau de vidange

ou le support de cône à  ltrer et le cône.

Entretien

Votre équipement US Range est construit de façon robuste

et est conçu, s’il est entretenu normalement, pour être

utilisé longtemps. Il est bien sûr souhaitable de maintenir

cet équipement dans le meilleur état possible. Quand

l’équipement est utilisé, pour un usage intensif ou non, il doit

être nettoyé souvent et un calendrier de nettoyage devrait

être établi sur une base quotidienne, hebdomadaire et/ou

mensuelle, en fonction de l’utilisation.

ENTRETIEN ET NETTOYAGE suite

Entretien Préventif

A n de maintenir l’appareil en bon état de marche, il est

conseillé d’e ectuer un entretien préventif régulier. La

fréquence de cet entretien dépendra de l’utilisation et devra

faire l’objet d’une discussion avec l’agent de service agréé US

Range le plus proche.

L’entretien préventif devra couvrir au moins les points

suivants :

1. Véri er si la longueur de la  amme de veilleuse est

correcte.

2. Véri er les  ammes du brûleur principal pour voir s’il

s’allume bien et le régler éventuellement.

3. Véri er l’étalonnage du thermostat.

4. Véri er la sortie de la thermopile.

5. Cette friteuse n’a pas besoin d’être lubri ée.

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Garland E20 Series Manuel utilisateur

Marque: Garland

Modèle: E20 Series

Catégorie: Friteuses

Taper: Manuel utilisateur

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