Service Procedures And Adjustments; Temperature Probe Test; Cooking Control Calibration - Vulcan-Hart ERO15 Service Manual

ER SERIES ELECTRIC FRYERS - SERVICE PROCEDURES AND ADJUSTMENTS

SERVICE PROCEDURES AND ADJUSTMENTS

WARNING: CERTAIN PROCEDURES IN THIS SECTION REQUIRE ELECTRICAL TEST OR
MEASUREMENTS WHILE POWER IS APPLIED TO THE MACHINE. EXERCISE EXTREME CAUTION AT ALL
TIMES. IF TEST POINTS ARE NOT EASILY ACCESSIBLE, DISCONNECT POWER AND FOLLOW LOCKOUT
/ TAGOUT PROCEDURES, ATTACH TEST EQUIPMENT AND REAPPLY POWER TO TEST.

TEMPERATURE PROBE TEST

The temperature probe is used for both the solid
state and computer cooking controls. The probe is
an RTD (resistance temperature detector) of the
thermistor type. As temperature increases the
resistance value decreases.
Probe Fault
If a temperature probe fault or high temperature
condition occurs, a fault message will be displayed
and the electronic alarm will sound continuously.
The heat demand and basket lift outputs are
de-activated. If a cooking cycle is in process (timer
active), it will be cancelled and the key pad
disabled.
This will continue until the fault clears, power is
cycled or problem resolved.
Cooking
Control
SOLID STATE An open will display Prob and a
short or high temperature
condition will display HI.
COMPUTER An open will display PROBE
OPEN and a short or high
temperature condition will
display PROBE SHORT.
To Check:
1. Turn power switch off.
2. Remove CONTROL PANEL as outlined under
COVERS AND PANELS.
3. Test the probe using a VOM to measure
resistance. Connect the meter probe leads to
pins 3 & 4 on the female connector for the
wiring harness.
A. If the measured resistance values are
within the allowable range, the probe is
functioning properly. Reverse procedure
to install.
B. If the measured resistance values are
outside the allowable range, install a
replacement probe as outlined under
TEMPERATURE PROBE in REMOVAL
AND REPLACEMENT OF PARTS.
C. Check cooking control calibration.
Display Message
Page 17 of 48
Temperature (ºF)
77
350
415 1
2
460
NOTE: 1. High temperature alarm level for the
cooking controls.
2. Shorted probe equivalent temperature.
COOKING CONTROL
CALIBRATION
NOTE: Verify condition of temperature probe as
outlined under TEMPERATURE PROBE TEST
before proceeding.
1. Check the level of shortening in fry tank. The
level must be between the MIN & MAX fill lines
before proceeding.
2. Allow the shortening to cool below 300°F.
3. Place a thermocouple in the geometric center
of the fry tank one inch below the shortening
surface.
4. Set the cooking control to 350°F and turn the
fryer on.
5. Monitor the heat indicator lamp. When cooking
control is calling for heat, lamp will be on. If
cooking control is satisfied, lamp will be off.
Solid State Control - Decimal point of first
character indicates heat on when lit.
Computer Control - Two LED lamps on the oil
temp key that indicate heat on.
NOTE: Agitate the shortening, to eliminate any cold
zones.
A. Allow cooking control to cycle three times
to stabilize shortening temperature.
B. Record meter reading from thermocouple
when the cooking control cycles off and on
for at least two complete heating cycles.
6. Calculate the average temperature by adding
the temperature reading when the heat lamp
goes out to the temperature reading when the
heat lamp comes on & divide this answer by 2.
Resistance ( S )
90,000 - 110,000
604 - 836
302 - 369
191 - 233
F35613 ( September 2003)