Quarterly Checks And Services - Frymaster 47 Series Installation & Operation Manual

To view the recovery time on fryers equipped with CM III computers, press the Program Mode
Switch . will appear in the left display. Enter
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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