Weekly Checks And Services; Quarterly Checks And Services - Frymaster CF Series Installation And Operation Manual

CF SERIES GAS FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE

WEEKLY CHECKS AND SERVICES

Check Recovery Time
Recovery Time is the amount of time it takes the fryer to increase the frypot temperature from 250°F
(121°C) to 300°F (149°C). It is a measure of the fryer's efficiency, and it should be no more than 3
minutes and 30 seconds. If the recovery time is greater than 3:30, call your Factory Authorized
Service Center (FASC) or the Frymaster Service Hotline.
The recovery time on models having CM III.5 computers is automatically measured by the
computer. For fryers with any other type controller, the recovery time must be manually measured.
To view the recovery time on models equipped with CM III.5 computers, press the Program Mode
switch . will appear in the left display. Enter the code number (1652) on
the number keys. The latest recovery time will appear in both displays for 5 seconds.
To check the recovery time on fryers equipped with other than CM III.5 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.
Clean Float Switch and Shaft
If the fryer is equipped with a float switch, the float switch will need to be cleaned on a regular basis
to ensure proper operation.
NOTE: Mark top of float for correct positioning during reassembly.
Using lock-ring pliers, remove lock-ring and float. Use a small, round brush to clean the opening in
®
the float. Use a Scotch Brite pad or suitable substitute to clean float shaft. Handle parts carefully.
Reverse above order to reassemble.

QUARTERLY CHECKS AND SERVICES

Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil will gradually form on the
inside of the frypot. This deposit must be periodically removed to maintain your fryer's efficiency.
DANGER
Allow oil to cool to 100°F (38°C) or lower before draining to an appropriate container
for disposal.
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