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Summary of Contents for Blue Seal E603
- Page 1 E603 / E604 ELECTRIC FRYERS Installation and Operation Manual 16191-21...
- Page 2 (tel): 800 263 1455 (Toll Free) NEW ZEALAND Moffat Limited Web: www.moffat.co.nz E.Mail: sales@moffat.co.nz Main Office: (tel): 0800 663328 UNITED KINGDOM Blue Seal Web: www.blue-seal.co.uk E.Mail: sales@blue-seal.co.uk Sales: (tel): +44 121 327 5575 (fax): +44 121 327 9711 Spares: (tel): +44 121 322 6640...
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Page 3: Table Of Contents
BLUE SEAL DEEP FRYER CONTENTS PAGE INTRODUCTION INSTALLATION COMMISSIONING CONTROLS & FUNCTIONS OPERATION Care of Frying Fats and Oils Cooking Problems CLEANING CIRCUIT SCHEMATIC PARTS LIST Date Purchased................Serial No........… Dealer................................Service Agent............................... -
Page 5: Introduction
INTRODUCTION We are confident that you will be delighted with your BLUE SEAL Electric Deep Fryer, and it will become a most valued appliance in your commercial kitchen. These fryers are constructed in stainless steel and due to the swing out elements are easy to clean. The elements cannot be switched on in the raised position. -
Page 6: Installation
The E603 and E604 are to be connected to a 230-240 Volt AC, 3 Phase and Neutral and Earth supply. Each fryer tank has a total loading of 17 kW. Each of the three phases has a loading of 5.66 kW,... - Page 7 INSTALLATION NOTE: ALL ELECTRICAL CONNECTIONS MUST ONLY BE CARRIED OUT BY A QUALIFIED PERSON. Each fryer should be connected to an adequately protected power supply and an isolation switch mounted adjacent to, but not behind fryer. This switch must be clearly marked and readily accessible in case of fire. Check electricity supply is correct as shown on Rating Plate attached to the RH foot of the fryer.
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Page 8: Commissioning
After checking the operation, drain and dry the tank thoroughly. Do not set thermostat at over 90°C when checking operation with water. NOTE: BLUE SEAL Fryers can be used with both oil and shortening. CORRECT LEVEL FOR FRYING MEDIUM WHEN AT FRYING TEMPERATURE. - Page 9 (180 - 190°C). The E603 / E604 fryers will hold 29 to 30 litres of oil per tank. SHORTENING - Ideally shortening should be pre-melted prior to putting it into the tank. This is normally done in a suitable vessel on a boiling table burner(s).
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Page 10: Controls & Functions
CONTROLS & FUNCTIONS The thermostat controls the tank temperature in the range from 60°C to 200°C (140°F to 394°F). The over-temperature control should only function in the event of a thermostat failure. It is pre-set to cut out power to the elements if the tank temperature rises above 220°C (460°F). It can be manually reset by pushing in the red button through the 3mm hole in the control panel with a small screwdriver, match or other suitable small object. -
Page 11: Operation
OPERATION Size of food should be uniform to ensure all the food is fried evenly. Thawed, room temperature food will cook through better, however, small frozen foods such as chips and prawns may be cooked from frozen successfully. ... - Page 12 OPERATION THE FLUE OUTLET AREA IS A HIGH TEMPERATURE HIGHLY FLAMMABLE AREA DO NOT BANG, SHAKE HOLD F RYER ASKETS IN THE UTLET HIS IS A (e.g. O REA FOR LAMMABLE ATERIAL AT AND DEBRIS FROM BASKETS COULD GNITE High Temperature Flue Area FRYING TEMPERATURE CHART Temperature Minutes...
- Page 13 OPERATION Fats and oils are unstable compounds. Even the best will break down to some extent in the fryer when subjected to heat and moisture. Follow the DO’s and DON’Ts below to reduce the cost of replacing excessive amounts of frying medium. DO NOT Use a good quality life hydrogenated Don't use cheap fats or dripping which...
- Page 14 OPERATION PROBLEM CAUSE REMEDY Foaming Presence of soap or Rinse fryer thoroughly with detergent residue from water, drain and dry before cleaning. re-filling with oil. Excessive breakdown of oil. Add fresh oil daily to replace contents every 3-5 days. Excessive moisture in food. Drain and dry foods before frying.
- Page 15 OPERATION PROBLEM CAUSE REMEDY Smoking Insufficient turnover of oil. Maintain minimum quantity of oil in fryer for more rapid turnover or increase quantity of food fried in fryer. Food too wet. Drain and dry before cooking. Contamination. Filter or strain oil daily. Overheating of oil.
- Page 16 OPERATION PROBLEM CAUSE REMEDY Darkening of oil Presence of salt on food. Salt foods after frying and away from fryer. Excess egg yoke content in Replace part egg content with batters. milk. Contamination. Filter or strain oil daily. Poor cleaning procedures Clean fryer each day or at least once a week and rinse and dry thoroughly before use.
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Page 17: Cleaning
CLEANING To achieve the best results, cleaning must be regular and thorough and all controls and mechanical parts checked and adjusted periodically by a qualified service person. If any small faults occur, have them attended to promptly. Don't wait until they cause a complete breakdown. It is recommended that the appliance is serviced every 6 months. - Page 18 CLEANING Open the drain valve slowly to minimise splashing, and take care not to overfill the container. CAUTION - HOT OIL BURNS - DO NOT RUSH Use a drain stick if necessary to stir up solid fat / oil into the hot top layers to melt it. When the tank has been drained, use a ladle or similar to rinse the inside of the tank.
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Page 19: Circuit Schematic
CIRCUIT SCHEMATIC -19-... -
Page 20: Parts List
PARTS LIST Part No. Description 018578 Fuse Holder. 019360 32A Fuse Type F1(NS)Gg. 015300 Element - 240V, 5666W. 014815 Element Microswitch. 014858 Spring. 231739 Contactor. 011982 Thermostat. 015562 Knob 025358 Toggle Switch. 013528 Pilot Light. 024018 Over-Temp Cut-Out. 016319 Pre-set Regulator. 021966 Basket - Small.
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