ADA GASTROGAZ ADA SCG 11 User manual
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DEAR SIRS !
Thank you for the credit shown us by buying our product, Pressure gas fryer .We hope that the
device which you own will satisfy all your expectations.
In this construction we tried to leave up to all expectations of the users. Pressure gas fryer assures
short time frying of meat product in hot oil without penetrating the oil into product, what gives
excellent taste and wholesome values.
Before you start operating the device, it is recommended to familiarize with the content of the
hereby operating instruction where you find exact recommendations concerning correct hold-
down, use and preservation of the fryer.
The observance of the instruction will assure lasting and infallible operation and will bring you
satisfaction from the acquired device. This fryer owns CE sign under the procedure of
conformity with research of EC type, verified by Oil and Gas Institute in Krakow, according to the
directive 90/396/EWG.
ADA Gastrogaz
MANUFACTURER
ADA SCG 11 Gas Pressure Fryer
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Content
GENERAL PART
1. Destination of the fryer 5
2. Technical characteristic and equipment 5
3. Basic technical data 6
TECHNICAL INSTRUCTION
intended for the installer
1. Subassemblies description 7
2. Assembly of the fryer 7
3. Description of the burner 8
HOW TO USE AND CONSERVE
intended for the user
1. Operation and maintenance 9
1.1 First start-up 9
1.2 Operation of the fryer 10
1.3 Properties of the oil 11
1.4 How to clean the fryer 11
1.5 Additional activities done periodically 11
2. Deletion of the disturbance of work 12
3. Rules of safe operation 12
4. Warnings 13
5. First aid 13
6. Conditions of guarantee 13
7. A warranty 14
8. Record of the complaint 14
PRECAUTIONS FOR PURCHASERS AND USERS
Before starting to operate the pressure gas fryer one should get acquainted with the
operating instruction. The instruction contains hints and recommendations concerning proper
usage of the device.
Acting according to the present instruction will assure long lasting and infallible
operation, bringing in the same time profit and satisfaction with the product purchased.
It is not allowed to heat the oil alone under pressure!
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GENERAL PART
1. DESTINATION OF THE FRYER
The ADA-SCG 11 and SCG 22 type of fryer is intended for preparing dishes in hot oil under
pressure. It is used in food industry, but mainly in gastronomy.
The fryer is especially fitted to fry meat products ( poultry, pork, fish) in special coating but they
can be prepared without it as well. You can also use the fryer to prepare toasts, doughnuts, chips
etc.
In this type of pressure devices you receive the final product crisp, crunchy and not saturated
with oil .
The fryer can be driven by natural gas or liquid gas.
2. TECHNICAL CHARACTERISTIC AND EQUPIMENT
1. Manometer, 2,3. Safety valve, 4. Plug igniter, 5. Pressure reducing lever, 6. Timer, 7.
Exhaust, 8. Gas switch, 9. Temperature handwheel, 10.Magneto, 11. Thermometer, 12.
Basket stand, 13. Gas connector pipe, 14. Condenser, 16. Chamber emptying valve, 17.
Condensate tank, 18. Cover with a gasket, 19. Holdfast flap, 20. Handle, 21. Basket, 22.
Thermocouple sensor, 23. Oil drain valve, 24. Oil tank, 25. Wheel, 26. Regulated legs, 27.
Hole to reset maximum temperature limiter (optionally).
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All the sub assemblies of the fryer are made of acid-proof steel KO grade OH18N9 admitted for
contact with food ( attestation PZH nr Hż/03713/98 issued in Warsaw in April16,1998.
The construction of the device is based on the regulated legs(26), on which the housing of the
device rests. Inside the housing there are burners nag gas installation powered by gas connector
pipe. The burners preheat the frying chamber where the gas valve thermostat sensor and safety
sensor are fitted. The role of the safety sensor is to switch off the gas supply after oil reaches the
temperature of 220°C. In the chamber, the basket (21) is placed on the stand (12) and removed
after the whole process of frying using the handle (20).
In order to close the chamber tightly, there is cover with a gasket (18) made of a silicon
rubber which is oil and temperature proof. The cover of the fryer is held by the holdfast so that it
is closed tightly to form the overpressure. The possible pressure occurring in the chamber is
about 0,04 Mpa. After the pressure is exceeded, the safety valve (3) opens to reduce the pressure
to 0,04 Mpa.
In the final part of frying, steam collected in the chamber (causing overpressure)
should be removed by pulling the pressure reducing lever (5) and letting the steam escape from
the chamber and condense in the condenser (14). After that, the steam accumulates in the form of
a condensate in the condensate tank (17).
After the whole process of frying is done, let the oil out of the chamber using the
chamber emptying valve (16). The used oil should be poured through a linen filter in order to
purify it and separate the remnants of a meal from it. The purified oil should be placed in the
proper tank (24).
The exhaust formed during the process of gas burning pass through the gas exhaust pipe(7).
The central control system is in the front of the housing and its main parts are:
Magneto (10)
Plug igniter (of a handset) (4)
Temperature handwheel (9)
Gas switch (stops the gas inflow) (8)
Thermometer (indicates the temperature) (11)
Manometer (indicates the level of pressure in the chamber) (1)
Pressure reducing lever (5)
Timer (6)
The fryer is complete with:
basket
handle
wheel for the tank
oil chamber
condensate chamber
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3. BASIC TECHNICAL DATA
Parameters
ADA SCG 11
ADA SCG 22
Dimensions (mm)
400x690x1080
600x900x1080
Weight of the device
59
87
Cubic content of the frying
chamber ( dm³)
12
23
Max. charge (kg)
3,0
6
Working pressure (MPa)
0,04
0,04
Working temperature (°C)
150-170
150-170
Burners' power (kW)
11
22
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TECHNICAL INSTRUCTION
intended for the installer
The fryer must be connected to the gas installation only by an authorized installer.
1. SUBASSEMBLIES DESCRIPTION
The pressure gas fryer is composed of the following sub assemblies:
Gas installation
The fryer can be connected to the B/P active gas installation through the gas reducing valve for
36 mbar or natural E gas (GZ50) and therefore it will be equipped ( consistently with the
order)with a proper gas connector pipe:
-with a crimped terminal for a liquefied petroleum gas installation used with the liquefied
petroleum gas GPB elastic hose.
- with an external thread Rc ½ for the natural gas E ( GZ 50) ( according to the picture below)
The control/cut off valve Minisit 710 connected with a thermoelectromagnetic dust-proof
protection of the handset's burner,
Gas installation pipes.
External thread Rc ½ for the natural gas E
2. THE FRYER ASSEMBLY
The room where the fryer is mounted should correspond to the building laws included in the order
of Minister of Infrastructure from 12.04.2002 concerned with the technical standards buildings
and their layouts should meet.
According to those standards such room should have:
a working supply-exhaust ventilation providing continuous air circulation, at least 37,5 m³/h
for each kilowatt of the gas device's thermal power.
The minimal dimension of the smoke conduit must not be smaller than 0,14 m , and the total
surface of the ventilating hood must not be smaller than 0,016 m²
Proper cubic capacity which provides that maximum heat coming from the gas devices will not
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exceed 930 W/ m³ of the room
Proper dimensions which let the installed device be at least 0,3 m from the walls of the room (
both sides and the back of the device), and the front minimum 1,2 m.
If the liquefied petroleum gas is used, the room must not be under the “0” level, that means in
the basement, and the temperature of the room where the GPB gas cylinder is placed must
not exceed 35 °C.
It is highly recommendable to install the fryer under a working extraction hood .
First steps
Before starting to assemble the fryer, make sure that all its parts are complete and have not been
damaged in transport.
1. Place the fryer in an easily accessible place, preferably a hard, non-flammable ground covered
with ceramic plates.
2. Level the fryer using the regulated legs.
3. Before connecting the fryer to the gas system:
- check the data plate to find out what kind of gas corresponds with the fryer installed and its gas
system ( propane-butane B/P or natural E gas GZ-50).
4. Connecting the device follow the rules from below:
- the natural gas GZ-50 should be installed stiffly using a pipe without intermittent weld (steel or
copper). In case of using elastic metal lead it must have CE Certificate
the liquefied petroleum B/P gas from the gas cylinder should be connected with the fryer
using an elastic hose. The hose must not be longer than 3m, have CE Certificate and its ends
should be secured with band clips.
Near any gas powered device, in an easily accessible place, there must be a gas inflow switch.
Check if there is no leakage in the connection between the gas system and the device
5. After connecting the device to the gas system, using proper sensors, check if there are any clefts
in the connections. The device must not be operated if any clefts were detected.
3. DESCRIPTION OF THE BURNER
The fryer is equipped with a set of burners which are composed of:
The main and the pilot burner equipped with a replaceable nozzle, illustrated in the frame
below:
BURNER
GAS
E(GZ 50)
B/P
Main 11 pcs.
0,80
2x0,4
Pilot 1 pcs.
0,30
0,25
starting electrodes
flame sensor (thermocouple)
oil temperature sensor
cut-off valve Minisit 710
max. oil temperature limiter (220°C) (optionally)
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MAINTENANCE AND CONSERVATION
intended for the user
1. OPERATING AND CONSERVATION
Before starting to operate the fryer, the frying chamber and all the parts which have a direct
contact with food should be cleaned with a warm water and detergents.
Shut (16)
Fill the chamber with water and detergents, boil
Clean the chamber and all the other elements with a brush
Let the water out of the chamber and rinse the chamber a few times
To neutralize alkalies left by the detergents fill the chamber again with water diluted with 100
ml of vinegar and boil
Empty the chamber and rinse it with hot water a few times
Dry the chamber and all the other elements thoroughly and shut (16)
WARNING !
Do not fill the chamber with oil before the chamber has been dried and before you make sure
there is no water in the (16).
Always remember to place a dripping tray under 16 in case you forget to turn off the 16.
Spare parts available in retail:
1. Thermocouple type M9x1 341.01.008 length = 450 mm: produced by SIT Italy
Other spare parts are available in the manufacturer's.
1.1 First start
Before you start the device, fill the chamber of the device with water or oil. Do not start the fryer
when the chamber is empty.
In order to start the fryer:
open the gas valve
place the thermo regulator (1) in * position
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Push and hold the button(3)* (gas inflow to the pilot burner is opened)
Press the button (2) a few times (the igniter)
After the pilot burner is ignited, hold the button (3) for about 10 seconds (at this time the
thermocouple starts to control the flame)
After recognizing that the flame of the burner is stable, set the right temperature of the oil
according to the frame below (at this time gas in the main burner is ignited)
Index on the handwheel
Approximate temperature of the oil [°C]
1
50
2
70
3
90
4
110
5
130
6
150
7
170
8
190
To stop the fryer for a short break, turn the thermo regulator (1) back into * position (the pilot
burner is on, the main burner is off at this time)
Turn the main gas valve off.
1.2 How to operate the fryer
Fill the chamber with oil, turn on the gas supply, ignite the pilot burner and place the thermo
regulator in position 6 ( for example) which corresponds 150 ºC. Warning! Do not close the lid
(18) when the oil is being preheated ! When the temperature of 150 °C is reached (shown on the
thermometer), place the basket on the stand in on-position, remove the grip from the basket.
Place the food in the basket, shut the lid pressing it slightly. Set the timer for the definite time of
frying.
When you fry, observe the manometer and listen how the fryer is working. If any leak occurs
tighten up the press bolt until the hiss ceases. When the pressure reaches ~0,004 Mpa (0,4 atm)
the safety valve opens. The end of the whole process of frying is announced by the sound of the
timer. After that, pull the lever of the pressure reducing valve and then open the lid of the fryer.
To take the food out of the fryer fasten the grip to the basket.
Warning!
To reach the pressure of 0,04 Mpa it is demanded to place at least 0,4 kg of a raw charge. If the
charge is too small it will not create enough steam to hold the demanded pressure.
Every morning before the oil is heated it is advised to open the release valve (16) and tap the
collected water.
When the oil exceeds the temperature of 220 °C the maximum temperature reducer will cut the
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gas inflow immediately. To start the burner once again wait until the temperature of the oil falls
to 150 °C and after that press reset through the hole (27- optionally, only when ordered)
Assumed time of frying different products
Product
Time (min)
Pieces of chicken
3-12
Chicken fillet
5
Chopped pork
5
Fish fillet
5
Cauliflower
3
1.3 Properties of the oil
The oil should be protected not to be fried too much in a very high temperature. When the
products fried are coated in breadcrumbs, the oil should be filtered.
The optimal temperature of frying is 180 °C and when it is higher than that, some toxic substances
caused by the oil disintegration may appear. The oil should be replaced when it starts to foam.
Remember that the oil itself must not be heated when the lid is closed.
1.4 How to clean the fryer
Each time after the frying process is over the following activities should be done:
Turn the device off and turn off the gas valve
Place the linen filter on the oil tank and place the dripping trace under the oil drain valve
Open the oil drain valve and let the oil leak to the oil tank covered with the linen filter
Clean the chamber with clean, filtered oil
Close the oil drain valve after the chamber is clean.
Every day after work remember to clean the inside of safety valves' weight and their threaded
ends.
1.5 Additional activities done periodically
At least once a month or when the frying chamber is covered with burned oil, boil some water in
the chamber and follow the directions described in first start-up sub chapter.
Check up on all the screwed connections and the tightness of valves and pipes which supply oil
and condensate.
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2. DELETION OF THE DISTURBANCE OF WORK
DISTURBANCE
CAUSE
ELIMINATING THE TROUBLES
Pressure is going down
- safety valve is not tight
Clean the seat and the pin of
the weight
- pressure reducing valve is not
tight
It can be caused by dirt in the
valve- it should be cleaned, or
the valve is used- it should be
replaced
-gasket has worn out
If the lid is tightened by too
much pressure, the gasket
should be turned inside out. If
the gasket has been turned
inside out it should be replaced.
Oil is foaming or boiling over
- water in the oil
It may be caused by lifting the lid improperly.
When the frying cycle is over the manometer
shows “0”. At that time the lid should be lifted
energeticly and fast, without hitting the stop of
a hinge. When you lift the lid like that, water
condensated on it will flow down through the
drain pipe to a container on the left side of the
bowl.
Other reason for that may be a chocked drain
pipe. In such case the drain pipe should be
cleaned
- oil has been used for too long
After some time of use, oil gets impurities (
water and crumbs). It is important to replace the
oil regularly, filtrate it and remove crumbs from
the bottom of the chamber.
3. RULES OF SAFE OPERATION
The most important point of the fryer operation is to keep the device clean and comply with the
recommendations of the manufacturer.
It is also important to comply with the following directions:
Do not repair the device yourself. It should be done by an authorized person
Keep your place of work clean
Be careful with a oil
ADA-SCG 11 and ADA-SCG 22 should be operated by an authorized person which is acquainted
with health and safety rules as well as the operating instruction of the device.
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4. WARNINGS
Improper operation of the fryer may cause escape of gas or its faulty burning which may lead to
fire or poisoning with gas containing carbon dioxide causes buzzing in one's ears, feeling heavy,
irregular heartbeat, dizziness, vomiting and weakness. The injured should be given first aid and the
doctor should be called.
IMPORTANT!!!
1. The fryer should be connected to the gas system only by an authorized person.
2. When a liquid gas is used, the room where the fryer is placed must not be below the “0”
level, that is in a cellar, and the temperature in the room where a GPB gas cylinder is
must not be over 35 °C .
3. In case of gas coming out of the leaky fittings the gas tap should be closed and the fryer
turned off. The gas system must be fixed.
4. The chamber must not be filled with oil until it is completely dry and it has been checked
if there is no water left in 16. Always remember to place a dripping tray under 16 in case
you forget to turn off the 16. Always remember to place a dripping tray under 16 in case
you forget to turn it off.
5. Do not heat the oil itself under pressure.
6. The fryer must not be used when any leakage has been noticed.
7. Do not close the lid (18) when the oil is being preheated
8. Every day after work remember to clean the inside of safety valves' weight and their
threaded ends.
5. FIRST AID
Giving the first aid remember to:
carry the injured to the fresh air
make breathing easy for the injured (undo the buttons)
give the injured an ammoniac to sniff to wake one up
constantly observe the injured
when the injured is not conscious and does not breathe, do an artificial respiration and wait
for the doctor
each person operating the fryer should get acquainted with the health and safety rules.
6. CONDITIONS OF THE GUARANTEE CERTIFICATE
a) The certificate guarantees good quality and proper work of the device.
b) The guarantee certificate is given for 12 months from the date of the purchaser certificate
should be confirmed by a sign and a stamp of the seller.
The guarantee certificate should be signed and stamped by a seller.
c) Manufacturer or supplier acting on his behalf is obliged to make free repairs of the
manufacturing defects.
d) The faulty parts will be repaired in 14 days from their record. Buyer has got the right to
replace the device with a new one when any repair is impossible.
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e) Manufacturer is not responsible for the faults done by the users themselves.
f) The guarantee do not cover any damages caused in transport.
g) The guarantee do not cover the thermocouple.
7. GUARANTEE CERTIFICATE
Pressure gas fryer type SCG
……………………no...........………………………
The fryer is adjusted to gas type…………………....................................……….
KJ producer mark…………………………………………………………………
Date of sale………………………………………………………………………
Sign and stamp of seller…………………………………………………………
8. COMPLAINT RECORD
Lp.
The date of the
declared
complaint
The date of the
repair
The type of the repair
Sign and stamp
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