APW Wyott EF-15N User manual

INSTALLATION AND OPERATING INSTRUCTIONS
ELECTRIC FRYERS
Models: EF-15N, EF-30NT, EF-30NTC
INTENDED FOR OTHER THAN HOUSEHOLD USE
RETAIN THIS MANUAL FOR FUTURE REFERENCE
OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
This equipment has been engineered to provide you with year round dependable service when used
according to the instructions in this manual and standard commercial kitchen practices.
P/N 8814619 Rev. 9/05
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WARNING
Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the Installation, Operating
and Maintenance Instructions thoroughly before installing or servicing this
equipment.
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FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other appliance.
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WARNING
Initial heating of oven may generate smoke or fumes and must be done in a
well-ventilated area. Overexposure to smoke or fumes may cause nausea or
dizziness.
APW WYOTT Foodservice Equipment Company
P.O. Box 1829
Cheyenne, WY 82003
[phone] Phone [phone] Toll Free
[phone] Fax www.apwwyott.com
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WARNING: This symbol refers to a potential hazard or unsafe practice, which could result in
seriousinjuryor death.
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DANGER: Thissymbolwarnsof imminenthazardwhichwill result in serious injury or death.
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CAUTION: This symbolrefers to a potentialhazard or unsafepractice, whichmay resultin minor or
moderateinjuryorproductor propertydamage.
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NOTICE: This symbol refers to informationthat needs special attentionor must be fully understood
eventhoughnot dangerous.
GENERAL INFORMATION
THIS MANUAL SHOULD BE RETAINED FOR FUTURE REFERENCE
takes pride in the design and quality of our products. When used as intended and with proper
care and maintenance, you will experience years of reliable operation from this equipment. To ensure best
results, it is important that you read and follow the instructions in this manual carefully.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instruction.
If you have questions concerning the installation, operation, maintenance or service of this product, write
Technical Service Department APW Wyott Foodservice Equipment Company, P.O. Box 1829, Cheyenne,
WY 82003.
Before installing and operating this equipment be sure everyone involved in its operation are fully trained
and are aware of all precautions. Accidents and problems can result by a failure to follow fundamental rules
and precautions.
The following words and symbols, found in this manual, alert you to hazards to the operator, service
personnel or the equipment. The words are defined as follows:
APW Wyott
SAFETY PRECAUTIONS
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CAUTION: These models are designed, built, and sold for commercial use. If these models are
positioned so the general public can use the equipment make sure that cautions, warnings, and
operating instructions are clearly posted near each unit so that anyone using the equipment will
useit correctlyandnot injurethemselvesorharm the equipment.
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WARNING: Check the data plate on this unit beforeinstallation. Connectthe unit only to the voltage
andfrequencylistedon thedataplate.Connectonly to1 or 3 phaseas listedon thedataplate.
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WARNING: Electrical and grounding connections must comply with the applicable portions of the
nationalelectricalcodeand/orotherlocalelectricalcodes.
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WARNING: Disconnect device from electrical power supply and place a Tag Out-Lockout on the
powerplug,indicatingthatyou areworkingon the circuit.
WARNING: Install per the spacing requirements listed in the installation section of this manual. We
strongly recommend having a competent professional install the equipment.A licensed electrician
should make the electrical connections and connect power to the unit. Local codes should always
be used when connecting these units to electrical power. In the absence of local codes, use the
latestversionof theNationalElectricalCode.
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WARNING: This device should be safely and adequately grounded in accordance with local
codes, or in the absence of local codes, with the National Electrical code, ANSI/NFPA 70, Latest
Edition to protect the user from electrical shock. It requires a grounded system and a dedicated
circuit, protected by a fuse or circuit breaker of proper size and rating. Canadian installation must
complywiththe CanadianElectricalCode,CSAC22.2,asapplicable
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WARNING: Never clean any electrical unit by immersing it in water. Turn off before cleaning
surface.
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CAUTION: Do not set the fryer with its back flat against the wall. It will not operate properly
unlessthereis at least 3 breathingspace behindfryer.
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WARNING: An earthing cable must connect the appliance to all other units in the complete
installationand fromthereto an independentearthconnection.
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NOTICE: This productis intendedforcommercialuseonly. Not for householduse.
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WARNING: - SHOCK HAZARD De-energize all power to equipment before cleaning the
equipment.
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NOTICE: The unit when installed, must be electrically grounded and comply with local codes, or in
the absence of local codes, with the national electrical code ANSI/NFPA70- latest edition.
Canadian installation must comply with CSA-STANDARD C.22.2 Number 0 M1982 General
Requirements-CanadianElectricalCodePartII, 109-M1981-CommercialCookingAppliances.
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NOTICE: Local codes regarding installation vary greatly from one area to another. The National
Fire Protection Association, Inc. states in its NFPA96 latest edition that local codes are Authority
Having Jurisdiction when it comes to requirement for installation of equipment. Therefore,
installationshouldcomplywith alllocal codes.
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WARNING: Afactory authorizedagent should handleall maintenance and repair. Before doing any
maintenanceor repair, contactAPW Wyott.
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CAUTION: Suitable for installation on combustible floor when installed with legs or casters
provided.
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CAUTION: This product when stacked, has more than one power supply connection point.
Disconnectall powersuppliesbeforeservicing.
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WARNING: - SHOCKHAZARD Donot openany panelsthat requiretheuse of tools.
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent
or concealed, a claim must be made with the delivering carrier.
A) Apparent damage or loss must be noted on the freight bill at the time of delivery. It must then be signed
by the carrier representative (Driver). If this is not done, the carrier may refuse the claim. The carrier can
supply the necessary forms.
B) Concealed damage or loss if not apparent until after equipment is uncrated, a request for inspection
must be made to the carrier within 15 days. The carrier should arrange an inspection. Be certain to hold all
contents and packaging material.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instructions.
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IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
Warranty Service and/or Parts, this information is required.
Model Number Serial Number Date Purchased

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TABLE OF CONTENTS
SECTION ITEM PAGE
1 General Information & Troubleshooting 4
2 Description 5
3 Installation 5
4 Thermostat Calibration 5
5 Operation 6
6 Maintenance 6
7 Cleaning 7
8 Wiring Diagrams 8
9 Troubleshooting Guide 10
10 Suggested Temperature & Times 11
11 Replacement Parts 11
12 Warranty 16
1. GENERAL INFORMATION
General Installation:
General Operation Instructions:
General Cleaning Instructions:
General Troubleshooting:
1. Always clean equipment thoroughly before first use (see “General Cleaning Instructions”).
2. Check rating label for your model designation & electrical rating.
3. For best results, use stainless steel countertops.
4. Attach legs to unit.
1. All foodservice equipment should be operated by trained personnel.
2. Do not allow your customers to come in contact with any surface labeled “CAUTION HOT”.
3. Where applicable, never pour cold water into dry heated units.
4.
1. Refer to section 7, page 7.
Always ask and check:
1. Is the unit connected to a live power source?
2. Check circuit breaker.
3. Is power switch “ON” and pilot light glowing?
4. Check rating label.Are you operating unit on proper voltage?
If the above checks out and you still have problems, call anAPW/Wyott authorized service agency.
NEVER hold food below 140°F.

2. DESCRIPTION
Electric Fryers:
These electric units are designed for countertop operation. They are used for producing evenly cooked,
perfectly fried products.
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3. INSTALLATION
1. Follow General Installation Instructions on previous page.
Screw legs into the permanently fastened nuts on the four corners of the unit and tighten by
hand. Level the fryer by turning the adjustment screw at the bottom of each leg. Do not slide unit with
legs mounted, lift if necessary to move unit.
These values are nominal ratings. Field wire connections must be capable of withstanding
anticipated surges.
For testing, see the wiring diagrams in this manual for the rated amperages.
NOTE:
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CAUTION: Installing personnel should be guided by National Electrical Code NFPA Number 70-
(LatestEdition),and applicablelocalcodes..
4. THERMOSTAT CALIBRATION
Checking Thermostat Calibration:
MAX MIN
The fryer thermostat is carefully calibrated at the factory so that dial settings match actual frying compound
temperatures. Field re-calibration is seldom necessary unless the unit has been mishandled in transit or
abused. Re-calibration should not be resorted to unless considerable experience with cooking results
definitely proves that the control is not maintaining the temperature to which the dial is set.
1. To check compound frying temperatures when re-calibrating, use a precision test instrument, or a
good grade mercury thermometer. Fill the tank half way between the and marks on the
tank.
2. Frying compound temperature should be checked at the center of the tank, approximately 1” to
1 1/2” below surface of frying compound.
3. Turn the dial of the thermostat being checked to the 350°F mark.
4. Allow temperature to stabilize, or until the thermostat cycles to “OFF” three times after starting
with cold frying compound. With power “ON”, read highest and lowest frying compound
temperature, as thermostat cycles through at least two cycles.Average the reading.
5. Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the
control knob setting (350°F +/- 15°F). If re-calibration is required, continue with steps 6, 7, 8 and 9.
6. Remove control knob by grasping outer edge and pulling straight out, without twisting or turning.
7. Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A”
clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each ¼ turn
(90° rotation) of screw “A” represents 18°F.
8. Replace thermostat control knob.
9. Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial
setting (350°F +/- 20°F), it means that the sensing element is inoperative and the thermostatic
control should be replaced.

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FIGURE 1
“A” SCREW
“B” DIAL SHAFT
INCREASE
DECREASE
1/4” TURN
5. OPERATING
Removing Fry Tanks:
1. Remove fry baskets.
2. Carefully grasp the element handle. CAUTION: May be hot. Pull out the head lock on the left of the
head.
3. Lift the element handle while at the same time, pulling the head lock. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
draining frying compound.
4. Again, lift the element handle while pulling the head lock, until the elements lock themselves at a
higher position.
5. Firmly grasp both handles of fry tank and lift it out. After replacing the fry tank, simply pull the head
lock; and at the same time, pull down the element handle until the elements rest on fry tank bottom.
6. Both the lifting out and lowering of elements can be done in one swing, without stopping at the
intermediate position.
6. MAINTENANCE
Filling Fry Tank:
MAX MIN
MAX
NOTE:
MIN
1. Fill the fry tank half way between the and marks on the tank with approximately 15 lbs. of
liquid or melted frying compound. Do not fill past the .
This fryer is not equipped with a melt cycle option. Air holes caused when packing
solid frying compound into the fryer can cause hot spots on the heating element sheath,
resulting in momentary overheating of some of the frying compound and premature frying
compound breakdown. It can also damage the heating elements. If it is necessary to use
solid frying compound, it must be melted before adding to fry tank.
Turn the thermostat to the desired frying temperature. The yellow “HEAT ON” light will stay
on until the temperature set on the thermostat is reached, then the light cycles off. The fryer
is now ready to begin frying. After a load has been fried, do not lower the next load into the
frying compound until the “HEAT ON” light cycles off.
2. Do not let the frying compound level drop below the mark on the tank. For proper operation of
the fryer and good frying results, the frying compound level should be maintained.
3. Use a quality frying compound.
4. Filter the frying compound frequently, at least once a day.
5. Skim out food particles frequently with the strainer/skimmer.
6. Add at least 15% (of fry tank capacity) of fresh frying compound daily, (more if possible) without
overloading the tank. If 15% of the frying compound is not used during frying, remove some of the
frying compound for other use (gravy, griddle frying, etc.) to permit adding fresh frying compound.
7. Do not overload the fry baskets. Approximately half-full or even less is correct. If foods are taking
longer to fry than the chart shows, or are not browning, over-loading is a probable cause.

7. CLEANING
1. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule
corresponding to how hard the kettle is used. Cleaning should be done at least once a week.
A. Turn the thermostat to “OFF” and allow unit to cool down.
B. Lift the elements to drain position. Wire brush or scrape elements to remove any solids
adhering to the elements.
C. Raise the elements. Lift out fry tank. Strain the frying compound into a clean container.
D. Replace empty fry tank, lower elements to rest inside the tank.
E. Add water to the mark on tank.
F. Add any good grade of cleaner, following cleaning instructions.
G. Turn the thermostat to 250°F and let the heating unit bring the solution to a boil.
H. Boil long enough to loosen or dissolve all varnish or carbon deposits, approximately 30
minutes.
I. Turn the unit off and lift out the elements to drain position.
J. If necessary, clean the thermostat bulbs using a long-handled fiber or plastic brush and mild
soap solution.
K. Rinse with clean water to remove all cleaning mixture.
L. Lift out the fry tank and drain. Repeat stepsJ&Kwithfrytank.
M. Rinse the inside of the tank with 2 cups of vinegar.
N. Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed,
since even a trace of cleaner left inside the tank will ruin frying compound.
O. Dry thoroughly. Replace the tank and lower the elements.
P. Shut the unit off and cover tank until ready for further use.
Q. Thin films of oil subjected to frying temperatures quickly form into a gummy consistency. In
order to avoid these gum formations, keep all other surfaces of the unit clean by polishing
stainless steel surfaces with a damp cloth. To remove discolorations or oil film, a non-
abrasive cleaner may be used.
“MAX”
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8. Prepare the food properly.
9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.
10. Assure a good thermostat operation.
11. Keep the fry tank and elements clean.

CHECK DATA PLATE & CONNECT TO208OR240VAS INDICATED.
EF30-NT 240 11400 47.6 6 208 8560 41.2 6
MODEL # VOLTS WATTS AMPS WIRE VOLTS WATTS AMPS WIRE
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
THIS UNIT TO BE CONNECTED TO 1O ONLY
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GRD
SPLICE
BLACK
L1 L2
WHITE
HEATING ELEMENT
3
SWITCH
HI-LIMIT
9
6 5
THERMOSTAT
LIGHT
PILOT
AMBER
7
8
4
HEATING ELEMENT
3
SWITCH
HI-LIMIT
9
6 5
THERMOSTAT
LIGHT
PILOT
AMBER
7
8
4
208 OR 240V
SPLICE
8
CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED.
EF15-N 240 5700 23.8 12 208 4280 20.6 12
MODEL # VOLTS WATTS AMPS WIRE VOLTS WATTS AMPS WIRE
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
THIS UNIT TO BE CONNECTED TO 1O ONLY
!
!
WHITE
L2
L1
BLACK
SPLICE
208 OR 240V
GRD
GROUND LUG 4
8
7
AMBER
PILOT
LIGHT
THERMOSTAT
5 6
9
HI-LIMIT
SWITCH
3
HEATING ELEMENT
EF15-N-208 - -- - 208 5700 27.5 10
8. WIRING DIAGRAMS

6
5
THERMOSTAT
HI-LIMIT
SWITCH
HI-LI MI T
13
3
1
POWER
SWITCH
AMBER
8RED
PILOT
DUAL
LI GHT
HEATI NG ELEMENT
9 7
4
20
3
2
2
4
1
25
RELAY
STATE
SOLID
21
THERMOSTAT
12 POW ER
SWITCH
18
HEATING ELEMENT
AMBER
15
19
SWITCH
16
RED
LIGHT
DUAL
PIL OT
14 22
2
34
1
17 SOL I D
ST ATE
RELAY
23
11
24
GROUND LUG
208V
BLACK
GRD L1 L2
40 AMP FUSES
REPLACE ONLY WITH
&40AMPFUSES
FUSE BLOCK
WHITE
26
27
24
25
3
CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED.
EF30-NTC-208 208 11400 55.0 4
MODEL # VOLTS WATTS AMPS WIRE
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
THIS UNIT TO BE CONNECTED TO 1O ONLY
!
!
CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED.
EF30-NT 240 11400 23.8 & 23.8 12 208 8560 20.6 & 20.6 12
MODEL # VOLTS WATTS AMPS WIRE VOLTS WATTS AMPS WIRE
Wire sizes listed above are for reference only. Check local
codes or the National Electrical Code for sizes to be used.
THIS UNIT TO BE CONNECTED TO 1O ONLY
!
!
!
!
THIS APPLIANCE HAS MORE THAN ONE POWER
SUPPLY CONNECTION POINT. DISCONNECT ALL
POWER SUPPLIES BEFORE SERVICING.
GRD
SPLICE
BLACK
L1 L2
WHITE
HEATING ELEMENT
3
SWITCH
HI-LIMIT
9
6
5
THERMOSTAT
LIGHT
PILOT
AMBER
7
8
4
HEATING ELEMENT
3
SWITCH
HI-LIMIT
9
6
5
THERMOSTAT
LIGHT
PILOT
AMBER
7
8
4
208 OR 240V
SPLICE
GRD
SPLICE
BLACK
L1 L2
WHITE
208 OR 240V
9

9. TROUBLESHOOTING GUIDE
Frying temperature too
high/overheating. (Check thermostat)
Frying temperature too low.
(Check thermostat)
Overloading the fry tank.
Improper draining of food after frying.
High moisture content in food being
fried.
Inadequate frying compound
turnover.
Improper preparation of food.
Contamination of frying compound.
(Due to salt or other foreign material)
Frying in foam.
Food being fried may be of poor
quality.
Drip-back from exhaust stack.
Poor quality of frying compound
(Either initially or after excessive use)
Cooking time too short.
Inadequate filtering of frying compound.
Excessive crumbs in fry tank
Keeping food in frying compound
after cooking.
Inadequate cleaning of fry tank.
Possible Cause
Problem
Excessive and premature
foaming.
Greasy food/excessive frying
compound absorption.
“Objectionable” odor or flavor
of frying compound.
“Objectionable” flavor of fried
food.
Excessive smoking of frying
compound.
Excessive darkening of frying
compound.
Frying compound won’t hold
heat.
Food crust color not brown.
Rapid breakdown of frying
compound. XXX
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