APW Wyott EF-30 User manual

INSTALLATION AND OPERATING INSTRUCTIONS
ELECTRIC FRYERS
Model: EF-30
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
accordingtotheinstructionsinthismanualandstandardcommercialkitchenpractices.
! !
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.
! !
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other appliance.
! !
WARNING
Initial heating of oven may generate smoke or fumes and must be done in a
well-ventilatedarea.Overexposuretosmokeorfumesmaycausenauseaor
dizziness.
APW WYOTT Foodservice Equipment Company
P.O. Box 1829
Cheyenne, WY 82003
[phone] Phone [phone] Toll Free
[phone] Fax www.apwwyott.com
1
R
P/N 8835990 5-08

!WARNING: This symbol refers to a potential hazard or unsafe practice, which could result in
seriousinjuryordeath.
!
!
!DANGER:Thissymbolwarnsofimminenthazardwhichwillresultinseriousinjuryordeath.
!
!CAUTION:Thissymbolreferstoapotentialhazardorunsafepractice,whichmayresultinminoror
moderateinjuryorproductorpropertydamage.
!
!NOTICE:Thissymbolreferstoinformationthatneedsspecialattentionormustbefullyunderstood
eventhoughnotdangerous.
SAFETY INFORMATION
THIS MANUAL SHOULD BE RETAINED FOR FUTURE REFERENCE
APW Wyott 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,itisimportantthatyoureadandfollowtheinstructionsinthismanualcarefully.
Installationandstart-up shouldbeperformedby aqualifiedinstallerwho thoroughlyread,understandsand
followstheseinstruction.
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,
WY82003.
SAFETY PRECAUTIONS
Before installing and operating this equipment be sure everyone involved in its operation are fully trained
andareawareofallprecautions.Accidents andproblemscanresultbyafailuretofollowfundamental rules
andprecautions.
The following words and symbols, found in this manual, alert you to hazards to the operator, service
personnelortheequipment.Thewordsaredefinedasfollows:
!
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
useitcorrectlyandnotinjurethemselvesorharmtheequipment.
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WARNING:Checkthedataplateonthisunitbeforeinstallation.Connecttheunitonlytothevoltage
andfrequencylistedonthedataplate.Connectonlyto1or3phaseaslistedonthedataplate.
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!
!WARNING: Electrical and grounding connections must comply with the applicable portions of the
nationalelectricalcodeand/orotherlocalelectricalcodes.
!
!WARNING: Disconnect device from electrical power supply and place a Tag Out-Lockout on the
powerplug,indicatingthatyouareworkingonthecircuit.
WARNING: Installperthespacingrequirementslistedintheinstallation sectionofthismanual.We
strongly recommend having a competent professional install the equipment.Alicensed 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
latestversionoftheNationalElectricalCode.
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!
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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
complywiththeCanadianElectricalCode,CSAC22.2,asapplicable
2

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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
unlessthereisatleast3”breathingspacebehindfryer.
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WARNING: An earthing cable must connect the appliance to all other units in the complete
installationandfromtheretoanindependentearthconnection.
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NOTICE:Thisproductisintendedforcommercialuseonly.Notforhouseholduse.
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WARNING: SHOCK HAZARD - De-energize all power to equipment before cleaning the
equipment.
!
!NOTICE:Theunitwhen installed,mustbe electricallygroundedand complywithlocal codes,orin
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.
!
!NOTICE: Local codes regarding installation vary greatly from one area to another. The National
Fire ProtectionAssociation, Inc. states in its NFPA96 latest edition that local codes are “Authority
Having Jurisdiction” when it comes to requirement for installation of equipment. Therefore,
installationshouldcomplywithalllocalcodes.
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WARNING:Afactoryauthorizedagentshouldhandleallmaintenanceandrepair.Beforedoingany
maintenanceorrepair,contactAPWWyott.
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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.
Disconnectallpowersuppliesbeforeservicing.
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WARNING:SHOCKHAZARD- Donotopenanypanelsthatrequiretheuseoftools.
IMMEDIATELYINSPECTFORSHIPPINGDAMAGE
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
orconcealed,aclaimmustbemadewiththedeliveringcarrier.
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
supplythenecessaryforms.
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
contentsandpackagingmaterial.
Installationandstart-upshouldbeperformedbyaqualifiedinstallerwhothoroughlyread,understandsand
followstheseinstructions.
3
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
WarrantyServiceand/orParts,thisinformationisrequired.
ModelNumber SerialNumber DatePurchased

4
TABLE OF CONTENTS
SECTION ITEM PAGE
Safety Precautions/Safety Information 2
1 General Information 4
2 Description 5
3 Installation & Supply Connections 5
4 Thermostat Calibration 6
5 Maintenance 6
6 Cleaning 7
7 Service 8
8 Troubleshooting Guide 10
9 Suggested Temperature & Times 11
10 Replacement Parts List & Exploded Views 12
11 Wiring Diagram 15
12 Warranty 16
1. GENERAL INFORMATION
GeneralInstallation:
1. Alwayscleanequipmentthoroughlybeforefirstuse(see“GeneralCleaningInstructions”).
2. Checkratinglabelforyourmodeldesignation&electricalrating.
3. Forbestresults,usestainlesssteelcountertops.
4. Attachlegstounit.
GeneralOperationInstructions:
1. Allfoodserviceequipmentshouldbeoperatedbytrainedpersonnel.
2. Donotallowyourcustomerstocomeincontactwithanysurfacelabeled“CAUTIONHOT”.
3. Whereapplicable,neverpourcoldwaterintodryheatedunits.
4. Where applicable, do not cook, warm or hold food directly in liner pans (well) pans. Always use
steamtablepans/insets,etc.
5. NEVERholdfoodbelow140°F.
GeneralCleaningInstructions:
1. NEVER clean any electrical unit by immersing it in water. Turn unit off and allow it to cool down
beforesurfacecleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on charts:
Use warm, soapy water. Mild cleansers & PLASTIC scouring pads may be used to remove baked-on
foodandwaterscaleonmetalunits.
3. Unplug electrical units before cleaning or servicing. All service should be performed by an APW
Wyottauthorizedserviceagency.
GeneralTroubleshooting:
Alwaysaskandcheck:
1. Istheunitconnectedtoalivepowersource?
2. Checkcircuitbreaker.
3. Ispowerswitch“ON”andpilotlightglowing?
4. Checkratinglabel.Areyouoperatingunitonpropervoltage?
Iftheabovechecksoutandyoustillhaveproblems,callanAPWWyottauthorizedserviceagency.

1 Phase
208V 240V
58 50
2. DESCRIPTION
Electric Fryers:
These electric units are designed for countertop operation. They are used for producing evenly cooked,
perfectlyfriedproducts.
5
3. INSTALLATION & SUPPLY CONNECTION
Installation
1. FollowGeneralInstallationInstructionsonpreviouspage.
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
legsmounted,liftifnecessarytomoveunit.
!
!
CAUTION: Installing personnel should be guided by National Electrical Code NFPA Number 70-
1978(LatestEdition),andapplicablelocalcodes..
SupplyConnection
1. All units are provided with two terminal blocks for field wire connections on the rear of the unit. The
large terminal block (marked X-Y-Z) is for power supply connections. The smaller auxiliary terminal
block(marked1-2-3)isforconnectiontoafireprotectioncircuit,oradangerswitch.
All units are provided with two knockouts: a 3/4. conduit size for power supply and a 1/2” conduit
size for auxiliary terminal block wires. Both knockouts are located on the rear leg channel and are
accessiblebyremovingtherearpanel.
2. Removerearpanel.Mount suitable3/4”conduitfittingin power supplyknockout.The knockoutholefor
1/2” conduit fitting is covered with a closure plug. Remove this plug and mount a 1/2” conduit fitting for
connectionstoauxiliaryterminalblock.
Caution: Do not remove closure plug covering 1/2” size knockout opening if connections to a fire
protection circuit are not required. Removal of the closure plug under this condition may result in a
shockhazard.
3. Connect field wire to the power terminal block as indicated on wiring diagram. Wire must be of the
typesuitablefor90°C serviceandofthicknessasindicatedonmarkingonrearpanel.
Field wire connections to auxiliary terminal block must be of size indicated on marking on rear panel and
suitable for 90°C service. Lead wires to the auxiliary terminal block must be connected per instructions on
the wiring diagram located on rear panel; depending on whether the fire protection circuit has a Normally
Open(N.O.)oraNormallyClosed(N.C.)Switch.
The auxiliary terminal block wiring must not be changed if connections to a fire protection system are .not
made.Thefryerisfactoryassembledforoperatingwithoutconnectionstoafireprotectionsystem.
Fortesting,theratedamperagesarelistedbelow:
3 Phase
I I II I I
29 50 29 25 44 25
208V 240V NOTE: These values are nominal ratings. Field wire connections
mustbecapableofwithstandinganticipatedsurges.
Replace rear panel. Ensure the equipment is grounded by
installing a grounding lead to ground lug located near
terminalblock.

4. THERMOSTAT CALIBRATION
Checking Thermostat Calibration:
Thefryerthermostat iscarefullycalibratedat thefactorysothatdialsettingsmatch actualfryingcompound
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
definitelyprovesthatthecontrolisnotmaintainingthetemperaturetowhichthedialisset.
1. To check compound frying temperatures when re-calibrating, use a precision test instrument, or a
goodgrademercurythermometer.Fillfrytankwithfryingcompoundto“FULL”mark.
2. Frying compound temperature should be checked at the center of the tank, approximately 1” to 1
1/2”belowsurfaceoffryingcompound.
3. Turnthedialofthethermostatbeingcheckedtothe350°Fmark.
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,asthermostatcyclesthroughatleasttwocycles.Averagethereading.
5. Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the control knob
setting(350°F+/-10°F).Ifre-calibrationisrequired,continuewithsteps6,7,8and9.
6. Removecontrolknobbygraspingouteredgeandpullingstraightout,withouttwistingorturning.
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)ofscrew“A”represents18°F.
8. Replacethermostatcontrolknob.
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
controlshouldbereplaced.
FIGURE 1
“A” SCREW
“A” SCREW
“B” DIAL SHAFT
INCREASE
DECREASE
1/4” TURN
5. MAINTENANCE
RemovingFryTanks
a. Removefrybaskets.
b. Carefully grasp the black handle, CAUTION: may be hot, on the end post on top rear corner of the
fryerwiththelefthand,andtheelementlifthandlerestingonfrytankfront,withrighthand.
c. Lift the element handle while at the same time. pulling the plastic handle. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
drainingfryingcompound.
d. Again, lift the element handle while pulling the plastic handle, until the elements lock themselves at
ahigherposition.
e. Firmlygraspbothhandlesoffrytankandliftitout. ,
f. After replacing the fry tank, simply pull the plastic handle; and at the same time, pull down the
elementhandleuntiltheelementsrestonfrytankbottom.
g. Both the lifting out and lowering of elements can be done in one swing, without stopping at the
intermediateposition.
6

7
FillingFryTank
1. Ensure circuit breaker is at the -ON- position. This is done by pressing the “RESET” or “ON” part of
theredrockerhandleonthefrontpanel.
2. Set the thermostat to “OFF” and turn on the power switch marked “ON-OFF” to turn unit on. The green
indicatorlampwillcomeon.Turnthethermostatknobtothe300°markandayellowcyclinglightmarked
“HEAT ON” will come on. Turn the power switch to the "off" position. The fryer control circuit has now
beencheckedandthefryerisreadyforuse.
CAUTION:Donotleaveelementsonwithoutfryingcompoundinthetank.
a. Fillthefrytanktothe“FULL”markwithapproximately30Ibs.ofliquidormeltedfryingcompound.Do
notoverfill.
NOTE: Do not use solid frying compound unless the fryer is equipped with a melt cycle option.Air
holescausedwhenpackingsolidfrying compound into thefryercancausehotspotsonthe heating
elementsheath,resultinginmomentaryoverheatingofsomeofthefryingcompoundandpremature
fryingcompoundbreakdown.Itcanalsodamagetheheatingelements.Ifitisnecessarytousesolid
fryingcompound,itmustbemeltedbeforeaddingtofrytank.
Turn the thermostat to the desired frying temperature and switch the unit "ON". The yellow "HEAT
ON"lightwillstay onuntilthetemperature set onthethermostatis reached, thenthelightcycles off.
Thefryerisnowreadytobeginfrying.Afteraloadhasbeenfried,donotlowerthenext load into the
frying.compounduntilthe"HEATON"lightcyclesoff.
b. Do not allow frying compound level to drop more than 1/2" below the "FULL" mark. For
proper operation of the fryer and good frying results, the frying compound level should be
maintained. .
c. Useaqualityfryingcompound.
d. Filterthefryingcompoundfrequentlyatleastonceaday.
e. Skimoutfoodparticlesfrequentlywiththestrainer/skimmer.
f. 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
addingfreshfryingcompound.
g. 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. overloading is a probable
cause.
h. Preparethefoodproperly:
i. Keepsaltoutofthefryingcompound.Donotsaltfoodswiththebasketabovethekettle.
j. Assureagoodthermostatoperation.
k. Keepthefrytankandelementsclean.
3. If the fryer is equipped with the "Automatic Melt Cycle" option, the fry tank can be filled with solid
frying compound. The melt cycle can also be used to melt frying compound which has solidified
sinceitslastusage.
To operate the melt cycle, push the white switch marked “MELT ON" to "ON". The fryer may be left
unattended during the melt cycle operation. It takes approximately 18 minutes to melt 30 Ibs. of solid
frying compound. After the solid frying compound has melted, push the melt cycle switch to "OFF".
Thefryerwillthenheatthefryingcompoundtothetemperaturesetonthethermostat.
6. Cleaning
1. FollowGeneralCleaningInstructionsonPage4.
a. Beforethefirsttimeuse,cleantheprotectiveoilfromthebrightpartsandinterioroftankwith
asolutionofwashingsodaorothergreasedissolvingmaterial.
2. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule
correspondingtohowhardthekettleisused.Cleaningshouldbedoneatleastonceaweek.
a. Turnthethermostatto“OFF”andallowunittocooldown.
b. Lift the elements to drain position. Wire brush or scrape elements to remove any solids adhering to
theelements.

8
c. Raisetheelements.Liftoutfrytank.Strainthefryingcompoundintoacleancontainer. .
d. Replaceemptyfrytank,lowerelementstorestinsidethetank.
e. Addwatertothe"FULL"markontank.
f. AddanygoodgradeofCleaner,followingcleanerinstructions.
g. Turnthethermostatto250°Fandlettheheatingunitbringthesolutiontoaboil.
h. Boil long enough to loosen or dissolve all varnish or carbon deposits, approximately 30
minutes.
i. Turntheunitoffandliftouttheelementstodrainposition.
j. If necessary, clean the thermostat bulbs using a long-handled fiber or plastic brush and mild
soapsolution.
k. Rinsewithcleanwatertoremoveallcleaningmixture. .
I. Liftoutthefrytankanddrain.Repeatstepsjandkwithfrytank.
m. Rinsetheinsideofthetankwith2cupsofvinegar.
n. Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed,
sinceevenatraceofcleanerleftinsidethetankwillruinfryingcompound.
o. Drythoroughly.Replacethetankandlowertheelements.
p. Shuttheunitoffandcovertankuntilreadyforfurtheruse.
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-
abrasivecleanermaybeused.
7. SERVICE
1.Caution:
a. Before servicing the unit, make certain the fry tank. frying compound and elements are cool
enoughtoavoidburns.
b. Before opening component access panels, ensure the electrical power supply cord to main
terminalblockandpowersupplytotheauxiliaryterminalblockBOTHhavebeendisconnected.
2. To replace “ON-OFF" switch, yellow cycling light or circuit breaker, white “MELT ON” switch and melt
cyclecontrolassemblyformeltcycleoption:
a. Remove the thermostat control knob by grasping outer edge and pulling straight out, without
twistingorturning.
b. Removetwoscrewsattopoffrontpanel.Pulltopedgetoopen.
c. Disconnect leads to switch, light or circuit breaker and remove the damaged component.
Markdisconnectedleadstoidentifythem.
d. Mount the new circuit breaker (or melt cycle control) with fasteners provided. The new
switchorlightissnappedintoplacefromthefrontofthepanel.
e. Connect leads to corresponding terminals on new component. Check completed circuit
againstcircuitdiagramonrearpanel.
f. Reversestepsaandbtoclosefrontpanel.
3. Toreplacemagneticcontactor,terminalblock,groundlugorauxiliaryterminalblock:
a. Remove four screws securing the rear panel to the unit. Let the rear panel fall down straight
beforepullingitout.
b. Disconnectleadstothedamagedcomponent.
c. Connecttheleadstocorrespondingterminalonthenewcomponent.
d. Removescrewssecuringthedamagedcomponenttothemountingpanel.
e. Removethedamaged.component.andinstallanewcomponent,inthesameposition.
f. Checkcompletedcircuitagainstcircuitdiagramonrearpanel.
g. Mounttherearpanelandputunitinoperation.
4. Toreplaceblownfusesorfuseblock:
a. Openrearpanelasinstep3aabove.
b. Removedamagedfusesandreplacewith40ampereone-timefuse.

c. To replace fuse block, remove fuse and disconnect wire leads to the damaged fuse block.
Markdisconnectedleadstoidentifythem.
d. Replacenewfuseblockinthesameposition.
e. Connect leads to corresponding terminal on new fuse block. Check completed circuit
againstcircuitdiagramonrearpanel.
5. Toreplaceelement:
a. Remove screws securing pivotal head cover to pivotal head. Remove pivotal head cover
andgasket.
b. Liftuptheelementstodrainposition.
c. Removethermostatbulbandcapillarytubeclamps.
d. Removeelementsupportassembly.
e. Disconnectleadstoelementandmarkthemforidentification.
f. Removetheelementretainingnutsinsidethepivotalhead.
g. Removeelement. Mountthenewelementandreversestepsathroughf toreassemble.
6. Toreplacehi-limitthermostat:
a. Removepivotalheadcoverandgasketasinstep5a.
b. Removehi-limitthermostatbulbandcapillarytubeclampsfromelement.
c. Dislodgecapillarybushingfromholeinpivotalhead.
d. Remove bushing and thread the thermostat capillary and bulb through hole in pivotal head.
e. Disconnect leads to the damaged hi-limit thermostat and transfer them to corresponding
leadsonthenewthermostat.
f. Removescrewssecuringthethermostat.
g. Securenewhi-limitthermostatwithscrewsandreversestepsathroughdtoreassemble.
7.Toreplacecyclingthermostat:
a. Remove front panel (steps 2a and 2b), rear panel (step 3a), pivotal head cover, and gasket
(step5a).
b. Removecoveronbackofendpost,locatedonrightrearcomeroftheunit.
c. Removethermostatcapillaryandbulbfromthepivotalheadasinsteps6bthrough6d.
d. Disconnect nuts securing the thermostat coil to end post and to pivotal head. Both are
accessiblefromrearofendpost.
e. Disconnectleadstothedamagedthermostatandmarkthemforidentification.
f. Removescrewssecuringthethermostattofrontpanel.
g. Maneuver the thermostat to rear of the unit (through right side passage) and then into the
rightsideendpost(throughopeningontoppanel).
h. Remove thermostat along with bulb and capillary from the opening on back of right side end
post.
i. Wind the thermostat coil (supplied with new thermostat) around the capillary of new
thermostat,atapproximatelythesamepositionfrombulbasonthedamagedthermostat.
Note:Thethermostatcoilshouldcoverapproximately11” to12” ofcapillarylength.
j. Wrap the portion of thermostat capillary which is covered by the thermostat coil, into
approximatelytwoturnsof 1½” to2” diameter.
k Reassemblethethermostatbyreversingsteps7athrough7h.
9

8. 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
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X X
X
X X
X
XX
X
XX
X
X
X
X
X
X
X
X
X
X
X
X
X
XX X
X
X
X
X
X
X
X
X
XX
X
X
X
X
X
X
X
X
X
X
X
X
10

9. SUGGESTED TEMPERATURES & TIMES
DOUGHNUTS
Cake Type 375° 1 ½ - 2
Yeast Raised 375° 2 - 2 ½
MEAT
Cutlets (Less than 1/2” thick) 350° 5 - 8
Chicken Fried Steak 350° 5 - 8
Chops (Very lean) 350° 5 - 8
MISCELLANEOUS
Chinese Noodles 375° 1 - 2
Croquettes 350° 2 - 3
French Toast 350° 2 - 3
Glazed Cinnamon Apples 300° 5 - 10
French Fried Sandwiches 350° 1 - 2
POULTRY
Chicken (Large pieces) 325° 10 - 15
Chicken (Small pieces) 350° 7 - 10
Chicken (Pre-cooked) 325°-350° 3 - 5
Turkey (Small pieces) 325° 9 - 10
SEAFOOD
Fish Cakes 350° 2 - 3
Clams 350° 1 - 3
Fillets (Small) 350° 3 - 5
Oysters 350° 2 - 5
Scallops 350° 3 - 5
Shrimp 350° 4 - 6
Smelts 350° 4 - 6
VEGETABLES
Egg Plant 350° 5 - 7
Onion Rings 350° 3 - 5
Potatoes
(1/2” Strips, one-operation) 350° 6 - 9
Potatoes (Blanch) 350° 4 - 6
Potatoes (Brown) 350° 2 - 3
Potatoes (Julienne) 350° 3 - 5
FOOD CONTROL
SETTING
(FAHRENHEIT)
TIME IN
MINUTES FOOD CONTROL
SETTING
(FAHRENHEIT)
TIME IN
MINUTES
11

10. REPLACEMENT PARTS LIST & EXPLODED VIEWS
Item Description Quan Item Part Number Quan
1
2
3
4
5
6
7
8
10
11
12
13
14
15
16
17
19
20
22
23
24
25
26
27
28
29
31
32
33
34
35
36
37
38
39
40
41
42
43
44
46
Part Number
646214-01
820662-01
820552-02
820358-11
820001-05
820140-01
820666-01
820660-00
820340-10
820341-25
820342-10
820346-25
820351-25
217074-00
81349-00
820354-25
820370-00
820467-00
820472-01
820474-00
820373-00
820372-11
820368-10
820369-00
820371-01
820613-01
31007-23
31007-25
31007-27
31012-25
31012-26
87055-04
87053-07
21255-02
31007-15
31007-13
16044-00
31007-96
81034-00
81058-00
81585-00
TANK WELDMENT
PIVOT HEAD WELD.
FRONT PANELASSY
TOP SUPPORTASSY.
SIDE PANEL WELD.
LEG PAD WELDMENT
POST THERM END
POST LOCKING END
TOP CROSS ANGLE
FRONT 6. REAR CHAN.
PANEL, REAR
PANEL, TOP
LINER WELD'T
KNOB GUARD.
M/S 8-32 X 3/8 TRHD S/S
BOTTOM COVER
PIVOTAL HEAD COVER
END POST BACK COVER
ELEMENT SUPPORT
ELEMENT CLAMP BAR
CONTCTR MTG PANEL
ELEMENT LIFT HANDLE
PLUNGER BODY
PLUNGER
PLUG
WIRE PROTECTION STRP
SPRING, PLUNGER
GASKET, PIVOTAL HD
GASKET, END POST
BASKET, L.H. FRY
BASKET R.H. FRY
KNOB, CONTROL
KNOB, PULL
GROMMET
PLUG, 7/8" VENT
CLAMP, THERMO, BULB
HOLEPLUG, KNOB INDEX
CLAMP, TUBE
M/S PN HD 6-32 X 1/4" S.S
M/S 6-23- X 3/8"
M/S TR HD 10-24 X 3/8" S.S
1
1
1
1
2
4
1
1
1
2
1
1
1
2
4
1
1
1
2
1
1
1
1
1
1
2
1
1
2
1
1
1
1
2
2
8
1
6
6
10
23
47
48
49
50
51
52
54
55
58
59
60
61
62
66
67
68
69
70
71
72
72a
73
74
75
76
77
78
79
80
83
84
86
87
88
89
90
91
92
95
96
97
81624-00
84029-00
86321-00
84555-00
85075-00
83266-00
31007-97
88370-02
88370-15
88370-18
88370-26
88370-66
88370-67
31007-22
11072-02
11072-03
11964-02
782226
13016-16
14044-03
14044-04
14798-04
14798-05
1509600
15030-05
15030-06
15037-03
15125-04
84236-01
81971-00
84237-00
84131-00
81411-00
88370-68
11141-00
820547-00
81459-00
84091-00
300465-50
820351-30
83530-00
Description
H.H.C.S. 10-24 X 1/2" S.S.
HEX NUT 6-32
LEGS
NUT, 5/S"-lS ELASTIC STOP
FLAT WASHER, 1/4"
POP RIVET 1/8" X 1/8" S.S
MARKER, SUPPLY
MARKER, DISCONNECT
LABEL, GROUND WRNG
LABEL, RESET
WIRING DIAGRAM
LABEL
LABEL, FUSE WARNING
CONTACTOR, MAGNETIC
BLOCK, TERMINAL
BLOCK, TERMINAL
WIRE CONNECTOR
SWITCH, ROCKER
SWITCH, HIGH LIMIT
ELEMENT, 6000W 208V
ELEMENT, 240 V
THERMOSTAT
SPRING, THERMOSTAT
PILOT LIGHT, GREEN
FUSE BLOCK
FUSE
CIRCUIT BREAKER
INDICATOR LIGHT, AMBER
NUT "U" #10 ZN
#10 X 3/8" SHT MET SCREW
#10-24 HEX NUT S.S.
TINNERMAN NUT
M/S PN HD 8-32 X 1/2 S/S
LABEL, CONNECTION
SOLDERLESS LUG
CAP BULB CLAMP
M/S 8-32 X 1 S/S RD
NUT 8-32 HEX MET LOCK
GRAPHICS APW WYOTT
INSULATION
RIVET POP 1/8" X 15/64" S/S
8
10
4
1
8
20
1
1
1
2
1
1
1
2
1
1
7
1
1
2
2
1
1
1
2
4
1
1
2
6
23
2
15
1
1
1
2
2
1
1
2
12

EXPLODED VIEW
13
1313
44
55
8484
4747
3737 2323
3838
7272
9090
7171
55
11
8686
5252 3939 4646
2828
1111
77
3232
3333
35353434
1919
5050
2727
3131 22
2626
4444
8181
5252
1010
8080
1111
1414
1414
4646
1717 8484
8484
8383
33
2929 9797 9696
2525
2222
4646
66
5151
9292
4646
FULL
ADD FAT
2020
88
88
3333 9191

EXPLODED VIEW
FRONT VIEW
74
APW
sRun intoitem2 o
#t
y
protectcapillar tube
44
65
78 59
95
16
73 15
41
36
79
75
56
To f l N e
po Bul os
ottomfDca
tBo o e l
5/32
4
45
48
48
40
40
43
42
T-Stat & Hi-Limit Bulbs
on Upper Element Both Sides
Bulb to Element Attachment
L.H. Side shown, R.H. Side Mirror Image
46
39
46
57
83
88 24
84
63
58
54
76
67
87
60
89
77
45
61
62
12
55
66
66
76
68
REAR VIEW
u eF s
14
70

11. WIRING DIAGRAM
15
Gold Color
Terminals
Norm Open
Coil Shunt
Trip
A
B
A
B
C
CNO NC
(7) Places
2525
2222
1616 1818
1818
1515
1414
1212
1111
1010
2727
2222
2222
2424
2525
1010
11
22
33
44
99
993344
66
55
77
88
1616
1313
1919
2020
3434
3030
2121 2929
2020
2828
3232 3333
3333
2121
2727
3434 1616
1313 1414
2929
3131
7373
7272
7171
7676
7676
6868
6767
6969
6666
6666
7878
7272
7979 7070

16
12. APW WYOTT EQUIPMENT LIMITED WARRANTY
APW Wyott Foodservice Equipment Company warrants it's equipment against defects in materials and workmanship, subject to the
followingconditions:
Thiswarrantyappliestotheoriginalowneronlyandisnotassignable.
Should any product fail to function in its intended manner under normal use within the limits defined in this warranty, at the option of
APW Wyott such product will be repaired or replaced by APW Wyott or its Authorized Service Agency. APW Wyott will only be
responsible for charges incurred or service performed by its Authorized Service Agencies. The use of other than APW Wyott
Authorized ServiceAgencies will void this warranty and APWWyott will not be responsible for such work or any charges associated
withsame.TheclosestAPWWyottAuthorizedServiceAgentmustbeused.
This warranty covers products shipped into the 48 contiguous United States, Hawaii, metropolitan areas ofAlaska and Canada. There
willbenolaborcoverageforequipmentlocatedonanyislandnotconnectedbyroadwaytothemainland.
Warranty coverage on products used outside the 48 contiguous United States, Hawaii, and metropolitan areas of Alaska and Canada
mayvary.ContacttheinternationalAPWWyottdistributor,dealer,orserviceagencyfordetails.
TimePeriod
One year for parts and one year for labor, effective from the date of purchase by the original owner. TheAuthorized ServiceAgency
may, at their option, require proof of purchase. Parts replaced under this warranty are warranted for the un-expired portion of the
originalproductwarrantyonly.
Exceptions*Gas/Electric Cookline: Models GCB, GCRB, GF, GGM, GGT, CHP-H, EF, EG, EHP. Three (3)Year Warranty on all
componentparts,exceptswitchesandthermostats.(2additionalyearsonpartsonly.Nolaboronsecondorthirdyear.)
*BroilerBriquettes,
*HeatStrips: ModelsFD,FDL,FDD,FDDL. Two(2)YearWarrantyonelementonly. Nolaborsecondyear.
*GlassWindows,Doors,Seals,RubberSeals,LightBulbs:
Inallcases,partscoveredbyextendedwarrantywillbeshippedFOBthefactoryafterthefirstyear.
PortableCarryInProducts
Equipment weighing over 70 pounds or permanently installed will be serviced on-site as per the terms of this warranty. Equipment
weighing 70 pounds or under, and which is not permanently installed, i.e. with cord and plug, is considered portable and is subject to
the following warranty handling limitations. If portable equipment fails to operate in its intended manner on the first day of
connection,oruse,atAPWWyott'soptionoritsAuthorizedServiceAgency,itwillbeservicedonsiteorreplaced.
From day two through the conclusion of this warranty period, portable units must be taken to or sent prepaid to the APW Wyott
AuthorizedServiceAgencyforin-warrantyrepairs.Nomileageortravelchargesareallowedonportableunitsafterthefirstdayofuse.
If the customer wants on-site service, they may receive same by paying the travel and mileage charges. Exceptions to this rule: (1)
countertopwarmers andcookers, whicharecoveredundertheEnhancedWarrantyProgram,and(2) toastersor rollergrillswhichhave
instoreservice.
Exclusions
Thefollowingconditionsarenotcoveredbywarranty:
*Equipment failure relating to improper installation, improper utility connection or supply and problems due to
ventilation.
*Equipment that has not been properly maintained, calibration of controls, adjustments, damage from improper cleaning
andwaterdamagetocontrols.
*Equipment that has not been used in an appropriate manner, or has been subject to misuse or misapplication, neglect,
abuse,accident,alteration,negligence,damageduringtransit,deliveryorinstallation,fire,flood,riotoractofgod.
*Equipmentthathasthemodelnumberorserialnumberremovedoraltered.
If the equipment has been changed, altered, modified or repaired by other than an Authorized Service Agency during or after the
warrantyperiod,then the manufacturershallnot beliablefor any damagestoany person ortoany property,which may resultfromthe
useoftheequipmentthereafter.
This warranty does not cover services performed at overtime or premium labor rates. Should service be required at times which
normallyinvolveovertime orpremiumlaborrates,theownershallbechargedforthedifferencebetweennormalserviceratesandsuch
premiumrates.APWWyottdoesnotassumeanyliabilityforextendeddelaysinreplacingorrepairinganyitemsbeyonditscontrol.
Inallcases,theuseofotherthanAPWWyottAuthorizedOEMReplacementPartswillvoidthiswarranty.
Thisequipmentisintendedforcommercialuseonly.Warrantyisvoidifequipmentisinstalledinotherthancommercialapplication.
WaterQualityRequirements
Water supply intended for a unit that has in excess of 3.0 grains of hardness per gallon (GPG) must be treated or softened before
being used. Water containing over 3.0 GPG will decrease the efficiency and reduce the operation life of the unit.
Note: Product failure caused by liming or sediment buildup is not covered under warranty.
“THE FOREGOING WARRANTY IS IN LIEU OFANYAND ALL OTHER WARRANTIES EXPRESSED OR IMPLIED
INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR PARTICULAR PURPOSES
AND CONSTITUTES THE ENTIRE LIABILITYOFAPWWYOTT. IN NO EVENT DOES THE LIMITEDWARRANTY
EXTENDBEYONDTHETERMSSTATEDHEREIN.”
9/05
RockGrates,CookingGrates,BurnerShields,Fireboxes:90DayMaterialOnly.NoLabor.
90DayMaterialOnly. NoLabor.