Avantco FF300 User manual
User Manual
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Floor Fryers
User Manual
Models: FF300, FF500
Please read and keep these instructions. Indoor use only.
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SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and
aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and
precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the
operator, service personnel, or to the equipment.
! DANGER
This symbol warns of immediate hazards that will result in severe injury or
death.
! WARNING
This symbol refers to a potential hazard or unsafe practice that could result in
injury or death.
! CAUTION
This symbol refers to a potential hazard or unsafe practice that could result in
injury, product damage, or property damage.
NOTICE
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
! WARNING
FIRE HAZARD
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other
appliance.
Keep area around appliances free and clear of combustibles.
Purchaser of equipment must post in a prominent location, detailed instructions to be followed in the
event the operator smells gas. Obtain the instructions from the local gas supplier.
! WARNING
BURN HAZARD
Contact with hot oil will cause severe burns. Always use caution. Oil at 200°F is more dangerous than
boiling water.
! WARNING
In the event a gas odor is detected, shut down equipment at the combination gas valve and contact
the local gas company or gas supplier for service.
NOTICE
Entree Fryers are intended for commercial use only. Not for household use.
Warranty will be void if service work is performed by other than a qualified technician, or if other than
genuine Entree replacement parts are installed.
Be sure this Operator’s Manual and important papers are given to the proper authority to retain for
future reference.
Avantco Floor Fryers are intended for commercial use only. Not for household use.
Avantco
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Congratulations! You have purchased one of the finest pieces of commercial cooking equipment on the
market.
You will find that your new equipment, like all Entree equipments, has been designed and manufactured to
meet the toughest standards in the industry. Each piece of Entree equipment is carefully engineered and
designs are verified through laboratory tests and field installations. With proper care and field maintenance,
you will experience years of reliable, trouble-free operation. For best results, read this manual carefully.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
MODELS
This manual is for Entree Fryers with 35-pound (F3) or 55-pound (F5) capacity frypots. The capacity is
described on the serial plate that is located inside the front door on the left side.
Table of Contents
Specifications .......................................................................................................................4
Installation.............................................................................................................................5
Operation...............................................................................................................................9
Cooking Hints .....................................................................................................................11
Cleaning ..............................................................................................................................11
Service.................................................................................................................................13
Parts.....................................................................................................................................17
fryer warranty......................................................................................................................25
Read these instructions carefully before attempting installation. Installation and initial startup should be
performed by a qualified installer. Unless the installation instructions for this product are followed by a
qualified service technician (a person experienced in and knowledgeable with the installation of commercial
gas an/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited Warranty
will be rendered void and no warranty of any kind shall apply.
Avantco
Avantco
Avantco FF300 or FF500 capacity frypots.
,
Avantco FF300 (40 pound) and FF500 (70-100 pound) tube style fryers.
Fryer Warranty
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PECIFICATIONS
DIMENSIONS
GAS SUPPLY AND BURNER INFORMATION
Supply pressure should be minimum of 4" W.C. for natural gas or 10" W.C. for propane. The fryer has one 3/4"
NPT male connector located in the rear.
CLEARANCES
See page 7.
FF500
FF300
FF500
FF300
FF500 Model Shown
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I
NSTALLATION
NOTICE
Installation must conform with local codes, or in the absence of local codes, with the National Fuel
Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane
Installation Code, CAN/CGA-B149.2, as applicable.
NOTICE
These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection
Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having
jurisdiction” when it comes to installation requirements for equipment.
Step 1: Unpack
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for safe transit and delivery. If damaged equipment is received, either
apparent or concealed, a claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must
then be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse
the claim. The carrier can supply the necessary forms.
A request for inspection must be made to the carrier within 15 days if there is concealed damage or
loss that is not apparent until after the equipment is uncrated. The carrier should arrange an
inspection. Be certain to hold all contents plus all packing material.
1. Uncrate carefully. Report any hidden damage to the freight carrier IMMEDIATELY.
2. Do not remove any tags or labels until unit is installed and working properly.
Great care has been taken during the packing and shipment of your Avantco Floor Fryer. However, if you notice any signs
of damage when unpacking the unit, please call (570) 497-5477.
• Do not remove any tags or labels until unit is installed and working properly.
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Step 2: Install the Legs (or Casters) and Restraints
A set of legs or casters is packed with the fryer. Mounting fasteners are pre-mounted on the baseplates.
1. Raise fryer sufficiently to allow legs or casters to be screwed into the baseplate. For safety, “shore up”
and support the fryer with an adequate blocking arrangement strong enough to support the load.
2. Screw the four legs or casters to the plate on the bottom of the fryer. When casters have been ordered,
the casters having a locking-brake should be attached under the front of the fryer.
3. Lower the fryer gently. Never drop or allow the fryer to fall.
4. Use a level to make sure that the fryer is level. Each caster, or the tubular-end of each leg, can be
screwed in or out to lower or raise each corner of the fryer.
5. Attach restraints as required by local codes.
NOTICE
Unit must be level to assure maximum performance. Improper leveling may void warranty.
NOTICE
When this appliance is installed with casters, it must be installed with the casters supplied, a
connector complying with either ANSI Z21.69 CSA 6.16 and a quick-disconnect device complying
with ANSI Z21.41 CSA 6.9. It must also be installed with restraining means to guard against
transmission of strain to the connector, as specified in the appliance manufacturers instructions.
!
WARNING
If disconnection of the restraint is necessary to move the appliance for cleaning, etc., reconnect it
when the appliance is moved to its original installed position.
!
WARNING
When this appliance is installed with casters, it must be installed with the casters supplied, a
connector complying with either ANSI Z21.69 or CAN/CGA-6.16 and a quick disconnect device
complying with either ANSI Z21.41 or CAN1-6.9. It must also be installed with restraining means to
guard against transmission of strain to the connector, as specified in the appliance manufacturer's
instructions.
!
WARNING
All fryers must be restrained to prevent tipping in order to avoid the splashing of hot liquid. The means
of restraint may be the manner of installation, such as connection to a battery of appliances or
installing the fryer in an alcove, or by separate means, such as adequate ties.
Step 2: Install the Legs (or optional casters) and Restraints.
A set of legs is packed with the fryer. Casters are available separately. Mounting fasteners are pre-mounted on the base
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Step 3: Check Clearances and Ventilation
Select a firm, level location for your fryer. Leave clearance, whenever possible, so that access from the rear
is possible to permit cleaning. If the unit is to be set on non-combustible flooring, such as a concrete slab, 3
inches minimum toe room must be provided to prevent restriction of the air opening in the bottom of the unit.
! WARNING
There must be adequate clearance between fryer(s) and construction. Clearance must also be
provided in front for servicing and for operation.
Minimum Clearances:
From Combustible Construction From Non-Combustible Construction
Sides 6 0
Rear 6 0
ALL ENTREE FRYERS SHALL BE INSTALLED WITH AT LEAST A 16 INCH SPACE BETWEEN
THE FRYER AND SURFACE FLAMES FROM ADJACENT EQUIPMENT.
No additional side and rear clearance is required for service as the fryer is serviceable from the front.
! WARNING
Improper ventilation can result in personal injury or death. Ventilation that fails to properly remove flue
products can cause headaches, drowsiness, nausea, or could result in death.
Unit Must be installed under a ventilation Hood
All units must be installed in such a manner that the flow of combustion and ventilation air is not
obstructed. Provisions for adequate air supply must also be provided. Do NOT obstruct the bottom
front of the unit, as combustion air enters through this area. Be sure to inspect and clean the
ventilation system according to the ventilation equipment manufacturer’s instructions.
Due to the variety of problems that can be caused by outside weather conditions, venting by canopies or wall
fans is preferred over any type of direct venting. It is recommended that a canopy extend 6" past the
appliance and the bottom edge be located 6'6" from the floor. Filters should be installed at an angle of 45° or
more from the horizontal. This position prevents dripping of grease and facilitates collecting the run-off
grease in a drip pan, unusually installed with a filter. A strong exhaust fan tends to create a vacuum in the
room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings
approximately equal to the fan area will relieve such a vacuum. In case of unsatisfactory performance on
any appliance, check the appliance with the exhaust fan in the “OFF” position. Do this only long enough to
check equipment performance, then turn hood back on and let it run to remove any exhaust that may have
accumulated during the test.
The exhaust fan should be installed at least 2 feet above the vent opening at the top of the fryer.
This unit is not intended to be connected directly to an outside flue.
.
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Step 4: Gas Connection
A 3/4" male NPT line for the gas connection is located near the lower right rear corner of the fryer. The serial
plate (located inside the front door of the fryer) indicates the type of gas the unit is equipped to burn (natural
gas or propane). The fryer should be connected ONLY to the type of gas for which it is equipped.
A circuit diagram is located inside the front door of the fryer.
All Entree equipment is adjusted at the factory; however, pilot height should be checked at installation and
adjusted, if necessary.
For orifice sizes and pressure regulator settings, see the chart on page 4. If the fryer is being installed at over
2,000 feet altitude and that information was not specified when ordered, contact the appropriate authorized
Entree Service Representative or the Entree Service Department. Failure to install with proper orifice sizing
will result in poor performance and may void the warranty.
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in
accordance with local codes or, in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-
B149.2, as applicable.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas
necessary for satisfactory performance. A combination gas valve and pressure regulator, which is provided
with each unit, is set to maintain a 4" W.C. manifold pressure for natural gas or 10.0" W.C. manifold pressure
for propane gas. However, to maintain these conditions the pressure on the supply line, when all units are
operating simultaneously, should not drop below 7" W.C. for natural gas or 11" W.C. for propane gas.
Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner
operating characteristics. A 1/8" tap to measure the manifold pressure is located on the combination gas
valve, which is on the burner manifold located directly below the burners inside the cabinet.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
It is recommended that an individual manual shutoff valve be installed in the gas supply line to the unit.
Use pipe joint compound that is suitable for use with both natural and LP gas on all threaded connections.
! CAUTION
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS.
USE ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO
CHECK FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE
UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C.
! CAUTION
THIS APPLIANCE AND ITS INDIVIDUAL COMBINATION GAS VALVE MUST BE DISCONNECTED
FROM THE GAS SUPPLY PIPING SYSTEM DURING ANY PRESSURE TESTING OF THAT
SYSTEM AT TEST PRESSURES IN EXCESS OF 1/2 PSIG (3.45 kPa).
The appliance must be isolated from the gas supply piping system by closing its individual manual
shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or
less than 1/2 psi (3.45 kPa).
Connect the gas supply directly to the 3/4" male NPT connector located near the lower left rear corner of the
fryer. When tightening the supply pipe, be sure to hold the mating connector extending from the unit securely
with a wrench. This will prevent any damage or distortion to the internal piping and controls of the unit.
After connecting the gas supply, check again that the fryer is level. Use a long spirit level four ways; across
the front and rear of the frypot, and along each edge.
Avantco
Avantco
Avantco Service Representative. Failure to install with proper orice sizing will result in poor performance and may
void the warranty.
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LIGHTING
! CAUTION
IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE, IMMEDIATELY SHUT OFF THE GAS
SUPPLY UNTIL THE LEAK HAS BEEN CORRECTED.
Open the burner compartment door and do the following:
1. Turn thermostat to “OFF”
2.
Press down the knob of the combination gas
valve, turn it counterclockwise to the “PILOT”
position (shown)
, and continue to press the knob
down.
3. While pressing the knob down, use a lit match to ignite the pilot. Continue to press the knob down for
about 30 seconds. If the pilot does not stay lit when the knob is released, repeat the lighting procedure
and keep the knob down longer. Adjustment of pilot flame may be necessary.
4. When the pilot stays lit, turn the knob counterclockwise to the “ON” position. Do not press down on the
knob in this step.
5. Do NOT turn the thermostat “ON” until the frypot is filled with oil or solid shortening.
6. Once the frypot is filled with shortening, set the thermostat to the desired temperature
FILLING THE FRYPOT
1. Close drain valve completely before filling the frypot.
2. When the fryer is new, fill the frypot with water and clean thoroughly (see “Weekly Cleaning” on page 12)
in order to remove protective coatings and any foreign matter.
3. The recommended solid shortening capacity for the frypot (35 pounds or 55 pounds) is described on the
serial plate (which is located inside the front door).
4. Remove the basket support frame when filling the frypot with solid shortening.
5. When solid shortening is used, be careful not to bend, break, or twist the thin capillary wires of the
sensing elements located in the frypot.
6. Pack solid shortening into the zone below the tubes, all spaces between the tubes, and at least an inch
above the top of the tubes before lighting the fryer. If any air spaces are left around the heat tube
surfaces when the heat is turned on, the tube surfaces will become red hot, burn the solid shortening,
weaken the frypot, and could result in a fire.
.
.
is described on the serial plate (which is
located inside the front door).
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! CAUTION
NEVER ATTEMPT TO MELT A SOLID BLOCK OF SHORTENING ON TOP OF THE HEAT TUBES.
NEVER START THE BURNERS WHEN THE FRYPOT IS EMPTY.
7. To prevent burning or scorching the solid shortening, keep the thermostat set at the lowest temperature
until all the solid shortening between and above the tubes has been melted. Additional solid shortening
can then be added until the desired frying depth has been reached.
8. Replace the basket support frame over the frypot heat tubes.
SHUTDOWN PROCEDURE
Standby: Turn knob on the combination gas valve to the “PILOT” position. At this setting, only the pilot burner
will remain ignited.
Complete Shutdown: Turn knob on the combination gas valve, then press down on the knob and continue to
turn to the “OFF” position.
RELIGHTING
! WARNING
In the event of a main burner ignition failure, a five minute purge period must be observed prior to re-
establishing the ignition source.
1. Shut off all gas.
2. Wait five minutes.
3. Follow the “Lighting” procedure described on page 9.
AUTOMATIC PILOT VALVE
The Automatic Pilot Valve provides an automatic safety shutoff for the fryer when the pilot flame is
extinguished. When the pilot flame is burning, the valve is held open electromagnetically by the electrical
current from a thermopile in the pilot flame. When the pilot flame goes out, generation of current ceases and
the valve closes automatically.
HIGH LIMIT CONTROL
Entree Fryers are equipped with a secondary heat control that prevents the oil temperature from rising above
450°F. (Because of the accuracy tolerance of the sensor, the oil temperature may reach as high as 475°F.)
In the event the fryer shuts down due to this condition, the oil must be cooled to below 400°F before the pilot
burner can be re-ignited. When the oil has cooled, use the “Lighting” procedure on page 9 to place the fryer
back in operation. If the problem persists, contact your Entree Service Representative or the Entree Service
Department.
Avantco Floor Fryers equipped with a secondary heat control that prevents the oil temperature from rising above
450OF. (Because of the accuracy tolerance of the sensor, the oil temperature may reach as high as 475OF. )
Avantco Floor Fryers are equipped with a secondary heat control that prevents the oil temperature from rising above 450˚F.
(Because of the accuracy tolerance of the sensor, the oil temperature may reach as high as 475 ˚F.)
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C
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USER TIPS
• Smoking oil means that the temperature is too high, or that the oil has broken down.
• Gum in frypot denotes a need for thorough cleaning (see “Weekly Cleaning” on page 12)
• Use different oil for oily foods (mackerel, nutmeg, etc.) than for foods with water-soluble flavors
(potatoes, onions, etc.).
• Taste oil for quality. Replace it regularly.
• Poor oil cannot produce good food.
C
LEANING
Entree equipment is constructed with the best quality materials and is designed to provide durable service
when properly maintained. To expect the best performance, your equipment must be maintained in good
condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and
degree of usage.
Following daily and more extensive periodic maintenance procedures will increase the life of your equipment.
Climatic conditions (e.g., salt air) may result in the need for more thorough and more frequent cleaning in
order to keep equipment performing at optimal levels.
!
WARNING: BURN HAZARD
If necessary to move the fryer for cleaning, etc., drain oil first to avoid death or serious injury.
!
WARNING
If disconnection of the restraint is necessary to move the appliance for cleaning, etc., reconnect it
when the appliance is moved to it originally installed position.
DAILY CLEANING
1. Turn combination gas valve knob to “PILOT” position.
2. Place suitable container under the drain and drain the frypot completely.
3. Remove the basket support frame and flush out any sediment remaining in the frypot with a little hot oil.
4. Wipe off the basket support frame and the inside of the frypot with a clean cloth.
!
CAUTION
SOME AREAS OF THE FRYPOT MAY BE HOT!
Avantco
•Taste oil for quality. Replace it regularly.
•Poor oil cannot produce good food.
acheive
its
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5. Close drain valve and strain the oil back into the frypot through several thicknesses of cheesecloth, or
filter it back using a filter machine.
6. Replace the basket support frame.
7. Add oil or solid shortening to raise oil level to mark on rear of frypot.
8. To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1. Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section).
2. Close drain valve and fill frypot with a solution of warm water and a strong detergent or other strong
cleanser.
3. Relight the fryer and bring the solution to a gentle boil for at least five minutes.
4. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots
and burned grease spots can be rubbed off.
5. Scrub the frypot walls and heat tubes, then drain out frypot and rinse it with clean water.
6. Refill the frypot with clean water and boil again.
7. Turn off gas and drain and rinse well until clean.
8. Wipe dry with a clean cloth.
9. Refill as specified in the “Filling the Frypot” section (see page 10).
MONTHLY CLEANING
1. Perform the Weekly Cleaning procedure (see previous section).
2. Clean around burner and orifices if lint has accumulated.
3. Visually check that burner carry-over ports are unobstructed.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or
without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or
any corrosive cleaner.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish
of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not
respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left
on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL
SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that are
marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of
corrosive attack. Refinishing may then be required.
Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but
tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines,
using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered
cleanser. Heat tint action may be lessened by not applying or by reducing, heat to equipment during slack
periods.
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5. Close drain valve and strain the oil back into the frypot through several thicknesses of cheesecloth, or
filter it back using a filter machine.
6. Replace the basket support frame.
7. Add oil or solid shortening to raise oil level to mark on rear of frypot.
8. To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1. Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section).
2. Close drain valve and fill frypot with a solution of warm water and a strong detergent or other strong
cleanser.
3. Relight the fryer and bring the solution to a gentle boil for at least five minutes.
4. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots
and burned grease spots can be rubbed off.
5. Scrub the frypot walls and heat tubes, then drain out frypot and rinse it with clean water.
6. Refill the frypot with clean water and boil again.
7. Turn off gas and drain and rinse well until clean.
8. Wipe dry with a clean cloth.
9. Refill as specified in the “Filling the Frypot” section (see page 10).
MONTHLY CLEANING
1. Perform the Weekly Cleaning procedure (see previous section).
2. Clean around burner and orifices if lint has accumulated.
3. Visually check that burner carry-over ports are unobstructed.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or
without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or
any corrosive cleaner.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish
of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not
respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left
on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL
SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that are
marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of
corrosive attack. Refinishing may then be required.
Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but
tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines,
using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered
cleanser. Heat tint action may be lessened by not applying or by reducing, heat to equipment during slack
periods.
To remove normal dirt, grease and product residue from stainless steel, use ordinary soap and water (with or without deter-
gent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply cleanser to a damp
cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as
gently as possible, in the direction of the polished lines will not mar the nish of the stainless steel. NEVER RUB WITH A
CIRCULAR MOTION. Soil and burnt deposits that do not respond to the above procedure can usually be removed by rubbing
the surface with scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust and further
spoil the appearance of the nish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE
OR OTHER STEEL TOOLS. Surfaces that are marred collect dirt more rapidly and become more dicult to clean. Marring also
increases the possibility of corrosive attack. Renishing may then be required.
Darkened areas, called "heat tint," sometimes appear on stainless steel surfaces where the area has been subjected to exces-
sive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful.
Heat tint can normally be removed by the above cleaning techniques, but tint which does no respond to that procedure
calls for a vigorous scouring in the direction of the polish lines using a STAINLESS scouring pad in combination with a pow-
ered cleanser. Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods.
cleanser.
Tough on grease. Tough on carbon. Tempest deep fat fryer cleaner pow-
der oers thorough boil out of encrusted grease and grime.
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Warranty will be void and the manufacturer is relieved of all liability if:
(A) Service work is performed by other than a qualified technician,
OR
(B) Other than genuine Entree replacement parts are installed.
!
WARNING
Adjustments and service work may be performed only by a qualified technician who is experienced in,
and knowledgeable with, the operation of commercial gas cooking equipment. However, to assure
your confidence, contact your Entree Service Representative for reliable service, dependable advice
or other assistance, and for genuine factory parts.
All units are adjusted at the factory. In case of problems in operation at initial installation, check type of gas
and manifold pressure and compare with information listed on the serial plate.
A mill voltage circuit diagram is located inside the front door of the fryer, and also on page 16.
CHECKING AND ADJUSTING MAIN BURNERS
The main burners should burn with a steady blue
flame, and the inner cone of the flame from each po
rt
should be about 3/4" long. The flame from each main
burner should enter each heat tube without touching
the front of the frypot or the sides, top, or bottom of
each tube.
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CHECKING AND ADJUSTING PRESSURE REGULATOR (NOT PROVIDED)
The combination gas valve and pressure regulator (not provided) is factory set at 4" W.C. (3.5” on GFS18)
for natural gas and 10" W.C. for propane gas. To check the manifold pressure, do the following:
1. Turn thermostat “OFF” and combination gas valve knob to the “PILOT” setting.
2. Remove pressure tap plug from burner manifold located directly below the burners in the cabinet.
3. Install a fitting appropriate to connect a manometer.
4. Turn combination gas valve to “ON” position and thermostat to “ON.” The burners will ignite. Be certain
that sufficient oil is covering the tubes.
5. With burners on, read manometer.
6. If the manometer does not read 4" W.C. (3.5” on GFS18) for natural gas, or 10" W.C. for propane gas,
adjust regulator.
7. Remove regulator adjustment screw cap (see diagram on page 15).
8. With small screwdriver rotate adjustment screw “CLOCKWISE” to increase or “COUNTERCLOCKWISE”
to decrease pressure. Be sure to adjust with burners “ON.”
9. Turn thermostat “OFF” and set combination gas valve knob to “PILOT” position.
10. Remove manometer and replace pressure tap plug.
11. Replace adjustment screw cap.
CHECKING AND ADJUSTING CALIBRATION OF THERMOSTAT
All thermostat controls are carefully calibrated at the factory (i.e., the dial is properly set to control appliance
temperatures accurately). Only a qualified appliance service technician should perform this adjustment.
1. To check appliance temperatures, use a thermocouple-type temperature test instrument or reliable
thermometer. Place the thermocouple of test instrument or thermometer in the center of the frypot.
2. Turn the control dial to the temperature setting requiring the greatest accuracy. Allow enough time for
temperature to stabilize, or until several temperature readings are identical.
3. Recalibrate if setting and actual temperature differ by more than 10°F.
4. Remove dial from dial shaft “B.” Be careful that
dial shaft does not rotate in either direction
(which would change the dial setting).
5. Hold
dial shaft “B” steady and with a screwdriver
turn calibration screw “A” clockwise to decrease
the temperature, or counterclockwise to increase
the temperature.
6. Replace dial. Let the appliance operate until the
temperature has stabilized before a final chec
k is
made to determine whether or not the calibration
has been corrected.
7. Once correct, seal the calibration screw with
glyptol.
Only a qualied service technician should perform this adjustment.
To check temperatures, use a thermocouple-type temperature test instrument or reliable thermometer. Place the
thermocouple of test instrument or thermometer in the center of the frypot.
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CHECKING AND ADJUSTING AUTO SAFETY PILOT
The pilot flame should surround the thermopile for 1/2". It must be large and sharp enough to cause the
thermopile to glow a dull red, or sufficient to hold the safety valve open.
1. Remove pilot adjustment cap
2. Adjust pilot key to provide properly
sized flame shown in diagram B.
Diagram A shows an improperly
adjusted pilot
3. Replace pilot adjustment cap.
TROUBLESHOOTING
NOTE: Vibrations or shock caused by shaking or pounding baskets on top surface or by slamming door may
cause Hi-Limit Control Switch to open. If this condition persists, additional cushioning may be added to the
rubber grommets supporting this control to absorb these shocks.
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Wiring Diagram
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P
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NOTICE
INSTALLATION OF OTHER THAN GENUINE ENTREE PARTS WILL VOID THE WARRANTY ON
THIS EQUIPMENT.
The serial plate is located inside the front door on the left side.
Replacement parts may be ordered either through a Entree Authorized Parts Distributor or a Entree
Authorized Service Agency.
When ordering parts, please supply the Model Number, Serial Number, Part Number, and Description.
Index of Parts Diagrams
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Cabinet Parts for 3 burner fryer
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Cabinet Parts for 5 burner Fryer
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Gas Train Parts for 3 burner Fryer
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