BIMG METVISA FG3S User manual

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CONGRATULATIONS,
You have just purchased a IMG-BRASIL equipment, product of the highest quality, safety and
efficiency.
Founded in 1989, IMG-BRASIL is a respected company as one of the best and most complete
companies in the field of gastronomy equipment manufacturing.
Constant innovation and improvement of its products, using top-of-line raw materials, ensure
superior products consumed in Brazil and in more than 25 countries worldwide.
THE RELIABILITY AND CERTAINTY OF A GOOD PRODUCT ARE IN THE NAME
IMPORTANT:
PRODUCT FOR PROFESSIONAL USE. DONOT USE BEFORE READINGTHEMANUAL CAREFULLY.
IN CASEOFQUESTIONS, PLEASECONTACTUS: :
IMG-BRASIL Gastronomy Machinery Industry Ltda.
CNPJ 11.193.347/0001-14 - CREA 131726-3
Road. Antônio Heil –KM 23 Nº 5825 –Neighborhood: Limoeiro
ZIP CODE 88352-502 - Brusque –SC –Brasil
Phone/fax. [phone] - Site: www.metvisa.com.br

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INDEX
1. Safety Information............................................................................................................................4
1.1 General Warnings.........................................................................................................................4
1.2 Mechanical Safety ........................................................................................................................5
2. Technical Characteristics................................................................................................................6
2.1 Main Components.........................................................................................................................6
2.2 Technical Data..............................................................................................................................7
2.3 Supply and Disposal of Equipment Packaging..............................................................................7
3. Installation........................................................................................................................................8
3.1 Equipment Layout.........................................................................................................................8
3.2 LPG Gas Installation - Recommendations and Care.....................................................................9
3.3 Safety Procedures and User Instruction......................................................................................10
4. Equipment Use...............................................................................................................................10
4.1 Utility...........................................................................................................................................10
4.2 Commands.................................................................................................................................11
4.3 Operating Procedures.................................................................................................................11
5. Cleaning and Maintenance ............................................................................................................14
5.1 Cleaning Procedures and Products Used ...................................................................................14
5.2 Maintenance and Procedures in Case of Breakdowns................................................................15
5.3 Prolonged Interruption in the Use of the Equipment....................................................................16
6. Analysis and Troubleshooting......................................................................................................16
6.1 Problems, possible causes and solutions ...................................................................................16
7. ANNEXES........................................................................................................................................18
Exploded View Drawing....................................................................................................................18
Spare Parts ......................................................................................................................................20
ATTENTION!
The characteristics, pictures and figures presented in this manual should be considered for
information. IMG BRASIL reserves the right to make such modifications as may be deemed
necessary without prior notice.

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1. Safety Information
1.1 General Warnings
• Cautions / precautions must be observed when installing, using, maintaining and discontinuing use of
this equipment;
• Before carrying out any operation (assembly, use, maintenance and reuse after prolonged use of the
equipment), read the manual carefully;
• The equipment must be used by trained personnel familiar with the use and safety regulations
described in this manual;
• This equipment is not intended for use by persons (including children) with reduced physical, sensory
or mental capacities, or people with lack of experience and knowledge, unless they have received
instructions regarding the use of the equipment or are under the supervision of a person responsible for
their safety.
• It is recommended that children be supervised to ensure that they are not playing with the equipment;
• In case of rotation of the personnel that will work with the equipment, the new operator must be
educated about the standards and the operation of the same one;
• The operator must use the Adequate PPE (Personal Protective Equipment). As for example: use
appropriated gloves to protect the hand from burning by hot oil;
• The operator must always be aware of situations that can cause a risk of accidents and avoid them.
For example: working with dirty floors, where someone could slip and fall on the equipment;
• After reading and clarifying all doubts, this manual should be carefully stored in an easily accessible
location, known to all persons who will operate the equipment and make it available to those who will
carry out maintenance for any inquiries. Whenever any questions arise, be sure to check the manual.
Do not operate the equipment in any way with doubts;
• In the installation, it is essential to make this manual available to the professionals who will do the
same;
• Do not install the equipment near flammable materials;
• Never pour water over hot oil, as it may cause major accidents. In case of an accident, use non-
flammable material to extinguish the source. You can even place a metal tray or lid on the bowl, to
muffle the focus;
• Before starting cleaning and any type of maintenance, it is essential that the equipment is at room
temperature, with the burners off and the gas pressure regulator closed;
• Periodically check the condition of the hose and the entire gas installation part as well as the internal
and external part of the equipment (burners, collecting drawer, gas regulating buttons, etc.).
ATTENTION!
Do not perform repairs on your own. Refer servicing to qualified service personnel. Only use
original parts in your equipment.

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1.2 Mechanical Safety
• As the equipment is designed and produced for professional use, considering its purpose/utility, the
handling of some components (for example: frying baskets) must be carried out with care;
• Before operating the equipment, make sure that the gas installation is free of leaks. Check for gas
leaks using soap suds only.
• Insert only specific products into the frying bowl for which the equipment is intended and never place
your hands or inflammable products, close to or directly on the heated bowl.
• When cleaning the equipment, be very careful. Turn off the burner and close the gas pressure
regulator (gas register). Then wait for the oil to cool completely. Never put your hands or cleaning
products in the heated tank. For further information on cleaning the equipment, follow the instructions in
item 5 of this manual.
• Never pour water over the oil, as this could cause a serious accident;
• Avoid spilling oil on the floor, as it will make the floor slippery, which may cause accidents. In case of
oil spills, clean the floor.
The equipment described in this manual complies with the regulation against mechanical risk.
Security is achieved with:
1. Structure, which protects the entire frying bowl (which is heated to high temperatures). This avoids
burns to the operator;
2. Frying basket, which facilitates the handling of fried foods;
3. Burner Drawer that facilitates and assures the user, lighting and visualizing that the burner has lit,
preventing gas leakage.
4. Burner Protection reduces heat at the front of the equipment. Avoiding overheating of the Gas
Regulator buttons.
To view the parts described above, see the image in item 2.1 (Main Components –page 6) of
this manual.
ATTENTION!
Always that some item referred to safety be removed from the equipment (for example, for
cleaning or maintenance), replace it in place and confirm that it is performing its function
correctly.

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2. Technical Characteristics
2.1 Main Components
For the equipment described in this manual, safety in use, cleaning, maintenance and maximum
hygiene are guaranteed by the design and special design of all parts and also by using stainless steel
and other materials suitable for contact with food.
The equipment was built with the following characteristics:
• Frying baskets in galvanized steel protecting the steel surface against corrosion. Non-toxic material
and ideal for contact with food.
• Structure and supports for the baskets made of stainless steel, which has superior corrosion
resistance than other steels. It is a material resistant to the attack of several corrosive agents;
• Burner Drawer, where the Front Protection is in stainless steel, leaving the equipment with a modern
design and facilitating cleaning, in addition to giving the equipment a longer useful life. Carbon steel
burners with high temperature paint and the burner protection made of galvanized steel. Both materials
have excellent anti-corrosion protection that gives greater durability to the part;
• Tanks made of 304 stainless steel, which resists the attack of various corrosive agents, such as most
organic acids, organic substances in general, alkalis, oxy-salts, etc.
Attention: 304 stainless steel is attacked by sulfuric acid, and also does not resist hydrochloric
acid, diluted sulfuric acid, chlorides and halides in general.
See below the main components of the equipment:
Note: For exploded view drawing
with a list of spare parts, see the
annexes.
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2.2 Technical Data
Model
Nominal Measures for
Use (mm)
WidthxHeightxDepth
Net
Weight
(kg)
Quantity of
Burners
(units)
Maximum Gas
Consumption
(kg/h)
Quantity
Tanks
(Units)
Oil
Capacity
per Tank
(L)
FG3S
230x400x510
4,5
01
0,16
01
3
FG3D
395x400x510
6,0
02
0,40
02
3
FG3T
570x400x510
9,5
03
0,55
03
3
* Use dimensions considered with the frying basket assembled.
ATTENTION!
Features like: model and serial number of the equipment are provided on the label (figure
below).
2.3 Supply and Disposal of Equipment Packaging
The equipment is packed with wood or cardboard to ensure its perfect integrity during
transport and is accompanied by the following documents:
• Instruction Manual for Installation. Use, Maintenance and Safety;
IMPORTANT
The packaging components (cardboard, wood, foam, strips, etc.) are products that can be
assimilated to municipal solid waste and can be disposed of without difficulty. If the equipment is
installed in countries with different standards, dispose of the packaging in accordance with
current regulations. Dispose of the product correctly to help protect the environment. For more
information on recycling, contact your local authorities, waste disposal service or the shop where
you purchased the product.

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3. Installation
3.1 Equipment Layout
When installing, it is essential to make this manual available to the professionals who will carry
it out.
To ensure correct operation and safety, the equipment must be positioned in an airy
environment and on a sufficiently large, well-leveled, dry and stable support surface, away from
sources of heat and water taps, and at an average height. of 80 cm. Install your equipment leaving a
distance of at least 20 cm around it, so that it has enough space for inspection, maintenance, cleaning
and use.
It is recommended that the place/establishment where this equipment is installed/used is
equipped with an appropriate fire extinguisher, in accordance with the standards and requirements of
local legislation. The use of carbon dioxide extinguishers (also known as a carbon dioxide CO2
extinguisher) is recommended. Do not use chemical powder or water extinguishers, as these will only
increase the fire.
Another important recommendation is to install a hood or extractor above the equipment to
collect the vapors, preventing them from spreading in the environment.
IMPORTANT
To install the hood, follow the manufacturer's instructions, as this item is not included with
the equipment.

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ATTENTION!
The installation and the place where the equipment will be placed must be in accordance with
the Rules for the Prevention of Risks at Work and Safety at Work in Machines and Equipment
(Regulatory Norm NR-12).
Do not install the equipment near flammable materials or products.
The manufacturer does not take responsibility for possible direct or indirect damage caused
by failure to comply with said standards and other instructions presented in this manual.
3.2 LPG Gas Installation - Recommendations and Care
Check that the place where the equipment will be installed is ventilated and in accordance with
the Rules for the Prevention of Risks at Work and Safety at Work on Machines and Equipment
(Regulatory Norm NR-12), and periodic inspections by a technician are recommended to ensure that its
components are in working condition.
ATTENTION!
The disposition of the equipment must be in an airy place, however that does not have
airflow, thus avoiding the extinguishing of the flames in the burners, causing gas leakage.
The gas installation must be done by a qualified technician for this function and observing the
safety rules.
The equipment must be installed with the following recommendations and items described
below, HOWEVER NOT PROVIDED WITH THE EQUIPMENT:
• Gas cylinder - for this equipment the minimum mass is 13 kg (code P13) of LPG (liquefied petroleum
gas). The cylinder must comply with ABNT 8460. Check the product's warranty seal. If it has violated,
do not install.
• Pressure Regulator or Gas Record - use only a low pressure regulator (2.8Kpa) and certified,
embossed inscription NBR 8473. When installing the regulator, turn the regulator to the right, until it is
firm. Never use tools to perform this operation.
• Hose - the model with INMETRO certification has the engraving NBR 8613, manufactured in
transparent PVC plastic with a yellow stripe. IMG fryers are manufactured with a 3/8”hose connection.
The hose must not pass through or be embedded in walls, and must not make any kind of seam
(welding or gluing). Fix the ends only with suitable clamps. Never use wires or tapes. Always check the
expiration date of the hose.
IMPORTANT
In addition to the instructions in this manual, it is recommended to also follow the
instructions of the manufacturers of cylinders, pressure regulators (gas register) and gas
hoses, as these items do not accompany the equipment.

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ATTENTION!
Change the pressure regulator every 5 years or when it is defective.
Always use the gas cylinder in an upright position. Never overturn, pour or tilt the cylinder, as
the gas may flow into the liquid phase, canceling the pressure regulator function, which can
cause serious accidents.
Never install the cylinder close to heated surfaces, and keep the conductive gas hose
protected from heat so as not to melt causing fire or other accidents.
ATTENTION!
This equipment operates with LOW PRESSURE GAS. If your supply network has high
pressure, have the low pressure outlet register checked by a technician. If the equipment is
switched on at high pressure, the components will be damaged, in addition to creating risks
for the operator.
After installation and for your safety, check for gas leaks using only soap and foam. If there is
a leak, inform the technician to repeat the installation.
If the leak persists, take the cylinder to a well-ventilated location and inform the dealer or
distributor of the cylinder.
IMPORTANT
The manufacturer does not take responsibility for possible direct or indirect damage caused by
failure to comply with said standards and other instructions presented in this manual.
3.3 Safety Procedures and User Instruction
The professional who sells the equipment must instruct the user on the correct functioning of
the equipment and must hand over this instruction manual.
The user must be informed of the necessary safety measures and must respect them, as well
as all measures described in this manual.
Your equipment has mechanical protections (see item 1.2 Mechanical Safety). Removing or
tampering with these safety components can cause serious risks to the operator's upper limbs
4. Equipment Use
4.1 Utility
This equipment is intended exclusively for frying various food products using edible oil.

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4.2 Commands
The equipment consists of gas regulating buttons (fire level) on the front. Check the
adjustment positions in the following image:
4.3 Operating Procedures
Before operating your equipment, perform perfect hygiene, especially of the components that
will come into contact with food (tank and basket). Clean the equipment with the burner off, the gas
pressure regulator (gas register) closed and the frying bowl at room temperature. Follow the cleaning
instructions in item 5 of this manual (below).
After these initial precautions, make sure that the gas hose connections are correctly fixed and
that there are no leaks.
• Operation: The equipment can only be operated after checking its correct disposition in the
workplace, instructed in item 3.1 (Equipment Layout), and after following the care and
recommendations of the gas installation, according to the guidelines in item 3.2 (Gas Installation LPG).
Check the following operating instructions:
1. Fill each tank with 3 liters of oil. Note: Recommended edible oil type: sunflower, soybean or
corn. Hydrogenated or vegetable fat and cottonseed oil are not suitable for this equipment;
2. The lighting of the equipment is manual. Open the gas pressure regulator (gas register);
3. Carefully and slightly open the burner drawer;
4. Press the gas regulator button and turn to the on position;
5. For correct and safe ignition, use an automatic type igniter. With the lighter in hand, bring the tip
up to 1 or 2 cm from the burner for lighting;

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IMPORTANT
The automatic igniter does not come with the equipment, so always check the instructions for
use on the packaging, which may vary depending on the make and model.
6. Repeat the procedure for lighting each burner;
7. Adjust the fire level on the gas regulator button and observe the flame quality. The ideal flame
should be blue in color. Follow the instructions below to adjust the flame:
• Each burner tube has a flame regulator, where they are preset at the factory. To set the ideal flame
for each burner, make sure the burners are off and pull out the burner drawer. At the bottom of the
drawer there is an opening that gives access to the clamp. Loosen (with an appropriate tool) the clamp
fixing screw and slide it on the burner tube, releasing the air inlet more or less.
ATTENTION!
After opening the gas register, quickly light the burners, as the gas is already spreading in
the air.
Light one burner at a time and make sure that the burners are completely lit.
In case of failure to ignite and you can smell gas in the environment, do not ignite.
Wait a few minutes for the air to renew in the room, and then repeat the lighting process.
8. After lighting the burners, wait for the oil to heat up (about 15 minutes);
9. Add the product to be fried in each basket, and take it to the properly heated oil;
ATTENTION!
Do not exceed the maximum capacity level of the frying bowl, which is 3 liters. Above that,
there is a risk of overflow when placing the basket with the food for frying in the bowl.

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ATTENTION!
Add the products to be fried slowly and gradually into the basket, thus avoiding bubbling and
oil spillage from the bowl. The bubbling will be intense when pouring frozen products.
Attention must be paid to the effect of increased boiling in wet foods and for very large loads.
Never pour water over hot oil, as this could cause a serious accident.
Use appropriate PPE and whenever the floor is dirty, clean it.
10. Allow time for the product to fry completely (until it turns brown). After that, remove the basket
and place it in a container to let the excess oil drain.
11. After finishing the work, turn off the burners by turning the gas regulator button clockwise (off
position). Close the gas pressure regulator (gas register).
12. Wait for the bowl and oil to reach room temperature before cleaning your equipment.
ATTENTION!
After finishing the work step and switching off the burners, close the gas pressure regulator
(register), because if it happens to be open, the pressure exerted on the hose may damage it
or rupture, causing fire or other accidents.
ATTENTION!
During operation, hot vapors and splashes of superheated oil or grease may be emitted.
Always use PPE (Personal Protection Equipments).
IMPORTANT
It is recommended not to use the same oil for many operating cycles. It is dangerous to use
old oil as it may have a lower flash point and may be more prone to boiling over.
To increase oil life, turn the gas regulator button to the minimum level during the interval
between frying and frying.
According to ANVISA (National Health Surveillance Agency) instructions, some care must be taken
with the oil used in frying. Here are some of them:
• “The oil must be filtered at each end of use. During the frying of food, especially breaded foods,
which tend to release particles from their surface, remove visible residues in the oil with the help of
an appropriate utensil”.
• “Oil should be discarded when foam and smoke are observed during frying, intense darkening of
the oil and food color and perception of uncharacteristic odor and flavor. It is worth remembering that
the appearance of smoke is different from the naturally released steam”.
• “Oil should not be disposed of in the public sewage system, housewives can pack it in plastic bags
or containers and add it to organic waste. As for merchants and fast-food outlets, as they discard a

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significant amount, it is suggested to contact companies, bodies or entities licensed by the
competent body in the environmental area”.
(Source: ANVISA - Technical Report No. 11, of October 5, 2004; Subject: Oils and Fats Used in
Frying).
5. Cleaning and Maintenance
5.1 Cleaning Procedures and Products Used
Your equipment was built with first-line materials, so use it properly and you will get great
satisfaction. Keep your equipment always clean and well-cared for, which will make it much more
durable.
The equipment must be cleaned daily to obtain a good operation, greater durability and avoiding
the accumulation of bacteria, which can cause contamination in food.
For the protection of stainless steel parts, the equipment is supplied with a protective film.
Before the first cleaning, remove the film from all parts.
ATTENTION!
Before carrying out maintenance or cleaning, make sure that the equipment has the burner
turned off, the gas pressure regulator (register) closed and the frying bowl at room
temperature;
ATTENTION!
Do not use water jet to clean the equipment.
IMPORTANT
This equipment is not intended to be immersed in water for cleaning.
Follow the instructions below to find out which parts can be immersed and what special care
should be taken with the other parts.
Removable parts (tanks and baskets) must be removed from the equipment and washed with
warm water and neutral detergent. Clean the corners well, eliminating food residues.
Even though it is mobile, the burner drawer cannot be immersed in water and never use water
jets for cleaning, as this will damage the burners.
When cleaning the burner drawer and structure, dilute soap, mild detergent, or ammonia-based
remover in warm water and apply with a soft cloth. With a cloth dampened with water, rinse and then
dry the parts with a soft, dry cloth.
Never use abrasive products or sponges and substances containing acids or chlorine to clean
metal parts, as they can scratch or damage the surface of the parts causing corrosion points.

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ATTENTION!
It is extremely important that products used in cleaning ensure maximum cleanliness and are
non-toxic.
5.2 Maintenance and Procedures in Case of Breakdowns
The operator must be instructed to perform routine inspections, making minor adjustments,
cleaning and observing signs of breaches that may occur. Examples include: check for extraneous
noises indicating gas leaks; burners that do not light; failure by the equipment to perform the service for
which it is proposed; among others. Actions like these are indispensable to ensure a longer equipment
life.
ATTENTION!
When maintenance is carried out (even with minor adjustments), always check that the
equipment has the burner turned off, the gas pressure regulator (register) closed and the frying
bowl at room temperature;
It is also recommended to always carry out preventive maintenance, checking and adjusting
clearances, cleaning the internal parts, etc. When detecting broken or poorly functioning parts, replace
them, always using original parts.
By performing preventive maintenance, you eliminate the inconvenience of getting the
equipment stopped when you need it most, reducing the cost of maintenance and reducing the risk of
accidents.
Follow the equipment maintenance and adjustment recommendations:
• Change the gas pressure regulator (register) every 5 years or when it is defective;
• Check the expiration date of the gas hose and follow other instructions as recommended by the
manufacturer;
• After finishing the frying process, keep the gas pressure regulator (register) closed, avoiding pressure
in the hose;
• The gas outlet holes on the burner must always be unobstructed. If they become clogged, use a
needle for cleaning on stove;
• The ideal flame should be blue. Each burner tube has a flame regulator, follow the adjustment
instructions in item 4.3 (operating procedures - page 12);
ATTENTION!
Preventive maintenance requires a trained professional.
Whenever any item regarding the safety of the equipment (such as cleaning or maintenance) is
removed, reset it and confirm that it is performing its function correctly.
When you experience any malfunction or non-compliance, refer your equipment to the nearest
service center. See technical assistance on our website: www.metvisa.com.br

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5.3 Prolonged Interruption in the Use of the Equipment
When you have to leave the equipment stopped for an extended period of time, perform a
thorough cleaning, including the accessories. It is advisable to protect all parts of the equipment with
white petroleum jelly or with suitable products that are commercially available. You must also protect
the equipment from dust by covering it with a nylon or other material.
6. Analysis and Troubleshooting
6.1 Problems, possible causes and solutions
IMG quality products are designed with materials and components that guarantee a longer
service life for your equipment. However, due to natural wear, improper use or lack of maintenance, the
equipment may have irregularities in its operation.
In the following table, you can see possible causes and solutions:
PROBLEMS
POSSIBLE CAUSES
SOLUTION
Burners do not light
Lack of gas.
Check if there is gas in the cylinder, if the gas cylinder
register is open, if the gas hose is connected and if
the gas regulator is open.
Damaged or broken pressure
regulator (register).
Send equipment to the nearest authorized service
station or contact the factory.
Clogged burner.
Unclog burner holes using a needle for cleaning stove
nozzles, if not resolved, send the equipment to the
nearest authorized service station or contact the
factory.
Lack of gas.
Below, check the possible causes and solutions for
gas leak (page 17).
Yellow flame, equipment
generating soot.
Problem in mixing gas with
oxygen.
Each burner tube has a flame regulator, follow the
adjustment instructions in item 4.3 (operating
procedures page 12);
Lack of gas
Damaged or broken pressure
regulator (register).
Send equipment to the nearest authorized service
station or contact the factory, as there are risks of
accidents.
Injector nozzle out of position.
Send equipment to the nearest authorized service
station or contact the factory, as there are risks of
accidents.
Defective gas cylinder.
Check if has gas leakage using only soap foam. If
there is a leak, inform the technician to repeat the
installation. If the leak persists, take the cylinder to a
well-ventilated location and inform the dealer or
distributor of the cylinder.
Gas cylinder installed in the
horizontal position.
Install the cylinder in a vertical position. Never
overturn, pour or tilt the cylinder, as the gas may flow
into the liquid phase, canceling the pressure regulator
function, which can cause serious accidents.

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Difficulty adjusting the
flame
Damaged or broken pressure
regulator (register).
Send equipment to the nearest authorized service
station or contact the factory, as there are risks of
accidents.
Damaged or broken pressure
regulator (register).
Send equipment to the nearest authorized service
station or contact the factory.
Lack of gas during
operation
Lack of gas.
Check if there is gas in the cylinder, if the gas cylinder
register is open, if the gas hose is connected and if
the gas regulator is open.
Damaged or broken pressure
regulator (register).
Send equipment to the nearest authorized service
station or contact the factory, as there are risks of
accidents.
Equipment with a
burning or smoke smell.
The oil has lost its ideal
characteristics for frying.
It is recommended not to use the same oil for many
operating cycles. Check some instructions from
ANVISA (National Health Surveillance Agency) on
page 14.
For more information and clarification, contact the Authorized Technical Assistance nearest
you. See list of technical assistance on our website: www.metvisa.com.br

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7. ANNEXES
Exploded View Drawing

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Exploded View Drawing