BIMG METVISA FE3S User manual

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CONGRATULATIONS,
You have just purchased an 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. DO NOT USEBEFOREREADING THE MANUAL CAREFULLY.
INCASEOFQUESTIONS,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. +55 47 3251-5555 - Website: www.metvisa.com.br

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INDEX
1. Safety Information............................................................................................................................4
1.1 General Warnings.........................................................................................................................4
1.2 Mechanical Safety ........................................................................................................................5
1.3 Electrical Safety............................................................................................................................6
2. Technical Characteristics................................................................................................................7
2.1 Main Components.........................................................................................................................7
2.2 Technical Data..............................................................................................................................8
2.3 Supply and Disposal of Equipment Packaging..............................................................................9
3. Installation........................................................................................................................................9
3.1 Equipment Layout.........................................................................................................................9
3.2 Electrical Connection..................................................................................................................10
3.3 Safety Procedures and User Instruction......................................................................................12
4. Equipment Use...............................................................................................................................12
4.1 Utility...........................................................................................................................................12
4.2 Commands.................................................................................................................................12
4.3 Operating Procedures.................................................................................................................13
5. Cleaning and Maintenance ............................................................................................................17
5.1 Cleaning Procedures and Products Used...................................................................................17
5.2 Breakdown Maintenance and Procedures...................................................................................18
5.3 Prolonged Interruption in Use of the Equipment..........................................................................18
6. Analysis and Troubleshooting......................................................................................................19
6.1 Problems, possible causes and solutions ...................................................................................19
7. Useful Life of the Equipment and its Components......................................................................20
8. Applicable Standards.....................................................................................................................20
9. ANNEXES........................................................................................................................................21
Exploded View Drawing....................................................................................................................22
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
kevlar hoses or non-flammable fabric to avoid burns with the oil; wear non-slip shoes; among others;
• The operator must always be aware of situations that can cause a risk of accidents and avoid them.
For example: working on 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;
• Never pour water over hot oil, as this could cause major accidents. In the event of an accident, use
non-flammable material to extinguish the fire. You can even place a metal tray or lid over the tank to
muffle the fire;
• Before starting cleaning and any type of maintenance, it is essential to disconnect the equipment from
the electrical supply and wait for the oil to cool completely;
• Periodically check the condition of the cables and electrical parts;
• Never put your hands, fingers or objects (such as spoons and knives) on the heating resistance or in the
oil when the equipment is switched on or cooling down, as they will be hot and cause burns.
• These equipments are intended to be used for commercial applications, for example in restaurant kitchens,
canteens, hospitals and in commercial enterprises such as bakeries, butchers, etc., but not for continuous
mass production of food.
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
manipulation of some components (for example: frying baskets) must be carried out with care;
• Before turning on the equipment, make sure that the temperature and safety thermostat bulbs are in
perfect condition, that is, they cannot be dented or have any other fault. Faulty thermostats impair the
correct functioning of the equipment and the temperature reading, which may cause accidents;
• Never pour water over the oil, as this could cause a serious accident;
• If you need to move some fried food, use a spatula;
• Your equipment has baskets for frying foods;
• Avoid spilling oil on the floor, as it will make the floor slippery and may cause accidents. In case of oil
spills, clean the floor.
The equipment described in this manual complies with regulations against risks of a mechanical nature.
The requirements of the standard were observed: INMETRO (see item 8 Applicable Standards).
Mechanical safety is ensured with:
1. Structure, that protects the entire frying tank (which is heated to high temperatures). This avoids
burns to the operator;
2. Frying basket, which facilitates the handling of fried foods;
3. Panel Coating, which prevents operator access to electrical parts and protects all electrical
components, avoiding contact with water, dust and other materials;
4. Resistance protection prevents contact between the frying basket and the heating resistance,
avoiding the risk of burns and damage to the heating resistance.
To view the parts described above, refer to the image in item 2.1 (Main Components –page 7)
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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1.3 Electrical Safety
• Periodically check the condition of cables and electrical parts;
• Never pour water over your equipment and do not use a steam cleaner. If the oil is hot, it may cause a
serious accident and may even run into the electrical connectors and cause an electric shock;
• If the power cord is damaged, it must be replaced with a new one. The exchange must be carried out
by the manufacturer or authorized agent or also by a qualified person, in order to avoid risks;
• Do not work with the equipment in damp places, or with wet clothes and shoes. Wear suitable
footwear, this will prevent electric shocks and even death;
• Place the equipment on a firm and dry surface;
• Never carry out any maintenance, adjustment or disassembly operation on the equipment while it is
switched on. For such procedures, make sure that it has been turned off, removing the plug from the
electrical socket;
• Do not use extension cords or adapters with multiple other equipment connected to them. This may
cause fire or overload;
• The equipment must be connected to an exclusive thermoelectric circuit breaker;
• To regulate the operating temperature of the equipment, there is a temperature thermostat button.
This button must be used to adjust the temperature according to the needs of the product to be fried.
We recommend adjusting the thermostat to a maximum of 180°C, avoiding overheating of the oil.
When the temperature reaches the stipulated zone, the thermostat will turn off the resistance and
automatically turn off the indicator light.
• The equipment also has a safety thermostat, which turns off the equipment in case the temperature
thermostat fails. For more information on this thermostat, check item 4.2 (Commands) of this manual.
The components used for safety against electrical risks were selected in accordance with the Brazilian
standard: NR-12 (see item 8 Applicable Standards). Due to the perfect insulation of all the electrical
parts and the excellent resistance of all the materials used, this equipment is able to carry out the work
for which it is proposed.
ATTENTION!
When you have to leave the equipment stopped for an extended period of time, disconnect it
from the mains and turn off the circuit breaker.
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, as well as the use of stainless
steel and other materials suitable for contact with the foods.
The equipment was designed 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, panel, resistance protection and basket support made of stainless steel, which has a
corrosion resistance superior to that of other steels. It is a material resistant to the attack of various
corrosive agents;
• Frying tanks made of stainless steel 304, 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
WidthxHeightxDepth
(mm)
Net
Weight
(kg)
Voltage
(V)
Rate of Each
Resistance
(A)
Quantity of
Resistances
Energy
Consumption
(kW/h)
Capacity
of each
Tank (L)
FE3S1275
200x360x580
7,3
127
19,8
01
2,5
3
FE3S2205
200x360x580
7,3
220
12
01
2,5
3
3
3
FE3S1104
200x360x580
7,3
110
19,8
01
2,5
3
FE3S2201
200x360x580
7,3
220
12
01
2,5
3
3
3
FE3S2202
200x360x580
7,3
220
12
01
2,5
3
FE3S2204
200x360x580
7,3
220
12
01
2,5
3
3
3
FE3D1275
380x360x580
8,2
127
19,8
02
5,0
3
FE3D2205
380x360x580
8,2
220
12
02
5,0
3
3
3
FE3D1104
380x360x580
8,2
110
19,8
02
5,0
3
FE3D2201
380x360x580
8,2
220
12
02
5,0
3
3
3
FE3D2202
380x360x580
8,2
220
12
02
5,0
3
FE3D2204
380x360x580
8,2
220
12
02
5,0
3
3
3
FE3T1275
570x360x580
11,9
127
19,8
03
7,5
3
FE3T2205
570x360x580
11,9
220
12
03
7,5
3
3
3
FE3T1104
570x360x580
11,9
110
19,8
03
7,5
3
FE3T2201
570x360x580
11,9
220
12
03
7,5
3
3
3
FE3T2202
570x360x580
11,9
220
12
03
7,5
3
FE3T2204
570x360x580
11,9
220
12
03
7,5
3
3
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Note: Mains power to the equipment requires a 25 A circuit breaker for 127 V or 110 V and 16 A for 220 V.
* Use dimensions considered with the frying basket assembled.
ATTENTION!
Characteristics like: model, serial number and voltage of the equipment are provided on the label
(figure below). Before installation, check that the power supply voltage of the equipment
corresponds to that of the mains.
Serial
Number
Equipment
Model
More
Equipment
Features
Variable
numbers

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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.
3. Installation
3.1 Equipment Layout
Connection to the mains and layout must be carried out by a qualified professional. Check that
the voltage of the equipment matches that of the mains.
During installation, it is essential to make this manual available to the professionals who will
carry out the installation.
To ensure correct operation and safety, place the equipment in a well-ventilated area and on a
support surface that is large enough, well leveled, dry and stable, away from heat sources and water
taps, and at a medium height of 80 cm. Install your equipment leaving a distance of at least 20 cm
around it, so that you have enough space for inspection, maintenance, cleaning and use.
It is recommended that the place where this equipment is installed/used be 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 CO2 carbon dioxide extinguishers) is
recommended. Do not use chemical powder or water extinguishers, as these will only increase the fire.
Note: In case of fire, you can even place a tray or metal lid over the tank, to muffle the fire.

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Another important recommendation is to install a hood or extractor above the equipment to
collect the vapors, preventing them from spreading in the environment.
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.
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 Electrical Connection
The equipment is supplied with a power cord to be connected to an electrical network. If the
power cord is damaged, it must be replaced with a new cord. The exchange must be carried out by the
manufacturer, authorized agent or qualified person in order to avoid risks.
The plug type of the power cord varies by country. The equipment must be installed by a
qualified technician for this function and in compliance with the regulations in force in the country,
especially with regard to the grounding connection (if applicable).

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All equipment models described in this manual are single-phase and have a single voltage,
that is, 110 V, 127 V or 220 V. If you need to change the voltage on your equipment, contact the
manufacturer or authorized dealer.
The fryer also comes with an equipotential grounding terminal (terminal), located on the lower
rear base of the structure.
The terminal identified in the figure aside is an additional protection to
the grounding that is provided for in the electrical network, it must be
connected to a grounding terminals, regardless of the connection to the
electrical network, and the other products that have accessible metallic
parts, and that are stationary, must also be connected to this bus as well
as the service bench itself, if it is made of metallic material. In this way, all
these products will be under the same electrical potential, avoiding
undesirable leakage currents.
ATTENTION!
Before turning on your equipment, always check that the mains supply voltage is the same as
the equipment voltage. If it is not the same, contact the manufacturer or authorized dealer.
The supply voltage of this equipment is 110 V and 127 V (60 Hz) or 220 V (50 or 60 Hz) single-
phase, as can be verified on the voltage label affixed to the power cable or as indicated on the
nameplate data label, which is located on the back of the equipment (see the figure on this
label in item 2.2 of this manual).
Make sure that the voltage of the electrical network where the equipment will be installed is
compatible with the voltage indicated on these labels.
Phase
Neutral
Grounding
Equipotential grounding terminal

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ATTENTION!
The equipment power supply network with 127 V or 110 V requires a 25 A circuit breaker and for
220 V a 16 A circuit breaker. The conductor must have a section of 4 mm².
For more details on the rest of the electrical part of the equipment, refer to the electrical
diagram in the annexes of the manual.
IMPORTANT
The manufacturer is not responsible for possible direct or indirect damage caused by non-
compliance with the rules and 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 exclusively intended for frying food products using oil.
4.2 Commands
Positioned in front of the fryer, the thermostat temperature regulation knob, the signal lamp
and the reset button (safety thermostat) can be seen at the top of the panel.

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See description of each command below:
•Temperature Button: used to regulate the desired temperature, according to the product to be
fried.
•Equipment On Signaling Lamp: it has the function of indicating when the equipment is energized
(on). When unplugging the equipment (turning it off), the lamp will automatically turn off.
•Signal Light for Resistance On: it has the function of indicating when the resistance is on. When
the selected temperature is reached, the lamp will automatically turn off, turning off the resistance.
•Reset button: it is a component of the safety thermostat. It is used to reset the equipment when the
temperature thermostat has a failure and/or defect. To activate the button, remove the protective
cap by unscrewing it counterclockwise and tighten the button.
ATTENTION!
When you find a defect in the temperature thermostat, immediately take your equipment to an
authorized technical assistance center to replace it. After changing the temperature
thermostat, reset the equipment by unscrewing the protection cap counterclockwise and
pressing the “RESET” button, and on the other thermostat, adjust the temperature again
according to the product to be fried.
4.3 Operating Procedures
Before operating the equipment, remove the protective film from the stainless-steel parts and
thoroughly clean it, especially the components that will come into contact with food. Clean the
equipment with the resistances turned off and the oil at room temperature. Follow the cleaning
instructions in item 5 of this manual (below).
After these initial precautions, confirm that the power supply voltage is the same as that of the
equipment and that the temperature and safety thermostat bulbs are in perfect condition, that is, they
cannot be dented or have any other fault. Faulty thermostats impair the correct functioning of the
equipment and the temperature reading, which can cause accidents.
ATTENTION!
Never turn on your equipment with an empty tank or with oil below the minimum level, as this
will cause the heating resistance to burn out and damage the entire structure.
The equipment can only be operated after checking that the voltage of the equipment
matches that of the electrical supply network.

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Check the skewer disassembly and assembly process below:
• Disassembly: Before starting the procedure, disconnect the equipment from the main. For a better
view of the disassembly procedure, carefully remove the parts according to the sequence below:
1. Disconnect the mains plug;
Assembly: The assembly procedure is the reverse of the disassembly. As you reassemble each piece,
make sure it fits properly before assembling the next item. Pay special attention to the assembly of the
panel with the resistance. The two pins, located under the panel, will fit into the two holes in the
structure.
If you find that any parts are hitting with the equipment turned on, it may not have been fitted
correctly. In this case, repeat the disassembly / assembly operation and if this is not successful, contact
technical assistance.
ATTENTION!
Never turn on the equipment with the tank and panel out of position, as this could cause
accidents.
• Operation:
1. Add oil to the tank respecting the oil level marking located on the resistance rod. Note: Type of
recommended oil: sunflower, soybean or corn. Hydrogenated or vegetable fat and cottonseed
oil are not suitable for this equipment.

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ATTENTION!
There is a danger of fire if the resistance is not submerged in oil.
Always keep the oil level above the resistance or up to the maximum level indicated on the
marking, as this prevents accidents and eliminates the risk of burning the resistance.
ATTENTION!
Do not exceed the maximum capacity of the tank. Above that, there is a risk of overflow
when placing the basket with the food for frying inside the tank.
2. Connect the power cord to the electrical network;
3. Set the thermostat knob to the desired temperature range, which varies according to the product to
be fried. Note: We recommend adjusting the thermostat to a maximum of 180°C, avoiding
overheating the oil. When the selected temperature is reached by the thermostat, the indicator light
will automatically turn off, turning off the resistance;
4. Add the food to be fried to the basket, and place it in the properly heated oil at the desired
temperature;
ATTENTION!
Add the products to be fried slowly and gradually into the basket, thus avoiding the oil
bubbling and spilling from the tank. Bubbling will be intense when pouring frozen products.
Attention must be taken 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 suitable PPE and whenever the floor is dirty, clean it.
In case of emergency, remove the plug from the electrical main.

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5. Leave the necessary time for the product to fry completely. After that, hang the basket on the
support and let the excess oil drain;
After finishing work, always clean the equipment (see instructions in item 5 of the manual),
replace the equipment components in their proper places. After these procedures, the equipment will
be available again to restart the operating process.
ATTENTION!
Do not empty the tank with the oil still hot, wait for it to cool completely.
When you have to leave the equipment stopped for an extended period of time, disconnect it
from the mains and turn off the circuit breaker.
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.
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
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).

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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 obtain great
satisfaction. Always keep your equipment clean and well-cared for, which will make it much more
durable.
Change the oil whenever necessary. Check the instructions, warnings and recommendations
given in item 4.3 of this manual, regarding care with the oil used.
The equipment must be cleaned daily to ensure it works properly and has a longer service life.
To protect the stainless-steel parts, the equipment is supplied with a protective film. Before the
first cleaning, remove the film from all parts.
ATTENTION!
Before performing maintenance or cleaning the equipment, make sure the plug is disconnected
from the mains. Also, wait for the equipment to completely cool down.
ATTENTION!
Do not use water jet or steam cleaner to clean the equipment.
IMPORTANT
This equipment is not intended to be immersed in water for cleaning.
Follow the instructions below to learn what special care is taken with the equipment
The detachable parts (tank, basket and resistance protection) must be removed from the
equipment and washed with lukewarm water and neutral detergent. Clean the corners well, eliminating
food residues.
The rest of the equipment should be cleaned as often as possible to prevent food residues from
drying out and sticking to the parts. For cleaning, dilute soap or neutral detergent in warm water and
apply with a soft cloth. With a cloth moistened with water, rinse and then dry the parts with a dry and
soft cloth.
Never use abrasive products or sponges and substances that contain acids or chlorine to clean
the metal parts, as they can scratch or damage the surface of the parts causing corrosion points. Do
not pour water over the motor and electrical parts for cleaning, otherwise, when turning it on, it may
cause an electric shock or even burn the equipment.
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.

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ATTENTION!
It is extremely important that the products used for cleaning ensure maximum hygiene and
that they are non-toxic.
5.2 Breakdown Maintenance and Procedures
The operator must be instructed to carry out routine inspections, making small adjustments,
cleaning and observing signs of breakdowns that may occur. Examples include: checking for strange
noises indicating gas leaks; burners that do not light; the non-execution by the equipment to the service
to which it is proposed; among others. Actions like these are indispensable to guarantee a longer
equipment life.
ATTENTION!
When maintenance is carried out (even if minor adjustments are made), always disconnect the
equipment from the mains.
It is recommended that each 6 months be made preventive maintenance, checking and adjusting the
loose, cleaning the internal parts, and others. Detecting broke parts or without the correct functionality
the worker needs to exchange the parts, always using original parts only.
By carrying out preventive maintenance, the inconvenience of having the equipment stopped when it is
most needed is eliminated, the cost of maintenance is reduced and the risk of accidents is reduced.
ATTENTION!
Preventive maintenance requires a trained professional.
Make sure the equipment is disconnected from the mains.
Whenever an item related to the safety of the equipment is removed (such as when performing
maintenance), put it back in its proper place and confirm that they are performing their function
correctly.
Detecting broke parts or without the correct functionality, please contact the nearest
authorized service center.
5.3 Prolonged Interruption in 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.

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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
SOLUTIONS
Equipment does not
turn on.
Lack of electricity
Check if there is energy in the network
Make sure the power cord is plugged into an
outlet.
Equipment voltage different from
mains voltage.
Send the equipment to the nearest authorized
service station or contact the factory.
Activated safety thermostat.
Press reset button and turn on the equipment
again.
Send the equipment to the nearest authorized
service station or contact the factory.
Other electrical problems
(resistance, thermostats, wiring,
reset button, bulbs).
Send the equipment to the nearest authorized
service station or contact the factory.
Equipment turns off in
the middle of the use.
Lack of electricity
Check if there is energy in the network
Make sure the power cord is plugged into an
outlet.
Other electrical problems
(resistance, thermostats, wiring,
reset button, bulbs).
Send the equipment to the nearest authorized
service station or contact the factory.
Activated safety thermostat.
Press reset button and turn on the equipment
again.
Send the equipment to the nearest authorized
service station or contact the factory.
Equipment smells of
burning or smoke.
Equipment voltage different from
mains voltage.
Send the equipment to the nearest authorized
service station or contact the factory.
Other electrical problems
(resistance, thermostats, wiring,
reset button, bulbs).
Send the equipment to the nearest authorized
service station or contact the factory.
The oil lost its ideal
characteristics for frying.
It is recommended not to use the same oil for
many cycles of operation. Check some
instructions from ANVISA (National Health
Surveillance Agency) on page 16.
Equipment takes time
to fry food.
Other electrical problems
(resistance, thermostats, wiring,
reset button, bulbs).
Send the equipment to the nearest authorized
service station or contact the factory.
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. Useful Life of the Equipment and its Components
The equipment's useful life can vary from 3 to 5 years depending on the proper use, cleaning,
maintenance and quality of its components.
Below is the useful life ratio of the main components:
•Resistance: 100.000 uses;
•Temperature Thermostat: 100.000 uses;
•Safety Thermostat: 100.000 uses;
•Electric cables and wires: 25 years;
•Electrical terminals: 8 years.
8. Applicable Standards
The standards applied for the development of the equipment and preparation of this manual
are:
•IEC 60335-1;
•IEC 60335-2-37;
•Portaria 148 de 28 de Março de 2022 do INMETRO;
•NR-12 - Portaria 197 de Dezembro de 2010;
•Normas Técnicas Aplicáveis (ABNT NBR, ISO IEC).
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