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. [phone] - 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).