BIMG METVISA FIG.30 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. DO NOT USEBEFOREREADING THE MANUAL CAREFULLY.
INCASEOFQUESTIONS,PLEASECONTACT US: :
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]
Mail: [email protected] - 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
3. Installation ..........................................................................................................................................9
3.1 Equipment Layout...........................................................................................................................9
3.2 Electrical Connection ....................................................................................................................10
3.3 LPG Gas Installation - Recommendations and Care.....................................................................11
3.4 Safety Procedures and User Instruction........................................................................................13
4. Equipment Use .................................................................................................................................13
4.1 Utility.............................................................................................................................................13
4.2 Commands...............................................................................................................................13
4.3 Operating Procedures...................................................................................................................15
5. Cleaning and Maintenance ..............................................................................................................19
5.1 Cleaning Procedures and Products Used......................................................................................19
5.2 Breakdown Maintenance and Procedures.....................................................................................21
5.3 Prolonged Interruption in Use of the Equipment............................................................................22
6. Analysis and Troubleshooting ........................................................................................................22
6.1 Problems, possible causes and solutions......................................................................................22
7. Useful Life of the Equipment and its Components ........................................................................24
8. Applicable Standards.......................................................................................................................24
9. ANEXXES..........................................................................................................................................25
Electrical Schematic FIG.30/44...........................................................................................................25
Exploded View Drawing......................................................................................................................26
Spare Parts List..................................................................................................................................27
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 or non-flammable fabric hoses to avoid oil burns; use 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 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;
•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;
• Before starting cleaning and any type of maintenance, it is essential to disconnect the equipment from
the power supply and to have the burners turned off, the gas pressure regulator closed and the oil at
room temperature;
• Periodically check the condition of the hose and the entire gas and electrical installation part, as well as
the internal and external part of the equipment (burners, buttons, controller, etc.);
• Never place your hands or objects that obstruct the air outlet (chimney), as there is a risk of burns and
fire;
• These equipment are intended to be used for commercial applications, in restaurant kitchens, hospitals
and in commercial enterprises such as bakeries, butchers, etc., but not for continuous mass production
of food.

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ATTENTION!
Do not perform repairs on your own. Go to a servicing to qualified service personnel. Only use
original parts in your equipment.
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 your equipment, make sure that the gas installation is not leaking. Only use soap suds
to check for gas leaks. Make sure that the temperature and safety thermostat bulbs are in perfect
condition, that is, they cannot be dented or have any other damage. Faulty thermostats impair the
correct functioning of the equipment and the temperature reading, which can cause accidents.
• Insert only specific products for which the equipment is intended in the baskets and tank and never
place your hands or flammable products, close to or directly in the heated oil or in the air outlet
(chimney).
• When cleaning the equipment, be very careful. Switch off the equipment and close the gas pressure
regulator (gas valve). Then wait for the oil to cool completely. Never put your hands or cleaning products
on the heated equipment. 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;
• Your equipment has baskets for the arrangement of fried foods;
• 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 immediately.
The equipment described in this manual complies with the regulation against mechanical risk.
Mechanical safety is ensured with:
1. The structure and door that protect the entire tank (which is heated to high temperatures) and
burners. This avoids burns to the operator and access to the electrical part;
2. The frying basket that facilitates the handling of fried foods;
3. Basket support, to suspend the baskets for a certain time after frying, in order to let the oil drain
and reuse it;
4. Grid prevents food to be fried directly in the tank from sinking during frying, preventing accidents.
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;
• If the power cord is damaged, it must be replaced with a new one. The exchange must be carried out
by the manufacturer, an authorized agent or a qualified person in order to avoid risks;
• Never pour water on your equipment. If the oil is hot, it can cause a serious accident and it can still run
to the electrical connectors and cause an electric shock;
• Do not work with the equipment in damp places, or with wet clothes and shoes. Put on proper footwear,
this will avoid electric shocks and even death;
• Place the equipment on a firm, dry and well-leveled surface;
• Never carry out any maintenance, adjustment or disassembly operation on the equipment with it turned
on. For such procedures, make sure that it is turned off, removing the plug from the electrical network,
turning off the burners, closing the gas pressure regulator (register) and verifying that the equipment is at
room temperature;
• Do not use extension cords or adapters with various other equipment connected to them. This could
cause fire or overload;
• To regulate the operating temperature of the equipment, there is a temperature controller. This panel
must be used to adjust the temperature according to the needs of the product to be fried. We
recommend regulating the control up to a maximum of 180°C, avoiding overheating of the oil. When the
temperature reaches the stipulated zone, the thermostat will turn off the burners and automatically turn
off the signal lamp. See the location and functions of these components in item 4.2 (Commands);
• The equipment also has a safety thermostat, which switches off the equipment in case the temperature
thermostat fails. For more information on this thermostat, check item 4.2 (Commands) of this manual.
Removing or tampering with any of the security systems can cause serious accidents.
The components used for safety against electrical hazards have been selected in accordance with
applicable standards. Given the perfect insulation of all electrical parts and the excellent resistance of all
the materials used, this equipment is capable of carrying out the tasks it is intended to do.
ATTENTION!
When you have to leave the equipment stopped for a long period of time, disconnect it from the
mains and carry out the total cleaning.
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.
• Frying basket and grid in galvanized steel protecting the steel surface against corrosion. Non-toxic
material and ideal for contact with food.
• Tank, structure, air outlet head and basket support made of stainless steel, which resists the attack of
various corrosive agents, such as most organic acids, organic substances in general, alkalis, oxy-salts,
etc.
Attention: stainless steel is attacked by sulfuric acid, and it is also not resistant to hydrochloric
acid, diluted sulfuric acid, chlorides and halides in general.
See below the main components of the equipment:
Note: For exploded drawing with
spare parts list, see annexes.

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2.2 Technical Data
Model
Nominal
Measures of Use
LxHxW
(mm)*
Net
Weight
(kg)
Rated
Thermal
Power
(W)
Voltage
(V)
Indicated
Maximum
Temperatur
e (°C)
Max.
Capacity
Oil (L)
Quantity
Basket
(units)
Maximum
Load per
Basket
(kg)
FIG301275
371x1060x786
38,3
10.200
127
180
30
02
1,0
FIG302205
371x1060x786
38,3
10.200
220
180
30
02
1,0
FIG301104
371x1060x786
38,3
10.200
110
180
30
02
1,0
FIG302201
371x1060x786
38,3
10.200
220
180
30
02
1,0
FIG302202
371x1060x786
38,3
10.200
220
180
30
02
1,0
FIG302204
371x1060x786
38,3
10.200
220
180
30
02
1,0
FIG441275
570x1100x780
48,6
13.650
127
180
44
03
1,0
FIG442205
570x1100x780
48,6
13.650
220
180
44
03
1,0
FIG441104
570x1100x780
48,6
13.650
110
180
44
03
1,0
FIG442201
570x1100x780
48,6
13.650
220
180
44
03
1,0
IG442202
570x1100x780
48,6
13.650
220
180
44
03
1,0
FIG442204
570x1100x780
48,6
13.650
220
180
44
03
1,0
Note: Dimensions considered with frying baskets 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.
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;

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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 electricity and gas network and provision for operation must be carried out by a
qualified professional. Check that the voltage of the equipment is in accordance with that of the electrical
network.
When installing, it is essential to make this manual available to the professionals who will carry it out.
To ensure the correct functioning and safety, the equipment must be positioned in a ventilated
environment and on a sufficiently wide, well-leveled, dry and stable support surface, away from heat
sources and water taps, in a place where there is no heavy traffic of people. Install your equipment
leaving a clear area on the front and on top of the equipment and a distance of at least 30 cm on the
right and rear sides, and 1 m on the left side for the gas installation so that you have 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

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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.
ATTENTION!
The installation and the place where the equipment will be placed must comply with the rules
of risk prevention and safety at work (Regulatory Norm NR-12 for Brazil or according to the
regulatory standard in force in your country).
Do not install the equipment near flammable materials or products.
The manufacturer is not responsible for possible direct or indirect damages caused by non-
compliance 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. Normally the plug has 3 round pins, there
being just below each pin, a corresponding marking for each one (Phase, Ground and Neutral).
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 ground connection (if
applicable).
All models of the equipment described in this manual are single-phase and have a single
voltage, 110 V, 127 V or 220 V. If it is necessary to change the voltage on your equipment, contact the
manufacturer or an authorized dealer.
The fryer also comes with an equipotential grounding terminal, located on the lower rear base of
the structure.
Phase
Neutral
Ground

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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, 127 V or 220 V 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 right side 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.
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 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.

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ATTENTION!
The equipment must be arranged in a ventilated place, but without air current, 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 BUT NOT SUPPLIED 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 the ABNT 8460 standard. Check the product warranty seal. If you
have violated, do not install.
• Pressure Regulator or Gas Register –use only low-pressure regulator (2.8Kpa) and with certification,
embossed inscription NBR 8473. When installing the regulator, turn the knob to the right, until it is firm.
Never use tools to perform this operation.
• Hose –the model with INMETRO certification has the NBR 8613 engraving, made of transparent PVC
plastic with a yellow stripe. The fryer is manufactured with a connection for 3/8” hoses. The hose must
not cross or be embedded in walls, and must not make any type of splice (welding or gluing). Fix the
ends only with appropriate clamps. Never use wires or ribbons. Always check the expiry date of the
hose.
IMPORTANT
In addition to the instructions given in this manual, it is also recommended to follow the
cylinder, pressure regulators (gas register) and gas hoses manufacturer's instructions, as
these items are not included with the equipment.
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 gas conductive hose
protected from heat so it does not 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 valve 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.

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After installation and for your safety, check for gas leaks using soap suds only. If there is a leak,
inform the technician to repeat the installation.
If the leak persists, take the cylinder to a well-ventilated place and notify the company that sells
or distributes the cylinder.
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.
3.4 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) that prevent access to
burners and electrical components. 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 must be used to fry food products in edible oil for this purpose.
4.2 Commands
Positioned in front of the equipment, you can see the control panel with the alarm, temperature
controller, on/off button, flame signal lamp and the reset button (safety thermostat). Inside the structure
under the tank are the register.

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See description of each command below:
•Register: used to drain the oil, in case of changing, cleaning or maintenance of the equipment.
For this, it is necessary to thread the oil outlet tube before opening the valve. Follow the
instructions for removing the oil in item 5.1 (Cleaning).
•Audible Alarm: The alarm is activated when the equipment has an error in operation or at the
end of the time programmed in the timer.
•On/Off button: to turn the equipment on and off. In the “1” position it switches on and in the “0”
position it switches off.
•Flame Signal Lamp: it has the function of indicating when the equipment is starting to heat up.
When the selected temperature is reached, the lamp will automatically turn off, turning off the
flame.
•Reset Button: is a component of the safety thermostat. It is used to reset the equipment when
the temperature thermostat is faulty and/or defective. Allow at least 10 minutes for the oil to cool
before resetting. To activate the button, unscrew the cap and use a pointed object (a pen, for
example) to press the button.
ATTENTION!
When a defect in the temperature thermostat is found, immediately take your equipment to an
authorized technical assistance center to carry out the exchange. After changing the
temperature thermostat, it is necessary to reset the equipment by pressing the “RESET”
button. Set the temperature on the controller again according to the product to be fried.
•Temperature Controller: used to program the desired temperature and time according to the
product to be fried. The description of each function follows:

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Programming access button;
Time programming button;
Up Button: increases the programmed value;
Down Button: decreases the programmed value;
Led that indicates activated burners;
Led indicating spark activated;
Led that indicates timer activated;
Led indicating alarm/error.
The controller has a safety system that checks for possible equipment failures. These faults can
be seen on the display (table below), at this moment the audible alarm will be activated. To deactivate
the error alarm, it will be necessary to turn off the equipment using the On/Off button in the “0” position.
Check the description for each fault:
Display
Description
Jumper in place of flame sensor not detected when in electrical mode.
The controller has exhausted the programmed ignition attempts and has
not detected the presence of flame in the sensor. Check the distance
between the flame sensor and the burner.
The controller detected a short circuit between the flame sensor and the
burner during start-up.
The controller has detected a short circuit in flame sensor 1 for more than 3
seconds.
Thermocouple failure. Thermocouple is not connected or is defective.
Fault detected due to some corrupt configuration parameter. For safety, all
parameters must be reset to their factory value. The user must turn the
controller off and on to return to operation and analyze a need to reprogram
the equipment.
4.3 Operating Procedures
Before operating the equipment, remove the protective film from the stainless steel plates and
clean it perfectly, especially the components that will come into contact with food. Clean the equipment
with the burners off, the gas pressure regulator (gas register) closed 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 damage. Faulty thermostats impair the correct functioning of the
equipment and the temperature reading, which can cause accidents. Also check the correct arrangement

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of the equipment, instructed on page 9 and follow the care and recommendations of the gas installation,
according to the guidelines in item 3.3 (page 12).
The equipment can only be switched on and operated after filling the oil tank. Never start your
equipment with an empty tank, as this will cause damage to the entire structure of the equipment and
accidents.
ATTENTION!
There are risks of accidents if the oil level is below the “MINIMUM OIL” minimum level or above
the “MAXIMUM OIL” maximum level (marking indicated on the inside of the tank).
Operation:
1. Check that the register under the tank is closed;
2. Fill the tank with edible oil up to the “MAXIMUM OIL” level - upper marking indicated on the inside of
the tank. Note: Recommended edible oil type: sunflower, soybean or corn. Hydrogenated or vegetable
fat and cottonseed oil are not suitable for this equipment;
3. Connect the power cable to the electrical network and open the cylinder's gas valve;
4. With the fryer door closed, turn the on/off switch to the “1” on position. After approximately 5 seconds,
the equipment will automatically light the burners and heat up to the factory preset temperature of 180°C.
Visualize the flame through the cutouts in the door;
ATTENTION!
Keep the door closed when using the fryer. Always visualize the flames through the door cutouts.
Never place your hands or objects that obstruct the air outlet (chimney), as there is a risk of burns
and fire.
The fryer leaves the factory with a temperature setting of 180°C. Due to this programming, as soon
as the on/off button is pressed, the fryer starts heating.
If it is necessary to activate the timer function, press. The equipment leaves the factory with 20
minutes programmed.
To reset the temperature and time, follow the instructions below.

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Until the fryer reaches the set temperature, check the flame quality. The ideal flame should be
blue in color. Follow the instructions below to adjust the flame:
• Open the door using the handle to have access to the burners;
•Each burner tube has an oxygen regulator (clamp), where they are preset at the factory. To regulate
the ideal flame of each burner, slide the oxygen regulator on the burner tube, releasing the air inlet
more or less.
1. To change the temperature, start programming the fryer by pressing the programming access
button on the controller. At this moment appears on the display;
2. Enter the desired temperature in °C using the up and down buttons. The selected value
will appear on the display.
3. To confirm the temperature, press the button. Then appears on the display giving
access to the time programming;
4. If necessary, to change the time schedule, enter the time in minutes using the up and down
buttons. Confirm the time using the button . The time counts backwards. To start counting, it is
necessary to press the button after programming.
In addition to activating the timer, the button also has the function of deactivating and restarting
the time even before the time counts out. At the end of the programmed time, an audible alarm will
sound. To deactivate the weather alarm press
ATTENTION!
For your safety and not to compromise the life of the equipment, and to prevent the oil from
overheating, the maximum temperature supported by the fryer is up to 180°C.
The fryer takes approximately 20 minutes to heat the oil to 180°C.
Failure to comply with this guideline will be considered an unsafe act and abusive use of the
equipment.

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1. Add the product to be fried in each basket, and take it to the oil properly heated at the
programmed temperature;
ATTENTION!
Never open the drain valve of the fryer while the oil is still hot, as the hot content will come
out of the valve, which can cause serious accidents.
ATTENTION!
Add the products to be fried slowly and gradually into the basket, thus avoiding bubbling and
oil spillage from the tank. The bubbling will be intense when pouring frozen or wet 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 or move the equipment during use, as this could cause a serious
accident.
Do not shake any of the baskets immersed in the oil, this may cause the oil to overflow or
cause hot oil to splatter.
Use appropriate PPE and whenever the floor is dirty, clean it.
In an emergency, unplug the equipment from the electrical network.
2. Allow time for the product to fry completely (until it turns brown). After that, hang the basket on the
support to let the excess oil drain;
3. After finishing the work, turn off the equipment by pressing the on/off button in the “0” (off) position
and close the cylinder's gas valve;
4. Before cleaning your equipment, wait until the oil reaches room temperature.
ATTENTION!
After finishing the work step and turning off the fryer, close the gas pressure regulator
(register), because if it happens to be left open, the pressure exerted on the hose could
damage it or break it, which could cause fire or other accidents.
When you have to leave the equipment stopped for a long period of time, disconnect it from the
electrical network and carry out perfect cleaning.
Always clean the equipment after use (see instructions in item 5 of the manual), put the equipment
components back in their proper places and check the oil level and top up if necessary. After these
procedures, the equipment will be available again to restart the operating process.

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ATTENTION!
Even though there is a safety system in the controller (which cuts off the gas in case the flame of
any burner goes out), in case of ignition failure and if you smell gas in the environment, do not light
it.
Wait a few minutes for the air in the room to be renewed, and only then turn on the equipment.
In case of any irregularity, contact the nearest authorized technical assistance service.
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 the life of the oil, set the temperature to 100°C 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
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 obtain great
satisfaction. Always keep your equipment clean and well-cared for, which will make it much more
durable.
ATTENTION!
Before carrying out maintenance or cleaning, make sure that the on/off switch is in the “0” (off)
position, that the plug is disconnected from the mains, the gas valve of the cylinder is closed
and the oil at room temperature.
The equipment must be cleaned daily to obtain a good operation and greater durability. Clean
the sides and top of the tank. Scrape with a plastic spatula making the accumulated residues go down to
the bottom, mainly in the frying of breaded.

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Change the oil whenever necessary. Check the instructions, warnings and recommendations
regarding oil change below.
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 learn the parts that can be immersed and what special care is
taken with the other parts.
During cleaning, care must be taken to eliminate the risk of electric shock and burning of
electrical components of the equipment. It is recommended:
• Never wet the structure or external parts, as water may run down to the electrical parts;
• Never throw water directly on the power cord;
Procedure for removing the oil:
• To change the oil, always disconnect the equipment from the electrical network, close the gas valve
and wait for the oil to cool completely;
• Screw the outlet tube into the valve to remove the oil;
• Position an appropriate container for collecting the oil under the valve;
• After the complete removal of the oil, close the register;
Procedure for cleaning the tank without oil:
•Close the valve and clean the inside of the tank. Use mild soap or detergent and a non-abrasive
sponge;
•Place a container for collecting the soap under the register and open the register;
•Rinse the inside of the tank to completely remove the soap, after drying the tank with a soft, dry
cloth.