BIMG METVISA TFG.6 User manual

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CONGRATULATIONS,
You have just purchased a IMG-BRASIL equipment, product of the highest quality, safety
and efficiency.
Founded in 1989, IMG-BRASIL is a respected company as one of the best and most
complete companies in the field of gastronomy equipment manufacturing.
Constant innovation and improvement of its products, using top-of-line raw materials,
ensure superior products consumed in Brazil and in more than 25 countries worldwide.
THE RELIABILITY AND CERTAINTY OF A GOOD PRODUCT ARE IN THE NAME
IMPORTANT:
PRODUCT FOR PROFESSIONAL USE. DONOT USE BEFORE READINGTHE 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] - Site: www.metvisa.com.br

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INDEX
1. Safety Information ...................................................................................................................... 4
1.1 General Warnings.................................................................................................................... 4
1.2 Mechanical Safety................................................................................................................... 5
2. Technical Characteristics........................................................................................................... 6
2.1 Main Components ................................................................................................................... 6
2.2 Technical Data ........................................................................................................................ 6
2.3 Supply and Disposal of Equipment Packaging......................................................................... 7
3. Installation................................................................................................................................... 7
3.1 Equipment Layout.................................................................................................................... 7
3.2 LPG Gas Installation - Recommendations and Care................................................................ 9
3.3 Safety Procedures and User Instruction ................................................................................ 10
4. Equipment Use.......................................................................................................................... 10
4.1 Utility ..................................................................................................................................... 10
4.2 Commands............................................................................................................................ 11
4.3 Operating Procedures ........................................................................................................... 11
5. Cleaning and Maintenance....................................................................................................... 13
5.1 Cleaning Procedures and Products Used.............................................................................. 13
5.2 Maintenance and Procedures in Case of Breakdowns........................................................... 14
5.3 Prolonged Interruption in the Use of the Equipment............................................................... 15
6. Analysis and Troubleshooting................................................................................................. 16
6.1 Problems, possible causes and solutions.............................................................................. 16
7. ANNEXES .................................................................................................................................. 18
Exploded View Drawing............................................................................................................... 18
Spare Parts................................................................................................................................. 19
ATTENTION!
The characteristics, pictures and figures presented in this manual should be considered for
information. IMG BRASIL reserves the right to make such modifications as may be deemed
necessary without prior notice.

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1. Safety Information
1.1 General Warnings
• Cautions / precautions must be observed when installing, using, maintaining and discontinuing use
of this equipment;
• Before carrying out any operation (assembly, use, maintenance and reuse after prolonged use of
the equipment), read the manual carefully;
• The equipment must be used by trained personnel familiar with the use and safety regulations
described in this manual;
• This equipment is not intended for use by persons (including children) with reduced physical,
sensory or mental capacities, or people with lack of experience and knowledge, unless they have
received instructions regarding the use of the equipment or are under the supervision of a person
responsible for their safety.
• It is recommended that children be supervised to ensure that they are not playing with the
equipment;
• In case of rotation of the personnel that will work with the equipment, the new operator must be
educated about the standards and the operation of the same one;
• The operator must use the Adequate PPE (Personal Protective Equipment). As for example: use
appropriated gloves to protect the hand from burning by hot oil;
• The operator must always be aware of situations that can cause a risk of accidents and avoid
them. For example: turn on the gas regulator button without lighting the burner, spreading the gas in
the environment causing poisoning, fire and explosion risks;
• After reading and clarifying all doubts, this manual should be carefully stored in an easily
accessible location, known to all persons who will operate the equipment and make it available to
those who will carry out maintenance for any inquiries. Whenever any questions arise, be sure to
check the manual. Do not operate the equipment in any way with doubts;
• In the installation, it is essential to make this manual available to the professionals who will do the
same;
• Do not install the equipment near flammable materials;
• Never pour water over hot oil, as it may cause major accidents. In case of an accident, use non-
flammable material to extinguish the source. You can even place a metal tray or lid on the pan, to
muffle the focus;
• Before starting cleaning and any type of maintenance, it is essential that the equipment is at room
temperature, with the burners off and the gas pressure regulator closed;
• Periodically check the condition of the hose and the entire gas installation part as well as the
internal and external part of the equipment (burners, collecting drawer, gas regulating buttons, etc.).
ATTENTION!
Do not perform repairs on your own. Refer servicing to qualified service personnel. Only
use original parts in your equipment.

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

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2. Technical Characteristics
2.1 Main Components
For the equipment described in this manual, safety in use, cleaning, maintenance and
maximum hygiene are guaranteed by the design and special design of all parts and also by using
stainless steel and other materials suitable for contact with food.
The equipment was built with the following characteristics:
• Structure and sliding support made of stainless steel, which has superior corrosion resistance than
other steels. It is a material resistant to the attack of several corrosive agents;
• Frying bowl made of aluminum. It is a lightweight material, durable and resistant to the attack of
corrosive agents.
See below the main components of the equipment:
2.2 Technical Data
Model
Nominal Measures
WidthxHeightxDepth
(mm)
Net
Weight
(kg)
Quantity of
Burners
(units)
Gas
Consumption
(kg/h)
Capacity per
Basket (kg)
Oil Capacity
(L)
TFG.6
665*x 300*x 560
5,6
01
0,22
2
6
* Use dimensions considered with the frying basket assembled.
Note: For exploded view drawing
with a list of spare parts, see the
annexes.

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ATTENTION!
Features like: model and serial number of the equipment are provided on the label (figure
below).
2.3 Supply and Disposal of Equipment Packaging
The equipment is packed with wood or cardboard to ensure its perfect integrity during
transport and is accompanied by the following documents:
• Instruction Manual for Installation. Use, Maintenance and Safety;
IMPORTANT
The packaging components (cardboard, wood, foam, strips, etc.) are products that can be
assimilated to municipal solid waste and can be disposed of without difficulty. If the equipment
is installed in countries with different standards, dispose of the packaging in accordance with
current regulations. Dispose of the product correctly to help protect the environment. For more
information on recycling, contact your local authorities, waste disposal service or the shop
where you purchased the product.
3. Installation
3.1 Equipment Layout
When installing, it is essential to make this manual available to the professionals who will
carry it out.
To ensure correct operation and safety, the equipment must be positioned in an airy
environment and on a sufficiently large, well-leveled, dry and stable support surface, away from
sources of heat and water taps, and at an average height. of 80 cm. Install your equipment leaving a

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distance of at least 30 cm around it, so that it has enough space for inspection, maintenance,
cleaning and use.
It is recommended that the place/establishment where this equipment is installed/used is
equipped with an appropriate fire extinguisher, in accordance with the standards and requirements
of local legislation. The use of carbon dioxide extinguishers (also known as a carbon dioxide CO2
extinguisher) is recommended. Do not use chemical powder or water extinguishers, as these will
only increase the fire. Obs.: In case of fire, you can even place a tray or metal lid on the pan, to
muffle the fire.
ATTENTION!
This equipment uses LPG gas (liquefied petroleum gas) for its heating, and cannot be
installed in closed environments where there is no air renewal, as this gas is highly toxic.
Keep the gas cylinder at least 1.5 m away from electrical outlets, switches, electric keys, or
any equipment subject to a spark or flame, where these in contact with the LPG gas can
cause an explosion, causing serious accidents with risk of death to the operator
Do not install the equipment near flammable materials or products.
ATTENTION!
The installation and the place where the equipment will be placed must be in accordance
with the Rules for the Prevention of Risks at Work and Safety at Work in Machines and
Equipment (Regulatory Norm NR-12).
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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3.2 LPG Gas Installation - Recommendations and Care
Check that the place where the equipment will be installed is ventilated and in accordance
with the Rules for the Prevention of Risks at Work and Safety at Work on Machines and Equipment
(Regulatory Norm NR-12), and periodic inspections by a technician are recommended to ensure that
its components are in working condition.
ATTENTION!
The disposition of the equipment must be in an airy place, however that does not have
airflow, thus avoiding the extinguishing of the flames in the burners, causing gas leakage.
The gas installation must be done by a qualified technician for this function and observing
the safety rules.
The equipment must be installed with the following recommendations and items described
below, HOWEVER NOT PROVIDED WITH THE EQUIPMENT:
• Gas cylinder - for this equipment the minimum mass is 13 kg (code P13) of LPG (liquefied
petroleum gas). The cylinder must comply with ABNT 8460. Check the product's warranty seal. If it
has violated, do not install.
• Pressure Regulator or Gas Record - use only a low pressure regulator (2.8Kpa) and certified,
embossed inscription NBR 8473. When installing the regulator, turn the regulator to the right, until it
is firm. Never use tools to perform this operation.
• Hose - the model with INMETRO certification has the engraving NBR 8613, manufactured in
transparent PVC plastic with a yellow stripe. IMG fryers are manufactured with a 3/8”hose
connection. The hose must not pass through or be embedded in walls, and must not make any kind
of seam (welding or gluing). Fix the ends only with suitable clamps. Never use wires or tapes.
Always check the expiration date of the hose.
IMPORTANT
In addition to the instructions in this manual, it is recommended to also follow the
instructions of the manufacturers of cylinders, pressure regulators (gas register) and gas
hoses, as these items do not accompany the equipment.

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

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4.2 Commands
The equipment consists of gas regulating buttons (fire level) on the front. Check the
adjustment positions in the following image:
4.3 Operating Procedures
Before operating your equipment, perform perfect hygiene, especially of the components
that will come into contact with food (bowl and basket). Clean the equipment with the burner off, the
gas pressure regulator (gas register) closed and the frying bowl at room temperature. Follow the
cleaning instructions in item 5 of this manual (below).
After these initial precautions, make sure that the gas hose connections are correctly fixed
and that there are no leaks.
Operation: The equipment can only be operated after checking its correct disposition in the
workplace, instructed in item 3.1 (Equipment Layout), and after following the care and
recommendations of the gas installation, according to the guidelines in item 3.2 (Gas Installation
LPG).
Check the following operating instructions:
1. The equipment is switched on manually. Open the gas pressure regulator (gas register);
2. Pull the sliding support where the burner is located;
3. Press the gas regulator button and turn it counterclockwise (on position);
4. For correct and safe ignition, use an automatic type igniter. With the lighter in hand, bring
the tip up to 1 or 2 cm from the burner for lighting;
IMPORTANT
The automatic igniter does not come with the equipment, so always check the instructions
for use on the packaging, which may vary depending on the make and model.
5. Adjust the fire level on the gas control button.

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6. Close the sliding support carefully, the burner is already lit;
ATTENTION!
After opening the gas register, quickly light the burners, as the gas is already spreading in
the air.
Light one burner at a time and make sure that the burners are completely lit.
In case of failure to ignite and you can smell gas in the environment, do not ignite.
Wait a few minutes for the air to renew in the room, and then repeat the lighting process.
7. Add oil to the frying bowl respecting the maximum capacity marking. Note:
Recommended edible oil type: sunflower, soybean or corn. Hydrogenated or vegetable fat and
cottonseed oil are not suitable for this equipment;
ATTENTION!
Do not exceed the maximum capacity level of the frying pan, which is 6 liters. Above that,
there is a risk of overflow when placing the basket with the food for frying in the bowl.
8. Add the food to be fried in the basket, and take it to the oil properly heated to the desired
temperature;
ATTENTION!
Add the products to be fried slowly and gradually into the basket, thus avoiding bubbling
and oil spillage from the bowl. The bubbling will be intense when pouring frozen products.
Attention must be paid to the effect of increased boiling in wet foods and for very large
loads.
Never pour water over hot oil, as this could cause a serious accident.
Use appropriate PPE and whenever the floor is dirty, clean it.
9. Allow time for the product to fry completely (until it turns brown). After that, remove the
basket and place it in a container to let the excess oil drain.
10. After finishing the work, turn off the burners by turning the gas regulator button clockwise
(off position). Close the gas pressure regulator (gas register).
3. Wait for the bowl and oil to reach room temperature before cleaning your equipment.
ATTENTION!
Do not empty the bowl while the oil is still hot, wait for it to completely cool down.

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ATTENTION!
After finishing the work step and switching off the burners, close the gas pressure
regulator (register), because if it happens to be open, the pressure exerted on the hose
may damage it or rupture, causing fire or other accidents.
ATTENTION!
During operation, hot vapors and splashes of superheated oil or grease may be emitted.
Always use PPE (Personal Protection Equipments).
IMPORTANT
It is recommended not to use the same oil for many operating cycles. It is dangerous to
use old oil as it may have a lower flash point and may be more prone to boiling over.
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 get great
satisfaction. Keep your equipment always clean and well-cared for, which will make it much more
durable. Change the oil whenever necessary. Check the instructions, warnings and
recommendations provided in item 4.3 of this manual, regarding care with the oil used.
The equipment must be cleaned daily to obtain a good operation and a longer useful life.

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ATTENTION!
Before carrying out maintenance or cleaning, make sure that the equipment has the burner
turned off, the gas pressure regulator (register) closed and the frying bowl at room
temperature;
ATTENTION!
Do not use water jet to clean the equipment.
IMPORTANT
This equipment is not intended to be immersed in water for cleaning.
Follow the instructions below to find out which parts can be immersed and what special
care should be taken with the other parts.
Removable parts (bowl and basket) must be removed from the equipment and washed with
warm 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 the soap or neutral detergent in warm
water and apply with a soft cloth. With a cloth dampened with water, rinse and then dry the parts
with a soft, dry cloth.
Never use abrasive products or sponges and substances containing acids or chlorine to
clean metal parts, as they can scratch or damage the surface of the parts causing corrosion points.
IMPORTANT
The manufacturer does not take responsibility for any direct or indirect damages caused by
non-compliance with these rules and other instructions presented in this manual.
ATTENTION!
It is extremely important that products used in cleaning ensure maximum cleanliness and
are non-toxic.
5.2 Maintenance and Procedures in Case of Breakdowns
The operator must be instructed to perform routine inspections, making minor adjustments,
cleaning and observing signs of breaches that may occur. Examples include: check for extraneous
noises indicating gas leaks; burners that do not light; failure by the equipment to perform the service
for which it is proposed; among others. Actions like these are indispensable to ensure a longer
equipment life.

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ATTENTION!
When maintenance is carried out (even with minor adjustments), always check that the
equipment has the burner turned off, the gas pressure regulator (register) closed and the
frying bowl at room temperature;
It is also recommended to always carry out preventive maintenance, checking and adjusting
clearances, cleaning the internal parts, etc. When detecting broken or poorly functioning parts,
replace them, always using original parts.
By performing preventive maintenance, you eliminate the inconvenience of getting the
equipment stopped when you need it most, reducing the cost of maintenance and reducing the risk
of accidents.
Follow the equipment maintenance and adjustment recommendations:
• Change the gas pressure regulator (register) every 5 years or when it is defective;
• Check the expiration date of the gas hose and follow other instructions as recommended
by the manufacturer;
• After finishing the frying process, keep the gas pressure regulator (register) closed,
avoiding pressure in the hose;
• The gas outlet holes on the burner must always be unobstructed. If they become clogged,
use a needle for cleaning on stove;
ATTENTION!
Preventive maintenance requires a trained professional.
Whenever any item regarding the safety of the equipment (such as cleaning or maintenance) is
removed, reset it and confirm that it is performing its function correctly.
When you experience any malfunction or non-compliance, refer your equipment to the
nearest service center. See technical assistance on our website: www.metvisa.com.br
5.3 Prolonged Interruption in the Use of the Equipment
When you have to leave the equipment stopped for an extended period of time, perform a
thorough cleaning, including the accessories. It is advisable to protect all parts of the equipment with
white petroleum jelly or with suitable products that are commercially available. You must also protect
the equipment from dust by covering it with a nylon or other material.

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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
SOLUTION
Burners do not light
Lack of gas.
Check if there is gas in the cylinder, if the gas
cylinder register is open, if the gas hose is
connected and if the gas regulator is open.
Damaged or broken
pressure regulator
(register).
Send equipment to the nearest authorized
service station or contact the factory.
Clogged burner.
Unclog burner holes using a needle for
cleaning stove nozzles, if not resolved, send
the equipment to the nearest authorized service
station or contact the factory.
Lack of gas.
Below, check the possible causes and solutions
for gas leak (page 16).
Lack of gas
Damaged or broken
pressure regulator
(register).
Send equipment to the nearest authorized
service station or contact the factory, as there
are risks of accidents.
Injector nozzle out of
position.
Send equipment to the nearest authorized
service station or contact the factory, as there
are risks of accidents.
Defective gas cylinder.
Check if has gas leakage using only soap
foam. If there is a leak, inform the technician to
repeat the installation. If the leak persists, take
the cylinder to a well-ventilated location and
inform the dealer or distributor of the cylinder.
Gas cylinder installed in the
horizontal position.
Install the cylinder in a vertical position. Never
overturn, pour or tilt the cylinder, as the gas
may flow into the liquid phase, canceling the
pressure regulator function, which can cause
serious accidents.
Equipment with a
burning or smoke smell.
The oil has lost its ideal
characteristics for frying.
It is recommended not to use the same oil for
many operating cycles. Check some
instructions from ANVISA (National Health
Surveillance Agency) on page 13.

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Difficulty adjusting the
flame
Damaged or broken
pressure regulator
(register).
Send equipment to the nearest authorized
service station or contact the factory, as there
are risks of accidents.
Gas regulator button
broken.
To replace the button contact or send the
equipment to an Authorized Technical
Assistance.
Lack of gas during
operation
Lack of gas.
Check if there is gas in the cylinder, if the gas
cylinder register is open, if the gas hose is
connected and if the gas regulator is open.
Damaged or broken
pressure regulator
(register).
Send equipment to the nearest authorized
service station or contact the factory, as there
are risks of accidents.
For more information and clarification, contact the Authorized Technical Assistance nearest
you. See list of technical assistance on our website: www.metvisa.com.br

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7. ANNEXES
Exploded View Drawing

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Spare Parts
Position
Code
Description
Quantity
1
GAB030
Structure
01
2
SBT005
Burner Support
01
3
THO001
Bowl
01
4
SUD001
Sliding Support
01
5
CJT190
Complete Burner
01
5.1
BOT021
Gas Regulator Button
01
5.2
TNR001
Gas Register
01
5.3
IJT001
Gas Register Injector
01
5.4
BAL015
Soldier Burner Nozzle
01
5.5
CNX001
Gas Register Connection
01
6
PRA008
Stainless Steel Hexagon Screw
05
7
CET003
Frying Basket
01

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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 - Brazil
Phone/fax. [phone] - Web Site: www.metvisa.com.br
Mail: [email protected] - [email protected]