Blue Seal Evolution GT45 User manual

228574-10
'VEE-RAY' GAS FRYERS
GT45
GT46
GT60
INSTALLATION AND OPERATION MANUAL
For use in GB & IE

The reproduction or copying of any part of this manual by any means whatsoever is strictly forbidden unless authorized previously
in writing by the manufacturer.
In line with policy to continually develop and improve its products, Moffat Ltd. reserves the right to change the specifications and
design without prior notice.
© Copyright Moffat Ltd. August 2009.
MANUFACTURED BY
Moffat Limited
PO Box 10001
Christchurch
New Zealand
Ph: [phone]
Fax: [phone]
WORLD-WIDE BRANCHES
UNITED KINGDOM
Blue Seal
67 Gravelly Business Park
Gravelly Park
Birmingham
West Midlands
B24 8TQ
Ph: [phone]
Fax: [phone]
UNITED STATES
Moffat Inc
3765 Champion Blvd
Winston-Salem
North Carolina 27115
Ph: [phone]
Fax: [phone]
CANADA
Serve Canada
22 Ashwarren Road
Downview
Ontario M3J1Z5
Toll Free:800 263 1455
Ph: [phone]
Fax: [phone]
[email protected]
www.servecanada.com
www.moffat.com
NEW ZEALAND
Christchurch Auckland
Moffat Limited Moffat Limited
PO Box 10-001 4 Waipuna Road
16 Osborne Street Mt Wellington
Christchurch Auckland
Ph: [phone] Ph: [phone]
Fax: [phone] Fax: [phone]
AUSTRALIA
Victoria New South Wales
Moffat Pty Limited Moffat Pty Limited
740 Springvale Road 3/142 James Ruse Drive, Rose Hill
Mulgrave, Melbourne PO Box 913, Smithfield
Victoria 3171 Sydney, N.S.W. 2142
Ph: [phone] Ph: [phone]
Fax: [phone] Fax: [phone]
Western Australia Queensland
Moffat Pty Limited Moffat Pty Limited
67 Howe Street 30 Prosperity Place
Osbourne Park Geebung, Brisbane
WA 6017 Queensland 4034
Ph: [phone] Ph: [phone]
Fax: [phone] Fax [phone]

1
Contents
GT45 ‘FAST FRI’ GAS FRYER (Single Tank - 20Ltr)
GT46 ‘FAST FRI’ GAS FRYER (Twin Tank - 26Ltr)
GT60 ‘FAST FRI’ GAS FRYER (Single Tank - 31Ltr)
Introduction ............................................................................................. 2
Specifications ........................................................................................... 3
Model Numbers Covered in this Specification
General
Optional Accessories
Gas Connection
Gas Supply Requirements
Dimensions ............................................................................................... 5
Installation ............................................................................................... 7
Installation Requirements
Unpacking
Location
Clearances
Assembly
Gas Connection
Commissioning
Operation ................................................................................................ 11
Operation Guide
Description of Controls
Before Use
Filling the Tank(s)
Lighting the Pilot Burners
Lighting the Main Burners
Turning ‘OFF’ the Fryer
Setting the Operating Temperature
Frying Guide and Care of Frying Oils and Fats
Frying Temperature Guide and Care of Frying Medium
Cleaning and Maintenance ..................................................................... 18
General
Draining and Cleaning
Daily Cleaning
Weekly Cleaning
Periodic Maintenance
Fault Finding........................................................................................... 20
Guide to Cooking Problems with the Fryer
Fault Finding the Gas System
Wiring Schematics .................................................................................. 25
Gas Conversion and Specifications......................................................... 27
Conversion Procedure
Gas Specifications
Replacement Parts List........................................................................... 31

2
2
Introduction
We are confident that you will be delighted with your BLUE SEAL Fryers, and it will become a most valued
appliance in your commercial kitchen.
To ensure you receive the utmost benefit from your new BLUE SEAL Appliance, there are two important
things you can do.
Firstly:
Please read the instruction book carefully and follow the directions given. The time taken will be well
spent.
Secondly:
If you are unsure of any aspect of the installation, instructions or performance of your appliance,
contact your BLUE SEAL dealer promptly. In many cases a phone call could answer your question.
CE Only:
These instructions are only valid if the country code appears on the appliance. If the code does not
appear on the appliance, refer to the supplier of this appliance to obtain the technical instructions for
adapting the appliance to the conditions for use in that country.
WARNING:
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY
DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS
THOROUGHLY BEFORE INSTALLING OR SERVICING THIS APPLIANCE.
WARNING:
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS ARE TO BE POSTED IN APROMINENT
LOCATION. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING THE LOCAL GAS SUPPLIER.
WARNING:
GREAT CARE MUST BE TAKEN BY THE OPERATOR TO USE THE EQUIPMENT SAFELY TO GUARD IT AGAINST
RISK OF FIRE.
• THE APPLIANCE MUST NOT BE LEFT ON UNATTENDED.
• ITIS RECOMMENDED THAT AREGULAR INSPECTION IS MADE BY ACOMPETENT SERVICEMAN TO ENSURE
CORRECT AND SAFE OPERATION OF YOUR APPLIANCE IS MAINTAINED.
• DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPOURS OR LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE.
• DO NOT SPRAY AEROSOLS IN THE VICINITY OF THIS APPLIANCE WHILE IT IS IN OPERATION.
C AUTION :
This appliance is;
• For professional use and is to be used by qualified persons only.
• Only authorised service persons are to carry out installation, servicing and
gas conversion operations.
• Components having adjustments protected (e.g. paint sealed) by the
manufacturer should not be adjusted by the user / operator.
• DO NOT operate the appliance without the legs supplied fitted.

3
Specifications
Model Numbers Covered in this Specification
GT45 ‘FAST FRI’ GAS FRYER (Single Tank - 20Ltr).
GT46 ‘FAST FRI’ GAS FRYER (Twin Tank - 13Ltr per Tank).
GT60 ‘FAST FRI’ GAS FRYER (Single Tank - 31Ltr).
General
A commercial heavy duty, gas fired Fryer having a fast fry infra red burner system which an intense
even heat through the tank.
It is available in 3 model types. All model types are fitted with dual main burners and pilot burners,
with the single tank models fitted with a single gas controller which controls both pilot and main
burners where the twin tank model is fitted with twin gas controllers which work independently for
each burner.
These Fryers feature an Over Temperature Safety Cut Out system with Full Flame Failure Safety
Controls.
State of the art gas controls with snap action thermostat sensitive to changes in oil temperature
which improves both recovery and output.
An open tank design for both single and twin tank units to make cleaning a simple and easy task.
Optional Accessories
This appliance can be fitted with the following optional accessories, (refer to the 'Replacement Parts
List' for details).
• Plinth Kit.
Gas Connection
- Inlet Location
For all Appliances other than UK models:
Gas supply connection point is located 151 mm from the left hand side, 36 mm from the rear and
124 mm from the floor and is entered from beneath the appliance. An optional rear entry connec-
tion is available.
For UK Appliances Only:
Gas supply connection point is located 190 mm from the right hand side and 526 mm from the floor
and is entered from the rear of the appliance. An optional lower entry connection is available.
For all Appliance Options, gas connection is 3/4” BSP male.
- Flexible Hose Connection
If a Gas Hose assembly is used to connect this appliance, the hose and all fittings must have a
minimum ¾” (Natural Gas) or ½” (LPG) inside bore diameter to ensure gas flow rate capacity
required by this appliance is achieved.
This must be verified by the operating pressure testing at the maximum gas supply demand condition.
The Gas Hose assembly should also be classified for use in the commercial kitchen conditions, the
appliance will be used in.
Recommended Gas Hose Assembly Specification:
- AS/NZS 1869 Class B or D compliant or equivalent, that meets the following requirements:-
Class Max Working Pressure
at 23 ± 2ºC
Working Temperature
Range Resistance to Oil
B 7.0 kPa - 20ºC to + 125ºC
D 2.6 MPa
Oil resistant
lining and cover.

4
Gas Supply Requirements
- Australia / New Zealand:
- UK Only:
NOTE:
(*) The burner operating pressure is to be measured at the lower test point (Out) on the gas
control valve located behind the access door and through the access hole in the control
panel, this is to be carried out with all burners operating at the 'High Flame'
setting. Refer to the ‘Gas Conversion and Specification’ Section for further details.
Specifications
Natural Gas (G20) Propane (G31)
Heat Input (nett) 22.5 kW 22.5 kW
Gas Rate 1.75 kg/hr
Supply Pressure 20 mbar 37 mbar
Burner Operating Pressure 9.8 mbar (*) 25 mbar (*)
Gas Connection 3/4” BSP Male
2.26 m3/hr
Natural Gas LP Gas (Propane)
Input Rating 90 MJ/hr 90 MJ/hr
(N.H.G.C.) (85,300 Btu/hr) (85,300 Btu/hr)
Supply Pressure 1.13 - 2.00 kPa 2.75 - 3.00 kPa
(4.5” - 8.0” w.c.) (11” - 12” w.c.)
Burner Operating Pressure 0.98 kPa (*) 2.50 kPa (*)
(3.9” w.c.) (10.0” w.c.)
Gas Connection ¾” BSP Male

5
Dimensions
GT45 ‘VEE - RAY’ GAS FRYER (Single Tank - 20Ltr)
GT46 'VEE - RAY' GAS FRYER (Twin Tank - 26Ltr)

6
Dimensions
GT60 ‘VEE - RAY’ GAS FRYER (Single Tank - 31.5Ltr)

7
Installation
Installation Requirements
NOTE:
• It is most important that this appliance is installed correctly and that operation is
correct before use. Installation shall comply with local, gas, health and safety
requirements.
• This appliance shall be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of health harmful substances in the room, the
appliance is installed in.
Blue Seal ‘FAST FRI’ gas fryers are designed to provide years of satisfactory service and correct installation
is essential to achieve the best performance, efficiency and trouble-free operation.
This appliance must be installed in accordance with National installation codes and in addition, in
accordance with relevant National / Local codes covering gas and fire safety.
Australia: AS 5601 - Gas Installations.
New Zealand: NZS 5261 - Gas Installation.
United Kingdom: Gas Safety (Installation and Use) Regulations 1998.
Ireland: IS 820 - Non Domestic Gas Installations.
Installations must be carried out by qualified service persons only. Failure to install
equipment to the relevant codes and manufacturer’s specifications shown in this section will
void the warranty.
Components having adjustments protected (e.g. paint sealed) by manufacturer, are only
allowed to be adjusted by an authorised service agent. They are not to be adjusted by the
installation person.
Unpacking
• Remove all packaging and transit protection from the appliance including all protective plastic
coating from the door outer panel and exterior stainless steel panels.
• Check equipment and parts for damage. Report any damage immediately to the carrier and
distributor.
• Report any deficiencies to the distributor who supplied the appliance.
• Check that the available gas supply is correct to that shown on the rating plate located on the inside
of the access door.
• Check that the following parts have been supplied with the appliance:
GT45 GT46 GT60
Baskets 2 2 3
Basket Trays 1 2 1
Lid 1 1 1
Drain Stick 1 1 1
Location
1. This appliance must be installed in a suitably ventilated room to prevent dangerous build up of
combustion products.
2. Installation must allow for a sufficient flow of fresh air for the combustion air supply.
Combustion Air Requirements
Natural Gas 24 m³/hr minimum.
LPG / Propane 24 m³/hr minimum.
3. Position the appliance in its approximate working position.

8
Installation
4. All air for burner combustion is supplied from underneath the appliance. The legs must always be
fitted and no obstructions placed on the underside or around the base of the appliance, as
obstructions will cause incorrect operation and / or failure of the appliance.
5. Components having adjustments protected (e.g. paint sealed) by manufacturer are only allowed to
be adjusted by an authorised service agent. They are not to be adjusted by the installation person.
NOTE: Do not obstruct or block the appliances flue. Never directly connect a ventilation system to
the appliance flue outlet.
Clearances
NOTE:
• Only non-combustible materials can be used in close proximity to this appliance.
• In order to facilitate easy operation, drainage and servicing of the appliance, a
minimum of 600 mm clearance should be maintained at the front of the appliance.
Any gas burning appliance requires adequate clearance and ventilation for optimum and trouble-free
operation. The following minimum installation clearances are to be adhered to:
Assembly
This model is delivered completely assembled. Ensure that the legs are securely attached.
NOTE:
• This appliance is fitted with adjustable feet to enable the appliance to be positioned
securely and level. This should be carried out on completion of the gas connection.
Refer to the 'Gas Connection' section below.
Optional Accessories (Refer to Replacement Parts List)
• Plinth Kit. For installation details, refer to the instructions supplied with each kit.
Gas Connection
NOTE: ALL GAS FITTING MUST ONLY BE CARRIED OUT BY A QUALIFIED SERVICE PERSON.
1. Blue Seal Fryers do not require an electrical connection, they function totally on the gas supply only.
2. It is essential that the gas supply is correct for the appliance to be installed and that adequate
supply pressure and volume are available. The following checks should therefore be made before
installation:-
a. The Gas Type the appliance has been supplied for is shown on
coloured stickers located above the gas entry point and next to
the rating plate. Check that this is correct for the gas supply
the appliance is being installed for. The gas conversion
procedure is detailed in this manual.
b. Supply Pressure required for this appliance is shown in the
'Specifications' section of this manual. Check the gas supply to
ensure that adequate supply pressure exists.
c. Input Rate of this appliance is also stated on the Rating Plate
fitted to the inside of the access door and in the 'Specifications'
section of this manual. The input rate should be checked
against the available gas supply line capacity. Particular note
should be taken if the appliance is being added to an
existing installation.
Rating Plate
Location
Fig 1
Combustible Surface Non Combustible Surface
Left/Right hand side 50 mm 0 mm
Rear 50 mm 0 mm

9
NOTE: It is important that adequately sized piping runs directly to the connection joint on the
appliance, with as few tees and elbows as possible to give maximum supply volume.
3. A suitable joining compound which resists the breakdown action of LPG must be used on every gas
line connection, unless compression fittings are used.
The connection to the appliance is 3/4” BSP male.
NOTE: A Manual Isolation Valve must be fitted to the individual appliance supply line.
4. Correctly locate the appliance into its final operating position and using a spirit level, adjust the legs
so that the unit is level and at the correct height.
5. Connect the gas supply to the appliance.
6. Check all gas connections for leakages using soapy water or other gas detecting equipment.
7. Check the gas supply pressure is as shown in the ‘Specifications’ section, ‘Gas Supply Requirements’
table.
NOTE: The supply pressure is to be measured at the upper test point (Supply Pressure) on the gas
control valve located behind the access door and through the access hole in the control
panel.
8. Light the Pilot Burners. Refer to the ‘Operation’ section, ‘Lighting the Pilot Burners’.
9. Check the pilot flame size. Re-adjust if required, using the pilot adjusting screw (See Fig 2 overleaf),
and as shown in the ‘Gas Conversion and Specifications’ section, ‘Pilot Burner Flame Adjustment’.
10. Light the Main Burners. Refer to the ‘Operation’
section, ‘Lighting the Main Burners’.
11. Verify that the supply pressure is still correct.
12. Check the Main Burner operating pressure
(Adjust, using the ‘Operating Pressure Adjusting
Screw’ on the gas control valve, see Fig 2), and
as shown in the ‘Gas Conversion and
Specifications’ section, ‘Main Burner Operating
Pressure Adjustment’.
Installation
Supply Pressure
Test Point
Operating Pressure
Test Point
Pilot Burner
Adjusting Screw
Operating Pressure
Adjusting Screw
Fig 2
WARNING:
DONOT USE ANAKED FLAME TO CHECK FOR GAS LEAKAGES.
C AUTION
Ensure that the tank(s) is / are filled with either water or oil prior to starting
the Main Burners otherwise damage may be caused to the fryer tank(s).

10
Commissioning
The following commissioning checks must be carried out before the fryer is handed over for
use, to ensure that the unit operates correctly and the operator(s) understand the correct
operating procedure.
1. Before leaving the new installation;
a. Check the following functions in accordance with the operating instructions specified in the
'Operation' section of this manual.
• Light the Pilot Burners.
• Light the Main Burners.
• Check the Thermostat Operation (refer to the 'Operation' section of this manual).
b. The thermostat operation check should be carried out by filling the fryer with oil / shortening to
the oil 'FILL LEVEL' mark at the rear of the tank (refer to 'Filling the Tank' in the 'Operation
Section' of the Manual) and setting the thermostat to 180°C. Light the pilot burners and turn on
the main burners in accordance with “Operation Instructions” found in this manual.
c. The calibration of the thermostat should be checked once the oil is up to temperature. If a
discrepancy is found, the thermostat calibration should be referred to the supplier.
d. Ensure that each operator has been instructed in the areas of correct lighting, operation, and
shutdown procedures for the appliance.
2. This manual must be kept by the owner for future reference and a record of
Date of Purchase ,
Date of Installation and Serial Number of Unit recorded and kept with this manual. (These
details can be found on the Rating Plate attached to the inner R/H side of the front
access door panel. Refer to Figure 1 in the 'Gas Connection' section).
NOTE: If for some reason it is not possible to get the appliance to operate correctly, shut off the
gas supply and contact the supplier of this unit.
Installation

11
Operation
Operation Guide
1. BLUE SEAL 'FAST-FRI' fryers have been designed to provide simplicity of operation and 100% safety
protection.
2. Improper operation is therefore almost impossible, however bad operation practices can reduce the
oil / shortening life and produce a poor quality product. To use this fryer correctly please read the
following sections carefully;
• Filling the Tank.
• Lighting the Pilot Burners.
• Lighting the Main Burners.
• Setting the Operating Temperature.
• Frying Temperature Guide and Care of Oil.
• Draining and Cleaning.
Description of Controls
• A commercial heavy duty, gas fired Fryer using a fast fry infra red burner system.
• Available in 3 model types.
• All models are fitted with dual main burners and pilot burners.
• Single tank models fitted with a single gas controller and additional flame failure valve to control
both main burners and pilots.
• Twin tank model fitted with twin gas controllers which work independently for each burner.
• Fryers feature an Over Temperature Safety Cut Out system with Full Flame Failure Safety Controls.
• Snap action thermostat sensitive to changes in oil temperature.
• Open tank design for both units to simplify cleaning operation.
Single Tank GT45 Controls
C AUTION :
• This appliance is for professional use and is only to be used by qualified
persons.
• Only qualified service persons are to carry out installation, servicing or gas
conversion operations.
• Components having adjustments protected (e.g. paint sealed) by the
manufacturer should not be adjusted by the user / operator.
Fig 3
Thermostat
Control Knob
Flame Failure
Button
Gas Control
Valve
Piezo Igniter

12
Operation
Twin Tank GT46 Controls
Single Tank GT60 Controls
Left & Right
Piezo Igniters
Gas Control
Valve R/Hand
Tank
Gas Control
Valve L/Hand
Tank
Thermostat
Control Knob
Gas Control
Valve
Left & Right
Piezo Igniters
Flame Failure
Valve
Fig 5
Thermostat
Control Knobs
L/R Hand Tanks
Fig 4

13
Operation
Before Use
1. Check that the gas supply is turned on.
2. Check that no foreign articles are in the tank.
Filling the Tank(s)
NOTE: BLUE SEAL 'FAST-FRI' fryers can be used with both oil and shortening.
1. Before filling the tank, always check that the drain valve(s) behind the door is (are) closed. A
locking slide is provided on these valves and this should always be locked in position during use.
a. OIL - Carefully fill fryer tank with oil until the 'FILL-LEVEL' mark is reached.
The GT45 fryer will hold 20 litres of oil (37lbs shortening).
The GT46 fryer will hold 13 litres of oil per tank (24lbs shortening per tank).
The GT60 fryer will hold 31 litres of oil. (46.5lbs shortening).
b. SHORTENING - Ideally shortening should be pre-melted prior to putting it into the tank. This is
normally done in a suitable vessel on a boiling table burner(s). The liquefied shortening can then
be poured into the tank until it reaches the 'FILL LEVEL' mark.
• When pre-melting shortening, only heat until the shortening is just liquefied. Do not bring
up to high temperature as handling of hot shortening is dangerous.
• If pre-melting of shortening is not possible then the shortening should be cut in pieces and
packed down into the tank.
• Bringing the shortening up to frying temperature, when not pre-melting, should be done in
two stages.
WARNING:
DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM 'LO' INDICATED LEVEL.
WARNING:
GREAT CARE MUST BE TAKEN BY THE OPERATOR TO USE THE FRYER SAFELY TO GUARD AGAINST THE RISK
OF INJURY AND FIRE.
• DO NOT LEAVE THE FRYER UNATTENDED DURING OPERATION.
• DO NOT REPLENISH THE OIL (FRYING MEDIUM) IN THE FRYER WHEN THE FRYER IS HOT.
• DO NOT OVER FILL THE OIL (FRYING MEDIUM) IN THE FRYER ABOVE THE TOP LEVEL MARK.
• DO NOT ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO FALL BELOW THE LOWER LEVEL MARK.
• DO NOT ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO OVERHEAT.
• DO NOT INTRODUCE WET FOOD OR WATER INTO THE HOT OIL (FRYING MEDIUM).
• DO NOT USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO THE FRYER
WHILST THE FRYER IS STILL HOT.
CORRECT LEVEL FOR FRYING MEDIUM WHEN
AT FRYING TEMPERATURE, KEEP TOPPED UP
INDICATES CORRECT FRYING MEDIUM LEVEL
WHEN COLD
Fig 6

14
i. Pre-Heating;
Light the main burners and manually cycle the burners ‘On’ / ‘Off’ until the shortening
has liquefied. Ideally the main burners should be cycled ‘On’ for 5 seconds and ‘Off’ for
10 seconds. Following this procedure should allow shortening to liquefy gradually
without scorching.
ii. Once the shortening has liquefied, it can be brought up to fryer operating temperature.
NOTE: Running burners continuously will cause shortening in contact with the tank to overheat,
resulting in premature oil breakdown. Never allow the shortening to smoke while melting
as this indicates that the temperature is too high. If the shortening starts smoking,
increase the 'Off' intervals of the main burners.
Lighting the Pilot Burners
GT45 Fryer (Single Tank)
1. With the fryer tank full of frying medium, the pilot burners can be lit.
2. Check that the gas supply is turned on at the mains supply.
3. Open the access door at the front of the appliance to access the control panel.
4. Rotate the gas control knob to the position marked 'PILOT' and hold depressed.
5. At the same time hold the flame failure button depressed.
6. Depress the piezo igniter until the right hand pilot ignites.
7. Continue holding the gas control knob and flame failure button depressed until the left hand pilot
cross lights from the right hand pilot.
8. Hold the gas control knob and flame failure button depressed for approx. 10 to 15 seconds after
igniting the second pilot burner, then release, both pilot burners should remain alight. If the pilot
burners do not ignite, repeat Items 1 to 8 above.
GT60 Fryer (Single Tank)
1. With the fryer tank full of frying medium, the pilot burners can be lit.
2. Check that the gas supply is turned on at the mains supply.
3. Open the access door at the front of the appliance to access the control panel.
4. Rotate the gas control knob to the position marked 'PILOT' and hold depressed.
5. At the same time hold the flame failure button depressed.
6. Depress the right hand piezo igniter until the right hand pilot ignites.
7. Continue holding the gas control knob and flame failure button depressed.
8. Depress the left hand piezo igniter until the left hand pilot ignites.
9. Hold the gas control knob and flame failure button depressed for approx. 10 to 15 seconds after
igniting both pilot burners, both pilot burners should remain alight. If the pilot burners do not
ignite, repeat Items 1 to 9 above.
GT46 Fryer (Twin Tank)
1. With the fryer tank full of frying medium, the pilot burners can be lit.
2. Check that the gas supply is turned on at the mains supply.
3. Open the access door at the front of the appliance to access the control panel.
4. Rotate the right hand gas control knob to the position marked 'PILOT' and hold depressed.
5. Depress the right hand piezo igniter until the right hand pilot ignites.
6. Continue holding the gas control knob depressed for approx. 10 to 15 seconds after igniting the
right hand pilot burner, the pilot burner should remain alight. If the pilot burner does not ignite,
repeat Items 1 to 6 above.
7. To ignite the left hand pilot burner, rotate the left hand gas control knob to the position marked
'PILOT' and hold depressed.
8. Depress the left hand piezo igniter until the left hand pilot ignites.
9. Continue holding the gas control knob depressed for approx. 10 to 15 seconds after igniting the left
hand pilot burner, the pilot burner should remain alight. If the pilot burner does not ignite, repeat
Items 7 to 9 above.
Operation

15
Lighting the Main Burners
1. Ensure that the pilot burners are alight, by opening the front access door of the appliance and
checking that both pilot flames are alight.
2. Depress and rotate the gas control knob to the ‘Full Flame’ position.
3. The main burners will now ignite automatically off the pilot burners.
NOTE:
• If the main burners are turned on immediately after the pilot burners are lit, a delay
of approximately 30 seconds will occur until the thermopile (which provides power to
open the main valve) has heated up off the pilot burners.
• The main burners will not light if the frying medium temperature is above the
thermostat set temperature.
• Turning the gas control knob from the pilot to the main burner position will allow
manual cycling of the burners ‘On’ and ‘Off’ when melting shortening.
Turning ‘OFF’ the Fryer
To the ‘Pilot’ Position
a. Depress and rotate the gas control valve clockwise to the ‘Pilot’ position.
b. The main burners will extinguish and the ‘Pilot’ will remain alight.
To the ‘Off’ Position
a. Depress and rotate the gas control valve fully clockwise to the ‘Off’ position.
b. The ‘Pilot’ burners will extinguish.
c. Rotate the thermostat to the ‘O’ position.
Setting the Operating Temperature
1. Rotate the gas control knob to the required temperature.
2. The temperature used for frying food is the most important aspect of fryer operation. Incorrect
temperatures will result in poor product quality and will reduce the life of the oil / shortening.
3. BLUE SEAL 'FAST-FRI' fryers feature a thermostat which is accurate to 1°C.
4. The temperature can be set from 145°C to 195°C, although we do not recommend any food to be
cooked above 190°C.
5. To set the operating temperature simply turn the thermostat to the desired setting.
6. Main burners will operate automatically to maintain this temperature.
7. In order to obtain the best results with your fryer and the product cooked in it, the following pages
detail recommended temperatures and a practical guide to frying. Time spent reading this
information will assist in obtaining a cooked product of exceptional quality and taste.
8. As a safety precaution all BLUE SEAL 'FAST-FRI' fryers feature an Over-Heat control which will ‘Turn
Off’ the fryer in the event that the oil reaches over 220°C, should there be a thermostat failure.
9. BLUE SEAL GT46 'FAST-FRI' Fryers feature a split tank allowing distinctive products to be cooked in
individual pans and at different temperatures. This allows seafood products to be fried separate
from French Fries for instance to stop flavour contamination between products and allow products to
be cooked at their optimum frying temperature.
Frying Guide and Care of Frying Oils and Fats.
1. Prepare the food correctly. Prepare the food in as nearly uniform pieces as possible and bring the
food up to room temperature. Ensure that the food is free from excessive moisture and also
excessive crumbing when 'breading' is done.
2. Preheat the frying medium to the recommended temperature for the particular food to be cooked
and no higher - specially prepared frying mediums are recommended.
Operation

16
3. The frying medium should be at the correct temperature for the food to be cooked before lowering
the food into the tank. Avoid heating the frying medium to any higher temperature than is recom-
mended. Also avoid holding the frying medium at the frying temperature when there is no food
being cooked.
Any frying medium will break down if held for long periods at frying temperatures .
4. Lower the food gradually into the hot frying medium using a wire basket, until all the food pieces are
submerged. Avoid overloading the basket, we recommend no more that 900g per basket or 1800g
per load.
Overloading will cause the temperature to drop so low that a longer frying time will be
needed and the foods will become grease soaked and unattractive . With a little experience you can
determine what amount of food may be added to the fryer without causing an excessive drop in
temperature. If the temperature drop is excessive, either the food is too cold or there is too much
food in the fryer. Temperatures and cooking times quoted are based on average size batches being
used in the fryer.
5. Continue cooking until the outside of the food is brown and crisp and the pieces are cooked through.
6. he exact cooking time depends upon the size of the food pieces and upon whether the food has
been pre-cooked. When in doubt, test a sample and be sure.
7. Remove the food from the frying medium and allow the food to drain in the basket over the fryer.
8. Conserve the excess frying medium by letting it drain back into the fryer. This draining should not
consume much time if the fried food is to be served at its hot, crisp and flavoursome best.
9. Serve the food immediately after frying.
10. Deep fried foods are at their flavour peak as soon as the frying is complete. Serve them within a
minute or two after they are taken from the fryer.
Fried foods should never be held.
Frying Temperature Guide and Care of Frying Medium
Summary of Practical Care of Frying Fats and Oils
Fats and oils are unstable compounds. Even the best oils and fats will break down to some extent in
the fryer.
There are a number of causes of frying mediums ceasing to be edible. Heat and moisture are two of
the most important causes and we have both heat and moisture in the deep well fryer.
Frying medium is by far the most expensive item of deep well frying equipment, if the following
points are carefully observed, the cost of frying can be kept to a minimum:-
a. Select one of the recommend mediums for deep frying (Hydrogenated shortening, high grade
lards or salad oils made from peanuts, cottonseed or corn). Know the smoking temperature of
the one you select, generally the heat temperate qualities and stability of frying oils,
particularly peanut oil, are perhaps greater than that of the solid fats.
b. Avoid burning the medium - either when putting new medium into fryer or during frying,
No
food needs a deep well frying temperature higher than 195°C and most foods should be fried
around 180°C .
c. Have rapid 'turnover' of the frying medium. The term 'turnover' means the rate at which fresh
medium is added to the old medium in the fryer.
d. Filter the frying medium daily, or more often if necessary, to remove crumbs and other
sediment.
e. Clean fryer each time the medium is filtered, to keep it free from gum. Also be sure that all
soap and detergent is thoroughly removed from the fryer after cleaning it.
f. Taste the frying medium daily to be sure there is no 'Off' flavour which may be transmitted to
other foods.
If these simple precautions are taken consistently, fried foods can always be served at their delicious
best. Furthermore, the breakdown of frying medium can be kept at a minimum and the cost of
frying operations can be considerably lowered.
Operation

17
Operation
Smoking Temperatures of Frying Mediums.
Based on work by the American Meat Institute.
Frying Temperature Chart
This chart is intended as a guide only.
Medium Smoking Temperature
Hydrogenated Fats. 190°C to 225°C.
Compounds. 194°C to 223°C.
Lards - Team-rendered. 165°C to 225°C.
Refined deodorised lard. 221°C.
Kettle-rendered. 190°C.
Oils. 190°C.
Corn. 208°C.
Cottonseed. 217°C.
Product Temperature (°C) Duration (minutes)
Chicken - Small Pieces
- Large Pieces
175-185
160-170
8-10
14-16
Chops / Cutlets 165-175 5-8
Fish Battered / Breaded 170-175 1-5
Prawns / Shellfish 170-175 1-5
Doughnuts - Cake type
- Yeast raised
185-190
175-180
2
2
Fritters 175-185 3-5
Vegetables 185-190 2-3
Potato chips - Blanch
- Fry
165
190
3-4
3-4
French Fries - Medium
- Shoe string
190
190
3-4
3-4
Should any abnormal operation like;
- ignition problems,
- abnormal burner flame,
- burner control problems,
- partial or full loss of burner flame in normal operation, be noticed, the appliance requires
IMMEDIATE service by a qualified service person and should not be used until such service is
carried out.
IMPORTANT

18
General
• To achieve the best results cleaning must be regular and thorough and all controls and mechanical
parts checked and adjusted periodically by a qualified service person. If any small faults occur, have
them attended to promptly.
• Don't wait until they cause a complete breakdown. It is recommended that the appliance is serviced
every 6 months.
• Clean the fryer regularly. A clean fryer looks better, will last longer and will perform better.
NOTE:
• DO NOT use abrasive detergents, sharp scrapers, strong solvents or caustic
detergents as they could corrode or damage the fryer.
• Ensure that any detergent or cleaning material have been completely removed after
each cleaning.
To keep your fryer clean and operating at peak efficiency, follow the procedures below:-
Draining and Cleaning
Opening the Drain Valve
a. Lift the locking slide on valve handle (Fig 7) to release valve.
b. While holding the locking slide in the withdrawn position, rotate the handle anticlockwise (Fig 8)
to open the valve.
c. When the valve is closed, the locking slide will drop down over the locking valve to prevent
accidental opening of the valve as shown in Fig.7.
Cleaning and Maintenance
C AUTION :
Always turn off the gas and electrical supply at the mains supply before
cleaning.
This appliance is not water proof.
Do not use water jet spray to clean interior or exterior of this appliance.
WARNING:
DO NOT USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO THE FRYER
WHILST THE FRYER IS STILL HOT.
C AUTION :
Never drain the fryer with power or burners ‘ON’
Always switch ‘OFF' the fryer before draining or re-filling the tank.
WARNING:
DO NOT ATTEMPT TO MOVE THE FRYER WHILST THE FRYER IS FULL OF OIL.
BEFORE ATTEMPTING TO MOVE THE FRYER, ENSURE THAT ALL THE OIL HAS BEEN
DRAINED FROM THE TANK. REFER TO THE INFORMATION BELOW ON HOW TO DRAIN THE
OIL FROM THE FRYER.