Blue Seal GT60HPO User manual

229280-6
'VEE-RAY' GAS FRYERS
GT60HPO
INSTALLATION AND OPERATION MANUAL

MANUFACTURED BY
Moffat Limited
PO Box 10001
Christchurch
New Zealand
Ph: [phone]
Fax: [phone]
WORLD-WIDE BRANCHES
UNITED KINGDOM
Blue Seal
Unit 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 6017Queensland 4034
Ph: [phone] Ph: [phone]
Fax: [phone] Fax [phone]
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. November 2008.

1
Contents
GT60HPO 'VEE-RAY' GAS FRYER (Single Tank - 31ltr)
Introduction ..............................................................................................2
Specifications ............................................................................................3
Model Numbers Covered in this Specification
General
Optional Accessories
Gas Connection
Gas Supply Requirements
Electrical Supply Requirements
Dimensions ................................................................................................4
Installation ................................................................................................5
Installation Requirements
Unpacking
Location
Clearances
Assembly
Gas Connection
Electrical Connection
Commissioning
Operation...................................................................................................9
Operation Guide
Description of Controls
Explanation of the Controls System
Before Use
Filling the Tank
Pre Heating
Lighting the Main Burners
Setting the Operating Temperature
Turning ‘OFF’ the Fryer
Frying Guide and Care of Frying Oils and Fats
Frying Temperature Guide and Care of Frying Medium
Smoking Temperature of Frying Mediums
Frying Temperature Chart
Cleaning and Maintenance ......................................................................15
General
Draining and Cleaning
Daily Cleaning
Weekly Cleaning
Periodic Maintenance
Fault Finding............................................................................................18
Guide to Cooking Problems with Fryer
Fault Finding the Gas System
Gas System - Fault Finding Table
Circuit Wiring Schematic.........................................................................22
Gas Conversion and Specifications .........................................................23
Conversion Procedure
Gas Specifications
Replacement Parts List ...........................................................................25

2
Introduction
We are confident that you will be delighted with your BLUE SEAL HPO Fryer, 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.
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
GT60HPO 'VEE-RAY' GAS FRYER (Single Tank - 31 ltr).
General
A commercial heavy duty, gas fired fryer having a high power infra red burner system which an
intense even heat through the tank.
This model is fitted with dual main burners with twin gas controllers which work independently for
each burner and are ignited with a fully electronic ignition system.
This fryer features an Over Temperature Safety Cut Out System with full flame failure safety controls
and lock out alarm indicators on the front control panel.
State of the art gas controls with electronic thermostat sensitive to changes in oil temperature which
improves both recovery and output.
An open tank design 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
Gas supply connection point is located 300 mm from the right hand side, 35 mm from the rear of the
appliance and 125 mm from the floor and is entered from beneath the appliance. An optional rear
connection is available.
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” 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
Specifications
Gas Supply Requirements
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.
Electrical Supply Requirements
GT60HPO - 220-240 V a.c, 50 Hz, 0.5 A, 1P+N+E.
3 pin 10 A cord set fitted.
Natural Gas LP Gas (Propane)
Input Rating 140 MJ/hr 140 MJ/hr
(N.H.G.C.) (133,000 Btu/hr) (133,000 Btu/hr)
Operating Pressure 1.13 - 3.40 kPa 2.75 - 3.40 kPa
(4.5” - 13.5” w.c.) (11” - 13.5” w.c.)
0.95 kPa (*) 2.6 kPa (*)
(3.6” w.c.) (10.5” w.c.)
Gas Connection ¾” BSP Male
Burner Pressure

5
Dimensions
Dimensions: GT60HPO
PLAN
FRONT SIDE

6
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, electrical and 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 'Vee-Ray' HPO 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, electrical, fire and health and safety.
AUSTRALIA: - AS5601 - Gas Installations.
NEW ZEALAND: - NZS5261 - Gas Installation.
Australia / New Zealand: - AS / NZS3000 - Wiring Rules.
Installations must be carried out by authorised persons only. Failure to install equipment
to relevant codes and manufacturers specifications 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 front
bottom corner of the right hand side panel.
• Check that the following parts have been supplied with the appliance:-
GT60HPO
Baskets 2
Basket Grids 1
Adjustable Legs 2
Flue Diverter 1
Location
1. Installation must allow for a sufficient flow of fresh air for the combustion air supply. Combustion
air requirements:-
2. Installation must include adequate ventilation means, to prevent dangerous build up of combustion
products.
3. Never directly connect a ventilation system to the appliance flue outlet.
4. A minimum of 610 mm clearance must be maintained from the flue outlet to any above surface.
5. Position the appliance in its approximate working position.
6. All air for burner combustion is supplied from underneath the unit. The legs must always be fitted
and no obstructions placed on the underside or around the base of the unit, as obstructions will
cause incorrect operation and / or failure of the appliance.
Installation
Combustion Air Requirements:
Natural Gas 36 m3/hr
LPG 38 m3/hr

7
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.
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:
NOTE: 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.
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 AN AUTHORISED PERSON.
1. 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 the coloured stickers located above the gas connection 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
located inside the 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.
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.
2. A suitable joining compound which resists the breakdown action of LPG must be used on every gas
line connection, unless compression fittings are used.
Combustible Surface Non Combustible Surface
Left/Right hand side 50 mm 0 mm
Rear 50 mm 0 mm
Installation
Rating Plate
Location
Fig 1

8
Installation
NOTE: A Manual Isolation Valve must be fitted to the individual appliance supply line.
3. 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.
4. Connect the gas supply to the appliance.
5. Check gas operating pressure is as shown in the ‘Specifications’ section. If the pressure is incorrect,
adjust the pressure by adjusting the regulator screw of the gas control valve as shown in the ‘Gas
Conversion and Specifications’ section.
6. Check all gas connections for leakages using soapy water or other gas detecting equipment.
NOTE: The 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
enamelled control panel with all burners operating at the
'High Flame' setting.
7. Turn ‘OFF’ the mains gas supply and bleed the gas out of the
appliance gas lines.
8. Turn ‘ON’ the gas supply and the appliance.
9. Verify the operating pressure remains correct (Re-adjust if
required, using the operating pressure adjusting screw as shown in
the ‘Gas Conversion and Specifications’ section).
10. Check the pilot flame size. (Re-adjust if required, using the pilot
burner adjusting screw as shown in the ‘Gas Conversion and
Specifications’ section).
8. Turn ‘ON’ to ‘Full’ settings all other gas appliances / equipment
supplied from the same gas supply line and verify the operating
pressure remains unaffected by the maximum gas supply demand.
NOTE: Insufficient gas supply line capacity, indicated by the operating pressure drop during
the maximum gas supply demand, is NOT ACCEPTABLE and may invalidate the
manufacturers warranty for this appliance.
Electrical Connection
NOTE: ALL ELECTRICAL CONNECTIONS MUST ONLY BE CARRIED OUT BY AN AUTHORISED
PERSON.
Each fryer should be connected to an adequately protected power supply and isolation switch mounted
adjacent to, but not behind the fryer. This switch must be clearly marked and readily accessible in case of
fire.
NOTE:
• This appliance must be grounded / earthed.
• Fixed wiring installations must incorporate an all-pole disconnection switch.
Operating
Pressure
Test Point
Supply Pressure
Test Point
Pressure
Adjusting
Screw
Fig 2
WARNING:
DONOT USE ANAKED FLAME TO CHECK FOR GAS LEAKAGES.

9
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.
b. The thermostat operation check should be carried out by filling the fryer with oil to the oil 'FILL
LEVEL' mark at the rear of the tank 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.
NOTE: If using shortening, the fryer should be filled in accordance with 'Shortening'
instructions found in the ‘Operation’ section of 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 inside of the access door. Refer
to 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

10
Operation
Operation Guide
1. BLUE SEAL 'VEE-RAY' HPO 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 appliance correctly please read
the following sections carefully;
• Filling the Tank.
• 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 Hi Power Output infra red burner system.
• Available in the following model type:-
Gas Single 31 ltr Pan fitted with manual, electronic thermostat.
• All models are fitted with dual main burners and pilot burners with full electronic ignition system.
• This model is single tank, fitted with a independent left and right hand burner systems.
• The fryer features 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 to simplify cleaning operation.
GT60HPO (Access Door Shown Removed)
Thermostat Control Knob
Temperature Graduations
90°C to 195°C.
Heating ‘ON’ Indicator. (When
thermostat is turned to a
selected Temperature).
Turns power ‘ON’ and ‘OFF’ to
the unit. (Red LED Indicator
illuminates when switched
‘ON’).
Left and Right Lock Out Reset
Indicators.
Operating these switches
resets the burner selected.
(Press and release to operate).
Neon Lock-Out
Indicators
(Amber)
Neon Heating
Indicators
(Red)
Left and Right
Burner Reset
Switches
Main Power
Switch
Located Behind Main Access Door
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

11
Explanation of the Controls System
The fryer has a gas control system for each burner, centering around the `electronic ignition / valve
control module'. When the system is switched on, the electronic control turns on the blower and checks
for air pressure. Once blower air pressure is verified, gas valves are opened to supply gas to the burners
and the ignition sparking starts. The ignition control senses for burner ignition with the flame electrode
and providing ignition has occurred successfully, the burners will stay on and the fryer will heat up to the
set tempe.
The thermostat provides power to both the electronic controls when the fryer is below the set
temperature. The burners will be shut down when the set temperature is reached and re-started when the
temperature drops below the set temperature again.
The over-temperature control provides a closed circuit, via the over-temperature relay, to both the
electronic controls, unless the fryer exceeds allowable temperature. When tripped, the burners will shut
down. Allow the fryer to cool to below 200ºC and the over-temperature will automatically reset, allowing
the fryer to operate again. Tripping of the over-temp indicates a fault condition that should be repaired.
The flame rod allows the electronic control for that burner to sense the continuity to earth of the ionised
flame. If the flame does not ignite, the amber reset neon on the control panel will illuminate. If the flame
goes out the electronic control will spark to re-ignite the flame, if the flame does not ignite, the Lock-Out
Reset neon (amber) on the control panel will show. After operating the reset switch (Either side of the gas
control knob behind the front access door. (Refer to Fig 3). The electronic control will start the ignition
sequence again.
Air pressure switch. Each burner ignition sequence, whether first time or repeat heat cycling, requires
that the blower air pressure starts at zero. Once verified, the ignition control turns on the blower and
confirms air pressure after the blower has been ‘ON’ for approx 5 seconds. The burner ignition then starts
normally.
NOTE: When cycling, during operation, a delay may occur if the ignition module senses air
pressure from the blower as it slows down from the last cycle. In this case, the
ignition module will wait until the blower air pressure has dropped (approx. 5 secs),
then the ignition will restart automatically. Accordingly, a slight delay may be
experienced when the thermostat calls for heat and as each burner operates
independently, both burners may not always cycle on at exactly the same time. They
may cycle on 2-5 seconds apart.
Apart from the thermostat and over-temp, the control / burner systems operate independently, allowing
one side to continue operating even if the other side is shut down on a fault. Although this seems simple,
very often a problem can be hard to resolve. Following the Fault Finding Guide will enable a quick
narrowing down of possible causes and lists appropriate solutions.
Operation
C AUTION :
Turning ‘OFF’ the thermostat does not turn ‘OFF’ the main power to the fryer.
The power should ALWAYS be turned off at the main power switch located
on the control panel.
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

12
Before Use
1. Check that the gas supply is turned on.
2. Check that no foreign articles are in the tank.
Filling the Tank
NOTE: BLUE SEAL 'VEE-RAY' HPO fryers can be used with both oil and shortening.
1. Before filling the tank, always check that the drain valve behind the door is closed. A locking slide is
provided on the valve and this should always be locked in position during use.
a. OIL - Carefully fill fryer pan with oil until the 'FILL-LEVEL' mark is reached. The GT60HPO fryers
will hold 31 litres of oil. (46.5 lbs 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.
Operation
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.
WARNING:
DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM 'LO' INDICATED LEVEL
CORRECT LEVEL FOR FRYING MEDIUM WHEN
AT FRYING TEMPERATURE, KEEP TOPPED UP
INDICATES CORRECT FRYING MEDIUM LEVEL
WHEN COLD
Fig 4

13
Operation
Pre-Heating
1. 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.
2. 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 Main Burners
1. Turn ‘ON’ the main power switch to the fryer, located on the right hand side of the front control
panel. The red LED indicator on the main power switch will illuminate when the fryer is switched
‘ON’.
2. Check that the 2 (Amber) lock out indicator Led's on the right hand side of the control panel are not
illuminated. If any of the lock out indicator Led's are illuminated, press the left or right hand burner
reset switches on either side of the thermostat knob located behind the main access door, to reset
the control system for that side burner.
3. Set the thermostat knob to the required frying temperature.
4. The ‘Red’ neon indictors on the control panel will illuminate when the burners are on and will go out
when the oil is at the pre-set temperature.
5. If the left or right ‘Amber' ‘Lock Out’ indicators illuminate, press the left or right hand burner reset
switches on either side of the thermostat knob to reset the control system for that burner.
Setting the Operating Temperature
1. 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.
2. BLUE SEAL 'Vee-Ray' fryers feature a thermostat which is accurate to 1°C.
3. The temperature can be set from 90°C to 195°C, although we do not recommend any food to be
cooked above 190°C.
4. The main burners will operate automatically to maintain this temperature.
5. 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.
6. As a safety precaution all BLUE SEAL 'Vee-Ray' 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.
7. If a fault occurs or the fryer is not functioning correctly, contact your local service agent.
C AUTION :
Turning ‘OFF’ the thermostat does not turn ‘OFF’ the main power to the fryer.
The power should ALWAYS be turned off at the main power switch located
on the control panel.

14
Operation
Turning ‘OFF’ the Fryer
1. Turn 'OFF' the main power switch located on the front control panel, the red ‘Tell Tale’ indicator on
the ‘ON’ - ‘OFF’ main power switch will extinguish. Close the main access door.
2. Check that the two ‘Red’ neon indicators located on the front control panel have extinguished.
3. The thermostat control knob can be left at the normal operating temperature for future use.
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.
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
recommended. 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.
5.
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 .
6. With a little experience you can determine what amount of food may be added to the fryer without
causing an excessive drop in temperature.
7. 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.
8. Continue cooking until the outside of the food is brown and crisp and the pieces are cooked through.
9. The 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.
10. Remove the food from the frying medium and allow the food to drain in the basket over the fryer.
11. 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.
12. Serve the food immediately after frying. 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.
C AUTION :
Turning ‘OFF’ the thermostat does not turn ‘OFF’ the main power to the fryer.
The power should ALWAYS be turned off at the main power switch located
on the control panel.

15
Operation
1. 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.
2. 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 .
3. 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.
4. Filter the frying medium daily, or more often if necessary, to remove crumbs and other sediment.
5. 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.
6. 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.
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

16
General
• To achieve the best results cleaning must be regular and thorough and all controls and mechanical
parts checked and adjusted periodically by a competent serviceman. 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.
Draining and Cleaning
Opening the Drain Valve
a. Lift the locking slide on valve handle (Fig 4) to release valve.
b. While holding the locking slide in the withdrawn position, rotate the handle anticlockwise (Fig 5)
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.4.
Cleaning and Maintenance
C AUTION :
Never drain the fryer with power or burners ‘ON’
Always switch ‘OFF' the fryer before draining or re-filling the tank.
C AUTION :
Always turn off the gas and electrical supplies before commencing 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.
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 AND OVERLEAF ON HOW TO DRAIN
THE OIL FROM THE FRYER.

17
Daily Cleaning
1. At the end of each day or at the end of each shift, if the frying schedule is heavy, the frying medium
should be drained and strained into a receptacle.
2. Always filter the fryer when the cool zone under the elements is hot and liquid. A cold fryer heated
up won't drain, because the frying medium in this zone will remain hard if using solid fat / oils.
3. Screw on the drain extension pipe and position a suitable container and filter under the drain.
4. Open the drain valve slowly to minimise splashing, and take care not to overfill the container.
5. Use a drain stick, if necessary, to stir up any solid medium into the top medium to melt it. Slip a
muslin or other suitable bag over the drain valve. Crumbs will be caught in the bag but frying
medium will strain freely through bag into the receptacle.
6. Do not empty the total contents into one large container, as this will be dangerous and may be
difficult when lifted up, to pour the hot oil back into the tank.
7. When the tank is empty, use a small pan with a handle as a ladle and dip into the hot frying medium
from receptacle and pour vigorously around sides and bottom of the tank to wash out crumbs and
particles adhering to them. Continue to dip and pour until all crumbs are washed down and into the
filter bag.
8. Open the drain valve fully and check for any particles or crumb residue lodged in the valve. Clean
out with a stiff nylon brush. Do not use wire brush or metal rods as these damage the seating in the
valve and will eventually lead to valve leakage.
9. If the obstruction in the valve cannot be removed with a brush, use a wooden probe to dislodge any
obstruction.
10. Clean the Control Panel with a damp cloth lightly moistened with a solution of mild detergent and
water.
11. Once the daily cleaning operation is completed, close the valve and pour the frying medium back into
the tank and continue the days work. Straining takes less time than frying one load of potatoes and
will pay dividends in food quality and saving of frying medium.
Locking Slide
Fig 5
Locking Slide
Fig 6
Cleaning and Maintenance
WARNING:
HOT OIL WILL BURN - DO NOT RUSH THIS JOB.

18
Weekly Cleaning
NOTE: If the fryer usage is very high, we recommend that the weekly cleaning procedure is
carried out on a more frequent basis.
1. Proceed as for 'Daily Cleaning' to drain and filter the tank. Do not refill the tank with frying medium
until it has been cleaned as shown below.
2. Fill the fryer with cold water to the normal fill level and add a high quality commercial cleaner that
has been specifically formulated for fryers.
All purpose cleaners are not recommended .
NOTE: Never use a caustic or lye solution, as this will leave a fat destroying film on the tank.
3. Heat the water to approximately 80-90°C.
4. Clean the fryer baskets at the same time by simply immersing them in the cleaning solution. Allow
the fryer to soak for 5-10 minutes or as directed on the cleaner instructions. Remove the baskets
and turn OFF the main burners.
5. Scrub the baskets and fryer tank lightly, but vigorously with a stiff nylon bristle brush to remove any
remaining deposits.
DO NOT use a wire brush, as this will scratch the sides .
6. Empty the fryer and rinse thoroughly with water. Use a 1 part vinegar to 15 parts water solution to
rinse the tank and neutralise any cleaner residue. Use a weaker solution of up to 1 part to 25 water
if this proves unsuitable for the cleaner being used.
7. Rinse the tank thoroughly with water, drain and dry.
8. Refill the tank with new filtered frying medium.
Periodic Maintenance
NOTE: All maintenance operations should only be carried out by a qualified service person.
To achieve the best results cleaning must be regular and thorough and all controls and mechanical parts
should be 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.
Cleaning and Maintenance
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 ON THE PREVIOUS PAGES ON HOW TO
DRAIN THE OIL FROM THE FRYER.