B+S TF Series User guide

INSTALLATION,OPERATING AND SERVICING INSTRUCTION MANUAL
TF SERIES TURBO FRYER AND RF SERIES RAPID FRYER
Model No’s.: RF-400/KTF-451/KTF-452/KTF-453/TF-451/TF-452/TF-453/TF-454 /TF-601 /
TF-602 / TF-603 / TF-604/RF-1/RF-2/RF-3/RF-4
Approval No: GMK 10683
B&S Commercial Kitchens Pty Ltd
57 Plateau Road Reservoir VIC 3073 AUSTRALIA
Tel: [phone] Fax: [phone] Web: www.bscommercialkitchens.com
Please ensure this booklet is kept in a safe and prominent location for future reference.
The reproduction on or copying of any part of this booklet via any means is strictly forbidden unless agreed to in writing by the
manufacturer.
Owing to continual product development and improvements to its products, B&S Commercial Kitchens Pty Ltd reserves the right to
change the product specifications and design without prior notice.

Table of Contents
Installation, operating and servicing instruction manual.................................... i
TF Series Turbo Fryer and RF series Rapid Fryer............................................ i
Product Specifications & Introduction..............................................................4
IMPORTANT WARNINGS..............................................................................5
TABLE 1: Nominal Terminal Input Rates & Injector Sizes (per pan)5
TABLE 2: Standard Model General Information.............................. 6
FIGURE 1: Plumbing Connections-K plus TF-451.......................... 7
TABLE 3: Plumbing Connections.................................................... 7
FIGURE 2: Plumbing Connections: Verro TF-451/Black TF 451 ....7
TABLE 4: Plumbing Connections.................................................... 8
FIGURE 3: Plumbing Connections: Verro TF-451s.........................8
TABLE 5: Plumbing Connections.................................................... 8
TABLE 5: Plumbing Connections.................................................... 9
Installation Instructions....................................................................................9
Regulations.............................................................................................................................. 10
Data Label ............................................................................................................................... 10
Ventilation................................................................................................................................ 10
Combustible Surfaces ............................................................................................................. 10
Gas Connection....................................................................................................................... 11
Pressure test point................................................................................................................... 11
Burner Adjustment................................................................................................................... 12
Before Leaving - Commissioning............................................................................................. 12
Operating Instructions ...................................................................................12
Figure 2: Thermostat Control........................................................ 13
Figure 3: Main Gas Control........................................................... 13
Figure 4: Fryer Range –Knowing your appliance......................... 14
IMPORTANT WARNING!..............................................................................15
Lighting Instructions................................................................................................................. 15
Shutdown Procedure............................................................................................................... 15

Boil Out Procedure .................................................................................................................. 15
Maintenance and Care ............................................................................................................ 15
Servicing Instructions ....................................................................................16
Abnormal Operation ................................................................................................................ 16
Panel Removing ...................................................................................................................... 17
Controls ................................................................................................................................... 17
Thermostat............................................................................................................................... 17
Pilot Assembly......................................................................................................................... 17
Piezo Assembly....................................................................................................................... 17
Burners.................................................................................................................................... 18
Gas Valve................................................................................................................................ 18
TABLE 4: Troubleshooting............................................................ 18
STANDARD WARRANTY CONDITIONS......................................................19

TF and RF Series B&S Commercial Kitchens
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PRODUCT SPECIFICATIONS &INTRODUCTION
Appliance
Name:
TF SeriesTurboFryerand RFseriesRapidfryer
Unit is also marketed under the brand name B+S Black ,Verro and K
plus
ManufacturedBy:
CertificateHolder:
B&S Commercial KitchensPtyLtd
57 Plateau Road
Reservoir Victoria 3073
Tel; + 61 3 9469 4754 Fax: [phone]
E-mail; [e-mail]
Model
Number/s:
Supplied in various configurations.
Howtoreadmodelnumbers;
(V)(K)TF –45/60 –1/2/3/4- P-s
 
TF –Turbo Fryer
No of rectangular baskets per pan
40 - 400mm per appliance width (2 baskets per pan)
45 –450mm per appliance width (2 baskets per pan)
60 –600mm per appliance width (3 baskets per pan)
Number of fryer pans per unit
1–one pan
2–two pan
3–three pan
4–four pan
P-Plinth mounted (VTF-601 and VTF-451s only)
s-splitpan(VTF-451s)
K indicates K plus model
V at the beginning indicates Verro model
RF indicates Rapid fryer
RF 400 mean Rapid fryer 400mm wide
E.G. TF-453
Is a fryer with three separate pans each holding up to two rectangular
baskets per pan
Approval
GMK 10683
We are confident that you will be delighted with your B&S Turbo Fryer, and that it will become the backbone of your
kitchen. To ensure you receive the utmost benefit from your new B&S appliance, there are two important things you
can do.
1. Ensure you read this booklet carefully and carefully follow the instructions given. Ensure that this booklet is
kept in a safe and prominent location for future reference.
2. Should you be unsure of any aspect of the operation/performance, servicing and installation of the appliance,
please contact your B&S dealer immediately. In most instances a phone call could answer your questio

TF and RF Series B&S Commercial Kitchens
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IMPORTANT WARNINGS
THIS APPLIANCE SHALL ONLY BE INSTALLED/SERVICED BY AN
AUTHORISED INSTALLER.
THIS APPLIANCE MUST BE INSTALLED IN ACCORDANCE WITH THE
SPECIFIED INSTRUCTIONS OUTLINED BY THE MANUFACTURER.
IMPROPER INSTALLATION OR OPERATION OF THIS APPLIANCE MAY
RESULT IN PRODUCT FAILURE WHICH MAY LEAD TO PROPERTY
DAMAGE, PERSONAL INJURY OR DEATH.
CAUTION MUST BE TAKEN WHEN OPERATING THIS APPLIANCE TO
MINIMISE RISK OF FIRE. THE APPLIANCE MUST NOT BE LEFT ON
UNATTENDED.
REGULAR INSPECTIONS BY AN AUTHORISED SERVICE PERSON ARE STRONGLY RECOMMENDED TO ENSURE
PROPER AND SAFE FUNCTIONING OF THIS APPLIANCE.
AFTER ANY SERVICING OR ADJUSTING OF GAS CONNECTED COMPONENTRY, GAS LEAK TEST MUST BE
CARRIED OUT TO ENSURE THERE ARE NO GAS LEAKING HAZARDS.
NEVER STORE ANY FLAMMABLE LIQUIDS/VAPOURS IN THE VACINITY OF THIS APPLIANCE. NEVER SPRAY
AEROSOLS IN THE VICINITY OF THIS APPLIANCE WHILE IT IS IN OPERATION.
ENSURE ANY TRANSIENT PROTECTION IS REMOVED BEFORE INSTALLING THE APPLIANCE ENSURING ANY
POSSIBLE DAMAGE TO THE APPLIANCE OR COMPONENTS/PARTS THAT MAY HAVE BEEN SUSTAINED
DURING TRANSPORTATION IS REPORTED TO THE MANUFACTURER.
THIS APPLIANCE IS NOT INTENDED TO BE USED IN A MARINE ENVIRONMENT.
ENSURE APPLIANCE IS INSTALLED IN A STABLE POSITION.
FAILURE TO FOLLOW THE INFORMATION PROVIDED IN THIS BOOKLET WILL VOID THE B&S WARRANTY
AND MAY RESULT IN DAMAGE TO EQUIPMENT OR INJURY TO PERSONNEL
TABLE 1: NOMINAL TERMINAL INPUT RATES &INJECTOR SIZES (PER PAN)
Burner Type
Gas Type
Injector Size (mm)
MJ/h
per
burner
Test Point
Pressure
TF-451
Natural Gas
Propane Gas
1.55mm (x9)
0.95mm (x9)
86.6
86.6
1.00 kPa
2.60 kPa
TF-451s
Natural Gas
Propane Gas
1.50mm (x8)
0.95mm (x8)
38
39
1.00 kPa
2.60 kPa
TF-601
Natural Gas
1.75mm (x9)
110
1.00 kPa
Propane Gas
1.10 mm (x9)
105
2.20 kPa
RF-1
Natural gas
Propane Gas
1.80mm(x11)
1.10mm(x11)
135
135
1.00Kpa
2.60KPa
RF-400
Natural Gas
Propane Gas
1.80mm (x9)
1.10mm (x9)
115
115
1.00Kpa
2.60KPa

TF and RF Series B&S Commercial Kitchens
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Please note that the minimum gas inlet pressure should be at least 1.13KPa (Natural Gas) and 2.75KPa
(Propane). Gas pressure must be checked when all other equipment on the same line is turned ON high.
TF 451s is the 450 wide split tank fryer (can be Verro , Black or Kplus) (single pan split into two). It is 39
MJ/h (NG) and 38 MJ/h (LPG) per pan. When both the burner system in both section of the pan is used, total
consumption would be 76MJ/h (NG) and 78MJ/h (LPG)
The rapid fryer unit (RF) is available with 1,2,3 and 4 pans according to the customer requirements
TABLE 2: STANDARD MODEL GENERAL INFORMATION
Weight
(kg)
Overall Height
(mm)
Overall Depth*
(mm)
Overall Width*
(mm)
RF-400
100
1130
800
400
TF-451
100
1,130
800
450
TF-452
200
1,130
800
900
TF-453
300
1,130
800
1,350
TF-454
400
1,130
800
1,800
TF-601
120
1,130
800
600
TF-602
240
1,130
800
1,200
TF-603
360
1,130
800
1,800
TF-604
480
1,130
800
2,400
Unit
Length(mm)
Depth(mm)
Height(mm)
RF-1
625
970
1300
RF-2
1250
970
1300
RF-3
1875
970
1300
RF-4
2500
970
1300
*Denotes minimum all dimensions +/- 5mm tolerance
For Verro Units Overall height would be 1030mm
Overall Dimensions –Custom made appliances
Height overall splash back 1030mm - 1,130mm( including adjustable legs)
Width 1,800mm minimum with 4 pans (450mm wide pans)
2400mm minimum with 4 pans (600mm wide pan)
Depth 800mm minimum

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FIGURE 1: PLUMBING CONNECTIONS-K PLUS TF-451
TABLE 3: PLUMBING CONNECTIONS
Connection
Position from
Floor
(mm)
Position from Rear
of Appliance (mm)
Position from
LHS/RHS edge of
Appliance (mm)
Gas Inlet (GI)
¾” male BSP
230 (+/-5)
575(+/-5)
57 (+/-5) RHS
Oil drain valve
1 ¼” Ball valve
410(+/-5)
640(+/-5)
225(+/-5) RHS
FIGURE 2: PLUMBING CONNECTIONS:VERRO TF-451/BLACK TF 451

TF and RF Series B&S Commercial Kitchens
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TABLE 4: PLUMBING CONNECTIONS
Connection
Position from
Floor
(mm)
Position from Rear
of Appliance (mm)
Position from
LHS/RHS edge of
Appliance (mm)
Gas Inlet (GI)
¾” male BSP
235 (+/-5)
580(+/-5)
55 (+/-5) RHS
Oil drain valve(OO)
1 ¼” Ball valve
410(+/-5)
620(+/-5)
225(+/-5) RHS
FIGURE 3: PLUMBING CONNECTIONS:VERRO TF-451S
TABLE 5: PLUMBING CONNECTIONS
Connection
Position from
Floor
(mm)
Position from Rear
of Appliance (mm)
Position from
LHS/RHS edge of
Appliance (mm)
Gas Inlet (GI)
¾” male BSP
235 (+/-5)
580(+/-5)
60 (+/-5) RHS
Oil drain valve(OO)
Oil drain valve(OO)
1 ¼” Ball valve
1 ¼” Ball valve
375(+/-5)
375(+/-5)
540(+/-5)
540(+/-5)
165(+/-5) RHS
165(+/-5) LHS
VTF 451s is the Verro 450 wide split tank fryer (single pan split into two). It is 39 MJ/h (NG) and 38 MJ/h (LPG) per
half section of the pan.
KTF 451s is the K plus 450 wide split tank fryer (single pan split into two). It is 39 MJ/h (NG) and 38 MJ/h (LPG) per
half section of the pan.

TF and RF Series B&S Commercial Kitchens
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FIGURE 4: PLUMBING CONNECTIONS:RF-1/2/3/4
TABLE 5: PLUMBING CONNECTIONS
Connection
Position from
Floor
(mm)
Position from Rear
of Appliance (mm)
Position from
LHS/RHS edge of
Appliance (mm)
Gas Inlet (GI)
¾” male BSP
270 (+/-5)
156(+/-5)
50 (+/-5) RHS
Oil drain valve(D1)
Oil drain valve(D2)
1 ¼” Ball valve
1 ¼” Ball valve
415(+/-5)
415(+/-5)
920(+/-5)
920(+/-5)
315(+/-5) LHS
315(+/-5) RHS
FIGURE 4: PLUMBING CONNECTIONS:RF-400

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INSTALLATION INSTRUCTIONS
REGULATIONS
The appliance must be installed only by authorised person and in accordance with the manufacturer’s installation
instructions, local gas fitting regulations, municipal building codes, AS 5601 –Gas Installations and any other local
authority, gas, electrical any other statutory regulations.
DATA LABEL
The data label is located on the internal panel of the door which will be visible on your left once you open the door.
This appliance is suitable for Natural Gas and Propane Gas. Please ensure that the gas supply matches the Data
Label ensuring that the gas supply is correct for the appliance being installed and that adequate supply pressure and
volume is available –refer to appliance data plate for MJ/h consumption, injector sizes of main burners/pilots, etc.
VENTILATION
The appliance should always be installed under an extraction hood. Ventilation must be in accordance with AS5601 -
Gas Installations. In general, the appliance should have adequate ventilation for complete combustion of gas, proper
ventilation and to maintain temperature of immediate surroundings within safe limits. It is compulsory that this
appliance is installed under an extraction hood.
The appliance shall be installed with an exhaust system comprising a hood and duct system. The hood shall be made
of a material which is impervious to fat, grease and vapour. It shall be constructed so it can be readily and efficiently
cleaned. Its inside faces shall be smooth and free of obstructions and all joints shall be grease tight.
The hood shall be located so as to effectively ventilate the fryer. The exhaust duct system shall be adequately sized
and shall not get connected to any other ventilating or exhaust system.
As suitable grease trap shall be provided to prevent grease vapour entering the exhaust system and shall be located
to avoid constituting a fire hazard and be readily accessible for regular cleaning.
(please refer to AS/NZS 5601 clause 6.10.2.2 to verify clearances for ventilation.)
B&S units can be installed in a domestic environment provided the installation is strictly in accordance
with the manufacturer’s instructions and as per the AS/NZS5601.1 (please refer to the latest version
when released). The installation of the unit must comply with clauses 6.2.4, 6.10.2 and 6.10.1.15 and
an exhaust system shall be installed according to AS1668.1 and AS1668.2 interlocked to the gas
supply. B&S shall not be responsible for any unauthorized and/or non-compliant installations and will
void the warranty.
COMBUSTIBLE SURFACES
Ensure appliance is installed on a flat, solid, non-combustible floor.
At least 150mm clearance must be provided from all combustible materials around all areas of the appliance, also
minimum clearance of 600mm from top of fryer to the ceiling or any combustible surface/grease filters above the
appliance working area, unless a flue extractor canopy is installed. ( for Turbo Fryers) (refer AS 5601 latest version for
updates and more details)
If the unit is on plinth, it is ideal to give a clearance of 150mm from non combustible surfaces.
Rapid fryer unit must be given at least 50mm clearance from non-combustible surface at the rear
and 350mm from combustible surface
Please refer to table 6.9 and 6.10 in AS5601.1. clause 6.1.2.2 and 6.10.2.3. table6.10 is given below.

TF and RF Series B&S Commercial Kitchens
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MINIMUM CLEARANCE AROUND COOKING SURFACE AREA
The clearance to combustible surfaces from commercial catering equipment shall be as specified in the appliance
manufacturer’s instructions and shall not be less than the clearance specified in the table below.
Cooking surface area
Minimum clearance in mm
A
Above the cooking surface of a gas appliance
600
B
Subject to C from a cooking surface area having an open
flame cooking appliance and no means of preventing
cooking vessels from overhanging the edge of the gas
appliance
250
C
From the side of a cooking appliance where the
combustible surface is at least 100mm below a cooking
surface area
50
D
From a gas appliance flue way or rear of the gas
appliance with a splashback
50
E
From the rear or side of a gas appliance which is not an
open flame gas cooking appliance
50
Notes:
1. The cooking surface area is defined as being that part of the gas appliance where cooking normally takes
place and does not include those parts of the gas appliance containing control knobs.
2. These clearances do not apply where an adjacent surface is of a non-combustible material or is combustible
but protected with a fire-resistant material. The fire-resistant material may be covered by ceramic tiles or
stainless steel to meet appropriate requirements relating to health protection.
3. Care should be taken where a combustible surface is covered by a non-combustible material for example,
covering a combustible surface with stainless steel will not prevent heat transfer, and in some circumstances
hazardous situation could arise.
GAS CONNECTION
Unpack the appliance and remove any protective coating.
Place the appliance into its installed position and adjust the legs to the right height and stability.
The inlet is ¾” galvanized elbow. The gas inlet to the appliance is 570 mm from the rear, 50 mm from the RHS
(when viewed from front) and 220 mm from the floor. For models fitted with wheels/castors an Australian certified
stainless steel braided flexible hose of adequate internal diameter must be used. The fitting of the hose must comply
with the relevant sections of gas installation code AS/NZS 5601. A restraining chain or wire must be fitted. We
recommend a maximum length of 1.5 m for the flexible hose. Wheels or castors are fixed only on the rear support of
the unit and the front of the unit is supported with 2 legs. An Australian certified isolating ball valve must also be
fitted.
It is recommended to install an approved isolating gas valve to the main line to facilitate servicing the appliance.
This appliance is for fixed installations only.
BEFORE CONNECTING NEW PIPE TO THIS APPLIANCE, THE PIPE MUST BE BLOWN OUT THOROUGHLY TO REMOVE
ALL FOREIGN MATERIAL. FOREIGN MATERIAL IN THE BURNER AND GAS CONTROLS WILL CAUSE IMPROPER AND
DANGEROUS OPERATION.
Connect to gas.
PRESSURE TEST POINT

TF and RF Series B&S Commercial Kitchens
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All appliances that are dispatched from our factory are tested and adjusted according to the specifications for the
required gas type. The pressure test point is located at the gas control on a frontal position to facilitate servicing
operation. Check the burner pressure. The test point pressure should be adjusted to the nominal pressure depending
on the fuel as specified in the data plate –with the burners operating at maximum.
The gas regulator is integrated in the gas control valve. For Propane gas, a special conversion kit is supplied. It is to
be fitted to the SIT gas control valve (model 820).
BURNER ADJUSTMENT
The burner does not require any adjustments
Note: If any problems are experienced in maintaining the fryer burners, your local service agent should be contacted.
BEFORE LEAVING -COMMISSIONING
Check all connections for gas leaks with soap and water. Do not use a naked flame for detecting leaks.
Ignite the pilot and main burners as prescribed below to ensure correct operation of gas valves, burners and ignition.
When satisfied with the operation of the appliance, please instruct the user on the correct method of operation.
Ensure that this instruction manual is left with owner of the appliance.
A. Set thermostat to lowest setting.
B. Turn gas valve knob such that indicator knob points to “OFF” (solid circle) position and allow 5 minutes for
any gas in combustion chamber to escape (propane gas being heavier than air, may require forced
ventilation). Note: If knob is in “ON” (flame) position, turn clockwise to “PILOT” (spark) position. Then
depress knob and turn to “OFF” position.
C. Turn gas valve knob clockwise so indicator points to “PILOT” position.
D. Then light the pilot using the piezo while depressing the gas valve knob.
E. Keep knob fully depressed for thirty seconds.
F. Release gas valve knob. Pilot flame should continue to burn. Observe pilot is established. If pilot goes out
when knob is released, repeat steps A. to F. allowing more time for thermocouple or pilot generator to heat
up.
G. When pilot stays alight, operation of gas valve may be given over to thermostat by turning gas valve knob
counter clock-wise so indicator points to “ON” position (flame).
H. Set thermostat to desired temperature.
In the event the appliance fails to operate correctly, check the following;
1. Data plate to ensure correct gas type and pressure (adjust if necessary).
2. Injector sizes –check against data plate and installation manual.
3. View pilot size and adjust if required.
In case appliance fails to operate correctly after all checks have been carried out, please contact;
B&S Commercial Kitchens Pty Ltd
57 Plateau Road
Reservoir VIC 3073
Tel.: + 61 3 9469 4754 Fax.: + 61 3 9469 4504 E-mail: [e-mail]
OPERATING INSTRUCTIONS
WARNING!
•DO NOT spray aerosols in the vicinity of this appliance while it is in operation.
•DO NOT store or use flammable liquids or items in the vicinity of this appliance.

TF and RF Series B&S Commercial Kitchens
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•Prior to lighting, smell the area surrounding the appliance for gas (please note that as some gas types are heavier
than air, we recommend the operator to also smell the floor around the appliance)
•In the event you smell gas: DO NOT light any appliance. DO NOT touch/operate any electrical switch or phone in
your building. Call the local gas supplier immediately and follow their instructions
FIGURE 2: THERMOSTAT CONTROL
FIGURE 3: MAIN GAS CONTROL
Temperature
Indicator
Temperature
Setting
Pilot Setting
On Position
Indicator
Off Position
Main Gas Control
Knob

TF and RF Series B&S Commercial Kitchens
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FIGURE 4: FRYER RANGE –KNOWING YOUR APPLIANCE
Splashback
Hob
Oil drain access
behind the door
Fryer baskets
Thermostat
knob
Splashback
Hob
Oil drain
access behind
the door
Fryer baskets

TF and RF Series B&S Commercial Kitchens
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IMPORTANT WARNING!
ALWAYS ENSURE FRYER PAN HAS OIL IN IT WHEN MAIN BURNERS AND PILOT LIGHT ARE ALIGHT.
To ensure fry pan is clean from any contamination resulting from the appliances manufacture, shipping and
installation, the fry pan must be boiled out before first use. The manufacturer also recommends boiling out the fry
pan each time the oil or shortening is changed.
NEVER LEAVE THE APPLIANCE UNATTENDED DURING THE BOIL-OUT PROCESS. IF THE BOIL-OUT SOLUTION OVER
BOILS, IMMEDIATELY TURN THE FRYER OFF AND LET THE SOLUTION COOL FOR A FEW MINUTES BEFORE
RESUMING THE PROCESS.
BEFORE LIGHTING THE FRYER, MAKE SURE THE FRYER IS “OFF” AND THE FRY PAN DRAIN VALVE(S) IS/ARE
CLOSED. NEVER ALLOW BURNER TO OPERATE WITH THE FRYER TANK EMPTY. LIGHT ONLY WHEN OIL AT
OPERATING OIL MARK LOCATED ON REAR PANEL OF FRYER PAN (WHEN LOOKING INTO FRY PAN STANDING IN
FRONT OF THE APPLIANCE).
LIGHTING INSTRUCTIONS
1. Set thermostat to lowest setting.
2. Turn gas valve knob such that indicator knob points to “OFF” (solid circle) position and allow 5 minutes for any
gas in combustion chamber to escape (propane gas being heavier than air, may require forced ventilation). Note:
If knob is in “ON” (flame) position, turn clockwise to “PILOT” (spark) position. Then depress knob and turn to
“OFF” position.
3. Turn gas valve knob clockwise so indicator points to “PILOT” position.
4. Then light the pilot using the piezo while depressing the gas valve knob.
5. Keep knob fully depressed for one full minute.
6. Release gas valve knob. Pilot flame should continue to burn. Observe pilot is established. If pilot goes out when
knob is released, repeat steps A. to F. allowing more time for thermocouple or pilot generator to heat up.
7. When pilot stays alight, operation of gas valve may be given over to thermostat by turning gas valve counter
clock-wise so indicator points to “ON” position (flame).
8. Set thermostat to desired temperature.
SHUTDOWN PROCEDURE
1. Turn thermostat to lowest setting.
2. Turn gas valve knob such that indicator knob points to “OFF” (solid circle) position and allow 5 minutes for any
gas in combustion chamber to escape
3. If knob is in “ON” (flame) position, turn clockwise to “PILOT” (spark) position.
4. Then depress knob and turn to “OFF” position.
5. Observe main burner and pilot have been extinguished.
BOIL OUT PROCEDURE
1. Prior to lighting burner, ensure fryer drain valve is closed.
2. Fill fry pan with a mixture of cold water and dishwashing detergent up to the bottom of the oil level line in the fry
pan.
3. Operate the appliance as described in LIGHTING PROCEDURE above.
4. Simmer the solution for approximately one hour and turn off main burner and allow solution to cool.
5. Add approximately 5 liters of cold water into the pan and stir.
6. Open drain valve and drain the solution into a suitable container and then clean the pot thoroughly.
7. Close drain valve and rinse the fryer pan a couple of times by filling the pan with clean water and draining.
8. Dry the pan thoroughly with a clean/dry towel.
MAINTENANCE AND CARE

TF and RF Series B&S Commercial Kitchens
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To ensure longevity and continued performance efficiency of your appliance, a good cleaning and maintenance
program is paramount. In general, the use of steel wool, abrasive cloths/cleansers/powders should not be used to
clean this appliance
DAILY CHECKS &SERVICE
•Look for any foreign materials in burner and fryer pan area, leaks, damaged knobs and any other signs that
the unit is not ready and safe for operation.
•Inspect burner area and ensure pilots (if fitted) are in position near the burner, and that the pilot flame when
ignited is blue in color and approximately 10-20mm in length.
•If fitted with thermocouple, ensure pilot flame is in contact with it. Call the manufacturer if you see any
problems.
•Always ensure that area surrounding pilot and thermocouple (if fitted) is clear of any fats, oils or foodstuffs.
•Clean the outside of the fryer with a clean, damp cloth soaked with mild detergent to remove any food stuffs,
oils, dust and any other materials.
•NEVER ATTEMPT TO CLEAN THE FRYER WHILST THE APPLIANCE IS IN OPERATION OR WHEN
FILLED WITH HOT OIL/SHORTENING. IF WATER COMES IN CONTACT WITH OIL/SHORTENING
HEATED TO COOOKING TEMPERATURE, SPATTERING CAN OCCUR, WHICH CAN RESULT IN
SEVERE BURNS TO NEARBY PERSONS/OPERATORS.
•Clean inside the fryer pan with a dry, clean cloth to remove any accumulations of oil and dust.
•Cooking oil/shortening used in your fryer should be filtered at least once a day (more if in constant use)
•Normal usage of your fryer will result in the buildup of carbonized cooking oil will gradually form on the inside
of the fryer pan. We strongly advise this deposit is removed to ensure your fryer is operating efficiently.
YEARLY CHECKS &SERVICE
•The appliance should be inspected and adjusted periodically by a qualified service person as part
of any kitchen maintenance program.
•B&S recommends that this appliance is inspected at least annually by an authorized service
technician as follows:
oInspect the table inside-out for excessive build-up of any fats, oils and foodstuffs.
oInspect that the burners and other components (i.e. pilots, thermocouples, etc.) are in good condition
and functioning properly.
oInspect all gas connections for leaks and ensure all connections are tightened properly.
oEnsure burner manifold pressure is in accordance with that specified on the data plate of the
appliance.
oInspect all gas connections for leaks and ensure all connections are tightened properly.
oCheck the calibration of thermostat.
In case of difficulties contact B&S Commercial Kitchen Pty Ltd or their authorized service agent.
SERVICING INSTRUCTIONS
WARNING!
•Servicing shall be carried out by authorised personnel only. Failure to do so will void the B&S warranty
and may result in damage to equipment or injury to personnel.
•Before commencing any disassembly/assembly of gas controls, please ensure the gas supply is turned
off (isolated).
FAILURE TO DO SO WILL VOID THE B&S WARRANTY AND MAY RESULT IN DAMAGE TO EQUIPMENT OR INJURY TO PERSONNEL
ABNORMAL OPERATION
Any of the following are considered to be abnormal operation and may require servicing;
•Incomplete ignition of burner/Burner failing to keep alight
•Pilot is not holding
▪Check connection of the thermocouple to the control is not loose.

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▪Check if pilot flame is in contact with thermocouple
•No pilot flame
▪Check main gas valve is in “ON” position.
▪Ensure pilot injector is not blocked
•Gas valves which are difficult to turn
PANEL REMOVING
1. It is not necessary to remove any side or back panels for servicing the unit.
2. To remove the front panel, it will be necessary to pull off the thermostat control knob then undo the two screws
holding the panel to the front hob section.
CONTROLS
If gas control fails to operate, check the following;
1. The thermocouple is in the pilot flame. The thermocouple must be hot in order to generate energy to operate an
electromagnetic system to lift and maintain open the control valve.
2. To do so, it is necessary to generate approximately 650 milli-volts. If not functioning correctly, the thermocouple
should be replaced.
3. Check both main and safety thermostats switching systems. If thermostat is malfunctioning, it should be
replaced.
THERMOSTAT
1. Pull thermostat knob off and unscrew thermostat from control panel.
2. Remove control panel.
3. Remove both terminals from the thermostat.
4. Remove thermostat capillary gland and remove thermostat bulb.
5. To fit new thermostat, reverse the above procedures.
PILOT ASSEMBLY
1. Undo the two screws holding the pilot bracket onto the burner mount bar.
2. Gently pull the pilot assembly bracket down and outwards.
3. To change thermopile
a. Undo locking screw holding thermopile to pilot assembly bracket and gently pull the thermopile down.
b. Undo terminal screws on located on ‘TH TP’ and ‘TP’ on main gas valve.
c. Replace with new thermopile and assemble in reverse order.
4. To change thermocouple
a. Undo locking screw holding thermocouple to pilot assembly bracket and gently pull the thermocouple
down.
b. Undo thermocouple screw located in the main gas valve.
c. Replace with new thermocouple and assemble in reverse order.
5. To change new pilot assembly
a. Follow steps 1 and 2
b. Undo the two screws on the pilot mounting bracket and pilot bracket
c. Follow procedures 3. A. and 4. A. listed above
d. Remove piezo lead from piezo
e. Undo pilot gas flexible tube
f. Change pilot assembly over and reassemble in reverse order
PIEZO ASSEMBLY
1. To change piezo ignitor
a. Undo the piezo screw located on the back of the piezo ignitor located on the bottom right hand side of
the main gas control
b. Gently remove piezo lead from rear of piezo ignitor
c. Replace piezo ignitor and replace in reverse order
2. To change piezo lead
a. Gently remove piezo lead from rear of piezo ignitor
b. Gently remove piezo ignitor lead from pilot assembly

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c. Replace with new lead and assemble in reverse order.
BURNERS
1. To change/service burner (ensure burner is cool to prevent injury to service person)
a. Undo the 4 wing nut(s) or screws located on the front and rear burner support channel.
b. Gently lift the front section on an angle and pull forwards so that the rear of the burner is removed off
the burner injector.
c. Allow the rear section of the burner to fall outside the combustion chamber and move backwards so that
burner is clear of the combustion area.
d. Reassemble in reverse order.
GAS VALVE
1. To remove/change/service main gas valve.
a. Undo the bolted clip assembly at the bottom right hand side.
b. Undo flexible tube to main gas valve from burner manifold.
c. Undo flexible tube from pilot assembly to main gas valve.
d. Undo terminals from thermostat on the main gas valve.
e. Undo thermocouple leading into main gas valve
f. Remove piezo igniter as described under PIEZO ASSEMBLY 1. a. above
g. Undo mounting screws on the gas valve support bracket.
h. Gently remove main gas valve
i. Reassemble in reverse order
TABLE 4: TROUBLESHOOTING
FAULT
POSSIBLE CAUSE
CHECKS
Pilot light not igniting
Blockage of pilot
Adjustment of pressure from flame failure
control
Check pilot injector is not blocked as
described in servicing instructions –pilot
and flame safeguard
Check gas pressure to pilot as described
under servicing instructions –adjustments
Pilot light not establishing
Positioning of thermocouple
Faulty thermocouple
Faulty flame failure control valve
Check connection of the thermocouple to
the control is not loose.
Adjust positioning of thermocouple to
ensure pilot flame is hitting thermocouple
Contact manufacturer or authorised
service agent
Contact manufacturer or authorised
service agent
Pilot established, main burner
not lighting
Faulty thermocouple
Faulty Thermopile
Faulty flame failure control valve
Contact manufacturer
Contact manufacturer
Contact manufacturer
To obtain further service information concerning this appliance, please contact;
B&S Commercial Kitchens Pty Ltd
57 Plateau Road Reservoir VIC 3073 Tel.: + 61 3 9469 4754 Fax.: + 61 3 9469 4504
E-mail: [e-mail]

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STANDARD WARRANTY CONDITIONS
B&S Commercial Kitchens Pty Ltd of 57 Plateau Road, Reservoir, Victoria (hereinafter called ‘B&S’) undertakes by
this warranty, that B&S or its agent will pay for the cost of labour and parts which B&S or its agent find defective for:
K+ Range - eighteen (18) months from date of installation/hand over for projects.
B+S Black Range –twenty four (24) months from date of installation/hand over for projects.
Verro Range –thirty six (36) months from date of installation/hand over for projects.
The liability of B&S under this warranty is limited to the repair or replacement of defective goods or components. All
other costs including, without limitation, cartage, carriage and installation shall be borne by the purchaser.
IMPORTANT
Prior to requesting a service call, please be sure that cooking equipment is being used and maintained in accordance
with the instruction manual provided with your cooking equipment. Please also be sure that your cooking equipment
has been installed in accordance with the manual by a qualified installer. All cooking equipment must be
commissioned by installer upon completion of installation. Failure of these procedures will result in non-warranty
service costs.
Warranty labour is supplied free of charge during business hours (8 a.m. to 4 p.m. AEDST) Monday to Friday.
Should warranty work be requested outside of our normal working hours, a labour charge will be applied
equivalent to a normal hour rate, with out of hours penalty rates. Penalty rates amount must be borne by the
purchaser. Claims for non-covered parts, no faults found, travel over 100km or other items outside our
standard terms and conditions will be chargeable. Note: Any extra time spent on site due to required
inductions etc. is not covered by warranty.
1. This warranty applies only for mainland Australia and Tasmania, and does not cover any service consequent upon
accident, alterations, misuse, fire, flood or act of God. Warranty for New Zealand is twelve (12) months parts and
labour for K+, B+S Black & Verro Ranges.
2. This warranty is valid only if the appliance has been installed in accordance with local regulations by a duly
authorised person, and the B&S installation instructions provided with the appliance. If in doubt, please contact
B&S or their representative for further information. No responsibility will be accepted for defects or damages by
improper installation, for changes to the product not authorised by B&S or for the operation outside the technical
specifications of the appliance.
3. This warranty is conditional upon the appliance being used in normal commercial catering operations.
4. This warranty is the only express warranty given by the Company. No person has authority to change or to add to
these obligations and liabilities.
5. The Company has the right to determine whether or not a fault is caused by faulty workmanship or material or that
any part is defective.
6. This warranty does not apply to any loss suffered through or resulting from the non-operation or the ineffective
operation of the cooking appliance or any part of the cooking appliance.
7. This warranty does not extend to goods and components thereof manufactured either entirely or substantially of
glass or similar substances, light globes, infrared or quartz tubes and electrical controls or elements.
8. While the goods are in custody of the seller for investigation or repair, they shall be at the risk of the purchaser
and no liability shall attach to the Company, its servants or agents for any damage occasioned to, or loan of, the
goods whatsoever.
9. All warranties are non-transferable and are only applicable to the original end user (purchaser).
10. All warranty work must be carried out by a B+S approved service technician.
The Purchaser must give notice to the Company immediately upon it becoming aware of the alleged defect
and in any event before the expiration of the appropriate warranty period.
B+S will endeavour to have a service technician on site for all warranty service requests within a 24 hour
period or by end of next business day at the latest. All warranty requests must be in writing by either lodging
a warranty request through B+S website or be emailing [e-mail]. Details of
installer such as contact name, business name, telephone number and license number must be provided to
avoid any delays.

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11. Nothing in this warranty, however, shall be construed as affecting any rights you may have under the Trades
Practices Act or any other Commonwealth or State Legislation which gives you rights which cannot be modified or
excluded by agreement.
12. SPECIAL PROVISIONS –NOT COVERED BY WARRANTY
•Cleaning of spark and ignition sensors is not covered by warranty. Damage caused by oils, water and foodstuffs
falling into burners or pilots will not be covered under warranty.
•Cleaning of burners due to blockage of burner orifices caused by foodstuffs and/or oils is not covered by warranty.
•Breakage of pilot knobs, knee valve handles and knee wands are not covered under warranty.
•Thermocouples, piezo leads and ignitors are only covered by twelve (12) months parts and labour across K+, B+S
Black and Verro ranges.
•Seizure of gas cocks and knobs.
•Cleaning of blocked drains.
•Damage caused by lime scale and/or corrosion.
•Parts not supplied by B+S or a B+S authorised service technician.
•Damage caused by rodents and insects.
•Scheduled general maintenance.
•Normal wear and tear of parts
•Filters for DSK Deck Steamers
Additional costs are payable for:
Accommodation, cost of transport such as flights/ferries, poor access and waiting times.
B+S Commercial Kitchens
57 Plateau Road, Reservoir Victoria 3073 Australia
[phone] | [e-mail] | bscommercialkitchens.com