BRIKA BFR-40-LPG BFR-40-NG User manual

Product Manual / Manuel d’instructions
MODELS /
MODÈLES
BFR-40-LPG
BFR-40-NG
BFR-50-LPG
BFR-50-NG
BFR-70-LPG
BFR-70-NG
CUSTOMER SERVICE
1-800-567-3620
Distributed by:
Distex M&M
585 AVENUE MELOCHE
DORVAL, QC, CANADA H9P 2P1
www.brikaequipment.ca

IMPORTANT SAFETY NOTICE
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN EQUIPMENT AT THE COMBINATION GAS VALVE AND CONTACT
THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE
WARNING FOR YOUR SAFETY
Keep area around appliances free and clear of combustibles.
Purchaser of equipment must post in a prominent location, detailed instructions to be followed in the event the
operator smells gas. Obtain the instructions from the local gas supplier.
DANGER
This symbol warns of immediate hazards that will result in severe injury or death
WARNING
This symbol refers to a potential hazard or unsafe practice that could result in injury or death
WARNING
Hot oil and parts can cause burns. Use care when operating, cleaning and servicing the fryer
CAUTION
This symbol refers to a potential hazard or unsafe practice that could result in injury, product damage, or property
damage
NOTICE
This symbol refers to information that needs special attention or must be fully understood, even though not dangerous
WARNING
FOR YOUR SAFETY
LP-gas cylinders are not to be stored in any compartments on the appliance that are not intended for cylinder storage
and that such unauthorized storage could lead to an explosion, fire, or personal injury.
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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 equipment.
WARNING
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SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in it's operation is fully trained and aware of
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,
service personnel, or to the equipment.
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WARNING
BURN HAZARD
Contact with hot oil will cause severe burns. Always use caution. Oil at 200˚ is more dangerous than boiling water.
NOTICE
Gas floor model fryers are intended for commercial use only. Not for household use. Warranty will be void if service
work is performed by other than a qualified technician, or if other than genuine replacement parts are installed.
Be sure this Operator’s Manual and important papers are given to the proper authority to retain for future reference
Congratulations! You have purchased one of the finest pieces of commercial cooking equipment on the market.
You will find that your new equipment has been designed and manufactured to meet the toughest standards in the in-
dustry. Each equipment is carefully engineered and designs are verified through laboratory tests and field installations.
With proper care and field maintenance, you will experience years of reliable, trouble-free operation. For best results,
read this manual carefully
RETAIN THIS MANUAL FOR FUTURE REFERENCE
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Gas Supply and Burner Information:
Supply pressure should be minimum of 4” W.C. for natural gas or 10” W.C for propane. The fryer comes with
3/4” NPT male connector on a 1/2 pipe allowing you to connect with either 3/4” or 1/2” NPT female connector.
The minimum environmental temperature for safe use of the appliance is -20˚.
Read these instructions carefully before attempting installation. Installation and initial startup should be
performed by a qualified installer. Unless the installation instructions for this product are followed by a
qualified service technician (a person experienced in and knowledgeable with the installation of commercial
gas and/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited
Warranty will be rendered void and no warranty of any kind shall apply.
Models / Modèles
*This manual is for Gas floor model Fryers with 40 lbs., 50 lbs. and 70 lbs. capacity fry pots. The
capacity is described on the serial plate that is located inside the front door on the left side.
INSTALLATION
OPERATION
COOKING TIPS
CLEANING
SERVICE
PARTS
WARRANTY
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BFR-40-LPG
BFR-40-NG
BFR-50-LPG
BFR-50-NG
BFR-70-LPG
BFR-70-NG
VERSION FRANÇAISE 24
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TABLE OF CONTENTS

NOTICE
Installation must conform with local codes, or in the absence of local codes with the National Fuel Gas Code, ANSI
Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2, as
applicable.
NOTICE
These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association,
Inc. states in its NFPA 96 latest edition that local codes are the authority having jurisdiction when it comes to
installation requirements for equipment
UNPACK IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All merchandise should be examined for damage before and during unloading. The freight carrier has assumed respon-
sibility for safe transit and delivery. If damaged equipment is received, either apparent or concealed, a claim must be
made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed
by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier can supply the
necessary forms.
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A request for inspection must be made to the carrier within 5 days if there is concealed damage or loss that is not
apparent until after the equipment is uncrated. The carrier should arrange an inspection be certain to hold all contents
plus all packing material.
Uncrate carefully. Report any hidden damage to the freight carrier IMMEDIATELY.
Do not remove any tags or labels until unit is installed and working properly.
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INSTALLATION
INSTALLATION / UNPACKING

INSTALL THE LEGS/OR OPTIONAL CASTERS/AND RESTRAINTS
A set of legs is packed with the fryer. Casters are optional, purchased separately (contact your sales rep for details).
Mounting fasteners are pre-mounted on the base plates:
Raise fryer sufficiently to allow legs to be screwed into the base plate. For safety, “shore up” and support the
fryer with an adequate blocking arrangement strong enough to support the load.
Screw the four legs to the plate on the bottom of the fryer. When casters have been ordered, the casters having
a locking-brake should be attached under the front of the fryer
Lower the fryer gently. Never drop or allow the fryer to fall.
Use a level to make sure that the fryer is level. Each caster, or the tubular-end leg, can be screwed in or out to
lower or raise each corner of the fryer.
Attach restraints as required by local codes.
The front and back wheels are marked as “FRONT CASTER” and “BACK CASTER” respectively, so install them in
their respective locations as shown below
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WARNING
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FOR YOUR SAFETY
If the appliance is designed for use with a hose that will lie on the ground & the hose must be protected
from damage.
Do not use hoses that have expired its lifespan.
The hose needs to be far away from the fire source to avoid thermal deformation.
Make sure to use a pipe clamp to fasten the connection of the hose interface.

NOTICE
Unit must be level to assure maximum performance. Improper leveling may void warranty.
NOTICE
When this appliance is installed with casters, it must be installed with the casters supplied, a connector
complying with either ANSI Z21.69 CSA 6.16 or a quick-disconnect device complying with ANSI Z21.41 CSA 6.9.
It must be also installed with restraining means to guard against transmission of strain to the connector; this
restraint device is installed on the caster in the front of the product (as part of the caster). When the product
is installed in place, please pull the restraint device of the caster to the “ON” position. If you want to move the
equipment, make sure that the gas source is completely disconnected then pull the restraint device of the
caster to the “OFF” position.
WARNING
If disconnection of the restraint is necessary to move the appliance for cleaning, etc., reconnect it when the
appliance is moved to its original installed position.
WARNING
All fryers must be restrained to prevent tipping in order to avoid the splashing of hot liquid.
When using, keep the oil level of the oil pan not exceeding the “MAX” limit line.
Prevent the hot oil from splashing caused by water dripping into the tank
WARNING
When the fryer is filled with hot oil, do not move the fryer. Forcibly moving the fryer may cause serious injury
to the human body. When you need to move the item, please cut off the gas source first, wait for the oil in the
cylinder to cool down, then empty the cylinder, and finally move it.
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Secure
it with
four self-
tapping
screws two
on the back
and one on
each side
using a 5/16
socket
Check Clearances and Ventilation
Select a firm, level location for your
fryer. Leave clearance, whenever
possible, so that access from
the rear is possible to permit
cleaning. If the unit is to be set on
non-combustible flooring, such
as a concrete slab , minimum toe
room must be provided to prevent
restriction of the air opening in the
bottom of the unit.
FLUE INSTALLATION
1
Unpack the
flue box and
flue wrap
2
Slide the flue box over
the flue and secure it
with the two self-tap-
ping screws using a
5/16” socket
3
Slide the flue
wrap over
the flue
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ALL GAS FLOOR MODEL FRYERS SHALL BE INSTALLED WITH AT LEAST A 16 INCH SPACE BETWEEN
THE FRYER AND SURFACE FLAMES FROM ADJACENT EQUIPMENT. A FLAME GUARD IS ACCEPTABLE IF
ALLOWED UNDER LOCAL CODE.
A clearance of not less than 16 in (400mm) shall be provided between this deep fat fryer and an open flame of
an adjacent appliance unless a noncombustible divider extending not less than 7 in (175mm) above the fryer
and the open flame of the adjacent appliance is provided.
No additional side and rear clearance is required for service as the fryer is serviceable from the front.
All units must not be installed in such a manner that the flow of combustion and ventilation air is obstructed.
Provisions for adequate air supply must also be provided. Do NOT obstruct the bottom front of the unit, as
combustion air enters through this area. Be sure to inspect and clean the ventilation system according to the
ventilation equipment manufacturer’s instructions.
Due to the variety of problems that can be caused by outside weather conditions, venting by canopies or
wall fans is preferred over any type of direct venting. It is recommended that a canopy extend 6” past the
appliance and the bottom edge be located 6’ 6”from the floor. Filters should be installed at an angle of 45˚
or more from the horizontal. This position prevents dripping of grease and facilitates collecting the run-off
grease in a drip pan, usually installed with a filter. A strong exhaust fan tends to create a vacuum in the room
and may interfere with burner performance or may extinguish pilot flames. Check the appliance with the
exhaust fan in the “OFF” position. Do these only long enough to check equipment performance, then turn
hood back on and let it run to remove any exhaust that may have accumulated during the test.
The exhaust fan should be installed at least 2 feet above the vent opening at the top of the fryer.
Make sure all ventilation meets local code requirements.
This unit is not intended to be connected directly to an outside flue.
MINIMAL CLEARANCES
Combustible contrusction Noncombustible construction
SIDES 8” 0”
REAR 12” 0”
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WARNING
There must be adequate clearance between fryer(s) and construction. Clearance must also be provided in front for
servicing and for operation.
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WARNING
Improper ventilation can result in personal injury or death. Ventilation that fails to properly remove flue products can
cause headaches, drowsiness, nausea, or could result in death. Unit must be installed under a ventilation hood.
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The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2psi (3.5kPa).
The appliance must be isolated from the gas supply piping system by closing tis individual manual shutoff valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2psi (3.5kPa).
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas necessary for
satisfactory performances. A combination gas valve and pressure regulator, which is provided with each unit, is set to
maintain a 4” W.C. manifold pressure for natural gas or 10.0”W C. manifold pressure for propane gas. However, to main-
tain these conditions the pressure on the supply line, when all units are operating simultaneously, should not drop below
7” W.C. for natural gas or 11”W.C. for propane gas.
Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating
characteristics. A 1/8” tap to measure the manifold pressure is located on the combination gas valve, which is on the
burner manifold located directly below the burners inside the cabinet.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
It is recommended that an individual manual shutoff valve be installed in the gas supply line to the unit.
Use pipe joint compound that is suitable for use with both natural and LP gas on all threaded connections.
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A 3/4”male NPT line for the gas connection is located near the lower right rear corner of the fryer. The serial
plate (located inside the front door of the fryer) indicates the type of gas the unit is equipped to burn (natural
gas or propane). The fryer should be connected only to the type of gas for which it is equipped.
A circuit diagram is located inside the front door of the fryer.
This equipment is adjusted at the factory; however, pilot height should be checked at installation and adjusted,
if necessary.
For orifice sizes and pressure regulator settings, see the chart on page 4. If the fryer is being installed at over
2,000 feet altitude and that information was not specified when ordered, contact the appropriate authorized
Service Representative or the Service Department. Failure to install with all with proper orifice sizing will result
in poor performance and may void the warranty.
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in
accordance with local codes or, in the absence of local codes, with the National Fuel Gas Code, ANST Z223.1,
Natural Gas Installation Code, CAN/CGA-B149.1, or the propane Installation Code, CAN/CGA B149.2, as applicable.
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GAS CONNECTION

ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS.
USE ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK FOR GAS
LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE UNIT HAS BEEN PUT INTO OPERATION.
TEST PRESSURE SHOULD NOT EXCEED 14”W C
THIS APPLIANCE AND ITS INDIVIDUAL COMBINAT/ON GAS VALVE MUST BE DISCONNECTED FROM THE GAS
SUPPLY PIPING SYSTEM DURING ANY PRESSURE TESTING OF THAT SYSTEM AT TEST PRESSURES IN EXCESS
OF 14WC1/2 PSIG OR 3. 45 KPA
IF THE INCOMING GAS PRESSURE IS IN EXCESS OF 14 WC 1/2PSL, 3. 45 KPA, A PROPER STEPDOWN
REGULATOR WILL BE REQUIRED. SEE PHOTO 1 FOR LP APPLICATION
CONNECT THE GAS SUPPLY DIRECTLY TO THE 3/4”MALE NPT CONNECTOR LOCATED NEAR THE LOWER
LEFT REAR CORNER OF THE FRYER. WHEN TIGHTENING THE SUPPLY PIPE, BE SURE TO HOLD THE MATING
CONNECTOR EXTENDING FROM THE UNIT SECUREL WITH A WRENCH. THIS WILL PREVENT ANY DAMAGE OR
DISTORTION TO THE INTERNAL PIPING AND CONTROLS OF THE UNIT.
AFTER CONNECTING THE GAS SUPPLY, CHECK AGAIN THAT THE FRYER IS LEVEL. USE A LONG SPIRIT LEVEL
FOUR WAYS, ACROSS THE FRONT AND REAR OF THE FRYPOT, AND ALONG EACH EDGE.
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CAUTION
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CAUTION
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Open the burner compartment door and do the following:
Turn thermostat to “OFF”
Press down the knob of the combination gas valve, turn it counterclockwise to the ”PILOT”
While pressing the knob down, use a lit match to ignite the pilot. Continue to press the knob down for
about 30 seconds. If the pilot does not stay lit when the knob is released, repeat the lighting procedure
and keep the knob down longer. Adjustment of pilot flame may be necessary
When the pilot stays lit, turn the knob counterclockwise to the ”ON" position. Do not press down on the
knob in this step
Do NOT turn the thermostat ”ON”until the frypot is filled with oil or solid shortening
Once the frypot is filled with shortening, set the thermostat to the desired temperature.
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CAUTION
IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE IMMEDIATELY SHUT OFF THE GAS SUPPLY UNTIL THE
LEAK HAS BEEN CORRECTED.
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OPERATION
LIGHTING

Close drain valve completely before filling the fry pot
When the fryer is new, fill the fry pot with water and clean thoroughly (see “Weekly Cleaning” on page
15) in order to remove protective coatings and any foreign matter
The recommended solid shortening capacity for the fry pot (35, 55 or 60lbs) is described on the serial
plate (which is located inside the front door).
Remove the basket support frame when filling the fry pot with solid shortening
When solid shortening is used, be careful not to bend, break, or twist the thin capillary wires of the sens-
ing elements located in the fry pot.
Pack solid shortening into the zone below the tubes, all spaces between the tubes, and at least an
inch above the top of the tubes before lighting the fryer. If any air spaces are left around the heat tube
surfaces when the heat is turned on the tube surfaces will become red hot, burn the solid shortening,
weaken the fry pot, and could result in a fire.
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To prevent burning or scorching the solid shortening, keep the thermostat set at the lowest
temperature until all the solid shortening between and above the tubes has been melted. Additional
solid shortening can then be added until the desired frying depth has been reached replace the basket
support frame over the fry pot heat tubes
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CAUTION
• NEVER ATTEMPT TO MELT A SOLID BLOCK OF SHORTENING ON TOP OF THE HEAT TUBES .
• NEVER START THE BURNERS WHEN THE FRYPOT /S EMPTY.
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SHUTDOWN PROCEDURE:
Standby: Turn knob on the combination gas valve to the “PILOT” position. At this setting, only the pilot burner will remain ignited; shutdown:
turn knob on the combination gas valve clockwise, press down on the knob and continue to turn to the “OFF” position. Complete.
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WARNING
1. DO NOT overfill fry basket
2. Carefully turn lower baskets into oil
3. Only turn items frying once while cooking
4. When cooking french fries or onion rings, etc., shake the basket (carefully, to avoid splattering oil) to keep
items in basket separated while cooking
5. Battered foods should be dropped carefully, one at time, into fry basket or oil
6. If using basket, dip it first into the hot oil to prevent batter from building up on the baskets surfaces
7. When cooking is complete, remove basket or food items from oil. Hang basket on rear hanger
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WARNING
Hot oil and parts can burns. Use care when operating, cleaning and servicing the fryer
1. Filter oil at least once a day. Refer to the instructions provided with your filtering equipment
2. A cold fryer will not drain properly; Always filter oil between 254°F and 350°F (123°C and 177°C)
3. The shortening in the cold zone area will remain hard if the heat is only on for a few minutes. if necessary,
use a clean-out rod to carefully stir the hard shortening to an area above the cold zone where it will melt
4. Use the tank brush to help clear sides and tubes of debris
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FILLING THE FRY POT

AUTOMATIC PILOT VALVE
The Automatic Pilot Valve provides an automatic safety shutoff for the fryer when the pilot flame is extinguished. When
the pilot flame is burning, the valve is held open electromagnetically by the electrical current from a thermopile in the
pilot flame. When the pilot flame goes out, generation of current ceases and the valve closes automatically.
HIGH LIMIT CONTROL
Gas floor model fryers are equipped with a secondary heat control that prevents the oil temperature from rising above
450°F.(Because of the accuracy tolerance of the sensor, the oil temperature may reach as high as 475°F)
In the event the fryer shuts down due to this condition, the oil must be cooled to below 400°F before the pilot burner
can be re-ignited. When the oil has cooled, use the “Lighting “procedure on page 13 to place the fryer back in operation.
If the problem persists, contact your local Service Representative or the Service Department
COOKING HINTS:
USER TIPS
Smoking oil means that the temperature is too high, or that the oil has broken down Gum in fry pot denotes a
need for thorough cleaning (see Weekly Cleaning on page 16).
Use different oil for oily foods (mackerel, nutmeg, etc. than for foods with water-soluble flavors (potatoes
onions, etc.).
Taste cool oil for quality. Replace it regularly, poor oil cannot produce good food.
CLEANING
The equipment is constructed with the best quality materials and is designed to provide durable service when properly
maintained. To expect the best performance, your equipment must be maintained in good condition and cleaned daily.
Naturally, the frequency and extent of cleaning depends on the amount and degree of usage
Following daily and more extensive periodic maintenance procedures will increase the life of your equipment Climatic
conditions (e.g. salt air) may result in the need for more thorough and more frequent cleaning in order to keep
equipment performing at optimal level
WARNING: BURN HAZARD
If necessary to move the fryer for cleaning, etc, drain oil first to avoid death or serious injury.
WARNING
If disconnection of the restraint is necessary to move the appliance for cleaning, etc, reconnect it when the appliance
is moved to it originally installed position.
RELIGHTING
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WARNING
In the event of a main burner ignition failure, a five minute purge period must be observed prior to reestablishing
the ignition source:
1. Shut off all gas
2. Wait five minutes
3. Follow the “Lighting” procedure described on page 13
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Turn thermostat knob to “OFF” position
Place hot-oil in a safe container under the drain and drain the fry pot completely
Remove the basket support frame (if applicable) and flush out any sediment remaining in the fry pot
with a little hot oil.
Wipe off the basket support frame and the inside of the fry pot with a clean cloth
Close drain valve and strain the oil back into the fry pot through several thicknesses of cheese
cloth, or pour it back using a filter machine
Replace the basket support frame (if applicable)
Add oil or shortening to MIN oil level mark on rear of fry pot
To resume cooking, turn the combination gas valve knob to “ON" position
DAILY CLEANING
WEEKLY CLEANING
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CAUTION
SOME AREAS OF THE FRY POT MAY BE HOT!
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CLEANING
Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section)
Close drain valve and fill fry pot with a solution of warm water and boil-out compound
Relight the fryer and bring the solution to a gentle boil for at least five minutes
Turn off main burners and let the solution stand until the gum deposits are softened and the carbon
spots and burned grease spots can be rubbed off
Scrub the fry pot walls and heat tubes, then drain out fry pot and rinse it with clean water
Refill the fry pot with clean water and boil again
Turn off gas and drain and rinse well until clean
Wipe dry with a clean cloth
Refill as specified in the “Filling the Fry pot section (see page 13) “
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Perform the Weekly Cleaning procedure (see previous section)
Clean around burner and orifices if lint has accumulated
Visually check that burner carry-over ports are unobstructed
MONTHLY CLEANING
CLEANING STAINLESS STEEL SURFACES
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To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or
without detergent) applied with a sponge or cloth.
Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner .
To remove grease and food splatter or condensed vapors that have baked on the equipment apply cleanser
to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal.
Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the
stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not respond to the
above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or
STAINLESS scouring pads.
DO NOT USE ORDINARY STEEL WOOL.
Any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE
BRUSH, STEEL SCOURING PADS(EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that
are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility
of corrosive attack. Refinishing may then be required.
Darkened areas, called “heat tint", sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by a thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but
tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines,
using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powdered cleanser.
Heat tint action may be lessened by not applying or by reducing, heat to equipment during quieter periods.
SERVICE (FOR AUTHORIZED SERVICE TECHNICIAN ONLY)
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NOTICE
Warranty will be void and the manufacturer is relieved of all liability if:
(A) Service work is performed by other than a qualified technician( see page 30 for detail)
OR
(B) Other than approved replacement parts are installed

All units are adjusted at the factory. In case of problems in operation at initial installation, check type of gas and
manifold pressure and compare with information listed on the serial plate. A mill voltage circuit diagram is located
inside the front door of the fryer, and also on page 19.
The main burners should burn with a steady flame, and the inner cone of the flame from each port should be about
3/4”long. The flame from each main burner should enter each heat tube without touching the front of the fry pot or the
sides, top, or bottom of each tube
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WARNING
Adjustments and service work may be performed only by a qualified technician who is
experienced in and knowledgeable with, the operation of commercial gas cooking equipment.
However, to assure your confidence, contact your Service Representative for reliable service,
dependable advice or other assistance, and for genuine factory parts.
CHECKING & ADJUSTING MAIN BURNERS
The combination gas valve (includes pressure regulator) is factory set at 4”W.C. for natural gas and 10”WC for pro-
pane gas. To check the manifold pressure, do the following:
1. Turn thermostat “OFF" and combination gas valve knob to the “PILOT” setting
2.Remove pressure tap plug from burner manifold located directly below the burners in the cabinet
3. Install a fitting appropriate to connect a manometer
4. Turn combination gas valve to “ON" position and thermostat to “ON“: The burners will ignite. Be certain that sufficient
oil is covering the tubes
5. With burners on, read manometer
6. If the manometer does not read 4”W C for natural gas, or 10”W. C for propane gas, adjust regulator
7. Remove regulator adjustment screw cap (see diagram on page 15)
8. With small screwdriver rotate adjustment screw “CLOCKWISE” to increase or “COUNTERCLOCKWISE "to decrease
pressure. Be sure to adjust with burners “ON"
9. Turn thermostat “OFF” and set combination gas valve knob to “PILOT” position
10. Remove manometer and replace pressure tap plug
11. Replace adjustment screw cap
CHECKING & ADJUSTING PRESSURE REGULATORS
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All thermostat controls are carefully calibrated at the factory (i.e, the dial is properly set to control appliance
temperatures accurately). Only a qualified appliance service technician should perform this adjustment
1. To check appliance temperatures, use a thermocouple-type temperature test instrument or reliable
thermometer. Place the thermocouple of test instrument or thermometer in the center of the fry pot
2. Turn the control dial to the temperature setting requiring the greatest accuracy. Allow enough time for
temperature to stabilize, or until several temperature readings are identical
3. Recalibrate if setting and actual temperature differ by more than 10F
4. Remove dial from dial shaft “B". Be careful that dial shaft does not rotate in either direction (which would
change the dial setting)
5. Hold dial shaft “B” steady and with a screwdriver SHAFT urn calibration screw “A” clockwise to decrease the B
temperature, or counterclockwise to increase the temperature
6. Replace dial. Let the appliance operate until the temperature has stabilized before a final check is made to
determine whether or not the calibration has been corrected
7. Once correct. seal the calibration screw with glycol.
CHECKING & ADJUSTING CALIBRATION OF THERMOSTAT
CHECKING AND ADJUSTING AUTO SAFETY PILOT
The plot flame should surround the thermopile for 1/2”. It must be large and sharp enough to cause the thermopile to
glow a dull red, or sufficient to hold the safety valve open
1. Remove pilot adjustment cap
2. Adjust pilot key to provide properly sized flame shown in Diagram B.
Diagram A shows an improperly adjusted pilot
3. Replace pilot adjustment cap
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Problem Likely Cause
Burners do not come on Gas supply to unit off
Combination gas valve is in "OFF" or "PILOT" position
Pilot not ignited Thermostat not "ON"
Combination gas valve is in "OFF" position
Pilot gas not adjusted proper
Gas supply to unit off
Bad thermopile
Dirty thermopile connections at combination gas valve or high
limit
Clogged orifice
Air in gas line
Improper ventilation system.
Pilot produces carbon deposits Unit connected to wrong gas supply
Pressure not adjusted correctly
Pilot gas not adjusted correctly
Burners produce carbon deposits Wrong size orifices
Connected to wrong gas supply
Pressure not adjusted correctly
Flue obstructed
NOTE:
Vibrations or shock caused by shaking or pounding baskets on top surface or by slamming door
may cause Hi-Limit Control Switch to open. If this condition persists, additional cushioning may
be added to the rubber grommets supporting this control to absorb these shocks
WIRING DIAGRAM
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NO. Description 19 Nozzle Screw
1 5" Casters for unit with break 20 Manifold Assembly
2 5" Casters for unit with no break 21 Plugs
3 Stainless cone leg,H=6"x7" 22 Safety Hi Limit
4 Door components 23 Thermostat
5 Magnets for the doors 24 Thermostat Knobs
6 Outer cabinet 25 Bracket for thermostat
7 Flue Deflector 26 Reducing elbow from
8 Fried basket hanging board 27 Inner joint
9 Flue components 28 Union
10 Fry Basket 29 Inside and outside elbow
11 Basket Screen 30 Milivolt Gas Valve
12 Tank 31 Gas Supply Pipe
13 Burner Deflector 32 Adapters
14 Drain Valve 33 Pipe cap
15 Drain Line Pipe 34 Pilot Gas Line
16 Cast Iron Burners 35 thermopile
17 Hex Bolts 36 Pilot Assembly
18 Orifice
PARTS
GAS PARTS FOR FRYER 3 TUBE SHOWN
Index of Part Diagrams
Page Number Description
24 Gas Parts for 3
tube fryer
25 Gas Parts for 4
tube fryer
26 Gas Parts for 5
tube fryer
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NOTICE
INSTALLATION OF OTHER THAN GENUINE PARTS WILL VOID THE WARRANTY ON THIS
EQUIPMENT
The serial plate is located inside the front door on the left side
Replacement parts may be ordered either through a Authorized Parts Distributor or a
Authorized Service Agency