FriFri Profi 6 User manual

The Deep fat fryers
Profi 6 /6+6 / 8 /8+8 /10
Installation and user manual
®
a FRANKECompany

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Table of Contents
1 Description .............................................................................................................4
1.1 Construction .........................................................................................................4
1.1.1External construction........................................................................................4
1.1.2Internal construction.........................................................................................5
1.2 Accessories ...........................................................................................................6
1.3 Mode of functioning ...........................................................................................7
1.4 Technical data.....................................................................................................7
1.4.1Appliance identification..................................................................................7
1.4.2Dimensions .........................................................................................................8
1.4.3Weights and filling data...................................................................................9
1.4.4Electric system..................................................................................................10
1.4.4.1 Voltages, types of connection and versions..............................................10
1.4.4.2 Mains fuses.........................................................................................................10
1.4.4.3 Connection cable...........................................................................................11
1.4.4.4 Ambient conditions.........................................................................................11
2. Safetyregulations.................................................................................................11
2.1 Warning advice..................................................................................................11
2.1.1Warning symbols used (depending upon country)..................................11
2.1.2Monunting positions of warning symbols
(Depending upon country)...........................................................................12
2.1.3Safety instructions in the operating manual...............................................12
2.2 Basic safety regulations ....................................................................................13
2.2.1Specified use of the deep fryer....................................................................13
2.2.2Specific dangers and instructions................................................................13
2.2.3Personnel safety...............................................................................................14
2.3 Safety equipement............................................................................................14
2.3.1General .............................................................................................................14
2.3.2Main switch.......................................................................................................15
2.4 Authorized personnel.........................................................................................15
2.4.1General .............................................................................................................15
2.4.2Area of responsibility of personnel................................................................15
2.4.2.1 Owner/operator...............................................................................................15
2.4.2.2 Operator of the deep fryer............................................................................15
2.4.2.3 Service personnel.............................................................................................16
2.4.3Minimum training and qualifications of the authorized personnel........16
2.4.3.1 Owner/Operator..............................................................................................16
2.4.3.2 Operator of the deep fryer............................................................................16
2.4.3.3 Service personnel.............................................................................................16
2.5 Duty of maintenance.......................................................................................16
2.6 Availability of operating manual.....................................................................16

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3. Control and displayelements..................................................................................17
4. Startingup................................................................................................................17
4.1 General ...............................................................................................................17
4.2 Initial commissioning following installation....................................................17
4.3 Orderly start-up...................................................................................................18
4.4 Restarting after a malfunction incident.........................................................18
5. Control panel............................................................................................................19
5.1 Frying cycle..........................................................................................................19
5.2 Drain outfrying oil...............................................................................................20
6. Maintenance.............................................................................................................22
6.1 Maintenance plan.............................................................................................22
6.1.1 Maintenance intervals ......................................................................................22
6.1.1.1 Cleaning intervals................................................................................................22
6.1.1.2 Frying oil exchange intervals............................................................................22
6.1.1.3 Service..................................................................................................................23
6.2 Periodic checks..................................................................................................23
6.3 Cleaning .............................................................................................................24
6.3.1Cleaning work……..........................................................................................24
7. Fault clearance ........................................................................................................24
7.1 Checklistfor faultfinding.................................................................................24
7.2 Safety thermostat...............................................................................................25
8. Shutting down and storage.......................................................................................25
9. Packing and transport..............................................................................................26
10. Disposal ....................................................................................................................27
11. Spare parts list, ordering, supplementarydocuments .............................................27
Guarantee card ..........................................................................................................

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Description
1.Description
1.1 Construction
1.1.1 External construction
a. Control box and heating element holder can be lifted out
b. Control panel
c. Frying basket holder
d. Frying basket
e. Frying pot cover
f. Removable frying pot
f
c
a
b
d
e

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1.1.2 Internal construction
a. Guide rails for the control box
b. Heating elementin the drain position
c. Drain valve of the oil container
d. Release contact to the switch of the control box
a
c
b
d

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1.2 Accessories
Grid Profi 6-8 Grid Profi 10
Basket Vat Profi 6-8-10
Cover

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1.3 Modeof functioning
The deep fat fryers Profi manufactured by frifri aro SAare available in three variants 6, 8 & 10.
The difference is between the number of frying pots and power execusion of the heating element.
The deep fryers essentially consistof a frying pot in which a submerged heating element heats the frying
oil and keeps it atthe required frying temperature.
The frying basket with the product being fried is lowered into the hot frying oil manually.
The selection of the required frying temperature (in steps of 5°C between 150°C and 190°C) is made by
the rotary knob „12 positions“ in front of the deep fryer.
The FMC allows toheat up slowly the fatup to 75°C,to avoid smoke and to deteriorate the fat.
The led lights indicate the working mode of the fryer or a possible default.
1.4 Technical data
1.4.1 Applianceidentification
Every deep fryer is provided with an unambiguous appliance identification.
Always have this appliance identification available when making enquiries toour customer services
department.
N° art : Item number
Type : Profi 6,8 or 10
OF : Order of manufacturing
U: Network tension
P : Power
Câble : Section and number of conductors of the supply
cable

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1.4.2 Dimensions
Profi 6 Profi 6+6
Profi 8 Profi 8+8
Profi 10

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Typ Profi 6 Profi 6+6Profi 8 Profi 8 + 8 FTE10
Dimension
(L) A270 mm540 mm360 mm720 mm 540 mm
1.4.3 Weights and fillingdata
Type FTE6 FTE 6+6FTE 8 FTE8 +8 FTE 10
Net weight (without accessories) (
kg ) -----
Number of basket 121 or 2 1 or22
Filling qty per frying basket (Kg ) 0.752x0.751x1
2x0.5
2x1
2x(2x 0.5)
2x 0.75
Frying oil qty.min (l ) 52x5 82 x 812
Frying oil qty.max ( l ) 72x7 9.52 x9.515
Frozen chips (output per hour)/ (
Kg ) 1224 1836 18

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1.4.4 Electric system
1.4.4.1 Voltages, types of connectionand versions
Voltagethree-phase3NAC 400 V –50/60Hz: 3L + N+ PE
Standard version: Three-phase (with neutral)
Voltage three-phase 3AC 230 V – 50/60Hz :3L + PE
Special version three-phase
Voltage single-phase AC 230V –50/60Hz :L +N + PE
Special single-phase version
1.4.4.2 Mains fuses
Electric consumption of the deep fryer
Profi 6 Profi 8 Profi 10
(*)
Puissance 4.6 Kw6.9Kw9.2 Kw
AC 230V 20 A 30 A 38A
3AC 230V 11.5A17.3A 17.3 / 25.6
/ 25.6A
3NAC 400V 6.7 A 9.2 A 9.26 / 9.26
/ 18.4A
(*) The Profi 10 has no voltage balance

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1.4.4.3 Connectioncable
TYP Profi 6 Profi 6+6 Profi 8 Profi 8 + 8 Profi 10
Length (m) 22 x 2 22 x 2 2
Plug No No No No No
1.4.4.4 Ambient conditions
Typ Profi
Mim. Temperature (°C ) +5
Max. Temperature (°C ) +60
MaxHumidity (%) 60
2.Safety regulations
2.1 Warningadvice
2.1.1 Warning symbols used(depending upon country)
Thefollowing warning symbols are fitted to the deep fryer as appropriate:
High voltage
. Warning of dangerous electricall voltage.
. Electric shocks lead to serious injury or death.
. Only authorizied specialist personnel may carry out work on electrical installations.
. Follow the specific technical safety instructions!
. Always disconnect the deep fryer from the mains power befor carrying out work on
electrical installations.
Hotsurfaces / Hotinternal components
. Warning of heat which can lead toinjuries.
. Always allowhot surfaces to cool down before carrying out work on these components or
wear heat resistant gloves
Hotfrying oil
. Warning of hot frying oil which can lead to injuries.
. Always allowthe hotfrying oil to cool down before carrying outworkon submerged
components or wear safety glasses.

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2.1.2 Mounting positions of warningsymbols (depending upon
country)
ADVICE
. The manufacturer has mounted warning symbols (stickers) atall the relevant positions on
the deep fryer before delivery.
. If during operation or within the scope of cleaning work any of these warning symbols
become detached the operator of the deep fryer is obliged to apply these warning symbols
again immediately !
2.1.3 Safety instructions inthe operatingmanual
In this operating manual there are three stages of safety advice :
First stage
Warning
.Awarning advises of ahigh level of danger. Non-observance of the respective safety
regulation can lead to injuries or death.
According to the type of danger,instead ofSTOP one ofthe following symbols may be combined with
the signal word WARNING :
WARNING
. Warning of electric shock
WARNING
. Warning of heat.
Second stage
CAUTION
.The CAUTION symbolhighlights important instructions, Non-observance of these
instructions can lead to damage to the deep fryer or to other material assets.

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Third stage :
ADVICE
.ADVICEtexts contain supplementary informationtoincrease the general level of safety
and to ease the work.
2.2 Basic safety regulations
2.2.1 Specifieduseofthe deep fryer
The deep fryer is exclusively intended for the frying of fresh or deep-frozen foods which during the frying
process do notreact to endanger people, material assets or the environment.
The deep fryer is exclusively authorized for supervised operation.
Any other use of the deep fryer is regarded as non-specified.
The observance of the operating manual and the following of the maintenance and repair instructions
fromthe manufacturer are also partof the specified use.
2.2.2 Specific dangers andinstructions
WARNING
. The deep fryer is exclusively authorized for supervised operation.
. If the oil receptacle contains hot frying oil, protective clothing, gloves and safety
glasses must be worn while handling.
. Never hose down the deep fryer with water from a spray head, a water hose or a high-
pressure cleaner.
. There is a danger of fire and /or the safety thermostatwill switch off the deep fryer if itis
started up without first filling it with fat or frying oil toabove the bottom oil level mark.
. During operation the frying oil level mustnot fall below the bottomoil level mark.There is a
danger of fire and /or the safety thermostat will switch off the deep fryer.
. During operation the frying oil level mustnot go above the upper oil level mark.There is a
danger of overflowing or frothing over.
. Used, contaminated frying oil is increasingly likely toignite and also tends to froth over.
. If the frying oil ignites never try to quench it with water but instead immediately puton the
frying pot cover or use a fire extinguisher with a special filling (halon) or use a quenching
cover.
CAUTION
. If toomuch deep-frozen or wet frying productis put intothe hotfrying oil frothing over of
the hot frying oil will occur and this will reduce the quality of the fried food.
.

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. Do not move the deep fryer in the heated state, This leads to a riskof the hot oil slopping
over.
. For safe draining or transferring the frying oil itmust have cooled down to a temperature
below175 °C.
. Never clean the submerged heater with a steel brush or by burning off (dry operation).
Verifiable improper cleaning of the submerged heater will lead tothe exclusion of all
guarantee.
2.2.3 Personnel safety
WARNING
. If incorrectly operated, the deep fryer can cause serious or fatal injuries to personnel. The
personnel who operate and maintain the deep fryer must be trained in the correct
operation and handling of the appliance and must have read and understood the safety
regulations in this operating manual before starting work on or with it.
WARNING
. Never change or remove safety devices.
. Do not switch off safety devices by making changes to the deep fryer.
. Never take backsymbols of warning affixed on the deep fryer (depending upon
country).Replace atonce the missing or defective warning symbols
WARNING
. Never operate the deep fryer in a damaged condition.
. Report immediately any irregularities, especially those which affect safety, toyour
managers.
WARNING
. When exchanging electrical or mechanical components ensure thatthe deep
fryer is
Disconnected fromthe mains power supply.
. Always check all safety functions after completing servicing work.
2.3 Safety equipment
2.3.1 General
Apart fromthe warning symbols applied tothe deep fryer it is also fitted with the following safety
equipment:
Main switch
Safety Relay
Safety thermostat

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2.3.2 Mainswitch
The main switch disconnects the deep fryer from the mains and connects it up again.
Rotary knob with 12 positions is as well the main interuptor
2.4 Authorizedpersonnel
2.4.1 General
Only those personnel who have been authorized for the respective work may work on and with the deep
fryer. Personnel are seen as authorized if they fulfil the minimumtraining and knowledge requirements as
listed in this section and have been assigned a fixed area of responsibility.
2.4.2 Area of responsibility of personnel
2.4.2.1 Owner/operator
The owner/operator is the legally, higher-ranking person who is responsible for the
specified use of the deep fryer and for the training as well as the tasks of the
authorized personnel. He establishes the competencies and authorities to issue di-
rectives of the authorized personnel with respect to his operation.
2.4.2.2 Operator of the deep fryer
He is responsible for the following work:
. He sets up the deep fryer for the current food to be fried,or converts it when he wishes toprocess
food other than thatfor which the supplier had set up the deep fryer when i twas delivered.
. He loads the deep fryer with the food to be fried.
. He starts up the process and monitors it.
. He localizes problems and organizes their rectification
. He fills frying oil intothe deep fryer.
. He monitors frying quality and tops up the frying oil and carries outcleaning and filtering.

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2.4.2.3 Servicepersonnel
These are responsible for the following work:
. The cleaning, maintenance and repair of the deep fryer according tothe work described in
Sections «6. Maintenance, 6 -1»and «7. Faultrectification, 7 -1».
. The dismantling, storing and disposal of the deep fryer.
2.4.3 Minimum training and qualifications of theauthorized
personnel
2.4.3.1 Owner/operator
He is a person trained in business managementin a management function.
He has the relevant experience in assessing dangers and in personnel management.
He has read and understood the Section «2.Safety regulations, ».
2.4.3.2 Operator of the deepfryer
This is a person who has been instructed in the operation of the deep fryer and is aware of the existing
dangers 2.4.3.3 Servicepersonnel
These are people who have completed successfully the relevant occupational training, are familiar with
the servicing of the deep fryer and have the necessary qualifications fromtheir tasks.
Servicing work on the electrical equipment of the deep fryer may only be carried out according to the
electrotechnological regulations by electrical specialists or by trained personnel under the leadership and
supervision of an electrician.
2.5 Duty of maintenance
The owner/operator is obliged toclean and maintain the deep fryer at regular intervals.
> To only operate the deep fryer in perfect and undamaged condition.
> To only use original consumables and original spare parts.
> To checkthe safety equipment - after maintenance and repair work- for the correctfunction
(see Section «2.3 Safety equipment, 2 - 6»).
2.6 Availabilityof operating manual
Acopy of this operating manual must be available at all times to the personnel at the installation location
of the deep fryer.

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3.CONTROL AND DISPLAY ELEMENTS
a. Rotary knob with 12 positions is as well the main interuptor
b. Green LED :Control panel under tension
c. Red LED :Alarmindication. Alert of the safty thermostat or working themostatdisconnected
d. YellowLED: Fryer is in heating mode.
e. « FMC » POSITION (Fat Melting Cycle)
4.Startingup
4.1 General
ADVICE
• Carry outthe start-up procedure which is displayed in your specific case.
•The start-up procedure includes all workwhich is required before the actual frying process.
•You can find the operating instructions for the frying process in Section «5. Operation, 5 -1».
4.2 Initialcommissioning following installation
1. Carry out the necessary checks and preparatory work.
a
b
c
d/ e

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CAUTION
• Remove any remains of packaging which are still around.
•Clean the deep fryer and the accessories, which accompany the delivery,with a non-caustic
cleaning agent, which is permitted for the food area.
•Checkthatthe deep fryer is correctly levelled and is firmly fixed tothe floor, wall or within a
combination unit.
•Checkthatthe deep fryer is correctly connected tothe mains power circuit - by direct cabling or
by a power plug.
2. Prepare frying liquid for the frying process (see Section «5. Operation,5 - 1»).
4.3 Orderlystart-up
An orderly start-up assumes that the deep fryer has notbeen disconnected fromthe power circuit.
After checking the frying potand the oil recptacle (and if necessary the frying oil pump and the
frying basket lift) the deep fryer can be switched on.
4.4 Restartingafter a malfunctionincident
Restarting after a malfunction assumes that the deep fryer has not been disconnected from the
power circuit, if ...
> ... the safety thermostathas triggered.
> ... the safety thermostathas been reset.
>….a service technician has rectified a defecton the appliance on the basis of the maintenance
request.
After checking the frying potand the oil receptacle The deep fryer can be switched on again.

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5.Controlpanel
5.1 Frying cycle
Step 0 :
The fryer is in “Off” position and no control lights are
illuminated.
Step 1 :
Switch on the fryer.
. Putthe rotary knob into the FMC position.
. The green led indicate that the control
panel is under tension
Step 2 :
In the FMC position « fatmelting cycle ».
. The control panel allows toheatup the
fat/oil slowly tothe pre set temperature (75°C).
. The orange led « heating phase » is
illuminated during the heating phase.

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5.2 Drainout fryingoil
ADVICE
The procedure described in the following is also valid in the general sense for
exchanging the frying oil or the frying oil filter.
Ensure that the rotary knob is set to zero or that
no programmed frying cycle is taking place
Allowfrying oil to cool down only as far as necessary so thatit remains liquid.
Step 3 :
Choose of a « frying temperature ».
.The control panel allows to select differentfrying
temperatures (for example 190°C).
. The orange led « heating phase » is
illuminated during the heating phase.
Step 4 :
« Frying cycle ».
. The orange led « heating phase » is off and
the selected frying temperature is reached.
. You can put the basket into the frying pot.