Frymaster FPH-14/7 Manual

FPH-14/7
OPERATOR’S GUIDE
ELECTRIC FRYERS
WITH BUILT-IN FILTRATION
FPH-14/7
Frymaster L.L.C., 8700 Line Avenue, P. O. UOX o iuuu, omibvci
318-865-1711 FAX [phone]
Printed in U.S.A.
SERVICE HOTLINE
1-800-551-8633
ISO
REGISTERED
QUALITY SYSTEM
71135-1000
Price $4.00
819-5309 9/93

FOR YOUR, SAFETY, DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

TABLE OF CONTENTS
SECTION PAGE NO.
1. PARTS ORDERING/SERVICE INFORMATION..
2. IMPORTANT INFORMATION.1
3. INSTALLATION INSTRUCTIONS.1
4. ELECTRICAL SERVICE CONNECTIONS.2
5. OPERATING INSTRUCTIONS.4
6. DRAINING AND CLEANING INSTRUCTIONS.5
7. SHUTTING FRYERS OFF.5
8. COMPUTER MAGIC III OPERATING INSTRUCTIONS.6
9. COMPUTER MAGIC III PROGRAMMING INSTRUCTIONS.8
10. ACCESSORIES.11
11. PARTS LIST.12
12. FOOTPRINT II PARTS LIST.13
13. TROUBLESHOOTING GUIDE.14
14. PREVENTIVE MAINTENANCE.16
15. FOOTPRINT II FILTER OPERATING INSTRUCTIONS.17
16. FILTER SYSTEM TROUBLESHOOTING.19
17. FRYER SPECIFICATION SHEET.20
18. WARRANTY.21
1. PARTS ORDERING/SERVICE INFORMATION
Parts orders must be placed directly with your local
Frymaster Parts Distributor. To help speed up your
order, the following information is required:
information may also be obtained by calling the Fry-
master Service Department. When calling, please
have the following information available.
1. Model Number:_
2. Serial Number:_
3. Voltage:_
4. Item Part Number:_
5. Quantity Required:_
NOTE: A list of Frymaster Parts Distributors was
included with the fryers when shipped from the fac¬
tory. If you do not have access to this list, please
contact the Service Department at Frymaster 1-800-
551 -8633 or 1 -318-865-1711.
Service information may be obtained by calling your
local Factory Authorized Service Center. A list of
these agencies is packed with your fryer. Service
1. Model Number:_
2. Serial Number:_
3. Voltage:_
4. Nature of service problem and symptoms.
5. Any other information that may be helpful in
solving your service problem.
PARTS ORDERING/SERVICE INFORMATION
CANADA — Garland Commercial Ranges, Ltd.,
1177 Kamato Road, Mississauga, Ontario L4W1X4.
NOTE: RETAIN AND STORE THIS MANUAL IN A
SAFE PLACE FOR FUTURE USE. ADDITIONAL
COPIES MAY BE OBTAINED FROM YOUR
AUTHORIZED SERVICE AGENCY.

2. IMPORTANT INFORMATION
OPERATING, INSTALLATION, AND
SERVICE PERSONNEL
Operating information for FRYMASTER equipment
has been prepared for use by qualified and/or author¬
ized operating personnel only.
All installation and service on FRYMASTER equip¬
ment must be performed by qualified, certified, li¬
censed, and/or authorized installation or service
personnel.
Service may be obtained by contacting the FRY¬
MASTER FACTORY SERVICE DEPARTMENT,
Factory Representative, or local Factory Authorized
Service Center.
DEFINITIONS
QUALIFIED AND/OR AUTHORIZED OPERATING
PERSONNEL
Qualified or authorized operating personnel are
those who have carefully read the information in this
manual and have familiarized themselves with the
equipment functions or have had previous experi¬
ence with the operation of equipment covered in this
manual.
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are: individuals, a
firm, corporation, or a company which either in per¬
son or through a representative are engaged in, and
are responsible for the installation of electrical wiring
from the building electric meter, main control box, or
service outlet to the electrical appliance. Qualified
installation personnel must be experienced in such
work, be familiar with all electrical precautions re¬
quired, and have complied with all requirements of
state and local codes. Reference: All electrically op¬
erated appliances must be electrically connected
and grounded in accordance with local codes, or in
the absence of local codes, with the latest edition of
the United States National Electrical Code
ANSI/N.F.P.A. No. 70. In CANADA, with Canadian
Electrical Code Part 1, CSA-C22.1.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those familiar with
FRYMASTER equipment and have been authorized
by THE FRYMASTER CORPORATION. All author¬
ized service personnel are required to be equipped
with a complete set of service parts manuals and
stock a minimum amount of parts for FRYMASTER
equipment.
A list of Frymaster Factory Authorized Service Cen¬
ters was included with the fryer when shipped from
the factory. If you do not have access to this list,
please contact the Frymaster Customer Service De¬
partment, using the number listed on the front of this
manual. Failure to use qualified service personnel will
void the Frymaster warranty.
SHIPPING DAMAGE CLAIM
PROCEDURE
For your protection, please note that the FRYMAS¬
TER equipment was carefully inspected and packed
by skilled personnel before leaving the factory. The
transportation company assumes full responsibility
for safe delivery upon acceptance of the equipment.
What to do rf equipment arrives damaged:
1. FILE CLAIM FOR DAMAGES IMMEDIATELY —
Regardless of extent of damage.
2. VISIBLE LOSS OR DAMAGE — Be sure this is
noted on the freight bill or express receipt and is
signed by the person making the delivery.
3. CONCEALED LOSS OR DAMAGE — If damage
is unnoticed until equipment is unpacked, notify
freight company or carrier immediately, and file a
concealed damage claim. This should be done
within fifteen (15) days of date of delivery. Be
sure to retain container for inspection.
FRYMASTER DOES NOT ASSUME RESPONSI¬
BILITY FOR DAMAGE OR LOSS INCURRED IN
TRANSIT.
3. INSTALLATION
INSTRUCTIONS
PROPER INSTALLATION IS ESSENTIAL TO EF¬
FICIENT TROUBLE-FREE OPERATION. ANY AL¬
TERATION OF THE EQUIPMENT VOIDS THE
FRYMASTER WARRANTY.
Before installing the newly-arrived equipment, in¬
spect it carefully for visible and concealed damage.
See ‘Shipping Damage Claim Procedure” in Section
2 .
The FPH14/7 fryer accessory package contains a leg
and caster installation instruction sheet for installa¬
tion of legs and/or casters. The fryer(s) may be laid
on its back or raised with a small floor jack to install
legs or casters. CAUTION: Extreme caution MUST
be exercised to prevent damage to the cabinet(s)
and undercarriage.

FOR UNITS EQUIPPED WITH FRYMASTER
COMPUTERS
This equipment generates and uses radio frequency
energy; and if not installed and used properly, that is,
in strict accordance with the manufacturer’s instruc¬
tions, may cause interference to radio and television
reception. It has been type tested and found to com¬
ply with the limits of a Class B computing device in
accordance with the specifications in Subpart J of
Part 155 of FCC Rules, which are designed to pro¬
vide reasonable protection against such interference
in a residential installation. However, there is no
guarantee that interference will not occur in a particu¬
lar installation. If this equipment does cause interfer¬
ence to radio or television reception, which can be
determined by turning the equipment off and on, the
user is encouraged to try to correct the interference
by one or more of the following measures:
If necessary, the user should consult the dealer or an
experienced radio/television technician for additional
suggestions.
The user may find the following booklet prepared by
the Federal Communications Commission helpful:
“How to Identify and Resolve Radio-TV Interference
Problems."
This booklet is available from the U. S. Government
Printing Office, Washington, DC 20402, Stock No.
004-000-00345-4.
4. ELECTRICAL SERVICE
CONNECTIONS
Service connections should be made through the
bottom rear portion of the fryer cabinet by means of
an approved, flexible-metallic or rubber-covered
electrical cable and quick-disconnect plug. This con¬
nection should be made to the fryer power input
terminal block. If rigid or flexible-metal conduit con¬
nections are required, they must be made through
the rear portion of the fryer cabinet to the fryer power
input terminal block. The terminal block is located in
the electrical component box behind the control
panel on FPH-14/7. CONNECTIONS MUST BE
MADE BY QUALIFIED PERSONNEL ONLY.
CAUTION:
The fryer(s) MUST be connected to the voltage and
phase as specified on the rating and serial number
plate located on the back of the fryer door. To deter¬
mine the proper wire size and amperage service per
fryer, use the chart on Page 3, “POWER REQUIRE¬
MENTS.”
To facilitate cleaning and service, it is recommended
that the fryer(s) be connected to the external power
source by means of a UL approved quick-disconnect
plug.
CAUTION:
A ground wire MUST be connected to the GROUND
terminal provided near the input power terminal
block.
CAUTION:
The following cautions should be adhered to when
connecting the fryer to an emergency cutoff system:
■ Be sure that each fryer is connected to a
dedicated set of contacts in the emer¬
gency cutoff system.
■ Refer to electrical handy box under left
side of frypot. Connection terminal block
is located inside box. Disconnect jumper
wire 34C and replace with fire cut-off con¬
nection.
■ Do not attempt to connect the contacts in
series.
■ Do not connect more than one fryer to
each set of contacts.
■ The contacts MUST BE normally closed
contacts that open during the emergency.
■ The contacts CANNOT have an external
voltage applied.
/
2

14KW
&
7KW
POWER
REQUIREMENTS
4. ELECTRICAL SERVICE CONNECTIONS
*
“
7T
CO
b
1^01
x
x
CL [sj
< <
<
<
<
^<J)
O o
^p nP Np
mlmm
wammr
iz
\—
co
wmmx
<
LU
_l
>
QE
LlJ
o
cn
■ >—
o
Ll_
Q_
CN
T
00
<
CL
X
<
UJ LU
Xm
O
5?
<
CO
<
CO
<
CO
$
<
CO
<
X
^00
CD
CD
o
o o
X
CO
LU
_J
CL
1—
LU
CD
Np
r-
CNJ
o
<
>
CL
ID
rD
CNJ
CN
<J)
CL
1
<
X
LU
X
CO
*
*
<
o
o
1—
O
o
CnI
Np
_J
00
CN
CN
o
O
nP oo
\
\
>
C\l CN
nP
O
oo
lO
■ ©.
0)
Np
rD
_>\
Q_
■ Cl ■
D 0)
P 2 o
o
CD
O
.E
c N
1”
CD
O .E
o ^
CD
TO
CD
O ~o
C
TO ^
v E
• - E
CO L -
o
o
CD
CD
CX
C/0
CD
N
CD
E c
o
Q_ <L)
C
0 o
2 TO
O' c
CL O
0
w o
O' >
rtr 0
TO
0 o
-g h-
O <1>
L_ C
0-0
o •
•- o
c
o
0 .
>N
0
o
0
c
c
o
o
0
0
0
0
>N
0
Nt
TO
0
L_
*Z5
O*
0
±1 Z5
O O
0
0
cnj ro
*
o
3

5. OPERATING INSTRUCTIONS
AFTER FRYER(S) HAVE BEEN INSTALLED AT
FRYING STATION:
1. To level fryers, the bottom of legs can be
screwed out approximately one inch for leveling.
Legs should be adjusted so that the fryer(s) are
at the proper height in the frying station.
For fryers equipped with casters, there are no
built-in leveling devices. The floor where the fry¬
ers are installed must be level.
2. Close fryer drain valve(s) and fill frypot with
water up to OIL-LEVEL line at rear of frypot. See
BOIL-OUT INSTRUCTIONS this page.
3. Boil out frypot(s).
4. Drain, clean, and fill frypot(s) with shortening.
See FILLING WITH SHORTENING, this page.
BOILING OUT THE FRYPOT
Clean frypot(s) as follows before filling with shorten¬
ing:
1. Before switching the fryer(s) ON, close the frypot
drain valve(s): fill empty frypot with mixture of
cold water and FRYMASTER FRYER ’N’ GRID¬
DLE CLEANER. Follow instructions on bottle
when mixing.
2. To switch fryer on, press fryer ON/OFF SWITCH
on computer. Program computer for BOIL OP¬
ERATION as outlined in PROGRAMMING IN¬
STRUCTIONS, Page 10.
CAUTION:
3. Simmer the solution for 45 minutes to one hour.
Do not allow water level to decrease below oil-
level line in frypot during boil-out operation.
CAUTION:
Do not leave fryer unattended. The boil-out solution
will foam up and overflow if fryer is left unattended.
Press ON/OFF switch to the OFF position to control
this condition.
4. Switch the fryer ON/OFF SWITCH(ES) OFF and
allow solution to cool.
5. Add two gallons of water. Drain out the solution
and clean the frypot(s) thoroughly.
6. Refill the frypot(s) with clean water. Rinse the
frypot(s) twice, drain and wipe down with a clean,
dish towel.
CAUTION:
ALL DROPLETS OF WATER MUST BE REMOVED
FROM FRYPOT BEFORE FILLING WITH SHORT¬
ENING.
NOTE: Perform this boil-out function at least once a
month.
7. The fryer(s) are now ready to fill with shortening.
FILLING WITH SHORTENING
Shortening capacity is 50 pounds (23 kg), 25 pounds
(11.5 kg) per half pot.
CAUTION:
Prior to filling the frypot(s) with shortening, close the
FRYPOT DRAIN VALVE(S) and switch the power
switch(es) OFF. Remove the basket-support rack.
Fill empty frypot(s) to the OIL-LEVEL line. Be sure to
reinstall basket-support rack on top of heating ele¬
ment to prevent element from floating out of shorten¬
ing.
CAUTION:
When solid shortening is used, it should be thor¬
oughly packed down into the frypot(s). Switch the
ON/OFF SWITCH ON and program computer for
normal cooking temperature. THE FRYER(S) WILL
OPERATE IN A MELT-CYCLE MODE UNTIL THE
SHORTENING TEMPERATURE REACHES AP¬
PROXIMATELY 180°F(82°C) (See Pages 6 and 7.)
After the shortening has reached operating tempera¬
ture, let the heating elements cycle AT LEAST four
times, then insert a good thermometer or pyrometer
near the temperature sensing probe approximately 3
inches (7.5mm) deep into the shortening. When the
heating elements just cycle ON after the fourth time,
the thermometer should read within ±5°F (±2°C) of
the computer programmed temperature. If not, con¬
tact your nearest Frymaster Authorized Service Cen¬
ter for assistance.
4

6. DRAINING AND CLEANING
INSTRUCTIONS
CAUTION:
The draining and filtering of shortening must be accom¬
plished with extreme care to avoid the possibility of burn
injuries resulting from careless handling.
DRAINING: The following procedure is recommended for
draining and filtering the shortening.
1. Position a suitable metal container with sealable
cover under the drain tube. For draining used
shortening, we recommend the use of the Fry-
master Shortening Disposal Unit (SDU), avail¬
able from your nearest Frymaster distributor.
CAUTION:
Open the drain valve slowly to prevent splattering.
However, since splattering may occur anyway, ex¬
treme caution must be exercised.
CAUTION:
2. If the fryer drain valve becomes clogged with
food particles, you may use the FRYER’S
FRIEND (Poker-like tool) to unclog the valve.
This tool must be used from inside the frypot only
and caution must be exercised so that the user
grips the tool as far as possible above the hot
shortening in the frypot. Do not ram the
FRYER’S FRIEND into the drain valve from in¬
side the frypot when the valve is closed. This
causes damage to the ball inside the valve. The
valve will leak when this occurs. NEVER use the
FRYER’S FRIEND or any other tool to unclog
the valve from the front. HOT shortening could
run out rapidly and cause injury.
CAUTION:
Extreme care must be exercised when working with
hot shortening. Never use filter pan to dispose of
used shortening. Use SDU (Shortening Disposal
Unit) or a safe, metal container with sealable cover
to transport used shortening to disposal area.
CLEANING: Use a wooden paddle to move food
particles and crumbs toward the front of frypot Do
not use scouring pads during filtering and draining
operation. Leave drain valve open and pump fresh
filtered shortening back into the frypot, washing all
food particles and crumbs out through drain valve.
After all food particles and crumbs have been
flushed from frypot, close drain valve and allow fry¬
pot to fill with fresh, filtered shortening.
7. SHUTTING FRYER(S) OFF
SHUTTING OFF FOR SHORT PERIODS
1. Press fryer ON/OFF SWITCH(ES) to OFF posi¬
tion.
2. Put frypot cover(s) in place over frypot(s).
SHUTTING FRYER(S) OFF WHEN CLOSING STORE
1. Press fryer ON/OFF SWITCH(ES) to OFF posi¬
tion.
2. Turn OFF fryer circuit breakers in circuit breaker
box.
3. Put frypot cover(s) in place over ftypot(s).
/
5

8. COMPUTER MAGIC III CONTROL PANEL —
OPERATING INSTRUCTIONS (Refer to Numbers Above)
Item No.
Complies with the limits of a class B computing
1. L ighted Display — left side display of various device pursuant to sub-part J of part 15 of FCC
functions and operations. Rules.
2. Lighted Display — right side display of various
functions and operations.
3. Storage and Temperature Check Switch — locks
program in computer and/or displays frypot tem¬
perature when depressed.
4. ON/OFF Switch — controls on/off for left side of
split frypot computer*
5. ON/OFF Switch — controls on/off for right side of
split frypot computer*
6/7. Product and Coding Switches — enter code for
access to computer and programming functions.
8. Programming Switch — used when reprogram¬
ming the computer memory.
*On single frypot computer, either left or right switch
will control power.
WARNING FRYER MUST BE FILLED WITH
OIL, SHORTENING, OR WATER BEFORE TURN¬
ING ON COMPUTER.
OPERATING INSTRUCTIONS
A. Turn the computer on by pressing the ON/OFF
SWITCH, Item 4 or 5.
1. This will turn computer (fryer) on. One of the
following will be displayed:
a. “CYCL”, indicating that the fryer is oper¬
ating in the melt cycle mode. Fryer will
remain in the melt cycle mode until it
reaches 180°F (82°C) or canceled manu¬
ally. (See B next page.)
b. “Hi”, indicating that the pot temperature is ^
16°F (6°) higher than the set point.
c. “Lo”, indicating that the pot temperature
is 16°F (6°C) lower than the set point.
6

d. “_”, indicating that the fryer tempera¬
ture is in the cooking range. NOTE: For
best results, cooking product should not
be attempted unless display indicates -
e. “Help”, indicating that there has been a
heating problem.
f. “Hot”, indicating that the pot temperature
is in excess of 385°F (196°C).
g. “Prob”, indicating that the computer has
detected a problem in the temperature
measuring circuits, including probe.
NOTE: decimal point between digits 1 and 2 in
either display area indicates that the elements are on.
B. Melt Cycle Cancel Feature. Caution: Melt cycle
should not be canceled if solid shortening is used.
1. T he computer will display “CYCL" during melt-
cycle operation. To cancel melt cycle, depress
“R” Switch. “CYCL” will be replaced by “LO”.
The decimal point between digits 1 and 2 will
illuminate indicating that the elements are on.
NOTE: Use “L” Switch for left side of split pot and “R”
Switch for right side of split pot or full pot.
C. Cook-cycle operation is initiated by pressing
product switch:
1. The basket lift (on fryers so equipped) will
lower the product into the shortening.
2. The display will indicate the previously pro¬
grammed cook time and begin countdown.
3. If shake time is programmed, the operator will
be notified of the need to shake the product
“X” seconds after the cook cycle has begun (X
= amount of time programmed). An alarm will
sound, and the display will read “SH_”. The
blank will be the switch number. If no shake
time has been programmed, “SH_" will not
appear during the cook cycle. The alarm is
self cancelable.
4. At the end of cooking cycle, an audio alarm
will sound, “COOC" will be displayed, and the
associated product switch indicator will flash.
To cancel the cook alarm, press the appropri¬
ate switch.
5. At this time, the hold time will be displayed (if
programmed greater than 0), and countdown
to zero at which time an alarm and Hd_ will
be displayed, the blank will be the switch
number. Hold alarm is canceled by pressing
PROGRAMMING CHECK SWITCH, Item 8. if
display is in use, hold time will count down
invisibly until display is free.
CHECKING TEMPERATURE
A. Check the shortening temperature at any time
by pressing STORAGE AND TEMPERATURE
CHECK SWITCH, Item 3, once. Check the set
point by pressing STORAGE AND TEMPERA¬
TURE CHECK SWITCH, Item 3, twice.
B. During the idle periods when the fryer is on but
not in use, “-” should appear in both displays,
Item 1 and 2, single frypot computer. “-” will
appear in the display of the side that is turned on
in a split pot computer. If not, check actual tem¬
perature and set point.
C. Should you suspect the probe is defective,
check shortening temperature with a thermome¬
ter to verify that computer readout is reasonably
close to your measured reading.
NOTE: The electronic circuitry can be affected ad¬
versely by current fluctuations and electrical storms.
Should it not function or program properly for no
apparent reason, the computer should be reset by
unplugging fryer and plugging it back in. This could
eliminate a service call.
7

0
p
1
m
/
71
§1
9. COMPUTER MAGIC III CONTROL PANEL— (ff
PROGRAMMING INSTRUCTIONS (Refer to Numbers Above)
Item No.
1. Lighted Display — left side display of various
functions and operations.
2. Lighted Display — right side display of various
functions and operations.
3. Storage Switch — locks program in computer.
4. ON/OFF Switch — controls power supply for left
side of split frypot computer.*
5. ON/OFF Switch — controls power supply for
right side of split frypot computer.*
6/7. Product and Coding Switches — enter code for
access to computer and programming functions.
PROGRAMMING INSTRUCTIONS FOR THE
FRYMASTER COMPUTER. PLEASE READ
INSTRUCTIONS BEFORE PROGRAMMING
COMPUTER
FULL POT
1. Press ON/OFF SWITCH, Item 4 or 5.
2. To enter program mode, press green PRO¬
GRAMMING SWITCH, Item 8. CODE will appear
in left display. If you have pressed this switch in
error and do not wish to program, simply press
PROGRAMMING SWITCH, Item 8, again.
NOTE: Computer will flash “BUSY” if cooking is
in progress.
8. Programming Switch — used when reprogram¬
ming the computer memory.
*On single frypot computer, either left or right switch
will control power.
WARNING
FRYER MUST BE FILLED WITH OIL, SHORTEN¬
ING, OR WATER BEFORE TURNING ON COM¬
PUTER.
3. Enter Code Number: Press 1,6,5,0 in that se¬
quence on Item 6 and 7. Your program will not be
accepted unless these numbers are entered.
This prevents an unauthorized person from
changing your present instructions.
4. “SP-r” (SET POINT) will appear in the left dis¬
play, Item 1; this is for setting temperature; tem¬
perature previously selected will be displayed in
the right display, Item 2. Enter temperature de-
8

sired. Press PROGRAMMING SWITCH, Item 8,
to lock in temperature setting. If you do not need
to change the settings, press PROGRAMMING
SWITCH, Item 8.
5. “SELP” (SELECT PRODUCT) appears in Item 1.
Press the product button to be programmed.
6. "SENS” appears in Item 1. The sensitivity num¬
ber previously selected will be displayed in Item
2. E nter the new desired sensitivity number.
Press Programming Switch, Item 8, to lock in
sensitivity setting.
NOTE: SENS — Sensitivity is a built-in feature
that causes the computer to adjust cooking time
to compensate for the drop in shortening tem¬
perature when a basket of product is placed into
the fryer. Different food products will vary in den¬
sity, basket load size, and initial temperature.
Food products will also vary in how well cooked
a product is required to be. A proper sensitivity
setting for each product will assure a high-quality
product each time. For example: four ounces of
french fries can be programmed to be cooked to
the same quality as two and one-half pounds.
Some experimenting with the range of 1 to 9 may
be required to obtain the desired quality to meet
your specifications.
7. “COOC" is now displayed in Item Ufa cooking
time has been entered in the program priorto this
programming, it will appear in Item 2. If that time
is correct, press PROGRAMMING SWITCH,
Item 8. If you wish to change that time, enter the
numbers. The new time will be displayed in Item
2. Press PROGRAMMING SWITCH, Item 8.
8. “SH-" is now displayed in Item 1. If your product
requires shaking during the cooking process, set
the time by pressing the number of minutes to
cook before shaking. This number will appear in
the right display, Item 2.
Example: Total Cook Time 3:00 minutes
Shake After Cooking 1:00 minute
9. Set the desired shake time. At the end of the set
time, a beeper will sound, and the product button
will flash for 3 seconds. If none is required, set the
time at “0" and press PROGRAMMING SWITCH,
Item 8.
10. “HD-”will appear in Item 1. Set the time you
require for holding the cooked product, 13 sec¬
onds to 60 minutes. Press PROGRAMMING
SWITCH, Item 8. If you do not wish to use the
HOLD time, enter “0” and press “PROGRAM¬
MING SWITCH", Item 8. SELP will again display
in Item 1. If more products are to be programmed,
return to Step 5 and follow all instructions to this
point.
ADDITIONAL HOLD-TIME INSTRUCTIONS
Forcing hold timer to another product button: In
the event the same product is being cooked in
more than one basket, any product button can be
programmed to use the hold timer normally used
with a different product button. Example: Pro¬
gram button “3” for 7:00 minutes hold time. Then
when programming button “R” for hold time,
press address 4. Both “3” and “R” will then use
the same hold time of 7:00 minutes. See below
for button numbers and their assigned address
numbers. Any other button can be programmed
to use the same hold time.
BUTTON L 1 2 3 4 5 678 90 R
ADDRESS 123456 7 8 9 10 11 12
11. W hen you complete your program, lock in the
program by pressing STORAGE AND TEM¬
PERATURE CHECK SWITCH, Item 3.
SPUT POT
1. Press either ON/OFF SWITCH, Item 4 or Item 5.
2. To enter the program mode, press PROGRAM¬
MING SWITCH, Item 8. CODE will appear in the
left display, Item 1. If you have pressed this
switch in error and do not wish to program, simply
press PROGRAMMING SWITCH, Item 8 again.
NOTE: You cannot program the computer while
it is in the cook mode. The computer will flash
“BUSY” if cooking is in progress.
3. Enter Code Number: Press 1,6,5,0 in that se¬
quence on Item 6 and 7. Your program will not be
accepted unless these numbers are entered.
This prevents an unauthorized person from
changing your present instructions.
4. “SP-r” (SET POINT) will appear in Item 1; this is
for setting the cooking temperature for the right
pot. The temperature previously selected will be
displayed in Item 2. Enter new temperature de¬
sired. Press PROGRAMMING SWITCH, Item 8,
to lock in temperature setting. If you do not wish
to change the setting, press PROGRAMMING
SWITCH, Item 8.
5. “SP-L” (SET POINT) will appear in the left dis¬
play, Item 1; this is for setting the cooking tem¬
perature for the left pot. The temperature
previously selected will be displayed in the right
display, Item 2. Enter the new temperature de¬
sired and press PROGRAMMING SWITCH, Item
8, to lock in temperature setting. If you do not
9

wish to change the setting, press PROGRAM¬
MING SWITCH, Item 8.
6 «‘ SELP .' (SELECT PRODUCT) will appear in Item
1. S elect buttons “L” through “5”, Item 6, for
programming the left side of split pot; select
buttons ”6“ through “R”, Item 7, for programming
the right side of split pot. Press the product
switch, Item 6 or 7, to be programmed.
7. “SENS” will appear in Item 1. Referto steps 6-11
under Full Pot Programming Instructions to pro¬
gram individual product buttons.
BOIL FEATURE
1. B efore switching the fryer{s) ON, close the frypot
drain valve(s): fill empty frypot with mixture of
cold water and FRYMAS7ER FRYER 'N' GRID¬
DLE cleaner. Follow instructions when mixing.
WARNING
ON EARLY SPLIT POT UNITS, BOTH POTS WILL
GO TO BOIL OPERATION. ON LATER SPLIT POT
UNITS, BOIL MODE WILL NOT TURN ON BOTH
SIDES OF COMPUTER. EACH SIDE WILL HAVE
TO BE TURNED ON SEPARATELY.
2. To program computer for Boil Feature, press
ON/OFF SWITCH, Item 4 or 5.
3. Press PROGRAMMING SWITCH, Item 8.
CODE will appear in the left display.
4. Enter Code Number: Press 1,6,5,3 in that se¬
quence. The right display will read BOIL. The
temperature is automatically set for a tempera¬
ture of 195°F (91°C). The fryer will attain this
proper boil temperature and remain there until
the OFF switch, Items 4 or 5, is pressed which
cancels the boil-out mode. In high-altitude loca¬
tions, the fryer must be monitored constantly for
over-boil conditions. If over-boil conditions occur,
turn off fryer immediately, allow to cool, and
re-enter boil-out mode to continue the boil-out
operation.
FRYER RECOVERY TIME CHECK
1. T he computer automatically checks the recovery
time each time the pot temperature drops below
250°F (121°C). To check recovery time, press
PROGRAMMING SWITCH, Item 8. “CODE” will
appear in the left display, Item 1.
2. E nter Code Number: Press 1,6,5,2 in that se¬
quence on Items 6 and 7. The recovery time will
appear in both displays, Item 1 and Item 2, for
five seconds.
TEMPERATURE SELECTION MODE —
FAHRENHEIT TO CELSIUS
1. To change the computer temperature from Fahr¬
enheit to Celsius or Celsius to Fahrenheit, Press
ON/OFF SWITCH, Item 4 or 5.
2. Press the PROGRAM CHECK SWITCH, Item 8.
CODE will appear in left display, Item 1.
3. Enter Code Number 1,6,5,8 in that sequence on
Items 6 and 7. The computer will automatically
toggle the temperature from Fahrenheit to Cel¬
sius or Celsius to Fahrenheit.
4. P ress the TEMPERATURE CHECK SWITCH,
Item 3, to display the temperature in the newly-
selected mode.
CONSTANT OIL-TEMPERATURE DISPLAY
MODE
1 .
The cooking oil temperature will be displayed
constantly at all times. To program constant tem¬
perature display, press ON/OFF Switch, Item 4
or 5.
2. Press the PROGRAM CHECK SWITCH, Item 8.
CODE will appear in left display, Item 1.
3. Enter Code 1,6, 5, L in that sequence on Items
6 and 7. The COMPUTER DISPLAY, Item 2 for
full pot, Item 1 and 2 for split pot, will display oil
temperature constantly.
4. To remove the constant oil-temperature display,
repeat Step 2 and 3.
NOTE: During product cooking process, the
cooking time will not be displayed, but timing is
taking place.
10

10. PARTS LIST -Accessories
ITEM
PART
FRYER
NO.
NO.
DESCRIPTION
MODEL
1
803-0022
Twin Frybasket
ALL
2
803-0106
Basket Support Rack, Split Pot
ALL
3
803-0132
Basket Support Rack Full Pot
ALL
4
806-5043
Leg Package
ALL
5
809-0131
Leg Mounting Screws
ALL
6
813-0188
Drain Nipple, Full Pot
ALL
7
813-0276
Drain Nipple, Split Pot
ALL
8
803-0199
Basket Hanger
ALL
9
809-0171
Basket Hanger Screws
ALL
★
823-0846
Legs, NAVY ONLY
ALL
★
803-0072
Filter Cone Holder
ALL
*
803-0047 ,
Clean Out Rod
ALL
*
803-0042
Filter Cone
ALL
*
806-0486
Cover, Frypot, Full Pot
ALL
*
806-3071
Cover, Frypot, Split Pot
ALL
*
810-0357
Caster W/Brake 5"
ALL
★
810-0356
Caster W/O Brake 5"
ALL
*
810-0651
Caster W/Brake 2 ‘
FPH Models
♦ These items not illustrated.
11

11.
PARTS LIST
ITEM
PART
NO.
NO.
1
824-0424
2
809-0015
*
809-0171
3
810-0443
4
901-1697
4
902-1697
4
911-1697
4
912-1697
5
806-5483
★
806-54831
6
806-5461
7
910-1904
*
809-0372
*
810-0066
8
809-0216
*
810-0658
*
810-0275
9
900-07341
10
806-5459
11
824-0423
*
803-0199
Electric Fryer FPH-14/7
DESCRIPTION
Tilt Housing Cover
Cage Nut
Basket Hanger Screw
Heating Element Lift Handle
Cabinet Side, Left, CRS, Without Holes
Cabinet Side, Right, CRS, Without Holes
Cabinet Side Left, SS, Without Holes
Cabinet Side, Right SS, Without Holes
Door, Stainless Steel Left
Door, Stainless Steel Right
Computer Magic III
Door Handle
Screws, Door Handle
Magnetic Door Catch
Door Hinge Pin
Pin Retaining Ring
Door Pin Spring
Door Hinge
Control Panel Mounting Frame, Double, SS
Top Cap
Basket Hanaer
FRYER
MODEL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
ALL
'
‘These items not illustrated.
IP

12. FOOTPRINT II PARTS LIST
ITEM
PART
DESCRIPTION
NO.
NO.
1
806-5474
Outer Pan Assembly
2
910-1816
Handle, Outer Pan Cover
*
809-0024
Screw, Handle
3
823-1989
Cover, Outer Pan
4
806-5475
Inner Pan Assembly
5
823-1965-1
Filter Paper Hold-down Ring
6
806-5485
Screen, Filter Pan
*
803-0002
Filter Powder
*
803-0173
Filter Paper, High Performance
7
809-0422
Pan Cover Hinge Screw
8
824-0425
Cover, Suction Tube
9
816-0117
O-ring, Inner Pan Fitting
10
806-4373
Pan Heater
11
810-0695
Contactor Pan Heater
12
816-0098
Insulator Filter Contacts
13
807-1270
Insulator Shoulder
14
824-0290
Drip Pan
15
824-0429
Crumb Screen
16
806-4527
Power Shower, Half Pot
17
806-4505
Power Shower, Full Pot
18
809-0415
Clean-out Screw
19
816-0026
Gasket, Power Shower
20
814-0001
Handle Grip
21
*Not shown.
810-0180
Handle, Inner Pan Lift
13

13. TROUBLESHOOTING — FRYER WITH COMPUTER MAGIC III
warning]
Inspection, testing and repair of electrical equipment
should be performed only by qualified service per¬
sonnel. The unit should be unplugged or power dis¬
connected when servicing, except when electrical
tests are required.
NOTE: This chart does not include every possible
problem and the cause. However, careful observa¬
tion of all malfunction indications and logical trou¬
bleshooting will help in correcting the problem in a
more expedient manner.
DANGER: Use extreme care during electrical cir¬
cuit tests. Live circuits will be exposed.
PROBLEM/INDICATION '
JT~ POSSIBLE CAUSE
CORRECTIVE ACTION =
On/Off Switch On;
Display Shows
“CYCL” and “HELP”
Alternately, Alarm
A. Drain valve not fully closed
A. On/Off switch off (for split pot, press
both switches off), close drain valve,
turn power switches on.
Sounding, Heat Indi¬
cator Cycling On
and Off, Heating
Elements Off.
B. Defective or misadjusted
drain valve microswitch.
B. Contact service agency.
No Displays On
Computer When
On/Off Switch(es)
Are Pressed On.
Interface Board
LED’s All Off.
A. No power to fryer.
A. Check power supply.
1. Power cord unplugged.
2. Reset store circuit breakers.
No Display On Com¬
puter When On/Off
Switches Are
Pressed On.
A. Defective computer.
A. Have service agent check computer
with Frymaster MTB-310A tester.
Replace if found to be defective.
Fryer Slow Coming
Out of Melt Cycle
and Slow Recovery.
A. Incorrect voltage i.e., 240-
volt fryers connected to
208-volt source.
A. Check fryer rating plate for correct
voltage.
On/Off Switches
On, Heat Indicator
On — After Initial
A. Heating elements floating
in shortening.
A. Check for basket support rack
installed on top of heating elements.
Daily Start-up and
Busy Time Periods,
Display Shows
“HELP” and “°-Hi”
Alternately With
Alarm Sounding.
Frver Stops Heating.
B. Hi-limit thermostat capillary
tube bulb bent and touching
heating element
B. Carefully straighten the bulb so that
it does not touch heating element.
On/Off Switches
On, Displays Show
“HELP", With Alarm
Sounding. Com¬
puter Operates and
Controls Normally.
A. Defective computer.
A. Have service agent test computer
with Frymaster MTB-31OA tester.
Replace computer if defective.
14

PR0BLEM/INDICAT10N
POSSIBLE CAUSE " ”
- CORRECTIVE ACTION
On/Off Switches On,
Heat Indicator Cy¬
cles On and Off Nor¬
mally. After Melt
Cycle is Complete at
180°F(82°C), Dis¬
play Shows “°Hi-”.
Frver Stops Heatinq.
A. Programmed set point
temperature is less than
180 F (82°C).
A. Reprogram computer with desired
set-point temperature.
Computer Will Not
Accept Program¬
ming Mode.
A. Computer buttons shorted.
A. Have service agent test computer
with Frymaster MTB-310A tester.
Replace computer if found defective.
Occasionally, Com¬
puter Will Display
“HI” and “HOT” Alter¬
nately During Initial
Start-up or After
Last Product Load
Cooked.
A. Computer programmed set-
point temperature set at
maximum 375°F (190°C)
causing fryer temperature
to over shoot.
A. Program computer to a lower
set-point temperature.
/

14. PREVENTIVE MAINTENANCE
1. C LEANING FRYPOT AND HEATING
ELEMENTS — Once a week.
WARNING!
NEVER operate the fryer(s) with an empty fry pot.
To clean the fry pot and heating elements, refer
to Section 6, and “BOIL-OUT INSTRUCTIONS”
in Section 9.
2. Heating elements may be thoroughly cleaned
using a Scotch Brite pad saturated with Frymas-
ter Fryer-N-Griddle cleaner.
3. CLEANING INSIDE AND OUTSIDE THE
FRYER CABINET — Daily
To clean inside of the fryer cabinet, use a dry,
clean cloth and wipe all accessible metal sur¬
faces and components to remove accumulated
film of shortening and dust.
To clean outside of fryer cabinet, use a clean,
damp cloth soaked with dishwashing detergent
and wipe clean of all shortening, dust, and lint.
Rinse with a clean, damp cloth.
4. C LEANING OF DETACHABLE PARTS AND
ACCESSORIES — Once a week
Wipe all detachable parts and accessories with
a clean, dry cloth. If a heavy film of carbonized
shortening has accumulated on the detachable
parts and accessories, a clean cloth saturated
with Frymaster Fryer ’N’ Griddle Cleaner may be
used to remove the film. Rinse the parts and
accessories thoroughly with clean water and
wipe dry before reinstalling on fryer(s).
/
in

15. FOOTPRINT II FILTER
OPERATINGINSTRUCTIONS
PREPARING THE FILTER UNIT FOR USE
1. Remove the filter unit from the cabinet.
2. Remove the crumb tray and the paper hold-down
ring.
NOTE: Be sure the inside of the pan is free of all food
and breading particles that could prevent the paper
from sealing against the bottom of the pan and clog¬
ging the Power Shower with crumbs.
3. Position the support screen in the pan with the
90° lip down.
4. Position the filter paper on top of the support
screen with the edges evenly distributed.
5. Insert the paper hold-down ring and push down
against outer edges of paper until ring is against
bottom of pan. Add powder per instructions on
package and insert the crumb tray in the filter
pan.
6. Roll the filter pan back into the fryer cabinet,
making sure that it is positioned all the way to the
back of the cabinet. When the filter pan is prop¬
erly positioned, the green system ready light
located on the filter control panel will come on.
OPERATION OF THE FILTER UNIT
CAUTION:
Never operate the filter unit unless the fryers have
been brought up to cooking temperature.
1. To filter the fryer, turn the fryer power OFF, open
the drain valve on the fryer you have selected to
be filtered, and use the Fryer’s Friend steel rod
to free the drain from inside the frypot as neces¬
sary.
NOTE: Exercise care when using the Fryer’s Friend
to prevent damage to the frypot and drain valve.
CAUTION: Do not drain more than one fryer at a
time. To do so, will cause overfilling of the filter pan.
2. Snap Power Shower into the frypot connection.
NOTE: Power Shower is an optional item.
3. Engage the filter lever to start pump. Hot short¬
ening will jet over the inside surface of the frypot
flushing crumbs and sediment into the filtering
system.
NOTE: On fryers with the rear-flush option, the con¬
trol lever is located on the square drain. You can
select Power Shower or cold zone flush. The cold
zone flush will wash sediment from the bottom of the
frypot.
NOTE: Filter pump is equipped with a manual reset
switch in case the filter motor overheats or an elec¬
trical fault occurs.
WARNING |
Turn off power to filter system and allow pump motor
to cool 20 minutes before attempting to reset switch
on pump motor.
4. After shortening is completely filtered, close the
drain valve and allow the fryer to fill before dis¬
engaging the filter leverto turn off the filter pump.
NOTE: When using solid shortening, allow the filter¬
ing system to run five (5) to ten (10) seconds after
bubbles appear in order to clear the lines and in order
to prevent solid shortening from hardening in the line
and clogging the filter.
5. Remove the Power Shower assembly.
6. Turn the fryer ON to start the cooking operation.
CAUTION:
Extreme care must be exercised when working with
hot shortening. Never use the filter pan to dispose of
used shortening. Use an SDU (Shortening Disposal
Unit) or safe, metal container with sealable cover to
transport used shortening to the disposal area.
CHANGING THE FILTER PAPER
NOTE: Allow filter pan to cool completely before attempt¬
ing to change the paper.
1. Remove the filter pan from the fryer cabinet.
2. Remove and clean the crumb tray.
3. Remove the hold-down ring from the filter pan.
4. Remove and discard the used (old) filter paper.
5. Remove filter paper screen and clean.
6. Clean all breading and food particles from the
filter pan.
NOTE: Inner pan may be removed from the outer
pan assembly for cleaning.
7. Referto the section Preparing the Filter Unit For
Use.