Frymaster EH1721 Series User manual

INSTALLATION & OPERATION
MANUAL
Frymaster L.L.C.
8700 Line Avenue, Shreveport, Louisiana USA
Service Center
1 [phone] or [phone]
Printed in the United States of America 819-5713
English December 1999
Cool Zone Electric Fryer
EH1721 Fryer

Please read all sections of this manual and retain for future reference.
Installation, maintenance, and repairs should be performed by your
Frymaster Factory Authorized Service Agency.
This product has been certified as commercial cooking equipment and must
be installed by professional personnel as specified.
CAUTION
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER COOKING APPLIANCE.
WARNING!
SAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT
DEPENDS ON ITS PROPER INSTALLATION.
INSTALLATION MUST CONFORM TO LOCAL CODES, OR IN THE
ABSENCE OF LOCAL CODES, WITH THE LATEST EDITION OF THE
NATIONAL ELECTRIC CODE, N.F.P.A 70.
Cover Photo
Model shown is a single EH1721 Cool
Zone Electric Fryer with optional
Computer Magic III cooking computer
and swivel casters.

2
Ordering Parts
Model Number
Type
Serial Number
Electrical Service
Optional Equipment
Item Part Number
Quantity Needed
Service Information
Type
Serial Number
With/Without Filter
Computer/Controller
Optional Equipment
Nature of Problem
After Sales
Servicer
Address
Telephone/Fax
Model #
Serial #
Type
Fryer Equipped For:
EH1721 Cool Zone Electric Fryer
INSTALLATION AND OPERATION MANUAL
TABLE OF CONTENTS PAGE
1. PARTS ORDERING AND SERVICE INFORMATION 2
2. IMPORTANT INFORMATION 3
3. INSTALLATION 5
4. DAILY OPERATION 14
5. SOLID STATE CONTROLLER 15
6. COMPUTER MAGIC III OPERATING & PROGRAMMING 17
7. CLEANING 21
8. TROUBLESHOOTING 22
9. COMPONENT LISTING AND INSTALLATION
STANDARDS 28
1. FACTORY SERVICE & PARTS ORDERING
1.1 ORDERING PARTS:
Customers may order parts directly from their
local Authorized Parts Distributor. For this
address and phone number, contact your
Maintenance & Repair Center or call the factory.
The factory address and phone number are on the
cover of this manual.
To speed up your order, the following information
is required:
1.2 SERVICE INFORMATION:
Call the Frymaster Service Hotline number on the
cover of this manual or 1-318-865-1711 for the
location of your nearest Maintenance & Repair
Center. Always give the model and serial numbers
of your filter and fryer.
To assist you more efficiently, follow the Service
Information chart when calling for service
information. Also provide any other
information which may be helpful in solving
your service problem.
1.3 AFTER SALES:
In order to improve service, have the After Sales
chart filled in by the Frymaster Authorized
Servicer who installed this equipment.

3
2. IMPORTANT INFORMATION
2.1 GENERAL: The Frymaster H1721 Cool Zone Electric Fryers are energy-efficient, electrically-
heated units, certified by the Underwriters Laboratory and manufactured to their basic performance and
application specifications. The Frymaster EH1721 Cool Zone Electric Fryers are certified for
installation and operation in the European Community (CE).
All units are shipped completely assembled with accessories packed inside the frypot. All units are
adjusted, tested and inspected at the factory before shipment. Sizes, weights and input rates are listed
in this manual.
2.2 RATING PLATE: Information on this plate includes the model and serial numbers, as well as
electrical requirements. When communicating with the factory about a unit or requesting special parts
or information, this data is essential for proper identification.
2.3 PRE-INSTALLATION:
a. GENERAL: All installation and service on Frymaster equipment must be performed by qualified,
certified, licensed, and/or authorized installation or service personnel. A list of Frymaster
Authorized Service Centers was included with the fryer when shipped from the factory.
If you do not have access to this list, please contact the Frymaster Technical Service Department
using the phone numbers listed on the front of this manual.
NOTE: Failure to use qualified service personnel will void the Frymaster warranty.
b. STANDARDS: All electrical cooking appliances must be electrically connected and grounded in
accordance with local codes, or in the absence of local codes, with the latest editions of:
1. UNITED STATES:
NationalElectricCodeStandards ANSI/NFPA # 70.
NFPA Standards #96 and #211.
American National Standards Institute National Fire Protection Association
1430 Broadway 470 Atlantic Avenue
New York, NY 10018 Boston, MA 02110
CAUTION
The on-site supervisor is responsible for
ensuring that operators are made aware
of the inherent dangers of operating a hot
oil fryer/filter system, particularly
aspects of fryer operation, oil filtration,
draining, and cleaning of the fryer and
the filter.
DANGER!
THE FRYER MUST BE
CONNECTED ONLY TO THE TYPE
OF VOLTAGE AND PHASE
IDENTIFIED ON THE ATTACHED
RATING PLATE.

4
2. CANADA: Canadian Electrical Code Part 1, CSA-C22.1.
Canadian Standards Association
178 Rexdale Boulevard
Rexdale, ONT M9W 1R3
3. CE: All electrical cooking appliances must be electrically connected and grounded in
accordance with local codes, or in the absence of local codes, with the latest editions of
the European Community (CE) standards.
c. CLEARANCES: The fryer must be kept free and clear of all combustibles. The unit is
design-certified for the following installations:
1. Other than household use.
2. Non-combustible floor installation with factory supplied 6 inch/15 cm adjustable legs or
optional 5 inch/12.7 cm rigid rear casters.
3. Combustible construction with a minimum clearance side and rear of 6 inches/15 cm and
equipped with factory-supplied 6 inch/15 cm adjustable legs or 5 inch/12.7 cm casters.
2.4 UNPACKING THE FRYER AND ITS COMPONENT SYSTEMS:
Check that the container is upright. Unpack the fryer carefully and remove all accessories from
the carton. Do not discard or misplace these, as they will be needed.
After unpacking, immediately check the equipment for visible signs of shipping damage. If such
damage has occurred, contact the carrier and file the appropriate freight claims. Do not contact
the factory, as the responsibility of shipping damage is between the carrier and the dealer or end-
user.
If your equipment arrives damaged:
a. File claim for damages immediately – Regardless of extent of damage.
b. 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.
c. 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.
NOTE: Frymaster does not assume responsibility for damage or loss incurred in transit.
If your equipment arrives without casters or legs installed, leave the equipment on the pallet and
do not cut the banding straps until ready to install casters or legs.

5
3. INSTALLATION
3.1 POSITIONING:
a. Initial Installation: If installed with legs, do not push against any unit edges to adjust its position.
Use a pallet or lift jack to lift it slightly and place it where it is to be installed.
b. Relocating The Fryer: If relocating a fryer installed with legs, remove all weight from each leg
before moving.
Note: If a leg becomes damaged during movement, contact your service agent for immediate
repair/replacement of that leg.
3.2 LEG AND CASTER INSTALLATION:
a. General:
1. Install legs and casters near where the fryer is to be used, as neither are secure for long transit.
Unit cannot be curb mounted. The fryer must be equipped with the legs and rear rigid casters or
optional swivel casters provided.
2. When positioning the fryer, gently lower the fryer into position to prevent undue strain to the
legs and internal mounting hardware. Use a pallet or lift jack to lift and position the fryer if
possible. Tilting the fryer may damage the legs.
3. The rigid casters must be installed on the fryer rear channel assembly only.
4. If swivel casters are used, the locking casters must be installed on the fryer front channel
assembly.
5. Proceed to Step 3.3, Leveling, after legs and rear rigid casters are installed to ensure the fryer is
level before using.
b. Leg Installation:
1. Remove unit from pallet.
2. Carefully raise unit with forklift, pallet jack, or other steady means.
3. Place one lock washer on each hex head screw.
DANGER!
THIS FRYER MAY TIP AND CAUSE PERSONAL INJURY IF
NOT SECURED CORRECTLY IN A STATIONARY POSITION.
REMOVE ALL SHORTENING BEFORE MOVING FRYER AS
IT MAY CAUSE SEVERE BURNS UPON CONTACT.

6
4. Insert hex head screws with lock washers (1/4-20 threads by ¾" (19 mm) long) through bolt
holes of leg mounting plates as shown in the Figure 3-1 on the next page. A locknut has been
attached to the top side of the mounting plate at the factory to capture the hex head screw as it is
screwed in.
5. Tighten the bolts and nuts with each bolt to 5.65 joules (50 inch-lbs.) minimum torque.
c. Installing Rear Rigid Casters:
1. Install casters only at the rear of the unit as shown in the Figure 3-1. Legs must be installed at the
front of the fryer.
2. Follow the same instructions for leg installations as given above in steps 3.2.b.1-5.
d. Installing Optional Swivel Casters:
1. Install non-locking casters only at the rear of the unit as shown in the Figure 3-1.
2. Locking casters must be installed at the front of the unit. This allows the fryer to be "locked" in
position for safe operations.
3. Follow the same instructions for leg installations as given above in steps 3.2.b.1-5.
Leg and Caster Installations
Figure 3-1
CAUTION
For caster retrofit, the unit must be at room temperature and drained of shortening before
installing the casters.

7
Adjust leg height with an
adjustable wrench.
Figure 3-2
WARNING!
DO NOT USE MORE THAN
TWO METAL SHIMS PER
LEG/CASTER.
USING MORE THAN TWO
SHIMS PER LEG/CASTER
MAY CAUSE THE FRYER TO
BECOME UNSTABLE, TIP
OVER, AND MAY CAUSE
INJURY TO THE OPERATOR.
3.3 LEVELING:
a. Place a carpenter’s spirit level across the top of the fryer and
level the unit both front-to-back and side-to-side. If the fryer
is not level, the unit may not function efficiently, the oil may
not drain properly for filtering and in a line-up it may not
match adjacent units.
b. Legs (Only):
1. If the floor is smooth and level, level the unit by using the
caster shims. Adjust to the high corner and measure with
the spirit level.
2. Adjust leg height with an adjustable or 1-1/16” (27mm)
open end wrench by turning the hex bullet on the bottom
of the leg. See figure 3-2 on page 7.
3. The hex bullet is for minor leg height adjustment only.
Do not adjust more than 1" (22mm).
4. When leveling the unit, the leg body should be held firmly to keep the leg from rotating while
turning the hex bullet foot to the required height.
c. Rigid Casters (Only):
1. Install the optional rigid casters on the fryer
rear channel only. Legs must be installed on
the front channel.
2. Do not use more than two metal shims per
caster.
3. There are no thread adjustments for the rigid
casters.
d. Swivel Casters (Only):
1. If optional swivel casters are used, the locking
swivel casters must be installed on the fryer
front channel. Lock casters prior to
operating the fryer.
WARNING!
A FRYER MUST BE LEVEL BEFORE FILLING WITH OIL. IF THE
FRYER IS NOT LEVEL, THE FRYER MAY TIP OVER AND MAY CAUSE
INJURY TO THE OPERATOR.

8
WARNING!
IF OPTIONAL SWIVEL CASTERS
ARE USED, LOCKING CASTERS
MUST BE INSTALLED ON THE
FRYER FRONT CHANNEL.
FAILURE TO LOCK CASTERS
PRIOR TO OPERATING THE
FRYER MAY CAUSE THE FRYER
TO MOVE AND CAUSE INJURY
TO THE OPERATOR.
2. Install non-locking swivel casters on the fryer rear channel only.
3. Do not use more than two metal shims
per caster.
4. There are no thread adjustments for the
swivel casters.
e. If the floor is uneven or has a decided slope,
it is recommended to place the fryer on a
smooth platform. Do not rely on leg thread
or caster shims for adjustments.
f. If the fryer is moved, re-level the fryer
following the instructions given in Steps
3.3.a-c.
g. This fryer must be restrained to prevent
tipping when installed in order to avoid the splashing of hot liquid. The means of restraint may
depend on the type of application, such as connecting to a battery of appliances or installing the
fryer in an alcove, or by separate means, such as restraining devices. A bracket has been provided
on the fryer back panel for this purpose.
The install must be reviewed at the time of installation to ensure it meets the intent of these
instructions. The on-site supervisorand/or operator(s) should be made aware that there is a
restraint on the appliance and, if disconnection of the restraint is necessary, to reconnect this
restraint after the appliance has been returned to its originally installed position.
3.4 ELECTRICAL CONNECTIONS: Plan and carry out installation in accordance with local codes.
Service connections should be made through the back lower portion of the fryer power input terminal
block component box located under the control wireway. It is recommended that this connection be
made by means of an approved, flexible-metallic or rubber-covered electrical cable and a quick-
disconnect plug. This connection should be made by means of a CE, UL, CUL, or CSA approved quick-
disconnect plug. If rigid or flexible-metal conduit connections are required, they must be made through
the rear portion of the fryer cabinet, to the fryer input terminal block.
CONNECTIONS MUST BE MADE BY QUALIFIED SERVICE PERSONNEL ONLY.
a. Wiring Diagram: It is attached to the inside of the fryer door. Amperage for each unit depends on
the type of installation and accessories supplied with the unit.
CAUTIONS
The fryer 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.
A ground wire MUST
be connected to the ground terminal provided near the input power terminal
block.

9
Front Interior of Frypot
Heating
Elements
Float
Switch
Red Drain Valve Handle and
Drain Valve Microswitch
a. Emergency Cutoff System: Be sure that each fryer is connected to a dedicated set of contacts in an
emergency cutoff system.
1. Do not attempt to connect the contacts in series.
2. Do not connect more than one fryer to each set of contacts.
3. The contacts must be normally closed contacts that open during the emergency.
4. Do not apply external voltage to the contacts.
3.5 OPERATING SWITCHES:
a. Fryer/Filter Switches: This fryer/filter system is equipped with drain valve safety switches on the
two batteried fryers to de-energize the fryer heating elements during the filter process. This is for
additional safety. You should always turn the fryer power switch “OFF” prior to filtering.
1. Fryer Power Switch: Located on the right-hand side of the computer. It transfers the power from the
computer to that individual fryer’s heating element
circuits.
2. Pump Power Switch: Located on the right fryer cabinet
control panel of the fryer battery. It operates the Super
Cascade filter pump motor.
3. Drain Valve Micro-switch: The computer will display
“HELP” when the drain valve is opened. The computer
will lockout and prevent any cooking operation until
“EXIT/COOL FILTER” is pressed.
4. Float Switch: Located in the frypot. Designed as a safety
switch, it prevents the computer from calling for heat until
the oil level extends above the heating elements.

10
High Limit
Reset
Filter Pump
Reset
Interior Right Fryer Cabinet
Right Fryer Cabinet Interior
Red Drain
Valve Handle
Yellow (Oil Return) Handle
1. High Limit Reset: Located in the fryer cabinet under the control panel. This switch is used to reset the
high limit if the fryer has been locked out due to a power outage, surge, or if the shortening has reached
high temperature safety limits.
2. Filter Pump Reset: Located in the right fryer cabinet. This switch resets the Super Cascade filter pump
motor.
3. Manual Filter Override Switch: Located in the right fryer control panel of the fryer battery. This toggle
switch allows the operator to operate the Super Cascade Filter if a problem develops with the auto
functions.
b. Filter Operation Handles:
1. Red: Drain Valve Handle. Turn to open. This handle should be in the closed (IN) position
except when filtering. It is located in the fryer cabinet.
2. Yellow: Oil Return Valve. Turn to open. This
handle should be in the closed (IN) position except
when filtering. It is located in the fryer cabinet.
c. Fryer Controllers: Your EH1721 Fryer System will come
equipped with either a Computer Magic III or a Solid State
Analog Controller.
1. Fryer with Computer Magic III:
This fryer/filter system is equipped with drain valve
safety switches on the two batteried fryers to de-
energize the fryer heating elements during the filter
process. This is for additional safety. You should
always turn the fryer power switch “OFF” prior to
filtering.
a. Fryer Power Switch: Located on the right-
hand side of the computer. It transfers the power from the computer to that individual
fryer’s heating element circuits.
WARNING!
IF THE HIGH LIMIT OR FILTER PUMP
SAFETY SWITCHES REPEATEDLY TRIP
OUT, DO NOT CONTINUE TO RESET
THE HIGH LIMIT OR FILTER PUMP
SWITCH. THIS MAY INDICATE A
SAFETY HAZARD.

11
b. Pump Power Switch: Located on the filter cabinet control panel of the fryer battery. It operates
the filter pump motor.
c. Drain Valve Micro-switch: The computer will display “HELP” when the drain valve is opened.
The computer will lockout and prevent any cooking operation until drain valve is closed.
2. Fryer with Solid State (Analog) Controller:
a. Power Switch -controls power to the fryer.
b. Power On Light -indicates when electrical power is on.
c. Temperature Knob -sets desired frying temperature.
d. Heat Mode Light -indicates when elements are on (heating).
e. Trouble Light -indicates solid state controller system lockout. To reset, turn power switch OFF
for 30 seconds, then ON.
f. Melt Cycle Switch -controls melt cycle operation.
g. Melt Cycle Light -indicates fryer is operating in the melt cycle mode.
3.6 INITIAL START-UP:
a. CLEANING: New units are wiped clean with solvents at the factory to remove any visible signs of
dirt, oil, grease, etc. remaining from the manufacturing process, then coated lightly with oil. Wash
thoroughly with hot, soapy water to remove any film residue and dust or debris before food
preparation, then rinse out and wipe dry. Wash also any accessories shipped with the unit. Close
the drain valve completely and remove the crumb screen. Make sure the screws holding the
thermostat and high limit control sensing bulbs into the frypot are tight.
b. BOILING OUT THE FRYPOT: This step checks heater element operation, initial temperature
calibration, and cleans the frypot for initial food production.
1. Before starting this procedure, close the frypot drain valves.
2. Fill the frypot with a mixture of cold water and your USDA approved cleaner up to the oil level
line scribed in the back of the tank.
3. Turn the computer ON.
4. Press product the computer programming button. This is the " v " button. The word "CODE"
will appear in the left computer display.
5. Press 1, 6, 5, 3 in that sequence. The right computer display will read BOIL.

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CAUTION
Do not leave the fryer unattended. The
boil-out solution will foam up and overflow
if the fryer is left unattended. Press
ON/OFF switch to the OFF position to
regulate boiling over.
CAUTION
All droplets of water must be removed from
the frypot before filling with shortening.
Failure to do so will cause splattering of hot
oil and could cause injury to the operator.
WARNING!
NEVER OPERATE FRYER WITHOUT
ENOUGH COOKING COMPOUND OR
WATER IN THE FRYPOT TO COVER
THE HEATING ELEMENTS.
CAUTION
Never melt a solid block of shortening
by setting it whole in the frypot. This is
unsafe, inefficient, and potentially
dangerous.
6. The temperature is automatically set for a temperature of 195°F (91°C). The fryer will attain
this proper boil temperature and remain there until the OFF switch is pressed to cancel the boil-
out mode.
7. Follow the directions on the cleaning
solution container. Simmer the solution.
8. After the recommended boil-out time
period, usually 20-30 minutes, press the
computer OFF button and allow the boil-
out solution to cool.
9. When the solution is cool, add two gallons
(7.5 liters) of water. Drain out the solution and clean the frypot(s) thoroughly.
10. Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain, and wipe down the
frypot(s) with a clean towel.
NOTE: Perform this boil-out procedure at least once a month.
11. Fill the frypot(s) with shortening as
directed below.
3.7 FINAL PREPARATION:
a. The EH1721 frypot shortening capacity is
approximately 90 pounds (40.5Kg).
b. Ensure fryer power switches are “OFF”.
c. Remove the basket-support rack.
d. When using liquid shortening (cooking oil),
fill the fryer to the “oil level” line scribed into
the back of the frypot. If the frypot has two
oil fill lines, fill to the lower oil fill line. Then
reinstall the basket-support rack.
e. When using solid shortening, either melt it
first, or cut into small pieces and pack into
cool zone (bottom) of the frypot. Be careful
to not leave any air spaces or disturb the
sensing bulbs.
1. Cooking Computer: Turn computer ON
(this turns the fryer ON also). The
computer will run the fryer through the
melt cycle to melt the shortening. The computer display will show “CYCL” until the
shortening reaches 180°F (82°C). The fryer heating elements will cycle ON and OFF to more
efficiently melt the shortening. When the fryer comes out of melt cycle, the fryer will go into
continuous heat mode until the setpoint temperature is reached.

13
2. EPRI: The EPRI electric fryer with computer operates differently from other electric
fryers. It will operate in a melt cycle mode until the shortening reaches the setpoint
temperature.
3. Solid State (Analog) Controller. When the melt cycle switch is ON, the controller will
melt the shortening by cycling the elements ON for 3 seconds and OFF for 12 seconds until
the shortening reaches 180°F (82°C). At that point, the controller switches to continuous
heat mode until setpoint has been reached.
f. After shortening reaches the setpoint temperature, let the heating elements cycle at least 4
times, then insert a good thermometer or pyrometer near the temperature sensing probe
approximately 3 inches (7.5 mm) 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
thermostat knob setting or computer programmed temperature. If not, calibrate the controller
knob by loosening the two set screws and moving the knob to the proper temperature setpoint.
See Chapter 5 for specific instructions to recalibrate the Solid State (Analog) Controller.
g. When the frypot is filled and the shortening melted, replace the basket-support screen over the
heater elements. The fryer is now ready to cook food products.
WARNINGS!
ALWAYS WEAR OIL-PROOF, INSULATED GLOVES WHEN WORKING
WITH THE FRYER FILLED WITH HOT OIL.
ALWAYS DRAIN HOT OIL INTO A METAL CONTAI
NER. HOT OIL CAN
MELT PLASTIC BUCKETS AND CRACK GLASS CONTAINERS.

1
4
CAUTION
When filtering, never leave the filter
unattended. Oil moving through the lines
could JOLT a flexible return hose out of the
filter pan, spraying hot oil and causing
severe burns.
4. DAILY OPERATION
4.1 GENERAL USE:
a. For consistent quality product, convenience and long-term savings, use a high-quality liquid
shortening.
b. If using solid shortening, never melt a block of shortening by setting it whole in the frypot.
c. Although 350°F (177°C) is the recommended temperature for most cooking operations, set the
fryer at the lowest possible temperature which produces a high quality end product while ensuring
maximum life of the shortening.
4.2 TURN ON PROCEDURES:
a. If fryer is empty, pour enough liquid shortening into the frypot to fill the frypot to the "oil level”
line scribed on the rear wall. If solid shortening is to be used, melt the shortening following
procedures in section 3.7, Final Preparation.
b. Solid State (Analog) Controller. Turn power switch ON. Turn melt cycle switch ON. Set desired
setpoint temperature. Fryer will heat to desired setpoint temperature and stabilize for cooking
operations in approximately 20 -30 minutes. See Chapter 5 for detailed instructions.
c. Computer Magic III Computer: Turn the computer “ON” and select cooking program as described
in Chapter 6.
4.3 FILTERING:
a. Filter the shortening at least once daily or
more frequently if cooking is heavy. This
assures the longest life possible for the
shortening, a better taste to the food being
prepared and minimizes flavors being
transferred from batch to batch.
b. If using solid shortening, clear return lines before turning off the filter motor by allowing the pump
to run for approximately 10-15 seconds once air bubbles appear in the frypot from the oil return
line. Failure to do so will allow solid shortening to cool, solidify and clog the lines.
c. For more detailed information, read the Filter Operation Manual provided with your filter system.
4.4 CLOSING:When closing at night, filter oil in all fryers and drain the filter lines. Cover the open
tanks of oil. Turn power switch “OFF”.
4.5 SHUTDOWN:When shutting down for periods longer than overnight, drain the shortening and
clean the frypot thoroughly. Either discard the shortening or return it filtered to the frypot and then
cover it.Turn both the power switch and temperature controller “OFF”.

15
CAUTION
Before turning on the solid state controller, the
fryer must be filled with oil, shortening, or water
up to the lower "oil level" line scribed on the
frypot back wall.
5. SOLID STATE THERMOSTAT CONTROLLER
5.1 SWITCHES & INDICATORS:
•Power Switch-controls power to the fryer.
•Power On Light -indicates when electrical power is on.
•Temperature Knob-sets desired frying temperature.
•Heat Mode Light -indicates when elements are on (heating).
•Trouble Light -indicates solid state controller system lockout. To reset, turn power switch OFF for 30
seconds, then ON.
•Melt Cycle Switch-controls melt cycle operation.
•Melt Cycle Light -indicates fryer is operating in the melt cycle mode.
5.2 CONTROLLER OPERATION:
a. Ensure the frypot is filled with oil,
shortening, or water.
b. Place the power switch in the ON
position.
c. Set the temperature knob for the desired frying temperature.

16
d. Place the melt cycle switch in the ON position. The controller will operate in the melt cycle
mode until the shortening reaches 180°F (82°C). Upon reaching 180°F (82°C), the controller
will automatically switch to normal operation.
The controller will cycle the heating elements ON for 3 seconds and then OFF for 12 seconds
until the shortening reaches 180°F (82°C). The heat cycle light cycles ON for 3 seconds and
OFF for 12 seconds while the fryer is in melt cycle mode.
e. During normal operation, the heat light will come ON when the elements are heating. Once the
setpoint temperature is reached, the heat light will go OFF unless the oil temperature drops.
Then the controller will turn the elements ON to heat the shortening up to setpoint again.
Note: Normally, when frozen product is dropped into the frypot, the shortening temperature will
drop enough to cause the heating elements to heat (heat light ON) until setpoint is reached
again.
5.3 THERMOSTAT CALIBRATION:
a. Insert a good grade thermometer or pyrometer probe into the cooking oil/shortening near the
fryer temperature sensing probe.
b. Turn the thermostat knob to frying temperature.
c. Let the fryer heat till it reaches setpoint temperature. This will take up to 30 minutes from a cold
start, less if the fryer has been in use during the day.
d. Let the elements cycle ON and OFF automatically 3 times in order the cooking oil/shortening
temperature to be uniform. Stir, if necessary, to get all the cooking oil/shortening in bottom of
frypot melted.
e. When elements cycle ON for the 4th time, the thermometer/pyrometer should be within ± 5°F
(2°C) of the thermostat knob setting. If it is not, calibrate as follows:
1. Loosen set screw thermostat control knob until outer shell of knob will rotate on insert inside
knob.
2. Rotate outer shell of knob until index line on knob aligns with marking that corresponds to
thermometer or pyrometer reading.
3. Hold knob and tighten set screw.
4. Recheck the thermometer or pyrometer reading and the thermostat knob setting the next time
the elements come on.
5. Repeat steps 1-4 above until thermometer or pyrometer reading and knob setting agree
within ± 5°F (2°C).
6. If calibration cannot be obtained for any reason, call a Factory Authorized Service Center.
f. Remove thermometer/pyrometer and conduct normal operations if thermostat has been
calibrated successfully.

17
6. COMPUTER MAGIC III OPERATION AND PROGRAMMING
6.1 COMPUTER MAGIC III:
The Computer Magic III control panel includes the following items:
Left and Right LED Displays
1/ Temperature Check and
Program Lock Switch
Left and Right Frypot Power
Switches NOTE: On single
vat units, either switch will
turn the fryer on and off.
Left and Right Product
Selection and Coding Keys
Program Mode Switch
6.2 COMPUTER OPERATING INSTRUCTIONS:
Turn the computer on by pressing the Power Switch.
NOTE: A decimal between digits 1 and 2 in either LED Display indicates that the burners are on.
a. One of the following will be displayed:
1. cycl, indicating that the fryer is operating in the melt cycle mode. The fryer will remain in the
melt cycle mode until it reaches 180ºF (82ºC) or is canceled manually by pressing the R key.
2. hi,indicating that the frypot temperature is 21ºF (12ºC) higher than the setpoint.
3. LO, indicating that the frypot temperature is 21ºF (12ºC) lower than the setpoint.
4. “----,” indicating that the frypot temperature is in the cooking range. NOTE: For best results,
cooking should not be attempted unless the display indicates “----.”
5. help, indicating a heating problem.
CAUTION
Do not cancel the melt cycle mode
until solid shortening is completely
melted. The Computer Magic III will
perform this function automatically at
180°F (82°C).

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6. hot, indicating the frypot temperature is in excess of 410ºF (210ºC).
7. prob, indicating that the computer has detected a problem in the temperature measuring and
control circuits.
b. Press a product switch to initiate a cook cycle.
1. The display will indicate the previously programmed cook time and begin countdown.
2. If shake time is programmed, the operator will be notified of the need to shake the product a
preprogrammed number of seconds after the cook cycle has. An alarm will sound, and the
display will read SH#,where “#” will be the switch number. If no shake time has been
programmed, sh#will not appear during the cook cycle. The alarm is self-canceling.
3. At the end of the cooking cycle, an audible alarm will sound, cooc will be displayed, and the
associated product switch indicator will flash. To cancel the cook alarm, press the appropriate
product switch.
4. At this time, the hold time will be displayed (if programmed greater than zero), and the
countdown will begin. When the countdown reaches zero, hD_will be displayed and an alarm
will sound. The hold alarm is canceled by pressing the Programming Switch. NOTE: If the
display is in use, the hold time countdown will not be displayed.
c. To check the frypot temperature at any time, press the Temperature Check Switch once. To
check the setpoint, press the switch twice. If you suspect the temperature probe is defective, check
the temperature of the frypot with a thermometer or pyrometer to verify that the computer readout
is reasonably close to the measured reading.
d. During idle periods when the fryer is on but not in use, “----” should appear in both displays. If
not, check the actual temperature and setpoint.
6.3 COMPUTER PROGRAMMING INSTRUCTIONS:
a. Turn the computer on by pressing the Power Switch.
b. Enter the programming mode by pressing the Program Mode Switch. Code will appear in the
left display. If you enter the programming mode by mistake, press the switch again to exit the
programming mode.
NOTE: If you try to enter the programming mode while the computer is cooking, the display will flash
busy.
c. Enter the number 1650by pressing the number keys. Unless this code is entered, programming will
not be accepted. This is to prevent unauthorized persons from changing your current instructions.
CAUTION
The electronic circuitry in your computer can be affected adversely by current fluctuations and
electrical storms. Should it fail to operate or program properly for no apparent reason, the computer
should be reset by unplugging the computer and plugging it back in. This could prevent a service call.

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d. Sp-r (Setpoint) will appear in the left display. Any previously programmed temperature setpoint will
appear in the right display. To change the setpoint, enter the desired setpoint temperature using the
number keys. For CE units, the highest setpoint allowed is 370ºF (188ºC). For Non-CE units the number
is 375ºF (191ºC). Press the Program Mode Switch to lock in the new setpoint (or the old setpoint, if
it was not changed).
e. selp (Select Product) will appear in the left display. Press the product button to be programmed (or
press to return to the normal operating mode).
f. sens (Sensitivity) appears in the left display. Any previously programmed sensitivity setting will
appear in the right display. To change the sensitivity setting, enter the new setting and press to lock it
in. If the setting was not changed, pressing accepts the previous setting.
Sensitivity is a built-in feature that adjusts cooking time to compensate for the drop in frypot temperature
when a basket of product is placed into it. Different food products vary in density, size, and initial
temperature. Food products also vary in optimum cooking time. A proper sensitivity setting for each
product assures a high-quality product. For example: four ounces of fries can be programmed to cook to
the same quality as two and one-half pounds. Some experimenting with the range of 0 -9 (0 being least
sensitive and 9 being most sensitive) may be required to obtain your specifications. Setting 5 is the
recommended starting point.
g. cooc (Cook Time) will now show in the left display. Any previously programmed cooking time will
appear in the right display. Pressing will accept the current cooking time. To change the cooking
time, enter the new time using the Number keys. Press to lock in the new time.
h. sh_ (Shake Time) appears in the left display. If your product requires shaking during the cooking
process, set the number of seconds to cook before shaking using the number keys.
For example, enter 30 to indicate the product will cook 30 seconds before reaching Shake Time. After
cooking 30 seconds, an alarm sounds and the product switch flashes for 3 seconds. If your product does
not require shaking, enter “0”. The number entered will appear in the right display. Press to lock in
the programmed time.
i. hd_(Hold Time) will appear in the left display. Set the time the product may be held before serving,
anything from 13 seconds to 60 minutes. If you do not wish to use the hold time feature, enter 0. Press
to lock in the time.
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: Program
button 3 for 7:00 minutes hold time. Then, when programming button R for hold time, press address 4.
Both product button 3 and product button R will then use the same hold time of 7:00 minutes.
The button numbers and their assigned address numbers are:
Button:
L 1 2 3 4 5 6 7 8 90R
Address: 1 2 3 4 5 6 7 8 9 10 11 12
j. selp (Select Product) will again appear in the left display. If more products are to be programmed,
return to Step 5 and follow all instructions to this point, repeating for each product.
k. When you complete your programming, lock in the whole program by pressing the Temperature
Check/Program Lock Switch.