Frymaster FM45E User manual

Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline [phone]-0002
08-00
45 Series Gas Fryers
Installation & Operation Manual

DANGER
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH. READ THE
INSTALLATION, OPERATING, AND SERVICE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.
DANGER
FOR YOUR SAFETY, DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
LIQUIDS OR VAPORS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
DANGER
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE USER SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY
CONSULTING THE LOCAL GAS SUPPLIER.
THIS EQUIPMENT IS TO BE INSTALLED IN COMPLIANCE WITH THE BASIC
PLUMBING CODE OF THE BUILDING OFFICIALS AND CODE ADMINISTRATORS
INTERNATIONAL, INC. (BOCA) AND THE FOOD SERVICE SANITATION MANUAL OF
THE FOOD AND DRUG ADMINISTRATION.
COMPUTERS
FCC
This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept any
interference received, including interference that may cause undesired operation. While this device is
a verified Class A device, it has been shown to meet the Class B limits.
CANADA
This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set out by
the ICES-003 standard of the Canadian Department of Communications.
Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A et B
prescrites dans la norme NMB-003 edictee par le Ministre des Communcations du Canada.
DANGER
THIS PRODUCT CONTAINS CHEMICALS KNOWN TO THE STATE OF CALIFORNIA
TO CAUSE CANCER AND/OR BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM.
Operation, installation, and servicing of this product could expose you to airborne
particles of glasswool or ceramic fibers, crystalline silica, and/or carbon monoxide.
Inhalation of airborne particles of glasswool or ceramic fibers is known to the State
of California to cause cancer. Inhalation of carbon monoxide is known to the State
of California to cause birth defects or other reproductive harm.
FRYMASTER FRYERS EQUIPPED WITH LEGS ARE FOR PERMANENT
INSTALLATION. FOR MOVEABLE OR PORTABLE INSTALLATION, FRYMASTER
OPTIONAL EQUIPMENT CASTERS MUST BE USED.
QUESTIONS??? CALL 1-800-551-8633.

45 SERIES GAS FRYERS
TABLE OF CONTENTS
i
CHAPTER 1: General Information
1.1 Parts Ordering and Service Information............................................................................ 1-1
1.2 Safety Information............................................................................................................. 1-1
1.3 European Community (CE) Specific Information............................................................. 1-2
1.4 Equipment Description...................................................................................................... 1-2
1.5 Installation, Operating, and Service Personnel .................................................................1-3
1.6 Definitions......................................................................................................................... 1-3
1.7 Shipping Damage Claim Procedure.................................................................................. 1-3
CHAPTER 2: Installation Instructions
2.1 General Installation Requirements.................................................................................... 2-1
2.2 Caster/Leg Installation ......................................................................................................2-2
2.3 Pre-Connection Preparations............................................................................................. 2-3
2.4 Connection to Gas Line..................................................................................................... 2-4
2.5 Converting to Another Gas Type ...................................................................................... 2-6
CHAPTER 3: Operating Instructions
3.1 Start-Up Procedure............................................................................................................ 3-1
3.2 Boiling-Out the Frypot...................................................................................................... 3-2
3.3 Shutting the Fryer Down................................................................................................... 3-3
3.4 Controller Operation and Programming............................................................................ 3-3
Computer Magic III Controller ......................................................................................... 3-4
Thermostat Controller....................................................................................................... 3-8
Analog Controller.............................................................................................................. 3-9
Digital Controller ............................................................................................................ 3-10
Solid State Basket Lift Timer.......................................................................................... 3-11
CHAPTER 4: Filtration Instructions
4.1 Draining and Manual Filtering.......................................................................................... 4-1
4.2 Filter Magic II Filtration System Operation...................................................................... 4-1
Preparing the Filter Unit for Use....................................................................................... 4-2
Operation of the Filter Unit............................................................................................... 4-3
Changing the Filter Paper.................................................................................................. 4-4
CHAPTER 5: Preventive Maintenance
5.1 Fryer Preventive Maintenance Checks and Services ........................................................ 5-1
Daily Checks and Services................................................................................................ 5-1
Weekly Checks and Services ............................................................................................ 5-1
Quarterly Checks and Services.......................................................................................... 5-2
Semi-Annual Checks and Services.................................................................................... 5-4
5.2 Filter Magic II Filtration System Preventive Maintenance Checks and Services............. 5-5

45 SERIES GAS FRYERS
TABLE OF CONTENTS
ii
CHAPTER 6: Operator Troubleshooting
6.1 Introduction........................................................................................................................6-1
6.2 Troubleshooting Fryers with Thermostat Controls............................................................6-2
6.3 Troubleshooting Fryers with Analog, Digital, or CM III Controllers...............................6-4
6.4 Troubleshooting the Filter Magic II Filtration System......................................................6-7
6.5 Troubleshooting Abnormal Burner Operation.................................................................6-11
6.6 Replacing the Controller or Controller Wiring Harness..................................................6-12

45 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-1
1.1 Parts Ordering and Service
Information
In order to assist you as quickly as possible,
the Frymaster Factory Authorized Service
Center (FASC) or Service Department repre-
sentative requires certain information about
your equipment. Most of this information is
printed on a data plate affixed to the inside of
the fryer door.
Parts orders must be placed directly with your
local FASC or distributor. Included with
fryers when shipped from the factory is a list
of Frymaster FASCs. If you do not have
access to this list, contact the Frymaster
Technical Service Department at 1-800-551-
8633 or 1-318-865-1711.
When ordering parts, the following informa-
tion is required:
Model Number:
Serial Number:
Type of Gas or Voltage:
Item Part Number:
Quantity Needed:
Service information may be obtained by
contacting your local FASC. Information may
also be obtained by calling the Frymaster
Technical Service Department at 1-800-551-
8633 or 1-318-865-1711.
When requesting service, please have the fol-
lowing information ready:
Model Number:
Serial Number:
Type of Gas:
In addition to the model number, serial num-
ber, and type of gas, please be prepared to de-
scribe the nature of the problem and have
ready any other information that you think
may be helpful in solving your problem.
RETAIN AND STORE THIS MANUAL IN A SAFE
PLACE FOR FUTURE USE.
1.2 Safety Information
Before attempting to operate your unit, read
the instructions in this manual thoroughly.
Throughout this manual, you will find nota-
tions enclosed in double-bordered boxes
similar to the ones below.
CAUTION boxes contain information about
actions or conditions that may cause or result
in a malfunction of your system.
CAUTION
Example of a CAUTION box.
WARNING boxes contain information about
actions or conditions that may cause or result
in damage to your system, and which may
cause your system to malfunction.
WARNING
Example of a WARNING box.
DANGER boxes contain information about ac-
tions or conditions that may cause or result in
injury to personnel, and which may cause
damage to your system and/or cause your sys-
tem to malfunction.
DANGER
Hot cooking oil or shortening causes
severe burns. Never attempt to move a
fryer containing hot cooking
oil/shortening or to transfer hot
cooking oil/shortening from one
container to another.

45 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-2
Your fryer is equipped with automatic safety
features:
1. High temperature detection shuts off gas to
the burner assembly should the controlling
thermostat fail.
2. A safety switch built into the drain valve
of units with built-in filtration systems
prevents burner ignition with the drain
valve even partially open.
1.3 European Community (CE)
Specific Information
The European Community (CE) has estab-
lished certain specific standards regarding
equipment of this type. Whenever there is a
difference between CE and non-CE standards,
the information or instructions concerned are
identified by shadowed boxes similar to the
one below.
Non-CE Standard
for Incoming Gas Pressures
Gas Minimum Maximum
Natural 6" W.C.
1.49 kPa
14.93 mbar
14" W.C.
3.48 kPa
34.84 mbar
LP 11" W.C.
2.74 kPa
27.37 mbar
14" W.C.
3.48 kPa
34.84 mbar
1.4 Equipment Description
45 Series gas fryers are specifically designed
for high volume frying. Models in this series
include FM45E, FM45EC, MJ45E, and
MJ45EC variants. Fryers in this series may be
equipped with built-in Filter Magic filtration
systems (FM45E and FM45EC variants), or
may be configured for manual filtration
(MJ45E and MJ45EC variants). All models
may be configured for electrical power sup-
plies ranging from 120 to 240 VAC.
45 Series fryers utilize a combination gas
valve to control the burner and require an ex-
ternal source of AC electrical power. On the
FM45E and MJ45E models, the electrical
power supply to the gas valve is controlled by
a manually operated thermostat controller or
an electronic controller. The FM45EC and
MJ45EC models are equipped with Computer
Magic III computers.
All models are of an open-pot design with no
tubes and have a hand-sized opening into the
deep cold zone, which makes cleaning the
stainless frypot quick and easy.
Fryers equipped with built-in filtration sys-
tems are shipped completely assembled. Fry-
ers without built-in filtration require installa-
tion of legs or optional casters at point of use.
All fryers are shipped with a package of stan-
dard accessories. Each fryer is adjusted,
tested, and inspected at the factory before
crating for shipment.
Frypots are constructed of welded, heavy-
gauge stainless steel. Heating is supplied by a
burner assembly having multiple gas jets,
which are focused on ceramic targets located
around the lower side of the frypot. The burner
assembly can be configured for natural gas,
propane, or manufactured gas, as required by
the customer. A drain is tapped into the center
of the frypot, with a front-controlled manual
ball valve.
Each fryer is equipped with a thermostat probe
for precise temperature control. The probe is
located on the centerline of the frypot for rapid

45 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-3
response to changes in loads and to provide
the most accurate temperature measurement.
45 Series fryers may be equipped with an op-
tional melt cycle feature which pulses the
burner on and off at a controlled rate. The
melt cycle feature is designed to prevent
scorching and uneven heating of the frypot for
customers who use solid shortening.
The controls on your fryer vary depending on
the model and configuration purchased. Con-
trol options include thermostat controls (stan-
dard), analog controllers, digital controllers, or
Computer Magic III computers. Each type is
covered in detail in Chapter 3, Fryer Operating
Instructions.
1.5 Installation, Operating, and
Service Personnel
Operating information for Frymaster equip-
ment has been prepared for use by qualified
and/or authorized personnel only, as defined in
Section 1.6.
All installation and service on Frymaster
equipment must be performed by qualified,
certified, licensed, and or/authorized in-
stallation or service personnel, as defined in
Section 1.6.
1.6 Definitions
QUALIFIED AND/OR AUTHORIZED OPERATING
PERSONNEL
Qualified/authorized operating personnel are
those who have carefully read the information
in this manual and have familiarized
themselves with the equipment functions, or
who have had previous experience with the
operation of the equipment covered in this
manual.
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are individu-
als, or firms, corporations, or companies
which, either in person or through a represen-
tative, are engaged in and are responsible for
the installation of gas-fired appliances. Quali-
fied personnel must be experienced in such
work, be familiar with all gas precautions in-
volved, and have complied with all require-
ments of applicable national and local codes.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those that are
familiar with Frymaster equipment and who
have been authorized by Frymaster to per-
form service on Frymaster equipment. All
authorized service personnel are required to be
equipped with a complete set of service and
parts manuals, and to stock a prescribed
minimum amount of Frymaster equipment
parts.
A list of Frymaster Factory Authorized Serv-
ice Centers (FASC) was included with the
fryer when it was shipped from the factory.
Failure to use qualified service personnel
will void the Frymaster Warranty on your
equipment.
1.7 Shipping Damage Claim
Procedure
Your Frymaster equipment was carefully in-
spected and packed before leaving the factory.
The transportation company assumes full re-
sponsibility for safe delivery upon acceptance
of the equipment for transport.

45 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-4
What to do if your equipment arrives
damaged:
1. File a claim for damages immediately,
regardless of the extent of damages.
2. Inspect for and record all visible loss or
damage, and ensure that this information
is noted on the freight bill or express re-
ceipt and is signed by the person making
the delivery.
3. Concealed loss or damage that was un-
noticed until the equipment was unpacked
should be recorded and reported to the
freight company or carrier immediately
upon discovery. A concealed damage
claim must be submitted within 15 days of
the date of delivery. Ensure that the ship-
ping container is retained for inspection.
Frymaster DOES NOT ASSUME
RESPONSIBILITY FOR DAMAGE OR LOSS
INCURRED IN TRANSIT.

45 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-1
2.1 General Installation
Requirements
PROPER INSTALLATION IS ESSENTIAL FOR
EFFICIENT, TROUBLE-FREE OPERATION OF
YOUR FRYER. ANY UNAUTHORIZED AL-
TERATIONS MADE TO THIS EQUIPMENT WILL
VOID THE FRYMASTER WARRANTY.
Upon arrival, inspect the fryer carefully for
visible or concealed damage. (See Shipping
Damage Claim Procedure in Chapter 1.)
CLEARANCE AND VENTILATION
The fryer(s) must be installed with a 6” (150
mm) clearance at both sides and back when
installed adjacent to combustible construction;
no clearance is required when installed adja-
cent to noncombustible construction. A
minimum of 24” (600 mm) clearance should
be provided at the front of the fryer.
One of the most important considerations of
efficient fryer operation is ventilation. Make
sure the fryer is installed so that products of
combustion are removed efficiently, and that
the kitchen ventilation system does not pro-
duce drafts that interfere with proper burner
operation.
The fryer flue opening must not be placed
close to the intake of the exhaust fan, and the
fryer must never have its flue extended in a
“chimney” fashion. An extended flue will
change the combustion characteristics of the
fryer, causing longer recovery time. It also
frequently causes delayed ignition. To pro-
vide the air flow necessary for good combus-
tion and burner operation, the areas surround-
ing the fryer front, sides, and rear must be kept
clear and unobstructed.
Fryers must be installed in an area with an
adequate air supply and adequate ventilation.
Adequate distances must be maintained from
the flue outlet of the fryer to the lower edge of
the ventilation filter bank. Filters should be
installed at an angle of 45º. Place a drip tray
beneath the lowest edge of the filter. For U.S.
installation, NFPA standard No. 96 states, “A
minimum distance of 18 in. (450 mm) should
be maintained between the flue outlet and the
lower edge of the grease filter.” Frymaster
recommends that the minimum distance be 24
in. (600 mm) from the flue outlet to the bottom
edge of the filter when the appliance consumes
more than 120,000 BTU per hour.
Information on construction and installation of
ventilating hoods can be found in the NFPA
standard cited above. A copy of the standard
may be obtained from the National Fire Pro-
tection Association, Battery March Park,
Quincy, MA 02269.
DANGER
Do not attach an apron drainboard to a
single fryer. The fryer may become
unstable, tip over, and cause injury.
The appliance area must be kept free
and clear of combustible materials at
all times.
NATIONAL CODE REQUIREMENTS
The type of gas for which the fryer is equipped
is stamped on the data plate attached to the
inside of the fryer door. Connect a fryer
stamped “NAT” only to natural gas, those
stamped “PRO” only to propane gas, and
those stamped “MFG” only to manufactured
gas.
Installation shall be made with a gas connector
that complies with national and local codes,
and, where applicable, CE codes. Quick-
Disconnect devices, if used, shall likewise

45 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-2
comply with national, local, and, if applicable,
CE codes.
ELECTRICAL GROUNDING REQUIREMENTS
All electrically operated appliances must be
grounded in accordance with all applicable
national and local codes, and, where applica-
ble, CE codes. A wiring diagram is located on
the inside of the fryer door. Refer to the rating
plate on the inside of the fryer door for proper
voltages.
DANGER
If this appliance is equipped with a
three-prong (grounding) plug, it must
be plugged directly into a properly
grounded receptacle.
Do not cut or remove the grounding
prong from the plug.
DANGER
This equipment requires electrical
power for operation.
Place the gas control valve in the OFF
position in case of a prolonged power
outage.
Do not attempt to use the equipment
during a power outage.
FCC COMPLIANCE
The user is cautioned that any changes or
modifications to Frymaster computers not ex-
pressly approved by the party responsible for
compliance could void the user’s authority to
operate the equipment. Frymaster computers
have been tested and found to comply with the
limits for a Class A digital device, pursuant to
Part 15 of the FCC rules. While these devices
are verified as Class A devices, they have been
shown to meet the Class B limits. These lim-
its are designed to provide reasonable protec-
tion against harmful interference when the
equipment is operated in a commercial envi-
ronment. This equipment generates, uses, and
can radiate radio frequency energy and, if not
installed and used in accordance with the in-
struction manual, may cause harmful interfer-
ence to radio communications. Operation of
the equipment in a residential area is likely to
cause harmful interference in which case the
user will be required to correct the interference
at his own expense.
If necessary, the user should consult the dealer
or an experienced radio and television techni-
cian for additional suggestions.
The user may find the booklet “How to Iden-
tify and Resolve Radio-TV Interference Prob-
lems” helpful. It is prepared by the Federal
Communications Commission and is available
from the U.S. Government Printing Office,
Washington, DC 20402, Stock No. 004-000-
00345-4.
2.2 Caster/Leg Installation
Depending upon the specific configuration
ordered, your fryer may have been shipped
without installed casters or legs. If casters or
legs are installed, you may skip this section
and proceed to Section 2.3, Pre-Connection
Preparations.
If your fryer requires the installation of
casters/legs, install them in accordance with
the instructions included in your accessory
package.

45 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-3
2.3 Pre-Connection Preparations
DANGER
Do not connect fryer to gas supply
before completing each step
in this section.
After the fryer has been positioned under the
fry station exhaust hood, ensure the following
has been accomplished:
1. Adequate means must be provided to limit
the movement of fryers without depending
upon the gas line connections. If a flexible
gas hose is used, a restraining cable must
be connected at all times when the fryer is
in use. The restraining cable and installa-
tion instructions are packed with the flexi-
ble hose in the accessories box that was
shipped with your unit.
2. Single unit fryers must be stabilized by
installing restraining chains on fryers
equipped with casters or anchor straps on
fryers equipped with legs. Follow the in-
structions shipped with the casters/legs to
properly install the chains or straps.
3. Level fryers equipped with legs by screw-
ing out the legs approximately 1 inch then
adjusting them so that the fryer is level and
at the proper height in the exhaust hood.
Frymaster recommends that the minimum
distance from the flue outlet to the bottom
edge of the filter be 24 in. (600 mm) when
the appliance consumes more than 120,000
BTU per hour.
For fryers equipped with casters, there are
no built-in leveling devices. The floor
where the fryer is to be installed must be
level.
4. Test the fryer electrical system:
a. Plug the fryer electrical cord(s) into a
grounded electrical receptacle.
b. Place the power switch in the ON
position.
•For fryers equipped with thermo-
stat controls, verify that the power
and heat lights are lit.
•For fryers having computer or
digital displays, verify that the dis-
play indicates CYCL.
c. Place the fryer power switch in the
OFF position. Verify that the power
and heat lights are out, or that the dis-
play is blank.
5. Refer to the data plate on the inside of the
fryer door to determine if the fryer burner
is configured for the proper type of gas be-
fore connecting the fryer quick-disconnect
device or piping from the gas supply line.
6. Verify the minimum and maximum gas
supply pressures for the type of gas to be
used in accordance with the accompanying
tables.
Non-CE Standard
for Incoming Gas Pressures
Gas Minimum Maximum
Natural 6" W.C.
1.49 kPa
14.93 mbar
14" W.C.
3.48 kPa
34.84 mbar
LP 11" W.C.
2.74 kPa
27.37 mbar
14" W.C.
3.48 kPa
34.84 mbar

45 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-4
CE Standar
d
for Incoming Gas Pressures
G20 20 18 x 1,40 mm 7,5 mbar 3,00 m3/h
G25 20 - 25 18 x 1,40 mm 10 mbar 3,50 m3/h
G31 37 - 50 18 x 0,86 mm 20,6 mbar 2,21 kg/h
(1) mbar = 10,2 mm H2
O
Gas Pressure (mbar)(1) Regulator
Pressure ConsumptionOrifice Diameter
7. For fryers equipped with a Filter Magic II
system and/or basket lifts, plug the electri-
cal cord(s) into a power receptacle behind
the fryer.
2.4 Connection to Gas Line
The 45 Series fryer has received the CE mark
for the countries and gas categories indicated
in the accompanying table.
BE I2E+(S)
I3P G20/G25 G31 20/25 37
DE I2 ELL
13P G20/G25 G31 20 50
FR II2Esi3P G20/G25
G31 20/25 37 ET 50
LU I2E G20/G25 20/25
ES II2H3P G20
G31 20 37 ET 50
NL II2L3P G25
G31 25 50
IE-PT-GB II2H3P G20
G31 20 37
DK-GR-IT I2 H G20 20
CE Approved Gas Categories
Country Category Gas Pressure (mbar)
The size of the gas line used for installation is
very important. If the line is too small, the gas
pressure at the burner manifold will be low.
This may cause slow recovery and delayed
ignition. The incoming gas supply line should
be a minimum of 1½” (38 mm) in diameter.
Refer to the chart below for the minimum
sizes of connection piping.
Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1 1/2" (38 mm))
Natural 3/4" (19 mm) 1" (25 mm) Use two 1" (25mm)
connections
Propane 1/2" (13 mm) 3/4" (19 mm) 1" (25 mm)
Manufactured 1" (25 mm) 1 1/4" (33 mm) 1 1/2" (38 mm)
Gas Single Unit 2 - 3 Units 4 or more units*
* For distances of more than 20 feet (6 m) and/or
more than 4 fittings or elbows, increase the con-
nection by one pipe size.
Before connecting new pipe to your unit, the
pipe must be thoroughly blown out to remove
any foreign particles. If these foreign particles
get into the burner and controls, they will
cause improper and sometimes dangerous op-
eration.
CE Standard
CE regulations require a combustion air sup-
ply of 2m3/h per kW per fryer. (See rating
plate affixed to door for kW rating.)

45 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-5
1. Connect the quick-disconnect hose to the
fryer quick-disconnect fitting under the
front of the fryer and to the building gas
line.
NOTE: Some fryers are configured for a
rigid connection to the gas supply line.
These units are connected to the gas sup-
ply line at the rear of the unit.
When using thread compound, use very
small amounts on male threads only. Use
a pipe thread compound that is not af-
fected by the chemical action of LP gases
(Loctite™ PST56765 Sealant is one such
compound). DO NOT apply compound to
the first two threads. This will ensure that
the burner orifices and control valve do
not become clogged.
2. Open the gas supply to the fryer and check
all piping, fittings, and gas connections for
leaks. A soap and water solution should
be used for this purpose.
DANGER
Never use matches, candles, or any
other ignition source to check for
leaks.
If gas odors are detected, shut off the
gas supply to the fryer at the main
shut-off valve and contact the local gas
company or an authorized service
agency for service.
3. Close the fryer drain valve and fill the fry-
pot with water and boil-out solution to the
bottom OIL-LEVEL line at the rear of the
frypot. Light the fryer and perform the
boil-out procedures that are described in
the “Lighting Instructions” and “Boiling
Out the Frypot” topics found in Chapter 3
of this manual.
WARNING
“Dry-firing” your unit will cause
damage to the frypot. Always ensure
that melted shortening, cooking oil, or
water and boil-out solution is in the
frypot before firing your unit.
4. It is suggested that the burner manifold
pressure be checked at this time by the lo-
cal gas company or an authorized service
agent. Refer to “Check Burner Manifold
Pressure” in Chapter 5 of this manual for
the proper procedure.
Gas Pressure
Natural 3.5" W.C.
0.87 kPa
LP 8.25" W.C.
2.05 kPa
Non-CE Standard
Burner Manifold Gas Pressures
Gas Pressure
(mbar)
Natural Gas Lacq
(G20) under 20 mbar 7,5
Natural Gas Gronique *
(G25) under 25 mbar 10
Natural Gas Gronique
(G20) under 20 mbar 10
Propane
(G31) under 37 or 50 mbar 20,6
CE Standard
Burner Manifold Gas Pressures
* Belgian G25 = 7,0 mbar
5. Check the thermostat calibration or tem-
perature programmed into the computer.

45 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-6
•For units equipped with thermostat
controls, refer to the Thermostat Cali-
bration instructions in Chapter 7.
•For units equipped with other types of
controllers, refer to the Set Point pro-
gramming instructions in Chapter 3.
2.5 Converting to Another Gas Type
Your fryer is configured at the factory for ei-
ther natural gas or Propane (LP) gas.
If you desire to switch from one type of gas to
another, a gas conversion kit must be in-
stalled by a Factory Authorized Service
Center technician.
DANGER
Switching to a different type of gas
without installing the proper
conversion kit may result in fire or
explosion!
NEVER ATTACH YOUR FRYER TO A
GAS SUPPLY FOR WHICH IT IS NOT
CONFIGURED!
Non-CE Gas Conversion Instructions
Call Frymaster
FrymasterFrymaster
Frymaster Service (1-800-551-8633) to
determine the conversion kit appropriate for
your configuration and altitude. Contact your
local FASC to order the kit and arrange for
installation.
CE Gas Conversion Instructions
1. Between G20- and G25-type Natural Gas,
adjust the gas pressure at the regulator.
(Refer to the CE Standard Burner Mani-
fold Gas Pressure Chart.) Do not change
the orifice or pilot.
2. Between a 2nd family gas (G20 or G25)
and a 3rd family gas (G31 Propane):
a. Change the orifices.
b. Change the pilot.
c. Change the gas valve regulator.
d. Adjust the manifold pressure.
3. Remove the rating plate and install a new
one. Call your local service agency or
KES for a new rating plate.
4. If the destination language changes, re-
place the labels. Call you local service
agency of kitchen equipment supplier for a
label kit. The language of reference will
be on the corner of the label.
The following gas-conversion components and
kits are available from your FASC:
Propane (G31) to Natural (G20/G25)
Regulator only: P/N 810-1288
Pilot, regulator, and orifices kit: P/N 826-1201
Natural (G20/G25) to Propane (G31)
Regulator only: P/N 810-1292
Pilot, regulator, and orifices kit: P/N 826-1200

45 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3-1
3.1 Start-Up Procedure
CAUTION
If this is the first time the fryer is being
used after installation, refer to Section
3.2, Boil-Out Procedure.
CAUTION
The cooking oil/shortening capacity of
the 45 Series fryer is 50 lbs (25 liters)
at 70ºF (21ºC).
Before lighting the fryer, make sure the
fryer is OFF and the frypot drain valve
is closed. Remove the basket support
rack, if installed, and fill the frypot to
the bottom OIL-LEVEL line.
To prevent scorching, if solid
shortening is being used, make sure it
is tightly packed down into the bottom
of the frypot.
Non-CE Standard
Units configured to Non-CE standards are
equipped with Robertshaw valves.
CE Standard
Units configured to CE standards are
equipped with Honeywell valves.
Lighting the Pilot on Robertshaw Valves:
1. Ensure power to the unit is OFF.
2. Turn the gas valve knob to the OFF posi-
tion. Wait 5 minutes, then turn the knob
to the PILOT position.
3. Place a flame near the pilot assembly, push
and hold the knob in, light the pilot, and
continue to depress the knob for at least 60
seconds after the pilot lights. Failure to
hold the knob in long enough will cause
the pilot to go out when the knob is re-
leased. If the pilot goes out when the knob
is released, wait at least 5 minutes then re-
peat this step.
4. Turn the gas valve knob to the ON posi-
tion.
Lighting the Pilot on Honeywell Valves:
1. Ensure power to the unit is OFF.
2. Press the OFF (red) button. Wait 5 min-
utes.
3. Place a flame near the pilot assembly, push
and hold the PILOT (white) button in,
light the pilot, and continue to depress the
button for at least 60 seconds after the
pilot lights. Failure to hold the button in
long enough will cause the pilot to go out
Knob is shown in
OFF position.
Note index mark.

45 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3-2
when the button is released. If the pilot
goes out when the button is released, wait
at least 5 minutes then repeat this step.
Placing the Fryer into Operation.
For units equipped with Thermostat
Controls:
Place the Melt Cycle switch (if equipped)
to the ON position. Set the thermostat
knob to the desired cooking temperature.
The U-shaped burner should “light-off”
and burn with a strong, blue flame.
CAUTION
Thermostat-controlled fryers will
stay in the Melt Cycle mode until
the Melt Cycle switch is placed in
the OFF position.
For units equipped with other than
Thermostat Controls:
Place the computer/controller ON/OFF
switch in the ON position and set the con-
troller to—or program the computer for—
the desired cooking temperature, referred
to as the setpoint. The U-shaped burner
should “light off” and burn with a strong,
blue flame. The unit automatically enters
the Melt Cycle mode if the frypot tem-
perature is below 180ºF (82ºC). (NOTE:
During the melt cycle, the burner will re-
peatedly fire for a few seconds, then go out
for a longer period.) When the frypot
temperature reaches 180ºF (82ºC), the unit
will automatically switch to the Heating
mode. The burner will remain lit until the
frypot temperature reaches the pro-
grammed cooking temperature (setpoint).
3.2 Boiling-Out the Frypot
To ensure that the frypot is free of any con-
tamination resulting from its manufacture,
shipping, and handling during installation, the
frypot must be boiled out before first use.
Frymaster recommends boiling out the frypot
each time the oil or shortening is changed.
DANGER
Never leave the fryer unattended
during the boil-out process. If the boil-
out solution boils over, turn off power
to the fryer immediately and let the
solution cool for a few minutes before
resuming the process.
1. Before lighting the burner, close the fryer
drain valve(s) and fill the frypot to the
bottom OIL-LEVEL line with a mixture of
cold water and Frymaster™ FRYER ‘N’
GRIDDLE cleaner or detergent.
2. For units equipped with thermostat con-
trollers, set the thermostat to 280ºF
(140ºC).
For units equipped with analog or digital
controllers, set the setpoint to 200
°
°°
° F
(93 °
°°
° C).
For units equipped with Computer Magic
III computers, select the Boil-Out feature
in accordance with the procedure Using
the Boil-Out Feature on page 3-7.
For units equipped with Solid-State Bas-
ket Lift Timers, press the Boil-Out Mode
button to begin the boil-out process.
3. Place the fryer into operation in accor-
dance with Section 3.1.

45 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3-3
4. Simmer the solution for 1 hour.
5. After the solution simmers for 1 hour, turn
the fryer off, allow the solution to cool,
then add 2 gallons (7.75 liters) of cold
water and stir. Drain the solution into a
suitable container and clean the frypot
thoroughly.
WARNING
Do not drain boil-out solution into
the built-in filtration system. Doing
so may cause damage to the
filtration pump.
6. Rinse the frypot at least twice by filling the
frypot with clean water and draining. Dry
the frypot thoroughly with a clean, dry
towel.
DANGER
Remove all drops of water from the
frypot before filling with cooking
oil/shortening. Failure to do so may
cause spattering of hot liquid when
the oil/shortening is heated to
cooking temperature.
3.3 Shutting the Fryer Down
For short-term shut down during the work day,
place the fryer power switch in the OFF posi-
tion and put the frypot covers in place (if the
fryer is so equipped).
When shutting the fryers down at closing time,
place the fryer power switch in the OFF posi-
tion, place the gas valve in the OFF position,
and put the frypot covers in place (if the fryer
is so equipped).
3.4 Controller Operation and
Programming
Fryers in the 45 Series can be equipped with
any of the following types of controlling de-
vices:
•Computer Magic III
•Thermostat Controller
•Analog Controller
•Digital Controller
•Basket Lift Timer
Each type is discussed in detail in the follow-
ing pages.

45 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3-4
6
COMPUTER MAGIC
7890R
L1 234 45
Frymaster
1 234 5
6 78
c y c l c y c l
1 Left LED Display 5 Right Power Switch
2 Right LED Display 6 Left Product Selection & Coding Keys
3 Temperature Check/Program Lock 7 Right Product Selection & Coding Keys
4 Left Power Switch 8 Program Mode Switch
COMPUTER MAGIC III CONTROLLER
COMPUTER OPERATING INSTRUCTIONS
Turn the computer on by pressing the Power
switch (or ON/OFF switch ON
OFF ). NOTE:
A decimal between digits 1 and 2 in either
LED Display indicates that the burner is on.
1. One of the following will be displayed:
a. cycl, indicating that the fryer is op-
erating 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.
CAUTION
Do not cancel the melt cycle mode
until solid shortening is completely
melted!
b. hi, indicating that the frypot tem-
perature is 21ºF (12ºC) higher than the
setpoint.
c. LO, indicating that the frypot tem-
perature is 21ºF (12ºC) lower than the
setpoint.
d. “- - - -”, indicating that the frypot tem-
perature is in the cooking range.
NOTE: For best results, cooking
should not be attempted unless the dis-
play indicates “- - - -”.
e. help, indicating a heating problem.
f. hot, indicating the frypot tempera-
ture is in excess of 410ºF (210ºC).
g. prob, indicating that the computer
temperature probe circuit is open.
N
OTE:
Some computers
may have this
earlier style
ON/OFF switch:
ON
OFF

45 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3-5
2. Press a product switch to initiate a cook
cycle.
a. The display will indicate the previ-
ously programmed cook time and be-
gin countdown.
b. If shake time is programmed, the op-
erator 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#
##
#,
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.
c. At the end of the cooking cycle, an
audible alarm will sound, cooc will
be displayed, and the associated prod-
uct switch indicator will flash. To
cancel the cook alarm, press the ap-
propriate switch.
d. At this time, the hold time will be dis-
played (if programmed greater than
zero), and the countdown will begin.
When the countdown reaches zero,
hD_
hD_hD_
hD_ will be displayed and an alarm
will sound. The blank will be the
switch number. The hold alarm is can-
celed by pressing the Programming
switch . NOTE: If the display is in
use, the hold time countdown will not
be displayed.
3. 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 tempera-
ture probe is defective, check the tem-
perature of the frypot with a thermometer
or pyrometer to verify that the computer
readout is reasonably close to the meas-
ured reading.
4. 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.
CAUTION
The electronic circuitry in your
computer can be affected adversely by
current fluctuations and electrical
storms. Should it fail to function 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.
COMPUTER PROGRAMMING INSTRUCTIONS
1. Turn the computer on by pressing the
Power switch (or ON/OFF ON
OFF switch).
2. Enter the programming mode by pressing
the Program Mode switch . Code
appears 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 pro-
gramming mode while the computer is
cooking, the display will flash busy
busybusy
busy.
3. Enter the number 1650 by pressing the
number keys.
4. sp-
--
-r (Setpoint) will appear in the left
display. Any previously programmed
temperature setpoint will appear in the
right display. To change the setpoint, en-
ter 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 375ºC

45 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3-6
(191ºC). Press the Program Mode switch
to lock in the new setpoint (or the old
setpoint, if it was not changed). If the unit
is a dual vat fryer, sp-L will appear, al-
lowing the setpoint for the left vat to be
adjusted or confirmed.
5. 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).
6. sens (Sensitivity) appears in the left
display. Any previously programmed sen-
sitivity setting will appear in the right dis-
play. 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 prod-
uct is placed into it. Different food prod-
ucts will vary in density, basket load size,
and initial temperature. Food products
will also vary in how well cooked a prod-
uct is required to be. A proper sensitivity
setting for each product will assure a
high-quality product each time. For ex-
ample: four ounces of fries can be pro-
grammed to be cooked to the same quality
as two and one-half pounds. Some ex-
perimenting with the range of 0 - 9 (0 be-
ing least sensitive and 9 being most sensi-
tive) may be required to obtain the desired
quality to meet your specifications, but
setting 5 is the recommended starting
point.
7. cooc (Cook Time) will now show in the
left display. Any previously programmed
time will appear in the right display.
Pressing will accept the current cook-
ing time. To change the cooking time,
enter the new time using the number keys.
Press to lock in the new time.
8. sh_
__
_(Shake Time) appears in the left dis-
play. If your product requires shaking
during the cooking process, set the number
of seconds to cook before shaking using
the number keys.
For example, entering “30” means the
product needs to be shaken after it has
been cooking for 30 seconds. At the end
of 30 seconds, an alarm will sound and the
product switch will flash 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.
9. hd_
__
_(Hold Time) will appear in the left
display. Set the time the product may be
held before serving, anything from 13 sec-
onds 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 prod-
uct button can be programmed to use the
hold timer normally used with a different
product button. Example: Program but-
ton 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 but-
ton numbers and their assigned address
numbers are:
Button: L 1 2 3 4 5 6 7 8 9 0 R
Address: 1 2 3 4 5 6 7 8 9 10 11 12