Frymaster J1C/MJ15 Guide

J1C, MJ15
OPERATION, SERVICE
AND PARTS MANUAL
J1C/MJ15
Gas Fryers
Frymaster
Frymaster L.L.C., 8700 Line Avenue 71106, PO Box 51000, Shreveport, Louisiana 71135-1000
318-865-1711 FAX [phone]
Printed in the U.S.A.
SERVICE HOTLINE
1-80Q-551-8633
Price $4.00
819-5355 04/94

J1C/MJ15 SERIES FRYERS
TABLE OF CONTENTS
SECTION DESCRIPTION PAGE #
1 Parts Ordering/Service Information . 1
2 Important Information . i
3 Installation Instructions . 2
4 Operating Instructions . 4
5 Ventilation and Clearance . 6
6 Draining and Filtering Instructions . 6
7 Preventive Maintenance. 8
8 J1C/MJ15 Series Components . 9
9 Burner Components . 10
10 Accessories. 1i
11 Thermostat Components . 12
12 Frypot Components . 13
13 Fryer Troubleshooting Guide . 14
14 Service Procedures . 16
15 Wiring Diagrams .21
16 Fryer Specification Sheet .22
United States Limited Warranty - The J1C/MJ15 Series Fryer .23

2. IMPORTANT INFORMATION
1. PARTS ORDERING/SERVICE
INFORMATION
Parts orders must be placed directly with your local
Fry master Parts Distributor. A list of Frymaster Parts
Distributors was included with the fryers when
shipped from the factory. If you do not have access
to this list, please contact the Frymaster Service De¬
partment at 1-800-551-8633 or 1-318-865-1711.
To help speed your order, the following information is
required:
Model Number: _
Serial Number: _
Type of Gas or Voltage: _
Part Number:_ ___
Service information may be obtained by calling your
local Factory Authorized Service Center. A list of
these agencies was packed with your fryer. Service
information may also be obtained by calling the Fry¬
master Service Department. When calling, please
have the following information available:
Model Number: _
Serial Number: _
Type of Gas or Voltage: _
Nature of Service Problem: _
And other information that may be helpful in solving
your service problem.
PARTS ORDERING/SERVICE INFORMATION CAN¬
ADA - Garland Commercial Ranges, Ltd., 1177 Ka-
mato 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 CENTER.
INTRODUCTION
The J1C/MJ15 Series are deep-well, open-pot fryers
designed for cooking fried products. These models
are available in full pot arrangement manufactured to
operate on the type of gas specified by the user
(natural, propane or manufactured gas). The instruc¬
tions contained in this manual should be read thor¬
oughly before attempting to operate these fryers.
This equipment is made in America and has Ameri¬
can sizes of hardware. All hardware metric conver¬
sions are approximate and can vary in size.
OPERATING, INSTALLATION, AND SERVICE
PERSONNEL
Operating information for Frymaster equipment has
been prepared for use by qualified and/or authorized
operating personnel.
All installation and service on Frymaster equipment
must be performed by qualified, certified, licensed,
and/or authorized installation or service personnel.
DEFINITIONS
QUALIFIED AND/OR AUTHORIZED OPERATING
PERSONNEL
Qualified or authorized operating personnel are those
who have carefully read the information in this man¬
ual and have familiarized themselves with the equip¬
ment functions or have had previous experience with
the operation of equipment covered in this manual.
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are: individuals, a
firm, corporation, or company which either in person
or through a representative are engaged in, and are
responsible for the installation of gas-fired appliances.
Qualified installation personnel must be experienced
in such work, be familiar with all gas precautions re¬
quired, and have complied with all requirements of
state and local codes.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those familiar with
Frymaster equipment and have been authorized by
The Frymaster Corporation. All authorized service
personnel are required to be equipped with a com¬
plete set of service parts manuals and stock a mini¬
mum amount of parts for Frymaster equipment.

A list of Fry master 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 Frymaster
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.
If the equipment arrives damaged:
a. FILE CLAIM FOR DAMAGES IMMEDIATELY -
regardless of extent of damage.
b. VISIBLE DAMAGE OR LOSS - 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 15 days of date of delivery. Be sure to re¬
tain container for inspection.
FRYMASTER DOES NOT ASSUME RESPONSIBIL¬
ITY FOR DAMAGE OR LOSS INCURRED IN
TRANSIT.
3. INSTALLATION INSTRUCTIONS
PROPER INSTALLATION IS ESSENTIAL FOR
TROUBLE-FREE OPERATION. ANY ALTERA¬
TIONS TO THE EQUIPMENT VOIDS THE FRY¬
MASTER WARRANTY.
Before installing the new equipment, inspect the
equipment carefully for visible and concealed dam¬
age. See Section 2.
The fryer installation area must allow for a 6-inch (15
cm) clearance at both sides and back next to com¬
bustible materials; 0 inches for non-combustible ma¬
terials. A minimum of 24 inches (61 cm) should be
provided at the front of the fryer for servicing and
proper operation. Air for combustion enters the unit
below the cabinet base. DO NOT BLOCK THE
AREA AROUND THE BASE OR UNDER THE
FRYERS.
THE APPLIANCE AREA MUST BE KEPT FREE
AND CLEAR OF COMBUSTIBLES.
WARNING
DO NOT ATTACH APRON DRAIN BOARD TO A
SINGLE FRYER. THE FRYER MAY BECOME
UNSTABLE, TIP OVER, AND CAUSE INJURY.
FRYER EQUIPPED WITH CASTERS
a. Frymaster fryers equipped with casters must be
installed in a manner that will allow the fryer drain
line to drain properly. See Caster Installation In¬
struction sheet included with fryer literature
package.
b. Adequate means must be provided to avoid the
splashing of hot liquid without depending on the
gas connector and any quick-disconnect device or
its associated piping. This can be accomplished
by attaching restraining chains/cables to the out¬
side of the front casters and securing the
chains/cables to the floor.
c. Ensure installation is made with a gas connector
that complies with the latest editions of the Stan¬
dard for Connectors for Movable Gas Appliances
ANSI Z21.69 and Addenda, Z21.69, and a quick-
disconnect device that complies with the latest
edition of the Standard for Quick-Disconnect De¬
vices for Use With Gas Fuel, ANSI Z21.41.
NATIONAL CODE REQUIREMENTS
Frymaster gas fryers are manufactured to use the
type gas specified on the rating plate located on the
fryer door(s). When installing gas fryers in the United
States, the installation must conform with the latest
edition of the National Fuel Gas Code, ANSI Z223.1.
In addition, all local codes must be followed. In Can¬
ada, installation must conform with the latest edition
of Standard CAN/CGA-B149.1 or .2, "Installation
Codes for Gas Burning Appliances & Equipment".
When installing any type of gas-fired commercial
kitchen equipment, Standard No. 96 and Standard
211 of the National Fire Protection Association must
be followed implicitly. A copy of the standards may
be obtained from the National Protection Association,
Battery March Park, Quincy, Massachusetts 02269.
2

GAS CONNECTIONS AND PIPE SIZE
The size of the fryer gas supply pipe is very impor¬
tant. If the pipe is too small, the gas pressure at the
burner manifold will be low. This will cause slow re¬
covery and delayed ignition. The incoming gas sup¬
ply line should be a minimum of 1". All single
J1C/MJ15 fryers require a V-i' connection. Batteries
of 2 and 3 MJ15 fryers require a 1” connection.
NOTE: Runs of more than 20 feet and more than 4
fittings or elbows require an increase of one pipe size.
For gases with heating values less than 800 BTU’s
per cubic foot, increase the pipe size by 1 size. For
LP gases, the next smaller pipe size may be used. If
in doubt about pipe size, consult the local gas
company.
CAUTION. Before connecting the new pipe to the
J1C/MJ15 series fryers, the pipe MUST be blown out
thoroughly to remove all foreign particles. Foreign
particles in the burner and controls may cause im¬
proper and dangerous operation.
When using thread compound, use very small
amounts on male threads only. Use a pipe thread
compound that will withstand the chemical action of
LP gases (Loctite PST 56765). DO NOT apply com¬
pound to the first 2 threads. This will prevent clog¬
ging of the burner orifices and control valve.
Make sure the installer checks all gas plumbing with a
soap solution for leaks. DO NOT use matches, can¬
dles, or other ignition materials.
The fryers and individual shut-off valves must be dis¬
connected from the gas supply piping system during
any pressure testing of the gas supply piping at pres¬
sures equal to or greater than Vz psig (3.45 kPa)
(13.84 in W.C.).
The fryers must be isolated from the gas supply pip¬
ing system by closing its individual manual shutoff
valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than
y 2 psig (3.45 kPa).
AFTER FRYER IS UNDER FRY STATION
EXHAUST HOOD
CAUTION: DO NOT CONNECT FRYER TO GAS
SUPPLY BEFORE COMPLETING STEPS a
THROUGH c.
a. T o level fryers equipped with legs, screw out the
legs approximately 1 inch. Adjust the legs should
so the fryer is level and properly elevated under
the exhaust hood. For fryers with casters, there
are no built-in leveling devices. The floor where
the fryers are installed must be level.
b. Check the serial plate on the fryer door to deter¬
mine if fryer burner is set up for the proper gas
type before connecting the quick disconnect or
piping from the building gas supply pipe.
1) Minimum incoming gas pressure for NATU¬
RAL GAS is 6 in. W.C. (1.49 kPa). Maximum
incoming gas pressure for NATURAL GAS is
14 in. W.C. (3.49 kPa).
2) Minimum incoming gas pressure for LP GAS
is 11 in. W.C. (2.74 kPa). Maximum incoming
gas pressure for LP GAS is 14 in. W.C. (3.49
kPa).
c. Connect the quick disconnect hose or pipe from
the building gas pipe to the fryer quick disconnect
fitting under the front of the fryer or pipe at the
rear of the fryer.
d. Close the fryer drain valve and fill frypot with wa¬
ter and boil-out solution to the OIL-LEVEL line at
the back of the frypot. Light the fryer. Refer to
"Lighting Instructions" and "Boiling Instructions" in
this manual.
e. Test all piping for gas leaks. A soap solution
should be used for this purpose. Never use a
flame.
WARNING: IF GAS ODORS ARE DETECTED,
SHUT OFF THE FRYER GAS SUPPLY AT THE
MAIN SHUT-OFF VALVE, AND CONTACT THE
LOCAL GAS COMPANY OR AUTHORIZED
SERVICE AGENCY FOR SERVICE.
f. Burner operating gas pressure can be checked at
this time. See "Check Burner Manifold Pressure"
in Section 7 of this manual.
1) Burner manifold pressure for NATURAL GAS
must be 4.0 in. W.C. (1.0 kPa).
2) Burner manifold pressure for LP GAS must be
10.0 in. W.C. (2.50 kPa).
NOTE: This should be checked by the local gas
company or an authorized service agent.

4. OPERATING INSTRUCTIONS
WARNING: WHEN FRYERS ARE IN USE,
FRYER RESTRAINT CHAINS/CABLES MUST BE
INSTALLED IN ORDER TO PREVENT THE
FRYER FROM TIPPING AND SPLASHING HOT
LIQUID.
THESE INSTRUCTIONS APPLY FOR FIRST¬
TIME USE OF THE FRYER
BOILING OUT THE FRYPOTS
Clean new frypots as follows before filling with
shortening:
a. Before operating the burner, close the fryer drain
valve and fill empty fry pot with a mixture of cold
water and boil-out solution. Fill frypot to the OIL-
LEVEL line.
b. To light the fryer, follow "Lighting Instructions” in
this manual or on the back of the fryer door.
c. Set thermostat knob to 275°F (135°C) and turn the
fryer gas valve knob to the ON position.
d. Simmer the solution for 1 hour. CAUTION:
Never leave the fryer unattended during the boil-
out procedure. Turn the gas valve knob to the PI¬
LOT position occasionally to ensure the boil-out
solution does not foam and overflow.
e. After the solution simmers for 1 hour, turn the
fryer gas valve knob to the PILOT position and
allow the solution to cool.
f. Add 1 gallon (3.8 liters) of cold water and stir.
Drain the solution into a suitable container and
clean the frypot thoroughly.
h. Close the drain valve and fill the frypot with clean
water. Using a frypot cleaning brush, rinse the
frypot twice and wipe with a clean, dry towel after
draining the rinse water.
CAUTION: REMOVE ALL DROPS OF WATER
FROM THE FRYPOT BEFORE FILLING THE FRY¬
POT WITH SHORTENING.
FILLING WITH SHORTENING
J1C/MJ15 Series fryers have a minimum of 15 lbs. (8
liters) and a maximum of 20 lbs. (11 liters) of short¬
ening capacity.
a. Make sure the fryer gas valve is in the OFF or PI¬
LOT position.
b. Close the frypot drain valve. Remove the basket
support rack, if required.
c. Fill the frypot to the OIL-LEVEL line. When solid
shortening is used, make sure it is packed down
into the frypot cold zone.
d. To melt solid shortening without scorching, alter¬
nately turn the burner ON for about 3 seconds
and OFF for about 10 seconds until the shorten¬
ing is melted. If you see smoke during this proc¬
ess, you are heating too fast and scorching the
shortening. This step is not needed if you use
liquid shortening.
e. See "Lighting Instructions" after filling frypot with
shortening.
LIGHTING INSTRUCTIONS - J1C/MJ15 SERIES
FRYER
WARNING: FRYPOT MUST BE FILLED WITH
WATER OR SHORTENING BEFORE LIGHTING.
a. Turn the thermostat knob to the required frying
temperature.
b. Turn the gas valve knob to the PILOT position.
See Figure 1.
Fig. 1
c. Push the knob in, light the pilot and continue to
hold the knob in for about 60 seconds after the
flame appears on the pilot. Release the knob.
The pilot should remain lit.
CAUTION: If the pilot does not remain lit, wait 5 min¬
utes before attempting to light or relight.
d. After the pilot remains lit, turn the knob counter¬
clockwise to the ON position. See Figure 2.

e. The burner will now light and is controllable by the
thermostat.
CAUTION: If the pilot and main burner go out, the
fryer(s) MUST be completely shut down at least 5
minutes before lighting.
ACCESSING FRYERS FOR SERVICING
WARNING: Moving a fryer filled with hot shortening
may cause splattering of hot shortening. Extreme
care must be exercised. It is recommended that the
operator or servicer follow the draining instructions of
this manual before attempting to relocate the fryer.
a. Disconnect the quick-disconnect hose.
b. Remove restraining devices typically applied to
the bottom or the back of the fryer.
c. Relocate the fryer for service accessibility.
d. After servicing is complete, reconnect the quick-
disconnect hose. Attach the restraining devices.
SHUTTING FRYER(S) OFF FOR SHORT
PERIODS
a. Open fryer door(s) and turn gas valve knob(s) to
the PILOT position. See Figure 1.
b. Depress gas valve knob(s) and turn slightly
clockwise.
c. Release and continue turning clockwise to the
OFF position. See Figure 3.
5

5. VENTILATION AND CLEARANCE
> One of the most important considerations of effi¬
cient fryer operation is ventilation. Make sure the
fryer is installed so that products of combustion
are removed efficiently and the kitchen ventilation
system does not produce drafts that interfere with
proper burner operation. The fryer flue opening
must not be placed close to the intake of the ex¬
haust fan.
> The fryer must never have the flue extended in a
"chimney'’ fashion. An extended flue will change
the combustion characteristics of the fryer caus¬
ing longer recovery time. This frequently causes
delayed ignition. To provide air flow necessary
for good combustion and burner operation, the
areas surrounding the fryer front, sides and rear
must be kept clear and unobstructed.
> The fryer(s) must be installed in an area with ade¬
quate air supply and ventilation.
> Many operators do not realize that the finest ven¬
tilation system will break down if improperly main¬
tained. The duct system, the hood, and the filter
bank must be cleaned on a regular basis and
kept grease-free.
> Adequate distances must be maintained from the
flue outlet of the fryer to the lower edge of the fil¬
ter bank. Install filters at an angle of 45°. Place a
drip tray beneath the lowest edge of the filter.
For U.S. installation, NFPA Standard No. 96
states that, "A minimum distance of 18 in. (450
mm) should be maintained between the flue out¬
let and the lower edge of the grease filter". We
recommend 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 THAT
120,000 BTU PER HOUR. Information on con¬
struction and installation of ventilating hoods can
be found in the NFPA Standard above. A copy of
this standard may be obtained from the National
Fire Protection Association, Battery March Park,
Quincy, Mass. 02269.
6. DRAINING AND FILTERING
INSTRUCTIONS
WARNING: Use care when draining and filtering
shortening to avoid serious burns.
FILTERING
The following procedure is recommended to drain and
filter your shortening when a filter machine is not
available.
a. T urn the fryer gas valve knob to PILOT. Screw
the drain pipe (provided with fryer) into the drain
valve. Make sure the drain pipe is firmly screwed
into the drain valve and that the curved end is
pointing down. See Figure 4.
Fig. 4
b. Position a metal container with sealable cover un¬
der the drain pipe. The metal container must be
able to withstand the hot shortening and hold hot
liquids. Fry master recommends that a Frymaster
filter cone holder and filter cone be used when a
filter machine is not available. If you are using the
Frymaster filter cone holder and cone, be sure
that the cone holder rests securely on the metal
container.
c. Open the drain valve slowly to avoid splattering.
If splattering occurs, exercise extreme caution.
d. If the drain valve becomes clogged with food par¬
ticles, you may wish to use the Fryer's Friend
(poker-like tool). Use this tool from the inside of
the frypot ONLY. See Figure 5. Carefully grip the
tool as far as possible away from the shortening
in the frypot. DO NOT hammer on the drain
valve, this damages the drain valve ball. DO
NOT insert the tool into the front of the drain to
6

unclog the valve, hot shortening will rush out cre¬
ating an extreme hazard.
Fig. 5
CAUTION. Allow the shortening to cool to 100°F
(38°C) or lower before transporting the container and
removing the drain pipe. Shortening temperature of
140°F (60°C) or higher will result in severe burns.
FOR SAFE. CONVENIENT DRAINING AND DIS¬
POSING OF USED SHORTENING. FRYMASTER
RECOMMENDS THE USE OF THE FRYMASTER
SHORTENING DISPOSAL UNIT (SDU). THE SDU
IS AVAILABLE THROUGH YOUR LOCAL
DISTRIBUTOR.
e. After draining the shortening, clean all food parti¬
cles and residual shortening from the frypot before
refilling.
f. C ;e the drain valve and refill the frypot with
cluan, filtered shortening.