Frymaster Pro Series User manual

Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
819-5991
24-Hour Service Hotline [phone] OCT 2003
Installation and Operation Manual

NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED
DIRECTLY FROM FRYMASTER/DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS,
AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS
WARRANTY WILL BE VOID. FURTHER, FRYMASTER/DEAN AND ITS AFFILIATES WILL NOT BE
LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUSTOMER WHICH
ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF
ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster/DEAN Factory Authorized Service Center (FASC) or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of
this manual for definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed. See NATIONAL CODE
REQUIREMENTS in Chapter 2 of this manual for specifics.
NOTICE TO U.S. CUSTOMERS
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 U.S. Food and Drug Administration.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS
U.S.
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
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation, operating,
and service instructions thoroughly before installing or servicing this equipment. Only qualified
service personnel may convert this appliance to use a gas other than that for which it was
originally configured.

DANGER
No structural material on the fryer should be altered or removed to accommodate placement of
the fryer under a hood. Questions? Call the Frymaster/Dean Service Hotline at 1-800-551-8633.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending
upon the gas line connection. Single fryers equipped with legs must be stabilized by installing
anchor straps. All fryers equipped with casters must be stabilized by installing restraining
chains. If a flexible gas line is used, an additional restraining cable must be connected at all
times when the fryer is in use.
DANGER
The front ledge of the fryer is not a step! Do not stand on the fryer. Serious injury can result
from slips or contact with the hot oil.
DANGER
Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any
other appliance.
DANGER
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak
must be posted in a prominent location. This information can be obtained from the local gas
company or gas supplier.
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.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container
at the end of frying operations each day. Some food particles can spontaneously combust if left
soaking in certain shortening material.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal
the joint between the fry vessels. Banging fry baskets on the strip to dislodge shortening will
distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be
removed for cleaning.

i
PRO SERIES GAS FRYER
INSTALLATION & OPERATION MANUAL
TABLE OF CONTENTS
CHAPTER 1: General Information
1.1 Applicability and Validity .................................................................................................1-1
1.2 Parts Ordering and Service Information ............................................................................1-1
1.3 Safety Information .............................................................................................................1-2
1.4 European Community (CE) Specific Information.............................................................1-2
1.5 Equipment Description ......................................................................................................1-3
1.6 Installation, Operating, and Service Personnel..................................................................1-3
1.7 Definitions .........................................................................................................................1-3
1.8 Shipping Damage Claim Procedure...................................................................................1-4
CHAPTER 2: Installation Instructions
2.1 General Installation Requirements ....................................................................................2-1
2.2 Caster/Leg Installation.......................................................................................................2-3
2.3 Pre-Connection Preparations .............................................................................................2-3
2.4 Connection to Gas Line .....................................................................................................2-5
2.5 Converting to Another Gas Type.......................................................................................2-8
CHAPTER 3: Operating Instructions
3.1 Controller Operation and Programming ............................................................................3-1
3.2 Start-Up Procedure ............................................................................................................3-1
3.3 Boiling Out the Frypot.......................................................................................................3-3
3.4 Shutting the Fryer Down ...................................................................................................3-3
CHAPTER 4: Filtration Instructions
4.1 Draining and Manual Filtering ..........................................................................................4-1
4.2 Preparing the Built-In Filtration System for Use...............................................................4-2
4.3 Operation of the Filter .......................................................................................................4-6
4.4 Disassembly and Reassembly of the Magnasol Filter .......................................................4-9
4.5 Draining and Disposing of Waste Oil..............................................................................4-10
CHAPTER 5: Preventive Maintenance
5.1 Fryer Preventive Maintenance Checks and Service ..........................................................5-1
Daily Checks and Service..................................................................................................5-1
Weekly Checks and Service ..............................................................................................5-1
Monthly Checks and Service .............................................................................................5-3
Quarterly Checks and Service............................................................................................5-4
Semi-Annual Checks and Service......................................................................................5-6
5.2 Built-In Filtration System Preventive Maintenance Checks and Service..........................5-6
5.3 Annual/Periodic System Inspection...................................................................................5-7
CHAPTER 6: Operator Troubleshooting
6.1 Introduction........................................................................................................................6-1
6.2 Troubleshooting Fryers with Computer Magic III, Basket Lift Timer, or Digital
Controller...........................................................................................................................6-2
6.3 Troubleshooting Fryers with Solid State (Analog) Controller ..........................................6-4
6.4 Troubleshooting the Built-In Filtration System.................................................................6-6
6.5 Troubleshooting the Basket Lift ........................................................................................6-8
6.6 Replacing the Controller or Controller Wiring Harness....................................................6-8

1-1
PRO SERIES GAS FRYER
CHAPTER 1: GENERAL INFORMATION
1.1 Applicability and Validity
The Pro Series Gas Fryer has been approved by the European Union for sale and installation
in the following EU countries: AT, BE, DE, DK, ES, FI, FR, GB, IE, IT, LU, NL, NO, PT and
SE.
This manual is applicable to and valid for all Pro Series Gas Fryers sold in English-speaking
countries, including those in the European Union. Where conflicts exist between instructions
and information in this manual and local or national codes of the country in which the equip-
ment is installed, installation and operation shall comply with those codes.
This appliance is only for professional use and shall be used by qualified personnel only, as
defined in Section 1.7.
1.2 Parts Ordering and Service Information
In order to assist you quickly, the Frymaster Factory Authorized Service Center (FASC) or Service
Department representative requires certain information about your equipment. Most of this
information is printed on a data plate affixed to the inside of the fryer door. Part numbers are found
in the Installation, Operation, Service, and Parts Manual. Parts orders may 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 Service Department at
1-800-551-8633 or 1-318-865-1711.
When ordering parts, the following information 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/Distributor. Service may also
be obtained by calling the Frymaster Service Department at 1-800-551-8633 or 1-318-865-1711.
When requesting service, please have the following information ready:
Model Number:
Serial Number:
Type of Gas:
In addition to the model number, serial number, and type of gas, please be prepared to describe the
nature of the problem and have ready any other information that you think may be helpful in solving
your problem.

1-2
RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.
1.3 Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly. Throughout
this manual, you will find notations enclosed in double-bordered boxes similar to the ones that
follow.
CAUTION
CAUTION boxes contain information about actions or conditions that may cause or result
in a malfunction of your system.
WARNING
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.
DANGER
DANGER boxes contain information about actions or conditions that may cause or result
in injury to personnel, and which may cause damage to your system and/or cause your
system to malfunction.
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. An optional safety switch built into the drain valve prevents burner ignition with the drain valve
even partially open.
1.4 European Community (CE) Specific Information
The European Community (CE) has established certain specific standards regarding equipment of
this type. Whenever a conflict exists between CE and non-CE standards, the information or
instructions concerned are identified by means of shadowed boxes similar to the one below.
Non-CE Standard
for Incoming Gas Pressures
Type Minimum Maximum
6" W.C. 14" W.C.
Natural 1.49 kPa 3.49 kPa
14.68 mbar 34.72 mbar
11" W.C. 14" W.C.
LP 2.74 kPa 3.49 kPa
27.28 mbar 34.84 mbar

1-3
1.5 Equipment Description
Pro Series high-efficiency gas fryers employ a unique infrared burner system that uses up to 43% less
energy to cook the same volume as conventional open-burner fryers. Models in this series include
PH50, FMPH50, and FPPH50 variants. PH50 models have no built-in filtration system. FPPH50
models have a built-in FootPrint Pro filtration system located under the leftmost two fryers in a
battery. FMPH50 models also have a built-in FootPrint Pro filtration system under the leftmost two
stations of a battery. The difference between FPPH50s and FMPH50s is that FPPH50s have no
holding stations (i.e., the battery consists only of fryers) while the FMPH50s have a holding station
at one of the positions in the battery. For example, an FPPH350 consists of three fryers with built-in
filtration; an FMH350, by comparison, consists of two fryers and one holding station with built-in
filtration. A PH350 consists of three fryers without built-in filtration.
All Pro Series Gas fryers are of an open-frypot design with no tubes and have a hand-sized opening
into the deep cold zone, which makes cleaning the stainless frypot quick and easy.
Heating is supplied by a pair of infrared burner assemblies mounted on each side of the frypot.
Combustion air for the burners is supplied by a dedicated blower mounted on the front of the frypot.
Pro Series Gas fryers can be configured for natural gas, propane (LP), or manufactured gas, as
required by the customer.
Each frypot is equipped with a temperature probe for precise temperature control.
All Pro Series Gas fryers come standard with electronic ignition, melt cycle, and boil-out mode.
Control options include Computer Magic III computers, solid-state (analog) controllers, digital
controllers, and basket lift timers.
All fryers in this series require an external source of AC electrical power. Units can be configured
for voltages ranging from 100 VAC to 240 VAC.
FMPH50 and FPPH50 fryers are shipped completely assembled. PH50 fryers may require
installation of legs or optional casters at the point of use. All fryers are shipped with a package of
standard accessories. Each fryer is adjusted, tested, and inspected at the factory before crating for
shipment.
1.6 Installation, Operating, and Service Personnel
Operating information for Frymaster equipment has been prepared for use by qualified and/or
authorized personnel only, as defined in Section 1.7. All installation and service on Frymaster
equipment must be performed by qualified, certified, licensed, and/or authorized installation
or service personnel, as defined in Section 1.7.
1.7 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.

1-4
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are individuals, firms, corporations, and/or companies which, either
in person or through a representative, are engaged in and are responsible for the installation of gas-
fired appliances. Qualified personnel must be experienced in such work, be familiar with all gas
precautions involved, and have complied with all requirements of applicable national and local
codes.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those who are familiar with Frymaster equipment and who have been
authorized by Frymaster, L.L.C. to perform service on the equipment. All authorized service
personnel are required to be equipped with a complete set of service and parts manuals, and to stock
a minimum amount of parts for Frymaster equipment. A list of Frymaster Factory Authorized
Service Centers (FASC) is included with the fryer when shipped from the factory. Failure to use
qualified service personnel will void the Frymaster warranty on your equipment.
1.8 Shipping Damage Claim Procedure
Your Frymaster equipment was carefully inspected and packed before leaving the factory. The
transportation company assumes full responsibility for safe delivery upon its acceptance of the
equipment for transport.
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 receipt and is signed by the person making the delivery.
3. Concealed loss or damage that was unnoticed 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 shipping container is retained for inspection.
Frymaster DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS
INCURRED IN TRANSIT.

2-1
PRO SERIES GAS FRYER
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1 General Installation Requirements
Qualified, licensed, and/or authorized installation or service personnel, as defined in Section
1.7 of this manual, should perform all installation and service on Frymaster equipment.
Conversion of this appliance from one type of gas to another should only be performed by
qualified, licensed, and/or authorized installation or service personnel as defined in Section 1.7
of this manual.
Failure to use qualified, licensed, and/or authorized installation or service personnel (as de-
fined in Section 1.7 of this manual) to install, convert to another gas type or otherwise service
this equipment will void the Frymaster warranty and may result in damage to the equipment
or injury to personnel.
Where conflicts exist between instructions and information in this manual and local or na-
tional codes or regulations, installation and operation shall comply with the codes or regula-
tions in force in the country in which the equipment is installed.
DANGER
Building codes prohibit a fryer with its open tank of hot oil/shortening being in-
stalled beside an open flame of any type, including those of broilers and ranges.
Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Shipping Damage
Claim Procedure in Chapter 1.)
DANGER
Frymaster appliances equipped with legs are for stationary installations. Appliances
fitted with legs must be lifted during movement to avoid damage to the appliance
and bodily injury. For movable installations, optional equipment casters must be
used. Questions? Call 1-800-551-8633.
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 adjacent to
noncombustible construction. A minimum of 24” (600 mm) clearance should be provided at the
front of the fryer.
DANGER
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster/Dean Service
Hotline at 1-800-551-8633.

2-2
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 produce drafts that interfere with 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 provide the airflow necessary for good combustion and burner operation, the areas surrounding
the fryer front, sides, and rear must be kept clear and unobstructed.
DANGER
This appliance must be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of substances harmful to the health of personnel in
the room in which it is installed.
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.
For installations in the United States, 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 Protection Association, Battery March Park, Quincy, MA 02269.
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 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 applicable, 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
This appliance is equipped with a three-prong (grounding) plug for your protection
against electrical shock, and must be plugged directly into a properly grounded
three-prong receptacle. Do not cut, remove, or otherwise bypass the grounding
prong on this plug!

2-3
DANGER
This appliance 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 operate
this appliance during a power outage.
FCC COMPLIANCE
The user is cautioned that any changes or modifications to Frymaster computers not expressly
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 limits are designed to provide reasonable
protection against harmful interference when the equipment is operated in a commercial
environment. This equipment generates, uses, and can radiate radio frequency energy and, if not
installed and used in accordance with the instruction manual, may cause harmful interference 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.
The user may find the booklet “How to Identify and Resolve Radio-TV Interference Problems”
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.
If necessary, the user should consult the dealer or an experienced radio and television technician for
additional suggestions.
2.2 Caster/Leg Installation
Depending upon the specific configuration ordered, your fryer may have been shipped without
installed casters or legs. DO NOT INSTALL THIS APPLIANCE WITHOUT CASTERS OR
LEGS. If the appliance requires the installation of casters or legs, install them in accordance
with the instructions included in your accessory package.
2.3 Pre-Connection Preparations
DANGER
DO NOT connect this appliance to the gas supply before completing each step in
this section.
After the fryer has been positioned under the 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 installation instructions are packed with
the flexible 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 instructions in the accessory
pack to install the chains or straps.

2-4
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 material at all times.
3. Level fryers equipped with legs by screwing 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 hood be
24 in. (600 mm) when the appliance consumes more than 120,000 BTU per hour. NOTE:
There are no built-in leveling devices on fryers equipped with casters. 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 solid-state (analog) controls, verify that the power and heat
lights are lit.
•For fryers having computer or digital displays, verify that the display indicates CYCL.
c. Place the fryer power switch in the OFF position. Verify that the power and heat lights are
out, or that the display 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 before 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.
Orifice Diameter
Single
Vat
Dual
Vat
Single
Vat
Dual
Vat
G20 20 2 x 3.40 2 x 3.40 7 mbar 7 mbar
G25 20 or 25 2 x 3.40 2 x 3.40 10 mbar 10 mbar
G30 28/30 or 50 2 x 2.05 2 x 2.05 17 mbar 17 mbar
G31 37 or 50 2 x 2.05 2 x 2.05 20 mbar 20 mbar
CE Standard
for Incoming Gas Pressures
for Fryers Manufactured After April 1999
(
1
)
mbar = 10,2 mm H2O
Gas
Pressure
(mbar)(1)
Regulator Pressure
Orifice Diameter
Single
Vat
Dual
Vat
Single
Vat
Dual
Vat
G20 20 2 x 3.40 2 x 3.40 7 mbar 7 mbar
G25 20 or 25 2 x 3.40 2 x 3.40 10 mbar 9 mbar
G30 28/30 or 50 2 x 2.05 2 x 2.05 17 mbar 16,5 mbar
G31 37 or 50 2 x 2.05 2 x 2.05 20,2 mbar 18,5 mbar
CE Standard
for Incoming Gas Pressures
for Fryers Manufactured Through April 1999
(
1
)
mbar = 10,2 mm H2O
Gas
Pressure
(mbar)(1)
Regulator Pressure

2-5
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
7. For fryers equipped with a FootPrint Pro system or basket lifts, plug the electrical cord(s) into a
power receptacle behind the fryer.
2.4 Connection to Gas Line
DANGER
Before connecting new pipe to this appliance, the pipe must be blown out thor-
oughly to remove all foreign material. Foreign material in the burner and gas con-
trols will cause improper and dangerous operation.
DANGER
When pressure-testing incoming gas supply lines, disconnect the fryer from the gas
line if the test pressure will be ½ PSIG (3.45 kPa, 13.84 inches W.C.) or greater to
avoid damage to the fryer’s gas tubes and gas valve(s).
DANGER
All connections must be sealed with a joint compound suitable for the gas being
used and all connections must be tested with a solution of soapy water before
lighting any pilots.
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 appliance at the main shut-off
valve and immediately contact the local gas company or an authorized service
agency for service.
DANGER
“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always
ensure that melted shortening, cooking oil, or water is in the frypot before firing the
unit.
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
on the following page for the minimum sizes of connection piping.

2-6
Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1 1/2" (41 mm))
Natural 3/4" (22 mm) 1" (28 mm) 1 1/4" (36 mm)
Propane 1/2" (15 mm) 3/4" (22 mm) 1" (28 mm)
Manufactured 1" (28 mm) 1 1/4" (36 mm) 1 1/2" (41 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 connection by one
pipe size.
The Pro Series gas fryer has received the CE mark for the countries and gas categories indicated in
the table below. NOTE: The nominal heat input (QN) is 21kW except for AT, DE, LU and
category 3P/B, which is 23kW.
COUNTRIES CATEGORIES GAS PRESSURE (MBAR)
G20 20
AUSTRIA (AT) II2H3B/P G30, G31 50
I2E(R)B G20, G25 20, 25
BELGIUM (BE) I3+ G30, G31 28-30, 37
G20 20
DENMARK (DK) II2H3B/P G30, G31 30
G20, G25 20, 25
II2Esi3+ G30, G31 28-30, 37
G20, G25 20, 25
FRANCE (FR)
II2Esi3P G31 50
G20 20
FINLAND (FI) II2H3B/P G30, G31 30
G20, G25 20
II2ELL3B/P G30, G31 50
GERMANY (DE)
I3P G31 50
G20 20
GREECE (GR) II2H3+ G30, G31 28-30, 37
G20 20
ITALY (IT) II2H3+ G30, G31 28-30, 37
G20 20
IRELAND (IE) II2H3+ G30, G31 28-30, 37
G20 20
LUXEMBOURG (LU) II2E3B/P G30, G31 50
G25 25
II2L3P G31 50
G25 25
NETHERLANDS (NL)
II2L3B/P G30, G31 30
NORWAY (NO) I3B/P G30, G31 30
G20 20
PORTUGAL (PT) II2H3+ G30, G31 28-30, 37
G20 20
II2H3+ G30, G31 28-30, 37
G20 20
SPAIN (ES)
II2H3P G31 37, 50
G20 20
SWEDEN (SE) II2H3B/P G30, G31 30
G20 20
UNITED KINGDOM (UK) II2H3+ G30, G31 28-30, 37
CE Standard
Required airflow for the combustion air supply is 2m3/h per kW.
CE Approved Gas Categories by Country

2-7
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 supply 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 affected by the chemical action of LP gases (Loctite™ PST56765 Sealant is
one such compound). DO NOT apply compound to the first two threads. Doing so may allow
some of the compound to enter the gas stream, resulting in clogging of burner orifices and/or the
control valve.
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A
soap solution should be used for this purpose.
3. Close the fryer drain valve and fill the frypot 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.
DANGER
“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always
ensure that melted shortening, cooking oil, or water is in the frypot before firing your
unit.
4. The burner manifold pressure should be checked at this time by the local gas company or an
authorized service agent. The tables below and on the following page list the burner manifold gas
pressures for the various gas types that can be used with this equipment.
Gas
Single
Vat
Dual
Vat
Natural Gas Lacq
(G20) under 20 mbar 77
Natural Gas Groningue *
(G25) under 25 mbar 10 10
Natural Gas Groningue
(G25) under 20 mbar 10 10
Butane
(G30) at 28/30 or 50 mbar 17 17
Propane
(G31) under 37 or 50 mbar 20 20
CE Standard
Burner Manifold Gas Pressures
for Fryers Manufactured After April 1999
Pressure (mbar)
* Belgian G25 = 7,0 mbar (single or dual)
Gas
Single
Vat
Dual
Vat
Natural Gas Lacq
(G20) under 20 mbar 76,5
Natural Gas Gronigue *
(G25) under 25 mbar 10 9
Natural Gas Gronigue
(G25) under 20 mbar 10 9
Butane
(G30) at 28/30 or 50 mbar 17 16,5
Propane
(G31) under 37 or 50 mbar 20,2 18,5
CE Standard
Burner Manifold Gas Pressures
for Fryers Manufactured Through April 1999
Pressure (mbar)
* Belgian G25 = 7,0 mbar (single) or 6,5 (dual)

2-8
Gas Pressure
Natural 3" W.C.
0.73 kPa
Propane 8.25" W.C.
2.5 kPa
Non-CE Standard
Burner Manifold Gas Pressures
5. Check the programmed temperature or solid-state (analog) controller thermostat setting. (Refer
to the separate Frymaster Fryer Controllers User’s Manual furnished with your unit for the
setpoint programming instructions for your particular controller.)
2.5 Converting to Another Gas Type
DANGER
This appliance was configured at the factory for a specific type of gas. Converting
from one type of gas to another requires the installation of specific gas-conversion
components.
Switching to a different type of gas without installing the proper conversion
components may result in fire or explosion. NEVER ATTACH THIS APPLIANCE TO A
GAS SUPPLY FOR WHICH IT IS NOT CONFIGURED!
Conversion of this appliance from one type of gas to another should only be
performed by qualified, licensed, and authorized installation or service personnel, as
defined in Section 1.7 of this manual.
Pro Series gas fryers manufactured for Non-CE countries use different burners for each type gas.
The burners in fryers built for Propane gas have a special gray-colored coating on the burner tiles to
enable them to withstand the higher caloric value of the Propane gas. Burners designed for use in
Propane units may be used in natural gas applications, but not vice versa.
Non-CE Gas Conversion Kits
Natural Gas to Propane (LP) Gas Propane (LP) Gas to Natural Gas
Full Vat: Part Number 826-1145 Full Vat: Part Number 826-1146
Dual Vat: Part Number 826-1147 Dual Vat: Part Number 826-1148
Units manufactured for export to CE countries are equipped with “universal” burners that may be
used with either natural (G20, G25) gas or Butane (G30) and Propane (G31) gasses.
CE Gas Conversion Kits for Units with Gas Valve 810-1011
G20 or G25 (Natural) to G30 or G31 Gas: G30 or G31 to G20 or G25 (Natural) Gas:
Part Number 826-1196 Part Number 826-1197

2-9
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 Manifold Gas Pressure Chart.) Do not change the orifice.
2. Between a 2nd family (G20 or G25) and a 3rd family gas (G30 Butane or G31 Propane):
a. Change the orifices.
b. 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, replace the labels. Call your local service agency or KES for
a label kit. The language of reference will be on the corner of the label.

3-1
PRO SERIES GAS FRYER
CHAPTER 3: OPERATING INSTRUCTIONS
3.1 Controller Operation and Programming
Pro Series gas fryers can be equipped with any of the following controlling devices:
•Computer Magic III
•Solid State (Analog) Controller
•Digital Controller
•Basket Lift Timer
Refer to the appropriate section of the separate Frymaster Fryer Controllers User’s Manual furnished
with your fryer for the operating instructions for your specific controller.
3.2 Start-Up Procedure
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil filtering system, particularly the aspects
of oil filtration, draining and cleaning procedures.
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 Pro Series gas fryer is 50 lbs. (25 liters) at
70°F (21°C) for a full-vat and 25 lbs. (12.5 liters) at 70°F (21°C) for each half of a
dual-vat.
Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve(s)
is/are closed. Remove the basket support rack(s), if installed, and fill the frypot to
the bottom OIL-LEVEL line.
If solid shortening is being used, make sure it is packed down into the bottom of the
frypot.
WARNING
Never operate this appliance with an empty frypot. The frypot must be filled with wa-
ter or cooking oil/shortening before lighting the burners. Failure to do so will dam-
age the frypot and may cause a fire.

3-2
Lighting the Fryer
1. Press the computer/controller ON/OFF switch to the OFF position.
Honeywell
ON
OFF
Honeywell
ON
OFF
For Non-CE Fryers
After placing the ON/OFF switch in the OFF
position, turn the gas valve knob to the OFF
position. Wait 5 minutes, then turn the knob
to the ON postion and proceed with Step 2.
For CE Fryers
Placing the ON/OFF switch in the OFF
position also turns off the gas valve. Wait five
minutes before continuing with Step 2, which
will also turn on the gas valve.
2. Press the computer/controller ON/OFF switch to the ON position and set the thermostat or
program the computer for normal cooking temperature.
3. If the burners fail to light, press the ON/OFF switch to the OFF position and wait 60 seconds.
Repeat step 2.
4. The fryer will automatically enter the melt cycle mode if the frypot temperature is below 180ºF
(82ºC). (NOTE: During the melt cycle, the burners will repeatedly 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 burners will remain lit until the frypot
temperature reaches the programmed cooking temperature.
5. After the burners have been lit for at least 90 seconds, observe the flames through the burner
viewing ports located on each side of the combustion air blower.
Left Viewing Ports are
behind the motor housings.
Right Viewing Ports
The optimum burn is a bright orange-red glow. If a blue flame is observed, or if there are dark spots
on a burner face, adjust the air gas mixture as follows: On the side of the blower housing opposite

3-3
the motor is a plate with a locking nut. Loosen the nut enough to allow the plate to be moved, then
adjust the position of the plate to open or close the air intake opening until a bright orange-red glow
is obtained. Carefully hold the plate in position and tighten the locking nut.
3.3 Boiling Out the Frypot
To ensure that the frypot is free of any contamination resulting from its manufacture, shipping, and
handling during installation, the frypot must be boiled out before first use. Refer to Drain and Clean
Frypot (page 5-1) for this procedure.
3.4 Shutting the Fryer Down
For short-term shut down during the workday, place the controller ON/OFF switch in the OFF
position and put the frypot covers in place (if the fryer is so equipped).
When shutting the fryers down at closing time, place the controller ON/OFF switch in the OFF
position.
For Non-CE Fryers
After placing the ON/OFF switch in the OFF
position, turn the gas valve knob to the OFF
position.
Honeywell
ON
OFF
Honeywell
ON
OFF
For CE Fryers
Placing the ON/OFF switch in the OFF
position also turns off the gas valve.
Put the frypot covers in place (if the fryer is so equipped).