Keating Of Chicago Instant Recovery 2000 Series User manual

PROPANE GAS MAY EVENTUALLY LOSE ITS ODOR AND PRECAUTIONS SHOULD BE
TAKEN TO ASSURE THAT PROPANE GAS IS NOT PRESENT EVEN THOUGH YOU DO NOT
DETECT AN ODOR. IF THERE IS ANY DOUBT, YOU SHOULD CALL YOUR LOCAL PRO-
PANE GAS SUPPLIER FOR ASSISTANCE.
PURCHASER SHOULD POST IN A PROMINENT LOCATION INSTRUCTIONS TO BE FOLLOWED
IN THE EVENT THE USER SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY CON-
SULTING THE LOCAL GAS SUPPLIER.
WARNING
Improper installation
can cause damage,
injury or death.
ShockBurnsGas
WARNING
Do not store
flammable liquids
near this or
any other appliance.
IF NOT INSTALLED, OPERATED AND MAINTAINED IN ACCORDANCE WITH THE MANU-
FACTURER’S INSTRUCTIONS, THIS PRODUCT COULD EXPOSE YOU TO SUBSTANCES
IN FUEL OR IN FUEL COMBUSTION WHICH CAN CAUSE DEATH OR SERIOUS ILLNESS
AND WHICH ARE KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER, BIRTH
DEFECTS OR OTHER REPRODUCTIVE HARM.
THE EQUIPMENT IS TO BE INSTALLED TO COMPLY 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 (FDA).
9902091 9902091
i
Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the installation, operating
and maintenance instructions thoroughly before installing or servicing this
equipment.
Do not store or use gasoline or other flammable vapors or liquids in the
vicinity of this or any other appliance.
FOR YOUR SAFETY:

1-800-KEATING |
GAS FRYER - SERIES 2000
Important Safety Instructions ............................................ i
INTRODUCTION .............................................................. 1
INSTALLATION
Damage During Shipment ................................................ 1
Safety Precautions .......................................................... 2
FIRST STEPS
National Code Requirement ............................................. 2
Positioning...................................................................... 2
Leveling.......................................................................... 3
Restraining Devices......................................................... 3
Electrical Connection ....................................................... 3
Gas Connection ......................................................... 3-4
Gas Leak Testing............................................................. 4
PLACING YOUR KEATING FRYER IN OPERATION
Filling ............................................................................. 5
Lighting ..................................................................... 5-7
Cooking.......................................................................... 7
Shutdown ....................................................................... 7
Electronic Timers ....................................................... 7 - 8
Oil Breakdown ........................................................... 8 - 9
Draining.......................................................................... 9
Cleaning and Boil-Out ............................................... 9 - 10
PREVENTATIVE MAINTENANCE
Warranty Repairs .......................................................... 11
Preventive Maintenance Chart ................................ 11 - 12
Thermostat Calibration ................................................. 12
Thermostat Bulb Positioning........................................... 12
Hi-Limit Check............................................................... 12
SERVICE ...................................................................... 14
SERVICE DIAGNOSIS
Troubleshooting............................................................. 14
ORDERING PARTS ........................................................ 15
Warning and Operating Plates......................................... 15
Parts List............................................................... 15 - 18
Wiring Diagrams..................................................... 19 - 21
Warranty Information ..................................................... 22
TABLE OF CONTENTS
INTRODUCTION
1
Instructions in this manual should be read thoroughly before attempting to operate this Keating Gas Fryer.
All installation and service on Keating equipment must be performed by qualified, certified, licensed and/or
authorized installation or service personnel.
Operating information for Keating equipment has been prepared for use by qualified and/or
authorized personnel.
Keating equipment is made in the USA and has American sizes of hardware. All metric conversions
are approximate.
INSTALLATION INSTRUCTIONS
Proper installation will assure top performance.
Alterations of any kind to your equipment will void the
warranty. Before uncrating, check equipment carefully
for damage.
IF EQUIPMENT ARRIVES DAMAGED
Keating does not assume responsibility for loss or
damage incurred in transit.
IMPORTANT
This merchandise has been thoroughly inspected
and carefully packed before leaving our plant.
Responsibility for its safe delivery was assumed by
the carrier at the time of shipment. Claims for loss or
damage to the contents should, therefore, be made
upon the carrier, as follows:
CONCEALED LOSS OR DAMAGE
Concealed loss or damage means loss or damage
which does not become apparent until the mer-
chandise has been unpacked. The contents may be
damaged in transit due to rough handling even though
the carton may not show external damage. When the
damage is discovered upon unpacking, make a writ-
ten request for inspection by the carrier’s agent within
fifteen days of the delivery date. Then file a claim with
the carrier since such damage is the carrier’s respon-
sibility. By following these instructions carefully, we
guarantee our full support of your claims to protect
you against loss from concealed damage.
VISIBLE LOSS OR DAMAGE
Any external evidence of loss or damage must be
noted on the freight bill or express receipt, and
signed by the carrier’s agent. Failure to adequately de-
scribe such external evidence of loss or damage may
result in the carrier refusing to honor a damage claim.
The form required to file such a claim will be supplied
by the carrier.
DO NOT RETURN DAMAGED MERCHANDISE TO
KEATING. FILE YOUR CLAIM AS STATED ABOVE.

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2
SAFETY PRECAUTIONS
THIS SYMBOL WARNS YOU THAT SERIOUS BURNS
OR OTHER INJURIES MAY RESULT IF SAFETY IN-
STRUCTIONS ARE NOT FOLLOWED.
• This service manual should be retained in a safe
place for future reference. The installation of your
new fryer must conform to local codes or in the
absence of local codes, with the current National
Fuel Gas Code ANSI Z223.1/NFPA 54 (latest
edition), Natural Gas Installation Code
CAN/CGA-B149.1 or Propane Installation Code
CAN/CGA-B149.2.
• Your ventilation hood, when installed, must
conform to the current ANSI/NFPA 96 standard
(latest edition).
• No frame or restriction shall be constructed
around the fryer that will restrict air movement
into the fryer’s combustion area or prevent proper
ventilation.
• Keating fryers are designed to operate on the
gas fuel specified on the serial plate and must
not be operated with another gas fuel. They
cannot be converted to another gas fuel by
turning or engaging a switch.
DO NOT STORE OR USE GASOLINE OR OTHER FLAM-
MABLE VAPORS AND LIQUIDS IN THE VICINITY OF
THIS OR ANY APPLIANCE.
You will post, in a prominent location, instructions to
be followed in the event the user smells gas. This
information shall be obtained from your local gas
supplier.
IMPORTANT: IN THE EVENT A GAS ODOR IS DE-
TECTED, SHUT DOWN UNIT AT MAIN SHUT-OFF
VALVE AND CONTACT THE LOCAL GAS COMPANY
OR GAS SUPPLIER FOR EMERGENCY SERVICE.
• You must maintain this appliance free and clear
from combustibles.
• You must maintain the following minimum
clearances from combustible and
non-combustible construction:
MINIMUM CLEARANCE
CONSTRUCTION CLEARANCES
COMBUSTIBLE NON-COMBUSTIBLE
BACK 6" 0"
RIGHT SIDE 6" 0"
LEFT SIDE 6" 0"
SUITABLE FOR NON–COMBUSTIBLE FLOORS
The Keating Gas Fryer must be installed in an area
providing adequate air supply and ventilation. Do not
obstruct the flow of combustion and ventilation air.
Proper ventilation is one of the important consider-
ations for efficient operation of the Keating Gas Fryer.
It should be installed so that the products of combus-
tion are removed efficiently without producing drafts
that will interfere with proper burner operation. The
intake for the exhaust fan should not be placed close
to the flue of the Keating Gas Fryer to insure proper
air flow necessary for combustion. The area around
the front and bottom of the Keating Gas Fryer must
be kept clear and unobstructed. In the USA the ven-
tilation systems must conform to the ANSI/NFPA96
latest edition. “A minimum of 18" (457mm) should
be maintained between the flue outlet and the lower
edge of the grease filters.” Must be installed at least
16" away from any open flame. It is the responsibil-
ity of the owner and the local installer to comply with
national and local codes.
FIRST STEPS
NATIONAL CODE REQUIREMENT
The installation must conform with local codes, or
in the absence of local codes, with the National
Fuel Gas code, ANSI Z223.1 or the Natural gas
Installation Code, CAN/CGA-B149.1 or the Propane
Installation Code, CAN/CGA-B149.2. Flexible connec-
tors must comply to ANSI Z221.69/CAN/CGA1.16.
When pressure testing at test pressures less than or
equal to 1/2 psig (3.45 KPA), fryer must be isolated
from gas supply piping. When pressure testing at test
pressures above 1/2 psig (3.45 KPA), fryer must be
disconnected from gas supply piping system.
POSITIONING
The fryer must be no closer than 6 inches from
any combustible material and 16 inches away from
any open flame. The fryer must be placed under
an exhaust hood with a fire retardant system. Your
ventilation hood, when installed, must conform to the
current ANSI/NFPA 96 standard. ALL connections
and placement must comply with local and national
codes. It is the responsibility of the owner and local
installer to comply with these regulations when in-
stalling the fryer.
Counter model and floor model fryers must be
restrained to prevent tipping when installed in order
to avoid splashing, spilling, etc. of hot liquid. The
restraining method may be a manner of installation or
by separate means.

1-800-KEATING |
GAS FRYER - SERIES 2000
3
LEVELING
The fryer will operate at its highest efficiency when
properly leveled. Place a level on fryer vessel from
side to side. For fryers on legs, the bottom foot of the
leg is adjustable. Turn counter clockwise to decrease
height or clockwise to increase height until level.
For fryers on casters, the casters are adjustable by
loosening the jam nut and turning the caster in or out.
When the desired level is reached, tighten the jam nut.
Adjustments of more than 3/4" are not recommended
on any caster. The same procedure should be followed
to level the fryer from front to back.
Figure 1
RESTRAINING DEVICES
1. On fryer installations with casters, casters and jam
nuts must be completely tightened. Adequate means
must be provided to limit the movement of the ap-
pliance without depending on the connector and the
quick-disconnect device or its associated piping to
limit the appliance movement.
Fryer must also be restrained to
prevent tipping when installed
so that hot liquid splashing is
avoided.
2. The restraint means must be
attached to the rear of the Keating
Gas Fryer within 2" of the cen-
ter line width and approximately
1-5/8" from the bottom of the
cabinet back to allow the restrain-
ing bolt to be anchored to the cabinet back between
the cabinet bottom and inner liner.
NOTE: The installer is responsible for attaching the
tipping restraint.
IF DISCONNECTION OF THE RESTRAINT IS NECES-
SARY, IT MUST BE RECONNECTED WHEN THE FRYER
IS RETURNED TO ITS ORIGINALLY INSTALLED POSI-
TION.
NOTICE: WHEN THIS APPLIANCE IS INSTALLED WITH
CASTERS, IT MUST BE INSTALLED WITH CASTERS
SUPPLIED, A CONNECTOR COMPLYING WITH EITHER
ANSI Z21.69 OR CAN/CGA-6.16 AND A QUICK-DIS-
CONNECT DEVICE COMPLYING WITH EITHER ANSI
Z21.41 OR CSA-6.9. IT MUST ALSO BE INSTALLED
WITH RESTRAINING MEANS TO GUARD AGAINST
TRANSMISSION OF STRAIN TO THE CONNECTOR, AS
SPECIFIED IN THE APPLIANCE MANUFACTURER’S
INSTRUCTIONS.
ELECTRICAL CONNECTION
The Keating fryer, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, the National Electrical Code,
ANSI/NFPA No. 70. or the Canadian Electrical Code,
CSAC-22.2 as applicable. A wiring diagram is located
on the last page. In the USA and Canada, the electrical
supply must be 120 VAC, 60 Hz.
The Keating Instant Recovery®Gas Fryer is equipped
with a 9' neoprene covered, 3 wire electrical cord with
a three-pronged grounded plug for protection against
electrical shock.
NOTE: The electrical wiring diagram for the fryer is
located on the inside of the fryer door or in the back of
this manual.
THIS APPLIANCE IS EQUIPPED
WITH A THREE-PRONG 120 VOLT
NEMA 5-15 (GROUNDING) PLUG
FOR YOUR PROTECTION AGAINST
SHOCK HAZARD AND SHOULD BE
PLUGGED DIRECTLY INTO A PROP-
ERLY GROUNDED AND POLARIZED
THREE-PRONG RECEPTACLE. DO
NOT CUT OR REMOVE THE GROUND-
ING PRONG FROM THIS PLUG.
Before plugging in the fryer, confirm the outlet is
properly polarized and grounded. If the hot and neutral
terminals are reversed or the outlet is not properly
grounded, the burners may not ignite (burner on light
will go out after 2-1/2 seconds and the ignition pro-
cesses will continue 3 times).
GAS CONNECTION
• PIPE JOINT COMPOUNDS RESISTANT TO PROPANE
GASES MUST BE USED.
Level
Leg Caster
NOTICE
Restraining devices
required.
WARNING
Plug into a
properly grounded
three-prong receptacle.

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4
• BEFORE OPERATING THIS FRYER, CHECK PIPE
JOINTS FOR LEAKS BY USING A SOAP AND WATER
SOLUTION ONLY. DO NOT USE AN OPEN FLAME!
ON AN AA OR CMG (MILLIVOLT) FRYER, DO NOT
SHORT GAS VALVE TERMINALS WHEN TESTING
WIRING AS THERMOSTAT AND GAS VALVE DAMAGE
MAY OCCUR AND CAUSE UNSAFE CONDITIONS.
Pipe joint compounds that are used on threaded joints
of appliance piping shall be resistant to the action of
liquefied petroleum gases (Loctite PST 56765). When
using pipe joint compound do not apply to the first two
threads. Use only very small amount and only on male
threads. This will prevent clogging of burner orifices
and the gas valve. Never use compound on female
threads as it might be pushed into the gas valve.
Have your installer check for gas leaks using a soap
and water solution before operating. DO NOT USE AN
OPEN FLAME TO CHECK FOR GAS LEAKS.
1) The Keating Gas Fryer and its individual shut off
valves must be disconnected from the gas supply pip-
ing system during any pressure testing of that system
at test pressures in excess of 1/2 psi (3.45kPa)
(13.84 in WC) High pressure can damage the gas
valve causing a hazardous condition.
2.) The appliance must be isolated from the gas
supply piping 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 1/2 psi (3.45 kPa).
NOTE: If more than one gas fryer is on the same sup-
ply line, you may require a larger line. Consult your
local gas company to assure adequate volume and
pressure. Refer to serial plate for proper gas require-
ments for your particular model.
NOTE: Piping for a battery should be at least 1-1/4"
to 1-1/2" IPS, depending on total BTU input. Consult
your local gas supplier for appropriate battery piping
size.
Never leave your fryer operating unattended.
(When all previous instructions have been completed).
Check the serial plate on the panel (inside cabinet) to
determine if the burner is set up for the proper type
gas before connecting the quick-disconnect or piping
from the building gas supply pipe.
a. Maximum incoming gas pressure
NATURAL GAS – 7 inches W.C. with burners on
LP GAS – 11 inches W.C. with burners on
If a popping noise is heard from the fryer during the
cooking cycle, the following checks must be made in
this order:
b. Fryer manifold gas pressure
NATURAL GAS – 4 inches W.C. with burners on
LP – 10 inches W.C. with burners on
ALWAYS disconnect fuel source and power supply
before servicing.
NEVER move a fryer when full of oil.
NEVER introduce objects or liquids into fryer, while
operational, which are not designed or made for
cooking.
THIS FRYER MAY NOT BE ALTERED, MODIFIED OR
CHANGED IN ANY WAY.
GAS LEAK TESTING
Prior to lighting your fryer:
1. Make sure all thermostats, switches and safety
valves are in the “OFF” position.
2. Turn main On/Off manual gas valve to the “ON”
position.
3. Have your plumber or gas company check for
leaks with a soap solution or sniffer.
(NEVER check with an open flame!)
4. Have your plumber or gas company
representative light the constant pilot.
(Not necessary if your fryer has a spark ignitor.)
GAS PRESSURE AT MANIFOLD
NATURAL Gas - 4.0 in. W.C.
LP Gas - 10.0 in. W.C.
MINIMUM INCOMING GAS PRESSURE
NATURAL Gas - 7.0 in. W.C.
LP Gas - 11.0 in. W.C.
NOTE: It is estimated that half of all service calls
made on Keating Instant Recovery®Fryer result from
an inadequate gas supply. During installation, have
a gas company representative make certain that the
fryer is receiving adequate gas pressure and volume
(see “Installation” or your serial plate on the fryer
door).
PROPANE GAS MAY EVENTUALLY LOSE ITS ODOR
AND PRECAUTIONS SHOULD BE TAKEN TO ASSURE
THAT IT IS NOT PRESENT EVEN THOUGH YOU DO
NOT DETECT AN ODOR. IF THERE IS ANY DOUBT,
YOU SHOULD CALL YOUR LOCAL PROPANE GAS
SUPPLIER FOR ASSISTANCE.

1-800-KEATING |
GAS FRYER - SERIES 2000
OPERATING
FILLING
NOTE: Before filling the fryer make certain the fryer
vessel is sanitized, dry and the drain valve is com-
pletely closed.
NOTE: We recommend that solid shortening not be
used in AA and CMG Model fryers as they are not
equipped with a melt cycle. If solid shortening is used,
it should be melted prior to filling the fryer vessel.
Damage done by melting solid shortening in the fryer
vessel will void the warranty.
BE SURE THE HEAT TRANSFER TUBES ARE COM-
PLETELY COVERED WITH OIL BEFORE SWITCHING
THE FRYER ON. IF OIL LEVEL DROPS BELOW TOP
OF HEAT TRANSFER TUBES, SEVERE DAMAGE TO
FRYER AND INJURY TO OPERATOR MAY RESULT.
WATER IN ANY FORM AND HOT OIL DON'T MIX!
OIL EXPANDS WHEN HEATED. THE FILL LEVEL LINE
HAS BEEN PROVIDED TO ENSURE OPTIMUM COOK-
ING WHILE ENSURING THE SAFETY OF THE OPERA-
TOR. DO NOT OVERFILL THE FRYER VESSEL.
1. Fill the fryer vessel with oil or MELTED solid
shortening up to the “Fill Level” line.
(See Figure 2)
LIGHTING
BEFORE ATTEMPTING TO LIGHT THE FRYER, MAKE
SURE THE GAS CONNECTIONS ARE SECURE AND
HAVE BEEN LEAK TESTED AND THE FRYER HAS
BEEN PROPERLY FILLED WITH OIL.
5
Figure 2
Fill Level Line
AA CONTROL PANEL
BB CONTROL PANEL
34 x 24 BB CONTROL PANEL
34 x 24 TS CONTROL PANEL
TS CPU CONTROL PANEL

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6
(See lighting instructions plate attached to the inner
door of Keating Gas Fryer.) Model AA does not require
an electrical connection.
Make sure that the Keating Gas Fryer is plugged in. If
not your fryer will not operate. Make sure that the main
gas valve on the gas supply line to the Keating Gas
Fryer is in the “ON” position.
AIR IN THE GAS SUPPLY LINE MAY REQUIRE A LONGER
THAN NORMAL PERIOD OF TIME TO LIGHT YOUR FRYER
DURING INITIAL INSTALLATION OR AFTER OVERNIGHT
SHUTDOWN.
NOTE: Unless you have an AA model your fryer cannot
be operated during a power failure.
AA MODELS OPERATING INSTRUCTIONS
DO NOT START FRYER WITHOUT FIRST FILLING FRYER
POT.
START-UP PROCEDURE
1. Set thermostat to the “OFF” position.
2. Turn “MAIN POWER” switch to the “OFF” position.
3. Turn gas valve knob to “PILOT” position.
4. Light constant pilot located on left side of
pilot runner tube.
5. Push and hold the gas valve knob for 30 seconds
and release.
6. With the pilot still on, turn gas valve knob to the
“ON” position.
7. Set thermostat to desired temperature, turn
“MAIN POWER” switch to the “ON” position.
The burners will come on.
HI-LIMIT TEST PROCEDURE (Do Bi-monthly):
1. Place a suitable thermometer in the oil on the
front left corner of the fryer 2" from the top to
check temperature.
2. Set thermostat to 375°F after burners go off.
Push and hold the “HIGH LIMIT TEST" switch.
The burners will come on.
3. When 425°F is reached the burners go off. Now it
is ok to release test switch.
4. If the high limit thermostat does not shut down
the burners between 425°-450°F as read on
the thermometer, the high limit must be replaced
immediately.
5. To re-start the fryer it must be cooled down to
cooking temperature and the red reset button on
the high limit thermostat pushed. Return to STEP 3
in the start-up procedure.
SHUTDOWN PROCEDURE
1. Set thermostat to the “OFF” position.
2. Turn “MAIN POWER” switch to the “OFF” position.
3. Turn gas valve knob to the “OFF” position.
4. Turn gas supply valve to the “OFF” position.
5. Check to make sure all burners and pilot are out.
BB MODELS OPERATING INSTRUCTIONS
DO NOT START FRYER WITHOUT FIRST FILLING FRYER
POT.
START-UP PROCEDURE
1. Set “MELT-IDLE-FRY” switch to “IDLE” position
and thermostat to the “OFF” position.
2. Turn “MAIN POWER" switch to the “ON” position.
3. Hold the “PUSH TO LIGHT” switch in until the
amber “PILOT ON” light comes on.
4. Set thermostat to desired temperature.
5. Set “MELT-IDLE-FRY” switch to “FRY.” The burners
will come on. Select “MELT” with solid shortening
until liquid shortening is 1" from full, then switch
to the “FRY” position.
HI-LIMIT TEST PROCEDURE - ALL MODELS
(Do Bi-monthly):
1. Place a suitable thermometer in the oil on the
front left corner of the fryer 2" from the top to
check temperature.
2. Set thermostat to 375°F after burners go off.
Push and hold the “HIGH LIMIT TEST” switch.
The burners will come on.
3. When 425°F is reached the burners go off. Now it
is ok to release test switch.
4. If the high limit thermostat does not shut down
the burners between 425°-450°F as read on
the thermometer, the high limit must be replaced
immediately.
5. To re-start the fryer it must be cooled down to
cooking temperature and the red reset button on
the high limit thermostat pushed. Return to STEP 3
in the start-up procedure.
SHUTDOWN PROCEDURE
1. Set “MELT-IDLE-FRY” switch to “IDLE” position and
thermostat to the “OFF” position.
2. Turn “MAIN POWER" switch to the “OFF” position.
Its green light will go off.
3. Check to make sure all burners and pilot are out.
TS MODELS OPERATING INSTRUCTIONS
DO NOT START FRYER WITHOUT FIRST FILLING FRYER
POT.
START-UP PROCEDURE
1. Set “MELT-IDLE-FRY” switch to “IDLE” position and
thermostat to the “OFF” position.
2. Turn “MAIN POWER” switch to “ON” position.
Its green light and the timers will come on.
3. Light constant pilot located on left side of pilot
runner tube.
4. Hold the “PUSH TO LIGHT” switch for 30
seconds. The pilot runner tube will light.

1-800-KEATING |
GAS FRYER - SERIES 2000
7
5. Set thermostat to desired temperature.
6. Set “MELT-IDLE-FRY” switch to “FRY” with oil in
the fry pot. The burners will come on. Select
“MELT” with solid shortening until liquid
shortening is 1" from full mark then switch to
the “FRY” position. Burners will come on.
HI-LIMIT TEST PROCEDURE - ALL MODELS
(Do Bi-monthly):
1. Place a suitable thermometer in the oil on the
front left corner of the fryer 2" from the top to
check temperature.
2. Set thermostat to 375°F after burners go off.
Push and hold the “HIGH LIMIT TEST” switch.
The burners will come on.
3. When 425°F is reached the burners go off. Now it
is ok to release test switch.
4. If the high limit thermostat does not shut down
the burners between 425°-450°F as read on
the thermometer, the high limit must be replaced
immediately.
5. To re-start the fryer it must be cooled down to
cooking temperature and the red reset button on
the high limit thermostat pushed. Return to
STEP 3 in the start-up procedure.
SHUTDOWN PROCEDURE
1. Set “MELT-IDLE-FRY” switch to “IDLE” position
and thermostat to the “OFF” position.
2. Turn “MAIN POWER” switch to the “OFF” position.
Its green light will go off.
3. Check to make sure all burners and pilot are out.
COOKING
Keating Instant Recovery®Gas Fryers are designed
to provide maximum production efficiency and deliver
high quality food products.
Low-temperature cooking, highly polished stainless
steel and a true COLD ZONE mean extended oil life.
Follow the cooking procedures for your model.
COLD ZONE
• OPERATION OF THIS FRYER SHOULD BE LIMITED
TO PERSONNEL WHO HAVE BEEN THOROUGHLY
TRAINED IN OPERATING PROCEDURES.
Set thermostat to the desired frying temperature.
• CARE SHOULD BE TAKEN WHEN LOWERING BAS-
KETS INTO FRYER TO PREVENT SPLASHING HOT OIL
FROM FRYER VESSEL.
If your fryer has timers, push “Start-Stop” button of
electronic timer(s). For fryers with automatic basket
lift, basket(s) will lower into fryer vessel.
When timer(s) sounds, carefully lift basket(s) out of
hot oil. For fryers with automatic basket lift, a buzzer
will sound and the basket(s) will rise automatically.
Allow oil to drain before removing.
• NEVER LIFT BASKETS DIRECTLY OUT OF THE
FRYER VESSEL WITHOUT DRAINING, AS SEVERE
INJURY MAY RESULT.
• USE ONLY KEATING APPROVED BASKETS IN
YOUR FRYER. NEVER OVERFILL FRY BASKETS. DO
NOT BANG BASKETS ON BASKET HANGERS OR ON
FRYER VESSEL.
Place basket(s) on basket hanger rods on splashback
of fryer and allow to drain.
SHUTDOWN INSTRUCTIONS
Always turn the fryer off each night.
1. See Shutdown procedure.
ELECTRONIC TIMERS (Part #023709)
The electronic timers provide a clearly visible and ac-
curate display and are very easy to use. This proce-
dure resets the timer to operate in minutes:seconds.
A. Timer Operation

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8
B. How to program the “Keating” Electronic Timer
STEP 1
Make certain power to the timer has been OFF for
at least 30 seconds. Then PRESS and hold down
the UP arrow button while turning the rocker power
switch to the ON position.
NOTE: If power switch does not turn off timers, the
unit must be unplugged (two people may be needed).
The timer will turn ON and the display will now be
indicating:
The BEEPER will BEEP 4 times.
If STEP 1 was OK, proceed to STEP 2. If not, retry
Step 1 making sure the power was OFF for at least 30
seconds or more.
STEP 2
PRESS all 3 buttons in sequence: left-center-right.
The BEEPER will BEEP when each button is pressed.
If BEEPER does not BEEP, the timer is defective. STOP
TESTING. Reset procedure is completed when 1:00
appears on the digital display.
OPTIONAL TIMER
Operating Instructions (Part # 056921)
DIGITAL TIMERS
The electronic timers, standard on TS & IFM models,
provide a clearly visible and accurate display and are
very easy to use.
PROGRAMMING
To program the timers, the unit must be in the idle
mode. Press and hold the set button for approximate-
ly two seconds. The display will show “SEt”. Press
the T1, T2 or T3 for the cook time to be programmed.
The display will show the current setting for that cook
time. Use the up or down button to increment or
decrement the setting. When the setting is correct,
press and hold the set button again for approximately
two seconds. The display will show “StO” for ap-
proximately two seconds and the timer will return to
normal operation. Repeat the process as necessary
for the other timers.
OPERATING LOGIC
When the timer is powered up, the display will show
the time setting for the cook time that was operated
last and the relay output contacts will be open. To
start a cycle, press the desired cook time button (T1,
T2 or T3). The display will begin to countdown from
the preset time setting and the relay output contacts
will close. During the countdown the colon will flash at
a one-second rate. When the countdown has reached
“00:00” the relay output contacts will open, the
display will flash, and the audible alarm will sound. To
cancel the audible alarm, press any button.
PAUSE FEATURE
To pause a cycle in progress, press any button. The
relay output contacts will open, the display will flash,
and the countdown will pause. To resume the count-
down, press any button. The display will resume the
normal countdown and the relay output contacts will
close.
CANCELING A CYCLE
To cancel a cycle in progress press and hold any but-
ton for approximately two seconds. The relay output
contacts will open and the display will show the time
setting for the cook time last used.
OIL BREAKDOWN
As part of a “Preventive Maintenance Program”, the
oil in your fryer needs to be filtered regularly. The
initial investment in the frying system is less than the
total overall costs of oil during the life of the fryer, and
with regular filtering, you can realize substantial sav-
ings in oil costs, as well as, maintenance charges. We
have listed some of the conditions which are catalysts
in the breakdown of oil:
OR