MKN London I User manual

Operating manual
Deep fat fryer (electric)
Version
London I
London II
Paris
Open out the cover page to see the
controls.
Operating manual
2020321-03ABBE-C / en-GB
Translation of the original operating instructions 2020321-03ABDE-C / 05.04.2011 / TAG-MaBr

Controls
123
4
23
5
Figure 1: Standard version
1 Unit switch
2“Heating mode”control lamp
3 Temperature regulator
4 Safety temperature limiter
(not with marine versions)
5 2. Safety temperature limiter (optional)
6
8
O
I
L
P
U
M
P
7
R
E
S
E
T
91011
O
I
L
-
L
E
V
E
L
O
V
E
R
T
E
M
P
-
2
O
V
E
R
T
E
M
P
-
1
Figure 2: Optional equipment
6 Timer
(units with frying basket lifting mechanism)
7“Reset”button
8 Switch for fat filter system
9“Over-temperature 2”control lamp
(units with FSC)
10 “Over-temperature 1”control lamp
(units with 2 safety temperature limiters and FSC)
11 “Filling level”control lamp
(units with FSC)
Operating manualOperating manual
Deep fat fryer (electric)Deep fat fryer (electric)

5Introduction ...........................................................1
5Intended use ......................................................................1.1
5About this operating manual ...........................................1.2
6Warnings ............................................................................1.3
6Warranty and liability ........................................................1.4
7Signs and symbols ...........................................................1.5
8Safety information ................................................2
10Construction and function ...................................3
10Description of the unit ......................................................3.1
10Version London I .........................................................................3.1.1
11Version London II ........................................................................3.1.2
12Version Paris ...............................................................................3.1.3
12Features .............................................................................3.2
13Description of the controls ..............................................3.3
14Using frying fat and oil .....................................................3.4
14Recommended frying temperatures and times ..............3.5
15Filling quantities ...............................................................3.6
16Operation ...............................................................4
16Commissioning .................................................................4.1
16Filling with frying fat .........................................................4.2
16Switching on/switching off unit .......................................4.3
16Switching on ...............................................................................4.3.1
17Switching off ...............................................................................4.3.2
17Basic functions .................................................................4.4
17Setting the temperature ..............................................................4.4.1
18Setting the time ...........................................................................4.4.2
18Deep frying ........................................................................4.5
19Frying (with the frying basket lifting mechanism) .........4.6
20End of operation and breaks ...........................................4.7
21Emptying the unit ..............................................................4.8
21Draining off the frying fat .............................................................4.8.1
21Filtering frying fat with the integrated fat filtering system ............4.8.2
23Cleaning ................................................................5
23Avoiding corrosion ...........................................................5.1
3Operating manual
ContentsDeep fat fryer (electric)

23General cleaning ...............................................................5.2
24Cleaning the housing .......................................................5.3
24Cleaning the frying basin .................................................5.4
25Cleaning the tubular heating elements ...........................5.5
26Faults .....................................................................6
26Correcting faults ...............................................................6.1
26Safety temperature limiter (STL) triggered .....................6.2
26
Switching the STL back on after exceeding the maximum
operating temperature ................................................................
6.2.1
27
Switching the STL back on if the ambient temperature falls below
0 °C .............................................................................................
6.2.2
27Control lamp is defective .................................................6.3
28Cause of errors and troubleshooting ..............................6.4
29Service ...................................................................7
29Disposal .............................................................................7.1
30Declarations of Conformity ..................................8
Operating manual4
Deep fat fryer (electric)Contents

1 Introduction
1.1 Intended use
MKN deep fat fryers are appliances solely intended to be used for
commercial purposes, especially in commercial kitchens.
The unit may only be used with suitable frying fats for the purpose of deep
frying food.
It is not permitted to use the unit for the following purposes, among others:
●Drying towels, paper or dishes
●Heating acids, brines or other chemicals
●Heating inflammable liquids
●Melting fats or salts
●As a food warmer
●Cooking noodles, potatoes, vegetables or other food in salt water
●Cooking soups or sauces
●Defrosting frozen foods
1.2 About this operating manual
This operating manual is part of the equipment and contains information
required by the persons operating the unit to enable them to operate it
safely, for cleaning and looking after the unit and for handling faults.
●The employees engaged to perform any tasks with the unit must have
read the operating manual, especially the section “Safety information”,
before beginning work.
●Keep this operating manual stored safely during the life of the unit.
●Make sure that this operating manual is constantly available for the
staff at the place where the unit is used.
●Supply this operating manual to any subsequent owner or user of the
unit.
●Include any supplements received from the manufacturer.
●Supplement the instructions, including supervisory or notification
requirements, to take account of special operational circumstances
e.g. work organisation, workflows or deployed staff.
Target group ●This operating manual is intended for employees who are responsible
for operating, cleaning and looking after the unit as well as handling
faults.
●Repairs to the unit may only be carried out by specially trained
technical staff.
5Operating manual
IntroductionDeep fat fryer (electric)

●Adults may not use the unit without supervision if
-they are unable to do so due to their physical, sensory or mental
capabilities,
-they do not have the knowledge and experience required to
operate the unit safely and in the manner intended.
1.3 Warnings
Warnings are indicated with a pictogram and a signal word.
The type and source of the risk as well as the consequences are described
together with instructions for avoiding the danger. The meanings of the
pictograms and signal words used are explained in section “Signs and
symbols”(see Chapter “Signs and symbols”, Page 7).
1.4 Warranty and liability
The unit may not be modified or technically changed.
All guarantees or warranties cease to exist if technical changes are made.
Furthermore, the safety of the unit is no longer guaranteed.
Claims for warranty or liability for damages to persons or property are
excluded if they arise from one or more of the following causes:
●Improper use of the unit
●Incorrect installation, commissioning, operation or servicing of the
unit
●Technical changes to the unit without the binding agreement of the
manufacturer
●Use of spare parts or accessories not approved by MKN
●Faults resulting from the failure to comply with these operating
instructions
Operating manual6
Deep fat fryer (electric)Introduction

1.5 Signs and symbols
DANGER
Imminent danger
→Non-compliance poses a threat of death or serious injury.
WARNING
Possible danger
→Non-compliance may pose a threat of death or serious injury.
CAUTION
Dangerous situation
→Non-compliance may result in slight injuries.
CAUTION
Dangerous situation
→Non-compliance may result in equipment damage.
Provides helpful information regarding use.
ExplanationMeaningSymbol
These must be fulfilled before you can
follow the instructions.
RequirementsRequirements
An action is required here.Instruction, single
step
Instructions must be followed in the or-
der given.
Instruction, multiple
steps
1.
2.
Emphasises the name of the controlControlOn/Off
7Operating manual
IntroductionDeep fat fryer (electric)

2 Safety information
MKN appliances comply with the relevant safety standards. However,
this does not exclude all possible dangers from arising, e.g. due to
improper use.
Therefore, when installing and operating the unit, the operating personnel
must be familiar with and observe local regulations, including BGR 111
“Working in catering kitchens”.
The following safety measures must also be observed:
Hot surfaces, steam and
liquids
Risk of burns due to hot surfaces
●Wear insulated protective gloves during operation.
●Allow surfaces to cool before cleaning.
●Do not touch the heating elements immediately after operation.
Risk of scalding due to hot steam
●Hot fat causes traces of water to evaporate in an explosive manner;
dry the unit completely after cleaning.
Risk of scalding due to hot fat
●Observe the effective capacity.
●Whenever possible, thaw frozen food before deep frying.
●Dry foods containing a lot of water before deep frying.
●Do not mix frying fats and oils or different kinds of frying fats.
●Units with rollers:
-Only move the unit when the basin is empty.
-Lock the rollers during operation.
Electricity Risk of electric shock
●To avoid damaging the electronics, do not operate the unit if the
controls are damaged.
●Only put a defective unit back into operation after it has been repaired.
Risk of fire Risk of fire due to self-igniting fat, soiling and greasy films
●Clean the unit after each use.
●Observe the instructions regarding cleaning.
●Do not leave the unit unattended during operation.
●Observe the effective capacity.
●Consider the lower flash point when using old frying fat.
Operating manual8
Deep fat fryer (electric)Safety information

Firefighting ●Disconnect the unit from the mains immediately in the event of fire.
●Never attempt to put out a fire with water. Use a class F fire
extinguisher to put out oil and fat fires. For other fires, use ABC fire
extinguishers.
Hygiene Personal injury and damage to equipment due to inadequate cleaning
●Observe the cleaning instructions.
Cleaning Risk of burns caused by cleaning agents
●Wear protective gloves and glasses when using caustic cleaning
agents.
●Observe the information provided by the manufacturer of the cleaning
agent.
Risk of injury due to slippery floors
●Clean the floor in front of the unit regularly to remove splattered
grease.
Damage to equipment due to incorrect cleaning
●Do not cool the unit abruptly after operation.
●Do not clean the unit with a high-pressure cleaner.
●Do not clean the surfaces with abrasive cleaners, scouring pads or
chemically aggressive cleaners.
●Observe the reaction times for cleaning agents.
●Clean the unit regularly.
●Collect used fat in suitable containers and dispose of properly
according to the harmful substance ordinances.
Improper use Damage to equipment due to improper use
●Only use the unit with standard frying fats or oils. Liquid and semi-solid
frying fats are suitable.
●Do not melt solid frying fat in the frying basin.
Liquify solid frying fat before filling.
●Do not operate the unit without the oil clarifying tray.
●Only use original accessories.
9Operating manual
Safety informationDeep fat fryer (electric)

3 Construction and
function
3.1 Description of the unit
3.1.1 Version “London I”
2
3
4
56 7
8
1
Figure 3: Version “London I”
Swivel housing5Height-adjustable feet1
Swivel lever6Type plate2
Frying basket “L”7Drain3
Lid8Controls4
Operating manual10
Deep fat fryer (electric)Construction and function

3.1.2 Version “London II”
1
3
2
4
56
7
8
Figure 4: Version “London II”
Swivel lever5Type plate1
Frying basket “L”6Height-adjustable feet2
Swivel housing7Drain3
Lid8Controls4
11Operating manual
Construction and functionDeep fat fryer (electric)

3.1.3 Version “Paris”
1
3
4
57
8
9
2
6
Figure 5: Version “Paris”
Frying basket “P”6Type plate1
Frying basket “L”7Height-adjustable feet2
Swivel housing8Drain3
Lid9Controls4
Swivel lever5
3.2 Features
Main components ●Self-supporting housing made of chrome nickel steel (material no.
1.4301)
●Frying basin with deeper, cooler fat zone and drainage at the bottom
(front drainage optional)
Electrical features ●Direct heating with swivelling tubular heating elements
●Unit switch
●Temperature regulator
●Control lamps (visual signal)
Operating manual12
Deep fat fryer (electric)Construction and function

●Buzzer (audible signal)
●Safety temperature limiter
-Optional Fryer Safety Control (FSC) system
-Optional second Safety Temperature Limiter (STL)
●Heating contactors
Units with frying basket
lifting mechanism
●Drive motor
●End switch
●Timer
Units with fat filter system ●Pull-out fat collection receptacle
●2 fat-filter inserts
●Pump with removable intake and return flow nozzles.
●Return flow line with self-closing coupling
Accessories and optional
equipment
●Lid
●Oil clarifying tray
●Frying baskets
●Fat collection receptacle
●Connection rails for setting up several units
●Side connection rails
3.3 Description of the controls
Open out the cover page to see the controls.
DescriptionControl
Switch on/offUnit switch
Lights up when heating is activated“Heating mode”control lamp
Lights if the oil/fat level is below the
minimum.
“Filling level”control lamp
Lights when the maximum operating
temperature is exceeded.
Units with FSC:
●“Over-temperature 1”lights if the
FSC has detected a fault.
●“Over-temperature 2”lights if the
maximum operating temperature is
exceeded (STL has triggered)
“Over-temperature”control lamp
Sets the frying temperatureTemperature regulator
Switches the safety temperature limiter
back on
Safety temperature limiter
13Operating manual
Construction and functionDeep fat fryer (electric)

DescriptionControl
Activate heating“Reset”button
Switches the fat filter system on/offSwitch for fat filter system
Sets the frying timeTimer
3.4 Using frying fat and oil
Frying fat as a food The food being fried absorbs frying fat during frying, e.g. French fries
7-12%, doughnuts 20-25%. The fat is eaten along with the food; this is
why frying fat also counts as a food in terms of nutritional physiology.
Suitability for consumption Frying fat must be suitable for consumption, this means that it must be
replaced in good time before it becomes spoiled.
The period of use given by the manufacturer is always decisive. Good
frying fat can be used for about 30-40 hours depending on the method
of use and the food being fried.
To determine whether the fat is suitable for consumption, quick tests (e.g.
3M Oil Testing Strips) are available from specialised suppliers.
Extending the usable life
of the fat
The fat will stay suitable for consumption for longer by taking the following
measures:
●Store frying fat cool when not in use
●Choose foods for frying that contain only small amounts of water
●Use the frying fat for only one type of food.
●Do not overheat the fat (160-180 °C is sufficient)
●Do not fry breadcrumbed food
Used frying fat Do not top up used frying fat with new fat; replace completely instead.
Collect used fat in suitable containers and dispose of properly according
to the harmful substance ordinances.
3.5 Recommended frying temperatures and
times
Frying time (minutes)Frying temperature (°C)Food
3–4170Doughnuts
2–3170Cauliflower
2–6170Fish fillet
2–4160Trout
3–8170Chicken, portioned
2–4170Pan fried items
Operating manual14
Deep fat fryer (electric)Construction and function

Frying time (minutes)Frying temperature (°C)Food
3–5180French fries, blanched
and deep frozen
2–3180French fries, blanched
and thawed
2–3180Crullers
1–3170Onion rings
Table 1: Recommended frying temperatures and times
3.6 Filling quantities
Filling quantity (kg)Version
1.2London I
2 x 1.2London II
2.5Paris
Table 2: Filling quantities (food to be fried)
Filling quantities min./max. (l)Version
6.5/12.5London I
2 x 6.5/2 x 12.5London II
15/30Paris
Table 3: Filling quantities (frying fat)
15Operating manual
Construction and functionDeep fat fryer (electric)

4 Operation
4.1 Commissioning
The unit was tested for functioning and safety after manufacture.
Before putting into service:
1. Remove any remaining production residues and packaging.
2. Clean the unit (see Chapter “Cleaning”, Page 23).
4.2 Filling with frying fat
Requirements Unit is switched off and is cool
CAUTION
Risk of fire caused by frying fat
The fat or oil can ignite if the filling quantity is below the minimum level.
→Observe the filling mark.
1. Liquify solid frying fat in a saucepan before filling the unit.
2. Remove the lid.
3. Close the drain.
4. Fill with fat or oil according to the amount of food to be fried (see
Chapter “Filling quantities”, Page 15).
You will find the filling marks on the rear wall of the frying basin: Observe
the minimum and maximum quantities!
4.3 Switching on/switching off unit
4.3.1 Switching on
Requirements Unit is filled with frying fat or oil at least up to the lower filling mark
WARNING
Risk of fat fires
The fat or oil can ignite if the filling quantity is below the minimum level.
→Observe the filling mark.
Operating manual16
Deep fat fryer (electric)Operation

1. Turn the unit switch (1).
Unit is switched on.
2. Press Reset (7).
Heating is switched on.
3. Set the temperature with the temperature regulator (3).
Control lamp (2) lights up, frying fat is being heated.
Units with frying basket lifting mechanism: Lifting bars will move to the
upper end position and a signal will sound.
The unit is ready for operation once the control lamp goes out.
4.3.2 Switching off
CAUTION
Damage to equipment due to switching off incorrectly
Switching on again with cold, solidified fat blocks the frying tray lifting
mechanism.
→Do not switch the unit off when the basket holding bracket is lowered.
→Turn the unit switch (1) to the setting “0”.
Unit is switched off.
4.4 Basic functions
4.4.1 Setting the temperature
→Turn the temperature regulator (3) to the desired temperature.
The control lamp (2) lights up.
17Operating manual
OperationDeep fat fryer (electric)

4.4.2 Setting the time
→Turn the timer (6), to set the frying time.
Minimum: 1 minute, maximum: 15 minutes
4.5 Deep frying
Requirements Unit is filled with frying oil or fat
Unit is switched on and pre-heated
WARNING
Risk of fire
→Never leave the unit unattended during operation.
→Observe information about fighting fires in chapter “Safety
information”.
CAUTION
Risk of burns due to frying oil or fat frothing over
→Whenever possible, thaw or partly thaw frozen food before adding.
→Observe the specified filling quantities.
Observe the information about using frying fats and oils (see Chapter
“Using frying fat and oil”, Page 14).
1. Dry damp food before frying.
2. Place the food to be fried in the frying basket, observing the maximum
filling quantity (see Chapter “Filling quantities”, Page 15).
3. Check the temperature.
The control lamp (2) goes dark as soon as the set temperature is reached.
4. Place the frying basket in the frying basin.
Version “Paris”: When frying with the frying basket “L”, use the frying
basket “P”as well.
Observe the recommended frying temperatures and times (see Chapter
“Recommended frying temperatures and times”, Page 14).
Operating manual18
Deep fat fryer (electric)Operation

Figure 6: Positioning the frying basket
5. After frying, place the frying basket in the swivel housing and allow
the fat to drain off.
4.6 Frying (with the frying basket lifting
mechanism)
Requirements Unit is filled with frying oil or fat
Unit is switched on and pre-heated
WARNING
Risk of fire
→Never leave the unit unattended during operation.
→Observe information about fighting fires in chapter “Safety
information”.
CAUTION
Risk of burns due to frying oil or fat frothing over
→Whenever possible, thaw or partly thaw frozen food before adding.
→Observe the specified filling quantities.
The frying basket lifting mechanism lowers the frying basket into the frying
basin automatically and lifts it out again after a pre-set time.
1. Dry damp food before frying.
2. Place the holding bracket for the basket on the lifting bars behind the
swivel housing.
3. Position the frying basket on the holding bracket.
Version “Paris”: When frying with the frying basket “L”, use the frying
basket “P”as well.
19Operating manual
OperationDeep fat fryer (electric)

4. Place the food to be fried in the frying basket, observing the maximum
filling quantity (see Chapter “Filling quantities”, Page 15).
6
5
4
3
7
8
9
10
11
5. Setting the time.
Observe the recommended frying temperatures and times (see Chapter
“Recommended frying temperatures and times”, Page 14).
6. Check the frying temperature.
The control lamp (2) goes out as soon as the frying temperature is
reached.
7. Press timer (6), to start frying.
The frying basket will be lowered into the frying basin.
At the end of the pre-set time, the frying basket will be raised from the
frying basin and a signal will sound.
To interrupt frying, press timer (6) again.
4.7 End of operation and breaks
Switch off the unit at the end of operation and during breaks.
1. Turn temperature regulator to “Δ”.
2. Turn the unit switch to “0”.
The unit is switched off.
Operating manual20
Deep fat fryer (electric)Operation