Mono FG030 User manual

iMONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Title Pages
Safety Symbols
The following safety symbols are used throughout this product documentation and manual (available at Mono-
Equip.com). Before using your new equipment, read the instruction manual carefully and pay special attention to
information marked with the following symbols
Warning! Indicates a hazardous situation which, if not avoided, could result in death
or severe injury.
Warning! Indicates a hazardous situation which, if not avoided, could result in death
or severe injury.
Caution! Indicates a hazardous situation which, if not avoided, could result in minor
or moderate injury.

FG030-UK-MAN-0100 (Rev. A21) MONO ii
Title Pages Installation and Operation Manual
Electrical Safety
Advice regarding supplementary electrical protection
Commercial bakeries, kitchens and food service areas are environments where electrical appliances may be located
close to liquids, or operate in and around damp conditions, or where restricted movement for installation and service
is evident.
The installation and periodic inspection of the appliance should only be undertaken by a qualified, skilled and
competent electrician, and connected to the correct supply suitable for the load as stipulated by the appliance data
label.
The electrical installation and connections should meet the necessary requirements of the local electrical wiring
regulations and any electrical safety guidelines.
We recommend:
Supplementary electrical protection with the use of a residual current device (RCD)
Fixed wiring appliances incorporate a locally situated switch disconnector to connect to, which is easily
accessible for switching off and safe isolation purposes. The switch disconnector must meet the specifica-
tion requirements of IEC 60947.
Your attention is drawn to: BS 7671:2018 – Guidance Note 8 – 8.13 : Other locations of increased risk
It is recognised that there may be locations of increased risk of electrical shock other than those specifically
addressed in Part 7 of BS 7671. Examples of such locations could include laundries where there are washing and
drying machines in close proximity, and water is present, and commercial kitchens with stainless steel units, where
once again, water is present. Where, because of the perception of additional risks being likely, the installation
designer decides that an installation or location warrants further protective measures, the options available includes:
Automatic Disconnection of Supply (ADS) by means of a residual current device having a residual operating
current not exceeding 30 mA;
Supplementary protective equipotential bonding; and
Reduction of maximum fault clearance time.
The provision of RCDs and supplementary bonding must be specified by the host organisation's appointed installa-
tion designer or electrical contractor and installed by a suitably qualified and competent electrician so as to comply
with Regulations 419.2 and 544.2.
Warning! Separate electrical supplies must have their own 30mA Residual
Current Device (RCD).
Always fit a wall isolator to isolate the machinery completely. The
isolator must be visible, labeled, and easily accessible by an operator.

iii MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Title Pages
EU Declaration of Conformity Certificate

Contents Installation and Operation Manual
FG030-UK-MAN-0100 (Rev. A21) MONO i
Contents
Safety Symbols . . . . . . . . . . . . . . . . . . . . . . . . . . i
Electrical Safety . . . . . . . . . . . . . . . . . . . . . . . . . . ii
EU Declaration of Conformity Certificate . . . . . . . . . . . iii
Chapter: 1 Introduction
1.1 The MONO Table Top Fryer . . . . . . . . . . . . . . 1
Chapter: 2 Safety
2.1 Safety notices . . . . . . . . . . . . . . . . . . . . . . 5
Chapter: 3 Installation
3.1 Installation notes . . . . . . . . . . . . . . . . . . . . 7
Chapter: 4 General Operations
4.1 Overview of the control box . . . . . . . . . . . . . . . 8
4.2 Operating the digital timer . . . . . . . . . . . . . . . . 8
Chapter: 5 Turnover Frying Method
5.1 Preparation for turnover frying . . . . . . . . . . . . . . 9
5.2 Turnover frying . . . . . . . . . . . . . . . . . . . . . 9
Chapter: 6 Float Frying Method
6.1 Preparation for float frying . . . . . . . . . . . . . . . 10
6.2 Float frying . . . . . . . . . . . . . . . . . . . . . . . 10

Installation and Operation Manual Contents
ii MONO FG030-UK-MAN-0100 (Rev. A21)
Chapter: 7 Immersion Frying Method
7.1 Preparation for immersion frying . . . . . . . . . . . 11
7.2 Immersion frying . . . . . . . . . . . . . . . . . . . . 11
Chapter: 8 Specifications
8.1 Electrical specifications . . . . . . . . . . . . . . . . 12
8.2 Functional specifications . . . . . . . . . . . . . . . 12
8.3 Mechanical specifications . . . . . . . . . . . . . . . 12
8.4 Environmental specifications . . . . . . . . . . . . . 12
Chapter: 9 Dimensional Drawings
9.1 Tabletop fryer dimensions . . . . . . . . . . . . . . . 13
Chapter: 10 Maintenance
10.1 Safety messages . . . . . . . . . . . . . . . . . . . 14
10.2 General cleaning . . . . . . . . . . . . . . . . . . . 14
10.3 Draining cooking oil and molten fat . . . . . . . . . . 14
10.4 Resetting the safety thermostat . . . . . . . . . . . . 15
Chapter: 11 Service and Spares
11.1 Service . . . . . . . . . . . . . . . . . . . . . . . . 16
11.2 Spares . . . . . . . . . . . . . . . . . . . . . . . . . 16
Appendix: A Safe Emptying and Cleaning of Fryers . . . . . . . . i
Appendix: B Electrical Drawings . . . . . . . . . . . . . . . . . . v

FG030-UK-MAN-0100 (Rev. A21)MONO 1
Chapter 1 Installation and Operation Manual
1. Introduction
1.1. The MONO Table Top Fryer
MONO Equipment's Table Top Fryer provides the perfect solution for a small business with limited space but wants
to produce high-quality, professionally baked doughnuts.
This table-top fryer incorporates the essential functions and features needed to produce finger, ball, and ring-shaped
doughnuts in a compact machine.
Features:
Output up to 500 doughnuts per hour.
Available with turnover (lane), immersion, or float frying facilities
–Easily lower and raise doughnuts into oil/fat
Suitable for an 18-inch x 15-inch tray size
Manufactured in hygienic stainless steel for quick and easy cleaning
Easily removable control box with:
–Adjustable thermostat to ensure the correct temperature
–Automatic overheat protection (trips the power)
–Digital timer with start/stop/pause buttons
–Mains power and heat on/off indication lights
–Manual reset button (in the hole on the side)
Quick-drain mesh frying screens
Drain tap
Adjustable feet

2MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Chapter 1
Figure 1.1: Features
A. Drainer
B. Feeder
C. Control box
D. Oil/fat tank with heating elements
E. Optional 5-tray base FG030/X02
F. Drain tap
G. Upper hooks
H. Handles (4 off)
I. Lower hooks
J. Tray hook

FG030-UK-MAN-0100 (Rev. A21)MONO 3
Chapter 1 Installation and Operation Manual
Figure 1.2: Turnover frying accessories (5 lanes)
A. Tray-lift cradle
B. Separator (splitter) box
C. Turnover device
D. Segregated 5-lane tray

4MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Chapter 1
Figure 1.3: Immersion and float frying accessories (open tank)
A. Tray-lift cradle
B. Carrier
C. Element guard (spider)
D. Perforated tray

FG030-UK-MAN-0100 (Rev. A21)MONO 5
Chapter 2 Installation and Operation Manual
2. Safety
2.1. Safety notices
Only fully-trained and authorised persons are permitted to do any work on the fryer. Qualified electricians must carry
out all repairs and maintenance of the electrics. Always disconnect or isolate the power supply before starting any
maintenance or cleaning work on the fryer.
The Bakery Manager or Supervisor must carry out daily safety checks. Bakery staff must not, under any circum-
stances, remove panels or guards to access any part of the fryer.
In the interests of safety and efficient operation of this fryer, it is essential that this manual should be made available
to all personnel who may be required to operate it, before work is commenced
Warning! Before using the fryer:
–Check that all cover panels are fitted and secured with bolts or screws.
–Check that all guards are fitted and secured with bolts or screws (unless
protected by a safety switch).
If the fryer is damaged or malfunctioning:
–Stop using the fryer.
–Do not attempt any repairs to the fryer.
–Contact the Service Department of Mono Equipment for advice.
Operate the fryer only as described in this manual.
Always switch off the power using the mains isolator when not using the fryer
and before cleaning or maintenance.
Warning! Electrical connections must comply with the statutory legislation of the country.
A 30mA Residual Ccurrent Device (RCD) is required for all installations.
Fit a wall isolator to isolate the fryer completely. The isolator must be visible,
labeled, and easily accessible by an operator.
Always ensure hands are dry before touching any electrical appliance (including
cable, switch and plug).

6MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Chapter 2
Warning! Be aware of hot oil and surfaces. Take appropriate precautions to avoid burns.
Fully train operatives before using the fryer. Anyone undergoing training must
be under direct supervision.
No one under the age of 16 may operate the fryer.
No loose clothing or jewellery are to be worn while operating the fryer
Before emptying and cleaning the fryer, See Appendix A.
No one under the age of 18 may clean this machine under any circumstances.
Do not store items on top of, or near, the fryer.
No unauthorised modifications to the fryer are permitted.

FG030-UK-MAN-0100 (Rev. A21)MONO 7
Chapter 3 Installation and Operation Manual
3. Installation
3.1. Installation notes
1. Check that the mains power supply matches the ratings on the nameplate fixed to the control box.
2. Position the tabletop fryer away from any main thoroughfare, and ensure the surrounding floor area has suit-
able non-slip surfacing.
3. Install good ventilation, such as an extraction canopy, to remove convected heat and cooking smells.
–Choose a canopy fitted with a grease trap.
–The canopy should also extend a minimum of 300 mm (12 inches) beyond each edge of the fryer and
have its lowest point between 1980 mm (78 inches) and 2740 mm (108 inches) above the floor.
Warning! This equipment is too heavy for a single person to lift.
Place the fryer on a table or bench strong enough to support a full load of oil and
tolerate accidental knocks during frying operation.
To ensure that the fryer is safe to use, any optional base unit supplied must be
attached to the fryer by a MONO engineer.

8MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Chapter 4
4. General Operations
4.1. Overview of the control box
Figure 1.1: Control panel features
A. Power on/off indicator light
B. Heat on/off indicator light
C. Digital timer with start/stop/pause/confirm controls
D. Thermostatic control (temperature setting)
4.2. Operating the digital timer
Figure 1.2: Instructions for the timer

FG030-UK-MAN-0100 (Rev. A21)MONO 9
Chapter 5 Installation and Operation Manual
5. Turnover Frying Method
5.1. Preparation for turnover frying
See Figure 1.2 on page 3 for illustrations of the turnover frying accessories.
1. Attach the drainer and feeder boards, control box, and separator (splitter) box.
2. Hang the turnover device on the upper hooks of the back sheeting.
3. Hang the tray-lift cradle on the lower hooks of the back sheeting.
4. Check that the drain tap is closed.
5. Fill the fryer with suitable cooking oil to 50 mm (2 inches) below the top of the tank.
This is the correct operational level of the oil but allow for the expansion of heated oil.
If solid fat is to be used, break up the fat and melt gradually by turning the heating elements on and off for
15-second periods until the elements are submerged. This routine stops any damage to the elements.
6. Doughnuts should be proved on the frying screens to the required size and then placed in the fryer without
being touched. If moved onto the frying screens after proving, they collapse and an inferior product results.
5.2. Turnover frying
1. Turn the thermostatic control to the required frying temperature and ensure that both indicator lights are on.
2. Wait for all of the oil/fat to be uniformly heated.
The Heat On light goes out after a few minutes, but wait 45 to 60 minutes for best results.
3. Slide a segregated 5-lane tray of doughnuts onto the tray-lift cradle.
4. Set the timer to the frying time required.
5. Unhook the tray-lift cradle and gently lower into the oil.
6. Press the start button on the timer.
7. When the timer sounds and the doughnuts are cooked on one side:
a. Lower the turnover device into the tank.
b. Hold the turnover device against the baffles of the separator unit to make the doughnuts turnover.
c. Leave the turnover device in the oil.
8. Press the start button on the timer.
9. When the timer sounds and the doughnuts are cooked on one side:
a. Lift the turnover device out of the tank.
b. Hang the turnover device on the hooks of the back sheet.
10. Remove the tray-lift cradle and hang it back on the lower rear hooks to allow the doughnuts to drain.
11. Slide the segregated 5-lane tray onto the drainer to drain for more time.
12. Slide a fresh tray onto the tray-cradle and repeat the frying procedure.

10 MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Chapter 6
6. Float Frying Method
6.1. Preparation for float frying
See Figure 1.3 on page 4 for illustrations of the float frying accessories.
1. Attach the drainer and feeder boards and control box, but not the separator (splitter) box.
2. Place the element guard (spider) in the bottom of the tank.
3. Hang the tray-lift cradle on the lower hooks of the back sheeting.
4. Check that the drain tap is closed.
5. Fill the fryer with suitable cooking oil to 50 mm (2 inches) below the top of the tank.
This is the correct operational level of the oil but allow for the expansion of heated oil.
If solid fat is to be used, break up the fat and melt gradually by turning the heating elements on and off for
15-second periods until the elements are submerged. This routine stops any damage to the elements.
6. Doughnuts should be proved on the frying screens to the required size and then placed in the fryer without
being touched. If moved onto the frying screens after proving, they collapse and an inferior product results.
6.2. Float frying
1. Turn the thermostatic control to the required frying temperature and ensure that both indicator lights are on.
2. Wait for all of the oil/fat to be uniformly heated.
The Heat On light goes out after a few minutes, but wait 45 to 60 minutes for best results.
3. Slide a perforated tray of doughnuts onto the tray-lift cradle.
4. Set the timer to the required frying time.
5. Unhook the tray-lift cradle and gently lower it into the oil or molten fat
6. Press the start button on the timer.
7. When the timer sounds and the doughnuts are cooked on one side:
a. Lift the tray-lift cradle out of the tank.
b. Hang the tray-lift cradle on the lower rear hooks to allow the doughnuts to drain.
8. Slide the tray carefully onto the drainer using the handles, and drain for more time.
9. slide a fresh tray onto the cradle and repeat the frying procedure/

FG030-UK-MAN-0100 (Rev. A21)MONO 11
Chapter 7 Installation and Operation Manual
7. Immersion Frying Method
7.1. Preparation for immersion frying
See Figure 1.3 on page 4 for illustrations of the immersion frying accessories.
1. Attach the drainer and feeder boards and control box, but not the separator (splitter) box.
2. Place the element guard (spider) in the bottom of the tank.
3. Get the perforated tray and the carrier device ready.
4. Check that the drain tap is closed.
5. Fill the fryer with suitable cooking oil to 50 mm (2 inches) below the top of the tank.
This is the correct operational level of the oil but allow for the expansion of heated oil.
If solid fat is to be used, break up the fat and melt gradually by turning the heating elements on and off for
15-second periods until the elements are submerged. This routine stops any damage to the elements.
6. Doughnuts should be proved on the frying screens to the required size and then placed in the fryer without
being touched. If moved onto the frying screens after proving, they collapse and an inferior product results.
7.2. Immersion frying
1. Turn the thermostatic control to the required frying temperature and ensure that both indicator lights are on.
2. Wait for all of the oil/fat to be uniformly heated.
The Heat On light goes out after a few minutes, but wait 45 to 60 minutes for best results.
3. Set the timer to the required frying time.
4. Slide the perforated tray of product into the carrier device.
5. Lower the carrier device into the tank.
6. Press the start button on the timer.
7. When the timer sounds:
a. Carefully lift the carrier device out of the tank.
b. Allow the oil to drip into the tank for a short time.
8. Slide the tray from the carrier device onto the drainer board to drain for more time.
9. slide a fresh tray into the carrier device and repeat the frying procedure/

12 MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Chapter 8
8. Specifications
8.1. Electrical specifications
8.2. Functional specifications
8.3. Mechanical specifications
8.4. Environmental specifications
Power supply 240 Vac, single phase
7.0 kW, fused at 32 Amps
415 Vac, three phase + neutral
7.0 kW, fused at 16 Amps per phase
The supply to this machine must be protected by a 30mA rated Residual
Current Device (RCD) prior to installation and commissioning.
Safety thermostat A single temperature device cuts power at 221 °C (430 °F).
See Resetting the safety thermostat for reset instructions.
Production capacity Up to 500 doughnuts per hour.
Fat/oil tank capacity Approximately 40 litres to 50 mm (2 inches) below the lip of the tank.
(Allow for expansion when heating up from cold).
Weight Approximately 94 kg (207 lb)
This equipment is too heavy for a single person to lift.
The table or bench must be strong enough to support a full load of oil and
tolerate accidental knocks during frying operation.
Materials Hygienic stainless steel cladding for quick and easy cleaning.
Optional stainless steel table
Noise level Less than 85 dB

FG030-UK-MAN-0100 (Rev. A21)MONO 13
Chapter 9 Installation and Operation Manual
9. Dimensional Drawings
9.1. Tabletop fryer dimensions

14 MONO FG030-UK-MAN-0100 (Rev. A21)
Installation and Operation Manual Chapter 10
10. Maintenance
10.1. Safety messages
Read the safety messages before starting any work on machinery.
10.2. General cleaning
Failure to adhere to the cleaning instructions could affect the warranty.
1. Wipe down exterior metalwork with a damp cloth.
2. To help cleaning, it is possible to lift the heating unit out of the oil tank while the fat is still in liquid form (but it
must not be hot).
10.3. Draining cooking oil and molten fat
Before proceeding, read the information in Appendix A.
1. Allow the oil to cool for 6 to 7 hours.
2. Place a container under the drain tap.
3. Drain out the contents of the oil tank into the container.
a. Open the drain valve by turning the tap to on.
b. Do not leave the tank draining and walk away.
–The tank holds more than the container (approximately 40 ltrs), which needs replacing at regular
intervals.
c. Turn the tap off when the container is full.
d. Replace the full container.
–Never pour used oil down drains and sinks.
e. Repeat steps a to d until the oil tank is empty.
4. Ensure the drain tap is off before removing the final container.
Warning! Always disconnect or isolate the power supply before starting any maintenance
or cleaning work on the fryer.
Only fully-trained and authorised persons are permitted to do any work on the
fryer.
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