MONTAGUE Legend RF40 User manual

45
INSTRUCTION MANUAL
Heavy Duty
Gas Fired Fryers
Models:
RF40, RF240, RD18
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation personnel.
Keep area around appliances free and clear from combustibles.
PLEASE RETAIN THIS MANUAL
FOR FUTURE REFERENCE.
THE MONTAGUE COMPANY
1830 STEARMANAVENUE, P.O. BOX 4954
HAYWARD, CA 94540-4954
TEL: [phone] FAX: [phone]
MONTAGUE

46
INSTRUCTIONSTO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED
IN A PROMINENT LOCATION.THIS INFORMATION MAY BE OBTAINED BY CONSULTING
THE LOCAL GAS SUPPLIER.
SHIPPING DAMAGE CLAIM PROCEDURE
For your protection, please note that equipment in this shipment was carefully inspected and packed
by skilled personnel before leaving the factory. The transportation company assumed full
responsibility for safe delivery upon acceptance of this shipment.
If shipment arrives damaged:
1. VISIBLE LOSS OR DAMAGE - Be certain this is noted on freight bill or express receipt, and
signed by person making delivery.
2. FILE CLAIM FOR DAMAGES IMMEDIATLY - Regardless of the extent of damage.
3. CONCEALED LOSS OR DAMAGE - If damage is unnoticed until merchandise is unpacked,
notify transportation company or carrier immediately, and file "concealed damage" claim with
them. This should be done within fifteen (15) days of date that delivery was made to you. Be
sure to retain container for inspection.
We cannot assume responsibility for damage incurred in transit.We will, however, be glad to furnish
you with necessary documents to support your claim.
FOR YOUR SAFETY:
Do not store or use gasoline
or other flammable vapors
and liquids in the vicinity of
this or any other appliance.
WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage,
injury or death. Read the
operating and
maintenance instructions
thoroughly before installing or
servicing this equipment.
IMPORTANT
CONTENTS
INSTALLATION . . . . . . . . . . . . . 1 MAINTENANCE . . . . . . . . . . . . . .16
OPERATION . . . . . . . . . . . . . . . .14 SERVICE . . . . . . . . . . . . . . . . . . . 23

1
INSTALLATION
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Montague Company Authorized Service Agency or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty. See the section on
Installation in 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 the Operation Section 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.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation manual
and all markings 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 Montague Co. Service Hotline
at 1-888-875-2722.
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.

2
INSTALLATION
General Installation Requirements
PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR FRYER.
ANY UNAUTHORIZED ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE MONTAGUE COMPANY
WARRANTY.
Upon arrival, inspect the fryer carefully for visible or concealed damage.
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 adja-
cent to noncombustible construction. A minimum of 24" (600 mm) clearance should be pro-
vided at the front of the fryer.
One of the most important considerations of efficient fryer operation is ventilation. Make sure
the fryer is installed to efficiently remove combustion by-products, and the kitchen ventilation
system does not produce drafts that interfere with proper burner operation.
The fryer flue opening must not be placed close to the intake of the 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.
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.” The Montague Co.
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 BTUs per hour
. 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.
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
INSTALLATION
ALL DEEP FAT FRYERS MUST BE INSTALLED WITH AT LEAST A 16 INCH SPACE
BETWEEN THE FRYER AND SURFACE FLAMES FROM ANY ADJACENT COOKING
EQUIPMENT.
A minimum of 24" should be provided at the front of the unit for servicing and proper
operation. Air for combustion enters the unit from the front of the cabinet. Do not block these
openings at any time.
THE APPLIANCE AREA MUST BE KEPT FREE AND CLEAR OF COMBUSTIBLES.
ASSEMBLY
Uncrate fryer as near to final location as possible. Remove all packing material and
accessories from fryer interior. Then assemble as follows:
1. Screw the adjustable feet of the legs in all the way. Then tightly screw the
complete leg assembly into the mounting holes at each corner of the fryer.
2. Attach basket hanger mount as shown in Figure 1 using bolts that are provided.
SETTING IN PLACE
Battery Arrangement
1. Place the first unit in the exact position it will occupy in the battery.
2. Using a carpenter’s level, level the unit from front to rear and side to side.
Adjust as follows:
FLOOR INSTALLATION ON LEGS: Adjust by turning foot on adjustable leg.

4
INSTALLATION
CURB INSTALLATION: Place shim under the low side. This operation is impor-
tant since variation in floor and curbs are common. Unless ranges are level,
difficulty will be encountered in aligning the gas supply manifold and the ranges
will not butt together tightly.
3. Remove the upper valve panel from the fryer.
4. Move the next unit into position.
5. Engage union nut on manifold with male fitting on next unit and draw up union nut
hand tight. Be sure appliances butt together both front and rear. If manifolds do
not align, then units are not level. In extreme cases, it may be necessary to
loosen manifold bolts and adjust.
6. Continue leveling and connecting gas supply manifolds together until all appli-
ances in battery are connected.
7. Tighten manifold union gas tight. Use back up wrench to prevent manifold from
rotating. FAILURE TO DO THIS MAY RESULT IN DAMAGE TO PILOTS AND
GAS VALVES.
8.
Lift the flue riser above the fryer and slide posts into position as shown in Figure 2.
GAS APPLIANCE REGULATOR
Each deep fat fryer unit is equipped with a gas pressure regulator as a part of the
combination gas control. It is adjusted for the manifold pressure specified on the fryer
nameplate.
WHEN THE FRYER UNIT MANIFOLD IS INTERCONNECTEDAS PART OF A BATTERY,
A GAS APPLIANCE PRESSURE REGULATOR SUITABLE FOR THE BATTERY
APPLICATION AND ADJUSTED FOR THE MANIFOLD PRESSURE SPECIFIED
ON THE RANGE. NAMEPLATE MUST BE FURNISHED BY THE INSTALLER AT
THE TIME OF INSTALLATION.

5
INSTALLATION
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 shipped with the casters/legs to
properly install the chains or straps.
3. Level fryers equipped with legs by extending the adjustable portion of the leg out approximately 1 inch,
and then further adjust the legs, ensuring the fryer is level and at the proper height in the exhaust hood.
Montague recommends that the minimum distance from the flue outlet to the bottom edge of the filter be
24 in. (600 mm) when the appliance consumes more than 120,000 BTU per hour.
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.
Verify that the minimum and maximum gas supply pressures for the type of gas to be used are in accordance
with the following tables.
Incoming Gas
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saGmuminiMmumixaM
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CW"6
aPk94.1
rabm39.41
CW"41
aPk84.3
rabm48.43
PL
CW"11
aPk47.2
rabm73.72
CW"41
aPk84.3
rabm48.43

6
\INSTALLATION
Connection to Gas Line
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 pilot outage, slow recovery and
delayed ignition. The incoming gas supply line should be a minimum of 1½” (38 mm) in
diameter. Refer to the chart below for the minimum sizes of connection piping.
seziSepiPnoitcennoCsaG
))mm83("2/1-1ebdluohsezisepipgnimocnimuminiM(
saGtinUelgniSstinU3-2*stinUeromro4
larutaN)mm31("2/1)mm52("1)mm33("4/1-1
enaporP)mm31("2/1)mm52("1)mm52("1
derutc
afunaM)mm52("1)mm33("4/1-1)mm83("2/1-1
NOTE: For distances of more than 20 feet (6 m) and/or
more than 4 fittings or elbows, increase the connection by
one pipe size.

7
INSTALLATION
Before connecting new pipe to your unit, the pipe must be thoroughly blown out to remove any
foreign particles. If these foreign particles get into the burner and controls, they will cause
improper and sometimes dangerous operation.
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. This will
ensure that the burner orifices and control valve do not become clogged.
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks.
A soap and water solution should be used for this purpose.
DANGER
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 fryer at the main shut-off valve and contact
the local gas company or an authorized service agency for service.
3. Close the fryer drain valve and fill the frypot with water or 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
the OPERATION section of this manual.
WARNING
“Dry-firing” your unit will cause damage to the frypot. Always ensure that melted short-
ening, cooking oil, or water and boil-out solution is in the frypot before firing your unit.

8
INSTALLATION
4. It is suggested that the burner manifold pressure be checked at this time by the local gas
company or an authorized service agent. Refer to “Check Burner Manifold Pressure” in
MAINTENANCE section of this manual for the proper procedure.
Converting to Another Gas Type
Your fryer is configured at the factory for either natural gas or Propane (LP) gas.
If you desire to switch from one type of gas to another, a gas conversion kit must be
installed by a Montague Company Authorized Service techni cian.
DANGER
Switching to a different type of gas without installing the proper conversion kit may
result in fire or explosion!
NEVER ATTACH YOUR FRYER TO A GAS SUPPLY FOR WHICH IT IS NOT
CONFIGURED!
erusserPsaGdlofinaMrenruB
saGerusserP
larutaN CW"4
aPk78.0
PL CW"9
aPk42.2

9
INSTALLATION
GAS CONNECTION
Before connecting the range and fryer battery to the gas supply line, be sure that all
new piping has been cleaned and purged to prevent any foreign matter from being carried into
the controls by the gas. In some cases, filters or drops are recommended. A separate Gas
Shut Off Valve must be installed upstream from the range and fryer battery and located in an
accessible area.
WARNING
CAP ALL UNUSED OPEN ENDS OF THE GAS SUPPLY MANIFOLD
It is important that adequately sized piping be run directly to the point of connection at
range and fryer battery with as few elbows and tees as possible. Consult local gas company
for proper piping size and gas pressure.
PIPE JOINT COMPOUND OR THREAD SEALANT THAT IS USED SHOULD BE
RESISTANT TO ACTION OF LIQUEFIED PETROLEUM GASES. USE SPARINGLY
AND ONLY ON MALE THREADS.
Turn Gas Shut Off Valve “ON” and immediately check carefully for gas leaks. Do this before
attempting to operate the range and fryer battery.
TEST ALL PIPE JOINTS FOR LEAKS BEFORE OPERATING BROILER(S) OR ANY OTHER
APPLIANCE. THIS INCLUDES ALL GAS CONNECTIONS THAT MAY HAVE LOOSENED
DURING SHIPMENT. USE A RICH SOAP SOLUTION (OR OTHER ACCEPTED LEAK
TESTER) AROUND ALL PIPE CONNECTIONS AND ALL OTHER JOINTS. DO NOT USE
AN OPEN FLAME. ABSOLUTELY NO LEAKAGE SHOULD OCCUR, OTHERWISE, THERE
IS A DANGER OF FIRE OR EXPLOSION DEPENDING UPON CONDITIONS. NEVER USE
IF LEAKAGE IS DETECTED.
NEVER OPERATE THE BURNER WITH AN EMPLY FRYPOT. IT ONLY TAKES A FEW
MINUTES TO COMPLETELY RUIN A FRYPOT THIS WAY, AND THE FRYTOP WAR-
RANTY WILL BE VOID.
ADJUSTMENTS
The burner used on the fryer is a patented design which does not require primary air
adjustment.

10
INSTALLATION
OPERATING INFORMATION FOR THIS FRYER HAS BEEN PREPARED FOR USE BY
QUALIFIED AND/OR PROFESSIONAL OPERATION PERSONNEL.
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUT OFF
VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE.
Burner Manifold Gas Pressure
Start-Up Procedure
CAUTION
If this is the first time the fryer is being used after installation, refer to
Boil-Out Procedure.
CAUTION
The cooking oil/shortening capacity of the RF40 Series fryer is 40 lbs. (20 liters) at
70ºF (21ºC).
Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve is
closed. Remove the basket support rack, if installed, and fill the frypot to the bottom
OIL-LEVEL line.
To prevent scorching, if solid shortening is being used, make sure it is tightly
packed down into the bottom of the frypot.
Lighting the Pilot on Honeywell Valves:
WARNING: Frypot must be filled with
water or shortening before lighting.
1. Turn the thermostat knob to the required frying
temperature.
2. Push down on the gas valve knob and turn to the
PILOT position.
3. Push the knob in and light the pilot. Continue to hold
the knob in for about 60 seconds after the flame
appears on the pilot. Release the knob. The pilot
should remain lit.
Light Pilot Here Gas Valve

11
INSTALLATION
CAUTION: If the pilot fails to remain lit, wait five minutes before attempting to re-light.
4. With the pilot lit, push down and slowly turn
the knob to the ON position.
5. The burner will now light and is controllable
by the thermostat.
CAUTION: If the pilot and main burner go out, the fryer(s) must be completely shut down at least five minutes
before re-lighting.
6. Set the thermostat knob to the desired cooking temperature. The U-shaped burner should
light and burn with a strong, blue flame.
THE APPLIANCE AREA MUST BE KEPT FREE AND CLEAR OF COMBUTIBLES.
HOW TO USE YOUR FRYER
One of the most important considerations in the profitable use of a fryer is the choice of
the frying compound used. The best you can buy is actually the least expensive, because it
lasts longer than the lower grades and produces fried foods with superior taste and appearance.
There are numerous high-grade products available and you are highly urged to use them.
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. Frymaster rec-
ommends boiling out the frypot each time the oil or shortening is changed.

12
INSTALLATION
DANGER
Never leave the fryer unattended during the boil-out process. If the boil-out solution
boils over, turn the fryer off immediately and let the solution cool for a few minutes
before resuming the process.
1. Before operating the burner, close fryer drain valve and fill empty frypot with a mixture of
cold water and boil-out solution. Fill to the frypot oil-level line.
2. To light fryer, follow lighting instructions in Startup procedure.
3. Set thermostat knob to 275°F (135°C) and turn the fryer gas valve knob to the on position.
4. Simmer the solution for one hour. Caution: NEVER leave the fryer unattended during the
boil-out procdure. The solution may foam up and overflow. To lessen the chance for over-
flowing, turn the fryer’s gas valve knob to the Pilot position occasionally.
5. After the solution has simmered for one hour, turn the fryer’s gas valve knob to the Pilot
position and allow the solution to cool.
6. Add one gallon (3.8 liters) of cold water and stir. Drain out the solution into a suitable con-
tainer and clean the frypot thoroughly.
7. Rinse the frypot at least twice by filling the frypot with clean water and draining. Dry the
frypot thoroughly with a clean, dry towel.
8. Refill with shortening.
WARNING
Do not drain boil-out solution into the built-in filtration system. Doing so may cause
damage to the filtration pump.
DANGER
Remove all drops of water from the frypot before filling with cooking oil/shortening.
Failure to do so may cause spattering of hot liquid when the oil/shortening is heated
to cooking temperature.
Filling With Shortening
The RF40 series fryer has a minimum 30 Lbs.(14.5 liters)/ maximum 40 lbs. (19.5 liters) short-
ening capacity.
1. Ensure the fryer’s gas valve is off or in the pilot position.
2. Close the frypot drain valve; remove basket support rack if required.
3. Fill empty frypot to the oil-level line. When solid shortening is used, it must be
thoroughly packed down into the frypot’s cold zone.

13
INSTALLATION
4. To melt solid shortening without scorching, the burner should be turned ON for about three
seconds and OFF for about 10 seconds; alternate until melted. If any smoke is seen during this
process, the oil is heating too quickly and scorching. This melting process is not necessary
with liquid shortening.
Shutting the Fryer Down
For short-term shut down during the workday, place the fryer’s gas valve in the Pilot position
and put the frypot covers in place (if the fryer is so equipped).
When shutting the fryers down at closing time, place the fryer power switch in the OFF posi-
tion, place the gas valve in the OFF position, and put the frypot covers in place (if the fryer is so
equipped).
Thermostats
The centerline thermostat on a RF40 is connected to a temperature knob. On the standard
model, the knob is attached directly to the thermostat (see photo above). Rotating the knob to
the desired cooking temperature (setpoint) directly adjusts the thermostat control to that tem-
perature.
The Thermostat Controller requires no programming, but it may require calibration from time to
time. To determine if it requires calibration, refer to Check Thermostat Controller Thermostat
Calibration.

14
OPERATION
For maximum frying compound life, good operators find they do best by frying at the
lowest temperature that will give a high-quality product. Thus with a super-fast fryer, such as
yours, you do not have to fry potatoes at 375° or 400°, you fry at 325°. A little experimenting
will determine just the right temperatures for your menu items.
The worst enemies of frying compound are light, heat, air and salt. Thus, its life can
materially be lengthened by keeping the fryer covered when not in use, frying at the lowest
temperatures, and by reducing the temperatures during stand-by periods.
A common habit which is harmful to frying compounds is that of salting foods in baskets
over the frypot. Also, if food is fried ahead and stored over the frypot to keep hot, as is often
done, it will rapidly lose its crispiness and taste greasy.
A common error in frying is to overload the baskets under the mistaken impression that
this will increase the production of the fryer. For any given fryer, and any given food product
being fried, there is a certain load which will produce the maximum amount of food per hour.
For best results, we recommend the baskets be filled between 1/2 and 2/3 full. If the baskets
are loaded beyond this, the total hourly production rate will decrease.
To give you a starting point, the following chart suggests the temperatures at which
most operators fry certain foods:
FRYING CHART
PRODUCT TEMPERATURE TIME-MINUTES
French Fried Potatoes
Raw-to done 350 5-7
Blanching 325 4
Browning 350 2
French Fried Onion Rings 360 2-3
Seafood
Shrimp 360 2-3
Oysters 350 1-4
Scallops 350 3-5
Fillets 350 3-4
Clams 350-360 1-3
Chicken
Small pieces 350 6-10
Large pieces 320-330 8-11
Cutlets, Chops (1" thick) 325 5-7
Fritters
Fruit 350 3-5
Vegetable (asparagus,
cauliflower, corn, eggplant,
tomato) 350 5-8

15
OPERATION
Draining and Manual Filtering
DANGER
Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an appropriate
container for disposal.
The cooking oil or shortening must be drained into another suitable container.
FOR SAFE, CONVENIENT DRAINING AND DISPOSAL OF USED COOKING OIL OR
SHORTENING, FRYMASTER RECOMMENDS THE USE OF THE FRYMASTER SHORTENING
DISPOSAL UNIT (SDU). THE SDU IS AVAILABLE THROUGH YOUR LOCAL DISTRIBUTOR.
1. Ensure the gas valve is off.
2. Screw the drainpipe (provided with your fryer) into the drain valve. Make sure the drainpipe
is firmly screwed into the drain valve and that the opening is pointing down.
3. Position a metal container with a sealable cover under the drainpipe. The metal container
must be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you
intend to reuse the oil or shortening, Frymaster recommends that a Frymaster filter cone holder
and filter be used when a filter machine is not available. If you are using a Frymaster filter cone
holder, be sure that the cone holder rests securely on the metal container.
4. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with
food particles, use the Fryer’s Friend (poker-like tool) to clear the blockage.
DANGER
DO NOT insert anything into the drain from the front to unclog the valve. Hot
oil/shortening will rush out, creating an extreme hazard.
WARNING
DO NOT hammer on the drain valve with the Fryer’s Friend.This will damage the drain
valve ball and prevent the valve from sealing securely, resulting in a leaky valve.
5. After draining the oil/shortening, clean all food particles and residual oil/shortening from the
frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare skin.
6. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or
solid shortening to the bottom OIL-LEVEL line.
7. Re-light pilot and return to operation.
DANGER
When using solid shortening, pack the shortening down into the bottom of the frypot.
DO NOT operate the fryer with a solid block of shortening sitting in the upper portion
of the frypot.This will cause damage to the frypot and may cause a flash fire.

16
MAINTENANCE
EXTERIOR
Painted Surface: Allow equipment to cool after use and wash with a mild detergent or soap
solution. Dry thoroughly with a dry cloth.
Stainless Steel Surface: To remove dirt grease or product residue from stainless steel, use
ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thor-
oughly with a clean cloth.
To remove grease and food splatter, or condensed vapors, that have baked on the
equipment apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the
direction of the polishing lines on the metal. Rubbing cleanser as gently as possible in the
direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH
A CIRCULAR MOTION. Soil and burnt deposits which do not respond to the above procedure
can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAIN-
LESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the
surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH,
STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL
TOOLS. Surfaces which are marred collect dirt more rapidly and become more difficult to
clean. Marring also increases the possibility of corrosive attack.
Darkened areas sometimes appear on stainless steel surfaces where the area has
been subjected to excessive heat. These darkened areas are caused by thickening of the
protective surface of the stainless steel and are not harmful. Heat tint can normally be re-
moved by the foregoing, but tint which does not respond to this procedure calls for a vigorous
scouring in the direction of the polish lines, using SCOTCH-BRITE scouring pads or a STAIN-
LESS scouring pad in combination with a powdered cleanser. Heat tint action may be less-
ened by not applying or by reducing heat to equipment during slack period.
CARE AND CLEANING OF YOUR FRYER
NEVER OPERATE THE BURNER WITH AN EMPLY FRYPOT. IT ONLY TAKES A
FEW MINUTES TO COMPLETELY RUIN A FRYPOT THIS WAY, AND THE FRYPOT
WARRANTY IS VOID IF THIS IS DONE.
The frying compound should be filtered at least once a day. If a heavy volume of breaded
food is fried, it may be necessary to filter two or more times a day. This will increase the life of
the frying compound and produce better tasting food. Filter cones are ideal for this and are
inexpensive and readily obtainable from your dealer.
The fryer should be cleaned daily. This operation can be combined with filtering the
frying compound. After the fryer is drained, wipe the inside with a cloth saturated in FRYER ‘N’
GRIDDLE CLEANER, then rinse thoroughly. Wipe dry and put the filtered compound back in
the frypot. The frypot should be boiled out once a week with FRYER ‘N’ GRIDDLE CLEANER
according to directions on the bottle. Each day wipe down the controls and all inside the door
with a damp cloth. Remove the basket hanger and clean at least once a week. This way your
fryer will stay clean and new looking much longer.

17
MAINTENANCE
Daily Checks and Services
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and
any other indications that the fryer and accessories are not ready and safe for operation.
Inspect the ceramic burner targets. Ensure the targets are in position above each orifice, and
that the flame ignites approximately 2½ inches (60mm) above the orifice. The flame should
strike the center of the target and be a rich blue color. Call your Montague Company Autho-
rized Service Agency if you see any problems.
Clean Fryer Cabinet Inside and Out
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing deter-
gent, removing oil/shortening, dust, and lint from the fryer cabinet.
DANGER
Never attempt to clean fryer during the cooking process or when the frypot is filled with
hot oil/shortening. If water comes in contact with oil/shortening heated to cooking tem-
perature, it can cause the oil/shortening to splatter and severely burn nearby personnel.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least once every day (more
often if the fryer is in constant use). Refer to the Operation Section, Filtration Instructions, for
details.
Quarterly Checks and Services
Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradu-
ally form on the inside of the frypot.This deposit must be periodically removed to maintain your
fryer’s efficiency.
DANGER
Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an appropriate
container for disposal.

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MAINTENANCE
The cooking oil or shortening must be drained into another suitable container.
FOR SAFE, CONVENIENT DRAINING AND DISPOSAL OF USED COOKING OIL OR SHORTENING,
FRYMASTERRECOMMENDS THE USE OF OUR SHORTENING DISPOSAL UNIT (SDU).THE SDU IS AVAIL-
ABLE THROUGHYOUR LOCAL DISTRIBUTOR.
1. Ensure gas valve is OFF.
2. Screw the drainpipe (provided with your fryer) into the drain valve. Make sure the drainpipe
is firmly screwed into the drain valve and that the opening is pointing down.
3. Position a metal container with a sealable cover under the drainpipe. The metal container
must be able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you
intend to reuse the oil or shortening, Frymaster recommends that our filter cone holder and
filter cone be used when a filter machine is not available. If you are using a Frymaster filter cone
holder, be sure that the cone holder rests securely on the metal container.
4. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with
food particles,use the Fryer’s Friend (poker-like tool) to clear the blockage.
DANGER
DO NOT insert the tool into the drain from the front to unclog the valve. Hot oil/shorten-
ing will rush out, creating an extreme hazard.
WARNING
DO NOT hammer on the drain valve. This will damage the drain valve ball and prevent
the valve from sealing securely, resulting in a leaky valve.
5. After draining the oil/shortening, clean all food particles and residual oil/shortening from the
frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare
skin.
6. Close the drain valve securely and fill the frypot with a solution of detergent and water to the
bottom OIL-LEVEL line. (Frymaster recommends the use of Frymaster Boilout Solution, avail-
able through your local distributor, for best results.)
7. Relight the pilot.
8. Set the thermostat to 280°F.
9. Slow the rate at which the frypot heats by occasionally turning the gas valve to pilot.