PARRY AGF Instruction sheet

Instruction Manual
AGF/AGFP
Tabletop Gas Fryer

Contents
Parry-British Built for Purpose
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Contents...................................................................................................................................... 1
Product Overview .................................................................................................................... 2-3
Safety Instructions....................................................................................................................... 4
Installation Instructions ............................................................................................................ 5-7
Technical Data ............................................................................................................................. 7
Operating Instructions ............................................................................................................ 8-10
Cleaning Instructions ................................................................................................................. 11
Maintenance Instructions...................................................................................................... 12-14
Fault Finding ............................................................................................................................. 15
Service Information.................................................................................................................... 16
Exploded View........................................................................................................................... 17
Parts List .............................................................................................................................. 18-19
Replacement Parts..................................................................................................................... 20
Warranty Information................................................................................................................ 21
Disposal & Recycling ................................................................................................................. 22
Parry Catering Equipment (Midlands) Ltd, Town End Road, Draycott, Derby, DE72 3PT.
Sales Tel: [phone]

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Product Overview
The Parry AGF gas tabletop fryer is the ideal solution for mobile caterers and other catering
establishments. Simple to clean and operate, it’s manufactured from stainless steel. Supplied
with two fryer baskets as standard, the fryer is both powerful and reliable. Please note, this
unit comes with a two-year, parts only warranty if purchased for a mobile catering business.
6.84/5.8kW
Natural/LPG Gas Tabletop Fryer
Stand or table mountable

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Product Overview
Unpacked weight (kg)
21
Packed Weight (kg)
23
Dimensions (w x d x h) mm
525 x 535 x 445
Warranty
2 Year
KW –Natural
KW –Propane/ Butane
6.84
5.80
BTU –Natural
BTU –Propane/ Butane
23,338
19,790
Input Gas Connection
3/8” BSP Female
GAS INPUT PRESSURE –Natural
GAS INPUT PRESSURE –Propane
GAS INPUT PRESSURE –Propane/ Butane
20 mbar
37mbar
n/a
Can be converted using conversion kit?
Cannot be converted. Gas type must be specified
at time of order.
It leads the industry in:
Design and aesthetic appeal
Performance
Power
Functionality
After sales support

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Safety Instructions
IMPORTANT
PLEASE READ INSTRUCTIONS FULLY BEFORE USE
INSTALLATION INSTRUCTIONS
IMPORTANT- YOUR ATTENTION IS DRAWN TO THE GAS SAFETY REGULATIONS. THIS APPLIANCE
MUST ONLY BE USED IN A WELL-VENTILATED AREA. IT IS RECOMMENDED THAT A MINIMUM AREA
OF 450mm² PER 1 Kw (3400 Btu/HR) OF TOTAL INPUT MUST BE ALLOWED. PARTICULAR ATTENTION
SHOULD BE PAID TO THE SUPPLY OF CLEAN FRESH AIR AT LOW LEVEL TO THE APPLIANCE.
All commercial gas catering equipment is recommended to be mounted below an extraction
canopy. Please consult a ventilation engineer or refer to Guidelines DW172 to calculate the
ventilation requirements for cooking areas containing different pieces of gas catering
equipment.
THIS APPLIANCE SHOULD BE FITTED BY A QUALIFIED INSTALLER
THIS APPLIANCE IS FOR PROFFESSIONAL USE AND SHOULD ONLY BE USED BY QUALIFIED PEOPLE.
The data plate on the rear of the appliance must be checked to ensure the appliance is
suitable for the gas supply available. This appliance must be installed in accordance with the
rules in force.
Read the user instructions and the installation instructions and ensure there is the correct
ventilation to prevent the occurrence of unacceptable concentrations of substances, that are
harmful to health, in the room in which the unit is installed.
Attention should also be drawn to the need for regular servicing.
During normal use, parts of the catering equipment may become hot, suitable precautions
must be taken to avoid accidental burns, therefore the appliance should be positioned to
minimise the risk of accidental touching. It is the responsibility of supervisors to warn users
of this and ensure the operators of this equipment are trained in safe operation of this
appliance. It is recommended the appliance be fitted below a ventilating hood, preferably of
the extractor type, incorporating a grease filter.

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Installation Instructions
INSTALLATION, MAINTENANCE AND SERVICE MUST ONLY BE UNDERTAKEN BY A SUITABLY
QUALIFIED INDIVIDUAL
POSITIONING
The appliance must not be installed on or against combustible surfaces –minimum clearances
must be:
Rear 150mm (6”)
Sides 150mm (6”) FROM ANY ADJACENT WALL
It is recommended that the appliance be sited below a ventilating hood preferably of the
extractor type incorporating a grease filter.
All local fire regulations must be observed before the appliance is commissioned the gas
safety regulations require that all gas connections on the gas line are tested for gas soundness
between the gas meter and the appliance. All packing and protective film must be removed
from the panels etc. prior to commissioning the appliance.
FIXING MOUNTING BRACKETS
Each fryer is supplied with 2 tabletop mounting brackets that can be used to sink the unit into
a work surface.
For tabletop fixings unscrew the four M5 bolts in the base of the unit until they are loose
enough to slide the slotted end of the bracket underneath them and re-tighten.

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Installation Instructions
Place the unit in the required location and mark the position of the holes in the unit.
Depending on the material of the surface the unit is being attached to, use appropriate fixings
to secure the unit down through the holes in the brackets.
To sink the fryer into a work surface first cut a hole in the surface (approx. 525mm x 491mm)
When deciding where to position the fryer keep in mind that the exterior surfaces of the unit
can get very hot when the unit is in operation. Also make sure the user is still able to get
access to the controls and drain valve.
Undo the screws in the back of the unit and attach the long fixing bracket. The unit when
sunken will be supported on the bracket on the back and the lip at the front.
GAS CONNECTION
The gas connection is 3/8” B.S.P.T. on the right-hand side underneath the front of the fryer.
The supply pipe must not be less than 3/8, an easily accessible isolation cock should be fitted
in the pipework as close as possible to the fryer. An approved flex may be used in conjunction
with a straining cable.
The parts protected by the manufacturer or agent, should not be adjusted by the installer.
Gas hoses used to connect the appliance to the gas supply must be of the correct
specification for the gas and pressure of the appliance. The gas hose must comply with the
national requirements in force, and be CE marked, of a metal braided construction suitable
for commercial catering equipment. The hoses should be periodically examined and
replaced as necessary
The tube or hose shall be
fitted such that there are no sharp bends or torsional strain which may cause damage or
failure of the tube or hose, especially near the end fittings. Torsional strain can be
prevented using internal unions, swivel joints, etc. The bend radius should not exceed that
stated by the Manufacturer. The hose should not touch the ground and should be no longer
than 1.5m long.
A manual valve should be positioned upstream of the tube or hose unless the connection
fitting incorporates a self-sealing quick release coupling.

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Installation Instructions
Where a quick release coupling is used for horizontal travel such as in commercial catering
appliances it is advisable that the coupling is facing downwards to prevent the ingress of
debris and ensure the hose is formed into a smooth curve.
All units should have a restraining cable fitted preventing the unit from being pulled away
from the wall and causing the gas hose to become disconnected accidentally
SAFETY NOTE
Some parts and surfaces of this appliance can get hot in use. It is the responsibility of the
Kitchen Supervisor to inform and warn every user of this and to ensure the user wears any
necessary protective clothing when operating the fryer.
Technical Data
Technical Data
GAS RATE
NATURAL GAS G20 @ 20mbar
0.71 M³/hr
PROPANE G31 @ 37mbar
0.23 M³/hr
INJECTORS
NATURAL GAS
INJECTOR 220
PROPANE
INJECTOR 135
HEAT INPUT (NETT)
NATURAL GAS G20 @ 20mbar
6.84kw
PROPANE G31 @ 37mbar
5.8kw

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Operating Instructions
The attention of the user is drawn to the current Gas Safety (Instructions and Use) Regulations
in force. This appliance must be used in accordance with these, also the need for regular
servicing which must be carried out by a competent and qualified person.
USE OF SOLIDIFIED OIL OR FAT
In an empty pan
IMPORTANT: If solidified oil or fat is to be used, break the solidified oil or fat into small pieces
and fill bottom of the pan.
Light the appliance and turn the thermostat knob to number 3. Continue to add pieces of fat
into the pan until bottom is filled with the molten fat.
If the fat appears to be overheating, turn the thermostat OFF, continue to add fat and turn
the thermostat ON when the fat has cooled.
Put the remaining oil or fat into the pan until the level is up to the mark. Allow to heat up
slowly until all the fat has melted, and then turn the thermostat knob to the required cooking
temperature.
Already Solidified in the Pan
Light the appliance and turn the thermostat ON for approximately 5-10 seconds, and then
turn OFF again. Leave it for 30 seconds before repeating the 5-10 seconds cycle.
Continue to repeat until the fat has melted so that any remaining unmelted pieces are free
floating, and then turn the thermostat to the required temperature.
LIGHTING INSTRUCTIONS
WARNING: DO NOT LIGHT BURNERS WHEN THE PAN IS EMPTY
Ensure the drain valves are closed and check the level of cooking oil (between maximum and
minimum markings). The oil required to fill the pan to the correct level is 7 litres.
Turn on the gas supply.
Turn the thermostat to OFF position.
Press the pilot knob (A) in and press ignitor button in to ignite pilot. If pilot fails to ignite,
repeat the procedure.
After the pilot is lit, hold knob in for 20-30 seconds to ensure pilot flame is fully established.
Release the knob. If appliance fails to operate, repeat steps 3-5. The main burner is now
controlled by the thermostat (B).
To operate burner, turn thermostat knob (B) to required temperature.
NOTE: LIDS SHOULD NOT BE USED WHILST FRYING

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Operating Instructions
TURNING OFF THE FRYER
When appliance is not required, turn thermostat (B) fully anti-clockwise to off position, this
will leave only the pilot lit ready for when the fryer is next required.
To turn the unit off completely, turn the thermostat fully anti-clockwise and depress the off
knob (C) fully.
Image A Image B Image C
Temperature Settings (Approximate)
1
2
3
4
5
6
7
8
120°C
131°C
142°C
153°C
164°C
175°C
186°C
197°C
COOKING INSTRUCTIONS
With the thermostat knob turned to the required cooking temperature, allow the oil or fat to
heat up for about 30 -35 minutes before starting to cook. After each load is removed from
the fryer always allow 7½ minutes for the temperature of the oil to recover before the next
load is put into the oil.
Never fill basket more than 1/2 full equivalent to approximately 250g of chips per basket.
THE FRYING MEDIUM
Ensure oil is always maintained at the level indicated. Good quality vegetable oil is
recommended. The life expectancy of oils will be lengthened if they are filtered regularly –
food particles not removed turn rancid and reduce oil quality. The life of the oil will also be
extended if the temperature is turned down when the fryer is not is use.

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Operating Instructions
Please note also, using old oil will reduce the flash point and therefore present a greater fire
hazard and be more prone to surge boiling. Attention should also be drawn to the effect of
over-wet food and too large a charge on surge boiling.
To Obtain Best Results
Keep the pan clean
Use good quality oil or fat which has high breakdown temperature
Use only clean oil or fat and strain daily.
Maintain the oil or fat at the correct level
Do not start to fry until the oil has reached the correct temperature
Do not exceed the temperature of the oil or fat as recommended by the supplier.
Do not overload the fryer.
Remove the crumbs or pieces floating on the surface of the oil.
When using frozen foods follow the food manufacturers cooking instructions
carefully
To conserve energy, turn the thermostat knob to the OFF position during breaks in
frying.

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Cleaning Instructions
The appliance should be cleaned with hot water and a mild detergent,
DO NOT USE ABRASIVES OR FLAMMABLE SOLVENTS ON THIS UNIT
Isolate the appliance from the gas supply.
Allow oil to cool to maximum 55˚C.
Drain as per instructions for draining.
Wash tank and top surface of the fryer body.
Clean the drain tube assembly, using a tube or flue brush suitable for 15mm tube, with
the drain tap in the open position. Clean by inserting brush into inlet and outlet of drain
tube.
Wash all parts thoroughly.
Ensure all parts are thoroughly rinsed and dried. To ensure there is no water left in the
drain tube, flush with a small amount of clean cooking oil.
Re-assembly in reverse order.
Stainless steel cleaners may be used for the outer surfaces of the unit,
cleaning instructions on the product must be adhered to.
Never clean the unit with water jets.

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Maintenance Instructions
Ensure the appliance is isolated from the power supply before installing, cleaning or
maintaining the appliance.
Maintenance and service must only be undertaken by a qualified electrician.
Parry Catering provides a complete after-sales service by offering the sales of spare parts
directly to customers. Buying spares straight from the manufacturer allows customer to
experience exceptional value and speedy delivery on all spare parts.
For more information on buying spares visit:
www.parry.co.uk/parry-commercial-catering-spares
The use of old oil or food with a high moisture content can reduce the flash
temperature and can cause overheating of the oil.
Fryers should never be left unattended.
Oil should not be added or drained from the unit while the unit is hot. The appliance
should be turned off and left to cool to a maximum of 55˚C before adding or removing
oil.
Flammable solvents and cleaning aids should not be used on this appliance.
The tank has an indicator mark to ensure the correct volume of oil is added. It is
important not to over fill or under fill the tank.
Users should be aware that the introduction of wet food or water into the hot oil or
fat will reduce the flash point of the oil and cause the oil to surge.

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Maintenance Instructions
DRAINAGE
The oil should be regularly drained to ensure the unit continues to function efficiently.
Always allow the oil to cool to a maximum 55˚C before draining.
Remove the blanking nut from drain tap, fit discharge pipe into tap, drain oil into suitable
receptacle, taking care not to overfill so that it is not difficult to handle.
Excess oil in the base of the tank can be removed with kitchen paper.
For best results oil should be drained and filtered each day it is used. This will prolong the
life of the oil.
ROUTINE MAINTENANCE: To be carried out by an engineer
Ensure fryer is filled with oil.
Fit pressure gauge to multifunction valve and go through lighting procedure, check flame
failure device opens in no more than 30 seconds.
Turn thermostat to 150°C and check that the pressure at the test point is:
NATURAL GAS 20mb (8” W.G.)
PROPANE GAS 37mb (14” W.G.)
Only leave burner on for a minimum amount of time to ensure the fryer does not get too
hot.
Turn the thermostat off and ensure the burner has extinguished completely within 4
seconds.
Turn the thermostat on again to 150°C and ensure the burner cross lights smoothly from the
pilot.

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Maintenance Instructions
Check burner flames are uniform and there is no spillage of the flames away from the heat
exchanger.
Turn the thermostat off and blow out the pilot. Check that the flame failure valve closes
within 60 seconds. This can be done by feel or sound.
Turn off the gas, remove pilot and withdraw burner assembly, clean the burner parts and
ensure the injectors are clear.
Reassemble the pilot and main burners.
Go through the lighting up procedure, turn the thermostat to 150°C and allow to heat up.
Check the thermostat cuts out the gas, turn the thermostat to 190°C, allow to heat up and
note the oil temperature is 190°C+5°C.

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Fault Finding
Malfunction
Test and Probable Cause
Solution
Piezo Ignitor not sparking
Short in the High-Tension Lead
Replace Lead
Fractured Electrode Insulator
Replace Electrode
No spark being generated at all.
Replace Piezo
Pilot burner will not light or stay
lit
Thermocouple / interrupter
connections not secure
Tighten Connection
TEST: Is there gas at the point
when holding the control knob in
the pilot position:
Yes
Check over temperature stat for
open circuit and then check
thermocouple voltage (min.
15mv)
Yes, very little
Check supply, then check pilot jet
for blockages and clean if
necessary.
No
Check Supply.
If all the above are OK control valve is faulty
Over temperature stat operates
Check if the temperature is over
220°C
If not, replace Control Stat
TEST: Check if the control stat
operates on temp. rise when set
point is low / 100°C
If yes, check calibration of the
control stat. (See Installation
instructions for details)
Manually reset over temperature
stat
If not working
Replace Control stat then
manually reset over temperature
stat.

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Service Information
This appliance should be routinely serviced to prolong its lifetime. Parry recommends that
the appliance is serviced every 12 months by a Parry authorised engineer. Failure to service
your product within the initial 12 month warranty period will cause the 24 month warranty
to become void.
If the supply cord becomes damaged, it must be replaced by the manufacturer, it’s service
agent, or a similarly qualified person.
Enhanced 2 Years Warranty
Parry Catering (Midlands) Ltd offer an enhanced warranty of two
years (including parts and labour) on all of the Parry manufactured
products. To take advantage of this you should register you warranty
by logging onto the company website and filling out our simple form.
www.parry.co.uk/the-parry-warranty
If you have any issues with your product and wish to request a
warranty call you can contact our friendly team who will organize a
Parry approved service engineer to attend and fix your problem.
All warranty requests can be sent to [email protected]
alternatively call our warranty department for technical
assistance on 01332 875544

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Exploded View

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Parts List
Part Number
Description
Code
1
Foot
FOOTAGH
2
Base
No Code
3
*Inspection Panel
No Code
4
*Body
No Code
5
Thermostatic Gas Valve Bracket
No code
6
Thermocouple
SITTHERMCPLE
7
Ball Valve
VALVELB12
8
Burner
ULTBURNER / M
9
Basket
CHBS02700
10
Basket Handle
HANDLEBASK
11
*Fryer Tank
No Code
12
*Fryer Top
No Code
13
Tee Knob
TEEKNOB
14
*Lid
No Code
15
*Batter Plate
No Code
16
*Flue Cover
No Code
17
*Back Panel
No Code
18
*Burner Box
No Code
19
*Burner Deflektor Shield
No Code
20
Pilot w/o Electrode
PILOT3WAY
21
*Burner Box Support Leg
No Code
22
HT Lead
CABLHT500
22a
Electrode
SITELCTRODE
23
Interrupter
SITWINTAG
24
Interrupter Leads
AGFINTLEAD
25
Thermostatic Gas Valve
SITGASVALVE
26
Piezo Ignitor
PIEZO1SP1