Patriot PT-CTF-2NG Quick start guide

INSTALLATION & OPERATIONAL MANUAL
COUNTERTOP FRYER
MODELS: PT-CTF-2NG/LP & PT-CTF-3NG/LP

IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO
INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD
START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS
MANUAL.
IN THE EVENT A GAS ORDOR IS DETECTED, SHUT DOWN FRYER AT THE
MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
Improper installation, adjustment, alteration, service, or maintenance can cause property
damage, injury, or death. Read the installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.

TABLE OF CONTENTS
Important for your safety
Introduction
General
Specifications
Installation
Clearances
Location
Assembly
Flue connection
Gas connection
Gas pressure
Test gas supply
Leveling the fryer
Operation
Over temperature shutdown
Before first use
Cleaning
Filling the tank with shortening
Lighting the pilot
Turning on the fryer
Turning off the fryer
Extended shutdown
Basic frying instructions
Fry Basket Guidelines
Extended shortening life
Daily filtering
Daily cleaning
Bolt out procedure
Maintenance
Flue vent inspection
Troubleshooting

INTRODUCTION
GENERAL
This fryer is produced with quality workmanship and material. Proper installation, usage and
maintenance will result inyears ofsatisfactory performance.
Before using the fryer, thoroughly read this manual and carefully follow all instruction.
This manual is applicable the models listed below. Procedures in this manual will apply toall
models unless specified.
SPECIFICATIONS
MODEL
Qty of burners
BTU/hr.
Gas type
Orifice
Capacity
PT-CTF-2
2
44,000
Natural gas
#44(2.18mm)
25LBS
PT-CTF-2
2
44,000
Propane gas
#54(1.4mm)
25LBS
PT-CTF-3
3
66,000
Natural gas
#44(2.18mm)
35LBS
PT-CTF-3
3
66,000
Propane gas
#54(1.4mm)
35LBS
INSTALLATION
Before installing the fryer, verify that the type of gas (natural or propane) is the same as the
specifications on the fryer naming plate which is located at the rear part of the unit. Make sure
the fryer is configured for the proper elevation.
Record your fryer model, device, and serial numbers for future reference in the space provided
below. This information can be found on the fryer data plate.
Model No: ___________________
Device: ______________________
Serial No: ____________________

CLEARANCES
☆Minimum clearance from combustible materials:
6” (15 cm) from the sides of the fryer 6” (15 cm) from the back of the fryer
☆Minimum clearance from noncombustible construction:
0” from the sides of the fryer 0” from the back of the fryer
☆Between the fryer and any open flame equipment:
16” (41 cm)
LOCATION
☆Install fryer in an area with sufficient air supply for gas combustion.
☆Do not obstruct the flow of combustion and ventilation air.
☆Provide adequate clearance for air openings into the combustion chamber.
☆Do not permit fans to blow directly onto fryer.
ASSEMBLY
The fryer must be restrained to prevent tipping and the splashing of hot liquid. The means of
restraint may be the manner of installation, such as connection to a battery of appliances,
installing the fryer in an alcove, or by separate means such as adequate ties.
FLUE CONNECTION
Make the flue connection as follows:
☆Locate the fryer under a hood with adequate connection to an exhaust duct.
The hood must extend 6” (15 cm) beyond fryer on both sides.
☆Clearance above the fryer should be adequate for combustion by-products to be
removed efficiently.
☆An 18” (46 cm) minimum clearance should be maintained between the flue vent
and the filters of the hood venting system. Never make flue connections directly to
the fryer.

☆Do not obstruct the flow of the gases from the appliance. Proper air
balance should be maintained in the room.
GAS CONNECTION
All gas supply connections and any pipe joint compound must be resistant to the action of
propane gases.
The gasinlet is located on the lower rear of the fryer. Codes require that a gas shutoff valve be
installed in the gas line ahead of the fryer.
The gas supply line must be at least the equivalent of ½” (12.7 mm) iron pipe for single units and
1-1/4” (31.75 mm) for batteries.
Make sure the pipes areclean andfree of obstructions, dirt, and piping compound. Abattery
requires one or two connections of appropriate size for the gas requirement.
Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water solution.
Do not use an open flame.
After piping has been checked for leaks, fully purge gas pipes to remove air.
GAS PRESSURES (ALL MODELS):
The available gas pressure should be the same as that indicated on naming plate. If incoming
pressure exceeds 5 kPa, an additional pressure regulator must be installed.
TESTING THE GAS SUPPLY PIPING SYSTEM:
When test pressures exceed 5 kPa, the fryer and its individual shutoff valve must be disconnected
from the gas supply piping system.

LEVELING THE FRYER
Check that the fryer is level by placing a level on top of the fryer after gas connections have been
made. Ensure that the fryer is level front-to-back and side-to-side in the final installed position.
OPERATION
OVER-TEMPERATURE SHUTDOWN
If the oil becomes overheated, a high-temperature shutoff device will turn the gas valve off and
extinguish the pilot.
If the fryer shuts down due to overheating, DO NOT re-light the pilot until the oil temperature is
below 300°F
If an overheating situation persists, contact qualified technician for help.
BEFORE FIRST USE
New units are wiped down at the factory to remove any visible signs of dirt, oil, grease, etc.
remaining from the manufacturing process.
Before any food preparation, thoroughly wipe protective oil from all surface parts and the tank
interior with hot soapy water to remove any film residue and dust or debris.
Do not use chlorine or sulfate/sulfide cleaners.
☆Clean fryer and accessories thoroughly and drain the fryer. Wipe tank completely dry with a
soft, clean cloth.
Hot oil and parts can cause burns. Use care when operating, cleaning, and
servicing the fryer.
Spilling hot fryer oil can cause severe burns. Do not move fryer without
draining all fryer oil from the tank.

FILLING TANK WITH SHORTENING
Solid shortening should NOT be used with this type of fryer. Melting solid shortening will
damage the tank.
☆Close the drain valve.
☆Fill the fryer tank with liquid shortening.
☆Shortening level should be between the min and max lines in the fryer tank.
☆Shortening will expand when heated. Do not fill the fryer tank past the
MAX line.

LIGHTING THE PILOT
A Gas valve
BGas supply
CThermostat knob
1. Open the door.
2. Turn the thermostat OFF (see figure below, view A). The thermostat is located behind
the door.
3. Push the gas control valve knob and turn to OFF. Wait 5 minutes for unburned gas to vent.
4. Push and turn gas control valve knob to the “L” in PILOT (see figure below, view B).
5. While still holding the knob in, light the pilot with a flame. Continue to depress the knob
until pilot remains lit when knob is released. If the pilot does not remain lit, repeat step 3
through 5.

6. Depress and turn gas control knob to ON (See figure below, view C).
7. If gas supply is interrupted, repeat steps 2 through 6.
TURNING THE FRYER ON
1. Set the temperature knob to desired temperature.
2. After the set temperature has been reached, the thermostat shuts off the gas flow to
burners.
3. The pilot remains lit. The burners will cycle on and off, maintaining the set
temperature.
TURNING THE FRYER OFF
1. Turn the thermostat to OFF.
2. To keep the pilot lit, turn the gas valve to “L” in Pilot.
3. To shut off all gas to the system, including the pilot, turn the gas valve knob to OFF.
EXTENDED SHUTDOWN
1. Turn the thermostat knob to OFF.
2. Push in the pilot knob and turn to OFF.
3. Thoroughly drain the fryer. Refer to the DRAINING THE FRYER section.
4. Clean the fryer. Refer to the CLEANING section.
5. Turn off the main gas shutoff valve.

BASIC FRYING INSTRUCTION
Set the desired temperature and allow shortening to heat up to that temperature.
Fry items that are about the same size together to ensure equal doneness.
Drain wet foods to minimize splatter when lowering into hot shortening.
Add fresh shortening as needed.
FRY BASKET GUIDELINES
Do not overfill baskets. Carefully lower basket into oil.
When frying doughnuts and fritters, turn product only once during frying.
When cooking french fries or onion rings, shake the basket several times in a way that does not
splatter the shortening.
Batter-covered foods should be dropped carefully, one by one, into shortening or basket. If you
use the basket, first dip the basket into the shortening to reduce batter-build up on basket
surfaces.
When frying is completed, remove basket and product. Hang basket on rear hanger.
EXTENDING SHORTENING LIFE
Shortening life can be extended by the following guidelines:
☆Do not salt foods over the fryer.
☆Use good-quality shortening.
☆Filter shortening daily (at a minimum).
☆Replace shortening if it becomes dark.
☆Keep fry pot and surrounding area clean.
☆Set thermostat correctly.
☆Remove excess moisture and particles from food products before placing on fryer.
DRAINING THE TANK
1. Turn the thermostat to OFF.
2. To keep the pilot lit, turn the gas valve to PILOT.
3. Direct the drain spout into the container that you want to drain the shortening into.
4. Open the drain valve. The oil will drain into the container. When the container is full or the
fryer tank is empty, close the drain valve. Repeat this step until the fryer is empty.
5. If desired, perform the weekly clean-out as described under CLEANING.
6. Once tank is completely empty, add new shortening and set thermostat to desired temperature.

DAILY FILTERING
☆Filter shortening at least once a day. Refer to the instructions provided with
your filtering equipment.
☆A cold fryer will not drain properly. Always filter shortening between 250°F and 350°F. The
shortening in the cold zone area will remain hard if the heat is only on for a few minutes. If
necessary, use a clean-out rod to carefully stir the hard shortening to an area above the cold
zone where it will melt. Use a tank brush to help clear sides and tubes of debris.
CLEANING
Clean your fryer regularly with a tank brush along with a damp cloth, and polish with a soft dry
cloth. If regular cleaning is neglected, grease will be burned on and discolorations may form.
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can
be minimized by applying a cleaner that will leave a thin oily or waxy film.
☆Clean all exterior surfaces of your fryer at least once daily.
☆Use a damp cloth with warm water and a mild soap or detergent.
Do not use chlorine or sulfate/sulfide cleaners.
☆Rinse thoroughly and then polish with a soft dry cloth.
☆Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains from
forming. If regular cleaning is neglected, grease will be burned on and discolorations may
form.
☆Remove discolorations by washing with any detergent or soap and water.
☆Use a non-metallic scouring pad for particularly stubborn discolorations.
☆Always rub with the grain of the stainless steel.
Hot oil and hot parts can cause burns. Use care when operating, cleaning,
and servicing the fryer.
Hot oil and hot parts can cause burns. Use care when operating, cleaning,
and servicing the fryer.

BOIL OUT PROCEDURE
Weekly or as required:
1. Drain the tank as described under DRAINING THE TANK.
2. Once the shortening has been drained, flush out scraps and sediment with a small amount of
warm shortening, using tank brush. Allow the tank to drain thoroughly.
3. Close the drain valve and fill tank with non-corrosive, grease-dissolving commercial cleaner.
Follow the manufacture’s instructions.
Do not use chlorine or sulfate/sulfide cleaners.
4. Add commercial boil-out solution. Solution level must be between the MIN and MAX levels
on the fryer tank.
5. Set thermostat to the temperature recommended for the solution being used. Allow solution
to simmer for about 15 to 20 minutes.
6. Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to
neutralize alkaline left by the cleaner. Solution level must be between the MIN and MAX
level on the fryer tank.
8. Bring the solution to a simmer only, turn the thermostat off. Allow to stand for a few
minutes.
9. Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water.
All traces of cleaner must be removed. Dry the tank thoroughly.
10. Close the drain valve and add shortening. Follow the FILLING TANK WITH
SHORTENING procedure in this manual. The fryer is now ready for use.
MAINTENANCE
Hot oil and hot parts can cause burns. Use care when operating, cleaning,
and servicing the fryer.
Do not move fryer without draining all oil from the tank
.

FLUE VENT INSPECTION
When the fryer is cool, inspect annually. Check the flue and clear any obstructions.
Troubleshooting
Problem: Probable Cause:
No Heat:
Thermostat dial not turned on.
Pilot not lit.
Gas supply not turned on.
Wire connections loose (call service)
Wires connections need cleaning (call service)
Thermopile (call service)
Insufficient or too much heat:
Thermostat dial not set to desired temperature.
High limit tripped (call service)
Temperature probe (call service)
Tank will not drain:
Shortening too cold.
Drainpipe clogged with debris.

Part
Part Number
Description
1
70202141646
Locking nut
2
801026088003
Tank assembly
3
70201107928L
Wire rack
4
Insulation
5
802026088025
Burner mounting plate
6
70201808128L
Manifold pipe
7
70202023991L
Nozzle base
8
70202024000L
Nozzle
9
70202005355
Nipple plug
10
70200600464
Union connector
11
802026088024
Valve plate
12.1
70200500773
Combination valve NG
12.1
70200500782
Combination valve LP
13
70200601528
Elbow
PARTS LIST

Part
Part Number
Description
14
70200500764
Shut off valve
15
70201400773+
70201400791
Connector+ compression sleeve
16
70201700237
Thermal pile
17.1
70201302028
NG pilot
17.2
70201302019
LP pilot
18
802026087033
Pilot bracket
19
70201305037L
Burner
20
70202018273
Drain extension pipe
21
70200500746
Drain valve
22
70202200728
Thermostat
23
70201902455
Magnet
24
802026087036
Thermostat bracket
25
70101103628
Knob
26
70202200737
High limit
27
801026088002
Door
28
801026087007
Door pole
29
70200901228
Leg
30
801026088001
Fryer frame
31
802026088005
Front panel
32
70201107328L
Basket
33
70200600282
1/2 to 3/4 adaptor
34
70201808119L
Gas pipe
35
802026088022
Back board
36
801026088005
Back flue assembly
37
802026088023
Basket hanger
38
801026088004
Inner flue

Patriot warrants its equipment against defects in materials and workmanship, subject to the following conditions:
Patriot gas equipment is warranted for one (1) years, effective from the date of purchase by the original owner. A copy of the original
receipt or other proof of purchase is required to obtain warranty coverage. This warranty applies to the original owner only, and is not
assignable.
The stainless steel fry tank has a five (5) year limited tank warranty. If during the first year, the tank is found to have a leak and is
verified by an authorized service company, the entire fryer will be replaced. During years two through five, a new tank will be given.
Should any product fail to function in its intended manner under normal use within the limits defined in this warranty, at Patriot’s
discretion, such product will be repaired, replaced with a refurbished unit, or replaced with a new unit by Patriot, after defective unit has
been inspected and defect has been confirmed. Patriot does not assume any liability for extended delays in replacing any item beyond
its control. This warranty does not apply to rubber and non-metallic synthetic parts that may need to be replaced due to normal usage,
wear or lack of preventative maintenance.
This warranty covers products shipped into the 48 contiguous United States, Hawaii, and metropolitan areas of Alaska and Canada.
Warranty coverage on products used outside the 48 contiguous United States, Hawaii and metropolitan areas of Alaska and Canada
may vary.
The following conditions are not covered by warranty:
• Equipment failure relating to improper installation, improper utility connection or supply and problems due to improper ventilation.
• Equipment that has not properly been maintained, damage from improper cleaning, and water damage to controls.
• Equipment that has not been used in an appropriate manner, or has been subject to misuse, neglect, abuse, accident, alteration,
negligence, damage during transit, delivery or installation, fire, flood, riot, or act of God.
• Equipment that has the model number or serial number removed or altered.
• Equipment on which the security seal has been broken.
If the equipment has been changed, altered, modified, or repaired without express written permission from Patriot, then the
manufacturer shall not be liable for any damages to any person or to any property, which may result from the use of this equipment
thereafter.
This equipment is intended for commercial use only and this warranty is void if equipment is used in other than a commercial application.
For warranty issues and technical support call Patriot Cooking at 888-585-9440. Please have your model number, serial number and
proof of purchase ready. For non-warranty related issues call 800-458-5593.
“THE FOREGOING WARRANTY IS IN LIEU OF ANY AND ALL WARRANTIES EXPRESSED OR IMPLIED INCLUDING ANY
IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR PARTICULAR PURPOSES AND CONSTITUTES THE ENTIRE
LIABILITY OF PATRIOT. IN NO EVENT DOES THE LIMITED WARRANTY EXTEND BEYOND THE TERMS STATED HEREIN.”
WARRANTY
TM