PERFECT FRY COMPANY PFC Series User manual

PFC SERIES
COUNTERTOP FRYERS
INSTALLATION - INSPECTION - MAINTENANCE
PERFECT FRY
www.perfectfry.com
42 Allen Martin Drive, Essex Junction, Vermont 05452 USA Telephone: [phone] Fax: [phone]
PN 83539 Rev B (10/20)
© 2020 - Perfect Fry Company
Be sure ALL operators read, understand and have access to this manual at all times.

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 2
TABLE OF CONTENTS
Owner’s Responsibilities .......................................................................................................................................................4
Regulations & Recycling........................................................................................................................................................5
Safety First ............................................................................................................................................................................6
INSTALLATION
Electrical Power Supply (North American Models)................................................................................................................7
Prepare Countertop Area.......................................................................................................................................................8
Unpack ..................................................................................................................................................................................8
ASSEMBLY........................................................................................................................................10
COOKING ..........................................................................................................................................14
CLEANING
Daily Maintenance...............................................................................................................................................................15
Weekly Maintenance ...........................................................................................................................................................15
Periodic Maintenance..........................................................................................................................................................17
TIPS ON DEEP FRYING...................................................................................................................18
OIL FACTS.........................................................................................................................................19
OPERATING INSTRUCTIONS.........................................................................................................22
Manual Mode.......................................................................................................................................................................23
Open Door - Paused Cook Cycle ........................................................................................................................................25
Shutting Down .....................................................................................................................................................................26
USER DEFINED OPTIONS ..............................................................................................................27
CTSTM (Cook Time Sensitivity).............................................................................................................................................28
Option Changes...................................................................................................................................................................33
Customizing Presets............................................................................................................................................................34
Customizing Presets on the Front Label .............................................................................................................................35
HELP
System Error Conditions......................................................................................................................................................36
Troubleshooting Table .........................................................................................................................................................39
PFS AUTOMATIC EXTINGUISHER ................................................................................................40
DECLARATION OF CONFORMITY.................................................................................................42
ORIGINAL STANDARD EQUIPMENT LIMITED WARRANTY .....................................................43
US & Canada.......................................................................................................................................................................43
International Units................................................................................................................................................................45

3 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
THANK YOU FOR PURCHASING A PFC FROM
PERFECT FRY!
WARRANTY REGISTRATION
Be sure ALL operators read, understand and have access to this manual at all times.
1. Simply ll out the online warranty registration form anytime at www.perfectfry.com and automatically receive your war-
ranty activation code.
FRYER ACTIVATION
SEE THIS LCD DO THIS GET THIS LCD
THANK YOU FOR
PURCHASING A PERFECT
FRYER SN# XXXXX
CALL OR GO ONLINE
ENTER WARRANTY CODE
AND PRESS START:

1. Enter your warranty activation code.
2. Press START.
3. Your PFC is now permanently activated.
HEATING
70ºF
For temporary access, enter 123456 then press START.
Temporary access is valid for 90 entries.
Now that you have registered and activated your fryer;
• Take comfort in knowing that the management and sta󰀨 at Perfect Fry Company are dedicated to ensure that you, the
owner and operator of a Perfect Fry unit, receive a top quality product that is thoroughly inspected and tested prior to
shipment.
• Take comfort in knowing that our local Authorized Service and Parts Distribution (ASAPD) network is committed to
supplying your service and warranty needs. Each ASAPD has dedicated service sta󰀨 that is able to answer any ques-
tions you may have regarding the operation of your Perfect Fry unit. We also have an online knowledgebase avail-
able 24/7/365 at perfectfry.com with many great tips and solutions.

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 4
OWNER’S RESPONSIBILITIES
IT IS THE OWNER’S RESPONSIBILITY TO:
• Ensure the Perfect Fry unit is properly maintained.
• Allow only properly trained personnel to operate, clean and maintain a Perfect Fry unit.
• Contact local authorities having jurisdiction to insure that the installation conforms to all local re, building and health
regulations.
• Schedule and maintain documentation that the appropriate inspection and maintenance of the PFS Automatic Extin-
guisher has been completed.
• Ensure that the model ready for installation matches the supply voltage.
• Ensure that the main power supply is disconnected before the Perfect Fry unit is serviced.
• Ensure that all safety devices are intact.
• Ensure that a proper surface is provided for the Perfect Fry unit to sit on.
• Ensure that proper clearances are kept.
• Operate and store the Perfect Fry unit above 32°F (0°C).
• Return the Perfect Fry unit for recycling when it reaches end of life.

5 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
REGULATIONS & RECYCLING
Installation of your Perfect Fry unit must conform to all local re and health regulations and building codes. The installa-
tion use and maintenance is to be in accordance with the Standard for Ventilation Control and Fire Protection of Commer-
cial Cooking Operations, NFPA 96 - 2004.
The table below describes the standards that your Perfect Fry unit has been tested to and the corresponding listing marks
depending on your region.
STANDARD DESCRIPTION LISTING MARK
UL 197
UL 197 SB
(UL 710B)
Commercial electric cooking appliances.
Commercial electric cooking appliances with recirculating systems.
UL 197 & UL 197 SB supplement also reference the following stan-
dards which your Perfect Fry unit meets applicable parts thereof:
• UL 1046: Grease Filters for Exhaust Ducts.
• UL 300: Fire Testing of Fire Extinguishing Systems for Protection
of Restaurant Cooking Areas.
• NFPA 17A: Wet Chemical Extinguishing Systems.
• NFPA 96: Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations.
• EPA 202: Determination of Condensable Particulate Emissions for
Stationary Sources.
CSA 22.2
No. 109-M1981
Commercial Cooking Appliances forming part of Canadian
Electrical Code, Part 2 Safety Standards for Electrical Equipment.
NSF 4 Commercial Cooking, Rethermalization, and Powered Hot Food Hold-
ing and Transport Equipment.
EN60335-1 Safety of Household and Similar Electrical Appliances Part 1. General
Requirements
Amendment 8913 - October 1995
Amendment 9475 - May 1997
EN60335-2-37 Safety of Household and Similar Electrical Appliances Part 2. Com-
mercial Electric Deep Fat Fryers
EN61000-6-1
EN61000-6-3
Electromagnetic Compatibility (EMC) – Emissions & Immunity for
Light Industrial Environments
The table below describes the recycling procedures for your PERFECT FRY PFC.
WEEE
(Waste Electrical &
Electronic
Equipment)
2002/96/EC
When your PFC has reached end of life, please deliver the fryer to your
local distributor. They will prepare and deliver the fryer for recycling to
the WEEE collection system in your country. Most of the fryer’s materials
can be recycled.
DO NOT DISPOSE OF THE FRYER IN MUNICIPAL WASTE!

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 6
SAFETY FIRST
CAUTION
LIFTING & MOVING:
• Your fryer’s gross shipping weight is 92 lb. (42 kg). Net weight = 80 lb. (36 kg). DO NOT LIFT THE FRYER BY
YOURSELF. ALWAYS REMOVE OIL BEFORE MOVING FRYER.
DEEP FRYING:
• Cooking oil is very hot ~350ºF (177ºC). Hot oil can cause severe burns. DO NOT TOUCH THE COOKING OIL UN-
LESS YOU ARE SURE IT HAS COOLED.
HEATER MODULE:
• DO NOT DROP
• DO NOT IMMERSE IN WATER
CLEANING:
• Before cleaning fryer or removing oil, let fryer cool to 122ºF (50ºC). DO NOT TOUCH HEATER MODULE, VAT OR
OIL UNLESS YOU ARE SURE IT HAS COOLED.
COOKING OIL MAINTENANCE:
• For sanitation and safety, we recommend that the cooking oil is replaced once a week, more often for higher volume
usage. Use a commercial grade deep-fryer formulated cooking oil. See Oil Facts on page page 19.
SERVICING:
• DISCONNECT THE POWER SOURCE BEFORE SERVICING THE FRYER. There is no need to unplug your Perfect
Fry unit for normal cleaning or maintenance.
STORAGE:
• Do not store your fryer below 32°F (0°C)
• Intended for indoor use only

7 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
INSTALLATION
ELECTRICAL POWER SUPPLY (NORTH AMERICAN MODELS)
• Your PERFECT FRY PFC must be connected to a dedicated electrical circuit that meets your fryer’s requirements
(see table below).
CAUTION
Improper installation may damage the fryer and void your warranty.
• All electrical connections to comply with local and national standards and codes.
• If your fryer’s plug does not t your wall outlet receptacle, have an electrician install the appropriate NEMA receptacle
within 4 feet of the fryer.
• See the manufacturer’s label on your fryer for the electrical Model No. PFCXXX, then check o󰀨 your Model Number.
PFC Model Voltage Amps Circuit Amps Watts Power Supply
PFC 570 240 24 25 5700
For Use on an individual branch circuit rated 25A
minimum. For supply connectors, use minimum
no. 10 AWG wire (30A rated). This Fryer must be
properly Connected to a grounded dededicated
240 VAC single phase circuit according to local
installation standards and codes
PFC 570 208 27 30 5700
For Use on an individual branch circuit rated 30A
minimum. For supply connectors, use minimum
no. 8 AWG wire (40A rated). This Fryer must be
properly Connected to a grounded dededicated
208 VAC single phase circuit according to local
installation standards and codes
PFC 375 240 16 20 3750
For Use on an individual branch circuit rated 20A
minimum. For supply connectors, use minimum
no. 12 AWG wire (25A rated). This Fryer must be
properly Connected to a grounded dededicated
240 VAC single phase circuit according to local
installation standards and codes
PFC 300 240 12.5 20 3000
For Use on an individual branch circuit rated 20A
minimum. For supply connectors, use minimum
no. 12 AWG wire (20A rated). This Fryer must be
properly Connected to a grounded dededicated
240 VAC single phase circuit according to local
installation standards and codes
PFC 187 120 16 20 1875
For Use on an individual branch circuit rated 20A
minimum. For supply connectors, use minimum
no. 12 AWG wire (12A rated). This Fryer must be
properly Connected to a grounded dededicated
120 VAC single phase circuit according to local
installation standards and codes
PFC 570* 400/230/3Ø
Wye (4 wire) 9 15 5700
This Fryer must be properly connected to a
grounded dededicated 400 VAC three phase
circuit according to local installation standards and
codes
International only, not available in US or Canada.

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 8
PREPARE COUNTERTOP AREA
Clear space for your PFC fryer on the counter. Refer to the following gure for product and clearance requirement dimen-
sions.
Clearances:
1” on sides
2” on back
0” on top
UNPACK
1. Cut straps on shipping box.
2. Remove box top and body
3. Remove outer plastic wrapping and keep box along with foam corners and sides
4. Remove all foam stu󰀩ng and parts
5. Put check mark in the box once the part is removed
CAUTION
Your PERFECT FRY weights 80 lbs (36 kg). Lift it carefully with your legs or with the help of another person
and place it in its nal location.
6. Ensure that blow-o󰀨 caps on re extinguisher nozzles are kept in place
7. Proceed to ASSEMBLY section.

9 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
1
2
3
4
5
6
7
8
13
10
9
11
14
12
1Air Filter Cage
2Air Filter Cartridge
3Grease Filter
4Grease Filter Tray
5Basket Lift
6Heater Module
7Oil Vat
8Oil Spill Tray
9Front Panel
10 Door
11 Door Spring (2)
12 Extra Large Basket
13 Oil Drainage Kit (Optional)
14 Extra Large Basket Cover (Optional)

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 10
ASSEMBLY
1. Clean parts and inside of cabinet (all except air lter cartridge)
a. Wash in warm soapy water
b. Rinse with hot water
c. Rinse with vinegar solution (1 part vinegar to 2 parts water)
CAUTION
The heater box and heat lamp must NOT be immersed in water or other liquid.
2. Plug in fryer and press ON/OFF
NOTE: LCD will display what is missing and will beep
twice when part is installed
3. Install grease lter into grease lter tray
Note: magnet should be on right side
4. Install grease lter/grease lter tray into lter
compartment by sliding along rails and towards back.
5. Fit air lter cage over air lter cartridge.
Note: Make sure arrows are pointing up.
*** SYSTEM ERROR ***
PLEASE CHECK/CHANGE
HEATER BOX
GREASE FILTER
AIR FILTER PLACEMENT
FRONT PANEL

11 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
6. Slide air lter cartridge rmly back into lter com-
partment and fasten down with latch.
7. Install spill tray into bottom cooking compartment.
NOTE: Indents on bottom of spill tray should t into
indents on bottom of cabinet.
8. Set heater module onto vat.
Note: “^” grooves on bottom of heater module
should t onto back of vat
9. Pour frying oil into vat. Fill to COLD level mark.
Use commercial grade deep fryer cooking oil. DO
NOT OVERFILL
COLD
HOT

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 12
10. Slide heater module/vat into cooking com-
partment and push in all the way. Ensure
electrical connection is complete with a rm
push on the heater module.
11. Install drip tray in-front of oil vat. Drip tray will
t snug between front edge of oil vat and in-
side edge of spill tray
NOTE: If drip tray does not t, press heater
module in further to complete con-
nection.
12. Install basket lift.
a. Hold basket tray vertical
b. Install rod into pivot hole – left side
c. Install rod into motor coupler – right side

13 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
d. Pivot basket tray forward from vertical position and insert arms into
spill tray
13. Install and close front panel. Turn latch ¼ turn clockwise and press down.
14. The fryer will now begin heating. In a few minutes, you will be ready to start cooking!

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 14
COOKING
Extra Large Basket
Fill Line
1. Insert Basket 2. Press start
3. Frying 4. Remove & Serve

15 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
CLEANING
DAILY MAINTENANCE
CAUTION
Do not unplug the fryer and always make sure the fryer is turned o󰀨.
CAUTION
Do not touch heater module, oil vat or oil unless you are sure it has cooled.
1. Wipe basket(s) with paper towel to remove crumbs and food particles.
2. Wipe crumbs, oil and any other food matter from inside of drawer using a paper towel.
3. Clean outside of fryer with a good stainless steel cleaner and wipe dry.
CAUTION
Do not clean the outside or any other stainless steel part using abrasive
cleaners.
4. Check oil level on the back of vat to make sure it is up to cold line (at room tempera-
ture). If not, add oil as necessary. Replace the cooking oil once a week or more often
if necessary. Use a COMMERCIAL GRADE DEEP FRY COOKING OIL.
WEEKLY MAINTENANCE
CAUTION
Do not unplug the fryer and always make sure the fryer is turned o󰀨.
CAUTION
Do not touch heater module, oil vat or oil unless you are sure it has cooled.
1. Open front panel by lifting and turning latches. Lift it o󰀨 its hinges. The front panel can
be cleaned as is or apart if preferred.
2. Remove air lter cartridge and set aside (for replacement, see page 20).
CAUTION
Do not wash air lter cartridge.
3. Remove grease lter tray from cabinet. Remove grease lter from tray and drain
any oil that has accumulated. Wash both parts in soap and hot water. Rinse well
in hot water and dry.

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 16
4. Pour cooking oil from vat into containers for disposal. Have empty
containers handy for proper disposal of used cooking oil. A render-
ing company can help with proper disposal.
5. Remove basket lift, oil vat and heater module (picture right). Spray
parts with oven cleaner, enclose with plastic bag for at least one
hour or leave overnight if possible. Wash in soap and hot water and
rinse well in hot water. Rinse parts in a solution of: 1 part white vin-
egar [5% acetic acid] and 2 parts water. The vinegar rinse is very
important. It neutralizes soap residue that causes oil breakdown
foaming. Soap residue turns oil dark and reduces its performance
signicantly. Clear water rinse parts. Clean the male and female
terminals on connectors with rubbing alcohol and cotton swab.
CAUTION
The heater box must NOT be immersed in water or other liquid.
CAUTION
Do not spray male connector.
6. Remove spill tray and drain any oil that has accumulated. Wash in soap and
hot water. Rinse well in hot water and dry.
7. After removing heater module, push plug cover over female plug before clean-
ing. After cleaning replace in holder.
8. With internal components removed, clean cooking and lter compartments
with grease cutting soap or oven cleaner if necessary. Rinse with damp cloth
and dry.
CAUTION
Do not spray female connector.
9. Clean countertop and external surfaces.
10. Ensure that blow-o󰀨 caps on re extinguisher nozzles are kept in place.
11. Re-install all parts.P
Plug holder
Plug cover

17 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
PERIODIC MAINTENANCE
Air Filter Cartridge Replacement
• Replace the air lter cartridge at least once every 3 months, more often
for higher volume usage. Replacement is safer and easier when the fryer
is cool rather than hot.
• Only PERFECT FRY lters may be used in your Perfect Fry unit.
Steps to replace air lter cartridge
1. Open front panel by lifting and turning latches
2. Release latch on air lter cage, and remove air lter cage and air lter car-
tridge from lter compartment
3. Remove old used air lter cartridge from air lter cage.
4. Wipe air lter cage clean.
5. Fit air lter cage over new air lter cartridge and write date on cartridge.
(↑↑ Arrows up)
6. Install air lter cage and new air lter cartridge rmly back into lter com-
partment and latch in place.
7. Close front panel and latch shut.
PFS Automatic Extinguisher
• The PFS automatic extinguisher must be inspected monthly by the
owner/operator and semi-annually by authorized service personnel as
per NFPA 17A. It is important that a maintenance program is set up with
a local re service company to ensure that local jurisdictional codes are
being met. Please refer to PFS Automatic Extinguisher section for more
information.

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 18
TIPS ON DEEP FRYING
GREAT FOOD IN LESS TIME
• Use premium quality commercial deep frying oil. Canola and Soybean oils are recommended. Do not use house-
hold cooking oils from your local supermarket. Poor quality oils may shorten the life of the air lter cartridge.
• Keep food frozen until ready to fry. Frozen product will absorb less oil during the cooking process.
• Remove ice from food. Ice results in excess bubbling and spillage of oil out of the vat.
• Minimize the moisture. Excess moisture extends the cooking time. Water, ice, sugar and breading all contribute to
shortening the life of the oil
MINIMIZE THE MOISTURE
REDUCE THE COOKING TIME
MAXIMIZE THE PROFIT
• Try to reduce the amount of breading that falls o󰀨 of the food. Breading often has sugar and other ingredients
that will reduce the oil’s life and darken the appearance of food. Consider ltering the oil to remove the breading
particles.
• Do not overll the basket. Excess food may not be cooked properly
COMMON QUESTIONS
• How Much Oil to Use?
The PERFECT FRY has a capacity of 2 gallons(8L) of oil. Fill the oil vat to the cold line only.
• How Much to Fry?
Fill the drawer to the top only. The drawer has an approximate capacity of 2 lbs (1 kg) of product per cycle.
• What is the Ideal Temperature Range for Cooking?
The ideal temperature range for cooking product is between 350°F and 360°F (177°C and 182°C). The factory de-
fault setting for cooking temperature is 350°F (177°C).
• Should Frozen Food Be Defrosted?
DO NOT THAW FROZEN FOOD! Frozen foods only should be put directly into the fryer in order to minimize mois-
ture.
• Can I Refreeze Frozen Foods?
NO, do not refreeze frozen foods. Foods that are refrozen can absorb more oil, which will result in a dry, brittle and
tasteless product.

19 PFC SERIES INSTALLATION, OPERATION, MAINTENANCE
OIL FACTS
Frying oil is especially formulated to withstand high temperatures. For this reason, you must ensure you are using the
right product. Liquid vegetable shortening is produced by several companies; the oil has an additive and/or has been
formulated to increase the performance during high temperature usage.
DO NOT USE OIL THAT IS RECOMMENDED BOTH FOR SALAD AND FRYING!
Fill the oil vat to the cold line only. The oil expands as it heats and if overlled, the bottom of the basket will remain in the
oil when in the up/serve position.
How Much to Fry?
• Fill the basket no higher than the top. Do not overll the basket.
• Keep basket clean and free of breading/batter build up.
• Remove ice crystals or excess water before frying.
• Do not salt or season before frying.
• Remove surplus and/or batter before frying.
• Do not allow frozen food to thaw before frying.
• Drain fried foods before serving.
How Hot is TOO Hot?
Ideal frying temperature range is between 350°F and 360°F (177°C and 182°C). Factory default setting is 350°F (177°C).
When frying at too low a temperature, food absorbs more oil which increases oil consumption.
Excessive Oil Usage?
The fried product is absorbing oil. Possible reasons for this include:
• Excess breading or batter, shake o󰀨 excess before frying.
• Allow basket to drain longer, adjust the drain time.
• Food is being allowed to thaw before frying.
Cleaning Your Fryer?
• Refer to the Cleaning section of this owner’s manual. Remember to clean the basket and drawer daily.
Filtering Your Oil?
The most important procedure you can do is to maintain the oil, extending its life:
• Filter at least once a day, preferably rst thing in the morning when the oil is at room temperature.
• Filtering removes all the contaminants from the previous days cooking.
• Clean the oil vat.
Points to Remember:
• Clean the cooking chamber at least once a week and rinse thoroughly.
• Filter oil daily.
• Do not overheat oil.
• Use the standby mode when possible.
• Do not salt product prior to frying.
• Remove ice crystals and moisture before frying.
• Maintain oil level in vat, check to ensure it is at the hot line often.
• The oil is dead when foaming appears continuously on the oil surface
Your oil, product taste, and customers depend on you.

PFC SERIES INSTALLATION, OPERATION, MAINTENANCE 20
If the oil temperature is set too high, the food will cook on the exterior and the interior will be undercooked. When the in-
terior is cooked completely, the exterior will be overdone or burnt. The higher temperature will also cause the oil to break
down faster and smoke.
During slow periods, take advantage of the standby mode which allows the oil to cool down to 275°F (135°C), prolonging
the oil life and reducing energy costs while allowing quick recover time when required.
The oil temperature should not be adjusted when cooking di󰀨erent products. Adjust the cooking time instead.
Frozen Foods
Put frozen foods directly into the fryer. DO NOT THAW FROZEN FOODS! Blot excess water from food before frying.
Remove ice crystals that may be at the bottom of the product bag.
OIL AND WATER DO NOT MIX! Water reacts with oil and makes it break down rapidly resulting in darkening, smoking
and foaming (a process called hydrolysis). Excess water in the oil can cause the following problems:
• Unnecessary temperature drop meaning longer cooking times.
• More energy usage to maintain cooking temperature.
• Excessive splattering inside the fryer resulting in a mess to clean up.
• Decreased life of the air lter and the oil.
Refreezing Frozen Foods?
Frozen foods should be fried frozen. Foods that are refrozen can absorb more oil and make your fried foods taste greasy.
Refrozen food forms excessive ice and these ice crystals can bond food pieces together causing clumping. Remember:
• Always FRY FOOD FROZEN.
• NEVER REFREEZE thawed food
• REMOVE ice crystals from product before frying.
• DO NOT accept thawed or refrozen product from supplier.
Excessive Foaming?
The main reason for foaming is improper rinsing of oil vat after cleaning:
• To remove soap residue, rinse 3 times with water after cleaning or neutralize with a water and vinegar solution (1
part white vinegar to 2 parts water).
• Take care of your oil; use standby mode during slow periods. High temperature and oxygen contribute to oil
breakdown. Filter oil and clean vat at least once a day when using heavily breaded products.
Excessive Smoking/Oil Darkening?
• Oil is too hot, check temperature.
• Inadequate ltering, breading or batter build-up in vat causes oil breakdown, giving food a bitter taste.
• Moisture content is too high. Use precooked frozen products only. Remember to remove ice crystals.
Grease Soaked Food?
• Frozen food is being allowed to thaw before frying.
• Oil is in the advanced stages of breakdown, replace immediately.
• Oil temperature is too low, check temperature.
• Product has too much breading or batter, remove excess