ULTRAFRYER Systems F-P-30-14 User manual

PN 30A170 rev Jan2008 1
ULTRAFRYER GAS FRYER
MODEL F-P-30-14 / 18 / 20
OPERATION INSTRUCTIONS
302 Spencer Lane • P.O. Box 5369
[phone] • [phone] • Fax: [phone]
San Antonio, Texas 78201
www.ultrafryer.com
FOR YOUR SAFETY
Do not store or use gasoline or other ammable vapors or
liquids in the vicinity of this or other appliance.
WARNING
Improper Installation, adjustment, alteration, service, or main-
tenance can cause property damage, injury, or death. Read the
installation, operating, and maintenance instructions thoroughly
before installing or servicing this equipment.

PN 30A170 rev Jan2008 2
PREFACE
This Manual was written and published by the Engineering Department, Ultrafryer Systems for use by personnel
who will operate a Model P30 Gas Fryer in a commercial cooking environment.
This appliance is intended for professional use and is to be operated by qualied personnel.
Throughout this manual, NOTES, CAUTIONS, and WARNINGS are used to alert the operator to items of spe-
cial circumstances. These items are identied as follows:
NOTE: Pull on the lter tub to ASSURE the male docking plug is SEATED in the female bulkhead
socket.
CAUTION: To assure producing a quality product while prolonging the life expectancy of the fryer,
ensure that the ltering, boil-out, and cleaning instructions are strictly followed.
WARNING: Do not allow any cleaning solution or water to splash into a vessel of hot cooking
oil, as it will contaminate the oil and may cause the oil to splatter, causing severe burns.
This manual is intended as a guide for all model PNP fryers, regardless of conguration, ltration options and
controllers. It is to be used in conjunction with the applicable controller manual that is included with the fryer.

PN 30A170 rev Jan2008 3
TABLE OF CONTENTS
GENERAL INFORMATION
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Safety. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description / Specications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Dimensions & Operational Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Operating Controls Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Operating Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Automatic Safety Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Inlet Gas Line Sizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Inlet Gas Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
PRE-INSTALLATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Air Supply & Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
RECEIVING & INSTALLING
Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Installing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Leveling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Cooking Computers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
INITIAL START-UP
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Lighting Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Sequence Of Ignition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Burner Operation Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Test Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
ABBREVIATED OPERATING INSTRUCTIONS
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Filtering Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Leveling Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Boiling Out Fryer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Closing / Shutdown Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

PN 30A170 rev Jan2008 4
TABLE OF CONTENTS.....Continued
PREVENTIVE MAINTENANCE & TROUBLESHOOTING
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Troubleshooting Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
FILTER TUB ASSEMBLY & INSTALLATION
Filter Tub Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Filter Tub Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
TECHNICAL ASSISTANCE & ORDERING INFORMATION
Technical Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Ordering Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
RECOMMENDED SPARE PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
PARTS IDENTIFICATION
Parts Identication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
WIRING DIAGRAMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

PN 30A170 rev Jan2008 5
GENERAL INFORMATION

PN 30A170 rev Jan2008 6
A. Warranty
ULTRAFRYER® LIMITED WARRANTY: PAR-3 GAS, ELECTRIC
Ultrafryer Systems warrants to the original purchaser of a gas or electric Ultrafryer® sold within the United States, its
territories and Canada, that it will be free of defects in material and workmanship for the periods listed below:
STAINLESS STEEL FRYER VAT – Stainless Steel fryer vats are warranted for (10) ten years upon the terms hereinafter
described. The (10) ten year warranty coverage applies ONLY to the Stainless Steel fryer vat and does not apply to the other
components such as controls, re boxes, gaskets, mounting hardware, or the heat shield weldment. The (10) ten year limited
warranty coverage for the Stainless Steel fryer vats are as follows: (1) Vats that fail due to faulty workmanship or materials
within the rst twelve (12) months from the date of initial start up will be exchanged at no cost. Standard delivery ground
freight will be prepaid by Ultrafryer Systems for rst year failures only. The cost of labor to install the replacement vat will
be covered by Ultrafryer Systems for vats, which fail within twelve (12) months from the date of initial start up. Labor for vat
replacements after the rst year is the responsibility of the owner (2) Vats that fail within the second through fth year will be
exchanged at $250.00 FOB San Antonio. (3) Vats that fail within the sixth through eight year will be exchanged at 50% of cur-
rent selling price of said vat FOB San Antonio. (4) Vats that fail within the ninth through tenth year will be exchanged at 70%
of the current selling price of said vat FOB San Antonio. (Example: If the current selling price for a particular vat is $2,000.00,
then a failure during the sixth through eighth year would be exchanged for $1,000.00; if the failure occurred in the ninth or tenth
year it would be exchanged for $1,400.00.) Proper credit issue for vat failures is contingent upon receipt, by Ultrafryer Systems,
of the serial number identication tag for any failed vat.
ULTRAFRYER PARTS – All parts on the Ultrafryer® are covered for a period of one (1) year from the initial date of start up.
This is to include gas valves, switches, thermostats, etc. Ultrafryer Systems reserves the right to charge for certain parts such as
computers, lter pumps and motors or any item over the amount of $100.00 until Ultrafryer Systems receives the defective part
back. After inspection, credit for the part will be issued to the purchaser provided the part is deemed defective and that
defect is not the result of neglect or abuse by the user. The shortening ltration system, (hoses) are warranted for ninety (90)
days from the initial date of start up.
PROCESSING WARRANTY CLAIMS – The equipment owner must promptly notify Ultrafryer Systems Warranty Depart-
ment of any alleged defects as soon as they are discovered by calling 1-800-525-8130. After such notice, the Warranty Depart-
ment will perform its obligation under this warranty within a commercially reasonable period of time. If alleged defects develop
after normal business hours, on weekends or on holidays the owner must call Ultrafryer Systems rst at the above number. This
number is monitored 24 hours a day, 7 days a week. Ultrafryer Systems will notify an authorized service agent to make repairs
during normal hours or after hours. Any parts that need to be shipped back to Ultrafryer Systems will be shipped back prepaid
by the customer marked with the processing number and to the attention of the WARRANTY DEPARTMENT.
NON WARRANTY COVERAGE – This warranty does not include coverage for any consequential cost of damages including,
but not limited to, any loss in store sales, spoiled food products, transportation, duty or custom cost. This warranty does not
cover the Ultrafryer® exported to countries outside the United States and its territories. This warranty does not cover original
installation and adjustments such as leveling, calibrations and electrical and gas connections. This warranty does not cover travel
over 100 miles or 2 hours driving time from the location of the Ultrafryer® or overtime or holiday charges unless the Warranty
Department granted prior approval. This warranty does not cover damage due to misuse, abuse, alteration or accident. This
Warranty does not cover improper or unauthorized repair or installation, damage in shipment, normal maintenance items such as
gaskets, hoses, and exterior nishes. Ultrafryer Systems will begin the fryer warranty one week after shipment but will adjust the
warranty upon receiving approved documentation. We reserve the right to void component part warranty on any Ultrafryer that
is stored more than six (6) months after shipment from Ultrafryer Systems and not put into service.
LABOR COVERAGE – The cost for labor to replace parts are covered for one (1) year after the initial start up. The Warranty
Department must be promptly notied of any defects within the rst year of operation. The labor warranty does not include
the cost to repair or clear dirty lter systems or perform any adjustments that would normally fall under the tasks associated with
a proper start up and/or demonstration. Labor is covered by Ultrafryer Systems for repairs by an AUTHORIZED service
agent. Owner is responsible for all costs associated with fryer installation and start up unless prior arrangements have been
made with Ultrafryer Systems.
DISCLAMIER OF WARRANTIES
Other than as stated herein, ULTRAFRYER SYSTEMS makes no warranty of any kind, express or implied, including
but not limited to any warranty of merchantability of tness for a particular purpose, including trade usage. Ultrafryer
Systems’ sole obligation, and purchaser’s sole remedy, under this warranty is repair or replacement, at the discretion of
Ultrafryer Systems, of any part or component that proves to be defective in materials or workmanship. In no event shall
Ultrafryer Systems be liable for consequential, incidental, or special loss or damages arising from the use of, or inability
to use, the ULTRAFRYER®. This limited warranty is the only and complete statement with respect to warranties of
NEW Ultrafryer® PAR-3 Gas and Electric ULTRAFRYERS® sold after June 1st, 2000. There are no other documents
or oral statements for which Ultrafryer Systems will be responsible. Effective 2-1-2008.

PN 30A170 rev Jan2008 7
B. SAFETY
The major safety concern associated with the Ultrafryer Gas Fryer is burns from hot shortening. In order to prevent
serious burns, good houskeeping habits are required. The oor in front of and the area around the fryer should be kept
clean and dry. Whenever anything is placed in to a fryer vat, care should be used not to splash the hot shortening.
Product should always be “PLACED” into the shortening, NOT THROWN. Safety googles, neoprene insulated gloves and
an apron must be worn while ltering or boiling-out a fryer vat. Electrical controls on all Ultrafryer Fryers operate on
120 volts single phase electrical power. No adjustments or replacement of electrical controls should ever be attempted
without rst disconnet ing electrical power. The fryer should never be operated with wet hands or while standing in water.
To do so can result in serious electrical shock or death.
C. DESCRIPTION / SPECIFICATIONS
The Ultrafryer Gas Fryer is constructed from 16 & 18 gauge, “300” series, polished, satin nish stainless steel. Most Models
are equipped with a Default-To-Manual-Restart (DTMR) Control or an Ultrastat 11 Cooking Computer; however ,
customers may request the fryer be equipped with an Ultrastat 21 or Ultrastat 25 Cooking Computer. In addition, the
Model PAR30 can be equipped with the EZ Dock Filtration System, which uses a stainless steel Filter Screen. The
Customer has the option of ordering a Filter Pad Assembly that uses an impregnated Filter Pad in lieu of the
S/S lter screen. The dimensions and gas rating of the Model PAR30 Gas Fryer are as follows:
D. ULTRAFRYER MODEL PAR3/PAR25 GAS FRYER DIMENSIONS & OPERATIONAL REQUIREMENTS
14” VAT 18” VAT 20” VAT 24” VAT
Overall Width 15.625 in 397 mm 19.625 in 498 mm 21.625 in 549 mm 25.625 in 651 mm
Overall Depth 30.75 in 781 mm 30.75 in 781 mm 30.75 in 781 mm 30.75 in 781 mm
Work Height 35.75 in 908 mm 35.75 in 908 mm 35.75 in 908 mm 35.75 in 908 mm
Oil Capacity - High Level 45 Lb 20.4 kg 75 Lb 34 kg 98 Lb 44.4 kg 120 Lb 54.4 kg
Oil Capacity - Low Level 35 Lb 15.9 kg 75 Lb 34 kg 98 Lb 44.4 kg 120 Lb 54.4 kg
Gas Rating
Butane 70,000
BTU/hr 73.9 MJ/hr 80,000 BTU/hr 84.4 MJ/hr 70,000 BTU/hr 73.9 MJ/hr 80,000 BTU/hr 84.4 MJ/hr
Natural 80,000
BTU/hr 84.4 MJ/hr 85,000 BTU/hr 89.7 MJ/hr 80,000 BTU/hr 84.4 MJ/hr 85,000 BTU/hr 89.7 MJ/hr
Propane 80,000
BTU/hr 84.4 MJ/hr 85,000 BTU/hr 89.7 MJ/hr 80,000 BTU/hr 84.4 MJ/hr 85,000 BTU/hr 89.7 MJ/hr
Orice Drill Size
Butane #42 2.7 mm #42 2.7 mm
Natural #20 #18 #20 #18
Propane #38 #33 #38 #33
Gas Valve Pressure
Butane (W.C.) 10”w.c. 254 mm 10”w.c. 254 mm 10”w.c. 254mm 10”w.c. 254mm
Natural (W.C.) 4”w.c. 102 mm 4”w.c. 102 mm 4”w.c. 102mm 4”w.c. 102mm
Prpane (W.C.) 10”w.c. 254 mm 10”w.c. 254 mm 10”w.c. 254mm 10”w.c. 254mm
Inlet ow Required at
STP
Butane 22 ft3/hr 0.62 m3/hr 25 ft3/hr 0.71 m3/hr 22 ft3/hr 0.62 m3/hr 25 ft3/hr 0.71 m3/hr
Natural 80 ft3/hr 2.27 m3/hr 85 ft3/hr 2.40 m3/hr 80 ft3/hr 2.27 m3/hr 85 ft3/hr 2.40 m3/hr
Propane 32 ft3/hr 0.91 m3/hr 34 ft3/hr 0.96 m3/hr 32 ft3/hr 0.91 m3/hr 34 ft3/hr 0.96 m3/hr
Shipping Cube 10 ft33.05 m312 ft33.66 m314 ft34.27 m316 ft34.88 m3
Shipping Weight 165 Lb 74 kg 170 Lb 77 kg 177 Lb 80 kg 250 Lb 113 kg
Power Input All units use 120Volt 6 amp 60 Hz 1 O
NOTE:
CONSULT THE INCLUDED COMPUTER CONTROLLER MANUAL AND FILTRATION MANUAL FOR TEST START-UP,
OPERATIONS, COOKING, FILTERING, AND BOIL OUT PROCEDURES.

PN 30A170 rev Jan2008 8
MODEL PAR30
GAS FRYER
E. OPERATING CONTROLS LOCATION
1 Gas Regulator and Shutoff Valve
2 High Limit
3 Burner
4 Docking Connection
5 Main Drain Valve

PN 30A170 rev Jan2008 9
MODEL PAR30 GAS FRYER
F. OPERATING CONTROLS:
The “basic” PAR30 gas fryer is equipped with an Electronic Thermostat and Default-to-Manual-Restart (DTMR) control;
However customers may request the fryer be equipped with an “optional” Ultrastat Cooking Computer, such as an Ultrastat 11, 21
or 25 Cooking Computer. When applicable, operating instructions for the Ultrastat Cooking Computer will be provided with the
fryer. Operating controls on the Model PAR30 gas fryer include the Toggle HEAT/OFF Switch, AMBER Power Indicator Lamp,
RED Burner Indicator Lamp, and the applicable Temperature Controller. These controls are mounted on the Temperature Control
Access Panel; and the Electronic Thermostat and other fryer controls are located behind the access door. The main drain valve and
shortening return levers are located behind the Service Access Panel. These controls were identied in the illustrations shown on
the previous page.
G. AUTOMATIC SAFETY FEATURES:
1. High limit thermostat to shut off gas to the main burners by opening a solenoid-actuated safety valve in the combination gas
control valve.
2. Combination gas control valve which includes a built-in pressure regulator and manual valve.
3. Sensing circuit within the spark ignitor module to turn gas to the fryer OFF if a burner FLAME OUT occurs.
4. A Drain Valve Safety Switch and a Default-to-Off circuit in the Default-to-Manual-Restart (DTMR) Control that will DIS-
ABLE the fryer each time the drain valve is OPENED.
5. An AIR PRESSURE switch to open the electrical circuit to the spark ignitor and gas valve which will turn the gas to the fryer
OFF in the event the blower motor fails.
H. RATING PLATE:
Information on this plate includes the model and serial number; BTU/HR input rating of the burners; gas manifold pressure in
inches W.C. ; minimum inlet gas required, orice size; and type of gas. This data is essential for proper identication when com-
nicating with ULTRAFRYER SYSTEMS or requesting special parts or information. The rating plate is located on the inside of the
Service Access door.
THE FRYER MUST BE CONNECTED ONLY TO THE TYPE OF GAS IDENTIFIED ON THIS RATING PLATE!
Figure (from left to right): 18” Model Par30 and 24” Model Par25

PN 30A170 rev Jan2008 10
INLET GAS LINE REQUIREMENTS
PIPE
LENGTH
PIPE DIAMETERS (inches & (mm equivalents))
Maximum Allowable Flow (Shown in ft
3
/hr (M
3
/hr))
Feet
(Meters)
15
(4.6)
62
(1.7)
170
(4.7)
350
(9.8)
620
(17.4)
960
(26.9)
2,000
(56.0)
3,500
(98.0)
5,400
(151.2)
11,200
(313.6)
30
(9.1)
43
(1.2)
120
(3.4)
245
(6.9)
430
(12.0)
680
(19.0)
1,400
(39.2)
2,450
(68.6)
3,800
(106.4)
7,900
(221.2)
45
(13.7)
35
(1.0)
98
(2.7)
200
(5.6)
355
(9.9)
530
(14.8)
1,150
(32.2)
2,000
(56.0)
3,200
(89.6)
7,900
(182.0)
60
(18.3)
30
(0.8)
84
(2.4)
175
(4.9)
310
(8.7)
480
(13.4)
1,000
(28.0)
1,760
(49.3)
2,700
(75.6)
5,600
(156.8)
75
(22.9)
27
(0.8)
76
(2.1)
155
(4.3)
275
(7.7)
430
(12.0)
890
(24.9)
1,560
(43.7)
2,450
(68.6)
5,000
(140.0)
90
(27.4)
25
(0.7)
70
(2.0)
145
(4.1)
250
(7.0)
395
(11.1)
810
(22.7)
1,430
(40.0)
2,260
(63.3)
4,550
(127.4)
105
(32.0)
23
(0.6)
64
(1.8)
132
(3.7)
232
(6.5)
370
(10.4)
(750
(21.0)
1,300
(36.4)
2,100
(58.8)
4,200
(117.6)
120
(36.6)
21
(0.6)
60
(1.7)
125
(3.5)
215
(6.0)
340
(9.5)
700
(19.6)
1,200
(33.6)
1,950
(54.6)
4,000
(112.0)
150
(45.7)
19
(0.5)
54
(1.5)
110
(3.1)
195
(5.5)
310
(8.7)
630
(17.6)
1,080
(30.2)
1,750
(49.0)
3,550
(99.4)
180
(54.9)
17
(0.5)
49
(1.4)
100
(2.8)
175
(4.9)
280
(7.8)
570
(16.0)
960
(26.9)
1,600
(44.8)
3,200
(89.6)
210
(64.0)
16
(0.4)
44
(1.2)
94
(2.6)
165
(4.6)
260
(7.3)
530
(14.8)
890
(24.9)
1,450
(40.6)
3,000
(84.0)
240
(73.2)
15
(0.4)
43
(1.2)
88
(2.5)
155
(4.3)
240
(6.7)
500
(14.0)
840
(23.5)
1,350
(37.8)
2,800
(78.4)
270
(82.3)
14
(0.4)
40
(1.1)
83
(2.3)
145
(4.1)
230
(6.4)
470
(13.2)
780
(21.8)
1,300
(36.4)
2,650
(74.2)
300
(91.4)
14
(0.4)
38
(1.1)
79
(2.2)
138
(3.9)
215
(6.0)
440
(12.3)
750
(21.0)
1,250
(35.0)
2,500
(70.0)
450
(137.2)
11
(0.3)
31
(0.9)
64
(1.8)
112
(3.1)
176
(4.9)
360
(10.1)
630
(17.6)
1,000
(28.0)
2,050
(57.4)
600
(182.9)
10
(0.3)
27
(0.8)
56
(1.6)
97
(2.7)
152
(4.3)
315
(8.8)
530
(14.8)
860
(24.1)
1,750
(49.0)
NOTE: 1) FT3/HR (M3/HR) values may vary due to heating value and specic gravity of gas supplied by local companies.
2) To determine the inlet gas line diameter for the distance between the fryer and main gas regulator, locate the FT3/HR (M3/HR) of gas required for the fryer and
pipe length and read the pipe diameter on the top row. For example: a PAR30 fryer operating on NATURAL GAS requires 90 FT3/HR (2.5 M3/HR)
of gas at the fryer’s inlet gas manifold. If the fryer bank is located 60 feet from the building gas regulator, a 1” (25mm) diameter gas line MUST be installed
between the manifold and regulator.
"
(13 mm)
"
(19mm)
1"
(25mm)
1"
(32mm)
1"
(38mm)
2"
(51mm)
2"
(64mm)
3"
(76mm)
4"
(102mm)
I. INLET GAS LINE SIZING:
The Table below is used to calculate the size (diameter) of the inlet gas line from the building regulator to the fryer manifold.
NUMBER DESCRIPTION RATING
BTU/HR (MJ/HR)
24322 3/4" (19mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48" (1219mm) long. Connect-It SSGC75-48-UCQ 225,000 (238)
24323 1” (25mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48" (1219mm) long. Connect-It SSGC100-48-UCQ 435,000 (459)
24456 1 1/4" (32mm) Diameter Flexible Gas Line (w/quick connect
couplings) 48” (1219mm) long. Connect-It SSGC125-48-UCQ 875,000 (924)
FLEXIBLE GAS LINES STOCKED BY ULTRAFRYER SYSTEMS
J. GAS LINES
The Flexible Gas Line used to connect the gas manifold to the building gas supply line must be rated for the BTU/Hr (MJ/Hr)
designated for the Fryer. Flexible gas lines and their ratings stocked by Ultrafryer Systems are listed below:

PN 30A170 rev Jan2008 11
PRE-INSTALLATION

PN 30A170 rev Jan2008 12
A. GENERAL: Safe and satisfactory operation of a Model PAR30 gas fryer depends on its proper installation. Installation
must conform to local codes or, in the absence of local codes, with the current National Fuel Gas Code ANSI Z223.1 (latest edi-
tion). In Canada, gas installation shall be in accordance with the current CAN/CGA B 149.1 and .2 installation codes and/or local
codes. Each Model PAR30 fryer should be installed as follows:
1. Placed beneath a properly designed exhaust hood
2. Installed by a licensed plumber.
3. Connected to the type gas for which the unit was fabricated as shown on the rating plate.
4. Connected to the proper size pressure regulator installed in the gas supply line and adjusted to the proper manifold pressure.
5. Connected to the main gas supply line with the proper size supply line.
6. Restrained by use of a restraining device to avoid splashing of hot liquid and to assure tension cannot be placed on the exible
gas line or ttings.CLEARANCES: The appliance must be kept free and clear of all combustibles. The minimum clearance
from combustible and non-combustible construction is 6" (152 mm) from the sides, and 6" (152 mm) from rear. The fryer
may be installed on combustible oors.
NOTE: Adequate clearances must be provided for servicing and proper operation.
B. STANDARDS: Installation must be planned in accordance with all applicable state and local codes, taking into account the following
standards :
1. The fryer and its individual shut-off valve must be disconnected from the gas supply piping system during any pressure testing
of that system at pressures in excess of  psig (3.45kPa). In Canada, gas installation shall be in accordance with the current
CAN/CGA B 149.1 and .2 installation codes and/or local codes.
2. The fryer must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any pres-
sure testing of the gas supply piping system at pressures equal to or less than  psig (3.45kPA).
3. When installed the fryer must be electrically grounded in accordance with local codes, or in the absence of local codes, in
accordance with the current National Electrical code ANSI/NFPA 70 (latest edition). In Canada electrical installation must be
in accordance with the current CSA C22.1 Canadian Electrical Code and/or local codes.
4. Other applicable nationally recognized installation standards such as:
a. National Fuel Gas Code ANSI Z223.1 (latest edition)
American Gas Association
1515 Wilson Blvd.
Arlington, VA22209
b. NFPA Standards #54, #94 and #221 (latest edition)
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
c. ANSI Z21.69/CAN/CGA-6.16 AND Z21.41/CAN1 6.9
5. Exhaust vent hood, when installed must conform to the current NFPA 54-1 and Canadian CAN/CGA-1.11 (latest edition)
NOTE: Local building codes will usually not permit a fryer with its open tank of hot oil to be installed immediately next to an
open ame of any type, whether a broiler or an open burner or range. Check local codes before beginning installation.
C. AIR SUPPLY AND VENTILATION: The area around the appliance must be kept clear of any combustible or ammable products
and avoid any obstruction to the ow of ventilation air as well as for ease of maintenance and service. NOTHING is to be stored
in the interior of the fryer’s cabinet except the lter tub assembly.
1. A means must be provided for any commercial, heavy duty-cooking appliance to exhaust combustion wastes outside of the
building. It is essential that a fryer be set under a powered exhaust vent hood or that an exhaust fan be provided in the wall
above the unit, as exhaust temperatures are in the vicinity of 400˚F (204˚C).
NOTE: Strong exhaust fans in a hood or in the overall air conditioning system can produce slight air drafts in the room, which
can interfere with burner performance and be hard to diagnose. Air movement should be checked during installation and
if burner problems persist, make-up air openings or bafes may have to be provided in the room.
2. Exhaust temperature, in addition to the open tank of hot oil, make the storage of anything on shelving over or behind the
fryer unsafe.
3. Filters and drip troughs should be part of any industrial hood, but consult local codes before constructing and installing any
hood.
4. Provisions must be made for an adequate supply of fresh air and adequate clearance must be maintained for air openings into
the combustion chamber.

PN 30A170 rev Jan2008 13
RECEIVING & INSTALLING

PN 30A170 rev Jan2008 14
A. UNPACKING: Check that the container is upright. Use an outward prying motion – DO NOT USE A HAMMER - to remove the
carton. Check the fryer for visible damage; if such damage has occurred do not refuse shipment, but contact the carrier and le
the appropriate freight claims.
B. INSTALLING: Roll the assembled fryer into the building, to its operating location.
WARNING: 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.
C. LEVELING:
1. When the fryer is placed in its operating location check to be sure it is level. If not, loosen the casters and insert the
appropriate number of shim plates between leg and caster plates then retighten the caster bolts.
2. If the oor is smooth and level, adjust to the high corner and measure with a spirit level. If the oor is uneven or has a
decided slope, level the unit with metal shims.
NOTE: A caster may not return exactly to the same position after being moved, which may require re-leveling after each move.
3. Connect the gas manifold to the building gas supply line by means of a CSA International APPROVED exible gas line as
shown in the gure below.
NOTE: CONNECT-IT inc. " (19mm), 1" (25mm) and 1 " (32mm) exible gas hose 4 feet long (1219mm) with a quick
disconnect coupling on one end is available from Ultrafryer Systems under PN 24322 (" (19mm) hose), PN 24323
(1" (25mm) hose) and PN 24456 (1 " (32mm) hose). These hoses are euipped with a fusible link, which melts at
361°F (183ºC) that will SHUT OFF the gas supply when it melts. A 44" (1119mm) long restraining device is also
available under PN 24324.
CAUTION: THE BUILDING GAS SUPPLY LINE MUST BE SIZED TO PROVIDE THE VOLUME OF GAS REQUIRED FOR
PROPER OPERATION AS EXPLAINED ON THE PREVIOUS PAGE.
WARNING: THE RESTRAINT DEVICE (ITEM 9) MUST BE INSTALLED TO ASSURE TENSION CANNOT BE PLACED ON
THE FLEXIBLE GAS LINE OR FITTING.
1. BUILDING GAS SERVICE LINE 6. APPLIANCE MANIFOLD/NIPPLE
2. MAIN GAS CUT-OFF VALVE 7. EYELET FASTENERS
3. CONNECT-IT QUICK-DISCONNECT 8. SPRING HOOK
4. FLEX-CON CONNECTOR 9. RESTRAINING CHAIN
5. ELBOW
TYPICAL GAS CONNECTION

PN 30A170 rev Jan2008 15
D. GAS CONNECTION: The gas supply (service) line must be the same size or greater than the inlet line of the appliance. THE GAS
SUPPLY LINES MUST BE SIZED TO ACCOMMODATE ALL THE GAS FIRED EQUIPMENT THAT MAY BE CONNECTED
TO THAT SUPPLY. Refer to the Inlet Gas Line Sizing Table and inlet gas requirements.
NOTE: Sealant used on all pipe joints must be resistive to butane and propane gas.
1. Manual shut off valve: This supplier-installed valve must be installed in the gas service line ahead of the appliance and in a
position where it can be reached quickly in the event of an emergency.
2. Pressure regulator: All commercial cooking equipment must have a pressure regulator on the incoming service line for safe
and efcient operation, because service pressure may uctuate with local demand. External regulators are not required on this
fryer, as that function is performed by a combination gas control valve, however if the incoming pressure is in excess of  psig,
a step-down regulator will be required.
3. Natural gas: Natural gas fryers require 7” (178mm) water column (W.C.) “inlet” pressure to the fryer’s combination gas con-
trol valve for proper operation, when all gas units are operating simultaneously. Butane and Propane gas fryers require 14"
(356mm) water column (W.C.) “inlet” pressure to the fryer’s combination gas control valve for proper operation, when all gas
units are operating simultaneously. This “inlet” pressure MUST be checked with a manometer PRIOR to placing the fryer in
operation.
WARNING: IF THE “INLET” GAS PRESSURE AT THE FRYER’S COMBINATION GAS CONTROL VALVE “EXCEEDS”  lb/in2
(.035 kg/cm2) OR APPROXIMATELY 14” (356 mm) W.C., AN EXTERNAL REGULATOR MAY BE NEEDED TO PRE-
VENT DAMAGE TO THE COMBINATION GAS VALVE, AND VOIDING OF WARRANTY. FAILURE TO ADDRESS
THIS COULD RESULT IN AN EXPLOSION OR A FIRE.
4. Combination gas control valve: The correct combination gas control valve and orice is installed at the factory for BUTANE,
NATURAL and PROPANE units based on each Purchase Order. This valve should be CHECKED/ADJUSTED by qualied
service personnel using proper test equipment for the following “OUTLET” gas pressure PRIOR to start-up of a fryer. NATU-
RAL GAS FRYERS 4" (102mm) W.C. BUTANE/PROPANE FRYERS 10" (254mm) W.C.
5. Rigid connections: Check any installer-supplied intake pipe(s) visually and/or blow them out with compressed air to clear dirt
particles, threading chips or any other foreign matter before connecting to the service line as these particles may clog the oriice
when gas pressure is applied. All connections must be tested with a soapy solution before lighting the fryer. DO NOT USE AN
OPEN FLAME TO CHECK FOR LEAKS! Putting an open ame beside a new connection is not only dangerous, but will
often miss small leaks that a soapy solution would nd.
6. Flexible Couplings, Connectors: The installation is to be made with a connector that (1) complies with the Standard for Con-
nectors for Movable Gas Appliances, ANSI Z21.69 (CAN/CGA-6.16), and a quick-disconnect device that complies with the
Standard for Quick-Dis-connect Devices for Use With Gas Fuel, ANSI Z21.41 (CAN1-6.9) (2) adequate means must be pro-
vided to limit the movement of the appliance without depending on the connector and the quick dis-connect device or its asso-
ciated piping to limit the appliance movement and (3) the location(s) where the restraining means may be attached to the
appliance shall be specied. DOMESTIC CONNECTORS ARE NOT SUITABLE!!!
7. Fryer Service: The fryer is equipped with swivel casters. To service the fryer:
a) Turn “OFF” gas supply at the supply source.
b) Disconnect the exible gas line quick-disconnect
c) Disconnect restraint means and roll fryer out for rear service access.
d) When the fryer is re-positioned, be sure to reconnect the restraint and level the fryer.
E. ELECTRICAL CONNECTION: The MAXIMUM current draw per vat at Initial Start-up or during a Warm-up Cycle will be 3
Amperes at 120 Volts. When running the Filter System simultaneously allow for an additional 3 Amperes. Refer to the wiring
diagram attached to the inside of the Service Access door for internal electrical connections.

PN 30A170 rev Jan2008 16
Ultrastat 25 Cooking Computer (refer to Manual P/N 30A190; French Version 30A190 FR)
All fryers from Ultrafryer are shipped with the applicable manual for the cooking computer or computers that are specic to that
fryer. The following list shows the cooking computer types and their related manuals.
NOTE: The appearance of a given cooking computer’s control panel may vary slightly depending upon the style of fryer on which
the computer is installed. This does not affect the actual operation of the computer. Please refer to the pertinent cooking computer
manual for more information.
F. Cooking Computers
U03 / DTMR Cooking Computer (refer to Manual P/N 30A192; French Version 30A192 FR)

PN 30A170 rev Jan2008 17
Ultrastat 21 Cooking Computer (refer to Manual P/N 30A189; French Version 30A189 FR)
Ultrastat 11 Cooking Computer (refer to Manual P/N 30A191; French Version 30A191 FR)

PN 30A170 rev Jan2008 18
INITIAL START-UP

PN 30A170 rev Jan2008 19
A. CLEANING: New units are wiped clean at the factory to remove any visible signs of dirt, oil, grease, etcetera, remaining from the
manufacturing process. Each fryer vessel should be thoroughly washed with hot soapy water to remove lm residues, installation
dust or debris; rinsed and then wiped dry before being used for food preparation.
B. START-UP: The fryers are tested, adjusted and calibrated prior to being shipped: however adjustments may be necessary on instal-
lation to meet local conditions, high or low gas pressure, differences in altitudes, variations in gas characteristics and to correct
possible problems caused by rough handling or vibration during shipment. Initial calibration or adjustment is the responsibility
of the customer and will not be covered by the Ultrafryer Systems warranty.
NOTE: Calibration and adjustments must be performed by qualied personnel.
C. LIGHTING INSTRUCTIONS: Each fryer is equipped with a spark ignition system and to test this system, perform the following
steps, in sequence:
1. Turn the Toggle ON/OFF SWITCH to the OFF position.
2. Fill the fryer vessel with hot or cold water to the SHORTENING LEVEL mark on the rear wall of the fryer vat.
CAUTION : IF THE MAIN BURNERS ARE OPERATED WITH THE VESSEL EMPTY, THE HEAT WILL CAUSE THE JOINTS
OF THE FRYER VESSEL TO BE PLACED UNDER UNDO STRESS AND MAY CAUSE THE HEAT EXCHANGER
VESSEL TO WARP OR BUCKLE, VOIDING WARRANTY.
3. Turn the manual gas valve located behind the fryer Service Access door to the OFF position and wait FIVE (5) minutes
for any accumulated gas to disperse.
4. ENSURE the MAIN gas shut-off is in the ON position, MANUAL VALVE on the combination GAS CONTROL VALVE
(located behind the fryer Service Access door) is in the ON position and the Vent Hood EXHAUST FAN is ON.
5. Turn the manual gas valve to the ON position.
6. Turn the ON/OFF switch ON; then place the DTMR or ULTRASTAT Cooking Computer into the MELT MODE.
WARNING!!! DO NOT USE A MATCH OR CANDLE TO LIGHT A FRYER… EVER!
D. SEQUENCE OF IGNITION: When the lighting instruction steps are performed in the sequence listed above, the following will
occur:
1. Blower will come ON activating the air pressure switch.
2. The air pressure switch will CLOSE completing the electrical circuit to the IGNITOR MODULE and GAS CONTROL VALVE,
and the ignitor will SPARK, lighting the gas in the burner.
WARNING!!! WHEN CHECKING FOR BURNER PERFORMANCE, DO NOT STAND WITH YOUR FACE CLOSE
TO THE BURNER…. IT MAY LIGHT WITH A “POP” AND COULD FLASH BACK AND CAUSE FACIAL
BURNS.
NOTES: 1) If the burner ame fails, it will be sensed by the SPARK IGNITOR, the Spark Ignitor Module will open the electrical
circuit to the GAS CONTROL VALVE shutting off gas to the burner.
2) If the blower fails, the air pressure switch will open the electrical circuit to the SPARK IGNITOR MODULE and GAS
CONTROL VALVE, shutting off gas to the burner.
E. BURNER OPERATION TEST: Perform above LIGHTING INSTRUCTIONS and observe operation of the burners. When
satised that the burner is operating properly, drain the fryer vessel of water and dry the vessel thoroughly; then ll the fryer
vessel with shortening. Refer to the accompanying Computer Controller manual for more information.
F. TEST START-UP: Refer to the accompanying Computer Controller manual for procedures on test operating the fryer.

PN 30A170 rev Jan2008 20
ABBREVIATED OPERATING INSTRUCTIONS