ULTRAFRYER Systems PAR-3-14HE CE User manual

30A134 Mar 2009
14" MODEL PAR-3-H CE GAS FRYER
WITH HARD DOCK FILTRATION
Operating Instructions
302 Spencer Lane • P.O. Box 5369 San Antonio, Texas 78201
[phone] • [phone] • Fax: [phone]
www.ultrafryer.com
THIS APPLIANCE IS FOR PROFESSIONAL USE AND IS TO BE USED ONLY BY QUALIFIED PERSONNEL

PREFACE
This Manual was written and published by the Engineering Department, Ultrafryer Systems for use by personnel who will operate a 14" Model
PAR-3-H CE Gas Fryer equipped with a Hard Dock Filtration System in a commercial cooking environment.
ENGINEERING DEPARTMENT
ULTRAFRYER SYSTEMS
302 SPENCER LANE
SAN ANTONIO, TX 78201
THIS APPLIANCE IS INTENDED FOR PROFESSIONAL USE AND IS TO BE OPERATING BY QUALIFIED PERSONNEL
Throughout this manual Notes, CAUTIONS and WARNINGS are used to alert the operator to items of special circumstances.
These items are identified as follows:
NOTES
These Items will be indented from the main text, the word “NOTE” will be in capital letters. These items alert the operator to items
of special concern to achieve a desired result.
Example:
NOTE: Pull on the filter tub to ASSURE the male docking plug is SEATED in the female bulkhead socket.
CAUTIONS: These items will be indented from the main body of text, the word “CAUTION” will be in bold, capitalized print and the entire
text will be enclosed by a border. These items identify steps or procedures that if not adhered to could result in
product, equipment malfunction or failure.
Example:
WARNINGS
These items will be indented from the main body of text, the word “WARNING” as well as the text will be in bold, capitalized print
and the entire text will be enclosed by a bold border. These items identify steps or procedures that if not adhered to could result in
property damage, injury or death.
Example:
NOTE: This manual is applicable to Ultrafryer Model Par3 14H CE Gas Fryer.
UFS PN 30A134
i 30A134
CAUTION: TO ASSURE PRODUCING A QUALITY PRODUCT WHILE PROLONGING THE LIFE
EXPECTANCY OF THE FRYER, ENSURE FILTERING, BOIL-OUT AND CLEANING
INSTRUCTIONS ARE STRICTLY ADHERED TO.
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.

TABLE OF CONTENTS
GENERAL INFORMATION PAGE
Preface Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i-iii
Safety. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Description / Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Operational Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Ultrastat 23 Cooking Computer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Operating Controls Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Operating Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Automatic Safety Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
European Pressures, Gases & Categories Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4a-4c
Installation, start up, and Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
PRE-INSTALLATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Clearances. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Standards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . 6
Air Supply & Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
RECEIVING & INSTALLING
Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Installing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Leveling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Electrical Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
INITIAL START-UP
Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Start-Up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Lighting Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... 10
Sequence Of Ignition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Burner Operation Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Test Start-Up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
ABBREVIATED OPERATING INSTRUCTIONS
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Filtering Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Leveling Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Boiling Out Fryer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... .12
Closing / Shutdown Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
PREVENTIVE MAINTENANCE & TROUBLESHOOTING
Preventive Maintenance . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Troubleshooting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... 13
Troubleshooting Chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
ii 30A134

TABLE OF CONTENTS.....Continued
CLEANING
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-16
Weekly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . 17
FRYER OPERATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Ultrastat 23 Cooking Computer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Computer Panel Key Descriptions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Display Descriptions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Ultrastat 23 Cooking Computer Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Ultrastat 23 Cooking Computer Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . 23
Ultrastat 23 Start-Up and Cooking Computer Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . 23
FILTER TUB ASSEMBLY & INSTALLATION
Filter Tub Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Filter Tub Installation. . . . . . .... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
FILTERING & POLISHING SHORTENING
Filtering Shortening. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... 25-26
Polishing Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
SHORTENING DISPOSAL, BOIL-OUT & REFILL
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Shortening Disposal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Boil-Out. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27-28
Shortening Refill . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
TECHNICAL ASSISTANCE & ORDERING INFORMATION
Technical Assistance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Ordering Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
PARTS IDENTIFICATION
Parts Identification. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30-34
WIRING DIAGRAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
iii 30A134

A. SAFETY
As with all deep Fat Fryers the major safety concern associated with the Ultrafryer Par3-14 CE Gas Fryer is
burns from hot shortening. In order to prevent serious burns, good housekeeping habits are required. The floor
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 short-
ening, NOT THROWN. Safety goggles, neoprene insulated gloves and an apron must be worn while filtering
or boiling-out a fryer vat. Electrical controls on all Ultrafryer CE Fryers operate on 230 volts single phase elec-
trical power. No adjustments or replacement of electrical controls should ever be attempted without first dis-
connecting 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.
B. DESCRIPTION / SPECIFICATIONS
The Ultrafryer Gas Fryer is constructed from 16 & 18 gauge, stainless steel, and is equipped with an Ultrastat
23 Cooking Computer. In addition, the fryer is equipped with the NEWLY developed Hard Dock Filtration
System that uses a stainless steel Filter Screen. The Customer has the option of ordering a Magnepad Filter
Screen that uses a Magnesol impregnated Filter Pad or a Paper filter pad in lieu of the S/S filter screen. The
dimensions, specifications and gas ratings are as follows:
SPECIFICATION ITEM 14" PAR-3-H CE
Overall Width 15 5/8" (397 mm)
Overall Depth 25 1/4" (641 mm)
Work Height 35 3/4" (908 mm)
Size Vat Container 14" x 14" (356 x 356 mm)
Shipping Cube 9.0 FT3 (.26 M3)
Shipping Weight 215 lbs (113 kgs)
Power Input 230 Volt 6 Amp 50 Hz 1 Ø
C. OPERATIONAL REQUIREMENTS
MODEL PAR-3-14HE CE OPERATIONAL REQUIREMENTS
ITEM PAR-3-14HE CE
Shortening Capacity High Level 45 lbs. (22.5 liters)
Shortening Capacity low Level 35 lbs. (17.5 liters)
Gas Valve Pressure Setting See Note Below
Orifice Drill Size See Note Below
Inlet Gas Pressure See Note Below
Energy Input 230 V 6 AMPS 50 HZ 1 Ø
NOTE: See European Pressures, Gases and Categories Table on page 4a-4c.
Page 1 30A134
This appliance is for Professional use and is to be used only by Qualified Personnel
GENERAL INFORMATION

D. ULTRASTAT 23 COOKING CONTROL
This cooking computer is capable of cooking up to ten (10) dif-
ferent products; each of which can be programmed to be cooked
from one (1) to ten (10) different temperature at different times in
a cook cycle. In addition, the operator can program the UL-
TRASTAT23 computer to cook products under “flex” or
“STRAIGHT” timing modes. When programmed for “FLEX”
time mode the computer will adjust the actual cook time taking
into consideration the temperature variation due to load size, initial
product temperature, product moisture content, and other factors
that affect the cook cycle. Under “STRAIGHT” time mode, the product is cooked at a specified temperature for
the length of time programmed without adjusting for these variations. Operation of the ULTRASTAT23 cooking
computer is covered in the ULTRASTAT 23 Gas Fryer Computer Operating Instructions Manual PN 30A216
provided with the Fryer.
E. OPERATING CONTROLS LOCATION 14" MODEL PAR-3-H CE GAS FRYER
Controller VenturiIgnition Cable
Electronic
Ignition
Module
Combo Electric
Gas Valve
Manual Shutoff
Valve
Service Access
Door
Filter Tub Hard
Docking Connection
Drain Valve
Drain Valve Safety
Microswitch
Spark Ignitor with
Bracket
Burner
Process
Temperature
Control Probe
Hi-Limit
Temperature
Probe
Page 2 30A134
Pilot Gas
Siphon Line

F. OPERATING CONTROLS:
The Model PAR-3-14 CE gas fryer is equipped an Ultrastat 23 Cooking Computer. Operating controls include
the On/Off Switch, AMBER Power Indicator Lamp, RED Burner Indicator Lamp, and the applicable Tempera-
ture Controller. These controls are mounted on the Temperature Control access Panel; and other fryer controls
are located behind the access door. The main drain valve and shortening return levers are located behind the Ser-
vice Access door. These controls were identified in the illustrations shown on the previous page.
Topside Shortening
Return Lever (shown
Open)
Vat Shortening
Return Lever
(shown closed)
Drain Valve
Page 3 30A134

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 that will DISABLE 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 fails.
H. EUROPEAN PRESSURE, GAS AND CATEGORIES TABLE
Page 4 30A134

4a 30A134

30A134
4b

30A134
4c

Page 5 30A134
Installation, Startup and Initial Cleaning
All installation and service on Ultrafryer equipment
must be performed by Qualified, Certified, Licensed,
and/or Authorized installation or service personnel.
Qualified personnel must be experienced in such work, be
familiar with all gas precautions involved, and have
complied with all requirements of applicable National and
local codes.

A. GENERAL
Safe and satisfactory operation of a gas fryer depends on its proper installation. Installation must conform to national and/or
local codes Each 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 pres-
sure.
5. Connected to the main gas supply line with the proper size supply line.
6. Restrained by use of a restraining chain device to avoid splashing of hot liquid and to assure tension cannot be placed on
the flexible gas line or fittings (see picture on page 7).
B. RATING PLATE
The rating plate on the 14" PAR-3-HE CE Gas Fryer is located on the inside of the service access door and contains the
following: Model and serial number, BTU/HR (MJ/HR) input rating of the burner; supply pressure in mbar Burner pressure;
orifice size and type gas as acquired from the European Pressures, Gases and Categories table on page 4a-4c.
Safe and satisfactory operation of a Par3-14H CE gas fryer depends upon proper installation. Installation must conform to
local codes
C. 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 combus-
tible floors.
NOTE: Adequate clearances must be provided for servicing and proper operation.
D. STANDARDS
Installation must be planned in accordance with all applicable National and local codes, taking into account the following
requirements.
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 1⁄2 psig (3.45kPa).
2. The fryer must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any
pressure testing of the gas supply piping system at pressures equal to or less than 1⁄2 psig (3.45kPa).
3. When installed the fryer must be electrically grounded in accordance with local codes.
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 flame of any type, whether a broiler or an open burner or range. Check local codes before beginning
installation.
E. AIR SUPPLY AND VENTILATION
The area around the appliance must be kept clear of any combustible or flammable products and avoid any obstruction to the
flow 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 filter 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 baffles 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.
Page 6 30A134
The fryer must be connected only to the type of gas indentified on this rating plate.
PRE-INSTALLATION

A. UNPACKING
Check that the container is upright and that the plastic wrap is securely strapped to the wooden skid. Check for visible dam
age; and if damage has occurred, do not refuse shipment, but contact the carrier and file the appropriate freight claims.
CAREFULLY remove the plastic wrap and straps; then remove the fryer from the skid.
B. INSTALLING
Roll the assembled fryer into the building, to it‟s operating location.
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 appro-
priate number of shim plates between leg and caster plates then retighten the caster bolts.
2. If the floor is smooth and level, adjust to the high corner and measure with a spirit level. If the floor 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 an approved flexible gas line as shown in the figure
below.
NOTE: 3⁄4" (19mm), 1" (25mm) and 1 1⁄4" (32mm) flexible gas hoses 4 feet long (1219mm) with a quick disconnect
coupling on one end are available from Ultrafryer Systems under PN 24322 (3⁄4" (19mm) hose), PN 24323
(1" (25mm) hose) and PN 24456 (1 1⁄4" (32mm) hose). These hoses are equipped 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.
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
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIP-
MENT. PARTS AND ADJUSTMENTS PROTECTED AND SEALED BY MANUFACTORER OR THEIR
AGENTS ARE NOT TO BE ADJUSTED BY THE USER.
WARNING: THE RESTRAINT DEVICE (ITEM 9) MUST BE INSTALLED TO ASSURE TENSION
CANNOT BE PLACED ON THE FLEXIBLE GAS LINE OR FITTING.
Page 7 30A134
TYPICAL GAS CONNECTION
CAUTION: THE BUILDING GAS SUPPLY LINE MUST BE SIZED TO PROVIDE THE VOLUME OF GAS REQUIRED
FOR PROPER OPERATION AS EXPLAINED IN THE EUROPEN PRESSURE, GAS AND CATEGORIES TABLE ON
PAGE 4a-4c.
RECEIVING AND INSTALLING

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 CON-
NECTED TO THAT SUPPLY. Refer to the table on page 4a-4c for 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 efficient
operation, because service pressure may fluctuate 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 1⁄2
psig, (.035kg/cm² ) a step-down regulator will be required.
3. Gas Pressures
Set gas pressures according to Category Tables on page 4a-4c. The “inlet” pressure MUST be checked with a manome-
ter or gas pressures gage PRIOR to placing the fryer in operation.
4. Combination gas control valve
The correct combination gas control valve and orifice is installed at the factory for BUTANE, NATURAL and PRO-
PANE units based on each Purchase Order. This valve should be CHECKED/ADJUSTED by qualified service person-
nel using proper test equipment for the “OUTLET” gas pressure obtained from the table on page 4a-4c.
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 orifice
when gas pressure is applied. All connections must be tested with a leak detector or soapy solution before lighting the
fryer. Putting an open flame beside a new connection is not only dangerous, but will often miss small leaks that a soapy
solution would find.
6. Flexible Couplings, Connectors
The gas inlet to the appliance shall have a thread conforming to EN 10226-2:2004, EN 10226-2:2005 or ISO 228-1
depending on the country. For LPG appliances the gas inlet to the appliance shall be without a thread, with an external
thread (according to EN 10226-1:2004 or 10226-2:2005) depending on the country. Adequate means must be provided
to limit the movement of the appliance without depending on the connector and the quick disconnect device or its asso-
ciated piping to limit the appliance movement and the location(s) where the restraining means may be attached to the
appliance shall be specified.
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 flexible 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 230 Volts. When
running the Filter System simultaneously allow for an additional 3 Amperes. Refer to the wiring diagram attached to the in-
side of the Service Access door for internal electrical connections. All external electrical connections MUST be in compli-
ance with National and local codes. Electrical receptacles and plugs installed by local electricians MUST meet the require-
ments of National and local codes and MUST be accessible to operators of the fryer.
WARNING: IF THE “INLET” GAS PRESSURE AT THE FRYER’S COMBINATION GAS CONTROL VALVE
“EXCEEDS” 1⁄2 lb/in2 (.035 kg/cm2) OR APPROXIMATELY 14” (356 mm) W.C., AN EXTERNAL
REGULATOR MAY BE NEEDED TO PREVENT DAMAGE TO THE COMBINATION GAS VALVE,
AND VOIDING OF WARRANTY. FAILURE TO ADDRESS THIS COULD RESULT IN AN EXPLO-
SION OR A FIRE
Page 8 30A134
WARNING: DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS! AN OPEN FLAME MAY CAUSE
AN EXPLOSION OR PERSONAL INJURY.
WARNING: DOMESTIC CONNECTORS ARE NOT SUITABLE!!! MAY CAUSE DAMAGE TO
EQUIPMENT OR PERSONAL INJURY

WARNING: TO AVOID INJURY
I DO NOT MOVE A FRYER FILLED WITH HOT LIQUID.
II THE FRYER MUST BE RESTRAINED BY USE OF A RETAINING DEVICE TO
PREVENT TIPPING TO AVOID THE SPLASHING OF HOT LIQUID.
III THE AREA SURROUNDING THE FRYER MUST BE KEPT FREE AND CLEAR
OF ALL COMBUSTIBLES.
IV DO NOT GO NEAR THE AREA DIRECTLY OVER THE FLUE OUTLET WHEN
THE FRYER’S MAIN BURNERS ARE OPERATING.
V ALWAYS WEAR OIL-PROOF, INSULATED GLOVES WHEN WORKING
WITH A FRYER FILLED WITH HOT OIL.
VI ALWAYS DRAIN HOT OIL INTO A METAL TUB, POT OR CAN . HOT OIL
CAN MELT PLASTIC BUCKETS OR SHATTER GLASS CONTAINERS.
Page 9 30A134

A. CLEANING
New units are wiped clean at the factory to remove any visible signs of dirt, oil, grease, etcetera, remaining from the manu-
facturing process. Each fryer vessel should be thoroughly washed with hot soapy water to remove film residues, installation
dust or debris; rinsed and then wiped dry before being used for food preparation.
B. START-UP
Each Model Par3-14H CE fryer is tested, adjusted and calibrated prior to being shipped: however adjustments may be nec-
essary on installation to meet local conditions, high or low gas pressure, differences in altitudes, variations in gas character-
istics and to correct possible problems caused by rough handling or vibration during shipment. Initial calibration or adjust-
ment is the responsibility of the customer and will not be covered by the Ultrafryer Systems warranty.
NOTE: Calibration and adjustments must be performed by qualified 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 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.
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; The ignition spark will light the flame. Ensure the pilot is lit then place the ULTRASTAT
23 Cooking Computer into the MELT MODE.
D. SEQUENCE OF IGNITION
When the lighting instruction steps are performed in the sequence listed above, the following will occur:
1. On/off switch when on will turn ignition module on, open the pilot valve and light the pilot.
2. Press on/off button on the computer
3. Blower will come ON activating the air pressure switch.
4. The air pressure switch will CLOSE completing the electrical circuit to the transformer.
5. The transformer will supply 24 volts to the GAS CONTROL VALVE, which will open the main valve lighting the gas
in the burner.
NOTES: 1) If the burner flame 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 pilot.
2) If the blower fails, the air pressure switch will open the electrical circuit to the TRANSFORMER re-
moving electrical power from the GAS CONTROL VALVE shutting off gas to the burner.
E. BURNER OPERATION TEST
Perform above LIGHTNG INSTRUCTIONS and observe operation of the burners. Look for the following characteristics.
WHEN SATISFIED THAT THE BURNER IS OPRATING PROPERLY, TEST START-UP THE FRYER AS
FOLLOWS:
1. No ignition cross lighting.
2. Good flame stability - no lifting or flash back.
3. No carboning.
4. No influence from draft.
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 UNDUE STRESS AND MAY CAUSE THE HEAT
EXCHANGER VESSEL TO WARP OR BUCKLE, VOIDING WARRANTY.
WARNING!!! DO NOT USE A MATCH OR CANDLE TO LIGHT A FRYER… EVER!
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.
Page 10 30A134
INITIAL START-UP

F. TEST START-UP
To test operate an Ultrafryer gas fryer equipped with an Ultrastat 23 Cooking computer:
1. Ensure the fryer‟s On/Off switch is in the OFF position.
2. Ensure the fryer vat is filled with hot or cold water to the middle of the “E” in the word LEVEL on the rear of the vat.
3. Turn the MANUAL gas valve to the OFF position and wait FIVE (5) minutes for any accumulated gas to disperse.
4. ENSURE the MAIN gas shut-off valve is in the ON position and that the Vent Hood EXHAUST FAN is ON.
5. Turn the MANUAL gas valve to the ON position.
6. Perform the following steps, in the order listed:
STEP ACTION RESPONSE
1 Ensure the drain valve lever is in the closed position
and that water is at the proper level; then turn the On/
Off switch to the ON position.
The AMBER power lamp beside the fryer On/Off switch will illuminate.
Spark will light pilot flame.
2 Turn the computer ON by depressing the computer
On/Off button; then place the computer in the BOIL
mode by pressing the P key scroll to boil press P key
again to activate.
A. BOIL will appear in the computer display.
B. The HEAT lamp on the computer and the RED burner indicator lamp on
the fryer will cycle ON and OFF to heat the water to 190˚F (88˚C)
3 When the water reaches temp 190F (87.8C), the
heat light will go off. To Exit, Press the on/off
button.
A. Boil appears in the display heat indicator light goes off.
B. OFF appears in the display.
4 Turn the computer OFF by depressing it‟s On/Off
button then turn the on/off toggle switch to the OFF
position.
A. The computer display will go BLANK.
B. The AMBER power lamp will extinguish.
5 After the water in the vat and the fryer metal surfaces
have COOLED drain the water into a floor drain.
CAUTION: PRIOR TO PROCEDING TO STEP 1, VISUALLY CHECK THAT THE HEAT EXCHANGER TUBES ARE COV-
ERED BY AT LEAST 2” (51MM) OF WATER.
Page 11 30A134
Shortening Level
Mark
Fryer On/Off Switch
Main Gas Valve
Manual Gas Valve

A. GENERAL
This gas fryer is equipped with a shortening filter system which is to be operated and cleaned according to the FRYER
OPERATION and CLEANING sections of this manual.
1. SHORTENING
Use a high quality shortening to achieve a consistent quality product as well as a long term savings.
2. SHORTENING TEMPERATURE
Most products should be cooked with a shortening temperature about 350˚F (177˚C); however, each product should be
cooked at the LOWEST temperature that produces a high quality product while obtaining maximum usage of the shorten-
ing.
3. SALTING
Products should not be salted over the fryer vessel as salt quickly deteriorates the shortening and flavors other products
cooked in the same shortening.
4. POWER FAILURES
The fryer cannot be operated during power failures. DO NOT attempt to manually operate the fryer.
5. PUMP MOTOR
The filter pump motor is protected by a motor thermal overload switch.
B. FILTERING SHORTENING
Fryer‟s equipped with a stainless steel filter screen should be filtered at least twice a day. Place the recommended amount of
filter agent in the shortening as prescribed by the chemical supplier and follow instructions for filtering shortening provided
in the operating section of this manual.
C. LEVELING SHORTENING (TOPPING OFF)
After filtering, the shortening level must be checked and fresh shortening added when necessary.
1. The shortening in the vat should reach to the middle line of the “E” in the word LEVEL of the shortening level mark on the
rear wall of the fryer.
2. If shortening is needed, Add a small amount to bring shortening to the proper level.
3. Repeat the above steps until the shortening in the vat is at the proper level.
D. BOILING OUT FRYER
The fryer should be BOILED OUT every 7 DAYS to remove carbon buildup and other encrusted materials. Add the amount
of boil out compound to the fryer as prescribed in the cleaning manual provided by the chemical supplier and follow instruc-
tions for boiling out a fryer in the operating section of this manual.
E. CLOSING / SHUTDOWN INSTRUCTIONS
1. CLOSING
When closing at night; filter the shortening in the fryer, THOROUGHLY drain all filter lines and cover the fryer vessel.
Turn the ON/OFF Switch on the fryer OFF and turn the Manual Gas Valve OFF.
2. SHUTDOWN OR PROLONGED POWER FAILURE:
a. Shutdown
Perform the following whenever a fryer is being shutdown for an extended period of time:
1. Drain and discard the shortening.
2. THOROUGHLY clean the fryer vat.
3. Turn the ON/OFF Switch to the OFF position, disconnect the 230-volt power cord and turn applicable Circuit
Breakers OFF.
4. Turn the Manual Gas Valve OFF.
b. Prolonged power failure
The gas fryer cannot be operated during power failures. DO NOT attempt to bypass safety controls and manually start
the fryer.
WARNING: ENSURE THE WASH DOWN HOSE IS NOT CONNECTED TO FRYER PRIOR TO
RESETTING A THERMAL OVERLOAD SWITCH.
Page 12 30A134
ABBREVIATED OPERATING INSTRUCTIONS
CAUTION: THE GAS FRYER CANNOT BE OPERATED DURING POWER FAILURES. DO
NOT ATTEMPT TO

A. PREVENTIVE MAINTENANCE
Minimal maintenance is required on a gas fryer because of its design and the materials used in the manufacturing process.
However, some preventive maintenance and inspection must be performed periodically to prevent break downs which could
curtail food sales. Any preventive maintenance or inspection should be accomplished with CAUTION while the fryer is in
operation since HOT liquid shortening could cause severe burns. If service or repair is required, all gas and electric power
MUST BE TURNED OFF PRIOR TO performing that service or repair.
PREVENTIVE MAINTENANCE SCHEDULE
B. TROUBLESHOOTING
I. GENERAL
The problems and possible solutions listed in the troubleshooting chart below are typical problems that are
frequently encountered. ONLY qualified repairmen are to use the troubleshooting chart to repair this fryer. In
the event a main burner malfunction occurs, perform the following checks PRIOR to contacting a repairman:
a. Ensure Gas Valves are in their proper position.
b. Check that the fryer electrical plug is connected to an electrical receptacle.
c. Ensure the applicable Circuit Breaker is in the ON position and that the fryer ON/OFF switch is in the ON
position.
d. Ensure the applicable fryer control has been placed in the FULL ON mode.
e. Ensure the gas supply line quick-disconnect coupling is SEATED on the gas manifold fitting.
f. Determine that the blower is operating.
INSPECTION ITEM INSPECTION PRIORITY INSPECTION DESCRIPTION
Venthood Grease Filters DAILY Clean grease filters in the exhaust vent
hood each evening and allow them to dry
overnight.
Filter Tub DAILY Thoroughly clean the filter tub assembly
prior to leaving the store at closing
Drain Valve & Shortening Return Levers WEEKLY Determine that all levers are securely
attached and that they can be easily
opened and closed.
Temperature Sensing Probes WEEKLY During Boil-Out of the fryer inspect the
temperature and high limit sensing probes
for any visual damage
WARNING: CRUMBS AND SLUDGE LEFT IN THE FILTER TUB OVERNIGHT ARE A FIRE
HAZARD. THEY MUST BE DISCARDED AT THE END OF EACH DAY.
Page 13 30A134
PREVENTIVE MAINTENANCE & TROUBLESHOOTING