ULTRAFRYER F-P20-18 User manual
30A168
ULTRAFRYER GAS FRYER
MODEL F-P20-18 / 20
OPERATION INSTRUCTIONS
302 Spencer Lane • P.O. Box 5369
(800) 525-8130 • (210) 731-5000 • Fax: (210) 731-5099
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.
30A168
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 Gas Fryer equipped with an Hard Dock Filtration System in a commercial cooking environ-
ment.
ENGINEERING DEPARTMENT
ULTRAFRYER SYSTEMS
302 SPENCER LANE
SAN ANTONIO, TX 78201
UFS PN 30A168
Revision Jan2008
i
30A168
TABLE OF CONTENTS
GENERAL INFORMATION PAGE
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Description / Specications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Dimensions & Operational Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Operating Controls Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Operating Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Automatic Safety Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Inlet Gas Line Sizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Inlet Gas Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
PRE-INSTALLATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Air Supply & Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
RECEIVING & INSTALLING
Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Installing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Leveling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Default-To-Manual-Restart (DTMR) Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-12
Optional Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-13
INITIAL START-UP
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Lighting Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Sequence Of Ignition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Burner Operation Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Test Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Optional Cooking Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
ABBREVIATED OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Filtering Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Leveling Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Boiling Out Fryer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Closing / Shutdown Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
ii
30A168
TABLE OF CONTENTS.....Continued
ELECTRONIC THERMOSTAT CALIBRATION PAGE
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Electronic Thermostat Calibration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
PREVENTIVE MAINTENANCE & TROUBLESHOOTING
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Troubleshooting Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23-24
CLEANING
Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-28
Weekly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28-29
FRYER OPERATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Test Start-Up and Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
DTMR Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
FILTER TUB ASSEMBLY & INSTALLATION
Filter Tub Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Filter Tub Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
FILTERING & POLISHING SHORTENING
Filtering Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36-37
Polishing Shortening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
SHORTENING DISPOSAL, BOIL-OUT & INSTALLATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Shortening Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39-40
Boil-Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Shortening Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40-41
TECHNICAL ASSISTANCE & ORDERING INFORMATION
Technical Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Ordering Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
RECOMMENDED SPARE PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
PARTS IDENTIFICATION
Parts Identication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47-54
WIRING DIAGRAMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56-58
iii
30A168
GENERAL INFORMATION
Page 1 of 56
30A168
A. Warranty
Page 2 of 56
ULTRAFRYER® LIMITED WARRANTY: PAR-2
Ultrafryer Systems warrants to the original purchaser of a gas Ultrafryer® sold within the United States 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 identication 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 notied 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-2,Gas ULTRAFRYERS® sold after June 1st, 2000. There are no other documents or oral state-
ments for which Ultrafryer Systems will be responsible. Effective 2-1-2008.
30A168
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, type 304 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 PAR-3-H is equipped with the NEWLY developed EZ 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
in lieu
of the S/S lter screen. The dimensions specication and gas rating of the 14" Model PAR-3-H Gas Fryer are as
follows:
D.
ULTRAFRYER MODEL PAR-3-H GAS FRYER DIMENSIONS & OPERATIONAL REQUIREMENTS
SPECIFICATION ITEM 14" PAR-3-H
Overall Width 15 5/8" (397 mm)
Overall Depth 25 1/4" (641 mm)
Work Height 35 3/4" (908 mm)
Oil Capacity High Level
Low Level
35 Lbs (17.5 Liters)
45 Lbs (22.5 Liters)
Size Vat Container 14" x 14" (356 x 356 mm)
Gas Valve Pressure Butane Gas
Natural Gas
Propane Gas
10.0" (254 mm) W.C.
4.0" (102 mm) W.C.
10.0" (254 mm) W.C.
Orice Drill Size Butane Gas
Natural Gas
Propane Gas
# 36
# 16
# 32
Gas Rating Butane Gas
Natural Gas
Propane Gas
90,000 BTU/hr (95 MJ/hr)
90,000 BTU/hr (95 MJ/hr)
90,000 BTU/hr (95 MJ/hr)
Inlet Flow Required Butane Gas
At STP Natural Gas
Propane Gas
28 FT3/hr (.8 M3/hr)
90 FT3/hr (2.5 M3/hr)
36 FT3/hr (1.0 M3/hr)
Shipping Cube 9.0 FT3 (.26 M3)
Shipping Weight 215 lbs (113 kgs)
Power Input 120 Volt 6 Amp 60 Hz 1 Ø
NOTE:
TEST START-UP, OPERATIONS, COOKING, FILTERING, AND BOIL OUT PROCEDURES OF A 14" MODEL PAR-3-H
GAS FRYER IN THIS MANUAL ARE BASED ON A DEFAULT-TO-MANUAL-RESTART (DTMR) CONTROL . REFER TO
MANUAL PN 30A053, ULTRASTAT 11 COOKING COMPUTER OPERATOR INSTRUCTIONS; OR MANUAL PN 30A009,
ULTRASTAT 21 COOKING COMPUTER OPERATOR INSTRUCTIONS; OR MANUAL PN 30A051, ULTRASTAT 25
COOKING COMPUTER OPERATION INSTRUCTIONS TO PERFORM THESE FUNCTIONS IF A PAR-3-H FRYER WITH
A COOKING COMPUTER OTHER THAN THAT LISTED IN THIS MANUAL.
Page 3 of 56
30A168
14" MODEL PAR-3-H
GAS FRYER
E. OPERATING CONTROLS LOCATION
Venturi
Venturi
Temperature
Control Probe
Burner
Drain Valve
Docking Connection
Docking Release
Handle
Hi-Limit
Temperature Probe
Docked Filter
Tub
Drain Valve
Handle
Drain Valve
Safety Switch
Transformer
Electric Gas
Valve
Manual Gas
Valve
Vat Shortening
Return Lever
(shown Closed)
Topside Shortening
Return Lever
(shown Open)
Drain Valve
Page 4 of 56
30A168
MODEL PAR-3-H GAS FRYER
F. OPERATING CONTROLS:
The “basic” PAR-3-H 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 PAR-3-H gas fryer include the Toggle ON/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 identied 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, orice size; and type of gas. This data is essential for proper identication 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!
Page 5 of 56
30A168
INLET GAS LINE REQUIREMENTS
PIPE
LENGTH
PIPE DIAMETERS (inches & (mm equivalents))
Maximum Allowable Flow (Shown in ft3/hr (M3/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 specic 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 14” PAR-3-H 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.
NOTE:
The exible gas line used to connect the gas manifold to the building gas supply line must rated for the BTU/Hr (MJ/Hr) for the Fryer.
For example:
the BTU/Hr (MJ/Hr) rating for a PAR-3-H fryer is 90,000 BTU/Hr (95 MJ/Hr) and therefore would require a ” diameter
gas line.
INLET GAS REQUIREMENTS
MODEL PAR-3-H-3 GAS FRYERS
14" (356)
Butane
Natural
Propane
10.0 (254)
4.0 (102)
10.0 (254)
#36
#16
#32
90,000 (95.0)
90,000 (95.0)
90,000 (95.0)
28 (.8)
90 (2.5)
36 (1.0)
VAT SIZE
Model PAR-3-H
IN MM
GAS TYPE
GAS VALVE PRESSURE (WC)
IN MM ORIFICE HOLE
SIZE
RATING
BTU/HR MJ/HR
INLET GAS FLOW AT
STP
FT3/HR M3/HR
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. INLET GAS REQUIREMENTS
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:
Page 6 of 56
30A168
PRE-INSTALLATION
Page 7 of 56
30A168
A. GENERAL: Safe and satisfactory operation of a Model PAR-3-H 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 PAR-3-H 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 bafes 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 8 of 56
30A168
RECEIVING & INSTALLING
Page 9 of 56
30A168
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 it’s 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 appropri
ate 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
TYPICAL GAS CONNECTION
Page 10 of 56
30A168
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 efcient 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 orice is installed at the factory for BUTANE,
NATURAL and PROPANE units based on each Purchase Order. This valve should be CHECKED/ADJUSTED by qualied
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 specied. 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.
F. DEFAULT-TO-MANUAL-RESTART (DTMR) CONTROL: The “basic” Model PAR-3-H gas fryer is equipped with a Default-to-
Manual-Restart (DTMR) Control. This control contains a Default-to-Off electrical circuit that DISABLES a fryer any time the
drain valve is OPENED, and a Default-to-Melt electrical circuit which automatically places a fryer in a shortening MELT MODE to
gradually and SAFELY melt shortening each time a fryer is truned ON and the START BUTTON is drepressed on the DTMR con-
trol. The Default-to-Manual-Restart Control is intended to avoid “operator errors” that can result is DRY FIRING a fryer causing
shortening to be scorched, heat exchanger damage and/or a vat re.
DTMR CONTROL PANEL: The DTMR Control consists of the following:
BLUE READY TO START LAMP - When lit indicates the power on/off switch is in the ON position, the drain valve is
CLOSED, and the fryer is ready to operate.
Page 11 of 56
30A168
START BUTTON - When this button is momentarily depressed, it places the fryer in operation.
RED STARTED LAMP - When lit indicates the START BUTTON has been momentarily depressed and the fryer is operating.
AMBER MELT MODE LAMP - When lit indicates the MELT CYCLE TIMING MODULE in the Default-To-Melt circuit is
cycling the fryer Heat System ON for twelve (12) seconds and OFF for 28 seconds to safely heat shortening.
EXIT MELT BUTTON - When this button is momentarily depressed the MELT CYCLE TIMING MODULE in the Default-
To-Melt circuit will switch to the FULL ON position allowing the electronic thermostat to heat shortening to its pre-set temp-
erature.
G. OPTIONAL CONTROLS : The Model PAR-3-H gas fryers may be equipped with an Ultrastat Model 11, 21, or 25 Cooking Com-
puter as described below:
1. ULTRASTAT 11 COOKING COMPUTER: Some Model PAR-3-H-3 gas fryers
are equipped with an Ultrastat 11 Cooking Computer which is connected to
the fryer’s electrical system to serve as its thermostat as well as providing heat
control, status information and product cook timer. When the computer is in
operation it will DISABLE the fryer if the drain valve is OPENED. Operation
of the Ultrastat 11Cooking Computer is covered in the Ultrastat 11 Ultrafryer
Computer Operation Instrutction PN
30A053 provided with Fryers equip-
ped with that Cooking Com
puter.
2. ULTRASTAT 21 COOKING COMPUTER: The Ultrastat 21 Cooking
computer
is in compliance with the limits for a class B computing device pursuant to
Sub-Part J of Part 15 of the FCC Rules. This cooking computer
is capable of
cooking up to eight (8) different 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
ULTRASTAT 21
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 specied temperature for the length of time programmed without adjusting for these varia-
tions. Operation of the ULTRASTAT 21 cooking computer is covered in the ULTRASTA21 Fryer Computer Operation
Instructions PN 30A009 provided with fryers equipped that computer.
Page 12 of 56
30A168
3. ULTRASTAT 25 : The Ultrastat 25 Cooking Computer is a high perform
ance,
micro-processor based electronic controller designed for use in comercial
appliance temperature and timing control applications. Utilizing a micro-
controller board, membrane switch front panel with a digital LED readout,
and display board, the Ultrastat 25 Cooking Computer has been customized
for Ultrafryer Systems applications by the addition of up to (10) stage cook-
ing proles for each of the (8) product keys, exit melt feature, optional temp-
erature setback and ltering promp, and can be programmed to cook prod-
ucts under “Flex” or “Straight” timing modes. Operation of the Ultrastat 25
Cooking Computer is covered in the ULTRASTAT 25 Computer Operation
Instructions PN 30A051 provided with Fryers Equipped with that computer.
Page 13 of 56
30A168
INITIAL START-UP
Page 14 of 56
30A168
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 qualied 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 transformer.
3. The transformer will supply 24 volts 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 TRANSFORMER removing electrical
power from the SPARK IGNITOR MODULE and GAS CONTROL VALVE shutting off gas to the burner.
E. BURNER OPERATION TEST: Perform above LIGHTNG INSTRUCTIONS and observe operation of the burners. When
satised that the burner is operating properly, drain the fryer vessel of water and dry the vessel thoroughly; then ll the fryer
vessel with shortening according to the instructions in the INITIAL START-UP section.
Page 15 of 56
30A168
F. TEST START-UP :
a. TO TEST OPERATE an Ultrafryer Gas Fryer equipped with a Default-to-Manual-Restart (DTMR) control:
1) Ensure the fryer’s Toggle ON/OFF Switch is in the OFF position.
2) Fill the fryer vat with hot or cold water to the middle of the “E” in the word LEVEL of the applicable shortening level
mark 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:
ITEM ACTION DTMR CONDITION
1
ENSURE the drain valve is in the CLOSED
position and that water is at the proper level; then
turn the Toggle ON/OFF switch to the ON position.
A. AMBER power lamp will LIGHT.
B. BLUE READY TO START lamp will LIGHT.
CAUTION: PRIOR TO PROCEEDING TO STEP 2 VISUALLY CHECK THAT THE HEAT MECHANISM IS
COVERED WITH AT LEAST 2" (51 mm) OF WATER.
2 Depress, then release the momentary START button
A. RED STARTED lamp and AMBER MELT
MODE lamp will light.
B. BLUE READY TO START lamp will turn OFF.
C. A MELT CYCLE TIMING MODULE in the
Default-To-Melt electrical circuit will begin cycling
the fryer heat mechanism ON for ten (12) seconds
and OFF for 28 seconds to safely heat the water.
CAUTION: PRIOR TO PROCEEDING TO STEP 3, VISUALLY CHECK THAT THE WATER
COMPLETELY COVERS THE HEAT MECHANISM.
3
When heated and water is above the heat tubes;
Depress, then release the momentary EXIT MELT
button.
A. AMBER MELT MODE lamp will turn OFF and
the RED STARTED lamp will remain lit.
B. The MELT CYCLE TIMING MODULE in the
Default-To-Melt circuit will switch to the FULL ON
position, allowing the Electronic Thermostat to heat
water.
4
When the water begins to boil, turn the fryer OFF,
and after the water has COOLED drain the water
into a oor drain.
Page 16 of 56
This manual suits for next models
1
Table of contents
Other ULTRAFRYER Fryer manuals
