ULTRAFRYER PD14 User manual
1
30A215-Mar2008
WARNING!! TO ASSURE PRODUCING A QUALITY PRODUCT WHILE PROLONGING THE LIFE
EXPECTANCY OF THE FRYER, ENSURE FILTERING, BOIL-OUT, AND CLEANING
INSTRUCTIONS ARE STRICTLY FOLLOWED.
Model PD14” (356mm)
Dual Rated Gas Fryer
Operation Instructions
Ultrafryer Systems
302 Spencer Lane
P.O. Box 5369
San Antonio, TX 78201
Local: (210) 731-5000
Toll-Free: (800) 525-8130
Fax: (210) 731-5099
Web: www.ultrafryer.com
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PREFACE
This Manual was written and published by the Engineering Department, Ultrafryer Systems for use by personnel who will operate and main-
tain the Ultrafryer 14" Model PD Stand Alone Gas Fryer equipped with an Ultrastat 25 Computer. Proper use of this Manual will allow store
employees to operate, clean, and maintain this equipment properly, thereby reducing service call expenses.
ENGINEERING DEPARTMENT
ULTRAFRYER SYSTEMS
302 SPENCER LANE
SAN ANTONIO, TX 78201
Please read all sections of this manual and retain for future reference.
This product has been certied as commercial cooking equipment and MUST be installed by professional personnel
as specied. Installation, maintenance, and repairs should be performed by your ULTRAFRYER FACTORY
AUTHORIZED SERVICE CENTER.
DANGER
Do not store or use gasoline or other ammable vapors and liquids in the vicinity of this or any other cooking
appliance.
DANGER
Instructions explaining procedures to be followed MUST be posted in a prominent location in the event the
operator detects a gas leak. This information can be obtained from the local gas company or gas supplier.
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.
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TABLE OF CONTENTS
GENERAL INFORMATION PAGE
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description / Specications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Dimensions & Operational Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Operating Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Automatic Safety Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Inlet Gas Line Sizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Inlet Gas Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
PRE-INSTALLATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Air Supply & Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
RECEIVING & INSTALLING
Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Installing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Leveling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Ultrastat 25 Cooking Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
INITIAL STARTUP
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Startup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Lighting Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Sequence Of Ignition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Burner Operation Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Shortening Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Startup and Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
PREVENTIVE MAINTENANCE AND TROUBLESHOOTING
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Troubleshooting Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
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TABLE OF CONTENTS.....Continued
PAGE
CLEANING
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Weekly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
FRYER OPERATION
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Ultrastat 25 Cooking Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Ultrastat 25 Cooking Computer Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Ultrastat 25 Cooking Computer Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Shortening Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Start-Up And Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
TECHNICAL ASSISTANCE & ORDERING INFORMATION
Technical Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Ordering Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
RECOMMENDED SPARE PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
PARTS IDENTIFICATION
Parts Identication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Air Switch Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
WIRING DIAGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
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GENERAL INFORMATION
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A. Warranty
ULTRAFRYER® LIMITED WARRANTY: IN-N-OUT BURGER – PDE VAT
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 herein-
after 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, burner, gaskets, mounting hardware, or the bafes. 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 materi-
als within the rst sixty (60) months from the date of shipment will be exchanged at no cost. 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
sixth through eight year will be exchanged at 50% of current selling price of said vat FOB San Antonio. (3) 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
Department of any alleged defects as soon as they are discovered by calling 1-800-525-8130. After such notice, the
Warranty Department 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 atten-
tion 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 ship-
ment 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 war-
ranty 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 ULTRAFRYERS® sold after June 1st, 2000. There are no other documents or oral statements for
which Ultrafryer Systems will be responsible. Effective 3-1-2008.
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The Ultrafryer 14" (356 mm) PD gas fryer was designed by Ultrafryer Systems® to operate as an energy-efcient, gas-red fryer and
is design-certied by the Canadian Standards Association (CSA) and the National Sanitation Foundation (NSF). It is manufactured to
operate on either NATURAL, BUTANE, or PROPANE gas according to the following Operational Requirements. Each fryer is shipped
completely assembled with the accessories packed inside the fryer vat, and each fryer has been adjusted, tested and inspected prior to
shipment. This gas fryer is designed to be used in a commercial food preparation environment after it is properly installed as outlined
in this manual.
B. SAFETY
The major safety concern associated with the Ultrafryer gas fryer is burns from hot shortening.
In order to prevent serious
burns, good housekeeping habits are required. The oor in front of and the area around the fryer should be kept clean and
dry. Whenever anything is placed into a fryer vat, care should be used not to splash the hot shortening. Product should always
be “PLACED” into the shortening, not thrown. Safety goggles, neoprene insulated gloves, and an apron must be worn while
boiling-out a fryer vat. Electrical controls used in the gas fryer operate on 120 volts single phase electrical power, and no adjust-
ments or replacement of electrical controls should ever be attempted without rst disconnecting 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
ULTRAFRYER 14" (356 mm) PD14 GAS FRYER
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SPECIFICATION ITEM
14" PD
Overall Width 14 3/4" (375 mm)
Overall Depth 35" (889 mm)
Work Height 34" (864 mm)
Oil Capacity High Level
Low Level
55 Lbs (27.5 Liters)
42.5 Lbs (21.3 Liters)
Size Vat Container 14" x 14" (356 x 356 mm)
Gas Valve Pressure Natural Gas
Butane
Propane
4.2" (107 mm) W.C.
10.1" (257 mm) W.C.
10.0" (254 mm) W.C.
Orice Drill Size Natural Gas (105k)
Natural Gas (95k)
Butane (105k)
Butane (95k)
Propane (105k)
Propane (95k)
#10
#13
#33
7
/
64
#31
3.0mm
Gas Rating Natural Gas
Butane
Propane
105,000 BTU/hr (111 MJ/hr) / 95,000 BTU/hr (100 MJ/hr)
105,000 BTU/hr (111 MJ/hr) / 95,000 BTU/hr (100 MJ/hr)
105,000 BTU/hr (111 MJ/hr) / 95,000 BTU/hr (100 MJ/hr)
Inlet Flow Required Natural Gas
At STP Butane
Propane
105 FT3/hr (3.0 M3/hr) / 95 FT3/hr (2.7 M3/hr)
33 FT3/hr (.9 M3/hr) / 30 FT3/hr (0.84 M3/hr)
42 FT3/hr (1.2 M3/hr) / 38 FT3/hr (1.0 M3/hr)
Shipping Cube 13.32 FT3 (.36 M3)
Shipping Weight 185 lbs (84 kgs)
Power Input 120 Volt 36 Amp 60 Hz 1 Ø
FT3 / HR (M3/HR) VALUES May vary due to heating value and specic gravity of gas supplied by local
Gas Company
MODEL 14" (356 mm) PD GAS FRYER
OPERATIONAL REQUIREMENTS
NOTE:
TEST START-UP, OPERATIONS, COOKING, FILTERING, AND BOIL OUT PROCEDURES OF A 14" MODEL PD GAS FRYER IN THIS
MANUAL ARE BASED ON A ULTRASTAT 25 (30A051) COOKING COMPUTER. REFER TO MANUAL PN 30A053, ULTRASTAT 11 COOKING
COMPUTER OPERATING INSTRUCTIONS; OR MANUAL PN 30A009, ULTRASTAT 21 COOKING COMPUTER OPERATING INSTRUCTIONS;
OR MANUAL PN 30A066, DEFAULT-TO-MANUAL-RESTART (DTMR) CONTROLLER OPERATING INSTRUCTIONS TO PERFORM THESE
FUNCTIONS IF A PD14 FRYER WITH A COOKING COMPUTER OTHER THAN THAT LISTED IN THIS MANUAL.
D. SPECIFICATIONS
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MODEL 14" PD
GAS FRYER
E. OPERATING CONTROLS LOCATION
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F. OPERATING CONTROLS:
The fryer is equipped with an
Ultrastat 25 Cooking Computer as shown below. Operating instructions for the Ultrastat 25 Cooking
Computer (PN 30A051) will be provided with the fryer. Operating controls on the fryer include
the Ultrastat 25 Cooking Computer
and the RED Heating Indicator Lamp. These controls are mounted on the
Controller door; and the temperature probe , main drain
valve, and other fryer controls are located behind the access door. 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. Air pressure switch to open the 24 volt electrical circuit to the combination gas control valve, which turns gas to the fryer OFF
if a Blower Motor becomes inoperable.
4. Sensing circuit within the spark ignitor module to which turns gas to the fryer OFF if a burner FLAME OUT occurs.
5. A Current Sensor and Air Pressure switch which, combined, provide an Air Proong System for the fryer.
6. A Drain Valve Safety Switch that will turn the gas to the fryer OFF each time the drain valve is Opened.
H. RATING PLATE:
The Rating Plate is located on the inside of the Service Access door and contains the following information: the model and serial
numbers, BTU/HR input rating of the burners, gas manifold pressure in inches W.C. , minimum inlet gas
required, orice size,
and gas type. This data is essential for proper identication when communicating
with ULTRAFRYER SYSTEMS or requesting
special parts or information.
DANGER
THE FRYER MUST BE CONNECTED ONLY TO THE TYPE OF GAS IDENTIFIED ON THIS RATING PLATE!
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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” PD fryer operating on NATURAL GAS requires 105 FT3/HR (3.0 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 to be utilized to calculate the size (diameter) of the inlet gas line from the building regulator to the fryer
manifold.
INLET GAS REQUIREMENTS
14” (356mm) IN-N-OUT
14” (356)
Butane 10.1 (257) #33
7/64
105,000 (111)
95,000 (100)
33 (.90)
30 (.84)
Natural 4.2 (107) #10
#13
105,000 (111)
95,000 (100)
105 (3.0)
95 (2.7)
Propane 10.0 (254) #31
3.0mm
105,000 (111)
95,000 (100)
42 (1.2)
38 (1.0)
VAT SIZE
Model ZRT3-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 ” (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” (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:
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PRE-INSTALLATION
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A. GENERAL: Safe and satisfactory operation of a 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 edition). In Canada, gas installa-
tion shall be in accordance with the current CAN/CGA B 149.1 and .2 installation codes and/or local codes.
Each gas 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 of 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 gas or
electrical connections. 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 pressure
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 Canadian Electrical Code CSA C22.1 and CSA C22.2 as applicable.
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 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 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).
WARNING
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.
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RECEIVING AND INSTALLING
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WARNING: THE RESTRAINT DEVICE (ITEM 9) MUST BE INSTALLED TO ASSURE TENSION CANNOT BE PLACED
ON THE GAS OR ELECTRICAL CONNECTIONS
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
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 and 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 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 equipped with a fusible link, which melts at
361˚F (183˚C) 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.
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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 and Inlet Gas Requirements Tables.
WARNING
Sealant used on all pipe joints must be resistive to butane and propane gas.
1. Manual shut off valve: The supplier-installed valve must be installed in the gas service line ahead of the appliance and in a posi-
tion 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 control
valve for
proper operation, when all gas units are operating simultaneously. Butane and Propane gas fryers require 14" (56mm)
water column (W.C.)
“inlet” pressure to the fryer’s combination gas control valve for proper operation, when all gas units are oper-
ating 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 PREVENT DAMAGE TO
THE COMBINATION GAS VALVE AND VOIDING OF THE WARRANTY. FAILURE TO CORRECT THIS CONDITION COULD RESULT
IN EXPLOSION OR 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.
NATURAL 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 orice
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
Connectors 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
provided to limit the movement of the fryer without depending on the connector and the quick-disconnect device or its
associated piping to limit the movement and (3) the location(s) where the restraining mechanism may be attached to the fryer
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 mechanism and roll the fryer out for rear service access.
d) When the fryer is repositioned, be sure to reconnect the restraint mechanism 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. Refer to the wiring diagram located inside the service access door of the fryer for internal electrical connec-
tions.
WARNING
(Electrical Grounding Instructions)
This appliance is equipped with a three-prong (grounding) plug for your protection against shock hazard and
should be plugged directly into a properly grounded three-prong receptacle. Do not cut, remove, or otherwise
bypass the grounding prong on this plug!
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ULTRASTAT 25 COOKING COMPUTER
The Ultrastat 25 Cooking Computer is a high performance, microprocessor-based electronic controller designed for use in
commercial appliance temperature and timing control applications. Utilizing a microcontroller 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 cooking proles for each of the 8 product keys; exit melt features can be
programmed to cook products under “Flex” or “Straight” timing modes. Operation of the Ultrastat 25 Cooking Computer is
covered in its Instruction Manual PN 30A051 provided with the Fryer.
F. ULTRASTAT 25 COOKING COMPUTER
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INITIAL STARTUP
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A. CLEANING: New units are wiped clean at the factory to remove any visible signs of dirt, oil, grease, etc., remaining from the
manufacturing process. Each fryer vessel should be thoroughly washed with hot soapy water to remove lm residues,
installation dust, or debris; and then wiped dry before being used for food preparation.
B. STARTUP: 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 pos-
sible 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; to test this system, perform the following
steps, in sequence:
1. Ensure the Ultrastat 25 Controller is off.
2. Fill the fryer vessel with hot or cold water to the SHORTENING LEVEL mark.
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.
3. Turn the manual gas valve behind the fryer service access door of the fryer to the OFF position and wait FIVE (5) minutes for
any accumulated gas to disperse.
4. ENSURE the MAIN gas shutoff 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. Place the ULTRASTAT 25 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 LIGHTING 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 instruction, below.
F. SHORTENING INSTALLATION:
1. LIQUID SHORTENING: When using liquid shortening ll the fryer with cold shortening 1/2" (13mm) BELOW the “E” in the word
LEVEL. When the shortening is heated, ensure it is even with the “E” in the word LEVEL.
2. SOLID SHORTENING:
a) Cut a block of solid shortening into small pieces.
b) Place small pieces of solid shortening EVENLY on top of the HEAT EXCHANGER TUBES or THOROUGHLY PACK
these
pieces of solid shortening between, below, and above the HEAT EXCHANGER TUBES. While packing solid shorten
ing is
messy and time-consuming, it is the fastest way to melt solid shortening.
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1. Ensure the Computer’s ON/OFF Key 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 accumulation of gas to disperse.
4. ENSURE the MAIN gas shutoff valve is in the ON position,
and that the EXHAUST FAN is ON.
5. Turn the MANUAL GAS VALVE to the ON position.
6. Perform the following steps, in the order listed:
G. STARTUP AND COOKING
TO TEST OPERATE an Ultrafryer Gas Fryer equipped with an Ultrastat 25 Cooking Computer:
MANUAL GAS VALVE
UNDER GAS VALVE WITH
RED KNOB
STEP ACTION RESPONSE
1Ensure the drain valve lever is in the closed position and
that water is at the proper level.
CAUTION: PRIOR TO PROCEEDING TO STEP 2, VISUALLY CHECK THAT THE HEAT EXCHANGER
TUBES ARE COVERED BY AT LEAST 2" (51mm) OF WATER.
2
Turn the computer ON by pressing the computer ON/
OFF key; then place the computer in the BOIL MODE
by pressing the computer keys below in that order:
A. BOIL 30:00 will appear in the computer
display.
B. The HEAT DEMAND LED on the computer
and the RED Burner indicator lamp on the
fryer will cycle ON and OFF to heat the water
to 192˚F (89˚C).
3When water begins to BOIL, press the computer
key to exit the Boil Mode.
A. The Computer Display will go BLANK.
4 After the water in the vat and metal surfaces of the fryer
has COOLED, drain the water into a oor drain.
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Table of contents
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