Waldorf 800 SERIES User manual

I n s t a l l a t i o n a n d O p e r a t i o n M a n u a l
FN8130GHPO
FNL8130GHPO
HPO Fast-Fri Gas Fryer
228686-21
FNB8130GHPO
FNLB8130GHPO

The reproduction or copying of any part of this manual by any means whatsoever is strictly forbidden unless authorized previously
in writing by the manufacturer.
In line with policy to continually develop and improve its products, Moffat Ltd. reserves the right to change the specifications and
design without prior notice.
© Copyright Moffat Ltd. May 2019.
Moffat Limited
Rolleston 7675
New Zealand
AUSTRALIA
Moffat Pty Limited
E.Mail: [e-mail]
Main Office: (tel): [phone]
(fax): [phone]
Service: (tel): 1800 622 216
Spares: (tel): 1800 337 963
Customer Service: (tel): 1800 335 315
(fax): 1800 350 281
CANADA
Serve Canada
Web: www.servecanada.com
E.Mail: [e-mail]
Sales: (tel): 800 551 8795 (Toll Free)
Service: (tel): 800 263 1455 (Toll Free)
NEW ZEALAND
Moffat Limited
Web:www.moffat.co.nz
E.Mail: [e-mail]
Main Office: (tel): 0800 663328
UNITED KINGDOM
Blue Seal
Web: www.blue-seal.co.uk
E.Mail: [e-mail]
Sales: (tel): [phone]
(fax): [phone]
Spares: (tel): [phone]
(fax): [phone]
Service: (tel): [phone]
(fax): [phone]
UNITED STATES
Moffat
Web: www.moffat.com
Sales: (tel): 1800 551 8795 (Toll Free)
(tel): [phone]
(fax): [phone]
Service: (tel): 866 673 7937 (Toll Free)
(tel): [phone]
(fax): [phone]
REST OF WORLD
Moffat Limited
Web:www.moffat.co.nz
E.Mail: expo[email protected]

Waldorf GHPO Gas Fryer
FN(L)(B)8130GHPO'FAST-FRI' GAS FRYER (Single Tank - 31 ltr)
Model Numbers Covered in this Specification
Gas Supply Requirements
Electrical Supply Requirements
Installation Requirements
Unpacking
Location
Clearances
Assembly
Electrical Connection
Fitting Rear Rollers
Gas Connection
Commissioning
Operation Guide
Description of Controls
Filling the Tank
Lighting Main Burners
Setting Operating Temperature
Turning ‘OFF’ the Fryer
General
Draining and Daily Cleaning
Weekly Cleaning
Periodic Maintenance
Guide to Cooking Problems with Fryer
Fault Finding the Gas System - Fault Finding Table
Conversion Procedure
Gas Specifications

2
We are confident that you will be delighted with your Waldorf HPO Fast-Fri Gas Fryer and it will become a
most valued appliance in your commercial kitchen.
To ensure you receive the utmost benefit from your new appliance, there are two important things you can
do.
Please read the instruction book carefully and follow the directions given. The time taken will be well
spent.
If you are unsure of any aspect of the installation, instructions or performance of your appliance,
contact you WALDORF dealer promptly. In many cases, a phone call could answer your questions.
GREAT CARE MUST BE TAKEN BY THE OPERATOR TO USE THE EQUIPMENT SAFELY TO GUARD IT AGAINST RISK OF
FIRE.
 THE APPLIANCE MUST NOT BE LEFT ON UNATTENDED.
 IT IS RECOMMENDED THAT A REGULAR INSPECTION IS MADE BY A COMPETENT SERVICE PERSON TO
ENSURE CORRECT AND SAFE OPERATION OF YOUR APPLIANCE IS MAINTAINED.
 DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPOURS OR LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE.
 DO NOT SPRAY AEROSOLS IN THE VICINITY OF THIS APPLIANCE WHILE IT IS IN OPERATION.
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 APPLIANCE.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS ARE TO BE POSTED IN A PROMINENT
LOCATION. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING THE LOCAL GAS SUPPLIER.

3
FN[1]8130GHPO 'FAST FRI' GAS FRYER (Single Tank - 31 ltr).
NOTE:
[1]: - Model Options;
- - Standard.
L- Low Back.
B- Bold Front.
LB - Low Back and Bold Front.
- Australia:
- New Zealand:
- All Other Markets:
NOTE:
(*) Measure burner operating pressure at Operating Pressure Test Point on gas control
valve with both burners operating.
Refer to the information in this section for further details.
FN8130GHPO - 220-240 V a.c, 50 Hz, 0.5A, 1P+N+E.
3 pin 10A cord set fitted.
Input Rating (N.H.G.C.) 140 MJ/hr 140 MJ/hr
Supply Pressure 1.13 - 3.40 kPa 2.75 - 3.40 kPa
Burner Operating Pressure (*) 0.87 kPa 2.55 kPa
Gas Connection ¾” BSP Male
Input Rating (N.H.G.C.) 140 MJ/hr 140 MJ/hr
Supply Pressure 1.13 - 3.40 kPa 2.75 - 3.40 kPa
Burner Operating Pressure (*) 0.87 kPa 2.55 kPa
Gas Connection ¾” BSP Male
Input Rating (N.H.G.C.) 140 MJ/hr 140 MJ/hr 140 MJ/hr
Supply Pressure 1.13 - 3.40 kPa 2.75 - 3.40 kPa 2.75 - 3.40 kPa
Burner Operating Pressure (*) 0.87 kPa 2.55 kPa 2.30 kPa
Gas Connection ¾” BSP Male

4

5
NOTE:
 It is most important that this appliance is installed correctly and that operation is
correct before use. Installation shall comply with local gas, electrical and health and
safety requirements.
 This appliance shall be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of health harmful substances in the room, appliance is
installed in.
Waldorf 'FAST-FRI' HPO Fryers are designed to provide years of satisfactory service, and correct installation
is essential to achieve the best performance, efficiency and trouble-free operation.
This appliance must be installed in accordance with National installation codes and in addition, in
accordance with relevant National / Local codes covering gas, electrical, fire and health and safety.
Australia / New Zealand: - AS5601.1 - Gas Installations.
Australia / New Zealand: - AS / NZS3000 - Wiring Rules.
Installation must be carried out by authorised persons only. Failure to install equipment to
relevant codes and manufacturers specifications shown in this section will void the warranty.
Components having adjustments protected (e.g. paint sealed) by manufacturer are only to be
adjusted by an authorised service agent. They are not to be adjusted by the installation
person.
 Remove all packaging and transit protection from appliance, including all protective plastic coating
from door, outer panels and exterior stainless steel panels.
 Check equipment and parts for damage. Report any damage immediately to carrier and distributor.
 Report any deficiencies to distributor who supplied appliance.
 Check available gas supply is correct to as shown on rating plate located behind access door.
 Check the following parts have been supplied with the appliance:-
FN8130GHPO
Baskets 2
Basket Grids 1
Lid 1
Drain Stick 1
Drain Extension 1
1. This appliance must be installed in a suitably ventilated room to prevent dangerous build up of
combustion products.
2. Installation must allow for a sufficient flow of fresh air for combustion air supply. Combustion air
requirements:-
Combustion Air Requirements
All Gas Types 24 m³/hr minimum.
3. Never directly connect a ventilation system to the appliance flue outlet.
4. A minimum of 610mm clearance must be maintained from flue outlet to any above surface.
5. Position appliance in its approximate working position.
6. All air for burner combustion is supplied from beneath the unit. Legs must always be fitted and no
obstructions placed beneath or around base of fryer, as obstructions will cause incorrect operation
and / or failure of the fryer.
NOTE: Do not obstruct or block the appliance flue. Never directly connect a ventilation
system to the appliance flue outlet.

6
NOTE:
 Only non-combustible materials can be used in close proximity to this appliance.
 To allow easy operation, drainage and servicing of appliance, a minimum of 600mm
clearance should be maintained at front of appliance.
Any gas burning appliance requires adequate clearance and ventilation for optimum and trouble-free
operation. The following minimum installation clearances are to be adhered to:
This model is delivered completely assembled. Ensure that the legs are securely attached.
NOTE:
 This appliance is fitted with adjustable feet so that the appliance can be positioned
securely and level. This should be carried out on completion of gas connection. Refer
to 'Gas Connection Section'.
 This appliance can also be fitted with rear rollers to enable it to be easily moved for
positioning and cleaning. If desired, these rollers are supplied in the packaging, with
the appliance. See overleaf for fitting instructions.
NOTE: ALL ELECTRICAL CONNECTIONS MUST ONLY BE CARRIED OUT BY AN AUTHORISED
PERSON.
Each fryer should be connected to an adequately protected power supply and isolation switch mounted
adjacent to, but not behind fryer. This switch must be clearly marked and readily accessible in case of fire.
NOTE:
 This appliance must be grounded / earthed.
Left / Right Hand Side 50mm 0mm
Rear 50mm 0mm

7
1. Raise appliance from the floor by approx.
75mm using suitable lifting equipment (i.e.
Palletiser / Forklift) to allow rear adjustable
feet to be removed.
2. Unscrew and remove both rear adjustable
feet from rear leg housings.
3. Fit rear roller to rear leg housing and align
screw hole in side of rear leg housing with
threaded hole in rear roller.
4. Secure rear roller to leg support with bolt
supplied and tighten bolt.
5. Fit second roller and tighten.
6. Lower appliance back to floor and adjust
front adjustable feet to level appliance.
Fig 1
Appliance
Base
Adjustable
Foot
Rear Roller
Assy
Rear Leg
Housing
Roller
Locating Bolt

8
NOTE: ALL GAS FITTING MUST ONLY BE CARRIED OUT BY AN AUTHORISED PERSON.
This appliance can be configured to have underside or rear entry gas supply.
To convert this appliance, see the Gas Supply Connection Location Conversion section of this manual
for instructions.
- Flexible Hose Connection
If a Gas Hose assembly is used to connect this appliance, hose and all fittings must have a minimum
¾” (Natural Gas) or ½” (LPG) inside bore diameter to ensure gas flow rate capacity required by this
appliance is achieved.
This must be verified by operating pressure testing at maximum gas supply demand condition.
The Gas Hose assembly should also be classified for use in commercial kitchen conditions, appliance
will be used in.
Recommended Gas Hose Assembly Specification:
- AS/NZS 1869 Class B or D compliant or equivalent, that meets the following requirements:-
1. It is essential that the gas supply is correct for appliance being
installed and that adequate supply pressure and volume are
available. Carry out the following checks before installation:-
a. Gas Type the appliance has been supplied for is show n
on coloured stickers located above the gas connection point
and next to the rating plate. Check that this is correct for gas
supply the appliance is being installed for. Gas conversion
procedure is shown in this manual.
b. Supply Pressure required for this appliance is show n in
‘Specifications’ section of this manual. Check gas supply to
ensure adequate supply pressure exists.
c. Input Rate of this appliance is show n on Rating Plate
fitted to inside of access door and in ‘Specifications’ section of
this manual. Input rate should be checked against available
gas supply line capacity. Particular note should be taken if
appliance is being added to an existing installation.
NOTE: It is important that adequately sized piping runs directly to connection joint on the
appliance, with as few tees and elbows as possible to give maximum supply volume.
2. A suitable joining compound which resists the breakdown action of LPG must be used on every gas
line connection, unless compression fittings are used.
Connection to appliance is 3/4” BSP male.
NOTE: A Manual Isolation Valve must be fitted to the individual appliance supply line.
3. Correctly locate the appliance into its final operating position, using a spirit level, adjust legs so that
unit is level and at the correct height.
4. Connect gas supply to appliance.
5. Check all gas connections for leakage using soapy water or other gas detecting equipment.
Fig 2
DO NOT USE A NAKED FLAME TO CHECK FOR GAS LEAKAGES.
Class Max Working Pressure
at 23 ± 2ºC Working Temperature Range Resistance to Oil
B7.0 kPa - 20ºC to + 125ºC Oil resistant lining and cover.
D2.6 MPa

9
6. Check gas supply pressure is as shown in Specifications section, Gas
Supply Requirements table.
NOTE: Measure supply pressure at Upper Test Point (Supply
Pressure) on gas control valve.
7. Light Main Burners. Refer to ‘Operation’ section, ‘Lighting the Main
Burners’.
8. Verify that the supply pressure is still correct.
9. Check Main Burner operating pressure (Adjust, using ‘Operating
Pressure Adjusting Screw’ on gas control valve, see Fig 3), and as
shown in ‘Gas Conversion and Specifications’ section, ‘Main Burner Operating Pressure Adjustment’.
NOTE: Insufficient gas supply line capacity, indicated by supply pressure drop during
maximum gas supply demand, is NOT ACCEPTABLE and may invalidate manufacturers
warranty for this appliance.
Carry out the following commissioning checks before handing over the fryer for use, to ensure
that the fryer operates correctly and operator(s) understand correct operating procedure.
1. Before leaving the new installation;
a. Check the following functions in accordance with operating instructions shown in 'Operation'
section of this manual.
 Light the Main Burners.
 Check the Thermostat Operation (refer to 'Operation' section of this manual).
b. Thermostat operation check should be carried out by filling the fryer with oil / shortening to the
oil 'FILL LEVEL' mark at rear of the tank and setting the thermostat to 180°C. Turn ON main
burners as shown in 'Operation Instructions' in this manual.
c. Once oil is up to temperature, check thermostat calibration. If a discrepancy is found, thermostat
calibration should be referred to the supplier.
d. Ensure each operator has been instructed in areas of correct lighting, operation, and shutdown
procedures for this appliance.
Initial Start-Up
Before using the fryer;
a. For first time use of the fryer, prior to using for cooking product, fill the fryer with oil and operate
for about 1 hour at ‘Full Flame’ setting to remove any fumes or odours which may be present
from the new appliance.
b. Refer to the Operation Section of this manual for details on how to operate the fryer.
2. This manual must be kept by the owner for future reference and a record of Date of Purchase , Date
of Installation and Serial Number of Unit recorded and kept w ith this m anual. (These
details can be found on Rating Plate attached to rear of access door. Refer to Figure 2).
NOTE: If it is not possible to get appliance to operate correctly, shut off gas supply and
contact the supplier of this unit.
Operating
Pressure
Test Point
Supply Pressure
Test Point
Pressure
Adjusting
Screw
Fig 3

10
FN8130GHPO (Access Door Shown Removed)
Heating
Indicators
(Green top)
(Orange bottom)
Lock Out
Indicators
(Red)
Left and Right
Burner Reset
Switches
Main Power
Switch
Fig 4
Thermostat Control Knob
Temperature Graduations
95°C to 195°C.
Heating ‘ON’ Indicator.
(Indicates when burners are
cycling On to maintain set
temperature).
Turns power ‘ON’ and ‘OFF’ to
the unit. (Red LED Indicator
illuminates when switched
‘ON’).
Left and Right Lock Out Reset
Indicators.
Operating these switches
resets the burner selected.
(Press and release to operate).
Located Behind Main Access Door
GREAT CARE MUST BE TAKEN BY OPERATOR, TO USE THE FRYER SAFELY, TO GUARD AGAINST RISK OF
INJURY AND FIRE.
 DO NOT LEAVE FRYER UN-ATTENDED DURING OPERATION.
 DO NOT REPLENISH THE OIL (FRYING MEDIUM) IN THE FRYER WHEN THE FRYER IS HOT.
 DO NOT OVER FILL THE OIL (FRYING MEDIUM) IN THE FRYER ABOVE THE TOP LEVEL MARK.
 DO NOT ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO FALL BELOW THE LOWER LEVEL MARK.
 DO NOT ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO OVERHEAT.
 DO NOT INTRODUCE WET FOOD OR WATER INTO THE HOT OIL (FRYING MEDIUM).
 DO NOT USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO THE FRYER
WHILST THE FRYER IS STILL HOT.

11
NOTE: WALDORF 'FAST-FRI HPO' fryers can be used with both oil and shortening.
1. Before filling the tank, always check that the drain valve, located behind the access door, is closed.
A locking slide is provided on the valve and this should always be locked in position during use.
OIL - Carefully fill the fryer tank with oil to the lower ‘Fill Level’ mark shown at the rear of the tank.
Set the thermostat to the required operating temperature, the oil will expand as heated and will
reach the upper level mark when the oil is hot (180-190°C).
 FN8130GHPO fryer will hold 31 litres of oil.
SHORTENING - Ideally shortening should be pre-melted prior to putting it into the tank. This is normally
done in a suitable vessel on a boiling table burner. The liquefied shortening can then be poured into
the tank until it reaches the 'FILL LEVEL' mark.
 FN8130GHPO fryer will hold 46.5 lbs shortening.
Pre-Heating
NOTE: When pre-melting shortening, only heat until the shortening is just liquefied. Do not
bring shortening up to high temperature as handling of hot shortening is dangerous.
 If pre-melting of shortening is not possible, carefully cut the shortening in to small pieces and
pack into the tank.
CORRECT LEVEL FOR FRYING MEDIUM WHEN
AT FRYING TEMPERATURE.
INDICATES CORRECT FRYING MEDIUM LEVEL
WHEN COLD.
Fig 5
DANGER OF FIRE EXISTS IF OIL LEVEL IS BELOW THE MINIMUM 'LO' INDICATED LEVEL
THE FLUE OUTLET AREA IS A HIGH TEMPERATURE HIGHLY FLAMMABLE AREA
DO NOT BANG, SHAKE OR HOLD FRYER BASKETS IN THE FLUE OUTLET AREA - THIS IS A HIGH RISK AREA
FOR FLAMMABLE MATERIAL (e.g. OIL / FAT AND DEBRIS FROM BASKETS COULD IGNITE HERE).
High Temperature Flue Area

12
 Light main burners and manually cycle burners On/Off until shortening has liquefied.
Ideally main burners should be cycled On for 5 seconds and Off for 10 seconds. Repeat
cycle until all shortening is melted. Following this procedure should allow shortening to
liquefy gradually without scorching. Once shortening has liquefied, it can be brought up to
operating temperature.
 To speed up this process, break up shortening and stir carefully during melting process. Add
more shortening until tank is filled to the level marked on the tank side. Refer to Fig 5 above.
NOTE: Running burners continuously will cause shortening in contact with tank to overheat,
resulting in premature oil breakdown. Never allow shortening to smoke while melting
as this indicates that temperature is too high. If shortening starts smoking, increase
main burner 'Off' intervals.
1. Turn ‘ON’ fryer main power switch, located on the lower control panel. Main power switch will
illuminate (Red) and green (Power On) neon on right hand side of upper control panel will illuminate.
2. Check the 2 (Red) lock out indicator Led's on left hand side of control panel are not illuminated. If
any of the lock out indicators are illuminated, press left or right hand burner reset switches on either
side of the main power switch, to reset the control system for that side burner.
3. Set thermostat knob to required frying temperature.
4. The ‘Orange’ heating indictor on the RH Side of the top control panel will illuminate when burners
are On and will go out when oil is at pre-set temperature.
5. If left or right ‘Red ‘Lock Out’ indicators illuminate, press left or right burner reset switches on either
side of the main power switch, to reset control system for that burner.
1. The temperature used for frying food is the most important aspect of fryer operation. Incorrect
temperatures will result in poor product quality and will reduce life of oil / shortening.
2. Temperature can be set from 95°C to 195°C, we do not recommend food be cooked above 190°C.
3. Main burners will operate automatically to maintain this temperature.
4. As a safety precaution all Waldorf 'Vee-Ray' fryers feature an Over-Heat control which will turn Off
the fryer in the event that the oil reaches over 220°C, should there be a thermostat failure.
5. If a fault occurs or the fryer is not functioning correctly, contact your local service agent.
1. Turn 'OFF' main power switch on fryer front control panel, red indicator on the ‘ON’ - ‘OFF’ main
power switch and green neon on right of upper control panel will go out. Close main access door.
2. Check that the two ‘Red’ neon Lockout indicators located on the front control panel are extinguished.
3. The thermostat control knob can be left at the normal operating temperature for future use.
IMPORTANT:
Should any abnormal operation like;
- ignition problems,
- abnormal burner flame,
- burner control problems,
- partial or full loss of burner flame in normal operation,
If any of the above problems are noticed, the appliance requires IMMEDIATE service by a qualified
service person and should not be used until a service is carried out.

13
 To achieve the best results, cleaning must be regular and thorough and all controls and mechanical
parts checked and adjusted periodically by a competent serviceman. If any small faults occur, have
them attended to promptly.
 Don't wait until they cause a complete breakdown. It is recommended that the appliance is serviced
every 6 months.
 Clean the fryer regularly. A clean fryer looks better, will last longer and will perform better.
NOTE:
 DO NOT use abrasive detergents, sharp scrapers, strong solvents or caustic
detergents as they could corrode or damage the fryer.
 Ensure that any detergent or cleaning material has been completely removed after
each cleaning.
To keep your fryer clean and operating at peak efficiency, follow the procedures below:-
1. At end of each day or at the end of each shift, if frying schedule is heavy, frying medium should be
drained and filtered into a receptacle.
2. Always filter fryer when cool zone under burners is still hot and liquid. A cold fryer heated up won't
drain, because frying medium in this zone will remain hard if using solid fat / oils.
3. Screw drain extension pipe onto end of the drain valve (see Fig 6)
and position a suitable container and filter under drain extension
pipe.
DO NOT USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO FRYER WHILST
FRYER IS STILL HOT.
DO NOT ATTEMPT TO MOVE FRYER WHILST FRYER IS FULL OF OIL.
BEFORE ATTEMPTING TO MOVE FRYER, ENSURE THAT ALL THE OIL HAS BEEN DRAINED FROM THE TANK. REFER
TO INFORMATION ON PREVIOUS PAGE, ON HOW TO DRAIN THE OIL FROM THE FRYER.
Fig 6
Drain
Extension
Pipe

14
Opening the Drain Valve
a. Lift locking slide on valve handle
(Fig 7) to release the valve.
b. While holding locking slide in
withdrawn position, rotate handle
anticlockwise (Fig 8) to open valve.
c. When valve is closed, locking slide will
drop down over locking valve to
prevent accidental opening of the valve
(See Fig.7).
4. Do not empty all of fryer contents into one large container, as this will be dangerous and may be
difficult, when lifted up, to pour hot oil back into tank.
5. Slip a muslin or other suitable filter bag over the end of the drain valve. Crumbs will be caught in
bag but frying medium will strain freely through into receptacle.
6. Open drain valve slowly to minimise splashing, and take care not to overfill container.
7. If necessary, use the drain stick (see Fig 9) to dislodge any
blockages in the drain.
8. When tank has been drained, use a ladle or small pan with a
handle and dip into hot frying medium from container and pour
around sides and bottom of tank to wash out crumbs and
particles adhering to tank.
9. Continue to dip and pour until all crumbs are washed down and into filter bag.
10. Open drain valve fully and check for any particles or crumb residue lodged in valve. Clean out valve
with a stiff nylon brush. Do not use a wire brush as this may damage valve seating and will
eventually lead to leakage. If obstruction cannot be removed with a brush, use a wooden probe to
dislodge the obstruction.
11. Wipe all exterior panels with a cloth dampened with detergent and rinse off any residue with clean
warm water.
12. Clean Control Panel with a damp cloth lightly moistened with a solution of water and a commercial
quality foodservice approved detergent.
13. Once the daily cleaning operation is completed, close drain valve and pour frying medium back into
tank.
HOT OIL WILL BURN - DO NOT RUSH THIS JOB.
Fig 8
Fig 7
Locking Slide
Locking
Slide
Fig 9
Drain Stick

15
NOTE: If fryer usage is very high, we recommend the weekly cleaning procedure is carried out
more frequently.
1. Proceed to drain and filter the tank as for Daily Cleaning . Do not refill tank with frying medium until
it has been cleaned as shown below.
2. Fill fryer with cold water to normal fill level and add a high quality commercial cleaner that has been
specifically formulated for fryers. All purpose cleaners are not recommended .
NOTE: Never use a caustic or lye solution, as this will leave a fat destroying film in the tank.
3. Heat water to approximately 80-90°C.
4. Clean fryer baskets at same time by simply immersing them in cleaning solution. Allow fryer to soak
for 5-10 minutes or as directed on cleaner instructions. Remove baskets and turn OFF main burners.
5. Scrub the baskets and fryer tank lightly, but vigorously with a stiff nylon bristle brush to remove any
remaining deposits. DO NOT use a wire brush, as this will scratch the tank sides .
6. Empty fryer and rinse thoroughly with water. Use a 1 part vinegar to 15 parts water solution to rinse
tank and neutralise any cleaner residue. If this proves unsuitable for cleaner being used, use a
weaker solution of up to 1 part to 25 water.
7. Rinse tank thoroughly with water, drain and dry.
8. Refill tank with new filtered frying medium.
Stainless Steel Surfaces
a. With fryer tank(s) drained, cleaned and dried as shown above, clean exterior surfaces of fryer
with hot water, a mild detergent solution and a soft cloth.
b. Dry all components thoroughly with a dry cloth and polish with a soft dry cloth.
c. To remove any discoloration, use an approved stainless steel cleaner or stainless steel wool.
Always rub in the direction of the grain.
NOTE: All maintenance operations should only be carried out by a qualified service person.
To achieve the best results, cleaning must be regular and thorough and all controls and mechanical parts
should be checked and adjusted periodically by a qualified service person. If any small faults occur, have
them attended to promptly. Don't wait until they cause a complete breakdown.
It is recommended that the appliance is serviced every 6 months.

16
This section provides an easy reference guide to the more common problems that may occur during the
operation of your equipment. The fault finding guide in this section is intended to help you correct, or at
least accurately diagnose problems with your equipment.
Although this section covers the most common problems reported, you may encounter a problem not
covered in this section. In such instances, please contact your local authorised service agent who will
make every effort to help you identify and resolve the problem. Please note that the service agent will
require the following information:-
 Model Code and Serial Number of appliance, which can be found on the Rating Plate
located on the inside of the access door.
Frying Medium Foaming.
Presence of soap or detergent residue
from cleaning the tank.
Rinse fryer thoroughly three times with clean water.
Ensure fryer is perfectly dry before re-filling with
frying medium.
Excessive breakdown of frying medium. Add fresh frying medium daily to replace contents
every 3-5 days.
Continual frying of food with excess
moisture.
Remove excess moisture from foods to be fried.
Continued overheating of oil. Check thermostat setting. Turn down heat to around
120°C (Standby) when use is quiet.
Overloading. Maintain 1-8 ratio of food to frying medium.
Gumming.
Heating frying medium too rapidly. When charging fryer or starting up, melt frying
medium gradually.
Continued overheating of the frying
medium.
Check thermostat setting with a thermometer or
thermocouple.
Frying oil broken down. Check amount of fresh frying medium added to fryer
to be sure 'turnover' is adequate.
Using wrong cooking frying medium. Some frying mediums form gums when used in a
deep fryer. e.g safflower oil.
Greasy Foods.
Frying at too low temperatures. Increase temperature and check thermostat setting.
Inadequate preparation of food. Be sure foods (especially potatoes) are 'cured'
correctly.
Excessive quantities of breading or
batter.
Remove surplus breading or batter.
Placing food in frying medium direct
from the freezer.
Allow frozen foods to thaw before frying.
Surplus moisture in and on surface of
food.
Drain and dry foods before frying.
Frying medium in advanced stages of
breakdown.
Discard 'old' frying medium and refill fryer with new
frying medium.
Use of dripping or other unrefined oil. Due to low smoking point, cooking in these oils at
lower temperatures will result in greater oil
absorption by the food.
Using the wrong kind of cooking oil. Always use a completely refined and deodorised
cooking oil.
Inadequate frying oil turnover. Adjust procedures to fry more food in fryer to
increase turnover.
Rapid Oil Breakdown.
Overheating of oil. Check thermostat setting with a thermometer or
thermocouple.
Contamination. Filter or strain the oil daily.
Poor cleaning procedures. Clean fryer daily or at least once a week and rinse
thoroughly. Dry fryer before use.
Presence of copper or brass in the fryer
equipment.
Remove all copper or brass fittings from contact with
the oil.
Overloading fryer. Maintain 1-8 ratio of food to frying oil.
Food excessively moist. Drain and dry the food before frying.
Overheating oil on ‘Standby’ mode. Reduce temperature of frying oil between 93°C
during idle (‘Standby’) periods.

17
NOTE: Excessive oil usage is an indication of high absorption of oil into the food. This is a
function of temperature and character of the goods being fried - NOT due to type of oil
being used (unless refined oils are being used). Any variation in the apparent life of
the oil is always due to one or more of the causes mentioned above.
Oil Smoking.
Insufficient turnover of oil. Maintain a minimum quantity of oil in fryer for more
rapid turnover or increase the quantity of food fried in
fryer. Replace with fresh oil every 3 to 5 days.
Continual frying with excess moisture on
food.
Drain foods before frying, pat food dry.
Contamination of oil. Filter or strain daily to remove contaminants.
Overheating of oil. Check thermostat setting with a thermometer or
thermocouple.
Rapid breakdown of oil. Use a stable frying oil.
Use of unrefined oils. Dripping smokes at lower temperature than refined
and deodorised oils.
Darkening of Oil.
Presence of salt on the food. Salt foods after frying and away from the fryer.
Foods dipped in batter high in egg yolk. Reduce egg content of batter, replace part egg with
milk.
Contamination of oil. Filter or strain oil daily to remove contaminants.
Poor cleaning practice. Clean fryer at least weekly or each day in cases of
heavy usage. Ensure fryer is perfectly dry before use.
Overheating of oil. Check thermostat setting with a thermometer or
thermocouple.
Insufficient oil turnover. Top up daily to replace the contents of fryer in 3 to 5
days.
Cooking foods with high sugar levels. At the end of the season, potatoes are usually high in
reduced sugars. When fried, they will darken quickly
and colour the oil.

18
This guide shows the most likely cause of failure should a fault occur. The information provided should
enable quick identification of the most probable faults. Should you have problems that are not covered
here, please contact your local authorised service agent who will help you identify and resolve the problem.
Please note that the service agent will require the following information:-
 Model Code and Serial Number of appliance. (found on Rating Plate on rear of access door).
Reset lit.
Is there sparking on the
ignition electrodes.
YesNo
Press reset switch.
Does the Blower start.
Does the flame ignite with
good strong flame.
 Air pressure switch not switching On.
 Short circuit / arcing before electrodes.
 Broken connection to electrodes.
 Faulty electronic control.
 Gas supply not On.
 Incorrect gas pressure.
 Incorrect injectors.
 Faulty gas valve.
Does the flame continue well
after sparking stops.
 Broken connection from flame rod to control.
 Bad earthing (no / poor circuit burner to control earth).
 Faulty electronic control.
Is there sparking when the
flame stops.  Power spikes.
 Air pressure switch switching Off.
 Faulty flame rod / connection.
 Spikes on the earth.
 Poor earth.
 Check gas pressure.
 Air pressure switch not switching Off.
 Faulty blower or connections.
 Faulty electronic control.
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
Burner starts when set
temperature increased.
Is the Power plugged in and
switched On.
No
No
Yes
 Check / Re-calibrate Thermostat.
Yes
 Plug in and switch On the power.
Is the over-temperature
thermostat tripped. No
Yes
 Check the fuses (behind control panel).
 Check the over-temperature relay operation.
 Faulty electronic control.
 Replace over-temperature control.
Is the oil temperature over
210ºC. No
Yes
 Re-calibrate thermostat (Max temp 200ºC).