Waldorf Fast-Fri FN8120G User manual

Installation and Operation Manual
‘Fast-Fri’ Gas Fryer
FN8120G
FN8226G
FN8130G
Date Purchased
Serial Number
Dealer
Service Provider
228573-20
For use in GB
FNL8120G
FNL8226G
FNL8130G

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. August 2012.
MANUFACTURED BY
Moffat Limited
Christchurch
New Zealand
INTERNATIONAL CONTACTS
AUSTRALIA
Moffat Pty Limited
Web: www.moffat.com.au
E.Mail: [email protected]
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: [email protected]
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: [email protected]
Main Office: (tel): 0800 663328
UNITED KINGDOM
Blue Seal
Web: www.blue-seal.co.uk
E.Mail: [email protected]
Sales: (tel): [phone]
(fax): [phone]
Spares: (tel): [phone]
(fax): [phone]
Service: (tel): [phone]
(fax): [phone]
UNITED STATES
Moffat
Web: www.moffat.com
Sales: (tel): 800 551 8795 (Toll Free)
(tel): [phone]
(fax): [phone]
Service: (tel): 800 858 4477 (Toll Free)
(tel): [phone]
(fax): [phone]
REST OF WORLD
Moffat Limited
Web: www.moffat.co.nz
E.Mail: [email protected]

Contents
FN(L)8120G ‘FAST FRI’ GAS FRYER (Single Tank - 20 Ltr)
FN(L)8226G ‘FAST FRI’ GAS FRYER (Twin Tank - 26 Ltr)
FN(L)8130G ‘FAST FRI’ GAS FRYER (Single Tank - 31 Ltr)
Introduction ............................................................................................ 2
Specifications .......................................................................................... 3
Model Numbers Covered in this Specification
Gas Supply Requirements
Dimensions ............................................................................................... 4
Installation ............................................................................................... 5
Installation Requirements
Unpacking
Location
Clearances
Assembly
Fitting Rear Rollers
Gas Connection
Commissioning
Operation................................................................................................ 10
Operation Guide
Description of Controls
Filling the Tank(s)
Lighting Pilot Burners
Lighting Main Burners
Setting the Operating Temperature
Turning ‘OFF’ the Fryer
Cleaning and Maintenance ..................................................................... 14
General
Draining and Daily Cleaning
Weekly Cleaning
Periodic Maintenance
Fault Finding........................................................................................... 17
Guide to Cooking Problems with the Fryer
Fault Finding the Gas System
Wiring Schematics.................................................................................. 20
Gas Conversion and Specifications ........................................................ 22
Conversion Procedure
Gas Specifications
Replacement Parts List .......................................................................... 25

2
Introduction
We are confident that you will be delighted with your Waldorf '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 Waldorf 'Fast Fri' Gas Fryer, there are two
important things you can do:-
Firstly:
Please read the instruction book carefully and follow the directions given. The time taken will be well
spent.
Secondly:
If you are unsure of any aspect of the installation, instructions or performance of your appliance,
contact your WALDORF dealer promptly. In many cases a phone call could answer your question.
CE Only:
These instructions are only valid if the country code appears on the appliance. If code does not appear
on appliance, refer to supplier of this appliance to obtain technical instructions for adapting appliance to
conditions for use in that country.
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.
 ITIS RECOMMENDED THAT AREGULAR INSPECTION IS MADE BY ACOMPETENT 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.
Warning
 This appliance is for professional use and is only to be used by qualified
persons.
 Only authorised service persons are to carry out installation, servicing or gas
conversion operations.
 Components having adjustments protected (e.g. paint sealed) by the
manufacturer should not be adjusted by the user / operator.
 DO NOT operate the appliance without the legs supplied fitted.
Caution
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.
Warning
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS ARE TO BE POSTED IN APROMINENT
LOCATION. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING THE LOCAL GAS SUPPLIER.
Warning

3
Specifications
Model Numbers Covered in this Specification
FN[1]8120G ‘FAST FRI’ GAS FRYER (Single Tank - 20 Ltr)
FN[1]8226G ‘FAST FRI’ GAS FRYER (Twin Tank - 26 Ltr)
FN[1]8130G ‘FAST FRI’ GAS FRYER (Single Tank - 31 Ltr)
NOTE: [1]: - - Standard Back Models.
L - Low Back Models.
Gas Supply Requirements
- Non CE Only (Australia / New Zealand):
- CE Only:
NOTE: (*) Measure burner operating pressure at Lower Test Point (Out) on gas control valve with
both burners operating at the 'High Flame' setting. Refer to ‘Gas Conversion and
Specification’ Section for further details.
Natural Gas LP Gas (Propane)
Input Rating 90MJ/hr 90MJ/hr
(N.H.G.C.) (85,300Btu/hr) (85,300Btu/hr)
Supply Pressure 1.13 - 2.00kPa 2.75 - 3.00kPa
(4.5” - 8.0” w.c.) (11” - 12” w.c.)
0.98kPa (*) 2.50kPa (*)
(3.9” w.c.) (10.0” w.c.)
Gas Connection ¾” BSP Male
Burner Operating Pressure
Natural Gas (G20) Propane (G31)
Heat Input (nett) 22.5kW 22.5kW
Gas Rate 1.75kg/hr
Supply Pressure 20mbar 37mbar
Burner Operating Pressure 9.8mbar (*) 25mbar (*)
Gas Connection 3/4” BSP Male
2.26 m3/hr

4
Dimensions
FN (L) 8120G / FN (L) 8226G - GAS FRYERS
FN (L) 8120G
Single Tank
FN (L) 8226G
Twin Tank
FN (L) 8130G
Single Tank
FN (L) 8130G - GAS FRYER
1. Primary Gas Entry Point.
2. Optional Gas Entry Point.
1. Primary Gas Entry Point.
2. Optional Gas Entry Point.
2
1
2
1
2
1
2
1
2
1
2
1
2
1

5
Installation
Installation Requirements
NOTE:
 It is most important that this appliance is installed correctly and that operation is
correct before use. Installation shall comply with local, gas, health and safety
requirements.
 This appliance shall be installed with sufficient ventilation to prevent occurrence of
unacceptable concentrations of health harmful substances in room, the appliance is
installed in.
Waldorf ‘FAST FRI’ Gas 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 and fire safety.
Australia / New Zealand: AS 5601.1 - Gas Installations.
United Kingdom: Gas Safety (Installation and Use) Regulations 1998.
Ireland: IS 820 - Non Domestic Gas Installations.
Installations must be carried out by qualified service persons only. Failure to install
equipment to relevant codes and manufacturer’s 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.
Unpacking
 Remove all packaging and transit protection from appliance including all protective plastic coating
from door outer panel 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 that shown on rating plate located on inside of access door.
 Check the following parts have been supplied with appliance:
FN8120G FN8226G FN8130G
Baskets 2 2 3
Basket Trays 1 2 1
Lid 1 1 1
Drain Stick 1 1 1
`
Location
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. Position appliance in its approximate working position.
4. All air for burner combustion is supplied from beneath the appliance. Legs must always be fitted
and no obstructions placed beneath or around the base of the appliance, as obstructions will cause
incorrect operation and / or failure of appliance.
NOTE: Do not obstruct or block the appliances flue. Never directly connect a ventilation system to
the appliance flue outlet.

6
Installation
Clearances
NOTE:
 Only non-combustible materials can be used in close proximity to this appliance.
 To facilitate 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:
Assembly
This model is delivered completely assembled. Ensure that legs are securely attached.
NOTE:
 This appliance is fitted with adjustable feet to enable it to be positioned securely and
level on uneven floors. This should be carried out on completion of gas connection.
Refer to 'Gas Connection' on the following pages.
 This appliance can also be fitted with rear rollers to enable appliance to be easily
moved for positioning and cleaning purposes. If desired, these rollers are supplied in
the packaging, with the appliance. See overleaf for fitting instructions.
Optional Accessories (Refer to Replacement Parts List)
 Plinth Kit. For installation details, refer to instructions supplied with each kit.
Combustible Surface Non Combustible Surface
Left / Right hand side. 50mm. 0mm.
Rear. 50mm. 0mm.

7
Installation
Fitting Rear Rollers.
1. Raise appliance from 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
Installation
Gas Connection
NOTE: ALL GAS FITTING MUST ONLY BE CARRIED OUT BY A QUALIFIED SERVICE PERSON.
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.
Gas Hose assembly should also be classified for use in commercial kitchen conditions that 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. Waldorf FN8120G / FN8226G / FN8130G Fryers do not require an electrical connection, they function
totally on gas supply only.
NOTE: ALL GAS FITTING MUST ONLY BE CARRIED OUT BY A QUALIFIED SERVICE PERSON.
2. It is essential that gas supply is correct for appliance to be installed and that adequate supply
pressure and volume are available. The following checks should be made before installation:-
a. Gas Type the appliance has been supplied for is shown on a
coloured sticker located above the gas entry 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 shown in
Specifications section of this manual. Check gas supply to
ensure that adequate supply pressure exists.
c. Input Rate of this appliance is shown 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 the
appliance is being added to an existing installation.
NOTE: It is important that adequately sized piping runs directly to the connection joint on the
appliance, with as few tees and elbows as possible to give maximum supply volume.
3. 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 individual appliance supply line.
4. Correctly locate the appliance into its final operating position and, using a spirit level, adjust legs so
that unit is level and at the correct height.
5. Connect gas supply to the appliance.
6. Check all gas connections for leakages using soapy water or other gas detecting equipment.
Rating Plate
Location
Fig 2
Class Max Working Pressure
at 23 ± 2ºC
Working Temperature
Range Resistance to Oil
B 7.0 kPa - 20ºC to + 125ºC
D 2.6 MPa Oil resistant lining and cover.
DONOT USE ANAKED FLAME TO CHECK FOR GAS LEAKAGES.
Warning

9
Installation
7. 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.
8. Light Pilot Burners. Refer to Operation section, Lighting Pilot Burners.
9. Check pilot flame size. Re-adjust if required, using pilot adjusting screw (See Fig 3 below), and as
shown in Gas Conversion and Specifications section, Pilot Burner Flame Adjustment.
10. Light Main Burners. Refer to Operation section, Lighting Main Burners.
11. Verify supply pressure is still correct.
12. 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 operating pressure drop during maximum
gas supply demand, is NOT ACCEPTABLE
and may invalidate manufacturers warranty
for this appliance.
Commissioning
Carry out the following commissioning checks before handing over the fryer for use, to ensure
that 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 specified in Operation
section of this manual.
 Light the Pilot Burners.
 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 fryer with oil / shortening to oil FILL
LEVEL mark at rear of tank (refer to Filling the Tank in Operation Section of Manual) and
setting thermostat to 180°C. Light pilot burners and turn On main burners in accordance with
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 appliance.
Initial Start-Up
a. For first time use of fryer, prior to using fryer for cooking product, fill fryer tank 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 with this manual. (These
details can be found on Rating Plate attached to rear of access door. Refer to Figure 2 in
'Gas Connection' section).
NOTE: If for some reason it is not possible to get appliance to operate correctly, shut Off gas
supply and contact supplier of this unit.
Ensure the fryer tank(s) is are filled with either water or oil prior to starting
Main Burners otherwise damage may be caused to fryer tank(s).
Caution
Supply Pressure
Test Point
Operating Pressure
Test Point
Pilot Burner
Adjusting Screw
Operating Pressure
Adjusting Screw
Fig 3

10
Operation
Operation Guide
Description of Controls
- (FN8120G Illustrated)
 This appliance is for professional use and is only to be used by qualified
persons.
 Only authorised service persons are to carry out installation, servicing or gas
conversion operations.
 Components having adjustments protected (e.g. paint sealed) by the
manufacturer should not be adjusted by the user / operator.
Caution
Thermostat Control Knob
(adjustable from 145°C to 195°C
Flame Failure Button
(Single Tank Models Only)
Piezo Igniter
Fig 4
•
Gas Control Valve
OFF Position
PILOT Burner
HIGH Flame
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.
Warning

11
Operation
Filling the Tank(s)
NOTE: WALDORF 'FAST-FRI' fryers can be used with both oil and shortening.
1. Before filling the tank, always check that the drain valve(s) behind the access door is (are) closed.
A locking slide is provided on these valves, this should always be locked in position during use.
OIL - Carefully fill the fryer tank(s) 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 marked when the oil is hot (180 - 190°C).
 FN8120G fryer will hold 20 litres of oil.
 FN8226G fryer will hold 13 litres of oil per tank.
 FN8130G 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(s). The liquefied shortening can then be poured
into the tank until it reaches the 'FILL LEVEL' mark.
 FN8120G fryer will hold 37 lbs shortening.
 FN8226G fryer will hold 24 lbs shortening per tank.
 FN8130G fryer will hold 46.5 lbs shortening.
Pre-Heating
NOTE: When pre-melting shortening, only heat the shortening until it is just liquefied. Do not bring
the 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.
 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 the cycle until
all the shortening is melted. Following this procedure should allow shortening to liquefy
gradually without scorching. Once shortening has liquefied, it can be brought up to fryer
operating temperature.
 To speed up this process, break up the shortening and stir carefully during the melting process.
Add more shortening until the 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 the tank to overheat,
resulting in premature oil breakdown. Never allow shortening to smoke while melting as
this indicates that the temperature is too high. If shortening starts smoking, increase main
burner 'Off' intervals.
Warning
DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM 'LO' INDICATED LEVEL.
Warning
CORRECT LEVEL FOR FRYING MEDIUM
WHEN AT FRYING TEMPERATURE.
INDICATES CORRECT FRYING MEDIUM
LEVEL WHEN COLD
Fig 5

12
Operation
Lighting Pilot Burners
FN8120 Fryer (Single Tank)
1. Rotate gas control knob to Pilot position and hold knob
depressed.
2. At the same time hold flame failure button depressed.
3. Depress piezo igniter until right hand pilot ignites.
4. Hold gas control knob and flame failure button depressed
for approx. 10 to 15 seconds after igniting pilot burner,
then release, both pilot burners should remain alight.
5. If pilot burners do not ignite, repeat Items 1 to 4 above.
FN8130 Fryer (Single Tank)
1. Rotate gas control knob to Pilot position and hold knob
depressed.
2. At the same time hold flame failure button depressed.
3. Depress right and left hand piezo igniters until right and
left hand pilots ignite.
4. Hold gas control knob and flame failure button depressed
for approx. 10 to 15 seconds after igniting both pilot
burners, both pilot burners should remain alight.
5. If pilot burners do not ignite, repeat Items 1 to 4 above.
FN8226 Fryer (Twin Tank)
1. Rotate gas control knob to the position marked 'PILOT'
and hold depressed.
2. Depress the piezo igniter until pilot ignites.
3. Continue holding the gas control knob depressed for
approx. 10 to 15 seconds after igniting pilot burner, pilot
burner should remain alight.
4. If pilot burner does not ignite, repeat Items 1 to 3 above.
5. To ignite the second pilot burner, repeat Items 1 to 3
above with the second gas control valve.
Lighting Main Burners
1. Ensure that pilot burners are alight.
2. Depress and rotate gas control knob to Full Flame position.
3. Main burners will ignite automatically off pilot burners.
NOTE:
 If main burners are turned ‘On’ immediately after pilot burners are lit, a delay of
approximately 30 seconds will occur until the thermopile (which provides power to
open the main valve) has heated up from the pilot burners.
 Main burners will not light if frying medium temperature is above thermostat set
temperature.
 Turning gas control knob from pilot to main burner position will allow manual cycling
of burners ‘On’ and ‘Off’ when melting shortening.
Flame Failure
Button
Piezo Igniter
Gas Control
Valve
Fig 6
Piezo Igniter
Gas Control
Valve
Fig 8
Only Right Hand Valve Shown
Gas Control Valve
Left & Right
Piezo Igniters
Flame Failure
Valve
Fig 7
Fig 9

13
Operation
Setting the Operating Temperature
1. Rotate thermostat to the required temperature.
2. Temperature can be set from 145°C to 195°C, although we do
not recommend any food to be cooked above 190°C.
3. Main burners will operate automatically to maintain this
temperature.
NOTE: As a safety precaution all WALDORF 'FAST-FRI' Fryers feature an Over-Heat Control, which
will ‘Turn Off’ the fryer should there be a thermostat failure and the oil temperature reaches
over 220°C.
Turning ‘OFF’ the Fryer
To the ‘Pilot’ Position
a. Depress and rotate the gas control valve clockwise to the ‘Pilot’ position.
b. The main burners will extinguish and the ‘Pilot’ will remain alight.
To the ‘Off’ Position
a. Depress and rotate the gas control valve fully clockwise to the ‘Off’ position.
b. The ‘Pilot’ burners will extinguish.
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.
Fig 10

14
Cleaning and Maintenance
General
 To achieve the best results, cleaning must be regular and thorough and all controls and mechanical
parts 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.
 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:-
Draining and Daily Cleaning
1. At end of each day or at 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 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 drain valve (see Fig 11)
and position a suitable container and filter under drain extension
pipe.
Always turn ‘Off’ gas supply before cleaning.
This appliance is not water proof.
Do not use water jet spray to clean interior or exterior of this appliance.
Caution
DO NOT USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO FRYER WHILST
FRYER IS STILL HOT.
Warning
Never drain the fryer with power or burners turned ‘ON’
Always switch ‘OFF' fryer before draining or re-filling tank.
Caution
Fig 11
Drain
Extension
Pipe
DONOT 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.
Warning

15
Cleaning and Maintenance
Opening the Drain Valve
a. Lift locking slide on valve handle
(Fig 12) to release valve.
b. While holding locking slide in
withdrawn position, rotate handle
anticlockwise (Fig 13) to open valve.
c. When valve is closed, locking slide will
drop down over locking valve to
prevent accidental opening of valve as
shown in Fig.12.
4. Do not empty total 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 14) 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 can damage the valve seating and will
eventually lead to leaking. If obstruction cannot be removed with a brush, use a wooden probe to
dislodge 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 - DONOT RUSH THIS JOB.
Warning
Fig 13
Fig 12
Locking Slide
Locking
Slide
Fig 14
Drain Stick

16
Cleaning and Maintenance
Weekly Cleaning
NOTE: If fryer usage is very high, we recommend that 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 on the tank.
3. Heat water to approximately 80-90°C.
4. Clean fryer baskets at the 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 baskets and fryer tank 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 vinegar to 25 parts water.
7. Rinse tank thoroughly with water, drain and dry.
8. Refill tank with new filtered frying medium.
Stainless Steel Surfaces
a. With 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 direction of the grain.
Periodic Maintenance
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. 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.

17
Fault Finding
Fault Possible Cause Remedy
Frying medium foaming.
Presence of soap or detergent
residue from cleaning 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 140°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 frying
medium.
Check oil temperature by using 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 frying medium. Some frying mediums form gums when used in
a deep fryer. e.g safflower oil.
Greasy foods.
Frying at too low a temperature. 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 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 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 food.
Using wrong kind of cooking oil. Always use a completely refined and deodorised
cooking oil.
Guide to Cooking Problems with the Fryer
This section provides an easy reference guide to the more common problems that may occur during
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.

18
Fault Finding
Fault Possible Cause Remedy
Rapid oil breakdown.
Inadequate frying oil turnover. Adjust procedures to fry more food in fryer to
increase turnover.
Oil overheating. Check oil temperature by using a thermometer
or thermocouple.
Contamination. Filter or strain oil daily.
Poor cleaning procedures. Clean fryer each day 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 oil.
Overloading fryer. Maintain 1-8 ratio of food to frying oil.
Food excessively moist. Drain and dry food before frying.
Overheating oil on ‘Standby’ mode. Turn control to Pilot position during idle
(‘Standby’) periods.
Oil smoking.
Insufficient turnover of oil. Maintain a minimum quantity of oil in fryer for
more rapid turnover or increase 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.
Oil overheating. Check oil temperature by using 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 food after frying and away from 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 once a week or each day in
cases of heavy usage. Ensure fryer is perfectly
dry before use.
Overheating of oil. Check oil temperature by using a thermometer
or thermocouple.
Insufficient oil turnover. Top up daily to replace contents of fryer in 3 to
5 days.
Cooking foods with high sugar levels. Potatoes are usually high in reduced sugars at
the end of a season. When fried, they will
darken quickly and discolour the oil.
NOTE: Excessive oil usage is an indication of high absorption of oil into 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 apparent life of oil is always due to
one or more of the causes mentioned above.