Wells Electric Fryer Maintenance Information Reference manual

A. THERMOSTAT SENSING BULBS
1. Regular cleaning of the control thermostat and hi-limit
thermostat sensing bulbs is essential to the proper operation of
fryers. Allowing the build-up of breading around the thermobulbs
will cause fluctuating temperatures and, eventually, activation of
the hi-limit thermostat, shutting down of the fryer.
2. The thermobulb is located adjacent to the heating element, and
is held in position by two clips. Actual oil temperature is sensed
by the thermostat only when the gap between element and
bulb is maintained, allowing the oil to circulate around the
thermobulb. A build-up of breading or other cooking debris in the
gap stops the oil from circulating. Result: inaccurate temperature
readings.
3. Maintain oil circulation by brushing breading and other cooking
waste from the gap between element and bulb. The best time
to perform this operation is when the oil is being filtered.
Clean this gap every time you filter the oil.
4. Check the safety clips. Each thermobulb must be held by two
clips, spaced 1/4” - 3/8” from the ends of the bulb.
a. Verify that the safety clips are in the proper place.
b. Verify that the clips are pushed down fully on the element.
c. Never use more than two clips.
Check the safety clips every time you filter the oil.
WARNING:
BURN HAZARD
The following procedures involve
exposure to hot oil.
Wear appropriate protective face
shield, apron and gloves.
Hot oil will cause serious burns on
contact
TO: Wells Service Agencies December 29, 2000
FROM: Hanju Lee, National Service Manager
SUBJECT: Electric Fryer Maintenance Information
SvcB 100.012 Rev. A 080313 cps
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SERVICE BULLETIN
100.012
WELLS BLOOMFIELD, LLC
2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439
telephone: [phone]
fax: [phone]
www.wellsbloomfield.com

WARNING:
BURN HAZARD
The following procedures involve
exposure to hot oil.
Wear appropriate protective face
shield, apron and gloves.
Hot oil will cause serious burns on
contact
B. OIL FILTERING
1. Regular oil filtering maintains the quality of the food product
and significantly increases the life of the oil. Filtering
procedures are completely described in the Operation
Manual for your fryer.
2. All breading and crumbs must be brushed from the frypot and
elements each time the oil is filtered. Failure to remove these
cooking wastes will prevent the thermostats from sensing
correct temperature, resulting in fluctuating oil temperature
and possible hi-limit shutdown. A build-up ofcooking debris
will also degrade the taste of the food product and decrease
the life of the oil.
3. Using an oil polishing media, such as Wells Flavor-Saver, is
recommended each time the oil is filtered. This will remove
acids and other contaminants filtering alone will not remove.
You will produce better tasting product and the life of your
cooking oil will be noticeably extended.
Flavor-Saver procedures are completely described in the
Operation Manual for your fryer.
C. BOIL-OUT
1. The frypot must be thoroughly cleaned by performing a
boil-out procedure at least weekly, and more often depending
upon the amount of use and type of product. Failure to
boil-out the frypot will result in inaccurate temperatures and
premature tripping of the hi-limit thermostat.
2. Boil-out procedures are completely described in the
Operation Manual for your fryer.
D. PROPER VOLTAGE
1. Any piece of electric equipment must be powered by the
voltage for which it was designed. This is particularly true for
electric fryers.
2. Using a 208 volt fryer at 240 volts willcause the elements to
run exceptionally hot. This will result in inaccurate
temperatures, frequent tripping of the hi-limit thermostat, and
premature failure of the heating element.
SvcBul 100.012
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