Wells Wfga-60fs User manual

IMPORTANT:

WELLS MANUFACTURING PROPRIETARY INFORMATION.

DISSEMINATION OF THIS INFORMATION TO ANYONE OTHER THAN

WELLS AUTHORIZED SERVICE AGENTS IS STRICTLY PROHIBITED.

TECHNICAL CONTENT OF THIS MANUAL IS DESIGNED FOR

USE BY QUALIFIED PROFESSIONAL TECHNICIANS ONLY.

WELLS MANUFACTURING COMPANY

2 ERIK CIRCLE, P. O. Box 280

Verdi, NV 89439

Customer Service (775) 345-0444 Ext.502

fax: (775) 345-0569

www.wellsbloomfield.com

SERVICE

MANUAL

for

GAS

FRYER

MODEL

WFGA-60FSWFGA-60FS

WFGA-60FS

Part. No 503089 Rev. (-) S370 030703 cps

371

SAFETY PROCEDURES

Knowledge of proper procedures is essential to the safe operation of electrically energized

equipment. In accordance with generally accepted product safety labeling guidelines for

potential hazards, the following signal words and symbols are used throughout this manual.

DANGER

WARNING - Warning is used to indicate the presence of a hazard which can cause

personal injury and possibly death, or major property damage, in the event the state-

ment is ignored.

CAUTION - Caution is used to indicate the presence of a hazard which will or can

cause minor personal injury, or property damage in the event the statement is ignored.

NOTE - Note is used to notify personnel of installation, operation or maintenance information

which is important, but not hazard related.

DANGER - Danger is used to indicate the presence of a hazard which will

cause severe personal injury, death, or substantial property damage in the

event the statement is ignored.

FRYER PRECAUTIONS AND GENERAL INFORMATION

1. This fryer is intended for use to deep fry food products for human consumption. No other use

is recommended or authorized by the manufacturer or its agents.

2. Service technicians must be familiar with the appliance use, limitations and associated hazards.

Operating instructions and warnings must be read and understood by all operators and users.

3. Your WELLS fryer is equipped with an oil filtration system, which is designed to filter hot

shortening ONLY. Water, cleaning agents or other liquids will damage the FILTER PUMP.

4. Except where otherwise noted, this piece of equipment is made in the USA and has American

sizes on hardware.

5. This manual supplements the Owners Manual (p/n 301198) for this equipment. Refer to the Owners

Manual for normal operating procedures and programming procedures.

6. Any trouble shooting guides, electrical diagrams, component views or parts lists included in this

manual are intended for use by qualified service technicians only.

CAUTION - Used to indicate the presence of an electrical hazard which will or can

cause personal injury, or property damage in the event the statement is ignored.

TABLE OF CONTENTS

GENERAL SPECIFICATIONS

DIMENSIONS

Wide 18-3/16””

Deep 38-1/4”

High (Basket Raised) 47-7/16”

CAPACITIES Lb. Kg.

Cooking Oil (Liquid Shortening Only) 60 27

Chicken (fresh) (Standard Basket) 30 13

Chicken (frozen) (Standard Basket) 25 11

ELECTRICAL

Voltage Requirement 120 VAC / 5 Amp

1∅operation ONLY

GAS

Natural Gas 62,000 BTU/hr

Pressure 3.5” water column

Field convertible to LP/Propane

Pressure 10” water column

Safety Procedures Inside Cover

Specifications 1

Features and Operating Controls 2

Equipment Installation and Set-up

Initial Installation 4

Electrical Installation 5

Gas Plumbing Installation 6

Natural Gas / LP (Propane) Conversion 7

Gas Flame Adjustment 7

Operation

Heating and Cooking Instructions 8

Troubleshooting Operational Problems 9

Oil Filtering Instructions 10

Troubleshooting Filtering Problems 11

Servicing Instructions

Gas Distribution and Burner System 12

Cradle Lift Assembly 16

Electrical Components 18

Filter Pump Assembly 20

Parts Breakdown (FOR GENERAL REFERENCE ONLY) 22

Wiring Diagrams 24

Service Parts List 25

1. POWER SWITCH FRYER position turns ON the FRYER and energizes the UPPER

(FRYER / OFF / FILTER) CONTROL PANEL; and, turns OFF the FILTER PUMP.

Burner circuits are energized and regulate to the programmed

temperature.

OFF position turns OFF the FRYER.

FILTER position energizes the FILTER PUMP.

2. TIME KEY Used to check and set menu times.

3. TEMP KEY Used to check and set menu temperatures.

4. READOUT LED display of various data and functions.

5. UP ARROW KEY Used to raise FRY BASKET and change program settings.

6. DOWN ARROW KEY Used to lower FRY BASKET and change program settings.

7. MENU KEYS Used to begin a menu time/temp cycle.

Keys 1 thru 6 are programmable for time and temperature;

Key 7 is available for individually set time/temp cook cycles

8. FUNCTION KEYS Used to perform the functions of PAUSE, CLEAN, STANDBY,

BASKET (raise/lower) and FILTER (warning/acknowledge)

9. HI-LIMIT THERMOSTAT Provides over-temperature protection by de-energizing the

GAS VALVES if the oil temperature exceeds the factory-set

limit. RESET must be performed manually. Allow the oil to

cool below 350ºF (177ºC), then firmly press the red button on

the LOWER CONTROL PANEL until it “clicks”.

WFGA-60FS w/SOLID STATE CONTROLLER

FEATURES and OPERATING CONTROLS

FRONT VIEW

BACK VIEW

LOWER CONTROL PANEL

RESET

HI-LIMIT

UPPER CONTROL PANEL

3452 6

1234567

TIME TEMP

HEAT READY MANUAL

MANUAL PAUSE CLEAN S TANDBY BASKET FILTER

FRYER

OFF

FILTER

10. SONALERT Audible alarm to signal end of a cook cycle and other programmed

functions.

11. LIFT CRADLE Raises and lowers FRY BASKET.

12. FRY BASKET Sits on the LIFT CRADLE and holds product to be cooked.

Raised and lowered by the LIFT CRADLE.

13. OIL FILTER RESERVOIR Holds the filter element. Holds oil during filtering cycle.

14. EXHAUST FLUE Twin flues. Hot flue gases exit here.

15. LIFT MOTOR Raises / lowers LIFT CRADLE. Accessible for lubrication thru

the access plate in back panel.

16. VENTILATION SLOT Provides air inlet for COOLING FAN inside CONTROL PANEL.

NEVER ALLOW WATER TO GET INTO THIS SLOT.

17. FILTER PUMP MOTOR The FILTER PUMP MOTOR is equipped with an over-heating

RESET BUTTON protection device.

RESET must be performed manually. Allow the motor to cool for

approx. 15 min., then firmly press the red button on the motor

until it “clicks”.

18. BURNER ASSEMBLY Two assemblies; comprised of orifice, shutter, burner tube and

ignitor/flame sensor.

19. DRAIN VALVE OVAL Opens and closes the DRAIN VALVE.

HANDLE To OPEN, turn the handle counterclockwise (to vertical).

To CLOSE, turn the handle clockwise (to horizontal).

20. GAS SHUT-OFF VALVES Two valves, one located behind each gas control valve. Allow

isolation of either burner circuit.

21. GAS CONNECTION Gas supply connects here.

22. POWER CORD 115V 15Amp, NEMA 5-15P

23. DATA PLATE Identifies the appliance manufacturer, model and serial

number; also gives electrical ratings, gas ratings.

CAUTION: FIRE HAZARD / HOT OIL

THE HI-LIMIT THERMOSTAT IS A FIRE PROTECTION DEVICE.

If tripping persists, contact your authorized Wells service agency for repairs.

DO NOT ATTEMPT TO BYPASS OR HOLD IN THE BUTTON OF THE

HI-LIMIT THERMOSTAT. A FIRE WILL RESULT.

FRONT VIEW BACK VIEW

KEEP THIS AREA CLEAR

14. EXHAUST GAS FLUE

16. COOLING SLOT

23. DATA PLATE

LIFT MOTOR

ACCESS

23. GAS CONNECTION

22. ELECTRICAL

CONNECTION

UPPER CONTROL PANEL

LOWER CONTROL PANEL

FRONT ACCESS DOOR

BURNER ASSEMBLIES

GAS VALVES

FRYPOT

EQUIPMENT INSTALLATION AND SET-UP

A. INITIAL INSTALLATION

1. A single WFGA-60FS gas-fired fryer requires a minimum of 500 cubic feet per hour (12 CFM)

exhaust air, measured at the exhaust hood ventilator fan. Supply ventilation for the kitchen

must have sufficient capacity to prevent a negative-pressure condition.

DO NOT obstruct or restrict ventilation and make-up air required to support combustion.

2. Setup the FRYER only on a firm, level surface. Clearances from all combustible and non-

combustible construction is 1” minimum. The area around the fryer must be kept clear of

flammable and combustible materials.

3. LEVELING: Verify that the fryer sits firmly ON BOTH CASTERS AND ON BOTH LEGS.

With a spirit level, check that the fryer is level front-to-back and side-to-side. With the

adjustable legs, adjust as required to level the fryer.

4. DO NOT obstruct the flow of the two exhaust flues (item 14) at the top rear of the fryer. It is

especially critical that gas supply piping and electrical supply cord and/or receptacle be routed

away from the path of the hot combustion fumes.

5. This fryer must be installed and operated under a ventilation hood conforming to all applicable

local codes. Combustion fumes must be vented in accordance with local codes.

6. Cooking and cleaning functions require unobstructed access. The frypot, control panels,

cooling slot (item 16) and front access door must be maintained free from obstructions.

The rear access panel must be accessible for maintenance.

B. ELECTRICAL INSTALLATION

1. The fryer is equipped with a three-prong grounding plug (NEMA 15-5P) for your protection

against shock hazard. The fryer must be plugged directly into a properly grounded three-prong

receptacle (NEMA 15-5R).

2. The installation of this fryer must conform to local codes. In the absence of local codes, the

installation of this fryer must conform with the National Electrical Code (ANSI Z223.1).

In Canada, CSA C22.2 is applicable.

3. DO NOT obstruct the flow of the two exhaust flues (item 14) at the top rear of the fryer. It is

especially critical that gas supply piping and electrical supply cord and/or receptacle be routed

away from the path of the hot combustion fumes.

4. Because the fryer draws less than 8 amps, two fryers may be plugged into the same 15 amp

circuit if required.

CAUTION - ELECTRICAL SHOCK HAZARD

DO NOT CUT OR REMOVE THE GROUNDING PRONG FROM THE PLUG.

Ungrounded electrical equipment cause personal injury

and property damage.

NEMA 5-15R

RECEPTACLE

NEMA 5-15P

PLUG

GROUND

PRONG

C. GAS PLUMBING INSTALLATION AND SET-UP

1. The installation of this fryer must conform to local codes. In the absence of local codes, the

installation of this fryer must conform with the National Fuel Gas Code (ANSI Z223.1).

In Canada, the National Gas Installation Code (CAN/CGAB149.2) is applicable.

2. The fryer must be isolated from municipal gas pressure or

LP/propane tank pressure by a gas pressure regulator.

In any instance where gas line pressure is in excess

of 15” of water column (1/2 psi or 3.45kP), as during

gas line testing or regulator maintenance, the fryer must

be isolated from the supply piping by closing its two

individual manual shut-off valves (item 20).

IMPORTANT: Failure to isolate the fryer from excessive

pressure will damage the gas valves and allow raw gas

to leak into the room.

3. This fryer requires specific gas pressure (at the burner orifice) for proper operation:

Natural gas @ 3.5” of water column; or,

LP/propane @ 10” of water column.

The gas valve is rated for a maximum of 15” of water column incoming line pressure.

4. Gas pressure must be checked for BOTH burner systems,

while the fryer is in operation. This pressure is measured

by connecting a manometer to the pressure tap on the

gas control valve (pressure tap is threaded 1/8” NPT) :

a. Press the power switch to OFF. Turn the gas

shut-off valve for that side OFF.

b. Remove the pressure tap plug and insert an

appropriate manometer.

c. Turn the gas shut-off valve ON, and press the

power switch to FRYER.

d. Read the manometer while the gas control valve

is energized.

5. If adjustment is necessary, remove the regulator seal

screw and, using a small, flat-blade screw driver, turn

the adjusting screw (inside).

6. Be sure to turn the gas shut-off valve OFF prior to removing the

manometer. Replace the regulator seal screws and pressure tap

plugs for BOTH gas valves before turning the gas shut-off valves ON.

DANGER

FIRE AND EXPLOSION HAZARD

GAS CONNECTIONS AND GAS ADJUSTMENTS MUST BE MADE BY

A LICENSED PLUMBER, CERTIFIED IN GAS INSTALLATION

A gas explosion will cause death or serious injury.

PRESSURE TAP

PLUG

PRESSURE

REGULATOR

ADJUSTMENT

REGULATOR

SEAL SCREW

GAS SHUT-OFF

VALVE

OPEN POSITION

()ON

CLOSED POSITION

()OFF

D. NATURAL GAS / LP GAS (PROPANE) CONVERSION

1. This fryer is orificed at the factory for natural gas at a pressure of 3.5” of water column.

The installed orifice is suitable for use at -280 to 2999 feet (-85 to 914 meters) elevation.

It is the responsibility of the installer to install the factory recommended orifice and pressure

regulator kit suitable for the fuel type and elevation at the final installation site.

2. The red tag (p/n 301217) attached to the gas connection provides pressure settings and part

numbers for conversion kits applicable to various fuels and altitudes.

3. The natural gas altitude conversion kit contains

two orifices. Both orifices must be changed.

Be sure to use a back-up wrench when

changing orifices to avoid bending the

orifice bracket on the burner tube.

Be sure to check operating pressures on both

burner systems after the orifices have been

changed.

4. The LP gas (propane) conversion set contains

two orifices and two gas valve regulator kits.

Both orifices must be changed, and both

gas valve regulators must be converted.

Complete instructions are included in the

regulator conversion kits. Be sure to check

and adjust operating pressures on both burner

systems after the orifices have been changed

and the regulators have been converted.

NOTE: Failure to install proper orifices can potentially cause burner and flue system failure.

Damaged caused by improper orifice installation is NOT covered by warranty.

E. FLAME ADJUSTMENT

1. A proper flame will have a bright blue, well defined inner cone, and a strong,

light blue outer cone with only a very little yellow along the outermost edges.

2. Too much yellow indicated a rich flame. Adjust by opening the shutter or

decreasing the orifice size (see tag p/n 301217 for proper orifice size for the

installation altitude).

3. No yellow and a very small inner cone indicates a lean flame. Adjust by

closing the shutter or increasing the orifice size (see tag p/n 301217 for

proper orifice size for the installation altitude).

REGULATOR SEAL SCREW

(USE NEW ITEM FROM KIT)

REGULATOR SPRING

(USE NEW ITEM FROM KIT)

ADJUSTMENT SCREW

(REUSE EXISTING ITEM)

BURNER

TUBE

OUTER

CONE

INNER

CONE

35. ORIFICE HOLDER

6. ORIFICE WASHER

8. or 27. BURNER

14. ORIFICE

NOTE: ORIFICE

SIZE MARKING

PLACE BACK-UP WRENCH ON THIS

SIDE WHEN CHANGING

ORIFICE

PLACE BACK-UP WRENCH ON THIS SIDE

WHEN TIGHTENING

GAS SUPPLY TUBE

OPERATION

A. HEATING INSTRUCTIONS

IMPORTANT: Never press the POWER SWITCH to FRYER unless the frypot is filled with

shortening. Check shortening level marker inside the frypot for proper shortening level.

NOTE: The fryer is designed to be used with LIQUID SHORTENING only. Lard and solid

shortening will solidify in thefilter pump, causing pump failure.

1. Program MENU KEY times and temperatures (see IOM Manual, p/n 301198).

2. Press POWER SWITCH to FRYER position.

a. The controller will energize the GAS CONTROL VALVES and the IGNITORS.

b. The GAS CONTROL VALVES will remain energized for 4 seconds while the flame

sensor proves the flame.

c. At the end of the 4 second period, if flame has not been sensed, the gas valve will

de-energize for 30 seconds. The controller will attempt three times to establish a flame.

d. If flame cannot be established in three tries, the controller will lock out. The power

switch must be pressed to OFF, then back to FRYER to release the lock out.

e. If flame is sensed within the 4 second proving period, the GAS CONTROL VALVES

will remain energized and the burners will continue to heat until the shortening has

reached the programmed temperature. The readout will display “PRE” and “HEAT” and

the selected MENU KEY, and the HEAT indicator will be lit until the shortening has

reached temperature.

3. When the readout displays “00:00”, the fryer is ready to begin cooking.

B. COOKING INSTRUCTIONS

1. Load frozen product into the BASKET. Using the plastic-coated handles, set the BASKET

on the LIFT CRADLE. Press the “BASKET” KEY followed by the “DOWN ARROW” KEY.

When the cradle if fully lowered, press the desired MENU KEY.

2. For fresh product, lower the basket and hand drop product just above the oil level to prevent

splashing.

IMPORTANT: Different products contain different amounts of moisture, which will

cause the hot oil to foam. Determining the maximum safe load size that will prevent

hazardous overflow and splatter of hot oil. This can be accomplished by starting

with a small load, and gradually increasing the load size until the maximum load

which can be cooked without the oil foaming over the top of the frypot is reached.

3. At the completion of the timed cycle, the cradle will rise and the sonalert will sound.

The BASKET and the cooked product will be hot.

Contact with hot cooked product can cause serious injury.

4. Use the plastic-coated handles to remove the BASKET and dump the cooked product into

a suitable tray or container.

TROUBLESHOOTING OPERATIONAL PROBLEMS

NOTE: The fryer has two independent burner systems, whose only common components are in

the control system (CONTROLLER, TEMPERATURE PROBE and HI-LIMIT THERMOSTAT).

Troubleshooting efforts should isolate a problem to either: an individual burner system; or, to the

control system.

PROBLEM POSSIBLE CAUSE SOLUTION

READOUT not lit POWER SWITCH not Press POWER SWITCH

(Fryer not operating) in FRYER position to FRYER position

Circuit breaker OFF or tripped Reset circuit breaker

Service wiring problem Correct service wiring

Controller connection faulty Check / replace connector

(Fryer operating norm.) CONTROLLER defective Replace CONTROLLER

HEAT LIGHT not lit Programmed temperature Raise programmed temperature

(READOUT lit and too low / select another MENU KEY

Cooking oil cold) CONTROLLER defective Replace CONTROLLER

HI-LIMIT THERMOSTAT Allow oil to cool

TRIPPED Reset HI-LIMIT

COOKING OIL COLD BURNER SYSTEM problem Correct burner problem

(HEAT light lit) Wiring problem / loose connection Correct wiring problem

Defective PROBE Replace PROBE