Wells WFPE-68KFC Installation guide

Wells WFPE-68KFC Pressure Fryer
Wells WFPE-68KFC Pressure Fryer 7/10/02 Page 1
Wells WFPE-68KFC Pressure Fryer
The Wells WFPE-68KFC Pressure Fryer utilizes the FAST EM-99 computer for precise control
of heat, time and pressure. It can cook 2, 4 or 6 heads at one time.
Wells WFPE-68KFC
6–Head Cooker
Rules for Safe Operation
• All fryers are potentially
hazardous in that fire, electrical
shock, or burns may occur. The
hazard is increased in pressure
fryer operation because
shortening is under pressure.
The equipment must be installed
and serviced ONLY by
authorized service agents.
• All operating procedures must be
followed carefully
• If shortening begins to smoke
excessively, turn the fryer OFF
and immediately contact your
authorized service agent.

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Fryer Start Up
• Make sure heating elements are completely covered by shortening before applying
heat.
Cooking
• Follow all established procedures for operating equipment and cooking products.
• DO NOT open drain valve during cook cycle.
• Cook ONLY authorized products and follow established minimum/maximum
cook quantities.
• Always use basket hook to lower, raise or otherwise handle fryer basket.
Filtering/Cleaning
• Turn fryer OFF before draining shortening to filtering unit.
• Follow established procedures for emptying and cleaning collector.
• Never use steel wool to clean any part of the fryer.
• DO NOT use the "burn-off" method to clean heating elements.
• DO NOT use soap to clean any part of the fryer. DO NOT use water to clean any
part of the fryer except as specified in established procedures.
Miscellaneous
• Use care when operating or cleaning fryer to prevent burns from hot metal parts
and shortening.
• DO NOT use a fryer that does not operate properly or has faulty, loose, or missing
parts. Replace only with authorized Wells parts.
• DO NOT heat water in fryer.
• DO NOT spill any liquid (soft drinks, water, milk) into shortening.
• DO NOT let foreign objects (closed containers, cigarette lighters, aerosol cans) get
near fryer or hot shortening.
• DO NOT heat water in the fryer.
• If any electrical shock occurs during fryer operation, immediately turn OFF
controlling circuit breaker or disconnect fryer. Then contact an authorized
electrician for service.
• For your safety, NEVER stand on fryers while cleaning hood or filters! Pull the
fryer from under the hood and use a step stool or ladder.

Wells WFPE-68KFC Pressure Fryer
Wells WFPE-68KFC Pressure Fryer 7/10/02 Page 3
Start Up
1 Perform
safety
checks
• Check that drain valve is closed.
• Shortening level must be at OIL LEVEL line.
• Check level of fryer by looking at shortening level in frypot.
Shortening level in frypot should be equal distance from top of all
3 heater brackets. Adjust legs as necessary to level fryer.
2 Turn fryer ON,
heat
shortening
• Turn fryer ON. Make sure power lamp is ON.
• If in COOL MODE, press EXIT COOL, select product button.
HEAT ON light will cycle on and off until shortening temperature
reaches 185°F, then heat will stay on. Display will begin indicating
temperature at 255°F
3 Melt
shortening
in collector
• Push stirring tool through solid shortening to
bottom of collector. Stir and swirl shortening
until completely melted.
4 Check
collector
• Carefully feel exterior of collector bottom with hand to see if it’s
hot. If not hot, continue to stir until it is hot to the touch.
5 Install
heat plate
• Use heat resistant gloves and install heat plate using the collector
removal tool (diamond-shaped hole UP).
6 Heat
shortening
to DROP
temperature
• After droP is displayed, or HEAT ON light goes OFF, check
shortening level. If needed, add small amounts of shortening.
• To OIL LEVEL line inside rear of frypot.
• If overfilled, dip out excess shortening using a saucepan and use
later as add back.
• Ready to cook first round.

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Discard Cracklings and Filter Shortening Twice Daily
• During a busy/high volume period or day when continually
cooking back to back rounds, cracklings may need to be removed
from collector more than 2 times each day. Failure to filter at
least 2 times daily will produce chicken with black specks and
will reduce shortening life.
• Refer to the procedure for type of filtering equipment being used.

Wells WFPE-68KFC Pressure Fryer
Wells WFPE-68KFC Pressure Fryer 7/10/02 Page 5
Daily Cleaning Fryer
• Wear heat resistant gloves and goggles while performing
these steps.
• NEVER use steel wool or soap to clean any fryer part.
• NEVER use water unless called for in procedure.
• There should be 2 sets of lid o-rings and collector o-rings for
each fryer. While one set is in use on the fryer, the other set
should be kept in cold water in the refrigerator. O-rings
should be switched each day during daily cleaning.
1 Turn fryer
OFF
• Turn fryer and OFF or unplug from electrical outlet.
2 Remove
gasket
• Raise lid and tilt to rear.
• Remove and clean lid o-ring
with cold, damp towel. Be
careful NOT to stretch o-
ring.
• Place o-ring in container of
fresh water and refrigerate.
3 Clean lid
• Wipe lid and yoke surfaces with a towel. Be sure lid o-ring
groove, safety valve opening and pressure gauge opening are
clean and free of baked-on shortening.
4 Drain
shortening
• Put filter unit under drain. Open drain valve slowly to let
shortening drain into the filter unit. Let fryer drain until no more
shortening flows from valve.
5 Remove
heat plate
• Wear protective gloves and use collector
removal tool to remove heat plate. Take heat
plate to sink for cleaning.

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6 Drain
collector
• With heat resistant glove on hand, lower
displacement tool into collector to force drain
shortening into filter tank.
• DO NOT use displacement tool to dip
shortening from fryer. When cracklings flow
from drain valve, remove displacement tool.
Clean at sink.
7 Remove
collector
• Insert collector removal tool into loop inside
collector to lift out of frypot. Pour as much
shortening as you can (but not cracklings) into
shortening filter.
• Leave cracklings and small amount of shortening
in collector.
8 Filter
shortening
5 minutes
• Refer to filter procedure in Equipment Manual, Volume 2, for the
filter being used.
9 Drain
cracklings
• Pour cracklings from collector into cone filter over stockpot.
Let cracklings drain overnight in holding cabinet.
For information on holding/preparing cracklings, refer to the
"KFC Chicken Gravy" procedure, in Product Manual, Volume 1.
10 Refrigerate
collector
and gasket
in water
• Clean collector at sink with HOT water ONLY. Remove o-ring from
collector and clean with cold, damp towel. Place o-ring in fresh water
in refrigerator.

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11 Clean
frypot
• Scrape crackling ring from frypot and discard.
• Place large stockpot under frypot. Rinse with hot
water.
• Scrub frypot behind heating element coils and
heater brackets with the black teflon brush and
hot water, then rinse.
Note: If you use the white teflon brush when frypot
is full of hot shortening, it will be damaged by the
heat.
• Wipe frypot with damp towel, then with dry towel.
• Remove stockpot.
12 Dry coils
and
brackets
• Wrap dry towel around bristle end of brush and dry heating element
coils and brackets.
13 Replace lid
and
collector o-
rings
• Remove spare lid and collector o-rings from refrigerator.
• Dry o-rings thoroughly, then lubricate with liquid shortening.
• Install lid o-ring on lid and collector o-ring on collector.
(The collector o-ring must be in place to prevent shortening
from leaking.)
14 Install
collector
• Install collector in frypot. Press to seat against bottom of fryer.
• Leave heat plate on top of fryer overnight.
15 Remove
and clean
condensate
tray
• Slide condensate tray out of fryer. Use both handles to carry.
• Pour contents into a container to let shortening solidify. Skim off
shortening and discard. Pour ONLY WATER down floor drain.
• Clean condensate tray. Spray at sink with hot water ONLY.
• Dry condensate tray with a towel, then reinstall in fryer.

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16 Clean
pressure
relief
assembly
• Turn twist latches. Lift pressure relief cover off of fryer.
• Lift out deadweight. (ball-end deadweights must be handled carefully
to prevent damage to round end. Dents or scratches will cause steam
leakage that could affect product quality.)
• Clean valve seat with the end of a dry towel.
• Clean deadweight with cold, damp towel. Reinstall deadweight.
Lower carefully to avoid damage.
• Be sure gasket is in place. Replace pressure relief cover.
19 Refill
frypot
• Check that drain valve is closed.
• Pump filtered shortening into fryer. Lower lid to the horizontal
position, then slide lid over frypot.
20 Wipe
surfaces
• Wipe outside of fryer with:
– a dry towel to remove excess shortening, then
– a cold, damp, sanitized towel, then
– a dry towel.

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Checking Fryer Recovery Rate – Monthly
• The fryer recovery rate check is necessary to determine if the fryer is
heating correctly. During start up, using a stop watch or a watch with a
second hand, start timing once the display reads 275°F. When the fryer
reaches 300°F, stop and note the length of time for the fryer to heat up.
Compare this to the ideal recovery range. If the time is higher than the
maximum recovery range, contact maintenance. If the fryers don't
recover in the allotted time, the product will not be cooked to KFC
standards.
Ideal Recovery Range
1 minute
Maximum Recovery Range
1 minute 30 seconds
Changing Shortening
Wear heat resistant gloves and goggles while
performing these steps.
• Shortening must be changed and inside of fryer
must be cleaned when visibility is less than
3" on visibility tester, if shortening smokes
excessively, or if off-flavors develop.
• Make sure grease barrel has room for old
shortening. DO NOT pour shortening down
floor drain.
Check visibility daily when shortening is at drop
temperature. You must change the shortening if
you can’t see the plate when shortening touches the
3” mark on the rod.
For details on using the visibility tester, see
"Shortening Management" chapter in
Standards Library Vol. 1.
1 Melt new
shortening
• Raise lid and tilt to rear.
• Slowly, melt 68 lbs. new, solid shortening pieces in stockpots on stove.
Note: For melting shortening in the fryer, follow procedures in Volume 1,
"Shortening Management" page 6.

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2 Remove
old
shortening
• Turn fryer and circuit breaker OFF or unplug from electrical outlet. Let
shortening cool.
• With shortening shuttle:
-Drain shortening from fryer drain into shortening shuttle.
-Discard in grease barrel.
-Refer to the "Shortening Shuttle" or "Fat Boy Shortening
Handler" procedure in the Equipment Manual, Volume 2.
• Without shuttle:
-Drain shortening from fryer drain into a stockpot. Discard in
grease barrel.
-Use collector removal tool to remove collector.
3 Collect
Cracklings
• Pour cracklings into cone filter over stockpot. Let cracklings drain in
upright holding cabinet. Discard shortening.
4 Clean
collector
• Remove o-ring from collector and clean with cold, damp, sanitized
towel. Place in fresh water in refrigerator. Take collector to sink and
spray with hot water, then dry. Place an empty stockpot under frypot.
5 Clean
lid
• Wipe lid with a dry towel. Clean o-ring with cold, damp, sanitized towel
and place in refrigerator in a container of clean water.
6 Scrub
frypot
• Scrub the inside, including heating elements, brackets, and drain port,
with brush and hot water.
7 Install
Collector
• Wipe heating elements and inside frypot with dry towel.
• Install collector with a spare collector o-ring that has been submerged,
then close drain valve.
8 Add new
shortening
Note: For melting shortening in the fryer, follow procedures in Volume 1,
"Shortening Management" page 6.
If melting shortening on stove:
• Pour melted shortening into frypot to cover heater elements.
• Lubricate clean lid o-ring with shortening, then install on lid.
• Lower lid to the horizontal position.