Winston Industries Collectramatic 8000 Series User manual

Winston
Collectramatic®Fryer
8000 Series Control - 8
Channel Very Low
Pressure/Temperature
4 head & 6 Head Models
LP46 & LP56
Use & Care Manual
www.winstonind.com
800-234-5286
Model LP56
4272W176 Rev 24
rs 03-19-08

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
2
www.winstonind.com
800-234-5286
DESCRIPTION
Congratulations on your purchase of Winston’s Collectramatic®LP (Very Low
Pressure/Temperature) fryer. You will benefit from improved production, extended
shortening life, ease of programming, and consistent quality. For over 30 years,
Winston’s Collectramatic fryer has been the choice for major fast food chains and
scores of independently operated foodservice establishments around the world.
FILTERFRY TECHNOLOGY
Winston’s Filterfry Technology allows all-day cooking (up to 20 rounds). It gives you
the longest shortening life in the industry by combining the collector’s gravity
filtration with an automatic steam purging process, to eliminate flavor transfer.
AQUALERT WATER DETECTION SYSTEM
Built-in software automatically detects the presence of water in the cookpot and
prevents fryer from being used. See Aqualert in the Troubleshooting section for a
complete explanation.
SOLID STATE CONTROLS
The controls take the guesswork out of frying. Programmable channels store
cooking times and temperatures for popular menu items. The surface mount
controller removes easily for service. It helps safeguard operations by automating
detection functions and displaying clear messages for easy maintenance.
CLAMSHELL BASKET
The patented clamshell basket makes quality food preparation easy. All surfaces are
evenly exposed to hot shortening for a consistent product, round after round.
If you have any questions, comments or criticisms, please feel free to call our
customer service center at 1-800-234-5286.
Thanks for your business!
Copyright© 2008 Winston Industries LLC. All rights reserved. CVap and Collectramatic are registered trademarks of Winston Industries LLC. The CVap logo and
Collectramatic logo are trademarks of Winston Industries LLC. All other company and product names may be trademarks of their respective companies.
Table of Contents
Description....................... 2
Safety................................ 3-4
Installation........................ 5-6
Nomenclature................... 7-10
Accessories ..................... 11
Set Up............................... 12
Programming................... 13-14
Operating.......................... 15-22
Guidelines........................ 23-24
Daily Care......................... 25-27
Obtaining Service............ 28
Troubleshooting .............. 29-32
Circuit Diagram................ 33-35
ZAP Warranty................... 36
Terms & Conditions ........ 37
Internet: www.winstonind.com
Email: [e-mail]
Phone: 800-234-5286•502-495-5400•Fax502-495-5458
Mail: 2345CartonDrive•Louisville,KY40299USA.
Need to contact us? Choose the most
convenient method.

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 3
www.winstonind.com
800-234-5286
SAFETY
Winston Collectramatic®fryers are manufactured to appliance industry
standards which design and test for structural reliability for 10 years useful life.
This is not a warranty. See ZAP Warranty Agreement for complete warranty
applicable to your appliance.
HIGH TEMPERATURES!
HOT COOKING OIL UNDER PRESSURE!
HIGH VOLTAGE!
To avoid painful, scarring, life threatening injuries, emotional disorders, or
property damage, read and obey this sheet, all DANGER labels, the Use and
Care Manual, and information supplied with service parts before using,
cleaning, or working on this fryer.
1. Always check to make sure you can read all DANGER labels. Take fryer out of
service immediately until all unreadable labels are replaced. Contact Winston
Customer Service at 502-495-5400 for replacement labels.
2. INSPECT fryer for faulty, loose, or missing parts. If upon inspection, faulty,
loose, or missing parts are discovered, take fryer out of service and do not
operate fryer until it is repaired.
3. USE fryer only with Winston approved controls.
4. DO NOT mix parts between Collectramatic fryer models.
5. DO NOT operate fryer if you feel an electrical shock. Take fryer out of service
until it is repaired.
6. DO NOT open panels or attempt repairs on fryer if you are not a trained
servicer.
7. DO NOT use fryer unless it is secured to prevent tip-over.
8. DO NOT use fryer until floor around fryer is in a clean, non-slip condition.
9. DO NOT stand, sit, or lean on fryer.
10. DO NOT place any objects, other than fryer accessories, near fryer.
11. DO NOT introduce food product into fryer at a start cook temperature greater
than 325˚F (163˚C).
12. DO NOT over-fill or under-fill fryer with cooking oil. Adjust hot cooking oil (at
cooking temperature) so that the oil level is between the MAXIMUM and
MINIMUM lines.
DANGER

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
4
www.winstonind.com
800-234-5286
SAFETY
13. HOT LIQUIDS UNDER PRESSURE
To safely close lid:
A. Use both hands on handlebar to lower lid.
B. Pull handlebar completely into lid lock block so that lid lock pops up (‘clank’
sound) into its straight, locked position.
To safely open lid:
A. Wait until cook cycle is finished (timer at 00:00 and buzzer sounds).
B. Do not touch handlebar to open lid until pressing down on lid lock causes
the lid to lower.
C. Then, with the lid in the lowered position, use one hand to move handlebar
to open.
14. DO NOT open drain valve until fryer power is OFF, lid is open, and appropriate
container or filter is in position under drain valve.
15. DO NOT install or attach any piping or tubing to drain valve other than Winston
drain valve extension.
16. DO NOT handle fryer basket without using safety gloves and basket hook or lift
assist tool.
17. DO NOT stir cooking oil in collector after the first round of cooking each day.
Cooking oil may come up and out of cookpot.
18. DO NOT clean or move fryer until you have disconnected fryer from power,
completely removed lid, drained cooking oil, and removed collector. Never use
“boil-out” method or water for cleaning fryer cookpot.
19. DO NOT splash water or use hose on outside of fryer. Use only damp towel to
clean fryer surfaces outside of cookpot.
20. DO NOT use any liquids other than cooking oils in fryer cookpot.
21. PURCHASE only Winston authorized replacement parts, which will provide the
most current danger warnings.
22. ALWAYS turn power switch to OFF anytime fryer is not in use.
23. DO NOT use vent ball with ball-end deadweight.
24. ALWAYS check to make sure you can read all DANGER labels. Take fryer out
of service immediately until all unreadable labels are replaced.
25. INSTALLATION of this fryer may require the use of a licensed electrician.
Check local codes.
CAUTION: Prior to using appliance for the first time, perform the daily cleaning
procedure listed on pages 25 through 27.
For the most up-to-date Collectramatic fryer safety information
go to this web page:
http://www.winstonind.com/notices_fryers.htm

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 5
www.winstonind.com
800-234-5286
INSTALLATION
SHIPPING DAMAGE
All equipment should be thoroughly examined for shipping damage before, during
and after unloading. It has been carefully inspected at our factory and the carrier
has assumed responsibility for its safe arrival. If the equipment is damaged,
either apparent or concealed, a claim must be made to the carrier.
APPARENT LOSS OR DAMAGE
If there is an obvious loss or damage, it must be noted on the freight bill or express
receipt and signed by the carrier’s agent; otherwise, the carrier may refuse the
claim. The carrier will supply the necessary forms.
CONCEALED LOSS OR DAMAGE
When loss or damage is not apparent until after the equipment is uncrated, a claim
for concealed damage must be made. Upon discovering damage, make a request in
writing to the carrier for inspection within 15 days, and retain all packing. The carrier
will supply an inspection report and the required claim forms.
PHYSICAL
Model Height with Width Depth Weight
Feet (IN/MM) (IN/MM) (IN/MM) (LBS/KG)
LP46 53.0/1346 20.2/513 30.0/762 165/75
LP56 53.0/1346 20.2/513 30.0/762 175/80

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
6
www.winstonind.com
800-234-5286
INSTALLATION
ELECTRIC
The appliance is shipped from the factory without cord. Refer to wiring circuit
diagram (pages 33-35) for installation assistance. The appliance is shipped wired for
a 3-phase application. The fryers may be changed to single phase operation, as
indicated in the chart below. A licensed electrician may be required. Check local
codes.
Following is a copy of the electrical information on the name plate for various
models of Winston’s Collectramatic®fryers.
Model Volts Hertz PH Amps Watts Circuit
Amp
LP46 208/240 60 1 37.9/43.7 7875/10.5kw US 50/US 60
208/240 60 3 21.9/25.2 7875/10.5kw US 50/US 50
400 50 3 N/A 7875/10.5kw N/A
LP56 208/240 60 1 37.9/43.7 7875/10.5kw US 50/US 60
208/240 60 3 21.9/25.2 7875/10.5kw US 50/US 50
400 50 3 N/A 7875/10.5kw N/A

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 7
www.winstonind.com
800-234-5286
NOMENCLATURE
VLP�
COLLECTRAMATIC�
FRYE R
�
FOR 24-HOUR PRO DUCT SUPPOR T
GOT O WWW.CVAP.COM�


COOK TIME
COOK TEMP
C
O
/F
O

START
CHICKEN CHICKEN
STRIPS
CHICKEN
WINGS POTATOES BU RRITOS
TURNOVERS
CORN 
DOGS

1. Lid Lock - Manually operated lock that prevents opening of fryer lid prior to
release of pressure through lid valve.
2. Handlebar - Used to raise and lower lid and secure lid to lid lock block.
3. Lid - Pressurizes fryer when lowered and locked in place with heated cooking
oil in cookpot.
4. Warning Label Panel - Instructions intended to advise operators of potential
hazards involved when using fryer.
5. Cookpot - Stainless steel vessel which holds heated cooking oil.
6. Lid Lock Block - Captures lid lock and handlebar assembly. Supports basket
drain hook when draining fryer basket.
7. High Limit Thermostat Manual Reset Button - (located behind small metal
plug) Used to reset the thermostat in the event that the High Limit Thermostat
Lamp turns ON. DANGER: If the High Limit Thermostat Lamp turns ON it may
indicate a serious problem with your fryer. To reset the High Limit Thermostat,
allow the cooking oil to cool to below 375˚F (191˚C). Press in the High Limit
Reset button. When the cooking oil heats up, if the High Limit Thermostat
Lamps turns ON again, turn the fryer power switch OFF, disconnect fryer from
power, and call a service technician for repair. If the High Limit Thermostat
Lamp tends to turn On frequently, call a service technician for repair.
1
2
3
4
5
6
7
8
9
10
11
12
13
Exterior

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
8
www.winstonind.com
800-234-5286
NOMENCLATURE
8. Control Panel - will include the following components:
a. Controller - regulates cooking times and temperatures.
b. Power Switch - controls electrical times and temperatures
c. Power Lamp - controlled by Power Switch. Indicates electrical current is
applied to fryer circuitry.
d. Heat On Lamp - indicates when heaters are on.
e. High Limit Lamp - comes on if cooking oil temperature reaches 410˚F
(210˚C); heaters automatically shut off.
9. Drain Valve - When open (handle down), empties cooking oil from cookpot.
10. Collector - “Cold Zone” container that catches particles falling from
cooking product.
11. Lid Gasket - Seals between lid and cookpot to maintain pressure in cookpot
(reorder #PS1891).
12. Lid Valve - Spring loaded pressure release valve used to back up main vent
system at rear of fryer. Also releases pressure at end of cook cycle by means of
lid lock.
13. Power Switch - Allows operator to turn electrical power on and off.
14. Main Vent Assembly - Exhaust tube through which excess steam is released
into the air.
15. Dead Weight - Weight in main vent assembly that determines amount of
pressure built up in cookpot when heating cooking oil with lid down.
15
14
16
17
18
19
20
21
22
23
24

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 9
www.winstonind.com
800-234-5286
NOMENCLATURE
16. Clamshell Basket - (see ACCESSORIES-page 11).
17. Heater Coils - Electrical elements that heat cooking oil.
18. Insulation - Surrounds cookpot to help maintain cooking oil temperature by
reducing heat loss.
19. Cone - Supports basket and directs falling particles from cooking product into
collector. Stirring of cooking oil should not be attempted below cone after first
round of cooking each day.
20. Collector Gasket - Seals between collector and cookpot wall to maintain
pressure in cookpot. (reorder #PS1892).
21. Collector Lifting Loop - With basket drain hook, means by which collector can
be handled from above and pulled up through cookpot.
22. Heat Plate - (See ACCESSORIES-page 11).
23. Accumulated Cracklings - Particles which have fallen off from cooking
product.
24. Collector Chain Handle - handle for dumping contents of collector.

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
10
www.winstonind.com
800-234-5286
NOMENCLATURE
1. LED Program Lamps indicate which channel is selected when lit above that
channel.
2. Display readout indicates time or temperature by pressing appropriate buttons.
3. 1–8 Channel Buttons provide operator the ability to select desired cooking
cycles. Also starts desired cycle after cabinet has preheated.
4. Cook Temp Buttons provide operator the ability to raise or lower the oil
temperature by pressing the appropriate arrow button.
5. Cook Time Buttons provide operator with the ability to increase cook time by
pressing the up arrow button, or decrease cooking time by pressing the down
arrow button.
6. Celsius/Fahrenheit Button allows operator to toggle display between Celsius
and Fahrenheit temperature scales. Hold down C˚/F˚ button for two seconds
until display indicates current temperature scale setting (celc or fahr),
immediately (within one second) tap the button again to change the setting. The
display will revert back to normal automatically after approximately five seconds.
7. Start Button activates the chosen cooking program.
1
2
4567
3

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 11
www.winstonind.com
800-234-5286
ACCESSORIES
Basket Drain Hook*
(Order #PS1154/1)
• Lower and raise
basket
• Remove collector
• Lower and raise heat
plate
Safety Gloves*
(Order #PS1001)
• Helps protect
operator from hot
cooking oil
White Teflon Brush*
(Order #PS1120)
• Used to clean heaters
between cooking
rounds when cooking
oil is hot.
Spatula*
(Order #PS1979)
• Used to scrape reside
from sides of cookpot.
*Included with Fryer
Stirring Tool*
(Order #PS1179)
• Used to stir cooking
oil and break apart
solidified pieces.
Displacement Tool*
(Order #PS1209)
• Forces cooking oil up
through drain valve to
allow safe removal of
collector.
Heat Plate*
(Order #PS1034 or
PS1918)
• Transfers heat from
Cooking Zone to Cold
Zone to keep cooking
oil hot.
Clamshell Basket*
4 Head
(Order #PS1159) or
6 Head (Order #PS1163)
• Allows product to be
fully immersed and
completely
surrounded by
cooking oil.

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
12
www.winstonind.com
800-234-5286
SET UP
INSTRUCTIONS
ASSEMBLY OF THE LP46 AND LP56 COLLECTRAMATIC®FRYERS
CAUTION: Prior to using appliance for the first time, perform the daily cleaning
procedure listed on pages 25 through 27.
Before beginning the assembly process, wipe out cookpot
and collector with damp, lint-free towel. This removes any
dust or debris that may have accumulated. Never use
water in the fryer.
1. After uncrating your fryer, you will find two sets of
o-ring gaskets – two large and two small.
2. Lubricate the smaller o-ring with cooking oil and
install in groove at top of collector (see Figure 1).
3. Install collector in bottom of fryer and gently tap with
stirring tool until it seats into place.
4. Check to determine that drain valve is closed.
5. Fill with cooking oil to one inch below Minimum fill line. Oil will expand as it is
heated. Check oil level again once it has heated to cooking temperature to verify
that oil level is between Minimum and Maximum marks.
6. Lubricate large o-ring with cooking oil and install in groove around edge of lid.
7. Check to be sure that main vent assembly and dead weight are in place at rear
of fryer.
FIGURE 1
FIGURE 2
Drain Valve closed
Rotated clockwise
up and back as far
as handle will move.
To open, pull
counter-clockwise
forward and down.

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 13
www.winstonind.com
800-234-5286
PROGRAMMING
INSTRUCTIONS
PROGRAMMING THE LP46 AND LP56 COLLECTRAMATIC®FRYERS
Note: the instructions below will refer to key numbers. There are 16 keys on the
control panel (2 of them are hidden). There are 8 keys along the top row and 8 along
the bottom row. The top row represents keys 1 through 8 and the bottom row keys 9
through 16 - keys 14 and 15 are hidden. Refer to the control illustration below.
FRYER CAPACITY
To accommodate the heat rate differences between a 4-head fryer and a 6-head
fryer, the controller needs to be programmed accordingly.
Configure for 6-Head: With the power switch in the OFF position press and hold
keys 9 and 10 while simultaneously turning ON the power switch.
Configure for 4-Head: With the power switch in the OFF position press and hold
keys 15 and 16 while simultaneously turning ON the power switch.
ACCESS MODE
LP fryers can be programmed in one of two modes - Easy Access or Restricted
Access. Restricted access requires the operator to enter an access code (special
key sequence) to be able to re-program times and temperatures for the channels.
Easy Access (default mode)
Allows programming of any channel by pressing the cook temp and cook time keys
to the settings you desire.
1. Select the channel you want to program by pressing the channel key (top row of
keys 1 through 8) until red light appears above the channel. Programming may
be done with fryer on or off (fryer must be connected to power source).
Hidden
key 14 Hidden key 15

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
14
www.winstonind.com
800-234-5286
PROGRAMMING
INSTRUCTIONS
2. Modify Cook Temp and Cook Time values with arrow keys. The first press of
any arrow key displays the current set value. Subsequent presses modifies the
value. Select cook temperature to be used by pressing the up or down (or
) COOK TEMP keys (250°-325°F). Select cook time by pressing the up or
down (or ) COOK TIME keys.
3. After five seconds without a key press the controller will save and exit
programming mode. Or press hidden key 14 to save and exit.
Restricted Access - Since Easy Access is the default mode, you must change the
control settings to allow for restricted access. Do this by holding down the hidden 14
key while turning on the power switch. To check whether you are in Easy or
Restricted Access mode, when you turn on the fryer power switch, the display
sequence will indicate 'EASY' or RESt'.
1. Press hidden keys 14 twice and 15 twice to enter the programming mode.
Select the channel you want to program by pressing the channel key until red
light appears above the channel. Programming may be done with fryer on or off
(fryer must be connected to power source).
2. Modify Cook Temp and Cook Time values with arrow keys. The first press of
any arrow key displays the current set value. Subsequent presses modify the
value. Select cook temperature to be used by pressing the up or down (or
) COOK TEMP keys 250°-325°F). Select cook time by pressing the up or
down (or ) COOK TIME keys.
3. After five seconds without a key press the controller will return to the 'Prog'
prompt. When finished programming, press hidden key 14 to save and exit.
While in the program mode (before exiting and saving) you may continue to
program other channels.
For both Easy and Restricted Access Modes:
The controller has now been programmed and the program will stay in memory.
NOTE: Display may show "lo" or "stir" during programming. Please disregard.
For fresh chicken, (2.5 to 2.75 pound birds) we suggest a cook temperature of
310°F and a cook time of 15 minutes for partial or full loads. This gives you a
slightly crisp, golden brown product.
After inputting all settings, write them in the space provided on the left front of
fryer. This then becomes a channel chart to refer to when you begin frying. You
simply note what channel is set for the product you intend to fry and press the
appropriate channel key.
Call us at 1-800-234-5286 or 502-495-5400 and ask for Chef Support for
additional information on other items you may want to fry.

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 15
www.winstonind.com
800-234-5286
OPERATING
INSTRUCTIONS
FILLING
The following filling procedure is to be used when cooking oil is changed, or when oil
is added for the first time. CAUTION: Prior to using appliance for the first time, perform
the daily cleaning procedure listed on pages 25 through 27.
1. Turn off Power Switch.
2. Clean Fryer per daily cleaning procedure - see pages 25-27.
3. Check Collector and Drain Valve - Make sure collector with gasket is seated
and drain valve is closed (handle back – see Figure 3).
4. Lubricate Lid Gasket and Collector Gasket with cooking oil before placing
on fryer.
5. Add Cooking Oil - Liquid or solid cooking oil may be used. Melt solidified
cooking oils in tender or other means and pump into fryer. Add enough cooking
oil to raise liquid to within one inch of Minimum oil level line (see Figure 5). As oil
heats, it expands. Check level again once oil has heated to verify that level is
between Minimum and Maximum marks. CAUTION: Cooking oil may be hot
enough to burn you. Be careful when moving containers of liquid cooking oil.
DANGER: Fire or heater damage may occur when heaters are turned ON unless
they are fully covered with cooking oil.
Heater Coils
Gasket
Drain Valve
Closed
Lifting Loop
Cone
Collector
FIGURE 3 - Some features have been omitted to show greater detail.
Open

xxxxxxxx
Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
16
www.winstonind.com
800-234-5286
WARM-UP
Failure to follow procedure below may result
in first batch of cooked food being off-color
and improperly done.
DANGER: Do not turn on power unless all heater
coils are completely covered by cooking oil. Fill
shortening to a level between the Maximum and
Minimum oil level lines found on the inside of the
cookpot (see Figure 5).
1. Turn on circuit breaker and Power Switch.
2. Set Controls to start warm-up process by
pressing the channel button which contains
the desired programmed times and
temperatures (see Programming pages
13-14.
3. If STIR Signal comes on, IGNORE IT - DO
NOT STIR FRYER. IF FRYER IS STIRRED
AT THIS TIME, AQUALERT SYSTEM MAY
BE ACTIVATED* - After temperature reaches
250˚F (121˚C) display shows cooking oil
temperature. Wait for the fryer to continue to
warm up until the load message is displayed
*NOTE: See Aqualert in the Troubleshooting
section for a complete explanation.
4. Deep stir (into collector) cooking oil
vigorously for at least 15 seconds.
5. Load message will change to cooking oil
temperature. DO NOT stir cooking oil.
6. Load message will be displayed.
7. Deep stir (into collector) cooking oil
vigorously for at least 15 seconds.
8. Load message will change to cooking oil
temperature. DO NOT stir cooking oil.
9. Load message will be displayed.
FIGURE 4
Cone:
Do not stir
below this
area after
the first
round of
cooking
each day.
1st Stir
2nd
Stir

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 17
www.winstonind.com
800-234-5286
OPERATING
INSTRUCTIONS
Heater Coils
FIGURE 5
3rd Stir
10. Deep stir (into collector) cooking oil
vigorously for at least 15 seconds.
11. Load message will change to cooking oil
temperature. DO NOT stir cooking oil.
12. Load message will be displayed.
13. CAUTION: HOT SURFACES. Feel bottom of
collector – must be hot to touch. If not, deep
stir cooking oil vigorously again for at least
15 seconds.
14. Continue to repeat stirring and letting
temperature rise to LOAD until collector is
hot to touch.
15. Lower Heat Plate into collector using basket
drain hook.
16. Oil Level - Add or remove cooking oil so that
it is at a level between the Maximum and
Minimum Level marks. (Figure 5).
17. When bottom of collector feels hot and
Load Signal comes on - fryer is ready for
cooking. “See Cooking - Open Frying” or
“Cooking - Pressure Frying.”
NOTE: Bottom of collector MUST BE HOT in
order for product to cook properly.

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
18
www.winstonind.com
800-234-5286
OPERATING
INSTRUCTIONS
CLAMSHELL BASKET LOADING
The procedure outlined below illustrates the loading process for chicken pieces.
Other food products should be loaded in a similar manner. Note opening in center of
shelves which is accentuated to show importance of not packing products in too
tightly, thus restricting cooking oil flow.
OPEN FRYING
Load basket shelves from top down, starting at shelf #2, then #3, etc. (Do not use
shelf #1 when cooking products that may float out of basket. Shelf #1 is basket lid.).
PRESSURE FRYING
Load basket shelves from top down starting at shelf #2, then #3, etc.
NOTES:
• Food pieces may touch but should not overlap.
• Use lower shelves when cooking less than full basket.
• Load shelves to allow good cooking oil flow around product.
• CAUTION: To help prevent product from sticking, before loading on
Clamshell Basket for the first time each day, using safety gloves, coat a
clean basket by dipping in hot cooking oil.
Six head clamshell basket shown loaded with chicken for pressure frying. Shelf #2 is
usually loaded with legs and thighs; shelf #3 - wings; shelf #4, 5, 6, - thighs, keels
and ribs; shelf #7 - thighs (Figure 6).
2
1
FIGURE 6
4
6
3
5
7

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56 19
www.winstonind.com
800-234-5286
OPERATING
INSTRUCTIONS
Four head clamshell basket would be loaded similarly to six head basket using
shelves #2 through #5 as shown (Figure 7).
COOKING - OPEN FRYING
NOTE: Your cooking procedure may be specified to you through franchise agreement
(or otherwise); if so, disregard the following. Refer to Use and Care Warnings, Pages
3 and 4, regardless of procedure followed.
Below are procedures that can be used when OPEN frying in the fryer. Do not close
the lid at any time during OPEN frying.
1. Complete Warm-Up Process - see “OPERATION PROCEDURES, WARM-UP”
page 16.
2. Check Oil Level to see that it is between the
Maximum and Minimum lines in the cookpot
(See Figure 8).
3. Prepare Product (cut, dip, bread, etc.)
4. Basket Loading and Placement in Fryer:
• CAUTION: Clamshell Basket - Using
safety gloves, dip basket in hot cooking oil
(only for first frying of day) Load per
procedure on previous pages.
• CAUTION: Open Basket (basket without
shelves, not clamshell) - Using safety
gloves, dip basket in hot cooking oil (only
for first frying of day). Load by placing
prepared product in bottom of basket (do
not overload such that product will float up and out of the basket).
FIGURE 7
1
2
3
5
4
FIGURE 8
Heater Coils

Collectramatic®Fryers – Very Low Pressure/Temperature – LP46, LP56
20
www.winstonind.com
800-234-5286
OPERATING
INSTRUCTIONS
5. DANGER: When Load signal comes on, use
safety gloves and basket drain hook to lower
basket slowly into hot cooking oil (Figure 9).
6. Press Start button to begin timer countdown.
7. Basket Removal At the end of the cook cycle
(time at 00:00 and display showing ) a
buzzer will sound indicating that the basket
can be removed from the fryer. Cancel the
buzzer by pressing the Start button.
DANGER: When signal comes on press
Start button to cancel buzzer. Use safety
gloves and basket drain hook to lift basket out
of cooking oil. Rest basket on drain hook in lid
lock block for 15 seconds (Figure 10).
8. Unload Basket (Figure 11). Place cooked
products on corrugated tray and turn cavity
(bone) down where applicable. Place tray in
holding cabinet.
9. Cleaning After Each Round - scrape crust
line from cookpot with spatula (not included
with fryer) (Figure 12). Scrub heater coils with
white Teflon™brush (supplied).
10. DANGER: Do not stir cooking oil below cone
in fryer (see page 16) after first round of
cooking each day. Cracklings stirred below
cone may cause hot cooking oil to rapidly rise
up and out of fryer. You may be burned or
badly hurt.
FIGURE 9
FIGURE 10
FIGURE 12
FIGURE 11