Winston Industries PF46C User manual

FRYER
Owner’s Manual
DOC120319A R2
bh 7-22-13
Fryer Series
PF46
PF56
LP46
LP56
OF49
OF59

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2
WELCOME
Congratulations on your purchase of Winston’s Collectramatic
fryer. You’ll benefit from improved production, extended
shortening life, ease of programming, and consistent quality.
For more than 40 years, Collectramatic has been the fryer of
choice for major food chains and independently operated
foodservice establishments worldwide.
CONTACT INFORMATION:
If you have questions about your Collectramatic fryer, please
contact Winston's Customer Service Center between 8:00 a.m.
and 5:00 p.m. EST, Monday through Friday.
Internet: www.winstonindustries.com
E-mail: [email protected]
Phone: [phone] | 1.502.495.5400
Fax: [phone]
Mail: 2345 Carton Drive | Louisville, KY 40299 USA
CONTENTS
Welcome..............................................................................................2
Safety .................................................................................................2-3
Receiving Your Equipment .........................................................3
Electrical Information.....................................................................4
Pressure Fryer (PF/LP)
Component Identication ......................................................5-6
Open Fryer (OF) Component Identication...................7-8
Accessories..........................................................................................9
Assembly...........................................................................................10
Operating Instructions: Filling................................................ 11
Operating Instructions: Warm-Up........................................ 12
Operating Instructions: Loading........................................... 13
Operating Instructions: Cooking ................................... 14-15
Daily Care................................................................................... 15-17
Controls .............................................................................................18
Programming and Settings.............................................. 19-27
Troubleshooting..................................................................... 28-29
Aqualert Description................................................................... 30
Circuit Diagrams..................................................................... 31-34
Terms & Conditions.......................................................................35
Zap Warranty ...................................................................................36
SAFETY
Winston Collectramatic fryers are manufactured to equipment
industry standards, which design and test for structural
reliability for 10 years useful life. This is not a warranty. See ZAP
Warranty Agreement on page 36 for complete warranty
information applicable to your equipment.
____________________________________________
!DANGER:
High Temperatures | High Voltage
Hot Cooking Oil Under Pressure
____________________________________________
To avoid painful, scarring, life-threatening injuries, emotional
disorders, or property damage, read and obey this sheet, all
DANGER labels, the Owner's 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
1.800.234.5286 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 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 oor 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 over-ll or under-ll fryer with cooking oil. Adjust hot
cooking oil (at cooking temperature) so that the oil level is
between the MAXIMUM and MINIMUM lines.

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12. 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 nished (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.
13. DO NOT open drain valve until fryer power is OFF and lid is
open. Use safety gloves and place an appropriate container or
lter in position under drain valve before opening valve.
14. DO NOT install or attach any piping or tubing to drain valve
other than Winston drain valve extension.
15. DO NOT handle fryer basket without using safety gloves and
basket hook or lift assist tool.
16. DO NOT stir cooking oil in collector after the rst round
of cooking each day. Cooking oil may come up and out
of cookpot.
17. 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.
18. DO NOT splash water or use hose on outside of fryer. Use only
damp towel to clean fryer surfaces outside of cookpot.
19. DO NOT use any liquids other than cooking oils in fryer
cookpot.
20. PURCHASE only Winston authorized replacement parts, which
will provide the most current danger warnings.
21. ALWAYS turn power switch to OFF anytime fryer
is not in use.
22. DO NOT use vent ball with ball-end deadweight.
23. INSTALLATION of this fryer may require the use of a licensed
electrician. Check local codes.
____________________________________________
!CAUTION:
Prior to using equipment for the rst time, perform the daily
care procedure listed on pages 15-17.
____________________________________________
RECEIVING YOUR EQUIPMENT
Thank you for your recent order. For your convenience, we have
summarized your responsibilities for receiving a shipment and
suggest procedures to follow if there is freight damage. Once
an order has left the factory all inspection responsibilities for the
shipment passes on to you.
If Merchandise Is Delivered in Damaged
Condition, You Must:
1. Have the driver note the damage and sign all copies of the
freight bill.
2. Examine for concealed damaged as soon as possible.
3. Notify carrier of the freight claim immediately
(You have a 24-hour window).
4. Retain damaged merchandise and all original packaging until
inspected by carrier.
Steps to Take at Time of Delivery to Protect
Against Loss or Damage
1. Verify count. Make sure you receive as many cartons as
are listed on the delivery receipt. Note any shortage on
carrier’s delivery receipt and have the driver note the
shortage on your copy.
2. Carefully examine each carton for damage. If damage is visible,
note this fact on the delivery receipt and have the driver clearly
note the same on your copy. If the carton appears to have
internal damage, insist that the package be opened. You and
the driver should make joint inspection of the contents. Any
concealed damage discovered should be noted on the receipt
and on your copy.
3. Immediately after delivery, open all cartons and inspect for
concealed damage.
Steps to Take When Visible or Concealed
Damage Is Discovered
1. Retain damaged items. The damaged items, shipping cartons,
and all inner packing materials must be held in the receiving
area until a carrier representative inspects them or waives the
opportunity to inspect.
2. Call carrier to report damage and request inspection. The call
should be placed immediately upon discovery of the damage.
Claims will be denied if not reported within 24/48 hours.
3. Conrm call in writing. For your own protection, conrm your
telephone claim in writing using certied, return receipt
requested mail.
Steps to Take When Carrier Makes Inspection
of Damaged Items
1. Have damaged items in receiving area. The damaged
items should have not been moved from the receiving
area. Allow the carrier inspector to inspect cartons, inner
packing materials, and freight bill. Show your copy of the
delivery receipt.
2. Carefully Read The Inspection Report Before Signing - If you do
not agree with the report, do not sign it.

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Model Volts Hertz PH Amps Watts Circuit Amp
PF46C 208 60 329.2 10,500 US 50
240 60 143.7 10,500 US 60
240 60 325.2 10,500 US 50
PF56C 208 60 329.2 10,500 US 50
240 60 143.7 10,500 US 60
240 60 325.2 10,500 US 50
LP46 208 60 329.2 10,500 US 50
240 60 325.2 10,500 US 50
LP56 208 60 329.2 10,500 US 50
240 60 325.2 10,500 US 60
OF49C 208 60 329.2 10,500 US 50
240 60 143.7 10,500 US 60
240 60 325.2 10,500 US 50
OF59C 208 60 329.2 10,500 US 50
240 60 143.7 10,500 US 60
240 60 325.2 10,500 US 50
Fryer Electrical Ratings (International Voltages)
Voltage Phase Watts Amps 1 Ph Amps 3 Ph
J 208 3Delta 10,500 N/A 29.2
M 240 1 & 3 Delta 10.500 43.7 25.2
N 415 3Wye 10,500 N/A 14.6
U 200 3Delta 9,708 N/A 28
V 230 110,500 45.6 N/A
W 380 3Wye 10,500 N/A 16.0
Z 400 3Wye 10,500 N/A 15.3
Other power configurations are available. Please contact factory for details.
INSTALLATION
ELECTRIC
The equipment is shipped from the factory without a cord. Refer to
wiring circuit diagram (pages 31-34) for installation assistance. The
equipment is wired for a 3-phase application. The 240 volt 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.

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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 - (pressure fryers only) 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 that 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
(190˚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.
8. Control Panel - will include the following components:
a. Controller - regulates cooking times and temperatures.
b. Power Lamp - controlled by Power Switch. Indicates
electrical current is applied to fryer circuitry.
c. Heat On Lamp - indicates when heaters are on.
d. High Limit Lamp - comes on if cooking oil temperature
reaches 410˚F (210˚C); heaters automatically shut o.
9. Drain Valve - When open (handle down), empties cooking oil from
cookpot.
10. Collector - “Cold Zone”container that catches particles falling from
cooking product.
PRESSURE FRYERS PF/LP MODELS
NOMENCLATURE
1
2
3
4
5
6
7
8
9
10
11
12
13
Please note that the drawings and descriptions
dier from pressure fryer to open fryer.

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11. Lid Gasket (pressure fryers only) - Seals between lid and
cookpot to maintain pressure in cookpot (reorder #PS1891).
12. Lid Valve - (pressure fryers only) 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 o.
14. Dead Weight - (pressure fryers only) Weight in main vent
assembly that determines amount of pressure built up in
cookpot when heating cooking oil with lid down.
15. Vent Block - (PF Models only) Has hole through which steam
passes as controlled by dead weight assembly when fryer is
pressurized.
16. Clamshell Basket - (see ACCESSORIES-page 9).
17. Heater Coils - Electrical elements that heat cooking oil.
18. Insulation - Surrounds cookpot to help maintain cooking oil
temperature by reducing heat loss.
19. Muer - (PF Models only) Collects condensed steam and
mues steam vent noise at end of cook cycle.
20. Cone - Supports basket and directs falling particles from
cooking product into collector. Stirring of cooking oil should
not be attempted below cone after rst round of cooking
each day.
21. Collector Gasket - Seals between collector and cookpot wall
to maintain pressure in cookpot. (reorder #PS1892).
22. Collector Lifting Loop - With basket drain hook, means by
which collector can be handled from above and pulled up
through cookpot.
23. Heat Plate - (See ACCESSORIES - page 9).
24. Accumulated Cracklings - Particles which have fallen o from
cooking product.
25. Collector Chain Handle - handle for dumping contents of
collector.
26. Main Vent Assembly – (LP Models only) Exhaust tube through
which excess steam is released into the air.
14
15
16
17
18
19
20
21
22
23
24
25
Diagram for PF Series
26
Diagram for LP series (dierence noted)

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OPEN FRYER OF MODEL 
NOMENCLATURE
1. Warning Label Panel - Instructions intended to advise operators of
potential hazards involved when using fryer.
2. Cookpot - Stainless steel vessel which holds cooking oil.
3. Lid Lock Block - Supports basket drain hook when draining fryer
basket.
4. 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 (190˚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.
5. Control Panel - will include the following components:
a. Controller - regulates cooking times and temperatures.
b. Power Lamp - controlled by Power Switch. Indicates electrical
current is applied to fryer circuitry.
c. Heat On Lamp - indicates when heaters are on.
d. High Limit Lamp - comes on if cooking oil temperature reaches
410˚F; heaters automatically shut o.
6. Drain Valve - When open (handle down), empties cooking oil
from cookpot.
7. Collector (long or short) -“Cold Zone”container that catches particles
falling from cooking product.
8. Power Switch - Allows operator to turn electrical power on
and o.
1
2
3
4
5
6
7
8

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9. Clamshell Basket - (see ACCESSORIES - page 9).
10. Heater Coils - Electrical elements that heat cooking oil.
11. Insulation - Surrounds cookpot to help maintain cooking oil
temperature by reducing heat loss.
12. Cone - Supports basket and directs falling particles from
cooking product into collector. Stirring of cooking oil should
not be attempted below cone after rst round of cooking each
day.
13. Collector Gasket - Seals between collector and cookpot
wall. (reorder #PS1892).
14. Collector Lifting Loop - With basket drain hook or long hook,
means by which collector can be handled from above and
pulled up through cookpot.
15. Heat Plate – (See ACCESSORIES - page 9) Heat plate is only
used with long collector, not short collector.
16. Accumulated Cracklings - Particles which have fallen o from
cooking product.
17. Collector Chain Handle - handle for dumping contents of
collector.
9
10
11
12
13
14
15
16
17
Diagram for OF Series

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ACCESSORIES sold separately
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residue
from sides of cookpot.
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.
Qtr rack basket, wire
4-hd (Order PS2838)
6-hd (Order PS2839)
Wire shelf kit (Order
PS2837-25)
• Allowsproducttobe
fully immersed and
completely surrounded
by cooking oil.

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ASSEMBLY OF COLLECTRAMATIC®FRYERS
!CAUTION:
Prior to using equipment for the first time, perform the daily
cleaning procedure listed Under Daily Care on pages 15
through 17.
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. (OF Models do not
receive the large gaskets, which are for the lid.)
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.
(See Figure 2).
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.
!DANGER: Fire or heater damage may occur when
heaters are turned ON unless they are fully covered with
cooking oil.
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 (pressure fryers only) are in place at rear of fryer.
(See figures 23 and 24, page 16)
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.
Gasket

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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 equipment for the first time, perform the daily
cleaning procedure listed Under Daily Care on pages 15
through 17.
1. Turn off Power Switch.
2. Clean Fryer per daily cleaning procedure -
see pages 15-17.
3. Lubricate Lid Gasket and Collector Gasket
with cooking oil before placing on fryer.
4. Check Collector and Drain Valve -
Make sure collector with gasket is seated
and drain valve is closed
(handle back – see Figure 3).
Always place lifting loop in front.
This will allow the collector to be removed with ease.
Heater Coils
Gasket
Drain Valve
Closed
Lifting Loop
Cone
Collector
FIGURE 3 - Some features have been omitted to show greater detail.
Open
Drain Valve Extension
(optional)
!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.
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 4,
page 12). As oil heats, it expands. Check level again once
oil has heated to verify that level is between Minimum and
Maximum marks.

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OPERATING INSTRUCTIONS
WARM-UP
Failure to follow procedure below may result in rst batch of cooked food being o-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 4).
!DANGER: Do not place any liquids in cookpot other than cooking oil
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 19-27).
3. STIR Signal may come on in some older models. If STIR Signal comes on IGNORE - DO NOT
STIR FRYER. IF FRYER IS STIRRED AT THISTIME, AQUALERT SYSTEM MAY BE ACTIVATED* - After
temperature reaches 250˚F display shows cooking oil temperature. It will then display Drop
message.
*NOTE: See Aqualert in the Troubleshooting section for a complete explanation.
4. Deep stir cooking oil, with stirring tool, into collector vigorously for at least 15 seconds.
5. Drop message will change to cooking oil temperature. DO NOT stir cooking oil while cooking oil
temperature is displayed.
6. After a little while, drop message will be displayed.
7. Deep stir cooking oil, with stirring tool, into collector vigorously for at least 15 seconds.
8. Drop message will change to cooking oil temperature. DO NOT stir cooking oil while cooking oil
temperature is displayed.
9. After a little while, drop message will be displayed.
10. Deep stir cooking oil, with stirring tool, into collector vigorously for at least 15 seconds.
11. Drop message will change to cooking oil temperature. DO NOT stir cooking oil while cooking oil
temperature is displayed.
12. After a little while, drop 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 Drop until collector is hot to touch.
15. Lower Heat Plate into collector using basket drain hook (Figure 5).
16. Oil Level - Add or remove cooking oil so that it is at a level between the Maximum and Minimum
Level marks. (Figure 4).
!DANGER: Fire or heater damage may occur when heaters are turned ON unless
they are fully covered with cooking oil.
17. When bottom of collector feels hot and Drop Signal comes on, fryer is ready for cooking.
NOTE: Bottom of collector MUST BE HOT in order for product to cook properly.
1ST STIR
2ND STIR
3RD STIR
FIGURE 4
Heater Coils
FIGURE 5

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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.
!CAUTION: To help prevent product from sticking,
before loading on any basket for the first time each day,
using safety gloves, coat a clean basket by dipping in hot
cooking oil.
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.)
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.
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).
Four head clamshell basket would be loaded similarly to
six head basket using shelves #2 through #5 as shown
(Figure 7).
QUARTER RACK BASKET LOADING
With Quarter Rack Baskets (Figure 8), load pans and slide into
rack.
Chicken should be placed on the rails, hanging over slightly.
Use the curve of the chicken pieces to determine how to lay
chicken on the rack in a manner that will provide as much
space between chicken pieces as possible.
Load from the bottom up and unload from the top down. After
all chicken is placed on the rack, check to make sure pieces are
not touching too much.
2
1
FIGURE 6
4
6
3
5
7
FIGURE 7
FIGURE 8

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OPERATING INSTRUCTIONS
NOTE: Your cooking procedure may be specified to you through franchise agreement (or otherwise);
if so, disregard the following. Refer to Warnings, pages 2-3, regardless of procedure followed.
1. Complete Warm-Up Process - see OPERATION INSTRUCTIONS: WARM-UP page 12.
2. Follow basket loading procedure on page 13.
3. !DANGER: When LOAD signal comes on, use safety gloves and basket drain hook
to lower basket slowly into hot cooking oil (Figure 9).
4. Open frying: Leave lid open.
Pressure frying:
!DANGER: To safely close lid:
A. Use both hands on handlebar to lower lid. (Figure 10)
B. Pull handlebar completely into lid lock block so that lid lock pops up (‘clank’ sound) into its
straight, locked position.
5. Start cook cycle by pressing the channel button. LED timer will begin countdown from
programmed time.
6. OPENING LID - at the end of the cook cycle (timer at 00:00), a buzzer will sound indicating that
the lid can be opened and the basket can be removed from the fryer. Cancel the buzzer by
pressing the channel button.
!DANGER: 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.
(Figure 11)
C. Then with the lid in the lowered position, use one hand to move handlebar to open.
(Figure 12)
7. Basket Removal
!DANGER: Use safety gloves and basket drain hook to lift basket out of cooking
oil. Rest basket on drain hook in lid lock block at 45° angle draining excess surface oil for 15
seconds (Figure 13).
8. Unload Basket (Figure 14, next page). Place cooked products on corrugated tray and turn cavity
(bone) down where applicable. Place tray in holding cabinet.
FIGURE 9
FIGURE 10
FIGURE 12
FIGURE 11
FIGURE 13

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OPERATING INSTRUCTIONS
10. Cleaning After Each Round - scrape crust line from pot with spatula (supplied) (Figure
15). Brush heater coils on the front and back side with the white teflon brush
(supplied). Wipe excess moisture off of fryer lid with a dry towel.
11. !DANGER: Should a STIR signal come on (in some older models), do
not stir cooking oil below cone in fryer (see Figure 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.
12. Press ‘exit cool’ button to begin warm-up for cooking next round.
DAILY CARE
!CAUTION: Prior to using equipment for the rst time, perform the daily
cleaning procedure listed below.
Most of the following Daily Cleaning Procedures apply to both OPEN and PRESSURE fryers.
Those that apply to PRESSURE fryers only are specied as such.
NOTE: Emptying the collector and filtering may have to be done at some point during the
day, depending upon how many rounds are cooked and how much breading builds up in
the collector. Typically 20 rounds of product may be cooked before having to empty the
collector and filter the cooking oil.
!DANGER: Drain cooking oil from fryer and then empty collector at
least twice a day. If you don't, cooking oil may boil out of the fryer, burn you,
and make oor slippery.
For All Open and Pressure Fryers
1. Turn Fryer Off. Turn circuit breaker OFF or disconnect electrical power from fryer.
2. Scrape Crust Line from cookpot with spatula and brush heater coils (Figure 15).
3. Place metal pan under open collector area.
4. !DANGER: Drain hot cooking oil only into metal containers. Place
container or shortening tender under drain valve and open valve by flipping handle
down. Allow cooking oil to cool before further handling. (Figure 17)
5. Remove Heat Plate - Inspect from above to see that cooking oil has drained out of
cookpot down to level of drain valve. Wearing safety gloves, remove heat plate with
basket drain hook (Figure 18) and place in safe area to cool.
6. !CAUTION: Wearing safety gloves, with drain valve still open, use
displacement tool to force enough cooking oil up and out of drain valve to allow
safe removal of collector (Figure 19).
7. Close Drain Valve.
FIGURE 14
FIGURE 15
FIGURE 17
FIGURE 18
FIGURE 19
Cone:
Do not stir below
the bottom of the
cone after the first
round of cooking
each day.
FIGURE 16

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DAILY CARE CONTINUED
8. !CAUTION: Wearing safety gloves, remove collector with basket drain hook
placed in collector lifter loop (Figure 20).
9. Remove and Clean Collector Gasket
Note: Gasket life may be prolonged by doing the following:
• Keepsparesettoalternatenightly.Lubricatewithcleancookingoilbefore
using.
• Cleangasketsafterdailyuseandstoreinacontainerofwaterincooler.
• Donotstretchgasketmorethannecessarytoplaceoncollector.Discard
gasket if cracked or breaking.
• Neverstrikecookpotorcollectorwithspatulaorothertools.Gasketsmaybedamaged
on sharp, rough edges that result from such striking.
10. !DANGER: Do not use “boil out” method of cleaning fryer or fill fryer with
any liquid other than cooking oil. Fryer is made to be pressurized only with cooking oils. If
pressurized with other liquids, you may be burned, badly hurt, or killed.
11. Scrub Heater Coils with white teflon brush. Clean heaters, heater holders, and all of
cookpot (Figure 21). Do not use steel wool.
12. Rinse inside of cookpot with cooking oil only.
13. Wash Accessories (using hot water only) including collector (clean gasket groove), gasket,
heat plate, utensils, basket, etc., at sink. Wipe dry.
14. !DANGER: Don’t splash water on outside of fryer or wash outside of fryer
with hose. If you do, you may get water into hot cooking oil, causing it to boil over, or you
may get electrical components wet, causing a short circuit. Clean outside of fryer with
damp towel (do not use steel wool) and wipe dry.
For Pressure Fryer Models Only:
15. !CAUTION: Muffler (on PF Models) may be hot from steam condensation.
Wear safety gloves. Remove muffler (Figure 22), empty and wash in sink.
16a. For PF Models: Clean Vent Components Remove deadweight and wipe out vent block
(Figure 23). Clean deadweight at sink, towel dry and place back in vent assembly.
16b.For LP Models: remove deadweight from main vent assembly on rear of fryer by lifting tube.
Deadweight is under tube. (See Figure 24). Rinse deadweight and tube (inside and out) with
hot water at sink. Towel dry. Reassemble Deadweight and tube. Check O ring where vent
tube connects.
FIGURE 20
FIGURE 21
FIGURE 22
Vent
Back
FIGURE 23 (PF Models)
Deadweight
Tube
FIGURE 24 (LP Models)

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FRYERS
Lid Cleaning Instructions (Pressure Fryers Only)
1. Remove lid from fryer and disassemble components as shown below. Remove the retainer from the lid valve before removing the
lid lock and handlebar (the lid lock will help to hold the lid valve while unscrewing the retainer).
!CAUTION: Do not submerge the pressure gauge (if supplied) or the pressure relief valve (if supplied) in water. Do
not attempt to remove the pressure gauge from the lid. Do not remove the pressure relief valve from the lid. Do not attempt to
force foreign objects inside the pressure gauge or pressure relief valve.
2. Wash all parts at sink EXCEPT THE LID VALVE, PRESSURE RELIEF VALVE, AND PRESSURE GAUGE and dry with a towel. Wipe outside
of gauge and lid valve with a damp cloth, then wipe dry.
3. Lubricate o-ring with cooking oil and reassemble lid. Tighten retainer hand-tight.
Note: Flat end of spring faces retainer on PF Fryer; large end of spring faces retainer on LP Fryer.
4. Lubricate lid gasket with cooking oil and place on lid in groove.
!DANGER: Replace lid on fryer only if fryer is free of any water.
5. When re-assembling lid make sure lip on lid lock is positioned properly into slot of lid valve.
DAILY CARE
LID VALVE
O-RING
LID
PRESSURE RELIEF VALVE
(supplied on some models)
LID GASKET
SPRING (PF Model)
FLAT END (PF Model)
RETAINER (PF Model)
LID LOCK
HANDLEBAR
LID LOCK BLOCK
FIGURE 25
SPRING (LP Model)
LARGE END (LP Model)
RETAINER (LP Model)
PRESSURE GAUGE
(supplied on some models)

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8000 SERIES
9 0
POLISH LATER
POLISH NOW
+
+
881U18 REV 3
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 fryer has preheated.
4. Programming Buttons
a. Program Button - Press button to start programming sequence.
b. Button - Increases value in program.
c. Button - Decreases value in program.
d. Temp Button -Displays current oil temperature when depressed.
e. Enter - Enter value into programming.
f. Exit Cool Button - Switches between cool (idle) mode and heat mode. When in cool mode, oil
temperature is limited to 250˚F.
g. Exit Fill Button - Used during polishing mode. Polishing mode must be initialized and requires
specialized training. Call Winston Customer Service for more information.
h. Check Cycle button - Displays total time of all time values added together. Then it displays all
values for cycle in selected channel.
1
2
a b c d e f gh
3
1 2 3 4 5 6 7 8
4
Disregard this informatrion if model was purchased with alternate controls (or no controls).

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FRYERS
PC 1 - 6 TEMPERATURES, 6 TIMES
(These are example settings only. Temperatures shown in Fahrenheit.)
FIRST TEMPERATURE (H1) 350˚ FIRST TIME = total cook time (T1), H1 temp starts 15:00
SECOND TEMPERATURE (H2) 340˚ SECOND TIME = time remaining when H2 starts (T2) 14:00
THIRD TEMPERATURE (H3) 330˚ THIRD TIME = time remaining when H3 starts (T3) 13:00
FOURTH TEMPERATURE (H4) 320˚ FOURTH TIME = time remaining when H4 starts (T4) 11:30
FIFTH TEMPERATURE (H5) 310˚ FIFTH TIME = time remaining when H5 starts (T5) 9:25
SIXTH TEMPERATURE (H6) 300˚ SIXTH TIME = time remaining when H6 starts (T6) 5:15
PROGRAMMING
Programming Time/Temperature Profiles for the Winston 8000
Series Controller
The 8000 Series Controller has 16 push buttons. The eight
numbered buttons in the top row are called channel buttons. The
lower row of buttons are for programming the control.
Programming allows one of four different processes to be assigned
to each channel. The processes available for the 8000 Series Control
are PC1, PC2, PC5, and PC6.
Process #1 (PC 1) allows assigning up to 6 different temperatures
to a channel. The temperatures can be set to occur at different
times during the cook cycle. For instance, a cooking cycle for a load
of chicken can be set up as shown in the following table using PC
1. In this case the chicken would cook at 350˚F (177˚C) for 1 minute
(from 15:00 down to 14:00), then the temperature setting would
change to 340˚F (171˚C) for the next minute (from 14:00 to 13:00),
and so on.
Process #2 (PC 2) allows assigning up to six different temperatures
and times to a channel just like PC 1. PC 2 also adds the capability
for Load Compensation (automatically detects the amount of
product added to the fryer and adjusts the time that the product
cooks so that it is properly done when the cook cycle finishes),
Straight Line Timing (like PC 1), or a combination of the two. PC 2
also allows programming of up to three different audible pre-
alarms (Buzzer) to sound at any time during the cook cycle.
Process #5 (PC 5) allows assigning of one temperature and one
time to a channel. Note: Process #5 may not be available on some
models.
Process #6 (PC 6) allows assigning of two temperatures and two
times to a channel. Note: Process #6 may not be available on some
models.
When programming, the display scrolls through several screens
showing the current settings for the fryer. The first two screens
show the software ID numbers. The third screen displays the
capacity of the fryer expressed in number of chickens it will cook at
one time (4hd or 6hd). The fourth screen indicates whether it is a
pressure or open type fryer. The fifth screen shows the size of the
chicken the fryer is programmed to cook (certain fryer models will
automatically adjust the programmed settings if the chicken size
setting is changed). The sixth screen indicates whether the fryer is
set to display Fahrenheit or Centigrade.

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FRYERS
20
FRYER GUIDELINES  BASIC SETTINGS FOR 8000 SERIES CONTROL
Product Est.
Cook
Time
(min)
Process
Type
H1 T1 O/P H2 T2 O/P H3 T3 O/P H4 T4 O/P H5 T5 O/P H6 T6 O/P
Fried Chicken
Very Crispy
(Double Breaded) 14-15 Process 1
(lid open) 325 15:00 O325 0:00 N/A
Crispy 14-15 Process 1 350 15:00 P325 13:30 P310 6:00 P300 1:30 O300 ON/A
Crispy (extended oil life) 15-16 Process 1 325 15:00 O325 0:00
Medium Crisp 14-15 Process 1 350 15:00 P290 13:30 P300 5:00 P300 :30 O306 ON/A
Medium (ext. oil life) 15-16 Process 1 310 15:30 O310 0:00
Soft 14-15 Process 1 350 15:00 P286 13:30 P290 5:00 P300 2:00 P306 :30 O306 ON/A
Soft (ext. oil life) 15-16 Process 1 290 15:30 O290 0:00
Chicken Wings 12-15 Process 1 350 13:30 P325 9:00 P300 2:00 O310 1:00 O310 ON/A
Chicken Strips/Filets 7-10 Process 1 325 8:30 P290 7:30 P300 :30 O300 0:00 N/A
Chicken Nuggets 7-10 Process 1 325 7:30 P310 6:00 O310 0:00 N/A
Other Poultry
Turkey, Whole
(12-14#)
3-4
per lb Process 1 290 50:00 P300 1:00 O300 0:00 N/A
Turkey Breast 4
per lb Process 1 290 15:00 P300 :30 O300 0N/A
Duck, Whole (Crispy) 3-4
per lb Process 1 350 15:00 P330 13:30 P310 6:00 P300 1:30 O300 0N/A
Meats
Fried Ribs 13-15 Process 1 275 14:00 P275 :30 O275 ON/A
Pork Chops 4-6 Process 1 315 5:00 P315 :30 O315 ON/A
Seafood
Breaded Fish Filets 4-6 Process 5 350 5:00 O350 0 O
Shrimp 4-6 Process 5 350 5:00 O350 0 O
Vegetables
Onion Rings
3-4
per 5
lbs
Process 5 350 3:30 O350 0N/A
Potato Wedges 10-12 Process 5 325 12:00 O325 0N/A
French Fries (#5)
3-4
per 5
lbs
Process 5 350 3:30 O350 0N/A
Finger Food Apps
(cheese sticks, etc.) 4-7 Process 5 350 5:00 O350 0N/A