6
4. THERMOSTAT CALIBRATION
Checking Thermostat Calibration:
The fryer thermostat is carefully calibrated at the factory so that dial settings match actual frying compound
temperatures. Field re-calibration is seldom necessary unless the unit has been mishandled in transit or
abused. Re-calibration should not be resorted to unless considerable experience with cooking results
definitely proves that the control is not maintaining the temperature to which the dial is set.
1. To check compound frying temperatures when re-calibrating, use a precision test instrument, or a good
grade mercury thermometer. Fill the tank half way between the
MAX
and
MIN
marks on the tank.
2. Frying compou
nd temperature should be checked at the center of the tank, approximately 1” to 1 1/2”
below surface of frying compound.
3. Turn the dial of the thermostat being checked to the 350°Fmark.
4.
Allow temperature to stabilize, or until the thermostat cycles to “OFF” three times after starting with
cold frying compound. With power “ON”, read highest and lowest frying compound temperature, as
thermostat cycles through at least twice, average the reading.
5. Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the control knob
setting (350°F +/- 15°F). If re-calibration is required, continue with steps 6, 7, 8 and 9.
6. Remove control knob by grasping outer edge and pulling straight out, without twisting or turning.
7.
Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A”
clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each ¼ turn
(90° rotation) of screw “A” represents 18°F.
8. Replace thermostat control knob.
9. Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial
setting (350°F +/- 20°F), it means that the sensing element is inoperative and the thermostatic control
should be replaced.
FIGURE 1
5. OPERATING
Removing Fry Tanks:
1.
Remove fry baskets.
2.
Carefully grasp the element handle. CAUTION: May be hot. Pull out the head lock on the left of the
head.
3.
Lift the element handle while at the same time, pulling the head lock. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
draining frying compound.
4.
Again, lift the element handle while pulling the head lock, until the elements lock themselves at a
higher position.
