4-6
4.7 ANNUAL/PERIODIC SYSTEM INSPECTION
This appliance should be inspected and adjusted periodically by qualified service personnel
as part of a regular kitchen maintenance program.
Frymaster recommends that a Factory Authorized Servicer inspect this appliance at least
annually as follows:
4.7.1 Fryer
Inspect the cabinet inside and out, front and rear for excess oil.
Verify that debris or accumulations of solidified oil do not obstruct the flue opening.
Verify that burners and associated components (i.e. gas valves, pilot assemblies, ignitors, etc.)
are in good condition and functioning properly. Inspect all gas connections for leaks and verify
that all connections are properly tightened.
Verify that the burner manifold pressure is in accordance with that specified on the appliance’s
rating plate.
Verify that the temperature and high-limit probes are properly connected, tightened and
functioning properly, and that probe guards are present and properly installed.
Verify that component box components (i.e. controller, transformers, relays, interface boards,
etc.) are in good condition and free from oil and other debris. Inspect the component box wir-
ing and verify that connections are tight and that wiring is in good condition.
Verify that all safety features (i.e. reset switches, etc.) are present and functioning properly.
Verify that the frypot is in good condition and free of leaks and that the frypot insulation is in
serviceable condition.
Verify that wiring harnesses and connections are tight and in good condition.
4.7.2 Built-In Filtration System
Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, advise the owner/operator that the crumb basket should be emptied into a fire-
proof container and cleaned daily.
Verify that all O-rings and seals are present and in good condition. Replace O-rings and seals if
worn or damaged.
Check filtration system integrity as follows:
Verify that filter pan cover is present and properly installed.
With the filter pan empty, place each vat into fill vat from filter pan selection (see section
2.3.7
of the FQ4000 Controller Operation Manual
), one at a time. Verify proper functioning of
each oil return valve by activating the filter pump using the fill vat from drain pan selection.
Verify that the pump activates and that bubbles appear in the cooking oil of the associated
frypot.
Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to
350°F (177°C) into the filter pan by using the drain to pan selection (see section 2.3.6
of the
FQ4000 Controller Operation Manual
). Now using the fill vat from pan drain pan selection (see
section 2.3.7
of the FQ4000 Controller Operation Manual
), allow all oil to return to the frypot
(indicated by bubbles in the cooking oil). Press the check button when all oil is returned. The
frypot should have refilled in approximately 2 minutes and 30 seconds.
