Frymaster FilterQuick Series, Technical Reference Manual, Page: 95 / 170

Automatic Filtering Fryers
4-51
Page 1 of 5
LOV™ F
RYER
C
OMMISSION AND
D
EMONSTRATION
F
ORM
8700 LINE AVENUE SHREVEPORT, LA 71106 (800) 551-8633
Date_____________________
Store Name Technician
Store # (if applicable) Service Agency
Address Address
City/State City/State
Store Phone ( ) Country
F
RYER
/F
ILTER
M
ODEL
N
UMBER
S
ERIAL
N
UMBER
(10
DIGIT
)
‰
No one is to perform start-up or training unless they are Level 2 or Level 3 certified and their certification is
current.
‰
Verify exhaust blank-off plates are installed with Electric Fryers
†
YES
†
NO
†
N/A (GAS)
‰ Verify Universal hoods have 2” (50mm) of clearance behind fryer
†
YES
†
NO
‰ Verify Seal Angle, Stand-off Channel & Gravity Blade are properly installed
†
YES
†
NO
†
N/A (Universal Hood)
‰ Verify gas hose quick disconnect is connected to gas line input beneath the center of the fryer and verify the left gas
input connection is properly capped.
‰
Remove Warranty Label date tabs.
‰ Ensure fryer is level and properly restrained in accordance with the operator’s manual.
‰ Perform SETUP on all computers. Refer to manual.
Record Software Controller_____________________
MIB_______________AIF________________ATO______________ OQS (if applicable)_____________
‰ Ensure Time and Date are correct in setup.
‰ Verify Filter After settings in Level 2 are set to 12 for Fry Stations and 6 for Protein Stations.
‰ Program computers for products to be cooked as per managers request - FR FRIES, HASH BRN, NUGGETS,
MCCHICK, etc. Refer to manual. Attach product stickers to bezel
below product buttons.
‰ Is the fry system being installed connected to a BULK OIL SUPPLY / DISPOSAL SYSTEM (RTI)
†
YES
†
NO
‰ If fryer was setup as a
BULK OIL SUPPLY / DISPOSAL SYSTEM (RTI) was power cycled after setup?
†
YES
†
NO
‰ Is the gas restraining kit installed on the fryer?
†
YES
†
NO
‰ Place full JIB in fryer for ATO system, or fill provided JIB from Bulk Oil system (as applicable). Refer to manual.
‰ Thoroughly clean and dry all vats. Fill all vats with oil to ½” below cold oil line. Allow fryers to heat to set point (see
gas and electric checks below) and verify temperatures are at set point +/- 5
° F / 2 ° C . Verify that oil level is below
ATO level sensor (upper oil level line) but
above AIF sensor
(lower oil level) (add/remove oil if necessary) and
that each vat tops off from JIB.
‰ Check restaurant to ensure that it doesn’t have a severe positive or negative air balance.
‰ GAS fryers - While units are heating up, check incoming gas pressure (Natural Gas: 6-14" W.C.; LP Gas: 11-14"
W.C.). Record actual incoming pressure ________. Check burner manifold pressure. Record actual burner manifold
pressure below. Check for proper combustion; fryers should have a bright orange flame after approximately 1 minute
of operation. Adjust blower air inlet to achieve 1.2 - 2.0 uA (micro amps) on Fenwal Modules or .3 – .9 uA on
Capable Control Modules on each igniter flame sense circuit. Record micro amp readings below.
Gas Vat #1 Vat #2 Vat #3 Vat #4 Vat #5 Vat # 6 Vat # 7 Vat # 8 Vat # 9 Vat # 10
Burner
Pressure
Left uA
Right uA
Continued on next page
8196355 04/2018
Two (2) hours are allowed for Commission per fryer system; fry or protein station. Two (2) hours are
allowed for one (1) Demonstration per store location.