5-3
e.
Repeat steps a through d until the thermometer or pyrometer reading and the knob setting
agree within 5°F.
5.3
Annual/Periodic System Inspection
This appliance should be inspected and adjusted periodically by qualified service personnel as
part of the galley material maintenance management (3M) program.
Frymaster recommends that a Factory Authorized Servicer inspect this appliance at least
annually as follows:
Fryer
•
Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.
•
Verify that the heating element wires are in good condition and that leads have no visible fraying
or insulation damage and that they are free of oil migration build-up.
•
Verify that heating elements are in good condition with no carbon/caramelized oil build-up.
Inspect the elements for signs of extensive dry-firing.
•
Verify the heating-element amp-draw is within the allowed range as indicated on the appliance’s
rating plate.
•
Verify that the temperature and high-limit probes are properly connected, tightened and
functioning properly, and that mounting hardware and probe guards are present and properly
installed.
•
Verify that component box and contactor box components (i.e. controller, relays, interface
boards, transformers, contactors, etc.) are in good condition and free from oil migration build-up
and other debris.
•
Verify that component box and contactor box wiring connections are tight and that wiring is in
good condition.
•
Verify that all safety features (i.e. contactor shields, shunts, 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 all wiring harnesses and wiring connections are tight and in good condition.
