Keating Of Chicago INSTANT RECOVERY, Service Manual

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10
A. Oil Breakdown
As part of a “Preventive Maintenance Program”, the oil
in your fryer needs to be filtered regularly to avoid
breakdown. The initial investment in the frying system
is less than the total overall costs of oil during the life of
the fryer, and with regular filtering, you can realize
substantial savings in oil costs, as well as,
maintenance charges.
B. Limited Calibration (less than 25°F off)
You will need:
One standard flat blade screwdriver
One accurate fryer thermometer
1. Set thermostat to desired frying temperature.
2. Allow fryer to cycle three times.
3. Place an accurate thermometer in the oil at the
thermostat bulb.
Figure 4-1
Thermostat calibration with knob on
NOTE: Locate thermometer in same position for every
calibration. Position at thermostat bulb is
recommended.
Figure 4-2
Place thermometer in oil
4. If calibration of fryer is found to be less than 25°F
off, simply loosen three dial plate retaining screws,
rotate dial plate to match thermometer reading and
tighten screws. If it is more than 25°F off contact a
qualified service company.
C. Thermostat Bulb Positioning
BEFORE REPLACING, TEST THERMOSTATS:
These operational problems can easily be
corrected by thermostat bulb positioning.
Keating’s patented thermostat application is
accurate within 2°F of the dial setting between
250°F – 350°F. This accuracy is attained only if the
thermostat bulb is placed properly against the heat
transfer tube. To quickly and accurately test for
proper bulb placement, a single thickness of writing
paper should be pulled through between the tube
and the bulb with medium resistance.*
1. *For gas fryers 14":
n
The end of thermostat bulb should touch the burner
tube.
2. For gas fryers 10x11, 18 & up:
n
If the bulb is too loose, the paper will slip through
with little or no resistance. A fryer with a thermostat
bulb that is too loose will overshoot.
Overshoot : The thermostat takes a long time to
cycle and then misses its preset temperature by
20°F - 40°F yielding a poor quality product.
TIME OPERATOR/OWNER SECTION
FRAME
Daily
l
Check lights and controls. III
l
Check that the oil is up to
“Fill Level” Line.
l
Clean all baskets.
l Drain, strain or filter oil.*
Weekly l Drain and clean fryer.*
l Boil-out fryer. III
Monthly
l
Verify thermostat settings.
l
Test Hi-Limit control.
l
Verify all thermostat settings. IV
Yearly QUALIFIED SERVICE
PERSONNEL ONLY IV & V
l
Disassemble fryer to clean
pilot and burners orifices and
runner pilot tube.
l
Check and replace radiants.
l
Calibrate thermostat.
PREVENTIVE MAINTENANCE CHART
*High production facilities should be checked more often.