Manual Part No: 930009-01
HD Gas Fryer
- 17 –
Manual Rev No: 1
SERVICE AND MAINTENANCE
Maintenance
MUST
only be carried out by a competent person. Ensure that the gas and electricity
supply to the appliance has been turned “
OFF
” before dismantling any components.
Routine Maintenance Procedure
1)
Ensure that the Fryer pan is filled with oil
2)
Fit a manometer (U tube) to the pressure test point on the manifold and go through the lighting
procedure. Ensure the flame safety device opens from cold in no more than 10 seconds.
3)
Turn the thermostat to 150
°
C and check that the pressure at the test point is:-
Natural Gas
15 mbar
(6” wg)
Propane
Gas
37
mbar (14”wg)
Adjust if necessary the governor - on the control valve.
Note: Only leave the burners on for the minimum amount of time to ensure that the fryer does
not get too hot.
4) Turn
the
thermostat
OFF
and ensure that both burners extinguish completely within 3-4
seconds.
5)
Turn the thermostat on again to 150
°
C and ensure that both burners cross light smoothly from
the pilot.
6)
Check that the burner flames are uniform and there is no spillage of the flames away from the
heat exchanger.
7)
Turn the thermostat OFF and blow out the pilot. Check that the flame safety valve closes within
60 seconds, this can be done by feel or sound.
8)
Turn off the gas, remove the pilot and withdraw the burner assembly. Clean the burner parts and
ensure the injectors are clear.
9)
Ensure that all the flue ways are clear.
10)
Reassemble the pilot and main burners.
11)
Go through the lighting procedure, turn the thermostat to 150
°
C and allow to heat up. Check
that the thermostat cuts out the gas. Turn the thermostat knob to 190
°
C allow to heat up and
note the oil temperature is 183
°
C when the thermostat shuts off the burners. The oil
temperature will overshoot to approximately 190
°
C. (Note! Position the digital thermometer
probe for thermostat testing in the centre of the fryer tank and the tip of the probe must be
25mm (1”) below the surface of the oil). Turn thermostat off.
