5-5
5.6
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 an-
nually as follows:
5.6.1 Fryer
Inspect the cabinet inside and out, front and rear for oil.
Verify that the flue opening is not obstructed by debris or accumulations of solidified oil.
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 wiring
and verify that connections are tight and that wiring is in good condition.
Verify that all safety features (i.e. drain safety switches, 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.
5.6.2 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 fireproof
container and cleaned daily.
