Calibrate fryer
(continued)
©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2009
Page 2 of 2
Frymaster Fryer Model BIELA14 and BI
GAL30 – LOV
Bi-week
ly
FR 3 B1
5
Read oil temperature.
Insert the fry vat probe of the
pyrometer into the hot oil to
within 1 inch (2.5 cm) of the
probe’s tip. The tip should
be approximately 3 inches
(7.6 cm) below the surface of
the oil. Allow the temperature
reading to stabilize.
6
Display temperature on fryer.
Press the temperature display
switch for the vat where you
took the pyrometer reading.
The display will show the
temperature for the vat.
7
Compare temperature
readings.
Compare the temperature
reading on the pyrometer with
the corresponding tempera-
ture on the display.
If the two temperatures are
less than 5°F (3°C) apart (ei-
ther plus or minus), you do
not need to adjust the tem-
perature setting.
If the two temperatures are
more than 5°F (3°C) apart
(either plus or minus), call a
service technician to report
the problem.
8
Repeat for other side of split-
vat.
If the vat you tested was a full
vat, skip this step and go to
step 9.
If the vat you tested was one
side of a split-vat, repeat steps
5 through 7 on the other side
of the split-vat.
9
End calibration check.
When you have finished steps
5 through 7 for the vat (in-
cluding both sides of a split-
vat), press the on/off button to
end the calibration check for
the vat.
10
Calibrate remaining fryers.
Repeat steps 1 through 9 for
all remaining fryers.
