Annual Inspection (electric fryers only)
Annually
FR 2 A2-T
©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2009
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Annually
FR 2 A2-T
Why
Frymaster recommends that a Factory Authorized Service Technician inspect this appliance at least
annually. This will help ensure the equipment is in safe working order and operating at peak
performance.
Time required
N/A
1 hour per fryer to complete inspection
Time of day
The inspection should be scheduled by the store to ensure business is not interrupted and to give
the servicer adequate access to the equipment.
Hazard icons
Tools and supplies
Tools supplied by technician
Procedure
QUALIFIED TECHNICIANS ONLY
1
Cabinet inspection
Inspect the cabinet, inside and out, front and rear, for
excessive oil buildup.
2
Element inspection
Verify that heating elements are in good condition with
no carbon/caramelized oil build up. Inspect the
elements for signs of extensive dry firing.
3
Tilt inspection
Verify that the tilt mechanism is working properly
when lifting and lowering elements and that the
element wires are not binding and/or chafing.
4
Check fryer recovery time.
Choose a vat on the fryer. Check the fryer’s most
recent recovery time for that vat, using the procedure in
FR2 M1. The most recent recovery time should be less
than 1:40 (one minute, forty seconds).
If the fryer’s recovery time is less than 1:40 (one
minute, forty seconds). The procedure is complete for
this vat. Go to step 6
5
Adjust fryer, if necessary.
If the fryer’s recovery time is not acceptable, check the
following items on the fryer. If you find any problems,
correct them as described.
For electric fryers only, confirm that the large power
plug is properly plugged in. Adjust as necessary.
Continue to step 6.
6
Amp-draw check
Verify the heating element amp-draw is within the
allowed range as indicated on the appliance’s rating
plate.
