Frymaster 45 - Manual (Page 39)

MASTER JET SERIES ATMOSPHERIC GAS FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE
5-3
5.1 Fryer Preventive Maintenance Checks and Services (cont.)
Clean Detachable Parts and Accessories
As with the frypot, a deposit of carbonized oil/shortening will accumulate on detachable parts and
accessories such as baskets, sediment trays, or fishplates
Wipe all detachable parts and accessories with a clean cloth dampened with a detergent solution.
Rinse and thoroughly dry each part.
Check Calibration of Thermostat/Solid State (Analog) Controller Temperature Control Knob
[NOTE: This check applies only to units equipped with Thermostat or Solid State (Analog)
Controllers.]
1. Ensure frypot is filled with cooking oil or liquid shortening.
2. Set the temperature control knob to frying temperature.
3. Let the burner cycle on and off automatically three times in order for the cooking oil/shortening
temperature to become uniform. If necessary, stir to get all shortening in the bottom of the
frypot melted.
4. Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end
touching the fryer temperature probe.
5. When the burner starts for the fourth time, the thermometer/pyrometer reading should be within
± 5ºF (2ºC) of the temperature knob setting. If not, calibrate as follows:
a. Loosen the setscrew in the temperature control knob until the knob rotates freely on the shaft.
b. Rotate the knob until the index line on the knob is aligned with the marking that corresponds
to the thermometer or pyrometer reading.
c. Hold the knob and tighten the setscrew.
d. Recheck the thermometer/pyrometer reading against the temperature control knob setting the
next time the burner comes on.
e. Repeat steps 4.a. through 4.d. until the thermometer/pyrometer reading and knob setting are
within ± 5ºF (2°C).
If calibration is not possible, contact a Factory Authorized Service Center for service.