Frymaster 819-5432 - Manual (Page 17)

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© 2000 McDonald’s Corporation
819-5432 NOV 05
All Rights Reserved Card 15
High-Limit Check
(With Thermostat Controller only.)
Note: When the trouble light comes ON, or the temperature exceeds 425°F (218°C),
release switch.
Result: Electrical elements or gas burner turns OFF and the second high-limit will come
ON. The cooking oil temperature should be between 425° and 450°F (218° and 232°C).
Caution: When the second high-limit light comes on or the temperature exceeds 450°F
(232°C), release switch.
6. Turn the power switch to the “OFF” position. One vat must remain ON to ensure hood
fan remains ON.
7. Remove the fry vat probe and reinstall the computer probe into the vat.
8. Allow cooking oil to cool for one hour before discarding. See statement on discarding.
9. High-limit check is complete. Repeat procedure for each remaining vat.
Caution: STATEMENT ON DISCARDING OIL—Hot cooking-oil is dangerous and
will cause severe skin burns. Handle with extreme caution. When discarding old
cooking oil, the cooking oil should be drained from the fryer into a cooking oil removal
cart. The cart should then be taken to a grease barrel and pumped into the grease barrel
to properly dispose of the old cooking oil.
High-Limit Check (With MACC100A, M100A, and M100B Computer only.)
Note: Conduct this test when the fryer will not be needed for about 1 hour, and when the
cooking oil is due to be changed. Discard the cooking oil after completing this check.
Note: The cooking oil must be at a high enough level to cover the high-limit probe.
Note: Grease filters must be in place and exhaust fans must be on during entire high-
limit control check procedure.
Note: The high-limit test program allows the operator to test the trip-out temperature of
the first and second high-limit thermostats. The first high-limit feature is a function
performed by the computer and automatically resets when the cooking oil cools below
its trip point of 400°F (204°C). The second high-limit automatically resets when the
cooking oil has cooled to 400°F (204°C) or less. To perform the high-limit test, the vat
must be operating normally and the display reading "HI-LIMIT" on either display for a
full- or split-vat, depending on the test being performed. Only one side of a split-vat is
to be checked at a time. The test can be performed any time the vat is turned ON
except if the vat is in the melt or cooking cycle.
1. Turn the fry vat ON by pressing the button (MACC100A and M100A), or the
button (M100B) and allow cooking oil to stabilize at normal cooking temperature. Wait
for the light to go OFF before proceeding.
2. To access the "high-limit test", depress the and (left or right) buttons
simultaneously in the following sequences:
3. To start the "first high-limit test", press and hold the button. The display should read
"HI-LIMIT".
Full-vat:
and button
Split-vat, left:
and Left
buttons
Split-vat, right:
and Right buttons
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