Frymaster GAS Cookers GSMS, GBC, and GC Preventive Maintenance, Daily Preventive Maintenance

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GAS COOKERS GSMS, GBC, AND GC

INSTALLATION AND OPERATION MANUAL

CHAPTER 4: PREVENTIVE MAINTENANCE

4.1Daily Preventive Maintenance

It is normal for a coating of starch to form on the sensors and temperature probes during operation. If the coating is allowed to build-up, it will adversely affect the operation of the equipment. The preventive main- tenance routines below should be performed at least daily to keep your equipment functioning at peak effi- ciency. The cookpot and rinse tank – especially the water-level sensors and the temperature probe – may require more frequent cleaning, depending upon the product volume.

Inspect Equipment and Accessories for Damage

Look for loose or frayed wires and cords, leaks, foreign material in cookpot or inside cabinet, and any other indications that the equipment and accessories are not ready for safe operation.

Clean Cabinet Inside and Out

Clean inside the cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and components to re- move accumulations of oil, dust, or cooking residue.

Clean the outside of the cabinet with a clean cloth dampened with dishwashing detergent, removing oil, dust, or cooking residue.

DANGER

Never attempt to clean this equipment during the cooking process or when the cook-

pot is filled with hot water and/or food products.

Clean Water-Level Sensors, Temperature Probe, Cookpot, and Rinse Tank

1.Turn the equipment off and drain the cookpot (and rinse tank, if so equipped).

2.Remove the probe cover and clean the water-level sensors and temperature probe using a Scotchbrite™ or similar abrasive pad and a solution of detergent and water.

3.Using a Scotchbrite™ or similar abrasive pad and a solution of detergent and water, clean the inside of the cookpot (and rinse the tank, if so equipped).

4.Rinse the cookpot (and rinse tank, if so equipped) thoroughly with clean water at least twice.

4-1

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Contents `8195311~ Hour Service HotlineFCC ComputersGAS Cookers GSMS, GBC and GC Table of Contents GAS Cookers GSMS, GBC, and GC General Information Parts Ordering and Service InformationRetain and Store this Manual in a Safe Place for Future USE Applicability and ValidityEquipment Description Safety InformationDefinitions Installation, Operating, and Service PersonnelWhat to do if your equipment arrives damaged Shipping Damage Claim ProcedureGAS Cookers GSMS, GBC, and GC Installation Instructions General Installation RequirementsClearance and Ventilation National Code Requirements Electrical Grounding RequirementsFCC Compliance Caster or Leg InstallationPage References for CE Standard are Tables 6 and A.2 of EN Countries Categories GAS Connection to the Gas LineMinimum incoming pipe size should be 1½38 mm Gas Connection Pipe SizesCE Standard for Burner Gas Pressure Non-CE Gas Conversion ComponentsNon-CE Gas Conversion Instructions CE Gas Conversion InstructionsIntroduction GAS Cookers GSMS, GBC, and GC Operating InstructionsOperating Instructions Fahrenheit or Celsius Temperature DisplayNormal Operation Shutting the Cooker Down Boiling Out the CookpotDaily Preventive Maintenance GAS Cookers GSMS, GBC, and GC Preventive MaintenanceCleaning and Adjusting the Combustion Air Blower Cleaning the Gas Valve Vent TubeBlower Housing Blower Wheel Pressure Tap Plug Typical Non-CE Valve Assembly Typical CE Measuring Flame Current Controller Simmer Mode AdjustmentManual Adjustment Before calling a servicer or the Frymaster Hotline GAS Cookers GSMS, GBC, and GC Operator TroubleshootingBurners do not Full Problem Probable Causes Corrective ActionWater Wiring Diagram Replacing the Controller This page Intentionally Left Blank Service Hotline

GC, GBC, GSMS specifications

The Frymaster GSMS, GBC, and GC series are advanced fryers designed to meet the demands of busy commercial kitchens. Renowned for their efficiency, reliability, and technology, these fryers are integral to restaurants, snack bars, and food service operations looking to elevate their frying capabilities.

One of the standout features of the Frymaster GSMS series is its ability to deliver consistent results with minimal effort. Equipped with smart technology, these fryers automatically adjust cooking times and temperatures to ensure food is cooked perfectly every time. This not only enhances food quality but also reduces the chances of operational errors, making it ideal for operators of all skill levels.

The GBC series is designed for versatility, featuring multiple fry pots. This allows different foods to be cooked simultaneously without the risk of cross-contamination. Whether you’re frying chicken, French fries, or doughnuts, the GBC series accommodates a wide variety of menus, helping restaurants maximize their offerings. Additionally, the models are energy efficient, significantly lowering operational costs associated with energy consumption.

The GC series represents the pinnacle of frying technology, integrating innovations that streamline cooking processes. One such innovation is the built-in filtration system that cleans oil during operation, extending its life and ensuring high-quality frying. This system not only enhances food flavor but also minimizes the need for frequent oil changes, significantly reducing waste and operational costs.

Another key characteristic across these Frymaster lines is their user-friendly control panels. These intuitive controls allow quick access to cooking settings and oil management, making the user experience seamless. Operators can easily monitor and adjust frying operations, which helps maintain peak performance and efficiency across a busy kitchen.

Moreover, safety features are paramount in these fryer models. Enhanced safety measures including automatic shut-off systems, temperature limit controls, and built-in alarms provide operators peace of mind in a fast-paced environment.

In summary, the Frymaster GSMS, GBC, and GC series fryers exemplify modern frying technology with their automation, versatility, and energy efficiency. These fryers not only support high-volume cooking but also prioritize safety and consistency, making them essential tools for any food service operation aiming for excellence.
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