Caster/Leg Installation | Frymaster ESW, 17ECS, EWBS specification

2.2Caster/Leg Installation

Depending upon the specific configuration ordered, your unit might have been shipped without in- stalled casters or legs. If casters or legs are installed, you may skip this section and proceed to Sec- tion 2.3, Pre-Connection Preparations.

If your unit requires the installation of casters/legs, install them in accordance with the in- structions included in your accessory package.

2.3Pre-Connection Preparations

After the unit has been positioned in the area where it will be used, ensure the following have been accomplished before connecting the unit to the electrical power source:

1.This equipment must be stabilized by installing restraining chains on units equipped with casters or anchor straps on units equipped with legs. Follow the instructions shipped with the casters/legs to properly install the chains or straps.

2.Level units equipped with legs by screwing the legs out approximately 1 inch, then adjusting them so that the unit is level.

For units equipped with casters, there are no built-in leveling devices. The floor where the unit is to be installed must be level.

3.Install the basket lift arms (on units so equipped) on the lift rods (located at the top rear of the cabinet) so that the basket lift rollers guides the lift arms.

NOTE: Some adjustment of the rollers may be necessary for free movement of the basket lift arms.

4.If so equipped, connect the water hose(s) to the fitting(s) at the rear of the unit and connect the unit to the water supply.

CAUTION

Incoming water pressure for all units should be approximately 40 PSI (28.15 kg/cm2).

DANGER

The maximum allowable incoming water pressure for all units is 80 PSI (56.3 kg/cm2). The maximum allowable incoming water temperature for all units is 180ºF (82ºC).

WARNING

To prevent back flushing, the connection piping should be installed with a vacuum breaker

or means of providing an air gap 1” (2.54 cm) above the cookpot rim.

NOTE: On units equipped with water hoses, the hoses come with a quick-disconnect cou- pling. The quick disconnect may be attached to the unit or to the water supply line, or it may be left off entirely, whichever you prefer. If the unit is to be moved frequently (for cleaning or preventive maintenance), Frymaster recommends installing flexible water lines. If the cooker is hard-plumbed then moved, the connections may loosen and eventually cause leaks.

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17EC, 17ECS, EWBS, ESW specifications

Frymaster, a leader in the foodservice equipment industry, offers a range of fryers designed to enhance productivity and quality in commercial kitchens. Among these, the Frymaster ESW, EWBS, 17ECS, and 17EC models stand out due to their innovative features, advanced technologies, and user-friendly designs.

The Frymaster ESW fryer is engineered for high-efficiency frying while maintaining excellent food quality. It incorporates a built-in oil filtration system, allowing operators to extend the life of oil, reduce frying costs, and ensure consistent product quality. The ESW is designed with energy efficiency in mind, which not only minimizes operational costs but also helps restaurants reduce their environmental footprint. Its programmable controls enable seamless operation, and the easy-to-read display assists staff in monitoring frying times, temperatures, and oil conditions.

The EWBS model is equipped with a robust design that focuses on convenience and reliability. One of its key features is its large fry pot, which enables high-capacity frying, reducing cooking time and increasing output during peak hours. The EWBS fryer also maximizes versatility, allowing operators to prepare a wide variety of menu items. It features adjustable frying baskets, which are designed to accommodate foods of different sizes. Additionally, the model includes energy-efficient burners that result in quicker recovery times and lower gas consumption.

The 17ECS and 17EC models are designed for compact spaces without sacrificing performance. Featuring digital controls and simplified interfaces, they provide operators with precise temperature management. The 17ECS is known for its superior oil management system, which enhances oil life and maintains food quality. The 17EC, on the other hand, offers a variety of programmable cooking options, making it ideal for establishment with diverse culinary needs.

Both the 17ECS and 17EC also emphasize safety, incorporating features such as automatic shutoff and cool-touch handles, which help prevent burns and accidents in fast-paced kitchen environments. These fryers are built with durable materials that ensure longevity, making them a worthy investment for any restaurant or foodservice operation.

Together, the Frymaster ESW, EWBS, 17ECS, and 17EC models represent a commitment to innovation in commercial frying technology, combining energy efficiency, user-friendly interfaces, and versatile cooking capabilities that cater to the needs of modern kitchens. As restaurants continue to evolve, these fryers provide the reliability and performance necessary to meet demand and maintain high-quality standards.