Frymaster 17ECS, ESW, EWBS manual Replacing the Cookpot or Rinse Tank

Page 41

6.3.10 Replacing the Cookpot or Rinse Tank

1.Remove the faucet assembly from the cooker in accordance with Steps 1-4 of Section 6.3.8.

2.Remove the screws that secure each of the rear corners of the backsplash assembly (see illustration at right). NOTE: To access the screw in the lower right corner (as viewed from the rear) remove the upper basket lift panel.

3.Remove the screws along the top edge of the control panel and open the panel by swinging it downward. Disconnect the 15- pin connector from the rear of the computer, and then lift the control panel out of the control panel frame.

4.Remove the screws that secure the backsplash sides to the cabinet sides then remove the four screws that secure the topcap to the cabinet. Remove the nut and washer securing the basket support rod to the topcap by reaching up through the control panel frame. Conversely, the backsplash and topcap, with the basket support rod still attached, can be lifted up and off the cooker as one unit.

Remove these four screws.

Remove these screws to dismount the control panel.

Remove these screws (on both sides) to remove backsplash and topcap.

5.

Remove the screws attaching the standoff

 

 

brackets to the cookpot or rinse tank.

Remove these screws to release

 

 

 

the pots from the standoff brackets.

6.

If removing the cookpot, unplug the element

 

 

wiring harnesses from the rear of the

 

 

contactor box. Disconnect the high-limit

 

 

thermostat leads and the water-level sensor

 

 

leads.

Using a pin-pusher (such as

 

 

Frymaster P/N 806-4855), disconnect the

 

 

temperature probe leads from the 15-pin

 

 

connector.

 

7.

Disconnect the union joining the cookpot

 

 

and rinse tank drain piping together.

 

8.With an assistant, lift the cookpot or rinse tank straight up and out of the cabinet.

6-9

Page 40 Page 42
Image 41
Page 40 Page 42
Contents Hour Service Hotline Page Preventive Maintenance ESW/EWBS Service Procedures & Parts Page This page Intentionally Left Blank Safety Information Parts Ordering and Service InformationEquipment Description Qualified AND/OR Authorized Operating Personnel Qualified Installation PersonnelQualified Service Personnel What to do if your equipment arrives damaged National Code Requirements General Installation RequirementsElectrical Grounding Requirements FCC CompliancePre-Connection Preparations Caster/Leg InstallationUse copper wire ONLY, suitable for at least 170ºF 75ºC Connecting to the Electrical SupplyWatts Per leg Wire Size Electric Cooker Models 17EC, 17ECS, ESW, & EwbsField Connection Wiring Diagrams Computers are not interchangeable IntroductionOperating Instructions Setting the Controller Transition Temperature/Boil IntensityAltitude Boiling Point Toggling Between Fahrenheit and Celsius Temperature Display Controller Simmer Mode AdjustmentComputer Magic III Controller As Used on Ewbs Units Start-Up ProcedureShutting the 17EC/17ECS Down Setting the Unit UP for FIRST-TIME Operation Operating the Computer Selecting FAHRENHEIT- Celsius Display Mode Shutting the Ewbs with CM III Computer Down Selecting Boil or Simmer ModeBoiling Out the Cookpot Page This page Intentionally Left Blank Inspect Equipment and Accessories for Damage Daily Preventive MaintenanceThis page Intentionally Left Blank Before calling a servicer or the Frymaster Hotline Problem Probable Causes Corrective Action Operator Troubleshooting GuideTroubleshooting Guide Replacing Fuses in 17EC and 17ECS Models Functional Description Replacing Electronic Components Other than the Computer Replacing Equipment Components Replacing the ComputerReplacing a Heating Element Replacing the High-Limit Thermostat Replacing a Water-Level Sensor Replacing the Temperature ProbeReplacing the Pressure Regulator or Solenoid Valve Replacing the Water Faucet Replacing a Basket Lift Motor or MicroswitchReverse Steps 1-7 to complete the procedure Replacing the Cookpot or Rinse Tank How the Computer Works TroubleshootingHow the Power-Supply System Works How the Water Heating System Works How the Autofill/AutoSkim System WorksHow the Basket Lift System Works Troubleshooting the 24VAC Power Supply System Technician Troubleshooting GuidesTroubleshooting the 24VAC Power Supply to the Computer Begin to fill? Troubleshooting the Autofill SystemProbe Thermostat Troubleshooting the Water Heating SystemOK? Troubleshooting the Basket Lift SystemThis page Intentionally Left Blank Component Parts ListComponents Component Cabinetry Component Rinse Tank CookpotComponent Electronics Component Water Supply System Components Computer Control Wiring Diagram 17ECSWiring Diagrams 17EMCS Page This page Intentionally Left Blank Units with Manual Controls rocker-switches and a thermostat Units with Computer Controls Replacing Equipment Components Replacing the Computer Replacing the Heating Element Hole Lead Replacing a Water-Level Sensor Attach wire15C here Attach wires 20C and 35C here Typical Water Supply System Configurations Reverse Steps 1-4 to complete the procedure On units with manual thermostat controls Replacing the CookpotRemove these screws Troubleshooting How the Autofill and Skim Systems Work How the Basket Lift System Works Position. Replace switch as required Controls? Checking HIGH-LIMIT Thermostat Temperature Probe Line voltage present at the Common Replace Cover Lift Component Disproportionately large for clarity 910-7377 Control Components Cookpot and Drain Components Electronics Component Supply Component Remove this Cover to Inspect Field Wiring Wiring DiagramsWith Computers UnitsService Hotline

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.
Top Page Image Contents