Units with Computer Controls

NOTE: The cooker has a high-limit safety. If the water in the cookpot falls below the low-water- level sensor but the sensor remains grounded for whatever reason (thereby allowing the element to continue to heat), the high-limit switch will open when the element temperature reaches 400 ±15ºF. This cuts off power to the element.

When the computer POWER switch is pressed, a logic circuit in the computer checks the water level in the cookpot. A normally closed solenoid valve on the water supply line automatically opens if the upper water-level sensor is not grounded by contact with water in the cookpot. Water will continue to be added until the upper water level sensor is grounded by contact with water in the cookpot. If there is sufficient water in the cookpot to cover the heating element (i.e., the lower water level sensor is grounded by contact with water in the cookpot), the computer signals the contactor coil to close, thereby energizing the heating element. If the temperature of the water in the cookpot is below the cooking setpoint temperature programmed into the computer, -ºloappears in the computer’s LED display. If the temperature of the water in the cookpot is within 11ºF (6ºC) of the programmed

setpoint, “- - - -” appears in the computer’s LED display.

If the SIMMER mode is selected by pressing the R button, logic circuits in the computer monitor the temperature of the water and cycle power to the element on and off to maintain the temperature at the setpoint programmed into the computer. (See Chapter 3 for instructions on adjusting the setpoint.) If the BOIL mode is selected by pressing the L button, the heating element remains continuously energized until the SIMMER mode is again selected.

The Autoskim feature is activated by placing the SKIM switch in the ON position. When the feature is activated, a logic circuit in the computer automatically opens the solenoid valve in the water supply line for three seconds every minute until the option is turned off by placing the switch in the OFF position.

On units equipped with faucets, the faucet is turned on by placing the FAUCET switch in the ON position. This opens a dedicated normally closed solenoid valve on the faucet water line. The solenoid valve remains open until the switch is placed in the OFF position.

When a product button is pressed to initiate a cooking cycle, the programmed cook time appears in the LED display and begins to count down. When the specified cook time has elapsed, an audible alarm sounds and the associated product button flashes. Simultaneously, logic circuits in the computer activate the appropriate basket lift motor, lowering the basket into the cookpot. As the motor drives the basket lift arm down, a cam attached to the motor eventually loses contact with a roller-activated microswitch and power to the motors is cut. When the computer times out, logic circuits reverse the switch positions so that the motor circuit is again completed and the motor is restarted, raising the basket from the cookpot. At the fully raised position, the cam again makes contact with the microswitch, cutting power to the motor and stopping the lift in the up position.

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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.