Frymaster FR2 manual FR 2 Q1, Frymaster Fryer All models using an M2000 Computer

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Boil out fry vats (electric fryers only)

 

 

 

Quarterly

 

 

 

FR 2 Q1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Why

To keep the fry vats clean and to maintain proper cooking temperatures

 

 

 

 

 

Time required

5 minutes to prepare

75 minutes to complete

 

 

 

 

 

Time of day

At close

For 24-hour restaurants: during low-volume periods at

night

Hazard icons

Tools and supplies

Apron, heat-resistant

Brush, pot, heat-

Bucket, plastic

Bucket, clean and

Bucket, soiled towels

Face shield

Fryer skimmer

 

resistant

 

sanitized towels

 

 

 

Gloves, neoprene

Goofer stick

McD All Purpose

McD Heavy Duty

Oil removal cart

Paper towels

Maple Paddle with

 

 

Super Concentrate

DeGreaser

 

 

no scratch pad

 

 

(APSC) solution

 

 

 

 

Frymaster Fryer All models using an M2000 Computer

Procedure

1If this is first boil-out, program boil-out into fryer.

If the fryer is new, the boil- out procedure must be pro- grammed into the fryer before it is boiled out for the first time.

If the fryer has been boiled out before, skip this step.

Press the on/off button to turn the fryer off.

Press the button marked with a check mark. The left display will show “code.”

Press the number keys

1,6,5,0. Then press the button marked with a 1 and left ar- row to step through the menu of items and products. Stop when you reach “boil out” (#40 product position).

Press a gray product button to store the “boil out” entry. The

green display of the button pressed will light up.

Press the on/off button to turn the fryer off.

Quarterly

FR 2 Q1

©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2008

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Contents Quarterly maintenance tasks Weekly maintenance taskBi-weekly maintenance task Monthly maintenance taskFR 2 D1 Shut off and disconnect gas FR 2 W1Remove and empty grease trough and cup Disconnect fryer from electricity Clean area behind fryersPrepare fryer for cleaning Clean fryer filtersMop floor around fryer Clean area behind fryerAsk manager to inspect Wash fryer legs and castersTurn on gas supply Reinstall fryer filters and grease troughClean area behind other fryers Check oil level Procedure Calibrate pyrometerFR 2 B1 Turn on fryer and heat oilCalibrate fryer Turn fryer off ProcedureCheck most recent recovery time Recalibrate all remaining fryers Calibrate fryer recovery timeAdjust fryer, if necessary Check recovery time againFR 2 Q1 Frymaster Fryer All models using an M2000 ComputerBoil out fry vats electric fryers only Start boil-out Allow solution to heat upClean fry baskets Clean basket support rackRinse and dry vat Drain solution from fryerDrain solution from vat Fill vat with waterBoil-out remaining fryers Skim oilSeason baskets and racks Decide which vat to test Procedure Prepare for testsPut fryer into programming mode FR 2 Q2Test second mechanical high-limit control Verify high-limit controlsTest the first internal high- limit control Verify high-limit controls for all remaining fryers Decide what to do if either control failedDiscard oil Replace O-ring Procedure Prepare fryer for procedureReinstall filter pan FR 2 Q3FR 2 S1 Boil out fry vats gas fryers only Start boil-out Drain solution from fryer Boil out remaining fryers Check combustion FR 2 A1-TCabinet inspection Check regulated gas pressureAnnual Inspection gas fryers only Amp-draw check FR 2 A2-TElement inspection Tilt inspectionElectrical component inspection Wiring connection inspectionAnnual Inspection electric fryers only Probe check

FR2 specifications

The Frymaster FR2 is a state-of-the-art commercial deep fryer designed to meet the demands of busy kitchens while delivering high-quality frying performance. It embodies innovative technology and user-friendly features that aim to enhance efficiency and productivity in food preparation.

One of the standout features of the Frymaster FR2 is its compact design, which makes it suitable for various kitchen layouts, including those with limited space. Despite its smaller footprint, it is equipped with a dual frying tank system, allowing for increased frying capacity without compromising on performance. This design means that operators can efficiently cook multiple products simultaneously, thereby boosting output during peak hours.

The FR2 integrates advanced heating technology, utilizing a high-efficiency heating element that ensures rapid heat-up times and precise temperature control. This feature is crucial for achieving consistent frying results and maintaining the quality of the food. The fryer's temperature ranges from 200°F to 400°F, providing the versatility needed for frying a wide variety of foods, from crispy French fries to delicate seafood.

Safety and ease of use are paramount in the Frymaster FR2. The fryer is equipped with a built-in oil filtration system that extends the life of the cooking oil by removing food particles and impurities. This not only enhances the flavor and quality of fried foods but also reduces oil replacement costs, making it a cost-effective choice for busy kitchens.

In addition, the FR2 features an intuitive digital control panel, complete with programmable cooking timers and temperature readouts. This helps kitchen staff monitor cooking times effectively and ensure that items are fried to perfection. The fryer also includes an automatic shut-off feature, providing peace of mind and enhancing safety by preventing overheating.

Durability is another key characteristic of the Frymaster FR2. Constructed with high-quality stainless steel, it is designed to withstand the rigorous conditions of a commercial kitchen. Its sturdy build ensures longevity and minimizes maintenance needs, making it a reliable investment for any establishment.

In summary, the Frymaster FR2 is a high-performance commercial fryer offering vital features and technologies that make it perfect for modern kitchens. With its space-efficient design, efficient heating system, advanced filtration, and user-friendly controls, it stands out as a top choice for restaurateurs looking to enhance their frying capabilities while ensuring food quality and safety.
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