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Recovery Check Time (With M2000 Computer only.)

4.Record the recovery time.

Note: Recovery time should be less than 145 seconds for a gas fryer, and less than 100 seconds for an electric fryer. If time is less than 145 seconds for gas, or 100 for electric fryers, recovery time is acceptable. If the time displayed is greater than the required time, refer to the scratch calibration procedure on this card or the Fryer section of the Equipment Manual for Troubleshooting Charts and check the following:

g.Grease filter condition

h.Cooking oil level

i.(Gas fryers) Proper placement of seal angle, gravity blade and standoff

j.(Gas fryers) Air flow, combustion air blower

k.(Gas fryers) Radiant burner condition

l.(Electric fryers) Large power plug plugged in properly.

6.Repeat steps 1 through 3 for each additional vat.

7.Recovery time check is complete.

High-Limit Check (With MACC100 Computer only.)

Note: Conduct this test when fryer will not be needed for about 1 hour, and when the cooking oil is due to be changed. Discard the cooking oil after completing this check.

Note: Grease filters must be in place and exhaust fans must be on during entire high- limit control check procedure.

1.Press to turn the vat computer “ON” and let cooking oil stabilize at a normal cooking temperature, then wait for the light to go OFF.

2.The cooking oil level should cover the temperature and high-limit probes. Add cooking oil if necessary.

Caution: If, after completing both high-limit tests you find only the second high-limit operates properly, the vat can be used if it is absolutely necessary, but with extreme care. The computer must be replaced immediately after this period of necessity. If the second high-limit does not work the vat must NOT be used until the second high-limit has been replaced. If the first high-limit feature activates at less than 400°F (204°C), do not replace the computer unless it interferes with proper cooking. If the second high-limit activates at less than 425°F (218°C), do not replace it unless it prevents you from checking the first high-limit feature.

Note: The high-limit test program allows the operator to test the trip-out temperature of the first and second high-limits. The first high-limit feature is a function performed by the computer and automatically resets when the cooking oil cools below its trip point of 400°F (204°C). The second high-limit automatically resets when the cooking oil has cooled to 400°F (204°C) or less. To perform the high-limit test, the vat must be operating normally and the display reading "HI-LIMIT" on either display for a full- or split-vat, depending on the test being performed. Only one side of a split-vat is to be checked at a time. The test can be performed any time the vat is turned ON except if the vat is in the melt or cooking cycle.

3.To start the "first high-limit test", press the button and the button

simultaneously, then release the button, but continue to depress the button.

Result: The vat will heat while the button is depressed continuously. The display will show the actual temperature during the test. At 410°F (210°C) ±10°F (±5°C), the first high-limit feature will trip. The display will show (alternating) HI-1 and the actual temperature, i.e. "HI-1-400°F (204°C)" until the vat cools to 400°F (204°C), or less. The vat will automatically reactivate below 400°F (204°C).

819-5432 NOV 05 Card 15

819-5432 specifications

The Frymaster 819-5432 is a cutting-edge commercial deep fryer designed to enhance the cooking experience for professional kitchens. Renowned for its high efficiency and reliability, this model is perfect for restaurants, food trucks, and other food service establishments that demand consistent results.

One of the key features of the Frymaster 819-5432 is its advanced heating technology, which ensures rapid heating times and maintains optimal frying temperatures. This model utilizes a precise temperature control system, allowing chefs to adjust the heat to accommodate various frying methods and ensure that food is cooked to perfection every time. The efficiency of this fryer not only speeds up the cooking process but also helps in conserving energy.

The Frymaster 819-5432 is built with a user-friendly digital control panel that simplifies operation. This intuitive interface allows operators to set frying times and temperatures accurately, ensuring repeatable results. Additionally, integrated frying oil filtration technology minimizes oil degradation, ensuring that food maintains its quality while reducing oil usage. This not only boosts the taste of the food but significantly lowers operational costs.

Another notable characteristic is its robust construction. Designed with high-quality stainless steel, the Frymaster 819-5432 is both durable and easy to clean. The fryer’s removable oil tank also facilitates effortless oil disposal and maintenance, making it an ideal choice for busy kitchens.

Safety features are abundant in the Frymaster 819-5432, including an automatic shut-off function that activates during emergencies. This ensures that the fryer will not continue to operate excessively, preventing potential hazards related to overheating or oil fires. Furthermore, a built-in safety lock minimizes accidental adjustments, making it safer for kitchen staff, including those who are less experienced.

Overall, the Frymaster 819-5432 stands out as a versatile and dependable option for any commercial kitchen. Its combination of advanced technology, user-friendly design, and robust safety features makes it an invaluable asset for chefs who require the highest standards in performance and quality. By choosing the Frymaster 819-5432, food service operators can ensure a streamlined cooking process and a better culinary experience for their customers.