Frymaster 819-5432 manual From previous When

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High-Limit Check (With Thermostat Controller only.)

Note: When the trouble light comes ON, or the temperature exceeds 425°F (218°C), release switch.

Result: Electrical elements or gas burner turns OFF and the second high-limit will come ON. The cooking oil temperature should be between 425° and 450°F (218° and 232°C).

Caution: When the second high-limit light comes on or the temperature exceeds 450°F (232°C), release switch.

6.Turn the power switch to the “OFF” position. One vat must remain ON to ensure hood fan remains ON.

7.Remove the fry vat probe and reinstall the computer probe into the vat.

8.Allow cooking oil to cool for one hour before discarding. See statement on discarding.

9.High-limit check is complete. Repeat procedure for each remaining vat.

Caution: STATEMENT ON DISCARDING OIL—Hot cooking-oil is dangerous and will cause severe skin burns. Handle with extreme caution. When discarding old cooking oil, the cooking oil should be drained from the fryer into a cooking oil removal cart. The cart should then be taken to a grease barrel and pumped into the grease barrel to properly dispose of the old cooking oil.

High-Limit Check (With MACC100A, M100A, and M100B Computer only.)

Note: Conduct this test when the 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: The cooking oil must be at a high enough level to cover the high-limit probe.

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

Note: The high-limit test program allows the operator to test the trip-out temperature of the first and second high-limit thermostats. 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.

1.Turn the fry vat ON by pressing the button (MACC100A and M100A), or the button (M100B) and allow cooking oil to stabilize at normal cooking temperature. Wait for the light to go OFF before proceeding.

2.To access the "high-limit test", depress the and (left or right) buttons simultaneously in the following sequences:

Full-vat:

and

button

Split-vat, left:

and Left

 

buttons

Split-vat, right:

and Right

buttons

3.To start the "first high-limit test", press and hold the button. The display should read "HI-LIMIT".

819-5432 NOV 05 Card 15

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Contents Flashlight protective goggles Quarterly-Grill StacksSemi-Annually- Fryer Stacks Digital thermometer with fry vat probe Twice MonthlyVat probe, 1/8 3 mm flat Digital thermometer with fryBlade screwdriver, Pro Fry ComputerWeekly Clean Behind Fryers All Frymaster ModelsClean Behind Fryers All Frymaster Models Semi-Annually Gas Quarterly14A From previous When Boil-out Fryer Pots With M2000 Computer Only Fryers Only Quarterly Electric Fryers Tools14A 14A Pad, pen Recovery Check Time With MACC100 computer onlyMonthly Recovery Check Time With Thermostat Controller only Paper, pen Recovery Check Time With M2000 Computer onlyHigh-Limit Check With MACC100 Computer only NoneHigh-Limit Check With Thermostat Controller only MonthlypageFrom previous When High-Limit Check With M2000 Computer only VWX Scratch Calibration CheckCombustion AIR Blower Adjustment

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.
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