Frymaster Super Runner 52 Series GAS Fryers Troubleshooting, Pilot Burner Malfunction

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SUPER RUNNER 52 SERIES GAS FRYERS

CHAPTER 6: TROUBLESHOOTING

6.1 General

CAUTION

This appliance may have more than one power supply connection point. Disconnect

all power cords before servicing.

The problems and possible solutions covered are those most commonly encountered.

To troubleshoot, perform the test set-up at the beginning of each condition. Follow each step in sequence.

WARNING

Inspection, testing, and repair of gas or electrical equipment should be performed by

qualified personnel.

Use EXTREME CARE when testing Live Electrical Circuits.

6.2Pilot Burner Malfunction

A.Pilot will not ignite; no evidence of gas at pilot burner.

1.Check that gas valve is open and gas is present at the gas valve.

2.Check pilot burner orifice for dirt or lint.

3.Remove pilot burner gas-supply line and check for contamination; blow out if necessary, then reinstall.

B.Pilot burner ignites but will not remain lit when gas valve manual knob is released.

1.Check that thermocouple lead is properly screwed into thermocouple connection bushing on gas valve.

2.Remove end of thermocouple lead from thermocouple connection bushing and clean with fine sandpaper or emery cloth.

3.Pilot flame may be too high or too low. Adjust pilot flame adjustment screw so that pilot flame extends about ¾-inch (19-mm) above the top of the pilot burner.

4.Check all connections for cleanliness and security.

6-1

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Contents Domestic Australia Only Table of Contents Super Runner 52 Series GAS Fryers Introduction Service InformationOrdering Parts Safety Information Rating Plate Super Runner 52 Series GAS Fryers Important InformationGeneral Principles of OperationAir Supply and Ventilation Pre-InstallationEquipment Installed at High Altitudes Installation StandardsIf your equipment arrives damaged Receiving and Unpacking EquipmentHeat Input TemperatureConversion of Units PressureGeneral Super Runner 52 Series GAS Fryers Installation InstructionsInstalling the Fryer Leg and Caster InstallationLeveling the Fryer Leg and Rigid Caster InstallationLegs Only Rigid Casters Only Installing Optional Swivel CastersGas Connections Rigid Connections Supply Line SpecificationsRecommended Gas Supply Line Sizes Gas Types Number of FryersRegulating Gas Pressure Gas Connections Gas Inputs Adjustments/Adaptation To Different GasesDomestic G31 Mbar Gas Conversion ProceduresOn Button- Pilot Gas-flow SR52G Natural Gas to Propane Components Gas Conversion ComponentsElectrical Connections Gas Conversion KitsSR52G Propane to Natural Gas Components Super Runner 52 Series GAS Fryers Daily Operation Pilot Lighting ProceduresInitial Startup Honeywell gas valve Domestic Only Pilot Lighting Procedures, CE Boil-Out Procedure Extending Shortening/Oil Life Final PreparationAfter the pilot is lit Opening Beginning the Work DayFiltering Basics To light the fryerFryer Shut-Down When closing at nightWhen closing down for periods longer than overnight Closing End of DayDaily Super Runner 52 Series GAS Fryers Preventative MaintenancePage Pilot Burner Malfunction Super Runner 52 Series GAS Fryers TroubleshootingMain Burner Malfunction Main Burner Malfunction Australia Only Millivolt Wiring DiagramsSuper Runner 52 Primary Components Super Runner 52 Series GAS Fryers Parts ListThermopile Domestic Only-See .2 for CE/Australia ComponentPage Thermocouple Australia Only OnlyElectrode Australia Only Thermopile CE and AustraliaDean, 8700 Line Avenue, Shreveport, Louisiana

52 Series specifications

The Frymaster 52 Series stands out in the world of commercial fryers, designed specifically for establishments that prioritize efficiency, reliability, and high-quality fried products. This advanced fryer series offers a range of features that cater to the diverse needs of busy kitchens, making it an ideal choice for restaurants, catering services, and fast food outlets.

One of the key highlights of the Frymaster 52 Series is its innovative fry pot design. The series utilizes a large fry pot that accommodates a significant volume of oil, allowing for larger batches of food to be cooked simultaneously. This not only enhances productivity but also ensures consistent frying results, which is crucial for any food service operation.

Another notable feature is the advanced temperature control technology. The Frymaster 52 Series incorporates a multi-stage temperature management system that ensures accurate oil temperature regulation. This feature is essential for achieving perfect frying results, as it minimizes oil degradation and helps preserve the flavor profile of the food. Furthermore, the system is equipped with an automatic recovery feature that quickly stabilizes the temperature after product loading, minimizing downtime between batches.

Energy efficiency is a significant characteristic of the Frymaster 52 Series. With its efficient heating elements, the fryer can heat oil quickly while consuming less energy compared to traditional models. This characteristic not only reduces operational costs but also contributes to a more environmentally friendly kitchen.

Safety is paramount in any commercial kitchen, and the Frymaster 52 Series is designed with this in mind. It features built-in safety mechanisms, such as high-limit thermostats, to prevent overheating and potential hazards. Additionally, the fryer is constructed with durable materials that withstand the rigors of a busy restaurant environment, ensuring longevity and reliable performance.

Another aspect that makes the Frymaster 52 Series appealing is its user-friendly interface. The fryer is equipped with intuitive controls that simplify operation, making it easy for staff to adjust settings and monitor cooking processes. This ease of use reduces training time and enhances overall kitchen efficiency.

In conclusion, the Frymaster 52 Series is an exceptional choice for any commercial kitchen seeking a reliable, efficient, and high-performing fryer. With its innovative design, advanced technologies, and safety features, the 52 Series delivers exceptional results while meeting the demands of high-volume frying.
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