APW Wyott EF-30 Maintenance, Checking Thermostat Calibration, Removing Fry Tanks

4. THERMOSTAT CALIBRATION

Checking Thermostat Calibration:

The fryer thermostat is carefully calibrated at the factory so that dial settings match actual frying compound temperatures. Field re-calibration is seldom necessary unless the unit has been mishandled in transit or abused. Re-calibration should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperature to which the dial is set.

1.To check compound frying temperatures when re-calibrating, use a precision test instrument, or a good grade mercury thermometer. Fill fry tank with frying compound to “FULL” mark.

2.Frying compound temperature should be checked at the center of the tank, approximately 1” to 1 1/2” below surface of frying compound.

3.Turn the dial of the thermostat being checked to the 350°F mark.

4.Allow temperature to stabilize, or until the thermostat cycles to “OFF” three times after starting with cold frying compound. With power “ON”, read highest and lowest frying compound temperature, as thermostat cycles through at least two cycles. Average the reading.

5.Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the control knob setting (350°F +/- 10°F). If re-calibration is required, continue with steps 6, 7, 8 and 9.

6.Remove control knob by grasping outer edge and pulling straight out, without twisting or turning.

7.Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A” clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each ¼ turn (90° rotation) of screw “A” represents 18°F.

8.Replace thermostat control knob.

9.Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial setting (350°F +/- 20°F), it means that the sensing element is inoperative and the thermostatic control should be replaced.

5.MAINTENANCE

FIGURE 1
“A” SCREW
“A” SCREW	INCREASE
1/4” TURN	DECREASE
“B” DIAL SHAFT

Removing Fry Tanks

a.Remove fry baskets.

b.Carefully grasp the black handle, CAUTION: may be hot, on the end post on top rear corner of the fryer with the left hand, and the element lift handle resting on fry tank front, with right hand.

c.Lift the element handle while at the same time. pulling the plastic handle. This will permit lifting the elements to just above frying compound level in tank. The element can be left in this position for draining frying compound.

d.Again, lift the element handle while pulling the plastic handle, until the elements lock themselves at a higher position.

e.Firmly grasp both handles of fry tank and lift it out. ,

f.After replacing the fry tank, simply pull the plastic handle; and at the same time, pull down the element handle until the elements rest on fry tank bottom.

g.Both the lifting out and lowering of elements can be done in one swing, without stopping at the intermediate position.

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