Bloomfield WFPE-30F manual Caution Fire Hazard / Hot Oil, of the FRYPOT. REMOVE FROM BASKET BEFORE

7.	HI-LIMIT THERMOSTAT	Provides over-temperature protection by de-energizing the
		HEATING ELEMENTS if the oil temperature exceeds the
		factory-set limit.
		RESET must be performed manually. Allow the oil to cool
		below 300ºF (93ºC), then firmly press the red button on the
		LOWER CONTROL PANEL until it resets (snaps).

CAUTION: FIRE HAZARD / HOT OIL

THE HI-LIMIT THERMOSTAT IS A FIRE PROTECTION DEVICE.

	If tripping persists, clean debris from the space between the
	hi-limit bulb and the element to enhance oil flow and facilitate reset.
	Otherwise, contact your authorized Wells service agency for repairs.
	DO NOT ATTEMPT TO BYPASS OR HOLD IN THE BUTTON OF THE
		HI-LIMIT THERMOSTAT. A FIRE MAY RESULT.
8.	TEMPERATURE	Controls the oil temperature from 250ºF (121ºC) turned fully
	CONTROL THERMOSTAT	counter-clockwise, to 375ºF (191ºC) fully clockwise.
9.	FILTER PUMP MOTOR	The FILTER PUMP MOTOR is equipped with an over-
	RESET BUTTON	heating protection device.
	(located at the rear of the motor)	RESET must be performed manually. Allow the motor to cool
		for approx. 30 min., then firmly press the red button.
10.	OIL FILTER RESERVOIR	Holds the filter screen, filter paper and filter paper holder.
11.	DRAIN VALVE LEVER	Opens and closes the DRAIN VALVE.
		To OPEN, turn the handle counterclockwise (to vertical).
		To CLOSE, turn the handle clockwise (to horizontal).
12.	POWER OUTLET BOX	Contains the electrical service connection terminal block.
13.	COOK LEVER/	COOK position allows pressure to build by closing the
	CONTROL ROD ASSEMBLY	EXHAUST VALVE; also energizes the TIMER.
		OFF position relieves steam pressure inside the FRYPOT
		by opening the EXHAUST VALVE.
14.	CONTROL HANDLE	Lifts or lowers the LID out of or into the the FRYPOT.
		Rotate counter-clockwise to just below horizontal in order to
		lock the cover under pressure.
15.	PRESSURE GAUGE	Shows the steam pressure in the kettle.
		Normal operating pressure is 8 - 12 psi.
16.	DRIP PAN	Collects liquids which accumulate on top of the fryer.
17.	BASKET HANDLE	Used to manually lower and raise the BASKET into and out
		of the FRYPOT. REMOVE FROM BASKET BEFORE
		CLOSING COVER.
18.	FRY BASKET	Holds product to be cooked.
19.	BASKET RACK	Prevents BASKET from contacting cooknig elements.

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