Filtration Malfunction

The majority of filtration malfunctions arise from operator error. One of the most common errors is placing the filter paper on the bottom of the filter pan rather than over the filter screen.

Inspect the filter paper to ensure that it is correctly sized and placed. Incorrectly sized or installed filter paper will allow particles and sediment to pass through the filter pan and into the pump. When sediment enters the pump, the gears can bind and cause the motor to overheat. If the motor overheats, the thermal overload will trip to protect the motor from further damage. Reset the motor by pressing the red reset button the end of the motor nearest the operator. Sediment cannot enter the pump when the correct filter paper is used properly.

While you are checking the filter paper, verify that the O-rings on the filter pan and connectors are present and in good condition. Missing or worn O-rings will allow the pump to suck air and decrease its efficiency.

A pump seized by debris or hard shortening can usually be freed by manually moving the gears with a screwdriver or other tool.

1. Disconnect power to the filter system.

Sediment Particle

Oil Flow

2. Remove the input plumbing from the pump.

3. Use a screwdriver to manually turn the gears.

 

 

Sediment

Up for reverse

•

Turn the pump gears backward to release a hard particle

Particle

 

 

 

 

and remove it.

 

Down for forward

 

 

 

•

Turn the pump gears forward to push softer objects and

 

 

 

solid shortening through the pump and allow the gears to

 

 

 

move freely.

Removing debris or shortening from

 

 

a seized pump.

 

Incorrectly sized or installed paper will also allow food particles and sediment to pass through and clog the suction tube on the bottom of the filter carriage. Particles large enough to block the suction tube may indicate that the crumb tray is not being used during filtering.

Pan blockage can also occur if shortening remains in the pan and solidifies. The heater strip on the suction tube prevents solidification of residual shortening left in the tube. It will not melt or prevent solidification of shortening in the pan. Remove blockages by forcing the item out with an auger or drain snake. Compressed air or other pressurized gases should not be used to force out the blockage.

The Power Shower may need service for clogged openings, shortening solidified in the tubes, missing clean-out plugs, and missing or worn O-rings. To correct these problems, clean the unit and replace missing or worn plugs and O-rings.

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Frymaster 35, 45 manual Filtration Malfunction
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45, 35 specifications

The Frymaster 35 and 45 series fryers are well-known in the catering industry for their reliability, efficiency, and advanced cooking technologies. These models are designed to cater to medium to high-volume establishments, providing users with exceptional performance and ease of use.

One of the main features of the Frymaster 35 and 45 series is their impressive fry capacity. The 35 model can handle around 35 pounds of oil, while the 45 model accommodates up to 45 pounds. This increased oil capacity means that both fryers can fry larger batches of food more efficiently, allowing for quicker service times in busy kitchens.

Another key characteristic is the high-performance heating elements. The Frymaster series utilizes V-shaped heat exchangers, which deliver rapid recovery times and consistent cooking temperatures. This technology enables the fryers to maintain optimal heat levels even during heavy usage, ensuring that food is cooked evenly and thoroughly.

The Frymaster 35 and 45 also feature built-in filtration systems. This technology helps in prolonging the life of the oil by filtering out food particles and impurities, which not only enhances the taste of the fried food but also reduces operational costs. The automatic filtration system can be programmed to run on a cycle to ensure that oil quality remains high without requiring constant manual intervention.

In terms of user-friendly design, both models are equipped with digital temperature controls, which allow chefs to precisely set and maintain frying temperatures. The intuitive control panel simplifies operation, while the integrated safety features, such as high-limit temperature controls, help prevent overheating and accidents in the kitchen.

Durability is another hallmark of the Frymaster series. Constructed from stainless steel, these fryers are built to withstand the rigors of commercial kitchens while resisting corrosion and wear. Additionally, Frymaster offers a range of accessories and options, such as baskets and lids, to enhance the functionality and versatility of these fryers.

In summary, the Frymaster 35 and 45 series fryers are top-tier options for commercial food establishments, combining substantial fry capacity, advanced heating technology, built-in oil filtration, and user-friendly controls. Their robust design and efficiency make them ideal for any kitchen looking to deliver high-quality fried foods consistently.
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