Improper temperature control problems can be categorized into melt cycle problems and failure to control at setpoint problems.

MELT CYCLE PROBLEMS

Initiation of the melt cycle with CM7 computers is automatic. Problems may originate from the computer itself, the temperature probe, or a malfunctioning heat relay on the interface board.

FAILURE TO CONTROL AT SETPOINT

Problems in this category may be caused by the temperature probe, the interface board, or the computer.

1.10.4 Computer Malfunctions

RECOVERY TIME

Recovery time – is a method of measuring a fryer’s performance. Put simply, it is the time required for the fryer to increase the oil temperature from 250ºF to 300ºF (121ºC to 149ºC). This range is used as a standard since ambient kitchen temperatures can affect the test if lower ranges are used.

The CM7 computer performs the recovery test each time the fryer warms up. An operator can view the results of the test any time the fryer is above the 325ºF (163ºC) point by pressing the INFO button once when the fryer is on. The test results will be displayed in the computer’s LED panel in minutes and seconds. The maximum acceptable recovery time for Protector® series gas fryers is two minutes and twenty-five seconds.

1.10.5 Filtration Malfunctions

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

Whenever the complaint is “the pump is running, but no oil is being filtered,” check the installation of the filter pad, including that the correct size is being used. While you are checking the filter paper/pad, verify that the O-rings on the filter pan suction tube are present and in good condition. Missing or worn O-rings will allow the pump to suck air and decrease its efficiency.

If the pump motor overheats, its thermal overload will trip and the motor will not start until it is reset. If the pump motor does not start, press the red reset switch located on the front of the motor. If the pump then starts, something caused the motor to overheat. It may be just that several frypots in a large battery of fryers were being filtered one after the other and the pump became hot. Letting the pump cool down for at least a half-hour is all that is required in this case. More often, the pump overheated for one of the following reasons:

•Shortening that remained in the pan after previous filtering solidified in the suction tube recess in the bottom of the pan or the suction tube, itself. Adding hot oil to the pan and waiting a few minutes will usually correct this problem. A flexible wire can be used to clean out the suction tube and the recess in the bottom of the pan. NEVER use compressed air to blow solidified shortening out of the suction tube!

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Frymaster 8196345 manual Computer Malfunctions, Filtration Malfunctions
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8196345 specifications

The Frymaster 8196345 is a premier commercial fryer designed to meet the demanding needs of foodservice operations. Renowned for its efficiency and technology, this versatile model is a popular choice among restaurants, food trucks, and catering companies.

One of the standout features of the Frymaster 8196345 is its high-capacity oil filtration system. This system ensures that the oil remains clean and free of food particles, significantly extending the life of the oil and enhancing the flavor of fried foods. With automatic filtration capabilities, operators can focus on food preparation rather than oil maintenance, resulting in higher efficiency in busy kitchen environments.

The Frymaster 8196345 also incorporates advanced temperature control technology. With precise digital thermostats, the fryer maintains consistent oil temperatures, reducing the risk of overcooking or burning food. This feature is crucial for achieving optimal frying results, especially for delicate items like fish or pastries. The user-friendly controls allow for quick adjustments, ensuring that chefs can adapt to various cooking requirements seamlessly.

Another key characteristic of the Frymaster 8196345 is its durable construction. Built with high-quality stainless steel, this fryer is designed to withstand the rigors of daily use, providing operators with a long-lasting investment. The smooth surfaces also make cleaning and maintenance significantly easier, helping to meet health and safety standards in commercial kitchens.

The Frymaster 8196345 can accommodate multiple basket sizes, allowing users to fry different foods simultaneously without compromising on quality. This flexibility is particularly beneficial during peak service times, allowing establishments to maximize output and minimize wait times for customers.

Additionally, the Frymaster 8196345 is designed with energy efficiency in mind. It features an eco-friendly operation mode, which reduces energy consumption without sacrificing performance. This not only lowers operational costs but also aligns with sustainability initiatives that many modern establishments strive for.

In summary, the Frymaster 8196345 is an exceptional commercial fryer that combines advanced technology, durability, and efficiency. Its high-capacity oil filtration system, precise temperature control, and robust build make it an ideal choice for busy kitchens aiming for consistent, high-quality frying results. Whether it’s for crispy fries, tempura, or chicken wings, the Frymaster 8196345 stands out as a reliable partner for any food service operation.
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