On ESW units and EWBS units without CM III computers, a thermostat located inside the door maintains the simmer mode temperature. Rocker switches on the control panel turn the power on and off, control the heat cycle, and add water.

When the Power switch is placed in the ON position, the white power indicator will illuminate. If the unit is equipped with the AutoFill feature and the water level in the cookpot is below the upper water level sensor, the cookpot will immediately begin to fill with water. If the Heat Cycle switch is in the ON or SIMMER position, the heating element will energize as soon as the lower water level sensor is covered with water. Illumination of the red trouble light at anytime indicates that the high- limit safety has tripped. If the red trouble light illuminates, place the Power switch in the OFF position immediately.

When the Heat Cycle switch is placed in the IDLE position, the heating element is de-energized, but power to the Faucet and Skim switches is maintained. Placing this switch in the SIMMER position maintains the water at the temperature indicated on the thermostat control dial. The switch is placed in the BOIL position for cooking product or reheating packaged sauces. A built in low-water safety feature prevents the heating element from being energized unless the lower water level sensor is covered with water, regardless of the position in which the switch is placed.

On units with the AutoFill feature, placing the Power switch to the ON position activates the feature, causing the water solenoid valve to open, adding water to the cookpot until the water level reaches the upper water level sensor. When the water reaches the upper sensor, the valve closes. As long as the switch is in the ON position, whenever the water level drops below the upper water level sensor, water will be automatically added to the cookpot. If the switch is placed in the OFF position, the AutoFill feature is disabled. On units without AutoFill, the cookpot must be manually filled by placing the faucet switch in the ON position. The switch must be placed in the OFF position to stop the water flow.

The Skim switch allows the operator to add water to the cookpot during the cooking cycle. This causes any accumulation of starch floating on the surface of the water to be washed down the overflow drain. Water will be added as long as the switch is in the ON position.

Turn the unit off by placing the Heat Cycle switch in the IDLE position and the Power switch in the OFF position. If shutting down at the end of the day, drain and clean the cookpot, and put the cookpot covers in place.

3.4Boiling Out the Cookpot

The cookpot must be boiled out before first use.

1.Close the drain valve and fill the cookpot with a mixture of cold water and 1 cup of detergent.

2.Place the unit into operation. (See Section 3.1.2 for 8SMS, 8BC or 8C units. See Section 3.2.2 for EWBS units.)

3.Press the simmer switch, on 8SMS, 8BC and 8C units or solution to simmer for at least 1 hour.

R

on EWBS units, and allow the

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Frymaster ESW, 17ECS, EWBS manual Boiling Out the Cookpot
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17EC, 17ECS, EWBS, ESW specifications

Frymaster, a leader in the foodservice equipment industry, offers a range of fryers designed to enhance productivity and quality in commercial kitchens. Among these, the Frymaster ESW, EWBS, 17ECS, and 17EC models stand out due to their innovative features, advanced technologies, and user-friendly designs.

The Frymaster ESW fryer is engineered for high-efficiency frying while maintaining excellent food quality. It incorporates a built-in oil filtration system, allowing operators to extend the life of oil, reduce frying costs, and ensure consistent product quality. The ESW is designed with energy efficiency in mind, which not only minimizes operational costs but also helps restaurants reduce their environmental footprint. Its programmable controls enable seamless operation, and the easy-to-read display assists staff in monitoring frying times, temperatures, and oil conditions.

The EWBS model is equipped with a robust design that focuses on convenience and reliability. One of its key features is its large fry pot, which enables high-capacity frying, reducing cooking time and increasing output during peak hours. The EWBS fryer also maximizes versatility, allowing operators to prepare a wide variety of menu items. It features adjustable frying baskets, which are designed to accommodate foods of different sizes. Additionally, the model includes energy-efficient burners that result in quicker recovery times and lower gas consumption.

The 17ECS and 17EC models are designed for compact spaces without sacrificing performance. Featuring digital controls and simplified interfaces, they provide operators with precise temperature management. The 17ECS is known for its superior oil management system, which enhances oil life and maintains food quality. The 17EC, on the other hand, offers a variety of programmable cooking options, making it ideal for establishment with diverse culinary needs.

Both the 17ECS and 17EC also emphasize safety, incorporating features such as automatic shutoff and cool-touch handles, which help prevent burns and accidents in fast-paced kitchen environments. These fryers are built with durable materials that ensure longevity, making them a worthy investment for any restaurant or foodservice operation.

Together, the Frymaster ESW, EWBS, 17ECS, and 17EC models represent a commitment to innovation in commercial frying technology, combining energy efficiency, user-friendly interfaces, and versatile cooking capabilities that cater to the needs of modern kitchens. As restaurants continue to evolve, these fryers provide the reliability and performance necessary to meet demand and maintain high-quality standards.
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