9.Invert the cookpot or rinse tank on a suitable work surface and remove the salvageable components (e.g., elements, thermostats, drain plumbing, etc.). Install the recovered components on the replacement cookpot or rinse tank, using thread sealer on all connections.

10.Reverse Steps 1 through 8 to complete the procedure.

6.4Troubleshooting

NOTE: 24VAC power to the electronic components of this system is controlled by the master ON/OFF switch located on the front of the contactor box. If this switch is in the OFF position, none of the system components will function.

DANGER

The master ON/OFF switch does not disconnect this equipment from the electrical power source! Line voltage is supplied to the transformer and to the basket lift motors as long as the unit is plugged in.

Problems with this equipment may be grouped into five broad categories:

1.Failure or malfunction of a 24VAC Power-Supply System component.

2.Failure or malfunction of the Computer.

3.Failure or malfunction of an Autofill/AutoSkim System component.

4.Failure or malfunction of a Water Heating System component.

5.Failure or malfunction of a Basket Lift System component.

Sections 6.4.1 through 6.4.5 briefly explain the functioning of each of the systems mentioned above. Section 6.4.6 contains troubleshooting guides that provide systematic procedures to isolate and identify the specific source of a problem. A wiring diagram is located at the end of the chapter.

6.4.1 How the Power-Supply System Works

Line voltage is supplied to the system via a power cord that is plugged or hard-wired into the store’s electrical service. The power cord is attached to a three-lug delta-power terminal block. One set of wires delivers line voltage from the load side of the block to Terminal 1 of each of the solid-state relays. A second set of wires delivers line voltage through a pair of 5-Amp fuses to the 24VAC transformer and to the basket lift relay. Line voltage for one side of the basket lift motor circuit is tapped from a “piggy-back” terminal on the line side of the transformer. Line voltage for the other side of the circuit is supplied via the basket lift relay. 24VAC is supplied to the equipment by placing the master ON/OFF switch in the ON position, which grounds the transformer.

6.4.2 How the Computer Works

The SMS III computer provides the interface between the operator and the system components. The computer is powered by 24VAC supplied through Pins 1 (hot) and 2 (ground) of the 15-pin wiring harness. Internal circuitry senses the water level, water temperature, and element temperature. Depending upon the conditions sensed, the computer energizes or de-energizes the solenoid valve to control water level and the heating elements to control water temperature. The computer also controls the lowering and raising of the basket lift, and activates an audible alarm to signal the operator that a cooking cycle has completed. A rectifier in the computer coverts 24VAC to the

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Frymaster EWBS, ESW, 17ECS manual Troubleshooting, How the Power-Supply System Works, How the Computer Works
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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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