24VDC required by the basket lift relay and the solid-state heating relays. The computer signals for heat via Pin 4, grounds the solenoid valve via Pin 6, and senses water level via Pins 7 (low) and 9 (full). The temperature probe connects to Pins 13 and 14. The basket lift relay connects to Pins 10 and 12. The sound device connects to Pin 11.

6.4.3 How the Autofill/AutoSkim System Works

The heart of the automatic filling (Autofill) system is a normally closed solenoid valve that opens when 24VAC is applied.

The ground for the solenoid is supplied (via Pin 6 of the computer wiring harness) so long as the upper water-level sensor is not in contact with the water in the cookpot. When the water in the cookpot reaches the upper water-level sensor, the sensor is grounded. This causes the computer to break the solenoid ground, closing the valve. Starch or lime build-up on the upper water-level sensor may keep a ground from forming, therefore always make sure the sensor is clean and its lead (Pin 9 of the computer wiring harness) is firmly connected. Also, in order for the ground to form, there must be some mineral content in the water (pure water is non-conductive). Consequently, the units will not operate with distilled water. If distilled, highly filtered, or purified water is used, add ⅛-cup of baking soda to the water each time the cookpot is emptied and refilled.

When the AutoSkim feature is activated by pressing the skim switch on the computer, a logic circuit in the computer automatically opens the solenoid valve for three seconds every minute until the switch is again pressed. If the Autofill feature is working properly, failure of the AutoSkim feature will be due to a malfunctioning computer and not the solenoid valve. (Proper operation of the Autofill feature can be determined by draining water from the cookpot until the water level is below the upper water-level sensor. If the solenoid valve opens and then closes when the water in the cookpot again reaches the upper water-level sensor, the Autofill feature is working properly.)

6.4.4 How the Water Heating System Works

To prevent energizing the heating elements when there is no water in the cookpot, these units are equipped with a low-water-level sensor. This sensor must be grounded by contact with water in the cookpot before the control circuitry will apply power to the elements. Starch or lime build-up on the low-water-level sensor may keep the ground from forming, therefore always make sure the sensor is clean and its lead (Pin 7 of the computer wiring harness) is firmly connected. In order for the ground to form, there must be some mineral content in the water (pure water is non-conductive). Consequently, the units will not operate with distilled water. If distilled, highly filtered, or purified water is used, add ⅛-cup of baking soda to the water each time the cookpot is emptied and refilled.

In addition to the low-water-level sensor discussed above, the water heating system has six more parts: the high-limit thermostat, the temperature probe, the contactor, the element, a group of three solid-state relays, and the computer.

The high-limit thermostat functions as a normally closed switch. If the water in the cookpot falls below the low-water-level sensor but the sensor remains grounded (for whatever reason), the high- limit switch will open when the element temperature reaches 400ºF ±15 (204ºC ± 9). This cuts power to the contactor coil and thus to the element.

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Frymaster ESW, 17ECS, EWBS manual How the Autofill/AutoSkim System Works, How the Water Heating System 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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