The temperature probe is used only when the unit is in the simmer mode. When the operator selects the simmer mode, logic circuits in the computer monitor the temperature of the water and cycle power to the element on and off as required to maintain the temperature at the setpoint programmed into the computer.

The contactor is the terminal block to which the element leads are connected and where actual contact is made between the leads and the line voltage. Built into the contactor is a 24VAC coil that energizes when the master ON/OFF switch is placed in the ON position. When it energizes, contact is made between the incoming line voltage and the element leads, and line voltage is supplied to one side of the element circuit. The solid-state relays control the supply of line voltage to the other side of the element circuit. The relays are closed when the computer is calling for heat and open when it is not.

The element is a resistive heating device. That is, when voltage is applied to the element, the element gets very hot due to its resistance to current flow through it. The heat generated is transferred directly to the water in which the element is immersed.

The computer is the interface between the operator and the other components of the equipment. In the water heating system, its function is to control the application of line voltage to the heating element via the solid-state relays.

When in the Simmer Mode, the signal from the computer is continuous, the solid-state relays are continuously closed, and line voltage is applied to the elements until the simmer setpoint (195ºF/90.6ºC) is reached.

When in the Boil Mode, the signal from the computer is continuous for approximately the first 40 seconds, then changes to a series of on-off pulses of equal duration. The solid-state relays close and open in response to the signal from the computer, and line voltage is applied to the elements accordingly. (The pulsing of the line voltage to the elements prevents the water in the cookpot from reaching a vigorous, roiling boil. This, in turn, minimizes the formation of starch foam. An added benefit of the pulsing is reduced electrical power consumption.)

6.4.5 How the Basket Lift System Works

When the Start switch is pressed to start the cooking cycle, logic circuits in the computer activate the basket lift motors, lowering the basket into the cookpot. As the motors drive the basket lift arms down, a cam attached to the left motor eventually loses contact with a roller-activated microswitch and power to the motors is cut. When the computer times out, logic circuits reverse the switch positions so that the motor circuit is again completed and the motors are restarted, raising the basket from the cookpot. At the fully raised position, the cam again makes contact with the microswitch, cutting power to the motors and stopping the lift in the up position.

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Frymaster ESW, 17ECS, EWBS manual How the Basket Lift 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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