ELECTRIC COOKER MODELS 17EC, 17ECS, ESW AND EWBS CHAPTER 7: ESW & EWBS SERVICE PROCEDURES & PARTS

7.1Functional Description

The ESW series was the predecessor to the EWBS series. Both cookers are very similar in construction and function. The cookers in the ESW series have rocker-switch controls only. These cookers were configured as single units or as batteries of two units. The primary difference between the two configurations is in the piping of the Autofill water supply system and the lack of the basket lift and computer options on ESW units.

Cookers in the EWBS series may be configured with computer controls or with the rocker-switch controls as used on the ESW cookers. E1WBS models consist of a single cooker. E2WBS models consist of two single units battered together.

All models feature a 16.5-gallon (62.5-liter) stainless steel cookpot. The water in the cookpot is heated by a 13-kilowatt heating element. Optional features include a swing-away jointed faucet and automatic filling and skimming features (Autofill and Autoskim).

Units with Manual Controls (rocker-switches and a thermostat)

When the POWER switch is placed in the ON position, the white POWER indicator next to the switch illuminates. If the red TROUBLE indicator illuminates at any time, there is a problem with the high-limit thermostat. The unit will not heat until the problem with the high-limit thermostat has been resolved. Anytime the POWER switch is in the ON position, logic circuits in the interface board check for the presence of water in the cookpot. These circuits look for grounding of the water level sensors caused by their contact with water in the cookpot.

If the interface board senses that the cookpot is not full, (i.e., the upper water level sensor is not in contact with water) it signals the normally closed solenoid valve on the water supply line to open. When the interface board senses that water level in the cookpot is full, (i.e., water contacts the upper water-level sensor), it signals the solenoid valve to close. Anytime the water level in the cookpot drops below the upper water-level sensor, the interface board signals the solenoid valve to open to refill the cookpot to the proper level.

When the HEAT CYCLE switch is placed in either the BOIL or the SIMMER position, if water is in contact with the lower water level sensor, the interface board signals the contactor coil to close, energizing the heating element. If the switch is placed in the SIMMER position, the interface board closes or opens the contactor coil (and thus energizes or de-energizes the element) to maintain the water in the cookpot at the temperature set with the thermostat knob. If the switch is placed in the BOIL mode, the element remains energized until the switch is placed in the IDLE or the SIMMER mode. If the switch is placed in the IDLE mode, power is supplied to all components of the unit except the heating element. The Autofill feature, the faucet switch, and the skim switch are functional anytime the power switch is in the ON position, regardless of the position of the heat cycle switch.

7-1

Page 64 Page 66
Page 65
Image 65
Frymaster 17ECS, ESW, EWBS manual Functional Description, Units with Manual Controls rocker-switches and a thermostat
Page 64 Page 66

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.
Top Page Image Contents