7.4.3 How the Autofill and Skim Systems Work

The heart of the automatic filling (Autofill) system is a normally closed solenoid valve that opens when 24VAC is applied as a result of the loss of upper water-level sensor ground. The ground is lost when the sensor is not in contact with water in the cookpot. Starch or lime build-up on the sensor may keep a ground from forming. Therefore always make sure the sensor is clean and its lead is firmly connected to Pin 1 of the 6-pin connector on the interface board (units with manual controls) or connector J5 on the interface board (units with computer controls). 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.

In units with manual controls, the 24VAC is supplied via Pins 1 and 2 of the 4-pin connector on the interface board so long as the upper water-level sensor is not in contact with the water in the cookpot. In units with computer controls, 24VAC is continuously supplied to one leg of the circuit via Pin 6 of the 15-pin connector on the front of the contactor box. The other leg is supplied via Pin 2 of the 12-pin connector on the interface board so long as the upper water-level sensor is not in contact with water in the cookpot. In either case, when the water in the cookpot reaches the upper water-level sensor, the sensor is grounded. This causes logic circuits in the interface board to cut the 24VAC to the solenoid, closing the valve.

If the SKIM switch is placed in the ON position, the logic circuits in the interface board are bypassed and 24VAC is applied to the solenoid valve for as long as the switch is left in the ON position.

7.4.4 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 is firmly connected to J5 on the interface board. 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, and a HEAT CYCLE switch and manual thermostat, or a 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.

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 on the interface board or in the computer monitor the temperature of the water and cycle power to the element (via the contactor coil) on and off as

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Frymaster 17ECS, ESW, EWBS manual How the Autofill and Skim Systems Work, 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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