WARNING boxes contain information about actions or conditions that may cause or

result in damage to your equipment, and which may cause your equipment to

malfunction.

DANGER

DANGER boxes contain information about actions or conditions that may cause or result

in injury to personnel, and which may cause damage or malfunctioning of your

equipment

1.3Equipment Description

The automatic, high-volume Electric Cooker models ESW and EWBS are specifically designed for rethermalizing pre-cooked packaged foods, boiling seafood, or cooking fresh foods and pasta. All models are capable of delivering up to 50 pounds (26 kg) of product per hour.

Model Comparison:

17EC/17ECS: The 17EC and 17ECS series feature two 8.5-kilowatt heating elements in a

16.5gallon (62.5 liter) stainless steel cookpot. A specially modified SMS II computer controls the cooking process and the automatic filling (Autofill) and automatic skimming (Autoskim) features. The Autoskim feature sprays water onto the surface of the water, forcing starch across to the overflow drain. This eliminates loss of cooking time associated with removing excess starch buildup. It also keeps the cooking water at the optimum level by replacing water evaporated during the cooking process. These models are also equipped with automatic basket lifts. The cookpot is safeguarded against over filling and boilover by a large overflow drain and a starch diverter. “SD” following the model designation indicates a stainless steel cookpot and door, and an enameled cabinet. “SC” following the model designation indicates all stainless steel components. The 17ECS model consists of a cooker and rinse tank combined in a single cabinet. The 17EC model has no rinse tank. Both models have a manually operated faucet equipped with a flexible hose.

ESW: The ESW series features a 13-kilowatt cookpot holding 16.5 gallons (62.5 liters) of water. A rocker-type ON/OFF switch controls electrical power to the unit. A manually adjusted thermostat regulates water temperature, and a 3-position rocker switch (BOIL- IDLE-SIMMER) controls power to the heating element. The unit also has two rocker switches for adding water to the unit. The FAUCET switch opens a normally closed solenoid valve to add water through a swing-away faucet. The SKIM switch opens a normally closed solenoid valve to add water through a spray nozzle mounted on the front of the cookpot. The skim feature sprays water onto the surface of the water, forcing starch to the overflow drain. This eliminates loss of cooking time associated with removing excess starch buildup. The cookpot is safeguarded against over filling and boilover by a large overflow drain. “SD” following the model designation indicates a stainless steel cookpot and door, and an enameled cabinet. “SC” following the model designation indicates all stainless steel components.

EWBS: The EWBS series replaced the ESW series. Models feature a 13-kilowatt heating element in a 16.5-gallon (62.5-liter) cookpot. The control options available include an operating thermostat and switch panel (identical to that on the ESW, described on the

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Frymaster ESW, 17ECS, EWBS manual Equipment Description
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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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