previous page) or a specially modified CM III computer. The equipment may be configured as single cooker (E1WBS) or as a battery of two cookers (E2WBS). “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. Optional features include automatic water filling and a manual skim feature. Standard safety features on both models include a low-water safety shutoff and a water pressure regulator. All units may be configured with either a “Sauce Package” consisting of a saucepan insert rack, a sauce bag rack, and a rack cover, or with a “Pasta Package” consisting of a bulk basket, portion cups and cup rack, and a strainer board. Both models may be equipped with an optional swing-away faucet. The cookpot on both models is safeguarded against over filling and boilover by a large overflow drain and a starch diverter.

1.4Installation, Operating, and Service Personnel

Operating information for Frymaster equipment is intended for use by qualified and/or authorized personnel only, as defined in Section 1.5.

All installation and service on Frymaster equipment must be performed by qualified, certi- fied, licensed, and or/authorized installation or service personnel, as defined in Section 1.5.

1.5Definitions

QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL

Qualified/authorized operating personnel are those who have carefully read the information in this manual and have familiarized themselves with the equipment functions, or who have had previous experience with the operation of the equipment covered in this manual.

QUALIFIED INSTALLATION PERSONNEL

Qualified installation personnel are individuals, or firms, corporations, or companies that, either in person or through a representative, are engaged in and are responsible for the installation of electrical appliances. Qualified personnel must be experienced in such work, be familiar with all electrical precautions involved, and have complied with all requirements of applicable national and local codes.

QUALIFIED SERVICE PERSONNEL

Qualified service personnel are those who are familiar with Frymaster equipment and who are authorized by Frymaster to perform service on Frymaster equipment. All authorized service personnel are required to maintain a complete set of service and parts manuals and to stock a prescribed minimum amount of Frymaster parts. Failure to use qualified service personnel will void the Frymaster Warranty on your equipment. A list of Frymaster Factory Authorized Service Centers (FASCs) was included with the equipment when it was shipped from the factory.

1.6Shipping Damage Claim Procedure

Your Frymaster equipment was carefully inspected and packed before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the equip- ment for transport.

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Frymaster 17ECS, ESW, EWBS manual Qualified AND/OR Authorized Operating Personnel, Qualified Installation Personnel
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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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