Frymaster H14 Series service manual OPERATING FRYERS WITH M100B COOKING COMPUTERS, Setup, Shutdown

CHAPTER 3: OPERATING FRYERS

WITH M100B™ COOKING COMPUTERS

3.1Equipment Setup and Shutdown Procedures

Setup

WARNING

Fill the frypot to the bottom oil level line with vegetable oil before pressing the ON/OFF switch to the ON position. Failure to do so could damage the frypot.

0.Fill the frypot with vegetable oil to the bottom OIL LEVEL line located on the rear of the frypot. This will allow for oil expansion as heat is applied. Do not fill cold oil any higher than the bottom line; overflow may occur as heat expands the oil.

0.Ensure that the power cord(s) is/are plugged into the appropriate receptacle(s). Verify that the face of the plug is flush with the outlet plate, with no portion of the prongs visible.

0.Ensure that the vegetable oil level is at the top OIL LEVEL line when the vegetable oil is at its programmed cooking temperature. It may be necessary to add vegetable oil to bring the level up to the proper mark, after the oil has reached the programmed cooking temperature.

CAUTION

Do not add vegetable oil to the fryer between the time the computer is turned on and the time it reaches programmed cooking temperature. Doing so is likely to cause RECOVERY LOCKOUT (REC LOC). See Section 3.4.

Shutdown

0.Press the ON/OFF switch to the OFF position (the display will show OFF).

2.Filter vegetable oil and clean fryers.

3.Place the frypot covers on frypots.

3.2Introduction To The M-100B™ Cooking Computer

The M-100B cooking computer, illustrated on the following page, automatically maintains fryer temperature to cook products according to preprogrammed cooking specifications. The computer also acts as a cooking process timer, displaying the remaining cooking time for each product and alerting the operator by sound and display message to shake or pull the product at the correct time. It also signals quality control (hold-time) limits. The computer automatically adjusts cooking times to compensate for variances in product temperature and basket load so that, for example, a full basket of cold fries will be cooked to the same quality as half a basket of fries at room temperature.

3–1