If the fryer’s gas and air supplies are okay, the problem is most likely with one of the electrical components. Examine the ignition module and controller for signs of melting, distortion, and/or discoloration due to excessive heat build-up in the fryer (this condition usually indicates improper flue performance). A melted or distorted ignition module is automatically suspect and should be replaced; however, unless the condition causing excessive heat is corrected, the problem is likely to recur.

Verify that the ignition wire is tightly connected at both ends and free of obvious signs of damage. Again, if damage is due to excessive heat in the fryer, that problem must also be corrected. Check for proper operation by disconnecting the wire from the ignitor (spark plug), inserting the tip of a screw driver into the terminal, and holding the shaft near the frame of the fryer as the power switch is placed in the ON position. A strong, blue spark should be generated for at least 4 seconds.

DANGER

Make sure you are holding the insulated handle of the screwdriver and not the blade.

The sparking charge is approximately 25,000 volts.

Examine the ignitor (spark plug) for any signs of cracking. A cracked ignitor must be replaced.

If all other causes have been ruled out, examine the burner tiles for any signs of cracking. If cracking is found, the burner must be replaced.

Fluctuating flame intensity is normally caused by either improper or fluctuating incoming gas pressure, but may also be the result of variations in the kitchen atmosphere. Verify incoming gas pressure in the same way as for “popping,” discussed in the preceding paragraphs. Variations in the kitchen atmosphere are usually caused by air conditioning and/or ventilation units starting and stopping during the day. As they start and stop, the pressure in the kitchen may change from positive or neutral to negative, or vice versa. They may also cause changes in airflow patterns that may affect flame intensity.

Dark spots on the burner tiles are the result of an improper air/gas mixture. Adjust the combustion air blower to reduce the amount of air in the mixture to correct this problem

Flames shooting out of the flue are usually an indication of negative pressure in the kitchen. Air is being sucked out of the burner enclosure and the flames are literally following the air. If negative pressure is not the cause, check for high burner manifold gas pressure in accordance with the procedures in Section 1.4.

An excessively noisy burner, especially with flames visible above the flue opening, may indicate that the gas pressure is too high or that the gas valve vent tube is blocked. If the incoming gas pressure is correct and the vent tube is unobstructed, the gas valve regulator is probably defective.

Occasionally a burner may apparently be operating correctly, but nevertheless the fryer has a slow recovery rate (the length of time required for the fryer to increase the oil temperature from 250ºF to 300ºF (121ºC to 149ºC)). The primary causes of this include an over-filled frypot, a dirty or out-of-adjustment combustion air blower, low burner manifold pressure, and/or damaged burner tiles. Adding oil to the frypot during the recovery process will also cause a slow recovery rate.

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Frymaster H50 manual
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H50 specifications

The Frymaster H50 is a state-of-the-art commercial deep fryer designed for efficiency and reliability in fast-paced kitchen environments. Known for its advanced technology and user-friendly features, the H50 is an ideal solution for restaurants, cafeterias, and food service operations looking to enhance their frying capabilities.

One of the standout features of the Frymaster H50 is its innovative oil management system. This system helps maintain optimal oil quality and reduces the frequency of oil replacement, which not only saves costs but also contributes to improved food flavor. The unit is equipped with a built-in filtration system that can clean the oil while the fryer is in use, significantly extending the life of the frying oil and ensuring consistent frying results.

The Frymaster H50 is also designed with advanced temperature control technology. This ensures precise temperature settings, allowing operators to achieve the perfect fry every time. The fryer features a digital control panel that makes it easy to set and monitor frying temperatures, giving chefs the flexibility to prepare a wide variety of fried foods, from crispy french fries to delicate fish fillets.

In terms of performance, the Frymaster H50 boasts a high production capacity, making it capable of handling large volumes of food. This is especially beneficial during peak service hours when demand is at its highest. The fryer can heat up quickly, providing rapid recovery times that keep up with busy kitchen demands.

Durability and ease of maintenance are also key characteristics of the Frymaster H50. Constructed with high-quality materials, this fryer is built to withstand the rigors of heavy usage in commercial settings. The removable fry pots offer easy access for cleaning and maintenance, ensuring that the fryer stays in optimal working condition with minimal downtime.

Another important aspect of the Frymaster H50 is its energy efficiency. The fryer is designed to consume less energy while still delivering superior frying results, which is an essential factor for businesses looking to reduce their operational costs.

Overall, the Frymaster H50 combines innovative technology with user-friendly features to deliver a high-performing commercial frying solution. Its advanced oil management system, precise temperature control, and durable construction make it an excellent choice for any food service operation looking to elevate their frying capabilities.
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