1.8.2 Troubleshooting the Gas Valve

Prior to checking for problems associated with the gas valve, ensure that the unit is calling for heat. Also, for non-CE units, verify that the gas valve is in the ON position.

The following processes will assist you in troubleshooting the gas valve and ruling it out as a probable cause:

•If 24 VAC is not present across gas valve main coil, the probable cause is the 24 VAC circuit. Refer to the 24 VAC circuit troubleshooting guide.

•If 24 VAC is present across gas valve main coil, check the incoming gas pressure and compare to the tables in Section 2.3 of the Installation and Operation manual.

1.If incoming gas pressure is not correct, the probable cause is a problem with the gas supply to fryer.

2.If incoming gas pressure is correct, check the outgoing gas pressure and compare it to the tables on page 2-4 or 2-5 of the Installation and Operation manual.

a.If outgoing gas pressure is not correct, the probable cause is an improperly adjusted or failed gas valve. Adjust the valve by following the procedure “Check Burner Manifold Pressure” in Section 1.4 of this manual.

If the valve cannot be adjusted, replace it.

b.If outgoing gas pressure is correct, the gas valve is okay.

1.8.3 Troubleshooting the Temperature Probe

Prior to checking for problems associated with the temperature probe, inspect the probe body for damage while it is still in the frypot. Remove and replace the probe if it is bent, dented, or cracked. Also, inspect leads for fraying, burning, breaks, and/or kinks. If found, replace the probe.

The following processes will assist you in troubleshooting the gas valve and ruling it out as a probable cause:

Before testing the probe, unplug the 15-pin connector from the controller to prevent unwanted interference. Determine the temperature the cooking oil using another thermometer or pyrometer placed at the tip of the questionable probe.

•If resistance through J3 pins 2 and 6 (J1 pins 2 and 6 for left side of dual unit) is not approximately equal to that given in the Probe Resistance Chart for the corresponding temperature, the probe has failed and must be replaced.

•If resistance through J3 pins 2 and 6 (J1 pins 2 and 6 for left side of dual unit) is approximately equal to that given in the Probe Resistance Chart for the corresponding temperature, measure the resistance through each of the previously tested pins to ground.

1-35

Page 39 Page 41
Page 40
Image 40
Frymaster H50 manual Troubleshooting the Gas Valve, Troubleshooting the Temperature Probe
Page 39 Page 41

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.
Top Page Image Contents