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 cracks are 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. 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 procedure 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 it may simply be 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 proba- bly 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 are an over-filled vat, a dirty or out-of- adjustment combustion air blower, low burner manifold pressure, and/or damaged burner tiles. Add- ing oil to the frypot during the recovery process will also cause a slow recovery rate. If these causes are ruled out, the probable cause is a misadjusted gas valve regulator. Refer to the Check Burner Manifold Pressure procedure Section 1.4.

1.7.3 Improper Temperature Control

Temperature control, including the melt cycle, is a function of several interrelated components, each of which must operate correctly. The principle component is the temperature probe. Other components include the interface board, the controller itself, and the ignition module.

Improper temperature control problems can be categorized into melt cycle problems and failure to control at setpoint problems.

MELT CYCLE PROBLEMS

In fryers equipped with analog controls, the melt cycle must be initiated by pressing the melt cycle switch. With all other controllers, initiation of the melt cycle is automatic. Problems may be with the controller itself, the temperature probe, or a malfunctioning heat relay on the interface board.

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Frymaster H50 Series manual Improper Temperature Control
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H50 Series specifications

The Frymaster H50 Series represents a significant advancement in commercial deep frying technology, designed specifically for high-volume food service operations. With a focus on efficiency, ease of use, and exceptional frying quality, this series is a favorite among restaurateurs seeking to optimize their kitchen performance.

One of the standout features of the Frymaster H50 Series is its Energy Efficiency. These fryers are engineered to provide superior heat transfer, allowing for quicker recovery times and reduced energy consumption. This is crucial in a busy kitchen where every second counts, and maintaining consistent oil temperatures is vital for producing perfectly cooked food.

The H50 Series incorporates the advanced computer control platform, which offers precise temperature control and monitoring. This technology allows operators to set specific frying times and temperatures for various foods, ensuring consistency and quality in every batch. Additionally, these controls include built-in safety features that help prevent overheating and potential hazards, promoting a safer working environment.

Flexibility is another hallmark of the H50 Series. These fryers can accommodate a wide range of menu items, from fries to chicken and seafood, making them an ideal choice for diverse culinary applications. The fryers also come with adjustable basket configurations and options for single or multiple frying pots, providing versatility for varying production demands.

The design of the Frymaster H50 Series is focused on ease of use and maintenance. The fryers feature a user-friendly interface, making it simple for staff to operate them even during peak hours. Maintenance is streamlined through easy access to components, ensuring that cleaning and servicing can be carried out quickly, minimizing downtime and enhancing productivity.

Durability is another key characteristic of the Frymaster H50 Series. Constructed with high-quality materials, these fryers are built to withstand the rigors of a commercial kitchen. The stainless steel exterior not only adds to the aesthetic appeal but also offers resistance to corrosion and damage, ensuring that these fryers will perform reliably over time.

In summary, the Frymaster H50 Series combines energy efficiency, advanced technology, operational flexibility, ease of use, and durability. This makes it a top choice for food service establishments aiming to deliver high-quality, consistently fried foods while optimizing kitchen operations. Whether you're upgrading your current equipment or starting a new venture, the H50 Series is a powerful ally in the world of commercial frying.
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