PROBLEM

PROBABLE CAUSES

 

CORRECTIVE ACTION

 

A. Gas valve in non-CE is in OFF

A. Place gas valve in ON position.

 

position.

 

 

 

 

 

 

 

B. Gas valve in non-CE is in OFF

B. Place gas valve in ON position.

 

position.

 

 

 

 

 

 

 

C. Improper incoming gas pressure.

 

 

Check: Incoming gas pressure is

C. Bring incoming gas pressure into

 

in

accordance

 

with

the

accordance with the appropriate

Gas supply or gas

 

table on Page 1-23 of this manual.

appropriate table on Page 1-23 of

 

valve is suspect.

this manual.

 

 

 

 

 

 

D. Improper

burner

manifold

gas

D. Adjust the gas valve (see proce-

 

pressure.

 

 

 

 

 

dure 1.4 of this manual) to bring

 

 

 

 

 

 

the burner manifold pressure into

 

 

 

 

 

 

 

 

 

Check: Burner manifold pressure

accordance with the appropriate

 

table on Page 1-7 of this manual.

 

is in accordance with the appro-

 

If the manifold pressure cannot be

 

priate

table on Page

1-7

of

this

 

properly adjusted, replace the gas

 

manual.

 

 

 

 

 

 

 

 

 

 

 

valve.

 

 

 

 

 

 

 

 

 

A. Damaged probe.

 

 

 

 

A. Replace the probe if the body is

 

Check: While it is still in the fry-

bent, dented, or cracked, or if its

 

wiring is burned, broken, frayed,

 

pot, inspect the probe for damage.

or kinked.

 

B. Failed probe.

 

 

 

 

 

 

Check 1:

Determine

the

tem-

 

 

perature of the oil in the frypot us-

 

 

ing a thermometer or pyrometer

 

Temperature probe

placed at the tip of the probe, then

 

check the for a resistance through

 

is suspect.

 

J3 pins 2 and 6 (J1 pins 2 and 6

B. If probe does not test OK for both

 

 

for the left side of a dual vat) ap-

checks, replace the probe.

 

proximately equal to that given in

 

 

 

the Probe Resistance Chart for the

 

 

corresponding temperature.

 

 

 

Check 2:

Check

for

at

least 5

 

 

megaohms

of resistance

through

 

 

each of the previously tested pins

 

 

to ground.

 

 

 

 

 

 

1-36

Page 41 Page 43
Page 42
Image 42
Frymaster H50 Series manual Gas supply or gas
Page 41 Page 43

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.
Top Page Image Contents