2.3Operation

CAUTION

Ensure the ON/OFF Rocker Switch is in the OFF position before installing the hopper.

1.Verify that the ON/OFF Rocker Switch is in the “OFF” position.

2.Verify that the crumb pan is properly inserted in the deck cutout.

3.Verify that the basket locator rack is properly positioned with the wide end facing you.

4.Verify that the dispensing chute is properly positioned on the load cell arms, with the door hinge screws to the right as you face the unit. Failure to properly position the chute will result in erratic batch weights.

5.Verify that the drum and deflector are properly positioned inside the hopper. Failure to do so will result in a malfunction of your unit. If the deflector is deformed (i.e., bent or distorted), a malfunction of your unit is likely.

DANGER

A pinch-point exists between the drum and hopper when the drum is turning. When removing or installing the deflector or dispensing chute, place the ON/OFF Rocker Switch in the “OFF” position.

6.Verify that the hopper is properly positioned in its cradle. Make sure that the hopper is seated behind the locking shoulder on the cradle. Failure to do so will result in malfunctioning of your unit.

7.Verify that the sight glass is installed. If it is not installed, fries will fall out of the hopper during operation.

8.Place the ON/OFF Rocker Switch in the ON position. The switch will illuminate, indicating that electrical power is being supplied to the unit.

9.Press the RUN Switch once to place the unit in the RUN mode. The indicator light in the switch will illuminate. The dispensing chute door will open as the unit begins self-calibration and the lights in the batch weight selectors will sequentially flash. The door will close about 20 seconds later and the lights will stop flashing when calibration is completed. Only the RUN mode indicator will be illuminated.

10.Open the hopper lid and load up to 39-lbs./17.79 kg of French fries into the hopper. Close the hopper lid.

11.Press the BATCH WEIGHT Selector that corresponds to the desired weight of potatoes. The weights programmed by the factory vary according to the end user and country for which the unit was manufactured. The four groups of factory-programmed weights are listed in the following table. (NOTE: BK denotes units built for Burger King®).

U.S.

Non-BK U.S.

Canada

All Others

1 = 1.00 lb/.45 kg

1 = 1.38 lb/.62 kg

1 = 0.50 lb/.23 kg

1 = 0.38 lb/.17 kg

2 = 1.25 lb/.57 kg

2 = 1.23 lb/.56 kg

2 = 1.10 lb/.50 kg

2 = 0.75 lb/.34 kg

3 = 1.50 lb/.68 kg

3 = 0.94 lb/.43 kg

3 = 1.30 lb/.59 kg

3 = 0.94 lb/.43 kg

4 = 1.00 lb/.45 kg

4 = 0.75 lb/.34 kg

4 = 1.70 lb/.77 kg

4 = 1.38 lb/.62 kg

2-3

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Frymaster II operation manual Operation, Non-BK U.S Canada All Others
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II specifications

Frymaster II is a cutting-edge commercial deep-frying solution that has revolutionized the food service industry. Primarily designed for high-volume kitchens, it combines efficiency, ease of use, and advanced technology to deliver exceptional frying results. Featuring a sleek, stainless-steel construction, the Frymaster II is not only durable but also aesthetically appealing, making it a perfect fit for modern kitchens.

One of the standout features of Frymaster II is its advanced temperature control system. This technology ensures consistent oil temperatures, allowing for perfectly cooked food every time. The precise controls reduce the chances of oil breakdown, leading to better tasting fried items and extended oil life. Additionally, the Frymaster II is equipped with a high-efficiency heating system that rapidly heats oil, significantly reducing wait times during peak service periods.

The Frymaster II also incorporates a state-of-the-art filtration system that continuously monitors and cleans the frying oil. This system prolongs oil life, reduces cooking costs, and enhances the quality of fried food. With easy access to filtration and maintenance points, operators can quickly perform routine tasks, ensuring the fryer remains in optimal working condition.

User-friendly digital controls make the Frymaster II accessible for all kitchen staff, reducing the training time required to operate the machine. The intuitive interface allows for precise settings related to cooking times, temperatures, and batch sizes, making it easy to replicate recipes and standardize operations within a busy kitchen environment.

Safety is paramount in the Frymaster II's design. It includes multiple safety features such as automatic shut-off, temperature limit controls, and built-in alarms that help prevent overheating. These safety measures not only protect the kitchen staff but also minimize the risks of fire hazards associated with deep frying.

Versatility is another important characteristic of the Frymaster II. It can accommodate a wide variety of food items, from traditional French fries to more unique menu offerings. Its large capacity allows for cooking multiple batches simultaneously, making it ideal for busy restaurants and food service operations.

In summary, the Frymaster II stands out as an exceptional fryer that combines advanced technology, user-friendly features, and safety measures, making it a valuable addition to any commercial kitchen. Its ability to deliver consistent, high-quality fried foods, along with its efficiency and ease of maintenance, positions it as a leader in the deep-frying market. As food service demands continue to evolve, Frymaster II remains a trusted solution for operators seeking performance and quality.
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