TROUBLESHOOTING CHART (continued)

Burners will not light.

a. Gas valve knob in incorrect position

a. Rotate gas valve knob to ON. Turn

 

(AA & CMG models).

power switch ON. Set thermostat to

 

 

desired temperature.

 

b. Switch not set to fry (BB & TS models).

 

 

 

b. Set MELT/IDLE/FRY switch (or

 

 

MELT/FRY switch) to FRY. Set

 

 

thermostat to desired temperature.

 

c. Thermostat is faulty.

 

 

 

c. Push and hold in Hi-Limit test button. If

 

 

burners come on, replace thermostat.

 

d. Fry/Off/Melt switch (BB & TS models) or

 

 

On/Off switch (AA & CMG models) is

d. Replace switch.

 

faulty.

 

 

e. Faulty gas valve.

e. Replace gas valve.

 

 

 

Fryer overshoots temperature setting.

a. Thermostat bulb improperly placed.

a. Adjust bulb position. See pages 11-12

 

 

Thermostat Bulb Positioning.

 

b. Thermostat out of calibration.

b. Calibrate thermostat. See page 11 –

 

 

Calibration.

 

 

 

Delayed ignition.

a. Dirty runner pilot tube or pilot orifice(s).

a. Turn fryer and manual gas valve off.

 

 

Clean orifice(s) and pilot tube.

 

b. Low pilot flame height.

b. Adjust pilot flame height.

 

c. Exhaust problems or drafts in kitchen.

c. Install or adjust flue restrictors. If

 

 

problem persists, contact your HVAC

 

 

representative.

 

d. Low gas supply or pressure.

d. Verify if size of incoming gas line to fryer

 

 

and manifold gas pressure are

 

 

adequate.

 

 

 

Oil in fryer vessel smokes.

a. Oil has begin to breakdown.

a. Replace oil.

 

b. High carbon content in oil.

b. Filter oil completely, replace if necessary.

 

c. Dirty fryer vessel.

c. Boil-out fryer.

 

d. Inferior grade of oil.

d. Check with supplier for the grade of oil

 

 

needed for your cooking applications.

 

e. Fryer is overheating.

e. Check calibration of thermostat (See

 

 

page 10) and replace if necessary.

 

f. Hi-Limit Control has failed.

f. Check if Hi-Limit trips at 425º F. If not,

 

 

replace Hi-Limit.

 

 

 

Fryer vessel boiling over.

a. Over-filling fryer with oil.

a. Fill fryer up to “Max Level” line as oil will

 

 

expand when heated.

 

b. Product overloaded in fryer vessel.

b. Follow recommended cooking

 

 

production figures in determining proper

 

 

size of loads

 

c. Oil breakdown causing foaming.

c. Replace oil.

 

d. Water in the cold zone.

d. Stir oil repeatedly with a paddle until

 

 

water boils off. Filter oil. If necessary,

 

 

allow oil to cool. Drain about one quart

 

 

of it to remove remaining water.

 

 

 

14

Page 16
Image 16
Keating Of Chicago Fryer user manual Troubleshooting Chart

Fryer specifications

Keating of Chicago is a prominent name in the commercial cooking equipment industry, particularly renowned for its innovative frying solutions. Their fryers are designed to meet the high demands of both foodservice businesses and culinary artisans, who require efficiency, reliability, and consistency in their frying operations.

One of the standout features of Keating fryers is their unique design and construction. Many models are crafted from stainless steel, ensuring durability and resistance to corrosion, which is vital in fast-paced kitchen environments. The construction not only enhances the aesthetic appeal but also allows for easier cleaning and maintenance, crucial for compliance with health and safety regulations.

Keating fryers are equipped with advanced technologies that promote energy efficiency and superior frying performance. Many models utilize a patented, high-efficiency design that reduces oil consumption while maximizing cooking output. This is particularly beneficial for high-volume establishments, as it translates into cost savings and a reduced environmental impact.

Temperature control is another highlight of Keating fryers. Many units are equipped with precise digital thermostats that ensure accurate temperature settings and quick recovery times. This feature allows for the perfect frying conditions, leading to consistent and high-quality food products. The fryers often include filtration systems that prolong oil life and maintain oil quality, further enhancing the cooking process and flavor profiles of fried foods.

Safety considerations are paramount in the design of Keating fryers. They often come with built-in safety features such as automatic shut-off capabilities and cool-to-the-touch handles. These enhancements make them safer for kitchen staff and help prevent accidents related to hot oil splashes or fires.

Furthermore, Keating of Chicago offers a range of fryer configurations, including countertop and floor models, to accommodate various kitchen layouts and space constraints. Their versatility makes it easy for businesses to integrate them into their existing operations.

In conclusion, Keating of Chicago fryers represent a blend of innovative technology, robust construction, and user-centric design. With their focus on efficiency, safety, and quality, these fryers are an invaluable asset for commercial kitchens seeking to elevate their frying capabilities and deliver exceptional dishes to customers consistently. The combination of features and technologies demonstrates Keating’s commitment to excellence in the commercial cooking equipment industry.