Keating Of Chicago Fryer user manual Troubleshooting Chart

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.

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