GAS & ELECTRIC FRYERS

Transcription

1 OPTIMUM 700 & 900 GAS & ELECTRIC FRYERS BUILDER S SPECIFICATIONS Part C: Instructions for use - WARRANTY - In order to guarantee this equipment, we recommend that you comply with the MANUFACTURER S INSTRUCTIONS in this manual. However if you can not undertake the required maintenance operations, our installation and service network is available to provide you with a personalized contract. - WARNING - The product delivered to you complies with current standards. If any modifications are made the manufacturer cannot accept any responsibility whatsoever. The manufacturer can not be held responsible in the event of an incorrect use of the appliance. These appliances are for professional use only and must be used by qualified personnel. Read the manual carefully before installation. Keep your manuals. 3BE390583NU

2 Page 2 3BE390583NU 07/07 TABLE OF CONTENTS GAS & ELECTRIC FRYERS 1 RECOMMENDATIONS PRACTICAL HINTS FOR USE LOAD LIMITS BEFORE START UP UTILISATION FR6, FR10, FR15 FRYERS FR 18 and FR 25 fryers MAINTENANCE OF OIL BATH OPTIONAL AUTOMATIC BASKET LIFTING (FR 25 only) OPTIONAL BUILT-IN FILTERING (FR 18 and FR 25 electric only) OPTIONAL BATTERY FILTERING (Optimum 900 fryers only) CONTROL BOARD INSTRUCTIONS FOR USE DRAINAGE OF USED OILS: CLEANING A FRYER TANK CLEANING OF THE TROLLEY CLEANING MAINTENANCE FOREWORD RELATING TO STAINLESS STEELS THE COMMONEST CASES OF CORROSION: MAINTENANCE OF STAINLESS STEEL SURFACES MAINTENANCE OF THE GAS SYSTEM GUARANTEE...15

3 Page 3 3BE390583NU 07/07 1 RECOMMENDATIONS These appliances are for professional use, only qualified personnel should use them. These appliances must be installed with sufficient ventilation to prevent the formation of an excessive concentration of substances harmful for health within the premises in which they are installed. The equipment is not designed to work in an explosive atmosphere. Due to this, it must not be installed in a zone pertaining to the ATEX provision. The rate of new air required for gas oven combustion is 2 m3/h per kw of heat rate (gas appliance). The cooking appliances and their heating hobs reach high temperatures. BE CAREFUL, you may burn yourself when using them, or handling accessories (grills, trays...). The gas appliances are fitted with exhaust flues for burnt gases: NEVER COVER THE EXHAUST APERTURES. Vicinity: the vapour emitted when frying is a greasy vapour. It may ignite and consequently ignite the oil bath if a source of heat (for instance, the flame of open burners or an other source of heat) is placed too close to the oil bath. DO NOT PLACE FRYERS DIRECTLY NEAR SOURCES OF HEAT SUCH AS OPEN BURNERS, SALAMANDERS, etc. Heated oil used for frying reaches the temperature of 180 C. CAREFUL! You may burn yourself. Do not start the fryer if the oil level is not within the minimum and maximum levels. Watch condition of the oil batch : replace oil the colour of which turns to brown, which foams excessively or smokes. According to the standard EN , utilisation of used oil is dangerous: it has a reduced ignition point and it is subject to sudden rises (danger of fire and abnormal swelling). Do not add water or immerse too voluminous products soaked with water or not undrained in the fryer (it may result in serious spillage and overflow). Observe the maximum loads indicated. The fryer must be used only for frying operations. Do not immerse foodstuffs other than those foreseen. Use only fats/oils specifically "for frying and seasoning". The other fats/oils, especially animal fats, contain compounds that may turn into toxic agents at high temperature. Electronic regulation includes a safety temperature limit at 210 C. Beyond this temperature, the fry er switches off and the red safety indicator switches on. Do not use the fryer any longer and hire a technician.

4 Page 4 3BE390583NU 07/07 During the ignition phase of the burner, it is advised to avoid the presence of electronic appliances close to the fryer. For cleaning, the use of high pressure water jets or sprays is strictly prohibited. To ensure long-lasting, safe and proper functioning, it is recommended to carry out a full check and maintenance of the appliance twice a year by qualified personnel from our company (Dismantling of burners, inspection and cleaning of venturis, cleaning of nozzles, adjustment of air rings, cleaning of vents, checking possible leaks, checking control elements, regulating and safety accessories ). Tank drainage: Never drain a tank with oil at a temperature higher than 50 C. The standard recipients supplied with the fryers do not permit full drainage of the tank. In case of mobile equipment, never handle the fryer with oil in the tank: it must be previously drained. In case of mobile equipment, always handle the equipment carefully to avoid any tilting of same. The manufacturer certifies that the packaging conforms to the provision 94/62/CE of relating to packaging and packaging materials and requires the fitter (and the user) to observe the rules relating to packaging removal (recycling or reconditioning of packaging materials). «According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the release on the market of the equipment after the 13 August 2005 is indicated on the appliance.» «The Manufacturer has filled in the National Register.» As per the legal provisions in force (article 21 & 22 of the decree ), the customer is responsible for the obligations relating to the elimination of waste, namely: - He is to deal with selective treatment, reconditioning and destruction of residue arising from electric and electronic equipment, selectively collected in the installations meeting the technical requirement or in any other installation authorised for the purpose in another member State of the European Union, or in another State in so far as the transfer of these residues out of France is made according to the provisions of the Regulation of 1st February 1993 indicated above. - He must make sure that all fluids of electric and electronic equipment are drained according to the requirements of the provisions. - He must make sure that the information relating to the removal and treatment of these residues is forwarded to any further acquirer. The warranty will not cover problems caused by failure to comply with these recommendations.

5 Page 5 3BE390583NU 07/07 2 PRACTICAL HINTS FOR USE 2.1 LOAD LIMITS Dimensions of the basket Length x Width. x Height (mm) Dimensions of the ½ basket Length x Width. x Height (mm) Load recommended per cooking phase (kg) FR x 135 x kg FR x 135 x kg FR x 280 x x 135 x kg FR x 280 x x 135 x kg FR x 280 x x 135 x 130 2,5 kg 2.2 BEFORE START UP - Wash and dry the tank. - Filling : Liquid oil: fill just above the minimum level. Solid oil: * Electric fryers - In case of use of solid oils (which congeal when cold, such as palm oils) in these fryers, melt at medium temperature half of solid oil and pour it liquid into the fryer. Then add the remaining solid oil bars. * Gas fryers - Place the solid oil bars over the entire tank bottom. 2.3 UTILISATION FR6, FR10, FR15 FRYERS Stop position Melting position Maximum position Heating indicator Turn the adjustment knob to the desired temperature (adjustment from 100 to 180 C). In the case of solid oils, it is necessary to perform a melting cycle by starting heating progressively. Turn the adjustment knob to carry out «melting» position for 10 minutes. Then adjust set temperature. When the right temperature is reached, the heating indicator switches off: then you may immerse the basket. WARNING! For quality frying and a good production, always wait until oil has reached its set temperature to immerse the products. (Heating indicator off).

6 Page 6 3BE390583NU 07/ FR 18 AND FR 25 FRYERS Stop position Safety indicator Heating indicator Turn the adjustment knob to the desired temperature (adjustment from 140 to 185 C). Electronic regulation controls heating by initiating an automatic melting cycle of solid oils. When set temperature is reached, the heating indicator switches off: then you may immerse the basket. The safety indicator (red colour) switches on in case safety temperature is exceeded (210 C) and in case of case safety alarm. WARNING! For quality frying and a good production, always wait until oil has reached its set temperature to immerse the products. (Heating indicator off). 2.4 MAINTENANCE OF OIL BATH After each utilisation, drain a little oil from the bath to eliminate residue and water trapped in the cold zone. Filter oil bath after 3 frying operations, as a minimum. Use the recipient with the filter supplied or the trolley accessory for filtering oil. Replace oil bath after about 10 frying operations when oil turns brown, smokes or foams abnormally and persistently on the surface. ATTENTION: - Never drain oil with temperature higher than 50 C. - The standard recipients supplied with the fryers do not permit full drainage of the tank. - Handling a recipient containing the totality of the tank contents is too risky. Proceed in several stages by using the filtering trolley (optional accessory). - The choice and quality of cooking products have a great influence on the hourly production and the maintenance of the oil bath: for instance, you must systematically filter oil after cooking breaded products. - Always use oil adapted for frying. Do not heat the batch without food. - Protect the bath from the light and oxidation when you are not using the equipment. Close the lid. Oil deteriorates even if it is not used. - Avoid prolonged draining above the oil batch. Do not salt! - The addition of new oil into a batch of used oil has no influence on the periodicity of oil change.

7 2.5 OPTIONAL AUTOMATIC BASKET LIFTING (FR 25 only) Page 7 3BE390583NU 07/07 min Basket lowering knob Timer UTILISATION Stop position Maximum duration position min Minimum duration position Assemble the basket bearing bar and hang the basket. Adjust the immersion time by turning the control knob (from 35 s to 13 mn 35). Depress the knob for lowering the basket; the basket goes down. The basket lifts up automatically at completion of the set time. For anticipated lifting up, depress the knob a second time. Note: In the case of double lifting, there are 2 knobs for lowering baskets and 2 timers. 2.6 OPTIONAL BUILT-IN FILTERING (FR 18 and FR 25 electric only) The fryer is equipped with a special tank with filter and high-temperature pump. This option enables filtering of oil and rinsing of the tank with filtered oil. To this end, proceed as indicated: - Switch off heating and allow to cool down for ten minutes (recommended temperature: 140 C). Check that the filtering receiver is empty and the filter is in place. Verify that the couplings at end of the flexible hoses of the pump are connected by lightly pulling them). - Open the fryer door. Open the fryer draining valve so that oil flows into the receiver through the filter. Adjust oil flow by actuating the valve so that oil does not flow over the filter. TREAT ONLY ONE TANK AT THE SAME TIME.

8 Page 8 3BE390583NU 07/07 - When the fryer tank is empty, handle the pump control lever located under the control board. Leave the tank drain opened for 1 minute so that oil flowing out will also carry with it the residues remaining on the tank bottom. - Shut off the drainage valve and leave the tank to fill up. - When the receiver is empty, push the lever to stop the pump and deal with the second tank. Warning! During filtering oil temperature exceeds 100 C. Be careful you may burn yourself. Never handle quick-acting couplings when the pump is actuated. EVACUATION OF USED OILS: - Verify that the pump is not working and disconnect the correct quick-acting coupling. - Connect the drainage flexible hose for used oils (optional accessory) to the coupling. Place the other side in a stable manner into the recycling recipient (not supplied). - Drain the first tank into the recipient, as described for filtering. - Actuate the right fryer filtering control to start the pump. - When the recipient is empty, deal with the second tank. - When all tanks are drained, shut off the filtering control and reconnect the quick-acting coupling to the filtering unit. Warning! In the case of built-in filtering, the front tap only connects up to the filtering trolley. The nonobservance of this requirement will not be covered by the guarantee. 2.7 OPTIONAL BATTERY FILTERING (Optimum 900 fryers only) Before start up, wash and dry the filtering trolley tank (refer to paragraphs and for trolley removal). Warning! The front tap only connects up to the filtering trolley. The non-observance of this requirement will not be covered by the guarantee CONTROL BOARD Ventilated heating control Optional ½ unit with infra red Pump indicator on

9 Page 9 3BE390583NU 07/ INSTRUCTIONS FOR USE Reinjection lever Drainage valve Drainage Quick-acting coupling Filter Trolley - Relating to oils that may be solid when cold: Start, 30 minutes before the end of the working day, with the ventilated heating system on the filtering unit (front control) switched on. Check that the cupboard door is closed. - Switch off heating and allow to cool down for ten minutes (recommended temperature: 140 C). Check that the filtering receiver is empty and the filter is in place. Verify that the couplings at end of the flexible hoses of the pump are connected by lightly pulling them). - Open the door of the filtering unit and pull the trolley by 15 cm. Open the fryer draining valve for oil to flow into the receiver through the filter. Adjust oil flow by actuating the valve so that oil does not flow over the filter. TREAT ONLY ONE TANK AT THE SAME TIME. - When the fryer tank is empty, actuate the pump control lever located under the control board. Leave the tank drain open for 1 minute so that flowing oil will carry with it residues remaining on the tank bottom. For gas fryers, drainage will be made easier by using the cleaning spatula (optional accessory). - Shut off the drainage valve and leave the tank to fill up. - When the recipient is empty push the lever to stop the pump and deal with the next tank. Precautions for use: In the case in which all fryers are not used and so as to avoid the problems met with oil solidification, first use the fryers closest to the filtering unit. Warning! Filtering oil under exceeds a temperature of 100 C. Be careful, you may burn yourself. Never actuate quick-acting couplings when the pump is in use.

10 Page 10 3BE390583NU 07/ DRAINAGE OF USED OILS: - Verify that the pump is not working and disconnect the correct quick-acting coupling. - Connect the drainage flexible hose for used oils (optional accessory) to the coupling. Place the other side in a stable manner into the recycling recipient (not supplied). - Drain the first tank into the recipient, as described for filtering. - Actuate the correct fryer filtering control to start the pump. - When the recipient is empty, deal with the next tank. - When all tanks are drained, shut off the filtering control and reconnect the quick-acting coupling to the filtering unit CLEANING A FRYER TANK After the tanks are drained from oil and oil is disposed of: - Dismantle the reinjection pump by disconnecting its socket. Clean it if necessary. - Fill the tank with water. - Add a degreasing agent. - Boil water by setting temperature over 100 C. - Set the fryer in stop position (heating is switched off). - Drain the tank into the trolley (see paragraph 2.7.2). - Drain water manually from the trolley without using the pump. - Renew the operation with each tank. Warning! Do not actuate the reinjection pump with water in the drainage recipient: the aluminium pump could be damaged by certain degreasing agents and some water might remain in the reinjection circuit that would pollute the oil bath. - Reconnect the pump CLEANING OF THE TROLLEY - Disconnect the quick-acting coupling - Disconnect the pump socket (tap) - Pull the trolley toward yourself; it is equipped with 4 castors - Remove the filter and wash it in a dishwasher or in a sink. - Remove the pump / support assembly (simply put on the trolley). - Check cleanliness of the trolley walls. Complete cleaning if necessary. - Drain water remaining in the trolley, rinse properly and dry. - Put all the assembly back in place. Quick-acting coupling Filter

11 Page 11 3BE390583NU 07/07 3 CLEANING WARNING: THE APPLICATION OF A CLEANING PRODUCT WHEN HOT, THAT IS ABOVE 60 C, IS STRICTLY PROHIBITED. The hot walls will be etched irremediably (dark almost black colouration). The use of a high pressure jets or hoses is strictly forbidden: In no case can the appliance be washed with a water jet. The warranty cannot cover problems arising from the non-observance of the maintenance rules. The use of this equipment as a sink is strictly prohibited. Interior of tank - Open the valve and drain the tank. - Fill the tank with water. - Add a degreasing agent compatible with stainless steel. - Boil water by setting a temperature over 100 C. - Put the fryer in stop position (heating switched off). - Wait several minutes - Drain the tank into the drainage pail. - Clean the pail. Exterior of the equipment Use water with soap or any other neutral non abrasive cleaning agent; avoid metal wool pads. Rinse plentifully after each cleaning operation. In case of use of pressureless jets or foam guns, do not spill water into the burnt gas flues and the ventilation apertures (gas appliance). - Close the lid; add some detergent on the trimming. Do not introduce liquids into the burnt gas outlets (gas appliance). - Leave the lid on when rinsing trimmings. - Clean the inner side of the lid. - Rinse properly the lid and trimmings.

12 Page 12 3BE390583NU 07/07 4 MAINTENANCE 4.1 FOREWORD RELATING TO STAINLESS STEELS Stainless steel is a steel grade so designed that a thin protective sheet is formed on the metallic surface which protects it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the metallic surface). Any element hindering the formation of this sheet, or facilitating its partial destruction (Food residues, overflow of liquids, stagnant liquids, ) reduces the resistance of stainless steel to corrosion. If the composition of stainless steel enables it to withstand some chemical aggression better than classical steels, you must not think that stainless steel is indestructible. 3 main factors of corrosion are to be watched for: - Chemical environment. In general: * Different brines (Salt concentration, Sauerkraut ) * Chlorides contained in particular in: - the cleaning products - bleach. - The temperature: Any chemical environment as above is made considerably more aggressive to stainless steel especially as the temperature rises. - Duration: The longer the contact time between stainless steel and the chemicals, the more the consequences of corrosion are perceptible. The combination of these three factors may lead to the destruction of walls, even if the latter have been made in very high quality stainless steel. Note that when stainless steel becomes corroded, it is extremely rare that this occurrence is generated by the steel itself. Generally, cleaning products which are not adapted or are improperly used, defective maintenance or extreme conditions of use, are often found to be the origin of the damage caused. WARNING! The Builder will not be held responsible for the cases of corrosion met in these conditions, and no guarantee will therefore apply. A list of the most frequent cases is given hereafter to allow you to better identify these wrong conditions of use, and to make use of your equipment for as long as possible.

13 4.2 THE COMMONEST CASES OF CORROSION: Floor cleaning Page 13 3BE390583NU 07/07 Floors (at the end of an installation or upon regular maintenance) are often cleaned with very aggressive products. If the product is sprayed under pressure without necessary precautions, the splashes at the bottom of the appliances result in the corrosion of bottoms and trimming. Worse still, the vapours arising from these products, if the rooms are not properly ventilated after application, by settling on the equipment can result in corrosion spreading to the entire surfaces. Inadequate maintenance product (Bleach, Acids, Soda) If inadequate products, such as bleach, acid or soda dilutions,...(all products which are not especially designed for the maintenance of stainless steels) are used, irreversible etching occurs on stainless steel surfaces. Cleaning product applied when temperature is too high All cleaning products increase in aggressiveness with the temperature of the wall on which they are applied. As a principle, this temperature must not exceed 60 C, on pain of etching stainless steel in an irreversible manner (Blackening of surfaces,...). Maintenance product improperly rinsed After cleaning, if the walls are not plentifully rinsed in order to remove any remainder of the maintenance product, the latter, with time, will continue its action with the risk of generating the beginning of corrosion. Worse still, if this wall is submitted to temperatures higher than 60 C (inside of an oven, a tank, hearth,...), the problems mentioned in the previous point, will inevitably occur. Stagnation of cleaning products In the same way, all the zones that can trap maintenance products, especially the gutters, drainage of compound ovens, traps,... must be subject to careful and plentiful rinsing. (Use a nylon brush to reinforce the rinsing action with clean water). Salt concentration Salt, much in use in kitchens, is often found to be the origin of etching (pitting) of stainless steel. Overflows on the cooking tops are to be cleaned at once. Particular case of cooking in water: Salting water by using cooking salt in the tank presents a major risk: cooking salt, by concentrating on the tank bottom risks, before being dissolved, corroding the tank bottom in an irreversible manner, if this operation is frequently carried out. So it is necessary to stir water until salt is completely dissolved, or use table salt. Intensive use with brine Certain products, such as sauerkraut (acid juices), fish and sea food (presence of salt), and in general, all brines, must be subject to particular attention. In the case of occasional treatment, every day equipment poses no problem, providing that it is carefully and systematically cleaned after each use. In the case of intensive use, the cooking materials (cooking ovens, pots,...) must be selected with stainless steel grades better adapted to the specific utilisation.

14 Too much chlorine in water from the public network Page 14 3BE390583NU 07/07 Sometimes certain networks supply water containing chlorine beyond the norm. In these cases, it is not unusual to be faced with the problems of corrosion as mentioned above (More especially in tanks, fryers, bain-marie...). Cleaning of aluminium or aluminised sheet fittings The presence of aluminium or aluminised sheet in a chlorine solution is a splendid catalyst for etching stainless steel. Therefore, do not leave fittings such as hood filters or other aluminium plates or trays in tanks, pots, fryers,... Just one night is sufficient to etch stainless steel at the contact points and on the surface of the product. 4.3 MAINTENANCE OF STAINLESS STEEL SURFACES It is necessary to keep the metal surface perfectly clean by removing all dust, metallic particles and deposits of any nature that could damage the protective sheet mentioned above. To this purpose, it is sufficient to wash these surfaces with water and soap or any neutral, non-abrasive detergent product. CAREFULLY RINSE and wipe the surfaces. Never scrub stainless steel with metal wool, but only, if this is necessary, with a scotch brite pad or an equivalent product, by following the polishing direction of the stainless steel surface. 4.4 MAINTENANCE OF THE GAS SYSTEM To ensure good and safe functioning of the equipment, it is necessary to have the equipment serviced by qualified personnel twice a year (cleaning of nozzles and venturis, adjustment of air rings, checking for any gas leak, greasing of gas taps, checking of controls and safety devices). IN CASE OF GAS CHANGE, HIRE A QUALIFIED INSTALLER.

15 Page 15 3BE390583NU 07/07 5 GUARANTEE ATTENTION! NO GUARANTEE IS UNCONDITIONAL Our guarantee applies only for normal use. That is, with the strict observance of the recommendations indicated in our instructions for use and maintenance. Also it will be valid only on the condition where the periodical visits for maintenance and/or checking recommended have been duly carried out by our technicians. All appliances are, subject to the provisions mentioned above, normally guaranteed for the duration of one year, as from the date of invoicing. In case of breakdowns due to defects or visible or hidden defects, our appliances will, during this one-year guarantee, be repaired at our expense, including costs of parts and labour. To benefit from our guarantee, our appliances must not have been modified or repaired with parts which are not genuine and not approved by our services, or made by personnel who are not qualified or trained by our Company. In case of breakdown or damage, the buyer is to inform us in writing, as soon as he is aware of a defect he attributes to our appliances. In no case can he remedy these defects himself or through a third party. Our periodical maintenance operations are the prime condition of the good operation and reliability of our appliances. They can and must only be carried out by our technicians who are perfectly qualified and prepared for these tasks. They have all the specific tooling, genuine spare parts and benefit from permanent training. Normal periodical maintenance is indispensable, carried out in return for payment, it is the guarantee of the reliable operation of our appliances. The periodicity of maintenance relates to normal conditions of use. In case of heavier conditions of use, it will be necessary to carry out certain operations at closer intervals. WARNING : The damage caused by connecting our appliances to a network which is not compliant with the nameplate (voltage, inversion of phase/neutral lines,...) as well as the nonobservance of the phase order (this is important for three-phase motors, direction of ventilation, cylinders,...) in no case will be covered by this guarantee. That is why we advise connecting the appliances only when the voltage available has been checked and compared with details on the nameplate.