Hardee s Food Systems, Inc. FRYMASTER TCF Chicken Fryer EQUIP 501 Chicken Fryer October 1, 1994 CALIBRATION EQUIPMENT and TOOLS Digital Thermometer Flat Blade or Phillips w/immersion Probe Screwdriver CLEANING SUPPLIES Goofer Rod or Fryers Long Handle (High Friend Temperature) Frypot Fry Skimmer Tool Brush Boil Out Fryer Cleaner & Multi-Purpose Cleaner Fryer Scouring Powder Clean Soft Towel Scrub Pad PRINCIPLES OF OPERATION The Frymaster TCF gas fryer is designed for high volume production, with excellent recovery times during optimum use periods. The TCF series is a tube-type fryer with heating tubes running through the frypot. This delivers excellent heat distribution throughout the heating and cooking cycles. Each frypot has a 75 pound shortening capacity. Fryer features include a computer controller and built-in (Filter Magic ) filtering system. FRYER OPERATION The frypot must be filled with shortening before starting. Ensure that liquid level is at proper "Oil Level Mark." Starting Fryer: 1. Activate exhaust fans. - Verify that both the electrical and gas supply are properly connected to fryer (and turned on). 2. Open fryer door and turn gas valve knob to "ON" position. 3. Program computer for normal cooking temperature. Refer to Hardee's Operations Manual for temperature setting. 4. Press fryer power switch to "ON/START" position. - Main burners will now operate in a "Melt-Cycle" mode until shortening temperature reaches 180 o F. Burners will cycle on and off during this mode. - After temperature reaches 180 o F, fryer will automatically switch to normal operation (constant heating, until set point temperature is reached). NOTE: When fryer is off for extended periods of time it is recommended that a vat cover be placed over the frypot. This will protect the shortening from harmful elements and extend shortening life. CAUTION: Never attempt to start or operate a fryer with a frypot cover in place. CALIBRATION COMPUTER MAGIC CONTROLLER To Check Temperature: Press power switch to turn fryer "ON." - Program set point/operating temperature (refer to "Computer Magic Panel" section) and allow fryer to heat for 30 minutes. Set point (programmed temperature setting) can be checked at any time by pressing the temperature switch (with thermometer picture) twice. Set point temperature will appear in the lighted display. Actual shortening temperature can be checked by pressing the temperature switch (with thermometer picture) once. The actual shortening temperature will appear in the lighted display. Once the fryer has preheated to the set point temperature, the lighted display will indicate (---). Only when the lighted display indicates (---), should you check actual shortening temperature compared to set point temperature. To Calibrate Computer Magic Controller: There is no thermostat calibration on a Computer Magic Controller, only adjustment of the set point temperature is possible. Should you suspect the thermostat or temperature probe are defective, check shortening temperature: 1. Place thermometer immersion probe into the heated shortening. - Thermometer immersion probe should be placed EQUIP 501-10/1/94 PAGE ONE
next to (but not touching) the operating thermostat sensor probe. (Approximately center of vat, 2" to 3" into the shortening.) 2. Press the temperature switch (with thermometer picture) once and note temperature reading on lighted display. 3. Immediately note thermometer reading. - Compare temperature reading in lighted display with thermometer reading. - If the two are not 5 o F (+/-), a problem may exist in the Computer Magic Controller or probe. The electronic circuitry can be affected adversely by current fluctuations and electrical storms. Should it not function properly, the computer may need to be reset. To Reset Computer: Unplug the fryer, wait a minimum of 5 seconds, and plug it back in. This may eliminate the problem and need for a service call. COMPUTER MAGIC PANEL "."... Decimal point between digits 1 and 2 indicates that the burner is on. "Lo"... "Hi"... Actual shortening temperature is below set point temperature. Actual shortening temperature is higher that set point temperature. "----"... Fryer is idle (at operating temperature), but not in use. PROGRAMMING INSTRUCTIONS Press the "ON/OFF" switch to turn computer on. 1. To Enter Program Mode... Press green check switch. CodE will appear in left display. NOTE: Computer will flash "BUSY" if cooking is in progress. Wait until cooking cycle is complete. 2. Enter Programming Code... Enter Code number 1 6 5 0 (in sequence). SP-t [Set Point temperature] will appear in left lighted display. Current programmed temperature will appear in right lighted display. 3. Select Temperature... Enter desired cooking temperature. Press green check switch to lock temperature in. If you do not need to change the temperature setting, press green check switch. COMPUTER MAGIC CONTROL PANEL 1. Lighted Display - Left 5. Power Supply Switch 2. Lighted Display - Right 6. Product/Coding Switches 3. Temperature Switch 7. Product/Coding Switches 4. Power Supply Switch 8. Green Check Switch COMPUTER DISPLAY Display Readouts: The computer display provides status information to the operator. "CYCL"... Displayed during "Melt-Cycle" operation. To cancel melt cycle, depress "R" switch. "Help"... "Prob"... Indicates there is a heating problem. Computer has detected a problem in the temperature measuring circuits/probe. 4. Select a Product Position (1 through 0)... SELP [select product position] appears in left lighted display. All product positions will be flashing. Select a product position to be programmed. 5. Sensitivity Setting... (Timer reaction to actual vat temperature.) SENS appears in left lighted display. Select #4 or #5 from numbers on panel. Press green check switch to lock sensitivity in. 6. Cooking Time... PAGE TWO EQUIP 501-10/1/94
COOC appears in left window. Enter desired cooking time. Press green check switch to lock cook time in. 7. Shake Time... (The number of minutes into the cooking cycle the shake alarm is wanted. If shake time is not applicable to product, press "green check" switch to bypass.) SH- appears in left lighted display. Enter the time for the shake alarm to sound. Press green check switch to lock shake time in. 8. Hold Time... (If hold time is not applicable to product, press "green check" switch to bypass.) Hd- appears in left lighted display. Select the holding time for the cooked product. Press green check switch to lock holding time in. SELP will reappear in left lighted display. Repeat steps 4 through 8 for additional product programming. To Exit Programming Mode... Press temperature bulb switch. Fryer is now back in normal operating mode. TEMPERATURE SELECTION MODE Fahrenheit to Celsius: Computer temperature can be switched from Fahrenheit to Celsius or Celsius to Fahrenheit. 1. Press "ON/OFF" switch. 2. Press program check switch. - CodE will appear in left display. 3. Enter code number 1 6 5 8 (in sequence). - Computer will automatically toggle the temperature from Fahrenheit to Celsius or Celsius to Fahrenheit. 4. Press temperature check switch to display the temperature in the newly-selected mode. FRYER RECOVERY TEST Test measures the fryer s ability to heat within acceptable ranges. NOTE: Fryer must have fresh shortening, with shortening level at "fill line." COMPUTER MAGIC CONTROLLER The computer automatically checks recovery time each time the shortening temperature drops below 250 o F. To Access Recovery Time: 1. To Enter Program Mode... Press green check switch. CodE will appear in left lighted display. NOTE: Computer will flash "BUSY" if cooking is in progress. 2. Enter Programming Code... Enter Code number 1 6 5 2 (in sequence). Recovery time will appear in right lighted display for 5 seconds. After 5 seconds, fryer will return to normal operating mode. RECOVERY PROBLEMS Too Slow A Recovery May Be Caused By: Excessive draft on fryer flue. Improperly set flue vent. Low gas pressure.* Carbon buildup on burner orifices. Misaligned burner components.* *Contact an authorized service agent for assistance. Too Fast A Recovery May Be Caused By: Low shortening level. High gas pressure.* *Contact an authorized service agent for assistance. FILTERING NOTE: Refer to Hardee's Operations Manual, OPS 1003, for shortening management procedures. EQUIP 501-10/1/94 PAGE THREE
CAUTION: Whenever filtering or handling "Hot Shortening," use extreme care. You are required to use all appropriate safety equipment. Prior to beginning filtering procedures, assemble safety equipment: Face Shield Safety Gloves Safety Apron Safety Shoes BUILT-IN FILTERING SYSTEM (Filter Magic ) NOTE: Never operate the filter unit unless the fryers have been brought up to operating temperatures. Failure to do so will result in cold shortening blocking lines and strain the pump motor. The Filter Magic System is an automatic, hands-off system that simplifies the filtering process. The entire filtering system is self-contained within the fryer unit. To Assemble Filter Pan: 1. Press fryer power switch to "OFF" position. 2. Remove filter unit from fryer cabinet. 3. Remove crumb tray and filter paper hold-down ring. - Ensure inside of filter pan is free of all food particles that could prevent filter paper from sealing against bottom of pan. 4. Position filter paper support screen in pan. -90 o lip downward and "This Side Up" tab on top. 5. Place filter on top of support screen. - Ensure filter paper is installed properly in filter pan. 6. Install paper hold-down ring. - Push firmly down on ring to seat paper. - If you are not using filter paper impregnated with filter powder, follow manufacture's directions for adding filter powder to your system. 7. Reinstall crumb tray in filter pan. 8. Roll filter pan back into cabinet. - Ensure pan is positioned all the way to the back of the cabinet. The green light on filter panel will light when filter is in place. To Drain Shortening: NOTE: Do not drain more than one fry pot at a time. Filter pan has capacity of only holding one frypot at a time. Filtering more than one fry pot at a time will overfill filter pan. 1. Press the fryer power switch to the "OFF" Position. - Slowly open drain valve on selected fryer. - Carefully remove wire insert shelf from frypot. 2. Use "goofer rod/fryers friend" on the inside of frypot to clear any debris from the drain. Rinsing and Filling Vat: Select method (your choice) for filling: Wand rinse and fill Rear rinse and fill. Wand Rinse & Fill... 1. Connect return "Wand Hose" to quick disconnect valve located in center of cabinet. 2. Hold wand over and pointing towards the frypot you wish to rinse. 3. Open wand valve (at disconnect switch) to start pump. - "T" handle must be pushed to "OFF" position to allow wand valve to start. - Rinse deposits/sediments from interior surfaces of frypot by directing wand to rinse debris into drain. 4. Allow shortening to run through the filter system for approximately ten minutes. - This assists in prolonging the life of the shortening by removing impurities from shortening that normal flushing will not remove. 5. Close drain valve after rinsing to refill fry pot. NOTE: If drain valve is not completely closed, an alarm will sound. To cancel alarm, turn off computer, close drain valve completely, and then turn computer back on. 6. Close wand valve at disconnect switch to stop pump. Rear Rinse & Fill... 1. Pull "T" handle (by right drain pipe for right frypot, or by left drain pipe for left frypot). - Pump will activate and open rear flush valve. NOTE: Wand valve must be turned off to allow "T" handle to start pump. - Allow shortening to rinse deposits/sediments from frypot. PAGE FOUR EQUIP 501-10/1/94
2. Allow shortening to run through the filter system for approximately ten minutes. - This assists in prolonging the life of the shortening by removing impurities from shortening that normal flushing will not remove. 3. Close drain valve after rinsing to refill frypot. - Reinstall cleaned wire insert shelf in frypot. 4. Push "T" handle to disengage pump and close rear flush system. Cleaning Filter Pan: NOTE: Always allow filter pan to cool completely before attempting to clean filter pan. Never introduce water to the filter tank when cleaning. Water residue can remain in the filter tank and break down shortening. 1. Remove filter pan from cabinet. 2. Remove and clean crumb tray. - Clean at sink using 3-step cleaning process. 3. Remove filter paper hold-down ring from filter pan. 4. Remove and discard used filter paper. 5. Wipe filter pan clean. - The inner pan may be removed from the outer pan for ease of cleaning. - Use a clean dry towel. Do not introduce water into the filter pan. Water can be drawn into the pump and cause internal pump damage. Always allow all filter assembly parts to air dry overnight. Reinstall fresh filter paper each morning. Never run water through the filter pump. Water will damage the pump's internal components. CLEANING & MAINTENANCE NOTE: Refer to Hardee s Cleaning Procedures Manual for cleaning product mixing guidelines and specific applications. DAILY CLEANING Shortening should be filtered after every two runs (4 bags) of chicken. Refer to "Filtering" section for filtering procedures. Fryer Surfaces: 1. Clean all exterior fryer surfaces. - Use a solution of Multi-Purpose Cleaner and a clean soft towel. - Exterior stainless steel surfaces may be shined with Polish and a clean soft towel. 2. Clean all exhaust hood and wall areas free of deposits. - Turn "OFF" power to fryer. - Use a solution of Multi-Purpose Cleaner and a clean soft towel. NOTE: Grease and deposits will quickly accumulate on these areas if not cleaned daily. CAUTION: Never lean over or go near the fryer flue (exhaust stack) when the fryer is in operation. Flue gases with extremely high temperatures are discharged from the fryer flue and will cause severe burns and injury. WEEKLY Check temperature calibration. Refer to "Calibration" procedures contained in this section. Fryer Surfaces: Turn "OFF" power to fryer. 1. Clean inside door area of fryer. - Use a solution of Multi-Purpose Cleaner and a clean soft towel. - Avoid electrical wires and connections. 2. Disconnect gas line and carefully pull fryer from wall. - Clean grease accumulations from gas line, power cords, floors, walls, and rear of fryer. Grease Extractors: 1. Remove and clean grease extractors (hood filters). - Soak grease extractors in a solution of Multi-Purpose Cleaner in the 3-compartment sink or a clean trash container. - If the grease extractors are stainless steel, they may be soaked in a solution of Super Lift Degreaser. EQUIP 501-10/1/94 PAGE FIVE
CAUTION: Do not use Super Lift Degreaser on aluminum or galvanized surfaces. Super Lift Degreaser will damage these surfaces. 2. Rinse grease extractors in clean water and allow to air dry. 3. Reinstall grease extractors. MONTHLY Visually inspect the burner assembly for signs of damage. Compare all burners tubes for flame consistency. If one looks different, it may indicate a problem exists. If fryer appears to be operating abnormally, contact an authorized technician for assistance. SEMIANNUALLY Cleaning Gas Vent Tube: 1. Turn OFF fryer and gas supply. 2. Unscrew Vent Tube fitting from the gas valve and remove the copper/aluminum tube. 3. Insert a piece of small flexible wire (or pipe cleaner) through the Vent Tube to remove any obstructions. 4. Blow through the tube. - Remove wire/pipe cleaner after use. 5. Reinstall the Vent Tube with the open end pointing down toward the floor. BOIL-OUT Frequency of boil-out will depend on how well the fryer is maintained and shortening is filtered. When deposits in frypot appear and can not be removed with normal daily filtering, a boil-out is necessary. If possible, boil-out should be timed to coincide with disposal of old shortening. CAUTION: Whenever handling "Hot Shortening," use extreme care. You are required to use all appropriate safety equipment. 1. Drain shortening from frypot. - Refer to filtering... "To Drain Shortening." 2. Place vat covers on adjoining frypots. CAUTION: Never attempt to start or operate a fryer with a vat cover in place. 3. Pour Boil-Out Fryer Cleaner into frypot and add water to bring liquid level to "fill line." NOTE: Refer to Cleaning Procedures Manual for Boil-Out Fryer Cleaner concentrations. CAUTION: Always ensure the frypot is filled to the "fill line" with liquid before starting fryer. Computer Magic Control Panel... Press "ON/OFF" switch. Press green check switch, CodE will appear in left lighted display. Enter code number 1 6 5 3 (in sequence). 4. Maintain gentle boil for 60 minutes. CAUTION: Do not leave the fryer unattended. Boil-out solution could foam up and overflow. If this occurs, turn off the fryer to control the overflow. - To loosen up soil deposits during boil-out, brush the inside walls of fry pot using a long handled fryer brush. 5. Turn "OFF" fryer and allow boil-out solution to cool. 6. Open drain valve and drain boil-out solution into proper metal container and discard into mop sink. 7. Close drain valve and add 2 1/2 gallons of clear water. - Scrub inside walls of frypot using a long handled fryer brush. 8. Open drain valve, drain solution, and inspect frypot for any remaining soil deposits. - Scrub stubborn soiled areas with a scotch brite pad. 9. Rinse all surfaces with clear water. 10. Thoroughly dry any remaining moisture from frypot. - Use a clean soft towel. - Close drain valve. 11. Refill frypot with shortening to "fill line," 12. Turn "ON" fryer and adjust thermostat to normal operating temperature (if applicable). TROUBLESHOOTING NOTE: Refer to Equip 1701, Troubleshooting Guide, for information. PAGE SIX EQUIP 501-10/1/94