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R
INSTALLATION
AND
OPERATING
INSTRUCTIONS
Gas Fryer
MODELS: -15H, GF , -15HLP GF -30H, GF -30HLP GF
(US & Canadian s unit are convertible and are assembled for Natural Gas)
(European s unit are not convertible and assembled for the appropriate gas)
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
Warranty Service and/or Parts, this information is required.
Model Number Serial Number Date Purchased
FOR YOUR SAFETY: Do not st
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CAUTION: These models are designed, built, and sold for commercial use. If these models are positioned so the general public can use the equipment, make sure that cautions, warnings, and operating instructions are clearly posted near each unit so that ! ! anyone using the equipment will use it correctly and not injure themselves or harm the equipment. ARNING: W Improper allation, inst adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the allation, in
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Congratulations on your purchase of APW Wyott commercial cooking or refrigeration equipment. APW Wyott takes pride in the design and quality of our products. When used as intended and with proper care and maintenance, you will experience years of reliable operation from this equipment. To ensure best results, it is important that you read and follow the instructions in this manual carefully. TABLE OF CONTENTS: ITEM PAGE ITEM PAGE Safety Precautions 3 Service/Repair 8 Specifications & Dimensions
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NOTICE: Canadian allation inst must comply with ANDARD CSA-ST C.22.2 Number 0 M1982 General s-Canadian Requirement Electrical Code Part II, 109-M1981- Commercial Cooking ! ! Appliances. NOTICE: Local codes regarding allation inst vary greatly from one area to . another The National Fire Protection Association, Inc. ates st in s it A96 NFP latest edition that local codes are Authority ! Having Jurisdiction when it comes to requirement for allation inst of equipment. Therefore, ! allation inst s
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GENERAL INSTALLATION INSTRUCTIONS Ensure gas supply and gas type, as shown on unit nameplate agree. Unit installation must conform with the National Fuel Gas Code, ANSI Z223.1-1996, the National Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2 as applicable and in accordance with local codes. Screw legs into the permanently fastened nuts on the four corners of the unit and tighten by hand. Level the unit by turning the adjustment screw at the bottom of each
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LIGHTING INSTRUCTIONS GF-30H and HLP Fryers are furnished with a pilot safety valve. Please follow the instructions below. Before Lighting Pilot and Burners Fill the fat tank about 3/4" below the full line with proper frying cornpound before lighting pilot. The reason for filling the tank 3/4" below the full line is that the frying corn pound will expand during the preheating process. If the frying compound expands above the full line, the frying compound may overflow out of the tank during the
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Do not permit fans to blow directly at the unit. Wherever possible, avoid open windows next to the unit's sides or back. Avoid wall type fans which create air cross-currents within a room. It is also necessary that sufficient air should be allowed to enter the room to compensate for the amount of air removed by any ventilating system. Otherwise, a subnormal atmospheric pressure will occur, which will effect operation and cause undesirable working conditions. A properly designed and installed hoo
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MAINTENANCE OVER NIGHT SHUTDOWN 1. Turn the temperature control knob to the off position. Or turn the Off/Pilol/On valve control to Pilot if you wish not to change the temperature setting. (The pilot flame alone will keep the frying compound temperature to 130-145 degrees F. when not under any load. This will shorten preheat time when turned back on.) EXTENDED SHUTDOWN (4 DAYS OR LONGER) 1. Turn the temperature control knob to the off position. 2. Turn the Off/Pifot/On valve control knob to the
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POSSIBLE CAUSE TROUBLESHOOTING GUIDE PROBLEM Excessive & Premature Foaming Greasy Food / Excessive Frying Compound Absorption Objectionable Odor or Flavor of Frying Compound Objectionable Flavor of Fried Food Excessive Smoking of Frying Compound Excessive Darkening of Frying Compound Frying Compound Won’t Hold Heat Food Crust Color Not Brown Rapid Breakdown of Frying Compound Frying Temperature Too High/Overheating (Check Thermostat) Frying Temperature Too Low/Overheating (Check Thermostat) Over
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GF-15H & GF-15HLP EXPLODED ASSEMBLY VIEW 26 Seal All NPTS eflon w/T ape T or Leak Lock (10451-00) 24 High Limit Thermo-probe Connect Wires to Gas alve V 32 Seal inside seam w/ Red High emp T VT R 38 Seal w/Silicone Thermostat Probe Extrusion Item 17 37 Connect Wires to Gas alve V 17 30 10 28 45 35 54 Clip Pins Flush ashers w/W 53 Inner Liner 7 27 16 23 22 2 36 46 52 19 41 48 1 29 39 51 9 6 49 40 47 50 3 55 4 31 34 14 18 25 43 12 5 33 11 42 8 56 21 20 13 15 Pilot Supply ube T Connect Wires of Pil
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GF-15H & GF-15HLP PARTS LIST ITEM P/N DESCRIPTION QUAN ITEM P/N DESCRIPTION QUAN 1 81349-00 Screw 36 29 218161-35 Front Panel 1 2 218161-37 Back Panel 1 30 217730-19 Drain Tube 1 3 218161-46 Side Insulation 2 31 217730-04 Drain Tube 1 4 218161-34 Bottom Main 1 32 14731-05 High Limit 1 5 20658-41 Burner 2 33 20925-94 Reducer 1 6 218161-44 Strap Holdown 1 34 218161-48 Manifold 1 7 218161-15 Inner Liner 1 35 85023-00 Snap Washer 3 8 86320-00 Leg 4 36 20344-00 Elbow 1 9 20658-40 Burner, Crossover 1
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GF-30H & GF-30HLP EXPLODED ASSEMBLY VIEW 14 Seal All NPTS eflon w/T ape T (29376) or Leak High Limit Thermo-probe Lock(10451-00) Connect Wires to Gas alve V 21 Seal inside seam 27 w/ Red High 28 emp T VT R 10 31 3 24 Seal w/Silicone 9 Extrusion Item 9 5 1 34 49 35 38 37 Far Side 41 4 2 Clip Pins Flush 40 50 asher w/W 54 52 6 Far Side 36 4 39 44 22 18 45 53 56 13 43 20 25 47 46 15 16 57 30 8 58 29 55 32 51 55 11 17 48 12 26 33 19 23 7 Connect Wires of Pilot/ Pilot Supply Thermopile to Gas alve V
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GF-30H & GF-30HLP PARTS LIST ITEM P/N DESCRIPTION QUAN ITEM P/N DESCRIPTION QUAN 1 81349-00 Screw 35 30 20656-12 Valve 1 2 218163-45 Rear Insulation 1 31 218161-55 Ball Valve 1 3 218163-37 Back Panel 1 32 218150-86 Drain Support 1 4 218161-46 Side Insulation 4 33 217730-04 Drain Tube 1 5 218163-25 Body Assembly 1 34 87050-00 Magnet 2 6 218163-15 Inner liner 1 35 218163-35 Front Panel 1 7 218163-34 Panel, Bottom 1 36 88371-31 Label 1 8 86320-00 Leg 4 37 218163-63 Label, Champ 1 9 23432-00 Extrusi
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SUGGESTED TEMPERATURES & TIMES CONTROL SETTING TIME FOOD TYPE (IN DEGREES F) (IN MINUTES) DOUGHNUTS Cake Type 375 1½-2 Yeast Raised 375 2-2½ MEAT Cutlets (less than 112" thick) 350 5-8 Chicken Fried Steak 350 5-8 Chops (very lean) 350 5-8 MISCELLANEOUS Chinese Noodles 375 1-2 Croquettes 350 2-3 French Toast 350 2-3 Glazed Cinnamon Apples 350 5-10 French Fried Sandwiches 350 1-2 POULTRY Chicken (large pieces) 325 10-15 Chicken (small pieces) 350 7-10 Chicken (pre-cooked) 325-350 3-5 Turkey (small
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APW WYOTT EQUIPMENT LIMITED ARRANTY W APW yott W Foodservice Equipment Company warrants it ’s equipment against defects in materials and workmanship, subject to the following conditions: This warranty applies to the original owner only and is not assignable. Should any product fail to function in its intended manner under normal use within the limits defined in this , warranty at the option of APW yott W such product will be repaired or replaced by APW yott W or its Authorized Service . Agency A
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R APW WYOTT Foodservice Equipment Company .O. P Box 1829 Cheyenne, WY 82003 +1 (307) 634-5801 Phone +1 (800) 752-0863 oll T Free +1 (307) 637-8071 Fax .apwwyott.com www 16
