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FE155 Rethermalizer
Installation and Operation Manual
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633 SEPT 2008
*8196399*
www.frymaster.com
PRINTED IN THE USA
Email: service@frymaster.com
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Please read all sections of this manual and retain for future reference. NOTICE This appliance is intended for professional use only and is to be operated by qualified personnel only. A Frymaster Factory Authorized Service Center (FASC) or other qualified professional should perform installation, maintenance, and repairs. Installation, maintenance, or repairs by unqualified personnel may void the manufacturer’s warranty. NOTICE Drawings and photos used in this manual are intended
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WARNING Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the joint between the frypot. Banging fry baskets on the strip to dislodge shortening will distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for cleaning. IMPORTANT Safe and satisfactory operation of Frymaster equipment depends upon its proper installation. Installation MUST conform with local codes, or in the absence of
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NOTICE All units shipped without factory supplied cords and plug assemblies must be hardwired using flexible conduit to the terminal block located on the rear of the unit. These units should be wired to NEC specifications. Hardwired units must include installation of restraint devices. DANGER Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. A restraint kit is provided with the fryer. If
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FE155 Rethermalizer TABLE OF CONTENTS PAGE CHAPTER 1: General Information Parts Ordering and Service Information.........................................................................................1-1 Safety Information..........................................................................................................................1-1 Equipment Description.............................................................................................
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CHAPTER 1: Introduction 1.1 Parts Ordering and Service Information In order to assist you as quickly as possible, the Frymaster Authorized Service Agency (ASA) or Service Department representative requires certain information about your equipment. Most of this information is printed on a data plate affixed to the inside of the door. Parts orders may be placed directly with your local ASA or distributor. Included with the unit when shipped from the factory is a list of ASAs. If you
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DANGER boxes contain information about actions or conditions that may cause or result in injury to personnel, and which may cause damage to your system and/or cause your system to malfunction. 1.3 Equipment Description The FE155 Series is specifically designed to rethermalize meats, sauces, and other vacuum pack- aged foods at a safe temperature range. The system features a controller and an easy to clean vat. Each unit can rethermalize up to 30 lbs. (13.6 kg) of food an hour. The
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QUALIFIED SERVICE PERSONNEL Qualified service personnel are those that are familiar with Frymaster equipment and who have been authorized by Frymaster to perform service on Frymaster equipment. All authorized service personnel are required to be equipped with a complete set of service and parts manuals, and to stock a prescribed minimum amount of Frymaster equipment parts. A list of Frymaster Authorized Service Agencies (ASA) was included with the unit when it was shipped from the facto
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CHAPTER 2: Installation Instructions 2.1 General Installation Requirements PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR RETHERMALIZER. ANY UNAUTHORIZED ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE FRYMASTER WARRANTY. Upon arrival, inspect the equipment carefully for visible or concealed damage. Report any damage found immediately (see Shipping Damage Claim Procedure in Chapter 1). NATIONAL CODE REQUIREMENTS This equipment is to be installed
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The user may find the booklet “How to Identify and Resolve Radio-TV Interference Problems” help- ful. It is prepared by the Federal Communications Commission and is available from the U.S. Gov- ernment Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4. 2.2 Caster/Leg Installation Depending upon the specific configuration ordered, your unit might have been shipped without in- stalled casters or legs. If casters or legs are installed, you may skip this section and proceed to S
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tension pointed to the left side of the cabinet. If necessary, raise the unit and rotate drain toward the right side. The end of the drain should be extended away from the unit cabinet to ensure steam doesn’t rise into the cabinet interior. For units equipped with casters, there are no built-in leveling devices. The floor where the unit is to be installed must be level. 3. If so equipped, connect the water hose(s) to the fitting(s) at the rear of the unit and connect the unit to the
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must be oil and water resistant. Make the connections in accordance with the wiring diagram be- low. 3. Install the supplied strain relief, Oflex SKZ21 (8071210), which has a wire range of 15 to 23 mm, and replace the lower back panel and contactor box cover. 4. Install a CE-approved plug rated for a minimum of 32 amps at 415 VAC. In must be a 3-phase, 5-wire type with neutral and ground and be oil and water resistant. Power Requirements Use copper wire ONLY, suitable for at least 170º
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Field Connection Wiring Diagrams 2-5
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CHAPTER 3: Operating Instructions 3.1 Finding Your Way Around the FE155 Overflow Lid Upper Level Float Switch Drain Element Inlet Bezel Low Level Float Switch Controller FE155 Vat Main Power Switch 3.1 Introduction FE155 Drain handle Cabinet Interior NOTE: The water inlet is controlled by the main power switch. It must be off during draining and cleaning to ensure the vat doesn’t refill.
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3.2 Controller This equipment uses a specialized controller. Computer Operation • Ensure the main power switch (behind cabinet door) is on. • Press either ON/OFF button to turn the computer on. • The computer displays LO as it rises to the preset 190°F setpoint for simmer. • At setpoint, the computer displays alternate between dashed lines and S inn. • Press a Temperature key to toggle display to actual temperature on the left, setpoint on the right. Press again to toggle back. Si
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• Press Boil key a second time to return to simmer mode. Programming • Remove the bezel (see annotated photo on page 3-1) Lift up and then rotate out at the bottom, which exposes a keypad beside each timer button. • Temperature change: Press the temperature key until the current temperature is displayed. Enter the desired temperature with the key pad. • An illuminated dot between the last digit and the F indicates the change was accepted. Temperatures below 155°F and above 210°F can’
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When the water level is above the lower float switch, the elements will energize. When the unit reaches setpoint, the display will alternate between dashed lines and S inn. Pressing either temperature key displays the actual temperature on the left, setpoint on the right. 3.4 Draining 1. Allow the water to cool. WARNING 2. Ensure the drain extension is positioned to allow Use extreme caution if draining hot the water to safely drain from the unit, ensuring water. Severe burns can b
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CHAPTER 4: Preventive Maintenance 4.1 Daily Checks and Services Inspect Cooking System and Accessories for Damage Look for loose or frayed wires and cords, leaks, foreign material in cookpot or inside cabinet, and any other indications that the rethermalizer and accessories are not ready and safe for operation. Clean Cabinet Inside and Out Clean inside the cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and components to remove accumulations of oil, dust, or
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5.3 Periodic/Annual Checks Frymaster recommends that the unit be inspected annually by a Factory Authorized Service Techni- cian for the following checks and adjustments: • Verify that the heating element wires are in good condition and that leads have no visible fraying or insulation damage. • Verify that heating elements are in good condition with no build-up. Inspect the elements for signs of extensive dry-firing. • Verify that the float switches are in good working order an
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CHAPTER 5: Troubleshooting\Inspection 5.1 Introduction This chapter provides an easy reference guide to the more common problems that may occur during the operation of this equipment. The troubleshooting guides in this chapter are intended to help you correct, or at least accurately diagnose, problems with the equipment. Although the chapter covers the most common problems reported, you may very well encounter a problem not covered. In such instances, the Frymaster Technical Service De
