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Resumen del manual
Wire sizes listed above are for reference only. Check localcodes or the National Electrical Code for sizes to be used. 208 OR 240V 208 OR 240V GRD L1 L2 BLACK L1L2 GRD SPLICE GROUND LUG 4 3SPLICE WHITE THERMOSTAT 3 SPLICE 4 34 THERMOSTAT THERMOSTAT 55 5 HI- LIMIT HI- LIMIT SWITCH PILOT HI- LIMIT SWITCH PILOT 7 SWITCH 7 LIGHT PILOT 9 LIGHT 9 9 7 LIGHT AMBER AMBER AMBER 6 8 6 8 6 8 HEATING ELEMENT HEATING ELEMENT HEATING ELEMENT THIS UNIT TO BE CONNECTED TO 1O ONLY THIS UNIT TO BE CONNECTED TO 1O ONLY ! ! ! ! BLACK WHITE 8 6 5 THERMOSTAT HI-LIMIT SWITCH HI-LIMIT 13 3 1 POWER SWITCH AMBER 8 RED PILOT DUAL LIGHT HEATINGELEMENT 9 7 20 4 3 2 2 4 1 25 RELAY STATE SOLID 21 THERMOSTAT 12 POWER SWITCH 18 HEATINGELEMENT AMBER 15 19 SWITCH 16 RED LIGHT DUAL PILOT 14 22 2 3 4 1 17 SOLID STATE RELAY 23 11 24 GROUNDLUG 208V BLACK GRD L1 L2 40 AMP FUSES REPLACEONLYWITH & 40AMPFUSES FUSEBLOCK WHITE 26 27 24 3 25 CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED. EF30-NTC-208 208 11400 55.0 4 MODEL # VOLTS WATTS AMPS WIRE Wire sizes listed above are for reference only. Check local codes or the National Electrical Code for sizes to be used. ! THIS UNIT TO BE CONNECTED TO 1O ONLY ! CHECK DATA PLATE & CONNECT TO 208 OR 240V AS INDICATED. EF30-NT 240 11400 23.8 & 23.8 12 208 8560 20.6 & 20.6 12 MODEL # VOLTS WATTS AMPS WIRE VOLTS WATTS AMPS WIRE Wire sizes listed above are for reference only. Check local codes or the National Electrical Code for sizes to be used. THIS UNIT TO BE CONNECTED TO 1O ONLY ! ! ! ! THIS APPLIANCE HAS MORE THAN ONE POWER SUPPLY CONNECTION POINT. DISCONNECT ALL POWER SUPPLIES BEFORE SERVICING. GRD SPLICE BLACK L1 L2 WHITE HEATING ELEMENT 3 SWITCH HI-LIMIT 9 6 5 THERMOSTAT LIGHT PILOT AMBER 7 8 4 HEATING ELEMENT 3 SWITCH HI-LIMIT 9 6 5 THERMOSTAT LIGHT PILOT AMBER 7 8 4 208 OR 240V SPLICE GRD SPLICE BLACK L1 L2 WHITE 208 OR 240V 9 9. TROUBLESHOOTING GUIDE Frying temperature toohigh/overheating. (Check thermostat) Frying temperature too low. (Check thermostat) Overloading the fry tank. Improper draining of food after frying. High moisture content in food beingfried. Inadequate frying compoundturnover. Improper preparation of food. Contamination of frying compound. (Due to salt or other foreign material) Frying in foam. Food being fried may be of poorquality. Drip-back from exhaust stack. Poor quality of frying compound(Either initially or after excessive use) Cooking time too short. Inadequate filtering of frying compound. Excessive crumbs in fry tankKeeping food in frying compoundafter cooking. Inadequate cleaning of fry tank. Possible Cause XXX X X X X X X X X X X X X X X X X X X XX X XX X XX X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X 10 Problem Excessive and 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. 11 10. SUGGESTED TEMPERATURES & TIMES DOUGHNUTS MEAT MISCELLANEOUS POULTRY Cake Type 375° 1 . - 2 Yeast Raised 375° 2 - 2 . Cutlets (Less than 1/2” thick) 350° 5 - 8 Chicken Fried Steak 350° 5 - 8 Chops (Very lean) 350° 5 - 8 Chinese Noodles 375° 1 - 2 Croquettes 350° 2 - 3 French Toast 350° 2 - 3 Glazed Cinnamon Apples 300° 5 - 10 French Fried Sandwiches 350° 1 - 2 Chicken (Large pieces) 325° 10 - 15 Chicken (Small pieces) 350° 7 - 10 Chicken (Pre-cooked) 325°-350° 3 - 5 Turkey (Small pieces) 325° 9 - 10 SEAFOOD VEGETABLES Fish Cakes 350° 2 - 3 Clams 350° 1 - 3 Fillets (Small) 350° 3 - 5 Oysters 350° 2 - 5 Scallops 350° 3 - 5 Shrimp 350° 4 - 6 Smelts 350° 4 - 6 Egg Plant 350° 5 - 7 Onion Rings 350° 3 - 5 Potatoes (1/2” Strips, one-operation) 350° 6 - 9 Potatoes (Blanch) 350° 4 - 6 Potatoes (Brown) 350° 2 - 3 Potatoes (Julienne) 350° 3 - 5 FOOD CONTROL SETTING (FAHRENHEIT) TIME IN MINUTES FOOD CONTROL SETTING (FAHRENHEIT) TIME IN MINUTES Item Part Number Description Quan Item Part Number Description Quan 1 2 3 4 5 6 7 8 218100-95 1439729 13801-00 81300-00 1515300 14876-00 8705504 2125502 Control Head, Elec. Fryer W/a Heating Unit Assembly Switch, Hi-limit 8-32 X 3/8 Type T Ind Light,rect,amb,250v,2/tabs Thermostat Knob, Thermostat Grommet Split 1 1 1 2 1 1 1 2 10 11 12 13 14 15 8944100 8837018 8108300 8500600 8402900 8103400 Clip Lead Label Reset Screw, Pan Head 6-32 X 1/2 Washer, Lock #6 S/s Nut, Hex, 6-32 Ss Screw, Mach, 6-32 X 1/4" Lg. 9 64285901 Clamp Bulb 4 4 1 4 4 4 2 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 CONTROL HEAD (Models: EF-15N & EF-30NT) 11. REPLACEMENT PARTS Item Part Number Description Quan Item Part Number Description Quan 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 7 15 14 13 1 12 10 11 9 8 3 4 5 6 2 EF-15N 12 Item Part Number Description Quan Item Part Number Description Quan 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35...
Otros modelos de este manual:freidoras - EF-15N (1.35 mb)
freidoras - EF-30NTC (1.35 mb)