Frymaster 1814E User Manual

The Frymaster 1814E is a high-efficiency electric fryer designed for commercial kitchen use, featuring a 14-inch fry pot capacity, solid-state temperature controls, fast recovery time, built-in filtration system, cool-zone design, stainless steel construction, digital temperature display, melt cycle, automatic basket lift, and safety features including high-limit thermostat and magnetic contactors. Powered by 208-240V AC, 60Hz. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

1. Features at a Glance 2. Installation 3. First-Time Setup 4. Specifications 5. Controls and Settings 6. Connecting to Utilities 7. Operating Procedures 8. Filtration & Cleaning 9. Maintenance Schedule 10. Regulatory Information 11. Troubleshooting

Features at a Glance

Key components: Stainless steel fry pot with filtration system, Control Panel, Basket Lift Assembly, Drain Valve, Heating Elements, High-Limit Thermostat, Digital Temperature Controller.

Feature	Description
Fry Pot Capacity	14-inch width, 35 lb oil capacity
Heating System	High-wattage tubular elements with fast recovery
Temperature Control	Solid-state digital controller with ±5°F accuracy
Filtration System	Built-in pump with filter pan and paper
Basket Lift	Automatic lift with adjustable height and timer
Cool Zone	Lower temperature area to reduce oil breakdown
Melt Cycle	Pre-programmed cycle for melting solid shortening
Safety Features	High-limit thermostat, magnetic contactors, ground fault protection
Construction	Type 304 stainless steel exterior and interior
Power Requirements	208-240V AC, 60Hz, 3-phase or single-phase options

Installation

Unpack and inspect for shipping damage. Position on level, stable surface with proper clearance.

Location Requirements: Install on level floor with 6-inch clearance from walls, away from water sources.
Electrical Connection: Connect to dedicated circuit per local codes. Verify voltage matches nameplate (208V or 240V).
Ventilation: Ensure adequate overhead ventilation or connect to exhaust hood.
Oil Fill: Open drain valve, fill fry pot with oil/shortening to fill line.
Initial Power-Up: Turn main power switch ON; verify digital display illuminates.

WARNING! Installation must be performed by qualified personnel. Ensure proper grounding. Do not operate without oil.

First-Time Setup

After installation, perform initial setup and seasoning procedure.

Seasoning Procedure: Set temperature to 350°F, operate empty for 30 minutes to burn off manufacturing residues.
Temperature Calibration: Use calibration mode to verify probe accuracy against external thermometer.
Basket Lift Adjustment: Set lift height for optimal oil drainage.
Timer Setup: Program basket lift timer for desired cook times.
Melt Cycle Test: Run melt cycle with solid shortening to ensure proper function.

CAUTION! Wear heat-resistant gloves during setup. Keep area clear of flammable materials.

Specifications

Model: 1814E Electric Fryer
Fry Pot: 14" W × 16" D × 12" H (35 lb oil capacity)
Temperature Range: 200°F to 375°F (93°C to 190°C)
Recovery Time: ≤ 90 seconds from 325°F to 350°F with 1 lb load
Heating Elements: 18 kW total, tubular type
Electrical: 208-240V AC, 60Hz, 50A per leg (3-phase)
Filtration: 100 GPH pump with filter paper holder
Baskets: Two 12" × 7" baskets included
Dimensions: 24" W × 28" D × 24" H (approx.)
Weight: 285 lbs empty
Certifications: NSF, UL, CSA

Controls and Settings

Control Panel: POWER switch, Temperature Control Knob/Buttons, Digital Display, Basket Lift Controls, Timer, Filter Switch, Melt Cycle Button.

Temperature Control: Set desired temperature (200-375°F). Digital display shows actual temperature. CALIBRATION mode accessible via hidden menu.

Basket Lift: MANUAL/AUTO mode switch. Timer programmable from 0-15 minutes. Height adjustable via rear knob.

Filtration Controls: FILTER switch activates pump. DRAIN valve manual lever.

Melt Cycle: Dedicated button activates 30-minute low-temperature melt cycle.

Safety Reset: High-limit thermostat reset button located behind panel.

Connecting to Utilities

Electrical: Hard-wired connection. Plumbing: Optional water line for automatic wash system.

Turn off main power at circuit breaker before connecting.
Run appropriate gauge wire (consult local codes) to junction box.
Connect L1, L2, L3, Ground (and Neutral if required).
For water connection: Use 1/2" copper line with shut-off valve.
Verify all connections are tight and secure.

Tip: Label circuit breaker clearly. Install drip loop in electrical conduit.

Operating Procedures

Daily operation for frying various foods.

Preheat: Set temperature, allow 10-15 minutes to reach set point.
Loading: Fill baskets no more than 1/2 full for proper oil circulation.
Lowering Baskets: Use lift handle or auto-timer.
Monitoring: Watch for golden brown color; adjust time as needed.
Lifting: Allow baskets to drain over fry pot for 10-15 seconds.
Dumping: Empty baskets into holding pans or directly to service.
Between Batches: Allow oil to return to set temperature.
Shutdown: Turn temperature to OFF, then main power switch. Filter oil if needed.

WARNING! Never leave fryer unattended while heating. Use proper utensils to avoid burns.

Filtration & Cleaning

Regular filtration extends oil life. Daily cleaning maintains performance.

Cool oil to below 250°F before filtering.
Position filter pan under drain valve.
Open drain valve, allow oil to flow into filter pan.
Turn FILTER switch ON to pump oil back into fry pot.
Clean fry pot interior with approved fryer cleaner and soft brush.
Rinse thoroughly with clean water, dry completely.
Wipe exterior with stainless steel cleaner.

CAUTION! Never filter hot oil above 250°F. Never use water on hot surfaces.

Maintenance Schedule

Frequency	Task
Daily	Filter oil, clean exterior, check temperature accuracy
Weekly	Inspect heating elements, clean behind fry pot
Monthly	Check basket lift mechanism, calibrate temperature
Quarterly	Inspect electrical connections, test safety controls
Annually	Professional inspection of all components

Replacement Parts: Elements, thermostats, contactors, gaskets available from authorized dealers.

Regulatory Information

NSF/ANSI 4: Certified for commercial cooking equipment. UL 197: Listed for commercial electric cooking appliances. CSA C22.2 No. 64: Canadian safety standard. FCC Part 15: Class A digital device. Copyright © Frymaster LLC. For support, visit www.frymaster.com or contact 1-800-221-4583.

Troubleshooting

Symptom	Possible Cause	Corrective Action
No power/heating	Circuit breaker, main switch	Check circuit breaker; ensure main switch is ON; verify power at junction box.
Temperature inaccurate	Probe calibration, element failure	Calibrate temperature probe; test elements for continuity.
Slow recovery	Low voltage, dirty elements	Check voltage at fryer; clean carbon from heating elements.
Oil smoking excessively	Temperature too high, old oil	Verify temperature calibration; replace oil if degraded.
Basket lift not working	Motor, limit switch, obstruction	Check lift motor; inspect limit switches; remove any obstructions.
Filter pump not working	Motor, clogged lines, switch	Check pump motor; clear filter lines; test filter switch.
High-limit tripping	Faulty thermostat, low oil	Reset high-limit; ensure proper oil level; replace thermostat if faulty.

Reset Procedures: High-limit: Press reset button. Controller: Power cycle unit.

Service: 1-800-221-4583; www.frymaster.com