Frymaster 1814G User Manual

The Frymaster 1814G is a high-capacity gas fryer designed for commercial kitchen use, featuring a 14-inch fry pot capacity, automatic basket lift, solid-state temperature controls, high-efficiency burners, melt cycle functionality, cold zone for sediment collection, stainless steel construction, and manual filtration system. Below are key sections for safety, features, installation, operation, maintenance, and troubleshooting.

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

Features at a Glance

Key components: Stainless steel fry pot with cold zone, Automatic basket lift system, Solid-state temperature controller, High-efficiency gas burners, Manual filtration valve, Melt cycle switch, Pilot light indicator, Drain valve.

FeatureDescription
Fry Pot Capacity14-inch width, 35 lbs oil capacity
Automatic Basket LiftMotorized lift with adjustable timer
Temperature ControlSolid-state thermostat (150°F-375°F range)
High-Efficiency Burners80,000 BTU/hr input
Cold ZoneSediment collection area below heating elements
Melt CycleLow-temperature setting for melting solid shortening
Manual FiltrationBuilt-in filter system with pump and valve
Pilot LightIndicator for gas ignition status
Drain ValveQuick-release for oil drainage
Construction304 stainless steel exterior

Installation

Unpack and inspect for damage. Position in well-ventilated area with proper clearance.

  1. Gas Connection: Use 3/4-inch black iron pipe; apply pipe compound to male threads only.
  2. Ventilation: Install hood with minimum 150 CFM exhaust capacity.
  3. Leveling: Adjust legs to ensure fryer is level front-to-back and side-to-side.
  4. Electrical: Connect to 120V, 60Hz grounded outlet for controls and lift motor.
  5. Initial Oil Fill: Add oil/shortening to fill line marked on pot interior.

WARNING! Installation must comply with local codes. Qualified technician required for gas connection.

First-Time Setup

After installation, perform initial setup before first use.

  1. Leak Test: Apply soap solution to gas connections; check for bubbles indicating leaks.
  2. Pilot Lighting: Follow lighting instructions on control panel label.
  3. Temperature Calibration: Set thermostat to 350°F; verify with thermometer after 30 minutes.
  4. Basket Lift Test: Run lift cycle without oil to ensure proper operation.
  5. Melt Cycle: If using solid shortening, engage melt cycle until fully liquefied.

CAUTION! Never leave fryer unattended during initial heating. Keep area clear of flammable materials.

Specifications

Controls and Settings

Control Panel: POWER switch, THERMOSTAT dial, BASKET LIFT timer, MELT CYCLE switch, PILOT light.

Thermostat: Rotate to desired temperature (150°F-375°F). Basket Lift Timer: Set 0-5 minutes for automatic lift. Melt Cycle: Engages low-temperature melting (180°F). Pilot Light: Illuminates when pilot is lit.

Operating Modes: STAND-BY (pilot only), HEATING (burner on), MELT (low-temperature melt), FILTRATION (oil circulating through filter).

Connecting Utilities

Gas: 3/4-inch connection with shut-off valve. Electrical: 120V grounded outlet. Ventilation: Type I hood with fire suppression.

  1. Turn off all utilities before connecting.
  2. Gas line must include drip leg and manual shut-off valve.
  3. Electrical outlet must be dedicated circuit.
  4. Ventilation hood must extend 6 inches beyond fryer on all sides.

Tip: Consult local building codes for specific installation requirements.

Operating Procedures

Daily operation for optimal frying performance.

  1. Startup: Turn POWER switch ON, verify pilot is lit.
  2. Set Temperature: Rotate thermostat to desired cooking temperature.
  3. Load Basket: Place food in basket, do not overload.
  4. Set Timer: Adjust basket lift timer for cooking duration.
  5. Lower Basket: Slowly lower basket into hot oil.
  6. Automatic Lift: Basket will raise automatically when timer expires.
  7. Drain: Allow basket to drain over fry pot for 10-15 seconds.
  8. Shutdown: Turn POWER switch OFF at end of day.

WARNING! Never add water or wet food to hot oil. Use proper utensils to avoid burns.

Safety Features

High-Limit Thermostat: Cuts gas if oil exceeds 425°F. Flame Failure Device: Shuts gas if pilot extinguishes. Basket Lift Safety: Prevents lowering without timer set. Cool Zone: Reduces fire risk from sediment buildup.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth. Weekly: Filter oil, clean fry pot. Monthly: Inspect burners, check gas connections.

Filtration Procedure: 1. Heat oil to 250°F. 2. Turn POWER OFF. 3. Open drain valve, pump oil through filter. 4. Return filtered oil to pot. 5. Close valve, resume heating.

CAUTION! Allow oil to cool below 150°F before draining. Never use water to clean hot surfaces.

Regulatory Information

NSF/ANSI 4 certified for commercial use. AGA/CGA design certified. Meets ASME CSD-1 controls and safety standards. For support, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com. Copyright © 2025 Frymaster LLC. All rights reserved.

Troubleshooting

SymptomPossible CauseCorrective Action
No ignitionGas supply/pilotCheck gas valve; relight pilot; verify thermocouple connection.
Oil not heatingThermostat/burnerCheck thermostat setting; inspect burner for blockage; verify gas pressure.
Basket not liftingTimer/motorSet timer above zero; check motor connection; inspect lift mechanism.
Excessive smokingOil quality/temperatureFilter or replace oil; lower temperature; clean fry pot.
Uneven cookingOil level/loadingMaintain proper oil level; avoid overloading basket; ensure even food distribution.

Reset: Turn POWER OFF for 30 seconds to reset solid-state controls.

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

Frymaster 1814G User Manual © - All Rights Reserved 2025