Frymaster ESG35T User Manual

The Frymaster ESG35T is a 35-pound capacity electric shortening fryer designed for commercial foodservice operations. It features solid-state temperature controls, a high-efficiency heating system, a cool zone for sediment collection, a built-in filtration system, stainless steel construction, automatic basket lifts, digital temperature display, melt cycle, and safety features including high-limit thermostat and magnetic contactors. Below are key sections for safety, features, installation, setup, operation, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry pot with cool zone, Solid-state temperature controller, Digital display, Automatic basket lift system, Built-in filtration system, High-limit safety thermostat.

Installation

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

1. Location: Ensure adequate clearance (minimum 6 inches) from walls and combustible materials.
2. Electrical Connection: Connect to dedicated circuit per local codes (208-240V, 3-phase).
3. Ventilation: Install under approved exhaust hood meeting NFPA standards.
4. Leveling: Adjust legs to ensure fry pot is perfectly level.

WARNING! Installation must be performed by qualified personnel. Ensure proper grounding.

First-Time Setup

After installation, prepare for initial use.

1. Fill with shortening: Add oil or solid shortening to fill line (35 lbs capacity).
2. Power on: Turn main power switch to ON position.
3. Set temperature: Use control knob to set desired frying temperature (typically 325-375°F).
4. Melt cycle: If using solid shortening, activate melt cycle via control panel.
5. Test operation: Heat to set point and verify digital display accuracy.

CAUTION! Never operate with insufficient oil. Allow proper heat-up time before frying.

Specifications

• Model: ESG35T
• Capacity: 35 lbs shortening
• Voltage: 208-240V AC, 3-phase
• Temperature Range: 200-375°F
• Heating Elements: 18 kW total
• Construction: 304 stainless steel
• Dimensions (WxDxH): Approx. 24" x 30" x 36"
• Weight (empty): 285 lbs
• Filtration Rate: Approx. 2-3 minutes
• Certifications: NSF, UL, CSA

Controls and Settings

Control Panel: POWER switch, Temperature control knob, Digital display, Basket lift buttons, FILTER button, MELT button.

Temperature Control: Solid-state controller maintains ±5°F accuracy. Digital display shows actual oil temperature.

Basket Lift: UP/DOWN buttons control automatic lift mechanism with adjustable height settings.

Filtration Control: FILTER button activates built-in pump for filtering cycle.

Melt Cycle: MELT button activates low-temperature heating for solid shortening.

High-Limit Safety: Separate thermostat cuts power if temperature exceeds safe limit.

Connecting Utilities

Electrical: 208-240V, 3-phase, 60Hz with proper circuit protection.

1. Turn off main power before making connections.
2. Connect power leads to terminal block (L1, L2, L3, Ground).
3. Verify phase rotation if applicable.
4. Ensure proper grounding per NEC codes.

Tip: Have qualified electrician verify voltage and phase requirements match supply.

Operating Procedures

Daily frying operations.

1. Preheat: Allow 15-20 minutes to reach set temperature.
2. Loading: Fill baskets no more than ½ full for proper oil circulation.
3. Frying: Lower baskets slowly to avoid splashing.
4. Timing: Use timer for consistent product quality.
5. Draining: Raise baskets and allow proper drain time (30-60 seconds).
6. Filtration: Filter oil daily or as needed for product quality.
7. Shutdown: Turn temperature to OFF, then main power switch after cooling.

WARNING! Never add water or wet food to hot oil. Keep floor area clean and dry.

Filtration & Cleaning

Built-in filtration system maintenance.

1. Cool oil to below 250°F before filtering.
2. Position filter pan under drain valve.
3. Activate FILTER mode - pump will run 2-3 minutes.
4. Clean fry pot interior with approved fryer cleaner.
5. Rinse thoroughly and dry before refilling.

CAUTION! Always wear protective gloves when handling hot oil or cleaning chemicals.

Care & Maintenance

Regular maintenance schedule.

• Daily: Filter oil, clean exterior, check temperature accuracy.
• Weekly: Inspect heating elements, clean cool zone area.
• Monthly: Check basket lift mechanism, verify safety thermostat.
• Annually: Professional inspection of electrical components.

Note: Use only manufacturer-approved replacement parts.

Regulatory Information

NSF/ANSI 4 certified for commercial food equipment. UL and CSA listed. Complies with applicable NSF, UL, and CSA standards. Manufactured by Frymaster, a member of the Welbilt family. For technical support, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com. Copyright © Frymaster LLC. All rights reserved.

Troubleshooting

Reset: For high-limit trip, allow to cool completely before resetting.

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