Frymaster FPH155 User Manual

The Frymaster FPH155 is a high-efficiency gas fryer designed for commercial kitchen use, featuring a 155 lb shortening capacity, solid-state ignition, automatic basket lifts, digital temperature controls, built-in filtration system, stainless steel construction, and energy-saving features. 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. Filtration System 9. Cleaning & Maintenance 10. Regulatory Information 11. Troubleshooting

Features at a Glance

Key components: Stainless steel fry pot, Digital control panel, Automatic basket lift system, Built-in filtration, Solid-state ignition, High-limit thermostat, Drain valve, Casters for mobility.

Feature	Description
Frying Capacity	155 lbs shortening capacity
Heat Input	120,000 BTU/hour
Temperature Control	Digital thermostat with ±5°F accuracy
Basket Lift	Automatic electric lift system
Filtration System	Built-in pump and filter
Ignition System	Solid-state electronic ignition
Construction	304 stainless steel exterior
Mobility	4-inch casters with brakes
Safety Features	High-limit thermostat, flame failure device
Power Requirements	120V AC, 60Hz for controls

Installation

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

Location: Ensure 6-inch clearance from walls, 18 inches from combustible materials.
Gas Connection: Connect to appropriate gas supply (natural or propane) with shut-off valve.
Electrical Connection: Plug into grounded 120V outlet for control system.
Ventilation: Connect to approved exhaust hood meeting local codes.
Leveling: Adjust leveling legs for proper operation.

WARNING! Installation must be performed by qualified technician. Ensure all connections are leak-tested.

First-Time Setup

Complete installation before initial use.

Fill with shortening: Open drain valve, add shortening to fill line marked on pot.
Power on: Turn main power switch to ON position.
Set temperature: Use digital control to set desired frying temperature (typically 325-375°F).
Initial heat-up: Allow 15-20 minutes to reach set temperature.
Test basket lift: Operate lift mechanism to ensure proper function.

CAUTION! Never operate without proper shortening level. Keep area clear during heat-up.

Specifications

Model: FPH155
Capacity: 155 lbs shortening
Heat Input: 120,000 BTU/hour
Temperature Range: 200°F to 375°F
Recovery Rate: 45°F per minute
Fry Pot Dimensions: 24"L x 20"W x 16"D
Overall Dimensions: 36"L x 30"W x 42"H
Shipping Weight: 450 lbs
Gas Type: Natural gas or propane (conversion kit required)
Electrical: 120V AC, 60Hz, 5 amps

Controls and Settings

Control Panel: POWER switch, Digital temperature display, SET temperature buttons, BASKET LIFT controls, FILTER switch, RESET button.

Operation: Set desired temperature using UP/DOWN buttons. Basket lift controls: RAISE, LOWER, HOLD positions. Filter system: Separate switch for filtration cycle.

Temperature Settings: Default frying range 325-375°F. Melt cycle: 200°F for shortening melting. High-limit cutoff: Automatic at 400°F.

Connecting Utilities

Gas: 3/4" NPT gas connection with shut-off valve. Electrical: 3-prong grounded outlet. Ventilation: 18" minimum to exhaust hood.

Turn off all utilities before connecting.
Gas line: Use pipe thread sealant suitable for gas.
Electrical: Ensure proper grounding.
Test for leaks using soap solution on gas connections.

Tip: Have qualified technician verify all connections meet local codes.

Operating Procedures

Daily operation steps for optimal performance.

Power on: Turn main switch to ON.
Set temperature: Allow to reach set point (green indicator light).
Load baskets: Do not exceed recommended weight (typically 5-7 lbs per basket).
Lower baskets: Use lift control to submerge food.
Monitor cooking: Use timer for consistent results.
Raise baskets: Allow to drain over fry pot.
Empty baskets: Transfer food to holding station.
Shutdown: Turn power off at end of day.

WARNING! Never leave operating fryer unattended. Use proper protective equipment.

Filtration System

Built-in filtration for extended shortening life.

Cool shortening: Allow to cool below 250°F before filtering.
Activate filter: Turn filter switch to ON position.
Open drain valve: Allow shortening to flow through filter.
Monitor process: Check filter pressure gauge.
Return shortening: Pump filtered shortening back to fry pot.
Clean filter: Dispose of filter media properly.

Recommended filtration: Daily for heavy use, every 2-3 days for moderate use.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth. Weekly: Clean fry pot interior. Monthly: Inspect burners and ignition.

Deep Cleaning: 1. Drain and filter shortening. 2. Fill with water and cleaner. 3. Heat to 180°F for 30 minutes. 4. Drain and rinse thoroughly. 5. Dry completely before refilling.

CAUTION! Always disconnect power and gas before cleaning. Never use water spray on electrical components.

Regulatory Information

UL Certified for commercial use. NSF International certified. Meets ANSI Z83.11 standards. Manufactured in compliance with U.S. safety regulations. For technical support, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com. Serial number located on rating plate.

Troubleshooting

Symptom	Possible Cause	Corrective Action
No ignition	Gas supply, ignition system	Check gas valve; verify power; clean ignition electrodes.
Temperature fluctuation	Thermostat, gas pressure	Calibrate thermostat; check gas pressure (7" WC natural gas).
Basket lift not working	Motor, limit switches	Check power to motor; inspect limit switches; check for obstructions.
Slow recovery	Overloading, gas pressure	Reduce load size; check gas pressure and burner operation.
Filter not pumping	Pump, clogged filter	Check pump power; replace filter media; check for blockages.

Reset: Press RESET button on control panel after addressing fault.

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