Frymaster FPPH255 User Manual

The Frymaster FPPH255 is a high-performance gas fryer designed for commercial kitchen use, featuring a 25-pound fat capacity, solid-state temperature controls, automatic basket lifts, high-efficiency burners, stainless steel construction, built-in filtration system, cool zone for sediment collection, digital temperature display, and safety features including high-limit thermostat and flame failure protection. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry pot, solid-state temperature controller, automatic basket lift mechanism, high-efficiency gas burner, built-in filtration system, digital temperature display, drain valve, and cool zone.

Feature	Description
Fry Pot Capacity	25 lbs fat capacity
Heating System	High-efficiency gas burner with flame failure protection
Temperature Control	Solid-state digital controller with ±5°F accuracy
Basket Lift	Automatic electric lift system
Filtration System	Built-in pump filter with manual or automatic modes
Construction	304 stainless steel exterior and fry pot
Display	Digital LED temperature readout
Safety Features	High-limit thermostat, flame failure device, over-temperature protection
Drain Valve	Manual lever-type drain for easy oil removal
Cool Zone	Bottom area for sediment collection to extend oil life

Installation

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

1. Gas Connection: Use approved flexible gas line; connect to appropriate gas supply (natural or propane).
2. Ventilation: Install under approved exhaust hood meeting local codes.
3. Electrical: Connect to dedicated 120V AC, 60Hz grounded outlet.
4. Leveling: Adjust leveling feet to ensure proper drainage and operation.
5. Clearances: Maintain minimum 6 inches clearance from combustible materials.

WARNING! Installation must be performed by qualified technician. Ensure proper gas pressure and leak test all connections.

First-Time Setup

Before initial use, complete seasoning and temperature calibration.

1. Season Fry Pot: Fill with clean frying fat; heat to 350°F for 30 minutes to condition surfaces.
2. Calibrate Thermostat: Use calibration mode to verify temperature accuracy with test thermometer.
3. Set Temperature: Use digital controller to set desired frying temperature (typically 325-375°F).
4. Test Basket Lift: Operate lift mechanism several times to ensure smooth operation.
5. Test Safety Features: Verify high-limit thermostat and flame failure protection operation.

CAUTION! Never operate without oil/fat in fry pot. Allow unit to cool completely before servicing.

Specifications

• Model: FPPH255
• Fuel Type: Natural Gas or Propane (conversion kit required)
• Gas Input: 120,000 BTU/hr
• Electrical: 120V AC, 60Hz, 5 amps
• Fry Pot Capacity: 25 lbs fat
• Vat Dimensions: 16" W × 16" D × 12" H
• Overall Dimensions: 24" W × 30" D × 40" H
• Weight: 285 lbs (empty)
• Production Capacity: Up to 65 lbs fries per hour
• Temperature Range: 200°F to 375°F

Controls and Settings

Control Panel: POWER switch, Temperature control knob, Basket Lift buttons (UP/DOWN), Filter button, Digital display.

Temperature Control: Solid-state controller with digital setpoint adjustment. Press SET button, use arrows to adjust temperature, press ENTER to confirm.

Basket Lift: UP button raises basket, DOWN lowers. Automatic timer available (set in menu).

Filter System: FILTER button activates pump. Can be set to manual or automatic mode.

Menu Settings: Hold SET for 3 seconds to access: Temperature calibration, Basket timer (0-5 min), Filter timer, Temperature units (°F/°C), High-limit setting.

Connecting Utilities

Gas: 3/4" NPT gas connection. Electrical: 3-prong grounded plug. Ventilation: Must connect to exhaust hood.

1. Turn off all utilities before connecting.
2. Gas: Use pipe sealant on male threads; leak test with soap solution.
3. Electrical: Use dedicated circuit; do not use extension cord.
4. Ventilation: Ensure hood provides minimum 150 CFM per linear foot of appliance.

Tip: Verify gas type matches unit configuration (natural gas or propane).

Operating Procedures

Daily operation for optimal performance and safety.

1. Startup: Turn POWER switch ON. Set desired temperature. Wait for READY light.
2. Loading: Lower empty basket. Add product (do not overload). Raise basket.
3. Frying: Lower basket into hot oil. Set timer if using automatic lift.
4. Removal: When timer sounds or visually done, raise basket. Allow to drain 10-15 seconds.
5. Shutdown: Turn temperature to OFF. Allow oil to cool below 150°F before filtering or draining.
6. Emergency: Turn POWER switch OFF. Close gas supply valve if gas leak suspected.

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

Filtration System

Built-in filtration extends oil life and improves food quality.

1. Prepare: Ensure oil cooled to 250°F or below. Place filter pan under drain.
2. Drain: Open drain valve. Allow oil to flow into filter pan.
3. Filter: Close drain valve. Add filter paper to pan. Press FILTER button to pump oil through filter.
4. Return: When filtering complete, open return valve to pump clean oil back to fry pot.
5. Clean: Remove filter paper with sediment. Clean filter pan.

Frequency: Filter daily for heavy use, every 2-3 days for moderate use.

Cleaning & Maintenance

Regular maintenance ensures safety and extends equipment life.

Daily: Wipe exterior with damp cloth. Clean basket and fry area. Check drain valve for leaks.

Weekly: Remove and clean baskets in degreaser. Clean inside of fry pot (when cool). Check burner for proper flame pattern.

Monthly: Inspect gas connections. Clean pilot assembly. Check safety valve operation.

Annually: Professional inspection of all safety devices, thermostat calibration, burner adjustment.

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

Regulatory Information

NSF/UL certified for commercial use. Complies with ANSI Z83.11 for gas-fired fryers. CSA certified for Canada. Manufactured to meet FDA food equipment standards. For support, contact Frymaster Technical Service at 1-800-221-4583 or visit www.frymaster.com. Serial number located on rating plate inside door.

Troubleshooting

Symptom	Possible Cause	Corrective Action
No ignition	Gas supply, pilot, electrical	Check gas valve open; verify pilot flame; check power connection.
Temperature fluctuates	Thermostat, sensor, oil level	Calibrate thermostat; check sensor connection; maintain proper oil level.
Basket lift not working	Motor, switch, obstruction	Check power to motor; test lift switch; remove any obstructions.
Oil not heating	Burner, thermostat, gas pressure	Clean burner ports; test thermostat; verify gas pressure (7" WC natural gas).
Filter pump not working	Motor, clog, electrical	Check pump motor; clean filter lines; verify electrical connection.
Oil smoking excessively	Oil degradation, temperature	Change oil; verify thermostat accuracy; clean cool zone.

Reset: Turn POWER off for 30 seconds to reset electronic controls.

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