Frymaster FPRE114 User Manual

The Frymaster FPRE114 is a high-efficiency gas fryer designed for commercial kitchen use, featuring a 14-inch fry pot capacity, solid-state temperature controls, automatic basket lifts, melt cycle functionality, cold zone for sediment collection, high-limit safety controls, and energy-saving modes. 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 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, solid-state control panel, automatic basket lift system, gas burner assembly, drain valve, and high-limit thermostat.

Feature	Description
Fry Pot Capacity	14-inch diameter, 35 lb oil capacity
Heating System	High-efficiency gas burner with 65,000 BTU input
Temperature Control	Solid-state digital thermostat (150°F-375°F)
Basket Lift	Automatic electric lift with adjustable height
Melt Cycle	Automatic solid shortening melt function
Cold Zone	Bottom area for sediment collection
Safety Controls	High-limit thermostat, flame failure device
Energy Saving	Idle mode reduces temperature when not in use
Construction	304 stainless steel exterior
Power Requirements	120V AC for controls and basket lift

Installation

Unpack and inspect contents. Position on level, stable surface with proper clearance.

Location: Place on level floor with 6-inch clearance from walls and combustible materials.
Gas Connection: Connect to appropriate gas supply (natural or propane) using approved piping.
Electrical Connection: Plug into grounded 120V outlet for control system.
Ventilation: Ensure adequate overhead ventilation or connect to exhaust hood.
Oil Drain: Position drain pan or connect to waste oil system.

WARNING! Installation must be performed by qualified technician. Ensure all local codes are followed.

First-Time Setup

Complete installation checks before initial operation.

Leak Test: Check all gas connections with soap solution before lighting.
Initial Filling: Fill fry pot with oil or shortening to fill line.
Power On: Turn main power switch to ON position.
Set Temperature: Use control panel to set desired frying temperature.
Melt Cycle: If using solid shortening, activate melt cycle.
Test Operation: Run through complete heating cycle without food.

CAUTION! Never operate without oil or with insufficient oil. Keep area clear of flammable materials.

Specifications

Model: FPRE114
Fry Pot: 14-inch diameter, 35 lb oil capacity
BTU Input: 65,000 BTU/hour
Temperature Range: 150°F to 375°F (65°C to 190°C)
Gas Type: Natural gas or propane (conversion kit required)
Electrical: 120V AC, 60Hz, 5 amps
Dimensions: 16"W x 24"D x 22"H (fryer only)
Weight: 98 lbs empty
Construction: 304 stainless steel exterior, cast iron fry pot
Warranty: 1 year parts and labor

Controls and Settings

Control Panel: POWER switch, temperature control dial, basket lift controls, melt cycle button, reset button.

Temperature Control: Digital display shows set and actual temperature. Adjust with up/down buttons.

Basket Lift: UP/DOWN buttons control automatic lift. Timer function available.

Melt Cycle: Special low-temperature cycle for melting solid shortening.

Idle Mode: Automatically reduces temperature during periods of non-use to save energy.

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

Connecting Utilities

Gas: 1/2-inch NPT connection for natural gas or propane. Electrical: 120V grounded outlet.

Turn off all utilities before connecting.
Gas Line: Use approved pipe compound on male threads only.
Pressure Test: Test at 14 inches water column for natural gas, 11 inches for propane.
Electrical: Use dedicated circuit with proper grounding.
Ventilation: Connect to approved exhaust system if required.

Tip: Have gas connections checked by qualified technician before first use.

Operating Procedures

Daily operation steps for safe and efficient frying.

Preheat: Turn power ON, set temperature, allow 10-15 minutes to reach set point.
Loading: Place food in basket, lower into oil using basket lift.
Timing: Set timer or monitor cooking time manually.
Lifting: Raise basket, allow oil to drain (3-5 seconds).
Dumping: Move basket to dumping station, release food.
Between Batches: Allow oil to return to set temperature.
Shutdown: At end of day, turn power OFF, clean as directed.

WARNING! Never leave fryer unattended while in operation. Keep water away from hot oil.

Safety Features

High-Limit Thermostat: Cuts power if oil temperature exceeds 425°F. Flame Failure Device: Shuts off gas if flame goes out. Basket Lift Safety: Prevents operation if basket is not properly positioned. Melt Cycle Protection: Prevents overheating during melt cycle.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth. Drain and filter oil weekly. Monthly: Complete cleaning of fry pot and elements.

Cool Down: Allow fryer to cool completely before cleaning.
Drain Oil: Open drain valve, filter oil into clean container.
Clean Fry Pot: Use approved fryer cleaner, rinse thoroughly.
Exterior: Clean with stainless steel cleaner.
Inspection: Check burner, thermostats, and controls.

CAUTION! Never spray water on hot surfaces. Use only approved cleaning chemicals.

Regulatory Information

UL Certified: Meets UL 197 standards for commercial frying equipment. NSF Approved: Complies with NSF/ANSI 4 for commercial cooking equipment. Gas Approval: AGA certified for natural gas and propane. For support, contact Frymaster Technical Service at 1-800-221-4583 or visit www.frymaster.com.

Troubleshooting

Symptom	Possible Cause	Corrective Action
No ignition	Gas supply, pilot, spark electrode	Check gas valve; clean pilot assembly; check spark gap.
Temperature fluctuation	Thermostat, oil level, sediment	Calibrate thermostat; check oil level; clean fry pot.
Basket lift not working	Power, limit switch, motor	Check electrical connection; test limit switch; inspect motor.
Oil smoking excessively	Temperature too high, old oil	Check thermostat calibration; replace oil.
Uneven cooking	Burner pattern, cold zone blocked	Check burner alignment; clean cold zone.

Reset: Press reset button on control panel if high-limit has tripped.

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