Frymaster FPRE214 User Manual

The Frymaster FPRE214 is a high-efficiency gas fryer designed for commercial kitchen use. It features a 14-inch fry pot capacity, electronic ignition, solid-state temperature controls, built-in filtration system, cold zone for reduced oil degradation, stainless steel construction, and safety features including high-limit thermostat and manual reset. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry pot with cold zone, Electronic ignition system, Solid-state temperature controller, Built-in filtration system, High-limit thermostat, Manual reset button, Drain valve, Basket hangers.

Installation

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

1. Location: Place on level, non-combustible surface with 6-inch clearance from walls.
2. Gas Connection: Shut off gas supply. Connect approved gas line with pipe sealant. Check for leaks with soap solution.
3. Electrical Connection: Plug into grounded 120V outlet. Do not use extension cord.
4. Ventilation: Ensure adequate exhaust hood above fryer (minimum 100 CFM per linear foot).
5. Oil Fill: Open drain valve, fill with fresh oil to fill line, close valve.

WARNING! Installation must be performed by qualified technician in accordance with local codes. Ensure gas supply is off during connection.

First-Time Setup

After installation, perform initial setup and seasoning.

1. Gas Verification: Confirm correct gas type (natural/LP) and proper regulator setting.
2. Initial Burn-off: Turn on fryer without oil for 30 minutes to burn off manufacturing residues.
3. Oil Fill: After cool down, fill with fresh oil to fill line marked on fry pot.
4. Temperature Calibration: Set thermostat to 350°F and verify with thermometer (±5°F).
5. Seasoning: Heat oil to 350°F for 1 hour before first use to condition oil.

CAUTION! Never operate without oil. Allow fryer to cool completely before oil filling or servicing.

Specifications

• Model: FPRE214
• Fry Pot: 14-inch diameter, 35 lb oil capacity
• Heat Input: 65,000 BTU/hr (natural gas), 60,000 BTU/hr (LP)
• Temperature Range: 150°F to 375°F (65°C to 190°C)
• Recovery Time: 3.5 minutes from 325°F to 350°F with 1 lb product
• Electrical: 120V AC, 60Hz, 2.5A
• Gas Connection: ½" NPT
• Construction: 304 stainless steel exterior, aluminized steel burners
• Warranty: 1 year parts and labor
• Certifications: NSF, UL, CSA

Controls and Settings

Front Control Panel: POWER switch, Temperature control knob, Pilot light, High-limit reset button.

Temperature Control: Digital setpoint display, UP/DOWN buttons, Actual temperature display. Settings Menu: Press and hold SET for 3 seconds to access: Temperature calibration, °F/°C display, Filter timer setting, High-limit setting.

Operating Modes: HEAT (normal frying), HOLD (maintains at lower temperature), OFF. Safety Controls: High-limit thermostat (auto-reset at 425°F), Manual reset button (for extreme overtemperature), Flame failure device (cuts gas if flame lost).

Connecting Utilities

Gas: ½" NPT connection. Electrical: 120V grounded outlet.

1. Turn off all utilities before connecting.
2. Gas Line: Use approved flexible connector or rigid pipe. Apply pipe sealant to male threads only.
3. Leak Test: Apply soap solution to all connections. Bubbles indicate leak. Tighten or repair.
4. Electrical: Plug into dedicated 20A circuit. Ensure proper grounding.
5. Ventilation: Connect to approved exhaust system meeting local codes.

Tip: Keep gas hose away from hot surfaces. Do not kink or damage.

Operating Procedures

Daily frying operations and best practices.

1. Startup: Turn POWER switch ON. Set desired temperature. Pilot will ignite automatically.
2. Preheat: Allow 12-15 minutes to reach 350°F from cold start.
3. Loading: Lower baskets slowly to avoid splashing. Do not exceed basket capacity.
4. Monitoring: Watch for proper frying (bubbling, golden color). Adjust time as needed.
5. Shutdown: Turn POWER switch OFF. Allow oil to cool below 150°F before filtering or draining.
6. Emergency Off: Use manual gas valve or main power disconnect.

WARNING! Never leave fryer unattended while heating. Keep area clear of flammable materials.

Filtration System

Built-in filtration extends oil life. Filter daily or as needed.

1. Cool Down: Ensure oil temperature is below 150°F.
2. Setup: Place filter pan under drain valve. Open valve slowly.
3. Pump Operation: Turn filter switch ON. Oil will pump through filter paper.
4. Filter Paper: Use Frymaster #12345 filter paper or equivalent.
5. Return Oil: After filtering, close drain valve. Pump oil back to fry pot.
6. Clean Up: Wipe filter pan and store properly.

CAUTION! Never filter hot oil. Always wear heat-resistant gloves.

Cleaning & Maintenance

Daily and weekly maintenance procedures.

Daily: Wipe exterior with damp cloth and mild detergent. Clean basket hangers and handles. Check oil level. Weekly: Drain and clean fry pot completely. Remove and clean burners. Check ignition electrodes. Monthly: Inspect gas connections. Verify thermostat calibration. Clean fan and ventilation.

CAUTION! Always disconnect power and gas before cleaning. Never use water spray or pressure washer.

Regulatory Information

NSF/ANSI 4: Certified for commercial cooking equipment. UL 197: Listed for safety. CSA C22.2 No. 163: Canadian safety standard. Gas appliances must be installed in accordance with National Fuel Gas Code ANSI Z223.1/NFPA 54. For technical support, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com.

Troubleshooting

Reset Procedures: For high-limit trip: Allow to cool; press reset button. For control lockout: Turn power off for 30 seconds then on.

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