Frymaster FPRE280 User Manual

The Frymaster FPRE280 is a high-efficiency gas fryer designed for commercial kitchen use, featuring a 28-inch fry pot capacity, energy-saving design with 80% thermal efficiency, digital temperature controls, automatic basket lifts, built-in filtration system, stainless steel construction, 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 with digital control panel, automatic basket lift system, built-in filtration, gas burner assembly, drain valve, and temperature probes.

Installation

Unpack and inspect for 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: Use approved flexible gas line; check for leaks with soap solution.
3. Electrical connection: Plug into grounded 120V outlet.
4. Ventilation: Connect to overhead hood meeting local codes.
5. Oil filling: Add shortening to fill line marked inside fry pot.

WARNING! Installation must be performed by qualified technician. Ensure proper ventilation to prevent carbon monoxide buildup.

First-Time Setup

After installation, complete initial setup before first use.

1. Season the fry pot: Heat to 300°F for 30 minutes with oil to burn off manufacturing residues.
2. Calibrate thermostat: Use digital display to verify temperature accuracy with thermometer.
3. Test basket lift: Operate lift mechanism several times to ensure smooth operation.
4. Program presets: Set temperature and timer defaults for common menu items.
5. Test safety features: Verify high-limit thermostat and flame failure protection.

CAUTION! Wear heat-resistant gloves during initial heating. Keep area clear of flammable materials.

Specifications

• Model: FPRE280
• Fry Pot: 28-inch diameter, 75 lb oil capacity
• Heating Input: 120,000 BTU/hr (natural gas)
• Thermal Efficiency: 80% minimum
• Temperature Control: Digital, 200°F to 375°F range
• Recovery Time: 3.5 minutes from 325°F to 350°F with 3 lb load
• Construction: 304 stainless steel throughout
• Dimensions: 33" W × 33" D × 41" H
• Weight: 285 lbs (empty)
• Gas Type: Natural gas or LP (field convertible)
• Electrical: 120V AC, 60Hz, 5 amps

Controls and Settings

Control Panel: POWER switch, Temperature display, Temperature up/down buttons, Timer display, Timer set buttons, Basket lift controls, Filter mode button.

Operation Modes: Standby, Heat, Hold, Filter, Clean. Temperature Settings: Adjust in 5°F increments. Timer Settings: 0-99 minutes in 30-second increments. Basket Lift: Manual override available. Filter System: Manual activation with drain and fill valves.

Safety Settings: High-limit thermostat (factory set at 425°F), Flame failure protection (auto-shutoff if flame lost).

Connecting Utilities

Gas: 3/4" NPT gas connection. Electrical: 120V grounded outlet. Ventilation: Overhead hood connection.

1. Turn off all utilities before connecting.
2. Gas line: Use pipe sealant approved for gas; pressure test at 14" W.C.
3. Electrical: Use dedicated circuit; do not use extension cords.
4. Ventilation: Ensure hood extends 6 inches beyond fryer on all sides.

Tip: Have gas connections checked by qualified technician annually.

Operating Procedures

Daily operation for consistent frying results.

1. Power on: Turn POWER switch to ON position.
2. Set temperature: Use up/down buttons to desired frying temperature (typically 325°F-350°F).
3. Load baskets: Place food in baskets; do not exceed recommended capacity.
4. Set timer: Program cooking time based on food type.
5. Lower baskets: Press BASKET DOWN button or use manual release.
6. Monitor cooking: Watch for proper browning; adjust time if needed.
7. Raise baskets: Automatic lift at timer end or press BASKET UP manually.
8. Drain food: Hold baskets over fry pot for 10-15 seconds to drain excess oil.
9. Shut down: Turn to HOLD mode at end of day or OFF for extended periods.

WARNING! Never leave fryer unattended while heating. Keep water away from hot oil to prevent violent reactions.

Filtration System

Built-in manual filtration extends oil life.

1. Cool oil to below 250°F before filtering.
2. Place filter pan under drain valve.
3. Press FILTER MODE button on control panel.
4. Open drain valve to allow oil to flow into filter pan.
5. Add filter powder if using; stir gently.
6. Pump oil back into fry pot using manual pump handle.
7. Close drain valve; return to HEAT mode.

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

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth; clean crumb tray. Weekly: Empty and clean fry pot (when cool). Monthly: Inspect burner and ignition system.

Cleaning Procedure:

1. Turn off and disconnect power.
2. Drain and filter oil (store properly).
3. Fill fry pot with water and fryer cleaner (follow cleaner instructions).
4. Heat to 180°F for 20 minutes.
5. Scrub interior with nylon brush.
6. Drain and rinse thoroughly with clean water.
7. Dry completely before refilling with oil.

CAUTION! Never use steel wool or abrasive cleaners on stainless steel. Always cool oil before draining.

Regulatory Information

NSF/ANSI 4 certified for commercial use. AGA design certified for natural gas and propane. Meets ASHRAE ventilation standards. UL listed for electrical components. For support, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com. Serial number located on rating plate inside door.

Troubleshooting

Reset: Turn POWER off for 30 seconds to reset control board.

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