Frymaster FPRE417 User Manual

The Frymaster FPRE417 is a high-efficiency gas fryer designed for commercial kitchen use, featuring a 40-pound shortening capacity, solid-state temperature controls, automatic basket lifts, cool zone design for extended oil life, and energy-saving capabilities. 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. Cleaning & Maintenance 9. Safety Features 10. Regulatory Information 11. Troubleshooting

Features at a Glance

Key components: Stainless steel construction, solid-state control board, automatic basket lift system, cool zone, high-limit thermostat, pilotless ignition.

Feature	Description
Frying Capacity	40 lbs shortening capacity
Heat Input	120,000 BTU/hr
Temperature Control	Solid-state digital thermostat
Basket Lift	Automatic electric lift system
Cool Zone	Lower temperature area to trap food particles
Ignition System	Pilotless electronic ignition
Construction	304 stainless steel exterior
Oil Filtration	Built-in filtration system capability
Safety Features	High-limit thermostat, flame failure device
Power Requirements	120V AC, 60Hz for controls

Installation

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

Location: Install in well-ventilated area with minimum 6-inch clearance from walls.
Gas Connection: Connect to appropriate gas supply (natural or propane) using approved piping.
Electrical Connection: Plug into dedicated 120V, 15A grounded outlet.
Ventilation: Connect to approved exhaust hood meeting local codes.
Leveling: Adjust legs to ensure unit is perfectly level.

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

First-Time Setup

Complete installation before initial use.

Season the fry pot: Apply thin layer of shortening to interior surfaces.
Fill with shortening: Add high-stability frying shortening to fill line.
Power on: Turn main power switch to ON position.
Set temperature: Use control panel to set desired frying temperature (typically 325°F-375°F).
Heat up: Allow 15-20 minutes to reach set temperature.
Test operation: Lower empty basket to ensure proper function.

CAUTION! Never operate without proper oil level. Keep area clear of flammable materials.

Specifications

Model: FPRE417
Fry Pot Capacity: 40 lbs shortening
Heat Input: 120,000 BTU/hr
Temperature Range: 200°F to 375°F
Recovery Time: Approximately 90 seconds
Gas Type: Natural gas or propane (conversion kit required)
Electrical: 120V AC, 60Hz, 5A
Dimensions: 24"W x 30"D x 36"H (approximate)
Weight: 285 lbs (empty)
Construction: 304 stainless steel exterior, cast iron burners

Controls and Settings

Control Panel: POWER switch, Temperature control dial, Basket lift controls, Pilot light indicators.

Temperature Control: Digital thermostat with ±5°F accuracy. Set using control dial.

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

Indicator Lights: Power ON, Heater ON, Ready light, Fault indicators.

Safety Controls: High-limit thermostat (cuts off at 425°F), flame failure device.

Connecting Utilities

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

Turn off all utilities before connecting.
Gas line: Use pipe joint compound on male threads only.
Leak test: Apply soap solution to all connections; check for bubbles.
Electrical: Ensure proper grounding.
Ventilation: Connect to hood meeting NFPA 96 standards.

Tip: Have qualified technician verify all connections before first use.

Operating Procedures

Daily operation steps for optimal performance.

Power on: Turn main switch to ON.
Set temperature: Allow to preheat to desired setting.
Load basket: Place food in basket, do not overload.
Lower basket: Press DOWN button to submerge food.
Monitor cooking: Use timer for consistent results.
Raise basket: Press UP button to lift from oil.
Drain: Allow basket to drain over fry pot for 10-15 seconds.
Empty basket: Transfer food to holding station.
Shut down: Turn power OFF at end of day.

WARNING! Never leave operating fryer unattended. Keep water away from hot oil.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth. Weekly: Filter oil, clean fry pot. Monthly: Inspect burners, check all connections.

Cool completely before cleaning.
Drain and filter oil according to manufacturer instructions.
Clean fry pot with approved fryer cleaner.
Remove and clean baskets in sink with degreaser.
Inspect gas connections for leaks monthly.
Check ignition system for proper operation.

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

Safety Features

High-limit thermostat: Prevents overheating. Flame failure device: Cuts gas if flame extinguishes. Cool zone: Reduces fire risk. Grounded electrical system.

Regulatory Information

NSF/ANSI 4 certified for commercial use. AGA/CGA design certified. Meets ASME CSD-1 controls and safety standards. For support, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com. Copyright © Frymaster LLC. All rights reserved.

Troubleshooting

Symptom	Possible Cause	Corrective Action
No ignition	Gas supply, power, ignition	Check gas valve; verify power; clean ignition electrodes.
Poor heating	Thermostat, burner	Calibrate thermostat; clean burner ports; check gas pressure.
Basket lift not working	Motor, switch, obstruction	Check power to motor; test switches; remove obstructions.
Oil smoking excessively	Temperature, oil quality	Verify thermostat accuracy; replace oil if degraded.
Uneven cooking	Level, burner, oil	Level fryer; check burner flame pattern; ensure proper oil level.
Error codes on display	Various system faults	Consult service manual for specific code meaning.

Reset: Turn power OFF for 30 seconds, then ON to reset control board.

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