Frymaster FPRE417TC-SD User Manual

The Frymaster FPRE417TC-SD is a high-efficiency, solid-state electric fryer designed for commercial foodservice operations. It features a 17-inch frypot capacity, advanced temperature controls, a built-in filtration system, solid-state heating technology for precise temperature management, automatic basket lifts, melt cycles, and energy-saving modes. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Solid-state heating system, Digital Control Panel, Built-in Filtration System, Automatic Basket Lift, Frypot with Cold Zone, High-Limit Safety Thermostat.

Installation

Unpack and inspect contents. Ensure location meets electrical and ventilation requirements.

1. Position fryer: Place on level, stable surface with proper clearance from walls and combustible materials.
2. Electrical connection: Connect to dedicated 208/240V AC, 60Hz, 3-phase power supply with proper grounding.
3. Ventilation: Install under an approved exhaust hood meeting local codes.
4. Oil fill: Add oil or shortening to recommended level before powering on.

WARNING! Installation must be performed by qualified personnel. Ensure proper electrical and ventilation to prevent fire hazard.

First-Time Setup

Power on fryer; follow initial setup procedure.

1. Initial power-up: Turn main power switch ON. Control panel will illuminate.
2. Set temperature: Use UP/DOWN arrows to set desired frying temperature (typically 325°F-375°F).
3. Melt cycle: If using solid shortening, activate MELT cycle from control panel.
4. Calibrate basket lift: Program lift height and timing for your product.
5. Test operation: Heat oil to set point and perform a test fry.

CAUTION! Do not operate without oil. Allow fryer to complete heat-up cycle before frying.

Specifications

• Model: FPRE417TC-SD
• Frypot Size: 17 inches wide
• Oil Capacity: 35 lbs (approximately 5 gallons)
• Power Requirements: 208/240V AC, 60Hz, 3-phase, 18.5 kW
• Temperature Range: 200°F to 375°F (93°C to 191°C)
• Heating System: Solid-state, tubular heating elements
• Control System: Digital microprocessor with PID temperature control
• Filtration: Built-in pump, filter pan, and paper system
• Dimensions (WxDxH): 20" x 24" x 22" (approx.)
• Weight (empty): 185 lbs

Controls and Settings

Access functions via Digital Control Panel. Main buttons: POWER, TEMP UP/DOWN, TIMER, LIFT, FILTER, MELT, ENERGY SAVER.

Display: Shows set temperature, actual temperature, timer countdown, and status messages.

Temperature Control: Set desired fry temperature (200°F-375°F). Timer: Programmable 0-99 minutes for automatic basket lift. Lift Control: Manual/Auto modes; adjust lift height. Filter Cycle: Initiate built-in filtration. Melt Mode: For solid shortening. Energy Saver: Reduces temperature during idle. Safety Features: High-limit thermostat, overtemperature protection, low oil detection.

Connecting Utilities

Electrical: Dedicated 3-phase connection. Ventilation: Under-hood installation.

1. Turn off main power before making connections.
2. Connect power leads to appropriate terminals (L1, L2, L3, Ground).
3. Ensure exhaust hood is operational and meets CFM requirements.
4. Connect drain hose to waste oil container if filtering externally.

Tip: Consult local electrical and building codes. Use only copper conductors of appropriate gauge.

Operating Procedures

Daily frying operation steps.

1. Power on: Turn main switch ON; set desired temperature.
2. Wait for heat-up: Indicator light shows when oil reaches set point.
3. Load baskets: Place product in fry baskets; do not overload.
4. Lower baskets: Use LIFT button or manual handle to lower into oil.
5. Set timer: Program timer for product; lift will raise automatically when time expires.
6. Drain and serve: Shake baskets over frypot; empty product into serving containers.
7. Energy saver: Activate during extended idle periods to conserve energy.
8. Power off: At end of day, turn off main power switch.

WARNING! Never add water or wet food to hot oil. Keep floor area clean and dry to prevent slips.

Filtration & Cleaning

Regular filtration extends oil life. Perform daily or as needed.

1. Cool oil: Allow oil to cool to below 250°F (121°C) before filtering.
2. Position filter pan: Place under drain valve with filter paper installed.
3. Activate filter cycle: Press FILTER button; pump will transfer oil through filter.
4. Return oil: After filtering, pump oil back into frypot.
5. Clean frypot: After draining, wipe cold zone and heating elements with damp cloth.
6. Exterior cleaning: Use mild detergent and soft cloth; avoid water ingress.

CAUTION! Never filter hot oil above recommended temperature. Always turn power OFF before cleaning.

Care & Maintenance

Daily: Filter oil, wipe exterior, check oil level. Weekly: Inspect heating elements, clean cold zone. Monthly: Check electrical connections, calibrate temperature probe.

Lubrication: Lubricate basket lift mechanism with food-grade lubricant per schedule.

Element Replacement: If heating fails, contact authorized service technician.

CAUTION! Disconnect power before any maintenance. Use only manufacturer-approved parts.

Regulatory Information

UL and NSF certified for commercial use. Complies with NSF/ANSI 4 for food equipment. Electrical standards: UL 197, UL 763. For support, contact Frymaster Technical Service at 1-800-221-4583 or visit www.frymaster.com. Copyright © by Frymaster, a member of the Middleby Corporation.

Troubleshooting

Reset: Turn power OFF for 60 seconds, then ON to reset control board.

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