Frymaster FQG30U User Manual

The Frymaster FQG30U is a 30-pound capacity gas fryer designed for commercial kitchen use, featuring high-efficiency burners, solid-state temperature controls, automatic basket lifts, cool-zone design for extended oil life, stainless steel construction, built-in filtration system, digital temperature display, safety shut-off valves, and easy-clean components. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry pot, High-efficiency gas burner system, Digital control panel, Automatic basket lift mechanism, Built-in filtration system, Cool zone area, Safety shut-off valves, Drain valve.

Installation

Unpack and inspect all components. Ensure proper ventilation and gas supply.

1. Position fryer: Place on level, stable surface with proper clearance from walls.
2. Connect gas supply: Use approved gas line with shut-off valve; check for leaks.
3. Connect electrical: Plug into dedicated 115V grounded outlet.
4. Install filtration: Connect filter hoses according to diagram.
5. Fill with oil: Add shortening or frying oil to fill line.

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

First-Time Setup

Complete installation before initial use. Follow startup procedure carefully.

1. Check oil level: Ensure oil reaches minimum fill line.
2. Power on: Turn main power switch to ON position.
3. Set temperature: Use digital controls to set desired frying temperature (typically 325-375°F).
4. Heat oil: Allow 15-20 minutes to reach set temperature.
5. Test basket lift: Operate lift mechanism to ensure proper function.
6. Season oil: Heat to 350°F for 30 minutes before first use.

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

Specifications

• Model: FQG30U
• Capacity: 30 lbs oil, 30 lbs food
• BTU Input: 120,000 BTU/hour
• Gas Type: Natural gas or LP (conversion kit required)
• Temperature Range: 200°F to 375°F
• Recovery Time: 3.5 minutes from 325°F to 350°F
• Electrical: 115V AC, 60Hz, 10 amps
• Dimensions: 30" W x 30" D x 40" H (approx.)
• Weight: 285 lbs (empty)
• Construction: 304 stainless steel exterior, cast iron burners

Controls and Settings

Digital control panel located on front of fryer. Main power switch on side panel.

Control Panel: POWER ON/OFF, Temperature SET/ADJUST, Basket LIFT/LOWER, FILTER mode, HOLD temperature.

Temperature Control: Digital display shows actual and set temperatures. Use up/down arrows to adjust. Basket Lift: Automatic timer-controlled lift (adjustable 0-3 minutes). Filter System: Separate controls for filtering operation. Safety Features: High-limit thermostat (automatic reset), gas safety valve, melt cycle for solid shortening.

Connecting Utilities

Gas connection: 3/4" NPT gas inlet. Electrical: 115V grounded outlet. Ventilation: Required overhead hood.

1. Turn off all utilities before connecting.
2. Gas line: Use pipe joint compound suitable for gas. Pressure test for leaks.
3. Electrical: Use dedicated circuit with proper grounding.
4. Ventilation: Install according to local codes (typically 6-12 inches from back wall).

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

Operating Procedures

Standard frying procedure for consistent results.

1. Preheat: Set temperature and allow to reach set point (green light indicates ready).
2. Load baskets: Do not exceed recommended capacity (30 lbs).
3. Lower baskets: Use automatic lift or manual override.
4. Set timer: Adjust cooking time based on product.
5. Lift baskets: Automatic lift raises when timer expires.
6. Drain: Allow proper drain time (typically 10-15 seconds).
7. Empty: Transfer food to holding station.
8. Shut down: Turn to HOLD at end of day; full shutdown when not in use.

WARNING! Never leave fryer unattended while heating. Use proper protective equipment.

Filtration System

Built-in filtration extends oil life and improves food quality.

1. Activate filter: Press FILTER button when oil is below 250°F.
2. Open drain: Turn drain valve to filter position.
3. Pump oil: Filter pump circulates oil through filter media.
4. Monitor: Watch pressure gauge; replace filter paper when dirty.
5. Return oil: Close drain valve, oil returns to fry pot.
6. Reset: Press FILTER button to return to normal operation.

Frequency: Filter daily for best results, more frequently with heavy use.

Cleaning & Maintenance

Daily and weekly maintenance ensures optimal performance and safety.

Daily: Wipe exterior with damp cloth; clean baskets and area; check oil level.
Weekly: Filter oil; clean fry pot; inspect burners; check safety systems.
Monthly: Deep clean entire system; inspect gas connections; verify thermostat calibration.

CAUTION! Always turn off gas and electrical power before cleaning. Allow to cool completely.

Regulatory Information

UL/NSF certified for commercial use. Complies with ANSI Z83.11 standards. Gas connections must comply with National Fuel Gas Code (NFPA 54). Electrical installation must comply with National Electrical Code (NFPA 70). For support, contact Frymaster Technical Service at 1-800-221-4583 or visit www.frymaster.com.

Troubleshooting

Reset: Turn main power off for 30 seconds to reset electronic controls.

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