Frymaster HD50GC User Manual

The Frymaster HD50GC is a high-capacity gas fryer designed for commercial kitchen use, featuring a 50-pound shortening capacity, solid-state temperature controls, automatic basket lifts, built-in filtration system, high-efficiency burners, stainless steel construction, cool zone for sediment collection, digital temperature display, and manual or automatic operation modes. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry pot, Automatic basket lift system, Solid-state temperature controller, Built-in filtration, High-efficiency gas burners, Digital display, Drain valve, Cool zone.

Feature	Description
Fry Pot Capacity	50 lbs shortening capacity
Heating System	High-efficiency gas burners
Temperature Control	Solid-state digital controller
Basket Lift	Automatic electric lift system
Filtration System	Built-in pump and filter
Construction	304 stainless steel
Display	Digital temperature readout
Drain Valve	Manual or optional automatic
Cool Zone	Sediment collection area
Operation Modes	Manual and automatic

Installation

Unpack and inspect contents. Position on level, stable surface.

1. Gas Connection: Connect to appropriate gas supply (natural gas or propane) using approved piping.
2. Ventilation: Ensure adequate ventilation hood installed above fryer.
3. Electrical Connection: Connect to 120V AC, 60Hz grounded outlet for controls.
4. Drainage: Position near floor drain for easy shortening drainage.
5. Clearances: Maintain minimum clearances from combustible materials.

WARNING! Installation must be performed by qualified technician. Ensure all connections are secure and leak-tested.

First-Time Setup

Before first use, complete initial setup procedures.

1. Season Fry Pot: Apply thin layer of shortening to interior surfaces.
2. Fill with Shortening: Add high-quality shortening to fill line.
3. Power On: Turn on main power switch and gas supply.
4. Set Temperature: Use temperature control to set desired frying temperature (typically 325°F-375°F).
5. Heat Up: Allow 15-20 minutes to reach set temperature.
6. Test Operation: Test basket lift and filtration functions.

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

Specifications

• Model: HD50GC
• Capacity: 50 lbs shortening
• Production Rate: Up to 65 lbs fries per hour
• Temperature Range: 200°F to 375°F
• Gas Type: Natural gas or propane (conversion kit required)
• Gas Input: 120,000 BTU/hr
• Electrical: 120V AC, 60Hz, 5 amps
• Dimensions: 30" W x 30" D x 40" H (approx.)
• Weight: 285 lbs (empty)
• Construction: 304 stainless steel

Controls and Settings

Control Panel: POWER switch, Temperature control dial, Digital display, Basket lift controls, Filtration controls.

Temperature Control: Solid-state controller maintains ±5°F accuracy. Set using dial; actual temperature displays digitally.

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

Filtration Controls: PUMP ON/OFF, FILTER switch, DRAIN valve control.

Safety Features: High-limit thermostat, flame failure device, over-temperature protection.

Connecting Utilities

Gas: 3/4" NPT gas connection. Electrical: 120V grounded outlet. Ventilation: Required hood with minimum 300 CFM.

1. Turn off all utilities before connecting.
2. Gas line must include shut-off valve within 6 feet.
3. Use pipe compound suitable for gas connections.
4. Test for leaks with soap solution before operation.
5. Ensure electrical ground is proper.

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

Operating Procedures

Daily operation steps for optimal performance.

1. Preheat: Turn on power and set temperature. Allow 15-20 minutes to reach temperature.
2. Load Baskets: Fill baskets no more than 1/2 full for proper oil circulation.
3. Lower Baskets: Use lift control to lower baskets into hot oil.
4. Set Timer: Use built-in timer or external timer for precise cooking.
5. Raise Baskets: When cooking complete, raise baskets and allow to drain.
6. Empty Baskets: Transfer food to holding station.
7. Shut Down: At end of day, turn temperature to OFF, then turn off power switch.

WARNING! Never leave hot oil unattended. Use proper protective equipment.

Filtration System

Built-in filtration extends shortening life.

1. Cool Oil: Allow oil to cool to below 250°F before filtering.
2. Drain to Filter Pan: Open drain valve to transfer oil to filter pan.
3. Add Filter Aid: Add recommended amount of filter powder to oil.
4. Pump Oil: Turn on pump to circulate oil through filter.
5. Return Oil: After filtering, pump oil back to fry pot.
6. Clean Filter: Rinse filter screen after each use.

Filter daily for best results and longest shortening life.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth. Clean baskets and outside of fry pot.

Weekly: Empty and clean fry pot completely. Clean burners and ignition system.

Cleaning Solution: Use approved fryer cleaner. Never use abrasive pads or steel wool on stainless steel.

Maintenance Schedule: - Daily: Check temperature accuracy - Weekly: Inspect burners and ignition - Monthly: Check gas connections - Quarterly: Professional inspection recommended

CAUTION! Always turn off and cool before cleaning. Never spray water on hot surfaces.

Regulatory Information

NSF/UL 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

Symptom	Possible Cause	Corrective Action
No ignition	Gas supply, ignition electrode	Check gas valve; clean ignition electrode; check spark generator.
Temperature fluctuation	Thermostat, sensor	Check temperature sensor connection; calibrate thermostat.
Basket lift not working	Motor, limit switches	Check power to motor; inspect limit switches; check for obstructions.
Oil not heating	Burners, thermostat	Clean burners; check gas pressure; test thermostat.
Pump not working	Motor, clogged filter	Check pump motor; clean filter screen; check for obstructions.
Oil smoking excessively	Old oil, temperature too high	Change oil; check temperature calibration; clean fry pot.

Reset: Turn power off for 30 seconds, then restart.

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