Frymaster HD50GS User Manual

The Frymaster HD50GS is a high-capacity gas fryer designed for commercial foodservice operations. It features a 50-pound shortening capacity, solid-state temperature controls, automatic basket lifts, cool-zone design for extended oil life, stainless steel construction, and energy-efficient operation. Below are key sections for safety, features, installation, operation, maintenance, and troubleshooting.

1. Features at a Glance 2. Installation Requirements 3. Initial Setup & Start-Up 4. Technical Specifications 5. Controls & Operation 6. Frying Procedures 7. Cleaning & Maintenance 8. Safety Features 9. Care & Storage 10. Regulatory Compliance 11. Troubleshooting Guide

Features at a Glance

Key components: Stainless steel fry pot, solid-state temperature controller, automatic basket lift system, cool zone, gas burner assembly, drain valve, and filtration access.

Feature	Description
Frying Capacity	50 lbs shortening capacity
Heat Source	Natural gas or propane (conversion kit required)
Temperature Control	Solid-state digital thermostat (150°F - 375°F)
Basket Lift	Automatic electric lift with manual override
Construction	304 stainless steel exterior and fry pot
Cool Zone	Lower temperature area to reduce oil breakdown
Drain System	Manual or optional power drain valve
Filtration	Built-in filtration system (optional)
Ignition System	Electronic pilotless ignition
Safety Features	High-limit thermostat, flame failure device

Installation Requirements

Unpack and inspect for shipping damage. Position on level, stable surface.

Location: Install in well-ventilated area with minimum clearance per local codes (typically 6" sides, 12" rear, 48" above).
Gas Connection: Use approved gas line with shut-off valve. Check for leaks with soap solution.
Ventilation: Connect to approved exhaust hood meeting NFPA 96 standards.
Electrical: Connect to grounded 120V AC, 60Hz outlet for controls and lift motor.
Leveling: Adjust legs to ensure fryer is level for proper oil distribution.

WARNING! Installation must be performed by qualified technician in accordance with local codes. Ensure gas supply matches fryer rating.

Initial Setup & Start-Up

Before first use, season fryer and establish proper oil level.

Seasoning: Fill with clean shortening, heat to 300°F for 30 minutes to condition metal surfaces.
Oil Level: Fill to "FULL" line indicated on fry pot. Never operate below "MIN" line.
Ignition: Turn gas valve on, set thermostat to desired temperature, press ignition button.
Temperature Calibration: Verify oil temperature with separate thermometer; adjust thermostat if needed.
Test Basket Lift: Operate lift mechanism to ensure smooth movement.

CAUTION! Never leave fryer unattended during initial heat-up. Keep area clear of flammable materials.

Technical Specifications

Model: HD50GS
Fry Pot Capacity: 50 lbs shortening
Gas Type: Natural gas (105,000 BTU/hr) or LP (100,000 BTU/hr)
Temperature Range: 150°F to 375°F (65°C to 190°C)
Voltage: 120V AC, 60Hz, 5 amps
Dimensions (WxDxH): 24" x 30" x 36" (approx.)
Shipping Weight: 350 lbs
Oil Filtration: Optional built-in system (pump and filter pan)
Construction: 304 stainless steel
Warranty: 1 year parts and labor

Controls & Operation

Control Panel: POWER switch, THERMOSTAT dial, BASKET LIFT buttons (UP/DOWN), FILTER switch (if equipped).

Operation Sequence: 1. Turn POWER switch ON. 2. Set THERMOSTAT to desired temperature. 3. Wait for READY light to indicate temperature reached. 4. Load basket with product. 5. Lower basket into oil using LIFT DOWN button. 6. Set timer. 7. When cooking complete, press LIFT UP button. 8. Drain product and repeat.

Temperature Control: Solid-state thermostat maintains ±5°F accuracy. High-limit safety thermostat cuts gas if temperature exceeds safe limit.

Frying Procedures

For optimal results and oil longevity:

Preheat oil to desired temperature before adding food.
Do not overload baskets - follow recommended capacities.
Lower baskets gently to avoid splashing.
Shake baskets periodically for even cooking.
Remove loose particles with skimmer during and after frying.
Filter oil daily (if equipped with filtration system).
Allow oil to cool below 150°F before filtering or draining.
Never mix different types of shortening or oils.

Tip: Maintain oil temperature within recommended range for product being cooked.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth. Clean baskets and area around fryer.

Weekly: Empty and clean fry pot (after oil cooled below 150°F):

Drain oil through drain valve into approved container.
Fill fry pot with water and mild detergent.
Heat to 180°F for 15 minutes, then drain.
Scrub interior with nylon brush, rinse thoroughly.
Dry completely before refilling with oil.

Monthly: Check gas connections for leaks. Inspect burner for debris. Test safety controls.

WARNING! Never spray water on hot surfaces. Always allow oil to cool before handling.

Safety Features

High-Limit Thermostat: Automatically shuts off gas if oil temperature exceeds safe limit. Flame Failure Device: Cuts gas supply if flame extinguishes. Cool Zone: Reduces oil breakdown and fire risk. Grounded Electrical System: Prevents electrical shock. Manual Reset: Required after safety shutdown.

Care & Storage

For extended shutdown (more than 1 week):

Drain and filter oil, store in sealed container.
Clean fry pot thoroughly and dry completely.
Cover unit to prevent dust accumulation.
Disconnect gas and electrical supplies.

CAUTION! Never store fryer with oil in pot for extended periods. Moisture can cause rust.

Regulatory Compliance

UL Certified: Meets UL 197 standards for commercial frying equipment. NSF Approved: Complies with NSF/ANSI 4 for food equipment. AGA Certified: Approved for natural gas and propane operation. Meets applicable OSHA requirements. For support, contact Frymaster Technical Service at 1-800-221-4583 or visit www.frymaster.com.

Troubleshooting Guide

Symptom	Possible Cause	Corrective Action
No ignition	Gas supply off, power failure	Check gas valve, ensure power connected, reset safety controls.
Poor heating	Thermostat setting, burner issue	Verify thermostat calibration, clean burner ports, check gas pressure.
Oil smoking	Temperature too high, old oil	Check thermostat accuracy, replace oil if degraded.
Basket lift not working	Motor, switch, or power issue	Check power to lift motor, test switches, inspect for obstructions.
Uneven cooking	Oil level, basket loading	Ensure proper oil level, do not overload baskets, check temperature distribution.
Gas odor	Leak in connection	Immediately shut off gas, check all connections with soap solution, repair if leaking.

Reset Procedure: Turn POWER off for 30 seconds, then restart. For safety shutdown, allow 5-minute purge before restart.

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