Frymaster MJ150 User Manual

The Frymaster MJ150 is a high-capacity commercial fryer designed for professional kitchen use, featuring a 150-pound shortening capacity, solid-state temperature controls, automatic basket lifts, high-efficiency heating elements, built-in filtration system, digital temperature display, cool-zone design, stainless steel construction, and safety features including high-limit thermostats and magnetic door switches. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry pot, Control Panel with digital display, Basket lift mechanism, Filtration system, Drain valve, Heating elements, High-limit thermostat.

Feature	Description
Fry Pot Capacity	150 lbs shortening capacity
Heating System	High-efficiency tubular heating elements
Temperature Control	Solid-state digital thermostat with ±5°F accuracy
Basket Lift	Automatic electric lift with manual override
Filtration System	Built-in pump filter with paperless design
Cool Zone	Bottom cool zone reduces food particles burning
Construction	304 stainless steel exterior and fry pot
Digital Display	LED temperature readout and timer display
Safety Features	High-limit thermostat, magnetic door switch, emergency stop
Power Requirements	208-240V, 3-phase, 60Hz

Installation

Unpack and inspect contents. Position on level floor with proper clearance.

1. Location: Place on level, non-combustible surface with 6-inch clearance from walls.
2. Gas Connection: Connect to appropriate gas supply line (natural or propane) with shut-off valve.
3. Electrical Connection: Connect to dedicated 208-240V, 3-phase power supply with proper grounding.
4. Ventilation: Install under approved exhaust hood meeting local codes.
5. Fill with Shortening: Add high-stability frying shortening to fill line.

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

First-Time Setup

Power on fryer; follow initial setup procedure.

1. Season Fry Pot: Heat to 300°F for 30 minutes with clean shortening.
2. Set Temperature: Use digital control to set desired frying temperature (typically 325-375°F).
3. Test Basket Lift: Operate automatic lift several times to ensure smooth operation.
4. Calibrate Thermostat: Verify temperature with separate thermometer; adjust if necessary.
5. Test Safety Features: Verify high-limit thermostat and door switch operation.

CAUTION! Wear heat-resistant gloves during initial setup. Keep area clear of flammable materials.

Specifications

• Model: MJ150 Commercial Fryer
• Capacity: 150 lbs shortening, 30 lbs product per hour
• Temperature Range: 200°F to 375°F (93°C to 190°C)
• Heating Rate: 0°F to 350°F in approximately 15 minutes
• Power: 208-240V, 3-phase, 60Hz, 18 kW
• Gas Input: 180,000 BTU/hr (natural gas)
• Dimensions: 36" W × 30" D × 42" H
• Weight: 450 lbs (empty)
• Construction: 304 stainless steel
• Warranty: 1 year parts and labor

Controls and Settings

Control Panel: POWER switch, Temperature control knob, Digital display, Basket lift controls, Timer, Filter cycle button.

Temperature Control: Set desired frying temperature (200-375°F). Digital display shows actual temperature.

Timer: Programmable 0-15 minutes with audible alert.

Basket Lift: AUTO mode lowers/raises automatically by timer; MANUAL mode for operator control.

Filter System: FILTER button initiates filtration cycle; DRAIN valve for shortening removal.

Safety Controls: High-limit thermostat (cuts power at 425°F), magnetic door switch (disables when open).

Connecting Utilities

Gas: ¾" NPT gas connection with shut-off valve. Electrical: 208-240V, 3-phase with proper circuit breaker.

1. Turn off all utilities before connecting.
2. Gas: Use pipe thread sealant suitable for gas; pressure test for leaks.
3. Electrical: Connect to dedicated circuit with proper wire gauge (consult local codes).
4. Ventilation: Connect to approved exhaust hood with minimum 500 CFM capacity.

Tip: Have qualified technician verify all connections meet local codes before operation.

Operating Procedures

Standard frying procedure for consistent results.

1. Preheat: Set temperature to desired frying range (325-375°F).
2. Load Baskets: Fill baskets ½ to ⅔ full with product; shake to remove excess coating.
3. Set Timer: Program appropriate time for product being fried.
4. Lower Baskets: Press BASKET DOWN or use automatic timer mode.
5. Monitor Cooking: Watch for proper color and float.
6. Raise Baskets: Baskets will raise automatically when timer expires, or press BASKET UP.
7. Drain: Hold baskets over fry pot for 10-15 seconds to drain excess oil.
8. Empty: Transfer product to holding station or serving container.

WARNING! Never leave fryer unattended during operation. Keep water and ice away from hot oil.

Filtration System

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

1. Cool Oil: Allow oil to cool to below 250°F before filtering.
2. Drain: Open drain valve, direct oil to filter tank.
3. Filter: Press FILTER button; system will pump oil through filter media.
4. Return: Filtered oil returns to fry pot automatically.
5. Clean: Remove sediment from filter tank after each cycle.

Frequency: Filter at least daily during heavy use; more often for breaded products.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth; clean baskets and tools. Weekly: Empty and clean fry pot; inspect heating elements.

Cleaning Procedure:

1. Turn off and cool fryer completely.
2. Drain and filter shortening into storage container.
3. Remove baskets and tools; clean in sink with degreaser.
4. Fill fry pot with water and fryer cleaner; boil for 15 minutes.
5. Drain and scrub with nylon brush; rinse thoroughly.
6. Dry completely before refilling with shortening.

CAUTION! Never use water on hot oil. Always wear protective equipment when cleaning.

Regulatory Information

NSF/UL certified for commercial use. Complies with ANSI Z83.11 standards for gas-fired fryers. Manufactured to meet FDA food contact requirements. For support, visit www.frymaster.com or contact 1-800-221-4583. Serial number located on rating plate inside door.

Troubleshooting

Symptom	Possible Cause	Corrective Action
Fryer won't heat	Power/gas supply	Check circuit breaker; verify gas valve open; check pilot light.
Temperature fluctuates	Thermostat calibration	Calibrate thermostat; check for cold spots in oil.
Basket lift not working	Motor/switch issue	Check power to lift motor; verify limit switches functioning.
Oil smoking excessively	Oil degradation	Filter oil immediately; replace if necessary; check temperature setting.
Filter system not pumping	Clogged filter/pump	Clean filter screen; check pump motor; verify valves open.
Uneven cooking	Oil level/elements	Check oil level; inspect heating elements for damage.

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

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