Frymaster MJ250 User Manual

The Frymaster MJ250 is a high-capacity commercial fryer designed for professional kitchens, featuring a 250-pound shortening capacity, solid-state temperature controls, automatic basket lifts, high-efficiency gas burners, built-in filtration system, stainless steel construction, cool-zone design, digital temperature display, safety shut-off, and easy-to-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, Automatic basket lift system, Solid-state temperature controller, Digital display, High-efficiency gas burner, Built-in filtration pump, Cool zone, Safety shut-off valve, Drain valve.

Installation

Unpack and inspect all components. Ensure location meets ventilation and clearance requirements.

1. Position fryer: Place on level, stable surface with proper clearance from walls and combustible materials.
2. Connect gas supply: Use approved gas line with shut-off valve; check for leaks with soap solution.
3. Connect electrical: Plug into dedicated 120V AC, 60Hz grounded outlet.
4. Install filtration hoses: Connect pump to fry pot and filter pan as per diagram.
5. Fill with shortening: Add oil to fill line marked on fry pot.

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

First-Time Setup

Power on fryer; follow initial setup procedure.

1. Season new fry pot: Heat to 350°F for 30 minutes with oil to burn off manufacturing residues.
2. Set temperature: Use temperature control knob to desired setpoint (typically 325-375°F).
3. Calibrate thermostat: Verify temperature with external thermometer; adjust if necessary.
4. Test basket lift: Operate lift mechanism to ensure smooth movement.
5. Test filtration: Run filtration cycle to ensure proper pump operation.

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

Specifications

• Model: MJ250
• Capacity: 250 lbs shortening
• Temperature Range: 200°F to 375°F
• Heat Input: 120,000 BTU/hr
• Gas Type: Natural gas or propane (conversion kit required)
• Electrical: 120V AC, 60Hz, 5A
• Dimensions: 48"W x 36"D x 42"H
• Weight (empty): 450 lbs
• Filtration Rate: 50 lbs per minute
• Construction: 304 stainless steel

Controls and Settings

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

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

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

Filtration Controls: Switch to activate filtration pump. Drain valve control for oil release.

Safety Controls: High-limit thermostat (cuts off at 425°F), Flame failure device, Manual reset button.

Connecting Utilities

Gas: 3/4" NPT gas connection. Electrical: 120V grounded outlet. Ventilation: Overhead hood required.

1. Turn off all utilities before connecting.
2. Connect gas line using pipe thread sealant approved for gas.
3. Plug into dedicated electrical circuit.
4. Ensure ventilation hood is properly sized and installed.
5. Connect filtration hoses securely to prevent leaks.

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

Operating Procedures

Standard frying operation with automatic basket lift.

1. Preheat: Set temperature to desired setting (typically 350°F). Allow 15-20 minutes to reach temperature.
2. Load baskets: Place food in baskets, do not overload (follow capacity guidelines).
3. Lower baskets: Press DOWN button to submerge food in oil.
4. Set timer: Use external timer or built-in timer if equipped.
5. Raise baskets: Press UP button when cooking complete.
6. Drain: Allow baskets to drain over fry pot for 10-15 seconds.
7. Empty: Transfer food to holding station.

WARNING! Never leave fryer unattended while in operation. Keep water away from hot oil to prevent violent splattering.

Filtration System

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

1. Cool oil: Allow oil to cool to below 250°F before filtering.
2. Position filter pan: Place under drain valve.
3. Open drain valve: Turn handle to drain oil into filter pan.
4. Activate pump: Turn filtration switch to ON position.
5. Filter oil: Oil will pump through filter media and back into fry pot.
6. Close drain valve: When filtration complete, close valve and turn off pump.

Frequency: Filter oil daily or after each shift for best results.

Cleaning & Maintenance

Daily cleaning prevents buildup and maintains efficiency.

1. Cool completely before cleaning.
2. Remove crumbs: Use crumb tray or skimmer to remove food particles.
3. Clean exterior: Use stainless steel cleaner on exterior surfaces.
4. Clean fry pot: When cool, wipe interior with damp cloth (never use water on hot oil).
5. Inspect components: Check hoses, connections, and burners regularly.
6. Professional service: Schedule annual maintenance by qualified technician.

CAUTION! Never spray water on hot surfaces. Always disconnect power before cleaning.

Regulatory Information

UL Certified for commercial use. NSF International certified. Meets ANSI Z83.11 standards for gas-fired fryers. Manufactured to comply with U.S. safety standards. For support, contact Frymaster Technical Service at 1-800-221-4583 or visit www.frymaster.com. Copyright © Frymaster LLC. All rights reserved.

Troubleshooting

Reset Procedure: Turn power off for 30 seconds to reset solid-state controls.

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