Frymaster RE14-2-SD User Manual

The Frymaster RE14-2-SD is a high-efficiency, solid-state electric fryer designed for commercial kitchen use. It features a 14-inch frying well, solid-state temperature controls, a built-in filtration system (SD), automatic basket lifts, melt cycle, and energy-saving standby mode. Constructed with stainless steel, it operates on 208-240V AC, 60Hz. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry tank with heating elements, Solid-State Control Board, Filtration System, Automatic Basket Lift Mechanism, Digital Temperature Controller, Power Switch, and Drain Valve.

Installation

Unpack and inspect for damage. Position on level, stable surface capable of supporting weight.

1. Electrical Connection: Ensure power supply matches unit rating (208-240V AC, 60Hz). Connect to dedicated circuit with proper grounding.
2. Ventilation: Install under an approved exhaust hood with adequate airflow.
3. Fryer Leveling: Adjust leveling feet to ensure fry tank is perfectly level.
4. Initial Fill: Fill fry tank with oil or shortening to the "FILL" line indicated on the tank.

WARNING! Installation must be performed by a qualified technician. Ensure all electrical connections are secure and comply with local codes.

First-Time Setup

After installation, perform initial setup and seasoning.

1. Power On: Turn the main power switch ON. The digital display will illuminate.
2. Set Temperature: Use the UP/DOWN buttons to set the desired cooking temperature (typically 325°F - 375°F).
3. Melt Cycle: If using solid shortening, press the MELT button to initiate the melt cycle. Do not leave unattended.
4. Seasoning: After first fill, heat oil to 350°F for 30 minutes to burn off manufacturing residues. Ventilate area.

CAUTION! The exterior surfaces become extremely hot during operation. Keep clear and use protective equipment.

Specifications

• Model: RE14-2-SD
• Fry Pot Size: 14 inches (Width) x 14 inches (Length)
• Voltage: 208-240V AC, 60Hz, 3-Phase
• Power: 18 kW (approx.)
• Oil Capacity: Approx. 50 lbs.
• Temperature Range: 200°F to 375°F
• Construction: Type 304 Stainless Steel
• Controls: Solid-state digital thermostat
• Features: Automatic basket lift, built-in filtration, melt cycle, standby mode
• Certifications: NSF, UL

Controls and Settings

Control Panel: POWER Switch, Digital Temperature Display, SET Temperature Buttons (UP/DOWN), BASKET LIFT Button, FILTER Button, MELT Button, STANDBY Button.

Operation: Set temperature with UP/DOWN. Press BASKET LIFT to lower/raise baskets. Use FILTER to initiate filtration cycle. MELT for solid shortening. STANDBY to activate energy-saving mode.

Settings: Temperature Setpoint, High-Limit Cutoff (factory set), Filter Timer (programmable), Standby Temperature (default 200°F).

Connecting to Utilities

Electrical: Dedicated 3-phase circuit. Ventilation: Approved exhaust hood. Water (Optional): For some filtration systems or cooling jackets.

1. Turn OFF all power at the circuit breaker before making connections.
2. Connect power leads (L1, L2, L3, Ground) to the terminal block as per wiring diagram.
3. Ensure the exhaust hood is operational and positioned correctly over the fryer.

Tip: A qualified electrician must verify voltage and phase before initial power-up.

Operating Procedures

Standard frying procedure for consistent results.

1. Preheat: Ensure oil is at set temperature. The READY light will illuminate.
2. Load Baskets: Place food product in fry baskets. Do not overload.
3. Lower Baskets: Press BASKET LIFT button to submerge food.
4. Cook: Monitor cooking time. Most controls are manual/timed.
5. Raise Baskets: Press BASKET LIFT button to raise baskets and drain.
6. Dump Food: Empty baskets onto drain tray or holding station.
7. Standby: Press STANDBY if fryer will be idle for more than 15 minutes.

WARNING! Never add wet or ice-glazed food to hot oil. This can cause violent boil-over and severe burns.

Filtration System

The built-in SD filtration system extends oil life.

1. Initiate: Press and hold FILTER button. The pump will activate.
2. Drain: Open drain valve to send oil through filter and into storage pot or back to fry tank.
3. Filter: Oil passes through filter paper, removing particulates.
4. Return: Close drain valve to return filtered oil to the fry tank, or leave valve open to drain completely for cleaning.

CAUTION! Oil must be below 250°F before filtering. Wear heat-resistant gloves and aprons.

Cleaning & Maintenance

Daily: Wipe exterior with damp cloth. Clean crumbs from fat pan. Weekly: Filter oil. Complete cleaning: Drain and clean fry tank when changing oil.

Procedure: Turn power OFF and allow to cool completely. Drain oil. Fill tank with hot water and fryer cleaner. Heat to 180°F for 15-20 minutes. Scrub interior. Rinse thoroughly and dry.

CAUTION! Never use water spray or steam cleaner on electrical components. Do not use abrasive pads on stainless steel.

Regulatory Information

This appliance complies with NSF/ANSI 4 for commercial cooking equipment and UL 197 for commercial electric cooking appliances. It is listed for use in commercial establishments only. Copyright © by Frymaster, a member of the Welbilt family. For technical support, parts, or service, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com.

Troubleshooting

Reset: Turn power OFF at breaker for 60 seconds, then back ON to reset solid-state controls.

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