Frymaster RE17-2C-SD User Manual

The Frymaster RE17-2C-SD is a high-efficiency, two-basket, solid-state electric fryer designed for commercial foodservice operations. It features advanced digital temperature controls, a high-capacity stainless steel frypot, automatic basket lifts, built-in filtration system, energy-saving modes, safety interlocks, and durable construction for heavy-duty use. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel frypot with dual baskets, Digital Control Panel, Automatic Basket Lift System, Built-in Filtration, High-Efficiency Heating Elements, Safety Drain Valve, and Cool Zone.

Installation

Unpack and inspect all components. Ensure location meets requirements.

1. Location: Place on level, stable surface with adequate clearance for ventilation and service access.
2. Electrical Connection: Must be connected by a qualified electrician to appropriate power supply (see Specifications).
3. Venting: Connect to an approved exhaust hood system meeting local codes.
4. Oil/Filling: Fill frypot with oil or shortening to indicated fill line.

WARNING! Installation must comply with all national and local electrical, fire, and safety codes. Unit is heavy; use proper lifting equipment.

First-Time Setup

After installation, perform initial setup and seasoning.

1. Power On: Turn main power switch ON. Control panel will illuminate.
2. Set Temperature: Use UP/DOWN arrows to set desired cooking temperature (typically 325°F - 375°F).
3. Melt Cycle (if using solid fat): Initiate MELT cycle from control panel. Do not leave unattended.
4. Seasoning: Heat oil to 350°F and operate baskets empty for 15 minutes to burn off manufacturing residues.
5. Test Operation: Run a test batch of food to verify performance and timer functions.

CAUTION! Never fill frypot with water. Ensure area is well-ventilated during initial heating.

Specifications

• Model: RE17-2C-SD
• Type: Electric, Two-Basket Fryer
• Frypot Capacity: 35 lbs oil (each pot)
• Power Requirements: 208/240V AC, 3-Phase, 60Hz (Consult data plate for exact ratings)
• Temperature Range: 200°F to 375°F (93°C to 191°C)
• Production Capacity: Up to 85 lbs of frozen fries per hour
• Basket Size: 12" x 7" x 7" (each)
• Dimensions (WxDxH): Approx. 30" x 30" x 40"
• Construction: Type 304 Stainless Steel
• Controls: Solid-state digital with programmable timers

Controls and Settings

Primary controls are located on the digital front panel.

Control Panel: POWER ON/OFF, Temperature SET/Display (for each pot), TIMER SET/Start/Stop, BASKET LIFT Manual Override, FILTRATION Start, MELT CYCLE, ENERGY SAVER.

Settings Menu: Access by holding SET button. Adjust cook time presets, basket lift delay, high-limit temperature, and system alarms.

Default Settings: Cook time varies by product; Basket lift delay: 0-30 seconds; High-limit cutoff: 390°F.

Connecting Utilities

Proper utility connections are critical for safe operation.

1. Electrical: Hardwire to dedicated circuit breaker of correct amperage. Ground connection is mandatory.
2. Venting: Connect flue outlet to overhead hood with minimum clearance as per NFPA standards.
3. Drainage: Position unit so drain valve can empty into approved waste oil container.

Tip: All utility connections must be performed by qualified personnel according to local codes.

Operating Procedures

Standard procedure for daily frying operations.

1. Startup: Turn power ON. Set desired temperature. Allow 10-15 minutes to heat.
2. Loading: Place food in basket. Do not overload (typically ½ to ⅔ full).
3. Cooking: Lower basket into oil. Set timer. Basket will lift automatically when time expires.
4. Shake (if needed): Use manual lift to raise and shake basket mid-cycle for even cooking.
5. Draining: After lift, hold basket over frypot for 10-15 seconds to drain excess oil.
6. Shutdown: At end of day, turn power OFF. Activate filtration cycle if scheduled.

WARNING! Never immerse baskets in water while hot. Always use dry utensils. Avoid water contact with hot oil.

Filtration & Cleaning

Regular filtration extends oil life and improves food quality.

1. Cool Oil: Allow oil to cool below 250°F before filtering.
2. Position Filter Pan: Place under drain valve.
3. Activate Filtration: Press FILTRATION button. Pump will transfer oil through filter and back to frypot.
4. Clean Frypot: After draining, wipe interior with a soft cloth and approved fryer cleaner. Rinse thoroughly.
5. Exterior Cleaning: Wipe down with mild detergent and water. Avoid harsh abrasives.

CAUTION! Wear protective gloves and eyewear during filtration and cleaning. Ensure power is OFF during manual cleaning.

Care & Maintenance

Preventive maintenance ensures longevity and safety.

• Daily: Wipe exterior, check oil level, clean crumbs from cool zone.
• Weekly: Inspect heating elements for debris, check basket lift mechanism, verify calibration.
• Monthly: Inspect electrical connections, test safety interlocks, clean fan and vents.
• As Needed: Replace oil, change filter paper, inspect and replace worn gaskets.

Refer to separate Maintenance Log for scheduled service intervals.

Regulatory Information

This appliance complies with NSF/ANSI 4, UL 197, and CSA C22.2 No. 128 standards for commercial electric frying appliances. It is listed for use in commercial establishments by ETL/Intertek. Installation must conform to the National Electrical Code (NFPA 70) and all applicable local codes. For technical support, contact Frymaster at 1-800-221-4583 or visit www.frymaster.com.

Troubleshooting

Reset: Turn power OFF for 60 seconds, then ON to reset control board.

Service: For repairs, contact authorized Frymaster service at 1-800-221-4583.