Frymaster RE17C-SD User Manual

The Frymaster RE17C-SD is a high-efficiency, solid-state electric fryer designed for commercial kitchen use. It features a 17-inch frying vat capacity, solid-state temperature controls, automatic basket lifts, built-in filtration system, energy-saving modes, stainless steel construction, digital temperature display, safety interlocks, melt cycle, and easy-clean design. Powered by 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 vat, Solid-State Control Board, Digital Temperature Display, Automatic Basket Lift System, Built-in Filtration Pump, High-Limit Thermostat, Drain Valve, Element Housing.

Installation

Unpack and inspect contents. Place on level, stable surface capable of supporting weight.

1. Location: Install in well-ventilated area with clearance from combustible materials.
2. Electrical Connection: Connect to dedicated 208-240V circuit with proper grounding.
3. Ventilation: Ensure adequate overhead exhaust hood is installed.
4. Leveling: Adjust leveling feet for stability.
5. Initial Fill: Fill vat with oil/shortening to fill line.

WARNING! Installation must be performed by qualified personnel. Ensure electrical power is OFF during installation.

First-Time Setup

After installation, perform initial setup before first use.

1. Power On: Turn main power switch to ON position.
2. Set Temperature: Use temperature control to set desired frying temperature (typically 325-375°F).
3. Melt Cycle: If using solid shortening, activate melt cycle until fully liquefied.
4. Basket Lift Programming: Set automatic lift timer for desired cooking duration.
5. Test Operation: Run test cycle without food to ensure proper heating and controls.

CAUTION! Never operate without oil/shortening. Allow unit to reach set temperature before adding food.

Specifications

• Model: RE17C-SD
• Capacity: 17-inch fry vat
• Voltage: 208-240V AC, 60Hz
• Power: 18 kW (varies by model)
• Temperature Range: 200°F to 375°F
• Construction: Type 304 stainless steel
• Controls: Solid-state with digital display
• Filtration: Built-in pump system
• Basket Lift: Automatic, programmable
• Dimensions: Refer to specific model documentation
• Weight: Approximately 250 lbs (empty)

Controls and Settings

Control Panel: POWER switch, Temperature Control Knob, Digital Display, Basket Lift Controls, Filter Button, Melt Button, Energy Saver Button.

Temperature Control: Adjusts oil temperature. Digital display shows actual temperature. Basket Lift: MANUAL/AUTO switch with timer control. Filter System: Activates built-in filtration pump. Melt Cycle: For melting solid shortening. Energy Saver: Reduces standby temperature. High-Limit Reset: Button to reset safety thermostat.

Connecting Utilities

Electrical: Dedicated 208-240V circuit with proper amperage rating. Ventilation: Overhead exhaust hood required. Water: Not required for basic operation (optional for some cleaning procedures).

1. Turn OFF all power at circuit breaker before making connections.
2. Connect proper gauge wiring to terminal block.
3. Ensure proper grounding according to local codes.
4. Verify exhaust hood is operational before use.

Tip: Have electrical connections verified by licensed electrician.

Operating Procedures

Daily operation for consistent frying results.

1. Preheat: Allow 15-20 minutes to reach set temperature.
2. Loading: Fill baskets no more than ½ full for proper oil circulation.
3. Frying: Lower baskets manually or use automatic lift timer.
4. Monitoring: Watch digital display for temperature maintenance.
5. Removal: Lift baskets and drain over vat before emptying.
6. Shutdown: Turn to Energy Saver mode or OFF when not in use.
7. Filtration: Filter oil daily using built-in system.

WARNING! Never leave hot oil unattended. Use proper protective equipment when handling hot oil.

Filtration & Cleaning

Regular filtration extends oil life and maintains food quality.

1. Cool oil to below 250°F before filtering.
2. Position filter pan under drain valve.
3. Activate FILTER mode to pump oil through filter.
4. Clean vat and elements while oil is filtered.
5. Return filtered oil to vat.
6. Weekly: Complete cleaning with approved fryer cleaner.

CAUTION! Oil is extremely hot. Allow to cool before filtering or cleaning.

Maintenance Schedule

Daily: Filter oil, wipe exterior. Weekly: Deep clean vat and elements. Monthly: Check electrical connections, inspect elements. Quarterly: Calibrate temperature controls. Annually: Professional inspection recommended.

Maintenance Log: Keep record of all maintenance performed.

Regulatory Information

UL Certified for commercial use. NSF compliance for food service equipment. Meets applicable electrical and safety standards. Copyright © Frymaster. For support, contact Frymaster Technical Service at 1-800-xxx-xxxx or visit www.frymaster.com.

Troubleshooting

Reset: Power OFF for 60 seconds then ON to reset control board.

Service: 1-800-xxx-xxxx; www.frymaster.com