Frymaster SCFHD260G User Manual

The Frymaster SCFHD260G is a high-efficiency gas fryer designed for commercial kitchen use, featuring a 260-pound shortening capacity, solid-state temperature controls, automatic basket lifts, high-limit safety controls, stainless steel construction, and energy-saving features. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

1. Features at a Glance 2. Installation 3. First-Time Setup 4. Specifications 5. Controls and Settings 6. Connecting Utilities 7. Operating Procedures 8. Safety Features 9. Cleaning & Maintenance 10. Regulatory Information 11. Troubleshooting

Features at a Glance

Key components: Stainless steel fry pot, Solid-state temperature controller, Automatic basket lift system, High-limit safety thermostat, Manual drain valve, Pilot ignition system.

Feature	Description
Fry Pot Capacity	260 lbs shortening capacity
Heating System	High-efficiency gas burners
Temperature Control	Solid-state digital controller
Basket Lift	Automatic electric lift system
Safety Controls	High-limit thermostat, flame failure device
Construction	304 stainless steel exterior
Drain System	Manual drain valve with filter
Ignition System	Pilot ignition with safety valve
Energy Saving	High-efficiency heat exchanger
Dimensions	See specifications section

Installation

Unpack and inspect contents. Place on level, stable surface.

Location requirements: Install in well-ventilated area with proper clearance from combustible materials.
Gas connection: Connect to appropriate gas supply (natural gas or propane as specified).
Ventilation: Connect to approved exhaust hood system.
Electrical connection: Connect to proper voltage supply for controls and basket lift.
Leveling: Adjust leveling feet for proper operation.

WARNING! Installation must be performed by qualified technician. Ensure all local codes are followed.

First-Time Setup

Complete installation checks before initial operation.

Leak test: Check all gas connections for leaks using soap solution.
Fill with shortening: Add appropriate amount of frying shortening to proper level.
Initial heating: Set temperature controller to desired setting and allow to heat.
Test basket lift: Operate automatic lift system to ensure proper function.
Calibrate thermostat: Verify temperature accuracy with test thermometer.

CAUTION! Never operate without proper amount of shortening. Keep area clear of flammable materials.

Specifications

Model: SCFHD260G
Capacity: 260 lbs shortening
Heat Input: 180,000 BTU/hr (natural gas)
Temperature Range: 200°F - 375°F (93°C - 191°C)
Gas Type: Natural gas or propane (as specified)
Electrical: 120V, 60Hz, 15A
Dimensions: 42" W x 36" D x 42" H (approx)
Weight: 850 lbs (empty)
Construction: 304 stainless steel
Ventilation: Requires approved exhaust system

Controls and Settings

Control Panel: POWER switch, Temperature controller, Basket lift controls, Pilot light indicator.

Temperature Control: Digital setpoint adjustment, actual temperature display, high-limit override.

Basket Lift: Automatic timer control, manual override, height adjustment. Safety: High-limit thermostat (factory set), flame failure device, thermal cutoff. Maintenance: Filter status indicator, drain valve control, cleaning mode.

Connecting Utilities

Gas: Connect to appropriate gas line with shut-off valve. Electrical: Connect to dedicated circuit. Ventilation: Connect to commercial exhaust hood.

Turn off all utilities before connecting.
Use proper fittings and connections as specified.
Test all connections before operation.
Ensure proper grounding of electrical system.

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

Operating Procedures

Daily operation procedures for optimal performance.

Startup: Turn on power, verify pilot ignition, set temperature.
Loading: Place food in baskets, lower into oil using automatic lift.
Timing: Set automatic timer or monitor cooking manually.
Lifting: Use automatic lift to raise baskets from oil.
Draining: Allow proper draining time before removing food.
Shutdown: Turn off heat, allow oil to cool before filtering or draining.
Filtering: Use built-in filter system as recommended.

WARNING! Never leave operating fryer unattended. Use proper protective equipment.

Safety Features

High-Limit Thermostat: Prevents overheating. Flame Failure Device: Shuts off gas if flame extinguishes. Thermal Cutoff: Additional temperature protection. Ground Fault Protection: Electrical safety. Basket Lift Safety: Prevents accidental lowering.

Cleaning & Maintenance

Daily: Wipe exterior, clean crumb tray, check oil level. Weekly: Filter shortening, clean fry pot. Monthly: Inspect burners, check safety devices. Annual: Professional inspection and servicing.

CAUTION! Allow to cool completely before cleaning. Never use water on hot surfaces.

Regulatory Information

NSF/UL certified for commercial use. Complies with ANSI Z83.11 standards. Gas connections must comply with National Fuel Gas Code. Electrical installation must comply with NEC. For support, contact Frymaster technical service or visit www.frymaster.com.

Troubleshooting

Symptom	Possible Cause	Corrective Action
No ignition	Gas supply, pilot issue	Check gas valve, relight pilot, verify thermocouple.
Temperature fluctuation	Thermostat, oil level	Calibrate thermostat, check oil level, clean temperature probe.
Basket lift not working	Power, motor, limit switch	Check electrical connection, test motor, inspect limit switches.
Poor cooking results	Oil quality, temperature	Change shortening, verify temperature accuracy, adjust timing.
Excessive smoke	Oil breakdown, ventilation	Filter or change oil, check exhaust system, clean fry pot.

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

Service: Contact authorized Frymaster service technician for repairs.