Frymaster SCFHD360G User Manual

The Frymaster SCFHD360G is a high-efficiency gas fryer designed for commercial kitchen use, featuring a 36-inch fry station with a high-capacity fry pot, advanced filtration system, digital temperature controls, solid-state ignition, automatic basket lifts, cool zone technology, and energy-saving modes. It operates on natural gas or propane and is built with stainless steel construction for durability. Below are key sections for safety, features, installation, setup, operation, maintenance, and troubleshooting.

Features at a Glance

Key components: Stainless steel fry pot with cool zone, Digital control panel, Automatic basket lift system, High-capacity filtration, Solid-state ignition, Energy-saving thermostat.

Installation

Unpack and inspect contents. Ensure location meets ventilation and clearance requirements.

1. Position fryer: Place on level, stable surface with rear clearance for ventilation.
2. Connect gas supply: Shut off gas; connect approved gas line to fryer inlet.
3. Ventilation: Ensure adequate exhaust hood is installed above fryer.
4. Electrical connection: Plug into grounded 120V AC outlet for controls.
5. Check for leaks: Use soap solution on gas connections before ignition.

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

First-Time Setup

Power on fryer; follow initial startup procedure.

1. Fill with oil: Open drain valve; fill fry pot to fill line with recommended oil.
2. Purge air from gas line: Turn gas valve on; wait 5 minutes for air to clear.
3. Ignition: Press POWER button; system will initiate ignition sequence.
4. Set temperature: Use UP/DOWN buttons to set desired frying temperature (typically 325°F–375°F).
5. Heat oil: Allow 15–20 minutes to reach set temperature.

CAUTION! Never operate without oil. Keep area clear of flammable materials.

Specifications

• Model: SCFHD360G.
• Fry Pot Capacity: 36 inches, 50 lb oil capacity.
• Heat Input: 120,000 BTU/hour (natural gas).
• Temperature Range: 200°F to 375°F.
• Fuel Type: Convertible natural gas/propane.
• Electrical: 120V AC, 60Hz, 3A.
• Dimensions: 36" W × 28" D × 40" H (approx).
• Weight: 250 lbs (empty).
• Construction: 304 stainless steel.
• Warranty: 1 year parts and labor.

Controls and Settings

Access controls via digital panel. Front Panel: POWER, TEMP UP/DOWN, BASKET LIFT, FILTER, MENU.

Display: Shows set temperature, actual temperature, timer, error codes.

Temperature Control: Set desired fry temperature. Basket Lift: Manual override button. Filter Mode: Activates filtration cycle. Menu Settings: Set high-limit temperature, energy save time, calibration. Safety: High-limit thermostat auto-shutoff, flame failure detection.

Connecting Utilities

Gas: ½-inch NPT gas connection. Electrical: 120V grounded outlet.

1. Turn off all utilities before connecting.
2. Connect gas line using approved pipe thread sealant.
3. Plug power cord into dedicated outlet.
4. Verify gas pressure: 7-inch water column for natural gas; 11-inch for propane.

Tip: Always use a gas leak detector solution on connections before first use.

Operating Procedures

Standard frying operation for consistent results.

1. Preheat: Allow oil to reach set temperature (green indicator light).
2. Load basket: Place food in basket; do not overload.
3. Lower basket: Press BASKET LIFT or lower manually.
4. Set timer: Use built-in timer or external timer.
5. Lift basket: Automatic lift raises at end of cycle; drain over pot.
6. Remove food: Shake basket; transfer to holding station.
7. Filter oil: Press FILTER button to start filtration cycle (recommended daily).

WARNING! Never leave fryer unattended during operation. Use caution to avoid oil splatter burns.

Filtration & Cleaning

Daily filtration extends oil life.

1. Cool oil: Allow oil to cool below 250°F.
2. Activate filter: Press FILTER button; pump will circulate oil through filter.
3. Drain: Open drain valve to remove sediment after filtration.
4. Clean exterior: Use stainless steel cleaner; avoid water on controls.
5. Clean fry pot: Use approved fryer cleaner; rinse thoroughly.

CAUTION! Always cool oil before filtering. Never use water to extinguish oil fire.

Care & Maintenance

Regular maintenance ensures performance and safety.

• Daily: Filter oil, wipe exterior, check temperature calibration.
• Weekly: Inspect burners for debris, check ignition electrodes.
• Monthly: Verify gas pressure, inspect valves and thermostats.
• Annually: Professional service recommended.

Note: Use only Frymaster-approved parts for replacements.

Regulatory Information

UL certified for commercial use. Complies with NSF/ANSI 4 for food equipment. CSA certified for gas safety. Manufactured by Frymaster, a member of the Welbilt group. For support, visit www.frymaster.com or contact 1-800-221-4583.

Troubleshooting

Reset: Turn power off for 60 seconds to reset control board.

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