Operating instructions

5. THERMOSTAT CALIBRATION
Checking Thermostat Calibration:
The fryer thermostat is carefully calibrated at the factory so that dial settings match actual frying
compound temperatures. Field re-calibration is seldom necessary unless the unit has been mishandled in
transit or abused. Re-calibration should not be resorted to unless considerable experience with cooking
results definitely proves that the control isn’t maintaining the temperature to which the dial is set.
1. To check compound frying temperatures when re-
calibrating, use a precision test instrument, or a
good grade mercury thermometer. Fill the tank
half way between the MAX and MIN marks on the
tank.
2. Frying compound temperature should be checked
at the center of the tank, approximately 1" to 1 ½"
below surface of frying compound.
3. Turn the dial of the thermostat being checked to
the 350°F mark.
4. Allow temperature to stabilize, or until the
thermostat cycles to “OFF” three times after
starting with cold frying compound. With power
“ON”, read highest and lowest frying compound
temperature, as thermostat cycles through at
least two cycles. Average the reading.
5. Thermostat should be re-calibrated if temperature
reading is not within 10 degrees of the control
knob setting (350°F +/- 15°F). If re-calibration is
required, continue with steps 6, 7, 8 and 9.
6. Remove control knob by grasping outer edge and pulling straight out, without twisting or turning.
7. Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A”
clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each ¼ turn
(90° rotation) of screw “A” represents 18°F.
8. Replace thermostat control knob.
9. Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial
setting (350°F +/- 20°F), it means that the sensing element is inoperative and the thermostatic control
should be replaced.
6. OPERATING
Removing Fry Tanks (Fry tanks equipped with drain are not to be removed):
1. Remove fry baskets.
2. Carefully grasp the element handle. CAUTION: May be hot. Pull out the head lock on the left of the
head. On the EF-30NT there is also a head lock on the right side of the right head.
3. Lift the element handle while at the same time, pulling the head lock. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
draining frying compound.
4. Again, lift the element handle while pulling the head lock, until the elements lock themselves at a
higher position.
5. Firmly grasp both handles of fry tank and lift it out. After replacing the fry tank, simply pull the head lock;
and at the same time, pull down the element handle until the elements rest on fry tank bottom.
6. Both the lifting out and lowering of elements can be done in one swing, without stopping at the
intermediate position.
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