E603 E604 ELECTRIC FRYERS 16191-20
MANUFACTURED BY Moffat Limited Christchurch New Zealand INTERNATIONAL CONTACTS AUSTRALIA Moffat Pty Limited E.Mail: Main Office: Service: Spares: Customer Service: vsales@moffat.com.au (tel): +61 (03) 9518 3888 (fax): +61 (03 9518 3833 (tel): 1800 622 216 (tel): 1800 337 963 (tel): 1800 335 315 (fax): 1800 350 281 CANADA Serve Canada Web: E.Mail: Sales: Service: www.servecanada.com info@servecanada.com (tel): 800 551 8795 (Toll Free) (tel): 800 263 1455 (Toll Free) NEW ZEALAND Moffat Limited Web: E.
BLUE SEAL DEEP FRYER CONTENTS PAGE INTRODUCTION 5 INSTALLATION 6 COMMISSIONING 7 CONTROLS 8 OPERATION Care of Oil / Fats Cooking Problems 9 11 12 CLEANING 15 CIRCUIT SCHEMATIC 17 PARTS LIST 18 Date Purchased................................................................................ Serial No.......................................… Dealer......................................................................................................................................................
INTRODUCTION We are pleased you chose to purchase a BLUE SEAL fryer. To ensure you receive the utmost benefit from your new fryer, there are two things you can do. FIRSTLY Please read this instruction book carefully and follow the directions given. The time taken will be well spent. SECONDLY If you are unsure of any aspect of the installation, instructions or performance of your fryer, contact you BLUE SEAL dealer.
INSTALLATION It is most important that the unit is installed correctly and that the operation is correct before use. Installation must comply with local electric, health and safety requirements. BEFORE CONNECTION TO POWER SUPPLY Unpack the fryer and check for damage. Report any damage to the carrier within 7 days or receipt of the goods. Report any deficiencies to the dealer. Remove fryer from the pallet and remove all packing.
COMMISSIONING Before leaving the new installation, check the following: Correct connections have been made, and cover panels are fitted. Fryer is working according to the operating instructions. New owner / operator has been shown how to operate the fryer. The baskets supplied and this instruction manual is left with the fryer. Fill in the service contact address and phone number in the space provided on contents page.
CONTROLS & FUNCTIONS THERMOSTAT The thermostat controls the tank temperature in the range from 60°C to 200°C (140°F to 394°F). OVER-TEMPERATURE CONTROL The over-temperature control should only function in the event of a thermostat failure. It is preset to cut out power to the elements if the tank temperature rises above 220°C (460°F). It is able to be manually reset by pushing in the red button through the 3mm hole in the control panel with a small screwdriver, match or other suitable small object.
OPERATION To make the most of your fryer, use the following procedure. WARNING DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM “LO” INDICATED LEVEL. FOOD PREPARATION Size of food should be uniform to ensure all the food is fried evenly. Thawed, room temperature food will cook through better, however, small frozen foods such as chips and prawns may be cooked from frozen successfully. Drain and dry food before frying, especially fresh fish and defrosted chicken pieces etc.
OPERATION COOK TIME Continue to cook until the outside of the food is browned, crisp and cooked through. The exact cooking time depends on the size of the piece and upon whether the food has been precooked. When in doubt, taste test a sample. Standard food size, batch weight and cooking temperature will enable consistent cook times to be achieved. Shake baskets occasionally during cooking to prevent food sticking together.
OPERATION CARE OF FRYING FATS AND OILS Fats and oils are unstable compounds. Even the best will break down to some extent in the fryer when subjected to heat and moisture. Follow the DO’s and DON’Ts below to reduce the cost of replacing excessive amounts of frying medium. DO DON'T Use a good quality life hydrogenated shortening or high grade oil. Don't use cheap fats or dripping which sometimes breaks down within one or two days. Use the recommended oil temperatures.
OPERATION PROBLEM Foaming CAUSE REMEDY Presence of soap or detergent residue from cleaning. Rinse fryer thoroughly with water, drain and dry before re-filling with oil. Excessive breakdown of oil. Add fresh oil daily to replace contents every 3-5 days. Excessive moisture in food. Drain and dry foods before frying. Continued overheating of oil. Check thermostat setting. Turn down during idle periods. Gumming Overloading fryer. Maintain a maximum food to oil ratio of 1-8.
OPERATION PROBLEM Smoking Oil Breakdown CAUSE REMEDY Insufficient turnover of oil. Maintain minimum quantity of oil in fryer for more rapid turnover or increase quantity of food fried in fryer. Food too wet. Drain and dry before cooking. Contamination. Filter or strain oil daily. Overheating of oil. Check setting of thermostat, and check temperature with mercury / glass thermometer. Rapid breakdown. Use stable frying oil. Use of unrefined oils.
OPERATION PROBLEM Darkening of oil CAUSE Presence of salt on food. REMEDY Salt foods after frying and away from fryer. Excess egg yoke content in Replace part egg content with batters. milk. Excess Oil Use Contamination. Filter or strain oil daily. Poor cleaning procedures Clean fryer each day or at least once a week and rinse and dry thoroughly before use. Overheating of oil. Check setting of the thermostat, and check temperature with mercury / glass thermometer. Insufficient frying oil.
CLEANING In order to achieve maximum operating results, this fryer should be cleaned regularly and all controls checked and adjusted periodically by a competent qualified serviceman. WARNING: DO NOT ATTEMPT TO MOVE THE FRYER WHILST THE FRYER IS FULL OF OIL. BEFORE ATTEMPTING TO MOVE THE FRYER, ENSURE THAT ALL THE OIL HAS BEEN DRAINED FROM THE TANK. REFER TO THE INFORMATION BELOW ON HOW TO DRAIN THE OIL FROM THE FRYER.
CLEANING WEEKLY Proceed as above to drain and filter the tank, but do not refill it with oil, until it has been cleaned as detailed below. 1. Fill the fryer with cold water to the normal fill level and add a high quality commercial cleaner that has been specifically formulated for fryers. All purpose cleaners are not recommended. Never use a caustic or lye solution, as this will leave a fat destroying film on the tank. 2.
-17- N E POWER 1 12 NC NO 2 COOK 1 4 COOK THERMOSTAT 11 OVERTEMP CUTOUT 1 2 3 4 5 6 A2 A1 SAFETY CONTACTOR COM ELEMENT MICROSWITCH L1 L2 L3 32A MAIN FUSES 5 2 6 3 MELT SELECTOR SWITCH MELT P1 2 4 MELT CYCLE ENERGY REGULATOR 2 1 4 3 6 5 A2 A1 HEATING CONTACTOR 3 X ELEMENTS 5666W EACH CIRCUIT SCHEMATIC
PARTS LIST Part No Description 018578 Fuse Holder 019360 32A Fuse Type F1(NS)gG 015300 Element - 240V, 5666W 014815 Element Microswitch 014858 Spring 231739 Contactor 011982 Thermostat 015562 Knob 025358 Toggle Switch 013528 Pilot Light 024018 Over-Temp Cut-out 016319 Pre-set Regulator 021966 Basket - Small 019390 Drain Valve SA1660 Lid Assembly -18-
