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MAINTENANCE
SERVICE REPAIR
OVER NIGHT SHUTDOWN
EXTENDED SHUTDOWN (4 DAYS OR LONGER)
Filling Fry Tank(CAUTION: NEVER LIGHT PILOT OR TURNBURNERS ON WITH EMPTY TANK)
Thermostat Calibration
NOTE: THISAPPLIANCE MUST ONLY BE SERVICED BYANAUTHORIZEDAGENT.
NOTE:
If you have any questions or problems contact your nearestAPW Wyott Service Representative.
1. Turn the temperature control knob to the off position. Or turn the Off/Pilol/On valve control to Pilot if
you wish not to change the temperature setting. (The pilot flame alone will keep the frying
compound temperature to 130-145 degrees F. when not under any load. This will shorten preheat
time when turned back on.)
1. Turn the temperature control knob to the off position.
2. Turn the Off/Pifot/On valve control knob to the off position.
3. Turn the manual control valve under the unit to the off position.
4. Turn the supply valve to the off position (not supplied byAPW Wyott).
5. The entire flue duct opening on the top rearof unit must always be left uncovered.
1. Fill the fry tank approximately 3/4" below the full line. The fry compound will expand as it is heated.
Heat the frycompound to 375 degrees for 20 minutes then check the level.Add or decrease amount
of fry compound so it lines up with the full line.
2. When using solid frying compound, put enough compound in fry tank so at least half or more of the
tank has compound in it. Then set the temperature to 200 degrees on dial and allow the compound
to liquefy.Addto adjust compound level.
3. Use a quality frying compound.
4. Filter the frying compound frequently,at least once a day.
5. Skim out food particles frequently with a strainer/skimmer.
6. Add at least 15% (of fry tank capacity) of fresh frying compound daily (more if possible) without
overloading tank. If 15% of frying compound is not used daily, remove some of the compound for
other use (gravy,griddle frying, etc.) topermit adding 15% of fresh compound daily.
7. Do not overload the fry baskets. This will result in longer recovery time, longer cook time, and
compound absorption into the product.
8. Prepare the food properly.
9. Keep salt out of the frying compound. Do not saltfoods with the basket above the kettle.
10. Ensurea good thermostat operation by checking frying compound temperature with areliable frying
thermometer.Temperature of compound should be comparable to thermostat setting.
11. Keep the fry tank and thermo-probes clean.
The fryer control is factory calibrated. If cooking results indicate unit is not maintaining correct
temperatures, consult an authorized service representative.
Parts protected by the manufacturer or his agent are not to be adjusted by the installer, unless the
installer is an authorized service agent.
These units are field convertible. Any conversion to these units must be done by an authorized service
agent.