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5-3
3. Let the burner cycle on and off automatically three times in order for the cooking oil/shortening
temperature to become uniform. If necessary, stir to get all shortening in the bottom of the
frypot melted.
4. Insert a good-grade thermometer or pyrometer probe into the oil/shortening, with the end
touching the fryer temperature probe.
5. When the burner starts for the fourth time, the thermometer/pyrometer reading should be within
± 5ºF (2ºC) of the temperature knob setting. If not, calibrate as follows:
a. Loosen the setscrew in the temperature control knob until the knob rotates freely on the shaft.
b. Rotate the knob until the index line on the knob is aligned with the marking that corresponds
to the thermometer or pyrometer reading.
c. Hold the knob and tighten the setscrew.
d. Recheck the thermometer/pyrometer reading against the temperature control knob setting the
next time the burner comes on.
e. Repeat steps 4.a. through 4.d. until the thermometer/pyrometer reading and knob setting are
within ± 5ºF (2°C).
If calibration is not possible, contact a Factory Authorized Service Center for service.
Check Thermostat Controller Thermostat Calibration
(NOTE: This check applies only to units equipped with Thermostat Controllers)
1. Ensure frypot is filled with cooking oil or shortening.
2. Set the temperature control knob to 325°F (162°C) and insert a good grade thermometer or
pyrometer into the frypot so that it touches the temperature probe guard.
3. When the burner cycles off, set the temperature control knob to 340°F (170°C). As the reading
on the thermometer or pyrometer nears the control knob setting, but before the burner cycles off,
reset the knob to 325°F (162°C). Just as the reading on the thermometer or pyrometer drops
below 325°F (162°C), the burner should cycle on. If it does not, calibration is required. Contact
a Factory Authorized Service Center (FASC) for service.
Check Computer Magic III Set Point Accuracy
(NOTE: This check applies only to units equipped with Computer Magic III Controllers.)
1. Insert a good-grade thermometer or pyrometer into the oil/shortening, with the end touching the
fryer temperature probe.