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When using thread compound, use very small amounts on male threads only. Use a pipe thread
compound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant
is one such compound). DO NOT apply compound to the first two threads. This will ensure that
the burner orifices and control valve do not become clogged.
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A
soap solution should be used for this purpose.
DANGER
Never use matches, candles, or any other ignition source to check for leaks. If gas
odors are detected, shut off the gas supply to the fryer at the main shut-off valve and
contact the local gas company or an authorized service agency for service.
3. Close the fryer drain valve and fill the frypot with water and boil-out solution to the bottom OIL
LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures that are
described in the “Lighting Instructions” and “Boiling Out the Frypot” topics found in Chapter 3
of this manual.
WARNING
“Dry-firing” your unit will cause damage to the frypot. Always ensure that melted
shortening, cooking oil, or water and boil-out solution is in the frypot before firing
your unit for any extended period.
4. It is suggested that the burner manifold pressure be checked at this time by the local gas
company or an authorized service agent.
Non-CE Standard
Burner Manifold Gas
Pressures
Gas Pressure
Natural
3.5" W.C.
0.8 kPa
LP
8.25" W.C.
2.5 kPa
Gas
Pressure
(mbar)
Natural Gas Lacq
(G20) under 20 mbar
8
Natural Gas Gronique
*
(G25) under 25 mbar
10
Propane
(G31) under 37 or 50 mbar
21
CE Standard
Burner Manifold Gas Pressures
* Belgian G25 = 7,0 mbar
5. For units equipped with thermostat controls, check the thermostat calibration as prescribed in the
following section. For units equipped with other type controllers, refer to the separate Frymaster
Fryer Controllers Users Manual provided with this equipment for the procedure to be followed
to set and check the setpoint temperature.