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320ºF (132ºC to 160ºC)). The primary causes of this include an over-filled frypot, a dirty or
out-of-adjustment combustion air blower, low burner manifold pressure, and/or damaged burner
tiles. Adding oil to the frypot during the recovery process will also cause a slow recovery rate.
If these causes are ruled out, the probable cause is a misadjusted gas valve regulator. Refer to
Section 1.4, Checking the Burner Manifold Gas Pressure, for the gas valve adjustment procedure.
1.7.3 Improper Temperature Control
Temperature control, including the melt cycle, is a function of several interrelated components, each
of which must operate correctly. The principle component is the temperature probe. Other
components include the interface board, the controller itself, and the ignition module.
Improper temperature control problems can be categorized into melt cycle problems and failure to
control at setpoint problems.
MELT CYCLE PROBLEMS
In fryers equipped with M2000 computers, initiation of the melt cycle is automatic. Problems may
originate from the controller itself, the temperature probe, or a malfunctioning heat relay on the
interface board.
FAILURE TO CONTROL AT SETPOINT
Problems in this category may be caused by the temperature probe, the interface board, or the
controller.
1.7.4 Computer Malfunctions
RECOVERY TIME
Recovery time – is a method of measuring a fryer’s performance. Put simply, it is the time required
for the fryer to increase the oil temperature from 270ºF to 320ºF (132ºC to 160ºC). This range is
used as a standard since ambient kitchen temperatures can affect the test if lower ranges are used.
The M2000 computer performs the recovery test each time the fryer warms up. An operator can
view the results of the test any time the fryer is above the 325ºF (163ºC) point by pressing the
button and entering the code 1652. The test results will be displayed in the computer’s LED panel in
minutes and seconds. The maximum acceptable recovery time for BIPH52/55-MPH52/55 Series gas
fryers is two minutes and twenty-five seconds.