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4-1
CHAPTER 4: OPERATING FRYERS
WITH ANALOG CONTROLLERS
4.1 Equipment Setup and Shutdown Procedures
Setup
WARNING
Fill the frypot to the bottom oil level line with vegetable oil before pressing the power
switch to the ON position. Failure to do so could damage the frypot.
Fill the frypot with vegetable oil to the bottom OIL LEVEL line located on the rear of the frypot. This
will allow for oil expansion as heat is applied. Do not fill cold oil any higher than the bottom line;
overflow may occur as heat expands the oil.
Ensure that the power cord(s) is/are plugged into the appropriate receptacle(s). Verify that the face of
the plug is flush with the outlet plate, with no portion of the prongs visible.
Set the thermostat knob to the desired frying temperature.
Ensure that the vegetable oil level is at the top OIL LEVEL line when it is at its intended cooking
temperature. It may be necessary to add vegetable oil to bring it up to the proper level.
Shutdown
1. Press the POWER switch to the OFF position (the POWER light will go out).
2. Filter vegetable oil and clean fryers.
3. Place the frypot covers on the frypots.
4.2 Introduction to the Analog Controller
The analog controller, illustrated on the following page, is used to adjust and maintain vegetable oil at
the temperature indicated by the thermostat knob. The fryer has two built-in high-limit protection
features. If the temperature in the frypot reaches approximately 410°F (210°C), the computer opens
the heat relay circuit, turning the elements off. If the temperature in the frypot reaches 450° F (232°C),
a mechanical high-limit shuts off electrical power to the elements. The operator should periodically
test each of the high-limit protection features to verify that they are operating correctly. Refer to page
4-3, Analog Controller High-Limit Check, or the Grills/Fryers Maintenance Requirement Card (MRC)
15 for the procedure.
The analog controller has no timing features. Shake, pull, and QA (hold) times must be monitored by
the operator.