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5–4
5.3 Annual/Periodic System Inspection
This appliance should be inspected and adjusted periodically by qualified service personnel as
part of the galley material maintenance management (3M) program.
Frymaster recommends that a Factory Authorized Service Technician inspect this appliance at
least annually as follows:
Fryer
• Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.
• Verify that the heating element wires are in good condition and that leads have no visible fraying
or insulation damage and that they are free of oil migration build-up.
• Verify that heating elements are in good condition with no carbon/caramelized oil build-up.
Inspect the elements for signs of extensive dry-firing.
• Verify that the tilt mechanism is working properly when lifting and lowering elements, and that
the element wires are not binding and/or chafing.
• Verify the heating-element amp-draw is within the allowed range as indicated on the appliance’s
rating plate.
• Verify that the temperature and high-limit probes are properly connected, tightened and
functioning properly, and that mounting hardware and probe guards are present and properly
installed.
• Verify that component box and contactor box components (i.e. controller, relays, interface
boards, transformers, contactors, etc.) are in good condition and free from oil migration build-up
and other debris.
• Verify that component box and contactor box wiring connections are tight and that wiring is in
good condition.
• Verify that all safety features (i.e. contactor shields, drain safety switches, reset switches, etc.)
are present and functioning properly.
• Verify that the frypot is in good condition and free of leaks and that the frypot insulation is in
serviceable condition.
• Verify that all wiring harnesses and wiring connections are tight and in good condition.
Built-In Filtration System
• Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
• Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, instruct the work center supervisor/watch supervisor that the crumb basket must
be emptied into a fireproof container and cleaned daily.