Frymaster FPRE117 Commercial Electric Fryer

1. Samfurin Ya Ƙareview

The Frymaster FPRE117 is a high-efficiency, Energy Star rated commercial electric fryer designed for demanding kitchen environments. This floor model features a 50-lb oil capacity, an open frypot design, and a built-in filtration system for extended oil life and ease of maintenance. Key features include an automatic melt cycle, boil-out temperature control, and a temperature probe for precise cooking.

Hoto na 1: Frymaster Commercial Electric Fryer (Model FPRE217C shown for illustrative purposes, featuring two frypots and CM3.5 controllers. The FPRE117 model covered by this manual typically has a single frypot.) This image displays the robust stainless steel construction and the user interface for temperature and cycle management.

2. Bayanin Tsaro

Always adhere to local and national electrical and safety codes. This appliance must be installed by a qualified technician. Failure to do so may result in injury or damage and will void the warranty.

• Tabbatar da samun iska mai kyau a kusa da naúrar don hana zafi fiye da kima.
• Do not operate the fryer without oil or shortening in the frypot.
• Always disconnect power before cleaning or servicing.
• Use caution when handling hot oil. Wear appropriate personal protective equipment (PPE).
• Keep the area around the fryer clear of combustible materials.

3. Saita da Shigarwa

Proper installation is critical for the safe and efficient operation of your Frymaster FPRE117 fryer.

1. Cire kaya: Carefully remove the fryer from its packaging. Inspect for any shipping damage. Report any damage immediately to the carrier and your dealer.
2. Wuri: Position the fryer on a level, non-combustible surface. Ensure adequate clearance from walls and other equipment for ventilation and maintenance access. The unit requires proper exhaust ventilation as per local codes.
3. Haɗin Wutar Lantarki: The FPRE117 requires a 17 KW electrical input. Connect the fryer to a dedicated, properly grounded electrical circuit by a qualified electrician. Verify that the voltage and phase match the specifications on the fryer's data plate.
4. Farkon Tsaftacewa: Before first use, clean the frypot and all accessories (baskets, rack-type basket support, basket hanger) with warm water and a mild detergent. Rinse thoroughly and dry completely.

4. Umarnin Aiki

Follow these steps for safe and effective operation of your fryer.

1. Filling the Frypot: Ensure the drain valve is closed. Fill the frypot with liquid shortening or oil to the indicated MIN/MAX fill lines. For solid shortening, break it into smaller pieces and place them in the frypot.
2. Kunna Wuta: Turn on the main power switch. The control panel will illuminate.
3. Automatic Melt Cycle (for solid shortening): If using solid shortening, activate the automatic melt cycle. This feature slowly melts the shortening to prevent scorching and damage to heating elements.
4. Saita Zazzabi: Use the digital controls to set the desired cooking temperature. The temperature probe will monitor and maintain the oil temperature precisely.
5. Yin dumama: Allow the fryer to preheat to the set temperature. This may take several minutes.
6. Soya: Carefully lower food into the hot oil using the twin baskets. Do not overload the frypot, as this can lower oil temperature and result in greasy food.
7. Boil Out Temperature Control: This feature is used during the cleaning process to safely heat water for boil-out. Refer to the maintenance section for details.

5. Kulawa da Tsaftacewa

Regular maintenance ensures optimal performance and extends the life of your fryer.

• Daily Filtration: Utilize the built-in filtration system daily to remove food particles and extend oil life. Follow the instructions for operating the filtration pump and changing filter paper.
• Tsaftace Kullum: After each use, or at the end of the day, clean the exterior of the stainless steel frypot and door, and the enamel cabinet with a damp cloth and mild detergent. Wipe dry to prevent water spots.
• Boil-Out Procedure: Periodically perform a boil-out to thoroughly clean the frypot. Drain the oil, fill the frypot with water and a recommended boil-out solution, and use the boil-out temperature control feature to heat the solution. Follow manufacturer's guidelines for boil-out solution concentration and duration. Rinse thoroughly after boil-out.
• Deep Cold Zone Cleaning: The deep cold zone collects crumbs and sediment. Ensure this area is regularly cleaned during oil changes or boil-outs to prevent carbon buildup.
• Basket and Accessory Cleaning: Clean baskets, rack-type basket support, and basket hanger regularly with hot soapy water.

6. Shirya matsala

Koma zuwa wannan sashe don batutuwa na gama-gari da hanyoyin magance su.

For issues not listed here, or if solutions do not resolve the problem, contact Frymaster authorized service personnel.

7. Ƙayyadaddun bayanai

8. Garanti da Tallafawa

For warranty information, technical support, or to locate an authorized service provider, please contact Frymaster customer service directly. Retain your proof of purchase for warranty claims.

Note: Specific warranty terms and conditions may vary by region and product. Refer to the official Frymaster warranty documentation provided with your purchase.