Beruflich Dokumente
Kultur Dokumente
ELECTRIC
DEEP FAT FRYER
CONTENT
1 GENERAL INFORMATIONS ........................................................................................... 3
1.1 POSITION OF THE TECHNICAL DATA PLATES ............................................................ 3
1.2 GENERAL RECOMMENDATIONS ................................................................................... 4
2 TECHNICAL DATA............................................................................................................ 5
3 INSTALLATION ................................................................................................................. 6
3.1 GENERAL INSPECTION ................................................................................................... 6
3.1.1 Packaging and accessories ................................................................................................. 6
3.1.2 On-site electric requirements ............................................................................................... 6
3.1.3 Appliance adjustments ......................................................................................................... 6
3.2 INSTALLATIONS STANDARDS ........................................................................................ 6
3.3 ASSEMBLY ......................................................................................................................... 6
3.3.1 General informations for the assembly ................................................................................ 7
3.3.2 Positioning ........................................................................................................................... 7
3.3.3 General informations for the installation of the equipment .................................................... 7
3.3.4 Electric connection .............................................................................................................. 7
3.3.5 Energy consumption optimalization arrangement ................................................................ 7
3.3.6 Connection to the residual current operated device ............................................................. 7
3.4 OPERATIONAL CHECK AND GUIDELINES FOR INSTRUCTING THE KITCHEN
STAFF ................................................................................................................................. 8
3.4.1. Operational check ................................................................................................................ 8
3.4.2 Guidelines for instructing the kitchen staff ............................................................................ 8
4 USE INSTRUCTIONS ....................................................................................................... 9
4.1 GENERAL INFORMATIONS ................................................................................................ 9
4.2 BEFORE STARTING ........................................................................................................... 9
4.3 COMPREHENSIVE VIEW OF THE EQUIPMENT ................................................................ 9
4.4 DESCRIPTION OF THE APPLIANCE FUNCTIONS ........................................................ 10
4.5 FILLING UP WITH OIL FOR FRYING ................................................................................. 10
4.5 START UP ......................................................................................................................... 10
4.7 FRYING.............................................................................................................................. 10
4.8 RECOMMENDATIONS FOR CONSERVING OIL FOR FRYING ..................................... 11
4.9 SWITCHING OFF .............................................................................................................. 11
4.10 TABLES OF FRYING TIMES (APPROXIMATE TIMES) ................................................... 12
5 CARE AND CLEANING ........................................................................................ 13
5.1 CLEANING THE FRYER .................................................................................................... 13
5.2 CLEANING OF THE STAINLESS STEEL COVERING OF THE EQUIPMENT ........... 13
6 REPAIR AND MAINTENANCE ......................................................................................... 14
6.1 PROCEDURE IN CASE OF MALFUNCTIONS .................................................................. 14
6.2 TESTING AND MAINTENANCE ........................................................................................ 14
6.3. MALFUNCTONS, CAUSES AND CORRECTIVE ACTIONS ............................................ 15
APPENDIX
A1 GENERAL RECOMMENDATIONS FOR THE CLEANING OF PROFESSIONAL
KITCHEN APPLIANCES IN STAINLESS STEEL
A2 RECOMMENDATIONS FOR THE USE OF HIGH-PRESSURE CLEANERS AND CLEANING
WITH WATER JETS IN HEAVY DUTY KITCHEN APPLIANCES
A3 WIRING DIAGRAMS
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1 GENERAL INFORMATIONS
The first technical data plate is fixed at the right side of the control panel and
the second one at the back side of the control panel on the same place (only
visible after having removed the panel).
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0) Do not operate this applaince without having carefully read this manual, for future reference, have
this manual avaiable while using this appliance and always follow the istructions provided.
1) The appliance is only suitable for the preparation and working of food in industrial kitchens such
as those in restaurants, hospitals, company canteens etc. Any other type of use does not
correspond to the expected use and therefore represents a danger for persons and/or things.
2) Do not spray the appliance with jets of water, jets of steam or high pressure cleaners and do not
pour water onto it.
3) Only supervised use of fryers is permitted.
Heated fat and oil catch fire quickly! Preparing foods with fat or oil must therefore be supervised.
4) It is essential to check the level of oil for frying regularly and refill if necessary. Do not go below
the minimum oil level indicator; fire risk!
5) Respect the maximum quantity of food to fry. The introduction of excessive quantities of food
increases the formation of scum. In addition there are negative effects on the frying quality.
6) The introduction of foods which are too damp (e.g. the presence of ice crystals in frozen foods)
causes excessive scum formation. Danger of burns caused by spitting hot oil.
7) Make sure that the hot oil never comes into contact with water; danger of burns caused by spitting
hot oil.
8) Dirty or used-up oil for frying is harmful for health, it can catch fire even at working temperatures
and tends to form excessive scum. It is therefore necessary to replace the oil for frying as soon
as it becomes necessary.
9) Never move the fryer with the tank full of hot oil or the fat collection container full.
10) In order to extinguish any fires cause by the combustion of fat, fire extinguishers must be present
near the fryer. Never use water to put out fires caused by the combustion of fat or oil. See chapter
6 "Fire prevention measures".
11) The frying oil collection container must only be extracted from the base of the fryer once the oil
has cooled down sufficiently. Danger of burns!
12) In the event of incorrect functioning of the temperature regulation, the appliance must be
deactivated. Remove the main fuse. Do not operate the damaged appliance.
13) The temperatures necessary for the cooking process determine the fact that, on the basis of the
functioning principle, various covering areas as well as cookware can become very hot. This is
not a construction defect but a physical phenomenon linked to the fact that the metals represent
excellent heat conductors.
15) Never attampt to make any modifications or conversions to the applaince without first obtaining
written istructions from producer.
16) The use of alcohol, prescription drugs or non-prescrition drugs may impair the ability to properly
and safely operate this appliance.
WARNING:
2 TECHNICAL DATA
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3 INSTALLATION
3.3 ASSEMBLY
3.3.1 General informations for the assembly
Before assembling, remove the protective film from the appliance and remove the residues of
adhesive with a suitable detergent for stainless steel.
The appliance must be positioned securely and level. Position with a spirit level!
Adjustment is effected by turning the feet on standing models or by turning the regulating screws
on cantilevered appliances. In case of assembly on a plinth, the appliance can be levelled
adjusting the height by the exagonal-head bolt M12 in the respective nuts welded in the inferior
surbase and by thickening using proper metal sheets.
Regional fire protection regulations must be strictly observed.
The appliance can be installed as a free-standing unit or as a modular construction, with other
appliances. Single appliances can also be installed under a continuous top, i.e. a one-piece top
(hygienic version).
The module assembly for a modular construction is supplied in the hygienic version as
a single block and is usually carried out by the manufacturer.
For module assembly of single appliances, according to the customer's requirements, make
sure of avoiding a damaging reciprocal influence between equipments of different manufacturers
(consult manufacturer) .
IMPORTANT: The module assembly should be carried out by staff authorised by the
manufacturer. Cantilevered appliances are delivered together with the
installation wall from the manufacturer.
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3.3.2 Positioning:
The appliance can be positioned in the following ways:
- On feet;
- On stainless steel plinth;
- On a tiled concrete plinth (full or frame plinth);
- As a cantilevered appliance mounted to an installation wall (hanging appliance version)
3.3.3 General informations for the installation of the equipment
Installation, connection and maintenance work must only be carried out in accordance with
the above-mentioned regulations.
In regard to installation, the data shown on the technical plate and the wiring diagram must
be adhered to, in addition to the regulations of the building work and labour inspectorate.
The following should also be observed: electrical regulations, if any, and the accident
prevention norms of the industrial injuries insurance institute.
The manufacturer is not responsible for personal injury and property damage as a result of
installation errors or improper use of the appliance.
3.3.4 Electric connection
The connection to the electric network has to be carried out only by an authorized electrical
fitter. For the cantilevered appliance, the electric cable inlet is located at the left backside,
for the versions on feet, the inlet is to be found at the right underside of the appliance.
The mains connection terminal is accessible after having unscrewed the front cover of the
appliance. The appliance is intended to be permanently connected to fixed wiring provided with
cables entry according to the standards.
The power supply cord must be a cord type H07RN with the proper nominal cross-sectional area.
Near to the mains connection terminal, you shall find a special terminal which has to be
connected to a potential equalization line. Besides the protective earthing conductor, this
potential equalization line is absolutely necessary. The efficiency of the potential equalization
system has to be checked. The electrician must install (upstream of the appliance) an all-pole
cutoff device with a contact separation of at least 3 mm (e.g. contactor, fuse, disconnecting
switch). The appliance must, in any event, be adequately and safely grounded.
3.3.5 Energy consumption optimalization arrangement
The appliance is factory set for a connection to an energy consumption optimalization arrangement.
3.3.6 Connection to the residual current operated device
On using a residual current operated device please consider the following:
- According to the EN 60335 specification, the leakage current of professional kitchen appliances
must only be of 1 mA for each connected kW without maximum limitation; please note that all
the marketable residual current operated devices must besides have a tolerance for the release
current of minus 50%, consequently choose an appropriate residual current operated device.
- Only connect one appliance per residual current operated device.
- In single cases it can happen that the residual current operated device reacts on activating an
appliance after a longer storing or out-of-operation period or owing to a new installation. Usually
a damp insulation is responsible for this reaction. The problem can be solved with a short pre-
heating of the appliance on bypassing the residual current operated device for a short lenght of
time.
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3.4 OPERATIONAL CHECK AND GUIDELINES FOR INSTRUCTING THE KITCHEN STAFF
3.4.1 Operational check
Operate the appliance according to the instruction manual and check the functions of the control
lamps and of the thermostat.
3.4.2 Guidelines for instructing the kitchen staff
The installer shall give the staff that are to use the appliance the instruction manual, and make
sure they understand everything.
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4 USE INSTRUCTIONS
IMPORTANT: The appliance is designed only to be used under supervision and has to be
operated only by qualified and instructed kitchen staff.
The manufacturer is not responsible for property damage or bodily injury as consequence
of installation errors or improper use of the appliance.
After a long period of non operativeness the appliance must be controlled by qualified staff.
The heating surfaces and medium necessary for cooking, for steaming and so on, get very hot
and may cause severe burnes if touched without protection.
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4.6 START UP
1. Before every operation, check that any frying oil present in the tank is still in good condition.
If this is the case, check that the oil level is between the two oil level indicators on the side of
the tank. If necessary, correct the oil level.
WARNING:
NEVER OPERATE THE APPLIANCE IF THE TANK IS EMPTY.
ATTENTION:
THE RESET PROCEDURE, AFTER THE SUPPLY TENSION CUTOFF IS A SAFETY
PROCEDURE. THE SUPPLY TENSION CUTOFF CAN BE DUE TO VOLONTARY
SWITCH OFF OF THE APPLIANCE (VIA OPTIONAL MAIN SWITCH) OR DUE TO
EXTERNAL CAUSES (FIRE PREVENTION SYSTEMS)
4.7 FRYING
The essential conditions for perfect frying are:
suitable oil or fat for frying, food in perfect conditions, frying temperatures suitable for the foods,
frying time suitable for the foods, correct quantity of foods inside the fryer and a fryer in perfect
condition.
Chips: set the temperature regulator to 180° C and wait until the working temperature has been
reached (the regulation light goes off). To always obtain excellent results, do not overload the
appliance, or rather do not exceed the maximum load of the basket :1 kg or 2kg (according to its
size).
Blanched chips: Working temperature 180° C. In this case, it is possibile to fill up the basket
a little more compared to the previous description.
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Fryingproduct-Group I Potatoes
Fryingtemperatures Basic frying-times
Pos. Product Annotations (° C) (Min. Sec.)
Ambach User Am bach User
1 Potato chips finely chopped frozen 180 2.40
2 Potato chips finely chopped raw 180 2.40
3 Potato chips norm al cut frozen 180 2.40
4 Pommes dauphines frozen 180 2.40
5 Potato-Croquettes frozen 180 2.40
6 Croquettes frozen 180 2.40
Quick-Chips frozen 180 180
8 Crisper-Chips frozen 180 0.40
9 Baked potatos chopped frozen 180 5.00
Fryingproduct-Group II Fish
Frying-temperatures Basic frying times
Pos. Product Annotations (° C) (Min. Sec.)
Ambach User Ambach User
1 Calamares in dough frozen 180 2.30
2 Fish-fingers breaded frozen 170 3.40
3 Fish-Nuggets breaded frozen 180 4.00
4 Fish-fillet in crispy breadcrum bs frozen 170 6.00
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Type :
Serial number :
Voltage :
Maintenance Service :
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Thorough, daily cleaning of the appliance prevents malfunction and buid up of greasy substances. Under
no circumstances should the appliance be cleaned with water jets or high-pressure cleaners. The
appliance should be cleaned with suitable cleaning solutions and wiped down with clear water. Steel
wool or abrasive products should never be used for cleaning.
Stainless steel is a high quality material used in heavy duty kitchen appliances because of its positive
features for the food sector.
The reason for the corrosion resistance of the stainless steel is the passive protective film that it
develops when the surface comes in contact with oxygen (the oxygen in the air is enough). But corrosion
damages can also affect stainless steel, if the passive protective film is damaged through mechanical
stress or is chemically destroyed or even more if the new formation of this passive fim is prevented (no
contact with oxygen).
These recommendations are valid either for movable high-pressure cleaners or for fixed equipment
used to clean appliances at high speed by means of water and/or steam spray hoses as well as
with the help of detergents.
Do not clean heavy-duty kitchen appliances with high-pressure equipment or water jets!
Cleaning heavy-duty kitchen appliances connected to a power supply network with water jets is not
allowed. This is especially valid for electrically heated equipment or those with an electrical
connection. The current European regulations for heavy-duty kitchen appliances clearly state:
Equipment which is not build waterproof meaning protected against water dripping, water jets or
water hosing may not be cleaned with water jets such as water hoses or high-pressure cleaning
equipment.
Why?
For a thorough cleaning at high pressure (and also for the subsequent disinfection) some methods
are employed that produce high-pressure and pulverise detergents. The cleaning is accomplished
through mechanical elements (water finely distributed at high speed), chemical agents (detergents,
aggressive and abrasive) and heat (temperature). Often with the use some damages appear
because the water jet enters in every opening. But, also through water jet cleaning (usage of water
hose) depending on the water pressure level, a big quantity of water at high speed is sprayed on
the equipment.
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If presently heavy-duty kitchen appliances are cleaned this way, water enters into the housing
through the junctions and dampens the electrical parts as well. Liquid detergents are electrical
conductors consequently forming a ground contact. This is a danger for users who are usually
standing on wet or humid floors. Also, in this way the functional security of the equipment is
undermined. The differential switch, if present, is activated.
Notes:
Even the total turn-off of the equipment does not exclude this dangerous situation since the electrical
connection to the terminal board can generate tension. In addition, due to humidity infiltration,
malfunctioning when turning on the equipment may occur.
It is also possible to differentiate and to allow spraying inside the pan of a kettle or a tilting bratt-pan.
Experience hat shown that not only these parts are cleaned like that, but also the covering panels,
the installation sites, combustion chambers and others.
Cleaning recommendations
It is recommended to observe the cleaning procedures described in the relevant instructions for use
and maintenance which are delivered together with the equipment.
In general it is to observe:
- Loose pieces too dirty such as baking grates, grids, oil sieves, removable rack cassettes need to
be cleaned out of the appliances in a cleaning booth furnished with covering or paving tiles.
- The floor which is directly in front, near or behind the appliance is to be cleaned in a traditional way
which means without water hose or high-pressure equipment.
The user must responsibly observe these recommendations in accordance with the current European
regulations.
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SYSTEM 900 + DOUBLE SERVICE
ELEKTRO SCHALTPLAN SCHEMA ELETTRICO
WIRING DIAGRAM SCHEMA ELECTRIQUE
FAM1
ϑ W
Termostato 100° - 185° C
Thermostat 100° - 185° C
Ambach Code
5061610987
Thermostat 100° - 185° C
Sicherheits-Temperaturbegrenzer 235° C
ϑ ST
Termostato di sicurezza (riarmo manuale) 235° C
Safety thermostat (manual resetting) 235° C
Ambach Code
5061627402
Thermostat de sécurité (réarmement manuel) 235° C
Stufenschalter
Commutatore Ambach Code
T1 Step switch 5060910023
Commutateur
Endschalter
Fine corsa Ambach Code
LS Limit switch 5060909894
Interrupteur de fin de course
Schaltschütz
Contattore Ambach Code
K1 Contactor 5061407226
Contacteur
Schaltschütz
Contattore Ambach Code
K2 Contactor 5061411123
Contacteur
Schützentstörfilter 130/240 V
Filtro antidisturbo 130/240 V Ambach Code
FA Antiparasitic filter 130/240 V 5050912346
Filtre anti-parasites 130/240 V
Schützentstörfilter 75/250 V
Filtro antidisturbo 75/250 V Ambach Code
FA1 Antiparasitic filter 75/250 V 5050912348
Filtre anti-parasites 75/250 V
Hilfsschütz MC1A
Contattore ausiliare MC1A Ambach Code
KA Auxiliary contactor MC1A 5061411122
Contacteur auxiliaire MC1A
Transformator 440/230 V
TR1 Trasformatore 440/230 V Ambach Code
Transformer 440/230 V 5062827347
Transformateur 440/230 V
Transformator 230/9 V
Trasformatore 230/9 V Ambach Code
TR2 Transformer 230/9 V 5062812746
Transformateur 230/9 V
Temperaturfühler
Ambach Code
Sonda di temperatura
5024118676
TC1 Temperature probe
Sonde de température
KHT AC 6A/250VAC
AC 6A/250VAC Ambach Code
+ AC 6A/250VAC 5061427372
KAU AC 6A/250VAC
Hilfsrelais AC 8A/250V
Rele' ausiliare AC 8A/250V Ambach Code
KCO Auxiliary relay AC 8A/250V 5061419151
Relais auxiliaire AC 8A/250V
Hauptschalter
Interruttore principale Ambach Code
Q1 Main power switch 5060915765
Interrupteur principal