Elegance S+ - Deep fryer FRIFRI - Free user manual and instructions

Frequently Asked Questions - Elegance S+ FRIFRI

USER MANUAL Elegance S+ FRIFRI

Basic+ & Elegance S+

Installation and user manual

Please make a note of your product details for future use:

Date Purchased:

Model Number:

Serial Number:

Dealer:

Lincat Ltd

Whisby Road

Lincoln

LN63QZ

Tel [phone]

Fax [phone]

[e-mail]

1. Beschreibung

Description

Description

Descrizione

Heizkörperhalter

Boftier corps

dechauffe

Helating element

holder

Porta elemento

riscaldante

Friteusendeckel

Couvercle

Coverlid

Coperchio

Bedienpanel

Panneau de

commande

Control panel

Pannello di

Ablasshahn

Vanne de

vidange

Drain v

Valvola di

scarico

Einlaufbogen

Tube de

refoulement

Drain t

Tubodiscarico

Entleerungsschlauch

Evacuation tube

Tubodi evacuationeTu

Auffangbehälter

Bac de récapuration

Drain vat Bacinelladi

recupero

Korbaufhängung

Support

panier

Basket

subppporto

cestello

Einlagegitter

Grille

de fond

Grid

Griglia

Frittierkorb

Frying basket a Gestelle r

F e i n f i l t e r

K or b fi l t e r

F i I tFiltro aegranaffine n

Filtre grbiterra granagroese

Evacuation des Evacuation of Scarico olio usato Huiles usagées used oil

	Inhaltsverzeichnis Index		Index Indice
1.	Beschreibung Description		Description	Descrizione
2	Ausführungen und Abmessungen	Exécutions et variantes	Executions and dimensions	Esecuzioni e dimensioni
2.1	Gewichte und Fülmengen	Poids et contenances	Weights and filling data	Peso e dati
2.2	Geräteidentifikation	Identification de l'appareil	Identification of the appliance	Identificazione apparetcchio
2.3	Umgebungsbedingungen	Conditions ambientes	Ambient conditions	Condizioni ambiente
2.4	Spannungen, Anschlussarten	Tensions, types de raccordement	Voltages, types of connection	Tensioni, tipi di connessione
2.5	Netzabsicherung	Fusibles d'alimentation	Main fuses	Fusibili principali
2.6	Elektrischer Anschluss	Raccordement électrique	Electrical connection	Connessione elettrica
3.	Sicherheitsvorschriften und Warnhinweise	Prescription de sécurité	Safety regulations	Normative sulla sicurezza
3.1	Bestimmungsgemäße Verwendung der Friteuse	Utilisation conforme de la friteuse	Specified use of the fryer	Uso specifico della friggitrice
3.2	Spezifische Gefahren und Weisungen	Dangers et consignes spécifique	Specific dangers and instructions	Pericoli e istruzioni specifiche
3.3	Personensicherheit	Sécurité des personnes	Personnel safety	Sicurezza personale
3.4	Sicherheitseinrichtungen	Dispositifs de sécurité	Safety equipment	Dispositivi di sicurezza
3.5	Autorisierte Personen	Personnes autorisées	Authorized personnel	Personale autorizzato
3.6	Aufgabenbereich des Personen	Domaine de compétence du personnel	Area of responsibility of personnel	Area di responsabilità del personale
3.6.1	Betreiber	Exploitant	Owner/operator	Proprietario/operatore
3.6.2	Bediener der Friteuse	Utilisateur de la friteuse	Operator of the deep fryer	Operatore friggitrice
3.6.3	Unterhaltspersonal	Personnel d'entretien	Maintenance personnel	Personale addetto alla manutenzione
3.7	Minimale Ausbildung & Qualification des Personals	Formation et qualification minimales du personnel autorisé	Minimum training and qualifications of the authorized personnel	Requisiti minimi di formazione e qualifiche del personale autorizzato
3.7.1	Betreiber	Exploitant	Owner/operator	Proprietario/operatore
3.7.2	Bediener der Friteuse	Utilisateur de la friteuse	Operator of the deep fryer	Operatore friggitrice
3.7.3	Unterhaltspersonal	Personnel d'entretien	Maintenance personnel	Personale addetto alla manutenzione
3.8	Wartungspflicht	Obligation de maintenance	Duty of maintenance	Compiti inerenti la manutenzione
3.9	Verfügbarkeit der Bedienungsanleitung	Disponibilité du mode d'emploi	Availability of operating manual	Disponibilità del manuale d'uso
4.	Installation und Inbetriebnahme	Installation et mise en service	Installation and starting up	Installatione e avviamento
4.1	Installation des Gerätes	Installation de l'appareil	Installation of the appliance	Installatione apparecchio
4.2	Inbetriebnahme nach der Installation	Mise en service après l'installation	Starting up after the installation	Avviamento dopo l'instrumentazione
5.	Bedienung der Friteuse	Utilisation de la friteuse	Use of the fryer	Utilizzo friggitrice
5.1	Bedienpanel	Panneau de commande	Control panel	Pannello di controllo
5.2	Einschalten des Bedienpanels	Mise en marche du panneau de commande	Switch on of the control panel	Accensione pannello di controllo
6.	Reinigung und Unterhalt	Maintenance	Cleaning and maintenance	Pulizia e manutenzione
6.1	Reinigungsergebnien	Opérations de nettoyage	Cleaning intervals	Intervalli di pulizia
6.2	Intervalle des Frittierölwechsel	Intervalle de renouvellement de l'huile de frutta	Frying oil exchange	Sostituzione olio di frittura
6.3	Periodische Kontrollen	Contrôles périodiques	Periodic checks	Controlli periodici
6.4	Wartung	Service après-vente	Maintenance	Manutenzione
7.	Kunde	Dépannage	After sales service	Servizio di assistenza clientindiens

2.4 Tensions, types de raccordement et executions

2. Executions and dimensions

Floor standing fryers:

Built-in fryers:

2.1 Weights and filling data

Type 211	311	411	422		522	622
Net weight without options (kg)	FL 47BI 40	FL 56BI 47	FL 69BI 62	FL 79BI 68	FL --BI 87	FL --BI 94
Number of baskets 1 1 2 2 2	2
Filling qty per basket (Kg) 0.9 1.5	2 x 0.9 2 x 0.9				1 x 0.91 x 1.5	2 x 1.5
Frying oil qty at minimum level (l)	7.5	12.5	17	2 x 7.5	1 x 7.51 x 12.5	2 x 12.5
Frying oil qty at maximum level (l)	9	14.5	20.5	2 x 9	1 x 91 x 14.5	2 x 14.5
Production of frozen chips per hour (Kg)	17 – 22	27 – 32	34 – 44	34 – 44	44 – 54	54 – 64
Production of cooled chips per hour (Kg)	20 – 25	30 – 35	40 - 50	40 - 50	50 – 60	60 – 70

2.2 Identification of the appliance

Every deep fryer is provided with a technical identification plate. Always have this identification plate available when making enquiries to our customer services department.

2.3 Ambient conditions

Type	211 – 311 – 411 – 422 – 522 - 622
Min Temperature. ( °C)	+ 5
Max Temperature. ( °C)	+ 60
Max humidity.. (%)	60

2.4 Voltages, types of connection and versions

3L+N+PE 1 2 3 4 5 L1 L2 L3 N PE	Standard version three phase with neutral and earth Voltage three-phase 3N~400 V 50/60Hz - 3L + N + PE	3L+PE 1 2 3 4 5 L1 L2 L3 PE	Special version without neutral Voltage three-phase 3~400 V 50/60Hz - 3L + PE
3L+PE 1 2 3 4 5 L1 L2 L3 PE	Special version for ships Voltage three-phase 3~440 V 50/60Hz : 3L + PE	3L+PE 1 2 3 4 5 L1 L2 L3 PE	Special version three-phase without neutral Voltage three-phase 3~230 V 50/60Hz - 3L + PE
L+N+PE 1 2 3 4 5 L L L N PE	Special single-phase version Voltage single-phase ~ 230V 50/60Hz - L + N + PE

2.5 Mains fuses

Type 211 / 422 ( 422 with two supply cables)				311 411 / 422		( 422 with one supply cable)
Power 7.5	KW 9 KW	11 KW 11.4	KW 15 KW	15 KW 18 KW	22 KW
AC 230V		32.6	A	39.1	A	-	-	-
3AC 230V	18.8 A	22.6 A	27.6 A	5 A	37.65 A	- -
3AC 400V	10.8 A	13 A	15.8 A	21.7 A	26 A	31.6 A
3NAC 400V	10.8 A	13 A	15.8 A	21.7 A	26 A	31.6 A
3AC 440V	9.9 A	11.8 A	14.5 A	14.5 A	19.7 A	19.7 A	23.6 A	2.9 A

Type	522 (with two supply cables)			522 (with two supply cables)			622 (with two supply cables)
Power	7.5 kW + 11.4 kW	9 kW + 11.4 kW	11 kW + 11.4 kW	7.5 kW + 15 kW	9 kW + 15 kW	11 kW + 15 kW	2 x 11.4 kW	2 x 15 kW
3N ~ 400V	10.8 A + 16.5 A	13 A + 16.5 A	15.8 A + 16.5 A	10.8 A + 21.7 A	13 A + 21.7 A	15.8 A + 21.7 A	2 x 16.5 A	2 x 21.7 A

2.6 Electrical connection

The electrical connection of the machine must be done by an electrician or a qualified person who can ensure that the installation meets the required standards. Proceed as follows:

a) Check if the specifications of the electrical mains correspond to those given on the rating plate. This plate is located on the control panel inside the door.

b) Connect according to IEC or CEI 335-1 standards and local regulations, i.e.: Fit a mains plug to the connection cable, corresponding to the power of the rated current. Plug into the mains socket. The plug must be accessible after installing the fryer. The manufacturer recommends to connect the fryer to a fault-current protective switch (for machines which exceeds 10mA of dispersion current). For permanent installation: connect to a main switch with all the poles isolated; minimum distance of the contacts 3mm . The connection cable should at least be an H05RN-F type.

c)

Allows the connection of the ground (Earth connection). It is essential for your installation. Supplemented by a differential device, it protects the users when an electrical defect occurs on an appliance. The fault current runs out towards the ground and causes the release of the differential.

d) If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.

3. Safety regulations

The following warning symbols are fitted to the deep fryer as appropriate:

High voltage

Warning of dangerous electrical voltage Electric shocks lead to serious injury or death. Only authorized specialist personnel may carry out work on electrical installations. Follow the specific technical safety instructions! Always disconnect the deep fryer from the mains power before carrying out work on electrical installations.

Hot surfaces / hot internal components

Warning of heat which can lead to injuries. Always allow hot surfaces to cool down before carrying out work on these components; or wear heat resistant gloves.

Hot frying oil

Warning of hot frying oil which can lead to injuries. Always allow the hot frying oil to cool down before carrying out work on submerged components-or wear safety glasses.

Advice

The manufacturer has mounted warning symbols (stickers) at all the relevant positions on the deep fryer before delivery. If during operation or within the scope of cleaning work any of these warning symbols become detached the operator of the deep fryer is obliged to apply these warning symbols again immediately!

3.1 Specified use of the deep fryer

The deep fryer is exclusively intended for the frying of fresh and deep-frozen foods which during the frying process do not react to endanger people, material assets or the environment. The deep fat fryer is exclusively authorized for supervised operation. Any other use of the deep fryer is regarded as non-specified. The observance of the operating manual and the following of the maintenance and repair instructions from the manufacturer are also part of the specified use.

3.2 Specific dangers and instructions

WARNING

The deep fryer is exclusively authorized for supervised operation. If the oil receptacle pot contains hot frying oil, protective clothing, gloves and safety glasses must be worn while handling. Never hose down the deep fryer with water from a spray head, a water hose or a high-pressure cleaner. There is a danger of fire and/or the safety thermostat will switch off the deep fryer if it is started up without first filling it with fat or frying oil to the maximum oil level mark.

During operation the frying oil level must not fall below the minimum oil level mark. There is a danger of fire and/or the safety thermostat will switch off the deep fryer. During operation the frying oil level must not go above the upper oil level mark. There is a danger of overflowing or frothing over. Used, contaminated frying oil is increasingly likely to ignite and also tends to froth over. If the frying oil ignites never try to quench it with water but instead immediately put on the frying pot cover or use a fire extinguisher with a special filling (Halon) or use a quenching cover.

CAUTION

If too much deep-frozen or wet frying product is put into the hot frying oil, frothing over of the hot frying oil will occur and this will reduce the quality of the fried food. Do not move the deep fryer in the heated state. This leads to a risk of the hot oil slopping over. For safe draining or transferring the frying oil it must have cooled down to a temperature below 175^ .

Never clean the submerged heater with a steel brush or by burning off (dry operation). Verifiable improper cleaning of the submerged heater will lead to the exclusion of all guarantee.

CAUTION

The two oil tanks have never to be drained at the same time, but one by one, otherwise the oil would overflow from the below oil collector.

3.3 Personnel safety

WARNING

If incorrectly operated, the deep fryer can cause serious or fatal injuries to personnel. The personnel who operate and maintain the deep fryer must be trained in the correct operation and handling of the appliance and must have read and understood the safety regulations in this operating manual before starting work on or with it.

Never change or remove safety devices. Do not switch off safety devices by making changes to the deep fryer. Never remove warning symbols which may have been fitted to the deep fryer (depending upon country). Immediately replace missing or defective warning symbols.

Never operate the deep fryer in a damaged condition. Report immediately any irregularities, especially those which affect safety, to your managers.

When exchanging electrical or mechanical components ensure that the deep fryer is disconnected from the mains power supply. Always check all safety functions after completing servicing work.

3.4 Safety equipment

Apart from the warning symbols applied to the deep fryer (depending upon the country) it is also fitted with the following safety equipment:

Main switch

Safety contactor

Safety thermostat

3.5 Authorized personnel

Only those personnel who have been authorized for the respective work may work on and with the deep fryer. Personnel are seen as authorized if they fulfil the minimum training and knowledge requirements as listed in this section and have been assigned a fixed area of responsibility.

"This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance."

3.6 Area of responsibility of personnel

3.6.1 Owner/operator

The owner/operator is the legally, higher-ranking person who is responsible for the specified use of the deep fryer and for the training as well as the tasks of the authorized personnel. He establishes the competencies and authorities to issue directives of the authorized personnel with respect to his operation.

3.6.2 Operator of the deep fryer

He is responsible for the following work:

He fills frying oil into the deep fryer.

He monitors frying quality and tops up the frying oil and carries out cleaning and filtering.

He starts up the process and monitors it.

He prepares the deep fryer for the product to fry

He loads the deep fryer with the food to be fried.

He localizes problems and organizes their rectification.

3.6.3 Maintenance personnel

He is responsible for the following work:

The cleaning, maintenance and repair of the deep fryer according to the work described in Sections "Cleaning and Maintenance"

The dismantling, storing and disposal of the deep fryer.

3.7 Minimum training and qualifications of the authorized personnel

3.7.1 Owner/operator

He is a person trained in business management (in a management function).
He has the relevant experience in assessing dangers and in personnel management.
He has read and understood the section "Safety regulations".

3.7.2 Operator of the deep fryer

This is a person who has been instructed in the operation of the deep fryer and is aware of the existing dangers.

3.7.3 Service personnel

These are people who have completed successfully the relevant occupational training, are familiar with the servicing of the deep fryer and have the necessary qualifications from their tasks. Servicing work on the electrical equipment of the deep fryer may only be carried out according to the electro technical regulations by electrical specialists or by trained personnel under the leadership and supervision of an electrician.

3.8 Duty of maintenance

The owner/operator is obliged to clean and maintain the deep fryer at regular intervals. To only operate the deep fryer in perfect and undamaged condition. To only use original consumables and original spare parts. To check the safety equipment after maintenance and repair work.

3.9 Availability of operating manual

A copy of this operating manual must be available at all times to the personnel at the installation location of the deep fat fryer.

4. Installation and starting up

4.1 Installation of the appliance

When installing the machine, please take into consideration the following points:

a) The fryer has to stand evenly and its height can be easily adapted according to user's request thanks to the four adjustable legs. The height of the fryer varies between 850mm min. and 900mm max. counted from the floor. b) Minimal distance to respect between the back of the fryer and a wall or another device: 30~mm c) The fryer should not stand on an inflammable surface. Please comply with local safety and construction regulations. d) In case the fryer is equipped with castors (2 swivel and 2 fixed castors), brakes have to be set on the two front castors. The advantage of the castors is to facilitate servicing and cleaning of the fryer. e) It is possible to modify a fryer with standard feet and to mount castors. In this case, do not forget to use washers together with the fixing screws.

Warning:

Because of insufficient stability, the fryer models 211 and 311 cannot be left without a permanent fixation. They have to be fixed with the two elements added to the fryer (VDE compliance).

4.2 Starting up after the installation

Remove any remains of packaging which are still around. Remove the lid of the tank. Take the basket out of the tank. Clean the deep fryer and the accessories, which accompany the delivery, with a non caustic cleaning agent, which is permitted for the food area. CLOSE THE DRAIN VALVE. Fill the tank with frying oil of the MAX. level or place the fat for frying on the heating elements. The MIN/MAX level is visible inside of the tank.

Warning:

If you are in the « fat melting cycle » (FMC), always remove the fish grill, respectively the grid over the heating elements. The fat should be in direct contact with the heating element.

5 Use of the fryer

5.1 Control panel

5.2 Use of the control panel

After connection of the fryer to the supply network, the control panel must be initialized by pressing the red "Reset" button.

Press the "ON" Button to put the control panel under tension.

The green LED light indicates that the control panel is ready to use.

The "Standby" position is also the fat melting cycle (FMC). This position allows to heat up slowly to 60^ . The heating element switch on and off during this cycle in order to melt fat and to heat up fat and oil without smoke and increase the lifetime of the fat and oil.

The orange LED "Heating phase" is blinking during the FMC mode. The LED becomes fix as soon as the end temperature is reached.

By turning the knob clock wise you can select the requested frying temperature.

Remark: The FMC is running automatically in the background, even by choosing a higher temperature. The full heating phase starts only after having reached the 60^ .

The orange LED "Heating phase" is blinking during the FMC mode.

The LED becomes fix as soon as the end temperature is reached.

Set off of the fryer:

. Turn the temperature selector into the ,0" position

. Press the „OFF“ button in order to set off the fryer

The green LED goes off and the control panel is no more under tension.

Remark: By any handling of the control box, the control panel must be set off.

6. Cleaning and maintenance

6.1 Cleaning intervals, daily or according the duration of use of the appliance

CAUTION

Only use non-caustic, non-abrasive cleaner.

Only use non-abrasive cleaning cloths.

Only use cleaners which are permitted for the food area.

Always carry out cleaning work only after the frying oil and the deep fryer have cooled down to a temperature level at which no scalding can occur.

Cleaning area Cleaning work
External surfaces and covers Clean with damp cloth
Control panel Clean with damp cloth
Fast coupling (option pump) Cleaning agent / hot water
Frying pot Dishwashing/ hot water
Frying basket Dishwashing/ hot water
Frying basket holder Dishwashing/ hot water
Frying oil pot cover Dishwashing/ hot water
Internal surfaces and covers Clean with damp cloth
Connecting cables Clean with damp cloth
Oil receptacle container Dishwashing/ hot water
Deep fryer surrounds Clean with hard and soft brushes and damp cloths and follow special instructions if necessary

6.2 Frying oil exchange

Filtration Daily or according to the intensity of use

Exchange According to the saturation

6.3 Periodic checks

Oil catchment container	Cleanliness, filling level
Frying oil quality	According to hygiene regulations
Frying pot Cleanliness, settled frying residues
Drain pipe and fast coupling Cleanliness, function, sealing after installation
Submerged heating	Surface

6.4 Maintenance

We recommend a regular maintenance service by a after sales service company, according to the intensity of use of the equipment.

Occasional use	Less than 8 h per day	A maintenance service per year
Middle use	8 to 12 h per day	One to two maintenance service per year
Intensive use	More than 12 h per day	One intermediate service as well as one basis service per year

7. After sales service

In the case of a breakdown, contact your local dealer or the nearest repair centre. However, before contacting it, check:

• that the fuses have not gone
• if the electric plug is pushed right in
• if the machine has been started correctly
• if the oil level is correct

Important!

If you call the repair centre, give the type and number of your machine. You will find these on the small plate on the panel behind the door.