Keating Of Chicago GAS FRYER User Manual - Troubleshooting Chart
Burners will not light.
a. Gas valve knob in incorrect position
(AA & CMG models).
b. Switch not set to fry (BB & TS models).
c. Thermostat is faulty.
d. Fry/Off/Melt switch (BB & TS models) or
On/Off switch (AA & CMG models) is
faulty.
e. Faulty gas valve.
a. Rotate gas valve knob to ON. Turn
power switch ON. Set thermostat to
desired temperature.
b. Set MELT/IDLE/FRY switch (or
MELT/FRY switch) to FRY. Set
thermostat to desired temperature.
c. Push and hold in Hi-Limit test button. If
burners come on, replace thermostat.
d. Replace switch.
e. Replace gas valve.
Fryer overshoots temperature setting.
a. Thermostat bulb improperly placed.
b. Thermostat out of calibration.
a. Adjust bulb position. See pages 11-12 –
Thermostat Bulb Positioning.
b. Calibrate thermostat. See page 11 –
Calibration.
Delayed ignition.
a. Dirty runner pilot tube or pilot orifice(s).
b. Low pilot flame height.
c. Exhaust problems or drafts in kitchen.
d. Low gas supply or pressure.
a. Turn fryer and manual gas valve off.
Clean orifice(s) and pilot tube.
b. Adjust pilot flame height.
c. Install or adjust flue restrictors. If
problem persists, contact your HVAC
representative.
d. Verify if size of incoming gas line to fryer
and manifold gas pressure are
adequate.
Oil in fryer vessel smokes.
a. Oil has begin to breakdown.
b. High carbon content in oil.
c. Dirty fryer vessel.
d. Inferior grade of oil.
e. Fryer is overheating.
f. Hi-Limit Control has failed.
a. Replace oil.
b. Filter oil completely, replace if necessary.
c. Boil-out fryer.
d. Check with supplier for the grade of oil
needed for your cooking applications.
e. Check calibration of thermostat (See
page 10) and replace if necessary.
f. Check if Hi-Limit trips at 425º F. If not,
replace Hi-Limit.
Fryer vessel boiling over.
a. Over-filling fryer with oil.
b. Product overloaded in fryer vessel.
c. Oil breakdown causing foaming.
d. Water in the cold zone.
a. Fill fryer up to “Max Level” line as oil will
expand when heated.
b. Follow recommended cooking
production figures in determining proper
size of loads
c. Replace oil.
d. Stir oil repeatedly with a paddle until
water boils off. Filter oil. If necessary,
allow oil to cool. Drain about one quart
of it to remove remaining water.
TROUBLESHOOTING CHART
(continued)
14