STANDARD GAS FRYER
MODEL
WFG-40, WFG-40-2, FGS-40, FGS-40-2
INSTRUCTIONS
Installation
Operation
Maintenance
WELLS MANUFACTURING COMPANY
P.O. BOX 280 VERDI, NEVADA 89439 (702) 345-0444
FAX (702) 345-0569 ITEM NO. 44337
7/94
Rev. B
WARNINGS!
WARNING!
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the
installation, operating and maintenance instructions thoroughly before installing or servicing this equipment. For assistance or
additional information, consult a qualified installer, service agency or the factory at (702) 345-0444.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR ANY OTHER FLAMMABLE VAPOR OR LIQUID IN THE VICINITY OF THIS OR
ANY OTHER APPLIANCE.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIM SHUT-OFF VALVE AND CONTACT THE
LOCAL GAS SUPPLIER FOR SERVICE.
2
TABLE OF CONTENTS
DESCRIPTION PAGE
Warranty ................................................................................................................................................................................4
Shipping Damage Claim Procedure.....................................................................................................................................5
Specification Information.......................................................................................................................................................5
Warnings!.........................................................................................................................................................................2 & 6
Installation Instructions:.....................................................................................................................................................7-9
Unpacking
Assembling legs to fryer
Location
Gas Connections
Using Fryer for the First Time:..........................................................................................................................................9-10
Cleaning
Start-Up Procedure and Calibration Check
Controls...........................................................................................................................................................................10-11
Operation Instructions:.........................................................................................................................................................11
Lighting and Shutdown Instructions
Cooking with your fryer
Cleaning Instructions...........................................................................................................................................................12
Troubleshooting Guide...................................................................................................................................................13-14
Warranty Exclusions............................................................................................................................................................15
3
WARRANTY STATEMENT
All commercial cooking equipment manufactured by WELLS is warranted against defects in materials and workmanship for
a period of one year from the date of original installation or 18 months from the date of shipment from our factory,
whichever comes first and is for the benefit of the original purchaser only, except that;
a. with respect to the stainless steel fry pots for gas
fryers, model number WFG-40-2, the stainless steel fry pot is warranted to be free from defects that could
cause shortening leaks for five years from date of purchase, except that after one year replacement of fry' pot
only is covered at 75% of list price of kettle assembly. Fry kettle includes new shrouds, insulation, flue vent,
burners, thermostats and attaching hardware; travel and labor not included. Fry pots which fail due to abuse
are not covered by standard or five year warranty - items include but not limited to firing of burners without
shortening or other cleaning solution in the fry kettle at proper level.
b. with respect to Lite Line Products, warranty is one
year parts and labor on carry-in portable models. THIS WARRANTY IS THE COMPLETE AND ONLY
WARRANTY, EXPRESSED OR IMPLIED IN LAW OR FACT, INCLUDING BUT NOT LIMITED TO, WARRANTIES OF
MERCHANTABILITY OR FITNESS FOR ANY PARTICULAR PURPOSE, AND/OR FOR DIRECT, INDIRECT OR
CONSEQUENTIAL DAMAGES IN CONNECTION WITH WELLS' PRODUCTS. This warranty is void if it is determined that
upon inspection by an authorized service agency that the equipment has been modified, misused, misapplied, improperly
installed, or damaged in transit or by fire, flood or act of God. It also does not apply if the serial nameplate has been
removed or service is performed by unauthorized personnel. The prices charged by Wells for its products are based upon
the limitations in this warranty. Sellers obligation under this warranty is limited to the repair of defects without charge by a
WELLS' factory authorized service agency or one of its sub-service agencies and is limited to a 60 mile radius to the
nearest authorized service agency or one of its sub-service agencies. This service will be provided on customer's premises
for nonportable models. Portable models (a device with a cord and plug) must be taken or shipped to the closest
authorized service agency, transportation charges prepaid for service. In addition to restrictions contained in this warranty,
specific limitations are shown in the Service Policy and Procedure Guide. WELLS' authorized service agencies are located
in principal cities. This warranty is valid in the United States and Canada and void elsewhere. Please consult your
classified telephone directory, your foodservice equipment dealer or write the Factory Service Department, Wells
Manufacturing Company, P.O. Box 280, Verdi, Nevada 89439, phone (702) 345-0444, for information and other details
concerning warranty.
4
SHIPPING CLAIM PROCEDURE:
For your protection, please note that equipment in this shipment was carefully inspected and packed by skilled personnel before
leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of this shipment.
IF SHIPMENT ARRIVES DAMAGED:
1. VISIBLE LOSS OR DAMAGE— Be certain this is noted on freight bill or express receipt and signed by person delivering.
2. FILE CLAIM FOR DAMAGES IMMEDIATELY— Regardless of extent of damage.
3. CONCEALED LOSS OR DAMAGE— If damage is unnoticed until
merchandise is unpacked, notify transportation company or carrier immediately, and file "concealed damage" claim with
them. This should be done within (15) days of date of delivery is made to you. Be sure to retain container for inspection.
We cannot assume responsibility for damage or loss incurred in transit. We will, however, be glad to furnish you with the
necessary documents to support your claim.
SPECIFICATION INFORMATION:
GAS FRYER MODEL: WFG-40-2
DIMENSIONS: 15 5/8" X 32" X 46"
SHORTENING CAPACITY: 40 Ibs.
NUMBER OF BURNERS: 2
BTU/HOUR/BURNER: 55,000 BTU
TOTAL BTU/HOUR: 110,000 BTU
MANIFOLD PRESSURE: 5.0 W.C. natural gas
10.0 W.C. propane gas
FRY POT: Mild steel or stainless steel (depending on model ordered).
CABINET: Gray hammertone finish.
5
WARNINGS!
IMPORTANT
This manual has been prepared for personnel authorized, qualified, certified or licensed to install gas equipment, who should
perform the initial startup and adjustments covered in this manual.
CAUTION!
Once the fryer reached operating temperature, the shortening in the fry pot may be as hot as 375*F. Hot melted shortening can
burn you very badly. Do Not let the shortening touch your skin or clothing. DO NOT TRY TO MOVE THE FRYER UNTIL THE
SHORTENING HAS COOLED TO 135°F OR LESS.
WARMING!
Make sure the fryer can get enough air to keep the flame burning right. When the flame is "starved" for air, it can give off a
dangerous gas. Even though you cannot see or smell this gas it can still hurt you.
The fryer can also give off a dangerous gas if the flue vent is blocked. Blocking the flue vent can also cause serious damage to
the unit and creates a hazardous condition if unit is in operation. DO NOT SET ANYTHING ON TOP OF THE FLUE OR BLOCK
IT IN ANY WAY.
WARNING!
Make sure the fryer is restrained to prevent tipping, when installed, in order to avoid the splashing of hot liquid.
PLEASE RETAIN THIS MANUAL- FOR FUTURE REFERENCE
6
INSTALIATION INSTRUCTIONS:
UNPACKING A SINGLE FRYER
Please follow this procedure for unpacking and reverse this procedure should you need to repack your fryer to ship.
1. Pull staples out of cardboard shipping carton located here carton is joined to wooden pallet.
2. Slide cardboard carton up off of fryer and away from wooden pallet.
3. Lift fryer off of pallet taking care not to use the front door of the fryer to lift or move unit.
ASSEMBLING LEGS OR CASTERS TO THE FRYER
After following the above unpacking procedure the legs must be installed (shipped separately).
1. Tip the fryer toward rear and install front legs by placing each leg over studs on bottom of fryer making sure the center
line of leg is positioned so that the leg is closest to the outside of the fryer. Secure by using the four (4) nuts provided for
each leg.
2. Tip fryer toward front and use above procedure for installing rear legs.
3. If you purchased casters, use installation procedure for legs and make
sure to put the casters with brakes at the front and the casters without brakes at the rear of fryer.
4. For an appliance equipped with casters:
A. The installation is to be made with a connector that complies with the Standard for Connectors for Movable
Gas Appliances, ANSI Z21.69-1987, and Addenda, Z21.69-1989 and a quick-disconnect device that complies
with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41-1989.
B. Adequate means must be provided to limit the movement of the appliance without depending on the connector
and the quick-disconnect device or its associated piping to limit the appliance movement.
C. The restraining device may be attached to the rear of the fryer as shown below.
D. If disconnection of the restraint is necessary, the restraining
device must be reconnected and the unit returned to its originally installed position before operation.
7
UNPACKING BANKED FRYERS
Please follow this procedure for unpacking and reverse this procedure should you need to repack your banked fryers to ship.
1. Remove protective crating from sides and top of banked unit.
2. Remove plastic and inspect for damage. Look for any accessories that may have shipped with the unit.
3. Jack or lift up banked unit so that pallet can be removed. Be sure to jack or lift only at wooden supports under the unit
and not on the unit itself.
4. Lower unit onto dollies so that it can be moved for installation.
5. Banked fryer units are shipped with legs and/or casters installed.
LOCATION
It is VERY IMPORTANT to follow these guidelines:
1. COMBUSTIBLES IN THE AREA
The area where the fryer is installed must be kept free and clear from combustibles.
2. CLEARANCES FROM COMBUSTIBLE CONSTRUCTION
The fryer must have the following minimum clearances from combustible construction when installed:
6 inches from side wall
6 inches from back wall
Fryer is certified for installation on combustible floor.
3. CLEARANCES FROM NONCOMBUSTIBLE CONSTRUCTION
The fryer must have the following minimum clearances from noncombustible construction when installed:
0 inches from side wall - 0 inches from back wall
4. CLEARANCES FROM OPEN FLAMES FROM ADJACENT COOKING EQUIPMENT
The fryer must be installed with a minimum 16-inch clearance between frying surface and open flames from adjacent
cooking equipment.
5. THE FLOW OF COMBUSTION AND VENTILATION AIR
The fryer must be installed so that the flow of combustion and ventilation air will not be obstructed. Adequate clearance
for air openings into the cabinet must be provided. There must be an adequate supply of air in the room to allow for
combustion of the gas at the fryer burners. When exhaust fans are used for ventilation, special precautions may be
required to avoid interference with the operation of the fryer, ie. Ventilation fan intake should not be close to fryer flue.
6. CLEARANCES FOR SERVICING
Adequate clearances must be provided in the front of the fryer for servicing and proper operation.
GAS CONNECTIONS
Important Notes:
The installation of gas piping from the outlet side of the gas meter or the service regulator (when the meter is not provided) to
the fryer must be done by experienced and licensed personnel. The installation must conform with local codes, or in the
absence of local codes, with the National Fuel Gas Code, ANSI Z223.1-1988 and the CAN/CGA-B149.1 Natural Gas
installation code and, or CAN/CGA-B149.2 Propane Gas installation code, and all the Canadian local codes where
applicable including:
A. The fryer must be disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in excess of 1/2
psig (3.45 kPa).
8
B. The fryer must be isolated from the gas supply piping system during any
pressure testing of the gas supply piping system at test pressures equal
to or less than 1/2 psig (3.45 kPa).
- A manual shut-off valve may be required upsteam on the gas supply line. Check all appropriate local
and state codes for guidance in this matter.
- Information on the construction and installation of ventilating hoods may be obtained from the "Standard
for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment" NFPA 96—1987 available from the National Fire Protection Association, 470
Atlantic Avenue, Boston, Massachusetts 02210.
1. Connect the fryer to gas supply line. The gas supply line must be 3/4" diameter or greater.
2. If casters are provided, the gas connection must be made with a gas
connector that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69-1989.
Adequate means must be provided to limit the movement of the fryer without depending on the connector and any
quick disconnect device or its associated piping to limit the fryer movement.
3. Make sure the pipes are clean and free of obstructions, dirt and piping compound.
4. Use pipe sealant on all pipe joints. Sealant must be resistant to the action of L.P. gases. IMPORTANT: All joints in
the gas supply line must be checked for leaks before lighting. THE CHECK SHOULD BE MADE WITH SOAP AND
WATER SOLUTION. AN OPEN FLAME MUST NOT BE USED.
FLUE CONNECTIONS
Ventilation requirements will vary with each installation and must comply with applicable portions of National Fire
Protection Association Standard No. 96 and/or other local codes (see address in Important Notes above).
LEVELING
After the gas connections have been made and using a spirit level, adjust the legs to ensure that the fryer is level in the
final installed position.
USING THE FRYER FOR THE FIRST TIME:
CLEANING
Prior to leaving the factory, the fryer is tested for proper operation. Shortening is placed in the well and the thermostat is
calibrated. After the test, the shortening is removed but a residue remains. Therefore, it is necessary to clean the oil vat
before putting in fresh shortening.
To clean the fryer, clean the oil vat with hot, soapy water or use a commercial fryer cleaner (following manufacturer's
instructions) to remove the residue and any installation dust or debris. The fryer should then be rinsed out thoroughly and
wiped dry with a clean cloth. Close drain valve located inside front door. OPEN position is when drain handle is parallel
to drain. CLOSED position is when drain handle is at 90° angle to drain.
START-UP PROCEDURE AND CALIBRATION CHECK
WARNING! DO NOT OPERATE THE FRYER WITHOUT SHORTENING.
1. Turn temperature control dial to OFF position.
2. Close main manual shut-off valve (if installed) and turn gas control valve to OFF position. Wait for 5-minutes.
3. Pill the kettle with 40 pounds of liquid shortening.
9
4. Using a pyrometer with holding fixtures, dip the tip of the pyrometer' sensor 1 inch below the shortening level.
5. Open main manual gas shut-off valve, (if installed).
6. Turn gas control valve to "pilot" position. Depress knob and light pilot with a lighter, match or taper. Continue to
depress for one minute or until pilot remains lit when knob is released. Turn knob to ON.
7. Set temperature control dial to 350° F and allow the unit to reach temperature and cycle for 15 minutes.
8. Check the temperature reading on the pyrometer and compare with the
temperature setting on the dial. The pyrometer reading should be within 10" (340" F to 360° F) as compared with the
dial setting.
9. If the pyrometer reading is not within 340° F to 360° F, adjust calibration using the following steps:
A. Remove the temperature control dial.
B. Locate the adjusting screw which is at the center of the control
shaft.
C. Hold the shaft firmly and using a small flat blade screw driver,
turn the adjusting screw clockwise if the pyrometer reading is
higher than the control dial setting. Turn the adjusting screw
counter-clockwise if the pyrometer is lower than the control dial
setting.
CAUTION: A 1/4 turn of the screw (90° rotation) will change the
temperature by approximately 35° F. Do not turn the screw too
much.
D. Replace the control dial knob and set it back to
350° F.
E. Allow unit to cycle and check temperature on the pyrometer. If
the pyrometer reading is not within
340" F to 360° F, repeat calibration procedure.
10. Should there be an event that proper calibration cannot be obtained in this manner, contact a qualified service agency.
CONTROLS;
WIRING DIAGRAM
See inside panel of door.
AUTOMATIC GAS CONTROL VALVE
The fryer is equipped with a millivolt operated gas control valve which combines a manual main burner gas valve and pilot
burner gas valve, a separate automatic safety pilot valve, pilot adjustment valve, a millivolt automatic electric valve and a gas
pressure regulator. Make sure that the main gas shut-off valve is closed or the fryer is disconnected during any pressure
testing of the gas supply piping system.
PILOT BURNER
The fryer is equipped with a winged pilot burner to light two main burners at the same time. A two-leaded thermopile is
attached to the pilot burner to sense the presence of the flame. The thermopile converts heat energy into electric energy
and transmits the message to the automatic gas valve which in turn opens the valve automatically to supply gas to the main
burners. If there is not enough heat applied to the thermopile, the pilot burner will not stay lit and the gas would not be
supplied to the main burners. Pilot flame height can be adjusted for more or less heat by removing the pilot adjuster cap on
the automatic gas valve and turning the pilot adjusting screw using a flat screw driver.
10
HIGH LIMIT CONTROL
The fryer is equipped with a high limit control which is located behind the front door. The function of the high control is to
shut down the unit in the event of a thermostat failure which would allow the cooking oil to be overheated. The operating
limit of this safety control is between 440° F to 460- F.
In the event of a high limit "shut down", the entire system will be put out of operation and relighting the pilot will be required
(refer to lighting instructions). DO NOT attempt to relight the pilot until the oil temperature has lowered to approximately 350-
F.
OPERATION INSTRUCTIONS
LIGHTING AND SHUTDOWN INSTRUCTIONS
1. Turn temperature control dial to OFF position.
2. Close main manual shut-off valve (if installed) and turn gas control valve to OFF position. Wait for 5 minutes.
3. Open main manual shut-off valve, (if installed).
4. Turn gas control valve to PILOT position. Depress knob and light pilot with a lighter, match or taper. Continue to
depress knob for one minute or until pilot remains lit when knob is released. Turn control valve to ON.
5. Set temperature control dial to desired temperature.
6. For temporary shutdown with pilot lit, turn temperature control dial to OFF.
7. For complete shutdown, turn temperature control dial and the gas control valve to OFF.
8. To relight pilot, repeat steps 1 to 4.
COOKING WITH YOUR FRYER
Use the following steps to cook with Gas Fryer:
1. Prepare food:
A. Raw, wet foods: Drain and wipe dry before frying.
B. Keep uniform size of all food for same basket.
2. Load Baskets:
A. Amount should be determined by type of product and temperature of food being cooked. A general guide: Fill
basket 1/2 full.
3. Cook as required:
A. Special processing
- Donuts and Fritters: Turn only once during frying.
- Potatoes and Onion Rings: Shake basket several times in a manner
that prevents grease splattering.
- Carefully drop batter-covered foods individually into the
shortening vat or the basket (if used) after the basket is covered
by shortening.
- Foods such as corn-on-the-cob must be submerged during frying to
ensure uniform processing. Cover bottom of basket with corn, then
stack a second (empty) basket on the corn to keep the product
submerged.
5. Remove baskets (when used) immediately after frying.
6. Hang baskets to drain on rear basket supports.
7. Remove food.
8. Season food as necessary after removing it from the fryer.
9. Avoid getting salt in cooking oil since it will hasten oil breakdown.
11
CLEANING INSTRUCTIONS;
Follow these simple cleaning instructions DAILY to ensure proper operation and great tasting fried foods.
DRAIN AND FILTER
1. Turn temperature control dial to OFF position.
2. Turn gas control valve to PILOT and let oil cool to slightly under 300° F.
3. Drain and filter frying oil. CAUTION: Shortening is HOT at this
temperature and should be handled with extreme caution. Protective gear should be worn to protect against burns.
4. After draining oil from fryer, wipe out the inside of fry kettle to remove any loose food particles.
BOIL
1. Fill kettle with water.
2. Add detergent (use 2 ounces per gallon of water).
3. Turn gas control valve from PILOT to ON position.
4. Turn temperature control dial to the lowest temperature setting.
5. Place baskets in water.
SCRUB
1. As water begins to boil, scrub fry kettle and baskets with brush to remove burnt-on material.
2. Boiling should be continued at least five minutes.
3. Be careful not to let kettle boil over. If kettle looks as if it might boil over, stop scrubbing and turn temperature control
dial to OFF position.
4. Drain detergent solution from kettle.
RINSE
1. Fill fryer with clean water and add five to six cups of vinegar.
2. Turn gas control valve from PILOT to ON position.
3. Turn temperature control dial to the lowest temperature setting and return to boil.
4. Turn temperature control dial to OFF position.
5. Drain vinegar solution.
6. Follow with a clear water rinse to remove any vinegar residue. NOTE:
The vinegar/water rinse is extremely important to maintain the fry life of the oil. Any soap residue in the fryer will hasten
breakdown of the oil.
REMOVE WATER
1. Drain the fryer.
2. Wipe down and thoroughly dry the inside kettle surfaces.
NOTE: It is very important to remove all excess water from fry kettle. Excess water mixing with oil will cause hydrolysis
which breaks shortening down and shortens frying life. Oil will foam if water is mixed with shortening and then heated to
frying temperature.
REFILL
1. Close drain valve.
2. Return filtered frying shortening to kettle.
3. Turn temperature control dial to the desired temperature.
CLEAN FRYER EXTERIOR DAILY
It is very important to wash all exterior surfaces at least once daily. Use a
clean cloth with warm water and a mild soap or detergent. Follow with a clear
rinse, then dry. This simple treatment eliminates the danger of grease
accumulation which will form hard-to-remove stains and can create a potential
hazard.
12
TROUBLE SHOOTING GUIDE
Problem/Symptoms
Possible Causes Remedies
1. Pilot burner will not A. Main gas shut-off valve is A. Open gas shut-off
light.
closed.
valve.
B. Insufficient gas flow to the B. Adjust pilot flame.
pilot burner.
See "pilot burner"
under controls information.
C. Pilot burner clogged with dirt. C. Check pilot burner
and orifice for dirt.
2. Pilot burner ignites A. Pilot flame too low. A. Adjust pilot flame.
but will not remain
See "pilot burner"
lit when automatic gas
under controls
valve knob is released.
information.
B. Loose wiring connections. B. Check that all wiring
connections are
tightly secured.
C. Inoperative thermopile. C. Replace thermopile.
D. Inoperative gas control valve. D. Replace gas control
valve.
3. Main burners will not A. Gas control valve knob is not A. Set knob to "ON".
ignite.
set to "ON".
B. Loose wiring connections. B. Check that wiring
connections are
tightly secured.
C. Thermostat is out of calibration. C. Recalibrate
thermostat. See
“Startup/Calibration".
D. Inoperative thermostat. D. Replace thermostat.
E. Inoperative gas control valve. E. Replace gas control valve.
13
TROUBLE SHOOTING GUIDE
Problem/Symptoms Possible Causes Remedies
4. Fryer heats up too A. Thermostat is set too low. A. Set thermostat to
slow. Oil temperature
normal cooking
is too low and recovery
temperature.
time is excessive. B. Thermostat is out of calibration. B. Refer to "Start-up/
Calibration".
5. Excessive oil temperature A. Thermostat is set too high. A. Reduce thermostat
setting.
- rapid oil breakdown. B. Thermostat is out of calibration. B. Refer to "Start-up/
- crumbs and specks in
Calibration.
oil. C. Inferior quality of oil or oil C. Replace oil.
is overused.
D. Dirty fry kettle. D. Refer to preventive
maintenance instruct
.
ions.
6. Fryer heats up excessively A. Thermostat is out of calibration. A. Refer to "Start-up/
and triggers high
Calibration". Also
limit control.
refer to "High Limit
Control".
14
WELLS MANUFACTURING COMPANY SERVICE POLICY
AND PROCEDURE GUIDE ADDITIONAL WARRANTY EXCLUSIONS
1. Resetting the safety thermostats, circuit breakers, overload protectors, or fuse replacements unless warranted
conditions are the cause.
2. All problems due to operation at voltages other than specified on equipment nameplates - conversion to
correct voltage must be the customer's responsibility.
3. All problems due to electrical connections not made in accordance with electrical code requirements and wiring
diagrams supplied with the equipment.
4. Calibration of heat controls after the first sixty (60) days on original components. Replacement of items subject to
normal wear to include such items as knobs, light bulbs, baskets, grids, mechanical timers and thermocouples.
Normal maintenance functions including lubrication, adjustments of airflow, thermostats, door mechanisms,
microswitches, burners and pilot burners and replacement of fuses and indicating lights are not covered by
warranty.
5. All fry pots welded in the field.
6. Deterioration of aluminum vessels due to insertion of food product or use of abrasive cleaners is not covered by
warranty.
7. Full use, care, and maintenance instructions are supplied with each machine. Those miscellaneous adjustments
noted are customer responsibility. Proper attention will prolong the life of the machine.
8. Travel mileage is limited to sixty (60) miles from an Authorized Service Agency or one of its sub-service agencies.
9. All labor shall be performed during regular working hours. Overtime premium will be charged to the buyer.
10. All genuine Wells replacement parts are warranted for ninety (90) days
from date of purchase on non-warranty equipment. This parts warranty is limited only to replacements of the
defective part. Any use of non-genuine Wells parts completely voids any warranty.
11. Installation, labor, and job check-outs are not considered warranty.
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Wells Manufacturing WFG-40-2 User manual
- Category
- Deep fryers
- Type
- User manual
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