CPG 351EF300, 351EF302 Countertop Electric Fryers User Manual
- June 8, 2024
- CPG
Table of Contents
CPG 351EF300, 351EF302 Countertop Electric Fryers User Manual
IMPORTANT FOR FUTURE REFERENCE:
Please complete this information and retain this manual for the life of the
equipment. For Warranty Service and/or other parts, this information is
required.
Model Number
Serial Number
Date Purchased_____
WARNING:
For your safety, do not store or use gasoline or other flammable vapours or
liquids in the vicinity of this or any appliances. Keep the area free and
clear of combustible materials. (See ANSI Z83. 14B, 1991).
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.
CAUTION:
These models are designed, built, and sold for commercial use only. If these
models are positioned so the general public can use the equipment, make sure
that cautions, warnings, and operating instructions are clearly posted near
each unit so that anyone using the equipment will use it correctly and not
injure themselves or harm the equipment.
WARNING:
A factory authorized agent should handle all maintenance and repair. Before
doing any maintenance or repair, contact your authorized service
representative
WARNING:
An earthing cable must connect the appliance to all other units in the
complete installation and from there to an independent earth connection.
NOTICE:
The unit when installed, must be electrically grounded and comply with local
codes, or in the absence of local codes, with the national electrical code
ANSI/NFPA70- latest edition. Canadian installation must comply with CSA-
STANDARD C.22.2 Number 0 M1 982 General Requirements-Canadian Electrical Code
Part ll, 109-M1981- Commercial Cooking Appliances.
WARNING:
SHOCK HAZARD – De-energize all power to equipment before cleaning the
equipment.
Congratulations on your purchase of Cooking Performance Group commercial cooking equipment! At Cooking Performance Group, we take pride in the design, innovation, and quality of our products. To ensure optimal performance, we have outlined the following instructions and guidelines in this manual carefully for your review. Cooking Performance Group declines any responsibility in the event users do not follow the instructions or guidelines stated here.
Serial Plate
The serial plate is located on the side panel. IMMEDIATELY INSPECT FOR SHIPPING DAMAGE All equipment should be examined for damage before and during unloading. The freight carrier has assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent or concealed, a claim must be made with the delivering carrier.
A) Apparent damage or loss must be noted on the freight bill at the time of
delivery. It must then be signed by the carrier representative (Driver). If
this is not done, the carrier may refuse the claim. The carrier can supply the
necessary forms.
B) If concealed damage is not apparent until after equipment is uncarted, a
request for inspection must be made to the carrier within 5 days. The carrier
should arrange an inspection. Be certain to hold all contents and packaging
material.
Safety Precautions
DANGER:
This symbol warns of imminent hazard which will result in serious injury or
death.
WARNING:
This symbol refers to a potential hazard or unsafe practice, which could
result in serious injury or death.
CAUTION:
This symbol refers to a potential hazard or unsafe practice, which could
result in minor or moderate injury or product or property damage.
NOTICE:
This symbol refers to information that needs special attention or must be
fully understood even though not dangerous.
NOTICE:
This product is intended for commercial use only. Not for household use.
NOTICE:
Local codes regarding installation vary greatly from one area to another. The
National Fire Protection Association, Inc., states in its NFPA96 latest
edition that local codes are “Authority Having Jurisdiction” when it comes to
requirements for installation of equipment. Therefore, installation should
comply with all local codes.
Installation Instructions
Installation and service should be performed by a qualified installer who
thoroughly reads, understands and follows these instructions.
If you have questions concerning the installation, operation, maintenance or
service of this product, visit Cooking Performance Group’s website at
www.CookingPerformanceGroup.com.
- Always clean equipment thoroughly before first use.
- Check rating label for your model designation & electrical rating. Consult with your electrician before using any electrical equipment. Hardwired units MUST be installed by a qualified Electrician. Failure to do so will void the warranty.
- For best results, use stainless steel countertops that are even and free of debris/liquids.
- Attach the four legs to the bottom of the unit and place the fryer on the countertop. Use a level to ensure the adjustable feet are all even.
Operating Instructions
-
All food service equipment should be operated by trained personnel. Improper use of fryers can result in serious injury or death, since temperatures reach in excess of 350°F.
-
Do not allow your customers to come into contact with any part of the fryer.
-
Before operating, check to ensure your power supply is correct to match the data plate.
-
Once the fryer is installed on a level surface and connected to a power source, add oil to the oil pan.
DO NOT fill above the max fill line. It is recommended to start at the MIN line and then add more if needed to prevent any chances of overfill. -
With the oil in the pan, turn the fryer on and move temperature knob to desired temperature.
-
Allow the Fryer 15-30 min to reach desired temp.
-
Do not overload the basket with product.
-
Drop the basket in slowly and fry for desired time.
-
If using tongs to separate product, you must also wear high heat gloves to prevent burns.
-
Once product is done, lift the basket and use the side mounted hanger to drain the additional grease off the product.
Cleaning
- Always turn unit off and allow it to cool completely before cleaning.
- Never clean unit by immersing it in water.
- Tilt the fryer head back which lifts the element. Remove the oil pan and safely drain the oil using the side handles on the pan. Oil should be drained nightly at a minimum and more depending on frequency of use.
- Replace the pan and move the heating head/element back into operating position.
- Add water to the “MAX” Line.
- Add Noble Chemical Fry clone Cleaner or other food grade cleaner and follow cleaner instructions.
- Turn the thermostat to 250°F. Let the heating unit bring the solution to a boil.
- Boil long enough to loosen or dissolve all varnish or carbon deposits. This should take approximately 30 minutes.
- Turn the unit off.
- Rinse with clean water to remove all cleaning mixture.
- Rinse the inside of the tank with 2 cups of vinegar.
- Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed since even a trace of cleaner left inside the tank will contaminate the fry compound.
- Dry thoroughly.
- Cover the tank if compound will not be added until a future date.
- Clean all exterior surfaces of unit on a regular basis with a damp cloth.
- To remove discolorations or oil film, use a non-abrasive cleaner such as Noble Chemical QuikSan.
Technical Specifications
Troubleshooting Guide
Parts List
Basket Assembly
.
Parts Diagram
www.cookingperformancegroup.com
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>