Keating Of Chicago PRE-2000 Series Manual

Contents

Keating Of Chicago PRE-2000 Series Manual Manual pdf 14 page image

| keatingofchicago.com124. Position bent portion of bulb against far right heattransfer tube and install compression fitting snuglyinto fryer vessel.5. Adjust bulb so at least 2" of bent portion of it isnext to heat transfer tube and tighten compressionnut onto compression fi tting for fryer 10x11, 18 &up. The end of thermostat bulb should touch theburner tube for 14" fryers.6. Refi ll fryer with oil to “fi ll level line”.7. Start fryer, preheat and calibrate withthermometer.D. Hi-Limit CheckThe manual Hi-Limit test button can be used to testthe Hi-Limit Control by pushing and holding the but-ton in until the fryer reaches the Hi-Limit temperature(425°F). Place an accurate thermometer in the oil. Ifthe Hi-Limit Control doesn’t shut off the fryer between425°F and 450°F, have it replaced. SERVICEA properly adjusted Keating Instant Recovery® Fryer,with no load, will cycle “on” approximately every 2-1/2to 3 minutes. Each cycle will last 15-25 seconds,ensuring that the temperature setting is held within anarrow band.• The burners when on will produce clear blue flamesdirected at the inside walls of the heat transfertubes. The radiant’s fi ns, located towards the rearof each transfer tube, will glow bright red, helping toensure optimum heat distribution into the fryervessel. All radiants should be pulled gently forwarduntil their retaining clips engage the rear of thetubes.• On constant pilot models, the pilot light will bebetween 3/8" to 1/2" high and will use about 180BTU’s of gas per hour.• The runner pilot tube is used to ignite theburners. Flames from the tube should be clear blueand between 3/8" to 1/2" high spread across theentire tube. The burners will ignite almost instantlyafter the thermostat calls for heat.• Every Keating Instant Recovery® Gas Fryer has anumber of safety controls to ensure safe operationand guard against component failure. Operation ofeach control is explained in Service section.