Proyecto Coche Arduinoandroid

SYSTEM 900 MARINE
Instructions for Installation and Use
ELECTRIC
DEEP FAT FRYER
Models: EF1/45-MA (-BF)

A-EF1/45-MA (-BF)
Date of issue: 02/09

System 900 Marine - Electric Deep Fat Fryer EF...-MA...
CONTENT
1 GENERAL INFORMATIONS ........................................................................................... 3
1.1 POSITION OF THE TECHNICAL DATA PLATES ............................................................ 3
1.2 GENERAL RECOMMENDATIONS ................................................................................... 4
2 TECHNICAL DATA............................................................................................................ 5
3 INSTALLATION ................................................................................................................. 6
3.1 GENERAL INSPECTION ................................................................................................... 6
3.1.1 Packaging and accessories ................................................................................................. 6
3.1.2 On-site electric requirements ............................................................................................... 6
3.1.3 Appliance adjustments ......................................................................................................... 6
3.2 INSTALLATIONS STANDARDS ........................................................................................ 6
3.3 ASSEMBLY ......................................................................................................................... 6
3.3.1 General informations for the assembly ................................................................................ 7
3.3.2 Positioning ........................................................................................................................... 7
3.3.3 General informations for the installation of the equipment .................................................... 7
3.3.4 Electric connection .............................................................................................................. 7
3.3.5 Energy consumption optimalization arrangement ................................................................ 7
3.3.6 Connection to the residual current operated device ............................................................. 7
3.4 OPERATIONAL CHECK AND GUIDELINES FOR INSTRUCTING THE KITCHEN
STAFF ................................................................................................................................. 8
3.4.1. Operational check ................................................................................................................ 8
3.4.2 Guidelines for instructing the kitchen staff ............................................................................ 8
4 USE INSTRUCTIONS ....................................................................................................... 9
4.1 GENERAL INFORMATIONS ................................................................................................ 9
4.2 BEFORE STARTING ........................................................................................................... 9
4.3 COMPREHENSIVE VIEW OF THE EQUIPMENT ................................................................ 9
4.4 DESCRIPTION OF THE APPLIANCE FUNCTIONS ........................................................ 10
4.5 FILLING UP WITH OIL FOR FRYING ................................................................................. 10
4.5 START UP ......................................................................................................................... 10
4.7 FRYING.............................................................................................................................. 10
4.8 RECOMMENDATIONS FOR CONSERVING OIL FOR FRYING ..................................... 11
4.9 SWITCHING OFF .............................................................................................................. 11
4.10 TABLES OF FRYING TIMES (APPROXIMATE TIMES) ................................................... 12
5 CARE AND CLEANING ........................................................................................ 13
5.1 CLEANING THE FRYER .................................................................................................... 13
5.2 CLEANING OF THE STAINLESS STEEL COVERING OF THE EQUIPMENT ........... 13
6 REPAIR AND MAINTENANCE ......................................................................................... 14
6.1 PROCEDURE IN CASE OF MALFUNCTIONS .................................................................. 14
6.2 TESTING AND MAINTENANCE ........................................................................................ 14
6.3. MALFUNCTONS, CAUSES AND CORRECTIVE ACTIONS ............................................ 15
APPENDIX
A1 GENERAL RECOMMENDATIONS FOR THE CLEANING OF PROFESSIONAL
KITCHEN APPLIANCES IN STAINLESS STEEL
A2 RECOMMENDATIONS FOR THE USE OF HIGH-PRESSURE CLEANERS AND CLEANING
WITH WATER JETS IN HEAVY DUTY KITCHEN APPLIANCES
A3 WIRING DIAGRAMS
2
10/08
1 GENERAL INFORMATIONS
1.1 POSITION OF THE TECHNICAL DATA PLATES
The first technical data plate is fixed at the right side of the control panel and
the second one at the back side of the control panel on the same place (only
visible after having removed the panel).
3
10/08
1.2 GENERAL RECOMMENDATIONS
0) Do not operate this applaince without having carefully read this manual, for future reference, have
this manual avaiable while using this appliance and always follow the istructions provided.
1) The appliance is only suitable for the preparation and working of food in industrial kitchens such
as those in restaurants, hospitals, company canteens etc. Any other type of use does not
correspond to the expected use and therefore represents a danger for persons and/or things.
2) Do not spray the appliance with jets of water, jets of steam or high pressure cleaners and do not
pour water onto it.
3) Only supervised use of fryers is permitted.
Heated fat and oil catch fire quickly! Preparing foods with fat or oil must therefore be supervised.
4) It is essential to check the level of oil for frying regularly and refill if necessary. Do not go below
the minimum oil level indicator; fire risk!
5) Respect the maximum quantity of food to fry. The introduction of excessive quantities of food
increases the formation of scum. In addition there are negative effects on the frying quality.
6) The introduction of foods which are too damp (e.g. the presence of ice crystals in frozen foods)
causes excessive scum formation. Danger of burns caused by spitting hot oil.
7) Make sure that the hot oil never comes into contact with water; danger of burns caused by spitting
hot oil.
8) Dirty or used-up oil for frying is harmful for health, it can catch fire even at working temperatures
and tends to form excessive scum. It is therefore necessary to replace the oil for frying as soon
as it becomes necessary.
9) Never move the fryer with the tank full of hot oil or the fat collection container full.
10) In order to extinguish any fires cause by the combustion of fat, fire extinguishers must be present
near the fryer. Never use water to put out fires caused by the combustion of fat or oil. See chapter
6 "Fire prevention measures".
11) The frying oil collection container must only be extracted from the base of the fryer once the oil
has cooled down sufficiently. Danger of burns!
12) In the event of incorrect functioning of the temperature regulation, the appliance must be
deactivated. Remove the main fuse. Do not operate the damaged appliance.
13) The temperatures necessary for the cooking process determine the fact that, on the basis of the
functioning principle, various covering areas as well as cookware can become very hot. This is
not a construction defect but a physical phenomenon linked to the fact that the metals represent
excellent heat conductors.
15) Never attampt to make any modifications or conversions to the applaince without first obtaining
written istructions from producer.
16) The use of alcohol, prescription drugs or non-prescrition drugs may impair the ability to properly
and safely operate this appliance.
WARNING:
FAILURE TO FOLLOW THE ABOVE PRECAUTIONS COULD RESULT IN

A FIRE OR ELECTRIAL SHOCK CAUSING DEATH, SERIOUS INJURY OR
PROPERTY DAMAGE!
SAVE THESE INSTRUCTIONS!

4
10/08
2 TECHNICAL DATA
EF1/45-MA (-BF) EF2/60-MA (-BF)

Appliance type
A-7EF1/45-MA (-BF) A-EF2/60-MA (-BF)
Main dimensions
450 x 920 x 750 mm 600 x 920 x 750 mm
(W x D x H) without feet
450 x 920 x 750 mm 600 x 920 x 750 mm
(W x D x H) cantilevered (-BF)
Approvals
Marking CE CE
Degree of protection IPX5 IPX5
Specific data
Basin messures L x B x H 474 x 345 x 300 mm 470 x 160 x 300 mm
Nominal oil-volume 15 L 2 x 7,5 L
Max. filling quantity per frying basket:
Frying basket, small L x B x T = 330 x 140 x
1,0 kg frozen potato chips 1,0 kg frozen potato chips
130 mm
Frying basket, big
2,0 kg frozen potato chips 2,0 kg frozen potato chips
L x B x T = 330 x 310 x 130 mm
Max. filling quantity of the oil-tank
Electric data
Nominal power 15,0 kW 15,0 kW
Maximum phase current 19,7,7 A 19,7 A
Supply clamps dimension 16 mm ² 16 mm ²
Electric supply 440V 3ac 50/60 Hz 400V 3ac 50/60 Hz
Recommended fuse 25 A 25 A
Connection energy consumption optimalization 4 x 0,75 mm ² 4 x 0,75 mm ²
Additional data
Maximum noise level under 70 dB (A)d under 70 dB (A)
Maximum temperature 190 °C 190 °C
Weight clearly kg kg
Weight (with packing) kg kg
Heat (according to VDI 2052)
Total 11,85 kW 11,85 kW
Sensible 1,35 kW 1,35 kW
Latent 10,5 kW 10,5 kW
Steam 15,45 kg/h 15,45 kg/h
Materials
Frying cuve AISI 304 (similar to 1.4301) AISI 304 (similar to 1.4301)
Frying- baskets Fe chromium-plated Fe chromium-plated
Nickel chromium steel AISI 304 Nickel chromium steel AISI 304
Cover of basin
(similar to 1.4301 (similar to 1.4301
Panelling
Feet
Chromium steel AISI 430 Chromium steel AISI 430
Heating elements
(similar to 1.4016) (similar to 1.4016)
5
10/08
3 INSTALLATION
3.1 GENERAL INSPECTION

3.1.1 Packagings and accessories
Check the external packaging for damage. In case of damage, complaints should be made
directly to the forwarder. Unpack the appliance and check the accessories using the list provided.
3.1.2 On-site electric requirements
The necessary technical data on types of voltage and frequency are available from your electric
supplier.
3.1.3 Appliance adjustements
The appliance is adjusted (factory setting) for the working tension indicated on the technical data
plate (standard installation 440V3ac).
The appliance is provided with a fixed mains connection facility only according EN 60335
3.2 INSTALLATIONS STANDARDS

On installation following standards must be observed:
-relevant rules EN 60335;
-relevant legal prescriptions;
-regional building and fire regulations;
-regulations of the electric public utility;
-relevant accident prevention regulations.
3.3 ASSEMBLY
3.3.1 General informations for the assembly
Before assembling, remove the protective film from the appliance and remove the residues of
adhesive with a suitable detergent for stainless steel.
The appliance must be positioned securely and level. Position with a spirit level!
Adjustment is effected by turning the feet on standing models or by turning the regulating screws
on cantilevered appliances. In case of assembly on a plinth, the appliance can be levelled
adjusting the height by the exagonal-head bolt M12 in the respective nuts welded in the inferior
surbase and by thickening using proper metal sheets.
Regional fire protection regulations must be strictly observed.
The appliance can be installed as a free-standing unit or as a modular construction, with other
appliances. Single appliances can also be installed under a continuous top, i.e. a one-piece top
(hygienic version).
The module assembly for a modular construction is supplied in the hygienic version as
a single block and is usually carried out by the manufacturer.
For module assembly of single appliances, according to the customer's requirements, make
sure of avoiding a damaging reciprocal influence between equipments of different manufacturers
(consult manufacturer) .
IMPORTANT: The module assembly should be carried out by staff authorised by the
manufacturer. Cantilevered appliances are delivered together with the
installation wall from the manufacturer.
6
10/08
3.3.2 Positioning:
The appliance can be positioned in the following ways:
- On feet;
- On stainless steel plinth;
- On a tiled concrete plinth (full or frame plinth);
- As a cantilevered appliance mounted to an installation wall (hanging appliance version)
3.3.3 General informations for the installation of the equipment
Installation, connection and maintenance work must only be carried out in accordance with
the above-mentioned regulations.
In regard to installation, the data shown on the technical plate and the wiring diagram must
be adhered to, in addition to the regulations of the building work and labour inspectorate.
The following should also be observed: electrical regulations, if any, and the accident
prevention norms of the industrial injuries insurance institute.
The manufacturer is not responsible for personal injury and property damage as a result of
installation errors or improper use of the appliance.
3.3.4 Electric connection
The connection to the electric network has to be carried out only by an authorized electrical
fitter. For the cantilevered appliance, the electric cable inlet is located at the left backside,
for the versions on feet, the inlet is to be found at the right underside of the appliance.
The mains connection terminal is accessible after having unscrewed the front cover of the
appliance. The appliance is intended to be permanently connected to fixed wiring provided with
cables entry according to the standards.
The power supply cord must be a cord type H07RN with the proper nominal cross-sectional area.
Near to the mains connection terminal, you shall find a special terminal which has to be
connected to a potential equalization line. Besides the protective earthing conductor, this
potential equalization line is absolutely necessary. The efficiency of the potential equalization
system has to be checked. The electrician must install (upstream of the appliance) an all-pole
cutoff device with a contact separation of at least 3 mm (e.g. contactor, fuse, disconnecting
switch). The appliance must, in any event, be adequately and safely grounded.
3.3.5 Energy consumption optimalization arrangement
The appliance is factory set for a connection to an energy consumption optimalization arrangement.
3.3.6 Connection to the residual current operated device
On using a residual current operated device please consider the following:
- According to the EN 60335 specification, the leakage current of professional kitchen appliances
must only be of 1 mA for each connected kW without maximum limitation; please note that all
the marketable residual current operated devices must besides have a tolerance for the release
current of minus 50%, consequently choose an appropriate residual current operated device.
- Only connect one appliance per residual current operated device.
- In single cases it can happen that the residual current operated device reacts on activating an
appliance after a longer storing or out-of-operation period or owing to a new installation. Usually
a damp insulation is responsible for this reaction. The problem can be solved with a short pre-
heating of the appliance on bypassing the residual current operated device for a short lenght of
time.
7
10/08
3.4 OPERATIONAL CHECK AND GUIDELINES FOR INSTRUCTING THE KITCHEN STAFF
3.4.1 Operational check
Operate the appliance according to the instruction manual and check the functions of the control
lamps and of the thermostat.
3.4.2 Guidelines for instructing the kitchen staff
The installer shall give the staff that are to use the appliance the instruction manual, and make
sure they understand everything.
8
10/08
4 USE INSTRUCTIONS
4.1 GENERAL INFORMATIONS

The appliance is designed only for the preparation and cooking of food products in professional
kitchens like restaurants, hospitals, canteens, butcher's shops or food processing plants. Any
other use does not correspond to the initial purpose of the appliance and failure to adhere to these
instructions could result in serious bodily injury and/or property damage.
IMPORTANT: The appliance is designed only to be used under supervision and has to be
operated only by qualified and instructed kitchen staff.
The manufacturer is not responsible for property damage or bodily injury as consequence
of installation errors or improper use of the appliance.
After a long period of non operativeness the appliance must be controlled by qualified staff.
Attention! The appliance may never be used as a fryer!
The heating surfaces and medium necessary for cooking, for steaming and so on, get very hot
and may cause severe burnes if touched without protection.
4.2 BEFORE STARTING

After assemblying and installation carried out by qualified staff, clen the unit properly. Please
observe the "General recommendations for the cleaning of professional kitchens appliances in
stailess steel" under point CARE and CLEANING.
The appliance may be put into operation only if the operator has been duly instructed in
its use. The instructions for use and maintenance are to be strictly observed as well as
all recommendations and indications stated in the instructions for use.
4.3 COMPREHENSIVE VIEW OF THE EQUIPMENT
9
10/08
4.4 DESCRIPTION OF THE APPLIANCE FUNCTIONS

1) Informations for the temperature setting
For the power regulation, the appliance is equipped with a thermostat
Attention:
The regulation is working in "ON-OFF" mode. This means that, according to the
status of the thermostat the heating elements will go on or out 100%: this will be
shown by the yellow lamp.
4.5 FILLING UP WITH OIL FOR FRYING

1. After cleaning the tank, close the frying oil drain tap.
2. Check that the tank and the heating elements are dry.
If necessary, switch back on to dry.
3. Fill the tank will frying oil, not above the maximum level indicator. For (A-)7EF1/50 (-BF) about
20 litres and for (A-)7EF2/50 (-BF) about 9 litres per tank.
4.6 START UP
1. Before every operation, check that any frying oil present in the tank is still in good condition.
If this is the case, check that the oil level is between the two oil level indicators on the side of
the tank. If necessary, correct the oil level.
WARNING:
NEVER OPERATE THE APPLIANCE IF THE TANK IS EMPTY.
2. IF PRESENT - Switch on the appliance using the main switch

The red lamp of the cutoff reset is red glowing
3. RESET the CUTOFF pushbutton
3. The applaince performs a self check illuminating the lamps (check if all ok)
2. Set the thermostat selector ("1") of the tank to be used to the desired temperature (continuous
temperature regulation area from 140 °C to 190 °C)
ATTENTION:
THE RESET PROCEDURE, AFTER THE SUPPLY TENSION CUTOFF IS A SAFETY
PROCEDURE. THE SUPPLY TENSION CUTOFF CAN BE DUE TO VOLONTARY
SWITCH OFF OF THE APPLIANCE (VIA OPTIONAL MAIN SWITCH) OR DUE TO
EXTERNAL CAUSES (FIRE PREVENTION SYSTEMS)
4.7 FRYING
The essential conditions for perfect frying are:
suitable oil or fat for frying, food in perfect conditions, frying temperatures suitable for the foods,
frying time suitable for the foods, correct quantity of foods inside the fryer and a fryer in perfect
condition.
Chips: set the temperature regulator to 180° C and wait until the working temperature has been
reached (the regulation light goes off). To always obtain excellent results, do not overload the
appliance, or rather do not exceed the maximum load of the basket :1 kg or 2kg (according to its
size).
Blanched chips: Working temperature 180° C. In this case, it is possibile to fill up the basket
a little more compared to the previous description.
10
10/08
4.8 RECOMMENDATIONS FOR CONSERVING OIL FOR FRYING
The essential conditions for perfect frying are:

suitable oil or fat for frying, food in perfect conditions, frying temperatures suitable for the foods,
frying time suitable for the foods, correct quantity of foods inside the fryer and a fryer in perfect
condition.
Frying oil is not a means for cooking but a real food. E.g. chips absorb up to 15% of the fat
during correct frying. Therefore the quality, taste and ease of digestion of fried foods greatly
depend on the quality of the oil used. Old or dirty frying oil is harmful to health, favours
excessive scum formation and in extreme cases can catch fire at working temperatures!
4.8.1 Influences on the duration of oil or fat for frying
The factors which influence the deterioration reaction are:
the type of frying oil, the temperature, the duration of temperature overload, the lighting, the
presence of acids, the type of foods used, the quantity produced, oil conservation, care of the
appliance and seasonings in the oil bath.
4.8.2 Characteristics of deterioration of the oil for frying
Intense scum formation this takes the form of dense scum with fine oil bubbles.
Resinous deposits on the edge, on the fryer baskets and heat exchanger pipes.
Smoke formation even at normal working temperatures.
Oil discoloration, brown-coloured - light or dark grey - opaque.
Worsening of the smell, burning smell - pungent.
Worsening of the taste, bitter - oily.
4.8.3 Working rules
To keep the frying oil in perfect conditions for as long as possible, observe the following working
rules:
- always heat or condense the cooled frying oil in the tank at the fat melting temperature.
- never heat frying oil at the maximum temperature, even if not used for brief periods. For
preparation, a temperature of about 150 °C is necessary.
- in the event of prolonged pauses, it is important to switch off the appliance.
- filter the frying oil every day with the fine filter and clean the tank and the heating elements
carefully.
- in the event of prolonged pauses between individual frying processes, always cover the tank
with the lid supplied, as light and oxygen present in the air reduce the duration of the frying oil.
4.8.4 Replacing frying oil
- With the appliance switched off, open the drain tap, drain the oil (still hot at at least 90° C) into
the oil collection container through the large and fine filters and dispose of it according to
current regulations.
- ATTENTION: do not pour old oil down the drain.
- After cleaning the tanks, close the frying oil drain tap!
- Check that the tanks and the heating elements are dry. If necessary, switch back on to dry.
- Refill the tanks with oil for frying not exceeding the upper level indicator. For (A-)7EF1/50
(-BF) about 20 litres and for (A-)7EF2/50 (-BF) about 9 litres per tank.
4.9 SWITCHING OFF
To switch off, move the thermostat selector from "1" to "O" (zero position).
11
10/08
4.10 TABLES OF FRYING TIMES (APPROXIMATE TIMES)
Fryingproduct-Group I Potatoes
Fryingtemperatures Basic frying-times
Pos. Product Annotations (° C) (Min. Sec.)
Ambach User Am bach User
1 Potato chips finely chopped frozen 180 2.40
2 Potato chips finely chopped raw 180 2.40
3 Potato chips norm al cut frozen 180 2.40
4 Pommes dauphines frozen 180 2.40
5 Potato-Croquettes frozen 180 2.40
6 Croquettes frozen 180 2.40
Quick-Chips frozen 180 180
8 Crisper-Chips frozen 180 0.40
9 Baked potatos chopped frozen 180 5.00
Fryingproduct-Group II Fish
Frying-temperatures Basic frying times
Pos. Product Annotations (° C) (Min. Sec.)
Ambach User Ambach User
1 Calamares in dough frozen 180 2.30
2 Fish-fingers breaded frozen 170 3.40
3 Fish-Nuggets breaded frozen 180 4.00
4 Fish-fillet in crispy breadcrum bs frozen 170 6.00
Friying-product-Group III Vegetables

Frying temperatures Basic frying-times
Pos. Product Annotation (° C) (Min. Sec.)
1 Cauliflower, cut in pieces in dough frozen 170 1.50
2 Broccoli, cut in pieces in dough frozen 170 1.50
3 Zucchini-sticks in dough frozen 170 1.50
Frying product-Group IV Asian Products

Frying-temperatures Basic frying times
1 Chinese Ravioli "Shaom oi" frozen 170 4.00
2 Chinese Dim Sum "Wonton" frozen 180 3.30
3 Spring rolles frozen 180 5.00
Frying product-Group V Fruits

Frying temperatures Basic frying time
1 Bananas battered raw 180 1.30
2 Apples, sliced battered frozen 180 2.10
12
10/08
5 CARE AND CLEANING

Consult the attached “Instructions for the use of high pressure cleaning machines and
cleaning large kitchens using water jets” (point 6.4).
5.1 CLEANING THE FRYER

Careful, daily cleaning of the appliance prevents the formation of deposits of hard fat and
contributes to prolonging its life.
1. Before cleaning, it is important to switch off the appliance.
2. Remove the baskets and the tank breadcrumb sieve.
3. Open the drain tap and completely drain the frying oil (still hot at at least 60‚ C) into the oil
collection container. Carefully remove the full oil collection container from the body of the fryer
and dispose of the old oil according to current regulations.
4. Close the fryer drain tap.
5. Replace the empty oil collection container in the body of the fryer.
6. Fill the tank with water until the maximum level and add a little detergent.
7. Switch on the appliance heating and leave the tank to float with the heating elements.
Attention! Do not leave the appliance to heat up unattended. The cleaning water tends to
foam.
8. Drain the cleaning water into the oil collection container and empty the container.
9. Then carefully rinse the tank with clean water.
7. After pre-cleaning, clean the stainless steel surfaces with a special detergent, rinse with
plenty of clean water and dry (avoid grainy detergents).
5.2 CLEANING THE APPLIANCE COVER

1.Remove grease and cooked dirt from the appliance cover as soon as possible, using
commercial detergents.
2.After this pre-cleaning, clean the stainless steel surfaces with a special detergent, rinse
with plenty of clean water and dry (avoid grainy detergents).
13
10/08
6 REPAIR AND MAINTENANCE

6.1 PROCEDURE IN CASE OF MALFUNCTIONS
In case of malfunctions, immediately turn off the appliance and turn off at the mains.
Call maintenance service!
Before calling the nearest maintenance service or asking your supplier, please check if:
- the fuses of the of the supply connections are intact

- the appliance has been correctly put into operation
Important!
If the maintenance service is required, please communicate the type of the appliance
and the serial number which is to be found on the technical data plate of the control
panel. It is advisable to write below the dates of your appliance:
Type :
Serial number :
Voltage :
Date of setting into operation :
Maintenance Service :
Phone-No. of the Maintenance Service :
6.2 TESTING AND MAINTENANCE

Is the responsability of the operator to ensure the permanent operativeness of the appliance and
its components or devices (thermostat, low water level protection, etc.). Technical service
engineers in charge of such service works should have been trained by the manufacturer and
have to observe the relevant regulations in force in the country and place where the appliance
is to be installed. Parts found to be faulty have to be replaced by original spare parts.
Repairs at the appliance should only be carried out by qualified staff.
Always state the model and the serial number of the appliance on requiring spare parts or in case
of complaints. These data are to be found on the technical data plate.
Disconnect the appliance from the electric network before repairing or performing any service
work.
After each service or maintenance work, please observe the regulation DIN/VDE 0701, part 5.
The efficiency of the appliance has to be tested after each maintenance operation or service
work (see chapter 3.4).
The appliance has to be maintained regularly by an expert technical service engineer to grant the
correct operativeness and security of the appliance. The frequency at which periodic service
checks should be carried out depends on operating conditions and working hours and have to
be fixed individually. We recommend a maintenance at least once a year and after a longer
seasonal break.
14
10/08
6.3 MALFUNCTIONS, CAUSES AND CORRECTIVE ACTIONS
Malfunction Cause Corrective action

The appliance cannot be put a) No tension a) Turn on the main switch or
1 into operation (no lamp on, no replace the fuse
heating)
The appliance cannot be put a) The microswitch of the a) Replace the microswitch
into operation (no heating) heating element could be b) Replace the pushbutton
2 defective or blocked
b) The reset pushbutton can be
out of work
One heating element doesn’t a) The overheat limit device a) Reset the safety-thermostat
work has been released
b) Replace the thermostat
b) The thermostat is defective
3 c) The switch is defective
c) Replace the switch
d) Heating element defective d) Replace the heating element
e) The burner ports are dirty e) Cleaning of the burner ports
Heating–up time too long a) Defective heating element a) Replace heating element
b) The thermostat probe is b) Set properly the thermostat
4 fixed too near to the heating probe
element
The control lamp does not a) Defective control lamp a) Replace control lamp
5 work
During the frying process the a) Thermostat probe is a) Set properly the thermostat
oil-temperature is decreasing maladjusted probe
6 too much b) Thermostat is defective b) Replace the thermostat
probe
Safety thermostat is released a) Defective safety thermostat a) Replace safety thermostat
permanently without incorrect b) The safety thermostat probe b) Set properly the safety
use of the appliance is fixed too near to the thermostat
7 heating element c) Replace the working
c) Defective working thermostat
thermostat
15
10/08
A1 GENERAL RECOMMENDATIONS FOR THE CLEANING OF PROFESSIONAL

KITCHEN APPLIANCES IN STAINLESS STEEL
Thorough, daily cleaning of the appliance prevents malfunction and buid up of greasy substances. Under
no circumstances should the appliance be cleaned with water jets or high-pressure cleaners. The
appliance should be cleaned with suitable cleaning solutions and wiped down with clear water. Steel
wool or abrasive products should never be used for cleaning.
Stainless steel is a high quality material used in heavy duty kitchen appliances because of its positive
features for the food sector.
The reason for the corrosion resistance of the stainless steel is the passive protective film that it
develops when the surface comes in contact with oxygen (the oxygen in the air is enough). But corrosion
damages can also affect stainless steel, if the passive protective film is damaged through mechanical
stress or is chemically destroyed or even more if the new formation of this passive fim is prevented (no
contact with oxygen).
When using stainless steel appliances, please consider the following:

- To clean stainless steel appliances use special steel detergents. For a preliminary cleaning you
can use a normal washing up cleaner. After the cleaning rinse the appliance with clear water and
sweep it dry with a soft cloth.
- Avoid each type of cleansing agents containing abrasive powder, as well as chloric or other bleaching
detergents.
- Always open the lid of unused appliances, so that oxygen comes in contact with the internal metallic
surfaces.
- Stainless steel should not come into contact for a long time with concentrated acids (for example
acetic essence) or extracts (as salt solution, mustard, spices-blends or similar). By high concentrations
of these substances at high temperatures, the passive protective film of stainless steel can be
chemically destroyed. The surfaces came into contact with these acids or extracts should be
immediately rinsed with clear water.
- It is not advisable to use the boiling pans in stainless steel only to cook food in salt water (potatoes,
rice, pasta), but now and then also for sauerkraut, vegetables and fatty soups. This is to avoid
corrosion damages.
- After cooking food in salt water, rinse the boiling pans with clear water, as point corrosion can develop
from the residues of high concentrated salt solutions of cooking water.
- It is to avoid a long paper. Strong rusty spots can also be removed with a 5% solution of oxalic acid.
A2 RECOMMENDATIONS FOR THE USE OF HIGH-PRESSURE CLEANERS AND

CLEANING WITH WATER JETS IN HEAVY DUTY KITCHEN APPLIANCES.
These recommendations are valid either for movable high-pressure cleaners or for fixed equipment
used to clean appliances at high speed by means of water and/or steam spray hoses as well as
with the help of detergents.
Do not clean heavy-duty kitchen appliances with high-pressure equipment or water jets!
Cleaning heavy-duty kitchen appliances connected to a power supply network with water jets is not
allowed. This is especially valid for electrically heated equipment or those with an electrical
connection. The current European regulations for heavy-duty kitchen appliances clearly state:
Equipment which is not build waterproof meaning protected against water dripping, water jets or
water hosing may not be cleaned with water jets such as water hoses or high-pressure cleaning
equipment.
Why?
For a thorough cleaning at high pressure (and also for the subsequent disinfection) some methods
are employed that produce high-pressure and pulverise detergents. The cleaning is accomplished
through mechanical elements (water finely distributed at high speed), chemical agents (detergents,
aggressive and abrasive) and heat (temperature). Often with the use some damages appear
because the water jet enters in every opening. But, also through water jet cleaning (usage of water
hose) depending on the water pressure level, a big quantity of water at high speed is sprayed on
the equipment.
16
10/08
If presently heavy-duty kitchen appliances are cleaned this way, water enters into the housing
through the junctions and dampens the electrical parts as well. Liquid detergents are electrical
conductors consequently forming a ground contact. This is a danger for users who are usually
standing on wet or humid floors. Also, in this way the functional security of the equipment is
undermined. The differential switch, if present, is activated.
Notes:
Even the total turn-off of the equipment does not exclude this dangerous situation since the electrical
connection to the terminal board can generate tension. In addition, due to humidity infiltration,
malfunctioning when turning on the equipment may occur.
It is also possible to differentiate and to allow spraying inside the pan of a kettle or a tilting bratt-pan.
Experience hat shown that not only these parts are cleaned like that, but also the covering panels,
the installation sites, combustion chambers and others.
Damage due to corrosion:

If the cleaning detergents infiltrate in the inner parts of the equipment, rusting occurs on the pipework,
installation elements, heating elements and gas fittings.
Why do we not buid waterproof equipment?

Heavy-duty kitchen appliances cannot be built waterproof, but are protected against water jets (IPX4)
and water hosing (IPX5) due to the following reasons:
With heavy-duty kitchen appliances, the different cooking processes are performed in steady conditions
at temperatures which reach i.e. 100°C for boiling pans, 110°C for steam ovens, 250°C for convection
ovens, 300°C for backing ovens. In the compact housing beside the cooking cabinets, there are safety
and control regulation devices, which present a limited temperature stability. To avoid troubles and to
guarantee long life to the equipment, these elements have to be ventilated even if they are well insulated.
For gas-fired equipment there must be a sufficient quantity of primary air for combustion.
For this reason the ventilation holes and other openings are necessary. These are usually located in
such a way that with normal cleaning, water cannot infiltrate. These openings cannot be protected
from the spraying nozzle of high-pressure water equipment or water hose, which allows to reach every
corner and hidden angle.
Cleaning recommendations
It is recommended to observe the cleaning procedures described in the relevant instructions for use
and maintenance which are delivered together with the equipment.
In general it is to observe:
- Loose pieces too dirty such as baking grates, grids, oil sieves, removable rack cassettes need to
be cleaned out of the appliances in a cleaning booth furnished with covering or paving tiles.
- The floor which is directly in front, near or behind the appliance is to be cleaned in a traditional way
which means without water hose or high-pressure equipment.
The user must responsibly observe these recommendations in accordance with the current European
regulations.
17
10/08
SYSTEM 900 + DOUBLE SERVICE
ELEKTRO SCHALTPLAN SCHEMA ELETTRICO
WIRING DIAGRAM SCHEMA ELECTRIQUE
EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)
Code sp_ef145-MA Gezeichnet Geprüft Datum

Seite 1 von 4 Disegnato Controllato Data
27/05/08
EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)
FAM1

27/05/08
EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)

Thermostat 100° - 185° C
ϑ W
Termostato 100° - 185° C
Ambach Code
5061610987
Sicherheits-Temperaturbegrenzer 235° C
ϑ ST
Termostato di sicurezza (riarmo manuale) 235° C
Safety thermostat (manual resetting) 235° C
Ambach Code
5061627402
Thermostat de sécurité (réarmement manuel) 235° C
Stufenschalter
Commutatore Ambach Code
T1 Step switch 5060910023
Commutateur
Endschalter
Fine corsa Ambach Code
LS Limit switch 5060909894
Interrupteur de fin de course
Schaltschütz
Contattore Ambach Code
K1 Contactor 5061407226
Contacteur
Schaltschütz
Contattore Ambach Code
K2 Contactor 5061411123
Contacteur
Weisse Kontrolleuchte Gerät "in Funktion" 230 V (Betriebslampe))

Lampada controllo bianca apparecchio "in funzione" 230 V (tensione in linea) Ambach Code
H1 White control lamp appliance "on function" 230 V (operating lamp) 5061111121
Voyant lumineux blanc de fonctionnement 230 V (lampe-témoin)
Gelbe Kontrolleuchte Heizung "in Funktion" 230 V (Thermostatlampe)

Lampada controllo gialla riscaldamento "in funzione" 230 V (lampada termostato) Ambach Code
H2 Yellow control lamp heating "on function" 230 V (thermostat lamp) 5061109898
Voyant lumineux jaune de fonctionnement du chauffage 230 V (lampe-témoin)
Signalleuchte rot 230V (Anzeige "Alarm")

Lampada spia rossa 230V (segnalazione "Allarme")
H3 Ambach Code
Red control lamp 230V (indication "Alarm")
AM5061110293
Voyant lumineux rouge 230V (indicateur d alarme
Heizkörper 75000 W / 440 V

Resistenza 7500 W / 440 V Ambach Code
R1 5060825624
Heating element 7500 W / 440 V
Résistance 7500 W / 440 V
Schützentstörfilter 130/240 V
Filtro antidisturbo 130/240 V Ambach Code
FA Antiparasitic filter 130/240 V 5050912346
Filtre anti-parasites 130/240 V
Schützentstörfilter 75/250 V
Filtro antidisturbo 75/250 V Ambach Code
FA1 Antiparasitic filter 75/250 V 5050912348
Filtre anti-parasites 75/250 V
Hilfsschütz MC1A
Contattore ausiliare MC1A Ambach Code
KA Auxiliary contactor MC1A 5061411122
Contacteur auxiliaire MC1A

27/05/08
EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)
Warnsignal (BUZZER 230VAC, 50/60 Hz)

Segnalatore acustico (BUZZER 230VAC, 50/60 Hz) Ambach Code
BZ Warning signal (BUZZER 230VAC, 50/60 Hz) 5061127370
Signal acoustique (BUZZER 230VAC, 50/60 Hz)
Alarm-Modul für Friteuse EF/..-MA

FAM1 Modulo allarmi friggitrici EF/..-MA Ambach Code
Fryer alarm module EF/...-MA 5062927375
Module d alarme pour friteuse EF/...-MA
Transformator 440/230 V
TR1 Trasformatore 440/230 V Ambach Code
Transformer 440/230 V 5062827347
Transformateur 440/230 V
Transformator 230/9 V
Trasformatore 230/9 V Ambach Code
TR2 Transformer 230/9 V 5062812746
Transformateur 230/9 V
Temperaturfühler
Ambach Code
Sonda di temperatura
5024118676
TC1 Temperature probe
Sonde de température
KHT AC 6A/250VAC
AC 6A/250VAC Ambach Code
+ AC 6A/250VAC 5061427372
KAU AC 6A/250VAC
Hilfsrelais AC 8A/250V
Rele' ausiliare AC 8A/250V Ambach Code
KCO Auxiliary relay AC 8A/250V 5061419151
Relais auxiliaire AC 8A/250V
Sicherung 2A / 250 V (Flink)

Fusibile 2A / 250 V (rapido) Ambach Code
F1 Fuse 2A / 250 V (quick acting) 5061814248
Fusible 2A / 250 V (à action instantanée)
Resettaster mit roter Störmeldelampe Ambach Code

Pulsante di ripristino con lampada rossa di allarme 5018609593 +
RS Reset switch with red alarm lamp 5018610589 + 5018610590
Touche de réarmement avec voyant d alarme rouge
Hauptschalter
Interruttore principale Ambach Code
Q1 Main power switch 5060915765
Interrupteur principal

Disegnato Controllato Data
27/05/08
Seite 4 von 4

Proyecto Coche Arduinoandroid

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Proyecto Coche Arduinoandroid

Uploaded by

Copyright:

Available Formats

SYSTEM 900 MARINE

Instructions for Installation and Use

Models: EF1/45-MA (-BF)

Date of issue: 02/09

1.1 POSITION OF THE TECHNICAL DATA PLATES

1.2 GENERAL RECOMMENDATIONS

FAILURE TO FOLLOW THE ABOVE PRECAUTIONS COULD RESULT IN

SAVE THESE INSTRUCTIONS!

EF1/45-MA (-BF) EF2/60-MA (-BF)

3.1 GENERAL INSPECTION

3.2 INSTALLATIONS STANDARDS

4.1 GENERAL INFORMATIONS

Attention! The appliance may never be used as a fryer!

4.2 BEFORE STARTING

4.3 COMPREHENSIVE VIEW OF THE EQUIPMENT

4.4 DESCRIPTION OF THE APPLIANCE FUNCTIONS

4.5 FILLING UP WITH OIL FOR FRYING

2. IF PRESENT - Switch on the appliance using the main switch

4.8 RECOMMENDATIONS FOR CONSERVING OIL FOR FRYING

The essential conditions for perfect frying are:

4.10 TABLES OF FRYING TIMES (APPROXIMATE TIMES)

Friying-product-Group III Vegetables

Frying product-Group IV Asian Products

Frying product-Group V Fruits

5 CARE AND CLEANING

5.1 CLEANING THE FRYER

5.2 CLEANING THE APPLIANCE COVER

6 REPAIR AND MAINTENANCE

- the fuses of the of the supply connections are intact

Date of setting into operation :

Phone-No. of the Maintenance Service :

6.2 TESTING AND MAINTENANCE

6.3 MALFUNCTIONS, CAUSES AND CORRECTIVE ACTIONS

Malfunction Cause Corrective action

A1 GENERAL RECOMMENDATIONS FOR THE CLEANING OF PROFESSIONAL

When using stainless steel appliances, please consider the following:

A2 RECOMMENDATIONS FOR THE USE OF HIGH-PRESSURE CLEANERS AND

Damage due to corrosion:

Why do we not buid waterproof equipment?

EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)

Code sp_ef145-MA Gezeichnet Geprüft Datum

EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)

Code sp_ef145-MA Gezeichnet Geprüft Datum

EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)

Weisse Kontrolleuchte Gerät "in Funktion" 230 V (Betriebslampe))

Gelbe Kontrolleuchte Heizung "in Funktion" 230 V (Thermostatlampe)

Signalleuchte rot 230V (Anzeige "Alarm")

Heizkörper 75000 W / 440 V

Code sp_ef145-MA Gezeichnet Geprüft Datum

EF1/45-MA (AM0103926264) EF1/45-MA-BF (AM0103926912)

Warnsignal (BUZZER 230VAC, 50/60 Hz)

Alarm-Modul für Friteuse EF/..-MA

Sicherung 2A / 250 V (Flink)

Resettaster mit roter Störmeldelampe Ambach Code

Code sp_ef145-MA Gezeichnet Geprüft Datum

You might also like