Frymaster M2000 - Manual (Page 16)

Verify high-limit controls Quarterly FR 2 Q2
©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2008
Page 1 of 3
Frymaster Fryer
All models
using an M2000 Computer
Quart
erly
FR 2 Q2
Why To ensure fryer safety controls are working effectively
Time required 45 minutes for fryer to heat up. 25 minutes per pot to complete.
1 hour for oil to cool down before disposal.
Time of day After closing. Conduct this test when
the cooking oil is due to be changed. For 24-hour restaurants: during low-volume periods
when oil is scheduled to be changed
Hazard icons
Tools and supplies
Oil removal cart Neoprene Gloves
Procedure
1 Prepare for tests.
Confirm that the oil in the
fryer is scheduled to be
changed. The oil must be dis-
carded at the end of the
procedure.
Check the oil level in the
fryer. It should be at the upper
“Oil Level” line. If the oil
level is below that line, add
oil until it reaches the “Oil
Level” line.
Check the temperature of the
oil. The oil temperature
should be above 180°F
(82°C).
Confirm that the hood grease
filters are in place, and turn
the exhaust fans on. The fans
must stay on for the entire
procedure. During this proce-
dure, the oil in the fryer is
heated to very high tempera-
tures. The oil may smoke
slightly, and it will be ex-
tremely hot.
2 Turn fryer off.
Press the on/off key to turn
the fryer off. The display will
show “OFF.”
3 Put fryer into programming
mode.
Press the button marked
“checkmark” to put the fryer
into programming mode. The
left display will show “Code.”
4 Decide which vat to test.
You can test either a full vat
or the right-hand side of a
split-vat, or the left-hand side
of a split-vat.
To test a full vat or the right-
hand side of a split-vat, press
the key numbered “9” four
times to enter the code 9999.
The right display will show
“Hi-Limit.”
To test the left-hand side of a
split-vat, press the key num-
bered “8” four times to enter
the code 8888. The left dis-
play will show “Hi-Limit.”