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Provides instructions for installing Kratos floor fryers.
Details important safety symbols and warnings for operation.
Identifies the Kratos Gas Floor Model Fryers covered in this manual.
Details fryer dimensions, gas connection, supply pressure, and burner specifications.
Instructions for unpacking the fryer and inspecting for shipping damage.
Guidance on attaching legs or casters and securing the fryer.
Procedure for installing the flue box and flue wrap.
Ensures proper spacing and ventilation for safe operation.
Details on connecting the fryer to the gas supply line.
Completes gas connection and emphasizes propane regulator requirements.
Procedure for lighting the pilot light and adjusting the pilot burner.
Instructions for filling the fryer with oil or shortening.
Completes frypot filling and details relighting procedures.
Explanation of automatic pilot valve and high limit safety controls.
Provides tips for optimal cooking performance and oil management.
Step-by-step guide for daily cleaning of the fryer.
Detailed cleaning schedules and methods for stainless steel surfaces.
Instructions for safely turning off the fryer.
List of replacement parts for Kratos Gas Floor Fryers.
Provides contact details for warranty claims and inquiries.
Provides instructions for installing Kratos floor fryers.
Details important safety symbols and warnings for operation.
Identifies the Kratos Gas Floor Model Fryers covered in this manual.
Details fryer dimensions, gas connection, supply pressure, and burner specifications.
Instructions for unpacking the fryer and inspecting for shipping damage.
Guidance on attaching legs or casters and securing the fryer.
Procedure for installing the flue box and flue wrap.
Ensures proper spacing and ventilation for safe operation.
Details on connecting the fryer to the gas supply line.
Completes gas connection and emphasizes propane regulator requirements.
Procedure for lighting the pilot light and adjusting the pilot burner.
Instructions for filling the fryer with oil or shortening.
Completes frypot filling and details relighting procedures.
Explanation of automatic pilot valve and high limit safety controls.
Provides tips for optimal cooking performance and oil management.
Step-by-step guide for daily cleaning of the fryer.
Detailed cleaning schedules and methods for stainless steel surfaces.
Instructions for safely turning off the fryer.
List of replacement parts for Kratos Gas Floor Fryers.
Provides contact details for warranty claims and inquiries.
This document serves as the owner's manual and installation guide for Kratos Gas Floor Fryers, designed for commercial use. It provides comprehensive instructions for safe and efficient operation, installation, and maintenance of the fryers.
Kratos Gas Floor Fryers are commercial cooking appliances designed for deep-frying various food items. They utilize gas burners to heat oil or solid shortening in a frypot to a desired temperature, allowing for efficient and consistent frying. The fryers are available in different capacities, including 35-40 pound, 50-55 pound, and 70-100 pound models, catering to various commercial kitchen needs. Each model is equipped with a specific number of heat tubes and BTU per burner ratings, optimized for its capacity. The fryers are designed to operate with either natural gas or propane, with specific manifold pressure requirements for each gas type. A key safety feature is the automatic pilot valve, which provides an automatic safety shutoff if the pilot flame is extinguished, preventing gas leaks. Additionally, a high-limit control prevents the oil temperature from exceeding 450°F (though it may reach up to 475°F due to sensor accuracy tolerance), enhancing safety during operation.
The manual outlines a clear step-by-step process for lighting the fryer, starting with turning the thermostat to "OFF," pressing and turning the gas valve knob to "PILOT," and then igniting the pilot with a lit match. Users are instructed to hold the knob down for about 30 seconds to ensure the pilot stays lit before turning the knob to "ON." It explicitly warns against turning the thermostat "ON" until the frypot is filled with oil or solid shortening. For filling the frypot, users must first close the drain valve. When using solid shortening, it is crucial to pack it into the zone below and between the heat tubes, ensuring at least an inch above the top of the tubes, to prevent the tubes from becoming red hot and potentially causing a fire. The manual strongly advises against attempting to melt a solid block of shortening on top of the heat tubes or starting the burners when the frypot is empty, as this can lead to cracked seam welds and oil leaks. To prevent burning or scorching solid shortening, the thermostat should initially be set to the lowest temperature until all shortening between and above the tubes has melted.
For relighting after a main burner ignition failure, a five-minute purge period is required before re-establishing the ignition source. The high-limit control automatically shuts down the fryer if the oil temperature exceeds the safe limit. In such cases, the oil must cool below 400°F before the pilot burner can be re-ignited. The manual also provides helpful cooking tips, such as noting that smoking oil indicates high temperature or breakdown, suggesting filtration or replacement. It also advises using different oils for oily foods versus foods with water-soluble flavors and emphasizes that good oil produces good food. For extended shutdown, the manual instructs users to turn the thermostat and pilot knob to "OFF," thoroughly drain and clean the fryer, and then turn off the main gas shutoff valve.
Proper installation and maintenance are crucial for the longevity and performance of Kratos fryers. The manual emphasizes that installation must conform to local codes and be performed by qualified personnel to avoid voiding the warranty. Upon delivery, users are instructed to immediately inspect for shipping damage and report any issues to the freight carrier. The installation process includes attaching legs or casters, ensuring the fryer is level for optimal performance and ventilation, and securing restraints to prevent tipping. The flue box and wrap installation involves sliding them over the flue and securing them with self-tapping screws. Adequate clearance from combustible construction (six inches on sides and rear) and proper ventilation are highlighted as critical for safety and performance. The manual specifies that the unit must be installed under a ventilation hood and that the flow of combustion and ventilation air must not be obstructed.
Gas connection instructions detail connecting the 3/4" male NPT line to the fryer, ensuring the fryer is connected to the correct gas type (natural or propane) as indicated on the serial plate. It stresses the importance of purging the supply line before connection and using soapy water to test for gas leaks, strictly prohibiting the use of open flames. For propane fryers, an external appliance regulator is mandatory in addition to the tank regulator, and failure to install it will damage parts and void the warranty. The appliance regulator must be set to a gas pressure between 11" W.C. and 12" W.C.
Cleaning procedures are divided into daily, weekly, and monthly tasks. Daily cleaning involves turning off the thermostat, draining the oil into a hot-oil safe container, removing the basket support frame, flushing out sediment with hot oil, and wiping down the frame and frypot. Weekly cleaning expands on this by filling the frypot with warm water and boil-out compound, boiling for five minutes, letting it stand to soften deposits, scrubbing the walls and heat tubes, draining, rinsing, and refilling with clean water and then oil. Monthly cleaning includes performing weekly cleaning, cleaning around the burner and orifices for lint accumulation, and visually checking that burner carry-over ports are unobstructed. For cleaning stainless steel surfaces, ordinary soap and water are recommended, with instructions to rub in the direction of the polishing lines. Harsh cleaners, steel wool, wire brushes, scrapers, or files are strictly prohibited to prevent marring and corrosive attack. The manual also addresses "heat tint" on stainless steel surfaces, suggesting vigorous scouring with SCOTCH-BRITE pads in the direction of polish lines.
General| Power Type | Gas |
|---|---|
| Fryer Style | Floor Model |
| Number of Fry Pots | 1 |
| Material | Stainless Steel |
| Total BTU | 120, 000 BTU |
| Temperature Range | 200°F - 400°F |
