Applies to:

PFG 600 Troubleshooting

Introduction

This section provides troubleshooting information in the form of an easy to read table. If a problem occurs during the first operation of a new fryer, recheck Installation and Maintenance procedures.

Diagnostics

To isolate a malfunction, proceed as follows:

Clearly define the problem (or symptom) and when it occurs.
Locate the problem in the Troubleshooting table.
Review all possible causes. Then, one-at-a-time, work through the list of corrections until the problem is solved.

Problem	Cause	Solution
Cooking Section
Product Color Not Correct:
A. Too Dark.	Temperature too High.	Reduce thermostat setting. Remove and replace defective thermostat
	Oil too old.	Change Oil.
	Oil too dark.	Filter oil. Oil taste test. Change oil.
	Dip solution too strong for product.	Use correct dip solution or shorten product immersion time.
	Breading product too far in advance.	Bread product closer to actual frying period.
B. Too Light.	Temperature too low.	Increase temperature. Remove and replace defective thermostat.
	Dip solution too weak for product.	Correct dip solution.
	Incorrect preheat procedures.	Allow proper preheat time. Stir oil prior to dropping product into vat.
	Vat overloaded with product.	Reduce cooking load.
	Slow fryer heat-up / recovery	Refer to burner or heating elements..
C. Product Greasy.	Oil old.	Replace oil.
	Temperature too low.	Increase thermostat settings. Temperature not recovered when product was dropped in vat basket Replace thermostat if needed.
	Vat overloaded.	Reduce cooking load.
	Product not removed from vat immediately after depressurization.	Remove product immediately after depressurization of the vat.
D. Spotted Product.	Improper separation of the product.	Refer to Operator's Manual
	Product was incorrectly dipped in water before breading.	Agitate product during the dipping procedure.
	Breading not uniform on product.	Sift breading during breading. Refer to Operator's Manual.
	Burned breading particles on product.	Filter the oil more frequently.
	Product sticking together.	Separate product prior to pressure cooking, see the Operator's Manual.
E. Dryness of product.	Moisture loss prior to cooking.	Use fresh products. Keep product covered with a moist cloth to reduce evaporation.
	Over cooking the product	Reduce cooking time. Reduce cooking temperature.
	Low operating pressure.	Check pressure gauge reading; check for pressure leaks.
	Product load too small.	Increase quantity to obtain correct operating pressure and product quality.
Product Flavor (Taste):
A. Salty Taste.	Breading mixture is too salty.	Sift breading after each use. Incorrect breading mixture. Discard old breading.
	Marination mixture too concentrated.	Reduce the concentration of the marination mixture.
	Incorrect choice of breading.	Use breading designed for the desired product.
B. Burned Taste.	Burned oil flavor.	Replace oil.
	Oil needs filtering.	Filter oil more frequently.
	Vat not properly cleaned.	Drain and clean vat.
C. Bland Taste.	Raw product not fresh.	Use breading designed for desired product
	Breading mixture incorrect for product (spice content too low).	Use correct temperature for breading used.
	Cooking temperature too high (spice flavor lost).	Use correct dip and breading and use correct procedure for the product.
	Breading does not adhere to product.	Use correct dip and breading, and use correct procedure for the product.
D. Rancid Taste.	Oil too old.	Replace oil, and follow recommended care and use of oil, see the Operator's Manual.
	Non-compatible products cooked within the same oil.	Replace oil. Use compatible products and follow recommended care and use of oil, refer to Operator's Manual.
	Infrequent filtering.	Replace oil and follow recommended care and use of oil, refer to Operator's Manual.
	Raw product not fresh.	Use fresh product.
General:
A. Meat Separation From Bone.	Incorrect meat cut.	Use correct meat cutting procedures.
	Overcooking.	Reduce cooking time.
	Raw product contains too much water.	Allow product to drain after marinating.
	Product not fresh.	Use fresh product.
B. Bone Color Not Proper.	Using frozen product (black bone).	Use fresh product.
	Improper handling of product (black bone).	Use proper handling procedures for product.
	Product not thoroughly cooked (red bone).	Increase cooking time.
C. Breading Falls Off.	Incorrect breading procedures.	Use correct breading procedure, see the Operator's Manual.
	Product partially frozen during breading.	Thoroughly thaw the product before breading.
	Improper handling of cooked product.	Handle cooked product carefully.
	Excessive stirring of product prior to closing the lid.	Separate the product, see the Operator's Manual.
D. Product Sticking Together.	Product breaded too long prior to cooking.	Refer to breading and frying instructions.
	Improper separation procedures prior to closing the lid.	Separate the product, see the Operator's Manual.
	Vat overloaded with product.	Reduce the cooking load.
	Improper loading procedure	Load product properly into vat, see the Operator's Manual.
Power Section
With Switch in POWER position, the fryer is completely inoperative (NO POWER).	Open circuit	Check to see that unit is plugged in. Check breaker or fuse at supply box. Check control panel fuses (electric module only). Check voltage at wall receptacle. Check MAIN power SWITCH. Replace if defective. Check cord and plug. Check circuit breaker on single phase fryers.
Pressure Section
Pressure will not exhaust at end of cook cycle.	Exhaust line from solenoid valve to expansion tank clogged.	Release pressure from vat clean all pressure lines, exhaust stacks, and expansion tank on gas model
Pressure will not exhaust at end of cook cycle.	Solenoid valve clogged.	Check and clean solenoid valve.
Operating Pressure Too High.	Deadweight clogged.	Place proper quantity of moist product within vat to generate steam.
Operating Pressure Too High.	Exhaust line to stack clogged.	Clean exhaust line to stack.
Pressure Does Not Build.	Not enough product in fryer or product not moist.	Place proper quantity of moist product within vat to generate steam.
	Metal shipping spacer not removed from deadweight.	Remove shipping spacer per Operator's Manual.
	Lid open or not latched.	Close and latch lid.
	Solenoid valve leaking or not closing.	Check and clean solenoid valve.
	Deadweight valve leaking.	Repair.
	Main timer not closing solenoid.	Check main timer.
	Lid gasket leaking.	Adjust lid limit stop; if this does not correct the problem, reverse the lid gasket; if his fails to correct the problem, replace the lid gasket.
	Safety relief valve leaking.	Check and replace, if necessary.
Filter System Section
Filter Motor Runs But Pumps Oil Slowly.	Filter valve not open.	Open filter valve.
	Pump clogged.	Remove and clean pump.
	Filter frame not properly assembled.	Handles must put pressure on filter.
	Filter line connections loose.	Tighten all filter line connections.
	Solidified oil in lines.	Clear all filter lines of solidified oil.
	Charcoal filter clogged.	Change charcoal filter.
Pump Switch ON Motor Does Not Run.	Defective switch.	Check and or replace.
	Defective motor.	Check and or replace motor.
	Motor thermal protector tripped.	Reset Thermal switch.
Motor Hums But Will Not Pump.	Clogged lines or pump.	Remove and clean pump and lines. Replace pump seal, rotor and rollers.
Heating of Oil Section
Oil Will Not Heat.	Blown fuse or tripped circuit breaker at supply box or control panel.	Reset or replace fuse.
	Blown fuse at control panel.	Check fuse.
	Faulty main switch.	Check main switch.
	No power.	Check cord and plug and power at wall receptacle.
	High limit control switch open.	Press red high limit reset.
	Faulty thermostat.	Check thermostat.
	Faulty high limit control switch.	Check high limit control switch.
Heating of Oil Too Slow.	Low or improper voltage.	Use a meter and check the receptacle against data plate.
	Wire(s) loose.	Tighten.
	Burnt or charred wire connection.	Replace wire and clean connectors.
Oil Overheating.	Check thermostat.	Check faulty thermostat.
Pilot Will Not Light.	Pilot not lit.	Light pilot per section 2-10 Gas pilot Lighting and Burner Lighting and Shut Procedure of the Operator's Manual.
	Plugged pilot orifice, and or pilot supply tube.	Unplug pilot orifice and or pilot supply tube.
	Gas supply off.	Turn ON gas supply.
	Faulty gas control valve.	Replace gas control valve.
	Air in gas supply line.	Bleed air from supply line.
Pilot Will Not Stay Lit.	Faulty thermocouple.	Replace thermocouple.
Pilot Will Not Stay Lit.	Pilot magnetic plug.	Replace gas control valve.
Burner Will Not Light, Pilot Lit (Gas Model).	Drain valve open.	Close drain valve.
	High limit control switch.	Press red high limit reset.
	Faulty high limit control switch.	With power removed from fryer, check across high limit switch terminals with ohmmeter; replace if no reading is indicated on meter.
	Possible faulty gas control valve.	With power removed from fryer, check across electrical leads of gas control valve with ohmmeter and gas control valve in ON position; Ohm reading should be 350 ohms resistance. Replace the control valve if not within 10%
	Possible faulty thermostat.	Check thermostat
Heating of Oil Too Slow (Gas Model).	Supply line too small - low gas volume.	Increase supply line size, see Section 2 Unpacking / Installation of Operator's Manual.
	Incorrect jet size.	Replace with proper sized jet for type of gas, and altitude (contact factory).
	Improper ventilation system.	Refer to Section 2-5 Ventilation of Fryer in Operator's Manual.
Oil Overheating (Gas Model).	Possible faulty thermostat.	Check thermostat. Replace thermostat if found to be faulty.
Oil Foaming / Draining
Foaming or Boiling Over of Oil (Gas / Electric Models).	Water in shortening.	At end of cook cycle, drain oil and clean vat. Add fresh oil and check procedure for raising lid.
	Condensation line stopped up.	Condensation line stopped up.
	Improper or bad oil.	Use recommended oil.
	Improper filtering.	Refer to the procedure covering filtering the oil.
	Improper rinsing after cleaning the fryer.	Clean and neutralize the vat; rinse with vinegar to remove alkaline then rinse with hot water, and dry vat.
Oil Will Not Drain From Vat.	Drain valve clogged with crumbs.	Open valve and force the cleaning brush through the drain opening.
Oil Will Not Drain From Vat.	Drain valve will not open by turning handle.	Replace cotter pins in valve coupling.
Main Timer Section
Timer Fails To Run.	No power input.	Check timer switch. Check timer motor.
Buzzer Continues to Buzz.	Timer set at zero.	Set timer indicator to a setting other than zero.
Buzzer Continues to Buzz.	Faulty microswitch.	Check and replace faulty microswitch.
Buzzer Will Not Buzz.	Possible faulty buzzer.	Check buzzer.
Buzzer Will Not Buzz.	Timer indicator not returning to zero.	Replace timer.
Timer Will Not Reset.	Faulty timer.	Replace timer.
Timer Light Out.	Faulty lamp.	Replace lamp.
Lid Section
Gasket Coming Out of Lid Liner.	Crumbs under gasket.	Remove gasket and clean. Clean top rim of vat. Replace worn or damaged gasket.
Lid Spindle Will Not Turn or Turns Hard With Lid Open.	Spindle dry.	Lubricate spindle.
Lid Spindle Will Not Turn or Turns Hard With Lid Open.	Worn acme nut.	Replace cross arm.
Lid Will Not Unlatch From Closed Position.	Lid gasket not seated properly or idle nut not adjusted.	Remove pressure from vat. Turn main switch to off position. Drain oil from vat. Procedure must be performed while holding the lid closed until the lid latch is free from the cross-arm. Failure to hold down the lid will result in the lid springing back to a full open position. Personal injury or damage to the hinge may result. Remove Tru-Arc ring. Drive latch pin out. Lid will open. Raise lid slowly. Reinstall latch. Adjust limit stop. Lid gasket should be properly seated in lid liner.