Technical Specifications

The JGF series utilizes a tube-style heating system designed for high-volume frying. Verify your model parameters below to ensure your gas supply and ventilation systems are adequate.

Installation Requirements

Clearances and Ventilation

To prevent overheating and ensure efficient combustion, strict clearance zones must be maintained. The fryer must be installed under a hood that extends 6 inches (15 cm) beyond the fryer on both sides.

• Combustible Construction: Minimum 6” (15 cm) clearance from sides and back.
• Non-Combustible Construction: 0” clearance allowed from sides and back.
• Open Flame Units: Maintain 16” (41 cm) between the fryer and any open-top flame units.
• Flue Venting: Maintain 18” (46 cm) clearance between the flue vent and hood filters. Do not obstruct the flue; down drafts can cause permanent damage not covered by warranty.

Gas Connection and Pressure

The gas inlet is located at the lower rear. A gas shutoff valve must be installed upstream of the unit. Supply lines must be at least ½” (12.7 mm) iron pipe, or ¾” (19 mm) if using a quick-disconnect hose.

• Natural Gas Pressure: Set to 4” W.C. (0.8 kPa).
• Propane Gas Pressure: Set to 10” W.C. (2.75 kPa).
• Regulator Requirement: If incoming pressure exceeds ½ PSI (3.45 kPa), an external regulator is required.

Restraint for Mobile Units

For fryers equipped with casters, a restraining device must be attached to the cutout on the back panel. This prevents strain on the gas connector or quick disconnect. If the restraint is disconnected for service, turn off the gas supply immediately and reconnect the restraint before returning the fryer to its position.

Operating Protocols

Filling the Tank

CRITICAL WARNING: Solid shortening must NOT be used with this fryer. Melting solid shortening directly in the tank creates hot spots that will damage the tank and void the warranty. Only use liquid shortening.

• Ensure the drain valve is closed.
• Fill to a level between the MIN and MAX lines.
• Do not overfill; shortening expands when heated.

Lighting the Pilot

1. Turn the thermostat to OFF.
2. Push the gas control knob and turn to OFF. Wait 5 minutes to vent unburned gas.
3. Turn the knob to “L” (Pilot). Push and hold the knob in while lighting the pilot with a flame.
4. Continue holding the knob until the pilot stays lit, then turn the knob to ON.

Maintenance and Cleaning

Daily Cleaning

Filter shortening daily at a minimum. Clean exterior surfaces with a damp cloth and mild detergent. Do not use chlorine or sulfate/sulfide cleaners, as these will corrode the stainless steel. Always rub with the grain of the metal.

Weekly Boil-Out Procedure

To remove carbon buildup and preserve oil quality, perform a boil-out weekly:

1. Drain the tank and flush out scraps.
2. Fill with water and a low-foaming degreaser to the level between MIN and MAX.
3. Simmer at 200°F (93°C) for 15-20 minutes. Do not boil over.
4. Drain the solution and refill with water. Add 1 cup of vinegar to neutralize alkaline residues.
5. Simmer briefly, drain, and rinse thoroughly with hot water. Dry the tank completely before refilling with oil.

Troubleshooting

Refer to the chart below for common operational issues. If the high-temperature shutoff device trips, do not relight the pilot until the oil temperature drops below 300°F (149°C).

Key Takeaways

To maximize the lifespan of your JGF Series Gas Fryer and ensure kitchen safety:

• Use Liquid Shortening Only: Solid shortening will damage the tank.
• Respect Clearances: Maintain 6″ clearance from combustible materials.
• Neutralize After Cleaning: Always use vinegar after a boil-out to remove alkaline residue.
• Secure Mobile Units: Always use the restraint device when casters are installed.