I work for an owner of several restaurants directly. I got to (and continue to) Learn the different equipment OJT with an internal company. Then we started an official outside company to serve other locations.

You won’t have soot issues with your NG fryers. You can still get burner blockages and have what I call “flame ghosts” at startup out the rear stack, but what your describing won’t be an issue moving forward.

@@restaurantrepairs thank you a ton! 🤘👍

Yeah man! This is the best part of doing this. I started filming just as training and transparency, then it turned into interacting with folks from all over and being able to help others as well. Keep me posted how the brick and mortar adventure goes Jeremy.

The 35-C model generally has those problems of oil accumulation here in Peru, those new models with gas injection at the top are better, but you have to clean the burners, this can be covered with dust, regards

If your generating that amount of soot you need to adjust your gas pressure to manufacturers recommendation (shoukd be on data plate as well but you said it was converted so you might have to call pitco to find out shoukd be about 6-11" on w/c

Absolutely. If your fryer is similar to this one and not all circuitry it’s either a bad thermostat or bad gas valve. You could check by jumping the thermostat wires and bypassing it. If the tubes ignite replace the thermostat. If not the main valve on the valve won’t open. Give the valve a whack first and see what happens

@@restaurantrepairs thanks mate can I send you a couple of pics not sure which wire to bridge there’s only 3 🤣

@@kennyreid9311 email me at joe@meadowbrookbrands. Then I’ll give you a number to text

Joe@Meadowbrookbrands.com

Gonna need more info than that. High limit should be breaking the pilot so it’s not that. Temperature probe itself can be failed cuz they’ll fail open and never fire the burners

Hey Tim!! Thanks for the comment. When you find the pilot light out does the high limit “trip”. Meaning is there a click sound when you press the red high limit button ? If no (which I suspect) investigate all the wiring The pilot should ONLY drop out if the millivolts aren’t there keeping the pilot valve open or the high limit has interrupted operation. I have seen where a loose connection on the back of the high limit was the culprit. It’s a non complex machine. Intermittent failures are the worst to remedy. The scientific method can become troublesome. Red and white wires connected firmly from the Thermocoupler to its points enabling pilot operation and tight connection in and out of your high limit. You’ll find a loose terminal end somewhere methinks. Good luck.

@@restaurantrepairs thanks for the quick response. I don't believe that it was tripped today as they said they shut it off when it went out. I pulled it and took a wire off of one side to test the switch and it was closed. Both wires were tight. It is very frustrating being intermittent because I just cannot identify that part that causing this issue. Today I replaced the thermopile and it worked fine for 3 to 4 hours then went out again. I will recheck all connections but was thinking next move was to go ahead and change the high limit. Other than degreaser, is there something you would recommend to clean very greasy electrical connections with? After that all that is left will be the actual valve. New to equipment and just trying to fill a need so greatly appreciate you responding and sharing your wisdom.

@@MrTah1967 no worries. Degreaser. Then alcohol based sanitizer (because it will air dry quickly and remove moisture). My hunch is it’s not hardware based. Outside the box thoughts…. do you have multiple fryers near each other? Is the fryer pushed all the way against the back wall? I’ve seen gas hoses kink just enough to lower the flame load to drop out the pilot. I’ve also seen the safety shutoffs built into the dormont hoses fail and not allow for consistent gas flow. If you can swap that troublesome fryer with its neighbor (supply hose and all) you’ll be able to gain insight finding what the problem follows, gas supply or fryer components. Gut still says faulty wire… that’s normally what bites me in intermittent troubles. Keep me posted. Good luck

@@restaurantrepairs Great idea, it is right next to an identical fryer. These are old enough I am not able to find a model, only a serial number but believe them to be 65t's. I will keep chasing those wires and look at those gas hoses again. Had seen one of your other videos with that exact issue so honestly looked there first. Thanks again and will let you know what I find.

@@restaurantrepairs Well, adventure continues. Today pilot out and won't light. Removed each wired and cleaned as all were literally buried in grease. Once complete had pilot however not as large as should be. As soon as thermostat called for heat pilot out. Hi limit has continuity and even bypassed by putting both wires to one side, no change. Clearly thinking supply issue now. Noticed slightly tight bend in cabinet gas line. Straightened that out a little, then looked at supply behind machine. Lines did not appear kinked. After simply moving supply line slightly behind cabinet had beautiful pilot and ignition. Cycled fine for several cycles. Hour later, pilot out. Tomorrow will go in early before staff arrives and swap supply lines with appliance next to it, have a feeling this will reveal the issue. Was a great suggestion, Thank you again.

If you converted the gas valve and orifices to the LP versions yes you will still need a regulator somewhere in the system. It can be at the fryer or at the tank. Something like this…. Not saying you need this one cuz I can’t know without seeing your setup. But something like this… www.webstaurantstore.com/dormont-r48p32-0512-10-1-2-lp-gas-pressure-regulator-250-000-btu-capacity/320R48P32.html?GoogleShopping&gclid=CjwKCAiAuOieBhAIEiwAgjCvciIx9ni9mheVTI7uJqXm5LwtQ86UJ8S9PV048du8SsrdtN0w6OPH3xoCz2YQAvD_BwE

@Restaurant Repairs ok thank you because I have a strong pilot but when I turn the thermostat on the pilot dwindle down.....I don't think k I have enough pressure with a standard regulator

@@user-bg1lw8oy8d yessir. Food truck? Ive plugged in with a lot of food truck converters thru my videos 😂. Let me know if ever I can help.

Always down for input and knowledge from the informed. Good and bad I post these not to teach but to share, I often learn much from you guys out there. The rest of the story is this. You are incorrect with your guarantee. We OWN this restaurant there is no one who would go back but me, and I haven’t had to deal with that issue again. That being said you ARE correct that I could have done more, I didn’t bother adjusting the pilot, cleaning the orifice, or chasing any other demons that day. I stated in the video at 1:20 “I could adjust the pilot” so saying it’s clear he didn’t know there was an adjustment is also weak sauce. But Back to where I started. I don’t know what I don’t know, I screw up, I get it wrong, and I don’t take offense at being called out. If you watch my other videos it won’t take long for you to realize I learn every day, and don’t edit out even my worst mistakes. I appreciate comments that offer solutions and better ways like yours. 👍🏻

@@restaurantrepairs I respect that. I'm sorry, really. I'm a nerd I like to learn everyday as well, that came across awful. I was wrong to word it the way I did and I apologize. I was just 'surfing' and came across that video therefore shouldn't judge the channel, you or any of your other videos either. To be totally honest, I was zoned out for a minute or two there and I guess it's from PTSD from 20 years of working in the field I think subconsciously my mind just flipped to panic mode like I needed to help you, my fingers just started clacking keys. Have I lost it? Is that why I look at my friends chimneys, and condensers when I pull up I'm staring at their roof, I cut them off before they can even say what's up as they are getting in my car only to let them know that they need to trim that shrub away from their condenser... I don't respond to anything but master. So now they only call me when their shit breaks. I may need help huh? I'm joking but now I gotta watch the rest of your stuff guess you got a subscriber!

All good Ryan. Sounds like you have a lot of insight to offer. I’ve only recently started my journey in all of this hvac- refrigeration- hot side equipment. It’s mostly OJT and lots of smart guys to ask when I’m stuck. Watching my vids will definitely reveal I’m not trying to prove that I’m right. Oh man especially the early ones. Misdiagnosing and replacing perfectly good control boards, burning down defrost timers. I was a complete idiot, now only half as much thanks to great guys to follow on KZfaq. I figure sharing the things I do for right or wrong will be positive. Either I’ll help somebody or somebody will straighten me out. We own 8 quick serve restaurants and started servicing other owners we know of the same brands since the real epidemic is of terrible service companies. Not outsourcing repairs anymore was a game changer With Regards to downtime and costs. That fryer video was like a 5 o’clock panic attack and a store calling the pilot was out. So yep. I just got it going and ba-da-bing. Outta there. Not a good representation. Of what an actual service call should be. I DO have to keep that in mind. I genuinely meant what I said. Let em rip when you know of a better way or shortcut.