Commercial FryersElectric Standard Vat
Frymaster RE#17 Commercial Fryer Manual
Setup, everyday use, maintenance and troubleshooting for the 50 lb electric standard-vat fryer, with verified specifications.
- Oil capacity50 lb
- TypeElectric Standard Vat
- Cooking efficiency83%
- Est. yearly energy cost$1,740
About the Frymaster RE#17
This guide covers the Frymaster RE#17, a 50 lb electric standard-vat fryer listed as ENERGY STAR certified. It has a certified shortening capacity of 50 lb and a frypot 14 in. wide.
Standard-vat fryers are the workhorse of most kitchens, sized for French fries, breaded appetizers and other everyday fried items with a 12–18 in. wide frypot. As an electric fryer, it heats the oil with elements immersed directly in it, so nearly all of the heat goes into the oil and there is no flue.
Under the ASTM test method used for ENERGY STAR, it achieved a cooking energy efficiency of 83% and an idle energy rate of 792 W.
Specifications
| Brand | Frymaster |
|---|---|
| Model number | RE#17 |
| Vat type | Standard Vat |
| Fuel | Electric |
| Installation | Floor |
| Shortening (oil) capacity | 50 lb |
| Vat width | 14 in. |
| Vat depth | 14 in. |
| Cooking energy efficiency | 83% |
| Idle energy rate | 792 W |
Safety information
- Cooking oil at frying temperature (325–375 °F / 163–191 °C) causes severe burns. Wear heat-resistant gloves and an apron when filtering or draining, and never move a fryer that contains hot oil.
- Keep water away from hot oil. Water or ice in the frypot flashes to steam and can make oil erupt from the vat — shake ice crystals off frozen food, and make sure the frypot is completely dry after cleaning or boil-out.
- Install the fryer under a listed exhaust hood with an automatic fire-suppression system as required by NFPA 96 and your fire authority, and keep a Class K fire extinguisher nearby (typically within 30 ft).
- Never use water on a grease fire. Shut off the fryer's fuel or power, activate the suppression system, and evacuate if the fire is not immediately controlled.
- Do not bypass or tamper with the high-limit control, which shuts the fryer off if oil overheats.
- Keep the floor around the fryer clean and dry; oil on the floor is a serious slip hazard.
- Electric fryers must be connected by a licensed electrician to a circuit matching the nameplate voltage, phase and amperage, with a means of disconnect. Never operate the elements without oil covering them.
Installation and first-time setup
Fryers must be installed by qualified professionals according to the manufacturer's instructions and local fire, mechanical, gas and electrical codes. External dimensions are not part of the certification data, so take them from the specification sheet.
- Position under the hood
Place the fryer fully within the capture area of the exhaust hood and fire-suppression nozzles. Fryers must be separated from open-flame equipment such as range burners or charbroilers by at least 16 in. (406 mm), or by a steel baffle at least 8 in. (203 mm) high, as required by NFPA 96.
- Level and restrain
Level the fryer front to back and side to side so oil depth is even and the drain works. If the fryer is on casters, lock them and attach a restraining cable so the unit cannot roll and strain the gas or electrical connection.
- Connect power
Have an electrician connect the fryer to a dedicated circuit at the nameplate voltage and phase — commercial electric fryers commonly run on 208, 240 or 480 V, single- or three-phase.
- Boil out before first use
Fill the frypot to the fill line with water and the boil-out cleaner recommended by the manufacturer, bring it to a gentle simmer — never a rolling boil — and follow the manual's timing. Drain, rinse thoroughly and dry the frypot completely.
- Fill with oil
Fill to the oil-level line — the certified shortening capacity is 50 lb. If you use solid shortening, pack it as the manual directs and use the melt cycle; never heat the fryer empty or with oil below the minimum line.
- Verify temperature
Heat to your usual frying temperature and confirm the oil temperature with a calibrated fryer thermometer before cooking the first load.
Using your fryer
Frying temperatures
Most products fry well between 325 °F and 360 °F (163–182 °C); French fries are commonly cooked at about 350 °F (177 °C). Oil that is too cool makes food greasy, while oil that is too hot browns the outside before the inside is done and breaks the oil down faster. Never set the fryer above the manufacturer's maximum.
Loading baskets
- A common guideline is about 1 lb of food per 6 lb of oil per load. With 50 lb of shortening, that means loads of roughly 8 lb.
- Fill baskets no more than about half full, away from the fryer, and lower them slowly into the oil.
- Shake off excess ice and breading over a pan before frying, never over the frypot.
- Let the oil recover to set temperature between loads; dropping a new load too soon gives soggy, greasy product.
Caring for the oil
- Skim crumbs and floating debris frequently throughout service; burnt particles darken oil and add off-flavors.
- Filter the oil at least once a day — more often with breaded or battered products — following the filtration procedure in the manual.
- Top up with fresh oil to the fill line as levels drop.
- Discard oil when it is dark, foams persistently, smokes at normal frying temperature or tastes off. A total polar materials (TPM) meter gives an objective reading; many operators discard at about 24–27% TPM.
- Cover the vats when the fryer is off and store waste oil in a closed, approved container for collection.
Allergens and product separation
Oil carries allergens from one product to the next. If you fry fish, shellfish or wheat-battered items, dedicate a fryer to them and label it, or communicate shared-fryer risks accurately to guests.
Saving energy between rushes
At idle this fryer draws about 792 W. Use any idle or standby mode during slow periods, and turn the fryer off between meal periods rather than holding it at full temperature for hours. Keeping oil hot without frying also shortens oil life.
Care and maintenance
| When | What to do |
|---|---|
| During service | Skim debris and check oil level; top up as needed. |
| Daily | Filter the oil, wipe down the exterior, backsplash and surrounding area, and clean the baskets. Clean hood filters as often as your cooking volume requires. |
| Weekly | Drain the oil and boil out the frypot with the recommended cleaner (or as often as the manual specifies); inspect the drain valve, baskets and basket hangers. |
| Monthly | Check thermostat accuracy with a calibrated thermometer and inspect element connections for discoloration. |
| Every 6 months | Have the hood fire-suppression system inspected and serviced by a licensed contractor, and have hoods and ducts cleaned on the schedule NFPA 96 sets for your cooking volume. |
| Annually | Have a qualified technician inspect elements, contactors, the high-limit control and wiring. |
Troubleshooting
Most fryer problems involve oil condition, temperature or loading. Let the oil cool before inspecting the frypot, and consult the code table in your manufacturer's manual if a computer controller displays a code.
| Problem | Possible cause | What to try |
|---|---|---|
| Fryer will not heat | Breaker tripped; high-limit control tripped; failed element or contactor. | Reset the breaker once; let oil cool and reset the high limit per the manual. Call a technician if it trips again. |
| Slow temperature recovery | Overloaded baskets; failing element; thermostat out of calibration. | Reduce load size; have the heat source and thermostat checked. |
| Oil foams or boils over | Water or boil-out cleaner residue in the vat; degraded oil; wet product; overloading. | Turn the fryer off and let foam subside; drain, rinse and dry the vat; replace old oil; dry product and reduce load size. |
| Oil smokes at normal temperature | Oil broken down; temperature set too high; burnt crumbs in the vat. | Check temperature with a thermometer; skim and filter; replace the oil. |
| Food greasy or soggy | Oil temperature too low; baskets overloaded; not enough recovery time between loads. | Verify temperature; reduce load size; wait for the ready signal before the next load. |
| Food dark outside but undercooked inside | Oil too hot; old, darkened oil; pieces too large. | Lower the setting and verify with a thermometer; filter or change the oil; cut product smaller. |
| High-limit control trips repeatedly | Thermostat or temperature probe failure. | Stop using the fryer and call a qualified technician — this is a safety shutdown. |
Energy use and running costs
Cooking energy efficiency is the share of the fryer's energy that ends up in the food during the standard ASTM test. At 83%, the Frymaster RE#17 transfers 83 Btu into the food for every 100 Btu it consumes.
The estimate below assumes 100 lb of frozen fries a day (about 570 Btu absorbed per pound), 12 operating hours with 10 of them spent idling between loads, and 365 days a year, with electricity at $0.17/kWh.
| Energy use | Per day | Per year |
|---|---|---|
| Cooking (100 lb of food at 83% efficiency) | 20.1 kWh | $1,249 |
| Idling (792 W for 10 h) | 7.92 kWh | $491 |
| Estimated total | $1,740 |
Idling alone costs about $0.13 per hour, so turning the fryer down or off during slow periods pays off quickly.
Actual costs depend on menu, volume, oil temperature and how long the fryer is held hot without cooking.
Frequently asked questions
How much oil does the Frymaster RE#17 hold?
Its certified shortening capacity is 50 lb, in a frypot 14 in. wide. Always fill to the oil-level line marked in the vat.
How efficient is the Frymaster RE#17?
It achieved 83% cooking energy efficiency under the ASTM test method used for ENERGY STAR, reflecting the direct transfer of heat from immersed elements to the oil.
How much electricity does the Frymaster RE#17 use at idle?
Its idle energy rate is 792 W, which costs about $0.13 per hour at $0.17/kWh.
What does the Frymaster RE#17 cost to run per year?
Roughly $1,740 a year, assuming 100 lb of fries a day, 12 operating hours with 10 at idle, and 365 days a year at $0.17/kWh. Your actual cost depends on volume and operating hours.
How much food can I fry at once in the Frymaster RE#17?
Using the common guideline of about 1 lb of food per 6 lb of oil, loads of roughly 8 lb for 50 lb of oil keep recovery time short and product crisp. Fill baskets no more than half full.
How often should I filter and boil out a Frymaster fryer?
Filter the oil at least once a day — more often with breaded products — and boil out the frypot about weekly or as Frymaster's manual specifies. Always rinse and dry the vat completely before refilling.
Sources and disclaimer
Specifications on this page come from the ENERGY STAR certified commercial fryers dataset published by the U.S. Environmental Protection Agency (record certified February 7, 2011), retrieved October 7, 2026.
The setup, operating, maintenance and troubleshooting guidance is written by ManualHarbor's editors for this specific product type and configuration. It is an independent guide — not a reproduction of the manufacturer's manual — and ManualHarbor is not affiliated with Frymaster. Always follow the safety instructions, installation requirements and warranty terms supplied with your unit, and contact Frymaster or an authorized service provider for warranty repairs and replacement parts.
Running-cost figures use assumed U.S. average utility prices and are estimates for comparison only. See our editorial methodology for details.
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