Commercial Pressure Frying, Oil Filtration, and Warewashing Systems

This course delivers comprehensive technical instruction on the operation, diagnostic troubleshooting, and preventive maintenance of commercial pressure fryers, motorized oil filtration systems, and institutional warewashing appliances. Technicians examine the thermodynamic principles governing pressurized oil cooking, vessel integrity, safety relief valves, and automated oil management pumps. Instruction expands into commercial sanitation systems, covering undercounter, single-tank door-type, and multi-tank conveyor dishmachines alongside dedicated booster heating equipment. Students analyze electro-mechanical schematics, solid-state controllers, liquid level sensors, chemical dispensing circuits, wash/rinse hydraulic dynamics, and water temperature compliance. Rigorous laboratory exercises provide practical experience adjusting mechanical linkages, replacing pressure seals, troubleshooting conveyor drive mechanisms, and diagnosing thermal or chemical sanitization faults. Technicians refine systematic troubleshooting methodologies and preventative inspection protocols necessary for maintaining peak operational efficiency, kitchen safety, and regulatory health sanitation standards within demanding commercial foodservice and institutional dishroom environments.

InstructorJacob Calhoun

Prerequisites

CFE 101

Course outline

Lectures, virtual labs, and graded assignments — completed in your browser.

01Lesson 1: Principles of Pressurized Oil Cooking and Pressure Vessel Safetylecture

02Lesson 2: Pressure Fryer Lid Linkages, Deadweights, and Pressure Relief Valveslecture

03Lesson 3: Cooking Oil Filtration Mechanics, Reversible Pumps, and Piping Loopslecture

04Hands-on Lab: Hands-On Lab: Pressure Fryer Gasket Service, Vent Valve Rebuilds, and Filter Pump Diagnosticslab

05Lesson 5: Commercial Warewashing Sanitation Standards, Cycles, and Hydraulicslecture

06Lesson 6: Electric and Gas Booster Heaters and Final Rinse Delivery Systemslecture

07Lesson 7: Low-Temperature Chemical Sanitizing Dishmachines and Dispenser Interlockslecture

08Hands-on Lab: Hands-On Lab: Booster Heater Troubleshooting, Flow Pressure Balancing, and Chemical Feed Setuplab

09Lesson 9: Door-Type and Undercounter Mechanical Assemblies and Wash Armslecture

10Lesson 10: Conveyor and Flight-Type Dishmachine Drive Pawls, Clutches, and Curtainslecture

11Hands-on Lab: Hands-On Lab: Conveyor Drive Alignment, Motor Contactor Circuits, and Float Switch Diagnosticslab

12Lesson 12: Warewasher Electrical Control Circuits, Timers, and Electronic Boardslecture

13Lesson 13: Water Quality Impacts, De-Liming Chemistry, and Drain Water Temperinglecture

14Capstone Service Project: Comprehensive Warewash and Pressure Frying System Commissioning and Fault Simulationassignment

Syllabus

["Week 1: Lesson 1: Principles of Pressurized Oil Cooking and Pressure Vessel Safety", "Week 2: Lesson 2: Pressure Fryer Lid Linkages, Deadweights, and Pressure Relief Valves", "Week 3: Lesson 3: Cooking Oil Filtration Mechanics, Reversible Pumps, and Piping Loops", "Week 4: Hands-on Lab: Hands-On Lab: Pressure Fryer Gasket Service, Vent Valve Rebuilds, and Filter Pump Diagnostics", "Week 5: Lesson 5: Commercial Warewashing Sanitation Standards, Cycles, and Hydraulics", "Week 6: Lesson 6: Electric and Gas Booster Heaters and Final Rinse Delivery Systems", "Week 7: Lesson 7: Low-Temperature Chemical Sanitizing Dishmachines and Dispenser Interlocks", "Week 8: Hands-on Lab: Hands-On Lab: Booster Heater Troubleshooting, Flow Pressure Balancing, and Chemical Feed Setup", "Week 9: Lesson 9: Door-Type and Undercounter Mechanical Assemblies and Wash Arms", "Week 10: Lesson 10: Conveyor and Flight-Type Dishmachine Drive Pawls, Clutches, and Curtains", "Week 11: Hands-on Lab: Hands-On Lab: Conveyor Drive Alignment, Motor Contactor Circuits, and Float Switch Diagnostics", "Week 12: Lesson 12: Warewasher Electrical Control Circuits, Timers, and Electronic Boards", "Week 13: Lesson 13: Water Quality Impacts, De-Liming Chemistry, and Drain Water Tempering", "Week 14: Capstone Service Project: Comprehensive Warewash and Pressure Frying System Commissioning and Fault Simulation"]