Frymaster Application Series Handbuch

Application Series

Frymaster, a member of the Commercial Food Equipment Ser-

vice Association, recommends using CFESA Certiﬁed Techni-

cians.

24-Hour Service Hotline 1-800-551-8633

Price: $4.00

OCTOBER 11

*8196141A*

Please read all sections of this manual and retain for future reference.

NOTICE

This appliance is intended for professional use only and is to be operated by qualiﬁed personnel only. A

Frymaster/Dean Factory Authorized Servicer (FAS) or other qualiﬁed professional should perform installation,

maintenance, and repairs. Installation, maintenance, or repairs by unqualiﬁed personnel may void the

manufacturer’s warranty. See Chapter 1 of this manual for deﬁnitions of qualiﬁed personnel.

NOTICE

This equipment must be installed in accordance with the appropriate national and local codes of the country

and/or region in which the appliance is installed. See NATIONAL CODE REQUIREMENTS in Chapter 3 of

this manual for speciﬁcs.

NOTICE

Drawings and photos used in this manual are intended to illustrate operational, cleaning and technical

procedures and may not conform to onsite management operational procedures.

NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS

U.S.

This device complies with Part 15 of the FCC rules. Operation is subject to the following two conditions: 1)

This device may not cause harmful interference, and 2) This device must accept any interference received,

including interference that may cause undesired operation. While this device is a veriﬁed Class A device, it has

been shown to meet Class B limits.

CANADA

This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set out by the ICES-

003 standard of the Canadian Department of Communications.

Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A et B prescrites

dans la norme NMB-003 edictee par le Ministre des Communications du Canada.

DANGER

Improper installation, adjustment, maintenance or service, and unauthorized alterations or modiﬁcations can

cause property damage, injury, or death. Read the installation, operating and service instructions thoroughly

before installing or servicing this equipment. Only qualiﬁed service personnel may convert this appliance to

use a gas other than that for which it was originally conﬁgured. See Chapter 1 of this manual for deﬁnition of

qualiﬁed service personnel.

DANGER

Adequate means must be provided to limit the movement of this appliance without depending upon the gas

line connection. Single fryers equipped with legs must be stabilized by installing anchor straps. All fryers

equipped with casters must be stabilized by installing restraining chains. If a ﬂexible gas line is used, an

additional restraining cable must be connected at all times when the fryer is in use.

DANGER

The front ledge of the fryer is not a step. Do not stand on the fryer. Serious injury can result from slips or

contact with the hot oil.

DANGER

Do not store or use gasoline or other ﬂammable vapors and liquids in the vicinity of this or any other

appliance.

DANGER

Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak must be posted

in a prominent location. This information can be obtained from the local gas company or gas supplier.

DANGER

The crumb tray in fryers equipped with a ﬁlter system must be emptied into a ﬁreproof container at the end

of frying operations each day. Some food particles can spontaneously combust if left soaking in certain

shortening material. Additional information can be obtained in the ﬁltration manual included with the system.

WARNING

No structural material on the fryer should be altered or removed to accommodate placement of the fryer under

a hood. Questions? Call the Frymaster/Dean Service Hotline at 1-800-551-8633.

WARNING

Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the joint

between the frypot. Banging fry baskets on the strip to dislodge shortening will distort the strip, adversely

affecting its ﬁt. It is designed for a tight ﬁt and should only be removed for cleaning.

NOTICE

If, during the warranty period, the customer uses a part for this Manitowoc Food Service equipment other

than an unmodiﬁed new or recycled part purchased directly from Frymaster/Dean, or any of its authorized

services, and/or the part being used is modiﬁed from its original conﬁguration, this warranty will be void.

Further, Frymaster/Dean and its afﬁliates will not be liable for any claims, damages or expenses incurred by

the customer which arise directly or indirectly, in whole or in part, due to the installation of any modiﬁed part

and/or part received from an unauthorized servicer.

NOTICE

The Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed plumber

or pipe ﬁtter.

Application Series Gas Fryers

Installation and Filtration Quick Reference

Manuals appropriate for the fryer models installed in this Application Series cabinet are included with

the fryer. See those manuals for fryer-speciﬁc operation instructions.

Table of Contents

Page

Introduction 1-1

After Purchase 1-1

Ordering Parts 1-1

Service Information 1-1

Computer Information 1-1

Safety Information 1-2

Service Personnel 1-2

Important Information 2-1

Receiving and Unpacking Equipment 2-1

General 2-1

Rating Plate 2-2

Pre-Installation 2-3

Air Supply and Ventilation 2-4

Equipment Installed at High Altitudes 2-4

Installation 3-1

Installing the Fryer 3-1

Leveling the Fryer (Fryers equipped with legs only) 3-1

Installing Casters and Legs 3-1

Gas Connections 3-1

Adjustments/Adaptation to Different Gases 3-5

Electrical Connections 3-6

Filtration Quick Reference 4-1

Application Series: Introduction

Chapter 1-1

1.1 After Purchase

In orderto improve service, have thefollowingchart ﬁlled inby theFrymaster or DeanAuthorized

Servicer who installed this equipment.

Authorized Service

Technician

FAS Address

Telephone/Fax

Model Number

Serial Number

Gas Type

Tospeedupyourorder,providethemodelnumber,serialnumber,gastype,partneeded,itempart

number (if known), and quantity needed.

1.2 Ordering Parts

Customers may order parts directly from their local factory authorized service center. For this

address and phone number, contact your factory authorized servicer or call the Frymaster and

Dean Service Hotline number, 1-800-551-8633.

1.3 Service Information

Call the Frymaster and Dean Service Hotline, 1-800-551-8633, for the location of your nearest

factory authorized servicer. To assist you more eﬃciently, always provide the service technician

with the model number, gas type, serial number, and the nature of the problem.

1.4 Computer Information

This equipment has been tested and found to comply with the limits for a Class A digital device,

pursuant to Part 15 of the FCC rules. While this device is a veriﬁed Class A device, it has been

shown to meet the Class B limits. These limits are designed to provide reasonable protection

against harmful interference when the equipment is operated in a commercial environment. This

equipment generates, uses and can radiate radio frequency energy and, if not installed and used in

accordance with the instruction manual, may cause harmful interference to radio communications.

Operation of the equipment in a residential area is likely to cause harmful interference in which

case the user will be required to correct the interference at his own expense.

The user is cautioned that any changes or modiﬁcations not expressly approved by the party

responsible for compliance could void the user’s authority to operate the equipment.

If necessary, the user should consult the dealer or an experienced radio and television technician

for additional suggestions. The user may ﬁnd the following booklet, prepared by the Federal

Communications Commission, helpful: “How to Identify and Resolve Radio-TV Interference

Problems”. This booklet is available from the U.S. Government Printing Oﬃce, Washington, DC

20402, Stock No. 004-000-00345-4.

1.5 Safety Information

Before attempting to operate your unit, read the instructions in this manual and in the fryer -

speciﬁc manuals which accompany this Application Series fryer thoroughly.

Throughout this manual, you will ﬁnd statements enclosed in bordered boxes, similar to the ones

below. Beattentivetothecaution, warningand danger

issues they introduce.

1.6 Service Personnel

1.6.1 Deﬁnitions

A. Qualiﬁed and/or Authorized Operating

Personnel

1. Qualiﬁed/authorized operating personnel are

those who have carefully read the information

inthismanualandhavefamiliarizedthemselves

with the equipment functions, or have had

previous experience with the operation of

equipment covered in this manual.

B. Qualiﬁed Installation Personnel

1. Qualiﬁed installation personnel are individuals,

ﬁrms, corporations, and/or companies, which,

either in person or through a representative, are

engagedinandareresponsiblefortheinstallation

of gas-ﬁred appliances. Qualiﬁed personnel

must be experienced in such work, be familiar with all gas precautions involved, and have

complied with all requirements of applicable national and local codes.

C. Qualiﬁed Service Personnel

1. Qualiﬁed service personnel are those who are familiar with Frymaster and Dean

equipment and have been authorized by Frymaster and Dean to perform service on

Frymaster and Dean equipment. All authorized service personnel are required to be

equipped with a complete set of service parts manuals and stock a minimum amount of

parts for Dean and Frymaster equipment. A list of Factory Authorized Servicers (FASs)

is located on the Frymaster website at www.frymaster.com. Failure to use qualiﬁed

service personnel will void the warranty on your equipment.

Application Series: Introduction

Chapter 1-2

CAUTION

Caution boxes contain information

about actions or conditions that may

cause or result in a malfunction of your

system.

WARNING

Warning boxes contain information

about actions or conditions that may

cause cause or result in damage to

your system, and which may cause

your system to malfunction

DANGER

Danger boxes contain information

about actions or conditions that may

cause or result in r result in injury to

personnel, and which may cause dam-

age to your system and/or cause your

system to malfunction.

Application Series: Important Information

Chapter 2-1

2.1 Receiving and Unpacking Equipment

A. Check that the container is upright. Use an outward prying motion - no hammering - to

remove the carton. Unpack the fryer carefully and remove all accessories from the carton.

Do not discard or misplace these, as they will be needed.

B. After unpacking, immediately check the equipment for visible signs of shipping damage.

If damage has occurred, contact the carrier and ﬁle the appropriate freight claims. Do not

contactthefactory. Shippingdamageresponsibility is betweenthecarrierandthedealer.

If your equipment arrives damaged:

1. File claim for damages immediately, regardless of extent of damage.

2. Be sure visible loss or damage is noted on the freight bill or express receipt and is

signed by the person making the delivery.

3. If damage is unnoticed until equipment is unpacked, notify freight company or carrier

immediately,and ﬁlea concealeddamageclaim. Thisshouldbedonewithin 15daysof

date of delivery. Be sure to retain container and all packing materials for inspection.

Note: Frymaster and Dean Do Not Assume Responsibility for Damage or Loss Incurred

in Transit.

C. Four-battery systems: Casters are pre-installed on the frying system and the carton is

furnishedwiththreeunloadingramps. Removethebracesfromthefrontcastersbytaking

out the securing bolts. Carefully roll the unit down the ramps from the front (cooking

side).

D. Remove all plastic skin from sides, front, and doors of the fryer(s). Failure to do this prior

to initial fryer operation will make it very diﬃcult to remove later.

2.2 General

Qualiﬁed, licensed, and/or authorized installation or service personnel only (as deﬁned in Section

1.6) should perform the following:

• Installation and service on equipment.

• Conversion of this appliance from one gas type to another.

Failure to use qualiﬁed, licensed, and/or authorized installation or service personnel to install,

convert to another gas type or otherwise service this equipment will void the warranty and may

result in damage to the equipment or injury to personnel.

Application Series: Important Information

Chapter 2-2

Where conﬂicts exist between instruction/ information in this manual and local or national codes

or regulations, installation and operation shall comply

with the codes or regulations in force in the country in

which the equipment is installed.

Upon arrival, inspect the fryer carefully for visible or

concealed damage. (See Receiving and Unpacking

Equipment in Section 2.1.)

2.2.1 Product Description

See supplied manuals for speciﬁc fryers installed in

Application Series fryer.

2.3 Principles of Operation

See supplied manuals for speciﬁc fryers installed in

Application Series fryer.

2.4 Rating Plate

A rating plate is attached to the inside front door

panel for each fryer. Information provided includes

the model and serial number of the fryer, BTU/hr

input of the burners, outlet gas pressure in inches

W.C. and whether the unit has natural or propane gas

oriﬁces.

DANGER

Building codes prohibit a fryer with its

open tank or hot oil/shortening from being

installed beside an open ﬂame or any time,

including those of broilers and ranges.

Caution

Fryers equipped with legs are for station-

ary installations. Appliances ﬁtted with

legs must be lifted during movement to

avoid damage to the appliance and bodily

injury. For moveable installations, optional

equipment casters must be used. For

moveable installations, optional equipment

casters must be used. Questions? Call

1-800-551-8633.

Warning

The on-site supervisor is responsible for

ensuring that operators are made aware of

the inherent hazard of operating a hot oil

frying system, particularly the aspects of

system operation, oil ﬁltration, draining and

cleaning procedures.

Danger

Fryers MUST be connected ONLY to the

gas type identiﬁed on the attached rating

plate.

Application Series: Important Information

Chapter 2-3

2.5 Pre-Installation

A. General: Only licensed personnel should install

any gas-ﬁred equipment.

1. A manual gas shut-off valve must be installed in

the gas supply line ahead of the fryers for safety

and ease of future service.

2. See supplied manual for speciﬁc fryers in the Application Series for power requirements.

B. Clearances: The fryer area must be kept free and clear of all combustibles. This unit is

design-certiﬁed for the following installations:

1. Commercial installation only (not for household use).

2. Non-combustible ﬂoor installation equipped with factory-supplied 6-inch (15-cm) adjustable

legs or 5-inch (13-cm) casters;

3. Combustible construction with a minimum clearance of 6-inches (15-cm) side and 6-inches

(15-cm) rear, and equipped with factory-supplied 6-inch (15-cm) adjustable legs or 5-inch (13-

cm) casters.

C. Installation Standards

U.S. installations must meet:

American National Standards Institute

ANSI Z83.11

American Gas Association

8501 E. Pleasant Valley Road

Cleveland, OH 44131

National Electrical Code

AMSI/NFPA #70

American National Standard Institute

1430 Broadway

New York, NY 10018

NFPA Standards #96 and #211

National Fire Protection Association

470 Atlantic Avenue

Boston, MA 02110

Canadian installations must meet:

CAN 1-B149 Installation Codes

Canadian Gas Association

55 Scarsdale Road

Don Mills, ONT, M3B 2R3

Canadian Electric Code c22.14, part 1

Canadian Standards Association

178 Rexdale Blvd.

Rexdale, OT M9W 1R3

Australian Requirements

To be installed in accordance with

AS5601/AG601, local authority, gas,

electricityand anyother relevantstatutory

regulations.

Danger

Do not connect this appliance to the gas

supply before reviewing all information in

this chapter.

Application Series: Important Information

Chapter 2-4

2.6 Air Supply and Ventilation

Keep the area around the fryer clear to prevent

obstruction of combustion and ventilation airﬂow as

well as for service and maintenance.

A. Do not connect this fryer to an exhaust duct.

B. Correct installation and adjustment will ensure

adequate airﬂow to the fryer system.

C. A commercial, heavy-duty fryer must vent its

combustion wastes to the outside of the building. A deep-fat fryer must be installed under a

powered exhaust hood, or an exhaust fan must be provided in the wall above the unit, as exhaust

gas temperatures are approximately 800-1000°F (427-538°C). Check air movement during

installation. Strong exhaust fans in the exhaust hood or in the overall air conditioning system

can produce slight air drafts in the room.

D. Do not place the fryer’s ﬂue outlet directly into the plenum of the hood, as it will affect the

gas combustion of the fryer.

E. Never use the interior of the fryer cabinet for storage or store items on shelving over or behind

the fryer. Exhaust temperatures can exceed 800°F (427°C) and may damage or melt items stored

in or near the fryer.

F. Adequate distance must be maintained from the ﬂue outlet of the fryer(s) to the lower edge

of the ﬁlter bank. Per NFPA Standards No. 96, a minimum of 18-inches (45-cm) should be

maintained between the ﬂue(s) and the lower edge of the exhaust hood ﬁlter.

G. Filters and drip troughs should be part of any industrial hood, but consult local codes before

constructing and installing any hood. The duct system, the exhaust hood and the ﬁlter bank must

be cleaned on a regular basis and kept free of grease.

2.7 Equipment Installed at High Altitudes

A. The fryer input rating (BTU/hr) is for elevations up to 2,000 feet (610-m). For elevations

above 2,000 feet (610-m), the rating should be reduced four percent for each additional

1,000 feet (305-m) above sea level.

B.The correct oriﬁces are installed at the factory if operating altitude is known at time of the

customer’s order.

Danger

This appliance must be installed with

sufﬁcient ventilation to prevent the

occurrence of unacceptable concentrations

of substances harmful to the health

of personnel in the room in which it is

installed.

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