DEAN SM20G Installation Manual
Super Marathon Series Gas Fryers
Installation & Operation Manual
Models SM20, SM35, SM50, SM60 & SM80
Dean, a member of the Commercial Food Equipment Service Association, recommends using
CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633
Price: $6.00
819-5649
08-98
PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE
REFERENCE.
THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT
AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED.
WE SUGGEST INSTALLATION, MAINTENANCE AND REPAIRS
SHOULD BE PERFORMED BY YOUR DEAN FACTORY
AUTHORIZED SERVICE AGENCY.
FOR YOUR SAFETY,
INSTRUCTIONS TO BE FOLLOWED IN CASE THE USER SMELLS GAS ARE TO
BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION SHALL BE
OBTAINED BY CONTACTING THE LOCAL GAS COMPANY OR GAS SUPPLIER.
FOR YOUR SAFETY,
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER
GAS APPLIANCE.
IMPORTANT
SAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT DEPENDS ON
ITS PROPER INSTALLATION. INSTALLATION MUST CONFORM WITH LOCAL
CODES, OR IN ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS
CODE, ANSI Z223.1; THE NATURAL GAS INSTALLATION CODE, CAN/CGAB149.1; OR THE PROPANE INSTALLATION CODE, CAN/CGA-B149.2.
WARNING!
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH.
READ THE INSTALLATION, OPERATING AND MAINTENACE
INSTRUCTIONS THROUGHLY BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
On the Cover
SM-35 w/Optional Casters
SUPER MARATHON SERIES
GAS FRYER
INSTALLATION AND OPERATION MANUAL
TABLE OF CONTENTS
PAGE
1. PARTS ORDERING AND SERVICE INFORMATION 2
2. IMPORTANT INFORMATION 3
3. INSTALLATION 5
4. DAILY OPERATION 12
5. CLEANING AND MAINTENANCE 14
6. FRYER TROUBLESHOOTING 15
7.
A. APPENDIX A: FILTRATION A-1
COMPONENT LISTING AND INSTALLATION STANDARDS
17
1. PARTS ORDERING AND SERVICE INFORMATION
1.1 ORDERING PARTS:
Customers may order parts directly from their
local Authorized Parts Distributor. For this
address and phone number, contact your
Maintenance & Repair Center or call the
factory. The factory address and phone number
are on the cover of this manual.
To speed up your order, the following
information is required:
Model Number
Type
Serial Number
Type of Gas
Item Part Number
Quantity Needed
1.2 SERVICE INFORMATION:
Call the “800” number on the cover of this
manual for the location of your nearest
Maintenance & Repair Center or contact the
factory direct. Always give the model and serial
numbers of your filter and fryer.
To assist you more efficiently, the following
information will be needed:
Model Number
Type
Serial Number
Type of Gas
Nature of Problem
Any other information which may be helpful in
solving your service problem.
2
2. IMPORTANT INFORMATION
2.1 DESCRIPTION: The Dean Super
Marathon gas fryers are energy-efficient,
gas-fired units, design-certified by the
International Approval Services
(AGA/CGA), NSF International and
manufactured to their basic performance
and application specifications.
ahead of the fryer(s) for safety and
ease of future service.
2. The Super Marathon gas fryers
have millivolt controls which do
not require electrical power
connections and do not have an
ON/OFF switch on the control
panel.
All units are shipped completely
assembled with accessories packed inside
the fryer vessel. All units are adjusted,
tested and inspected at the factory before
shipment. Sizes, weights and input rates
of all models are listed in this manual.
NOTE: The on-site supervisor is
responsible for ensuring that operators
are made aware of inherent dangers of
operating a deep fat fryer, particularly
aspects of oil filtration, draining, and
cleaning of the fryer.
2.2 RATING PLATE: This is attached to
the inside front door panel. Information
provided includes the BTU/hr input of the
burners, outlet gas pressure in inches WC
and whether the unit has natural or propane
gas orifices.
DANGER!
THE FRYER MUST BE CONNECTED ONLY
TO THE TYPE OF GAS IDENTIFIED ON THE
ATTACHED RATING PLATE.
2.3 PRE-INSTALLATION:
a. GENERAL: Only a licensed plumber
should install any gas-fired
equipment.
1. A manual gas shut-off valve must
be installed in the gas supply line
b. CLEARANCES: The fryer area must
be kept free and clear of all
combustibles. This unit is designcertified for the following
installations:
1. Other than household use;
2. Non-combustible floor installation
equipped with factory-supplied 6”
(15 cm) adjustable legs or 5” (13
cm) casters;
3. Combustible construction with a
minimum clearance of 6” (15 cm)
side and 6” (15 cm) rear, and
equipped with factory-supplied 6”
(15 cm) adjustable legs or 5” (13
cm) casters.
c. U.S. installations must meet:
American National Standard Institute
ANSI Z83.11
American Gas Association
8501 E. Pleasant Valley Road
Cleveland, OH 44131
National Electrical Code
ANSI/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
3
d. Canadian installations must meet:
Canadian Electric Code c22.1, part 1
Canadian Standards Association
178 Rexdale Blvd.
Rexdale, ONT, M9W 1R3
CAN 1-B149 Installation Codes
Canadian Gas Association
55 Scarsdale Road
Don Mills, ONT, M3B 2R3
(427°C) and may damage or melt
items stored over or behind the fryer.
d. Adequate distance must be maintained
from the flue outlet of the fryer(s) to
the lower edge of the filter bank.
NFPA Standard No. 96 states that “a
minimum of 18 inches (45 cm)”
should be maintained between the
flue(s) and the lower edge of the
exhaust hood filter.
e. COMPONENT LISTING AND
INSTALLATION STANDARDS:
See Appendix B for a listing of various
non-cooking components often
supplied as a part of food service
equipment and the applicable
standards.
2.4 AIR SUPPLY & VENTILATION :
Keep the area around the fryer clear to
prevent obstruction of combustion and
ventilation air flow as well as for service
and maintenance. Never use the interior of
the fryer cabinet for storage.
a. A commercial, heavy-duty fryer must
vent its combustion wastes to the
outside of the building. It is essential
that a deep fat fryer be set under a
powered exhaust hood or that an
exhaust fan be provided in the wall
above the unit, as exhaust gas
temperatures are approximately 8001000°F (427-538°C). Check air
movement during installation. Strong
exhaust fans in this hood or in the
overall air conditioning system can
produce slight air drafts in the room.
b. 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. 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.
2.5 ALTITUDE: The fryer input rating
(BTU/hr) is for elevations up to 2,000 feet
(610 m). For elevations above 2,000 feet,
the rating should be reduced four percent
(4%) for each additional 1,000 feet (305
m) above sea level.
The correct orifices are installed at the
factory if operating altitude is known at
time of the customer’s order.
2.6 RECEIVING AND UNPACKING:
Check that the container is upright. Use
outward prying only—no hammering—to
remove the carton. Check the fryer(s) for
visible damage. If damage has occurred,
do not refuse shipment, contact the freight
company. Do not contact the factory.
Remove, unwrap, wash, and temporarily
set aside any accessories shipped in the
fryer vessel.
c. Do not store anything on shelving
over or behind the fryer. Exhaust
temperatures can exceed 800°F
4
3. INSTALLATION
NOT LEVEL, THE FRYER MAY TIP
3.1 POSITIONING:
a. Initial Installation: If the fryer is
installed with legs, do not push the fryer
to adjust its position. Use a pallet or lift
jack to lift the fryer slightly and place
the fryer where it is to be installed.
b. Relocating The Fryer: Before
relocating a fryer installed with legs,
remove all weight from each leg before
moving.
If a leg becomes damaged during
movement, contact your service agent
for immediate repair/replacement of
that leg.
CAUTION
THIS FRYER MAY TIP AND CAUSE
PERSONAL INJURY IF NOT SECURED
IN A STATIONARY POSITION.
REMOVE ALL SHORTENING BEFORE
MOVING FRYER AS IT MAY CAUSE
SEVERE BURNS UPON CONTACT.
c. Insert the threaded leg screw into leg
support coupling.
INSTALLING LEG INTO
LEG SUPPORT ASSEMBLY
d. Turn the leg clockwise until the leg is
hand tight against the leg support
assembly.
e. When positioning the fryer, gently
lower the fryer into position to prevent
undue strain to the legs and internal
mounting hardware. Use a pallet or lift
jack to lift and position the fryer if
possible. Tilting the fryer may damage
the legs.
3.2 LEGS:
a. Install legs (or optional casters) near
where the fryer is to be used, as neither
is secure for long transit. Unit cannot
be curb mounted and must be equipped
with the legs or casters provided.
b. After unpacking, use a pallet or lift jack
to raise the fryer about a foot before
installing the legs.
HAND-TIGHTEN THE LEG
f. Proceed to Step 3.4, Leveling, to ensure
the fryer is level before using.
WARNING!
A FRYER MUST BE LEVEL BEFORE
FILLING WITH OIL. IF THE FRYER IS
OVER AND MAY CAUSE INJURY TO
THE OPERATOR.
5
3.3 CASTERS:
LEG SUPPORT ASSEMBLY
NOT LEVEL, THE FRYER MAY TIP
a. Install casters near where the fryer is to
be used, as casters are not secure for
long transit. The fryer cannot be curb
mounted and must be equipped with
either the legs or casters provided.
e. For fryers with casters, there are no
built-in leveling devices. The floor
where the fryers are installed must be
level.
b. After unpacking, use a pallet or lift jack
to raise the unit about a foot before
installing the casters.
c. Insert the threaded caster screw into leg
support coupling. Grasp the base of the
caster and tighten the caster by hand,
turning clockwise, until snug against
the leg support assembly.
INSTALLING CASTER INTO
d. Tighten the caster against the leg
support assembly by using a 3/4” open
end wrench.
WARNING!
A FRYER MUST BE LEVEL BEFORE
FILLING WITH OIL. IF THE FRYER IS
OVER AND MAY CAUSE INJURY TO
THE OPERATOR.
3.4 LEVELING:
a. Place a carpenter’s spirit level across
the top of the fryer and level the unit
both front-to-back and side-to-side. If
it is not level, the unit may not function
efficiently, the oil may not drain
properly for filtering and in a line-up it
may not match adjacent units.
b. Legs (Only):
1. If the floor is smooth and level,
level the unit by using the leg screw
threads. Adjust to the high corner
and measure with the spirit level.
The legs have about one inch of
adjustment thread.
TIGHTEN CASTER WITH
3/4” OPEN END WRENCH
2. Adjust leg height with an adjustable
or 3/4” open-end wrench.
ADJUST LEG HEIGHT WITH
AN ADJUSTABLE WRENCH
6
3. When leveling the fryer, hold the
leg body firmly to keep the leg from
rotating while turning the hex bullet
foot.
c. If the floor is uneven or has a decided
slope, it is recommended to place the
fryer on a a smooth platform. Do not
rely on leg/caster thread adjustment.
CAUTION
LEG ADJUSTMENT MUST NOT
EXCEED ONE INCH; THE UNIT
WILL BECOME UNSTABLE AND
TIPPING CAN OCCUR.
fryer uses a ¾” NPT inlet; however, the
gas supply lines must be sized to
accommodate all the gas-fired equipment
that may be connected to that gas supply.
Consult your contractor, gas company,
supplier, or other knowledgeable
authorities.
a. Manual shut-off valve: This gas
service supplier-installed valve must
be installed in the gas service line
ahead of the fryer in the gas stream
and in a position where it can be
reached quickly in the event of an
emergency.
FRYERS MUST BE AT ROOM
TEMPERATURE, EMPTY OF OIL,
AND IF FITTED WITH LEGS, LIFTED
DURING MOVEMENT TO AVOID
DAMAGE AND POSSIBLE BODILY
INJURY.
d. If the fryer is moved, re-level the fryer
following the instructions given in Step
3.4.
e. This fryer must be restrained to prevent
tipping when installed in order to avoid
the splashing of hot liquid. The means
of restraint may depend on the type of
application, such as connecting to a
battery of appliances or installing the
fryer in an alcove, or by separate
means, such as restraining devices. A
bracket has been provided on the fryer
back panel for this purpose.
The install must be reviewed at the
time of installation to ensure it meets
the intent of these instructions. The
on-site supervisor and/or operator(s)
should be made aware there is a
restraint on the appliance and, if
disconnection of the restraint is
necessary, to reconnect this restraint
after the appliance has been returned
to its originally installed position.
CAUTION
THE FRYER MUST BE ISOLATED
FROM THE GAS SUPPLY PIPING
SYSTEM BY CLOSING ITS
INDIVIDUAL, MANUAL SHUT-OFF
VALVE DURING ANY PRESSURE
TESTING OF THE GAS SUPPLY PIPING
SYSTEM AT PRESSURES EQUAL TO
OR LESS THAN ½ PSIG (3.45 KPa).
b. Pressure regulating:
1. External regulators are not
normally required on this fryer, as
that function is performed by a
safety control valve.
2. If the incoming pressure is in
excess of ½” PSIG (3.45 KPa), a
step-down regulator will be
required. Your local servicer
should check the manifold
pressure with a manometer.
3. Domestic Units: Units using
natural gas require 4” WC (10
mbar). Domestic propane units
require 11” WC (27.4 mbar).
4. Export Units: Units using
natural gas require 3.5” WC (8.7
mbar). Export propane units
require 10” WC (25 mbar).
3.5 GAS CONNECTIONS: The gas
supply (service) line must be the same size
or greater than the fryer inlet line. This
7
NEW CONNECTION IS NOT ONLY
SOLUTION WILL FIND.
CAUTION
THE FRYER AND ITS INDIVIDUAL
SHUT-OFF VALVE MUST BE
DISCONNECTED FROM THE GAS
SUPPLY PIPING SYSTEM DURING
ANY PRESSURE TESTING OF THE GAS
SUPPLY SYSTEM AT TEST PRESSURES
IN EXCESS OF ½ PSIG (3.45 KPa).
c. Orifices: The fryer can be ordered to
operate on either natural or propane
gas. The correct safety control valve,
appropriate gas orifices, and pilot
burner are installed at the factory.
While the valve can be adjusted in the
field, only qualified service personnel
should make any adjustments with the
proper test equipment.
d. Rigid Connections: The fryer can be
connected singularly or as part of a
cooking line. Check any installersupplied intake pipe(s) visually and
clean threading chips, or any other
foreign matter before installing into a
service line. If the intake pipes are not
clear of all foreign matter, the orifices
will clog when gas pressure is applied.
CAUTION
ALL CONNECTIONS MUST BE
SEALED WITH A JOINT COMPOUND
SUITABLE FOR LP GAS, AND ALL
CONNECTIONS MUST BE TESTED
WITH A SOAPY SOLUTION BEFORE
LIGHTING ANY PILOTS.
2. If the unit is installed with casters,
the installation should be made
with a connector that complies
with the Standard for Connectors
for Moveable Gas Appliances,
ANSI Z21.69 or Connectors for
Moveable Gas Appliances,
CAN/CGA-6.16, and a quickdisconnect device that complies
with the Standard for Quick
Disconnect Devices for Use with
Gas Fuel, ANSI Z21.41, or Quick
Disconnect for Use with Gas Fuel,
CANI-6.9, adequate means must
be provided to limit the movement
of the appliance without depending
on the connector and the quick
disconnect device or its associated
piping to limit the appliance
movement. A restraining bracket
is provided on the appliance
structural back to prevent the unit
from moving from its installed
position.
3.6 ELECTRICAL CONNECTIONS:
The wiring diagram is attached to the
inside of the fryer door. The diagram can
also be found on page 16, Chapter 6,
Troubleshooting. The fryer is equipped
with a millivolt control system which does
not need an outside power source.
WARNING
PUTTING AN OPEN FLAME BESIDE A
e. Flexible Couplings & Connectors:
1. If the fryer is installed with
couplings or quick disconnect
fittings, the installer must use a
heavy-duty, AGA design-certified
commercial connector of at least
¾” NPT (with suitable strain relief)
in compliance with ANSI Z-21.69-
1979. Domestic connectors are not
suitable.
DANGEROUS, BUT WILL OFTEN MISS
SMALL LEAKS THAT A SOAPY
3.7 INITIAL START-UP:
a. CLEANING: New units are wiped
clean with solvents at the factory to
remove any visible signs of dirt, oil,
grease, etc. remaining from the
manufacturing process, then coated
lightly with oil. Wash thoroughly with
hot, soapy water to remove any film
8
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