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 [phone]

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

residue and dust or debris before food

Pilot

preparation, then rinse out and wipe
dry. Wash also any accessories
shipped with the unit. Close the drain­valve completely and remove the
crumb screen. Make sure the screws
holding the thermostat and limit
control sensing bulbs into the vessel
are tight.

Drain Shut-Off Valve

b. INITIAL PILOT LIGHT: All Dean

Industries’ fryers are tested, adjusted
and calibrated to sea level conditions
before leaving the factory.
Adjustments to assure proper
operation may be necessary on
installation to meet local conditions,
low gas pressure, differences in
altitude, variations in gas
characteristics, to correct possible
problems caused by rough handling
or vibration during shipment, and
are to be performed only by qualified
service personnel. These are the
responsibilities of the customer
and/or dealer and are not covered by
Dean Industries’ warranty.

WARNING

WHEN LIGHTING PILOTS AND
CHECKING FOR BURNER
PERFORMANCE, DO NOT STAND
WITH YOUR FACE CLOSE TO THE
BURNERS…THEY MAY LIGHT
WITH A “POP” AND COULD CAUSE
FLASH BACK AND FACIAL BURNS.

2. Ensure that the following steps are
done in sequence before lighting or
re-lighting the pilot:

a) Turn off the manual shut-off

valve on the incoming service
line.

b) Turn the operating thermostat

“OFF”.

c) Depress the pilot gas cock dial

on the safety control valve and
turn “OFF”.

1. The inlet pipe at the lower rear of

the fryer brings incoming gas to
the pilot safety control valve,
then to the pilot and/or main
burners. The pilot is located high
in the cabinet center, at the base
of the fryer vessel. It will require
a long match or taper to light.

9

Pilot Gas Cock Dial

d) Wait at least 5 minutes for any

accumulated gas to disperse.

3. Fill fryer tank with liquid oil (or

water during testing) to the “oil
level” line scribed into the rear
wall of the tank.

4. Open the manual shut-off valve on

the incoming service line.

5. Apply a lighted match or taper to

the pilot burner head.

6. Turn the safety valve gas cock to

“Pilot”, depress and hold the dial
until the pilot stays lit when the
dial is released. This may take a
minute or longer.

7. If the pilot does not stay lit,

depress the dial and re-light it,
holding the dial in longer before
releasing. It may be necessary to
re-light the pilot several times until
the lines are purged of any trapped
air and a constant gas flow is
attained.

8. When the pilot stays lit, turn the

gas cock dial to “ON”.

9. Turn the thermostat to any “ON”

setting and watch to make sure the
main burner ignites from the pilot.

WARNING

IF GAS ODORS ARE DETECTED THE
GAS SUPPLY MUST BE SHUT OFF AT
THE MAIN SHUT-OFF VALVE AND
THE LOCAL GAS COMPANY OR
AUTHORIZED SERVICE AGENCY
CONTACTED FOR SERVICE.

3.8 HEATING THE VESSEL: This

step will check main burner operation,
initial thermostat calibration, and clean the
vessel for initial food production.

a. Fill the fryer vessel with hot or cold

water to the oil level line scribed in the
back of the tank.

b. Set the operating thermostat/

temperature controller dial to 220°F
(104°C), just above that of boiling
water.

c. The main burner will ignite.
d. Reset the temperature controller to

200°F (93°C).

e. The burners should shut-off just as the

water starts to boil.

f. When satisfied that the burners and

thermostat are operating properly,
drain the vessel of water and dry
thoroughly. Refill it with shortening
as directed below.

Operating Thermostat

3.9 FINAL PREPARATION:

a. When using a liquid shortening

(cooking oil), fill the fryer to the “oil
level” line scribed into the back of the
fryer vessel.

b. When using a solid shortening, either

melt it first, or cut into small pieces
and tightly pack it below the heat
tubes, between the heat tubes, and on
top of the heat tubes, leaving no air

10

spaces and being careful not to
disturb the sensing bulbs. Make sure
the crumb screen is removed before
placing solid shortening in the fryer.
Melt this shortening by turning the
burners “ON” for about five or ten
seconds, “OFF” for a minute, etc.
until the shortening is melted. If you
see any smoke coming from the oil
while melting this way, shorten the
“ON” cycle and lengthen the “OFF”
cycle. Smoke shows that you are
scorching the shortening and reducing
its useful life.

WARNINGS

DO NOT GO NEAR THE AREA
DIRECTLY OVER THE FLUE OUTLET
WHILE THE FRYER IS OPERATING.

ALWAYS WEAR OIL-PROOF,
INSULATED GLOVES WHEN
WORKING WITH THE FRYER FILLED
WITH HOT OIL.

NOTE: NEVER MELT A SOLID
BLOCK OF SHORTENING BY
SETTING IT WHOLE ON TOP OF
THE HEATING TUBES. THIS IS
UNSAFE, INEFFICIENT AND
DANGEROUS.

c. When the fryer vessel is filled and the

shortening melted, place the crumb
screen over the heat tubes.

d. Before starting operation, turn the

operating thermostat to the probable
working temperature; wait for the
temperature to stabilize then check
with a high-quality immersion
thermometer.

ALWAYS DRAIN HOT OIL INTO A
METAL CONTAINER. HOT OIL CAN
MELT PLASTIC BUCKETS AND CRACK
GLASS CONTAINERS.

11

4. DAILY OPERATION:

CAUSING SEVERE BURNS.

4.1 OPENING: At opening time, always

visually check the fryer for:
a. The combination or main gas valve is

“OFF”.

b. To light the fryer, see Section 3-7.

4.2 GENERAL USE OF THE

FRYER:

a. For consistent quality product,

convenience and long-term savings, use
a high-quality liquid frying compound.

b. If using solid shortening, never melt a

block of shortening by setting it on top
of the heating tubes. This is dangerous
and can easily cause the vessel heat
tube to burn through, warp, or
overstress the welded seams.

c. Although 350°F (177°C) is the

recommended temperature for most
cooking operations, set the fryer at the
lowest possible temperature which
produces a high quality end product
while ensuring maximum life of frying
compound.

tubes, around the heat tubes, and on
top of the heat tubes, leaving no air
spaces around the heat tubes and being
careful not to disturb the sensing bulbs.
Melt this shortening by turning the
burners “ON” for about five or ten
seconds, “OFF” for a minute, etc. until
the shortening is melted. If you see
any smoke coming from the oil while
melting this way, shorten the “ON”
cycle and lengthen the “OFF” cycle.
Smoke shows that you are scorching
the shortening and reducing its useful
life.

c. Turn the temperature controller to

350°F (177°C). In less than 30
minutes, the frying compound
temperature will stabilize and be ready
for production.

CAUTION

WHEN FILTERING, NEVER LEAVE
THE FILTER UNATTENDED. THE
ACTION OF THE OIL MOVING
THROUGH THE LINES COULD KNOCK
A FLEXIBLE RETURN HOSE OUT OF
THE FRYER, SPRAYING HOT OIL AND

When the fryer is not in use, the
thermostat should be set lower than that
used during cooking. Light loads, too,
may be cooked at lower temperatures.
A good operator will experiment to
determine the optimum temperature and
load conditions for the various food
items to be cooked.

4.3 TURN ON PROCEDURES:

a. If fryer is empty, pour enough frying

compound into the vessel to fill the
vessel to the “oil level” line scribed on
the rear wall.

b. When using a solid shortening, either

melt it first, or cut into small pieces
and tightly pack it below the heat

4.4 FILTERING: Detailed operating and

troubleshooting information about Dean
filtration systems can be found in
Appendix A of this manual or in the
operating manual provided with your filter
unit.

a. The frying compound should be

filtered at least daily or even more
frequently if cooking is heavy. This
ensures the longest life possible for the
frying compound, gives better taste to
the food being prepared and minimizes
flavors being transferred from batch to
batch.

b. When completing a filter cycle, always

close the return valve(s) at the fryer(s)

12

to avoid siphoning oil out of the fryer
into the filter and open the valve at the
filter to promote draining of the return
lines into the filter pan.

c. If using solid shortening, always make

sure the return lines are clear before
turning off the filter motor and hang
any flexible lines up to drain. Solid
shortening will solidify as it cools,
eventually clogging the lines.

4.5 CLOSING:

a. When closing at night, filter the oil in

all fryers and drain the filter lines.

b. Cover the open tanks of oil.
c. Turn the control knob on the

combination gas valve “OFF”.

d. Turn filter power switch “OFF”.

4.6 SHUT-DOWN: When closing down

for periods longer than overnight,
a. Drain the frying compound and clean

the vessel thoroughly.

b. Either discard the frying compound or

return it filtered to the vessel and then
cover it.

c. Non-stainless Fry Vessels Only: If

frying compound is discarded, lightly
coat the inside of the non-stainless
vessels with fresh frying compound to
prevent rusting of the bare mild steel
frying vessels.

d. Turn the control knob on the

combination gas valve “OFF”.

e. Turn the manual valve on the

incoming gas service line to “OFF”.

f. Disconnect any 120-volt power cords

for the filter units from the wall
sockets.

13

5. CLEANING & MAINTENANCE

DO NOT LET WATER SPLASH INTO THE

TANK OF HOT OIL. IT WILL SPLATTER

DAMAGE AND PERSONAL INJURY.

DO NOT DRAIN WATER INTO
FILTER. WATER WILL DAMAGE
THE FILTER PUMP.

WARNING!

IF THE FRYER IS NOT COMPLETELY
EMPTY OF OIL, ADJUSTMENTS,
ALTERATIONS, SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY

5.1 GENERAL: Any piece of equipment

works better and lasts longer when
maintained properly and kept clean. Keep the
fryer must be kept clean during the working
day. Clean the fryer at the end of each day.

5.2 DAILY: Wash all removable parts. Clean

all exterior surfaces of the body. Do not use
cleansers, steel wool, or any other abrasive
material on stainless steel. Filter the cooking
oil and replace if necessary. The oil should
be filtered more often than daily under heavy
use conditions.

5.3 WEEKLY:

f. Refill with clear water, set operating

thermostat to 220°F (104°C), and boil
again. Once boiling is completed, turn
operating thermostat “OFF”, drain, rinse,
and dry thoroughly.

CAUTION

DO NOT LET WATER BOIL DOWN TO
THE POINT THAT TUBES ARE EXPOSED
AS THIS WILL DAMAGE THEM.

g. Immediately refill with cooking oil or

frying compound as directed in Section

4.3.

WARNING!

AND CAN CAUSE SEVERE BURNS.

a. Completely drain the oil from the fry

vessel into either the filter or a steel
container. Do not use a plastic bucket or
glass container.

b. Clean the vessel with a good grade of

cleaner or hot water and a strong
detergent.

c. Close the drain valve and refill with

either the cleaning solution or water and
detergent.

d. Set operating thermostat to 220°F

(104°C). Bring to a rolling boil, then
turn the heat down and let the mixture
stand until deposits and/or carbon spots
can be removed with the Teflon brush.

e. Scrub tank walls, bottom and heating

tubes. Then drain vessel and rinse in
clear water.

5.4 PERIODIC: The fryer should be checked

and adjusted periodically by qualified service
personnel as part of a regular kitchen
maintenance program.

5.5 STAINLESS STEEL: All stainless steel

fryer body parts should be wiped regularly
with hot, soapy water during the day and with
a liquid cleaner designed for this material at
the end of each day.

a. Do not use steel wool, abrasive cloths,

cleansers or powders!

b. Do not use a metal knife, spatula or any

other metal tool to scrape stainless steel!
Scratches are almost impossible to
remove.

c. If it is necessary to scrape the stainless

steel to remove any encrusted materials,
soak the area first to loosen the material,
then use a wood or nylon scraper only.

14

6. TROUBLESHOOTING

6.1 PROCEDURES: The problems and possible solutions given in this section cover those most

commonly encountered. To troubleshoot, perform the test set-up at the beginning of each
condition. Follow each step in sequence as shown in the troubleshooting flowcharts.

6.2 SET-UP: Follow start-up procedures found in Section 3.7, Initial Start-Up, on page 8 of this

manual. Attempt to light the pilot and then follow the flowchart below.

6.3 PILOT FAILS TO LIGHT:

1. Check to see that gas lines are

connected.

2. Re-light pilot. When attempting to

Pilot fails to light.

re-light the pilot, ensure combination
gas valve manual knob is depressed
for at least one minute. If pilot
doesn’t light, go to step 3.

3. Call for service.

6.4 FRYER FAILS TO HEAT:

1. Check to ensure gas valve is set to

the “ON” position.

2. Set operating thermostat to 350°F

Fryer fails to heat fry vessel.

(177°C) and observe fryer. Do the
main burners come on and heat the
fry vessel? If no, go to step 3.

3. Call for service.

FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALL
THE DEAN SERVICE HOTLINE AT 1-800-551-8633.

15

6.5 MILLIVOLT WIRING DIAGRAM:

White

Combination Gas

Valve

Red

Thermopile

Red

Red

Hi-Limit

6.6 FRYER SPECIFICATIONS:

SM 20 SM 35 SM 50

Frying Vessel:
Frying Area:
Oil Capacity:
Energy Requirements:
Gas (Nat Gas or LP):
BTU/hr:
Overall Height:
Working Height:
Overall Width:

Overall Depth:
Shipping Weight:

6 ½” x 14”

20 – 23 lbs.

Natural or Propane

50,000 BTU/hr

7.75” (one vessel)

15.0” (two vessels)

115 lbs. 180 lbs. 180 lbs.

Operating
Thermostat

Black

Black

14” x 14”

35 – 43 lbs.

Natural or Propane

90,000 BTU/hr

45.0” 45.0” 45.0”

35.0” 35.0” 35.0”

15.50” 15.50”

29.25” 29.25” 29.25”

14” x 14”

35 – 50 lbs.

Natural or Propane

115,000 BTU/hr

Frying Vessel:
Frying Area:
Oil Capacity:
Energy Requirements:
Gas (Nat Gas or LP):
BTU/hr:
Overall Height:
Working Height:
Overall Width:
Overall Depth:
Shipping Weight:

SM 60 SM 80

18” x 18”

60 – 75 lbs.

Natural or Propane

150,000 BTU/hr

45.0” 45.0”

35.0” 35.0”

20.0” 21.0”

35.50” 35.50”

255 lbs. 260 lbs.

16

Natural or Propane

165,000 BTU/hr

20” x 20”

80 – 100 lbs.

7. COMPONENT LISTING AND INSTALLATION STANDARDS

The following is a selection of listing and installation standards applicable to non-cooking components
often supplied as part of food service equipment. The selection is not intended to be complete and other
nationally recognized standards may be appropriate. This listing was current as of the revision date
shown on the cover of this manual.

LISTING

COMPONENT

Grease Extractor ANSI/UL 710-1990 ANSI/NFPA 96-1991
Power Ventilators ANSI/UL 705-1984 ANSI/NFPA 96-1987

Filter Unit

Fire Ext. (CO2)

Fire Ext. (Dry Chemical)

Fire Ext. (Water)
Fire Ext. (Foam) ANSI/NFPA 11-1988

Automatic Sprinklers ANSI/UL 199-1990 ANSI/MFPA 13-1989
Smoke Detectors

Heat Detectors for Fire
Protective Signaling Devices

STANDARD

ANSI/UL 900-1987
ANSI/UL 586-1990
ANSI/UL 154-1990

CAN/ULC-S503-M90

ANSI/UL 299-1990

CAN/ULC-S504-M89

ANSI/US 626-1990

CAN4-S507-M83

ANSI/UL 521-1988

CAN/ULC-S530-1978

ANSI/UL 521-1988

ULC-S530-1978

INSTALLATION

STANDARD

ANSI/NFPA 96-1987
ANSI/NFPA 96-1987

ANSI/NFPA 12-1989

ANSI/NFPA 17-1990

ANSI/MFPA 13-1989

ANSI/NFPA 72B-1986

ANSI/NFPA 72B-1986

17

APPENDIX A

CAUSING SEVERE BURNS.

Filter Pan Bottom

FILTRATION INSTRUCTIONS

1. GENERAL:

a. These instructions are not intended to

replace the operating instructions that
came with your Dean Filter System.
They are intended to provide general
information about filtration
procedures and serve as a quick
reference guide.

b. For consistent product quality,

convenience and long-term savings,
use a high-quality liquid frying
compound.

c. The frying compound should be

filtered at least daily or even more
frequently if cooking is heavy. This
ensures the longest life possible for
the frying compound, gives better
taste to the food being prepared, and
minimizes flavors being transferred
from batch to batch.

2. FILTER PREPARATION:

a. Turn the fryer “OFF”.
b. Remove the filter pan assembly

from the cabinet.

Hold Down Ring Filter Papers (2)

Support Grid

d. When completing a filter cycle,

always close the return valve(s) at the
fryer(s) to avoid siphoning oil out of
the fryer into the filter and open the
valve at the filter to promote draining
of the return lines into the filter pan.

e. If using solid shortening, always

make sure the return lines are clear
before turning off the filter motor and
hang any flexible lines up to drain.
Solid shortening will solidify as it
cools and clog the lines.

CAUTION

WHEN FILTERING, NEVER LEAVE
THE FILTER UNATTENDED. OIL
MOVING THROUGH THE LINES
COULD KNOCK A FLEXIBLE
RETURN HOSE OUT OF THE FILTER
PAN, SPRAYING HOT OIL AND

Exploded View of a Filter Pan

Assembly

FIGURE A-1

c. Remove the filter pan cover.
d. Remove the crumb screen (if

provided) and clean.

e. Remove the hold-down ring and

clean.

f. Examine the filter paper, if it is dark

or scuffed in appearance, discard it.
Follow procedures listed in Section
A.4 to change dirty filter paper.

g. Remove the filter support grid and

clean.

h. Remove the filter pan and clean with

hot water, then re-install. Make sure
all residual water is removed and the

A-1

filter pan is dry. Any remaining

Filter

Pump

Arrows show

flow.

FIGURE A-2

water will cause dangerous splattering
of hot oil when filtering.

i. Re-install filter support grid. Place

two sheets of filter paper on top of the
support grid. Push paper to the filter
pan bottom with the hold-down ring.
Latch the hold-down ring into place.

j. Then reinstall the crumb catcher (if

provided) inside the filter pan. Place
the filter cover on top of filter pan and
slide the filter back inside the fryer.

k. Reconnect oil return quick disconnect

lines (if installed on the fryer).

direction of oil

Drain Valve
with
Extension

Oil
Return

Quick

Disconnect

3. NORMAL OPERATION:

Dean Filter Systems are designed to be
used as either a portable unit or a built-in
filter as part of a fryer/filter system.
Portable means that it can be moved from
fryer to fryer.

The primary difference between filter
systems is how the filtered oil is returned
to the fryer vessel. Built-in systems have
an internally-plumbed oil return line
running from the filter’s quick disconnect
to a special port in the fryer vessel’s rear
wall where oil re-enters the fryer vessel.
Portable systems return the filtered oil by
means of a flexible oil return hose which
connects to the filter’s quick disconnect.
The operator uses a wand connected to the
end of the flexible oil return hose to direct
filtered oil into the fryer vessel from
above.

Filter operations always start with making
sure the unit is properly plugged in, then
rolling the filter to the fryer to be filtered.
The filter works directly under the fryer's
drain valve.

Portable Filtration System

2. Turn the filter switch to the “ON”

position on the filter control panel
to begin pumping oil into fryer. If
your filter unit is equipped with a
flexible hose/nozzle, ensure
nozzle is positioned to return oil
safely into the fryer vessel.

3. When oil and fryer vessel are

clean, close the drain valve. It
takes the filter approximately 5 to
7 minutes to pump all oil back
into the fryer. Run the filter pump
an additional 10-15 seconds after
bubbles appear in oil to clear oil
return lines.

4. Make sure the drain valve is fully

closed.

a. Portable Filter Operation:

1. Open the drain valve by pulling

the handle out. The oil will
transfer from the fryer vessel to
the filter pan.

A-2

FIGURE A-4

Heater

Arrows show oil flow direction.

Tubes

Fryer Battery with Built-in Filter System *

Fry Vessel

Fryer Drain Valve
Handle (Red)

Pump

Filter

b. Built-in Filter Operation:

Figure A-3 shows a simplified
version of a built-in filtration system.
Arrows show the direction of oil
flow when filtering. Use the figure
as a guide for locating key
components on a fryer battery with a
built-in filtration system.

Oil Return

Line

Quick
Disconnect

FIGURE A-3

Hose Connect

Valve

Oil Return

Handle

(Yellow)

* Note: Only major components are

shown.

1. Turn fryer “OFF”.

2. Filter the oil from one fryer at a

time.

3. Scoop approximately 3 quarts of

oil from the fryer to be filtered
and set aside.

4. Remove the drop-in grid

covering the heater tubes from
the fryer vessel. Set aside the
drop-in grid. See Figure A-4.

5. Stir the oil below the heat

transfer tubes with an “L­shaped” Teflon brush to loosen
sediments.

Drop-in Grid in a SM20

6. Open the fryer cabinet door.

7. Open the fryer drain valve at the

fryer (either pull the red handle
to that fryer or open the valve at
that vessel) and continue to stir
and brush down the sides of the
vessel and heater tubes.

8. Open the hose connect valve (or

pull the yellow handle) at the
fryer.

A-3

NOTE: This completes the filtering of

(

in Fryer Cabinet)

Quick Disconnect

one fryer. To filter additional fryers in
the same battery, repeat the process
starting at step 3.b.1.

Complete the process with the following
final steps.

Yellow Handle

Locations of Filtration System Handles

Red Handle

FIGURE A-5

9. Turn filter motor switch “ON”.

10. Pour the three quarts of oil (from

step 3.b.3) into the fry vessel
corners to rinse out stubborn
debris.

11. Push the red drain valve handle

or turn the pump motor “OFF”
(as applicable).

12. Re-install the drop-in grid into

the fryer.

13. Once the drop-in grid is covered

with shortening, turn the fryer
power switch “ON” and push the
reset switch (if applicable).

14. When the oil in the fryer starts to

bubble, open the filter cabinet
door, then lift the front of the
filter pan and allow the bubbling
to continue for approximately 10­15 seconds more. If it is blowing
bubbles, air is moving through
the lines and the lines cannot be
plugged.

15. Turn the filter switch “OFF”.

16. Close the oil return valve (or

push in the yellow handle) to the
fryer and close the fryer cabinet
door.

Filter Switches

Oil Return Line

Red Filter

Handle

Inside Filter Cabinet

FIGURE A-6

17. Close the hose connect valve (or

push yellow handle) at the fryer.
Then open the oil return line by
turning the red handle at the
filter. This drains the oil return
line back into the filter pan and
clears the lines.

18. Close the filter cabinet door.

NOTE: With the hose connect valve
“closed” at the fryer and the filter oil
return valve “open”, any oil left in the
return lines will drain into the filter pan
and not be trapped in the lines. These
valves should be kept in these positions
when not filtering.

4. CHANGING FILTER PAPER:

The top piece of filter paper should be
discarded when it becomes dark or scuffed
in appearance. Follow these procedures:

a. Before changing the paper, use the

flexible hose (with about one inch of
oil remaining in the filter pan) to flush
debris from the filter pan sides onto the
paper.

A-4

b. Return all oil to the fryer.

FIGURE A-7

c. Open the hold-down ring locking

latches and lift the ring out of the filter
tank. Your unit will be equipped with
one of the types shown in figure A-7.

the filter paper. Re-install the crumb
catcher (if so equipped). Then replace
the filter pan cover.

h. The unit is now ready for operation.

5. TROUBLESHOOTING: These

troubleshooting procedures must be carried
out only by a Factory Authorized Service
Center or a local service company
specializing in hotel and restaurant cooking
appliances.

Locking Latches

d. Roll both ends of the used (top) sheet

of paper in to the center, making sure
no sediment falls out. Discard the top
sheet. Temporarily remove the bottom
sheet and set aside.

e. Remove and check the support grid for

cleanliness and scrub if necessary.
Check the filter pan for cleanliness and
scrub if necessary. Also check the
drain ports at the bottom rear of the
filter pan for sediment or blockages.

f. Replace the support grid, lay a new

filter sheet on the grid, then place the
old bottom sheet on top of the new
sheet. It is essential that two sheets of
Dean filter papers are used; use of
other than OEM parts will void the
filter warranty.

The problems and possible solutions given
in this section cover those most commonly
encountered.

To troubleshoot, perform the test set-up at
the beginning of each condition. Start at
the top of the diagram. Arrows direct the
troubleshooter through the sequence.
Follow each step in sequence as shown in
the troubleshooting diagrams.

Portable Filters – Begin on page A-6.

Built-in Filters – Begin on page A-7.

WARNING!

INSPECTION, TESTING, AND REPAIR
OF GAS OR ELECTRICAL EQUIPMENT
SHOULD BE PERFORMED BY
QUALIFIED PERSONNEL.

Installing new filter paper.

FIGURE A-8

g. Replace the hold-down ring and latch

into position. Sprinkle 16oz of filter
powder evenly across the surface of

DANGER!

USE EXTREME CARE DURING
ELECTRICAL CIRCUIT TESTS.
LIVE CIRCUIT WILL BE
EXPOSED.

A-5

Portable Filter Pump Fails to Pump Oil?

Filter Pump

fails to pump oil.

Does

your filter have a

heater?

Yes

Turn heater "ON"

and run heater

for 15 minutes.

Insert flexible oil return

hose into the filter pan

holster. Turn pump

motor "ON".

No

Does oil

flow?

Yes

No

Submerge hose into hot water (over

120°F/49°C). Keep both ends out
of the water. If water gets into the

hose, the water will cause severe

splattering when hose is
reconnected to the filter.

Once shortening has

softened, reconnect

the flexible oil return

hose to the filter.

Insert flexible oil return

hose into the filter pan

holster. Turn pump

motor "ON".

Disconnect flexible oil

return hose. Make sure it

is cool before handling.

Try blowing air through it.

No

Can you

blow air through

it?

Yes

Conduct normal

filter operations.

Yes No

Does oil

flow?

A-6

Blockage is between

the bottom of the filter

pan and the flex hose

valve. Go to page A-8.

Filter Pump

fails to pump

oil.

Reset filter circuit

breaker.

If equipped with a

heater, turn heater ON

and run heater for 15

minutes.

Turn pump
motor ON.

Built-in Filter Pump Fails to Pump Oil?

Does oil

flow?

Yes

Shortening had
solidified in the

filter.

When filtering, use the heater

and run the pump for at least

an additional 15 seconds after

air bubbles appear in the fry

vessel.

Conduct normal

filter

operations.

No

Turn pump OFF. Reset

filter circuit breaker and

wall circuit breaker (if

necessary).

Turn pump ON. If it fails

to pump oil go to page

A-9 and follow Pump

Troubleshooting.

Pump motor is

clogged or

faulty.

Contact your

local authorized

service center.

If pump provides

suction, check for

blockages in the oil

lines.

Start by following

procedures on

page A-10.

If blockage is not in filter

pan or line from filter pan

to the pump, continue with

this flowchart procedure.

Disconnect oil

return line from the

pump to the fryer.

No

Submerge oil line into hot water

(over 120°F/49°C). Keep both
ends out of the water. If water

gets into the line, the water will

cause severe splattering when

Can you

blow air through

it?

Yes

reconnected to the filter.

A-7

Once shortening has

softened, reconnect

oil line to filter.

Turn pump

motor ON.

Does oil

flow?

Yes

Conduct normal

filter

operations.

No

Contact your

local authorized

service center.

Rate of oil

return to the fryer

is slowing.

Rate of Oil Return Slowing?

Is this the

first fryer to be filtered

during this filtering

session?

Yes

Check the filter

paper in the filter

pan.

Is the filter

paper properly secured

by the hold down

ring?

Yes

Paper may be

plugged by improper

use of filter powder.

Change the filter paper.
Throw away the old top

sheet and use the old

bottom sheet as the new top

sheet.

Check the filter sump.

No

No

Sediment collects

around the suction pipe

in the filter bottom.

Paper may not be

secured by the hold down

ring. Air is being allowed

to get into the system.

Remove the filter

pan cover.

Unlatch hold-down ring and

remove the filter paper and

filter paper support grid.

Clean support grid

and set aside

temporarily.

Wipe sediments

out of the bottom

of the filter pan.

Inspect drain ports at the

bottom rear of the filter pan

and remove any sediment

or visible blockages.

Take a new sheet and

place it in the bottom
of the pan. Place the
new top sheet over it.

Secure the filter

papers by latching

the hold down ring.

Sprinkle 16oz of filter
powder evenly across the
surface of the filter paper.

A-8

Reassemble the filter

pan assembly. Turn

the pump motor "ON".

Has

the oil return rate

improved?

Yes

Conduct normal

filter operations.

Blockage may be

No

between the filter pan

bottom and the flex

Go to flowchart titled

"Blockage between

Filter Pan and Flex Hose

Valve" on page A-9.

hose valve.

Blockage between Filter Pan and Flex Hose Valve?

ENTER FROM PAGE A-7 OR A-8

HERE

Plug is in the bottom of

the filter pan or in the line

from the filter to the pump.

Disconnect the tubing from

the filter pan to the motor.

Make sure the pipe is cool.

Try blowing air

through it.

Can you

blow air through

it?

Yes

The line is clear.
Reconnect hose

to the pump inlet.

Does oil

flow?

Yes

Conduct

normal filter

operations.

No

No

Soak the line in hot

water until you can

blow through it.

This line is clogged.

There may be a plug

in the bottom of the

filter pan.

Take filter pack apart, then
scrub the bottom of the pan
and clean the intake pipe to
remove residual shortening.

Reassemble the filter

pack. Then turn pump

motor "ON".

Does oil flow?

Yes

Conduct normal filter

operations.

A-10

No

Go to page A-9 and

follow Pump

troubleshooting

procedures.