DEAN SR52G Installation Manual

Super Runner 52 Series Gas Fryers

Installation & Operation Manual

PARTS LIST

INCLUDED

Dean, a member of the Commercial Food Equipment Service Association, recommends using
CFESA Certified Technicians.

24-Hour Service Hotline [phone]

DOMESTIC

MARCH 2002

&

Price: $8.00

819-5784

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

Installation, maintenance, and repairs should be performed by your Dean Factory

Authorized Service Center.

CAUTION

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

or any other cooking appliance.

CAUTION

Instructions explaining procedures to be followed MUST be posted in a prominent

location in the event the operator detects a gas leak. This information can be obtained

from the local gas company or gas supplier.

WARNING

Improper installation, adjustment, alteration, service or maintenance can cause property

damage, injury or death. Read the installation, operating and maintenance instructions

thoroughly before installing or servicing this equipment.

WARNING

Safe and satisfactory operation of your equipment depends on 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/CGA-

B149.1; or The Propane Installation Code, CAN/CGA-B149.2.

NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed
by a licensed plumber or pipe fitter.

Australia Only

Keep the oil temperature in the fryer to a maximum of 190°C. Higher temperatures will cause rapid

breakdown of the oil and give you no faster cooking.

At 205°C to 210°C the life of the oil is only one-third of its life at 190°C. In addition, increased

decomposition causes the oil to smoke badly even if the temperature is lowered to 190°C again.

High temperatures give you no advantage, costs you money and increases the fire danger.

i

SUPER RUNNER 52 SERIES GAS FRYERS

TABLE OF CONTENTS

Page #

1. INTRODUCTION 1-1

2. IMPORTANT INFORMATION 2-1

3. INSTALLATION INSTRUCTIONS 3-1

4. DAILY OPERATION 4-1

5. PREVENTATIVE MAINTENANCE 5-1

6. TROUBLESHOOTING 6-1

7. PARTS LIST 7-1

ii

SUPER RUNNER 52 SERIES GAS FRYERS

CHAPTER 1: INTRODUCTION

1.1 Ordering Parts

Customers may order parts directly from their local Authorized Parts Distributor. For this address
and phone number, contact your maintenance and repair center or call the factory. The factory
address and phone numbers are on the back cover of this manual.

To speed up your order, the following information is required:

Model Number
Serial Number
Optional Equipment
Item Part Number

Type

Quantity Needed

1.2 Service Information

Call the 1-800-551-8633 or [phone] Service Hotline number for the location of your nearest
maintenance and repair center. Always give the model and serial numbers of your fryer.

To assist you more efficiently, the following information will be needed:

Model Number
Serial Number
Optional
Equipment
Nature of Problem

Type

Additional information (i.e. cooking environment, time of day, and other pertinent

information) may be helpful in solving your service problem. Communicate with your service

technician.

1-1

1.3 Safety Information

Before attempting to operate your unit, read the instructions in this manual thoroughly.

Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
ones below.

CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.

CAUTION

Example of a CAUTION box.

WARNING boxes contain information about actions or conditions that may cause or result in
damage to your system, and may cause your system to malfunction.

WARNING

Example of a WARNING box.

DANGER boxes contain information about actions or conditions that may cause or result in injury
to personnel, and may cause damage to your system and/or cause your system to malfunction.

DANGER

Hot cooking oil causes severe burns. Never attempt to move a fryer containing hot

cooking oil or to transfer hot cooking oil from one container to another.

1-2

SUPER RUNNER 52 SERIES GAS FRYERS

CHAPTER 2: IMPORTANT INFORMATION

2.1 General

Dean Super Runner 52 Series gas fryers are energy-efficient, gas-fired units, design-certified by the
CSA International (AGA/CGA), NSF International and manufactured to their basic performance and
application specifications.

All units are shipped completely assembled with accessories packed inside the fry vessels. 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.

CAUTION

The on-site supervisor is responsible for ensuring that operators are made aware of

the inherent dangers of operating a hot-oil fryer/filter system, particularly the

aspects of fryer operation, oil filtration, and draining/cleaning procedures.

2.2 Principles of Operation

The incoming gas flows through orifices and is mixed with air in the burners to create the correct
ratio for proper combustion. The mixture is ignited at the front end of each heat tube by the pilot
light. Internal diffusers slow the flame as it goes through the burner tube. This slower and more
turbulent flame gives much better heat transfer to the walls of the tubes, thereby heating the oil more
efficiently.

2.3 Rating Plate

This is attached to the inside right-hand corner of the front door panel. Information provided
includes the model and serial number of the fryer, BTU/hr (kW/hr) of the burners, outlet gas
pressure in inches W.C. (mbars) and whether the unit has natural or propane gas orifices.

DANGER

Fryers MUST be connected ONLY to the gas-type identified on the attached rating

plate.

CAUTION

Local building codes usually prohibit a fryer with its open tank of hot oil from being

installed beside an open flame of any type, whether a broiler or the open burner of a

range.

2-1

2.4 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 ahead of the fryers for

safety and ease of future service.

2. Dean Super Runner Series gas fryers operate on millivolt, and do not require an external

electric power supply.

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

1. CE/EXPORT STANDARDS: Fryer installation must conform with local codes, or in the

absence of local codes, to the appropriate national or European Community (CE) standards.

2.5 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 the operating altitude is known at the time

of the customer’s order.

2.6 Air Supply and Ventilation

Keep the area around the fryer clear to prevent obstruction of combustion and ventilation airflow.

A. Do not connect this fryer to an exhaust duct.
B. Correct installation and adjustment will ensure adequate airflow to the fryer system.

2-2

2.6 Air Supply and Ventilation (cont.)

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 (427ºC) 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 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 accessories. 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
contact the factory. Shipping damage responsibility is between the carrier and the dealer.

If your equipment arrives damaged:

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

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

signed by the person making the delivery.

3. Concealed loss or damage

freight company or carrier immediately, and file a concealed damage claim. The claim
should be filed within 15 days of date of delivery. Be sure to retain container for
inspection.

NOTE: Dean Does Not Assume Responsibility for Damage or Loss Incurred in Transit.

: If damage is unnoticed until equipment is unpacked, notify

2-3

2.7 Receiving and Unpacking Equipment (cont.)

C. Move the fryer to the location of installation and install legs and/or casters as described in

Chapter 3.2.

D. Remove all plastic skin from sides, front, and doors of the unit. Failure to do this will melt

the plastic and make it very difficult to remove later.

2.8 Conversion of Units

Pressure:

1 mbar = 10.2 mm water column (mm WC) = 0.4 Inch WC
20 mbar = 204 mm WC = 8 Inch WC
1-Inch W.C. = 25.4 mm WC = 2.5 mbar

Heat Input:

1 kW = 3410 BTU/hr
100 BTU/hr = 0.293 kW

Temperature:

0º Celsius = 32º Fahrenheit
Temperature in degrees Celsius = (Temperature in degrees Fahrenheit (F) – 32) X 0.555
100° Celsius = (212º Fahrenheit – 32) X 0.555

2-4

SUPER RUNNER 52 SERIES GAS FRYERS

CHAPTER 3: INSTALLATION INSTRUCTIONS

3.1 Installing the Fryer

A. Initial Installation: If installed with legs, do not push against the fryer’s side to adjust its

position. Use a pallet or lift jack to lift the fryer slightly and place it where it is to be installed.

B. Relocating the Fryer: If relocating a fryer installed with legs, remove all weight from each leg

before moving.

Note: If a leg becomes damaged during movement, contact your service agent for immediate

repair/replacement.

CAUTION

Fryers may not function properly if curb mounted.

DANGER

This fryer may tip and cause personal injury if not secured correctly in a stationary

position. Drain all oil/shortening from fryer before moving. Hot oil will splash and

cause severe burns upon contact.

3.2 Leg and Caster Installation

A. General

1. Install legs and rear rigid casters near where the fryer is to be used, as neither are secure for

long transit. Unit cannot be curb mounted and must be equipped with the legs and casters
provided.

2. 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. The rigid casters must be installed on the fryer rear channel assembly only.

4. Proceed to Step 3.3, Leveling the Fryer, after legs and rear rigid casters are installed to

ensure the fryer is level before using.

3-1

3.2 Leg and Caster Installation (cont.)

B. Leg and Rigid Caster Installation

1. Remove unit from pallet.

2. Carefully raise unit with forklift, pallet jack, or other steady means.

3. Place one lock washer on each hex head screw.

4. Insert hex head screws with lock washers [1/4-20 threads by ¾" (19 mm) long] through bolt

holes of leg mounting plates and mount to the front channel. Mount rigid casters to the rear
channel following the same procedure. A locknut has been attached to the topside of the
base mounting plates at the factory to capture the hex head screw as it is screwed in.

5. Tighten the bolts to 50 inch-lbs. (5.65 N m) minimum torque.

CAUTION

For caster retrofit, the unit must be at room temperature and drained of shortening

before installing the casters.

3.3 Leveling the Fryer

A. Place a spirit level across the top of the fryer and level the unit front to back. If the fryer is off

level side to side, a platform or other surface adjustment is needed; there is no side-to-side level
adjustments on a fryer equipped with caster/leg combinations. (If a fryer is equipped with legs
only, side-to-side level adjustments can be made. If a fryer is equipped with casters only, no
level adjustments to the fryer can be made.). If the fryer is not level, the unit may not function
efficiently, the oil may not drain properly for filtering and in a multi-fryer battery, it may not
match adjacent units.

Legs (Only)

1. Adjust leg height with an adjustable or 1-1/16-inch (27 mm) open-end wrench by turning

the hex bullet on the bottom of the leg.

2. The hex bullet is for minor leg height adjustment only. Do not adjust more than 1-inch

(22 mm).

3. When leveling the unit, the leg body should be held firmly to keep the leg from bending or

rotating while turning the hex bullet foot to the required height.

3-2

3.3 Leveling the Fryer (cont.)

Rigid Casters (Only)

1. Install the rigid casters on the fryer rear channel only. Legs must be installed on the front

channel.

2. There are no level adjustments for the rigid casters.
B. If the floor is uneven or has a decided slope, place the fryer on a smooth platform.
C. If the fryer is moved, re-level the fryer following the instructions given in Steps 3.3.A-C.
D. A fryer must be restrained to prevent tipping when installed in order to avoid the splashing of hot

liquid. Restraints used can be straps or chains anchored to an immovable object (wall, floor
anchor), or may be the manner of installation (installing the fryer in an alcove, battering to other
appliances, etc.).

E. Installing Optional Swivel Casters:

1. Install non-locking casters only at the rear of the unit.

2. Locking casters must be installed at the front of the unit. Locking casters allow the fryer to

be "locked" in position for safe operations.

3. Follow the same instructions for leg installations as given above in steps 3.2, B1-5.

Front View

1/4-20 x 3/4 Hex Bolt

Rear Side View

Optional Caster-

Rear Only

Optional Caster-

Front Only

Front Channel or

Front Channel
or Rear Channel

Front or Rear Leg with
Mounting Plate

Adjust as needed

Rear Channel

Leg Support Assembly

Washer

1/4-20 Hex Head Locknut

1/4-20 x 3/4 Hex Bolt

Rear Caster—5" Rigid

Front Caster—5" Swivel
w/Brake

Leg and Caster (Optional) Mounting Installation

ANSI Z83.11a-(Latest Edition) requires a fryer be restrained to prevent tipping when installed
in order to avoid the splashing of hot liquid. The means of restraint may be the manner of
installation, such as connection to battery of appliances or installing the fryer in an alcove, or
by separate means, such as adequate ties. A bracket has been provided on the fryer back panel for

this purpose.

3-3