Frymaster 714E Service Manual
Cool Zone Series Electric Fryers
Models 714E, 1414E, 1818E & 2020E
Installation & Operation Manual
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
819-5867
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
local Factory Authorized Service Center.
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 AND LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER GAS APPLIANCE.
IMPORTANT
SAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT DEPENDS
ON IT’S PROPER INSTALLATION. INSTALLATION MUST BE
PLANNED IN ACCORDANCE WITH ALL APPLICABLE STATE
AND LOCAL CODES.
WARNING
Safety labels are a required component of this unit. If missing, or not legible, they must be
replaced. Inspect periodically and replace if necessary. Replacement labels are available
free of charge from the factory.
TABLE OF CONTENTS
1. DESCRIPTION AND SPECIFICATIONS.....................................................1
2. PRE-INSTALLATION......................................................................................2
3. RECEIVING AND INSTALLING THE FRYER............................................2
4. INITIAL START-UP.........................................................................................3
5. DAILY OPERATION........................................................................................4
6. CLEANING & MAINTENANCE.....................................................................5
7. TROUBLESHOOTING.....................................................................................6
8. RECOMMENDED SPARE PARTS/PARTS LIST .........................................7
9. FACTORY SERVICE & PARTS ORDERING..............................................11
10. SPECIFICATIONS......................................................................................12
11. WIRING DIAGRAMS..................................................................................13
LIMITED WARRANTY.......................................................................................17
1. DESCRIPTION AND
SPECIFICATIONS
The Dean Industries Electric Deep Fat Fryers
are energy-efficient, electrically heated units,
listed by the Underwriter's Laboratory, and
manufactured to the following basic
performance and application specifications. All
units are shipped complete assembled, with any
accessories packed inside the fryer tank. All
units are adjusted, tested and inspected at the
factory prior to crating for shipment.
MODEL 714E 1414E 1818E 2020E
FRYING VESSEL
Frying Area:
Oil Capacity
ELECTRICAL
REQUIREMENTS:
Wattage:
Amperage:
APPROX. SHIPPING 115# 153# 190# 200#
Note: 1818E and 2020E are also available in 13.5 KW
models.
6-3/4x14
25#
18KW
208V, 3hp, 49.9 ALL
MODELS
208V, 1hp, 86.5
240V, 3hp, 45.7
240V, 1hp, 75.0
14x 14"
40#
18x18"
70#
20x20
80#
front door on or near the cabinet floor. Optional
panel-mounted main power switch, rocker-type
reset switch, melt cycle switch, and instant
power switch are mounted on control panel.
Melt Cycle:
This feature pulses the heating elements on and
off at a controlled rate. This should be used
when the fryer is being used with solid
shortening.
Instant power:
Except on bulb and capillary type thermostats,
this feature by-passes the temperature
controller for a pre-set period of time to provide
maximum heating power into frying compound
and to allow the operator to anticipate heavy
use.
AUTOMATIC SAFETY FEATURES:
a) High temperature detection to shut off
power to the heating elements should the
controlling thermostat fail.
b) Optional safety switch built into the drain
valve prohibits element operation with the
drain valve even partially open.
VESSEL CONSTRUCTION:
Welded, heavy gauge stainless steel; three
heater elements fixed inside the vessel with an
inner chromed wire mesh protective crumb
screen over the elements. Drain tapped into
center of vessel with front-controlled manual
ball valve.
BODY CONSTRUCTION:
Welded steel base, with visible surfaces of
brushed Series 300 stainless steel or painted
steel. Frame supported by 6" adjustable legs or
5" casters on line-ups of multiple units.
OPERATING CONTROLS:
Unit is shipped standard with a liquid bulb filled
thermostat or an optional solid state
temperature controller. Either temperature
control is mounted in the cabinet behind the
RATING PLATE:
This is riveted to the inside right-hand corner of
the fryer door.
Information on this plate includes the model and
serial numbers; when communicating with the
factory about a unit or requesting special parts
or information, this data is essential for proper
identification. Other information on this plate is
the kW output of the heaters and electrical
requirements.
ALL DEAN INDUSTRIES DEEP FAT
FRYERS MUST BE CONNECTED ONLY TO
THE TYPE OF ELECTRICAL SERVICE
IDENTIFIED ON THIS RATING PLATE!
1
2. PRE-INSTALLATION
3. RECEIVING &
GENERAL:
Installation of any heavy-duty electrical
appliance should be made by a licensed
electrician.
STANDARDS:
Installation must be planned in accordance with
all applicable state and local codes, taking into
account the following standards:
a) Nat'l Electrical Code ANSI/NFPA
#70-1984:
American National Standards Institute
1430 Broadway
New York, NY 10018
b) NFPA Standards #96 and #211:
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
CAUTION
Local building codes will usually not permit a
deep fat fryer with its open tank of hot oil to be
installed beside an open flame of any type,
whether a broiler or the open burner of a range.
Check local codes before beginning installation.
AIR SUPPLY & VENTILATION:
The area around the appliance must be kept
clear to avoid obstruction to the flow of
ventilation air as well as for ease of
maintenance and service. Under no conditions
is the interior of the fryer's cabinet to be used
for storage.
INSTALLING THE FRYER
UNPACKING:
Check that the container is upright. Use
outward prying - no hammering - to remove the
carton. Check the fryer(s) for visible damage; if
such damage has occurred, do not refuse
shipment, but contact the carrier and file the
appropriate freight claims. Do not contact the
factory, as the responsibility for shipping
damage is between the shipper and the dealer
or end-user.
Remove, unwrap, wash, and temporarily set
aside any accessories shipped in the fryer
vessel. These may include:
Basket hanger with baskets
Wire crumb screen
Goofer rod (clean-out rod)
Drain pipe extension
Lifters, scoops
Vessel cover
Teflon cleaning brush
Legs
LEGS:
Legs should be installed near where the
appliance is to be used. After unpacking, raise
the unit about a foot to permit the legs to be
screwed into their couplings, and lower it gently
to keep any undue strain from the legs and
internal mounting hardware. It is strongly
recommended that a pallet or lift jack be used
rather than tilting.
POSITIONING:
a) Means must be provided for any
commercial heavy-duty cooking
appliance to exhaust cooking vapors to
the outside of the building.
b) Filters and drip-throughs should be part
of any industrial hood, but consult local
codes before constructing and installing
any hood.
Do not push against any of the edges of the unit
in an attempt to adjust its position. Lift it slightly
and place it where it is to be installed. Although
all metal parts are deburred during
manufacture, accidents could occur if the fryer
(or a line-up) should move suddenly while being
pushed into position by hand. Pushing a unit
(rather than using a lift jack) also increases the
probability of bending the leg spindles or the
internal coupling connectors.
2
LEVELING:
a) A carpenter's spirit level should be
placed across the top of the fryer and
the unit leveled 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) If the floor is smooth and level, level the
unit with the screw thread of the legs;
adjust to the high corner and measure
with the spirit level. If the floor is uneven
or has a decided slope, level the unit
with metal shims; the adjustment
required may exceed the threat available
in the leg.
ELECTRICAL CONNECTIONS:
Close the drain-valve completely and remove
the crumb screen.
Make sure the screws holding the thermostat
and limit control sensing bulbs into the vessel
are tight.
HEATING THE VESSEL:
Fill the fryer vessel with hot or cold water to the
"oil level" line scribed into the back of the tank.
This step will check the heating element
operation, initial thermostat calibration, and
cleans the vessel for initial production.
a) Set the operating thermostat dial to
225°F, just above that of boiling water.
b) Turn on the power switch on the left side
of the control panel.
Standards:
The information in this manual is for reference
only. Installation must be planned and carried
out in accordance with local codes.
Connections to the terminal block and
grounding lug should be made through the hole
provided for this purpose in the junction box.
The wiring diagram is attached to the inside of
the fryer door and all diagrams are included in
the centerfold of these instructions. Amperage
for each unit depends on the type of installation
and accessories supplied with the unit. See
detailed instructions packaged with the line-up.
4. INITIAL START-UP
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 given a light coat of oil. They
should be washed thoroughly with hot, soapy
water to remove film residues and any
installation dust or debris before being used for
food preparation, then rinsed out and wiped dry.
Wash also any accessories shipped with the
unit.
c) When the water starts to boil, turn the
dial to below 212°F. The elements will
turn off and the water will stop boiling.
d) When satisfied that the heaters and
thermostat are operating properly, drain
the vessel of water and dry thoroughly.
Refill it with shortening as directed
below.
FINAL PREPARATION:
a) When using a liquid shortening (cooking
oil), fill the fryer to the "oil level" line
scribed into the back of the vessel.
b) When using solid shortening, either melt
it first or cut it into small pieces and pack
it thoroughly around the heating
elements, leaving no air spaces around
the elements and being careful not to
disturb the sensing bulbs. Melt this
shortening either with the "melt cycle"
control or by turning the heaters "ON" for
about five to ten seconds, "OFF" for a
minute, "ON" for five to ten seconds,
"OFF" for a minute, etc., until the
shortening is melted. If you see smoke
coming from the oil while melting this
way, shorten the "ON" cycle and
lengthen the "OFF" cycle, as smoke
indicates that you are scorching the
shortening and reducing its usual life.
3
c) When the fryer vessel is filled and the
WARNING:
shortening melted, replace the crumb
screen.
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.
the frying compound temperature will
stabilize and be ready for production.
USE OF THE FRYER:
For optimum results, the following general
information is offered.
a) For consistent product quality,
convenience, and long-term savings,
use a high-quality liquid frying
compound.
The fryer must not be operated without
enough cooking compound in the vessel to
cover the heating elements.
Do not move a fryer filled with a hot liquid.
Always wear oil-proof, insulated gloves
when working with the fryer filled with hot
oil
Always drain hot oil into a metal
container...hot oil can melt plastic buckets
and crack glass on containers.
5. DAILY OPERATION
OPENING:
At opening time, always visually check the fryer
for:
a) Power switch "off".
b) Temperature controller dial "OFF".
GENERAL TURN-ON PROCEDURE:
a) If the fryer is empty, pour enough frying
compound into the fryer to at least cover the
heating elements, or fill the vessel to the "oil
level" line scribed on the rear wall. If solid
shortening is to be used, melt enough in a
separate container to cover the heating
elements in the bottom of the vessel, then
melt the rest in the vessel by turning the
power switch off and on.
b) If using solid shortening, never attempt
to melt a block of shortening by setting it
whole in the fryer vessel. This is
inefficient and dangerous.
c) Temperature of frying compound.
Although 350°F is the usual temperature
recommended for most cooking
operations, frying should be carried out
at the lowest temperature which will
produce a high quality and product while
ensuring maximum life of the frying
compound.
When the fryer is not in use, the
temperature controller or operating
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.
d) Salting. Operators sometimes salt the
food over the frying vessel. This
practice should be avoided, as salt
deteriorates the frying compound quickly
and flavors everything being cooked, not
just the batch being salted.
FILTERING:
The frying compound should be filtered at least
daily, or even more frequently if cooking is
heavy. This assures the longest life possible for
the frying compound, gives a better taste to the
food being prepared, and minimizes flavors
being transferred from batch to batch.
b) Turn the power switch on; turn the
temperature controller to 350°F
(recommended). In less than 30 minutes,
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
4
Loading...