Frymaster Electric Fryer User Manual

Super Runner 38 Series Electric Fryers (CE)

Installation & Operation Manual

CE ONLY

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

24-Hour Service Hotline [phone]

Price: $6.00

819-5709

04-99

PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR

FOR YOUR SAFETY

LATEST EDITIONS).

FRONT LEGS MAY BE INSTALLED ON THIS UNIT ONLY.

PROTECT THE POWER CORD SET.

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 DEAN FACTORY

AUTHORIZED SERVICE AGENCY.

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.

IMPORTANT

SAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT DEPENDS ON ITS
PROPER INSTALLATION. INSTALLATION MUST BE PLANNED IN ACCORDANCE

WITH ALL APPLICABLE STATE AND LOCAL CODES OR IN THE ABSENCE OF

LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE, NFPA 70-1984 (OR

WARNING!

DO NOT INSTALL SWIVEL CASTERS ON THIS UNIT. UNIT MAY TIP AND CAUSE

SEVERE INJURY. LEGS OR A COMBINATION OF REAR FIXED CASTERS AND

DO NOT STORE OR USE GASOLINE OR

OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY

OF THIS OR ANY OTHER COOKING APPLIANCE.

IMPORTANT

THE SERVICER/INSTALLER MUST USE A GOOSE NECK AND RETAINER TO

Cover Photo

SR38E w/15cm (6”) Legs

DEAN

SUPER RUNNER 38 ELECTRIC FRYER

INSTALLATION, OPERATION, SERVICE & PARTS MANUAL

TABLE OF CONTENTS

PAGE

1 PARTS ORDERING/SERVICE INFORMATION 2
2 IMPORTANT INFORMATION 3
3 INSTALLATION 5
4 DAILY OPERATION 9
5 CLEANING AND MAINTENANCE 11
6 TROUBLESHOOTING 13
7 WIRING DIAGRAM 14
8 PARTS LIST 15
9 PORTABLE FILTER OPERATIONS 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 Dean
Factory Service Hotline. The factory address
and phone numbers are on the cover of this
booklet.

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

Model Number
Serial Number
Type of Voltage
Item Part Number
Quantity Needed

1.2 SERVICE INFORMATION:

Call the Dean Factory Service Hotline number
on the cover of this booklet 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
Serial Number
Voltage
Nature of the Problem

Any other information which may be helpful in
solving your service problem.

1.3 AFTER SALES:

In order to improve service, have the following
chart filled in by the Dean Authorized Servicer
who installed this equipment.

Authorized Servicer
Address

Telephone/Fax
Model #
Serial #
Type:
Fryer Equipped For:

2

2. IMPORTANT INFORMATION

PLATE.

2.1 DESCRIPTION: The Dean Super

Runner Series 38 electric fryers are
energy-efficient, electrically heated units,
certified by NSF and the Underwriters
Laboratory and manufactured to their
basic performance and application
specifications. The Dean SR38-E is
certified for installation and operation in
the European Community (CE).

Units are shipped completely assembled
with any accessories packed inside the
fryer vessel. They are adjusted, tested,
and inspected at the factory prior to crating
for shipment. Sizes, weights and input
rates are listed in this manual.

2.2 DESIGN SPECIFICATIONS:

a. VESSEL CONSTRUCTION: Welded,

heavy gauge steel with three heater
elements fixed inside the vessel with a
protective, chromed wire mesh crumb
screen over the elements. Drain
tapped into front right corner of vessel
with front-controlled manual drain
valve.

b. BODY CONSTRUCTION: An

aluminized steel base with stainless
steel front and enamel sides. The
frame is supported by 15 cm (6 inches)
adjustable legs or optional 15 cm (6
inches) rigid rear casters.

c. OPERATING CONTROLS: Unit is

shipped standard with a liquid filled
bulb thermostat. The temperature
control is mounted in the cabinet
behind the front door on the bottom
left side of the cabinet.

e. RATING PLATE: This is attached to

the inside front door panel.
Information provided includes the
kilowatt (kW) output of the heater
elements and electrical requirements.

DANGER!

THE FRYER MUST BE CONNECTED ONLY
TO THE TYPE OF ELECTRICAL SERVICE
IDENTIFIED ON THE ATTACHED RATING

2.3 PRE-INSTALLATION:

a. GENERAL: A licensed electrician

should install any electrically heated
equipment.

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 15
cm (6 inches) adjustable legs or
optional 15 cm (6 inches) rigid rear
casters;

3. Combustible construction with a

minimum clearance of 15 cm (6
inches) side and 15 cm (6 inches)
rear, and equipped with factory­supplied 15 cm (6 inches)
adjustable legs or 15 cm (6 inches)
rigid casters.

CAUTION

d. AUTOMATIC SAFETY FEATURE:

High temperature detection to shut-off
electric heater elements should the
controlling thermostat fail.

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.

3

c. STANDARDS: All electrical cooking

appliances must be electrically
connected and grounded in accordance
with local codes, or in the absence of
local codes, with the latest editions of
the European Community (CE)
standards.

2.4 AIR SUPPLY & VENTILATION:

a. The area around the fryer must be kept

clear to prevent any obstruction to
ventilation air flow as well as for
service and maintenance. Never use
the interior of the fryer’s cabinet for
storage.

b. A commercial, heavy-duty fryer

should be vented to the outside of the
building.

c. Filters and drip troughs should be part

of any industrial hood, but consult
local codes before constructing and
installing any hood.

and is signed by the person making the
delivery.

♦ Concealed loss or damage: If damage is

unnoticed until equipment is unpacked,
notify freight company or carrier
immediately, and file a concealed damage
claim. This should be done within fifteen
(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.

2.5 RECEIVING AND UNPACKING:

Check that the container is upright.
Unpack the fryer carefully and remove all
accessories from the carton. Do not
discard or misplace these, as they will be
needed.

After unpacking, immediately check the
equipment for visible signs of shipping
damage. If such damage has occurred,
contact the carrier and file the appropriate
freight claims. Do not contact the factory,
as the responsibility of shipping damage is
between the carrier and the dealer or end­user.

If your equipment arrives damaged:

♦ File claim for damages immediately,

regardless of extent of damage.

♦ Visible loss or damage: Be sure this is

noted on the freight bill or express receipt

4

3. INSTALLATION

3.1 POSITIONING:

a. Initial Installation: If installed with

legs, do not push against any unit edges
to adjust its position. Use a pallet or lift
jack to lift it 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.

must be installed on the fryer rear
channel assembly only.

4. Proceed to Step 3.3, Leveling, after legs
and/or optional rear rigid casters are
installed to ensure the fryer is level before
using.

b. Leg Installation:

1. Remove unit from pallet.

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

Note: If a leg becomes damaged during
movement, contact your service agent for
immediate repair/replacement of that leg.

DANGER!

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.

3.2 LEG AND CASTER INSTALLATION:

a. General:

1. Install legs and casters (optional)
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 (or
legs and optional rigid 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. Insert hex head bolts (1/4-20 threads by
19mm (¾") long) from top of side panels
and channels through bolt holes of leg
mounting plates as shown in the Figure
3-1 on the next page.

4. Mount washer and lock nuts (1/4-20
threads Stover lock nut) from bottom of
the leg mounting plates. The lock nut has
a portion of threads deflected. Make sure
the nut starts freely on the bolt like a
common nut until the deflected thread
portion is reached.

5. On the front door hinge corner, the bolts
will be inserted first through the holes of
the hinge plate, then followed with side
panel, channel, and leg mounting plate.

6. Tighten the bolts and nuts with each bolt
to 5.65 joules (50 inch-lbs.) minimum
torque.

CAUTION

FOR CASTER RETROFIT, THE UNIT
MUST BE AT ROOM TEMPERATURE
AND DRAINED OF SHORTENING
BEFORE INSTALLING THE CASTERS.

c. Installing Optional Rear Rigid Casters:

1. Install casters only at the rear of the unit
as shown in the Figure 3-1.

3. If the optional rigid casters are to be
installed on the fryer, the casters

5

2. Follow the same instructions for leg
installations as given above in steps

3.2.b.1-6.

Side Panel

Front Channel

Rear Channel

Side Panel

Structural Back

Front Door

Front Channel

Front Leg w/Mounting Plate

P/N 2698

Adjust as needed.

Leg and Rigid Caster Installations

WARNING!

A FRYER MUST BE LEVEL
BEFORE FILLING WITH OIL.
IF THE FRYER IS NOT LEVEL,
THE FRYER MAY TIP OVER
AND MAY CAUSE INJURY TO
THE OPERATOR.

3.3 LEVELING:

Caster Shims

(P/N 900-2949)

if required.

Washer P/N 1008

1/4-20 HX HD Lock Nut

(P/N 2701)

Figure 3-1

b. Legs (Only):

19mm (1/4 - 20 x 3/4 in)

HX Bolt (P/N 1007)

Rear Rigid Caster

15.2 cm/6 in
(P/N 2701)

line-up it may not match adjacent
units.

1. If the floor is smooth and level,
level the unit by using the caster
shims. Adjust to the high corner
and measure with the spirit level.

2. Adjust leg height with an
adjustable or 27mm (1-1/16”)
open end wrench by turning the
hex bullet on the bottom of the
leg. See figure 3-2 on page 7.

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
the fryer is not level, the unit may not
function efficiently, the oil may not
drain properly for filtering and in a

6

3. The hex bullet is for minor leg

height adjustment only. Do not
adjust more than 22mm (1").

4. When leveling the unit, the leg
body should be held firmly to
keep the leg from rotating while

turning the hex bullet foot to the

Figure 3-2

required height.

Adjust leg height with an
adjustable wrench.

on a smooth platform. Do not rely on
leg thread or caster shims for
adjustments.

e. If the fryer is moved, re-level the fryer

following the instructions given in
Steps 3.3.a-c.

f. 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.

c. Rigid Casters (Only):

1. Install the optional rigid casters on the
fryer rear channel only.

2. Do not use more than two metal shims
per caster.

3. There are no thread adjustments for the
rigid casters.

WARNING!

DO NOT USE MORE THAN
TWO METAL SHIMS PER
LEG/CASTER.

USING MORE THAN TWO
SHIMS PER LEG/CASTER
MAY CAUSE THE FRYER TO
BECOME UNSTABLE, TIP
OVER, AND MAY CAUSE
INJURY TO THE OPERATOR.

d. If the floor is uneven or has a decided

slope, it is recommended to place the fryer

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 that 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.

3.4 ELECTRICAL CONNECTIONS:

Plan and carry out installation in
accordance with local codes.

a. Connections: Connections to the

terminal block and grounding lug
should be made through the hole
provided for this purpose in the
junction box. To install this fryer, the
servicer/installer must use a goose
neck and retainer to protect the cord
set.

b. Wiring Diagram: It is attached to the

inside of the fryer door. Amperage for
each unit depends on the type of
installation and accessories supplied
with the unit. A 230/400V Wiring
Diagram is provided in Chapter 7 also.

7

3.5 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
residue and dust or debris before food
preparation, then rinse out and wipe
dry. Wash also any accessories
shipped with the unit. 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.

4. When the water starts to boil, turn

the dial to below 99°C/210°F.
The elements will turn off and the
water will stop boiling.

5. When satisfied that the heaters

and thermostat operate properly,
drain the vessel of water and dry
thoroughly. Refill fry vessel with
shortening as directed in section

3.6, Final Preparation.

3.6 FINAL PREPARATION:

a. When using liquid shortening

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

b. HEATING THE VESSEL: This step

checks heater element operation, initial
thermostat calibration, and cleans the
vessel for initial food production.

1. Fill the fryer vessel with hot or

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

2. Set the thermostat/temperature

controller dial to 100°C/220°F, just
above that of boiling water.

b. When using solid shortening, either

melt it first, or cut into small pieces
and pack into cool zone (bottom) of
the frying vessel. Be careful to not
leave any air spaces or disturb the
sensing bulbs. Melt shortening by
turning the heaters “ON” for about
five or ten seconds, “OFF” for a
minute, repeating cycle until
shortening is melted. If oil starts to
smoke while melting this way,
shorten the “ON” cycle and lengthen
the “OFF” cycle. Smoke shows that
you are scorching the shortening and
cutting its useful life.

NOTE: Never melt a solid block of shortening
by setting it in the vessel or on top of the
heating elements. This is unsafe, inefficient,
and dangerous.

c. When the fryer vessel is filled and the

shortening melted, replace the crumb
screen over the heater elements.

Temperature Controller

Figure 3-3

3. Toggle the power switch “ON”. The

heater elements will begin heating.

8

Power Switch

d. Before starting operation, turn the

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

WARNINGS

4. DAILY OPERATION

4.1 OPENING: At opening time, always

visually check that the power switch and
the thermostat are “OFF”.

NEVER OPERATE FRYER
WITHOUT ENOUGH COOKING
COMPOUND OR WATER IN
THE VESSEL TO COVER THE
HEATING ELEMENTS.

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
CONTAINERS.

CAUTION

IF ELECTRICAL POWER SERVICE IS
DISRUPTED FOR MORE THAN A FEW
SECONDS, TURN FRYER OFF. THIS
WILL PREVENT THE FRYER FROM
ACCIDENTALLY HEATING OIL WHEN
POWER SERVICE IS RESUMED.

4.2 GENERAL USE:

a. For consistent quality product,

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

WARNING!

IF USING SOLID SHORTENING,
NEVER MELT A BLOCK OF
SHORTENING BY SETTING IT
WHOLE IN THE FRYER
VESSEL. THIS IS DANGEROUS
AND CAN EASILY CAUSE THE
SHORTENING TO OVERHEAT,
SCORCH, DAMAGE THE
ELEMENTS OR POSSIBILY A
FIRE.

b. Although a temperature of 177°C

(350°F) is recommended 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.

9

c. When the fryer is not in use, the

thermostat should be set lower than that
used during cooking.

4.3 TURN ON PROCEDURES:

d. For more detailed information

concerning filtration, review the
operator's manual shipped with your
filter unit or read Chapter 9 of this
manual.

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. 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 power
switch off and on.

b. Turn the power switch on; set

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

4.4 FILTERING:

a. General: Filtering the frying

compound assures a better taste to the
food being prepared, minimizes
flavors being transferred from batch to
batch, and increases frying compound
lifespan.

CAUTION

WHEN FILTERING, NEVER LEAVE THE
FILTER UNATTENDED. ALWAYS
POINT THE FLEXIBLE OIL RETURN
HOSE NOZZLE DOWN INTO THE FRY
VESSEL TO PREVENT THE SPRAYING
OF HOT OIL WHICH MAY CAUSE
SEVERE BURNS.

4.5 CLOSING: When closing at night, filter

oil in all fryers and drain the filter lines.
Cover the open tanks of oil. Turn power
switch “OFF”.

4.6 SHUTDOWN: When shutting down for

periods longer than overnight, drain the
frying compound and clean the vessel
thoroughly. Either discard the frying
compound or return it filtered to the vessel
and then cover it. Turn both the power switch
and temperature controller “OFF”.

Filter the frying compound at least
once daily or more frequently if
cooking is heavy.

b. Prior to filtering, align the filter unit

with the drain valve. Attach the drain
valve extension to ensure frying
compound flows into the filter unit
safely.

c. If using solid shortening, clear return

lines before turning off the filter motor
and hang any flexible lines up to drain.
As it cools, solid shortening solidifies
and clogs lines.

10

5. CLEANING & MAINTENANCE

WARNING

To return the unit to its previous installed
position see sections 3.4 and 5.3 of this
manual.

5.4 WEEKLY:

IF FRYER IS NOT COMPLETELY
EMPTY OF OIL, ADJUSTMENT,
ALTERATION, SERVICE OR
MAINTENANCE CAN CAUSE
PROPERTY DAMAGE AND
PERSONAL INJURY.

5.1 GENERAL: Any piece of equipment

works better and lasts longer when
maintained properly and kept clean.
Cooking equipment is no exception. The
fryer must be kept clean during the
working day and thoroughly cleaned 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 the 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 ACCESS FOR SERVICING:

The appliance is equipped with a bracket
attached on the center of the structural
back to connect a restraining device
supplied by the installer. The restraining
device should meet the requirements
specified in section 3.4.e of this manual.
In addition, if the installed fryers have
casters provided by Dean Industries, both
rear casters come with a locking
mechanism that prevents the fryer from
moving when the lever or each mechanism
is turned “ON”.

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 104°C

(220°F). Bring to a rolling boil, then
turn the heat down and let the mixture
stand until deposits and/or carbon
spots can be rubbed off with the
Teflon brush.

e. Scrub tank walls, bottom and heating

tubes. Then drain vessel and rinse in
clear water.

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

f. Refill with clear water, set operating

thermostat to 104°C (220°F), 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 ELEMENTS
ARE EXPOSED AS THIS WILL
DAMAGE THEM.

To gain access for servicing, the
restraining device has to be removed from
the bracket and both front casters locking
mechanisms have to be turned “OFF”.

g. Immediately refill with cooking oil or

frying compound as directed in
Section 4.3.

11

WARNING

DO NOT LET WATER SPLASH
INTO THE TANK OF HOT OIL. IT
WILL SPLATTER AND CAN
CAUSE SEVERE BURNS.

5.5 PERIODIC: The fryer should be

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

5.6 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.

12

6. TROUBLESHOOTING GUIDE

These troubleshooting procedures must be carried out only be a Factory Authorized Service Center or a
local service company specializing in hotel and restaurant cooking appliances. The problems and
possible solutions given below cover those most commonly encountered.

FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALL
THE DEAN SERVICE HOTLINE AT 1-800-551-8633 (USA/Canada only) or 1-318-865-1711.

PROBLEM CORRECTIVE ACTION

Operator hears click sound
when the temperature
controller dial is turned but
vessel remains cold. No
evidence that elements are
warming the vessel.

Poor temperature control
on the cold side; excessive
warm-up time; temperature
recovery is slow or
inadequate when vessel is
loaded; or uneven heating.

With the power switch “ON”:

1. Manually reset the high temperature limit switch (push red button

on the panel above the drain valve). See Figure 6-1.

2. Check branch or main circuit breakers or fuses are not tripped or

blown.

Check thermostat adjustment:

1. Check that the thermostat bulb/probe in the vessel has not been

knocked loose from its operating position. It should be clamped
to the 2nd element with 1.5 mm (1/16 inch) spacing. See Figure

6-2.

2. Place the sensing bulb of a high quality immersion thermometer

about 38 mm (1-1/2 inches) above the thermostat sensing bulb
and set the temperature controller dial to 177°C (350°F).

3. Wait at least 30 minutes for the oil temperature to stabilize.

4. If temperature is not within +/- 5°C (10°F) of the dial setting, call

service for a new operating thermostat/temperature controller.

Poor temperature control
on the hot side; excessive
temperature overshooting
during warm-up; scorching;
overheating; or high limit
switch must be reset often.

Check thermostat adjustment:

1. Check that the thermostat bulb/probe in the vessel has not been

knocked loose from its operating position. It should be clamped
to the 2nd element with 1.5 mm (1/16 inch) spacing.

2. Place the sensing bulb of a high quality immersion thermometer

about 38 mm (1-1/2 inches) above the thermostat sensing bulb
and set the temperature controller dial to 177°C (350°F).

3. Wait at least 30 minutes for the oil temperature to stabilize.

4. If temperature is not within +/- 5°C (10°F) of the dial setting, call

service for a new operating thermostat/temperature controller.

High Limit

Reset Switch

Drain
Valve

Sensing Bulb in

Fryer Vessel

Figure 6-1

Figure 6-2

13

7. WIRING DIAGRAM

P/N 807-1999

24V

BRN

YEL

Oper Thermostat

P/N 2557

PURPRED

Transformer

240V

BLK#2

BLK#2

YEL

WHT#2

P/N 1549

5 Amp

Fuse

WHT#2

YEL

BRN

P/N 2687

Hi-Limit

Power Switch (SPST)

P/N 807-2196

BLU

YEL

RED

BLU

PURP

Terminal

Ground

P/N 1501-1

Terminal

Block

K2 = Heat Contactor

P/N 810-1202

3 Phase

4 Wire

Wiring Diagram SR38E Fryer

Electric Fryer 230/400V 24V Contactors

P/N 12-0403

March 10, 1999

K2K1

YEL

K1 = Latch Contactor

P/N 810-1202

220V Elements 4KW

P/N 14-0592-8

230/400V = 13.1 KW Total

14

8. SUPER RUNNER 38 ELECTRIC (CE) PARTS LIST

ITEM PART NUMBER DESCRIPTION

1
2
3

4

5
6
7

8

2698 LEG, BLACK, ADJUSTABLE WITH MOUNTING PLATE, 6"
2686 CASTER RIGID
44-1363 NIPPLE, DRAIN EXT. 1-1/4”
12183-2 DOOR ASSY SS SR38
12-0308-2 DOOR PANEL SS SR38
12-0097 DOOR PIN
1503 MAGNETIC DOOR CATCH
1039-2 HANDLE, CHROME/DOOR
9002949 SHIM CASTER
12220 GRID ASSEMBLY FOR SR38E
12-0309-2 FRONT CNTRL PANEL SS SR38
1501 TERMINAL BLOCK 3 WIRE
1501-1 TERMINAL BLOCK 4 WIRE

15

ITEM PART NUMBER DESCRIPTION

9
10
11
12

13

14

15
16

17
18
19
20
21

22
23

24 12212 BOX RACEWAY/CONTCTR ASSY,SR38E (CE)
25

26

27

28

29 14-0714 SPACER HEAT ELEMENT
30 12193 BRACKET ELEMENT SPRT, SR38E
31 14-0714 SPACER HEAT ELEMENT
32 18-0061 SUPPORT HEAT ELEMENT
33 12-0377 COVER, LOWER CNTRL BOX SR38E (CE Only)

34
35 12-0372 CAP VESSEL BACK, SR38E 650MM
36
37 2607 FRY BASKET,5-5/8X5-5/8X13-1/4”

39 8071999 TRANSFORMER PRIMARY 208/240V (CE Only)
40 1692 FUSE HOLDER W/LEADS
41 1693 FUSE 5 A

Not

Shown

12-0379 LOWER HINGE BRACKET
12-0373 FRT & REAR CHANNEL SR38 (NEW STYLE)
8101202 40 AMP 3 POLE CONTACTOR (CE Only)
12-0311 CNTRL PANEL BACK SR38
12-0380-1 SIDE PANEL PP/GREY LH,SR38-650mm (CE)
12-0380-2 SIDE PANEL PP/GREY RH,SR38-650mm (CE)
2557 THERMOSTAT, SUNNE #TC125-004
1205 KNOB,THERMOS R/S KXD
2025 POWER SWITCH (ROCKER SWITCH, CARLING)
8072196 POWER SWITCH (GRN LIGHTED ROCKER SWITCH)
12-0376 MOUNTING PLATE CONTCTR, SR38ECE
12-0323 COVER CONTACTOR BOX, SR38E
12210 BOX, CONTACTOR WELD ASSY,SR38E (CE)
12-0322 COVER HEATER RACEWAY, SR38E
14-0193 GOOFER ROD DECLOGGER
2066-1 DRAIN VALVE,1-1/4"(1"STD PORT)
12-0354-1 STRUCTURAL BACK, SR38E
12-0237 RESTRAINING BRACKET
2672 HI LMT 435 DEG F,W/MAN RESET
2687 HI LMT 410 DEG F,W/MAN RESET CE

12185-2 VESSEL WELD ASSY SS, SR38E
12185-1 VESSEL MS WELD ASSY, SR38E
14-0592-8 HEAT ELEMENT 220V 4000W 380,400,415(240 USA 14.3KW)
14-0592-7 HEAT ELEMENT 208V 4666W USA 14KW
1902 O RING SEAL (4 EA ELEMENT)
14-0695 O-RING RETAINER WASHER (4 EA ELEMENT)
2189 JAM NUT ¾-16 (2 EA ELEMENT)
18-0041 CLAMP; THERMOSTAT 1 EA USA, 2 EA CE
14-0883 SPRING/ROBERTSHAW/SPACER
18-0041 CLAMP; THERMOSTAT 1 EA USA, 2 EA CE
18-0040 HIGH LIMIT CLAMP USA

12204-1 VESSEL BACK ASSY MS, SR38-650mm
12204-2 VESSEL BACK ASSY SS, SR38-650mm

12-0310-1 BASKET HANGER ALZ, SR38
12-0310-2 BASKET HANGER S/S, SR38

12-0347 WIRING DIAG 2O8/220 TMST,SR38E
12-0403 WIRE DIAG 220/380, SR38E (CE Only)
14673 OPERATIONAL THERMOSTAT WIRING HARNESS
44-1362 BRACKET,DRAIN NIPPLE EXTENSION

16

9. PORTABLE FILTER OPERATIONS

could KNOCK a flexible return hose out of

Filter Pan Bottom

9.1 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.

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.

c. Remove the crumb screen (if provided) and

clean.

Hold Down Ring Filter Papers (2)

Support Grid

Exploded View of a Filter Pan Assembly

FIGURE 9-1

d. Remove the hold-down ring and clean.

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

the filter pan, spraying hot oil and causing
severe burns.

9.2 FILTER PREPARATION:

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

e. Examine the filter paper, if it is dark or

scuffed in appearance, discard it. Follow
procedures listed in Section 9.4 to change

dirty filter paper.
f. Remove the filter support grid and clean.
g. Remove the filter pan and clean with hot

water, then re-install. Make sure all residual

water is removed and the filter pan is dry.

Any remaining water will cause dangerous

splattering of hot oil when filtering.
h. 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.
i. Then reinstall the crumb catcher (if

provided) inside the filter pan. Place the

17

filter cover on top of filter pan and slide the

Arrows show direction of

FIGURE 9-2

filter back inside the fryer.

oil flow.

Fryer Vessel

Drain Valve with
Extension

Filter

j. Reconnect oil return quick disconnect lines

(if installed on the fryer).

Oil Return Hose

Quick Disconnect

Pump

Portable Filtration System

9.3 FILTER OPERATION:

Dean MF-90 Portable Filter Systems are
designed to 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.

a. Open the drain valve by pulling the

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

b. 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.

c. 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.

d. Make sure the drain valve is fully

closed.

18

9.4 CHANGING FILTER PAPER:

FIGURE 9-3

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.

b. Return all oil to the fryer.
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 9-3.

Locking Latches

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.

g. Replace the hold-down ring and latch

into position. Sprinkle .45kg (16oz) of
filter powder evenly across the surface
of 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.

9.5 FILTER TROUBLESHOOTING:

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

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.

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.

WARNINGS!

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

Installing new filter paper.

FIGURE 9-4

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

19

9.5.1 Portable Filter Pump Fails to Pump Oil?

motor "ON".

Try blowing air through it.

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

No

Does oil

flow?

Yes

No

Submerge hose into hot water over
49°C (120°F). 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.

No

Can you

blow air through

it?

Yes

Conduct normal

filter operations.

Yes No

Does oil

flow?

20

Blockage is between

the bottom of the filter

pan and the flex hose

valve. Go to page 22.

9.5.2 Rate of Oil Return Slowing?

Rate of oil

return to the fryer

is 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 .45kg (16oz) of
filter powder evenly across
the surface of the filter

paper.

21

Reassemble the filter

pan assembly. Turn

the pump motor "ON".

Has

the oil return rate

improved?

Yes

Conduct normal

filter operations.

No

Blockage may be

between the filter pan

bottom and the flex

hose valve.

Go to flowchart titled

"Blockage between

Filter Pan and Flex Hose

Valve" on page 22.

9.5.3 Blockage between Filter Pan and Flex Hose Valve?

Blockage has been

determined to be between

the filter pan bottom and

the flex hose valve.

Heater
Troubleshooting

Check wall circuit

breaker.

If wall circuit breaker has

tripped, turn heater "OFF".

Reset wall circuit breaker.

No

Does your

filter have a

heater?

Yes

Verify power cord is

connected to the outlet.

Turn the

heater "ON". Does

the suction line feel

warm?

Yes

The heater is working

properly.

No

Turn the heater "OFF".

Disconnect oil line from the
filter pan to the pump at the

pump end.

Put finger over the inlet

connection to the pump.

Turn heater "ON".

If the suction line fails to

warm, the heater is faulty.

Contact your local

Factory Authorized

Service Center!

Pump
Troubleshooting

22

Check filter circuit breaker.

Push the circuit breaker

reset button.

Pump motor is clogged or

faulty.

Contact your local

Factory Authorized

Service Center.

Turn the pump "ON".

No

No

Does the pump

Pump is clear of any

blockages. Go to Page

23 and continue.

motor run?

Yes

Do you feel

suction?

Yes

ENTER FROM PAGE 22 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.

23

No

Go to page 22 and

follow Pump

troubleshooting

procedures.

Dean , 8700 Line Avenue, Shreveport, Louisiana 71135

TEL [phone] FAX (Parts) 1-318-219-7140 (Tech Support) 1-318-219-7135

PRINTED IN THE UNITED STATES

SERVICE HOTLINE

1-800-551-8633

Price: $6.00

819-5709 04-99