Frymaster SM60, SM50, SM40, SM20, SM80 User Manual
Super Marathon Series
Installation & Operation Manual
Gas Fryers
Series SM20, SM40, SM50, SM60 & SM80
Dean, a member of the Commercial Food Equipment Service Association, recommends using
CFESA Certified Technicians.
PRINTED IN THE USA
www.frymaster.com
24-Hour Service Hotline 1-800-551-8633
E-mail: service@frymaster.com
NON-CE &
MAY 2006
*8196001*
Please read all sections of this manual and retain for future reference.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster Dean Factory Authorized Service Center (FASC) or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of this
manual for definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed. See NATIONAL CODE
REQUIREMENTS in Chapter 3 of this manual for specifics.
NOTICE
This equipment is to be installed in compliance with the basic plumbing code of the Building
Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation
Manual of the U.S. Food and Drug Administration.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED
DIRECTLY FROM FRYMASTER DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS,
AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS
WARRANTY WILL BE VOID. FURTHER, FRYMASTER DEAN AND ITS AFFILIATES WILL NOT BE
LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUST OMER WHICH
ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF
ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation, operating and
service instructions thoroughly before installing or servicing this equipment. Only qualified
service personnel may convert this appliance to use a gas other than that for which it was
originally configured.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending
upon the gas line connection. Single fryers equipped with legs must be stabilized by installing
anchor straps. All fryers equipped with casters must be stabilized by installing restraining
chains. If a flexible gas line is used, an additional restraining cable must be connected at all
times when the fryer is in use.
DANGER
The front ledge of the fryer is not a step. Do not stand on the fryer. Serious injury can result
from slips or contact with the hot oil.
DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any
other cooking appliance.
DANGER
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.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container
at the end of frying operations each day. Some food particles can spontaneously combust if left
soaking in certain shortening material. Additional information can be obtained in the filtration
manual included with the system.
WARNING
No structural material on the fryer should be altered or removed to accommodate placement of
the fryer under a hood. Questions? Call the Frymaster Dean Service Hotline at 1-800-551-8633.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal
the joint between the frypot. Banging fry baskets on the strip to dislodge shortening will distort
the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for
cleaning.
IMPORTANT
Safe and satisfactory operation of Frymaster Dean equipment depends upon its proper
installation. Installation MUST conform with local codes, or in the absence of local codes, to
European Union (CE) Standards.
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed by a
licensed plumber or pipe fitter.
Super Marathon Series Gas Fryers
Installation & Operation Manual
TABLE OF CONTENTS
Page #
1. INTRODUCTION 1-1
1.1 Applicability and Validity 1-1
1.2 Ordering Parts 1-1
1.3 Service Information 1-1
1.4 Safety Information 1-2
1.5 Definitions 1-2
2. IMPORTANT INFORMATION 2-1
2.1 Receiving and Unpacking Equipment 2-1
2.2 General 2-1
2.3 Principles of Operation 2-2
2.4 Rating Plate 2-2
2.5 Pre-Installation 2-3
2.6 Equipment Installed at High Altitudes 2-4
2.7 Air Supply and Ventilation 2-5
2.8 Conversion of Units 2-5
3. INSTALLATION INSTRUCTIONS 3-1
3.1 Installing the Fryer 3-1
3.2 Leg and Caster Installation 3-1
3.3 Leveling the Fryer 3-2
3.4 Gas Connections 3-4
3.5 Adjustments/Adaptation to Different Gases 3-9
3.6 Gas Inputs 3-10
3.7 Gas Conversion Procedures 3-12
3.8 Gas Conversion Components 3-15
3.9 Electrical Connections
Super Marathon Series Gas Fryers
Installation & Operation Manual
TABLE OF CONTENTS (CONT.)
Page #
4. FRYER OPERATIONS 4-1
4.1 Initial Start-up 4-1
4.2 Boil-Out Procedure 4-3
4.3 Final Preparation 4-5
5. PREVENTATIVE MAINTENANCE 5-1
5.1 General 5-1
6. TROUBLESHOOTING 6-1
6.1 General 6-1
6.2 Pilot Burner Malfunction 6-1
6.3 Main Burner Malfunctions 6-2
6.4 Wiring Diagrams 6-3
6.5 Recommended Spare Parts 6-4
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 1: INTRODUCTION
1.1 Applicability and Validity
Dean Super Marathon Series gas model family has been approved by the European Union
(EU) for sale and installation in all EU countries.
This manual is applicable to and valid for all Dean Super Marathon Series gas units sold in
English-speaking countries, including those in the European Union. Where conflicts exist
between instructions and information in this manual and local or national codes of the country
in which the equipment is installed, installation and operation shall comply with those codes.
This appliance is for professional use only. Operating information for Dean equipment has
been prepared for use by qualified and/or authorized personnel only, as defined in Section 1.5.
All installation and service on Dean equipment must be preformed by qualified, certified,
licensed, and/or authorized installation or service personnel, as defined in Section 1.5.
1.2 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 Type
Serial Number
Optional Equipment
Item Part Number Quantity Needed
1.3 Service Information
Call the 1-800-551-8633 or (318) 865-1711 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 Type
Serial Number
Optional Equipment
Nature of Problem
Additional information (i.e. cooking environment, time of day, and other pertinent
information) may be helpful in solving your service problem.
1-1
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 1: INTRODUCTION
1.4 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
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
WARNING
WARNING boxes contain information about actions or conditions that may cause or result in
damage to your system, and which may cause your system to malfunction.
DANGER
DANGER boxes contain information about actions or conditions that may cause or result in injury
to personnel, and which may cause damage to your system and/or cause your system to malfunction.
1.5 Definitions
Qualified and/or Authorized Operating Personnel
Qualified/authorized operating personnel are those who have carefully read the information in
this manual and have familiarized themselves with the equipment functions, or have had
previous experience with the operation of equipment covered in this manual.
Qualified Installation Personnel
Qualified installation personnel are individuals, or firms, corporations, or companies, which,
either in person or through a representative are engaged in and are responsible for the installation
of gas-fired appliances. Qualified personnel must be experienced in such work, be familiar with
all gas precautions involved, and have complied with all requirements of applicable national and
local codes.
Qualified Service Personnel
Qualified service personnel are those who are familiar with Dean equipment and have been
authorized by Dean to perform service on Dean equipment. All authorized service personnel are
required to be equipped with a complete set of service parts manuals and stock a minimum
amount of parts for Dean equipment. A list of Dean Factory Authorized Service Centers
(FASCs) was included with the fryer when shipped from the factory. Failure to use qualified
service personnel will void the Dean warranty on your equipment.
1-2
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.1 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 these, as 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: 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 15 days of date of delivery. Be sure to retain container and all packing
materials for inspection.
2.2 General
NOTE: Dean Does Not Assume Responsibility for Damage or Loss Incurred in Transit.
C. Re move all plastic skin from sides, front, and doors of the fryer(s). Failure to do this prior to
initial fryer operation will make it very difficult to remove later.
Qualified, licensed, and/or authorized installation or service personnel only (as defined in
Section 1.5) should perform the following:
• Installation and service on Dean equipment.
• Conversion of this appliance from one gas type to another.
Failure to use qualified, licensed, and/or authorized installation or service personnel to install,
convert to another gas type or otherwise service this equipment will void the Dean warranty
and may result in damage to the equipment or injury to personnel.
Where conflicts exist between instructions and information in this manual and local code or
national codes, or regulations, installation and operation shall comply with the codes or
regulations in force in the country in which the equipment is installed.
2-1
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.2 General (cont.)
Dean Super Marathon Series gas fryers are energy efficient gas-fired units. All units are shipped
completely assembled, with accessories packed inside the frypot. All units are adjusted, tested, and
inspected at the factory prior to crating for shipment.
WARNING
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.
2.3 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.
2.4 Rating Plate
DANGER
Fryers MUST be connected ONLY to the gas type identified on the attached rating
plate.
The rating plate can be found on the inside panel of the fryer door. Information on this plate
includes the model and serial numbers, kW/hr (BTU/hr) of the burners, outlet gas pressure in mbars
(inches W.C.), and configuration: natural or propane gas. Rating plate data is essential for proper
unit identification, communicating with the factory or requesting special parts and/or information.
2-2
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.5 Pre-Installation
DANGER
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster Dean Service
Hotline at 1-800-551-8633.
DANGER
Do not connect this appliance to the gas supply before reviewing all information in
this chapter.
A. General: Only licensed personnel 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 Marathon Series gas fryers operate on millivolts, and do not require an external
electric power supply (unless equipped with a built-in filtration system).
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.
DANGER
Local building codes prohibit a fryer with its open tank of hot oil froits open tank of
2-3
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.5 Pre-Installation (cont.)
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. NON-CE INSTALLATION STANDARDS: Fryer installation must conform with local
codes, or in the absence of local codes, to the appropriate national standards as listed below:
a. U.S. installations must meet: b. Canadian installations must meet:
American National Standard Institute CAN 1-B149 Installation Codes
ANSI Z83.11 Canadian Gas Association
American Gas Association 55 Scarsdale Road
8501 E. Pleasant Valley Road Don Mills, ONT, M3B 2R3
Cleveland, OH 44131
National Electrical Code Canadian Electric Code c22.1, part 1
ANSI/NFPA #70 Canadian Standards Association
American National Standard Institute 178 Rexdale Blvd.
1430 Broadway Rexdale, ONT, M9W 1R3
New York, NY 10018
NFPA Standards #96 and #211
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
2.6 Equipment Installed at High Altitudes
1. The fryer input rating [BTU/hr (kW/hr)] is for elevations up to 2,000 feet (610-m). For
elevations above 2,000 feet (610-m), the rating should be reduced 4-percent for each additional
1,000 feet (305-m) above sea level.
2. The correct orifices are installed at the factory if the operating altitude is known at the time of the
customer’s order.
2-4
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.7 Air Supply and Ventilation
DANGER
This appliance must be installed with sufficient ventilation to prevent the occurrence
of unacceptable concentrations of substances harmful to the health of personnel in
the room in which it is installed.
Keep the area around the fryer clear to prevent obstruction of combustion and ventilation airflow.
1. Do not connect this fryer to an exhaust duct.
2. Correct installation and adjustment will ensure adequate airflow to the fryer system.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
2.8 Conversion of Units
Pressure:
1 mbar = 10,2 mm W.C. = 0,4-inch W.C.
20 mbar = 204 mm W.C. = 8-inch W.C.
1-inch W.C. = 25,4 mm W.C. = 2,5 mbar
Heat Input:
1 kW = 3410 BTU/hr
100 BTU/hr = 0,0293 kW
Temperature:
0° Celsius = 32° Fahrenheit
Temperature in degrees Celsius = (Temperature in degrees Fahrenheit (F) – 32) x 0,555
100° Celsius = (212° Fahrenheit – 32) x 0,555
2-5
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