Frymaster SR38G Installation Manual

Super Runner 38 Series Gas Fryers (CE)

CE ONLY

Installation & Operation Manual

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

24-Hour Service Hotline [phone]

Price: $6.00

819-5707

04-99

danger

.

AUSTRALIA ONLY:

OIL TEMPERATURE

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 o smoke badly even if the
temperature is lowered to 190°C again.

High temperatures give you no advantage, cost you money and increase the fire

TEMPERATURA DELL?OLÍO

THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT

IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR

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!

MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH.
READ THE INSTALLATION, OPERATING AND MAINTENACE
INSTRUCTIONS THROUGHLY BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.

SUPER RUNNER 38 SERIES

GAS FRYER

INSTALLATION, OPERATION, & PARTS MANUAL

TABLE OF CONTENTS

PAGE

1. FACTORY PARTS ORDERING AND SERVICE 2

2. IMPORTANT INFORMATION 3

3. INSTALLATION 6

4. FRYER OPERATIONS 13

5. CLEANING AND MAINTENANCE 18

6. TROUBLESHOOTING 19

7.

1. FACTORY PARTS ORDERING & SERVICE

COMPONENT LISTING AND INSTALLATION STANDARDS

24

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 Dean Industries Service Hotline
phone number is 1-800-551-8633 (US/Canada)
or 1-318-865-1711 (Worldwide).

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 service hotline 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.

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

being installed beside an open flame of

2.1 DESCRIPTION:

The Dean Super Runner gas fryers are
energy-efficient, gas-fired units, design­certified by the International Approval
Services (AGA/CGA), NSF International,
Australian Gas Agency, Gaz de France
and manufactured to their basic
performance and application
specifications.

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
kW/hr (BTU/hr) input of the burners, outlet
gas pressure in millibars (inches WC) and
whether the unit has natural or propane gas
orifices.

1. A manual gas shut-off valve must
be installed in the gas supply line
ahead of the fryer(s) for safety and
ease of future service.

2. The Dean CE Super Runner 38 gas
fryers are millivolt systems and do
not require an electric power
supply for the fryers.

CAUTION

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

any type, whether a broiler or the open
burner of a range.

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;

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.

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.

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

e. CE/EXPORT STANDARDS: Fryer

installation must conform with local
codes, or in the absence of local codes,
with the appropriate national or
European Community (CE) standards.

f. COMPONENT LISTING AND

INSTALLATION STANDARDS: See
Chapter 7 for a listing of various non­cooking components often supplied as a
part of food service equipment and the
applicable standards.

2.4 ALTITUDE:

a. Do not connect this fryer to an exhaust

duct.

b. Correct installation and adjustment

will ensure adequate air flow to the
fryer system. Proper input is 2m3 per
hour per KW for gas supplied.

c. 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 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.

a. GENERAL: The correct orifices are

installed at the factory if operating
altitude is known at time of the
customer’s order.

b. US (ONLY): The fryer input rating

(BTU/hr) is for elevations up to 2000
feet. For elevations above 2,000 feet,
the rating should be reduced four
percent (4%) for each additional 1000
feet above sea level.

c. CE/EXPORT: The fryer input rating

(in m3/hr) is for elevations up to 610
m. For elevations above 610m, the
rating should be reduced four percent
(4%) for each additional 305 m above
sea level.

2.5 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.

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. A
minimum of 18"/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.

4

2.6 RECEIVING AND UNPACKING:

Temperature:

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:

a. File claim for damages immediately,

regardless of extent of damage.

b. 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.

0º Celsius = 32º Fahrenheit
Temp. in degrees Celsius = (Temperature in

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

c. 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.

2.7 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

5

3. INSTALLATION

room temperature and drained of

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 the 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.

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.

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

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. If the optional rigid casters are to be
installed on the fryer, the casters
must be installed on the fryer rear
channel assembly only.

shortening before installing the casters.

b. Installing Optional Rear Rigid Casters:

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

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

3.2.b.1-6.

6

NOT LEVEL, THE FRYER MAY TIP

Side Panel

Front Channel

Rear Channel

Side Panel

Structural Back

Front Door

Front Channel

1/4-20 HX HD Lock Nut

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

Caster Shims

(P/N 900-2949)

if required.

Washer P/N 1008

(P/N 2701)

Figure 3-1

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

HX Bolt (P/N 1007)

Rear Rigid Caster

15.2 cm/6 in
(P/N 2701)

2. Adjust leg height with an adjustable
or 1-1/16” open end wrench by
turning the hex bullet on the bottom
of the leg.

3. The hex bullet is for minor leg

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

OVER AND MAY CAUSE INJURY TO
THE OPERATOR.

3.3 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 caster
shims. Adjust to the high corner
and measure with the spirit level.

ADJUST LEG HEIGHT WITH

AN ADJUSTABLE WRENCH

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 required height.

7