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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 1-800-551-8633
Price: $6.00
819-5707
04-99
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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
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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.
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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:
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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
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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.
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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
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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.
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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.
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c. Rigid Casters (Only):
USING MORE THAN TWO SHIMS PER
1. Install the optional rigid casters on
the fryer rear channel only.
necessary, to reconnect this restraint
after the appliance has been returned
to its originally installed position.
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.
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 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.
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 there is a
restraint on the appliance and, if
disconnection of the restraint is
NOTICE
If the fryer cannot be adjusted to perform
correctly, or you have any questions about
this install, contact your local authorized
service agency.
3.4 GAS CATEGORIES:
The Dean Super Runner 38 Series Gas
Fryers have obtained CE markings for
countries and gas categories shown below:
Countries Supply Pressures
and Gas (mbar)
BE Belgium
DE Germany
DK Denmark G20 20 I2H
ES Spain
FR France
GB Great Britain
GR Greece
IR Ireland
IT Italy G20 20 I2H
LU Luxembourg
The
NL
Netherlands
PT Portugal
G20 20/25 I2E (R) B
G31 37 I3P
G20 20 I2E
G31 50 I3P
G20 20
G31 37 and 50
G20/G25 20/25
G31 37 and 50
G20 20
G31 37
G20 20
G31 37 and 50
G20 20
G31 37
G20/G25 20/25
G31 50
G25 25
G31 50
G20 20
G31 37
Appliance
Categories
II2H3P
II2ESI3P
II2H3P
II2H3P
II2H3P
II2E3P
II2L3P
II2H3P
3.5 GAS CONNECTIONS: The gas
supply (service) line must be the same size
or greater than the fryer inlet line. This
fryer is equipped with a 19 mm (3/4”)
male ISO 7.1 inlet; however, the gas
supply lines must be sized to
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accommodate all the gas-fired equipment
joint compound suitable for LP gas, and
pressures in excess of 3.45
KPa (½ PSIG).
that may be connected to that gas supply.
Consult your contractor, gas company,
supplier, or other knowledgeable
authorities.
installed at the factory. While the
valve can be adjusted in the field,
only qualified service personnel
should make any adjustments with
the proper test equipment.
a. Manual shut-off valve: This gas
service supplier-installed valve must
be installed in the gas service line
ahead of the fryer in the gas stream
and in a position where it can be
reached quickly in the event of an
emergency. This shut-off valve must
be installed only by an authorized
person to the requirements of the local
gas authorities.
CAUTION
The fryer must be isolated from the gas
supply piping system by closing its
individual, manual shut-off valve
during any pressure testing of the gas
supply piping system at pressures equal
to or less than 3.45 KPa (½ PSIG).
b. Pressure regulating:
1. External gas regulators are not
normally required on this fryer, as
that function is performed by a
safety control valve.
2. Australia: The following color
codes are used to indicate the type
of gas for which the fryer and
components are to be used:
Gas Type Color Code
Natural Black
Propane Orange
d. Rigid Connections: The fryer can be
connected singularly or as part of a
cooking line. Check any installersupplied intake pipe(s) visually and
clean threading chips, or any other
foreign matter before installing into a
service line. If the intake pipes are not
clear of all foreign matter, the orifices
will clog when gas pressure is applied
CAUTION
All connections must be sealed with a
all connections must be tested with a
soapy solution before lighting any pilots.
2. If the incoming pressure is in
excess of 3.45 KPa (½” PSIG), a
step-down regulator will be
required. Your local servicer
should check the manifold
pressure with a manometer.
CAUTION
The fryer and its individual shut-off valve
must be disconnected from the gas supply
piping system during any pressure testing
of the gas supply piping system at test
c. Orifices:
1. The fryer can be ordered to operate
on any available gas. The correct
safety control valve, appropriate
gas orifices, and pilot burner are
e. Flexible Couplings & Connectors:
1. General: A restraining bracket is
provided on the structural back of
the fryer to prevent the unit from
moving from its installed position.
The fryer must be restrained by
means independent of the flexible
coupling or connector in order to
limit the movement of the fryer.
2. US/Canada Standards: If the unit is
to be installed with flexible
couplings and/or quick disconnect
fittings, the installer must use a
heavy-duty, AGA design-certified
commercial flexible connector of at
least 3/4" (19mm) NPT (with
suitable strain reliefs) in compliance
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with the Standards for Connectors
NEW CONNECTION IS NOT ONLY
for Movable Gas Appliances, ANSI
Z21.69. Quick disconnect devices
must comply with the Standard for
Quick-Disconnect Devices for Use
with Gas Fuel, ANSI Z21.41.
Domestic connectors are not
suitable!
If the unit is to be installed with
casters, flexible connectors must be
used and the same ANSI standards
mentioned on the previous page
apply. Locking front casters are
provided to limit the movement of
the appliance without depending on
the connectors or associated piping.
CAUTION
Any modification, adaptation, or gas
conversion must be performed by qualified
personnel only. Failure to use qualified
personnel will void the Dean warranty.
3.7 ADJUSTMENTS / ADAPTATION TO
DIFFERENT GASES:
a. Proper operation of appliances
requires operator to scrupulously
respect the following adjustments in
terms of:
1. gas inputs and pressures, air
adjustment;
3. CE Standards: If the unit is to be
installed with flexible coupling, use
a commercial flexible coupling
certified as NF D 36123 (or other
national standard) or a quick
disconnect device certified NF D
36124 (or other national standard).
f. Piping Sizes: According to the number
of fryers to be connected, the gas supply
line must be sized as indicated in the
chart below:
Number
of Fryers
Natural Gas
Propane Gas
(*) When exceeding 6 meters for a
configuration of more than 4 fryers, it is
necessary to provide a 33mm (1 ¼”) rigid
gas connection.
1 2 to 3
19mm
(3/4”)
13mm
(1/2”)
25mm
(1”)
19mm
(3/4”)
4 and
more (*)
33mm (1
¼”)
25mm
(1”)
2. voltage and polarities of electrical
power supply.
b. Dean gas fryers are manufactured to
use the type of gas and pressure
specified on the rating plate. When
changing gas, adaptation must be
performed by qualified personnel.
Failure to use qualified personnel will
void the Dean warranty.
NOTICE
The installer is required to test the complete
fryer operation prior to leaving the
installation site.
3.8 GAS INPUTS:
a. Nominal Qn Heat Input is:
SR38G: 15 kW.
b. Inputs for different gases are as
follows:
WARNING
PUTTING AN OPEN FLAME BESIDE A
DANGEROUS, BUT WILL OFTEN
MISS SMALL LEAKS THAT A SOAPY
SOLUTION WILL FIND.
10
G20
G25
G31 Propane
Natural Gas
(Type H)
Natural Gas
(Type L)
20 mbar : 1,58 M3/H
25 mbar: 1,84 M3/H
37 mbar: 1,16 KG/H
Page 13
3.9 CHART: ADJUSTMENT TO DIFFERENT GASES
GASES AND
PRESSURES SUPPLY
G20
18 mbar
G25
25 mbar
G31
31 mbar
(1)
Diameter and markings of
injectors
Burner
Pilot TJ024 TJ024 TJ013 "red"
(2) Gas pressure at the
regulator (mbar/inches WC)
Burner air adjustment No Air Adjustment No Air Adjustment No Air Adjustment
1.90 mm 1.90 mm 1.28 mm
"blue" marking "blue" marking "red" marking
12.0 mbar/5.00 in WC 17.5 mbar/7.03 in WC 22.0 mbar/8.83 in WC
NOTE: Outlet gas pressure must be controlled with precision 5 to 10 minutes after appliance is
operating.
(1) – (2): For controls and adjustments, please refer to "gas valve" illustration.
(Pilot : adjustment of flame’s volume may be achieved by turning the screw that is mounted on the gas
valve).
♦ Adjust gas pressure to orifices by turning
the gas valve adjustment screw.
♦ After adjustment, seal the screw.
WARNING!
CONVERTING A FRYER FROM ONE
GAS TYPE TO ANOTHER SHOULD BE
PERFORMED BY AUTHORIZED
SERVICE PERSONNEL ONLY.
♦ See Gas Valve diagrams on page 11.
♦ Change label "fryer equipped for" and
affix it to the rating plate. Erase gas that is
not used.
c. Important : for the same gas:
3.10 STEPS TO FOLLOW DURING
GAS CONVERSION (CE Only):
a. From G20 to G25:
♦ No replacement of equipment.
♦ Adjust gas pressure to orifices by
turning the gas valve "adjustment
screw".
♦ After adjustment, seal the screw.
♦ See Gas Valve diagrams on page 11.
b. From G20 (or G25) to G31 propane (or
vice versa).
♦ Replacement of burners orifices and
pilot.
♦ G25 / 25 mbar or 20 mbar
♦ G31 / 37 mbar
♦ no change is to be executed on the
appliance.
d. When changing gas family – i.e changing
from natural gas to propane, please order
the necessary kit as indicated hereafter.
Specific gas conversion kit part numbers
can be found at the bottom of the parts list
found in Chapter 6.
This change can only be executed by a
qualified and factory authorized personnel.
1. The complete kits for gas conversion include
the following parts:
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Page 14
SR38G Natural Gas to Propane Kit
1/8"
/ 3 mm
QTY REF DESCRIPTION
1 TJ013 Pilot injector
3 14-0067-59
1 Label
Appareil réglé pour : G31 / 37
Burner injector
(diam. 1.28 mm)
Fryer equipped for : G31/37
SR38G Propane to Natural Gas Kit
QTY REF DESCRIPTION
1 TJ024 Pilot injector
3 14-0067-49
1 Label
Fryer equipped for : G25 / 25 *
Burner injector
(diam. 1.90 mm)
Appareil réglé pour : G20 / 20
3.11 ELECTRICAL CONNECTIONS:
The wiring diagram is attached to the
inside of the fryer door. The diagram can
also be found on page 16, Chapter 6,
Troubleshooting. The fryer is equipped
with a millivolt control system which
does not need an outside power source.
Super Runner Gas
Valve, Burner, and
Orifice Locations
Super Runner Gas Valve
Adjustment
Figure 3-3
Inlet Pressure Tap
Figure 3-2
Outlet Pressure
Tap
1/8 " / 3 mm
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Page 15
4. FRYER OPERATIONS
CHECKING FOR BURNER
4.1 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 drainvalve completely and remove the
crumb screen. Make sure the screws
holding the thermostat and limit
control sensing bulbs into the vessel
are tight.
may be necessary on installation to
meet local conditions, low gas
pressure, differences in altitude,
variations in gas characteristics, to
correct possible problems caused by
rough handling or vibration during
shipment, and are to be performed only
by qualified service personnel. These
are the responsibilities of the customer
and/or dealer and are not covered by
Dean Industries’ warranty.
1. The inlet pipe at the lower rear of
the fryer brings incoming gas to
the pilot safety control valve,
then to the pilot and/or main
burners. The pilot is located high
in the cabinet center, at the base
of the fryer vessel. It will require
a long match or taper to light.
Drain Shut-Off Valve
WARNINGS!
DO NOT USE AN OPEN FLAME TO
CHECK FOR THE PRESENCE OF GAS
INSIDE THE FRYER CABINET.
IF PILOT FAILS TO LIGHT, WAIT 5
MINUTES BEFORE RELIGHTING TO
ALLOW ANY ACCUMULATED GAS TO
DISSIPATE.
b. INITIAL PILOT LIGHT: All Dean
Industries’ fryers are tested, adjusted
and calibrated to sea level conditions
before leaving the factory.
Adjustments to assure proper operation
Pilot
WARNING!
WHEN LIGHTING PILOTS AND
PERFORMANCE, DO NOT STAND
WITH YOUR FACE CLOSE TO THE
BURNERS…THEY MAY LIGHT
WITH A “POP” AND COULD CAUSE
FLASH BACK AND FACIAL BURNS.
2. Ensure that the following steps are
done in sequence before lighting or
re-lighting the pilot:
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Page 16
a) Turn off the manual shut-off
valve on the incoming service
line.
b) Turn the operating thermostat
“OFF”.
c) Depress the pilot gas cock dial
on the safety control valve and
turn “OFF”.
Pilot Gas Cock Dial
air and a constant gas flow is
attained.
6. When the pilot stays lit, turn the
gas cock dial to “ON”.
7. Turn the thermostat to any “ON”
setting and watch to make sure the
main burner ignites from the pilot.
Operating Thermostat
d) Wait at least 5 minutes for any
accumulated gas to disperse.
1. Fill fryer tank with liquid oil (or
water during testing) to the “oil
level” line scribed into the rear
wall of the tank.
2. Open the manual shut-off valve on
the incoming service line.
3. Apply a lighted match or taper to
the pilot burner head.
4. Turn the safety valve gas cock to
“Pilot”, depress and hold the dial
until the pilot stays lit when the
dial is released. This may take a
minute or longer.
5. If the pilot does not stay lit,
depress the dial and re-light it,
holding the dial in longer before
releasing. It may be necessary to
re-light the pilot several times until
the lines are purged of any trapped
WARNING
IF GAS ODORS ARE DETECTED THE
GAS SUPPLY MUST BE SHUT OFF AT
THE MAIN SHUT-OFF VALVE AND
THE LOCAL GAS COMPANY OR
AUTHORIZED SERVICE AGENCY
CONTACTED FOR SERVICE.
4.2 HEATING THE VESSEL: This
step will check main burner operation,
initial thermostat calibration, and clean the
vessel for initial food production.
a. Fill the fryer vessel with hot or cold
water to the oil level line scribed in the
back of the tank.
b. Set the operating thermostat/
temperature controller dial to 104°C
(220°F), just above that of boiling
water.
c. The main burner will ignite.
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Page 17
d. Reset the temperature controller to
DANGEROUS.
93°C (200°F).
e. The burners should shut-off just as the
water starts to boil.
f. When satisfied that the burners and
thermostat are operating properly,
drain the vessel of water and dry
thoroughly. Refill it with shortening
as directed below.
4.3 FINAL PREPARATION:
a. When using a liquid shortening
(cooking oil), fill the fryer to the “oil
level” line scribed into the back of the
fryer vessel.
b. When using a solid shortening, either
melt it first with another appliance, or
cut into small pieces and tightly pack
it below the heat tubes, between the
heat tubes, and on top of the heat
tubes, leaving no air spaces and being
careful not to disturb the sensing
bulbs. Make sure the crumb screen is
removed before placing solid
shortening in the fryer. Melt this
shortening by turning the burners
“ON” for about five or ten seconds,
“OFF” for a minute, etc. until the
shortening is melted. If you see any
smoke coming from the oil while
melting this way, shorten the “ON”
cycle and lengthen the “OFF” cycle.
Smoke shows that you are scorching
the shortening and reducing its useful
life.
c. When the fryer vessel is filled and the
shortening melted, place the crumb
screen over the heat tubes.
DANGER!
NEVER MELT A SOLID BLOCK
OF SHORTENING BY SETTING
IT WHOLE ON TOP OF THE
HEATING TUBES. THIS IS
UNSAFE, INEFFICIENT AND
4.4 GENERAL USE OF THE FRYER:
a. For consistent quality product,
convenience and long-term savings, use
a high-quality liquid frying compound.
b. If using solid shortening, never melt a
block of shortening by setting it on top
of the heating tubes. This is dangerous
and can easily cause the vessel heat tube
to burn through, warp, or overstress the
welded seams.
c. Although 177°C (350°F) is the
recommended temperature 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.
When the fryer is not in use, the
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. 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.
4.5 OPENING: At opening time, always
visually check the fryer for:
a. The combination or main gas valve is
“OFF”.
b. Fry vessel is filled with liquid oil to
the oil level line scribed into the rear
wall of the fry vessel tank.
15
Page 18
c. To light the fryer:
Operating Thermostat
1. Open the manual shut-off valve on
the incoming service line.
2. Apply a lighted match or taper to
the pilot burner head.
3. Turn the safety valve gas cock to
“Pilot”, depress and hold the dial
until the pilot stays lit when the
dial is released. This may take a
minute or longer.
Pilot Gas Cock Dial
4. If the pilot does not stay lit,
depress the dial and re-light it,
holding the dial in longer before
releasing. It may be necessary to
hold the depress the pilot cock for
several minutes or re-light the pilot
several times until the lines are
purged of any trapped air and a
constant gas flow is attained.
5. When the pilot stays lit, turn the
gas cock dial to “ON”.
6. Turn the thermostat to the desired
cooking temperature and allow the
fry vessel to heat for
approximately 30 minutes before
cooking. This will allow the fryer
to stabilize the oil temperature at
the desired setpoint which ensures
quality cooking.
4.6 TURN ON PROCEDURES:
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.
b. When using a solid shortening, either
melt it first, or cut into small pieces and
tightly pack it below the heat tubes,
around the heat tubes, and on top of the
heat tubes, leaving no air spaces around
the heat tubes and being careful not to
disturb the sensing bulbs. Melt this
shortening by turning the burners “ON”
for about five or ten seconds, “OFF”
for a minute, etc. until the shortening is
melted. If you see any smoke coming
from the oil while melting this way,
shorten the “ON” cycle and lengthen
the “OFF” cycle. Smoke shows that
you are scorching the shortening and
reducing its useful life.
c. Turn the temperature controller to
177°C (350°F). In less than 30
minutes, the frying compound
temperature will stabilize and be ready
for production.
CAUTION
When filtering, never leave the filter
unattended. The action of the oil moving
through the lines could knock a flexible
return hose out of the fryer, spraying hot oil
and causing severe burns.
16
Page 19
4.7 CHIP PRODUCTION RATE
(Australia):
Based on a recommended thermostat
temperature setpoint of 177°C (350°F) and
a cook time of 2.7 minutes, the production
of 6 mm (1/4") cut frozen chips should be
from 26.3 to 27.22 KG/hr (58 to 60 lbs/hr).
Production rate will be influenced both by
the moisture content of the chip, and the
age/quality of the shortening used.
4.10 SHUT-DOWN:
When closing down for periods longer than
overnight:
a. Drain the frying compound and clean
the vessel thoroughly.
b. Either discard the frying compound or
return it filtered to the vessel and then
cover it.
4.8 FILTERING:
Detailed operating and troubleshooting
information about Dean filtration systems
can be found in the operating manual
provided with your filter unit.
a. 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.
b. 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. Non-stainless Fry Vessels Only: If
frying compound is discarded, lightly
coat the inside of the non-stainless
vessels with fresh frying compound to
prevent rusting of the bare mild steel
frying vessels.
d. Turn the control knob on the
combination gas valve “OFF”.
e. Turn the manual valve on the incoming
gas service line to “OFF”.
f. Disconnect the power cord for the
portable filter unit from the wall socket.
c. 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,
eventually clogging the lines.
4.9 CLOSING:
a. When closing at night, filter the oil in
all fryers and drain the filter lines.
b. Cover the open tanks of oil.
c. Turn the control knob on the
combination gas valve “OFF”.
d. Turn filter power switch “OFF”.
WARNINGS
DO NOT GO NEAR THE AREA
DIRECTLY OVER THE FLUE OUTLET
WHILE THE FRYER IS OPERATING.
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.
17
Page 20
5. CLEANING & MAINTENANCE
DO NOT LET WATER SPLASH INTO THE
TANK OF HOT OIL. IT WILL SPLATTER
ALTERATIONS, SERVICE OR
DO NOT DRAIN WATER INTO
FILTER. WATER WILL DAMAGE
THE FILTER PUMP.
WARNING!
IF THE FRYER IS NOT COMPLETELY
EMPTY OF OIL, ADJUSTMENTS,
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. Keep the
fryer must be kept clean during the working
day. Clean the fryer 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 stainless steel. Filter the cooking
oil and replace if necessary. The oil should
be filtered more often than daily under heavy
use conditions.
f. Refill with clear water, set operating
thermostat to 220°F (104°C), 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
tubes are exposed as this will damage them.
g. Immediately refill with cooking oil or
frying compound as directed in Section
4.3.
WARNING!
AND CAN CAUSE SEVERE BURNS.
5.3 WEEKLY:
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 220°F
(104°C). Bring to a rolling boil, then
turn the heat down and let the mixture
stand until deposits and/or carbon spots
can be removed with the Teflon brush.
e. Scrub tank walls, bottom and heating
tubes. Then drain vessel and rinse in
clear water.
5.4 PERIODIC: The fryer should be checked
and adjusted periodically by qualified service
personnel as part of a regular kitchen
maintenance program.
5.5 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.
18
Page 21
6. TROUBLESHOOTING
6.1 PROCEDURES: 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. Follow each step in sequence as shown in the troubleshooting flowcharts.
6.2 SET-UP: Follow start-up procedures found in Section 3.7, Initial Start-Up, on page 8 of this
manual. Attempt to light the pilot and then follow the flowchart below.
6.3 PILOT FAILS TO LIGHT:
1. Check to see that gas lines are
connected.
2. Re-light pilot. When attempting to re-
Pilot fails to light.
light the pilot, ensure combination gas
valve manual knob is depressed for at
least one minute. If pilot doesn’t light,
go to step 3.
3. Call for service.
6.4 FRYER FAILS TO HEAT:
1. Check to ensure gas valve is set to the
“ON” position.
2. Set operating thermostat to 350°F
Fryer fails to heat fry vessel.
FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALL
THE DEAN SERVICE HOTLINE AT 1-800-551-8633 (US/Canada) or 1-318-865-1711
(Worldwide).
(177°C) and observe fryer. Do the
main burners come on and heat the fry
vessel? If no, go to step 3.
3. Call for service.
19
Page 22
6.5 MILLIVOLT WIRING DIAGRAMS:
6.5.1 US/Canada/CE:
White
Combination Gas
Valve
Red
Thermopile
Red
Red
Hi-Limit
6.5.2 Australia (Only):
Operating
Thermostat
Black
Black
20
Page 23
6.6 EXPLODED PARTS DIAGRAM:
12
9
8
26
6
5
1
7
15
2
11
24
10
16
14-0684-2
14-0684-3
14-0684-3
14
18
20
3
17
19
37
4
30
36
13
28
35
21
33
25
31
22
21
23
29
A
29
B
TO ITEM 19
TO ITEM 19
27
Page 24
6.7 SUPER RUNNER 38 GAS PARTS LIST:
Item No. Description Dean P/N
1 Flue Assembly 12203
2
3
4 Front and Rear Channel 12-0373
5
6 Probe Retainer Top 18-0091
7 Grid Assembly 12081
8 Basket Hanger Alum Steel 12-0310-1
Structural Back Upper
Structural Back Lower
Side Panel Painted
Side Panel Stainless Steel
Japan/Australia 12202-1
Vessel Assembly
Mild Steel (M/S) US/CE/Export (March 1998
Vessel Assembly
Stainless Steel
(S/S)
US (before March 1998) 12082NV
and later) (except Japan &
Australia)
Japan/Australia 12202-2
US (before March 1998) Not Used
US/CE/Export (March 1998
and later) (except Japan &
Australia)
12-0401
12-0402
12-0380
12-0381
12188-1
12188-2
9 Frying Basket 2607
10 Clean-out Rod 14-0193
11 Drain Valve 2066-1
12
13 Drain Extension Nipple 44-1363
14
15 Burner Heat Shield 12-0349
16
17 Gas Manifold 36-0027
18
19
Vessel Back Panel Assembly Alum Steel
Vessel Back Panel Assembly S/S
Orifice, Natural Gas-USA,AUST(BLK)
Orifice, Natural CE-G20(BLU),G25(BLU)
Orifice, Propane Gas-USA,AUST(ORG)
Orifice, Propane CE-G31(RED)
Burner, L/H
Burner, Center
Burner, R/H
Pilot Burner, Natural Gas
Pilot Burner, Propane Gas
Thermopile, for MV System-USA,Aust
Thermocouple, Aust MV
12204-1
12204-2
14-0067-38(2.58MM)
14-0067-49(1.90MM)
14-0067-52(1.61MM)
14-0067-59(1.28MM)
14-0912-1
14-0912-2
14-0912-3
2146
2147
2513
1149
22
Page 25
Item No. Description Dean P/N
20
21
21
22
23
24 Diffuser 36006
25 Front Panel Stainless 12-0309-2
26 Vessel Vat Cover 12-0355
27
28 Leg w/mounting plate, 4 hole 2698
Operating Thermostat
Operating T-Stat, Knob Only
Hi-Limit Switch - USA, Aust 435oF set point
Hi-Limit Switch – CE 410oF set point
Comb Gas Valve, Honeywell, Natural-USA
Comb Gas Valve, Robertshaw, Natural-USA
Comb Gas Valve, Robertshaw, Nat-Aust
Comb Gas Valve, HW CE Nat – G20, G25
Comb Gas Valve, Robertshaw, Propane-USA
Comb Gas Valve, Robertshaw, Prop-Aust
Comb Gas Valve, HW CE Prop – G31
Adapter Robertshaw (ECO), Aust, (FOR 2719 & 2720)
Connector (ECO), CE (FOR 8072122 & 8072121)
2557
1205
2507
2687
2587
1896
2719
8072122
2589
2720
8072121
2722
8121256SP
29A
29B
30 Rigid Caster 2700
31 Handle 1039
32 Door Handle 1039-2
33 Cabinet Door 12183-2
34 Frame Assembly SR38FRCOMP
35 Lower Hinge Bracket 12-0379
36 Shim Leg and Caster 4 hole 9002949
Igniter,Piezo (Australia)
Electrode (Australia)
8101001
2560
ITEMS NOT SHOWN ON PARTS DRAWINGS:
Pilot Assembly, Comp, HW, Nat Gas USA 14200-1; Propane Gas 14200-2
Pilot Bracket, Aust/CE, Electrode/Thermopile Adapting, 12-0400
Conversion Kit, Honeywell, Nat to Prop, USA, 12192; Prop to Nat, 12191
Conversion Kit, Robertshaw, Nat to Prop, USA, 12109-2
Conversion Kit, Robertshaw, Nat to Prop, Australia, 12217 (Instructions 12218)
Conversion Kit, Robertshaw, Prop to Nat, Australia, 12221
23
Page 26
7. COMPONENT LISTING AND INSTALLATION STANDARDS
(U.S.A. AND CANADA ONLY)
The following is a selection of listing and installation standards applicable to non-cooking
components often supplied as part of food service equipment. The selection is not intended to
be complete and other nationally recognized standards may be appropriate. This listing was
current as of the revision date shown on the cover of this manual.
LISTING
INSTALLATION
COMPONENT
STANDARD
Grease Extractor ANSI/UL 710-1990 ANSI/NFPA 96-1991
Power Ventilators ANSI/UL 705-1984 ANSI/NFPA 96-1987
Filter Unit
Fire Ext. (CO2)
Fire Ext. (Dry Chemical)
Fire Ext. (Water)
Fire Ext. (Foam) ANSI/NFPA 11-1988
Automatic Sprinklers ANSI/UL 199-1990 ANSI/MFPA 13-1989
ANSI/UL 900-1987
ANSI/UL 586-1990
ANSI/UL 154-1990
CAN/ULC-S503-M90
ANSI/UL 299-1990
CAN/ULC-S504-M89
ANSI/US 626-1990
CAN4-S507-M83
STANDARD
ANSI/NFPA 96-1987
ANSI/NFPA 96-1987
ANSI/NFPA 12-1989
ANSI/NFPA 17-1990
ANSI/MFPA 13-1989
Smoke Detectors
Heat Detectors for Fire
Protective Signaling Devices
ANSI/UL 521-1988
CAN/ULC-S530-1978
ANSI/UL 521-1988
ULC-S530-1978
24
ANSI/NFPA 72B-1986
ANSI/NFPA 72B-1986
Page 27
Dean, 8700 Line Avenue, Shreveport, Louisiana 71135
TEL 1-318-865-1711 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
819-5707 04-99
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