US Range PSM-35 Installation Manual

U.S. RANGE

U.S.

Range

A WELBILT COMPANY

OWNER'S MANUAL & INSTALLATION INSTRUCTIONS

PSM-35 DEEP FAT FRYERS

FOR YOUR SAFETY

Do not store or use gasoline or other
flammable vapors or liquids in the vicinity of
this or any other appliance.

Please read all sections of this manual and retain for future reference. This product has been certified as
commercial cooking equipment and must be installed by professional personnel as specified. We suggest
installation, maintenance and repairs should be performed by your local authorized service agency.

WARNING

Improper installation, adjustment, alteration, and/or maintenance can cause
property damage, injury or death. Read the installation, operating and
maintenance instructions thoroughly before installing or servicing this equipment

FOR YOUR SAFETY

Post in a prominent location, instructions to be followed in the event the user
smells gas. This information shall be obtained by consulting your local gas
supplier.

Continuous product improvement is U.S Range policy, therefore-

In the event you have any questions concerning the installation, use, care or service of this product, call or write our Customer Service
Department at:

specifications and design are subject to change without notice.

1. DESCRIPTION AND SPECIFICATIONS

NOTE

The on site supervisor is responsible for insuring 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.

The U.S. Range Super Marathon PSM-35 Gas Fryer is an energy-efficient, gas fired unit,
design-certified by the American Gas Association, the National Sanitation Foundation, the
Canadian Gas Association, and manufactured to the following basic performance and
application specifications.

NOTE

After uncrating, immediately check the equipment for visible signs of shipping
damage. If such damage has occurred, do not refuse shipment, but contact the
shipper and file the appropriate freight claims.

All units are shipped completely assembled, with any accessories packed inside the fryer
vessel. All units are adjusted, tested, and inspected at the factory prior to crating for shipment.
Sizes, weights, and input ratings of all models are listed at the end of this instruction manual.

1.1 VESSEL CONSTRUCTION:
Welded, heavy gauge steel with heat transfer diffusers in tubes for efficient heating of oil

without scorching.

1.2 BODY CONSTRUCTION:
Heavy duty steel base, with visible surfaces of brushed stainless or painted steel. Frame

supported by 6" adjustable legs or casters on line-ups of multiple units.

1.3 OPERATING CONTROLS:

Unit is shipped standard with a liquid filled bulb thermostat- The temperature control is mounted
in the cabinet behind the front door near the cabinet floor.

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WARNING

Safety labels are a required component of this unit. If missing, or not legible,
they must be replaced. Inspect periodically and replace if necessary -
Replacement labels are available free of charge from the factory.

1.4 AUTOMATIC SAFETY FEATURES :

a) High oil temperature detection to shut-off gas to the main burners should the controlling

thermostat fail.

b) Combination gas valve includes a built-in manual shut-off valve, pilot safety valve, and

pressure regulator.

CAUTION

Do not remove door except for service. Inside door panel contains important
instructions. Read prior to operating this unit.

1.5 RATING PLATE:
The rating plate is attached to the inside of the side panel, information on this plate includes the

model and serial numbers. This data is essential for proper identification when communicating
with the factory about a unit or requesting special parts or information. Other information on this
plate is the BTU/hr input of the burners, outlet gas pressure in inches WC, and whether the unit
is orificed for natural or propane gas.

DANGER

The fryer must be connected only to the type of gas identified on the attached
rating plate.

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2. PRE-INSTALLATION

2.1 GENERAL:

IMPORTANT

Safe and satisfactory operation of your equipment depends a great extent on its
proper installation. Installation must conform to local codes, or in the absence of
local codes, with the National Fuel Gas Code, ANSI Z223.1-1988 (or latest
edition), the Canadian CAN/CGA-B 149.1 Natural Gas Installation Code, and
CAN/CGA B149.2 Propane Installation Code.

a) Installation of any gas-fired equipment should be performed by a licensed plumber.
b) A manual gas shut-off valve must be installed on the gas supply line ahead of the

appliance(s) for safety and ease of future service.

c) The Super Marathon series gas fryers are equipped with millivolt controls and do not

require electrical power connect ions and do not have an ON/OFF switch on the
control panel.

2.2 CLEARANCES:

The appliance area must be kept free and clear of all combustibles. Adequate clearance must
be provided for air openings into the combustion chamber and for proper air supply. This unit is
design-certified for the following installations:

a) Intended for other than household use;
b) For installation on a noncombustible floor when equipped with the factory supplied 6"

adjustable legs or 5" casters.

c) With minimum clearance of 6" side and 6" rear for combustible construction.

2.3 STANDARDS:

Installation must be planned in accordance with all applicable state and local codes, taking into
account the following standards (or latest edition):

GREASE EX TRACTOR ANSl/NFPA 96-1984
VENTILATING HOOD ANSl/NFPA 96-1984
FILTER UNIT ANSl/NFPA 96-1984
FIRE DETECTION THERMOSTAT ANSl/NFPA 72B-1979
FIRE EXTINGUISHER (CO2) ANSl/NFPA 12-1985

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This selection is not intended to be complete and other nationally recognized standards may be
appropriate-

Installation in the United States must meet:

1) American Nat'l Standard Institute, Inc.
ANSI Z83.13 1991 (or latest edition)
American Gas Association 8501 East
Pleasant Valley Road Cleveland, Oh 44131

2) Nat'l Electrical Code
ANSl/NFPA 70-1990 American Nat'l
Standards Institute 1430 Broadway
New York, NY 10018

3) NFPA Standards #96 and #211

National Fire Protection Association 470
Atlantic Avenue Boston, MA 02110

CAUTION

Local building codes will usually not permit a deep fat fryer with its open tank of
hot oil to be installed beside an open flame of any type whether a broiler or a
burner of a range.

Check local codes before beginning installation.

2.4 AIR SUPPLY & VENTILATION:

The area around the appliance must be kept dear to avoid any obstruction to the flow of
combustion and ventilation air as well as for ease of maintenance, service, and proper
appliance operation. Keep clearance for air openings into the combustion chamber and
adequate air supply. Under no condition is the interior of the fryer's cabinet to be
used for storage.

a) Means must be provided for any commercial, heavy duty cooking appliance to

exhaust 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 in the
vicinity of 450-500°F.

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Air movement should be checked during installation. Strong exhaust fans in this hood
or in the overall air conditioning system can produce a slight air draft in the room,
which can interfere with pilot or burner performance. If pilot or burner problems
persist, make-up air openings or baffles may have to be provided in the room.

b) Do not place the flue outlet of the fryer directly into the plenum of the hood, as it will

affect the gas combustion of the fryer.

c) Exhaust temperature, in addition to the open tank of hot oil, make the storage of

anything on shelving over or behind the fryer unsafe.

d) 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.

2.5 ALTITUDE:
The fryer input rating (BTU/hr) is for elevations up to 2,000 feet. For elevations above 2,000

feet, the rating should be reduced four percent for each additional 1,000 feet above sea level.
The correct orifices are installed if the operating altitude is known at the time of sale.

3. RECEIVING AND INSTALLING THE FRYER

3.1 UNPACKING:

Check that the container is upright. U se outward prying - no hammering - to remove the
carton. Check the fryer(s) for visible damage. If such damage has occurred, do not refuse
shipment, but contact the carrier and file the appropriate freight claims. Do not contact the
factory, as responsibility for shipping damage is between the carrier and dealer or end-user.
Remove, unwrap, and temporarily set aside any accessories shipped in the fryer vessel.

3.2 LEGS:
Legs (or optional casters) should be installed near where the appliance is to be used, as neither

are secured for long transit After unpacking, raise the unit about a foot to permit the legs to be
screwed into their couplings, and lower it gently to keep any undue strain from the tegs and
internal mounting hardware- It is strongly recommended that a pallet or lift jack be used rather
than tilting.

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3.3 POSITIONING:

Do not push against the edges of the unit in an attempt to adjust its position. Lift it slightly and
place it where it is to be installed. Although all metal parts are deburred during manufacture,
accidents could occur if the fryer (or a line-up) should move suddenly while being pushed into
position by hand. Pushing a unit (rather than using a lift jack) also increases the probability of
bending the leg spindles or the internal coupling connectors.

3.4 LEVELLING:

a) A carpenter's spirit level should be placed across the top of the fryer and the unit levelled

both front-to-back and side-to-side. If it is not level, burner combustion may be erratic,
the unit may not function efficiently, the oil may not drain properly for filtering, and in a
line-up it may not match adjacent units.

b) If the floor is level and smooth, level the unit with the screw thread of the legs;

adjust to the high comer and measure with the spirit level. If the floor is uneven or has
a decided slope, level the unit with a metal shim; the adjustment required may exceed
the thread available in the leg, and/or a castered line-up may not return exactly to the
same position after being moved, requiring re-levelling after each move.

3.5 GAS CONNECTION:

The gas supply (service) line must be the same size or greater than the inlet line of the
appliance. This fryer uses a 3/4" NPT inlet, however, the gas supply lines must be sized to
accommodate all the gas-fired equipment that may be connected to that supply.

Consult your contractor, gas company, supplier, or other cognizant authorities. Sealant on all
pipe joints must be resistive to propane gas. When using thread compound on gas piping, use
very small amounts and only on male threads. Use a pipe thread compound that is not affected
by the chemical action of LP gases. DO NOT apply thread compound to the first two pipe
threads. This will prevent clogging of the burner orifices and control valve.

3.5.1 Manual shut-off valve:
This supplier installed valve must be installed on the gas service line ahead of the appliance in

the gas stream in the event of an emergency.

3.5.2 Pressure regulating:

a) The fryer and its individual shut-off valve must be disconnected from the gas supply

piping system during any pressu re testing of that system at pressures in excess of 1/2
psig (3.45 KPa).

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b) The fryer must be isolated from the gas supply piping system by dosing its individual

manual shut-off valve during any pressure testing of the gas supply piping system at
pressures equal to or less than 1/2 psig (3.45 KPa).

All commercial cooking equipment must have a pressure regulator on the incoming service line
for safe and efficient operation. Regulators installed must be listed by a nationally recognized
testing agency. Line service pressure may fluctuate with local demand. External regulators are
not required on the fryer, as that function is performed by a combination control valve. If the
incoming pressure is in excess of 1/2" psig, a step-down regulator will be required.

Manifold pressure should be checked with a manometer. Natural gas units require 4" WC and
propane units require 11" WC. Double check the arrow forged into the bottom of the regulator
body which shows gas flow direction. It should point downstream towards the appliance. The
air vent cap is also part of the regulator and should not be removed. If a vent line from the gas
appliance pressure regulator is used, it should be installed to the outdoors in accordance with
local codes or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1-

1988.
Regulators can be adjusted in the field, but it is recommended that they not be tampered with

unless the part is known to be out of adjustment or serious pressure fluctuations are found to
exist and can be solved no other way. Any adjustment to regulators must be made only by
qualified service personnel with the proper test equipment.

3.5.3 Orifices:
The fryer can be connected to either natural or propane gas, depending on the customer's

ordering instructions. The safety control valve and orifices are installed at the factory for the
appropriate gas and, while the valve can be adjusted in the field, any adjustment should be
made only by qualified service personnel with the proper test equipment.

3.5.4 Rigid connections:
The fryer can be connected singulariy or as part of a cooking battery. Check any installer

supplied intake pipe(s) visually and/or blow them out with compressed air to dear dirt partides,
threading chips, or any other foreign matter before installing into a service line. These particles
will clog orifices when gas pressure is applied.

CAUTION

All connections must be sealed with a joint compound suitable for LP
gas, and all connections must be tested with a soapy solution before
lighting any pilots.

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DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS! Putting an open flame besides a
new connection is not only dangerous, but will often miss small leaks that a soapy solution
would find.

3.5.5 Flexible Couplings, Connectors and Casters:

a) 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" NPT (with suitable strain reliefs) in compliance with the Standard for
Connectors for Movable Gas Appliances, ANSI Z21.69-1987, and Addenda, Z21.69a­1989 (or latest edition). Quick -disconnect devices must comply with the Standard for
Quick-Disconnect Devices for Use with Gas Fuel, ANSI Z21.41-1989 (or latest edition).
Domestic connectors are not suitable!

WARNING

It is strongly recommended that a single fryer NOT be installed on caster.

b) If battened units are to be installed on casters, the same ANSI Standard applies

and, in addition, some means must be provided to limit the appliances without
depending on the connectors piping.

c) When a fryer is supplied on casters and is connected to the supply piping by

means of a connector for movable appliances, and if disconnection of the
restraint is necessary, this restraint must be reconnected after the fryer must be
returned to its originally installed position.

The fryer may tip and cause personal injury if not secured in a stationary position. A
bracket is provided on the center of the structural back to accept the restraining device.

3.6 ELECTRICAL CONNECTIONS:

The wiring diagram is attached to the inside of the fryer and is included at the end of
this instruction manual. The fryer is equipped with a millivolt control system. The millivolt
system does not need an outside power source.

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4. INITIAL START-UP

4.1 CLEANING:

CAUTION

This fryer may tip and cause personal injury if not secured in a stationary
position. Hot shortening can cause severe bums. Avoid contact. Remove all
shortening before moving fryer.

New units are wiped clean with solvents at the factory to remove any visible signs of dirt, oil,
grease, etcetera remaining from the manufacturing process, then given a light coat of oil. They
should be washed thoroughly with hot, soapy water to remove film residue and any installation
dust or debris before being used for food preparation, then rinsed out and wiped dry.

8 Also wash any accessories shipped with the unit.
8 Close the drain valve completely and remove the crumb screen.

8 Make sure the screws holding the thermostat and limit control sensing bulbs into the

vessel are tight.

4.2 INITIAL PILOT LIGHT:

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-

All fryers are tested, adjusted, and calibrated before leaving the factory, effectively
matching them to sea level conditions. Adjustments to assure proper operation may be
necessary on installation to meet local conditions, low gas pressure, differences in
altitude and 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 U.S. Range.

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Incoming gas is brought through the inlet pipe at the lower rear of the fryer to the combination
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 may or may not be hidden behind a baffle plate with
access hole (depending on the model), and will require a long match or taper.

Pilot light or re-light is in the following sequence:

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 combination control valve and turn "OFF".
d) Wait for accumulated gas to disperse.

e) Fill the fryer vessel with liquid oil (or at least water during testing) to above the heat

transfer tubes.

CAUTION

If the main burners are operated with the fryer vessel empty, the fryer vessel will be
damaged.

f) Open the manual shut-off valve on the incoming service line.
g) Apply a lit match or taper to the pilot burner head.

n) Turn the gas cock dial on the combination control valve to "PILOT, depress and

hold the diai until the pilot stays lit when the dial is released. This may take a
minute or longer.

i) 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 relight the pilot several times
until the lines are purged of any trapped air and a constant gas flow is attained.

j) When the pilot stays lit, turn the gas cock dial to "ON".
k) Turn power switch to "ON" position.

l) Turn the thermostat to any "ON" setting and watch to make sure the main

burners ignite from the pilot

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WARNING

When lighting pilots and checking for burner performance, do not keep your
face close to the burners. The burner may light with a "pop" and could flash

back and cause facial bums.

4.3 HEATING THE VESSEL:

This step checks the main burner operation, initial thermostat calibration, and deans the vessel
for initial production.

a) Fill the fryer vessel with hot or cold water to the "Oil Level" line inscribed into the back of

the tank.
b) Set the operating thermostat dial to 200°F, just below that of boiling water.
c) Main burner will ignite.
d) Reset the temperature controller to 220° 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 in Section

CAUTION

If the pilot and main burner goes out, the fryer(s) MUST be left completely
shut down at least 5 minutes before lighting.

4.4 FINAL PREPARATION:

a) When using liquid shortening (cooking oil), fill the fryer to the "Oil Level" line

inscribed into the back of the fryer vessel.

b) When using solid shortening, either melt ft first or cut it into small pieces and pack

it below the heat tubes, bet ween the tubes, and on top of the tubes, leaving no air

spaces around the tubes and being careful not to disturb the sensing bulbs. Melt

this shortening by turning the burners "ON" for five to ten seconds, "OFF" for a

minute, etcetera, until shortening is melted. If you see smoke coming from the oil

while melting this way, shorten the "ON" cycle and lengthen the "OFF" cycle, as

smoke shows that you are scorching the shortening, cutting its useful life.

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NEVER ATTEMPT TO MELT A SOLID BLOCK OF SHORTENING BY SETTING IT
ON TOP OF THE HEAT TUBES. This is unsafe, inefficient, dangerous, and will

probably damage the fryer vessel-

c) When the fryer vessel is filled and the shortening melted, replace the crumb screen

over the heat tubes.

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.

WARNINGS Do not move a fryer filled with hot oil or water.

Do not go near the area directly over the flue outlet when the fryer is in operation.
Always wear oil-proof, insulated gloves when working with a fryer filled with hot oil.
Always drain hot oil into a steel container. Hot oil will melt plastic buckets and crack

glass containers.

5. DAILY OPERATION

5.1 OPENING:

At opening time, always visually check fryer for
a) Combination or main gas valve "OFF".
b) To light the fryer, see Section 4.2.

5.2 GENERAL USE OF THE FRYER:

a) For consistent product quality, convenience, and long-term savings, use a high -

quality liquid frying compound.

b) IF USING SOLID SHORTENING, NEVER ATTEMPT TO MELT A BLOCK OF

SHORTENING BY SETTING IT ON TOP OF THE HEAT TUBES. It is inefficient,
dangerous, and will cause damage to the heat tubes and the frying vessel.

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c) Temperature of frying compound. Although 350 °F is the usual temperature recommended

for most cooking operations, frying should be carried on at the lowest temperature which
will produce a high quality end-product while ensuring maximum life of the frying
compound.

When the fryer is not in use, the operating thermostat should be set to a lower

temperature than that used during cooking. Light loads, too, may be cooked at lower
temperatures. A good operator will experiment to determine the best temperature and
load conditions for the various foods to be cooked-

d) Salting. Operators sometimes salt the food over the frying vessel. This practice should

be avoided, as salt deteriorates the frying compound quickly and flavors everything
being cooked, not just the batch being salted.

5.3 FILTERING:

The frying compound should be filtered at least daily, or even more frequently if cooking is
heavy. This assures the longest life possible for the frying compound, gives a better taste to the
food being prepared, and minimizes flavors being transferred from batch to batch.

WHEN FILTERING, NEVER LEAVE THE FILTER UNATTENDED!!! The action of the oil
moving through the hose lines could jog a flexible return hose out of the filter pan, spraying hot

oil and causing severe bums.
When completing a filter cycle, always dose 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.

If using solid shortening, always make sure the return is dear before turning "OFF" the filter
motor, and hang any flexible lines up to drain. Solid shortening will solidify as it cools and dog
the lines.

5.4 CLOSING:
When closing at night, filter the oil in all fryers and drain the filter lines. Cover the open tanks of

oil. Turn the power switch on the fryer panel "OFF" and turn the control knob on the combination
gas valve to "OFF".

5.5 SHUT-DOWN:
When shutting down for longer then overnight, drain the frying compound, clean the vessel

thoroughly, either discard the frying compound or return it filtered to the vessel and then cover it.

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a) Set the thermostat to "OFF" setting.

b) Turn control knob clockwise on the gas valve to "OFF". Do not force.
c) Turn the manual shut-off value on the incoming service line to "OFF".

6. CLEANING AND MAINTENANCE

6.1 GENERAL:

Any piece of equipment works better and lasts longer when maintained property and kept dean.

Cooking equipment is no exception. The fryer must be kept dean during the working day and

thoroughly cleaned at the end of each day.

DANGER OF FIRE

...If grease is allowed to build up on or in fryer cabinet. Fryer should be
wiped regularly with hot, soapy water during the day.

6.2 DAILY:

a) Remove and wash all removable parts.

b) Clean all exterior surfaces of the body. Do not use cleansers, steel wool, or any

other abrasive material on stainless steel (see Section 6.5)

c) Filter the cooking oil and replace if necessary. The oil should be filtered more

often than daily under heavy use.

6.3 WEEKLY:

a) Completely drain the fryer 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 cleanin g solution or water and

detergent

d) Bring to a rolling boil, 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 the vessel walls and heat transfer tubes, then drain the vessel and rinse in

dear water.

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WARNING SHOCK HAZARD

Water may over flow. Water inside unit may cause severe shock hazard.
DO NOT LEAVE UNATTENDED. If water should enter unit, disconnect
power cord and allow to dry completely before putting back in use.

f) Refill with dear water and boil again-
g) Drain, rinse, and dry thoroughly.

h) Refill with cooking oil or frying compound as directed in Section 4.4.

6.4 PERIODIC:
The fryer should be checked and adjusted periodically by qualified service personnel as part of

a regular kitchen maintenance program. This service should include the removal of any built-up
grease in control boxes and wire ways.

6.5 STAINLESS STEEL:
During the day, all stainless steel body parts should be wiped regularly with hot, soapy water.

At the end of each day, a liquid cleaner designed for this material should be used.

CAUTION

Do not let water splash into the tank of hot oil, it will splatter and can cause severe
bums.

Do not use steel wool, abrasive cloths, cleansers, or powders! If it is necessary to
scrape stainless steel to remove encrusted material, soak the area with hot cloths to
loosen the material, then use a wood or nylon scraper.

Do not use a metal knife, spatula, or any other metal tool to scrape stainless steel!
Scratches are almost impossible to remove. -

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7. TROUBLESHOOTING

These troubleshooting procedures must be carried out only by a Factory Authorized
Maintenance & Repair Center or a local company specializing in restaurant cooking appliances­The problems and possible solutions given below cover those most commonly encountered.

FACTORY APPROVAL MUST BE OBTAINED PRIOR TO ANY WARRANTY WORK BEING
DONE, OR THE COMPANY CANNOT BE HELD RESPONSIBLE.

CAUTION

This appliance may have more than one power supply connection point.
Disconnect all power supplies before servicing.

7-1 PILOT BURNER MALFUNCTIONS:

a) Pilot will not ignite; no evidence of gas at pilot burner.

8 Check that the gas valve is open and gas is present at that valve.
8 Check pilot burner adjustment (beneath cover screw). Adjust pilot flame to

extend above the top of the pilot burner. Replace cover screw.

8 Remove pilot gas supply line and check for dirt. Blow out if necessary,

then reinstall.

8 Check pilot burner orifice for dirt.

b) Pilot burner ignites but will not remain lit when it is released.

8 Check that the thermocouple lead is firmly screwed into pilotstat power unit

bushing on gas control.

8 Remove end of thermocouple lead from pilotstat power unit bushing and

dean with fine sandpaper.

8 If thermocouple defective - replace.

8 Pilot flame may be too high or too low. Adjust flame by turning pilot flow

adjustment screw.

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c) Pilot flame of proper size but unstable. Flame wavers and does not envelope the

thermocouple completely at all times.

8 Check for drafts which might be caused by air conditioning equipment or make-up

air apparatus. Turn these "OFF" and recheck the pilot.

7.2 MAIN BURNER MALFUNCTIONS:
a) Main burner will not come "ON"; no gas present at main burner.

8 Check that gas valve is open.

8 Check that pilot is ignited and is operating properly.

8 The combination gas control valve may be defective; replace if necessary. (Check

owner's replacement part stock.)

8 Check the high temperature safety switch - Replace if defective­b) Main burner flames are small and appear lazy; frying compound does not come up to

temperature quickly.

8 Check gas pressure at the pressure tap of the combination gas valve (refer to the

illustration). Use a standard water type U -gauge manometer. With the burner in
operation, the manifold pressure should be 4" WC on natural gas and 11" WC on
propane gas. If not, unscrew cover of pressure regulator adjustment. Use
screwdriver to turn adjusting screw clockwise to increase gas pressure to burner,
counter-clockwise to decrease the pressure. Replace cover and plug.

c) Signs of excessive temperature; frying compound scorches and quickly becomes

discolored.

8 Check operating thermostat. May be out of calibration. Recalibrate.

8 Check gas pressure as outlined above.

8 Cooking compound of inferior quality or used too long. Replace.

8 May be a short circuit in the system. Check wiring.

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d) Fryer will not reach temperature setting and/or runs erratic.

8 Incorrect location of sensor probe or defective sensor.

8 Operating thermostat defective.

e) Fryer temperature cannot be controlled; runs to high limit temperature.

8 Defective operating thermostat.
8 Call Service Technician.

8. RECOMMENDED SPARE PARTS__________________________

To insure minimum downtime of the fryer in case the replacement of a part is required, it is
recommended that one each of the following parts be kept in local stock:

High limit temperature control
Gas safety control valve
Thermocouple
Operating thermostat

Illustrations and complete listing of replaceable parts are at the end of this instruction
manual.

9. FACTORY SERVICE AND PARTS ORDERING __________________

9.1 SERVICE PROBLEMS:

Call the '800' number on the cover of this booklet for the location of your nearest
Maintenance & Repair Center or contact the factory directly by mail or telephone (no
collect calls accepted). Always give the model and serial numbers of your fryer.

9.2 PARTS ORDERING:
Customers may order parts directly from their local Authorized Parts Distributor. For this

address and phone number, call the factory. Factory address and phone number's are on
the cover of this booklet

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NOTE

U.S. Range, Inc.

U.S. Range, whose policy is one of constant improvement, reserves the right to
amend specifications of any part of assembly and the materials and finished
comprising this fryer and its accessory equipment without prior notice.

In the event service is needed contact the factory, the factory representative or a local service
company to perform maintenance and repairs.

Toll Free [phone]

Page 20

WIRING DIAGRAM

COMBINATION

Performer Super Marathon PSM-35 Gas Fryer

Millivolt Wiring Diagram

GAS VALVE

WARNING:

DO NOT CONNECT ANY
EXTERNAL ELECTRICAL
POWER TO THIS UNIT

COMPOSITE PARTS DRAWING

Performer Super Marathon PSM -35 Gas Fryer

Page 22

REPLACEMENT PARTS Performer Super Marathon

Modal SM…

PSM-35 Gas Fryer

Item
No.

1
2 Structural Back 36-0021
3 Back Reinforcement L.H. 36-003-1
4 Back Reinforcement R.H- 36-003-2

5 Vessel Assembly 36009-SK (M/S) or 36009-2SK (S/S)
6 Clamp, Robertshaw 18-0091-1

7 Grid Assembly 14808
8 Basket Hanger 36-0026-1
9 Frying Basket 2407
10 Goofer Rod (declogger) 14-0193
11 Drain Valve 2066-1

12 Vessel Back Panel Assembly 36005
13 Drain -Extension Nipple 2102

14 Orifice, Natural Gas 14-0067-1

15 Burner Support Assembly 36003
16 Burner, L/H 14-0912-1

17
18 Pilot Burner, Natural Gas 2148

19 Thermopile, for MV System 1897
20 Operating Thermostat 1204

21 Hi-Limit Switch 2191
22 Comb Gas Valve, Natural Gas 1896

23 Comb Gas Valve, Propane Gas 1909
24 Diffuser 36006

25 Front Panel Assembly 36008
26 Vessel Vat Cover 36011

27 Drain Ext. Elbow 45 Degrees 2023
28 Leg 1731

29 Caster w/Brake...Optional 1942
30 Caster w/o Brake...Optional 1943
31 Handle 1039
32 Door Handle 36-0016
33 Cabinet Door 36004
34 Frame Assembly 36010
35 Lower Door Hanger 24-0350
36 Leg Support 12085

Description U. S. Range

Part No.

Flue Assembly

Orifice, Propane Gas 14-0067-2

Burner, Center 14-0912-2
Burner R/H 14-0912-3

Gas .Manifold

Pilot Burner, Propane Gas 2147

Operating T-Stat, knob only 1205

36002

36007

ITEMS NOT SHOWN ON PARTS DRAWINGS

Pilot Assembly, Comp, HV, Natural Gas 14200-1
Pilot Assembly, Comp, HV, Propane Gas 14200-2

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SPECIFICATION DATA Performer Super Marathon

FRYING VESSEL

14x14"

35

-

Frying Area:

Oil Capacity:

ENERGY REQUIREMENTS:

Gas (N/G or UP):

KBTU/hr:

APPROX SHIPPING:

Weight:

EXTERIOR DIMENSIONS:

PSM-35 Gas Fryer

42#
Natural or Propane Gas

90

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