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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