American Range PROFESSIONAL AAF Series User manual

QUALITY PROFESSIONAL COOKING EQUIPMENT
QUALITY PROFESSIONAL COOKING EQUIPMENT
QUALITY PROFESSIONAL COOKING EQUIPMENT
OWNER’S MANUAL FOR
PROFESSIONAL AAF SERIES FRYERS
MODEL NUMBERS: AAF-25W, AAF-40W, AAF-45W
FOR YOUR SAFETY!
Do not store or use gasoline or other ammable vapors
or liquids in the vicinity of this or any other appliance.
FOR
YOUR
SAFETY
FOR
YOUR
SAFETY
WARNING!
Improper installation, adjustment, alteration, service
or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.
WARNING
IMPROPER
INSTALLATION
WARNING
IMPROPER
INSTALLATION
Instruction to be followed in the event the user smells gas should be posted in a prominent location. This
information should be obtained by consulting the local gas supplier.
All ULPG fryers must have a regulator installed between the gas tank H.P. and the fryer. (To be supplied by
others) If a the fryer is installed without the correct regulator, parts will be damaged and the warranty will be
void. The Regulator must set the gas pressure: to 2.74 kPa at or below 2.75 kPa. Operating pressure below 2.49
kPa will affect fryer efciency operating pressure above 3.48 kPa will damage parts and void the warranty.
DESIGN CLASS FUNCTION
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
This equipment is design engineered for commercial use only.
© 2019 American Range
All Rights Reserved SAI-400281
Model Number: ________________________________________________
Serial Number: ________________________________________________
Purchase Date: ________________________________________________
Installed By: _______________________________ Date: ___________
Gas Type: ________________________________________________
Electrical Information: __________________________________________
_______________________________________________________________

13592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au
OWNER’S MANUAL

OWNER’S MANUAL SAFETY PRECAUTIONS
QUALITY PROFESSIONAL COOKING EQUIPMENT
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems that can be
caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator, service personnel, or to the equipment.
!This is the SAFETY ALERT SYMBOL. This symbol alerts you to hazards which will result in severe injury or death.
This symbol warn of immediate hazards or unsafe practices which will result in severe personal injury or death.
This symbol warn of immediate hazards or unsafe practices which will result in severe personal injury or death.
This symbol refers to potential hazards or unsafe practices which may result in minor personal injury or property damage.
American Range Fryers are intended for commercial use only. Not for household use. Warranty will be void if service
work is performed by other than a qualied technician, or if other than genuine American replacement parts are installed.
Be sure this Operator’s Manual and important papers are given to the proper authority to retain for future reference.
!DANGER
!WARNING
!CAUTION
!NOTICE
Fire Hazard for your safety. Do not store or use gasoline or other ammable vapors and liquids in the vicinity of this or
any other appliance. Keep area around appliances free and clear of combustibles. Purchaser of equipment must post in a
prominent location, detailed instructions to be followed in the event the operator smells gas. Obtain the instructions from
the local gas supplier.
Burn Hazard. Contact with hot oil will cause severe burns. Always use caution. Oil at 200°F is more dangerous than boiling
water.
In the event a gas odor is detected, shut down equipment at the combination gas valve and contact the local gas company
or gas supplier for service.
It is recommended that this appliance be inspected by a qualied service technician for proper performance and
operation on a yearly basis.
This appliance is intended for professional use only and should be operated by fully trained and qualied personnel.
DO NOT spray aerosol while the unit is in operation.
!WARNING
!WARNING
!WARNING
!WARNING
!WARNING
!WARNING
213592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL INSTALLATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
!WARNING
!WARNING
!WARNING
!WARNING
!WARNING
!WARNING
!NOTICE
!NOTICE
!NOTICE
!NOTICE
!NOTICE
!NOTICE
!WARNING
!WARNING
!WARNING
!WARNING
!WARNING
The appliance is NOT jet stream approved. DO NOT clean the appliance with a
water jet.
DO NOT use an open ame to check for gas leaks!
Installation must conform with local codes, or in the absence of local codes, with
the National Fuel Gas Code. ANSI Z223.1, National Gas Installation Code. CAN/
CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2, CE Gas
Appliance Directive’s 2009/142/EC (ex-90/396/EEC) Annex II, AU AS/NZS 5601,
as applicable.
Post in a prominent location the instructions to be followed in the event that
an operator smells gas. Obtain this information from your local gas supplier.
Installation and servicing of the equipment should be performed by authorized
personnel only and to AS/NZS 5601.
Completely shut the appliance down when shortening /oil is being drained from the
appliance. This will prevent the appliance from heating up during the draining and
ling process. Serious injury can occur.
The appliance is intended for indoor use only.
There is an open ame inside the appliance. The unit may get hot enough to set
nearby materials on re. Keep the area around the appliance free from combustibles.
•Hot oil and hot surfaces can cause sever burns. Use caution when operating the fryer.
•Do not attempt to move the fryer when lled with hot oil or shortening
•Drain hot oil into metal containers. Do not use plastic buckets or glass containers.
•Do not operate this unit without oil in vessel.
•Do not stand on fryer to clean overhead equipment.
•Do not go near the area directly above the ue when the fryer is in operation. Sever
burns may be caused.
When this appliance is installed with casters, it must be installed with the casters
supplied, a connector complying with either ANSI Z21.69 CSA 6.16 and a quick-
disconnect device complying with ANSI Z21.41 CSA 6.9. It must also be installed with
restraining means to guard against transmission of strain to the connector, as specied
in the appliance manufacturer instructions. CE Gas Appliance Directive’s 2009/142/EC
(ex-90/396/EEC) Annex II, AU AS/NZS 5601, as applicable.
These installations procedures must be followed by qualied personnel or warranty will
be void. Local codes regarding installation vary greatly from one area to another. The
National Fire Protection Association, Inc. States in its NFPA 96 latest edition that local
codes are the “authority having jurisdiction” when it comes to installation requirements
for equipment.
Ensure the appliance can get enough air to keep the ame burning correctly. If the
ame is starved for air it can give off a dangerous carbon monoxide gas. Carbon
Monoxide is a clear odorless gas that can cause suffocation.
Never add water to hot oil. Violent boiling can occur causing severe injury
Never add oil to the appliance when it is at operation temperature. Splashing hot
oil can cause severe injuries.
This appliance is intended for professional use only and should be operated by
fully trained and qualied personnel.
If disconnection of the restraint is necessary to move the appliance for cleaning
etc., reconnect it when the appliance is moved to its original installed position
Units must be level to assure maximum performance. Improper leveling may void
warranty.
All gas appliances vented through a ventilation hood or exhaust system with a
damper or with a power means of exhaust shall comply AV AS/NZS 5601.
313592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL INSTALLATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has assumed responsibility for safe transit and delivery. If damaged
equipment is received, either apparent or concealed, a claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed by the carrier representative (Driver). If the
bill is not signed, the carrier may refuse the claim. The carrier can supply the necessary forms.
A request for inspection must be made to the carrier within 5 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated.
The carrier should arrange an inspection. Be certain to hold all contents plus all packing material.
STEP 1: UNPACK
Unpack appliance and place in the approximate installation position. Remove all shipping wire and wood blocking. Remove parts (packed in a cardboard box) from oven
cavity, or cabinet body or on top of range(s). Do not remove any tags or labels until unit is installed and working properly.
STEP 2: INSTALL THE LEGS (OR CASTERS AND RESTRAINTS)
A set of legs or casters is packed with the fryer. Mounting fasteners are pre-mounted on the base plates.
1. Raise fryer sufciently to allow legs or casters to be screwed into the base plate. For safety, “shore up” and support the fryer with an adequate blocking arrangement
strong enough to support the load.
2. Screw the four legs or casters to the plate on the bottom of the fryer. When casters have been ordered, the casters having a locking-brake should be attached under the
front of the fryer.
3. Lower the fryer gently. Never drop or allow the fryer to fall.
4. Use the level to make sure that the fryer is level. Each caster, or the tubular-end of each leg, can be screwed in or out to lower or raise each corner of the fryer.
5. Attach restraints as required by local codes.
STEP 3: CHECK CLEARANCES AND VENTILATIONS
Select a rm, level location for your fryer. Leave clearance, whenever possible, so that access from the rear is possible to permit cleaning. If the unit is to be set on non-
combustible ooring, such as a concrete slab, 76 mm minimum toe room must be provided to prevent restriction of the air opening in the bottom of the unit.
WARNING!
There must be adequate clearance between fryer(s) and construction. Clearance must also be provided in front for servicing and for operation. Minimum
clearances.
For Combustible Construction
Sides 152mm
Rear 152mm
ALL AMERICAN RANGE FRYERS SHALL BE INSTALLED WITH AT LEAST A 400mm SPACE BETWEEN THE FRYER AND SURFACE FLAMES FROM
ADJACENT EQUIPMENT. A FLAME GUARD IS ACCEPTABLE IF ALLOWED UNDER LOCAL CODE.
Ventilation and Fire Safety Systems
Your new appliance must have proper ventilation to function safely and properly. Exhaust gas temperatures can reach as high as
1100 ºF (593 ºC). Therefore, it is very important to install a re safety system. Your ventilation system should be designed to allow for easy cleaning . Frequent cleaning and
proper maintenance of the ventilation system and the appliance will reduce the chances of re.
Additional information can be obtained from CSA International, 8501 East Pleasant Valley Road, Cleveland, OH 44131 or visit their website at www.csa-international.org.
Due to the variety of problems that can be caused by outside weather conditions, venting by canopies or wall fans is preferred over any type of direct venting. It is
recommended that a canopy extend 152mm past the appliance and the bottom edge be located 2m from the oor. Filters should be installed at an angle of 45° or more
from the horizontal. This position prevents dripping of grease and facilitates collecting the run-off grease in a drip pan, unusually installed with a lter. A strong exhaust fan
tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot ames.
Fresh air openings approximately equal to the fan area will relieve such a vacuum. In case of unsatisfactory performance on any appliance, check the appliance with the
exhaust fan in the “OFF” position. Do this only long enough to check equipment performance, then turn hood back on and let it run to remove any exhaust that may have
accumulated during the test.
The exhaust fan should be installed at least 600 mm above the vent opening at the top of the fryer.
413592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL INSTALLATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
!CAUTION
!CAUTION
!CAUTION
!CAUTION
!NOTICE
Ensure that your ventilation system does not cause a down draft at the appliance’s ue opening. A down draft will not allow
the appliance to exhaust properly and will cause overheating, which may cause permanent damage. Damage caused by down
draft will not be covered by the warranty. NEVER allow anything to obstruct the ow of combustibles or ventilation exiting
the appliance. NEVER place anything on top of the ue of the area, or block the ue in any way.
All pipe joints and connectionsmust be tested throughly for gas leaks. Use only soapy water for testing on all gases. Never use
an open ame to check for gas leaks. All connections must be checked for leaks after unit has been put into operation. Test
pressure should not exceed 3.48 KPA
This appliance and its individual combination gas valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressure in excess of 14” WC. (1/2 PSI or 3.45 kPa). If the incoming gas pressure is in
excess of 14” WC (1/2 PSI, 3.45 kPa), a proper step-down regulator will be required.
Connect the gas supply directly to the connector located near the lower rear corner of the fryer. When tightening the supply
pipe, be sure to hold the mating connector extending from the unit securely with a wrench. This will prevent any damage or
distortion to the internal piping and controls of the unit.
NEVER connect the ventilation blower or hood directly to the ue of this appliance. The resulting increased ow of air
through the combustion system will cause improper operation, poor temperature recovery, poor ignition and could extinguish
the pilot.
Make sure all ventilation meet local code requirement
This unit is not intended to be connected directly to an outside ue properly in conjunction with the appliance. Inadequate ventilation may not properly evacuate appliance
all emissions. Excessive or unbalanced ventilation may cause drafts, which could interfere with proper operation of the pilot and burners. Leave at least 460mm of open
space between the ue of the appliance and the intake of the exhaust hood.
Initial Adjustment
After your appliance has been properly installed as described in the installation section of this manual, it will need to be adjusted to ensure that it will perform as designed.
These adjustments must be performed by a qualied person. To perform these adjustments the following tools will be needed:
•Manometer
•Digital Thermometer (Temperature Probe)
•DC Millivolt Meter
Installation and servicing of the equipment should be performed by authorized personnel only and to AS5600
STEP 4: GAS CONNECTION, INSTALLATION AND SERVICING OF THE EQUIPMENT
The gas connection is located near the lower right rear corner of the fryer. The serial plate (located inside the front door of the fryer) indicates the type of gas the unit is
equipped to burn (natural gas or ULPG). The fryer should be connected ONLY to the type of gas for which it is equipped.
A circuit diagram is located inside the front door of the fryer.
All American equipment is adjusted at the factory; however, pilot height should be checked at installation and adjusted, if necessary.
If the fryer is being installed at over 2,000 feet altitude and that information was not specied when ordered, contact the appropriate authorized American Service
Representative or the American Service Department. Failure to install with proper orice sizing will result in poor performance and may void the warranty.
If applicable, the vent line from the gas appliance pressure regulator shall 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, Natural Gas Installation Code, CAN/CGA-B149.1, or the ULPG Installation Code, CAN/CGA- B149.2. CE Gas Appliance
Directive’s 2009/142//EC (ex-90/396/EEC Annex II, AU AS/NZS 5601, as applicable.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas necessary for satisfactory performance. A combination gas valve
and pressure regulator, which is provided with each unit, is set to maintain a 1 KPA manifold pressure for natural gas or 2.49 KPA manifold pressure for ULPG. However,
to maintain these conditions the pressure on the supply line, when all units are operating simultaneously, should not drop below 1.74 KPA for natural gas or 2.74 KPA for
propane gas.
Fluctuations of more than 25% on natural gas or 10% on ULPG will create problems and affect burner operating characteristics. A 1/8” tap to measure the manifold
pressure is located on the combination gas valve or manifold, which is on the burner manifold located directly below the burners inside the cabinet.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
It is recommended that an individual manual shutoff valve be installed in the gas supply line to the unit.
Use pipe joint compound that is suitable for use with both natural and ULPG on all threaded connections.
513592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL INSTALLATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
BEFORE TURNING THE BURNER ON:
1. Fill the vessel with a liquid oil up to the “level” marking.
2. Do not operate fryer without oil in the vessel.
3. Do not overll the vessel.
LIGHTING AND SHUTDOWN INSTRUCTIONS
1. Before attempting to light this appliance, the cover if so equipped, shall be open.
2. Open the burner compartment door and turn thermostat to “OFF.
3. Turn the combination gas control knob to the “OFF” position.
4. Wait 5 minutes.
5. Press down the knob of the combination gas valve, turn it counterclockwise to the “PILOT” position (shown), and continue to press the knob down.
6. While pressing the knob down, use a lit match to ignite the pilot. Continue to press the knob down for about 30 seconds. If the pilot does not stay lit when the knob
is released, wait 5 minutes before attempting to relight the pilot to allow any built up gas to dissipate. Repeat the lighting procedure and keep the knob down longer.
Adjustment of pilot ame may be necessary.
7. When the pilot stays lit, turn the knob counterclockwise to the “ON” position. Do not press down on the knob in this step.
8. Do NOT turn the thermostat “ON” until the fry pot is lled with oil shortening.
9. Once the fry pot is lled with oil or shortening, set the thermostat to the desired temperature.
10. Close door.
11. For complete shut down, repeat steps 2 - 4
FILLING THE FRYPOT
1. Close drain valve completely before lling the fry pot.
2. When the fryer is new, ll the fry pot with water and clean thoroughly (see “Weekly Cleaning” on page 8) in order to remove protective coatings and any foreign
matter.
3. The recommended solid shortening capacity for the fry pot (35, 55 or 75lbs) is described on the serial plate (which is located inside the front door).
4. Remove the basket support frame when lling the fry pot with solid shortening.
5. When solid shortening is used, be careful not to bend, break, or twist the thin capillary wires of the sensing elements located in the fry pot.
6. Pack solid shortening into the zone below the tubes, all spaces between the tubes, and at least an inch above the top of the tubes before lighting the fryer. If any air
spaces are left around the heat tube surfaces when the heat is turned on, the tube surfaces will become red hot, burn the solid shortening, weaken the fr y pot, and
could result in a re.
!WARNING IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE, IMMEDIATELY SHUT OFF THE LIGHTING GAS SUPPLY
UNTIL THE LEAK HAS BEEN CORRECTED. AND WAIT FIVE MINUTES
613592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL OPERATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
1. To prevent burning or scorching the solid shortening, keep the thermostat set at the lowest temperature until all the solid shortening between and above the tubes
has been melted. Additional solid shortening can then be added until the desired frying depth has been reached. Min. and Max lines are embossed on fry pot rear.
2. Replace the basket support frame over the fry pot heat tubes.
AUTOMATIC PILOT VALVE
The Automatic Pilot Valve provides an automatic safety shutoff for the fryer when the pilot ame is extinguished. When the pilot ame is burning, the valve is held open
electromagnetically by the electrical current from a thermopile in the pilot ame. When the pilot ame goes out, generation of current ceases and the valve closes
automatically.
HIGH LIMIT CONTROL
American Range Fryers are equipped with a secondary heat control that prevents the oil temperature from rising above 450°F or 232°C .(Because of the accuracy
tolerance of the sensor, the oil temperature may reach as high as 475°F or 246°C. ) In the event the fryer shuts down due to this condition, the oil must be cooled to
below 400°F or 204°C before the pilot burner can be re-ignited. When the oil has cooled, use the “Lighting” procedure on page 6 to place the fryer back in operation. If the
problem persists, contact your American Service Representative or the Stoddart Service Department.
COOKING HINTS / USER TIPS
•Smoking oil means that the temperature is too high, or that the oil has broken down.
•Gum in fry pot denotes a need for thorough cleaning (see “Weekly Cleaning”).
•Use different oil for oily foods (mackerel, nutmeg, etc), than for foods with water-soluble avors (potatoes, onions, etc.).
•Taste cool oil for quality. Replace it regularly.
•Poor oil cannot produce good food.
!WARNING
!CAUTION
!WARNING
ALL WATER MUST BE REMOVED BEFORE ADDING OIL OR SHORTENING NOT DOING SO CAN RESULT IN
SPLATTERING OF HOT OIL
NEVER ATTEMPT TO MELT A SOLID BLOCK OF SHORTENING ON TOP OF THE HEAT TUBES. NEVER START THE
BURNERS WHEN THE FRYPOT IS EMPTY.
In the event of a main burner ignition failure, a ve minute purge period must be observed prior to re-establishing the ignition
source.
713592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL MAINTENANCE
QUALITY PROFESSIONAL COOKING EQUIPMENT
CLEANING
American equipment is constructed with the best quality materials and is designed to provide durable service when properly maintained. To expect the best performance,
your equipment must be maintained in good condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and degree of usage. Fol-
lowing daily and more extensive periodic maintenance procedures will increase the life of your equipment. Climatic conditions (e.g., salt air) may result in the need for more
thorough and more frequent cleaning in order to keep equipment performing at optimal levels.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry
thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
STAINLESS STEEL PARTS
Do not use steel wool, abrasive cloths, cleaners or powders to clean Stainless Steel surfaces. All Stainless Steel parts should be wiped regularly with hot soapy water during
the day and a Stainless Steel cleaner at end of the day. To remove encrusted materials, soak in hot water to loosen the material. Then use a wood or nylon scraper. Contact
factory, representative or local service company to perform maintenance and repairs.
DAILY CLEANING
1. Turn thermostat knob to “OFF” position.
2. Place hot oil safe container under the drain and drain the fry pot completely.
3. Remove the basket support frame (if applicable) and ush out any sediment remaining in the fry pot with a little hot oil.
4. Wipe off the basket support frame and the inside of the fry pot with a clean cloth.
5. Close drain valve and strain the oil back into the fry pot through several thicknesses of cheesecloth, or lter it out using a lter machine.
6. Replace the basket support frame (if applicable)
7. Add oil or shortening to MIN oil level mark on rear of fry pot.
8. To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1. Follow steps 1 through 4 of the Daily Cleaning procedure. Close drain valve and ll fry pot with a solution of warm water and boil-out compound.
2. Relight the fryer and bring the solution to a gentle boil for at least ve minutes.
3. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots and burned grease spots can be rubbed off.
4. Scrub the fry pot walls and heat tubes, then drain out fry pot and rinse it with clean water.
5. Rell the fry pot with clean water and boil again.
6. Turn off gas and drain and rinse well until clean.
7. Wipe dry with a clean cloth.
8. Rell as specied in the “Filling the Fry pot” section.
MONTHLY CLEANING
Perform the Weekly Cleaning procedure. Clean around burner and orices if lint has accumulated. Visually check that burner carry-over ports are unobstructed.
!WARNING
!CAUTION
!WARNING
If necessary to move the fryer for cleaning, etc, drain oil rst to avoid death or serious injury. If disconnection of the restraint is
necessary to move the appliance for cleaning, etc, reconnect it when the appliance is moved to its originally installed position.
If disconnected of the restraint is necessary to move the appliance for cleaning, etc, reconnect it when the appliance is moved
to its originally installed position, some areas of frypot may be hot.
ALL WATER MUST BE REMOVED BEFORE ADDING OIL OR SHORTENING. NOT DOING SO CAN RESULT IN
SPLATTERING OF HOT OIL.
813592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL SERVICE
QUALITY PROFESSIONAL COOKING EQUIPMENT
CLEANING STAINLESS STEEL SURFACES (CONTINUED)
To remove grease and food splatter or condensed vapors that have baked on the equipment apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the
direction of the polishing lines on the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the nish of the stainless steel. NEVER
RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-
BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust and further spoil the appearance
of the nish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that are marred will
collect dirt more rapidly and become more difcult to clean. Marring also increases the possibility of corrosive attack. Renishing may then be required.
Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat. These darkened areas are caused
by thickening of the protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but tint which
does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines, using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in
combination with a powered cleanser. Heat tint action may be lessened by not applying or by reducing, heat to equipment during slack periods.
All units are adjusted at the factory. In case of problems in operation at initial installation, check type of gas and manifold pressure and compare with information listed on
the serial plate.
A mill voltage circuit diagram is located inside the front door of the fryer.
CHECKING AND ADJUSTING MAIN BURNERS
The main burners should burn with a steady blue ame, and the inner cone of the ame from each port should be about 3/4” long.
The ame from each main burner should enter each heat tube without touching the front of the fry pot or the sides, top, or bottom of each tube.
FOR AUTHORIZED SERVICE TECHNICIAN ONLY
!WARNING
!NOTICE
Adjustments and service work may be performed only by a qualied technician who is experienced in, and knowledgeable
with, the operation of commercial gas cooking equipment. However, to assure your condence, contact your American
Service Representative for reliable service, dependable advice or other assistance, and for genuine factory parts..
Warranty will be void and the manufacturer is relieved of all liability if: (A) Service work is performed by other than a qualied
technician OR (B) Other than approved American Range replacement parts are installed.
Yellow Tips
(Too little air or too much gas)
Blowing or Lifting Flames
(Too much air)
Normal Flame
913592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL SERVICE
QUALITY PROFESSIONAL COOKING EQUIPMENT
CHECKING / ADJUSTING / SERVICING MAIN BURNERS
The inlet pressure for NG is 1.3KPa and ULPG is 2.75KPa.
The combination gas valve (includes pressure regulator) is factory set at 4” W.C. (1.0 KPa) for natural gas and 10” W.C. (2.49KPa) for ULPG. To check the manifold pressure,
do the following:
1. Turn thermostat “OFF” and combination gas valve knob to the “PILOT” setting.
2. Remove pressure tap plug from burner manifold located directly below the burners in the cabinet.
3. Install a tting appropriate to connect a manometer.
4. Turn combination gas valve to “ON” position and thermostat to “ON.” The burners will ignite. Be certain that sufcient oil is covering the tubes.
5. With burners on, read manometer.
6. If the manometer does not read 4” W.C. (1.0 KPa) for natural gas, or 10” W.C. (2.49KPa) for propane gas, adjust regulator.
7. Remove regulator adjustment screw cap.
8. With small screwdriver rotate adjustment screw “CLOCKWISE” to increase or “COUNTERCLOCKWISE” to decrease pressure. Be sure to adjust with burners “ON.”
9. Turn thermostat “OFF” and set combination gas valve knob to “PILOT” position.
10. Remove manometer and replace pressure tap plug.
11. Replace adjustment screw cap.
CHECKING AND ADJUSTING CALIBRATION OF THERMOSTAT
All thermostat controls are carefully calibrated at the factory (i.e., the dial is properly set to control appliance temperatures accurately). Only a qualied appliance service
technician should perform this adjustment.
1. To check appliance temperatures, use a thermocouple-type temperature test instrument or reliable thermometer. Place the thermocouple of test instrument or
thermometer in the center of the fry pot.
2. Turn the control dial to the temperature setting requiring the greatest accuracy. Allow enough time for temperature to stabilize, or until several temperature readings
are identical.
3. Recalibrate if setting and actual temperature differ by more than 10°F (5°C).
4. Remove dial from dial shaft “B.” Be careful that dial shaft does not rotate in either direction (which would change the dial setting).
5. Hold dial shaft “B” steady and with a screwdriver turn calibration screw “A” clockwise to decrease the temperature, or counterclockwise to increase the temperature.
6. Replace dial. Let the appliance operate until the temperature has stabilized before a nal check is made to determine whether or not the calibration has been
corrected.
7. Once correct, seal the calibration screw with glyptol.
NOTE: Should the unit fail to operate contact the local authorized factory representative.
Stoddart Manufacturing 39 Forest Way Karawatha QLD 4117 [phone],
to perform maintenance and repairs.
1013592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL SERVICE
QUALITY PROFESSIONAL COOKING EQUIPMENT
CHECKING AND ADJUSTING AUTO SAFETY PILOT
The pilot ame should surround the thermopile for 1/2”. It must be larger and sharp enough to cause the thermopile to glow a dull red, or sufcient to hold the safety
valve open.
1. Remove pilot adjustment cap.
2. Adjust pilot to provide properly sized ame shown in diagram B.
Diagram A shows an improperly adjusted pilot.
3. Replace pilot adjustment cap.
1. Restraining device should be installed parallel (in line) with the gas appliance
connector
2. Attach the staple bracket to a stud in the wall, using the four 1” #10 screws and
the plastic anchors, if needed.
3. Locate a structural area (frame) on the rear side of the equipment that is
in line with the wall attachment. Drill a small hole 1/4” (per manufacturer’s
recommendation). Please use caution when drilling hole, so that internal
components are not damaged.
4. Thread the hex nut and slide one washer onto the eye-bolt. Slide the eye-bolt
through the drilled hole and place a washer and the nylon lock nut onto the
eye-bolt on the inside frame of the equipment and tighten securely.
5. Attach one of the spring loaded hooks to the mounted bracket on the wall
(Step 2) and the other to the eye bolt (Steps 3 & 4).
Cock Dial: OFF-PILOT-ON
Safety Magnet
Pilot Outlet: 1/4 Tubing
Pilot Adjuster
Inlet (Max Rated Pressure)
14” W.C. (1/2 PSI)
Regulator
Terminal Seat
Operator
Upper Cap
Outlet
Outlet Pressure Test: 1/8” NPT
Side Outlet
Body A
X
B
!NOTICE This procedure requires a DC millivolt meter set to scale of 0-1000mV. Using test leads with sharp probes will help in taking
the required readings.
A53223 Rev. A
This Restraining Device Must Always Be
Connected When The Appliance Is In Service
The restraining device should be disconnected for movement,
such as, servicing or cleaning, ONLY AFTER GAS HAS
BEEN SHUT OFF AND THE CONNECTOR HAS
BEEN DISCONNECTED!
Reconnect restraining cable BEFORE reconnecting the gas
connector and moving back to its original position.
NOTE: For adjustable restraining devices, the cable is manufactured to be shorter than the length of the gas connector. The length of the chain shall
not exceed 80% of the length of the hose assembly. No warranty, representation or condition of any kind, express or implied (including any warranty
of merchantability or of tness) and none shall be implied by law. Shall not be liable for incidental or consequential damages.
1113592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL SERVICE
QUALITY PROFESSIONAL COOKING EQUIPMENT
TROUBLESHOOTING GUIDE
PROBLEM POSSIBLE CAUSE WHAT TO DO
Burners do not come on Gas supply to unit off. Combination gas valve is in
“OFF” or “PILOT” position. Pilot not ignited, or
adjusted. Thermostat not “ON”.
Pilot will not stay ignited Combination gas valve is in “OFF” position. Pilot
gas not adjusted properly. Gas supply to unit off.
Bad thermopile. Dirty thermopile connections at
combination gas valve or high limit . Clogged orice.
Draft condition. Air in gas line. Improper ventilation
system.
Pilot Produces carbon deposits Unit connected to wrong gas supply. Pressure to
adjusted correctly. Pilot gas not adjusted correctly.
1213592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL SPECIFICATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
Product Type: Commercial Deep Fat Fryer
Brand Name: American Range
Product Type: AAF - Series Fryer
Manufactured By: American Range Corporation
Distributed By: Stoddart
www.Stoddart.com.au
Certicate No.:
DESCRIPTION
Heavy Duty Commercial Deep Fat Fryer manufactured in Stainless Steel outer panels and incorporating a stainless steel pan in either single or double or triple pan units.
Heating of the unit is by means of cast in-shot burners ring into separate combustion tubes. The burners are located behind the access door and positioned by the gas
injectors on the gas manifold and held secured by locating bolts. The fryer has a “V” shape base to collect frying particles and is equipped with ame failure and over
temperature control. The temperature of the oil is thermostatically controlled. The splashback incorporates the ue system from the in-shot burner tubes. The ue outlet at
the top of the splachback deects the product of combustion products from the rear walls. The outer panels are mounted off a sub frame, NB each unit has a separate inlet
and regulator which is incorporated with combination ame failure valves. The unit is supplied with four adjustable legs x 150mm high or casters.
EXTERIOR PANELS: 304 X 1.2 Stainless Steel
SUB FRAME: 1.2 mm Square Base
FRY PAN: 2.0 mm Stainless Steel
REAR PANEL: 1.2 mm Aluminized Steel
BURNER IGNITION: By pilot light mounted between 2 R/H burners x 68mm down from top of burner x 8mm from L/H center burner x 95 in. from front.
Refer to drawings for details.
THERMO-COUPLE ASSEMBLY: Alpha brass - TE 7 REF
PILOT: Alpha brass - B13H5-HKF and B13H5-NG
INTERRUPTER LEADS: 1 set-Part No: IL-019
HEATING OF UNIT
Is by means of cast iron ported burners vertically mounted off the gas outlet manifold from the combination gas control with ported burners face at right angles ring into
the combustion tube through the body of the fryer tank. Refer to details showing burner mounting over injectors.
Number of Injectors (Orice Hood) NAT Gas x3 Off
ULPG x3 Off
NAT Gas 2.64mm @ 90Mj/h
ULPG 1.50mm @ 72Mj/h
Primary Aeration: Through Venturi Inlet
Aeration Control of Burner: Burner Fixed
Burner Support: Provided off gas manifold located over injectors.
Vessel Clearance: Fixed by ring into in-shot burner tubes.
1313592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL SPECIFICATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
Fluid Outlet: 600H x 318W x 65D From Burner Tubes
Overall Dimensions: Height over Splashback 1035
Width 394
Depth (Front to Back) 770
Working Height 930
Adjustable Leg Height 150
Gas Inlet: 19mm 3/4 BSP Connection at rear x 279mm above oor x 70mm in from left hand side.
Gas Regulators: Integral part of combination valve 7000 BMVR.
Combination Control: Robert Shaw unitrol 7000, BLMVR, with CCQ-001B Magnet
Millivolt Actuated Control
Flame Failure Incorporated 3/4 B.S.P (20mm)
APPROVAL NUMBERS
Hight Limit Approval No: Robert Shaw LCCM 232
Thermostat Approval No: Robert Shaw CS 7000 (RX)
Located 130 in. from right hand side x 120 in. from front behind door access.
Oil Drain Valve: 1 1/4” B.S.P (300) from base of unit
Oil Drain Pipe: 160 from right hand side
Oil Level Marker: 150 from top edge of pan
Hi Limit Capillary: 750mm from top edge of pan
Location: Center between burner tubes x 125 from left hand of pan
Floor: Heat shield located on base of unit
670 x 380 1.2 aluminized steel
Thermostat Capillary: 750mm from top edge of pan
Location: Centered between burner tubes x 115mm from left hand side
Burner Location: 335mm above oor to burner support bar
Overall Fry Pan: 375 front to back
Dimensions: Depth 459
Width 495
Coolwell 480 from top edge of pan
Nominal Hourly: NG Propane INJ
Gas Consumption: 105 90 NG 2.64
Test Point Pressure: .90 kPa 2.60 P 1.50
Flue Size: Vertical riser into splashback 600H x 295W x 63D
Splashback: 496W x 245H
Burner Ignition: By pilot light mounted between 2 right hand burner x 68mm down from top of burner x 8mm from left hand burner x 95 in from front.
Refer to drawings for details.
Thermo-couple Assembly: Alpha brass - TE 7 REF
Pilot: Alpha brass - B13H5-HKF and B13H5-NG
Interrupter Leads: 1 set-Part No: IL-019
Marking: Data Plate, Test Point Pressure, Injectors, Gas Type, Serial No., Year of Manufacture, App. No., Branding Rate, Operating Instructions
1413592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL SPECIFICATION
QUALITY PROFESSIONAL COOKING EQUIPMENT
AAF - SERIES SPECIFICATIONS
AAF-25W; 40W; 45W
1513592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL BREAKDOWN
QUALITY PROFESSIONAL COOKING EQUIPMENT
AAF - SERIES ASSEMBLY BREAKDOWN
ECN
C
AAF-45W BREAKDOWN
ENGINEERING #
REV.
TITLE
13592 DESMOND ST. PACOIMA, CA 91331
82154 01/10/2017
DATE:
2342
REVISIONS
ECN REV. DESCRIPTION DATE APPROVED
2342 C INITIAL RELEASE 1/24/2019 MS
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1613592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL BREAKDOWN
QUALITY PROFESSIONAL COOKING EQUIPMENT
NO PART NO. DESCRIPTION
181651 FLUE EXTENSION ASSY
2A99408 RISER, VESSEL ASSEMBLY
35024 BASKET HANGER
4A33000 BASKET
55000 AF-45 VESSEL WELD ASSEMBLY
65016 SIDE PANEL
7A99219 WELD ASSEMBLY, TOP HINGE
85054 BAFFLE
9A80225 BALL VALVE, DRAIN
10 71526 FRYER, BURNER
11 A15600 GAS MANIFOLD ASSEMBLY
12 5034 FRONT PANEL
13 71513 DOOR ASSEMBLY
14 A23054 DRAIN PIPE EXTENSION, 1-1/2 NPT
15 A13110 CIRCUIT INTERRUPTOR
16 A32048 KNOB, TC THERMOSTAT
17 82151 BRACKET, T-STAT & HI-LIMIT HOLDER CE
18 A10007 HI-LIMIT THERMOSTAT
19 A50400 RX THERMOSTAT
20 A35038 CASTER W/ BRAKE
21 A35037 CASTER W/O BRAKE
22 A35001 LEG
23 A11102 THERMOPILE, POWER GENERATOR
24 A11126 THERMOCOUPLE ASSEMBLY
25 A11139 PILOT ASSEMBLY
26 5012 DIFFUSER PANEL
27 81645 BOTTOM BACK PANEL
28 81648 FLUE ASSEMBLY
29 81638 COVER, BACK, 16"
30 81637 COVER, BACK EXTENSION
1713592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

OWNER’S MANUAL
13592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au

A70699 01292019 REV. N
13592 Desmond St. Pacoima CA 91331
Tel: [phone]
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au