Dean Cool Zone Series Instruction manual

Dean, a member of the Commercial Food Equipment Service Association, recommends using
CFESA Certified Technicians.
Price: $6.00
24-Hour Service Hotline [phone]-5729
11-99
Cool Zone Series Electric Fryers (CE)
Installation, Operation & Maintenance Manual
CE ONLY

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 DEAN FACTORY
AUTHORIZED SERVICE AGENCY.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR
OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER COOKING APPLIANCE.
IMPORTANT
SAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT DEPENDS ON ITS
PROPER INSTALLATION. INSTALLATION MUST BE PLANNED IN ACCORDANCE
WITH ALL APPLICABLE STATE AND LOCAL CODES OR IN THE ABSENCE OF
LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE, NFPA 70-1984 (OR
LATEST EDITIONS).
WARNING!
DO NOT INSTALL SWIVEL CASTERS ON SINGLE FRYER UNITS. THE UNIT MAY
TIP AND CAUSE SEVERE INJURY. LEGS OR A COMBINATION OF REAR FIXED
CASTERS AND FRONT LEGS MAY BE INSTALLED ON
SINGLE UNITS ONLY.
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.
IMPORTANT
THE SERVICER/INSTALLER MUST USE A GOOSE NECK AND RETAINER TO
PROTECT THE POWER CORD SET.
COVER PHOTO
Model shown is a multiple fryer
battery consisting of 1414E and
714E units with optional casters.

2
DEAN
COOL ZONE ELECTRIC FRYERS (CE)
INSTALLATION, OPERATION, & MAINTENANCE MANUAL
TABLE OF CONTENTS
PAGE
1PARTS ORDERING/SERVICE INFORMATION 2
2IMPORTANT INFORMATION 3
3INSTALLATION 5
4DAILY OPERATION 10
5CLEANING AND MAINTENANCE 12
6OPERATOR TROUBLESHOOTING 14
7WIRING DIAGRAM 15
8PARTS LIST 16
1. PARTS ORDERING AND SERVICE INFORMATION
1.1 ORDERING PARTS:
Customers may order parts directly from their
local Authorized Parts Distributor. For this
address and phone number, contact your
Maintenance & Repair Center or call the Dean
Factory Service Hotline. The factory address
and phone numbers are on the cover of this
booklet.
To speed up your order, the following
information is required:
Model Number
Serial Number
Type of Voltage
Item Part Number
Quantity Needed
1.2 SERVICE INFORMATION:
Call the Dean Factory Service Hotline number
on the cover of this booklet for the location of
your nearest Maintenance & Repair Center or
contact the factory direct. Always give the
model and serial numbers of your filter and
fryer.
To assist you more efficiently, the following
information will be needed:
Model Number
Serial Number
Voltage
Nature of the Problem
Any other information which may be helpful
in solving your service problem.
1.3 AFTER SALES:
In order to improve service, have the following
chart filled in by the Dean Authorized Servicer
who installed this equipment.
Authorized Servicer
Address
Telephone/Fax
Model #
Serial #
Type:
Fryer Equipped For:

3
2. IMPORTANT INFORMATION
2.1 DESCRIPTION: The Dean Cool Zone
(CE) electric fryers are energy-efficient,
electrically heated units, certified by NSF
and the Underwriters Laboratory and
manufactured to their basic performance
and application specifications. The Dean
Cool Zone (CE) electric fryers are
certified for installation and operation in
the European Community (CE).
Units are shipped completely assembled
with any accessories packed inside the
fryer vessel. They are adjusted, tested,
and inspected at the factory prior to crating
for shipment. Sizes, weights and input
rates are listed in this manual.
2.2 DESIGN SPECIFICATIONS:
a. VESSEL CONSTRUCTION: Welded,
heavy gauge steel with three heater
elements fixed inside the vessel with a
protective, chromed wire mesh crumb
screen over the elements. A drain is
tapped into front right corner of vessel
with a front-controlled manual drain
valve.
b. BODY CONSTRUCTION: An
aluminized steel base with stainless
steel front and enamel sides. The
frame is supported by 15 cm (6 inches)
adjustable legs or optional 15 cm (6
inches) rigid rear casters.
c. OPERATING CONTROLS: Unit is
shipped standard with a liquid filled
bulb thermostat. The temperature
control is mounted in the cabinet
behind the front door on the bottom
left side of the cabinet.
d. AUTOMATIC SAFETY FEATURE:
High temperature detection to shut off
electric heater elements should the
controlling thermostat fail.
e. RATING PLATE: This is attached to
the inside front door panel.
Information provided includes the
kilowatt (kW) output of the heater
elements and electrical requirements.
2.3 PRE-INSTALLATION:
a. GENERAL: A licensed electrician
should install any commercial electric
cooking equipment.
b. CLEARANCES: The fryer area must
be kept free and clear of all
combustibles. This unit is design-
certified for the following installations:
1. Other than household use.
2. Non-combustible floor installation
equipped with factory-supplied 15
cm (6 inch) adjustable legs,
optional 13 cm (5 inch) rigid rear
casters, or optional 13 cm (5 inch)
locking swivel casters.
3. Combustible construction with a
minimum clearance of 15 cm (6
inches) side and 15 cm (6 inches)
rear, and equipped with factory-
supplied 15 cm (6 inches)
adjustable legs or 13 cm (5 inches)
casters.
DANGER!
THE FRYER MUST BE CONNECTED ONLY
TO THE TYPE OF ELECTRICAL SERVICE
IDENTIFIED ON THE ATTACHED RATING
PLATE.
CAUTION
Local building codes usually prohibit a fryer
with its open tank of hot oil from being
installed beside an open flame of any type,
whether a broiler or the open burner of a
range.

4
c. STANDARDS: All electrical cooking
appliances must be electrically
connected and grounded in accordance
with local codes, or in the absence of
local codes, with the latest editions of
the European Community (CE)
standards.
2.4 AIR SUPPLY & VENTILATION:
a. The area around the fryer must be kept
clear to prevent any obstruction to
ventilation air flow as well as for
service and maintenance. Never use
the interior of the fryer’s cabinet for
storage.
b. A commercial, heavy-duty fryer
should be vented to the outside of the
building.
c. Filters and drip troughs should be part
of any industrial hood, but consult
local codes before constructing and
installing any hood.
2.5 RECEIVING AND UNPACKING:
Check that the container is upright.
Unpack the fryer carefully and remove all
accessories from the carton. Do not
discard or misplace these, as they will be
needed.
After unpacking, immediately check the
equipment for visible signs of shipping
damage. If such damage has occurred,
contact the carrier and file the appropriate
freight claims. Do not contact the factory,
as the responsibility of shipping damage is
between the carrier and the dealer or end-
user.
If your equipment arrives damaged:
♦File claim for damages immediately,
regardless of extent of damage.
♦Visible loss or damage: Be sure this is
noted on the freight bill or express
receipt and is signed by the person
making the delivery.
♦Concealed loss or damage: If damage
is unnoticed until equipment is
unpacked, notify freight company or
carrier immediately, and file a
concealed damage claim. This should
be done within fifteen (15) days of
date of delivery. Be sure to retain
container for inspection.
NOTE: Dean does not assume responsibility
for damage or loss incurred in transit.

5
3. INSTALLATION
3.1 POSITIONING:
a. Initial Installation: If installed with
legs, do not push against any unit edges
to adjust its position. Use a pallet or lift
jack to lift it slightly and place it where
it is to be installed.
b. Relocating The Fryer: If relocating a
fryer installed with legs, remove all
weight from each leg before moving.
Note: If a leg becomes damaged during
movement, contact your service agent
for immediate repair/replacement of that
leg.
3.2 LEG AND CASTER INSTALLATION:
a. General:
1. Install legs and optional rear rigid
casters near where the fryer is to be
used, as neither are secure for long
transit. Unit cannot be curb
mounted and must be equipped with
the legs (or legs and optional rigid
casters) provided.
2. When positioning the fryer, gently
lower the fryer into position to
prevent undue strain to the legs and
internal mounting hardware. Use a
pallet or lift jack to lift and position
the fryer if possible. Tilting the
fryer may damage the legs.
3. If the optional rigid casters are to be
installed on single fryers, the casters must
be installed on the fryer rear channel
assembly only.
4. Proceed to Step 3.3, Leveling, after legs
and/or optional rear rigid casters are
installed to ensure the fryer is level
before using.
b. Leg Installation:
1. Remove unit from pallet.
2. Carefully raise unit with forklift, pallet
jack, or other steady means.
3. Place one lock washer on each hex head
screw.
4. Insert hex head screws with lockwashers
(1/4-20 threads by 19mm (¾") long)
through bolt holes of leg mounting plates
as shown in the Figure 3-1 on the next
page. A locknut has been attached to the
topside of the mounting plate at the
factory to capture the hex head screw as
it is screwed in.
5. Tighten the bolts and nuts to 5.65 joules
(50 inch-lbs.) minimum torque.
c. Installing Optional Rear Rigid Casters:
1. Install rear rigid casters only at the rear
of the single fryer as shown in the Figure
3-1. Legs must be installed at the front
of the fryer.
2. Follow the same instructions for leg
installations as given above in steps
3.2.b.1-5.
DANGER!
THIS FRYER MAY TIP AND
CAUSE PERSONAL INJURY IF
NOT SECURED CORRECTLY IN
A STATIONARY POSITION.
REMOVE ALL SHORTENING
BEFORE MOVING FRYER AS IT
MAY CAUSE SEVERE BURNS
UPON CONTACT.
CAUTION
For leg and caster installations, the unit
must be at room temperature and drained of
shortening before installing the legs and/or
casters.

6
Leg and Caster Installations
Figure 3-1
d. Installing Optional Swivel Casters:
1. Swivel casters can only be used with
multiple fryer batteries (two or more
fryers battered together).
2. Install non-locking casters only at the rear
of the unit as shown in the Figure 3-1.
3. Locking casters must be installed at the
front of the unit. This allows the fryer
to be "locked" in position for safe
operations.
4. Follow the same instructions for leg
installations as given above in steps
3.2.b.1-5.
3.3 LEVELING:
a. Place a carpenter’s spirit level across
the top of the fryer and level the unit
both front-to-back and side-to-side. If
the fryer is not level, the unit may not
function efficiently, the oil may not
drain properly for filtering and in a
line-up it may not match adjacent
units.
b. Legs (Only):
1. If the floor is smooth and level,
level the unit by using the caster
shims. Adjust to the high corner
and measure with the spirit level.
2. Adjust leg height with an
adjustable or 27mm (1-1/16”)
open-end wrench by turning the
hex bullet on the bottom of the
leg. See figure 3-2 on page 7.
3. The hex bullet is for minor leg
height adjustment only. Do not
adjust more than 22mm (1").
WARNING!
A FRYER MUST BE LEVEL BEFORE
FILLING WITH OIL. IF THE FRYER
IS NOT LEVEL, THE FRYER MAY
TIP OVER AND MAY CAUSE
INJURY TO THE OPERATOR.
Structural Back
Side Panel
Front Channel
Rear Channel
Side Panel
Front Door
Front Leg
w/Mounting Plate
1/4-20 HX HD Lock Nut
Adjust as needed.
Front Channel
Locking Caster
13 cm/5 in Rear Rigid Caster
13 cm/5 in
1/4-20 HX HD Screw
Lock Washer
Caster Shims
if required.
1/4-20 HX HD Lock Nut
Caster Shims
if required.
Lock Washer
1/4-20 HX HD
Screw

7
4. When leveling the unit, the leg
body should be held firmly to
keep the leg from rotating while
turning the hex bullet foot to the
required height.
c. Rigid Casters (Only):
1. Install the optional rigid casters on
the fryer rear channel only. Legs
must be installed on the front
channel.
2. Do not use more than two metal
shims per caster.
3. There are no thread adjustments for
the rigid casters.
d. Swivel Casters (Only):
1. Multiple fryer batteries (only): If
optional swivel casters are used,
the locking swivel casters must be
installed on the fryer front channel.
Lock casters prior to operating
the fryer.
2. Install non-locking swivel casters
on the fryer rear channel only.
3. Do not use more than two metal
shims per caster.
4. There are no thread adjustments for
the swivel casters.
e. If the floor is uneven or has a decided
slope, it is recommended to place the
fryer on a smooth platform. Do not
rely on leg thread or caster shims for
adjustments.
f. If the fryer is moved, re-level the fryer
following the instructions given in
Steps 3.3.a-c.
g. This fryer must be restrained to
prevent tipping when installed in order
to avoid the splashing of hot liquid.
The means of restraint may depend on
the type of application, such as
connecting to a battery of appliances
or installing the fryer in an alcove, or
by separate means, such as restraining
devices. A bracket has been provided
on the fryer back panel for this
purpose.
The install must be reviewed at the
time of installation to ensure it meets
the intent of these instructions. The
on-site supervisor and/or operator(s)
should be made aware that there is a
Adjust leg height with an
adjustable wrench.
Figure 3-2
WARNINGS!
DO NOT USE MORE THAN TWO
METAL SHIMS PER LEG/CASTER.
USING MORE THAN TWO SHIMS
PER LEG/CASTER MAY CAUSE
THE FRYER TO BECOME
UNSTABLE, TIP OVER, AND MAY
CAUSE INJURY TO THE
OPERATOR.
IF OPTIONAL SWIVEL CASTERS
ARE USED ON A MULTIPLE
FRYER BATTERY, LOCKING
CASTERS MUST BE INSTALLED
ON THE FRYERS' FRONT
CHANNEL. FAILURE TO LOCK
CASTERS PRIOR TO OPERATING
THE FRYERS MAY CAUSE THE
FRYERS TO MOVE AND CAUSE
INJURY TO THE OPERATOR.

8
restraint on the appliance and, if
disconnection of the restraint is
necessary, to reconnect this restraint
after the appliance has been
returned to its originally installed
position.
3.4ELECTRICALCONNECTIONS:
Plan and carry out installation in
accordance with local codes.
a. Connections: Connections to the
terminal block and grounding lug
should be made through the hole
provided for this purpose in the
junction box. To install this fryer, the
servicer/installer must use a goose
neck and retainer to protect the cord
set.
b. Wiring Diagram: It is attached to the
inside of the fryer door. Amperage for
each unit depends on the type of
installation and accessories supplied
with the unit. A 230/400V Wiring
Diagram is provided in Chapter 7.
3.5 INITIAL START-UP:
a. CLEANING: New units are wiped
clean with solvents at the factory to
remove any visible signs of dirt, oil,
grease, etc. remaining from the
manufacturing process, then coated
lightly with oil. Wash thoroughly with
hot, soapy water to remove any film
residue and dust or debris before food
preparation, then rinse out and wipe
dry. Wash also any accessories
shipped with the unit. Close the drain
valve completely and remove the
crumb screen. Make sure the screws
holding the thermostat and hi-limit
control sensing bulbs are tight.
b. HEATING THE VESSEL: This step
checks heater element operation, initial
thermostat calibration, and cleans the
vessel for initial food production.
1. Fill the fryer vessel with hot or
cold water to the oil level line
scribed in the back of the tank.
2. Set the thermostat/temperature
controller dial to 104°C/220°F,
just above that of boiling water.
3. Toggle the power switch “ON”.
The heater elements will begin
heating.
4. When the water starts to boil, turn
the dial to below 99°C/210°F.
The elements will turn off and the
water will stop boiling.
5. When satisfied that the heaters
and thermostat operate properly,
drain the vessel of water and dry
thoroughly. Refill fry vessel with
shortening as directed in section
3.6, Final Preparation.
CAUTION
The fryer MUST be connected to the voltage
and phase as specified on the rating and
serial number plate located on the back of
the fryer door.
A ground wire MUST be connected to the
ground terminal provided near the input
power terminal block.
Figure 3-3
Power Switch
Temperature Controller

9
3.6 FINAL PREPARATION:
a. When using liquid shortening
(cooking oil), fill the fryer to the “oil
level” line scribed into the back of the
fryer vessel.
b. When using solid shortening, either
melt it first, or cut into small pieces
and pack into cool zone (bottom) of
the frying vessel. Do not leave any
air spaces or disturb the sensing
bulbs. Melt shortening by turning the
heaters “ON” for five or ten seconds,
“OFF” for a minute, repeating cycle
until shortening is melted. If oil starts
to smoke while melting this way,
shorten the “ON” cycle and lengthen
the “OFF” cycle. Smoke indicates oil
scorching, shortening its useful life.
NOTE: Never melt a solid block of shortening
by setting it in the vessel or on top of
the heating elements. This is unsafe,
inefficient and dangerous.
c. When the fryer vessel is filled and
the shortening melted, replace the
crumb screen gently over the heater
elements to prevent splashing of hot
oil. Wear gloves when replacing the
crumb screen.
d. Before starting operation, turn the
temperature controller to the probable
working temperature; wait for the
temperature to stabilize then check
with a high-quality immersion
thermometer.
WARNINGS!
NEVER OPERATE FRYER
WITHOUT ENOUGH COOKING
COMPOUND OR WATER IN
THE VESSEL TO COVER THE
HEATING ELEMENTS.
ALWAYS WEAR OIL-PROOF,
INSULATED GLOVES WHEN
WORKING WITH THE FRYER
FILLED WITH HOT OIL.
ALWAYS DRAIN HOT OIL INTO
A METAL CONTAINER. HOT
OIL CAN MELT PLASTIC
BUCKETS AND CRACK GLASS
CONTAINERS.

10
4. DAILY OPERATION
4.1 OPENING: At opening time, always
visually check that the power switch and
the thermostat are “OFF”.
4.2 GENERAL USE:
a. For consistent quality product,
convenience and long-term savings,
use a high-quality liquid frying
compound.
b. Although a temperature of 177°C
(350°F) is recommended for most
cooking operations, set the fryer at the
lowest possible temperature which
produces a high-quality end product
while ensuring maximum life of frying
compound.
c. When the fryer is not in use, the
thermostat should be set lower than that
used during cooking.
4.3 TURN ON PROCEDURES:
a. If fryer is empty, pour enough
shortening into the vessel to fill the
vessel to the "oil level” line scribed on
the rear wall. If solid shortening is to
be used, melt enough in a separate
container to cover the heating elements
in the bottom of the vessel, then melt
the rest in the vessel by turning power
switch off and on.
b. Turn the power switch on; set
temperature controller to 177°C
(350°F). In less than 30 minutes, the
frying compound temperature will
stabilize and be ready for production.
4.4 FILTERING:
a. General: Filtering the shortening
assures a better taste to the food,
minimizes flavors being transferred
from batch to batch, and increases
frying compound lifespan.
Filter the frying compound at least
once daily or more frequently if
cooking is heavy.
b. Prior to filtering, align the portable
filter unit under the drain valve.
Attach the drain valve extension to
ensure shortening flows into the filter
safely.
c. If using solid shortening, clear return
lines before turning off the filter motor
and hang any flexible lines up to drain.
As it cools, solid shortening solidifies
and clogs lines.
d. For more detailed information
concerning filtration, review the
operator's manual shipped with your
filter unit.
CAUTION
If electrical power service is disrupted for
more than a few seconds, turn fryer OFF.
This will prevent the fryer from accidentally
heating oil when power service is resumed.
WARNING!
IF USING SOLID SHORTENING,
NEVER MELT A BLOCK OF
SHORTENING BY SETTING IT
WHOLE IN THE FRYER
VESSEL. THIS IS DANGEROUS
AND CAN EASILY CAUSE THE
SHORTENING SCORCHING,
DAMAGE TO THE ELEMENTS
OR POSSIBILY A FIRE.

11
CAUTION
When filtering, never leave the filter
unattended. Always point the flexible oil
return hose nozzle down into the fry vessel
to prevent spraying of hot oil which may
cause severe burns.
4.5 CLOSING: When closing at night, filter
oil in all fryers and drain the filter lines.
Cover the open tanks of oil. Turn power
switch “OFF”.
4.6 SHUTDOWN:When shutting down for
periods longer than overnight, drain the
frying compound and clean the vessel
thoroughly. Either discard the frying
compound or return it filtered to the vessel
and then cover it. Turn both the power switch
and temperature controller “OFF”.

12
5. CLEANING & MAINTENANCE
5.1 GENERAL: Any piece of equipment
works better and lasts longer when
maintained properly and kept clean.
Cooking equipment is no exception. The
fryer must be kept clean during the
working day and thoroughly cleaned at the
end of each day.
5.2 DAILY: Wash all removable parts.
Clean all exterior surfaces of the body.
Do not use cleansers, steel wool, or any
other abrasive material on the stainless
steel. Filter the cooking oil and replace if
necessary. The oil should be filtered more
often than daily under heavy use
conditions.
5.3 ACCESS FOR SERVICING:
The appliance is equipped with a bracket
attached on the center of the structural
back to connect a restraining device
supplied by the installer. The restraining
device should meet the requirements
specified in section 3.3.f of this manual.
In addition, if the installed fryers have
casters provided by Dean Industries, both
rear casters come with a locking
mechanism that prevents the fryer from
moving when the lever or each mechanism
is turned “ON”.
To gain access for servicing, the
restraining device has to be removed from
the bracket and both front caster's locking
mechanisms have to be turned “OFF”.
To return the unit to its previous installed
position see sections 3.3 and 5.3 of this
manual.
5.4 WEEKLY:
a. Completely drain the oil from the fry
vessel into either the filter or a steel
container. Do not use a plastic bucket
or glass container.
b. Clean the vessel with a good grade of
cleaner or hot water and a strong
detergent.
c. Close the drain valve and refill with
either the cleaning solution or water
and detergent.
d. Set operating thermostat to 104°C
(220°F). Bring to a rolling boil, then
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 tank walls, bottom and heating
tubes. Then drain vessel and rinse in
clear water.
f. Refill with clear water, set operating
thermostat to 104°C (220°F), and boil
again. Once boiling is completed, turn
operating thermostat “OFF”, drain,
rinse, and dry thoroughly.
g. Immediately refill with cooking oil or
frying compound as directed in
Section 4.3.
WARNING
IF FRYER IS NOT COMPLETELY
EMPTY OF OIL, ADJUSTMENT,
ALTERATION, SERVICE OR
MAINTENANCE CAN CAUSE
PROPERTY DAMAGE AND
PERSONAL INJURY.
CAUTION
Do not let water boil down to the point that
elements are exposed as this will damage
them.
CAUTION
Do not drain water into the filter. Water
will damage the filter pump.

13
5.5 PERIODIC: The fryer should be
checked and adjusted periodically by
qualified service personnel as part of a
regular kitchen maintenance program.
5.6 STAINLESS STEEL: All stainless
steel fryer body parts should be wiped
regularly with hot, soapy water during the
day and with a liquid cleaner designed for
this material at the end of each day.
a. Do not use steel wool, abrasive cloths,
cleansers or powders!
b. Do not use a metal knife, spatula or
any other metal tool to scrape stainless
steel! Scratches are almost impossible
to remove.
c. If it is necessary to scrape the stainless
steel to remove any encrusted
materials, soak the area first to loosen
the material, then use a wood or nylon
scraper only.
WARNING
DO NOT LET WATER SPLASH
INTO THE TANK OF HOT OIL. IT
WILL SPLATTER AND CAN
CAUSE SEVERE BURNS.

14
6. TROUBLESHOOTING GUIDE
The problems and possible solutions given below cover those most commonly encountered by
operators.
FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALL
THE DEAN SERVICE HOTLINE AT 1-800-551-8633 (USA/Canada only) or 1-318-865-1711.
PROBLEM CORRECTIVE ACTION
Operator hears click sound
when the temperature
controller dial is turned but
vessel remains cold. No
evidence that elements are
warming the vessel.
With the power switch “ON”:
1. Manually reset the high temperature limit switch (push red button
on the panel above the drain valve). See Figure 6-1.
2. Check for tripped branch or main circuit breakers or blown fuses.
Poor temperature control
on the cold side or hot side;
excessive warm-up time;
temperature recovery is
slow or inadequate when
vessel is loaded; uneven
heating; excessive
temperature overshooting
during warm-up; scorching;
overheating; or high limit
switch must be reset often.
Check thermostat adjustment:
1. Check that the thermostat bulb/probe in the vessel has not been
knocked loose from its operating position. It should be clamped
to the second element with 1,5 mm (1/16 inch) spacing. See
Figure 6-2.
2. Place the sensing bulb of a high quality immersion thermometer
about 38 mm (1-1/2 inches) above the thermostat sensing bulb
and set the temperature controller dial to 177°C (350°F).
3. Wait at least 30 minutes for the oil temperature to stabilize.
4. If temperature is not within +/- 5°C (10°F) of the dial setting, call
service for a new operating thermostat/temperature controller.
High Limit
Reset Switch
Sensing Bulb in
Fryer Vessel
Drain
Valve
Figure 6-1 Figure 6-2

15
7. WIRING DIAGRAM
230/400V = 17.118 KW Total
25.0 Amps
P/N 14-0592-6
K2 = Heat Contactor P/N 810-1202 K1 = Latch Contactor P/N 810-1202
Fuse
5 Amp
P/N 1693 BLK#2
WHT#2
PURPRED
Oper Thermostat
P/N 2557
Hi-Limit
P/N 2687 PURP
RED
BLU
YEL
WHT#2
BLK#2
YEL
BRN
Transformer
P/N 807-1999
240V
24V
YEL
YEL
BLU
BRN
Power Switch (SPST)
P/N 807-2196 YEL
K2K1
4 Wire
3 Phase
Terminal
Block
P/N 1501-1
Ground
Terminal
Neutral
Leg 3 Leg 2 Leg 1
Wiring Diagram Cool Zone Electric Fryer (CE)
Electric Fryer 230/400V 24VContactors
June 1999

16
8. COOL ZONE 1414E ELECTRIC (CE) PARTS LIST
ITEM PART NUMBER DESCRIPTION
12698 LEG, BLACK, ADJUSTABLE WITH MOUNTING PLATE, 6"
1942 CASTER, 5" W/BRAKE
21943 CASTER, 5" W/O BRAKE
344-1363 NIPPLE, DRAIN EXT. 1-1/4”
36004-1 DOOR ASSY
36-0014-1 DOOR PANEL
12-0097 DOOR PIN
1503 MAGNETIC DOOR CATCH
4
1039-2 HANDLE, CHROME/DOOR
59002949 SHIM CASTER
612220 GRID ASSEMBLY
712-0309-2 FRONT CNTRL PANEL
1501 TERMINAL BLOCK 3 WIRE
81501-1 TERMINAL BLOCK 4 WIRE

17
ITEM PART NUMBER DESCRIPTION
924-0350 LOWER HINGE BRACKET
10 36-0012 FRT & REAR CHANNEL
11 8101202 40 AMP 3 POLE CONTACTOR (CE Only)
12 12-0311 CNTRL PANEL BACK SR38
50-0041-1 SIDE PANEL PP/GREY LH
13 50-0041-2 SIDE PANEL PP/GREY RH
2557 THERMOSTAT, SUNNE #TC125-004
14 1205 KNOB,THERMOS R/S KXD
2025 POWER SWITCH (ROCKER SWITCH, CARLING)
15 8072196 POWER SWITCH (GRN LIGHTED ROCKER SWITCH)
16 12-0376 MOUNTING PLATE CONTCTR, SR38ECE
17 12-0323 COVER CONTACTOR BOX, SR38E
18 12210 BOX, CONTACTOR WELD ASSY,SR38E (CE)
19 12-0322 COVER HEATER RACEWAY, SR38E
20 14-0193 GOOFER ROD DECLOGGER
21 2066-1 DRAIN VALVE,1-1/4"(1"STD PORT)
36-0048 STRUCTURAL BACK
22 12-0237 RESTRAINING BRACKET
23 2687 HI LMT 410 DEG F,W/MAN RESET CE
24 12212 BOX RACEWAY/CONTCTR ASSY,SR38E (CE)
25 14248-2 VESSEL WELD ASSY SS
26 14-0592-6 HEAT ELEMENT 208V 4666W
1902 O RING SEAL (4 EA ELEMENT)
14-0695 O-RING RETAINER WASHER (4 EA ELEMENT)27 2189 JAM NUT ¾-16 (2 EA ELEMENT)
18-0041 CLAMP; THERMOSTAT 1 EA USA, 2 EA CE
14-0883 SPRING/ROBERTSHAW/SPACER
18-0041 CLAMP; THERMOSTAT 1 EA USA, 2 EA CE
28
18-0040 HIGH LIMIT CLAMP USA
29 18-0031 SPACER HEAT ELEMENT
30 12193 BRACKET ELEMENT SPRT, SR38E
31 18-0031 SPACER HEAT ELEMENT
32 18-0061 SUPPORT HEAT ELEMENT
33 12-0377 COVER, LOWER CNTRL BOX SR38E (CE Only)
34 Not Used
35 Not Used
36 36-0026-2 BASKET HANGER
37 2608 FRY BASKET
39 8071999 TRANSFORMER PRIMARY 208/240V (CE Only)
40 1692 FUSE HOLDER W/LEADS
41 1693 FUSE 5 A
14673 OPERATIONAL THERMOSTAT WIRING HARNESS
Not
Shown 44-1362 BRACKET,DRAIN NIPPLE EXTENSION

Dean, 8700 Line Avenue, Shreveport, Louisiana 71135
TEL [phone] FAX (Parts) 1-318-219-7140 (Tech Support) 1-318-219-7135
Price: $6.00
PRINTED IN THE UNITED STATES SERVICE HOTLINE
1-800-551-8633 819-5729 11-99