Frymaster 35 Series User manual

Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
Price: $6.00
24-Hour Service Hotline [phone]-5776
AUG 2002
35 Series Gas Fryer
Installation and Operation Manual
Series Code AP and Later

NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster/DEAN Factory Authorized Service Center (FASC) or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of
this manual for definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed. See NATIONAL CODE
REQUIREMENTS in Chapter 2 of this manual for specifics.
NOTICE TO U.S. CUSTOMERS
This equipment is to be installed in compliance with the basic plumbing code of the Building
Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation
Manual of the U.S. Food and Drug Administration.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS
U.S.
This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept
any interference received, including interference that may cause undesired operation. While
this device is a verified Class A device, it has been shown to meet the Class B limits.
CANADA
This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set
out by the ICES-003 standard of the Canadian Department of Communications.
Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A
et B prescrites dans la norme NMB-003 edictee par le Ministre des Communcations du Canada.
DANGER
Improper installation, adjustment, maintenance or service, and unauthorized alterations or
modifications can cause property damage, injury, or death. Read the installation, operating,
and service instructions thoroughly before installing or servicing this equipment. Only qualified
service personnel may convert this appliance to use a gas other than that for which it was
originally configured.
DANGER
No structural material on the fryer should be altered or removed to accommodate placement of
the fryer under a hood. Questions? Call the Frymaster/Dean Service Hotline at 1-800-551-8633.

DANGER
Adequate means must be provided to limit the movement of this appliance without depending
upon the gas line connection. Single fryers equipped with legs must be stabilized by installing
anchor straps. All fryers equipped with casters must be stabilized by installing restraining
chains. If a flexible gas line is used, an additional restraining cable must be connected at all
times when the fryer is in use.
DANGER
The front ledge of the fryer is not a step! Do not stand on the fryer. Serious injury can result
from slips or contact with the hot oil.
DANGER
Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any
other appliance.
DANGER
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak
must be posted in a prominent location. This information can be obtained from the local gas
company or gas supplier.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container
at the end of frying operations each day. Some food particles can spontaneously combust if left
soaking in certain shortening material.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal
the joint between the fry vessels. Banging fry baskets on the strip to dislodge shortening will
distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be
removed for cleaning.

35 SERIES GAS FRYERS
TABLE OF CONTENTS
i
CHAPTER 1: General Information
1.1 Option Designations.............................................................................................1-1
1.2 Rating Plate..........................................................................................................1-2
1.3 Parts Ordering and Service Information...............................................................1-3
1.4 Safety Information................................................................................................1-3
1.5 European Community (CE) Specific Information...............................................1-4
1.6 Equipment Description.........................................................................................1-5
1.7 Installation, Operating, and Service Personnel....................................................1-5
1.8 Definitions............................................................................................................1-5
1.9 Shipping Damage Claim Procedure.....................................................................1-6
CHAPTER 2: Installation Instructions
2.1 General Installation Requirements.......................................................................2-1
2.2 Caster/Leg Installation.........................................................................................2-2
2.3 Pre-Connection Preparations................................................................................2-2
2.4 Connection to Gas Line........................................................................................2-4
2.5 Converting to Another Gas Type.........................................................................2-6
CHAPTER 3: Operating Instructions
3.1 Start-Up Procedures .............................................................................................3-1
3.2 Boiling Out the Frypot .........................................................................................3-2
3.3 Filling with Shortening.........................................................................................3-3
3.4 Shutting the Fryer Down......................................................................................3-3
3.5 Thermostats..........................................................................................................3-5
CHAPTER 4: Filtration Instructions
4.1 Draining and Manual Filtering.............................................................................4-1
4.2 Filter Magic II Filtration System Operation.........................................................4-2
CHAPTER 5: Preventive Maintenance
5.1 Daily Checks and Services...................................................................................5-3
5.2 Quarterly Checks and Services ............................................................................5-3
Check Calibration of Thermostat Knob...............................................................5-3
Check Thermostat Calibration.............................................................................5-4
Clean Gas Valve Vent Tube.................................................................................5-4
5.3 Semi-Annual Checks and Services ......................................................................5-5
Check Burner Manifold Pressure.........................................................................5-5
CHAPTER 6: Operator Troubleshooting
6.1 Fryer Troubleshooting Guide...............................................................................6-1
Thermostat............................................................................................................6-1
Pilot Outage..........................................................................................................6-1
Burners.................................................................................................................6-2
6.2 Basket Lift Installation, Operation, and Troubleshooting....................................6-2
Installation Instructions........................................................................................6-2
Basket Lift Operating Instructions .......................................................................6-3
Basket Lift Troubleshooting.................................................................................6-3

35 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-1
1.1 Option Designations
There are many options available for the MJ35 series fryer. When the fryer is equipped with these additional
features, suffixes are added to the model name to identify the options. The position of the identifying letter is
a factor in the option it identifies.
Here’s an example of how a MJ35 fryer’s options are revealed in the model name and a list of option des-
ignators:
Possible filter position designators:
MJ: Master Jet (indicates there is no filter system with fryers)
FM: Filter Magic filter system in separate cabinet banked with fryer
FP: Footprint filtration under the fryer
F: Fryer is configured for attachment to existing filter system
Possible frypot number designators:
1 or no additional number before the series designation: Single frypot
2: Two fryers banked together
3: Three fryers banked together
4: Four fryers banked together
5: Five fryers banked together
6: Six fryers banked together
Possible controller designators:
G: Thermostat control on front panel
V:Thermostat controls located behind cabinet door
Blank, no designator here: Standard control behind front panel
MJ235GBLSC
Indicates presence or
absence of a filter
Indicates number
of frypots in unit.
Series designator
Indicates type,
placement of
controller
Indicates presence
of basket lifts
This position indicates
material used to construct
fr
ypot, cabinet

35 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-1
Possible basket lift designators:
No text in this position: No basket lift system
BL: Fryer equipped with motorized basket lift
Possible frypot, cabinet material designators:
SC: Stainless steel vat, door and cabinet
SD: Stainless steel vat and door painted cabinet
SE: Stainless steel vat, door, cabinet and sides
SP: Stainless steel vat, painted door and cabinet
ST: Cold-rolled steel vat, painted door and cabinet
SX: Cold-rolled steel vat, stainless steel door and painted cabinet
1.2 Rating Plate

35 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-2
1.3 Parts Ordering and Service Information
In order to assist you as quickly as possible, the Frymaster Factory Authorized Service Center (FASC) or
Service Department representative requires certain information about your equipment. Most of this infor-
mation is printed on a data plate affixed to the inside of the fryer door.
Parts orders must be placed directly with your local FASC or distributor. Included with fryers when
shipped from the factory is a list of Frymaster FASCs. If you do not have access to this list, contact the
Frymaster Technical Service Department at 1-800-551-8633 or 1-318-865-1711.
When ordering parts, the following information is required:
Model Number:
Serial Number:
Type of Gas or Voltage:
Item Part Number:
Quantity Needed:
Service information may be obtained by contacting your local FASC. Information may also be obtained by
calling the Frymaster Technical Service Department at 1-800-551-8633 or 1-318-865-1711.
When requesting service, please have the following information ready:
Model Number:
Serial Number:
Type of Gas:
In addition to the model number, serial number, and type of gas, please be prepared to describe the nature
of the problem and have ready any other information that you think may be helpful in solving your problem.
RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.
1.4 Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the ones be-
low.
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.

35 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-3
CAUTION
Example of a CAUTION box.
WARNING boxes contain information about actions or conditions that may cause or result in damage to
your system, and which may cause your system to malfunction.
WARNING
Example of a WARNING box.
DANGER boxes contain information about actions or conditions that may cause or result in injury to per-
sonnel, and which may cause damage to your system and/or cause your system to malfunction.
DANGER
Hot cooking oil or shortening causes severe burns. Never attempt to move a fryer
containing hot cooking oil/shortening or to transfer hot cooking oil/shortening from
one container to another.
Your fryer is equipped with automatic safety features:
1. High temperature detection shuts off gas to the burner assembly if the controlling thermostat fails.
2. A safety switch built into the drain valve of units with built-in filtration systems prevents burner ignition
with the drain valve even partially open.
1.5 European Community (CE) Specific Information
The European Community (CE) has established certain specific standards regarding equipment of this type.
Whenever there is a difference between CE and non-CE standards, the information or instructions con-
cerned are identified by boxes similar to the one below.
Non-CE Standard
for Incoming Gas Pressures
Gas Minimum Maximum
Natural 6" W.C. 1.49 kPa
14.93 mbar
14" W.C.
3.48 kPa
34.84 mbar
LP 11" W.C. 2.74 kPa
27.37 mbar
14" W.C.
3.48 kPa
34.84 mbar

35 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-4
1.6 Equipment Description
35 Series gas fryers are designed for all-purpose frying. Models include MJ35, MJ35G, MJ35GBL and
FM35G. Fryers in this series may be equipped with basket lifts and in banks of up to six with a Filter Magic
filtration systems or configured for manual filtration (MJ35, MJ35G and MJ35GBL variants). The J2X
model is a variant that has no cabinetry. It is designed for “drop-in” installations.
35 Series fryers use a millivolt temperature control circuit, which requires no external power. The
MJ35GBL, which has automatic basket lifts, can be configured with 120V or 240V motors.
All models are of an open-pot design with no tubes and have a hand-sized opening into the deep cold zone,
which makes cleaning the stainless frypot quick and easy.
Fryers equipped with built-in filtration systems are shipped completely assembled. Fryers without built-in
filtration require installation of legs or optional casters at point of use. All fryers are shipped with a package
of standard accessories. Each fryer is adjusted, tested, and inspected at the factory before crating for ship-
ment.
Frypots are constructed of welded, heavy-gauge stainless steel or cold-rolled steel. Heating is supplied by
a burner assembly having multiple gas jets, which are focused on ceramic targets located around the lower
side of the frypot. The burner assembly can be configured for natural gas, propane, or manufactured gas, as
required by the customer. A drain is tapped into the center of the frypot, with a front-controlled manual ball
valve.
Each fryer is equipped with a thermostat probe for precise temperature control. The thermostat is located
on the centerline of the frypot for rapid response to changes in loads and to provide the most accurate tem-
perature measurement.
1.7 Installation, Operating, and Service Personnel
Operating information for Frymaster equipment has been prepared for use by qualified and/or authorized
personnel only, as defined in Section 1.6.
All installation and service on Frymaster equipment must be performed by qualified, certified, li-
censed, and or/authorized installation or service personnel, as defined in Section 1.6.
1.8 Definitions
QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL
Qualified/authorized operating personnel are those who have carefully read the information in this manual
and have familiarized themselves with the equipment functions, or who have had previous experience with
the operation of the equipment covered in this manual.

35 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-5

35 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1-6
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are individuals, or firms, corporations, or companies which, either in person
or through a representative, are engaged in and are responsible for the installation of gas-fired appliances.
Qualified personnel must be experienced in such work, be familiar with all gas precautions involved, and
have complied with all requirements of applicable national and local codes.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those that are familiar with Frymaster equipment and who have been
authorized by Frymaster to perform service on Frymaster equipment. All authorized service personnel
are required to be equipped with a complete set of service and parts manuals and stock a prescribed mini-
mum amount of Frymaster equipment parts.
A list of Frymaster Factory Authorized Service Centers (FASC) is included with the fryer when it ships
from the factory. Failure to use qualified service personnel will void the Frymaster Warranty on
your equipment.
1.9 Shipping Damage Claim Procedure
Your Frymaster equipment was carefully inspected and packed before leaving the factory. The transporta-
tion company assumes full responsibility for safe delivery upon acceptance of the equipment for transport.
What to do if your equipment arrives damaged:
1. File a claim for damages immediately, regardless of the extent of damages.
2. Inspect for and record all visible loss or damage, and ensure that this information is noted on the
freight bill or express receipt and is signed by the person making the delivery.
3. Concealed loss or damage that was unnoticed until the equipment was unpacked should be recorded
and reported to the freight company or carrier immediately upon discovery. A concealed damage
claim must be submitted within 15 days of the date of delivery. Ensure that the shipping container is re-
tained for inspection.
Frymaster DOES NOT ASSUME
RESPONSIBILITY FOR DAMAGE OR LOSS
INCURRED IN TRANSIT.

35 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-1
2.1 General Installation Requirements
PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR FRYER.
ANY UNAUTHORIZED ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE FRYMASTER
WARRANTY.
Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Shipping Damage Claim
Procedure in Chapter 1.)
CLEARANCE AND VENTILATION
The fryer(s) must be installed with a 6” (150 mm) clearance at both sides and back when installed adjacent
to combustible construction; no clearance is required when installed adjacent to noncombustible construc-
tion. A minimum of 24” (600 mm) clearance should be provided at the front of the fryer.
One of the most important considerations of efficient fryer operation is ventilation. Make sure the fryer is
installed to efficiently remove combustion by-products, and the kitchen ventilation system does not produce
drafts that interfere with proper burner operation.
The fryer flue opening must not be placed close to the intake of the exhaust fan, and the fryer must never
have its flue extended in a “chimney” fashion. An extended flue will change the combustion characteristics
of the fryer, causing longer recovery time. It also frequently causes delayed ignition. To provide the airflow
necessary for good combustion and burner operation, the areas surrounding the fryer front, sides, and rear
must be kept clear and unobstructed.
Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate distances
must be maintained from the flue outlet of the fryer to the lower edge of the ventilation filter bank. Filters
should be installed at an angle of 45º. Place a drip tray beneath the lowest edge of the filter. For U.S. in-
stallation, NFPA standard No. 96 states, “A minimum distance of 18 in. (450 mm) should be maintained
between the flue outlet and the lower edge of the grease filter.” Frymaster recommends that the minimum
distance be 24 in. (600 mm) from the flue outlet to the bottom edge of the filter when the appliance
consumes more than 120,000 BTUs per hour.
Information on construction and installation of ventilating hoods can be found in the NFPA standard cited
above. A copy of the standard may be obtained from the National Fire Protection Association, Battery
March Park, Quincy, MA 02269.
DANGER
Do not attach an apron drainboard to a single fryer. The fryer may become unstable,
tip over, and cause injury. The appliance area must be kept free and clear of combus-
tible material at all times.

35 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-2
NATIONAL CODE REQUIREMENTS
The type of gas for which the fryer is equipped is stamped on the data plate attached to the inside of the
fryer door. Connect a fryer stamped “NAT” only to natural gas, those stamped “PRO” only to propane
gas, and those stamped “MFG” only to manufactured gas.
Installation shall be made with a gas connector that complies with national and local codes, and, where ap-
plicable, CE codes. Quick-Disconnect devices, if used, shall likewise comply with national, local, and, if
applicable, CE codes.
ELECTRICAL GROUNDING REQUIREMENTS
All electrically operated appliances must be grounded in accordance with all applicable national and local
codes, and, where applicable, CE codes. A wiring diagram is located on the inside of the fryer door. Refer
to the rating plate on the inside of the fryer door for proper voltages.
DANGER
If this appliance is equipped with a three-prong (grounding) plug, it must be plugged
directly into a properly grounded receptacle.
Do not cut or remove the grounding prong from the plug.
2.2 Caster/Leg Installation
Depending upon the specific configuration ordered, your fryer may have been shipped without installed
casters or legs. If casters or legs are installed, you may skip this section and proceed to Section 2.3, Pre-
Connection Preparations. Fryers must have castors or legs. Fryers cannot be curb mounted.
Install the casters/legs in accordance with the instructions included in your accessory package.
2.3 Pre-Connection Preparations
DANGER
Do not connect fryer to gas supply before completing each step
in this section.
After the fryer has been positioned under the fry station exhaust hood, ensure the following has been ac-
complished:

35 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-3
1. Adequate means must be provided to limit the movement of fryers without depending upon the gas line
connections. If a flexible gas hose is used, a restraining cable must be connected at all times when the
fryer is in use. The restraining cable and installation instructions are packed with the flexible hose in the
accessories box that was shipped with your unit.
2. Single unit fryers must be stabilized by installing restraining chains on fryers equipped with casters or
anchor straps on fryers equipped with legs. Follow the instructions shipped with the casters/legs to
properly install the chains or straps.
3. Level fryers equipped with legs by extending the adjustable portion of the leg out approximately 1 inch,
and then further adjust the legs, ensuring the fryer is level and at the proper height in the exhaust hood.
Frymaster recommends that the minimum distance from the flue outlet to the bottom edge of the filter be
24 in. (600 mm) when the appliance consumes more than 120,000 BTU per hour.
For fryers equipped with casters, there are no built-in leveling devices. The floor where the fryer is to
be installed must be level.
4. Test the fryer electrical system:
•For fryers equipped with thermostat controls, verify that the power and heat lights are lit.
5. Refer to the data plate on the inside of the fryer door to determine if the fryer burner is configured for
the proper type of gas before connecting the fryer quick-disconnect device or piping from the gas sup-
ply line.
6. Verify that the minimum and maximum gas supply pressures for the type of gas to be used are in accor-
dance with the following tables.
7. For fryers equipped with a Filter Magic II system
and/or basket lifts, plug the electrical cord(s) into a power receptacle behind the fryer.
Non-CE Standard in Incoming Gas
Pressure
Gas Minimum Maximum
Natural 6” WC 1.49 kPa
14.93 mbar
14” WC
3.48 kPa
34.84 mbar
LP 11” WC 2.74 kPa
27.37 mbar
14” WC
3.48 k Pa
34.84 mbar
CE Standard in Incoming
Gas Pressure
Gas Minimum Maximum
G20 20 mbar 20 mbar
G25 20 mbar 25 mbar
G31 37 mbar 50 mbar

35 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-4
2.4 Connection to Gas Line
The 35 Series fryer has received the CE mark for the countries and gas categories indicated in the table
below.
BE I 2E(R) B
I3P
G20/G25
G31
20/25
37
DE I2ELL
I3P
G20/25
G31
20
50
FR II2ESI3P G20
G25 20/25 37 and 50
LU II2E3P G20/G25
G31
20/25
50
ES II2H3P G20
G31 20 37 and 50
NL II2L3P G25
G31 25 50
IE-PT-GB-GR
II2H3P G20
G31 20 37
CE Approved Gas Categories
Country
Category
Gas
Pressure
(mbar)
DK-GR-IT I2 H G20 20
CE Standard
CE regulations require a combustion air supply of 2m3/h per kW per fryer. (See rating plate affixed to door
for kW rating.)
The size of the gas line used for installation is very important. If the line is too small, the gas pressure at the
burner manifold will be low. This may cause pilot outage, slow recovery and delayed ignition. The incom-
ing gas supply line should be a minimum of 1½” (38 mm) in diameter. Refer to the chart below for the
minimum sizes of connection piping.
Gas Connection Pipe Sizes
(Minimum incoming pipe size should be 1 1/2" (38 mm))
Natural 1/2" (13 mm) 1" (25 mm) 1 1/4" (33mm)
Propane 1/2" (13 mm) 3/4" (19 mm) 1" (25 mm)
Manufactured 1" (25 mm) 1 1/4" (33 mm) 1 1/2" (38 mm)
Gas
Single Unit
2 - 3 Units
4 or more
units*
NOTE: For distances of more than 20 feet (6 m) and/or
more than 4 fittings or elbows, increase the connection by
one pipe size.

35 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-5
Before connecting new pipe to your unit, the pipe must be thoroughly blown out to remove any foreign par-
ticles. If these foreign particles get into the burner and controls, they will cause improper and sometimes
dangerous operation.
1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting under the front of the fryer and
to the building gas line.
NOTE: Some fryers are configured for a rigid connection to the gas supply line. These units are con-
nected to the gas supply line at the rear of the unit.
When using thread compound, use very small amounts on male threads only. Use a pipe thread com-
pound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant is one such
compound). DO NOT apply compound to the first two threads. This will ensure that the burner orifices
and control valve do not become clogged.
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A soap
and water solution should be used for this purpose.
DANGER
Never use matches, candles, or any other ignition source to check for leaks.
If gas odors are detected, shut off the gas supply to the fryer at the main shut-off
valve and contact the local gas company or an authorized service agency for service.
3. Close the fryer drain valve and fill the frypot with water or boil-out solution to the bottom OIL-LEVEL
line at the rear of the frypot. Light the fryer and perform the boil-out procedures that are described in
the “Lighting Instructions” and “Boiling Out the Frypot” topics found in Chapter 3 of this manual.
WARNING
“Dry-firing” your unit will cause damage to the frypot. Always ensure that melted
shortening, cooking oil, or water and boil-out solution is in the frypot before firing
your unit.

35 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-6
4. It is suggested that the burner manifold pressure
be checked at this time by the local gas company
or an authorized service agent. Refer to “Check
Burner Manifold Pressure” in Chapter 5 of this
manual for the proper procedure.
5. Check the thermostat calibration or temperature programmed into the computer. For units equipped
with thermostat controls, refer to the Thermostat Calibration instructions in Chapter 7.
2.5 Converting to Another Gas Type
Your fryer is configured at the factory for either natural gas or Propane (LP) gas.
If you desire to switch from one type of gas to another, a gas conversion kit must be installed by a
Factory Authorized Service Center technician.
DANGER
Switching to a different type of gas without installing the proper conversion kit may
result in fire or explosion!
NEVER ATTACH YOUR FRYER TO A GAS SUPPLY FOR WHICH IT IS NOT
CONFIGURED!
Non-CE Standard Burner Manifold Gas Pressure
Gas Pressure
Natural 4” WC
0.87 kPa
LP 9” WC
2.24 kPa
CE Standard MJ35 Burner Manifold Pressure
Gas Pressure Burners
(mbar) Consumption
Natural Gas Lacq
(G20) under 20 mbar 92.8m3/h
Natural Gas Groningue
(G25) under 25 mbar 11 3,00m3/h
Natural Gas Groningue
(G20) under 20 mbar 11 3,00m3/h
Propane
(G31) under 37 or 50 mbar 22.5 2,05 kg/h
CE Standard MJ35 (Belgium) Burner Manifold Pressure
Gas Pressure Burners
(mbar) Consumption
Natural Gas Lacq
(G20) under 20 mbar 92.8m3/h
Natural Gas Groningue
(G25) under 25 mbar 92.8m3/h
Natural Gas Groningue
(G20) under 20 mbar 92.8m3/h
Propane
(G31) under 37 or 50 mbar 22.5 2,05 kg/h
(1) mbar = 10,2 mm H2O

35 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2-7
Non-CE Gas Conversion Instructions
Call Frymaster Service (1-800-551-8633) to determine the conversion kit appropriate for your configu-
ration and altitude. Contact your local FASC to order the kit and arrange for installation.
CE Gas Conversion Instructions
1. Between G20- and G25-type Natural Gas, adjust the gas pressure at the regulator. (Refer to the CE
Standard Burner Manifold Gas Pressure Chart.) Do not change the orifice or pilot.
2. Between a second family gas (G20 or G25) and a third family gas (G31 Propane) or vice versa:
a. Change the orifices.
b. Change the pilot orifice.
c. If the fryer is equipped with a Honeywell gas valve, adjust the gas pressure at the regulator
(refer to the CE Standard Burner Manifold Gas Pressure Chart). If the fryer is equipped with a
Robertshaw gas valve, the valve must be replaced (see Natural to Propane or Propane to Natural
below).
e. After adjustment, seal the adjustment screw.
3. If required by regulatory agencies in the country where installed, remove the rating plate and install a
new one. Call your local service agency or kitchen equipment supplier to order a new rating plate.
4. If the destination language changes, replace the labels. Call you local service agency or kitchen equip-
ment supplier for a label kit. The language of reference will be on the corner of the label.
The following gas-conversion components are available from your FASC:
Natural (G20/G25) to Propane (G31)
Package of 10 Burner Orifices: 826-1354; Pilot Orifice: 810-0427; Gas Valve: 806-
7102SP (needed to replace Robertshaw valves only)
Propane (G31) to Natural (G20/G25)
Package of 10 Burner Orifices: 826-1353; Pilot Orifice: 810-0426; Gas Valve: 806-
7101SP (needed to replace Robertshaw valves only)

35 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3-1
3.1 Start-Up Procedure
CAUTION
If this is the first time the fryer is being used after installation, refer to Section 3.2, Boil-
Out Procedure.
CAUTION
The cooking oil/shortening capacity of the 35 Series fryer is 40 lbs. (20 liters) at 70ºF
(21ºC).
Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve is
closed. Remove the basket support rack, if installed, and fill the frypot to the bottom
OIL-LEVEL line.
To prevent scorching, if solid shortening is being used, make sure it is tightly
packed down into the bottom of the frypot.
Lighting the Pilot on Non-CE Honeywell Valves:
WARNING: Frypot must be filled with
water or shortening before lighting.
1. Turn the thermostat knob to the required frying
temperature.
2. Push down on the gas valve knob and turn to the
PILOT position.
3. Push the knob in and light the pilot. Continue to hold
the knob in for about 60 seconds after the flame
appears on the pilot. Release the knob. The pilot
should remain lit.
CAUTION: If the pilot fails to remain lit, wait five minutes before attempting to re-light.
4. With the pilot lit, push down and slowly turn
the knob to the ON position.
5. The burner will now light and is controllable
by the thermostat.
Gas valve
Light pilot here
PP
PP
TH
TH
1/2 PSI
HONEYWELL
HONEYWELL
1/2 PSI
PILOT ADJ.
HONEYWELL 1/2 PSI
OFF
NO
PILOT
C
Top view of gas valve
The gas valve
knob is turned
first to the
PILOT position
and then to ON.