Frymaster Application Series Manual

Application Series
Frymaster, a member of the Commercial Food Equipment Ser-
vice Association, recommends using CFESA Certified Techni-
cians.
24-Hour Service Hotline [phone]
Price: $4.00
OCTOBER 11
*8196141A*

Please read all sections of this manual and retain for future reference.
NOTICE
This appliance is intended for professional use only and is to be operated by qualified personnel only. A
Frymaster/Dean Factory Authorized Servicer (FAS) 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 3 of
this manual for specifics.
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 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 Communications 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. See Chapter 1 of this manual for definition of
qualified service personnel.
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 vapors and liquids 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. Additional information can be obtained in the filtration manual included with the system.
WARNING
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.
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 frypot. 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.
NOTICE
If, during the warranty period, the customer uses a part for this Manitowoc Food Service equipment other
than an unmodified new or recycled part purchased directly from Frymaster/Dean, or any of its authorized
services, and/or the part being used is modified from its original configuration, this warranty will be void.
Further, Frymaster/Dean and its affiliates will not be liable for any claims, damages or expenses incurred by
the customer which arise directly or indirectly, in whole or in part, due to the installation of any modified part
and/or part received from an unauthorized servicer.
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed by a licensed plumber
or pipe fitter.

Application Series Gas Fryers
Installation and Filtration Quick Reference
Manuals appropriate for the fryer models installed in this Application Series cabinet are included with
the fryer. See those manuals for fryer-specific operation instructions.
Table of Contents
Page
Introduction 1-1
After Purchase 1-1
Ordering Parts 1-1
Service Information 1-1
Computer Information 1-1
Safety Information 1-2
Service Personnel 1-2
Important Information 2-1
Receiving and Unpacking Equipment 2-1
General 2-1
Rating Plate 2-2
Pre-Installation 2-3
Air Supply and Ventilation 2-4
Equipment Installed at High Altitudes 2-4
Installation 3-1
Installing the Fryer 3-1
Leveling the Fryer (Fryers equipped with legs only) 3-1
Installing Casters and Legs 3-1
Gas Connections 3-1
Adjustments/Adaptation to Different Gases 3-5
Electrical Connections 3-6
Filtration Quick Reference 4-1

Application Series: Introduction
Chapter 1-1
1.1 After Purchase
In orderto improve service, have thefollowingchart filled inby theFrymaster or DeanAuthorized
Servicer who installed this equipment.
Authorized Service
Technician
FAS Address
Telephone/Fax
Model Number
Serial Number
Gas Type
Tospeedupyourorder,providethemodelnumber,serialnumber,gastype,partneeded,itempart
number (if known), and quantity needed.
1.2 Ordering Parts
Customers may order parts directly from their local factory authorized service center. For this
address and phone number, contact your factory authorized servicer or call the Frymaster and
Dean Service Hotline number, 1-800-551-8633.
1.3 Service Information
Call the Frymaster and Dean Service Hotline, 1-800-551-8633, for the location of your nearest
factory authorized servicer. To assist you more efficiently, always provide the service technician
with the model number, gas type, serial number, and the nature of the problem.
1.4 Computer Information
This equipment has been tested and found to comply with the limits for a Class A digital device,
pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been
shown to meet the Class B limits. These limits are designed to provide reasonable protection
against harmful interference when the equipment is operated in a commercial environment. This
equipment generates, uses and can radiate radio frequency energy and, if not installed and used in
accordance with the instruction manual, may cause harmful interference to radio communications.
Operation of the equipment in a residential area is likely to cause harmful interference in which
case the user will be required to correct the interference at his own expense.
The user is cautioned that any changes or modifications not expressly approved by the party
responsible for compliance could void the user’s authority to operate the equipment.
If necessary, the user should consult the dealer or an experienced radio and television technician
for additional suggestions. The user may find the following booklet, prepared by the Federal
Communications Commission, helpful: “How to Identify and Resolve Radio-TV Interference
Problems”. This booklet is available from the U.S. Government Printing Office, Washington, DC

20402, Stock No. 004-000-00345-4.
1.5 Safety Information
Before attempting to operate your unit, read the instructions in this manual and in the fryer -
specific manuals which accompany this Application Series fryer thoroughly.
Throughout this manual, you will find statements enclosed in bordered boxes, similar to the ones
below. Beattentivetothecaution, warningand danger
issues they introduce.
1.6 Service Personnel
1.6.1 Definitions
A. Qualified and/or Authorized Operating
Personnel
1. Qualified/authorized operating personnel are
those who have carefully read the information
inthismanualandhavefamiliarizedthemselves
with the equipment functions, or have had
previous experience with the operation of
equipment covered in this manual.
B. Qualified Installation Personnel
1. Qualified installation personnel are individuals,
firms, corporations, and/or companies, which,
either in person or through a representative, are
engagedinandareresponsiblefortheinstallation
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.
C. Qualified Service Personnel
1. Qualified service personnel are those who are familiar with Frymaster and Dean
equipment and have been authorized by Frymaster and Dean to perform service on
Frymaster and Dean equipment. All authorized service personnel are required to be
equipped with a complete set of service parts manuals and stock a minimum amount of
parts for Dean and Frymaster equipment. A list of Factory Authorized Servicers (FASs)
is located on the Frymaster website at www.frymaster.com. Failure to use qualified
service personnel will void the warranty on your equipment.
Application Series: Introduction
Chapter 1-2
CAUTION
Caution boxes contain information
about actions or conditions that may
cause or result in a malfunction of your
system.
WARNING
Warning boxes contain information
about actions or conditions that may
cause cause or result in damage to
your system, and which may cause
your system to malfunction
DANGER
Danger boxes contain information
about actions or conditions that may
cause or result in r result in injury to
personnel, and which may cause dam-
age to your system and/or cause your
system to malfunction.

Application Series: Important Information
Chapter 2-1
2.1 Receiving and Unpacking Equipment
A. Check that the container is upright. Use an outward prying motion - no hammering - to
remove the carton. Unpack the fryer carefully and remove all accessories from the carton.
Do not discard or misplace these, as they will be needed.
B. After unpacking, immediately check the equipment for visible signs of shipping damage.
If damage has occurred, contact the carrier and file the appropriate freight claims. Do not
contactthefactory. Shippingdamageresponsibility is betweenthecarrierandthedealer.
If your equipment arrives damaged:
1. File claim for damages immediately, regardless of extent of damage.
2. Be sure visible loss or damage is noted on the freight bill or express receipt and is
signed by the person making the delivery.
3. If damage is unnoticed until equipment is unpacked, notify freight company or carrier
immediately,and filea concealeddamageclaim. Thisshouldbedonewithin 15daysof
date of delivery. Be sure to retain container and all packing materials for inspection.
Note: Frymaster and Dean Do Not Assume Responsibility for Damage or Loss Incurred
in Transit.
C. Four-battery systems: Casters are pre-installed on the frying system and the carton is
furnishedwiththreeunloadingramps. Removethebracesfromthefrontcastersbytaking
out the securing bolts. Carefully roll the unit down the ramps from the front (cooking
side).
D. Remove all plastic skin from sides, front, and doors of the fryer(s). Failure to do this prior
to initial fryer operation will make it very difficult to remove later.
2.2 General
Qualified, licensed, and/or authorized installation or service personnel only (as defined in Section
1.6) should perform the following:
• Installation and service on equipment.
• Conversion of this appliance from one gas type to another.
Failure to use qualified, licensed, and/or authorized installation or service personnel to install,
convert to another gas type or otherwise service this equipment will void the warranty and may
result in damage to the equipment or injury to personnel.

Application Series: Important Information
Chapter 2-2
Where conflicts exist between instruction/ information in this manual and local or national codes
or regulations, installation and operation shall comply
with the codes or regulations in force in the country in
which the equipment is installed.
Upon arrival, inspect the fryer carefully for visible or
concealed damage. (See Receiving and Unpacking
Equipment in Section 2.1.)
2.2.1 Product Description
See supplied manuals for specific fryers installed in
Application Series fryer.
2.3 Principles of Operation
See supplied manuals for specific fryers installed in
Application Series fryer.
2.4 Rating Plate
A rating plate is attached to the inside front door
panel for each fryer. Information provided includes
the model and serial number of the fryer, BTU/hr
input of the burners, outlet gas pressure in inches
W.C. and whether the unit has natural or propane gas
orifices.
DANGER
Building codes prohibit a fryer with its
open tank or hot oil/shortening from being
installed beside an open flame or any time,
including those of broilers and ranges.
Caution
Fryers equipped with legs are for station-
ary installations. Appliances fitted with
legs must be lifted during movement to
avoid damage to the appliance and bodily
injury. For moveable installations, optional
equipment casters must be used. For
moveable installations, optional equipment
casters must be used. Questions? Call
1-800-551-8633.
Warning
The on-site supervisor is responsible for
ensuring that operators are made aware of
the inherent hazard of operating a hot oil
frying system, particularly the aspects of
system operation, oil filtration, draining and
cleaning procedures.
Danger
Fryers MUST be connected ONLY to the
gas type identified on the attached rating
plate.

Application Series: Important Information
Chapter 2-3
2.5 Pre-Installation
A. General: Only licensed personnel should install
any gas-fired equipment.
1. A manual gas shut-off valve must be installed in
the gas supply line ahead of the fryers for safety
and ease of future service.
2. See supplied manual for specific fryers in the Application Series for power requirements.
B. Clearances: The fryer area must be kept free and clear of all combustibles. This unit is
design-certified for the following installations:
1. Commercial installation only (not for household use).
2. Non-combustible floor installation equipped with factory-supplied 6-inch (15-cm) adjustable
legs or 5-inch (13-cm) casters;
3. Combustible construction with a minimum clearance of 6-inches (15-cm) side and 6-inches
(15-cm) rear, and equipped with factory-supplied 6-inch (15-cm) adjustable legs or 5-inch (13-
cm) casters.
C. Installation Standards
U.S. installations must meet:
American National Standards Institute
ANSI Z83.11
American Gas Association
8501 E. Pleasant Valley Road
Cleveland, OH 44131
National Electrical Code
AMSI/NFPA #70
American National Standard Institute
1430 Broadway
New York, NY 10018
NFPA Standards #96 and #211
National Fire Protection Association
470 Atlantic Avenue
Boston, MA 02110
Canadian installations must meet:
CAN 1-B149 Installation Codes
Canadian Gas Association
55 Scarsdale Road
Don Mills, ONT, M3B 2R3
Canadian Electric Code c22.14, part 1
Canadian Standards Association
178 Rexdale Blvd.
Rexdale, OT M9W 1R3
Australian Requirements
To be installed in accordance with
AS5601/AG601, local authority, gas,
electricityand anyother relevantstatutory
regulations.
Danger
Do not connect this appliance to the gas
supply before reviewing all information in
this chapter.

Application Series: Important Information
Chapter 2-4
2.6 Air Supply and Ventilation
Keep the area around the fryer clear to prevent
obstruction of combustion and ventilation airflow as
well as for service and maintenance.
A. Do not connect this fryer to an exhaust duct.
B. Correct installation and adjustment will ensure
adequate airflow to the fryer system.
C. A commercial, heavy-duty fryer must vent its
combustion wastes to the outside of the building. A deep-fat fryer must be installed under a
powered exhaust hood, or an exhaust fan must be provided in the wall above the unit, as exhaust
gas temperatures are approximately 800-1000°F (427-538°C). Check air movement during
installation. Strong exhaust fans in the exhaust hood or in the overall air conditioning system
can produce slight air drafts in the room.
D. Do not place the fryer’s flue outlet directly into the plenum of the hood, as it will affect the
gas combustion of the fryer.
E. Never use the interior of the fryer cabinet for storage or store items on shelving over or behind
the fryer. Exhaust temperatures can exceed 800°F (427°C) and may damage or melt items stored
in or near the fryer.
F. Adequate distance must be maintained from the flue outlet of the fryer(s) to the lower edge
of the filter bank. Per NFPA Standards No. 96, a minimum of 18-inches (45-cm) should be
maintained between the flue(s) and the lower edge of the exhaust hood filter.
G. Filters and drip troughs should be part of any industrial hood, but consult local codes before
constructing and installing any hood. The duct system, the exhaust hood and the filter bank must
be cleaned on a regular basis and kept free of grease.
2.7 Equipment Installed at High Altitudes
A. The fryer input rating (BTU/hr) is for elevations up to 2,000 feet (610-m). For elevations
above 2,000 feet (610-m), the rating should be reduced four percent for each additional
1,000 feet (305-m) above sea level.
B.The correct orifices are installed at the factory if operating altitude is known at time of the
customer’s order.
Danger
This appliance must be installed with
sufficient ventilation to prevent the
occurrence of unacceptable concentrations
of substances harmful to the health
of personnel in the room in which it is
installed.