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.

Application Series: Installation
Chapter 3-1
3.1 Installing the Fryer
A. Initial Installation: If the fryer is installed with
legs, do not push the fryer to adjust its position.
Use a pallet or lift jack to lift the fryer slightly, then
place the fryer where it is to be installed.
B. Relocating the fryer: Remove all weight from
each leg before moving a fryer with legs installed.
Do not slide the fryer on the legs.
C. If a leg becomes damaged, contact your service
agent for immediate repair/replacement.
3.2 Leveling the Fryer (Fryers equipped
with legs only)
A. All Installations: If the floor is uneven or has a
definite slope, place the fryer on a level platform.
B. Place a spirit level across the top of the fryer and
leveltheunitboth front-to-backandside-to-side. If
it 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.
C. Adjust to the high corner and measure with the
spirit level. If floor is uneven, level the unit
with the screw adjustments on each leg (ensure
minimum clearances as discussed in Chapter 2
are maintained during the leveling procedure).
D. Re-leveling: If the fryer is moved, re-level the
fryer following the above instructions.
E. The install must be reviewed at the time of
installation to ensure it meets the intent of these
instructions.
3.3 Installing Casters and Legs
A. Install casters and/or legs near where the fryer is to be used, as neither is secure for long
transit. Application Series gas fryers cannot be curb mounted and must be equipped with
either legs or casters provided.
B. After unpacking, use a pallet or lift jack to raise the unit before installing the casters.
C. Align the caster or leg base holes with the leg support assembly and insert bolt. Install
Caution
Fryers must be at room tem-
perature, empty of oil and if
fitted with legs, lifted during
movement to avoid damage
and possible bodily injury.
Danger
Hot shortening can cause
severe burns. Avoid contact.
Under all circumstances, oil
must be removed from the
fryer before attempting to
move it to avoid oil spills, and
the falls and severe buns that
could occur. This fryer may
tip and cause personal injury
if not secured in a stationary
position.
Warning
Fryers equipped with legs are
for permanent installations.
Fryers fitted with legs must
be lifted during movement to
avoid damage and possible
bodily iinjury. For a moveable
or portable installation, optional
equipment casters must be
used. Questions? Call 1-800-
551-8633.

Application Series: Installation
Chapter 3-2
Danger
Before connecting new pipe to
this appliance, the pipe must be
blown out thoroughly to remove
all foreign material. Foreign
material in the burner and gas
controls will cause improper
and dangerous operation.
the washers and nut hand tight, and repeat for all four holes in
caster/leg base assembly.
D. Tighten the caster/leg against the leg support assembly by
using appropriate tools. Ensure that all four bolts are evenly
tightened. Tighten the bolts to 50 inch-lbs. (5.65 Nm) torque.
E. The level of the front casters can be adjusted. Remove the
setscrew (see arrow below) and turn flange above wheel. The
rear casters cannot be adjusted.
3.4 Gas Connections
National Code Requirements
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.
This equipment is manufactured to use the type of gas specified on the rating plate attached to the
door. Connect equipment stamped “NAT” only to natural
gas and that stamped “PRO” only to LP (Propane) gas.
Installation must be made with a gas connector that
complies with national and local codes. Quick-disconnect
devices, if used, must likewise comply with national and
local codes.
A. The gas supply (service) line must be the same
size or greater than the fryer inlet line. Depending
on fryer configuration, the unit is equipped with 1/2 to 1-1/4-inch NPT male inlet. The
gas supply line must be sized to accommodate all the gas-fired equipment that may be
connected to that gas supply. Consult your contractor, gas company, supplier, or other
knowledgeable authorities.
Arrow points to setscrew on
front caster.

Application Series: Installation
Chapter 3-3
Gas Supply Line Sizes
Gas Type 2-3 4 or more*
Natural 1” (28mm) 1-1/4” (35mm)
Propane 3/4” (22mm) 1” (28mm)
* When exceeding 18 feet for a configuration of more than four
fryers, provide a 1-1/4” (35mm) rigid gas connection.
B. Rigid Connections: Check any installer-supplied intake pipe(s) and clean threading chips,
or any other foreign matter before installing into a service line. If the intake pipes are not
clear of all foreign matter, the orifices will clog when gas pressure is applied. Seal pipe
joints with a sealant resistive to LP gas. When using thread compound on gas piping,
use very small amounts and only on male threads.
Use a pipe thread compound that is not affected by
the chemical action of LP gases. DO NOT apply
thread compound to the first two pipe threads—
doing so will cause clogging of the burner orifices
and control valve.
C. Manual shut-off valve: This gas service supplier-
installed valve must be installed in the gas service
line ahead of the fryers in the gas stream and in
a position where it can be reached quickly in the
event of an emergency.
D. Regulating Gas Pressure: The fryer and shut-off
valve must be disconnected from the gas supply
during any pressure testing of the system.
1. External gas regulators are not normally required on this fryer.A safety control valve
protects the fryer against pressure fluctuations. If the incoming pressure is in excess
of ½” PSI (3.45 kPa/35 mbar), a step-down regulator will be required.
E. Manifold Pressure: Your local service technician should check the manifold pressure
with a manometer.
1. Check the rating plate for specific manifold gas pressures. Natural gas units normally
require 4” W.C., and propane units normally require 11” W.C. gas pressure.
2. Double check the arrow forged into the bottom of the regulator body, which shows gas
flow direction. It should point downstream towards the fryers. The air vent cap is also part of
the regulator and should not be removed.
Danger
The fryer must be connected to
the gas supply specified on the
rating and serial number plate
located on the back of the fryer
door.
Danger
If gas orders are detected, the
gas supply MUST be shut off
at the main shut-off valve. The
local gas company or FASC
should be contacted immedi-
ately to rectify the problem.

Application Series: Installation
Chapter 3-4
3. If a vent line from the gas pressure regulator is used, it should be installed in accordance
with local codes or in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1-(latest edition).
F. Regulators can be adjusted in the field, but it is recommended that they not be unless the
part is known to be out of adjustment or serious pressure fluctuations are found to exist and
can be solved no other way.
G. Only qualified service personnel should make
adjustments to the regulators.
H. Orifices: The fryer can be configured to operate
on any available gas. The correct safety control
valve, appropriate gas orifices, and pilot burner
are installed at the factory. While the valve can
be adjusted in the field, only qualified service
personnel should make any adjustments with the
proper test equipment.
I. Flexible Couplings, Connectors and Casters:
1. If the fryer is to be installed with flexible
couplingsand/orquick-disconnectfittings,the
installer must use a heavy-duty AGA design-
certified commercial flexible connector sized
to accommodate the fryer configuration (with
suitable strain reliefs), in compliance with the
Standard for Connectors for Movable Gas
Appliances, ANSI Z21.69-(latest edition)
and Addenda Z21.69a-(latest edition). Quick
disconnect devices must comply with the
Standard for Quick-Disconnect Devices for
Use with Gas Fuel, ANSI Z21.41-(latest
edition).
2. The fryer must be restrained by means
independent of the flexible coupling or
connector in order to limit the movement of
the fryer. Clips are located on the back panel
of the fryer for the attachment of restraints.
3. If disconnection of the restraint is necessary,
this restraint must be reconnected after the
fryer has been returned to its originally
installed position.
Danger
“Dry firing” your unit will cause
damage to the frypot and can
cause a fire. Always ensure
that melted shortening, cook-
ing oil or water is in the frypot
before firing the unit.
Danger
All connections must be
sealed with a joint compound
suitable for the gas being
used and all connections must
be tested with a solution of
soapy water before lighting
any pilots.
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 appliance at the
main shut-off valve and im-
mediately contact the local
gas company or an authorized
service agency for service.
Danger
When pressure testing incom-
ing gas supply lines, discon-
nect the fryer from the gas line
if the test pressure is 1/2 PSI
(3.45 kPa or 14-inches water
column or greater to avoid
damage to the fryer’s gas pip-
ing and gas valve(s).

Application Series: Installation
Chapter 3-5
J. After hook-up, bleed the gas line of air to ensure
that the pilot light will ignite quickly.
3.5 Adjustments/Adaptation To Different Gases
A. Proper operation of Dean gas fryers requires
operator to inspect the following adjustments in
terms of:
1. Gas inputs and pressures.
2. Voltage and polarities of electrical power
supplies.
B. Frymaster and Dean gas fryers are manufactured
to use the type of gas and pressure specified on
the rating plate. When changing to a different
gas, adaptation must be performed by qualified
personnel. Failure to use qualified personnel will
void the warranty.
3.5.1 Specifications
3.5.1.1 Adjustments to Different Gas Types
See fryer-specific manuals provided with the Application
Series fryer for gas pressure information.
3.5.2 Gas Conversion Procedures
See fryer-specific manuals provided with the Application
Series fryer for gas conversion procedures.
Contact factory with the following information when
performing conversions:
• Fryer Serial Number
• Fryer Model Number
• Gas Type
• Operating Altitude
Conversions can only be executed by qualified, factory-authorized personnel.
Warning
Use a diluted soap solution to
find potentially dangerous gas
leaks when making new con-
nections.
Warning
Do not attach accessories to
this fryer unless the fryer is
secured from tipping. Personal
injury may result.
Danger
This appliance was configured
at the factory for a specific
type of gas. Converting from
one gas type to another re-
quires the installation of spe-
cific conversion components.
Switching to a different type of
gas without installing the prop-
er conversion components
may result in fire or explosion.
Never attach this appliance
to a gas supply for which it is
not configured. Conversion of
this appliance from one type
of gas to another should only
be performed by qualified,
licensed and authorized instal-
lation or service personnel, as
defined in section 1.6 of this
manual.

Application Series: Installation
Chapter 3-6
Danger
This fryer is equipped with
a three-prong (grounding)
plug for protection against
electrical shock and must be
plugged directly into a prop-
erly grounded, three-prong
receptacle. DO NOT CUT,
REMOVE OR OTHERWISE
BYPASS THE GROUNDING
PRONG ON THIS PLUG!
Danger
This appliance requires elec-
trical power for operation.
Place the gas control valve in
the OFF position in case of a
prolonged power outage. Do
not attempt to operate this
appliance during a power out-
age.
Pressure flow adjustment
(remove cover screw to access)
ON/OFF Gas-Cock KnobPilot gas supply connection.
RegulatorVent
Pilot pressure adjustment
(remove cover screw to access)
3.6 Electrical Connections
The fryer when installed must be electrically grounded
in accordance with local codes, or in the absence of local
codes, with the National Electrical Code,ANSI/NFPA70-
(latest edition).
The rating plate and wiring diagram are located inside
the front door. See fryer-specific manuals provided with
the Application Series fryer for electrical specifications.
Do not cut or remove the ground prong from the power
cord plug. Do not attempt to use the fryer during a power
outage.

Application Series: Filtration
Chapter4-1
Boilout/Filtration
Boilout, the process that removes manufacturing related residue, is detailed in the manuals that
accompany this Application Series fryer. Filtration is also covered in each manual. A Dean filter
system is included with this unit. Follow the directions for pan preparation and filtration in the
Decathlon manual, which shipped with the unit.
Above is an annotated view of the handles for the filter
and drain operation unique to this unit. A quick refer-
ence for filtration of the unit is provided to the right and
below.
Filtering begins with disassembling and cleaning the
filter pan.
Filter Pan Reassembly
• Inner screen in the bottom of the pan.
• Filter paper on top of the screen.
• Hold-down ring on the filter paper, ensuring the filter
paper laps onto the walls of the filter pan.
• Crumb screen, which catches large debris before it
enters the frypot.
• The lid, which must be present.
Oil Filtration
• Heat the oil to be filtered to operating temperature and
turn the fryer off.
• Skim large debris from the oil.
• After ensuring the filter pan is properly prepared, open
the drain (red handle) under the fryer to be filtered. DO
NOT drain more than one vat of oil at a time into the filter pan and DO NOT filter cold oil. The
pump motor will stall.
Filter
Handle Filter
Handle
Lid
Screen
Filter Paper
Hold-Down Ring
Crumb Tray
Drain
Handle
Filter
Handle Filter Handle Drain
Handle
Drain
Handle Drain Handle
Warning
Use caution and wear protec-
tive clothing, Hot oil can cause
serious injury.

Application Series: Filtration
Chapter 4-2
• Oil flows from the frypot to the filter pan.
• Leave the drain valve open and turn on the filter pump (Yellow handle, See illustration on page
4-1).
• Oil flows from the filter pan to the frypot. Allow it to flow for five minutes.
• Close the drain valve; leave the filter pump on.
• Oil will fill the frypot.
• Bubbles will form in the frypot as the filter pan is emptied. Allow the bubbling to last 30-45
seconds, which clears the return line,
• Empty the crumb tray into a fireproof container. Certain oil and organic matter combinations
can spontaneously combust.

THIS PAGE INTENTIONALLY LEFT BLANK.

Frymaster, L.L.C., 8700 Line Avenue, Shreveport, Louisiana 71106
TEL [phone] FAX (Parts) 318-219-7140 FAX (Tech Support) 318-219-7135
Service Hotline
1-800-551-8633
Price $4.00
819-6141A
OCT 11