KRATOS 29Y-010 Installation and operating instructions

KRATOS GAS FLOOR FRYERS OWNER’S MANUAL
Page 1
Revision 07/29/2021
FLOOR FRYERS
User Manual –Installation Guide
29Y-010
(40lb, 3 Burner Fryer)
29Y-011
(50lb, 4 Burner Fryer)
29Y-012
(70-100lb, 5 Burner Fryer)
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.
If installing the fryer with Propane (LP) gas a Commercially Approved Regulator MUST be installed on the
fryer in addition to the tank regulator.
Units installed without an external appliance regulator will cause damage to parts and will void the
warranty.

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To insure proper warranty record your information here:
Date of Purchase:_________________________________
Dealer Purchase from:_________________________________
Name of Installer:________________________Phone Number:__________________________
Model Number:_________________________________
Serial Number:______________________________________

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SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully
trained and aware of precautions. Accidents and problems can be caused by failure to follow
fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions
to the operator, service personnel, or to the equipment.
This symbol warns of immediate hazards that will result in severe injury or
death.
This symbol refers to a potential hazard or unsafe practice that could result in
injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in
injury, product damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
FIRE HAZARD FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
Keep area around appliances free and clear of combustibles.
Purchaser of equipment must post in a prominent location,
detailed instructions to be followed in the event the operator smells gas.
Obtain the instructions from the local gas supplier.
BURN HAZARD
Contact with hot oil will cause severe burns. Always use caution. Oil at 200°F is more
dangerous than boiling water.
In the event a gas odor is detected, shut down equipment at the combination gas valve and
contact local gas company or gas supplier.
Gas Floor Model Fryers are intended for commercial use only. Not for household or residential
use.
Warranty will be void if service work is performed by other than a qualified technician, or if other
than Non genuine replacement parts are installed.
Be sure this Operator’s Installer’s Manual and important papers are given to the proper authority
to retain for future reference.

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Congratulations! You’ve made a great purchase by selecting a Kratos floor fryer. Every Kratos
product is manufactured with the customer in mind by providing the best value without sacrificing
the quality.
You will find that your new equipment has been designed and manufactured to meet the toughest
standards in the industry. Each piece of the equipment is carefully engineered, and designs are
verified through laboratory tests and field installations. With proper care and field maintenance,
you will experience years of reliable, trouble-free operation. For best results, read this manual
carefully. Whatever your need is presently or in the future, look to Kratos as your full-service
solution.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
MODELS
This manual is for Kratos Gas Floor Model Fryers with 35-40 pound (29Y-010), 50-55 pound (29Y-
011), and 70-100 pound (29Y-012) capacities. The capacity is described on the serial plate that is
located on the inside of the front door.
TABLE OF CONTENTS
Specifications------------------------------------------------------------------------------ Page 5
Installation---------------------------------------------------------------------------------- Page 6
Operation----------------------------------------------------------------------------------- Page 12
Cooking Hints ----------------------------------------------------------------------------- Page 14
Cleaning------------------------------------------------------------------------------------ Page 14
Parts----------------------------------------------------------------------------------------- Page 16
Warranty------------------------------------------------------------------------------------ Page 20
Read these instructions carefully before attempting installation. Installation and initial startup
should be performed by a qualified installer. Unless the installation instructions for this product are
followed by a qualified service technician (a person experienced in and knowledgeable with the
installation of commercial gas and/or electric cooking equipment) then the terms and conditions on
the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall apply.

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SPECIFICATION
Dimensions
Model
Width (in)
Depth (in)
Height (in)
Gas
Connection
(in)
Total
BTU/Hr
Crated
Weight
(lbs.)
A
B
C
D
E
F
G
H
I
29Y-010
15.5”
14.0”
30.3”
14.0”
47.2”
34.7”
6.0”
4.2”
7.0”
90,000
169
29Y-011
15.5”
14.0”
30.3”
14.0”
47.2”
34.7”
6.0”
4.2”
7.0”
120,000
183
29Y-012
21.0”
18.0”
34.3”
18.0”
47.2”
34.7”
6.0”
4.2”
7.0”
150,000
209
GAS SUPPLY AND BURNER INFORMATION
Supply pressure should be a minimum of 6” W.C. for Natural Gas and 12” W/C. for propane. The
fryer comes with ¾” NPT male connector on a ½” pipe, allowing you to connect with either a ¾” or
½” NPT female connector.
Model
Gas Type
Manifold
Pressure
Number of
heat tubes
BTU Rate
per
Burner
Total BTU
Rating
Orifice
Size
29Y-010-NAT
NATURAL
4” W.C.
3
30,000
90,000
#39
29Y-010-LP
PROPANE
10” W.C.
3
30,000
90,000
#52
29Y-011-NAT
NATURAL
4” W.C.
4
30,000
120,000
#39
29Y-011-LP
PROPANE
10” W.C.
4
30,000
120,000
#52
29Y-012-NAT
NATURAL
4” W.C.
5
30,000
150,000
#39
29Y-012-LP
PROPANE
10” W.C.
5
30,000
150,000
#52
Minimum supply pressure is 6" W.C. for natural gas and 12" W.C. for propane.
Orifice sizes are for units installed at altitudes between 0 and 2000 feet above sea level.

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Installation
Installation must conform with local codes, or in the absence of local codes, with the National Fuel
Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane
Installation Code, CAN/CGA-B149.2, as applicable.
These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection
Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction”
when it comes to installation requirements for equipment.
Step #1: Unpack
**IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for safe transit and delivery. If damaged equipment is received, either apparent or
concealed, a claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then
be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim.
The carrier can supply the necessary forms.
A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss
that is not apparent until after the equipment is uncrated. The carrier should arrange an inspection.
Be certain to hold all contents plus all packing material.
1. Uncrate carefully. Report any hidden damage to the freight carrier IMMEDIATELY.
2. Do not remove any tags or labels until unit is installed and working properly.
All Propane (LP) Gas Fryers MUST HAVE AN APPLIANCE REGULATOR INSTALLED in
addition to the tank or stage regulator. IF A PROPANE FRYER IS INSTALLED WITHOUT
THE CORRECT PRESSURE REGULATOR PARTS WILL BE DAMAGE AND THE
WARRANTY WILL BE VOID.
The appliance regulator must be set to gas pressure between 11” W.C. and 12” W.C.
Note: There is a pressure regulator “built in” to the combination gas valve, if the incoming
pressure is at 10” W.C. or lower this “built in” regulator will act as a restriction and cause
incomplete combustion and sooting. If the gas pressure is above 12” W.C. damage could occur
to the “built in” pressure regulator and in that case it would have to be replace, this would not be
covered by the warranty.

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Step #2: Install the Legs (or Casters) and Restraints
A set of legs or casters is packed with the fryer. Mounting fasteners are pre-
mounted on the base plates.
1. Raise fryer sufficiently to allow legs or casters to be screwed into the base plate.
For safety, “shore up” and support the fryer with an adequate blocking
arrangement strong enough to support the load.
2. Screw the four legs or casters to the plate on the bottom of the fryer. When
casters have been ordered, the casters having a locking-brake should be
attached under the front of the fryer.
3. Lower the fryer gently. Never drop or allow the fryer to fall.
4. Use a level to make sure that the fryer is level. Each caster, or the tubular-end
of each leg, can screwed in or out to lower or raise each corner of the fryer.
5. Attach restraints as required by local codes.
Unit must be level to assure maximum performance and proper ventilation. Improper leveling may void warranty.
When this appliance is installed with casters, it must be installed with the casters supplied, a connector
complying with either ANSI Z21.69 CSA 6.16 and a quick-disconnect device complying with ANSI Z21.41
CSA 6.9. It must also be installed with restraining means to guard against transmission of strain to the
connector, as specified in the appliance manufacturer instructions.
When this appliance is installed with casters, it must be installed with the casters supplied, a connector
complying with either ANSI Z21.69 or CAN/CGA-6.16 and a quick disconnect device complying with
either ANSI Z21.41 or CAN1-6.9. It must also be installed with restraining means to guard against
transmission of strain to the connector, as specified in the appliance manufacturer's instructions.
All fryers must be restrained to prevent tipping in order to avoid the splashing of hot liquid. The means of
restraint may be the manner of installation. The means of restraint may be the manner of
installation, such as connection to a battery of appliances or installing the fryer in an alcove, or
by separate means, such as adequate ties.

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Step #3: Flue Installation
1. Unpack the flue box and flue wrap
2. Slide the flue box over the flue and secure it with the two self-tapping screws using a 5/16” socket
3. Slide the flue wrap over the flue. 4. Secure it with four self-tapping screws, two on the
back and one on each side using a 5/16” socket.

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Step #4: Check Clearances and Ventilation
Select a firm, level location for your fryer. Leave clearance, whenever possible, so that access from the
rear is possible to permit cleaning. If the unit is to be set on non-combustible flooring, such as a concrete
slab, 3 inches minimum toe room must be provided to prevent restriction of the air opening in the bottom of
the unit.
There must be adequate clearance between fryer(s) and construction. Clearance must also be provided
in front for servicing and for operation.
Minimum Clearances from Combustible Construction:
Sides: Six (6) Inches
Rear: Six (6) Inches
ALL FRYERS SHALL BE INSTALLED WITH AT LEAST A 16 INCH SPACE BETWEEN THE FRYER
AND SURFACE FLAMES FROM ADJACENT EQUIPMENT. A FLAME GUARD IS ACCEPTABLE IF
ALLOWED UNDER LOCAL CODE.
“SUITABEL FOR INSTALLATION ON COMBUSTIBLE FLOORS”
No additional side and rear clearance are required for service as the fryer is serviceable from the front.
Improper ventilation can result in personal injury or death. Ventilation that fails to properly remove flue
products can cause headaches, drowsiness, nausea, or could result in death.
Unit Must be installed under a ventilation hood.
All units must be installed in such a manner that the flow of combustion and ventilation air is not
obstructed. Provisions for adequate air supply must also be provided. Do NOT obstruct the bottom front
of the unit, as combustion air enters through this area. Be sure to inspect and clean the ventilation
system according to the ventilation equipment manufacturer’s instructions.
Due to the variety of problems that can be caused by outside weather conditions, venting by canopies or
wall fans is preferred over any type of direct venting. It is recommended that a canopy extend 6" past the
appliance and the bottom edge be located 6'6" from the floor. Filters should be installed at an angle of 45°
or more from the horizontal. This position prevents dripping of grease and facilitates collecting the run-off
grease in a drip pan, unusually installed with a filter. A strong exhaust fan tends to create a vacuum in the
room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings
approximately equal to the fan area will relieve such a vacuum. In case of unsatisfactory performance on
any appliance, check the appliance with the exhaust fan in the “OFF” position. Do this only long enough to
check equipment performance, then turn hood back on and let it run to remove any exhaust that may have
accumulated during the test.
The exhaust fan should be installed at least 2 feet above the vent opening at the top of the fryer. Make sure
all ventilation meets local code requirement.
This unit is not intended to be connected directly to an outside flue.

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Step #5: Gas Connection
A 3/4" male NPT line for the gas connection is located near the lower right rear corner of the fryer. The
serial plate (located inside the front door of the fryer) indicates the type of gas the unit is equipped to burn
(natural gas or propane). The fryer should be connected ONLY to the type of gas for which it is equipped.
A circuit diagram is located inside the front door of the fryer.
All equipment is adjusted at the factory; however, pilot height should be checked at installation and
adjusted, if necessary.
For orifice sizes and pressure regulator settings, see the chart on page 4. If the fryer is being installed at
over 2,000 feet altitude and that information was not specified when ordered, contact the appropriate
authorized Service Representative or the Service Department. Failure to install with proper orifice sizing
will result in poor performance and may void the warranty.
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in
accordance with local codes or, in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-
B149.2, as applicable.
An adequate gas supply is imperative. Undersized or low-pressure lines will restrict the volume of gas
necessary for satisfactory performance. A combination gas valve and pressure regulator, which is provided
with each unit, is set to maintain a 4" W.C. manifold pressure for natural gas or 10.0" W.C. manifold
pressure for propane gas. However, to maintain these conditions the pressure on the supply line, when all
units are operating simultaneously, should not drop below 7" W.C. for natural gas or 11" W.C. for propane
gas. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect
burner operating characteristics. A 1/8" tap to measure the manifold pressure is located on the combination
gas valve and on the burner manifold, which is on the burner manifold located directly below the burners
inside the cabinet.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
It is recommended that an individual manual shutoff valve be installed in the gas supply line to the unit.
Use pipe joint compound that is suitable for use with both natural and LP gas on all threaded connections.
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS. USE
ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK
FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE UNIT HAS
BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 12" W.C.
THIS APPLIANCE AND ITS INDIVIDUAL COMBINATION GAS VALVE MUST BE DISCONNECTED
FROM THE GAS SUPPLY PIPING SYSTEM DURING ANY PRESSURE TESTING OF THAT SYSTEM
AT TEST PRESSURES IN EXCESS OF 14”WC (1/2 PSIG or 3.45 kPa).
If the incoming gas pressure is in excess of 14"WC (1/2PSI, 3.45 kPa), a proper step-down regulator will
be required.

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Step #5: Gas Connection (Continued)
Connect the gas supply directly to the 3/4" male NPT connector located near the lower left rear
corner of the fryer. When tightening the supply pipe, be sure to hold the mating connector
extending from the unit securely with a wrench. This will prevent any damage or distortion to the
internal piping and controls of the unit.
Checking For Gas Leaks: Using a gas leak detector or a soapy water solution is recommended
for locating gas leaks. Matches, candle flame, or other sources of ignition shall not be used for
this purpose. Check entire piping system including the internal piping and Pipe Union inside of
the fryer for leaks. DO NOT use an open flame to check for leaks. Check all gas piping for
leaks with a soap and water solution before operating the unit.
After connecting the gas supply, check again that the fryer is level. Use a long spirit level four
ways; across the front and rear of the frypot, and along each edge.
Do not restrict the flow of gas. Use only commercially approved gas appliance
connectors OR Flexible Hoses! Non-commercial connectors or Flexible hoses
will void your warranty.

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OPERATION
Lighting
IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE, IMMEDIATELY SHUT OFF THE GAS SUPPLY
UNTIL THE LEAK HAS BEEN CORRECTED!
Open the burner compartment door and do the following:
1. Turn thermostat to “OFF”
2. Press down the knob of the combination gas valve, turn it counterclockwise to the “PILOT” position
(shown), and continue to press the knob down.
3. While pressing the knob down, use a lit match to ignite the pilot. Continue to press the knob down
for about 30 seconds. If the pilot does not stay lit when the knob is released, repeat the lighting
procedure and keep the knob down longer. Adjustment of pilot flame may be necessary.
4. When the pilot stays lit, turn the knob counterclockwise to the “ON” position. Do not press down on
the knob in this step.
5. Do NOT turn the thermostat “ON” until the frypot is filled with oil or solid shortening.
6. Once the frypot is filled with shortening, set the thermostat to the desired temperature.
Pilot Burner Adjustment
1. Remove pilot adjustment cap.
2. Adjust pilot key to provide properly sized flame on the thermopile.
The flame should cover the upper 3/8” of the tip.
3. Replace pilot adjustment cap.
FILLING THE FRYPOT
1. Close drain valve completely before filling the frypot.
2. When the fryer is new, fill the frypot with water and clean thoroughly (see “Weekly Cleaning” on
page 14) in order to remove protective coatings and any foreign matter.
3. The recommended solid shortening capacity for the frypot (35, 55 or 75lbs) is described on the
serial plate (which is located inside the front door).
4. Remove the basket support frame when filling the frypot with solid shortening.
5. When solid shortening is used, be careful not to bend, break, or twist the thin capillary wires of the
sensing elements located in the frypot.

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6. Pack solid shortening into the zone below the tubes, all spaces between the tubes, and at least an
inch above the top of the tubes before lighting the fryer. If any air spaces are left around the heat
tube surfaces when the heat is turned on, the tube surfaces will become red hot, burn the solid
shortening, weaken the frypot, and could result in a fire.
NEVER ATTEMPT TO MELT A SOLID BLOCK OF SHORTENING ON TOP OF THE HEAT TUBES.
NEVER START THE BURNERS WHEN THE FRYPOT IS EMPTY. THIS WILL CAUSE CRACKED
SEAM WELDS AND YOUR FRYER WILL LEAK COOKING OIL, THIS IS AN UNSAFE CONDITION
7. To prevent burning or scorching the solid shortening, keep the thermostat set at the lowest
temperature until all the solid shortening between and above the tubes has been melted. Additional
solid shortening can then be added until the desired frying depth has been reached.
8. Replace the basket support frame over the frypot heat tubes.
RELIGHTING
In the event of a main burner ignition failure, a five minute purge period must be observed prior to re-
establishing the ignition source.
1. Shut off all gas.
2. Wait five minutes.
3. Follow the “Lighting” procedure described on page 11.
AUTOMATIC PILOT VALVE
The Automatic Pilot Valve provides an automatic safety shutoff for the fryer when the pilot flame is
extinguished. When the pilot flame is burning, the valve is held open electromagnetically by the electrical
current from a thermopile in the pilot flame. When the pilot flame goes out, generation of current ceases
and the valve closes automatically.
HIGH LIMIT CONTROL
Fryers are equipped with a secondary heat control that prevents the oil temperature from rising above
450°F. (Because of the accuracy tolerance of the sensor, the oil temperature may reach as high as 475°F.)
In the event the fryer shuts down due to this condition, the oil must be cooled to below 400°F before the
pilot burner can be re-ignited. When the oil has cooled, use the “Lighting” procedure on page 11 to place
the fryer back in operation. If the problem persists, contact your Service Representative or the Service
Department.

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COOKING HINTS
USER TIPS
•Smoking oil means that the temperature is too high, or that the oil has broken down. Time to filter or
replace.
•Gum in frypot denotes a need for thorough cleaning (see “Weekly Cleaning” on page 14)
•Use different oil for oily foods (mackerel. nutmeg, etc.) other than for foods with water-soluble flavors
(potatoes, onions, etc.).
•Taste cool oil for quality. Replace it regularly.
•Remember, good oil produces good food.
CLEANING
Equipment is constructed with the best quality materials and is designed to provide durable service when
properly maintained. To expect the best performance, your equipment must be maintained in good
condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and
degree of usage.
Following daily and more extensive periodic maintenance procedures will increase the life of your
equipment. Climatic conditions (e.g., salt air) may result in the need for more thorough and more frequent
cleaning in order to keep equipment performing at optimal levels.
: BURN HAZARD
If necessary to move the fryer for cleaning, etc., allow to completely cool, drain the oil first to avoid death
or serious injury.
If disconnection of the restraint is necessary to move the appliance for cleaning, etc., reconnect it when
the appliance is moved to its originally installed position.
DAILY CLEANING
1. Turn thermostat knob to “OFF” position.
2. Place hot-oil safe container under the drain and drain the frypot completely.
3. Remove the basket support frame (if applicable) and flush out any sediment remaining in the frypot
with a little hot oil.
4. Wipe off the basket support frame and the inside of the frypot with a clean cloth.
SOME AREAS OF THE FRYPOT MAY BE HOT!

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5. Close drain valve and strain the oil back into the frypot through several thicknesses of cheesecloth,
or filter it back using a filter machine.
6. Replace the basket support frame (if applicable)
7. Add oil or shortening to MIN oil level mark on rear of frypot.
8. To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1. Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section).
2. Close drain valve and fill frypot with a solution of warm water and boil-out compound.
3. Relight the fryer and bring the solution to a gentle boil for at least five minutes.
4. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon
spots and burned grease spots can be rubbed off.
5. Scrub the frypot walls and heat tubes, then drain out frypot and rinse it with clean water.
6. Refill the frypot with clean water and boil again.
7. Turn off gas and drain and rinse well until clean.
8. Wipe dry with a clean cloth.
9. Refill as specified in the “Filling the Frypot” section (see page 12).
MONTHLY CLEANING
1. Perform the Weekly Cleaning procedure (see previous section).
2. Clean around burner and orifices if lint has accumulated.
3. Visually check that burner carry-over ports are unobstructed.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with
or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar
or any corrosive cleaner.
To remove grease and food splatter or condensed vapors that have baked on the equipment apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the
finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not
respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles
left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH,
STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.
Surfaces that are marred collect dirt more rapidly and become more difficult to clean. Marring also
increases the possibility of corrosive attack. Refinishing may then be required.
Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of
the stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning
techniques, but tint which does not respond to that procedure calls for a vigorous scouring in the direction
of the polish lines, using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in
combination with a powered .cleanser. Heat tint action may be lessened by not applying or by reducing,
heat to equipment during slack periods.
TURNING OFF THE FRYER
1. Turn the thermostat OFF.

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2. To keep the pilot lit, turn the gas valve to “L” in Pilot.
3. To shut off all gas to the system, including the pilot, turn the gas valve knob to OFF.
EXTENDED SHUTDOWN
1. Turn the thermostat knob to OFF.
2. Push in the pilot knob and turn to OFF.
3. Thoroughly drain the fryer. Assemble the extended tube and prepare the container, then open the oil
valve until the fryer is empty.
4. Clean the fryer according to CLEANING.
5. Turn off the main gas shutoff valve.
PARTS
Installation of other then genuine parts will void the warranty on this equipment.
The serial plate is located inside the front door on the left side.
Replacement parts may be ordered through an Authorized Parts Distributor. When ordering parts, please
have the Model Number and Serial Number of your fryer, Part Number and Description.
No.
Part #
Description
F3
F4
F5
1
301110362+314450004
Thermostat Knob
1
1
1
3
302220072B
Regulating Thermostat, 200°F to 400°F
1
1
1
4
302050077B
Combination Gas Valve (Natural)
1
1
1
302050078B
Combination Gas Valve (Propane
*
*
*
5
302190071
Flexible Pilot Tubing, ¼”
1
1
1
10
302130094
Right Fryer Burner
1
1
1
302130103
Center Fryer Burner
1
2
3

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302130104
Left Fryer Burner
1
1
1
11
302170023B
Thermopile
1
1
1
12
302150057
Main Burner Orifice #39 (Natural)
3
4
5
302150058
Main Burner Orifice #52 (Propane)
*
*
*
302201337
Orifice Extension
3
4
5
14
302220073B
Safety High Limit (450°F)
1
1
1
15
302130202B
Pilot 3-Way (Natural)
1
1
1
302130201B
Pilot 3-Way (Propane)
*
*
*
PARTS (CONTINUED)
No.
Part #
Description
F3
F4
F5
1
302110001
Basket Support
1
1
302110486
Basket Support
1
2
302050075
Drain Valve, (Ball Style)
1
1
1
3
20137056001
Fry Tank Only
1
20137057001
Fry Tank Only
1
20137058001
Fry Tank Only
1
4
302200627
Drain Extension
1
1
1

KRATOS GAS FLOOR FRYERS OWNER’S MANUAL
Page 18
Revision 07/29/2021
5
20237107071+20237035085
Flue Top
1
20237028020+20237044023
Flue Top
1
20237031038+20237034030
Flue Top
1
6
20137035013
Flue Wrap
1
1
20137058004
Flue Warp
1
No.
Part #
Description
F3
F4
F5
1
20137056003
Door Assembly Complete
1
1
20137058003
Door Assembly Complete
1
302190245
Door Magnet
1
1
1
3
302090001
6” Adjustable Leg
4
4
4
302090081+302090082
Caster Kit, (2 Front Swivel w/Brake, 2 Rear Fixed)
OPT
OPT
OPT
6
302110471
Fry Basket (13.25” L x 6.5” W x 6” D)
2
2
302110484
Fry Basket (17.5” L x 9.25” W x 6” D)
2

KRATOS GAS FLOOR FRYERS OWNER’S MANUAL
Page 19
Revision 07/29/2021
1 year Equipment Limited Warranty
Kratos offers a 1 year warranty to the original purchaser of new equipment, the model of
equipment will be free of defects in material and workmanship for a period of 1 year from the date
of delivery. Warranty is not transferrable. Kratos, at its own discretion, will provide replacement
components, replace the entire unit or refund the purchase price to satisfy the warranty obligation.
Kratos makes no other warranties, express or implied, statutory or otherwise, and hereby
disclaims all implied warranties, including the implied warranties of merchantability and of fitness
for a particular purpose.
The year limited warranty does not cover:
•Failure to install and/or use equipment within proper operating conditions as specified by
Kratos.
•Outdoor use will void the warranty. The finish is not guaranteed in mobile applications
where the table can be damaged due to not being secured to the floor.
•Products that have been modified, abused, or misused. Any products that have been
exposed to corrosive or other cleaners not intended for use on stainless steel will void the
warranty.
•Any products sold outside the contiguous United States.
•Any products where the original sale cannot be determined. No order #, invoice or receipt
to provide proof of purchase will result in no warranty coverage.
•Labor or service not authorized by Kratos is not covered under this warranty.
•Freight damage must be made at time of delivery and addressed with the carrier for
compensation.
•Kratos will not be liable for any parties that experience loss of product, consequential
damage, lost business, or any other expenses.
•Defects or damage due to improper maintenance, wear and tear, abuse, misuse,
vandalism, or Act of God
For Warranty Inquiries
To obtain warranty information or make a claim against this warranty, please contact the location
where you purchased the product.
If purchased on www.centralrestaurant.com, call 800-215-9293 or email
[email protected]
Central Products LLC
7750 Georgetown Road
Indianapolis, IN 46268 USA