Market Forge Industries DFFG-50 User manual

0
OWNER’S MANUAL
Heavy Duty Gas Tube Fryer
Model: □DFFG-50
INSTALLATION, OPERATION, MAINTENANCE, SERVICE & PARTS LIST
WARNING:
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY OR DEATH.
READ THESE INSTALLATION, OPERATION AND
MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
FOR YOUR SAFETY:
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER APPLIANCE.
Form Number: S-6104 REV: A 09/13
Printed in USA 35 Garvey Street, Everett, MA 02149
Telephone [phone], Fax [phone]
[email protected]m, www.mfii.com
CAUTION:
INSTRICTIONS TO BE FOLLOWED IN THE EVENT
THE USER SMELLS GAS SHALL BE POSTED IN A
PROMINENT LOCATION. THIS INFORMATION
SHALL BE OBTAINED BY CONSULTING THE LOCAL
GAS SUPPLIER.
IMPORTANT:
MUST ORDER REINFORCEMENT CHANNELS IF
MOUNTING TO OVEN OR RANGE.

1
Table of Contents
INTRODUCTION .............................................................................................................................. 2
Important Information:............................................................................................................... 2
Shipping Damage Claim Procedure:............................................................................................ 2
Visible loss or damage: ........................................................................................................... 2
File claim for damages immediately: ...................................................................................... 2
Concealed loss or damage: ..................................................................................................... 2
Service: ........................................................................................................................................ 2
Air Supply and Ventilation:.......................................................................................................... 2
Flex Coupling, Connectors and Casters:.................................................................................. 3
Disclaimer:................................................................................................................................... 3
INSTALLATION ................................................................................................................................ 4
READ BEFORE INSTALLING .......................................................................................................... 4
Clearance: ............................................................................................................................... 4
Rating Plate: ............................................................................................................................ 4
Gas Connection:...................................................................................................................... 4
Manual Shut-Off Valve:........................................................................................................... 4
Pressure Regulator:................................................................................................................. 4
Dimensions:............................................................................................................................. 5
Connections: ........................................................................................................................... 5
Specifications: ............................................................................................................................. 5
50 lb. Tube Fryer ..................................................................................................................... 5
OPERATION..................................................................................................................................... 6
Preparation Before use: .............................................................................................................. 6
Before Turning the Burners On:.............................................................................................. 6
LIGHTING INSTRUCTIONS:........................................................................................................... 6
Burners/Thermostat Operation:............................................................................................. 6
Pilot Operation:....................................................................................................................... 7
Main Burner Operation:.......................................................................................................... 7
DAILY SHUT DOWN: .................................................................................................................... 7
MAINTENANCE ............................................................................................................................... 8
Cleaning: ................................................................................................................................. 8
Daily Cleaning:......................................................................................................................... 8
Weekly Cleaning: .................................................................................................................... 8
Cleaning Stainless Steel: ......................................................................................................... 9
ILLUSTRATED PARTS..................................................................................................................... 10
Fryer Exploded View ............................................................................................................. 10
Fryer Parts List ...................................................................................................................... 11

2
INTRODUCTION
Installation of the equipment should be performed by qualified, certified and authorized personal who
are familiar and experienced with local installation codes.
Before installation please red instructions completely and carefully.
Do not remove permanently affixed labels, warnings or plates from unit.
Important Information:
The installation must conform with local codes, or in the absence of local codes, to the national fuel gas
code, ANSIZ223.1-1988 (or latest addenda), national gas installation code, CAN/CGA-B 149,1, or the
propane installation code, CAN/CGA-B 149.2 as applicable.
The appliance and its individual shut off valve must be disconnected from the gas supply piping system
during any pressure testing of that system in excess of 1/2 PSI.
The gas supply line must be at least the same size as the inlet of the appliance.
Shipping Damage Claim Procedure:
The equipment is crafted and inspected carefully by skilled personnel before leaving the factory. The
transportation company assumes full responsibility for safe delivery upon acceptance of this equipment.
If shipment arrives damaged:
Visible loss or damage:
Note the damage or loss on freight bill or express delivery and signed by the person making the delivery.
File claim for damages immediately:
Regardless of the extent of damages.
Concealed loss or damage:
If damage is noticed after unpacking, notify the transportation company immediately and file a
"Concealed Damage" claim with them. This should be done within fifteen (15) days from the date
delivered. Retain container for inspection.
Service:
Installation & Service of the equipment should be performed by qualified, certified, licensed and/or
authorized personnel who are familiar with and experienced in state/local installation codes.
Operation of the equipment should be performed by qualified and authorized personnel who have read
this manual and are familiar with the functions of the equipment.
Air Supply and Ventilation:
For proper operation of the appliance, do not obstruct the flow of combustion and ventilation air.
The area in front of, around and above the appliance must be kept clear to avoid any obstruction of the
flow of combustion and ventilation air. Adequate clearance must be maintained at all times in front and
at the sides of the appliances for servicing and proper operation.

3
Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion
waste products to the outside of the building. Usual practice is to place the unit under an exhaust hood.
Filters and drip troughs should be part of any industrial hood. Consult local codes before constructing
and installing a hood.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum in
the room and/or cause air drafts, either of which can interfere with pilot or burner performance and can
also be hard to diagnose. Air movement should be checked during installation; if pilot or burner outage
problems persist, make-up air openings or baffles may have to be provided in the room.
Flex Coupling, Connectors and Casters:
If the unit is to be installed with casters, the installation shall be made with a connector that complies
with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable
Gas Appliances, CAN/CGA-6.16, and a quick-disconnect device that complies with the Standard or Quick-
Disconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices For Use with Gas
Fuel CAN1-6.9. Locking front casters are provided to limit the movement of the appliances without
depending on the connector or associated piping. A suitable strain relief must be installed with the
flexible connector.
Restraining device may be attached to the back frame/panel of the unit.
All connections must be sealed with a joint compound suitable for LP gas and all connections must be
tested with a soapy water solution before lighting pilots.
Disclaimer:
All MARKET FORGE INDUSTRIES, INC. appliances are adjusted and tested before leaving the factory,
effectively matching them to sea level conditions. Adjustments and calibrations to assure proper
operation may be necessary on installation to meet local conditions; low gas characteristics, to correct
possible problems caused by rough handling or vibration during shipment, and are to be performed only
by qualified service personnel. These adjustments are the responsibility of the customer and/or dealer
and are not covered by our warranty.

4
INSTALLATION
READ BEFORE INSTALLING
Clearance:
When installing against combustible surfaces; rear, sides and floor - 6” (152mm) clearance is required.
When installing ovens against non-combustible surfaces (rear or side walls) 0” clearance is required.
The area around the appliance must be kept free and clear of combustibles such as solvents, cleaning
liquid, broom, rags, etc. Proper clearances must be provided at the front of the appliance for servicing
and proper operation. Provisions shall be incorporated in the design of the kitchen, to ensure adequate
supply of fresh air and adequate clearance for air openings into the combustion chamber, for proper
combustion, and ventilation.
Rating Plate:
The rating plate is located inside the front panel of the fryer. Information on this plate includes the
model, and serial number, BTU / hour input of the burners, operating gas pressure in inches WC, and
whether the appliance is orificed for Natural or Propane gas.
UNIT MUST BE CONNECTED ONLY TO THE TYPE OF GAS IDENTIFIED ON THE RATING PLATE!
Gas Connection:
The gas supply (service) line must be the same size or greater than the inlet line of appliance. Oven uses
a 3/4” NPT inlet. Sealant on all pipe joints must be resistive to LP gas. Specify type of gas and altitude if
over 2,000 feet when ordering.
Manual Shut-Off Valve:
This installer-supplied valve must be installed in the gas service line ahead of the appliance and
regulator in the gas stream and in a position accessible in the event of an emergency.
Pressure Regulator:
Gas pressure regulator provided with the equipment must be installed when the appliance is connected
to gas supply.
All commercial cooking equipment must have a pressure regulator on the incoming service line for safe
and efficient operation, since service pressure may fluctuate with local demand. The pressure regulator
comes with the oven. Failure to install the pressure regulator will void the equipment warranty!
The regulators supplied with MARKET FORGE INDUSTRIES, INC. Ovens, have 3/4” inlet /outlet openings
and are adjusted at the factory for 5” WC (Natural gas) or 10” WC (Propane gas) depending on
customer’s ordering instructions.
Prior to connecting the regulator, check the incoming line pressure, as these regulators can only
withstand a maximum pressure of ½ PSI (14”WC). If the line pressure is beyond this limit, a step-down
regulator will be required. The arrow shown on the bottom of the regulator body shows gas flow
direction; it should point downstream to the appliance. The red air vent cap on the top regulator is part
of the regulator and should not be removed.

5
Any adjustments to regulators must be made only by qualified service personnel with the proper
equipment.
Dimensions:
Connections:
Please check installer-supplied intake pipes visually and /or blow them out with compressed air to clear
any dirt particles, threading chips, or other foreign matter before installing a service line. When gas
pressure is applied these particles can clog orifices. All connections must be sealed with a joint
compound suitable for LP gas, and all connections must be tested with a soapy water solution before
lighting any pilots!
Specifications:
50 lb. Tube Fryer
MODEL
COOKING AREA
NO. OF BURNERS
TOTAL BTU
SHIP WEIGHT
DFFG-50
14”x 14” (356mm)
31
114,000
210 lbs.
1Infra-red burner rated at 38,000 BTU/hr each.
Crated Dimensions are 32-1/2” (826mm) Deep x 44” (1118mm) Tall x 18” (457mm) Wide

6
OPERATION
WARNING:
►Hot oil and hot surfaces can cause severe burns. Use caution when operating the fryer.
►Do not attempt to move the fryer filled with hot oil or shortening.
►Do not go near the area directly above the flue when fryer is in operation. Severe burns may
be caused.
►Drain hot oil in metal contains, do not use plastic buckets or glass containers.
Before lighting, check all joints in the gas supply line for leaks.
DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS!
Putting an open flame beside a new gas connection is extremely dangerous.
DO NOT USE APPLIANCE DURING PROLONGED POWER FAILURE AS THE VENT HOOD MAY NOT BE IN
OPERATION RESULTING IN INADEQUATE VENTING!
CAUTION: When lighting pilots and checking for leaks, do not stand with your face close to the
combustion chamber.
Check all gas connections for leaks with a soapy water solution before lighting any pilots.
Preparation Before use:
New units have a coating of oil on the interior of the vessel. Remove this coating with hot soapy water,
washing soda, or any other grease dissolving liquid. Rinse thoroughly and drain until all residues are
removed. Wipe dry. Clean the baskets, crumb screen.
Before Turning the Burners On:
Fill the vessel with liquid shortening or oil up to the “oil level” marking. Cut solid shortening into small
pieces and pack tightly. Turn the burner “ON” for 10 seconds and turn off for about a minute. Repeat
this “ON-OFF”. Cycle until all the shortening is melted. If scorching occurs, lower the “ON” time. Do not
overfill the vessel.
LIGHTING INSTRUCTIONS:
1. Set the thermostat and the gas cock dial on the combination gas valve to the “OFF” position.
2. Wait for five minutes.
3. Turn gas cock dial on the combination gas valve to “Pilot” position.
4. Depress the gas cock dial and apply a lighted match or taper to the pilot.
5. Hold the gas cock dial depressed for about 30 seconds or until pilot stays lit before releasing.
6. If the pilot does not stay lit, repeat step 4 and 5.
Burners/Thermostat Operation:
1. After the pilot is lit, turn the gas cock, dial “ON” position.
2. Turn the thermostat dial to any temperature setting and observe the burners ignition. It should
ignite within four seconds.

7
CAUTION:
Main burners shall not be “ON” when the vessel is empty.
During testing, fill the vessel with liquid (oil or water)
Pilot Operation:
Check and make sure the pilot is lit. If not, refer back to lighting instructions above.
Main Burner Operation:
After the vessel is filled with liquid shortening or oil, set the gas cock dial on the combination gas valve
to the “ON” position.
DAILY SHUT DOWN:
At the end of the day, turn the gas cock dial on the combination gas valve and the thermostat to “OFF”
position. Where applicable turn the power switch to “OFF” position Filter the oil in all fryers.

8
MAINTENANCE
If the appliance is on casters and is connected to the supply piping by means of a connector for movable
appliances, there is a restraining device at the rear of the unit. If disconnection of the restraint is
necessary, reconnect the restraint after the appliance has been returned to its originally installed
position.
CAUTION: Never use Ammonia in an Oven that is warmer than room temperature and always have
direct ventilation.
Cleaning:
For continued performance efficiency and longevity of your Fryer it is essential to carry out a good
maintenance program.
Daily Cleaning:
1. Remove and wash thoroughly all “LOOSE” parts (Basket hangers, baskets, crumb screen, etc.).
2. Wipe clean all exterior and interior accessible surfaces and parts.
3. Filters the liquid oil/shortening at the end of the day, replace if necessary. If fryer is under heavy
use, filer more often during the day.
Weekly Cleaning:
1. Shut down the fryer by turning off the gas cock dial and power supply, where applicable.
2. Drain the fryer in a filter pan or steel container. Flush out sediments at the bottom of the vessel
with liquid oil.
3. Close the drain valve and fill the vessel with a mixture of boil-out solution and water.
4. Relight the pilot and turn on the burner.
5. When the solution starts to boil, turn off the thermostat and let the vessel soak to soften the
deposit and/or carbon spots. (Approximately 1 hour).
6. Drain off solution, scrub the insides with a brush and rinse thoroughly.
7. Repeat the cleaning procedure, if necessary.
8. Wipe dry with soft towels and refills with clean oil/shortening.
WARNING:
ALL WATER MUST BE REMOVED BEFORE ADDING OIL OR SHORTENING. NOT DOING SO CAN RESULT IN
SPLATTERING OF HOT OIL.

9
Cleaning Stainless Steel:
All stainless steel body parts should be wiped regularly with hot soapy water during the day and with a
liquid cleaner designed for this material at the end of each day.
DO NOT USE steel wool, abrasive cloths, cleaners or powders to clean stainless surfaces! If it is
necessary to scrape stainless steel to remove encrusted materials, soak in hot water to loosen the
material; then use a wood or nylon scraper.
DO NOT USE a metal knife, spatula, or any other metal tool to scrape stainless steel. Scratches are
almost impossible to remove.