Saturn SF SERIES User manual

\
( PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE )
Post in a prominent location. Instructions to be followed in the event the user smells gas.
SF
SERIES GAS FRYERS
USER’S MANUAL
MODELS:
SF40
SF40
SF70
Saturn Equipment Primoris Inc., 5870 Greenwood Plaza, Suite 501 Greenwood Village, CO, 80111-2409
Phone: [phone]

TABLE OF CONTENTS
IMPORTANT FOR YOUR SAFETY 3
INTRODUCTION 4
ORDERING PARTS 4
FRYER CAPACITIES 4
UNPACKING 4
INSTALLATION 5
CLEARANCE 5
LOCATION 5
CODES AND STANDARDS 6
ASSEMBLY 6
FLUE CONNECTION 7
GAS CONNECTION 8
GAS PRESSURE 9
TEST GAS SUPPLY 9
FRYERS WITH CASTERS 9
LEVELING THE FRYER 10
OPERATION 11
OVER-TEMPERATURE SHUTDOWN 11
BEFORE FIRST USE 11
FILLING TANK WITH SHORTENING 12
LIGHTING THE PILOT 13
TURNING ON THE FRYER 14
TURNING OFF THE FRYER 14
EXTENDED SHUTDOWN 14
BASIC FRYING INSTRUCTIONS 14
FRY BASKET GUIDELINES 15
EXTENDED SHORTENING LIFE 15
DRAINING THE TANK 16
DAILY FILTERING-ALL MODELS 16
CLEANING 17
BOIL OUT PROCEDURE 18
MAINTENANCE 19
FLUE VENT INSPECTION 19
TROUBLESHOOTING CHART 19
EXPLODED VIEW 20
PART LIST 20
Model
Dimensions
(mm)
SF
40
394×
769×119
6
SF50
394×
769×1196
SF
7
0
533×
769
×1196

IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL
GAS EQUIPMENT, WHO SHOULD PREFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION. THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ORDOR IS DETECTED, SHUT DOWN UNITS AT THE MAIN
SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER
FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS
IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
Improper installation, adjustment, alteration, service or maintenance
may cause property damage, injury or death.
Read the installation, operating and maintenance instructions thoroughly
before installing or servicing this equipment.

3
INTRODUCTION
GENERAL
Saturn Fryers are produced with quality workmanship and materials.
Proper installation, usage and maintenance will result in years of satisfactory performance.
Before installing the fryer, thoroughly read this manual and carefully follow all instruction.
This manual is applicable to model listed on the cover page.
Procedures in this manual will apply to all models unless specified. Pictures and illustrations can be of
any model unless the picture or illustration needs to be model specific.
ORDERING PARTS
Customers may order parts directly from their local authorized service center.
If not known, call Saturn Equipment, Primoris Inc. Customer Service at 1-303-801-0680 ,
5760 Greenwood Plaza Blvd. Suite 501. Greenwood Village, Colorado 80111-2409 USA.
To speed up your order, provide the model number, serial number, gas type, item part number
and quantity required.
FRYER CAPACITY
Model
#of Heat
Tubes
Orifice (mm) BTU/hr. Width Inch (cm) Shortening lbs.
(kg)
SF40 NG 3 39 (2.5) 90,000 15.5 (39) 35-40(16-18)
Propane
3 43 (1.6) 90,000 15.5 (39) 35-40(16-18)
SF50 NG 4 39 (2.5) 120,000 15.5 (39) 45-50(21-23)
Propane
4 43 (1.6) 120,000 15.5 (39) 45-50(21-23)
SF70 NG 5 39 (2.5) 150,000 21.0 (53) 65-70(29-32)
Propane
5 43 (1.6) 150,000 21.0 (53) 65-70(29-32)
UNPACKING
This fryer was carefully inspected before leaving the factory. Upon acceptance of the shipment,
the transportation company assumes full responsibility for safe delivery.
Immediately after unpacking the fryer, check for possible shipping damage. If the fryer is
damaged, save the packaging material and contact the carrier within 15 days of delivery.
Check that the following have been included:
Crumb Rack
Basket Hanger
Adjustable Legs (4)
Do not use the door or its handle to lift
the fryer.
Drain Pipe Extension
Twin Fry Baskets (2)
Manual and Warranty

4
INSTALLATION
Before installing the fryer, verify that the type of gas (natural or propane) agrees with the
specifications on the fryer data plate, which is located on the inside of the door panel. Make
sure the fryer is configured for the proper elevation.
Record your fryer model, device, and serial numbers for future reference in the space
provided below. This information can be found on the fryer data plate.
Fryer Model No: ___________________________
Device:___________________________________
Serial No: ________________________________
Clearances
Minimum clearance from combustible construction:
6” (15 cm) from the sides of the fryer
6” (15 cm) from the back of the fryer
The fryer may be installed on combustible floors
Minimum clearance from noncombustible construction:
6” from the sides of the fryer
6” from the back of the fryer
Between the fryer and any open-top flame units:
16” (41 cm)
Allow space for servicing and operation.
Location
Install fryer in an area with sufficient air supply for gas combustion at fryer burners.
Do not obstruct the flow of combustion and ventilation air.
Provide adequate clearance for air openings into the combustion chamber.
Do not permit fans to blow directly onto fryer.
Avoid wall-type fans, which create cross-currents within a room.
Avoid open windows next to sides or back.

5
CODES AND STANDARDS
The fryer must be installed in accordance with:
In the United States:
State and local codes, or in the absence of local codes, with:
National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition).
Copies may be obtained from The American Gas Association Accredited Standards
Committee Z223, @ 400 N. Capital St. NW, Washington, DC 20001
& Secretary Standards Council, NFPA,
1 Batterymarch Park Quincy, MA 02169-7471.
NFPA Standard #96 Vapor Removal from Cooking Equipment, latest edition,
available from the National Fire Protection Association, Batterymarch Park,
Quincy, MA.
In the commonwealth of Massachusetts all gas appliances vented through a
ventilation hood or exhaust system with a damper or with a power means of
exhaust shall comply with 248 CMR.
In Canada:
Local codes
CAN/CSA-B149.1 Natural Gas Installation (latest edition).
CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the
Canadian Gas Association
178 Rexdale Blvd, Etobicoke, Ontario Canada M9W 1R3.

6
ASSEMBLY
The fryer must be restrained to prevent tipping and the splashing of hot liquid. The means
of restraint may be the manner of installation, such as connection to a battery of appliances,
installing the fryer in an alcove, or by separate means such as adequate ties.
Note: The gas supply pressure at gas inlet should be less than 3.5 kPa.
FLUE CONNECTION
Make the flue connection as follows:
Comply with Vapor Removal from Cooking Equipment, ANSI-NFPA
Standard #96 (latest edition), available from the National Fire Protection Association
Batterymarch Park, Quincy, MA 02269
Locate the fryer under a hood with adequate connection to an exhaust duct.
The hood must extend 6” (15 cm) beyond fryer on both sides.
Clearance above the fryer should be adequate for combustion byproducts
to be removed efficiently.
An 18” (46 cm) minimum clearance should be maintained between the flue vent
and the filters of the hood venting system.
Never make flue connections directly to the fryer.
Do not obstruct the flow of the gases from the appliance.
Proper air balance should be maintained in the room.

7
GAS CONNECTION
All gas supply connections and any pipe joint compound must be resistant to the action of propane gases
The gas inlet is located on the lower rear of the fryer. Codes require that a gas shutoff valve
be installed in the gas line ahead of the fryer.
The gas supply line must be at least the equivalent of ½” X (12.7 mm) iron pipe for single units
and 1-1/4” (31.75 mm) for batteries. If using the optional quick-disconnect flex hose, ¾” X (19
mm) iron pipe for single units and 1-1/4” (31.75 cm) iron pipe for batteries.
Make sure the pipes are clean and free of obstructions, dirt, and piping compound.
A battery requires one or two connections of appropriate size for the gas requirement.
Prior to lighting, check all joints in the gas supply line for leaks.
Use soap and water solution. Do not use an open flame.
After piping has been checked for leaks, fully purge gas pipes to remove air.

8
GAS PRESSURES (ALL MODELS):
The gas pressure should be set at 4” W.C. (Water Column) (1.016 kPa) of pressure for natural
gas and 10” W.C. (2.54kPa) of pressure for propane gas. If incoming pressure exceeds ½
PSI (3.5 kPa), an additional pressure regulator must be installed.
TESTING THE GAS SUPPLY PIPING SYSTEM:
When test pressures exceed ½ PSI (3.5 kPa), the fryer and its individual shutoff valve must
be disconnected from the gas supply piping system.
When test pressures are ½ PSI (3.5 kPa) or less, the fryer must be isolated from the gas
supply piping system by closing its individual shutoff valve.
Fryers with Casters:
Separate instructions for installing casters are included in with the 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 for Quick-Disconnect Devices
for Use with Gas Fuel, ANSI z21.41 or Quick-Disconnect Devices for Use with
Gas Fuel, CANI-6.9.
When installing a quick disconnect, you must also install a means for limiting the movement
of the fryer. This device will prevent the gas line or quick disconnect from being pulled apart.
The restraining device can be attached to the cutout on the back panel.
See illustration for location
In Australia, use only the caster supplied by the manufacturer for the fryer device.
The fryer must be installed using a hose assembly restraining device
to limit the movement of the appliance in accordance with AS1869.
The fryer must be installed with a connector complying with the above codes.
The fryer gas line must be installed with restraining cable to guard against of strain to the connector.
See illustration
The fryer must be installed with the casters provided.
If the gas cable restraint is ever to be disconnected, first turn the gas supply off

9
LEVELING THE FRYER
Check the level of the fryer by placing a level on top of the fryer after gas connections have
been made.
Ensure that the fryer is level front-to-back and side-to-side in the final installed position.
If using casters, lock the casters after unit is level.

10
OPERATION
Hot oil and parts can cause burns. Use care when operating,
cleaning and servicing the fryer.
Spilling hot frying compound can cause severe burns. Do not move
fryer without draining all frying compound from the tank.
OVER HEAT-TEMPERATURE SHUTDOWN
If the shortening becomes overheated, a high-temperature shutoff device will turn the gas
valve off and extinguish the pilot.
If the fryer shuts down due to overheating, DO NOT relights the pilot until the shortening
temperature is below 300 F (149 C).
If an overheating situation persists, contact your local Saturn authorized service office.
BEFORE FIRST USE
Cleaning
New units are wiped down at the factory to remove any visible signs of dirt, oil, grease, etc.
remaining from the manufacturing process.
Before any food preparation, thoroughly wipe protective oil from all surface parts and the
tank interior with hot soapy water to remove any film residue and dust or debris.
Do not use chlorine or sulfate/sulfide cleaners.
Wash any accessories shipped with unit.
Rinse fryer and accessories thoroughly and drain the fryer.
Wipe tank completely dry with a soft, clean cloth.

11
FILLING TANK WITH SHORTENING
Solid shortening should NOT be used with fryers.
Melting solid shortening will damage the tank and void your warranty.
Close the drain valve.
Fill the fryer tank with liquid shortening.
Shortening level should be between the min and max lines in the fryer tank.
Shortening will expand when heated. Do not ill the fryer tank past the MAX line.
Add fresh shortening as needed to maintain oil level.

12
LIGHTING THE PILOT
1. Open the door.
2. Turn the thermostat OFF (see figure below, view A). The thermostat is located
behind the door.
3. Push the gas control valve knob and turn to OFF. Wait 5 minutes for unburned gas
to vent away.
4. Push and turn gas control valve knob to the “L” in PILOT (see figure below, view B).
5. While still holding the knob in, light the pilot with a lit flame. Continue to depress the
knob until pilot remains lit when knob is released. If the pilot does not remain lit,
repeat step 3 through 5.
6. Depress and turn gas control knob to ON (See figure below, view C).
7. If gas supply is interrupted, repeat steps 2 through 6.

13
TURNING ON THE FRYER
Set the temperature knob to desired temperature.
After the set temperature has been reached, the thermostat shuts off the gas flow to burners.
The pilot remains lit. The burners will cycle on and off, maintaining the set temperature.
TURNING OFF THE FRYER
1. Turn the thermostat OFF.
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. Refer to DRAINING THE FRYER.
4. Clean the fryer according to CLEANING.
5. Turn off the main gas shutoff valve.
BASIC FRYING INSTRUCTION
Set the desired temperature and allow shortening to heat up to that temperature.
Fry items that are about the same size together to ensure equal cooking
Drain or wipe dry raw or wet foods to minimize splatter when lowering into hot shortening.
Add fresh shortening as needed.

14
Fry Basket Guidelines
Do not overfill baskets. (See table for recommended basket capacities below)
Carefully lower basket into oil.
When frying doughnuts and fritters, turn food only once during frying.
When cooking French fries or onion rings, shake the basket several times in a way
that does not splatter the shortening.
Batter-covered foods should be dropped carefully, one by one, into shortening or basket.
If you use the basket, first dip the basket into the shortening to reduce batter-build up
on basket surfaces.
When frying is completed, remove basket or product.
Hang basket on rear hanger.
Fry Basket Capacity:
SF40, SF50: Recommended pounds per basket are 1.5 lbs. (0.7 kg).
EXTENDING SHORTENING LIFE
Shortening life can be extended by the following guidelines:
Do not salt foods over the fryer.
Use good-quality shortening.
Filter shortening daily (at a minimum).
Replace shortening if it becomes poorly flavored.
Keep equipment and surrounding clean.
Set thermostat correctly.
Remove excess moisture and particles from food products before placing on fryer.

15
DRAINING THE TANK
1. Turn the thermostat to OFF.
2. To keep the pilot lit, turn the gas valve to PILOT.
3. Direct the drain spout into the container that you want to drain the shortening into.
4. Open the drain valve. The oil will drain into the container.
When the container is full or the fryer tank is empty, close the drain valve.
Repeat this step until the fryer is empty.
5. If desired, perform the weekly clean-out as described under CLEANING.
6. Once tank is completely empty, add new shortening and set thermostat to desired
temperature.
DAILY FILTERING
Hot oil and hot parts can cause burns. Use care when operating,
cleaning, and servicing the fryer.
Filter shortening at least once a day. Refer to the instructions provided
with your filtering equipment.
A cold fryer will not drain properly.
Always filter shortening between 250F and 350F.
The shortening in the cold zone area will remain hard if the heat is only on
for a few minutes.
If necessary, use the clean-out rod to carefully stir the hard shortening to an area
above the cold zone where it will melt.
Use the tank brush to help clear sides and tubes of debris.

16
CLEANING
Hot oil and hot parts can cause burns. Use care when operating,
cleaning, and servicing the fryer.
Daily
Clean your fryer regularly with the tank brush along with a damp cloth, and polish with a soft
dry cloth. If regular cleaning is neglected, grease will be burned on and discolorations may
form.
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They
can be minimized by applying a cleaner that will leave a thin oily or waxy film.
Clean all exterior surfaces of your fryer at least once daily.
Use a damp cloth with warm water and a mild soap or detergent.
Do not use chlorine or sulfate/sulfide cleaners.
Rinse thoroughly, and then polish with a soft dry cloth.
Keep the fryer exterior clean and free of accumulated grease to prevent
heavy stains from forming. If regular cleaning is neglected, grease will be
burned on and discolorations may form.

17
Remove discolorations by washing with any detergent or soap and water.
Use a self-soaping, non-metallic scouring pad for particularly stubborn
discolorations.
Always rub with the grain of the stainless steel.
Do not use a metallic scoring pad or harsh cleaners.
BOIL OUT PROCEDURE
Weekly or as required:
1. Drain the tank as described under DRAINING THE TANK.
2. Once the shortening has been drained, flush out scraps and sediment with a small
amount of warm shortening, using tank brush. Allow the tank to drain thoroughly.
3. Close the drain valve and fill tank with non-corrosive, grease-dissolving commercial
cleaner. Follow the manufacture’s instructions.
Do not use chlorine or sulfate/sulfide cleaners.
4. Add commercial boil-out solution.
Solution level must be between the MIN and MAX levels on the fryer tank.
5. Set thermostat to the temperature recommended for the solution being used.
Allow solution to simmer for about 15 to 20 minutes.
6. Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water.
Add 1 cup (1/4 L) of vinegar to neutralize alkaline left by the cleaner.
Solution level must be between the MIN and MAX level on the fryer tank.
8. Bring the solution to a simmer only, turn the thermostat off.
Allow to stand for a few minutes.
9. Drain the tank according to DRAINING THE TANK.
Rinse thoroughly with clear, hot water.
All traces of cleaner must be removed. Dry the tank thoroughly.
10. Close the drain valve and add shortening.
Follow the FILLING TANK WITH SHORTENING procedure in this manual.
The fryer is now ready for use.

18
MAINTENANCE
Hot oil and hot parts can cause burns.
Use carefully when operating, cleaning, and servicing the fryer.
Spilling hot fryer compound can cause severe burns.
Do not move fryer without draining all frying compound from the tank.
The fryer should be restrained to prevent tipping when installed in order to avoid the
splashing of hot liquid.
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.
FLUE VENT INSPECTION
When the fryer is cool, inspect annually. Check the flue and clear any obstructions.
Service in the US and Canada
Contact you local Saturn Service office or address on the front of this manual.
Troubleshooting Chart:
Problem: Probable Cause:
No Heat:
Thermostat dial not turned on.
Pilot not lit.
Gas supply not turned on.
Wire connections loose (call service)
Wires connections need cleaning (call service)
Thermopile (call service technician)
Insufficient or too much heat:
Thermostat dial not set to desired temperature.
High limit tripped (call service technician)
Temperature probe (call service technician)
Tank will not drain:
Shortening too cold.
Drain pipe clogged with debris.

19
Exploded View
Part List
NUMBER DESCRIPTION NUMBER DESCRIPTION
1 Plate for hanging basket 20 Thermostat knob
2 Tank assembly 21 Holder
3 Clamp for probe 2 22 Temperature
4 Clamp for probe 1 23 Thermostat
5 Fire damper plate 24 Test plug screw
6 Rear board of body 25 Gas-distributing pipe
7 Lower rear cross beam 26 Injector pipe
8 Side board of body 27 Injector
9 Nut 28 Burner
10 Adjustable foot 29 Connecting plate for pilot
11 Inlet pipe 30 Fixing plate for pilot
12 Elbow pipe 31 Upper front cross beam
13 Valve 32 Exterior door plate
14 Inside connector 33 Supporting grid
15 Outside connector 34 Front decoration board
16 Inlet pipe connector 35 Mounting of distributing pipe
17 Oil drainage valve 36 Fixing plate for probe
18 Oil drainage pipe 37 Hanging basket
19 Supporting plate for door shaft
Ⅱ
Ⅰ
A
A
A--A
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11 1412 13 15 17 18 19
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