Frymaster Super Runner 38 Series manual

Dean, a member of the Commercial Food Equipment Service Association, recommends using CFESA Certified Technicians. Price: $6.00 24-Hour Service Hotline 1-800-551-8633 819-5646 09-98 Super Runner 38 Series Electric Fryers Installation & Operation Manual[...]

This product has been certified as commercial cooking equipment and must be Installed by professional personnel as specified. We suggest installation, maintenance and repairs should be performed by your Local Dean Factory Authorized Service Agency. FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF[...]

2 DEAN SUPER RUNNER 38 ELECTRIC FRYER INSTALLATION & OPERATION TABLE OF CONTENTS PAGE 1 PARTS ORDERING/SERVICE INFORMATION 2 2 IMPORTANT INFORMATION 3 3 INSTALLATION 5 4 DAILY OPERATION 9 5 CLEANING AND MAINTENANCE 10 6 TROUBLESHOOTING 12 7 COMPONENT LISTING & INSTALLATION STANDARDS 13 8 WIRING DIAGRAM 14 1. PARTS ORDERING AND SERVICE INFOR[...]

3 2. IMPORTANT INFORMATION 2.1 DESCRIPTION: The Dean Super Runner Series 38 electric fryers are energy-efficient, electrically heated units, listed by the Underwriter ’ s Laboratory and manufactured to their basic performance and application specifications. Uni ts are shipped completely assembled with any accessories packed inside the fryer vesse[...]

4 c. STANDARDS : All electrical cooking appliances must be electrically connected and grounded in accordance with local codes, or in the absence of local codes, with the latest editions of: U.S. Standards: 1. National Electric Code Standards ANSI/ NFPA # 70. American National Standards Institute 1430 Broadway New York, NY 10018 2. NFPA Standards #9[...]

5 3. INSTALLATION 3.1 POSITIONING: a. Initial Installation : If installed with legs, do not push against any unit edges to adjust its position. Use a pallet or lift jack to lift it slightly and place it where it is to be installed. b. Relocating The Fryer : If relocating a fryer installed with legs, remove all weight from each leg before moving. If[...]

6 jack to raise the unit about a foot before installing the casters. c. Position the caster assembly against the leg support assembly. Align the holes in the caster assembly plate with the corresponding holes in the leg support assembly on the fryer. Insert the threaded caster bolts through the caster assembly plate into the leg support assembly. H[...]

7 The install must be reviewed at the time of installation to ensure it meets the intent of these instructions. The on-site supervisor and/or operator(s) should be made aware there is a restraint on the appliance and, if disconnection of the restraint is necessary, to reconnect this restraint after the appliance has been returned to its originally [...]

8 and pack into cool zone (bottom) of the frying vessel. Be careful to not leave any air spaces or disturb the sensing bulbs. Melt shortening by turning the heaters “ON” for about five or ten seconds, “OFF” for a minute, repeating cycle until shortening is melted. If oil starts to smoke while melting this way, shorten the “ON” cycle and[...]

9 CAUTION WHEN FILTERING, NEVER LEAVE THE FILTER UNATTENDED. ALWAYS POINT THE FLEXIBLE OIL RETURN HOSE NOZZLE DOWN INTO THE FRY VESSEL TO PREVENT THE SPRAYING OF HOT OIL WHICH MAY CAUSE SEVERE BURNS. 4. DAILY OPERATION 4.1 OPENING: At opening time, always visually check that the power switch and the thermostat are “OFF”. 4.2 GENERAL USE: a. For[...]

10 5. CLEANING & MAINTENANCE 5.1 GENERAL : Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. The fryer must be kept clean during the working day and thoroughly cleaned at the end of each day. 5.2 DAILY : Wash all removable parts. Clean all exterior surfaces of the bo[...]

11 5.5 PERIODIC : The fryer should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program. 5.6 STAINLESS STEEL : All stainless steel fryer 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[...]

12 6. TROUBLESHOOTING GUIDE These troubleshooting procedures must be carried out only be a Factory Authorized Service Center or a local service company specializing in hotel and restaurant cooking appliances. The problems and possible solutions given below cover those most commonly encountered. FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFOR[...]

13 7. COMPONENT LISTING AND INSTALLATIONSTANDARDS The following is a selection of listing and installation standards applicable to non-cooking components often supplied as part of food service equipment. The selection is not intended to be complete and other nationally recognized standards may be appropriate. This listing was current as of the revi[...]

14 8. WIRING DIAGRAM THREE GROUND TERMINAL FUSE CONTACTORS 1 3 1 3 5 4 2 6 5 AMP HIGH LIMIT THERMOSTAT BLUE FOR FIRE SAFETY SHUT OFF CONNECT TO SWITCH AT EXTINGUISHER HEAD K1 K2 BLK L1 L3 L2 N RED HEATING ELEMENTS C NC 4,6 2,5 1,3 1 P/N 1365 or K1=240/208V COIL K2 P/N 1368 P/N 1693 2 3 4 5 6 5 2 4 6 POWER SWITCH P/N 2025 SPST PURP WHT BLK PHASE BLO[...]

Dean Industries, 14501 South Broadway, Gardenia, California 90248 TEL 1-310-323-5000 FAX (Parts) 1-310-327-3343 FAX (Tech Support) 1-318-219-7135 Price: $6.00 PRINTED IN THE UNITED STATES SERVICE HOTLINE 1-800-551-8633 819- 5646 09-98[...]