super runner 38 series gas fr yers -...

Dean, a member of the Commercial Food Equipment Service Association, recommends usingCFESA Certified Technicians.

Price: $6.0024-Hour Service Hotline 1-800-551-8633

819-564504-98

Super Runner 38 Series G

as FryersInstallation &

Operation M

anual

This product has been certified as commercial cooking equipment and must beinstalled by professional personnel as specified.

Please read all sections of this manual and retain for future reference.

Installation, maintenance and repairs should be performed by yourlocal Dean Factory Authorized Service Agency.

INSTRUCTIONS TO BE FOLLOWED IN CASE THE USER SMELLS GASARE TO BE

POSTED IN A PROMINENT LOCATION.THIS INFORMATION SHALL

BE OBTAINED BY CONTACTING THE LOCAL GASCOMPANY OR GAS SUPPLIER.

FOR YOUR SAFETY, DO NOT STORE OR USE GASOLINE OROTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY

OF THIS OR ANY OTHER GAS APPLIANCE.

IMPORTANTSAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT DEPENDS

ON ITS PROPER 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.

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DEANSUPER RUNNER 38 GAS FRYER

INSTALLATION & OPERATION

TABLE OF CONTENTSPAGE

1 PARTS ORDERING/SERVICE INFORMATION 22 IMPORTANT INFORMATION 33 INSTALLATION 54 DAILY OPERATION 105 CLEANING AND MAINTENANCE 116 TROUBLESHOOTING GUIDE 13

1. PARTS ORDERING ANDSERVICE INFORMATION

1.1 ORDERING PARTS:

Customers may order parts directly fromtheir local authorized parts distributor.For this address and phone number,contact your maintenance & repair centeror call the factory. The factory addressand phone numbers are on the cover ofthis manual.

To speed up your order, the followinginformation is required:Model NumberSerial numberType of GasItem Part NumberQuantity Needed

1.2 SERVICE INFORMATION:

Call the “800” number on the cover of thismanual for the location of your nearestmaintenance & repair center or contact thefactory direct. Always give the model andserial numbers of your filter and fryer.

To assist you more efficiently, thefollowing information will be needed:Model NumberSerial NumberGas TypeNature of the ProblemAny other information which may behelpful in solving your service problem.

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2. IMPORTANT INFORMATION

2.1 DESCRIPTION: The Dean Super Runner38 Series gas fryers are energy-efficient, gas-fired units, design-certified by InternationalApproval Services, NSF International, and theCanadian Gas Association and manufacturedto their basic performance and applicationspecifications.

All units are shipped completely assembledwith accessories packed inside the fryervessel. All units are adjusted, tested andinspected at the factory before shipment.Sizes, weights and input rates are listed in thismanual.

NOTE: The on-site supervisor isresponsible for ensuring that operators aremade aware of inherent dangers ofoperating a deep fat fryer, particularlyaspects of oil filtration, draining, andcleaning of the fryer.

2.2 RATING PLATE: This is attached to theinside front door panel. Information providedincludes the BTU/hr input of the burners,outlet gas pressure in inches WC and whetherthe unit has natural or propane gas orifices.

2.3 PRE-INSTALLATION:

a. GENERAL: A licensed plumber shouldinstall any gas-fired equipment.

1. A manual gas shut-off valve must beinstalled in the gas supply line ahead ofthe fryer(s) for safety and ease of futureservice.

2. The Model SR38G gas fryers areequipped with millivolt controls whichdo not require electrical power

connections and do not have anON/OFF switch on the control panel.

b. CLEARANCES: The fryer area must bekept free and clear of all combustibles.This unit is design-certified for thefollowing installations:

1. Other than household use;

2. Non-combustible floor installationequipped with factory-supplied 6” (15cm) adjustable legs or 5” (13 cm)casters;

3. With a minimum clearance of 6” (15cm) side and 6” (15 cm) rear ofcombustible construction.

c. U.S. installations must meet:

American National Standard InstituteANSI Z83.11American Gas Association8501 E. Pleasant Valley RoadCleveland, OH 44131

National Electrical CodeANSI/NFPA #70American National Standard Institute1430 BroadwayNew York, NY 10018

NFPA Standards #96 and #211National Fire Protection Association470 Atlantic AvenueBoston, MA 02110

e. Canadian installations must meet:

Canadian Electric Code c22.1, part 1Canadian Standards Association178 Rexdale Blvd.Rexdale, ONT., M9W, 1R3

CAN 1-B149 Installation CodesCanadian Gas Association55 Scarsdale RoadDon Mills, ONT., M3B, 2R3

DANGERTHE FRYER MUST BE CONNECTED ONLYTO THE TYPE OF GAS IDENTIFIED ON THEATTACHED RATING PLATE.

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2.4 AIR SUPPLY & VENTILATION:Keep the area around the fryer clear toprevent obstruction of combustion andventilation air flow as well as for service andmaintenance. Never use the interior of thefryer’s cabinet for storage.

a. A commercial, heavy-duty fryer must ventits combustion wastes to the outside of thebuilding. It is essential that a deep fatfryer be set under a powered exhaust hoodor that an exhaust fan be provided in thewall above the unit, as exhaust gastemperatures are approximately 800-1000°F (427-538°C). Check movementof air during installation. Strong exhaustfans in this hood or in the overall airconditioning system can produce slight airdrafts in the room.

b. Do not place the fryer’s flue outletdirectly into the plenum of the hood, as itwill affect the gas combustion of the fryer.

c. Do not store anything on shelving over orbehind the fryer.

d. Filters and drip troughs should be part ofany industrial hood. Consult local codesbefore constructing and installing a hood.The duct system, the exhaust hood, andthe filter bank must be cleaned on aregular basis and kept free of grease.

e. Adequate distance must be maintainedfrom the flue outlet of the fryer(s) to thelower edge of the filter bank. NFPAStandard No. 96 states that “a minimumof 18 inches (45 cm)” should bemaintained between the flue(s) and thelower edge of the exhaust hood filter.

2.5 ALTITUDE: The fryer input rating(BTU/hr) is for elevations up to 2,000 feet(610 m). For elevations above 2,000 feet, therating should be reduced four percent (4%)for each additional 1,000 feet (305 m) abovesea level. The correct orifices are installed ifthe operating altitude is known at time ofcustomer order.

2.6 RECEIVING AND UNPACKING:Check that the container is upright. Useoutward prying only— no hammering— toremove the carton. Check the fryer(s) forvisible damage, if damage has occurred, donot refuse shipment, but contact the carrierand file the appropriate freight claims. Donot contact the factory, as the responsibilityfor shipping damage is between the carrierand the dealer or end-user.

Remove, unwrap, wash, and temporarily setaside any accessories shipped in the fryervessel.

5

3. INSTALLATION

3.1 LEGS: Install legs (or optional casters) nearwhere the fryer is to be used, as neither issecure for long transit. Unit cannot be curbmounted and must have legs or castersinstalled. After unpacking, use a pallet or liftjack to raise the unit about a foot to screw thelegs into their couplings and then lower gentlyto prevent undue strain to the legs and internalmounting hardware. Use a pallet or lift jack tolift rather than manually tilting.

3.2 POSITIONING:

a. Initial Installation: If installed with legs,do not push against any unit edges toadjust its position. Use a pallet or lift jackto lift it slightly and place it where it is tobe installed.

b. Relocating The Fryer: If relocating a fryerinstalled with legs, remove all weight fromeach leg before moving.

c. If a leg becomes damaged duringmovement, contact your service agent forimmediate repair/replacement of that leg.

3.3 LEVELING:

a. Place a carpenter’s spirit level across thetop of the fryer and level the unit bothfront-to-back and side-to-side. If it is notlevel, the unit may not function efficiently,the oil may not drain properly for filteringand in a line-up it may not match adjacentunits.

b. If the floor is smooth and level, level theunit by using the leg screw threads; adjustto the high corner and measure with thespirit level.

c. The legs have about one inch ofadjustment thread. When leveling theunit, the leg body should be held firmly tokeep it from rotating while turning the5/8” bottom-leg hex nut counter-clockwise. Turn the hex nut to adjustrequired height, the adjustment should notexceed more than one inch. If the requiredadjustment exceeds one inch, the unit willbe unstable and tipping can occur from thebottom hex nut coming off.

d. If the floor is uneven or has a decidedslope, a smooth platform is recommendedfor placing the unit on and not relying onleg thread adjustment; adjustment requiredmay exceed the thread available in the legand/or a castered line-up.

e. After each move, as the fryer may notreturn exactly to its previous position afterbeing moved, re-level the fryer as statedabove and verify the fryer is installed asdescribed in section 5.3.

3.4 GAS CONNECTIONS: The gas supply(service) line must be the same size or greaterthan the fryer inlet line. This fryer uses a ¾”NPT inlet; however, the gas supply lines mustbe sized to accommodate all the gas-firedequipment that may be connected to that gassupply. Consult your contractor, gascompany, supplier, or other knowledgeableauthorities. Sealant on all pipe joints must beresistive to LP gas.

a. STANDARDS: Installation must be inaccordance with all applicable state andlocal codes, taking into account thefollowing standards:

CAUTIONTHIS FRYER MAY TIP AND CAUSEPERSONAL INJURY IF NOT SECURED INA STATIONARY POSITION. REMOVE ALLSHORTENING BEFORE MOVING FRYERAS IT MAY CAUSE SEVERE BURNS UPONCONTACT.

6

1. The fryer and its individual shut-offvalve must be disconnected from thegas supply piping system during anypressure testing of that system atpressures in excess of ½ PSIG(3.45KPa).

2. The fryer must be isolated from the gaspiping system by closing its individual,manual shut-off valve during anypressure testing of the gas supplypiping system at pressures equal tomore than ½ PSIG (3.45KPa).

b. Manual shut-off valve: This supplier-installed valve must be installed in the gasservice line ahead of the appliance in thegas stream and in a position where it canbe reached quickly in the event of anemergency.

c. Pressure regulating:

1. External regulators are not normallyrequired on this fryer, as that functionis performed by a safety control valve.

2. Exception: If the incoming pressureis in excess of ½” PSIG (3.45KPa), astep-down regulator will berequired. Your local servicershould check the manifold pressurewith a manometer – natural gasunits require 3.5” WC (8.71mbar)and propane requires 10” WC(25mbar).

d. Orifices: The fryer can be connected toeither natural or propane gas. The correctsafety control valve and appropriate gasorifices are installed at the factory. Whilethe valve can be adjusted in the field, onlyqualified service personnel should makeany adjustment with the proper testequipment.

e. Rigid Connections: The fryer can beconnected singly or as part of a cookingline. Check any installer-supplied intakepipe(s) visually and clean threading chips

or any other foreign matter beforeinstalling into a service line.

f. Flexible Couplings & Connectors:

1. If the unit is installed with couplingsor quick disconnect fittings, theinstaller must use a heavy-duty, AGAdesign-certified commercial connectorof at least ¾” NPT (with suitablestrain relief) in compliance with ANSIZ-21.69-1979. Domestic connectorsare not suitable.

2. If the unit is installed with casters, theinstallation should be made with aconnector that complies with theStandard for Connectors for MoveableGas Appliances, ANSI Z21.69 orConnectors for Moveable GasAppliances, CAN/CGA-6.16, and aquick-disconnect device that complieswith the Standard for QuickDisconnect Devices for Use with GasFuel, ANSI Z21.41, or QuickDisconnect for Use with Gas Fuel,CANI-6.9, adequate means must beprovided to limit the movement of theappliance without depending on theconnector and the quick disconnectdevice or its associated piping to limitthe appliance movement. Arestraining bracket is provided on theappliance structural back to preventthe unit from moving from itsinstalled position.

CAUTIONALL CONNECTIONS MUST BE SEALEDWITH A JOINT COMPOUND SUITABLEFOR LP GAS, AND ALL CONNECTIONSMUST BE TESTED WITH A SOAPYSOLUTION BEFORE LIGHTING ANYPILOTS.

7

3.5 ELECTRICAL CONNECTIONS:The wiring diagram is attached to the insideof the fryer door. The fryer is equipped witha millivolt control system which does notneed an outside power source.

3.6 INITIAL START-UP:

a. CLEANING: New units are wiped cleanwith solvents at the factory to remove anyvisible signs of dirt, oil, grease, etc.remaining from the manufacturingprocess, then coated lightly with oil.Wash thoroughly with hot, soapy water toremove any film residue and dust ordebris before food preparation, then rinseout and wipe dry. Wash also anyaccessories shipped with the unit. Closethe drain-valve completely and removethe crumb screen. Make sure the screwsholding the thermostat and limit controlsensing bulbs into the vessel are tight.

b. INITIAL PILOT LIGHT: All DeanIndustries’ fryers are tested, adjustedand calibrated to sea level conditionsbefore leaving the factory. Adjustmentsto assure proper operation may be

necessary on installation to meet localconditions, low gas pressure,differences in altitude, variations in gascharacteristics, to correct possibleproblems caused by rough handling orvibration during shipment, and are tobe performed only by qualified servicepersonnel. These are the responsibilityof the customer and/or dealer and arenot covered by Dean Industries’warranty.

1. The inlet pipe at the lower rear ofthe fryer brings incoming gas to thepilot safety control valve, then to thepilot and/or main burners. The pilotis located high in the cabinet center,at the base of the fryer vessel. Itwill require a long match or taper tolight.

WARNINGPUTTING AN OPEN FLAME BESIDE ANEW CONNECTION IS NOT ONLYDANGEROUS, BUT WILL OFTEN MISSSMALL LEAKS THAT A SOAPYSOLUTION WILL FIND.

WARNING

WHEN LIGHTING PILOTS ANDCHECKING FOR BURNERPERFORMANCE, DO NOT STANDWITH YOUR FACE CLOSE TO THEBURNERS. GAS MAY BUILD UPAND CAUSE FLASH BACK ANDFACIAL BURNS.

Pilot Assembly

Drain Shut-Off Valve (Closed)

8

2. Pilot light or re-light in the followingsequence:

a) Turn off the manual shut-off valveon the incoming service line.

b) Turn the operating thermostat“OFF”.

c) Depress the pilot gas cock dial onthe safety control valve and turn“OFF”.

d) Wait at least 5 minutes for anyaccumulated gas to disperse.

3. Fill fryer tank with liquid oil (or waterduring testing) to the “oil level” linescribed into the rear wall of the tank.

4. Open the manual shut-off valve on theincoming service line.

5. Apply a lighted match or taper to thepilot burner head.

6. Turn the safety valve gas cock to“Pilot”, depress and hold the dial untilthe pilot stays lit when the dial isreleased. This may take a minute orlonger.

7. If the pilot does not stay lit, depress thedial and re-light it, holding the dial inlonger before releasing. It may benecessary to re-light the pilot severaltimes until the lines are purged oftrapped air and a constant gas flow isattained.

8. When the pilot stays lit, turn the gascock dial to “ON”.

9. Turn the thermostat to any “ON”setting and watch to make sure themain burner ignite from the pilot.

3.7 HEATING THE VESSEL: This stepwill check main burner operation, initialthermostat calibration, and clean the vesselfor initial food production.

a. Fill the fryer vessel with hot or cold waterto the oil level line scribed in the back ofthe tank.

b. Set the operating thermostat/ temperaturecontroller dial to 220°F (104°C), justabove that of boiling water.

c. The main burner will ignite.

d. Reset the temperature controller to 200°F (93°C).

Pilot Gas Cock Dial

WARNING

IF GAS ODORS ARE DETECTED THEGAS SUPPLY MUST BE SHUT OFF ATTHE MAIN SHUT-OFF VALVE ANDTHE LOCAL GAS COMPANY ORAUTHORIZED SERVICE AGENCYCONTACTED FOR SERVICE.

Operating ThermostatSet at 220°F (104°C)

9

e. The burners should shut-off just as thewater starts to boil.

f. When satisfied that the burners andthermostat are operating properly, drainthe vessel of water and dry thoroughly.Immediately refill it with shortening asdirected below.

3.8 FINAL PREPARATION:

a. When using liquid shortening (cookingoil), fill the fryer to the “oil level” linescribed into the back of the fryer vessel.

b. When using a solid shortening, either meltit first, or cut into small pieces and pack itbelow the heat tubes, between the heattubes, and on top the tubes, leaving no airspaces around the tubes and being carefulnot to disturb the sensing bulbs. Melt thisshortening by turning the burners “ON”for about five or ten seconds, “OFF” for aminute, etc. until the shortening is melted.If you see any smoke coming from the oilwhile melting this way, shorten the “ON”cycle and lengthen the “OFF” cycle.Smoke shows that you are scorching theshortening and reducing its useful life.

NOTE: NEVER MELT A SOLID BLOCK OFSHORTENING BY SETTING IT ON TOP OFTHE HEATING TUBES. THIS IS UNSAFE,INEFFICIENT AND DANGEROUS.

c. When the fryer vessel is filled and theshortening melted, replace the crumbscreen over the heat tubes.

d. Before starting operation, turn theoperating thermostat to the probableworking temperature; wait for thetemperature to stabilize then check with ahigh-quality immersion thermometer.

WARNINGS

DO NOT GO NEAR THE AREADIRECTLY OVER THE FLUE OUTLETWHILE THE FRYER IS OPERATING.

ALWAYS WEAR OIL-PROOF,INSULATED GLOVES WHENWORKING WITH THE FRYER FILLEDWITH HOT OIL.

ALWAYS DRAIN HOT OIL INTO AMETAL CONTAINER. HOT OIL CANMELT PLASTIC BUCKETS AND CRACKGLASS CONTAINERS.

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4. DAILY OPERATION

4.1 OPENING: At opening time, always visually check the fryer for:

a. Combination or main gas valve “OFF”.

b. To light the fryer, see Section 3.6.

4.2 GENERAL USE:

a. For consistent product quality,convenience and long-term savings, use ahigh-quality liquid frying compound.

b. If using solid shortening, never attempt tomelt a block of shortening by setting it ontop of the heat tubes. This is dangerousand can easily cause the vessel bottom toburn through, warp or overstress thewelded seams.

c. Temperature of frying compound:Although 350°F (177°C) is given in theseinstructions as the temperaturerecommended for most cookingoperations, frying should be carried out atthe lowest temperature which willproduce a high quality end product whileensuring maximum life of fryingcompound.

When the fryer is not in use, thetemperature controller should be setlower than that used during cooking.

4.3 FILTERING:

a. Filter the frying compound at least oncedaily as described in the instructionspacked with the filter or even morefrequently if cooking is heavy. Prior tofiltering, ensure the filter unit is alignedproperly with the drain valve. Attach thedrain valve extension to the drain valve toensure hot oil/shortening flows into thefilter unit safely.

b. Proper filtering assures the longest lifepossible for the frying compound, gives abetter taste to the food being prepared andminimizes flavors being transferred frombatch to batch.

c. If using solid shortening, always ensure thereturn lines are clear before turning off thefilter motor and hang any flexible lines upto drain. Solid shortening will solidify as itcools and clog the lines.

4.4 CLOSING: When closing at night, filterthe oil in all fryers and drain the filter lines.Cover the open tanks of oil. Turn the controlknob on the combination gas valve “OFF”.

4.5 SHUTDOWN: When shutting down forperiods longer than overnight, drain the fryingcompound and clean the vessel thoroughly.Either discard the frying compound or returnit filtered to the vessel and then cover it.

a. Turn control knob on the combination gasvalve “OFF”.

b. Turn the manual valve on the incomingservice line to “OFF”.

CAUTIONWHEN FILTERING, NEVER LEAVE THEFILTER UNATTENDED. OIL MOVINGTHROUGH THE LINES COULD KNOCKA FLEXIBLE RETURN HOSE OUT OFTHE FILTER PAN, SPRAYING HOT OILAND CAUSING SEVERE BURNS.

Drain Valve Extension Installed.

11

5. CLEANING &MAINTENANCE

5.1 GENERAL: Any piece of equipmentworks better and lasts longer whenmaintained properly and kept clean. Cookingequipment is no exception. The fryer must bekept clean during the working day andthoroughly cleaned at the end of each day.

5.2 DAILY: Wash all removable parts. Cleanall exterior surfaces of the body. Do not usecleansers, steel wool, or any other abrasivematerial on the stainless steel. Filter thecooking oil and replace if necessary. The oilshould be filtered more often than daily underheavy use conditions.

5.3 ACCESS FOR SERVICING: Theappliance is equipped with a bracket attachedon the center of the structural back to connecta restraining device supplied by the installer.The restraining device should meet therequirements specified in section 3.4.e of thismanual. In addition, if the fryers installedhave casters provided by Dean Industries,both front casters come with a lockingmechanism that prevents the fryer frommoving when the lever or each mechanism isturned “ON”.

To gain access for servicing, the restrainingdevice has to be removed from the bracketand both front casters locking mechanismshave to be turned “OFF”.

To return the unit to its previous installedposition see sections 3.3 and 5.3 of thismanual.

5.4 WEEKLY:

a. Completely drain the fryer vessel intoeither the filter or a steel container. Donot use a plastic bucket or glasscontainer.

b. Clean the vessel with a good grade ofcleaner or hot water and a strongdetergent.

c. Close the drain valve and refill witheither the cleaning solution or water anddetergent.

d. Set temperature controller to 220°F(104°C). Bring to a rolling boil, thenturn the heat down and let the mixturestand until deposits and/or carbon spotscan be rubbed off with the Teflon brush.

e. Scrub the tank walls, bottom and heatingelements then drain the vessel and rinsein clear water.

f. Refill with clear water, set temperaturecontroller to 220°F (104°C), and boilagain.

g. Once boiling is completed, turntemperature controller “OFF”, drain,rinse, and dry thoroughly.

CAUTIONDO NOT LET WATER BOIL DOWNTO THE POINT THAT TUBES AREEXPOSED AS THIS WILL DAMAGETHEM.

WARNINGIF THE FRYER IS NOT COMPLETELYEMPTY OF OIL, ADJUSTMENT,ALTERATION, SERVICE ORMAINTENANCE CAN CAUSEPROPERTY DAMAGE AND PERSONALINJURY.

12

h. Immediately refill with cooking oil orfrying compound as directed in Section4.2.

5.5 PERIODIC: The fryer should be checkedand adjusted periodically by qualified servicepersonnel as part of a regular kitchenmaintenance program.

5.6 STAINLESS STEEL: All stainless steelbody parts should be wiped regularly withhot, soapy water during the day and with aliquid cleaner designed for this material at theend of each day.

a. Do not use steel wool, abrasive cloths,cleansers or powders!

b. Do not use a metal knife, spatula or anyother metal tool to scrape stainless steel!Scratches are almost impossible toremove.

c. If it is necessary to scrape the stainlesssteel to remove any encrusted materials,soak the area first to loosen the material,then use a wood or nylon scraper only.

WARNINGDO NOT LET WATER SPLASHINTO THE TANK OF HOT OIL. ITWILL SPLATTER AND CANCAUSE SEVERE BURNS.

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6. TROUBLESHOOTING GUIDE

6.1 PROCEDURES: The problems and possible solutions given in this section cover those mostcommonly encountered. To troubleshoot, perform the test set-up at the beginning of each condition.Follow each step in sequence as shown in the troubleshooting flowcharts.

6.2 SET-UP: Follow start-up procedures found in Section 3.6, Initial Start-Up, on page 7 of this manual.Attempt to light the pilot and then follow the flowchart below.

Fryer doesnot operate

Doesthe pilot light?

Gas is presentat the pilot.

Does the pilotflame go out when gascock manual knob is

released?

Check that thethermocouple lead is

properly screwed into thegas control valve bushing.

Remove the end of thethermocouple lead from thegas control valve bushing

and clean with finesandpaper.

Re-install thethermocouple leadinto the bushing.

Re-light thepilot.

Pilot burneris good.

Check pilotflame.

Is the pilot flameapproximately 1/2" (13

cm) high?

Does pilotflame waver or seem

unstable?

Go to page 14 andfollow flowchart

"Pilot FlameAdjustment".

Conductnormal cooking

operations.

Adjust pilotflame.


"Pilot FlameAdjustment".

No gas isavailable at the

pilot.

Go to page 15 andfollow flowchart"Combination Gas

Valve".Yes

No

Yes

No

Yes

No

Yes

No

14

6.3 PILOT FLAME ADJUSTMENT:

Pilot FlameAdjustment

Is the pilotflame approximately 1/2"

(13 cm) high?

Does the pilotflame waver or appear

unstable?

Check air conditioningand make-up air

apparatus.

Turn "OFF" airconditioning and

make-up air systems.


unstable?

Problem is causedby fluctuating gas

supply.

Contact your local gassupplier or authorized

Dean servicer.

Problem is causedby drafts.

Turn "ON" airconditioning and

make-up air systemsand correct drafts.

Fryer is good.

Conduct normalcooking

operations.

Adjust pilot flame.Check pilot burner

adjustment (beneathcover screw).

Adjust pilot flame toextend about 1/2" (13cm) above the pilot

burner.

Replace the coverscrew.


unstable?

Check air conditioningand make-up air

systems.Fryer is good.

Conduct normalcooking

operations.

Yes

No

Yes

No

Yes

No

Yes

No

15

6.4 COMBINATION GAS VALVE:

Combination GasValve

Is combinationgas valve manual knob

in the "OPEN"position?

Turn the manualknob "OFF".

Is a gascut-off valve present

between fryer and store'sincoming gas supply

line?

Check the gascut-off valve.

Is the gas cut-offvalve in the "OPEN"

position?

Are there anyother gas appliances

along this same gas supply linebetween the cut-off valve and

the fryer?

Are any ofthese other gas

appliance currentlyworking?

Problem is either in thenon-functional fryer or is in

the gas supply line nearthe non-functioning fryer.

Contact your localauthorized Dean

servicer.


servicer or local gassupplier.

Turn the gascut-off valve

"OFF".

Turn the gascut-off valve to the"OPEN" position.

Turn the fryer'scombination gas

valve manual knob to"OPEN".

Problem is either inthe fryer or in the

incoming gas supplyline.


servicer forassistance!

Turn the manualknob to the

"OPEN" position.

Attempt tore-light the pilot.

Does thepilot light?

Does pilotremain lit when gas cock

manual knob isreleased?

Check pilot flamesize and stability.

Go to page 14 andfollow flowchart "Pilot

Flame Adjustment".

Problem may bea faulty

thermocouple.


"Set-Up".

Problem is either afaulty pilot, gas valve,or blockage in the gas

supply lines.


servicer.

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

16

6.5 FRYER TEMPERATURE:

Fryer fails tooperate at set

temperatures.

Does the fryerfail to maintain set

temperature?

Does thefryer run up quickly

to high limit temperatureand remain

there?

Operating thermostatis defective. Replace

it.

Does it runerratic?

Check thetemperature

sensor probe.

Is probeattached to theheater tube?

Contact yourlocal authorizedDean servicer.

Re-attachprobe.

Check theoperating

thermostat.

Using a thermometeror external temperatureprobe, recalibrate the

thermostat.

Set the thermostat andverify set temperatureonce fryer warms up.

Does thethermostat maintain set

temperature?

Replace thecooking

compound.

If cooking compoundcontinues to scorch,

cooking compound may beof inferior quality or is being

used too long.

Conduct normalfryer operations.

Problem may bea short circuit in

the system.

Contact yourlocal authorizedDean servicer.

Check conditionof frying

compound.

Does fryingcompound show signs ofexcessive temperature,

scorching, or quicklydiscolors?

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

17

6.6 MILLIVOLT DIAGRAM:

Thermopile

Black

Black

Red

Red

Red

White

Operating Thermostat

Hi-Limit

Combination Gas Valve

18

Notes

Dean, 8700 Line Avenue, Shreveport, LA 71135

TEL 1-318-865-1711 FAX (Parts) 1-318-219-7140 (Tech Support) 1-318-219-7135

Price: $6.00PRINTED IN THE UNITED STATES

SERVICE HOTLINE1-800-551-8633 819-5645 04-98

super runner 38 series gas fr yers -...

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