Garland C836-1-35F User's Manual
Contents
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3. aa ama A 5 M ISTOCIE 5 Gas Connections and Piping SIZING s gege GG FOGG 5 U NZ 6 SER a baba daa 6 BOOS EEE 6 Ventilation and Air SOBORY EEN 6 Assembly Of Battery ada EE de ee 7 Assembly Instructions Low Profile Backguard 7 Badiationsmeldu z desde mens da b SR r baa Bir ap xayal a 8 OPERATION e Are er ala EE a athe E 8 Using the Fryer for the First Time sa e ba asa aa a SG eg dE E 8 Lighting Be ren EE 9 lb y a b y 9 Complete Shut Down ada dE een 9 Safety CONCEING EEEIEE ya y EN 9 Optimum Operation p z z a aa a a ada b dalana a yuma s GREW Gui 9 Suggestions for Quality Fried Food aa a SGGW EEG SE GA3 10 CLEANING AND MAINTENANCE 11 Routine Cara aa aaa s Rasad asas ee 11 los 0030003 11 S DIT C Steel daca a bada asie a EEA baa sayma ba 11 Draining and Filtering Of Fryer Compound 11 Maintenance eege 12 Preventive Maintenance L AOR A a ar s dibi 12 TROUBLE SHOOTING AND AD USTMENTS 13 AQJUSTMERO Reie nous aceon ee nae m ab EE EE 13 Thermostat Call AON Geet AE 14 Part 4518632 02 19 08 Page 3 DIMENSIONS AND SPECIFICATIONS MODEL C836 1 35F 4 1 2 114mm CL
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9. an oily or waxy film Do not use on surfaces that will be in contact with food Stainless steel may discolor if overheated These stains can usually be removed by vigorous rubbing with a scouring powder paste Use only stainless steel wood or plastic tools it necessary to scrape off heavy deposits of grease and oil Do not use ordinary steel scrapers or knives as particles of iron may become imbedded and rust STEEL WOOL SHOULD NEVER BE USED Either a typical bleach solution or hot water can be use to sanitize stainless steel with harm Part 4518632 02 19 08 Draining and Filtering Of Fryer Compound The draining and filtering of fryer compound must be accomplished with care to avoid the possibility of a burn resulting from careless handling Filtering Turn fryer off Consult the filtering manufactures operation instructions for recommended filtering procedure Instructions for use of the filter Quick are included in the Owners Manual shipped with your filter Quick unit The following is a recommended procedure to drain and filter your compound when no filter machine is available 1 Screw the drain pipe provided with your fryer into the drain valve Assure that you have firmly attached the drain pipe and that the curved end portion is pointing down 2 Position the stock pot or other container under the drain pipe The stock pot or other container must be of sufficient design to withstand the heat generated by the hot
10. compound and must also be able to hold liquids It is recommended that where no filter machine is available the filter cone holder and filter cones be used Be sure the filter cone holder is resting securely on the stock pot or other container 3 Open the drain valve slowly to avoid splattering However since splattering may occur anyway extreme caution should always be employed 4 Ifthe valve becomes clogged with food particles you may wish to use a poker like tool The tool must be used from the inside of the frypot only and caution should be employed that the tool is gripped by the user as far as possible from the hot fryer compound in the frypot Do not hammer on the drain valve as damage to the ball inside the valve will cause it to leak NEVER use this tool or any other tool to unclog the valve from the front of the valve If the clog comes loose hot compound could pour out rapidly so beware of splattering in this event 5 We recommend that the drained compound be allowed to cool to 100 F or lower before transporting the stock pot or other container removing the drain pipe or removing the filter cone holder and filter cone Page 11 CLEANING AND MAINTENANCE continued Maintenance Your US Range equipment is ruggedly constructed and is designed with normal care to give you long and lasting service It is of course desirable to keep your equipment in the best possible condition As the equipment is used whether in l
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12. obliterated or removed or which has been modified or repaired using unauthorized parts or by unauthorized service agents For a list of authorized service agents please refer to the Garland web site at http www garland group com The information contained herein including design and parts specifications may be superseded and is subject to change without notice GARLAND COMMERCIAL INDUSTRIES 185 East South Street Freeland Pennsylvania 18224 CANADA Phone 570 636 1000 Phone 905 624 0260 Fax 570 636 3903 Fax 905 624 5669 Part 4518632 02 19 08 GARLAND COMMERCIAL RANGES LTD 1177 Kamato Road Mississauga Ontario L4W 1X4 Enodis UK LTD Swallowfield Way Hayes Middlesex UB3 1DQ ENGLAND Telephone 081 561 0433 Fax 081 848 0041 2005 Garland Commercial Industries Inc IMPORTANT INFORMATION WARNING This product contains chemicals known to the state of California to cause cancer and or birth defects or other reproductive harm Installation and servicing of this product could expose you to airborne particles of glass wool ceramic fibers Inhalation of airborne particles of glass wool ceramic fibers is known to the state of California to cause cancer Operation of this product could expose you to carbon monoxide if not adjusted properly Inhalation of carbon monoxide is known to the state of California to cause birth defects or other reproductive harm Before leaving the
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18. E Adequate clearance must be provided for servicing and proper operation NOTE This appliance is not recommended for residential installation Clearances From Combustible material 6 sides and rear A clearance of 0 0 to non combustible construction as sides amp rear is acceptable The fryer is suitable for installation on combustible floor Gas Connections and Piping Sizing The size of the gas line is very important If the line is too small the gas pressure at the burner manifold will be low This will cause slow recovery delayed ignition and pilot outage Refer to the Gas Line Sizing Chart in the nation Fuel Codebook Page 5 INSTALLATION continued Before connecting new pipe to your US Range Fryer the pipe must be thoroughly blown out to depose of all foreign particles If these foreign particles get into the burner and controls they will cause improper and sometimes dangerous operation When using thread compound use it sparingly and one on male threads Use compound that is impervious to the action of Propane gases Do not put any on the first two threads This will prevent fouling the controls and clogging the pilot and main burner orifices Make sure that installer checks all plumbing with a soap solution for leaks DO NOT USE A FLAME MATCHES CANDLES or other ignition source in checking for leaks Frypot Before leaving the factory the fryer was tested and the thermostat was calibrated with oil i
19. EARANCES SHIPPING INSTALLATION ENTRY WEIGHT 962mm 34 6 6 29 1 4 18 1 4 22016 SEM 152mm 152mm 743mm 464mm 100kg T A 8 1 2 R i 216mm RE 34 3 8 873mm 114mm 6 1 2 F 165mm 2 36 1 4 921mm un 27 3 8 768mm 695mm 2 6 152mm 32 11 16 830mm i OPERATING TOTAL INPUT PRESSURE ORIFICE Natural Propane NAT PRO NAT PRO 110 000 BTU Hr 85 000 BTU Hr 4 0 WC 9 0 WC 32 23kW H 24 91 1Ombar 22mbar 7 105MM 1 1 4 N PT Gas input ratings shovvn here are for installations up to 2 000 feet 610mm above sea level Input must be derated for high altitude installations FRYING CAPACITY per hour FRENCH FRIES FISH S BREADED CHICKEN 6016 27kg 80lb 36kg 6016 27kg 2816 13kg Page 4 Part 4518632 02 19 08 INSTALLATION The importance of proper installation of commercial gas cooking equipment cannot be over stressed Proper performance of the equipment is dependent in great part on the compliance of the installation with the manufacturer s specifications In addition compliance with the National Fuel Gas code ANSI Z 223 1 1988 NFPA and or Local code is required to assure safe and efficient operation Appliances shall be installed in a location in which the facilities for ventilation permit satisfactory combustion of gas and proper venting Appliances shal
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21. IFICE A piece of mechanical equipment which is used as hard as a deep fat fryer is going to require service as the fryer gets older therefore the following chart outlines problems that are most likely to occur and what to do to correct them There are several possible sources of trouble in connection with the operating thermostat Usually the trouble will be noticed by either the thermostat not causing the gas valve to open or by causing it to open at the wrong temperature If it opens the gas valve at the wrong temperature it is said to be out of calibration If all the other parts of the appliance are operation as they should the following chart will help locate the source of trouble and correct it 1 Thermostat does not call for heat does not open gas valve atall a Lead wires damaged b Set too low c Outofcalibration d Thermostat defective 2 Thermostat does not control set point a Out of calibration b Contaminated or burned contacts c Knob of thermostat loose on shaft Part 4518632 02 19 08 1 See Below Repair or replace wires on thermostat Raise setting Re calibrate Replace 2 See Belovv a Re calibrate b Replace thermostat c Calibrate thermostat and tighten set screvvs Page 13 TROUBLE SHOOTING AND ADJUSTMENTS continued Thermostat Calibration To calibrate the Fenwal Thermostat fill the frypot to the FULL mark with frying compound and turn the burner on Insert a thermomete
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27. US Range INSTALLATION AND OPERATION MANUAL CUISINE SERIES HEAVY DUTY GAS FRYER MODEL C836 1 35F FOR YOUR SAFETY DO NOT STORE ORUSE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE WARNING 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 PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE REFERENCE THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED INTHE COMMONWEALTH OF MASSACHUSETTS THIS PRODUCT MUST BE INSTALLED BY A LICENSED PLUMBER OR GAS FITTER APPROVAL NUMBER G 1 07 05 28 For Your Safety Post in a prominent location instructions to be followed in the event the user smells gas This information shall be obtained by consulting your local gas supplier Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent using genuine Garland replacement parts Garland will have no obligation with respect to any product that has been improperly installed adjusted operated or not maintained in accordance with national and local codes or installation instructions provided with the product or any product that has its serial number defaced
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29. asy A common error in frying is to overload the baskets under the mistaken impression that this will increase the production of the fryer For any given fryer and any given food product being fried there is a certain load which will produce the maximum amount of food per hour For best results we recommend the baskets be filled between 1 2 and 2 3 full If the baskets are loaded beyond this the total hourly production rate will decrease To give you a staring point the following chart suggests the temperatures at which most operators fry certain foods FRYING CHART Poe Temperature Time 350 325 350 360 French Fried Potatoes Raw to done Blanching Browning French Fried Onion Rings Seafood Shrimp 360 Oysters 350 Scallops 250 Fillets 350 Clams 350 360 Chicken Small Pieces 350 6 10 Min Large Pieces 350 360 8 11 Min Page 10 FRYING CHART oda rempentue Time Cutlets Chops 1 thick 5 7 Min Fritters Vegetables asparagus cauliflower corn eggplant tomato 325 Fruit 350 350 Suggestions for Quality Fried Food Fresh uncontaminated frying compound product better fried products Taste the frying compound once a day Your patrons do when they eat the product Filter the frying compound daily Merely straining the shortening is inadequate Drain or dry foods before frying Excess moisture and water breaks down frying compound Do not salt or otherwise season food over the fry
30. e exceed the maximum dial temperature the entire fryer will turn OFF at 450 F If this should occur have qualified service technician check the system FOR NO REASON SHOULD THIS HIGH LIMIT DEVICE BE BY PASSED Optimum Operation Tips One of the most important considerations in the profitable use of a fryer is the choice of the frying compound used A better frying compound will actually cost you less because it lasts longer than the lower grades and produce fried foods with superior taste and appearance There are numerous high grade products available and you are strongly urged to use them Page 9 OPERATION continued For maximum frying compound life good operators find they do best by frying at the lowest temperature that will give a high quality product Thus with this super fast fryer you do not have to fry potatoes at 375 F or 400 F You fry at 325 F A little experimenting will determine just the right temperatures for your menu items The vvorst enemies of frying compound are light heat air and salt Thus its life can materially be lengthened by keeping the fryer covered vvhen not in use frying at the lowest temperatures and by reducing the temperatures during stand by periods A common habit which is harmful to frying compounds is that of salting foods in baskets over frypot Also if food is fried ahead and stored over the frypot to keep hot as is often done it will rapidly lose its crispness and will taste gre
31. ent tipping 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 Legs Raise front of the unit and block Do not lay unit on its back Position leg insert into leg retainer opening and tap up until it seats at collar flange Repeat at rear of unit making sure all four legs are adjusted to same height Legs can be adjusted to overcome an uneven floor CAUTION These types of US Range Fryers cannot be installed on a masonry base or without proper clearance from floor Primary air is supplied to the jet type burner from the front and mainly from the bottom of the fryer If installed on a masonry base or directly on floor without the use of the factory supplied 6 152mm legs or casters a louvered door option is required Ventilation and Air Supply One of the most important considerations is ventilation The fryer must be installed so that products of combustions are removed efficiently but so that the kitchen ventilation system does not produce drafts that interfere with proper burner operation The fryer flue opening must NOT be placed close to the intake of the exhaust fan The fryer must never have its flue extended in a chimney fashion This changes the combustion characteristics of the fryer This will cause the fryer to be slow to recover fr
32. equently cause delayed ignition and sometimes cause pilot outage The ideal method of ventilating a fryer is the use of a properly designed canopy which should extend six inches 6 152mm beyond all sides of the appliance and six feet 6 1289mm from the floor Many operators do notrealize that the finest ventilation system vvill break dovvn vvhen it is not maintained properly The duct system the hood and the filter bank must be cleaned on a regular basis and kept free of grease Adequate distances must be maintained from the flue outlet of the fryer to the lovver edge of the filter bank Filters should never be installed in the horizontal position They should be installed at an angle of 45 degrees and a drip tray should be located beneath the lovvest edge of the filter NFPA Standard No 96 states that A Minimum distance of 18 457mm should be maintained between the flue outlet and the lower Part 4518632 02 19 08 INSTALLATION continued edge of the grease filter We recommend that the MINIMUM DISTANCE BE 24 610 MM FROM THE FLUE OUTLET TO THE BOTTOM EDGE OF THE FILTERWHEN THE APPLIANCE CONSUMES MORE THAN 120 000 B T U PER HOUR A strong exhaust fan will create a vacuum in the room for an exhaust system vent to work properly replacement air must enter the room in which the vent is located All gas burners and pilots need sufficient air to operate and large objects should not be placed in front of this fryer w
33. er This practice contaminates the frying compound and accelerates it deterioration Do not shake breaded items over the fryer Keep the frypot covered when not in use This will prevent air from oxidizing the frying compound and will keep impurities out Do not overheat the frying compound Follow the temperature recommended in tested recipes The company which provides your frying compound can provide tested recipes and techniques for use with their shorting Watch for signs of compound breakdown An unusual darkening of the compound or smoking are the first signs of breakdown Foaming objectionable change in flavour of the product and gumming also indicate a breakdown of the frying compound Set the thermostat at 200 F or below when not frying Darkened frying compound and incorrect batter or breading can cause a fried product to appear to be done Use tested recipe or obtain batter or breading specially prepared for today s frying techniques Part 4518632 02 19 08 CLEANING AND MAINTENANCE Routine Care NEVER operate the burner with an empty frypot It only takes a few minutes to completely ruin a frypot this way and the frypot warranty is void if this is done The frying compound should be filtered at least once a day If a heavy volume of breaded food is fried it may be necessary to filter two or more times a day This will increase the life of the frying compound and produce better tasting food US Range filte
34. factory the fryer was tested with oil in the frypot therefore it is necessary to clean the frypot before adding frying compound Rinse the frypot with clean water then put some fryer cleaner on a damp cloth full strength and wipe the entire frypot clean Rinse it thoroughly and wipe dry The fryer is now ready for use If the fryer does not have a stainless steel frypot and is not to be used immediately after cleaning coat the entire frypot surface with shortening or cooking oil to prevent rusting The US Range gas fryer is an energy efficient gas fired unit designed certified by CSA International NSF International and manufactured to their basic performance and application specifications All units are shipped completely assembled with accessories packed inside the fryer vessel All units are adjusted tested and inspected at the factory before shipment Sizes weights and input rates of all models are listed in this manual NOTE The on site supervisor is responsible for ensuring that operators are made aware of inherent dangers of operating a deep fat fryer particularly aspects of oil filtration draining and cleaning of the fryer Page 2 Part 4518632 02 19 08 TABLE OF CONTENTS IMPORTANT INFORMATION 2 DIMENSIONS AND SPECIFICATIONS MODEL C836 1 35F 4 INSTALLATION a pas d 5 Rating Platse adad egene gd ere ger Wad zas i Ciao 5 Pre installaton Instructions
35. hich would obstruct the air flow through the front A minimum of 24 610mm should be provided at the front of the unit for servicing and proper operation Air for combustion enters the unit below the cabinet at the base Do not place anything around the base or under the fryer Assembly Of Battery All heavy duty batteries equipment is aligned and fitted at the factory from left to right and must be installed in this order There is a diagram provided with every heavy duty battery C836 1 35F fryers may be installed to battery with other US Range Cuisine Series Ranges sharing common manifold connections A Allsuch units should be placed in their respective battery position Detach valve panels to prevent damage remove them from the area where the battery is being assembled B Level each unit if a range to the oven rack by adjusting the six inch 6 legs or where legs are not used adjust level with shims Readjust legs if required C Connect units together by mating the unions at each end of the manifold Adjoining units must have matching unions unless the union parts are of the same specifications a leak proof connection cannot be assured Hand tighten unions at this point D The units should be fastened at the rear by inserting 5 16 bolts through the holes provided at the rear of the burner box sides Install washer and nut and hand tighten Be sure of proper unit alignment in the battery before final tighte
36. ight or heavy duty service it should be cleaned often and a regular cleaning schedule should be established on a daily week and or monthly basis depending upon severity of use Page 12 Preventive Maintenance In order to keep the unit operation at top efficiency it is advisable to perform preventive maintenance regularly The frequency of this maintenance will depend on how hard the unit is used and you should discuss this with your nearest US Range authorized Service Agent Preventive maintenance should cover at least the following 1 Check pilot flame for correct length 2 Check main burner flames for good ignition and proper burner adjustment 3 Checkthermostat calibration 4 Check thermopile output 5 This fryer needs no lubrication Part 4518632 02 19 08 TROUBLE SHOOTING AND ADJUSTMENTS Adjustments The burner used on your US Range Fryer is a patented design which does not require primary air so no primary air adjustment is possible When the proper gas is being used at the proper pressure and the ceramic targets are adjusted properly combustion will begin about even with the bottom of the ceramic The sound that is characteristic is a low roar similar to a blowtorch The correct type of gas and BTU content for which the fryer was equipped at the factory is noted on the nameplate and this gas must be used NEVER THROTTLE DOWN THE INCOMING GAS IN AN EFFORT TO MAKE THE FLAME BURN DIRECTLY ON THE OR
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38. in place when fryer is installed in other than fire resistive locations IMPORTANT The flue riser must be installed within the back guard This rectangular riser fits over the collar ofthe flue collector box inside the fryer Place the flue riser upright through opening in the back top and slide over collar See Figure 2 OPERATION Using the Fryer for the First Time Before lighting the pilot fill the frypot with frying compound Then light the pilot according to the instructions inside the fryer compartment on the inner panel If you are using a cooking oil you may now turn the main burner on by turning the knob on the automatic gas valve If you use a hydrogenated solid frying compound it is wise to melt it in a stock pot on the range before putting it in the fryer If this is not done pack the frypot with the compound and turn the main burner on for a few seconds and turn it off for a few See the lighting and shut down instructions for How to turn on the main burner once the pilot is lighted Page 8 RADIATION SH ELD REMOVE EXISTING 1110 SHEET METAL SCREWS 2 REQ D FROM HIGH SHELF OR BACKGUARD TO INSTALL RADIATION SH ELD AND FRONT HEAT SH ELD FIGURE 2 Intervals of about three seconds on and ten seconds off are about right Keep doing this until the shortening is melted If any smoke is seen during this process you are heating too fast and scorching the shortening thus cutting down its u
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40. l be located so as not to interfere with proper circulation of air within the confined space When buildings are so tight that normal infiltration does not provide the necessary air outside air shall be introduced Rating Plate When corresponding with the factory or your local authorized factory service center regarding service problems or replacement parts be sure to refer to the particular unit by the correct model number including the prefix and suffix letters and numbers and the warranty serial number The rating plate affixed to the unit contains this information We suggest installation maintenance and repairs should be performed by your local authorized service agency listed in your information manual pamphlet In the event you have any questions concerning the installation use care or service of the product write or call our Product Service Department This product has been certified as commercial cooking equipment and must be installed by professional personnel as specified Pre Installation Instructions Before assembly and connection check gas supply A The type of gas for which the unit is equipped is stamped on the data plate located on inner door panel Connect a unit stamped NAT only to natural gas connect those stamped PRO only to propane gas B If itis anew installation have the gas authorities check meter size and piping to assure that the unit is supplied with sufficient amount of gas pressu
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42. n the frypot therefore it is necessary to clean the frypot before adding frying compound Rinse the frypot with clean water then put some fryer cleaner on a damp cloth full strength and wipe the entire frypot clean Rinse it thoroughly and wipe dry The fryer is now ready for use If the fryer doe not have a stainless steel frypot and is not to be used immediately after cleaning coat the entire frypot surface with shortening or cooking oil to prevent rust Casters A The installation shall be made with a connector that complies with the Standard for Connectors for Moveable Gas Appliances ANSI 221 69 CSA 6 16 Addenda Z21 69B 2006 CSA 6 16B 2006 or latest edition and a quick disconnect device that complies vvith the Standard for Quick Disconnects for Use with Gas Fuel ANSI Z21 41 CSA 6 9 Addenda Z21 41A 2005 CSA 6 16A 2005 or latest edition B The front casters of the unit are equipped with brakes to limit the movement of the fryer without depending on the connector and any quick disconnect device or its associated piping to limit the appliance movement C Please be aware required restraint is attached to a bracket on the fryer connection point is located on the left rear caster of the fryer and if disconnection of the restraint is necessary be sure to reconnect the restraint after the fryer has been returned to its originally installed position Page 6 NOTE When installed the fryer must be restrained to prev
43. ning of these bolts or unions Improper tightening will cause fanning or bowing of batteried units The final tightening of the union should be accomplished by using a suitable spanner wrench If such a wrench is not available the US Range union collar has special ridges and a cold chisel can be driven against these ridges to properly seat and seal the union Part 4518632 02 19 08 E The manifold of this unit or the manifold of which is a part of must be equipped with a certified pressure regulator suitable for battery application and adjustable for an outlet pressure at the manifold as specified on the rating place Assembly Instructions Low Profile Backguard 6 3 1 Remove flue cap 6 by removing six 6 10 sheet metal screws 2 Remove front panel 5 by lifting upward 3 With back panel 4 still attached to the left 2 and right 3 uprights drop uprights into the rectangular cutouts at the rear of the range 1 4 Fasten uprights 2 and 3 to the range 1 with four 4 5 16 18 bolts and flat washers 7 and 8 5 Ifunitis in a battery lineup fasten adjacent units together at hole marked X with 1 4 20 bolts nuts and washers 6 Install front panel 5 previously remove 7 Install flue cap 6 previously removed Page 7 INSTALLATION continued METHOD OF ATTACHING RADIATION SHIELD TO BACKGUARD OR HIGH SHELF FIGURE 1 Radiation Shield This radiation shield must be
44. not be shut off at the thermostat Thermostat used only to control temperatures Part 4518632 02 19 08 Stand By 1 Turn fryer gas valve knob to PILOT position 2 Putfrypot cover in place Complete Shut Down Turn gas valve knob clockwise to pilot position DEPRESS knob slightly clockwise release knob and continue turning clockwise to OFF Safety Concerns WARNING The operator should be aware ofthe HAZARDOUS NATURE inadvertent splashing and spilling etc and RESULTANT CONSEQUENCES personal burns fires slipping on spilled liquid etc when moving the fryer with liquid in the vessel If the fryer is to be moved it is recommended that the liquid in the vessel be cooled to room temperature and removed from the vessel To assure you of maximum protection and performance your US Range Fryer is equipped with the best and most reliable controls and safety devices available The operation thermostat will regulate frying compound temperatures to close tolerances in a range between 250 F and 375 F If for any reason the pilot should be extinguished the combination safety valve will close off the gas flow to the main burners and pilot burner As an additional safety feature this valve prevents gas from flowing to the main burners when the pilot is being ignited On all units due to the high rate of heating and high limit control device is provided as standard equipment If for any reason the frying compound temperatur
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50. r cones are ideal for this and are inexpensive and readily obtainable from your dealer or parts distributor The fryer should be cleaned daily and this operation can be combined with filtering the frying compound After the fryer is drained wipe the inside with cloth saturated ina commercial fryer griddle cleaner then rinse thoroughly Wipe dry and put the filtered compound back in the frypot The frypot should be boiled out once a week with a commercial fryer griddle cleaner according to direction on the bottle Each day wipe down the controls and all inside the door with a damp cloth Remove the basket hanger and clean at least once a week This way your fryer will stay clean and new looking much longer Be sure that the grease cover for the automatic gas valve is kept in place Cleaning Stainless Steel For routine cleaning just wash with a hot water and detergent solution Wash just a small area at a time or the water will evaporate leaving chemicals behind causing streaking Rinse the washed area with a clean sponge dipped in a sanitizing solution and wipe dry with a soft clean cloth before it can dry Use a paste of water and a mild scouring powder if you have to but never rub against the grain All stainless steel has been polished in one direction Rub with the polish lines to preserve the original finish Then thoroughly rinse as before To prevent fingerprints there are several stainless steel polishes on the market that leave
51. r in the center of the frypot with the bulb about two inches below the surface Allow the burner to cycle about four times the thermometer reading should be within 5 of the thermostat knob setting If this does not agree with the pointer of the thermostat knob 1 Loosen the two set screws on the thermostat knob 2 Set the pointer at the temperature indicated on the thermometer 3 Tighten the set screws firmly 4 Be sure the black surface of the knob is spaced away from the dial plate at least the thickness of a dime HI LIMIT THERMOSTAT NOTE DO NOT TURN ADJUSTING SHAFT MORE THAN TWO TURNS IN EITHER DIRECTION OR PERMANENT DAMAGE CAN RESULT THIS ACTION MAY VOID THE STANDARD WARRANTY The Fenwal Thermostat is an electric switch with contacts that open on a temperature rise It will respond to temperature changes of approximately 1 when the fryer is idling with no food being fried Turning the adjusting shaft counter clockwise increases the temperature at which time the contacts will open Some of the most common problems occur in connection with the pilot generator These usually show as poor ignition ofthe main burner or frequent pilot outage Below is a diagram of how the Fenwal thermostat and Hi Limit controls are wired to the safety system OPERATING THERMOSTAT PILOT GENERATOR OPTIONAL ON OFF SWITCH Page 14 Part 4518632 02 19 08 Part 4518632 02 19 08 Page 15 U S Range obuby SN
52. re required to operate the UNIT Part 4518632 02 19 08 C If itis additional or replacement equipment have gas authorities check pressure to make certain that existing meter and piping will supply fuel to the unit with not more than 1 2 water column pressure drop NOTE When checking gas pressure be sure that all other equipment on the same gas line is on A pressure regulator is supplied as standard equipment with US Range Heavy Duty Gas Fryers The pressure regulator is built in to the fryer the regulator is part of the combination safety valve Installation must conform with the National Fuel Gas code ANSI Z223 1 1988 or latest edition NFPA No 54 Latest Edition and National Electrical code ANSI NFPA 70 1990 or latest edition and or local code to assure safe and efficient operation NOTE The appliance and its individual shut off valve not supplied by manufacturer must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of 2 PSIG 3 45 2 The appliance must be isolated from the gas supply piping system by closing its individual manual shut off not supplied by manufacturer during any testing of the gas supply piping system at test pressures equal to or less than 12 PSIG 3 45KP2 NOTE In Canada the installation shall be in accordance with CAN CGA B149 1 NATURAL GAS AND PROPANE GAS INSTALLATION CODE and local codes where applicable NOT
53. seful life and possible damaging the frypot Shortening level must cover the thermostat bulbs when fryer is in operation After turning the main burner on set the thermostat at 325 to check calibration of the thermostat Let the burner cycle at least four times and suspend a deep fat fryer thermometer in the middle of the frypot about 3 76mm deep When the burner just comes on after the fourth cycle the reading on the thermostat should agree with the thermostat setting If not calibrate the thermostat according to the instructions in the Cleaning and Maintenance Section of this manual Part 4518632 02 19 08 OPERATION continued Lighting Instructions For specific models see Lighting Instructions on the inside of fryer compartment Frypot must be filled before lighting 1 Turn thermostat knob to the frying temperature The thermostat knob is located inside the compartment in the front of the frypot 2 Open the fryer door and turn the combination safety valve knob to the PILOT position 3 Push the knob in light the pilot and continue to hold knob in for about sixty seconds after the flame has been lit 4 Turn valve knob counter clockwise to ON 5 Main burners will now light and will be controlled automatically by the thermostat AA Q s AUTOMATIC VALVE KNOB PILOT POSITION SE HO ON NZ AUTOMATIC VALVE KNOB ON POSITION degen AUTOMATIC VALVE KNOB OFF POSITION NOTE Fryer can
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