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Super Runner 38 Series Electric Fryers
Installation & Operation 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
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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. 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. IMPOR
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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 INFORMATION 1.1 ORDERING PARTS: 1.2 SERVICE INFORMATION: Customers may order parts directly from Call the “800” number on the cover of this their local Authorized
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2. IMPORTANT INFORMATION kilowatt (KW) output of the heater 2.1 DESCRIPTION: The Dean Super elements and electrical requirements. Runner Series 38 electric fryers are energy-efficient, electrically heated units, listed by the Underwriter’s Laboratory and manufactured to their basic performance DANGER and application specifications. THE FRYER MUST BE CONNECTED ONLY Units are shipped completely assembled TO THE TYPE OF ELECTRICAL SERVICE with any accessories packed inside the IDENTIFIED ON THE AT
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c. STANDARDS: All electrical cooking 2.5 RECEIVING AND UNPACKING: appliances must be electrically Check that the container is upright. connected and grounded in accordance Unpack the fryer carefully and remove all with local codes, or in the absence of accessories from the carton. Do not local codes, with the latest editions of: discard or misplace these, as they will be needed. U.S. Standards: After unpacking, immediately check the equipment for visible signs of shipping 1. National Electri
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3. INSTALLATION c. Insert the threaded leg screw into leg 3.1 POSITIONING: support coupling. 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 a leg becomes damaged during movement, contact your service HAND-TIGHTEN THE LEG agent fo
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jack to raise the unit about a foot corner and measure with the before installing the casters. spirit level. The legs have about one inch of adjustment thread. c. Position the caster assembly against the leg support assembly. Align the 2. Adjust leg height with an holes in the caster assembly plate adjustable or 1-1/16” open end with the corresponding holes in the wrench. leg support assembly on the fryer. Insert the threaded caster bolts through the caster assembly plate into the leg support
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thermostat calibration, and cleans the The install must be reviewed at the time of installation to ensure it vessel for initial food production. meets the intent of these instructions. The on-site supervisor 1. Fill the fryer vessel with hot or and/or operator(s) should be made cold water to the oil level line scribed in the back of the tank. aware there is a restraint on the appliance and, if disconnection of the restraint is necessary, to 2. Set the thermostat/temperature reconnect this rest
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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 lengthen the “OFF” cycle. Smoke shows that you are scorching the shortening and cutting its useful life. NOTE: NEVER MELT A SOLID BLOCK OF SHORTENING BY SETTI
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4. DAILY OPERATION rest in the vessel by turning power 4.1 OPENING: At opening time, always switch off and on. visually check that the power switch and the thermostat are “OFF”. b. Turn the power switch on; set CAUTION temperature controller to 350°F (177°C). IF ELECTRICAL POWER SERVICE IS In less than 30 minutes, the frying DISRUPTED FOR MORE THAN A FEW compound temperature will stabilize and SECONDS, TURN FRYER OFF. THIS be ready for production. WILL PREVENT THE FRYER FROM ACCIDENTALLY
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5. CLEANING & MAINTENANCE To return the unit to its previous installed position see sections 3.4 and 5.3 of this manual. WARNING 5.4 WEEKLY: IF FRYER IS NOT COMPLETELY EMPTY OF OIL, ADJUSTMENT, ALTERATION, a. Completely drain the oil from the fry SERVICE OR MAINTENANCE CAN CAUSE vessel into either the filter or a steel PROPERTY DAMAGE AND PERSONAL container. Do not use a plastic bucket INJURY. or glass container. b. Clean the vessel with a good grade of 5.1 GENERAL: Any piece of equipment cle
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WARNING DO NOT LET WATER SPLASH INTO THE TANK OF HOT OIL. IT WILL SPLATTER AND CAN CAUSE SEVERE BURNS. 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. a. Do not use steel wool, abrasive cloths, clea
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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 INFORMATION, CALL THE DEAN SERVICE HOTLINE AT 1-800-551-8633. PROBLEM CORRECTIVE ACTION Operator hears click sound With the power switch “ON”: when the tem
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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 revision date shown on the cover of this manual. LISTING INSTALLATION COMPONENT STANDARD STANDARD Grease Extractor ANSI/UL 710-1990 ANSI/NFPA 96-1991 Powe
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8. WIRING DIAGRAM 14 HEATING ELEMENTS HEATER WIREWAY ASSEMBLY 1 2 3 4 5 6 RED K1 K2 C P/N 1368 NC 1 1 CONTACTORS PURP 2 2 K1=240/208V COIL SOCKET PLUG BLK 5 AMP HIGH LIMIT K2 2 PIN AMP FUSE FOR FIRE SAFETY SHUT OFF THERMOSTAT BLUE CONNECT TO SWITCH AT P/N 1693 1 3 5 2 4 6 P/N 1365 or EXTINGUISHER HEAD P/N 2672 E WHT POWER SWITCH THREE SPST PHASE 2 PIN AMP P/N 2025 PLUG SOCKET N BLK 2 2 PURP 6 1 1 4,6 L3 4 2 THERMOSTAT 2,5 L2 5 P/N 2557 1,3 L1 3 THREE 1 TERMINAL PHASE 6 BLOCK N 4 2 L3 5 L2 GROUN
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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 SERVICE HOTLINE Price: $6.00 PRINTED IN THE UNITED STATES 1-800-551-8633 819-5646 09-98
