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

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

819-564908-98

Super Marathon Series G

as FryersInstallation &

Operation M

anual

Models SM20, SM35, SM50, SM60 & SM80

2

SUPER MARATHON SERIESGAS FRYER

INSTALLATION AND OPERATION MANUAL

TABLE OF CONTENTSPAGE

1. PARTS ORDERING AND SERVICE INFORMATION 22. IMPORTANT INFORMATION 33. INSTALLATION 54. DAILY OPERATION 125. CLEANING AND MAINTENANCE 146. FRYER TROUBLESHOOTING 157. COMPONENT LISTING AND INSTALLATION STANDARDS 17A. APPENDIX A: FILTRATION A-1

1. PARTS ORDERING AND SERVICE INFORMATION

1.1 ORDERING PARTS:

Customers may order parts directly from theirlocal Authorized Parts Distributor. For thisaddress and phone number, contact yourMaintenance & Repair Center or call thefactory. The factory address and phone numberare on the cover of this manual.

To speed up your order, the followinginformation is required:

Model NumberTypeSerial 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 and serialnumbers of your filter and fryer.

To assist you more efficiently, the followinginformation will be needed:

Model NumberTypeSerial NumberType of GasNature of ProblemAny other information which may be helpful insolving your service problem.

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2. IMPORTANT INFORMATION

2.1 DESCRIPTION: The Dean SuperMarathon gas fryers are energy-efficient,gas-fired units, design-certified by theInternational Approval Services(AGA/CGA), NSF International andmanufactured to their basic performanceand application specifications.

All units are shipped completelyassembled with accessories packed insidethe fryer vessel. All units are adjusted,tested and inspected at the factory beforeshipment. Sizes, weights and input ratesof all models are listed in this manual.

NOTE: The on-site supervisor isresponsible for ensuring that operatorsare made 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 tothe inside front door panel. Informationprovided includes the BTU/hr input of theburners, outlet gas pressure in inches WCand whether the unit has natural or propanegas orifices.

2.3 PRE-INSTALLATION:

a. GENERAL: Only a licensed plumbershould install any gas-firedequipment.

1. A manual gas shut-off valve mustbe installed in the gas supply line

ahead of the fryer(s) for safety andease of future service.

2. The Super Marathon gas fryershave millivolt controls which donot require electrical powerconnections and do not have anON/OFF switch on the controlpanel.

b. CLEARANCES: The fryer area mustbe kept free and clear of allcombustibles. This unit is design-certified for the followinginstallations:

1. Other than household use;

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

3. Combustible construction with aminimum clearance of 6” (15 cm)side and 6” (15 cm) rear, andequipped with factory-supplied 6”(15 cm) adjustable legs or 5” (13cm) casters.

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

DANGER!

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

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d. 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

e. COMPONENT LISTING ANDINSTALLATION STANDARDS:See Appendix B for a listing of variousnon-cooking components oftensupplied as a part of food serviceequipment and the applicablestandards.

2.4 AIR SUPPLY & VENTILATION:Keep the area around the fryer clear toprevent obstruction of combustion andventilation air flow as well as for serviceand maintenance. Never use the interior ofthe fryer cabinet for storage.

a. A commercial, heavy-duty fryer mustvent its combustion wastes to theoutside of the building. It is essentialthat a deep fat fryer be set under apowered exhaust hood or that anexhaust fan be provided in the wallabove the unit, as exhaust gastemperatures are approximately 800-1000°F (427-538°C). Check airmovement during installation. Strongexhaust fans in this hood or in theoverall air conditioning system canproduce slight air drafts in the room.

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

c. Do not store anything on shelvingover or behind the fryer. Exhausttemperatures can exceed 800°F

(427°C) and may damage or meltitems stored over or behind the fryer.

d. Adequate distance must be maintainedfrom the flue outlet of the fryer(s) tothe lower edge of the filter bank.NFPA Standard No. 96 states that “aminimum of 18 inches (45 cm)”should be maintained between theflue(s) and the lower edge of theexhaust hood filter.

e. Filters and drip troughs should be partof any industrial hood, but consultlocal codes before constructing andinstalling any hood. The duct system,the exhaust hood and the filter bankmust be cleaned on a regular basis andkept free of grease.

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,the rating should be reduced four percent(4%) for each additional 1,000 feet (305m) above sea level.

The correct orifices are installed at thefactory if operating altitude is known attime of the customer’s 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,do not refuse shipment, contact the freightcompany. Do not contact the factory.

Remove, unwrap, wash, and temporarilyset aside any accessories shipped in thefryer vessel.

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3. INSTALLATION

3.1 POSITIONING:

a. Initial Installation: If the fryer isinstalled with legs, do not push the fryerto adjust its position. Use a pallet or liftjack to lift the fryer slightly and placethe fryer where it is to be installed.

b. Relocating The Fryer: Beforerelocating a fryer installed with legs,remove all weight from each leg beforemoving.

If a leg becomes damaged duringmovement, contact your service agentfor immediate repair/replacement ofthat leg.

3.2 LEGS:

a. Install legs (or optional casters) nearwhere the fryer is to be used, as neitheris secure for long transit. Unit cannotbe curb mounted and must be equippedwith the legs or casters provided.

b. After unpacking, use a pallet or lift jackto raise the fryer about a foot beforeinstalling the legs.

c. Insert the threaded leg screw into legsupport coupling.

d. Turn the leg clockwise until the leg ishand tight against the leg supportassembly.

e. When positioning the fryer, gentlylower the fryer into position to preventundue strain to the legs and internalmounting hardware. Use a pallet or liftjack to lift and position the fryer ifpossible. Tilting the fryer may damagethe legs.

f. Proceed to Step 3.4, Leveling, to ensurethe fryer is level before using.

CAUTION

THIS FRYER MAY TIP AND CAUSEPERSONAL INJURY IF NOT SECUREDIN A STATIONARY POSITION.REMOVE ALL SHORTENING BEFOREMOVING FRYER AS IT MAY CAUSESEVERE BURNS UPON CONTACT.

WARNING!

A FRYER MUST BE LEVEL BEFOREFILLING WITH OIL. IF THE FRYER ISNOT LEVEL, THE FRYER MAY TIPOVER AND MAY CAUSE INJURY TOTHE OPERATOR.

INSTALLING LEG INTOLEG SUPPORT ASSEMBLY

HAND-TIGHTEN THE LEG

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3.3 CASTERS:

a. Install casters near where the fryer is tobe used, as casters are not secure forlong transit. The fryer cannot be curbmounted and must be equipped witheither the legs or casters provided.

b. After unpacking, use a pallet or lift jackto raise the unit about a foot beforeinstalling the casters.

c. Insert the threaded caster screw into legsupport coupling. Grasp the base of thecaster and tighten the caster by hand,turning clockwise, until snug againstthe leg support assembly.

d. Tighten the caster against the legsupport assembly by using a 3/4” openend wrench.

e. For fryers with casters, there are nobuilt-in leveling devices. The floorwhere the fryers are installed must belevel.

3.4 LEVELING:

a. Place a carpenter’s spirit level acrossthe top of the fryer and level the unitboth front-to-back and side-to-side. Ifit is not level, the unit may not functionefficiently, the oil may not drainproperly for filtering and in a line-up itmay not match adjacent units.

b. Legs (Only):

1. If the floor is smooth and level,level the unit by using the leg screwthreads. Adjust to the high cornerand measure with the spirit level.The legs have about one inch ofadjustment thread.

2. Adjust leg height with an adjustableor 3/4” open-end wrench.

INSTALLING CASTER INTOLEG SUPPORT ASSEMBLY

WARNING!

A FRYER MUST BE LEVEL BEFOREFILLING WITH OIL. IF THE FRYER ISNOT LEVEL, THE FRYER MAY TIPOVER AND MAY CAUSE INJURY TOTHE OPERATOR.

ADJUST LEG HEIGHT WITHAN ADJUSTABLE WRENCH

TIGHTEN CASTER WITH3/4” OPEN END WRENCH

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3. When leveling the fryer, hold theleg body firmly to keep the leg fromrotating while turning the hex bulletfoot.

c. If the floor is uneven or has a decidedslope, it is recommended to place thefryer on a a smooth platform. Do notrely on leg/caster thread adjustment.

d. If the fryer is moved, re-level the fryerfollowing the instructions given in Step3.4.

e. This fryer must be restrained to preventtipping when installed in order to avoidthe splashing of hot liquid. The meansof restraint may depend on the type ofapplication, such as connecting to abattery of appliances or installing thefryer in an alcove, or by separatemeans, such as restraining devices. Abracket has been provided on the fryerback panel for this purpose.

The install must be reviewed at thetime of installation to ensure it meetsthe intent of these instructions. Theon-site supervisor and/or operator(s)should be made aware there is arestraint on the appliance and, ifdisconnection of the restraint isnecessary, to reconnect this restraintafter the appliance has been returnedto its originally installed position.

3.5 GAS CONNECTIONS: The gassupply (service) line must be the same sizeor greater than the fryer inlet line. This

fryer uses a ¾” NPT inlet; however, thegas supply lines must be sized toaccommodate all the gas-fired equipmentthat may be connected to that gas supply.Consult your contractor, gas company,supplier, or other knowledgeableauthorities.

a. Manual shut-off valve: This gasservice supplier-installed valve mustbe installed in the gas service lineahead of the fryer in the gas streamand in a position where it can bereached quickly in the event of anemergency.

b. Pressure regulating:

1. External regulators are notnormally required on this fryer, asthat function is performed by asafety control valve.

2. If the incoming pressure is inexcess of ½” PSIG (3.45 KPa), astep-down regulator will berequired. Your local servicershould check the manifoldpressure with a manometer.

3. Domestic Units: Units usingnatural gas require 4” WC (10mbar). Domestic propane unitsrequire 11” WC (27.4 mbar).

4. Export Units: Units usingnatural gas require 3.5” WC (8.7mbar). Export propane unitsrequire 10” WC (25 mbar).

CAUTION

THE FRYER MUST BE ISOLATEDFROM THE GAS SUPPLY PIPINGSYSTEM BY CLOSING ITSINDIVIDUAL, MANUAL SHUT-OFFVALVE DURING ANY PRESSURETESTING OF THE GAS SUPPLY PIPINGSYSTEM AT PRESSURES EQUAL TOOR LESS THAN ½ PSIG (3.45 KPa).

CAUTION

LEG ADJUSTMENT MUST NOTEXCEED ONE INCH; THE UNITWILL BECOME UNSTABLE ANDTIPPING CAN OCCUR.

FRYERS MUST BE AT ROOMTEMPERATURE, EMPTY OF OIL,AND IF FITTED WITH LEGS, LIFTEDDURING MOVEMENT TO AVOIDDAMAGE AND POSSIBLE BODILYINJURY.

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c. Orifices: The fryer can be ordered tooperate on either natural or propanegas. The correct safety control valve,appropriate gas orifices, and pilotburner are installed at the factory.While the valve can be adjusted in thefield, only qualified service personnelshould make any adjustments with theproper test equipment.

d. Rigid Connections: The fryer can beconnected singularly or as part of acooking line. Check any installer-supplied intake pipe(s) visually andclean threading chips, or any otherforeign matter before installing into aservice line. If the intake pipes are notclear of all foreign matter, the orificeswill clog when gas pressure is applied.

e. Flexible Couplings & Connectors:

1. If the fryer is installed withcouplings or quick disconnectfittings, the installer must use aheavy-duty, AGA design-certifiedcommercial connector of at least¾” NPT (with suitable strain relief)in compliance with ANSI Z-21.69-1979. Domestic connectors are notsuitable.

2. If the unit is installed with casters,the installation should be madewith a connector that complieswith the Standard for Connectorsfor Moveable Gas Appliances,ANSI Z21.69 or Connectors forMoveable Gas Appliances,CAN/CGA-6.16, and a quick-disconnect device that complieswith the Standard for QuickDisconnect Devices for Use withGas Fuel, ANSI Z21.41, or QuickDisconnect for Use with Gas Fuel,CANI-6.9, adequate means mustbe provided to limit the movementof the appliance without dependingon the connector and the quickdisconnect device or its associatedpiping to limit the appliancemovement. A restraining bracketis provided on the appliancestructural back to prevent the unitfrom moving from its installedposition.

3.6 ELECTRICAL CONNECTIONS:The wiring diagram is attached to theinside of the fryer door. The diagram canalso be found on page 16, Chapter 6,Troubleshooting. The fryer is equippedwith a millivolt control system which doesnot need an outside power source.

3.7 INITIAL START-UP:

a. CLEANING: New units are wipedclean with solvents at the factory toremove any visible signs of dirt, oil,grease, etc. remaining from themanufacturing process, then coatedlightly with oil. Wash thoroughly withhot, soapy water to remove any film

CAUTION

ALL CONNECTIONS MUST BESEALED WITH A JOINT COMPOUNDSUITABLE FOR LP GAS, AND ALLCONNECTIONS MUST BE TESTEDWITH A SOAPY SOLUTION BEFORELIGHTING ANY PILOTS.

WARNING

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

CAUTION

THE FRYER AND ITS INDIVIDUALSHUT-OFF VALVE MUST BEDISCONNECTED FROM THE GASSUPPLY PIPING SYSTEM DURINGANY PRESSURE TESTING OF THE GASSUPPLY SYSTEM AT TEST PRESSURESIN EXCESS OF ½ PSIG (3.45 KPa).

9

residue and dust or debris before foodpreparation, then rinse out and wipedry. Wash also any accessoriesshipped with the unit. Close the drain-valve completely and remove thecrumb screen. Make sure the screwsholding the thermostat and limitcontrol sensing bulbs into the vesselare tight.

b. INITIAL PILOT LIGHT: All DeanIndustries’ fryers are tested, adjustedand calibrated to sea level conditionsbefore leaving the factory.Adjustments to assure properoperation may be necessary oninstallation to meet local conditions,low gas pressure, differences inaltitude, variations in gascharacteristics, to correct possibleproblems caused by rough handlingor vibration during shipment, andare to be performed only by qualifiedservice personnel. These are theresponsibilities of the customerand/or dealer and are not covered byDean Industries’ warranty.

1. The inlet pipe at the lower rear ofthe fryer brings incoming gas tothe pilot safety control valve,then to the pilot and/or mainburners. The pilot is located highin the cabinet center, at the baseof the fryer vessel. It will requirea long match or taper to light.

2. Ensure that the following steps aredone in sequence before lighting orre-lighting the pilot:

a) Turn off the manual shut-offvalve on the incoming serviceline.

b) Turn the operating thermostat“OFF”.

c) Depress the pilot gas cock dialon the safety control valve andturn “OFF”.

WARNING

WHEN LIGHTING PILOTS ANDCHECKING FOR BURNERPERFORMANCE, DO NOT STANDWITH YOUR FACE CLOSE TO THEBURNERS… THEY MAY LIGHTWITH A “POP” AND COULD CAUSEFLASH BACK AND FACIAL BURNS.

Pilot Gas Cock Dial

Pilot

Drain Shut-Off Valve

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

3. Fill fryer tank with liquid oil (orwater during testing) to the “oillevel” line scribed into the rearwall of the tank.

4. Open the manual shut-off valve onthe incoming service line.

5. Apply a lighted match or taper tothe pilot burner head.

6. Turn the safety valve gas cock to“Pilot”, depress and hold the dialuntil the pilot stays lit when thedial is released. This may take aminute or longer.

7. If the pilot does not stay lit,depress the dial and re-light it,holding the dial in longer beforereleasing. It may be necessary tore-light the pilot several times untilthe lines are purged of any trappedair and a constant gas flow isattained.

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

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

3.8 HEATING THE VESSEL: Thisstep will check main burner operation,initial thermostat calibration, and clean thevessel for initial food production.

a. Fill the fryer vessel with hot or coldwater to the oil level line scribed in theback of the tank.

b. Set the operating thermostat/temperature controller dial to 220°F(104°C), just above that of boilingwater.

c. The main burner will ignite.

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

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

f. When satisfied that the burners andthermostat are operating properly,drain the vessel of water and drythoroughly. Refill it with shorteningas directed below.

3.9 FINAL PREPARATION:

a. When using a liquid shortening(cooking oil), fill the fryer to the “oillevel” line scribed into the back of thefryer vessel.

b. When using a solid shortening, eithermelt it first, or cut into small piecesand tightly pack it below the heattubes, between the heat tubes, and ontop of the heat tubes, leaving no air

Operating Thermostat

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.

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spaces and being careful not todisturb the sensing bulbs. Make surethe crumb screen is removed beforeplacing solid shortening in the fryer.Melt this shortening by turning theburners “ON” for about five or tenseconds, “OFF” for a minute, etc.until the shortening is melted. If yousee any smoke coming from the oilwhile melting this way, shorten the“ON” cycle and lengthen the “OFF”cycle. Smoke shows that you arescorching the shortening and reducingits useful life.

NOTE: NEVER MELT A SOLIDBLOCK OF SHORTENING BYSETTING IT WHOLE ON TOP OFTHE HEATING TUBES. THIS ISUNSAFE, INEFFICIENT ANDDANGEROUS.

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

d. Before starting operation, turn theoperating thermostat to the probableworking temperature; wait for thetemperature to stabilize then checkwith a high-quality immersionthermometer.

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, alwaysvisually check the fryer for:

a. The combination or main gas valve is“OFF”.

b. To light the fryer, see Section 3-7.

4.2 GENERAL USE OF THEFRYER:

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

b. If using solid shortening, never melt ablock of shortening by setting it on topof the heating tubes. This is dangerousand can easily cause the vessel heattube to burn through, warp, oroverstress the welded seams.

c. Although 350°F (177°C) is therecommended temperature for mostcooking operations, set the fryer at thelowest possible temperature whichproduces a high quality end productwhile ensuring maximum life of fryingcompound.

When the fryer is not in use, thethermostat should be set lower than thatused during cooking. Light loads, too,may be cooked at lower temperatures.A good operator will experiment todetermine the optimum temperature andload conditions for the various fooditems to be cooked.

4.3 TURN ON PROCEDURES:

a. If fryer is empty, pour enough fryingcompound into the vessel to fill thevessel to the “oil level” line scribed onthe rear wall.

b. When using a solid shortening, eithermelt it first, or cut into small piecesand tightly pack it below the heat

tubes, around the heat tubes, and ontop of the heat tubes, leaving no airspaces around the heat tubes and beingcareful not to disturb the sensing bulbs.Melt this shortening by turning theburners “ON” for about five or tenseconds, “OFF” for a minute, etc. untilthe shortening is melted. If you seeany smoke coming from the oil whilemelting this way, shorten the “ON”cycle and lengthen the “OFF” cycle.Smoke shows that you are scorchingthe shortening and reducing its usefullife.

c. Turn the temperature controller to350°F (177°C). In less than 30minutes, the frying compoundtemperature will stabilize and be readyfor production.

4.4 FILTERING: Detailed operating andtroubleshooting information about Deanfiltration systems can be found inAppendix A of this manual or in theoperating manual provided with your filterunit.

a. The frying compound should befiltered at least daily or even morefrequently if cooking is heavy. Thisensures the longest life possible for thefrying compound, gives better taste tothe food being prepared and minimizesflavors being transferred from batch tobatch.

b. When completing a filter cycle, alwaysclose the return valve(s) at the fryer(s)

CAUTION

WHEN FILTERING, NEVER LEAVETHE FILTER UNATTENDED. THEACTION OF THE OIL MOVINGTHROUGH THE LINES COULD KNOCKA FLEXIBLE RETURN HOSE OUT OFTHE FRYER, SPRAYING HOT OIL ANDCAUSING SEVERE BURNS.

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to avoid siphoning oil out of the fryerinto the filter and open the valve at thefilter to promote draining of the returnlines into the filter pan.

c. If using solid shortening, always makesure the return lines are clear beforeturning off the filter motor and hangany flexible lines up to drain. Solidshortening will solidify as it cools,eventually clogging the lines.

4.5 CLOSING:

a. When closing at night, filter the oil inall fryers and drain the filter lines.

b. Cover the open tanks of oil.

c. Turn the control knob on thecombination gas valve “OFF”.

d. Turn filter power switch “OFF”.

4.6 SHUT-DOWN: When closing downfor periods longer than overnight,

a. Drain the frying compound and cleanthe vessel thoroughly.

b. Either discard the frying compound orreturn it filtered to the vessel and thencover it.

c. Non-stainless Fry Vessels Only: Iffrying compound is discarded, lightlycoat the inside of the non-stainlessvessels with fresh frying compound toprevent rusting of the bare mild steelfrying vessels.

d. Turn the control knob on thecombination gas valve “OFF”.

e. Turn the manual valve on theincoming gas service line to “OFF”.

f. Disconnect any 120-volt power cordsfor the filter units from the wallsockets.

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5. CLEANING & MAINTENANCE

5.1 GENERAL: Any piece of equipmentworks better and lasts longer whenmaintained properly and kept clean. Keep thefryer must be kept clean during the workingday. Clean the fryer 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 stainless steel. Filter the cookingoil and replace if necessary. The oil shouldbe filtered more often than daily under heavyuse conditions.

5.3 WEEKLY:

a. Completely drain the oil from the fryvessel into either the filter or a steelcontainer. Do not use a plastic bucket orglass container.

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 operating thermostat 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 removed with the Teflon brush.

e. Scrub tank walls, bottom and heatingtubes. Then drain vessel and rinse inclear water.

DO NOT DRAIN WATER INTOFILTER. WATER WILL DAMAGETHE FILTER PUMP.

f. Refill with clear water, set operatingthermostat to 220°F (104°C), and boilagain. Once boiling is completed, turnoperating thermostat “OFF”, drain, rinse,and dry thoroughly.

g. Immediately refill with cooking oil orfrying compound as directed in Section4.3.

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

5.5 STAINLESS STEEL: All stainless steelfryer body parts should be wiped regularlywith hot, soapy water during the day and witha liquid cleaner designed for this material atthe end 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.

WARNING!

DO NOT LET WATER SPLASH INTO THETANK OF HOT OIL. IT WILL SPLATTERAND CAN CAUSE SEVERE BURNS.

CAUTION

DO NOT LET WATER BOIL DOWN TOTHE POINT THAT TUBES ARE EXPOSEDAS THIS WILL DAMAGE THEM.

WARNING!

IF THE FRYER IS NOT COMPLETELYEMPTY OF OIL, ADJUSTMENTS,ALTERATIONS, SERVICE ORMAINTENANCE CAN CAUSE PROPERTYDAMAGE AND PERSONAL INJURY.

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6. TROUBLESHOOTING

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 eachcondition. Follow each step in sequence as shown in the troubleshooting flowcharts.

6.2 SET-UP: Follow start-up procedures found in Section 3.7, Initial Start-Up, on page 8 of thismanual. Attempt to light the pilot and then follow the flowchart below.

6.3 PILOT FAILS TO LIGHT:

Pilot fails to light.

1. Check to see that gas lines areconnected.

2. Re-light pilot. When attempting tore-light the pilot, ensure combinationgas valve manual knob is depressedfor at least one minute. If pilotdoesn’t light, go to step 3.

3. Call for service.

6.4 FRYER FAILS TO HEAT:

Fryer fails to heat fry vessel.

1. Check to ensure gas valve is set tothe “ON” position.

2. Set operating thermostat to 350°F(177°C) and observe fryer. Do themain burners come on and heat thefry vessel? If no, go to step 3.

3. Call for service.

FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALLTHE DEAN SERVICE HOTLINE AT 1-800-551-8633.

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6.5 MILLIVOLT WIRING DIAGRAM:

6.6 FRYER SPECIFICATIONS:

SM 20 SM 35 SM 50Frying Vessel: Frying Area: Oil Capacity:

6 ½” x 14”20 – 23 lbs.

14” x 14”35 – 43 lbs.

14” x 14”35 – 50 lbs.

Energy Requirements: Gas (Nat Gas or LP): BTU/hr:

Natural or Propane50,000 BTU/hr

Natural or Propane90,000 BTU/hr

Natural or Propane115,000 BTU/hr

Overall Height: 45.0” 45.0” 45.0”Working Height: 35.0” 35.0” 35.0”Overall Width: 7.75” (one vessel)

15.0” (two vessels)15.50” 15.50”

Overall Depth: 29.25” 29.25” 29.25”Shipping Weight: 115 lbs. 180 lbs. 180 lbs.

SM 60 SM 80Frying Vessel: Frying Area: Oil Capacity:

18” x 18”60 – 75 lbs.

20” x 20”80 – 100 lbs.

Energy Requirements: Gas (Nat Gas or LP): BTU/hr:

Natural or Propane150,000 BTU/hr

Natural or Propane165,000 BTU/hr

Overall Height: 45.0” 45.0”Working Height: 35.0” 35.0”Overall Width: 20.0” 21.0”Overall Depth: 35.50” 35.50”Shipping Weight: 255 lbs. 260 lbs.

Combination Gas Valve

White

Red

Red

Red

Black

Black

Thermopile

Operating Thermostat

Hi-Limit

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7. COMPONENT LISTING AND INSTALLATION STANDARDS

The following is a selection of listing and installation standards applicable to non-cooking componentsoften supplied as part of food service equipment. The selection is not intended to be complete and othernationally recognized standards may be appropriate. This listing was current as of the revision dateshown on the cover of this manual.

COMPONENTLISTING

STANDARDINSTALLATION

STANDARDGrease Extractor ANSI/UL 710-1990 ANSI/NFPA 96-1991Power Ventilators ANSI/UL 705-1984 ANSI/NFPA 96-1987

Filter Unit ANSI/UL 900-1987ANSI/UL 586-1990

ANSI/NFPA 96-1987ANSI/NFPA 96-1987

Fire Ext. (CO2)ANSI/UL 154-1990

CAN/ULC-S503-M90 ANSI/NFPA 12-1989

Fire Ext. (Dry Chemical) ANSI/UL 299-1990CAN/ULC-S504-M89 ANSI/NFPA 17-1990

Fire Ext. (Water) ANSI/US 626-1990CAN4-S507-M83 ANSI/MFPA 13-1989

Fire Ext. (Foam) ANSI/NFPA 11-1988Automatic Sprinklers ANSI/UL 199-1990 ANSI/MFPA 13-1989

Smoke Detectors ANSI/UL 521-1988CAN/ULC-S530-1978 ANSI/NFPA 72B-1986

Heat Detectors for FireProtective Signaling Devices

ANSI/UL 521-1988ULC-S530-1978 ANSI/NFPA 72B-1986

A-1

APPENDIX A

FILTRATION INSTRUCTIONS

1. GENERAL:

a. These instructions are not intended toreplace the operating instructions thatcame with your Dean Filter System.They are intended to provide generalinformation about filtrationprocedures and serve as a quickreference guide.

b. For consistent product quality,convenience and long-term savings,use a high-quality liquid fryingcompound.

c. The frying compound should befiltered at least daily or even morefrequently if cooking is heavy. Thisensures the longest life possible forthe frying compound, gives bettertaste to the food being prepared, andminimizes flavors being transferredfrom batch to batch.

d. When completing a filter cycle,always close the return valve(s) at thefryer(s) to avoid siphoning oil out ofthe fryer into the filter and open thevalve at the filter to promote drainingof the return lines into the filter pan.

e. If using solid shortening, alwaysmake sure the return lines are clearbefore turning off the filter motor andhang any flexible lines up to drain.Solid shortening will solidify as itcools and clog the lines.

2. FILTER PREPARATION:

a. Turn the fryer “OFF”.

b. Remove the filter pan assemblyfrom the cabinet.

c. Remove the filter pan cover.

d. Remove the crumb screen (ifprovided) and clean.

e. Remove the hold-down ring andclean.

f. Examine the filter paper, if it is darkor scuffed in appearance, discard it.Follow procedures listed in SectionA.4 to change dirty filter paper.

g. Remove the filter support grid andclean.

h. Remove the filter pan and clean withhot water, then re-install. Make sureall residual water is removed and the

CAUTION

WHEN FILTERING, NEVER LEAVETHE FILTER UNATTENDED. OILMOVING THROUGH THE LINESCOULD KNOCK A FLEXIBLERETURN HOSE OUT OF THE FILTERPAN, SPRAYING HOT OIL ANDCAUSING SEVERE BURNS.

FIGURE A-1

Hold Down Ring Filter Papers (2)

Support Grid Filter Pan Bottom

Exploded View of a Filter PanAssembly

A-2

filter pan is dry. Any remainingwater will cause dangerous splatteringof hot oil when filtering.

i. Re-install filter support grid. Placetwo sheets of filter paper on top of thesupport grid. Push paper to the filterpan bottom with the hold-down ring.Latch the hold-down ring into place.

j. Then reinstall the crumb catcher (ifprovided) inside the filter pan. Placethe filter cover on top of filter pan andslide the filter back inside the fryer.

k. Reconnect oil return quick disconnectlines (if installed on the fryer).

3. NORMAL OPERATION:

Dean Filter Systems are designed to beused as either a portable unit or a built-infilter as part of a fryer/filter system.Portable means that it can be moved fromfryer to fryer.

The primary difference between filtersystems is how the filtered oil is returnedto the fryer vessel. Built-in systems havean internally-plumbed oil return linerunning from the filter’s quick disconnectto a special port in the fryer vessel’s rearwall where oil re-enters the fryer vessel.Portable systems return the filtered oil bymeans of a flexible oil return hose whichconnects to the filter’s quick disconnect.The operator uses a wand connected to theend of the flexible oil return hose to directfiltered oil into the fryer vessel fromabove.

Filter operations always start with makingsure the unit is properly plugged in, thenrolling the filter to the fryer to be filtered.The filter works directly under the fryer'sdrain valve.

a. Portable Filter Operation:

1. Open the drain valve by pullingthe handle out. The oil willtransfer from the fryer vessel tothe filter pan.

2. Turn the filter switch to the “ON”position on the filter control panelto begin pumping oil into fryer. Ifyour filter unit is equipped with aflexible hose/nozzle, ensurenozzle is positioned to return oilsafely into the fryer vessel.

3. When oil and fryer vessel areclean, close the drain valve. Ittakes the filter approximately 5 to7 minutes to pump all oil backinto the fryer. Run the filter pumpan additional 10-15 seconds afterbubbles appear in oil to clear oilreturn lines.

4. Make sure the drain valve is fullyclosed.

OilReturnHose

Fryer Vessel

Filter PumpDrain ValvewithExtension

QuickDisconnect

Arrows showdirection of oilflow.

Portable Filtration System

FIGURE A-2

A-3

* Note: Only major components areshown.

b. Built-in Filter Operation:

Figure A-3 shows a simplifiedversion of a built-in filtration system.Arrows show the direction of oilflow when filtering. Use the figureas a guide for locating keycomponents on a fryer battery with abuilt-in filtration system.

1. Turn fryer “OFF”.

2. Filter the oil from one fryer at atime.

3. Scoop approximately 3 quarts ofoil from the fryer to be filteredand set aside.

4. Remove the drop-in gridcovering the heater tubes fromthe fryer vessel. Set aside thedrop-in grid. See Figure A-4.

5. Stir the oil below the heattransfer tubes with an “L-shaped” Teflon brush to loosensediments.

6. Open the fryer cabinet door.

7. Open the fryer drain valve at thefryer (either pull the red handleto that fryer or open the valve atthat vessel) and continue to stirand brush down the sides of thevessel and heater tubes.

8. Open the hose connect valve (orpull the yellow handle) at thefryer.

Drop-in Grid in a SM20

FIGURE A-4

Fryer Battery with Built-in Filter System *

Fry Vessel

Filter

Pump Oil ReturnLine

Oil ReturnHandle

(Yellow)

Hose ConnectValve

Fryer Drain ValveHandle (Red)

HeaterTubes

Arrows show oil flow direction.

QuickDisconnect

FIGURE A-3

A-4

9. Turn filter motor switch “ON”.

10. Pour the three quarts of oil (fromstep 3.b.3) into the fry vesselcorners to rinse out stubborndebris.

11. Push the red drain valve handleor turn the pump motor “OFF”(as applicable).

12. Re-install the drop-in grid intothe fryer.

13. Once the drop-in grid is coveredwith shortening, turn the fryerpower switch “ON” and push thereset switch (if applicable).

14. When the oil in the fryer starts tobubble, open the filter cabinetdoor, then lift the front of thefilter pan and allow the bubblingto continue for approximately 10-15 seconds more. If it is blowingbubbles, air is moving throughthe lines and the lines cannot beplugged.

15. Turn the filter switch “OFF”.

16. Close the oil return valve (orpush in the yellow handle) to thefryer and close the fryer cabinetdoor.

NOTE: This completes the filtering ofone fryer. To filter additional fryers inthe same battery, repeat the processstarting at step 3.b.1.

Complete the process with the followingfinal steps.

17. Close the hose connect valve (orpush yellow handle) at the fryer.Then open the oil return line byturning the red handle at thefilter. This drains the oil returnline back into the filter pan andclears the lines.

18. Close the filter cabinet door.

NOTE: With the hose connect valve“closed” at the fryer and the filter oilreturn valve “open”, any oil left in thereturn lines will drain into the filter panand not be trapped in the lines. Thesevalves should be kept in these positionswhen not filtering.

4. CHANGING FILTER PAPER:The top piece of filter paper should bediscarded when it becomes dark or scuffedin appearance. Follow these procedures:

a. Before changing the paper, use theflexible hose (with about one inch ofoil remaining in the filter pan) to flushdebris from the filter pan sides onto thepaper.

Red HandleYellow Handle

Locations of Filtration System Handles (in Fryer Cabinet)

FIGURE A-5

Red FilterHandle

Oil Return LineQuick Disconnect

Inside Filter Cabinet

Filter Switches

FIGURE A-6

A-5

b. Return all oil to the fryer.

c. Open the hold-down ring lockinglatches and lift the ring out of the filtertank. Your unit will be equipped withone of the types shown in figure A-7.

d. Roll both ends of the used (top) sheetof paper in to the center, making sureno sediment falls out. Discard the topsheet. Temporarily remove the bottomsheet and set aside.

e. Remove and check the support grid forcleanliness and scrub if necessary.Check the filter pan for cleanliness andscrub if necessary. Also check thedrain ports at the bottom rear of thefilter pan for sediment or blockages.

f. Replace the support grid, lay a newfilter sheet on the grid, then place theold bottom sheet on top of the newsheet. It is essential that two sheets ofDean filter papers are used; use ofother than OEM parts will void thefilter warranty.

g. Replace the hold-down ring and latchinto position. Sprinkle 16oz of filterpowder evenly across the surface of

the filter paper. Re-install the crumbcatcher (if so equipped). Then replacethe filter pan cover.

h. The unit is now ready for operation.

5. TROUBLESHOOTING: Thesetroubleshooting procedures must be carriedout only by a Factory Authorized ServiceCenter or a local service companyspecializing in hotel and restaurant cookingappliances.

The problems and possible solutions givenin this section cover those most commonlyencountered.

To troubleshoot, perform the test set-up atthe beginning of each condition. Start atthe top of the diagram. Arrows direct thetroubleshooter through the sequence.Follow each step in sequence as shown inthe troubleshooting diagrams.

Portable Filters – Begin on page A-6.

Built-in Filters – Begin on page A-7.

Locking Latches

FIGURE A-7

Installing new filter paper.

FIGURE A-8

WARNING!

INSPECTION, TESTING, AND REPAIROF GAS OR ELECTRICAL EQUIPMENTSHOULD BE PERFORMED BYQUALIFIED PERSONNEL.

DANGER!

USE EXTREME CARE DURINGELECTRICAL CIRCUIT TESTS.LIVE CIRCUIT WILL BEEXPOSED.

A-6

Portable Filter Pump Fails to Pump Oil?

Filter Pumpfails to pump oil.

Doesyour filter have a

heater?

Turn heater "ON"and run heaterfor 15 minutes.

Insert flexible oil returnhose into the filter pan

holster. Turn pumpmotor "ON".

Does oilflow?

Conduct normalfilter operations.

Disconnect flexible oilreturn hose. Make sure itis cool before handling.

Try blowing air through it.

Can youblow air through

it?

Submerge hose into hot water (over120°F/49°C). Keep both ends outof the water. If water gets into thehose, the water will cause severe

splattering when hose isreconnected to the filter.

Once shortening hassoftened, reconnectthe flexible oil return

hose to the filter.

Insert flexible oil returnhose into the filter pan

holster. Turn pumpmotor "ON".

Does oilflow?

Blockage is between the bottom of the filter

pan and the flex hosevalve. Go to page A-8.

Yes

No

Yes

No

No

Yes

Yes No

A-7

Built-in Filter Pump Fails to Pump Oil?

Filter Pumpfails to pump

oil.

Reset filter circuitbreaker.

If equipped with aheater, turn heater ONand run heater for 15

minutes.

Turn pumpmotor ON.

Does oilflow?

Shortening hadsolidified in the

filter.

When filtering, use the heaterand run the pump for at least

an additional 15 seconds afterair bubbles appear in the fry

vessel.

Conduct normalfilter

operations.

Turn pump OFF. Resetfilter circuit breaker andwall circuit breaker (if

necessary).

Turn pump ON. If it failsto pump oil go to pageA-9 and follow Pump

Troubleshooting.

If pump providessuction, check for

blockages in the oillines.

Start by followingprocedures on

page A-10.

If blockage is not in filterpan or line from filter panto the pump, continue withthis flowchart procedure.

Disconnect oilreturn line from thepump to the fryer.

Can youblow air through

it?

Submerge oil line into hot water(over 120°F/49°C). Keep bothends out of the water. If watergets into the line, the water willcause severe splattering when

reconnected to the filter.

Once shortening hassoftened, reconnect

oil line to filter.

Turn pumpmotor ON.

Does oilflow?

Conduct normalfilter

operations.

Contact yourlocal authorizedservice center.

Pump motor isclogged or

faulty.

Contact yourlocal authorizedservice center.

Yes

No

Yes

No

Yes

No

A-8

Rate of Oil Return Slowing?

Rate of oilreturn to the fryer

is slowing.

Is this thefirst fryer to be filtered

during this filteringsession?

Check the filterpaper in the filter

pan.

Is the filterpaper properly secured

by the hold downring?

Paper may beplugged by improperuse of filter powder.

Paper may not besecured by the hold downring. Air is being allowed

to get into the system.

Change the filter paper. Throw away the old topsheet and use the old

bottom sheet as the new topsheet.

Take a new sheet andplace it in the bottomof the pan. Place thenew top sheet over it.

Secure the filterpapers by latchingthe hold down ring.

Sprinkle 16oz of filterpowder evenly across thesurface of the filter paper.

Check the filter sump. Sediment collects

around the suction pipein the filter bottom.

Remove the filterpan cover.

Unlatch hold-down ring andremove the filter paper and

filter paper support grid.

Clean support gridand set asidetemporarily.

Wipe sedimentsout of the bottomof the filter pan.

Inspect drain ports at thebottom rear of the filter panand remove any sediment

or visible blockages.

Reassemble the filterpan assembly. Turn

the pump motor "ON".

Hasthe oil return rate

improved?

Conduct normalfilter operations.

Blockage may bebetween the filter pan bottom and the flex

hose valve.

Go to flowchart titled"Blockage between

Filter Pan and Flex HoseValve" on page A-9.

Yes

No

Yes

No

Yes

No

A-9

Blockage between Filter Pan and Flex Hose Valve?

Blockage has beendetermined to be betweenthe filter pan bottom and

the flex hose valve.

Does yourfilter have a

heater?

Disconnect oil line from thefilter pan to the pump at the

pump end.

Put finger over the inletconnection to the pump.

Turn the pump "ON".

Does the pumpmotor run?

Do you feelsuction?

Pump is clear of anyblockages. Go to Page

A-10 and continue.

Pump motor is clogged orfaulty.

Contact your localFactory Authorized

Service Center.

Check filter circuit breaker. Push the circuit breaker

reset button.

Verify power cord isconnected to the outlet.

Turn theheater "ON". Doesthe suction line feel

warm?

The heater is workingproperly. Turn the heater "OFF".

Check wall circuitbreaker.

If wall circuit breaker hastripped, turn heater "OFF".

Reset wall circuit breaker.

Turn heater "ON".

If the suction line fails towarm, the heater is faulty.

Contact your localFactory Authorized

Service Center!

No

Yes

Yes

No

Yes

No

Yes

No

HeaterTroubleshooting

PumpTroubleshooting

A-10

Plug is in the bottom ofthe filter pan or in the linefrom the filter to the pump.

Disconnect the tubing fromthe filter pan to the motor.

Make sure the pipe is cool.

Try blowing airthrough it.

Can youblow air through

it?This line is clogged.

Soak the line in hotwater until you can

blow through it.

The line is clear.Reconnect hoseto the pump inlet.

Does oilflow?

Conductnormal filteroperations.

There may be a plugin the bottom of the

filter pan.

Take filter pack apart, thenscrub the bottom of the panand clean the intake pipe toremove residual shortening.

Reassemble the filterpack. Then turn pump

motor "ON".

Does oil flow?

Conduct normal filteroperations.

Go to page A-9 andfollow Pump

troubleshootingprocedures.

No

Yes

Yes

No

Yes

No

ENTER FROM PAGE A-7 OR A-8HERE

Dean, 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106

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 819-5649 08-98