Frymaster Fryer Cool Zone Electric Fryer User Manual

INSTALLATION, OPERATION,  
& MAINTENANCE MANUAL  
COOL ZONE ELECTRIC FRYERS (CE)  
A WELBILT Company  
DEAN INDUSTRIES  
14501 South Broadway, Gardena, California 90248  
Dean Factory Service Center  
1-800-551-8633  
1-318-865-1711  
Printed in the United States of America  
English  
P/N 819-5729  
November 1999  
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DANGER  
Improper installation, adjustment, maintenance or service, and unauthorized alterations or  
modifications can cause property damage, injury, or death. Read the installation, operating  
and service instructions thoroughly before installing or servicing this equipment. See Chapter  
1 of this manual for definition of qualified service personnel.  
DANGER  
The front ledge of the fryer is not a step. Do not stand on the fryer. Serious injury can result  
from slips or contact with the hot oil.  
DANGER  
Single fryers equipped with legs must be stabilized by installing anchor straps. All fryers  
equipped with casters must be stabilized by installing restraining chains  
DANGER  
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any  
other appliance.  
DANGER  
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof  
container at the end of frying operations each day. Some food particles can spontaneously  
combust if left soaking in certain shortening material. Additional information can be obtained  
in the filtration manual included with the system.  
WARNING  
No structural material on the fryer should be altered or removed to accommodate placement of  
the fryer under a hood. Questions? Call the Frymaster Dean Service Hotline at 1-800-551-  
8633.  
WARNING  
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal  
the joint between the frypot. Banging fry baskets on the strip to dislodge shortening will  
distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be  
removed for cleaning.  
DANGER  
Adequate means must be provided to limit the movement of this appliance without depending  
on or transmitting stress to the electrical conduit. A restraint kit is provided with the fryer. If  
the restraint kit is missing contact your local Frymaster Factory Authorized Service Center  
(FASC) for part number 826-0900.  
DANGER  
This fryer may have two power cords and prior to movement, testing, maintenance and any  
repair on your Frymaster fryer; disconnect BOTH electrical power cords from the electrical  
power supply.  
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DEAN  
COOL ZONE ELECTRIC FRYERS (CE)  
INSTALLATION, OPERATION, & MAINTENANCE MANUAL  
TABLE OF CONTENTS  
PAGE  
1
2
3
4
5
6
7
PARTS ORDERING/SERVICE INFORMATION  
IMPORTANT INFORMATION  
INSTALLATION  
2
3
5
10  
12  
14  
15  
DAILY OPERATION  
CLEANING AND MAINTENANCE  
OPERATOR TROUBLESHOOTING  
WIRING DIAGRAM  
1. PARTS ORDERING AND SERVICE INFORMATION  
To assist you more efficiently, the following  
information will be needed:  
1.1 ORDERING PARTS:  
Customers may order parts directly from their  
local Authorized Parts Distributor. For this  
address and phone number, contact your  
Maintenance & Repair Center or call the Dean  
Factory Service Hotline. The factory address  
and phone numbers are on the cover of this  
booklet.  
Model Number  
Serial Number  
Voltage  
Nature of the Problem  
Any other information which may be helpful  
in solving your service problem.  
To speed up your order, the following  
information is required:  
Model Number  
Serial Number  
Type of Voltage  
Item Part Number  
Quantity Needed  
1.3 AFTER SALES:  
In order to improve service, have the following  
chart filled in by the Dean Authorized Servicer  
who installed this equipment.  
Authorized Servicer  
Address  
1.2 SERVICE INFORMATION:  
Call the Dean Factory Service Hotline number  
on the cover of this booklet for the location of  
your nearest Maintenance & Repair Center or  
contact the factory direct. Always give the  
model and serial numbers of your filter and  
fryer.  
Telephone/Fax  
Model #  
Serial #  
Type:  
Fryer Equipped For:  
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2. IMPORTANT INFORMATION  
kilowatt (kW) output of the heater  
elements and electrical requirements.  
2.1 DESCRIPTION: The Dean Cool Zone  
(CE) electric fryers are energy-efficient,  
electrically heated units, certified by NSF  
and the Underwriters Laboratory and  
manufactured to their basic performance  
and application specifications. The Dean  
Cool Zone (CE) electric fryers are  
certified for installation and operation in  
the European Community (CE).  
DANGER!  
THE FRYER MUST BE CONNECTED ONLY  
TO THE TYPE OF ELECTRICAL SERVICE  
IDENTIFIED ON THE ATTACHED RATING  
PLATE.  
Units are shipped completely assembled  
with any accessories packed inside the  
fryer vessel. They are adjusted, tested,  
and inspected at the factory prior to crating  
for shipment. Sizes, weights and input  
rates are listed in this manual.  
2.3 PRE-INSTALLATION:  
a. GENERAL: A licensed electrician  
should install any commercial electric  
cooking equipment.  
2.2 DESIGN SPECIFICATIONS:  
b. CLEARANCES: The fryer area must  
be kept free and clear of all  
combustibles. This unit is design-  
certified for the following installations:  
a. VESSEL CONSTRUCTION: Welded,  
heavy gauge steel with three heater  
elements fixed inside the vessel with a  
protective, chromed wire mesh crumb  
screen over the elements. A drain is  
tapped into front right corner of vessel  
with a front-controlled manual drain  
valve.  
1. Other than household use.  
2. Non-combustible floor installation  
equipped with factory-supplied 15  
cm (6 inch) adjustable legs,  
optional 13 cm (5 inch) rigid rear  
casters, or optional 13 cm (5 inch)  
locking swivel casters.  
b. BODY  
CONSTRUCTION:  
An  
aluminized steel base with stainless  
steel front and enamel sides. The  
frame is supported by 15 cm (6 inches)  
adjustable legs or optional 15 cm (6  
inches) rigid rear casters.  
3. Combustible construction with a  
minimum clearance of 15 cm (6  
inches) side and 15 cm (6 inches)  
rear, and equipped with factory-  
supplied 15 cm (6 inches)  
adjustable legs or 13 cm (5 inches)  
casters.  
c. OPERATING CONTROLS: Unit is  
shipped standard with a liquid filled  
bulb thermostat.  
The temperature  
control is mounted in the cabinet  
behind the front door on the bottom  
left side of the cabinet.  
CAUTION  
Local building codes usually prohibit a fryer  
with its open tank of hot oil from being  
installed beside an open flame of any type,  
whether a broiler or the open burner of a  
range.  
d. AUTOMATIC SAFETY FEATURE:  
High temperature detection to shut off  
electric heater elements should the  
controlling thermostat fail.  
e. RATING PLATE: This is attached to  
the inside front door panel.  
Information provided includes the  
3
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c. STANDARDS: All electrical cooking  
appliances must be electrically  
connected and grounded in accordance  
with local codes, or in the absence of  
local codes, with the latest editions of  
the European Community (CE)  
standards.  
Concealed loss or damage: If damage  
is unnoticed until equipment is  
unpacked, notify freight company or  
carrier immediately, and file  
a
concealed damage claim. This should  
be done within fifteen (15) days of  
date of delivery. Be sure to retain  
container for inspection.  
2.4 AIR SUPPLY & VENTILATION:  
NOTE: Dean does not assume responsibility  
for damage or loss incurred in transit.  
a. The area around the fryer must be kept  
clear to prevent any obstruction to  
ventilation air flow as well as for  
service and maintenance. Never use  
the interior of the fryer’s cabinet for  
storage.  
b. A commercial, heavy-duty fryer  
should be vented to the outside of the  
building.  
c. Filters and drip troughs should be part  
of any industrial hood, but consult  
local codes before constructing and  
installing any hood.  
2.5 RECEIVING AND UNPACKING:  
Check that the container is upright.  
Unpack the fryer carefully and remove all  
accessories from the carton. Do not  
discard or misplace these, as they will be  
needed.  
After unpacking, immediately check the  
equipment for visible signs of shipping  
damage. If such damage has occurred,  
contact the carrier and file the appropriate  
freight claims. Do not contact the factory,  
as the responsibility of shipping damage is  
between the carrier and the dealer or end-  
user.  
If your equipment arrives damaged:  
File claim for damages immediately,  
regardless of extent of damage.  
Visible loss or damage: Be sure this is  
noted on the freight bill or express  
receipt and is signed by the person  
making the delivery.  
4
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3. INSTALLATION  
3. If the optional rigid casters are to be  
installed on single fryers, the casters must  
be installed on the fryer rear channel  
assembly only.  
3.1 POSITIONING:  
a. Initial Installation: If installed with  
legs, do not push against any unit edges  
to adjust its position. Use a pallet or lift  
jack to lift it slightly and place it where  
it is to be installed.  
4. Proceed to Step 3.3, Leveling, after legs  
and/or optional rear rigid casters are  
installed to ensure the fryer is level  
before using.  
b. Relocating The Fryer: If relocating a  
fryer installed with legs, remove all  
weight from each leg before moving.  
b. Leg Installation:  
1. Remove unit from pallet.  
Note: If a leg becomes damaged during  
movement, contact your service agent  
for immediate repair/replacement of that  
leg.  
2. Carefully raise unit with forklift, pallet  
jack, or other steady means.  
3. Place one lock washer on each hex head  
screw.  
4. Insert hex head screws with lockwashers  
(1/4-20 threads by 19mm (¾") long)  
through bolt holes of leg mounting plates  
as shown in the Figure 3-1 on the next  
page. A locknut has been attached to the  
top side of the mounting plate at the  
factory to capture the hex head screw as  
it is screwed in.  
DANGER!  
THIS FRYER MAY TIP AND  
CAUSE PERSONAL INJURY IF  
NOT SECURED CORRECTLY IN  
A
STATIONARY  
POSITION.  
REMOVE ALL SHORTENING  
BEFORE MOVING FRYER AS IT  
MAY CAUSE SEVERE BURNS  
UPON CONTACT.  
5. Tighten the bolts and nuts to 5.65 joules  
(50 inch-lbs.) minimum torque.  
CAUTION  
3.2 LEG AND CASTER INSTALLATION:  
For leg and caster installations, the unit  
must be at room temperature and drained of  
shortening before installing the legs and/or  
casters.  
a. General:  
1. Install legs and and optional rear  
rigid casters near where the fryer is  
to be used, as neither are secure for  
long transit. Unit cannot be curb  
mounted and must be equipped with  
the legs (or legs and optional rigid  
casters) provided.  
c. Installing Optional Rear Rigid Casters:  
1. Install rear rigid casters only at the rear  
of the single fryer as shown in the Figure  
3-1. Legs must be installed at the front  
of the fryer.  
2. When positioning the fryer, gently  
lower the fryer into position to  
prevent undue strain to the legs and  
internal mounting hardware. Use a  
pallet or lift jack to lift and position  
the fryer if possible. Tilting the  
fryer may damage the legs.  
2. Follow the same instructions for leg  
installations as given above in steps  
3.2.b.1-5.  
5
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Structural Back  
Side Panel  
Front Channel  
Rear Channel  
Side Panel  
1/4-20 HX HD Lock Nut  
1/4-20 HX HD Lock Nut  
Front Door  
Caster Shims  
if required.  
Caster Shims  
if required.  
Lock Washer  
Front Channel  
Lock Washer  
1/4-20 HX HD Screw  
Front Leg  
w/Mounting Plate  
1/4-20 HX HD  
Screw  
Rear Rigid Caster  
Locking Caster  
13 cm/5 in  
13 cm/5 in  
Adjust as needed.  
Leg and Caster Installations  
Figure 3-1  
d. Installing Optional Swivel Casters:  
3.3 LEVELING:  
1. Swivel casters can only be used with  
multiple fryer batteries (two or more  
fryers battered together).  
a. Place a carpenter’s spirit level across  
the top of the fryer and level the unit  
both front-to-back and side-to-side. If  
the fryer is not level, the unit may not  
function efficiently, the oil may not  
drain properly for filtering and in a  
line-up it may not match adjacent  
units.  
2. Install non-locking casters only at the rear  
of the unit as shown in the Figure 3-1.  
3. Locking casters must be installed at the  
front of the unit. This allows the fryer  
to be "locked" in position for safe  
operations.  
b. Legs (Only):  
1. If the floor is smooth and level,  
level the unit by using the caster  
shims. Adjust to the high corner  
and measure with the spirit level.  
4. Follow the same instructions for leg  
installations as given above in steps  
3.2.b.1-5.  
2. Adjust leg height with an  
adjustable or 27mm (1-1/16”)  
open end wrench by turning the  
hex bullet on the bottom of the  
leg. See figure 3-2 on page 7.  
WARNING!  
A FRYER MUST BE LEVEL BEFORE  
FILLING WITH OIL. IF THE FRYER  
IS NOT LEVEL, THE FRYER MAY  
TIP OVER AND MAY CAUSE  
INJURY TO THE OPERATOR.  
3. The hex bullet is for minor leg  
height adjustment only. Do not  
adjust more than 22mm (1").  
6
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4. When leveling the unit, the leg  
body should be held firmly to  
keep the leg from rotating while  
turning the hex bullet foot to the  
required height.  
must be installed on the front  
channel.  
2. Do not use more than two metal  
shims per caster.  
3. There are no thread adjustments for  
the rigid casters.  
d. Swivel Casters (Only):  
1. Multiple fryer batteries (only): If  
optional swivel casters are used,  
the locking swivel casters must be  
installed on the fryer front channel.  
Lock casters prior to operating  
the fryer.  
2. Install non-locking swivel casters  
on the fryer rear channel only.  
Adjust leg height with an  
adjustable wrench.  
3. Do not use more than two metal  
shims per caster.  
Figure 3-2  
4. There are no thread adjustments for  
the swivel casters.  
WARNINGS!  
e. If the floor is uneven or has a decided  
slope, it is recommended to place the  
fryer on a smooth platform. Do not  
rely on leg thread or caster shims for  
adjustments.  
DO NOT USE MORE THAN TWO  
METAL SHIMS PER LEG/CASTER.  
USING MORE THAN TWO SHIMS  
PER LEG/CASTER MAY CAUSE  
f. If the fryer is moved, re-level the fryer  
following the instructions given in  
Steps 3.3.a-c.  
THE  
UNSTABLE, TIP OVER, AND MAY  
CAUSE INJURY TO THE  
OPERATOR.  
FRYER  
TO  
BECOME  
g. This fryer must be restrained to  
prevent tipping when installed in order  
to avoid the splashing of hot liquid.  
The means of restraint may depend on  
the type of application, such as  
connecting to a battery of appliances  
or installing the fryer in an alcove, or  
by separate means, such as restraining  
devices. A bracket has been provided  
on the fryer back panel for this  
purpose.  
IF OPTIONAL SWIVEL CASTERS  
ARE USED ON A MULTIPLE  
FRYER  
CASTERS MUST BE INSTALLED  
ON THE FRYERS' FRONT  
BATTERY,  
LOCKING  
CHANNEL. FAILURE TO LOCK  
CASTERS PRIOR TO OPERATING  
THE FRYERS MAY CAUSE THE  
FRYERS TO MOVE AND CAUSE  
INJURY TO THE OPERATOR.  
The install must be reviewed at the  
time of installation to ensure it meets  
the intent of these instructions. The  
on-site supervisor and/or operator(s)  
should be made aware that there is a  
c. Rigid Casters (Only):  
1. Install the optional rigid casters on  
the fryer rear channel only. Legs  
7
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restraint on the appliance and, if  
disconnection of the restraint is  
necessary, to reconnect this restraint  
after the appliance has been  
returned to its originally installed  
position.  
crumb screen. Make sure the screws  
holding the thermostat and hi-limit  
control sensing bulbs are tight.  
b. HEATING THE VESSEL: This step  
checks heater element operation, initial  
thermostat calibration, and cleans the  
vessel for initial food production.  
CAUTION  
1. Fill the fryer vessel with hot or  
cold water to the oil level line  
scribed in the back of the tank.  
The fryer MUST be connected to the voltage  
and phase as specified on the rating and  
serial number plate located on the back of  
the fryer door.  
2. Set the thermostat/temperature  
controller dial to 104°C/220°F,  
just above that of boiling water.  
A ground wire MUST be connected to the  
ground terminal provided near the input  
power terminal block.  
3. Toggle the power switch “ON”.  
The heater elements will begin  
heating.  
3.4 ELECTRICAL CONNECTIONS:  
Plan and carry out installation in  
accordance with local codes.  
4. When the water starts to boil, turn  
the dial to below 99°C/210°F.  
The elements will turn off and the  
water will stop boiling.  
a. Connections:  
Connections to the  
terminal block and grounding lug  
should be made through the hole  
provided for this purpose in the  
junction box. To install this fryer, the  
servicer/installer must use a goose  
neck and retainer to protect the cord  
set.  
5. When satisfied that the heaters  
and thermostat operate properly,  
drain the vessel of water and dry  
thoroughly. Refill fry vessel with  
shortening as directed in section  
3.6, Final Preparation.  
b. Wiring Diagram: It is attached to the  
inside of the fryer door. Amperage for  
each unit depends on the type of  
installation and accessories supplied  
with the unit. A 230/400V Wiring  
Diagram is provided in Chapter 7.  
3.5 INITIAL START-UP:  
a. CLEANING: New units are wiped  
clean with solvents at the factory to  
remove any visible signs of dirt, oil,  
grease, etc. remaining from the  
manufacturing process, then coated  
lightly with oil. Wash thoroughly with  
hot, soapy water to remove any film  
residue and dust or debris before food  
preparation, then rinse out and wipe  
dry.  
Wash also any accessories  
shipped with the unit. Close the drain  
valve completely and remove the  
Temperature Controller  
Power Switch  
Figure 3-3  
8
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3.6 FINAL PREPARATION:  
a. When using liquid shortening  
(cooking oil), fill the fryer to the “oil  
level” line scribed into the back of the  
fryer vessel.  
WARNINGS!  
OPERATE  
WITHOUT ENOUGH COOKING  
COMPOUND OR WATER IN  
THE VESSEL TO COVER THE  
HEATING ELEMENTS.  
b. When using solid shortening, either  
melt it first, or cut into small pieces  
and pack into cool zone (bottom) of  
the frying vessel. Do not leave any  
air spaces or disturb the sensing  
bulbs. Melt shortening by turning the  
heaters “ON” for 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 indicates oil  
scorching, shortening its useful life.  
NEVER  
FRYER  
ALWAYS WEAR OIL-PROOF,  
INSULATED GLOVES WHEN  
WORKING WITH THE FRYER  
FILLED WITH HOT OIL.  
ALWAYS DRAIN HOT OIL INTO  
A METAL CONTAINER. HOT  
OIL CAN MELT PLASTIC  
BUCKETS AND CRACK GLASS  
CONTAINERS.  
NOTE: Never melt a solid block of shortening  
by setting it in the vessel or on top of  
the heating elements. This is unsafe,  
inefficient and dangerous.  
c. When the fryer vessel is filled and  
the shortening melted, replace the  
crumb screen gently over the heater  
elements to prevent splashing of hot  
oil. Wear gloves when replacing the  
crumb screen.  
d. Before starting operation, turn the  
temperature controller to the probable  
working temperature; wait for the  
temperature to stabilize then check  
with  
a
high-quality immersion  
thermometer.  
9
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4.3 TURN ON PROCEDURES:  
4. DAILY OPERATION  
a. If fryer is empty, pour enough  
shortening into the vessel to fill the  
vessel to the "oil level” line scribed on  
the rear wall. If solid shortening is to  
be used, melt enough in a separate  
container to cover the heating elements  
in the bottom of the vessel, then melt  
the rest in the vessel by turning power  
switch off and on.  
4.1 OPENING: At opening time, always  
visually check that the power switch and  
the thermostat are “OFF”.  
CAUTION  
If electrical power service is disrupted for  
more than a few seconds, turn fryer OFF.  
This will prevent the fryer from accidentally  
heating oil when power service is resumed.  
b. Turn the power switch on; set  
temperature controller to 177°C  
(350°F). In less than 30 minutes, the  
frying compound temperature will  
stabilize and be ready for production.  
4.2 GENERAL USE:  
a. For consistent quality product,  
convenience and long-term savings,  
use  
compound.  
a
high-quality liquid frying  
4.4 FILTERING:  
a. General: Filtering the shortening  
assures a better taste to the food,  
minimizes flavors being transferred  
from batch to batch, and increases  
frying compound lifespan.  
WARNING!  
IF USING SOLID SHORTENING,  
NEVER MELT A BLOCK OF  
SHORTENING BY SETTING IT  
Filter the frying compound at least  
once daily or more frequently if  
cooking is heavy.  
WHOLE  
VESSEL. THIS IS DANGEROUS  
AND CAN EASILY CAUSE THE  
SHORTENING  
DAMAGE TO THE ELEMENTS  
OR POSSIBILY A FIRE.  
IN  
THE  
FRYER  
b. Prior to filtering, align the portable  
filter unit under the drain valve.  
Attach the drain valve extension to  
ensure shortening flows into the filter  
safely.  
SCORCHING,  
c. If using solid shortening, clear return  
lines before turning off the filter motor  
and hang any flexible lines up to drain.  
As it cools, solid shortening solidifies  
and clogs lines.  
b. Although a temperature of 177°C  
(350°F) is recommended for most  
cooking operations, set the fryer at the  
lowest possible temperature which  
produces a high-quality end product  
while ensuring maximum life of frying  
compound.  
d. For more detailed information  
concerning filtration, review the  
operator's manual shipped with your  
filter unit.  
c. When the fryer is not in use, the  
thermostat should be set lower than that  
used during cooking.  
10  
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CAUTION  
When filtering, never leave the filter  
unattended. Always point the flexible oil  
return hose nozzle down into the fry vessel  
to prevent spraying of hot oil which may  
cause severe burns.  
4.5 CLOSING: When closing at night, filter  
oil in all fryers and drain the filter lines.  
Cover the open tanks of oil. Turn power  
switch “OFF”.  
4.6 SHUTDOWN: When shutting down for  
periods longer than overnight, drain the  
frying compound and clean the vessel  
thoroughly. Either discard the frying  
compound or return it filtered to the vessel  
and then cover it. Turn both the power switch  
and temperature controller “OFF”.  
11  
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To return the unit to its previous installed  
position see sections 3.3 and 5.3 of this  
manual.  
5. CLEANING & MAINTENANCE  
5.4 WEEKLY:  
WARNING  
a. Completely drain the oil from the fry  
vessel into either the filter or a steel  
container. Do not use a plastic bucket  
or glass container.  
IF FRYER IS NOT COMPLETELY  
EMPTY OF OIL, ADJUSTMENT,  
ALTERATION, SERVICE OR  
MAINTENANCE CAN CAUSE  
b. Clean the vessel with a good grade of  
cleaner or hot water and a strong  
detergent.  
PROPERTY  
DAMAGE  
AND  
PERSONAL INJURY.  
c. Close the drain valve and refill with  
either the cleaning solution or water  
and detergent.  
5.1 GENERAL: Any piece of equipment  
works better and lasts longer when  
maintained properly and kept clean.  
Cooking equipment is no exception. The  
fryer must be kept clean during the  
working day and thoroughly cleaned at the  
end of each day.  
d. Set operating thermostat to 104°C  
(220°F). Bring to a rolling boil, then  
turn the heat down and let the mixture  
stand until deposits and/or carbon  
spots can be rubbed off with the  
Teflon brush.  
5.2 DAILY: Wash all removable parts.  
Clean all exterior surfaces of the body.  
Do not use cleansers, steel wool, or any  
other abrasive material on the stainless  
steel. Filter the cooking oil and replace if  
necessary. The oil should be filtered more  
often than daily under heavy use  
conditions.  
e. Scrub tank walls, bottom and heating  
tubes. Then drain vessel and rinse in  
clear water.  
CAUTION  
Do not drain water into the filter. Water  
will damage the filter pump.  
5.3 ACCESS FOR SERVICING:  
The appliance is equipped with a bracket  
attached on the center of the structural  
back to connect a restraining device  
supplied by the installer. The restraining  
device should meet the requirements  
specified in section 3.3.f of this manual.  
In addition, if the installed fryers have  
casters provided by Dean Industries, both  
f. Refill with clear water, set operating  
thermostat to 104°C (220°F), and boil  
again. Once boiling is completed, turn  
operating thermostat “OFF”, drain,  
rinse, and dry thoroughly.  
CAUTION  
rear casters come with  
a
locking  
mechanism that prevents the fryer from  
moving when the lever or each mechanism  
is turned “ON”.  
Do not let water boil down to the point that  
elements are exposed as this will damage  
them.  
To gain access for servicing, the  
restraining device has to be removed from  
the bracket and both front caster's locking  
mechanisms have to be turned “OFF”.  
g. Immediately refill with cooking oil or  
frying compound as directed in  
Section 4.3.  
12  
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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,  
cleansers or powders!  
b. Do not use a metal knife, spatula or  
any other metal tool to scrape stainless  
steel! Scratches are almost impossible  
to remove.  
c. If it is necessary to scrape the stainless  
steel to remove any encrusted  
materials, soak the area first to loosen  
the material, then use a wood or nylon  
scraper only.  
13  
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6. TROUBLESHOOTING GUIDE  
The problems and possible solutions given below cover those most commonly encountered by  
operators.  
FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALL  
THE DEAN SERVICE HOTLINE AT 1-800-551-8633 (USA/Canada only) or 1-318-865-1711.  
PROBLEM  
CORRECTIVE ACTION  
Operator hears click sound  
With the power switch “ON”:  
when  
the  
temperature  
controller dial is turned but  
vessel remains cold. No  
evidence that elements are  
warming the vessel.  
1. Manually reset the high temperature limit switch (push red button  
on the panel above the drain valve). See Figure 6-1.  
2. Check for tripped branch or main circuit breakers or blown fuses.  
Check thermostat adjustment:  
1. Check that the thermostat bulb/probe in the vessel has not been  
knocked loose from its operating position. It should be clamped  
to the second element with 1,5 mm (1/16 inch) spacing. See  
Figure 6-2.  
Poor temperature control  
on the cold side or hot side;  
excessive warm-up time;  
temperature recovery is  
slow or inadequate when  
vessel is loaded; uneven  
2. Place the sensing bulb of a high quality immersion thermometer  
about 38 mm (1-1/2 inches) above the thermostat sensing bulb  
and set the temperature controller dial to 177°C (350°F).  
heating;  
excessive  
temperature overshooting  
during warm-up; scorching;  
overheating; or high limit  
switch must be reset often.  
3. Wait at least 30 minutes for the oil temperature to stabilize.  
4. If temperature is not within +/- 5°C (10°F) of the dial setting, call  
service for a new operating thermostat/temperature controller.  
High Limit  
Reset Switch  
Drain  
Valve  
Sensing Bulb in  
Fryer Vessel  
Figure 6-2  
Figure 6-1  
14  
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7. WIRING DIAGRAM  
Wiring Diagram Cool Zone Electric Fryer (CE)  
Electric Fryer 230/400V 24V Contactors  
June 1999  
15  
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8. COOL ZONE 1414E ELECTRIC (CE) PARTS LIST  
ITEM PART NUMBER  
DESCRIPTION  
LEG, BLACK, ADJUSTABLE WITH MOUNTING PLATE, 6"  
CASTER, 5" W/BRAKE  
1
2698  
2
1942  
1943  
CASTER, 5" W/O BRAKE  
NIPPLE, DRAIN EXT. 1-1/4”  
DOOR ASSY  
DOOR PANEL  
DOOR PIN  
MAGNETIC DOOR CATCH  
HANDLE, CHROME/DOOR  
SHIM CASTER  
3
4
44-1363  
36004-1  
36-0014-1  
12-0097  
1503  
1039-2  
9002949  
12220  
5
6
7
GRID ASSEMBLY  
12-0309-2  
1501  
1501-1  
FRONT CNTRL PANEL  
TERMINAL BLOCK 3 WIRE  
TERMINAL BLOCK 4 WIRE  
8
16  
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ITEM PART NUMBER  
DESCRIPTION  
9
24-0350  
36-0012  
8101202  
12-0311  
50-0041-1  
50-0041-2  
2557  
LOWER HINGE BRACKET  
FRT & REAR CHANNEL  
40 AMP 3 POLE CONTACTOR (CE Only)  
CNTRL PANEL BACK SR38  
SIDE PANEL PP/GREY LH  
SIDE PANEL PP/GREY RH  
THERMOSTAT, SUNNE #TC125-004  
KNOB,THERMOS R/S KXD  
POWER SWITCH (ROCKER SWITCH, CARLING)  
POWER SWITCH (GRN LIGHTED ROCKER SWITCH)  
MOUNTING PLATE CONTCTR, SR38ECE  
COVER CONTACTOR BOX, SR38E  
BOX, CONTACTOR WELD ASSY,SR38E (CE)  
COVER HEATER RACEWAY, SR38E  
GOOFER ROD DECLOGGER  
10  
11  
12  
13  
14  
15  
1205  
2025  
8072196  
12-0376  
12-0323  
12210  
12-0322  
14-0193  
2066-1  
36-0048  
12-0237  
2687  
16  
17  
18  
19  
20  
21  
DRAIN VALVE,1-1/4"(1"STD PORT)  
STRUCTURAL BACK  
RESTRAINING BRACKET  
HI LMT 410 DEG F,W/MAN RESET CE  
BOX RACEWAY/CONTCTR ASSY,SR38E (CE)  
VESSEL WELD ASSY SS  
22  
23  
24  
25  
26  
12212  
14248-2  
14-0592-6  
1902  
14-0695  
2189  
18-0041  
14-0883  
18-0041  
18-0040  
18-0031  
12193  
18-0031  
18-0061  
12-0377  
HEAT ELEMENT 208V 4666W  
O RING SEAL (4 EA ELEMENT)  
O-RING RETAINER WASHER (4 EA ELEMENT)  
JAM NUT ¾-16 (2 EA ELEMENT)  
CLAMP; THERMOSTAT 1 EA USA, 2 EA CE  
SPRING/ROBERTSHAW/SPACER  
CLAMP; THERMOSTAT 1 EA USA, 2 EA CE  
HIGH LIMIT CLAMP USA  
SPACER HEAT ELEMENT  
BRACKET ELEMENT SPRT, SR38E  
SPACER HEAT ELEMENT  
27  
28  
29  
30  
31  
32  
33  
SUPPORT HEAT ELEMENT  
COVER, LOWER CNTRL BOX SR38E (CE Only)  
34  
Not Used  
35  
36  
Not Used  
36-0026-2  
BASKET HANGER  
37  
39  
40  
2608  
8071999  
1692  
FRY BASKET  
TRANSFORMER PRIMARY 208/240V (CE Only)  
FUSE HOLDER W/LEADS  
41  
1693  
FUSE 5 A  
Not  
Shown  
14673  
44-1362  
OPERATIONAL THERMOSTAT WIRING HARNESS  
BRACKET,DRAIN NIPPLE EXTENSION  
17  
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Frymaster, L.L.C., 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000  
Shipping 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: $6.00  
SERVICE HOTLINE  
1-800-551-8633  
PRINTED IN THE UNITED STATES  
* 8 1 9 5 7 2 9 *  
NOV 1999  
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