Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline
* 8 1 9 5 8 M8AR720*02
1-800-551-8633
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NOTICE
This appliance is intended for professional use only and is to be operated by qualified
personnel only. A Frymaster DEAN Factory Authorized Service Center (FASC) or other qualified
professional should perform installation, maintenance, and repairs. Installation, maintenance,
or repairs by unqualified personnel may void the manufacturer’s warranty. See Chapter 1 of
this manual for definitions of qualified personnel.
NOTICE
This equipment must be installed in accordance with the appropriate national and local codes of
the country and/or region in which the appliance is installed. See NATIONAL CODE
REQUIREMENTS in Chapter 2 of this manual for specifics.
NOTICE TO U.S. CUSTOMERS
This equipment is to be installed in compliance with the basic plumbing code of the Building
Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation
Manual of the U.S. Food and Drug Administration.
NOTICE
Drawings and photos used in this manual are intended to illustrate operational, cleaning and
technical procedures and may not conform to onsite management operational procedures.
NOTICE TO OWNERS OF UNITS EQUIPPED WITH COMPUTERS
U.S.
This device complies with Part 15 of the FCC rules. Operation is subject to the following two
conditions: 1) This device may not cause harmful interference, and 2) This device must accept
any interference received, including interference that may cause undesired operation. While
this device is a verified Class A device, it has been shown to meet the Class B limits.
CANADA
This digital apparatus does not exceed the Class A or B limits for radio noise emissions as set
out by the ICES-003 standard of the Canadian Department of Communications.
Cet appareil numerique n’emet pas de bruits radioelectriques depassany les limites de classe A
et B prescrites dans la norme NMB-003 edictee par le Ministre des Communcations du Canada.
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. Only qualified
service personnel may convert this appliance to use a gas other than that for which it was
originally configured.
DANGER
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.
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DANGER
Adequate means must be provided to limit the movement of this appliance without depending
upon the gas line connection. Single fryers equipped with legs must be stabilized by installing
anchor straps. All fryers equipped with casters must be stabilized by installing restraining
chains. If a flexible gas line is used, an additional restraining cable must be connected at all
times when the fryer is in use.
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
Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any
other appliance.
DANGER
Instructions to be followed in the event the operator smells gas or otherwise detects a gas leak
must be posted in a prominent location. This information can be obtained from the local gas
company or gas supplier.
DANGER
This product contains chemicals known to the state of California to cause cancer and/or birth
defects or other reproductive harm.
Operation, installation, and servicing of this product could expose you to airborne particles of
glasswool or ceramic fibers, crystalline silica, and/or carbon monoxide. Inhalation of airborne
particles of glasswool or ceramic fibers is known to the State of California to cause cancer.
Inhalation of carbon monoxide is known to the State of California to cause birth defects or other
reproductive harm.
NOTICE
The Commonwealth of Massachusetts requires any and all gas products to be installed by a
licensed plumber or pipe fitter.
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GF14 and GF40 SERIES GAS FRYERS
TABLE OF CONTENTS
CHAPTER 1: General Information
1.1
1.2
1.3
1.4
1.5
1.6
Parts Ordering and Service Information .............................................................. 1-1
Safety Information ............................................................................................... 1-2
Equipment Description ........................................................................................ 1-2
Installation, Operating, and Service Personnel.................................................... 1-3
Definitions............................................................................................................ 1-3
Shipping Damage Claim Procedure..................................................................... 1-4
CHAPTER 2: Installation Instructions
2.1
2.2
2.3
2.4
2.5
General Installation Requirements....................................................................... 2-1
Caster/Leg Installation......................................................................................... 2-2
Pre-Connection Preparations ............................................................................... 2-2
Connection to Gas Line ....................................................................................... 2-3
Converting to Another Gas Type......................................................................... 2-4
CHAPTER 3: Operating Instructions
3.1
3.2
3.3
3.4
3.5
3.6
Start-Up Procedures............................................................................................. 3-1
Boiling Out the Frypot......................................................................................... 3-2
Filling with Cooking Oil or Shortening............................................................... 3-3
Shutting the Fryer Down...................................................................................... 3-3
Thermostat Operation .......................................................................................... 3-3
Draining and Filtering.......................................................................................... 3-4
CHAPTER 4: Preventive Maintenance and Operator Troubleshooting
4.1
4.2
4.3
4.4
Daily Checks and Services................................................................................... 4-1
Quarterly Checks and Services............................................................................ 4-1
Semi-Annual Checks and Services...................................................................... 4-3
Operator Troubleshooting.................................................................................... 4-4
i
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GF14 and GF40 SERIES GAS FRYERS
CHAPTER 1: GENERAL INFORMATION
1.1
Parts Ordering and Service Information
In order to assist you as quickly as possible, the Frymaster Factory Authorized Service Center
(FASC) or Service Department representative requires certain information about your equipment.
Most of this information is printed on a data plate affixed to the inside of the fryer door. A typical
data plate is illustrated below.
GF14SD
1050
0201FM0208
4.00
AF
10000
NAT
1.65
000
.00
Parts orders must be placed directly with your local FASC or distributor. Included with fryers when
shipped from the factory is a list of Frymaster FASCs. If you do not have access to this list, contact
the Frymaster Technical Service Department at 1-800-551-8633 or 1-318-865-1711.
When ordering parts, the following information is required:
Model Number:
Serial Number:
Type of Gas:
Item Part Number:
Quantity Needed:
Service information may be obtained by contacting your local FASC. Information may also be
obtained by calling the Frymaster Technical Service Department at 1-800-551-8633 or 1-318-865-
1711.
When requesting service, please have the following information ready:
Model Number:
Serial Number:
Type of Gas:
In addition to the model number, serial number, and type of gas, please be prepared to describe the
nature of the problem and have ready any other information that you think may be helpful in solving
your problem.
RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.
1-1
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1.2
Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
ones below.
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
CAUTION
Example of a CAUTION box.
WARNING boxes contain information about actions or conditions that may cause or result in dam-
age to your system, and which may cause your system to malfunction.
WARNING
Example of a WARNING box.
DANGER boxes contain information about actions or conditions that may cause or result in injury to
personnel, and which may cause damage to your system and/or cause your system to malfunction.
DANGER
Hot cooking oil or shortening causes severe burns. Never attempt to move a fryer
containing hot cooking oil/shortening or to transfer hot cooking oil/shortening from
one container to another.
1.3
Equipment Description
The GF14 and GF40 Series gas fryers are designed for all-purpose frying. Other than the capacity of
the frypot, both fryers are virtually identical. The GF14 model holds up to 40 lbs. (20 liters) of
cooking oil or shortening. GF40 fryers hold up to 50 lbs. (25 liters). Both models must be manually
filtered or filtered with a portable filtration unit such as the Frymaster PF50 portable filter.
These fryers use a millivolt temperature control circuit, which requires no external power.
Both models use an open-pot design with no tubes and have a hand-sized opening into the deep cold
zone, which makes cleaning the frypot quick and easy.
The fryers require installation of legs or optional casters at point of use. All fryers are shipped with
a package of standard accessories. Each fryer is adjusted, tested, and inspected at the factory before
crating for shipment.
Frypots are constructed of welded, heavy-gauge stainless steel or cold-rolled steel. Heat is supplied
by a burner assembly having multiple gas jets, which are focused on deflectors (commonly referred
to as “targets”) located around the lower side of the frypot. The deflectors concentrate the heat
produced by the burners on the bottom of the frypot.
1-2
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The burner assembly can be configured for natural gas, propane, or manufactured gas, as required by
the customer. A drain is tapped into the center of the frypot, with a front-controlled manual ball
valve.
Each fryer is equipped with a thermostat for precise temperature control. The thermostat is located
near the centerline of the frypot for rapid response to changes in loads and to provide the most
accurate temperature measurement.
A high temperature thermostat (hi-limit) shuts off gas to the burner assembly if the controlling
thermostat fails.
1.4
Installation, Operating, and Service Personnel
Operating information for Frymaster equipment has been prepared for use by qualified and/or au-
thorized personnel only, as defined in Section 1.5.
All installation and service on Frymaster equipment must be performed by qualified, certified,
licensed, and or/authorized installation or service personnel, as defined in Section 1.5.
1.5
Definitions
QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL
Qualified/authorized operating personnel are those who have carefully read the information in this
manual and have familiarized themselves with the equipment functions, or who have had previous
experience with the operation of the equipment covered in this manual.
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are individuals, or firms, corporations, or companies which, either in
person or through a representative, are engaged in and are responsible for the installation of gas-
fired appliances. Qualified personnel must be experienced in such work, be familiar with all gas
precautions involved, and have complied with all requirements of applicable national and local
codes.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those that are familiar with Frymaster equipment and who have been
authorized by Frymaster to perform service on Frymaster equipment. All authorized service
personnel are required to be equipped with a complete set of service and parts manuals and stock a
prescribed minimum amount of Frymaster equipment parts.
A list of Frymaster Factory Authorized Service Centers (FASC) is included with the fryer when it
ships from the factory. Failure to use qualified service personnel will void the Frymaster
Warranty on your equipment.
1-3
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1.6
Shipping Damage Claim Procedure
Your Frymaster equipment was carefully inspected and packed before leaving the factory. The
transportation company assumes full responsibility for safe delivery upon acceptance of the
equipment for transport.
What to do if your equipment arrives damaged:
1. File a claim for damages immediately, regardless of the extent of damages.
2. Inspect for and record all visible loss or damage, and ensure that this information is noted on
the freight bill or express receipt and is signed by the person making the delivery.
3. Concealed loss or damage that was unnoticed until the equipment was unpacked should be
recorded and reported to the freight company or carrier immediately upon discovery. A
concealed damage claim must be submitted within 15 days of the date of delivery. Ensure that
the shipping container is retained for inspection.
Frymaster DOES NOT ASSUME
RESPONSIBILITY FOR DAMAGE OR LOSS
INCURRED IN TRANSIT.
1-4
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GF14 and GF40 SERIES GAS FRYERS
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1
General Installation Requirements
PROPER INSTALLATION IN ACCORDANCE WITH THE INSTRUCTIONS THAT FOLLOW IS ESSENTIAL
FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR FRYER. ANY UNAUTHORIZED
ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE FRYMASTER WARRANTY.
Upon arrival, inspect the fryer carefully for visible or concealed damage. (See Shipping Damage
Claim Procedure in Chapter 1.)
CLEARANCE AND VENTILATION
The fryer(s) must be installed with a 6” (150 mm) clearance at both sides and back when installed
adjacent to combustible construction; no clearance is required when installed adjacent to
noncombustible construction. A minimum of 24” (600 mm) clearance should be provided at the
front of the fryer.
One of the most important considerations of efficient fryer operation is ventilation. Make sure the
fryer is installed to efficiently remove combustion by-products, and 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, and the fryer must
never have its flue extended in a “chimney” fashion. An extended flue will change the combustion
characteristics of the fryer, causing longer recovery time. It also frequently causes delayed ignition.
To provide the airflow necessary for good combustion and burner operation, the areas surrounding
the fryer front, sides, and rear must be kept clear and unobstructed.
Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate
distances must be maintained from the flue outlet of the fryer to the lower edge of the ventilation
filter bank. Filters should be installed at an angle of 45º. Place a drip tray beneath the lowest edge
of the filter. For U.S. installation, NFPA standard No. 96 states, “A minimum distance of 18 in.
(450 mm) should be maintained between the flue outlet and the lower edge of the grease filter.”
Frymaster recommends that the minimum distance be 24 in. (600 mm) from the flue outlet to the
bottom edge of the filter.
DANGER
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.
Information on construction and installation of ventilating hoods can be found in the NFPA standard
cited above. A copy of the standard may be obtained from the National Fire Protection Association,
Battery March Park, Quincy, MA 02269.
2-1
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DANGER
Do not attach an apron drainboard to a single fryer. The fryer may become unstable,
tip over, and cause injury. The appliance area must be kept free and clear of
combustible material at all times.
NATIONAL CODE REQUIREMENTS
The type of gas for which the fryer is equipped is marked on the data plate attached to the inside of
the fryer door. Connect a fryer marked “NAT” only to natural gas, those marked “PRO” only to
propane gas, and those marked “MFG” only to manufactured gas.
When installing this equipment in the UNITED STATES, the installation must conform to the latest
edition of the National Fuel Gas Code, ANSI Z223.1. In CANADA, installation must conform to
the latest edition of Standard CAN-/GCA-B149.1 or .2, “Installation Codes for Gas Burning
Appliances & Equipment”. In addition to the applicable national code or standard, installation must
also be in accordance with any local codes for the area in which the equipment is installed.
In AUSTRALIA, this appliance must be installed by an authorized person, in accordance with the
manufacture’s instructions, local gas regulations, and requirements of AA601, “Installation
Requirements for Gas Burning Appliances”.
Installation shall be made with a gas connector that complies with national and local codes. In the
UNITED STATES, the applicable code is ANSI Z21.69 with Addenda, “Standard for Connectors
for Movable Gas Appliances”. Quick-Disconnect devices, if used, shall likewise comply with
national and local codes. In the UNITED STATES, the code is ANSI Z21.41, “Standard for Quick-
Disconnect Devices for Use with Gas Fuel”.
2.2
Caster/Leg Installation
Depending upon the specific configuration ordered, your fryer may have been shipped without
installed casters or legs. If casters or legs are installed, you may skip this section and proceed to
Section 2.3, Pre-Connection Preparations. Fryers must have casters or legs. Fryers cannot be curb
mounted.
Install the casters/legs in accordance with the instructions included in your accessory package.
2.3
Pre-Connection Preparations
DANGER
Do not connect fryer to gas supply before completing each step
in this section.
After the fryer has been positioned under the fry station exhaust hood, ensure the following has been
accomplished:
1. Adequate means must be provided to limit the movement of fryers without depending upon the
gas line connections. If a flexible gas hose is used, a restraining cable must be connected at all
2-2
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times when the fryer is in use. The restraining cable and installation instructions are packed with
the flexible hose in the accessories box that was shipped with your unit.
2. These fryers must be stabilized by installing restraining chains on fryers equipped with casters or
anchor straps on fryers equipped with legs. Follow the instructions shipped with the casters/legs
to properly install the chains or straps.
3. Level fryers equipped with legs by extending the adjustable portion of the leg out approximately
1 inch, and then further adjust the legs, ensuring the fryer is level and at the proper height in the
exhaust hood. Frymaster recommends that the minimum distance from the flue outlet to the
bottom edge of the filter be 24 in. (600 mm).
For fryers equipped with casters, there are no built-in leveling devices. The floor where the fryer
is to be installed must be level.
4. Refer to the data plate on the inside of the fryer door to verify that the fryer is configured for the
proper type of gas before connecting the fryer quick-disconnect device or piping from the gas
supply line.
5. Verify that the minimum and maximum gas supply pressures for the type of gas to be used are in
accordance with the table below.
Standard for Incoming Gas
Pressure
Gas
Minimum
Maximum
6” WC
1.49 kPa
14.94 mbar
14” WC
3.49 kPa
34.87 mbar
Natural
11” WC
2.74 kPa
14” WC
3.49 kPa
LP
27.37 mbar
34.87 mbar
2.4
Connection to Gas Line
The size of the gas line used for installation is very important. If the line is too small, the gas
pressure at the burner manifold will be low. This may cause pilot outage, slow recovery and delayed
ignition. The incoming gas supply line should be a minimum of 1½” (38 mm) in diameter. All
single GF14/GF40 fryers using natural gas require a ¾” connection. Batteries of two and three
fryers require a 1” connection. For fryers using LP gas, one pipe size smaller may be used. If in
doubt about the correct pipe size, consult the local gas company.
NOTE: Runs of more than 20 feet and more than 4 fittings or elbows require an increase of one
pipe size, i.e., ¾” to 1” or 1” to 1¼”.
Before connecting new pipe to your unit, the pipe must be thoroughly blown out to remove any
foreign particles. If these foreign particles get into the burner and controls, they will cause improper
and sometimes dangerous operation.
2-3
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1. Connect the quick-disconnect hose to the fryer quick-disconnect fitting at the rear of the fryer
and to the building gas line.
NOTE: Some fryers are configured for a rigid connection to the gas supply line. These units
are connected directly to the gas supply line.
When using thread compound, use very small amounts on male threads only. Use a pipe thread
compound that is not affected by the chemical action of LP gases (Loctite™ PST56765 Sealant
is one such compound). DO NOT apply compound to the first two threads. This will ensure that
the burner orifices and control valve do not become clogged.
2. Open the gas supply to the fryer and check all piping, fittings, and gas connections for leaks. A
soap and water solution should be used for this purpose.
DANGER
Never use matches, candles, or any other ignition source to check for leaks.
If gas odors are detected, shut off the gas supply to the fryer at the main shut-off
valve and contact the local gas company or an authorized service agency for service.
NOTE: The fryer must be disconnected from the gas supply piping during any pressure testing
of the gas supply piping a pressures equal to or greater than ½ psig (3.45kPa or 13.84 in. W.C.).
3. Close the fryer drain valve and fill the frypot with water or boil-out solution to the bottom OIL-
LEVEL line at the rear of the frypot. Light the fryer and perform the boil-out procedures that are
described in the “Start-Up Procedure” and “Boiling Out the Frypot” topics found in Chapter 3 of
this manual.
WARNING
“Dry-firing” your unit will cause damage to the frypot. Always ensure that melted
shortening, cooking oil, or water is in the frypot before firing your unit.
4. It is suggested that the burner manifold pressure be checked at this time by the local gas
company or an authorized service agent. Refer to “Check Burner Manifold Pressure” in Section
4.3 of this manual for the proper procedure.
5. Check the thermostat calibration in accordance with the instructions in Section 4.3 of this
manual.
2.5
Converting to Another Gas Type
DANGER
Switching to a different type of gas without installing the proper conversion kit may
result in fire or explosion.
NEVER ATTACH YOUR FRYER TO A GAS SUPPLY FOR WHICH IT IS NOT
CONFIGURED!
2-4
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Your fryer is configured at the factory for either natural gas or Propane (LP) gas. If you desire to
switch from one type of gas to another, a Factory Authorized Service Center technician must
install a gas conversion kit.
Call Frymaster Service (1-800-551-8633) to determine the conversion kit appropriate for your
configuration and altitude. Contact your local FASC to order the kit and arrange for installation.
2-5
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GF14 and GF40 SERIES GAS FRYERS
CHAPTER 3: OPERATING INSTRUCTIONS
3.1
Start-Up Procedure
CAUTION
If this is the first time the fryer is being used after installation, refer to Section
3.2, Boil-Out Procedure.
CAUTION
The cooking oil/shortening capacity of the GF14 Series fryer is 40 lbs. (20
liters) at 70ºF (21ºC).
The cooking oil/shortening capacity of the GF40 Series fryer is 50 lbs. (25
liters) at 70°F (21°C).
Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve
is closed. Remove the basket support rack, if installed, and fill the frypot to
the bottom OIL-LEVEL line.
To prevent scorching, if solid shortening is being used, make sure it is tightly
packed down into the bottom of the frypot.
Operating the Gas Valve:
The knob on the Honeywell gas valve is placed in the PILOT or ON position by rotating it
counter-clockwise. To return the knob to the OFF position, the knob must be depressed
slightly to disengage its stop tab, then rotated clockwise.
Lighting the Pilot and Burner:
WARNING
Frypot must be filled with water or cooking oil/shortening before lighting.
1. Open the door and turn the thermostat knob to the desired frying temperature (or
275°F/135°C if boiling out the frypot).
2. Rotate the gas valve knob to the PILOT position (see Figure 1).
Lighting the Pilot and Burner
T
P I L O
P I L O T
Figure 1
Figure 2
3-1
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