Southbend 4FR-45 User's Manual
Contents
1. 4FR 45 RESTAURANT RANGE FRYER Dimensions A Ze 1 Front View PAGE 4 C L D J H M B Top View So M x p E F E E T G E Side View First in Cooking Built Last OPERATOR S MANUAL 1182128 southbend SPECIFICATIONS EH 4FR 45 RESTAURANT RANGE FRYER Gas Supply Requirements and Burner Information Supply pressure should be greater than 7 W C for natural gas or greater than 11 W C for propane One 3 4 NPT male connector is located on the back of the fryer see illustrations on pages 4 and 7 a jn Natural 4 W C 4 35 000 140 000 36 0 1065 dia AFR 45 Propane 10 W C 4 30 000 120 000 352 0 0635 dia Natural 4 W C 1 900 900 17 0 0180 dia E Propane 10 W 1 900 900 0 0110 dia Electrical Requirement No external electric power is required Clearances See page 9 First in Cooking Built to Last southbend operator s Manuva 1182128 A MIDDLEBY COMPANY PAGE 5 SNOLLVOIJID3dS INSTALLATION EN INSTALLATION 4FR 45 RESTAURANT RANGE FRYER INSTALLATION NOTICE Installation must conform with local codes or in the absence of local codes with the Natio2. 5 MANUAL Free St anding Floor Model 4FR 45 Restaurant Range Fryer 4 ANUAL 1182128 10 00 he 4FR 45 RESTAURANT RANGE FRYER ND MANUAL SECTION SR 4FR 45 RESTAURANT RANGE FRYER Safety Precautions Before installing and operating this equipment be sure everyone involved in its operation is fully trained and aware of precautions Accidents and problems can be caused by failure to follow fundamental rules and precautions The following symbols found throughout this manual alert you to potentially dangerous conditions to the operator service personnel or to the equipment DANGER onde warns of immediate hazards that will result in severe injury or This symbol refers to a potential hazard or unsafe practice that could result in WARNING injury or death This symbol refers to a potential hazard or unsafe practice that could result in N CAUTION injury product damage or property damage NOTICE This symbol refers to information that needs special attention or must be fully understood even though not dangerous WARNING FIRE HAZARD FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance Keep area around appliances free and clear of combustibles Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event th
3. 6 Pack solid shortening into the zone below the tubes all spaces between the tubes and at least an inch above the top of the tubes before lighting the fryer If any air spaces are left around the heat tube surfaces when the heat is turned on the tube surfaces will become red hot burn the solid shortening weaken the frypot and could result in a fire CAUTION NEVER ATTEMPT TO MELT A SOLID BLOCK OF SHORTENING ON TOP OF THE HEAT TUBES NEVER START THE BURNERS WHEN THE FRYPOT IS EMPTY 7 To prevent burning or scorching the solid shortening keep the thermostat set at the lowest temperature until all the solid shortening between and above the tubes has been melted Additional solid shortening can then be added until the desired frying depth has been reached eo Replace the basket support frame over the frypot heat tubes First in Cooking Built to Last southbend operator s 1182128 PAGE 13 A MIDDLEBY COMPANY NOLLIVH3dO OPERATION OPERATION 4FR 45 RESTAURANT RANGE FRYER Automatic Pilot Valve The Automatic Pilot Valve provides an automatic safety shutoff for the fryer when the pilot flame is extinguished When the pilot flame is burning the valve is held open electromagnetically by the electrical current from a thermopile in the pilot flame When the pilot flame goes out generation of current ceases and the valve closes automatically High Limit Control The 4FR 45 Restaurant Range F
4. 1182077 1 Tube Pilot 13 1182076 1 Support W A Supply 14 1146806 2 Nipple Pipe Close Black 1 2 Inch 15 1146913 1 Elbow Reducing Black 3 4 x 1 2 90 Deg 16 1182069 1 Valve Combination Natural Gas 1182103 1 Valve Combination LP Gas 17 1182056 1 Bracket Manifold Support 18 1182151 1 Thermostat Regulating 19 1182058 1 Bracket Support 20 1182150 1 Thermostat Limiting 4440499 1 Natural to LP Gas Conversion Kit not shown on drawing PAGE 28 OPERATOR S MANUAL 1182128 Pa First in Cooking Built to Last southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER Gas Train Parts See parts list on previous page im VA First in Cooking Built to Last southbend A MIDDLEBY COMPANY OPERATOR s MANUAL 1182128 PAGE 29 SLAVd 4FR 45 RESTAURANT RANGE FRYER First in Cooking Built to Last PAGE 30 OPERATOR S MANUAL 1182128 Pa southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER First in Cooking Built to Last southbend operator s 1182128 PAGE 31 A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER FREE STANDING FLOOR MODEL 4FR 45 RESTAURANT RANGE FRYER A product with the Southbend name incorporates the best in durability and low maintenance We all recognize however that replacement parts and occasional professional service may be necessary to extend the useful life of this unit W
5. 7 Add oil or solid shortening to raise oil level to mark on rear of frypot 8 Toresume cooking turn the combination gas valve knob to ON position Weekly Cleaning Follow steps 1 through 4 of the Daily Cleaning procedure see previous section 2 Close drain valve and fill frypot with a solution of warm water and a strong detergent or other strong cleanser Relight the fryer and bring the solution to a gentle boil for at least five minutes gt Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots and burned grease spots can be rubbed off Scrub the frypot walls and heat tubes then drain out frypot and rinse it with clean water Refill the frypot with clean water and boil again Turn off gas and drain and rinse well until clean Wipe dry with a clean cloth o 0 90 go Refill as specified in the Filling the Frypot section see page 13 Monthly Cleaning 1 Perform the Weekly Cleaning procedure see previous section 2 Clean around burner and orifices if lint has accumulated 3 Visually check that burner carry over ports are unobstructed Semiannual Cleaning 1 Examine and clean the venting system 2 Have your Southbend Authorized Service Agency or another qualified service technician clean and adjust the unit for maximum performance Consult the Southbend Authorized Parts Service Distributor list for the Authorized Service Representative in your area or con
6. For best results read this manual carefully RETAIN THIS MANUAL FOR FUTURE REFERENCE Model Number This manual is for the Southbend Free Standing Floor Model 4FR 45 Restaurant Range Fryer The serial plate is located inside the front door on the left side Table of Contents Specifications hh ede etr tbt hieu fe cotidie 4 Installation 6 Operations Amis 12 Gooking altan 15 17 onem anna enteren WA AT a 20 ncs MEM 25 Read these instructions carefully before attempting installation Installation and initial startup should be performed by a qualified installer Unless the installation instructions for this product are followed by a qualified service technician a person experienced in and knowledgeable with the installation of commercial gas an or electric cooking equipment then the terms and conditions on the Manufacturer s Limited Warranty will be rendered void and no warranty of any kind shall apply In the event you have questions concerning the installation use care or service of the product write to Technical Service Department Southbend 1100 Old Honeycutt Road Fuquay Varina North Carolina 27526 USA First in Cooking Built to Last southbend operator s 1182128 PAGE 3 A MIDDLEBY COMPANY SPECIFICATIONS HHH SPECIFICATIONS SPECIFICATIONS
7. Typical Production Potatoes Raw to Finished 100 105 Ibs per hour Blanched to Finished 320 325 Ibs per hour Chicken Raw to Finished 50 55 lbs per hour Blanched to Finished 95 100 lbs per hour First in Cooking Built to Last PacE 16 OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER CLEANING Iz ii CLEANING Southbend equipment is constructed with the best quality materials and is designed to provide durable service when properly maintained To expect the best performance your equipment must be maintained in good condition and cleaned daily Naturally the frequency and extent of cleaning depends on the amount and degree of usage Following daily and more extensive periodic maintenance procedures will increase the life of your equipment Climatic conditions e g salt air may result in the need for more thorough and more frequent cleaning in order to keep equipment performing at optimal levels N WARNING BURN HAZARD If necessary to move the fryer for cleaning etc drain oil first to avoid death or serious injury NOTICE Adequate restraining means must be attached to rear of appliance when installed Installation must conform to local codes as applicable WARNING If disconnection of the restraint is necessary to move the appliance for cleaning etc reconnect it when the appliance is moved to it originally installed
8. equipped with casters have been installed with a restraint to limit their movement to prevent damage to the gas supply connecting system If disconnection of this restraint is necessary to move the appliance for cleaning etc reconnect it when the appliance is moved to its original installed position Adjustments All units are adjusted at the factory In case of problems in operation at initial installation check type of gas and manifold pressure and compare with information listed on the serial plate Checking and Adjusting Main Burners The main burners should burn with a steady blue flame and the inner cone of the flame from each port should be about 3 4 long The flame from each main burner should enter each heat tube without touching the front of the frypot or the sides top or bottom of each tube Normal Flame Blowing or Lifting Flames too much air Yellow Tips too little air or too much gas First in Cooking Built to Last PacE 20 OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER SERVICE e Checking and Adjusting Pressure Regulator The combination gas valve and pressure regulator is factory set at 4 W C for natural gas and 10 W C for propane gas To check the manifold pressure do the following 1 Turn thermostat OFF lowest position and combination gas valve knob to the PILOT setting 2 Remove pressure tap plug from burner manifold loca
9. materials not yielding to the treatment Rinse frypot several times by filling with fresh water and bringing to boil Perform the weekly cleaning procedure see page 18 Keep frypots covered when not in use First in Cooking Built to Last southbend operator s 1182128 PAGE 15 A MIDDLEBY COMPANY SINH 9NDIOOD COOKING HINTS COOKING HINTS 4FR 45 RESTAURANT RANGE FRYER Frying Don ts Don t turn on the fryer with no shortening in the frypot Don t fill the frypot above the line on rear of frypot Don t allow oil in frypot to fry down to the point where there is insufficient oil in which to fry a full load Don t have heat on tubes when they are not entirely covered with frying oil Don t allow oil in frypot to be heated above 375 F and never turn thermostats to 400 F or over even when bringing up the temperature Don t allow unnecessary moisture or breading materials to get into frypot Don t allow oil in frypot to remain at frying temperature for long periods of time without frying taking place Don t overload frypot with food to be fried Don t pack the food too tightly in the baskets Don t add foreign oils to frypot such as bacon beef drippings or waste oil Don t fry bacon in frypot Don t salt food over or near the frypot Don t allow visible burned particles to remain floating in frypot Don t allow exhaust stack accumulations to drip back into the frypot Performance Food Product
10. position WARNING For an appliance equipped with casters the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances ANSI Z21 69 or Connectors for Moveable Gas Appliances CAN CGA 6 16 and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel ANSI Z21 41 or Quick Disconnect Devices for Use with Gas Fuel CAN1 6 9 Adequate means must be provided to limit the movement of the appliance without depending on the connector and the quick disconnect device or its associated piping to limit the appliance movement Daily Cleaning 1 Turn combination gas valve knob to PILOT position Place suitable container under the drain and drain the frypot completely Remove the basket support frame and flush out any sediment remaining in the frypot with a little hot oil a Nn Wipe off the basket support frame and the inside of the frypot with a clean cloth CAUTION SOME AREAS OF THE FRYPOT MAY BE HOT First in Cooking Built to Last southbend operator s 1182128 PAGE 17 A MIDDLEBY COMPANY DONNVA TD CLEANING EL 3 JM CLEANING 4FR 45 RESTAURANT RANGE FRYER 5 Close drain valve and strain the oil back into the frypot through several thicknesses of cheesecloth or filter it back using a filter machine 6 Replace the basket support frame
11. rear clearance is required for service as the fryer is serviceable from the front WARNING Improper ventilation can result in personal injury or death Ventilation that fails to properly remove flue products can cause headaches drowsiness nausea or could result in death All units must be installed in such a manner that the flow of combustion and ventilation air is not obstructed Provisions for adequate air supply must also be provided Do NOT obstruct the bottom front of the unit as combustion air enters through this area Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer s instructions NOTICE Proper ventilation is the owner s responsibility Any problem due to improper ventilation will not be covered by the warranty Due to the variety of problems that can be caused by outside weather conditions venting by canopies or wall fans is preferred over any type of direct venting It is recommended that a canopy extend 6 past the appliance and the bottom edge be located 6 6 from the floor Filters should be installed at an angle of 45 or more from the horizontal This position prevents dripping of grease and facilitates collecting the run off grease in a drip pan usually installed with a filter A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames Fresh air openings approximately equal
12. to the fan area will relieve such a vacuum In case of unsatisfactory performance on any appliance check the appliance with the exhaust fan in the OFF position Do this only long enough to check equipment performance then turn hood back on and let it run to remove any exhaust that may have accumulated during the test The exhaust fan should be installed at least 2 feet above the vent opening at the top of the fryer This unit is not intended to be connected directly to an outside flue First in Cooking Built to Last southbend operator s 1182128 PAGE 9 A MIDDLEBY COMPANY NOLLVTIVLSNI INSTALLATION EN INSTALLATION 4FR 45 RESTAURANT RANGE FRYER Step 5 Gas Connection A 3 4 male NPT line for the gas connection is located near the lower left rear corner of the fryer see illustration on page 7 The serial plate located inside the front door of the fryer indicates the type of gas the unit is equipped to burn natural gas or propane The fryer should be connected ONLY to the type of gas for which it is equipped A millivoltage circuit diagram is located inside the front door of the fryer and on page 24 of this manual All Southbend equipment is adjusted at the factory however pilot height should be checked at installation and adjusted if necessary see page 22 For orifice sizes and pressure regulator settings see the chart on page 5 If the fryer is being installed at over 2 000 feet altitude and that i
13. Screw the four legs or casters to the pads on the bottom of the fryer When casters have been ordered the casters having a locking brake should be attached under the front of the fryer Lower the fryer gently Never drop or allow the fryer to fall Use a level to make sure that the fryer is level Each caster or the tubular end of each leg can be screwed in or out to lower or raise each corner of the fryer For fryers having casters tighten the lock nuts after the unit has been leveled Attach restraints as required by local codes NOTICE Unit must be level to assure maximum performance Improper leveling may void warranty NOTICE Adequate restraining means must be attached to rear of appliance when installed Installation must conform to local codes as applicable WARNING If disconnection of the restraint is necessary to move the appliance for cleaning etc reconnect it when the appliance is moved to its original installed position WARNING For an appliance equipped with casters the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances ANSI Z21 69 or Connectors for Moveable Gas Appliances CAN CGA 6 16 and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel ANSI Z21 41 or Quick Disconnect Devices for Use with Gas Fuel CAN1 6 9 Adequate means must be provided to limit the m
14. alibrate if setting and actual temperatures differ by more than 10 F Remove dial from dial shaft B Be careful that dial shaft does not rotate in either direction I ECREAS A which would change the dial setting ECR EA Se DIAL SHAFT B 5 Hold dial shaft B steady and with a screwdriver turn calibration screw A clockwise to decrease the temperature or counterclockwise to increase the temperature CALIBRATION i SCREW A 6 Replace dial Let the appliance operate until the temperature has stabilized before a final check is made to determine whether or not the calibration has been corrected 1 4 TURN CHANGES TEMPERATURE 18 INCREASE 7 Once correct seal the calibration screw with glyptol First in Cooking Built to Last southbend operator s 1182128 PAGE 21 A MIDDLEBY COMPANY 5 SERVICE p ees pe SERVICE Checking and Adjusting Auto Safety Pilot 4FR 45 RESTAURANT RANGE FRYER The pilot flame should surround the thermopile for 1 2 It must be large and sharp enough to cause the thermopile to glow a dull red or sufficient to hold the safety valve open 1 2 3 Remove pilot flow adjustment cap screw see diagram below Adjust pilot key to provide properly sized flame Replace pilot adjustment cap screw Converting from Natural Gas to LP Gas Obtain a natural to LP gas conversion kit part number 4440499 from your authoriz
15. arrier IMMEDIATELY 2 Do not remove any tags or labels until unit is installed and working properly Step 2 Install Flue Riser The flue riser assembly is packed separately in the fryer shipping crate Attach the flue riser to the top rear of the fryer see illustration on page 7 First in Cooking Built to Last PAGE 6 OPERATOR S MANUAL 1182128 Pa southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER INSTALLATION EN Installation a C zn c V Flue Riser Vom lt Gas Connection EN X WO sdi Leg Attachment Pad First in Cooking Built to Last southbend operator s 1182128 A MIDDLEBY COMPANY PAGE 7 NOLLVTIVLSNI INSTALLATION EN INSTALLATION 4FR 45 RESTAURANT RANGE FRYER Step 3 Install the Legs or Casters and Restraints A set of legs or casters is packed with the fryer A threaded pad is fastened to the base frame at each corner see illustration on page 7 Each leg or caster has a similar mating thread When casters have been ordered the casters are provided with a Zerk fitting for proper lubrication when required 1 Raise fryer sufficiently to allow legs or casters to be screwed into the pads For safety shore up and support the fryer with an adequate blocking arrangement strong enough to support the load
16. e operator smells gas Obtain the instructions from the local gas supplier WARNING BURN HAZARD Contact with hot oil will cause severe burns Always use caution Oil at 200 F is more dangerous than boiling water WARNING In the event a gas odor is detected shut down equipment at the combination gas valve and contact the local gas company or gas supplier for service NOTICE The Southbend 4FR 45 Restaurant Range Fryer is intended for commercial use only Not for household use Warranty will be void if service work is performed by other than a qualified technician or if other than genuine Southbend replacement parts are installed Be sure this Operators Manual and important papers are given to the proper authority to retain for future reference First in Cooking Built to Last PAGE 2 OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER TABLE OF CONTENTS Congratulations You have purchased one of the finest pieces of heavy duty commercial cooking equipment on the market You will find that your new equipment like all Southbend equipment has been designed and manufactured to meet the toughest standards in the industry Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations With proper care and field maintenance you will experience years of reliable trouble free operation
17. ed Southbend parts distributor The kit comes with five LP gas orifice spuds of which four are used In the following procedure refer to the parts diagram on page 28 and the figures below on the right 1 2 11 12 13 14 15 Turn off gas supply to the fryer Remove the existing natural gas spud from each burner and replace it with an LP gas spud from the conversion kit Loosen the compression fitting at the pilot and remove the pilot tubing from the pilot Remove the two pilot mounting screws Remove the natural gas pilot orifice from the pilot and replace it with the LP gas pilot orifice from the conversion kit Remount the pilot assembly reposition the pilot tubing and tighten the compression fitting Partially depress and turn the manual gas control knob on the combination gas valve to OFF see diagram at right Remove pressure regulator adjustment cap screw and pressure regulating adjustment screw Remove the existing spring Insert the replacement spring with the tapered end down Install new plastic pressure regulating adjustment screw Ensure that the screw top is flush with the regulator top Turn the pressure regulator adjustment screw clockwise six complete turns The preliminary pressure setting will then be approximately 10 W C for the LP gas Turn on the gas supply to the fryer With the main burners on test for leaks using a soap solution Check and adjust the pr
18. een loads Another advantage of immersion tube fryers is the cold zone As oil is heated it passes between and over the tubes and rises into the frying zone where it imparts heat into the product After giving up heat it descends to the cooler zone below the tubes Food particles and crumbs are dropped and trapped in the cold zone as the oil awaits to be recirculated The cold zone concept helps keep the oil circulating and clean of debris WARNING BURN HAZARD Contact with hot oil will cause severe burns Always use caution Oil at 200 F is more dangerous than boiling water CAUTION NEVER OPERATE THE FRYER WITHOUT SUFFICIENT OIL TO COVER THE TUBES Lighting CAUTION IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE IMMEDIATELY SHUT OFF THE GAS SUPPLY UNTIL THE LEAK HAS BEEN CORRECTED Open the burner compartment door and do the following 1 Turn thermostat to OFF lowest position 2 Press down the knob of the combination gas valve turn it counterclockwise to the PILOT position and continue to press the knob down First in Cooking Built to Last PAGE 12 OPERATOR S MANUAL 1182128 Pa southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER OPERATION 3 While pressing the knob down use a lit match to ignite the pilot Continue to press the knob down for about 30 seconds If the pilot does not stay ignited when the knob is released repeat the lighting procedu
19. end Authorized Service Agency When ordering parts please supply the Model Number Serial Number Part Number and Description For parts not listed consult a Southbend Authorized Parts Distributor or Southbend Authorized Service Agency Consult the Southbend Authorized Parts Service Distributor list for the Authorized Parts supplier in your area If this list is not available call Southbend at 1 800 348 2558 to obtain this list Index of Parts Diagrams Page Number Description 26 Cabinet Parts 21 Frypot P arts 28 Gas Train Parts SLYUVd First in Cooking Built to Last Pa southbend operator s MANuAL 1182128 PAGE 25 A MIDDLEBY COMPANY PARTS 4FR 45 RESTAURANT RANGE FRYER Cabinet Parts LL ERE H Key PartNumber Qty Description 1 1182205 1 Door 2 1182016 1 Panel Inner Door 3 1172716 1 Nameplate large 4 1182122 1 Front Rail 4FR 45 5 1182024 1 Bracket Top Door Weld Assembly 6 1182125 1 Splasher Spot Weld 7 1182124 1 Cover Rear Splasher 8 1178205 1 Leg Black set of four 1172650 4 Leg Pad 1174265 1 Casters optional set of four 1174262 1 Earthquake Legs optional set of four 9 1182025 1 Bracket Bottom Door 10 1164133 1 Catch Door 11 1164132 1 Door Striker 12 1 2849 1 Knob Door not shown on drawing PAGE 26 Fi
20. essure regulator see procedure on page 21 The pressure should be 10 W C for LP gas Install the new cap screw PAGE 22 Pressure Regulator Adjustment below cap screw Manual Gas Control Knob Pilot Gas Outlet Pilot Flow Adjustment Screw below cap screw Cap Screw black for LP gas silver for natural gas X 5 I Pressure Regulating Adjustment Screw white e Spring tapered end down red for LP gas stainless steel for natural gas First in Cooking Built to Last OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER Troubleshooting Problem SERVICE Likely Cause Burners do not come on Gas supply to unit off Combination gas valve is in OFF or PILOT position Pilot not ignited Thermostat not ON Pilot will not stay ignited Combination gas valve is in OFF position Pilot gas not adjusted properly Gas supply to unit off Bad thermopile Dirty thermopile connections at combination gas valve or high limit Bad magnet assembly in combination gas valve Clogged orifice Draft condition Air in gas line Improper ventilation system Oil excessively hot Pilot produces carbon deposits Unit connected to wrong gas supply Pressure not adjusted correctly Pilot gas not adjusted correctly Burners produce ca
21. hen service is needed contact a Southbend Authorized Service Agency or your dealer To avoid confusion always refer to the model number serial number and type of your unit Southbend 1100 Old Honeycutt Road Fuquay Varina NC 27526 800 348 2558 or 919 552 9161 FAX 800 348 2558 or 919 552 9798 First in Cooking Built to Last PAGE 32 OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY
22. int sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful Heat tint can normally be removed by the above cleaning techniques but tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH BRITE scouring pads or a STAINLESS scouring pad in combination with a powered cleanser Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods First in Cooking Built to Last southbend operator s Manuva 1182128 PAGE 19 A MIDDLEBY COMPANY DONNVA TD SERVICE p S A SERVICE 4FR 45 RESTAURANT RANGE FRYER SERVICE NOTICE Warranty will be void and the manufacturer is relieved of all liability if A Service work is performed by other than a qualified technician OR B Other than genuine Southbend replacement parts are installed WARNING Adjustments and service work may be performed only by a qualified technician who is experienced in and knowledgeable with the operation of commercial gas cooking equipment However to assure your confidence contact your Southbend Service Representative or the Southbend Service Department for reliable service dependable advice or other assistance and for genuine factory parts N WARNING Appliances
23. level four ways across the front and rear of the frypot and along each edge First in Cooking Built to Last PAGE 10 OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER INSTALLATION CAUTION SUPPLY UNTIL THE LEAK HAS BEEN CORRECTED IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE IMMEDIATELY SHUT OFF THE GAS First in Cooking Built to Last southbend operator s 1182128 A MIDDLEBY COMPANY PAGE 11 NOLLVTIVLSNI OPERATION OPERATION 4FR 45 RESTAURANT RANGE FRYER OPERATION NOTICE These procedures must be followed by qualified personnel or warranty will be voided The Southbend 4FR 45 Restaurant Range Fryer is an immersion tube fryer This is the most efficient method of transmitting heat into the oil The tubes are actually large heat exchangers Each tube is heated by a burner at its front that propels its flame and heat into the tube toward the rear where it is vented into a flue box The combined heat transfer area of the tubes is much greater than the other types using element coils or under fired pots Consequently heat transfer per square inch is lower as is the temperature but because of the increased surface area immersion tube fryers transfer more heat into the oil The lower temperature of the heating surface prevents scorching and carbonization of the oil Higher heat transfer rate gives faster recovery betw
24. mit preheat time to 5 to 10 minutes Set thermostat to desired temperature Do not overheat Never use temperatures higher than 375 F Turn fryers off during slack periods Filter oil daily Clean frypot thoroughly at least once a week see page 18 Frying Do s Make sure frypot is clean Make sure thermostats are registering and functioning properly Fill frypot only to proper frying level An oil level line is stamped on the frypot Maintain proper level of oil in the frypot by occasionally adding fresh solid shortening as the frypot fries down Keep heating tubes covered at all times when heat is on Fry at temperature in the range 325 F to 375 F Turn heat in the frypots to 200 F or preferably off between fry periods or during any periods of time when this is practical Fry foods in amounts only up to a full load a full loading being the point where the temperature recovers to the dial setting and the thermostat turns off the burners before the food is completely fried or done Remove food baskets from frypot as soon as food is done allowing food to drain over frypot a minimum of 30 seconds Keep oil as clean as possible at all times removing immediately any floating burned particles Make sure baskets are sound and don t leak food into the frypot Drain frypot filter oil and remove all residue from cold zone at least once daily Boil out frypot and baskets with detergent at least once a week scraping off any foreign
25. n matter before connecting the line to the unit It is recommended that an individual manual shutoff valve be installed in the gas supply line to the unit Use pipe joint compound that is suitable for use with both natural and LP gas on all threaded connections CAUTION ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS USE ONLY SOAPY WATER FOR TESTING ON ALL GASES NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE UNIT HAS BEEN PUT INTO OPERATION TEST PRESSURE SHOULD NOT EXCEED 14 W C CAUTION THIS APPLIANCE AND ITS INDIVIDUAL COMBINATION GAS VALVE MUST BE DISCONNECTED FROM THE GAS SUPPLY PIPING SYSTEM DURING ANY PRESSURE TESTING OF THAT SYSTEM AT TEST PRESSURES IN EXCESS OF 1 2 PSIG 3 45 kPa The appliance must be isolated from the gas supply piping system by turning the combination valve to the OFF position during any pressure testing of the gas supply piping system at test pressures equal to or less than 1 2 psi 3 45 kPa Connect the gas supply directly to the 3 4 male NPT connector located near the lower left rear corner of the fryer When tightening the supply pipe be sure to hold the mating connector extending from the unit securely with a wrench This will prevent any damage or distortion to the internal piping and controls of the unit After connecting the gas supply check again that the fryer is level Use a long spirit
26. nal Fuel Gas Code ANS Z223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B 149 2 as applicable NOTICE These installation procedures must be followed by qualified personnel or warranty will be void Local codes regarding installation vary greatly from one area to another The National Fire Protection Association Inc states in its NFPA 96 latest edition that local codes are the authority having jurisdiction when it comes to installation requirements for equipment Step 1 Unpack IMMEDIATELY INSPECT FOR SHIPPING DAMAGE All containers should be examined for damage before and during unloading The freight carrier has assumed responsibility for safe transit and delivery If damaged equipment is received either apparent or concealed a claim must be made with the delivering carrier Apparent damage or loss must be noted on the freight bill at the time of delivery The freight bill must then be signed by the carrier representative Driver If the bill is not signed the carrier may refuse the claim The carrier can supply the necessary forms A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated The carrier should arrange an inspection Be certain to hold all contents plus all packing material 1 Uncrate carefully Report any hidden damage to the freight c
27. nformation was not specified when ordered contact the appropriate authorized Southbend Service Representative or the Southbend Service Department Failure to install with proper orifice sizing will result in poor performance and may void the warranty If applicable the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes or in the absence of local codes with the National Fuel Gas Code ANSI Z223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B149 2 as applicable An adequate gas supply is imperative Undersized or low pressure lines will restrict the volume of gas necessary for satisfactory performance A combination gas valve and pressure regulator which is provided with each unit is set to maintain a 4 W C manifold pressure for natural gas or 10 0 W C manifold pressure for propane gas However to maintain these conditions the pressure on the supply line when all units are operating simultaneously should not drop below 7 W C for natural gas or 11 W C for propane gas Fluctuations of more than 25 on natural gas or 10 on propane gas will create problems and affect burner operating characteristics A 1 8 tap to measure the manifold pressure is located on the combination gas valve which is on the burner manifold located directly below the burners inside the cabinet Purge the supply line to clean out dust dirt or other foreig
28. ovement of the appliance without depending on the connector and the quick disconnect device or its associated piping to limit the appliance movement WARNING The 4FR 45 Restaurant Range Fryer must be restrained to prevent tipping in order to avoid the splashing of hot liquid The means of restraint may be the manner of installation such as connection to a battery of appliances or installing the fryer in an alcove or by separate means such as adequate ties First in Cooking Built to Last PAGE 8 OPERATOR S MANUAL 1182128 Pa southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER INSTALLATION X Step 4 Check Clearances and Ventilation Select a firm level location for your Southbend fryer Leave clearance whenever possible so that access from the rear is possible to permit cleaning If the unit is to be set on non combustible flooring such as a concrete slab 3 inches minimum toe room must be provided to prevent restriction of the air opening in the bottom of the unit WARNING There must be adequate clearance between fryer s and construction Clearance must also be provided in front for servicing and for operation Minimum Clearances From Combustible Construction From Non Combustible Construction Sides 7 o Rear 7 0 THE 4FR 45 RESTAURANT RANGE FRYER SHALL BE INSTALLED WITH AT LEAST A 16 INCH SPACE BETWEEN THE FRYER AND SURFACE FLAMES FROM ADJACENT EQUIPMENT No additional side and
29. rbon deposits Wrong size orifices Connected to wrong gas supply Pressure not adjusted correctly Flue obstructed NOTE Vibrations or shock caused by shaking or pounding baskets on top surface or by slamming door may cause Hi Limit Control Switch to open If this condition persists additional cushioning may be added to the rubber grommets supporting this control to absorb these shocks southbend operator s Manuva 1182128 Va First in Cooking Built to Last pR G P m A MIDDLEBY COMPANY PAGE 23 5 SERVICE 22 SERVICE 4FR 45 RESTAURANT RANGE FRYER Wiring Diagram GAS INLET REGULATOR ADJUSTMENT COMBINATION GAS VALVE MAIN GAS PILOT GAS PILOT _ ADJUSTMENT THERMOPILE COMPONENT LEADS REGULATING LIMITING THERMOSTAT THERMOSTAT Notes 1 High limit switch is set to 450 F 2 Voltage measured across TH PP and TP with main burner on should be greater than 100 mV First in Cooking Built to Last PAGE 24 OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER PARTS E PARTS NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT The serial plate is located inside the front door on the left side Replacement parts may be ordered either through a Southbend Authorized Parts Distributor or a Southb
30. re and keep the knob down longer Adjustment of pilot flame may be necessary 4 When the pilot stays ignited turn the knob counterclockwise to the ON position Do not press down on the knob in this step 5 Do NOT turn the thermostat ON until the frypot is filled with oil or solid shortening Shutdown Procedure Standby Turn knob on the combination gas valve to the PILOT position At this setting only the pilot burner will remain ignited Complete Shutdown Turn knob on the combination gas valve then press down on the knob and continue to turn to the OFF position Relighting WARNING In the event of a main burner ignition failure a five minute purge period must be observed prior to re establishing the ignition source 1 Shut off all gas 2 Wait five minutes 3 Follow the Lighting procedure described on page 12 Filling the Frypot 1 Close drain valve completely before filling the frypot 2 When the fryer is new fill the frypot with water and clean thoroughly see Weekly Cleaning on page 18 in order to remove protective coatings and any foreign matter The recommended solid shortening capacity for the frypot is 45 pounds 4 Remove the basket support frame when filling the frypot with solid shortening When solid shortening is used be careful not to bend break or twist the thin capillary wires of the sensing elements located in the right hand front corner of the frypot
31. rst in Cooking Built to Last OPERATOR S MANUAL 1182128 Pa southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER PARTS Frypot Parts Key PartNumber Qty Description 1 1182262 4 Baffle Weld Assembly 2 1182238 1 Valve Ball 1 1 4 in 3 1182221 1 Frypot Weld Assembly 1036618 1 Thermostat Bulb Clamp 1140700 1 Screen Tube Covering P9181 2 Basket Single 1176845 1 Drain Pipe Extension 1176846 1 Clean OutRod optional not shown on drawing First in Cooking Built to Last southbend operator s 1182128 PAGE 27 A MIDDLEBY COMPANY SLYUVd CL PARTS 4FR 45 RESTAURANT RANGE FRYER Gas Train Parts See drawing on following page Key PartNumber Qty Description l 1147007 1 Plug Pipe Black 1 8 2 1182237 1 Manifold 4 Burner 3 1175216 1 Nipple 1 2 x 4 1 2 Black 4 1182034 4 Fitting Gas Orifice 5 1036604 4 NutAir Collar 6 1182040 4 Orifice Main Natural Gas 36 1182043 4 Orifice Main Propane 52 1182155 4 Burner Fryer 6 Inch 8 1146909 1 Elbow St Black 1 2 90 Deg 9 1054197 1 Pilot Assembly 0 018 Natural Gas 1054111 1 Pilot Orifice Propane 0 011 orifice only 10 1182154 1 Thermopile 11 P5239 4 1 Union Black 1 2 12
32. ryer is equipped with a secondary heat control that prevents the oil temperature from rising above 450 F Because of the accuracy tolerance of the sensor the oil temperature may reach as high as 475 F In the event the fryer shuts down due to this condition the oil must be cooled to below 400 F before the pilot burner can be re ignited When the oil has cooled use the Lighting procedure on page 12 to place the fryer back in operation If the problem persists contact your Southbend Service Representative or the Southbend Service Department WARNING In the event a gas odor is detected shut down equipment at the combination gas valve and contact the local gas company or gas supplier for service First in Cooking Built to Last PAGE 14 OPERATOR S MANUAL 1182128 Pa southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER COOKING HINTS FEEN COOKING HINTS User Tips Smoking oil means that the temperature is too high or that the oil has broken down Gum in frypot denotes a need for thorough cleaning see Weekly Cleaning on page 18 Use different oil for oily foods mackerel nutmeg etc than for foods with water soluble flavors potatoes onions etc Taste oil for quality Replace it regularly Poor oil cannot produce good food Gas Saving Tips Use the following tips to help develop energy saving procedures and habits Using less natural or propane gas saves energy and money too Li
33. tact Southbend at 1 800 348 2558 Cleaning Stainless Steel Surfaces To remove normal dirt grease and product residue from stainless steel use ordinary soap and water with or without detergent applied with a sponge or cloth Dry thoroughly with a clean cloth Never use vinegar or any corrosive cleaner To remove grease and food splatter or condensed vapors that have baked on the equipment apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the stainless steel NEVER RUB WITH A CIRCULAR MOTION Soil and burnt deposits that do not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH BRITE scouring pads or STAINLESS scouring pads DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the appearance of the finish NEVER USE A WIRE BRUSH STEEL SCOURING PADS EXCEPT STAINLESS SCRAPER FILE OR OTHER STEEL TOOLS Surfaces that are marred collect dirt more rapidly and become more difficult to clean Marring also increases the possibility of corrosive attack Refinishing may then be required First in Cooking Built to Last PAGE 18 OPERATOR S MANUAL 1182128 southbend A MIDDLEBY COMPANY 4FR 45 RESTAURANT RANGE FRYER CLEANING In Darkened areas called heat t
34. ted directly below the burners in the cabinet 3 Install a fitting appropriate to connect a manometer 4 Turn combination gas valve to ON position and thermostat to ON The burners will ignite Be certain that sufficient oil is covering the tubes With burners on read manometer If the manometer does not read 4 W C for natural gas or 10 W C for propane gas adjust regulator Remove regulator adjustment cap screw see diagram on page 22 With small screwdriver rotate adjustment screw CLOCKWISE to increase or COUNTERCLOCKWISE to decrease pressure Be sure to adjust with burners ON OO NE CO 9 Turn thermostat OFF and set combination gas valve knob to PILOT position 10 Remove manometer and replace pressure tap plug 11 Replace pressure adjustment cap screw Checking and Adjusting Calibration of Thermostat All thermostat controls are carefully calibrated at the factory i e the dial is properly set to control appliance temperatures accurately Only a qualified appliance service technician should perform this adjustment 1 To check appliance temperatures use a thermocouple type temperature test instrument or reliable thermometer Place the thermocouple of test instrument or thermometer in the center of the frypot 2 Turn the control dial to the temperature setting requiring the greatest accuracy Allow enough time for temperature to stabilize or until several temperature readings are identical Rec
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