Ford 2010 Escape Automobile User Manual
Contents
1. zi ec D 5 Qo D A 5 lt 2 c D IPAH 591295 QE JouuNY jodng DEAN Dean a member of the Commercial Food Equipment Service Association recommends using CFESA Certified Technicians Price 6 00 819 5646 09 98 24 Hour Service Hotline 1 800 551 8633 This product has been certified as commercial cooking equipment and must be Installed by professional personnel as specified We suggest installation maintenance and repairs should be performed by your Local Dean Factory Authorized Service Agency WARNING IMPROPER INSTALLATION ADJUSTMENT ALTERATION SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE INJURY OR DEATH READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT IMPORTANT SAFE AND SATISFACTORY OPERATION OF YOUR EQUIPMENT DEPENDS ON ITS PROPER INSTALLATION INSTALLATION MUST BE PLANNED IN ACCORDANCE WITH ALL APPLICABLE STATE AND LOCAL CODES OR IN THE ABSENCE OF LOCAL CODES WITH THE NATIONAL ELECTRICAL CODE NFPA 70 1984 OR LATEST EDITIONS WARNING DO NOT INSTALL SWIVEL CASTERS ON THIS UNIT UNIT MAY TIP AND CAUSE SEVERE INJURY LEGS OR A COMBINATION OF REAR FIXED CASTERS AND FRONT LEGS MAY BE INSTALLED ON THIS UNIT ONLY FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER COOKING APPLIANCE Cover Photo2. ANSI MFPA 13 1989 Fire Ext Foam ANSI NFPA 11 1988 Automatic Sprinklers ANSI UL 199 1990 ANSI MFPA 13 1989 Smoke Detectors ANSI UL 521 1988 CAN ULC S530 1978 ANSI NFPA 72B 1986 Heat Detectors for Fire Protective Signaling Devices ANSI UL 521 1988 ULC S530 1978 ANSI NFPA 72B 1986 13 8 WIRING DIAGRAM ASVHd 6 3UIM 7 ASVHd SHIM 49018 ONIN3A3I3 MA 39vl10A ON LNAWA1S MM 39VL1OA AVNIIAHLL 9 26 lt 0 ovi soz E gs 8 2690 vl 021 022 8 2690 1 021 022 TVNIIAH3LL SV gt ANNOYS Te 2O rm 2 L a Ts lt gt E c w S gt 10018 N Na lt TWNINYAL 3SVHd O 1 d i ala 188 N d l glat Te 1VISOWH3HL 9 2 4 1 9v O Jna LD gt i 216 191005 i asvHd M Li i Nid Z JjdHHl HOLIMS H3MOd 2 92 N d yHOUIMSoLloaNNoD ina 9072 OOD 440 LNHS A133VS 3ul4 3snd IM amg lVISONWNH3HL d S i TOR HOIH e
3. SR38E w 6 15cm Legs PWN DEAN SUPER RUNNER 36 ELECTRIC FRYER INSTALLATION amp OPERATION TABLE OF CONTENTS PAGE PARTS ORDERING SERVICE INFORMATION 2 IMPORTANT INFORMATION 3 INSTALLATION 5 DAILY OPERATION 9 CLEANING AND MAINTENANCE 10 TROUBLESHOOTING 12 COMPONENT LISTING amp INSTALLATION STANDARDS 13 WIRING DIAGRAM 14 1 PARTS ORDERING AND SERVICE INFORMATION 1 1 ORDERING PARTS Customers may order parts directly from their local Authorized Parts Distributor For this address and phone number contact your Maintenance amp Repair Center or call the factory The factory address and phone numbers are on the cover of this booklet To speed up your order the following information is required Model Number Serial Number Type of Voltage Item Part Number Quantity Needed 1 2 SERVICE INFORMATION Call the 800 number on the cover of this booklet for the location of your nearest Maintenance amp Repair Center or contact the factory direct Always give the model and serial numbers of your filter and fryer To assist you more efficiently the following information will be needed Model Number Serial Number Voltage Nature of the Problem Any other information which may be helpful in solving your service problem 2 IMPORTANT INFORMATION kilowatt KW output of the heater elements and electrical requirements 2 DESCRIPTION The Dean Super Run
4. y a o 802 0 2 13 sand z EE 6 Sono SYOLOVLNOO 21 9919777 T ELE KEE ON tL A 8IN3SSV AVM3UIM H3 LV3H gt 2 Nuus NGA Ap SIN3INTT3 SNILV3H 14 Dean Industries 14501 South Broadway Gardenia California 90248 TEL 1 310 323 5000 FAX Parts 1 310 327 3343 FAX Tech Support 1 318 219 7135 SERVICE HOTLINE PRINTED IN THE UNITED STATES 1 800 551 8633 4
5. ADJUSTABLE WRENCH e Rear rigid casters are not adjustable The floor where the fryers are installed must be level WARNING A FRYER MUST BE LEVEL BEFORE FILLING WITH OIL IF THE FRYER IS NOT LEVEL THE FRYER MAY TIF OVER AND MAY CAUSE INJURY TO THE OPERATOR 34 LEVELING 3 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 If the floor is uneven or has a decided slope a smooth platform 18 recommended for placing the unit on and not relying on leg caster thread adjustment If the fryer is moved re level the fryer following instructions a Place a carpenter s spirit level across given in Section 3 4 the top of the fryer and level the unit both front to back and side to side e This fryer must be restrained to If it is not level the unit may not prevent tipping when installed in function efficiently the oil may not order to avoid the splashing of hot drain properly for filtering and in a liquid The means of restraint may line up it may not match adjacent be the manner of installation such as units connection to a battery of appliances or installing the fryer in an alcove or b Legs by separate means such as adequate 1 If the floor is smooth and level level the unit by using the leg screw threads adjust to the high ties A bracket has been provided on the fryer back panel for this pu
6. clogs lines CAUTION WHEN FILTERING NEVER LEAVE THE FILTER UNATTENDED ALWAYS POINT THE FLEXIBLE OIL RETURN HOSE NOZZLE DOWN INTO THE FRY VESSEL TO PREVENT THE 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 5 CLEANING amp MAINTENANCE To return the unit to its previous installed position see sections 3 4 and 5 3 of this 2 4 manual WARNING IF FRYER IS NOT COMPLETELY EMPTY 5 4 WEEKLY OE ADJUD TMEN Ti ATTER TION a Completely drain the oil from the fry SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE AND PERSONAL vessel into either the filter or a steel INJURY container Do not use a plastic bucket or glass container 5 1 GENERAL Any piece of equipment b Clean the vessel with a good grade of works better and lasts longer when cleaner or hot water and a strong maintained properly and kept clean detergent Cooking equipment is no exception The c Close the drain valve and refill with fryer must be kept clean during the either the cleaning solution or water working day and tho
7. heavy duty fryer should be vented to the outside of the building b Filters and drip troughs should be part of any industrial hood but consult local codes before constructing and installing any hood 3 INSTALLATION 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 b Relocating The Fryer If relocating a fryer installed with legs remove all weight from each leg before moving If a leg becomes damaged during movement contact your service agent for immediate repair replacement of that leg CAUTION THIS FRYER MAY TIP AND CAUSE PERSONAL INJURY IF NOT SECURED IN A STATIONARY POSITION REMOVE ALL SHORTENING BEFORE MOVING FRYER AS IT MAY CAUSE SEVERE BURNS UPON CONTACT 32 LEGS a Install legs or optional fixed casters near where the fryer is to be used as neither is secure for long transit Unit can be curb mounted or equipped with the legs or casters provided b After unpacking use a pallet or lift jack to raise the fryer about a foot before installing the legs INSTALLING LEG INTO LEG SUPPORT ASSEMBLY c Insert the threaded leg screw into leg support coupling HAND TIGHTEN THE LEG d Turn the leg clockwise until the leg is hand tight against the leg support assembly e Then lower gently to prevent undue strain t
8. 0 F 1779 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 When the fryer is not in use the thermostat should be set lower than that used during cooking 4 3 TURN ON PROCEDURES a If fryer is empty pour enough frying compound 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 b Turn the power switch on set temperature controller to 350 F 177 C In less than 30 minutes the frying compound temperature will stabilize and be ready for production 4 4 FILTERING a Filter the frying compound at least once daily or more frequently if cooking is heavy Prior to filtering align the filter unit with the drain valve Attach the drain valve extension to ensure frying compound flows into the filter unit safely b Filtering the frying compound assures a better taste to the food being prepared minimizes flavors being transferred from batch to batch and increases frying compound lifespan 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
9. D BLOCK OF SHORTENING BY SETTING IT IN THE VESSEL THIS IS UNSAFE INEFFICIENT AND DANGEROUS c When the fryer vessel is filled and the shortening melted replace the crumb screen over the heater elements 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 WARNINGS NEVER OPERATE FRYER WITHOUT ENOUGH COOKING COMPOUND OR WATER IN THE VESSEL TO COVER THE HEATING ELEMENTS 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 4 DAILY OPERATION 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 4 2 GENERAL USE a For consistent quality product convenience and long term savings use a high quality liquid frying compound WARNING IF USING SOLID SHORTENING NEVER MELT A BLOCK OF SHORTENING BY SETTING IT WHOLE IN THE FRYER VESSEL THIS IS DANGEROUS AND CAN EASILY CAUSE THE SHORTENING TO OVERHEAT SCORCH DAMAGE THE FI RMENTS OR POSSTRIT V FIRE b Although a temperature of 35
10. D SERVICE RELATED INFORMATION CALL THE DEAN SERVICE HOTLINE AT 1 800 551 8633 controller dial is turned but vessel remains cold evidence that elements are warming the vessel PROBLEM CORRECTIVE ACTION Operator hears click sound With the power switch ON when the temperature 1 Manually reset the high temperature limit switch push red button on the panel above the drain valve See Figure 6 1 2 Check branch or main circuit breakers or fuses are not tripped or blown Poor temperature control on the cold side excessive warm up time temperature recovery is slow or inadequate when vessel is loaded or uneven heating 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 2 element with 1 16 inch spacing See Figure 6 2 2 Place the sensing bulb of a high quality immersion thermometer about 1 1 2 inches above the thermostat sensing bulb and set the temperature controller dial to 350 F 3 Wait at least 30 minutes for the oil temperature to stabilize 4 If temperature is not within 10 F of the dial setting call service for a new operating thermostat temperature controller Poor temperature control on the hot side excessive temperature overshooting during warm up scorching overheating or high limit switch must be reset often Check thermostat adjustment 1 Check
11. ier and file the appropriate American National Standards freight claims Do not contact the factory Institute as the responsibility of shipping damage is 1430 Broadway between the carrier and the dealer or end New York NY 10018 user 2 NEPA Standards 96 and 211 If your equipment arrives damaged a File claim for damages immediately National Fire Protection Association Regardless of extent of damage 470 Atlantic Avenue Boston MA 02110 b Visible loss or damage Be sure this is noted on the freight bill or express Canadian Standards receipt and is signed by the person making the delivery Canadian Electrical Code C22 1 Part I Canadian Standards Association 178 Rexdale Boulevard Rexdale ONT M9W c Concealed loss or damage If damage is unnoticed until equipment is unpacked notify freight company or carrier immediately and a concealed damage claim This should be done within fifteen 15 days of date of delivery Be sure to retain container for inspection 2 CAN 1 B149 Installation Codes Canadian Gas Association 55 Scarsdale Road Don Mills ONT M3B 2R3 NOTE DEAN DOES NOT ASSUME 2 4 AIR SUPPLY amp VENTILATION RESPONSIBILITY FOR DAMAGE OR The area around the fryer must be kept LOSS INCURRED IN TRANSIT 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 a commercial
12. ing is completed turn operating thermostat OFF drain rinse and dry thoroughly CAUTION DO NOT LET WATER BOIL DOWN TO THE POINT THAT ELEMENTS ARE EXPOSED AS THIS WILL DAMAGE THEM g Immediately refill with cooking oil or frying compound as directed in Section 4 3 WARNING DO NOT LET WATER SPLASH INTO THE TANK OF HOT OIL IT WILL SPLATTER AND CAN CAUSE SEVERE BURNS 5 5 PERIODIC fryer should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program 5 6 STAINLESS STEEL 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 11 6 TROUBLESHOOTING GUIDE These troubleshooting procedures must be carried out only be a Factory Authorized Service Center or a local service company specializing in hotel and restaurant cooking appliances The problems and possible solutions given below cover those most commonly encountered FOR DETAILED TROUBLESHOOTING AN
13. ner Series 38 electric fryers energy efficient electrically heated units listed by the Underwriter s Laboratory and manufactured to their basic performance and application specifications 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 2 2 DESIGN SPECIFICATIONS a GENERAL A licensed electrician should install any electrically heated a VESSEL CONSTRUCTION Welded heavy gauge steel with three heater elements fixed inside the vessel with a protective chromed wire mesh crumb equipment b CLEARANCES The fryer area must be kept free and clear of all combustibles This unit is design screen over the elements Drain s ARS 3 certified for the following installations tapped into front right corner of vessel with front controlled manual drain 1 Other than household use valve 2 Non combustible floor installation equipped with factory supplied 6 15 adjustable legs or optional 6 15 cm rigid rear casters b BODY CONSTRUCTION An aluminized steel base with stainless steel front and enamel sides The frame is supported by 6 adjustable l r optional 6 rigid
14. o the legs and internal mounting hardware Using a pallet or lift jack to lift rather than tilting is recommended f Proceed to 3 4 Leveling and follow instructions to ensure the fryer is level before using 4 y WARNING DO NOT INSTALL SWIVEL CASTERS ON THIS FRYER THE FRYER MAY TIP AND CAUSE PERSONAL INJURY 3 3 CASTERS a If casters are desired install fixed type casters only on the rear of this fryer b Install fixed type casters near where the fryer is to be used as casters are not secure for long transit Unit can be curb mounted or equipped with either the legs or casters provided After unpacking use a pallet or lift corner and measure with the spirit level The legs have about one inch of adjustment thread jack to raise the unit about a foot before installing the casters c Position the caster assembly against the leg support assembly Align the 2 Adjust leg height with an holes in the caster assembly plate adjustable or 1 1 16 open end with the corresponding holes in the wrench leg support assembly on the fryer Insert the threaded caster bolts through the caster assembly plate into the leg support assembly Hand tighten each bolt the base of the caster and tighten the caster by hand turning clockwise until it is snug against the leg support assembly d Tighten the fixed caster assembly against the leg support assembly by using an adjustable crescent wrench ADJUST LEG HEIGHT WITH AN
15. r asters T egs or optional 6 rigid rear casters 3 Combustible construction with a minimum clearance of 6 15 cm side and 6 15 cm rear and equipped with factory supplied 6 15 cm adjustable legs or 6 15 cm casters CAUTION LOCAL BUILDING CODES USUALLY PROHIBIT A FRYER WITH ITS OPEN c OPERATING CONTROLS Unit is shipped standard with a liquid filled bulb thermostat temperature contro is mounted in the cabinet behind the front door on the bottom left side of the cabinet d AUTOMATIC SAFETY FEATURE High temperature detection to shut off electric heater elements should the controlling thermostat fail TANK OF HOT OIL FROM BEING INSTALLED BESIDE AN OPEN FLAME OF ANY TYPE WHETHER A BROILER OR THE OPEN BURNER OF A RANGE e RATING PLATE This is attached to the inside front door panel Information provided includes the c STANDARDS electrical cooking 2 5 RECEIVING AND UNPACKING appliances must be electrically connected and grounded in accordance Check that the container is upright with local codes or in the absence of Unpack the fryer carefully and remove all local codes with the latest editions of accessories from the carton Do not discard or misplace these as they will be U S Standards needed After unpacking immediately check the 1 National Electric Code Standards equipment for visible signs of shipping ANSI NFPA 70 damage If such damage has occurred contact the carr
16. roughly cleaned at the and detergent end of each day d Set operating thermostat to 220 F 5 2 DAILY Wash all removable parts 104 C Bring to a rolling boil then Clean all exterior surfaces of the body Do turn the heat down and let the mixture not use cleansers steel wool or any other stand until deposits and or carbon abrasive material on the stainless steel spots can be rubbed off with the Filter the cooking oil and replace if Teflon brush necessary The oil should be filtered more often than daily under heavy use e Scrub tank walls bottom and heating conditions tubes Then drain vessel and rinse in clear water 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 4 e of this manual In addition if the fryers installed have casters provided by Dean Industries both rear casters come with a locking mechanism that prevents the fryer from moving when the lever or each mechanism is turned To gain access for servicing the restraining device has to be removed from the bracket and both front casters locking mechanisms have to be turned OFF 10 DO NOT DRAIN WATER INTO FILTER WATER WILL DAMAGE THE FILTER PUMP f Refill with clear water set operating thermostat to 220 F 104 C and boil again Once boil
17. rpose 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 there is a 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 thermostat calibration and cleans the vessel for initial food production 1 Hill the fryer vessel with hot or cold water to the oil level line scribed in the back of the tank 2 Set the thermostat temperature controller dial to 220 F just above that of boiling water 3 5 ELECTRICAL CONNECTIONS Plan and carry out installation in accordance with local codes a Connections Connections to the terminal block and grounding lug should be made through the hole provided for this purpose in the junction box 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 3 6 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 accessorie
18. s shipped with the unit Close the drain valve completely and remove the crumb screen Make sure the screws holding the thermostat and limit control sensing bulbs into the vessel are tight HEATING THE VESSEL This step checks heater element operation initial IENEERGOEIUE E UE M mc Temperature Controller Power Switch 3 Toggle the power switch The heater elements will begin heating 4 When the water starts to boil turn the dial to below 210 F The elements will turn off and the water will stop boiling 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 7 Final Preparation 3 7 FINAL PREPARATION a b When using liquid shortening cooking oil fill the fryer to the oil level line scribed into the back of the fryer vessel When using solid shortening either melt it first or cut into small pieces and pack into cool zone bottom of the frying vessel Be careful to not leave any air spaces or disturb the sensing bulbs Melt shortening by turning the heaters ON for about five or ten seconds OFF for a minute repeating cycle until shortening is melted If oil starts to smoke while melting this way shorten the ON cycle and lengthen the OFF cycle Smoke shows that you are scorching the shortening cutting its useful life NOTE NEVER MELT A SOLI
19. that the thermostat bulb probe in the vessel has not been knocked loose from its operating position It should be clamped to the 2 element with 1 16 inch spacing 2 Place the sensing bulb of a high quality immersion thermometer about 1 1 2 inches above the thermostat sensing bulb and set the temperature controller dial to 350 F 3 Wait at least 30 minutes for the oil temperature to stabilize 4 If temperature is not within 10 F of the dial setting call service for a new operating thermostat temperature controller High Limit Reset Switch 7 COMPONENT LISTING AND INSTALLATIONSTANDARDS The following is a selection of listing and installation standards applicable to non cooking components often supplied as part of food service equipment The selection is not intended to be complete and other nationally recognized standards may be appropriate This listing was current as of the revision date shown on the cover of this manual COMPONENT LISTING STANDARD INSTALLATION STANDARD Grease Extractor ANSI UL 710 1990 ANSI NFPA 96 1991 Power Ventilators ANSI UL 705 1984 ANSI NFPA 96 1987 Filter Unit ANSI UL 900 1987 ANSI UL 586 1990 ANSI NFPA 96 1987 ANSI NFPA 96 1987 Fire Ext CO2 ANSI UL 154 1990 CAN ULC S503 M90 ANSI NFPA 12 1989 Fire Ext Dry Chemical ANSI UL 299 1990 CAN ULC S504 M89 ANSI NFPA 17 1990 Fire Ext Water ANSI US 626 1990 CAN4 S507 M83
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