Embed Size (px)
Citation preview
PARTS LIST PARTS LIST PARTS LIST PARTS LIST INCLUDEDINCLUDEDINCLUDEDINCLUDED
Frymaster/Dean, a member of the Commercial Food Equipment Service Association, recommends using CFESA Certified Technicians.
Price: $16.00 24-Hour Service Hotline 1-800-551-8633 819-5758
MARCH 2003
LJS 24G Series Flatbottom
G
as Fryers Installation & O
peration Manual
Models 1824G, 2424G and 1824/2424G Systems with Built-In Filtration
Please read all sections of this manual and retain for future reference.
This product has been certified as commercial cooking equipment and MUSTMUSTMUSTMUST be installed by professional personnel as specified. Installation, maintenance and repairs should be performed
by your FRYMASTER FACTORY AUTHORIZED SERVICE CENTER.
DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other cooking appliance.
DANGER
Instructions explaining procedures to be followed MUSTMUSTMUSTMUST be posted in a prominent location in the event the operator detects a gas leak. This information can be obtained from the local gas
company or gas supplier.
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.
DANGER
Safe and satisfactory operation of your equipment depends on proper installation. Installation MUSTMUSTMUSTMUST conform with local codes, or in absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1; The Natural Gas Installation Code, CAN/CGA-B149.1; The Propane Installation Code, CAN/CGA-B149.2; or The latest edition of the National Electric Code, N.F.P.A. 70.
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED
DIRECTLY FROM FRYMASTER/DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS, AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS
WARRANTY WILL BE VOID. FURTHER, FRYMASTER/DEAN AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUSTOMER WHICH ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF
ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a fireproof container at the end of frying operations each day. Some food particles can spontaneously combust if left soaking in certain shortening material. Additional information can be obtained in the filtration
manual included with the system.
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.
WARNING
Drawings and photos used in this manual are intended to illustrate operational, cleaning and technical procedures and may not conform to on-site management operational procedures.
WARNING
No structural material on the fryer should be altered or removed to accommodate placement of the fryer under a hood. Questions? Call the Frymaster/Dean Service Hotline at 1-800-551-8633.
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 Food and Drug Administration.
COMPUTERS
FCC
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 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.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the joint between the fry vessels. Banging fry baskets on the strip to dislodge shortening will
distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for cleaning.
LJS 24G Series Flatbottom Gas Fryers
INSTALLATION & OPERATION MANUAL
TABLE OF CONTENTS Page # 1. DESCRIPTION AND SPECIFICATIONS 1-1 2. PRE-INSTALLATION 2-1 3. INSTALLATION INSTRUCTIONS 3-1 4. INITIAL STARTUP 4-1 5. DAILY OPERATION 5-1 6. PREVENTATIVE MAINTENANCE 6-1 7. TROUBLESHOOTING 7-1 8. PARTS LIST 8-1
1-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 1: DESCRIPTION AND SPECIFICATIONS
The LJS 24G Series gas fryers are energy-efficient, gas-fired units, design-certified by the American Gas Association and the National Sanitation Foundation, and manufactured to their basic performance and application specifications. All units are shipped completely assembled, with all accessories packed inside the frypot. All units are adjusted, tested, and inspected at the factory prior to crating for shipment.
NOTE After uncrating, immediately inspect the equipment for visible signs of shipping damage. If such damage has occurred, do not refuse shipment, but contact the shipper and file the appropriate freight claims.
1.1 OPERATING CONTROLS Each unit is shipped with a solid-state electronic thermostat controller. The controller is mounted inside the cabinet. The controller contains an automatic melt cycle which activates the main burner "ON" for 4 seconds, then "OFF" for about 18 seconds, and is activated automatically every time the frypot shortening temperature is less than 150°F (66°C). The melt cycle is used to heat solid shortening properly. Each unit is equipped with a control panel with two indicator lights and a power switch, reset switch and boil-out switch located in a control box inside the cabinet.
Note: Systems built for KFC co-branded locations are not equipped with boil-out switches. Boil-out is not allowed in KFC co-branded locations.
1.2 AUTOMATIC SAFETY FEATURES LJS 24G Series gas fryers come equipped with the following features:
A. High oil-temperature detection to shut off gas to the main burners through the solenoid-actuated gas valve.
B. Combination gas valve includes built-in pressure regulator.
C. Sail switch (air prover) built into outlet duct shuts off power to the burners in the event of
blower failure.
D. Drain valve safety switch prohibits burner ignition if the valve is not completely closed.
DANGER ALL FRYERS MUST BE CONNECTED ONLY TO THE TYPE OF GAS IDENTIFIED ON
THE RATING PLATE!
1-2
1.3 RATING PLATE The rating plate can be found inside the fryer door. Information on this plate includes the model and serial numbers, as well as BTU/hr output of the burners, outlet gas pressure in inches W.C., and configuration: natural or propane gas. Rating plate data is essential for proper unit identification, communicating with the factory or requesting special parts and/or information. 1.4 SERVICE PROBLEMS Call 1-800-551-8633 for the location of your nearest Factory Authorized Service Center. Always have the model and serial numbers of your filter and fryer ready for when you speak to a representative. A parts list is included in Chapter 8 of this manual. Customers may order parts directly from their local Factory Authorized Service Center. Call 1-800-551-8633 for the location of your nearest Factory Authorized Service Center. Factory address and phone numbers are on the rear cover of this manual. 1.5 AFTER PURCHASE In order to improve service, have the following chart filled in by the Frymaster Authorized Service Technician who installed this equipment.
Authorized Service Technician/FASC
Address Telephone/Fax Model Number Serial Number Gas Type
1.6 ORDERING PARTS Customers may order parts directly from their local factory authorized service center. For this address and phone number, contact your factory authorized service center or call the Frymaster/Dean Service Hotline phone number, 1-800-551-8633. To speed up your order, provide the model number, serial number, gas type, part needed, item part number (if known), and quantity needed.
1-3
1.7 COMPUTER INFORMATION
This equipment has been tested and found to comply with the limits for a Class A digital device, pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been shown to meet the Class B limits. These limits are designed to provide reasonable protection against harmful interference when the equipment is operated in a commercial environment. This equipment generates, uses and can radiate radio frequency energy and, if not installed and used in accordance with the instruction manual, may cause harmful interference to radio communications. Operation of the equipment in a residential area is likely to cause harmful interference in which case the user will be required to correct the interference at their own expense. The user is cautioned that any changes or modifications not expressly approved by the party responsible for compliance could void the user's authority to operate the equipment. If necessary, the user should consult the dealer or an experienced radio and television technician for additional suggestions. The user may find the following booklet prepared by the Federal Communications Commission helpful: "How to Identify and Resolve Radio-TV Interference Problems". This booklet is available from the U.S. Government Printing Office, Washington, DC 20402, Stock No. 004-000-00345-4. 1.8 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 CAUTION boxes contain information about actions or conditions that may cause or result in a malfunction of your system.
WARNING WARNING boxes contain information about actions or conditions that may cause or result in damage to your system, and which may cause your system to malfunction.
DANGER 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.
1-4
1.9 SERVICE PERSONNEL 1.9.1 Definitions A. Qualified and/or Authorized Operating Personnel
1. Qualified/authorized operating personnel are those who have carefully read the information in this manual and have familiarized themselves with the equipment functions, or have had previous experience with the operation of equipment covered in this manual.
B. Qualified Installation Personnel
1. 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.
C. Qualified Service Personnel
1. Qualified service personnel are those who are familiar with Frymaster/Dean equipment and have been authorized by Frymaster/Dean to perform service on Frymaster/Dean equipment. All authorized service personnel are required to be equipped with a complete set of service parts manuals and stock a minimum amount of parts for Frymaster/Dean equipment. A list of Frymaster/Dean Factory Authorized Service Centers (FASCs) was included with the fryer when shipped from the factory. Failure to use qualified service personnel will void the Frymaster/Dean warranty on your equipment.
2-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 2: PRE-INSTALLATION
2.1 GENERAL
A. Installation of any gas-fired equipment should be performed by qualified personnel.
B. A manual gas shut-off valve must be installed in the gas supply line between the appliance(s) and the main gas supply for safety and ease of future service.
2.2 CLEARANCES The appliance area must be kept clear of all combustibles. Each unit is design-certified for the following installations: 1. Commercial use only (not for household use). 2. For installation on a combustible floor when equipped with the factory supplied 5" casters (6"
work height). 3. Areas with a minimum clearance of 6" side, 6" rear and 6" from the floor for combustible
construction. LJS 24G Series flatbottom gas fryers must be installed with the casters provided. Locking casters should be installed on the front (cook side) of the fryer.
2.3 STANDARDS Installation must be accomplished in accordance with all applicable state and local codes, with special attention to the following standards:
A. The fryer and its individual shut-off valve must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of 1/2 PSI.
B. The fryer must be isolated from the gas supply piping system by closing its individual
manual shut-off valve during any pressure testing of the gas supply piping system as pressures equal to or less than 1/2 PSI.
C. National Fuel Gas Code
ANSI Z-223.1-1988 (or latest edition) American Gas Association 1515 Wilson Boulevard Arlington, VA 22209
D. National Electrical Code
ANSI/NFPA #70-1984 (or latest edition) American National Standards Institute 1430 Broadway New York, NY 10018
2-2
2.3 STANDARDS (cont.)
E. NFPA Standards #96 and #211 (latest edition) National Fire Protection Association 470 Atlantic Avenue Boston, MA 02110
WARNING Local building codes will usually not permit a deep fat fryer with
an open tank of hot oil to be installed immediately next to an open flame of any type, whether a broiler or the open burner of a
range. Check local codes before beginning installation. 2.4 AIR SUPPLY & VENTILATION The area around the appliance must be kept clear to avoid airflow obstruction of combustion and ventilation air as well as for ease of maintenance and service. Never use the interior of the fryer cabinet for storage.
A. Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion wastes to the outside of the building. It is essential that a deep fat fryer be located under an approved exhaust hood or that an exhaust fan be provided in the wall above the unit, as exhaust gas temperatures are in the vicinity of 450°F-600°F (232-343°C).
Exhaust hoods and air conditioning systems can produce slight air drafts in the room, which can interfere with pilot or burner performance. Air movement patterns should be defined during installation. If pilot or burner problems arise or persist, alteration of air movement patterns will be required.
B. Do not place the flue outlet of the fryer directly into the plenum of the hood; fryer gas
combustion will be affected. C. Exhaust temperatures, in addition to the open tank of hot oil, make the storage of anything
on shelving over or behind the fryer unsafe.
D. Filters and drip troughs should be part of any industrial hood. Consult local codes before installing an industrial hood.
2.5 ALTITUDE The input rating (BTU/hr) of LJS 24G Series fryers is rated for elevations up to 2,000 feet (610 Meters). For elevations above 2,000 feet (610 Meters), the rating should be reduced four percent for each additional 1,000 feet (305 Meters) above sea level.
3-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 3: INSTALLATION INSTRUCTIONS
3.1 UNPACKING Check that the container is upright. Use outward prying - no hammering - to remove the carton. Inspect the fryer(s) for visible damage. If such damage has occurred, do not refuse shipment, but contact the carrier and file the appropriate freight claims.
FRYMASTER/DEAN FRYERS EQUIPPED WITH LEGS ARE FOR PERMANENT INSTALLATION. FOR MOVEABLE OR PORTABLE INSTALLATION,
FRYMASTER/DEAN OPTIONAL EQUIPMENT CASTERS MUST BE USED. QUESTIONS? CALL 1-800-551-8633.
3.2 CASTERS Casters should be installed near where the appliance is to be used. After unpacking, raise the unit approximately 12 inches to attach casters to the couplings. Lower the fryer gently to prevent damaging the casters and internal mounting hardware. Use a pallet lift jack if available, when installing casters. Systems ordered with optional casters come with casters installed. 3.3 POSITIONING Do not push against any of the edges of the unit to adjust its position. Lift fryer slightly and place it where it is to be installed. Although all metal parts are deburred during manufacture, accidents could occur if the fryer (or a lineup) should move suddenly when being pushed into position by hand. Pushing a unit (rather than using a lift jack) also increases the probability of bending the leg spindles or the internal coupling connectors. 3.4 LEVELING
A. A spirit level should be placed across the top of the fryer and the unit leveled both front-to-back and side-to-side (side-to-side adjustment not possible on units equipped with casters). Erratic burner combustion, inefficient unit operation and oil-drainage problems are some of the problems caused by unleveled fryers. In addition, units may not match up properly in a multi-unit battery.
B. If the floor is smooth and level, minor height adjustments can be made with the screw
adjustment on each leg. Adjust to the high corner and measure with the spirit level. Fryers equipped with casters have no level adjustment options. The floor area where caster-equipped units are installed must be level.
3-2
3.5 GAS CONNECTION The gas supply (service) line must be the same size or greater than the inlet line of the appliance. LJS 24G Series gas fryers use a 3/4" NPT (Schedule 40) inlet; however, the gas supply lines must be sized to accommodate all the gas-fired equipment that may be connected to that supply. Consult your contractor, gas company or supplier, or other authorized agent for inspection and installation. Sealant on all pipe joints must be resistant to LP gas. 3.5.1 Manual Shut-off Valve The manual shut-off valve must be installed in the gas service line ahead of the appliance in the gas stream and in a position where it can be reached quickly in the event of an emergency. 3.5.2 Gas Pressure Regulation All commercial cooking equipment must have a pressure regulator on the incoming service line for safe and efficient operation, since service pressure may fluctuate with local demand. External regulators are not required on LJS 24G Series gas fryers as the pilot safety control valve regulates gas pressure. If the incoming pressure is in excess of 1/2" PSI (3.45 kPa), a step-down regulator will be required. Check burner manifold pressure with a manometer. Natural gas units require 4" W.C. gas pressure and propane (LP) units require 11" W.C. gas pressure. If a pressure regulator vent line is installed, it should be vented to the outside of the building in accordance with local codes, or ANSI Z223.1 (or current revision). Disconnect the fryer/individual shut-off valve from the main gas supply when pressure testing systems in excess of 1/2" PSI (3.45 kPa). When pressure-testing systems equal to or less than 1/2" PSI (3.45 kPa), isolate the fryer by closing the manual control valve prior to testing. 3.5.3 Gas Valve/Orifice Configuration LJS 24G Series gas fryers can be connected to either natural or propane gas, depending on the configuration. The safety control valve and orifices are installed at the factory for the appropriate gas. If the gas valve and/or orifices require adjustment or conversion in the field, only authorized service personnel with proper test equipment should make the adjustments or conversion. 3.5.4 Rigid Connections LJS 24G Series gas fryers come as single units or in multi-unit batteries. Inspect all installer-supplied gas-intake pipe(s) visually for dirt, metal dust and other foreign material. Use compressed air to clear foreign material from supply piping before installing into a service line. Failure to do this can result in clogged orifices and gas valve damage when gas pressure is applied. All connections must be sealed with a joint compound suitable for LP gas, and all connections must be tested with a soapy solution before lighting any pilots. DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS! Detecting gas leaks with an open flame is not only dangerous, but will often miss small leaks that a soapy solution would detect.
3-3
3.5.5 Flexible Couplings, Connectors If the unit is to be installed with flexible couplings and/or quick-disconnect fittings, the installer must use a heavy-duty, AGA design-certified commercial flexible connector. The connector must be at least 3/4" NPT (with suitable strain reliefs) in compliance with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69-1987 (or latest edition). Quick-disconnect devices must comply with the Standard for Quick-Disconnect Devices for Use with Gas Fuel, ANSI Z21.41-1989 (or latest edition). DOMESTIC CONNECTORS ARE NOT SUITABLE! If multi-unit batteries are installed on casters, the same ANSI Standards apply. In addition, some means must be provided to limit the movement of the appliances without depending on the connectors or associated piping. 3.6 ELECTRICAL CONNECTIONS The wiring diagram is attached to the inside of the fryer door. Wiring diagrams are also included in this manual for reference. Always consult the wiring diagram mounted on the fryer when troubleshooting or repairing the fryer. LJS 24G Series gas fryers require 120 volts, and are equipped with a 16-3 SJT grounded flexible power cord for direct connection to a 120-volt power supply. Amperage for each unit depends on the accessories supplied with the unit.
WARNING (Electrical Grounding Instructions)
This appliance is equipped with a three-prong (grounding) plug for your protection
against shock hazard, and should be plugged directly into a properly grounded three-prong receptacle. Do no cut, remove, or otherwise bypass the grounding
prong on this plug!
3-4
Figure 4. Slip-nut/drainpipe detail.
3.7 SYSTEM INSTALLATION INSTRUCTIONS 1. Prior to uncrating fryers: Open the doors of the
filtration fryer cabinet. Remove the shipping brace (Fig. 1, arrow) from the filter pan and discard, unlatch the filter pan locks (Fig. 1, circles), disconnect the filter supply line and remove filter pan from the cabinet. Uncrate fryers and remove from pallets by lifting up and over the pallet supports. Avoid damage to the casters and caster support bases when lifting and placing fryers.
2. Position the two fryer cabinets together as follows:
Non-filtration system cabinet: If the 1824 fryer is on the right side of the 2424 fryer, install on the right side of the Filtration-system cabinet. If the 1824 fryer is on the left side of the 2424 fryer, install on the left side of the Filtration-system cabinet. The 1824 fryer is always on the outside end.
3. Remove the upper and lower back panels (Fig. 2,
arrows) of the cabinets to be joined. Set screws and back panels aside for reassembly.
4. Position the cabinets within 6 inches of each other,
in proximity of the area to be installed. Do not push the cabinets together at this time. All connection hardware (bolts, nuts, etc.) is included in the shipping bag.
5. Connect the red and yellow wires exiting the
cabinets to be joined (Fig. 3). The non-filtration cabinet oil-return switches will not work if these wires are not connected.
6. Remove slip-nut on drain-tee in filter cabinet;
lubricate O-rings with vegetable oil and install on drainpipe (Fig. 4). Use care not to damage the slip-nut O-rings when installing slip-nut on drainpipe. After cabinets are connected (see Step #7), extend drainpipe from non-filter cabinet to drain-tee in filter cabinet. Connect and tighten slip-nuts, ensuring the drainpipe is evenly positioned between the two manifold drain-tees.
Figure 1. Shipping brace and retainer latches securing filter pan
Figure 2. Removing cabinet backs to access connection points.
Figure 3. Yellow and red wires connecting oil return switches.
3-5
3.7 SYSTEM INSTALLATION INSTRUCTIONS (CONT.) 7. Slowly push the two systems together. Adjust
front casters to align the cabinets vertically. Ensure the drainpipe and slip-nut are aligned with the drain-tee on the left cabinet (Fig. 5, arrows). Align the drain-flush line flanges as the drainpipe is aligned and connected (Fig. 5, arrows). Ensure the oil-return line flange and fittings on the fryer back are aligned. Connect the fittings, but do not tighten the connections. Feed the yellow and red wire connections evenly through each cabinet wire hole as the cabinets are pushed together. Ensure the wire connections go inside the wireway, and are not pinched between the cabinets.
8. With the cabinets together, and the drainpipe,
drain-flush and oil-return lines (Fig. 6, circle) aligned and connected, align the cabinet connection holes, front and back (Fig. 6, arrows). Insert bolts and install nuts loosely. Do not tighten bolts at this time.
9. Ensure the two cabinets are properly aligned.
Tighten the cabinet connection bolts and nuts at the front and back. At the fryer front: Tighten the drain manifold slip-nut; tighten the drain-flush line flare-nut (do not over-tighten). At the fryer back: Tighten the oil-return line flare-nut (do not over-tighten).
10. Reinstall back panels removed at the beginning of
system assembly. Ensure panels are properly aligned, then install and tighten screws. Install joiner strip where fryer cabinets are connected.
11. Connect the oil-return heater-tape harness (6-pin
connector) at the bottom back of the fryer (Fig. 7, arrow). Failure to do so will result in clogged return lines after the first filtering session.
12. Reinstall filter system after fryer start-up has been
performed (boil-out, burner adjustment, etc.) NEVER ALLOW WATER OR BOILOUT SOLUTION INTO FILTER SYSTEM.
13. If the unit is supplied with an Over-The-Fryer
Crumb Dump, see Figure 8 for installation procedures.
Figure 6. Rear cabinet connection holes. Note oil return line fittings.
Figure 7. Connect oil-return line heater-tape connectors.
Figure 5. Drainpipe and drain-flush fitting alignment and connection points. Remove slip-nut fitting on left cabinet drain-tee and install on drainpipe prior to connecting cabinets (Fig. 4).
3-6
3.7 SYSTEM INSTALLATION INSTRUCTIONS (CONT.) 14. Follow the filtration instructions for the UFF filter and return the oil to each of the fryers in the
system. Check the oil return and drain lines for leaks. After the filtration system check is complete, discard the oil and filter paper (if a filter screen is used, thoroughly wash the assembly, dry completely and return to the pan). The frying system is ready for operation.
Ensure back panel goesover the top of the fluedeflector.
A
B
B
Over-The-Fryer Crumb DumpMounting Procedure
Remove existing top screws (2) from back offryer flue (A).
Place the crumb dump assembly on top offryer flue. (NOTE: The crumb dump backpanel should be on top of the flue deflector).Secure the crumb dump to the flue deflectorwith screws and locknuts provided (B).
Replace sheet metal screws on the back offlue (A).
Figure 8: Over-The-Fryer Crumb Dump mounting procedure.
4-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 4: STARTUP AND OPERATING PROCEDURES
4.1 CLEANING Note: All procedures should be performed as instructed in the current LJS Operations Manual. In the absence of the LJS Operations Manual, the following procedures are offered as a temporary solution. New units are wiped clean with solvents at the factory to remove dirt, oil, and grease remaining after the manufacturing process, and then coated with light oil. Prior to first use, boil out the frypot (remove temperature sensor guard prior to cleaning frypot) as outlined in Section 4.4.1, Boil-Out Procedure. In KFC co-branded locations, do not boil out the fryer. Use KFC approved procedure. Wash any accessories shipped with the unit in hot, soapy water to remove remaining residue. Rinse the frying utensils with a vinegar water solution (1 pint vinegar to 1/2 gallon of hot water) to neutralize any soap residue, then rinse with clean water and thoroughly dry all surfaces.
NOTE: In KFC co-branded locations, boil out is NOT ALLOWED. Use KFC approved procedure.
Ensure the sensor probe guard is replaced after cleaning to protect the sensor probe and high-limit probe (Figure 1).
Sensor Probe GuardHigh-Limit/Temperature
Probe location
Frypot Bottom
Ensure probe tip is 1/8" from frypotbottom for proper temperature
sensing.
Frypot Drain Plug
Figure 1: Sensor probe guard, frypot drain plug and high-limit/sensor probe location.
4-2
4.2 INITIAL STARTUP LJS 24G Series gas fryers are tested, adjusted, and calibrated before leaving the factory. Adjustments to assure proper operation may be necessary upon installation to meet local conditions, low gas pressure, differences in altitude, variations in gas characteristics and to correct possible problems caused by rough handling or vibrations during shipment. Gas component adjustments after receiving the fryer should be performed by authorized service personnel. Gas component adjustments are the responsibility of the customer and/or dealer and are not covered by the Frymaster/Dean warranty.
CAUTION IF THE MAIN BURNERS ARE OPERATED WITH THE FRYPOT EMPTY, THE FRYPOT
WILL BE DAMAGED.
IF THE FRYPOT IS DAMAGED DUE TO INCORRECT OPERATION, SUCH AS HEATING AN EMPTY FRYPOT OR WHOLE BLOCKS OF SHORTENING, ALL
APPLICABLE WARRANTIES WILL BE VOIDED.
NOTE: In KFC co-branded locations do not use water for initial startup. Use shortening or oil only. Pilot Light or re-light procedure: 1. Turn the manual shut-off valve "OFF" on the incoming service line. 2. Turn the operating thermostat "OFF". 3. Turn the gas valve dial to "OFF" and wait 5 minutes before lighting pilot. 4. Fill the frypot with oil or water (for testing). Fill to the lower OIL LEVEL line scribed in the back
of the frypot. 5. Open the manual shut-off valve on the incoming service line. 6. Apply a lit match or taper to the pilot burner orifice. 7. Turn the gas valve dial to "PILOT". Depress and hold until the pilot stays lit (approximately 1
minute). 8. Turn the operating thermostat to any "ON" setting and ensure the main burners ignite from the
pilot.
4-3
4.3 ELECTRONIC SPARK IGNITION
WARNING NEVER USE A MATCH OR TAPER TO LIGHT THIS IGNITION SYSTEM!
1. Turn off the electric power. 2. Turn the gas valve dial to "OFF", wait 5 minutes, and then turn dial to "ON". 3. Set thermostat to desired temperature. If tank is filled with water (Non-KFC co-branded
locations), set thermostat at 200°F (93°C); if filled with oil, set thermostat at 350°F (177°C). 4. Turn fryer power switch on. 5. The blower motor will come on, activating the sail switch (air prover). Electrical current flows
from the sail switch, passing through the transformer to the spark module. The ignitor will spark and open the gas control valve. When the burners ignite, the flame is sensed and the spark stops. The electronic thermostat controls the fryer after burner ignition.
6. If the flue exhaust fan should fail, the gas control valve will shut off the gas supply. 7. If the sensor fails to sense the main burner flame, the ignition module will shut down the unit
and lock out the system. To restart, turn the fryer off and follow steps 2–6 above. 4.4 ADJUSTING BURNERS 1. Fill the frypot with hot or cold water (Non-KFC co-branded locations) to the upper OIL LEVEL
line scribed in the back of the frypot. Main burner operation and initial controller calibration can be checked during this step.
NOTE: In KFC co-branded locations, oil must be used in place of water for burner testing.
2. Set the electronic thermostat controller dial to 200°F (93°C), just below that of boiling water. 3. Turn the fryer power switch on. The blower will activate and the main burner will ignite. 4. Check the main burners and, if necessary, adjust the burner dampers at each burner (Figure 2,
Page 4-4) to obtain the best flame characteristics. An optimum flame should be blue at the base, 2-½ - 3" in height, and have a reddish-white tip ¾ to 1" in height. To adjust, loosen the screw of the air shutter, and open or close the shutter until the burner flame matches the optimum flame description above. Tighten the shutter screw, and repeat for all burners. The flame should be straight and not pulling to the rear of the fryer. If the flame is pulling to the rear, inspect the main rear baffle for heat damage and replace if necessary.
5. The burners should shut off just at the water starts to boil. 6. When satisfied that the burners and controller are operating properly, drain the frypot of water
and dry thoroughly. 7. Immediately coat the frypot inside with oil to prevent rusting, or add new oil to the frypot if fryer
is ready for use.
4-4
4.4 ADJUSTING BURNERS (cont.)
Loosen this screw to adjustburner damper for optimum
flame.
NOTE: In KFC co-branded locations, boil out is NOT ALLOWED. Use KFC approved procedure.
4.4.1 Boil Out Procedure (Non-KFC Co-Branded Locations Only) 1. Turn off the fryer and drain the shortening from the fryer in accordance with filtering instructions. 2. Remove the Sensor Probe Guard (Figure 1, Page 4-1) and place it in the bottom of the fryer
during boil-out. 3. Remove the frypot drain plug and install the drain extension prior to boil-out. Ensure the drain
valve is closed prior to adding water and boil-out cleaner to frypot. NEVER DRAIN WATER OR BOIL-OUT SOLUTION INTO THE FILTER SYSTEM. IRREPAIRABLE DAMAGE WILL RESULT.
4. Scrape carbon buildup from the fryer walls and around the thermostat probes. Use care when
cleaning the probes to avoid damaging them. Do not scrape the bottom of the fryer. (For initial boil out, this step is not required.)
5. Pour recommended amount of degreaser or cleaner into the fryer and add hot water to the
upper OIL LEVEL line scribed in the back of the fryer. 6. Turn the fryer on. Switch the electronic thermostat controller to Boil-Out Mode (located in
cabinet with power and reset switch) and continue. The burners should cycle off just as the boil-out solution comes to a boil.
7. Monitor the boil-out procedure constantly. If excessive foam starts to rise in the frypot, reduce
the heat. DO NOT LEAVE THE FRYER UNATTENDED DURING THE BOIL-OUT PROCEDURE.
Figure 2: Burner damper adjustment on burner tubes.
4-5
4.4.1 Boil Out Procedure (cont.) 8. Continue the boil-out procedure for 20 minutes. Brush the sides and bottom of the frypot with
an approved brush to remove deposits. Add hot water if needed to maintain the proper liquid level in the fryer.
9. Turn the fryer off and drain the boil-out solution into an appropriate container and discard. DO
NOT DRAIN BOIL-OUT SOLUTION INTO THE FILTER SYSTEM. IRREPARABLE DAMAGE WILL OCCUR AND ALL APPLICABLE WARRANTIES WILL BE VOIDED.
10. Refill the frypot with clean water. Add 16 ounces of white vinegar, turn fryer on and bring
solution to a simmer. Brush the sides and bottom of the frypot to remove boil-out residue. Turn the fryer off and drain the solution as discussed in Step 9. Rinse the frypot three additional times with clean water. Brush the sides and bottom to remove vinegar residue.
11. After the final rinse, dry the frypot thoroughly with paper towels, ensuring all traces of water are
removed. DO NOT USE CLOTH TOWELS TO DRY FRYPOT. Inspect the high-limit and sensor probes for proper adjustment, and replace the sensor probe guard.
12. Immediately coat the frypot with shortening to prevent the frypot from rusting. 13. Close the drain valve, remove the drain extension and replace the frypot drain plug. Refill the
fryer with shortening from the filtration system or see Section 4.5 for filling the vat with shortening.
4.5 FILLING THE VAT WITH SHORTENING
DANGER NEVER MELT A SOLID BLOCK OF SHORTENING BY SETTING IT WHOLE IN THE FRYPOT. FRYPOT DAMAGE CAN OCCUR AND THE CHANCE OF FLASH-POINT
FIRE INCREASES. 1. Cut the block of shortening into small pieces and pack into the frypot bottom. Do not set a
whole block of shortening into the frypot. ENSURE THE BOTTOM OF THE FRYPOT IS COMPLETELY COVERED WITH SHORTENING BEFORE TURNING UNIT ON. Continue filling the frypot to the lower OIL LEVEL line scribed into the back of the frypot.
2. Turn the electronic thermostat controller to the desired temperature after the frypot is properly
filled with shortening. The burners will cycle in melt cycle mode until 130°F (54°C), and then remain on until setpoint temperature is attained. The “green” indicator light (heat indicator) will cycle on and off at setpoint temperature.
4-6
4.6 FINAL PREPARATION Before starting operation, turn the electronic thermostat controller to the desired shortening temperature, wait for the temperature to stabilize, and then check with a high-quality immersion thermometer.
WARNING NEVER MOVE A FRYER FILLED WITH HOT LIQUID.
DO NOT GO NEAR THE AREA DIRECTLY OVER THE FLUE OUTLET WHEN THE MAIN
BURNERS ARE OPERATING.
ALWAYS WEAR OIL-PROOF, INSULATED GLOVES WHEN WORKING WITH HOT OIL.
ALWAYS DRAIN HOT OIL INTO A METAL CONTAINER...HOT OIL CAN MELT PLASTIC BUCKETS AND SHATTER GLASS CONTAINERS.
5-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 5: DAILY OPERATION/FILTRATION
5.1 OPENING At opening, check the fryer for: 1. Combination or main gas valve "OFF". 2. Power Switch "OFF" (If so equipped). For lighting the fryer, see Section 4.2 (Section 4.3 if equipped with Electronic Ignition). 5.2 GENERAL OPERATIONS STATEMENT See the LJS Operations Manual for operating instructions prior to using the LJS 24G Series gas fryer. Operating instructions in this chapter are intended for temporary use as a guide in absence of the LJS Operations Manual. 5.3 FILTERING Shortening should be filtered at least daily, or more frequently if cooking is heavy. This assures the longest life possible for the shortening, imparts a better flavor to the product and minimizes flavor transfer. To ensure shortening quality, filtering and daily maintenance should be performed according to LJS Operations: Shortening Rotation System.
WARNING LEAVE FRYER OFF FOR A MINIMUM OF 10 MINUTES PRIOR TO FILTERING TO ALLOW FRYPOT HEAT TO DISSIPATE. FRYPOT DAMAGE CAN OCCUR IF THE
SHORTENING IS DRAINED IMMEDIATELY AFTER TURNING FRYER OFF.
WARNING WHEN OPERATING THE FILTRATION SYSTEM, NEVER LEAVE THE FILTER
UNATTENDED. THE ACTION OF THE SHORTENING MOVING THROUGH THE HOSE LINES COULD JOLT A FLEXIBLE RETURN HOSE OUT OF THE FILTER PAN,
SPRAYING HOT SHORTENING AND CAUSING SEVERE BURNS.
DANGER THE CRUMB TRAY IN FRYERS EQUIPPED WITH A FILTER SYSTEM MUST BE
EMPTIED INTO A FIREPROOF CONTAINER AT THE END OF FRYING OPERATIONS EACH DAY. SOME FOOD PARTICLES CAN SPONTANEOUSLY COMBUST IF LEFT
SOAKING IN CERTAIN SHORTENING MATERIAL.
5-2
5.4 FILTER PREPARATION 1. Assemble the filter pan, ensuring all components are clean and dry. When assembling the filter
pan, follow LJS Operations: Shortening – Filtering, or the following in absence of LJS instructions:
2. Remove filter-pan lid. 3. Place the filter leaf assembly in the bottom of
the filter pan. Ensure the pick-up tube goes to the right side of the pan (when viewed from front).
4. Sprinkle the prescribed amount of filter
powder over the filter leaf assembly, ensuring even, overall coverage.
Filter pan with lid removed.
Place filter leaf assembly in filter pan, ensuring proper placement of pick-up tube to the right side.
Applying filter powder to screen.
5-3
5.4 FILTER PREPARATION (cont.) 5. Place the crumb tray inside filter pan, in the
proper position. 6. Replace the filter pan lid. Ensure pick-up
tube emerges through hole in pan lid. 7. Ensure filter system hose connection is
properly attached to the filter leaf connection prior to activating filter pump.
8. See Section 5.5 for filtering instructions.
Ensure filter leaf connection is properly attached to filter system hose connection prior to activating filter pump.
Place crumb tray in filter pan prior to replacing lid.
Ensure pick-up tube emerges through hole in pan lid.
5-4
5.5 FILTERING INSTRUCTIONS
WARNING THE ON-SITE SUPERVISOR IS RESPONSIBLE FOR ENSURING THAT OPERATORS
ARE MADE AWARE OF THE INHERENT DANGERS OF OPERATING A HOT OIL FILTER SYSTEM, PARTICULARLY ASPECTS OF OIL FILTRATION, DRAINING, AND
CLEANING OF THE FILTER. The Flatbottom 24G Fryer System is equipped with the Under Fryer Filter (UFF). For optimum system performance, do the following:
a. Use high-quality oil or shortening.
b. Filter daily or even more frequently if cooking is heavy. This assures the longest possible oil life, imparts a better flavor to the product and minimizes flavor transfer.
c. Ensure oil-return lines are clear before turning off the filter pump and hang any flexible
lines up to drain. Solid shortening will solidify as it cools and clog the lines.
A. Assemble tools for filtering. All except the squeegee are supplied with the filter starter kit:
1. Squeegee- used to clean the frypot while filtering.
2. Clean-Out Rod - long rod used to dislodge heavy debris in the drain tube.
3. Filter Powder.
4. Filter Leaf Assembly (Follow procedure in Section 5.4 for filter leaf installation).
CAUTION USE ONLY APPROVED FILTER POWDER FOR BEST RESULTS. USE OF NON-
APPROVED POWDER CAN CAUSE SYSTEM DAMAGE AND PREMATURE PUMP FAILURE.
B. The following tools are not required, but are recommended to make filtering easier.
1. Measuring Cup - used to measure filter powder.
2. Stainless Steel Crumb Scoop - for removing debris.
C. Always wear oil-resistant, insulated gloves and/or protective gear when working with hot oil.
D. Put on protective gear.
E. Pull the UFF filter pan out from fryer/ filter cabinet. Remove cover.
F. Remove filter leaf following instructions in Section 5.7.
5-5
5.5 FILTERING INSTRUCTIONS (cont.)
G. Clean the filter pan thoroughly and ensure all components are completely dry.
H. Follow directions outlined in Section 5.4-
Filter Preparation, pages 5-2 – 5-3.
5.6 FILTER OPERATION
1. Turn the fryer OFF and allow the oil to cool for a minimum of 10 minutes before draining oil into
filter pan. 2. Immediately before draining, use correct straining method to collect large debris suspended in
oil. 3. Open the frypot drain valve. 4. Squeegee the frypot sides to remove any
debris. Use the clean-out rod to clear the drain if necessary.
LJS 24G drain valve location.
Ensure filter pan and all components are clean and dry before installing filter leaf assembly and crumb tray.
5-6
5.6 FILTER OPERATION (cont.)
5. Move the oil-return handle from left to right to open the oil-return line. The filter pump will activate.
6. If the filter pump does not activate when the
oil-return handle is opened, the manual filter pump switch, located next to the circuit breaker, can be used to temporarily activate the filter pump. See page 5-10 for filtration system troubleshooting
7. Polishing: Leave the fryer drain valve open
for approximately 5 minutes and allow the oil to circulate through the frypot, back into the filter. Polishing extends oil life and improves cooking flavor.
8. Close the fryer drain valve. The frypot will
begin to fill. 9. Allow the filter to pump bubbles into the fryer
for 15-30 seconds to clear the oil return lines. 10. Close the oil-return handle to shut filter pump
off.
LJS 24G filter pump circuit breaker and manualfilter pump switch location.
Allow the oil to bubble for 15-30 seconds afterthe filter pan is empty to clear the oil-return lines.
LJS 24G oil-return handle location.
5-7
5.6 FILTER OPERATION (cont.) NOTE: If using solid shortening, ensure the oil-return lines are clear before turning off the pump motor. Hang all flexible hoses up to drain after filtration is complete. Failure to due so increases the likelihood of solidified shortening clogging the lines. 11. Immediately empty the crumb tray into a fireproof container after filtering is complete. Clean
and dry the filter pan and associated components as instructed in Sections 5.4 and 5.5.
Empty contents of the crumb screen into a fireproof container immediately after filtering is complete.
5-8
5.7 Disassembling/Assembling and Cleaning the Magnum Filter Leaf LJS 24G Series fryers with UFF filtration come equipped with a filter leaf, which eliminates the need for filter paper. The filter leaf requires specific cleaning and assembly procedures. In the absence of cleaning and disassembly/reassembly instructions shipped with the filter leaf, use the following procedure:
1
1
2
3
4
5.7.1 Filter Leaf Disassembly/Assembly
Grasp the seal frame near each corner at the locking tab ( 1 ) and pull frame apart (see illustration above). The seal frame will separate into two pieces. Separate the top and bottom screens ( 2 & 3 ) and remove the grid ( 4 ). Assemble in reverse order.
5-9
5.7.2 Cleaning the Filter Leaf Assembly Clean the two seal frame pieces, screens and grid using a good quality degreaser and hot water from a spray nozzle. The groove in the seal frame pieces can be cleaned with the edge of a Scotch-Brite or similar cleaning pad. At each scheduled boil out, disassemble the filter leaf as described in Section 5.7.1 and place in the frypot filled with boil-out solution. Follow the boil-out procedure in Section 4.4.1, including placing the filter leaf in the vinegar solution to neutralize boil-out residue, and clean water to rinse away vinegar residue. In KFC co-branded locations, follow KFC approved procedure for cleaning the filter leaf assembly. Allow all filter leaf components to air dry or thoroughly dry with paper towels.
NOTE: In KFC co-branded locations, boil out is NOT ALLOWED. Use KFC approved procedure.
5.8 CLOSING When closing at night, filter the shortening as described in Sections 5.3–5.6. Cover open frypots of oil with vat covers. Turn the power switch off and turn the control knob on the pilot safety valve to "OFF". 5.8.1 Shutdown For Extended Periods
1. When shutting down for longer than overnight, drain the shortening, clean the frypot thoroughly, and either discard the shortening or return it filtered to the frypot and cover it. If shortening is not returned to the frypot, immediately coat the frypot with shortening to prevent rust from forming.
2. Turn the manual valve on the incoming service line or combination gas valve to "OFF".
3. Disconnect any power cords from the wall sockets or turn off the circuit breakers.
SEE SECTION 4 FOR INITIAL STARTUP AND FRYER OPERATION
5-10
5.9 FILTER TROUBLESHOOTING The problems and possible solutions covered are those most commonly encountered.
Pump won'tstart.
� Return valve not fully open.� Tripped circuit breaker.� Incorrect or no line voltage.� Failed return valve microswitch.
Pump stopsduringfilteringprocess.
Motor is hot.
� Allow motor to cool for at least 45 minutes and thenpress thermal overload switch on motor. Also resetthe 7-amp circuit breaker.
Pump stopsand motor is
cool.
� Move filter handle to "OFF". Allow oil to cool thenempty pan. Verify filter leaf assembly is clean andproperly installed. Refill pan and restart process.
Pump startsand abruptly
stops.
� Reset thermal overload.� Verify wiring harness is properly connected; a
damaged harness should be replaced by an FASC.� Pump is blocked. Call FASC for service.� Filter pan suction tube is blocked. Use a thin,
flexible wire to unclog.� Motor or 24 VAC transformer failed; contact an
authorized service technician for service.
Pumping iserratic.
� Verify that filter leaf disconnect is properly attachedto filter system hose.
� Verify that filter leaf is properly installed in filter pan.
Oil not beingreturned to
frypot.
� Solidified oil or sediment is likely clogging the returnline. Clear line.
� Clogged filter leaf.
After filtering,fryer does not
operateproperly.
� Verify drain valve is fully closed.
6-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 6: PREVENTATIVE MAINTENANCE
Consult the LJS Operations Manual for cleaning and maintenance instructions. Cleaning and maintenance instructions in this chapter are intended for temporary use as a guide in absence of the LJS Operations Manual. 6.1 Daily Fryer Maintenance Follow procedures in LJS Operations: Shortening – Filtering, Daily Fryer Maintenance section. 6.2 Daily Remove and wash all removable parts in hot, soapy water. Rinse in clean water and dry thoroughly. Clean all exterior surfaces of the fryer cabinet. DO NOT USE ABRASIVE CLEANSERS, STEEL WOOL OR OTHER ABRASIVE MATERIAL TO CLEAN STAINLESS STEEL. See Section 6.5 for stainless steel care. Filter the oil and replace if necessary. Filter oil more frequently if use is heavy. 6.3 Monthly Drain the frypot into the filter system or a metal container. Do not use plastic or glass containers for hot oil. Follow boil-out procedures (Non-KFC co-branded locations only) in the LJS Operations Manual.
NOTE: In KFC co-branded locations, boil out is NOT ALLOWED. Use KFC approved procedure.
Refill with oil as described in the LJS Operations Manual, or as described in Section 4.5, Filling The Vat With Shortening.
6-2
6.4 Periodic The fryer should be inspected and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program. Frymaster/Dean recommends that the fryer be inspected at least annually by a Factory Authorized Service Technician as follows: • Inspect fryer cabinet inside and out, front and rear, for excessive oil build up and/or oil
migration. Verify that burners and associated components (i.e. gas valves, pilot assemblies, ignitors, etc.) are in good condition and functioning properly. Inspect all gas connections for leaks and ensure all connections are properly tightened.
• Verify that temperature and high-limit probes are properly connected, tightened and functioning
properly. • Verify all component box components (i.e. computer/controller, relays, transformers, interface
boards, etc.) are in good condition and free from oil migration build up and other debris. Inspect component box wiring and ensure all connections are tight and all wiring is in good condition. Ensure all safety features (i.e. drain safety switches, reset switches, etc.) are present and functioning properly.
• Verify that the frypot is in good condition and free of leaks. Verify that frypot tube diffusers are
present and in good condition (i.e. no visible deterioration or damage). • Verify that all wiring and connections are tight and in good condition. Built-in Filtration: • Inspect all oil-return and drain lines for leaks and verify that all connections are tight. • Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, advise the owner/operator that the crumb basket should be emptied into a fireproof container and cleaned daily.
• Verify that all O-rings and seals (including those on quick-disconnect fittings) are present and in
good condition. Replace O-rings and seals if worn or damaged.
6-3
6.4 Periodic (cont.) • Check filtration system integrity as follows: − With the filter pan empty, place each oil return handle, one at a time, in the "ON" position.
Verify that the pump activates and that bubbles appear in the cooking oil/shortening of the associated frypot.
− Close all oil return valves (i.e., place all oil return handles in the "OFF" position). Verify proper
functioning of each oil return valve by activating the filter pump using the lever on one of the oil return handle microswitches. No air bubbles should be visible in any frypot.
− Verify that the filter pan is properly prepared for filtering. After heating the oil to operating
temperature [~350°F (177°C)], turn fryer off and allow frypot to cool for 10 minutes. Drain the oil into the filter pan and close the frypot drain valve. Place the oil return handle in the "ON" position. Allow all cooking oil to return to the frypot (indicated by bubbles in the cooking oil/shortening. Return the oil return handle to the "OFF" position. The frypot should refill in no more than 2 minutes and 30 seconds.
To ensure good fryer health and a safe environment, the fryer should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program. 6.5 Stainless Steel Care All stainless steel fryer cabinet parts should be wiped regularly with hot, soapy water during the day, and with a liquid cleanser designed for stainless steel 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 soften the deposit, then use a wood or nylon scraper only.
7-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 7: TROUBLESHOOTING
FACTORY APPROVAL MUST BE OBTAINED PRIOR TO ANY WARRANTY WORK BEING
DONE OR DEAN CANNOT BE HELD RESPONSIBLE. The following procedures must be performed by Factory Authorized Service Technicians, and are provided as an aid to expedite troubleshooting and repair of LJS 24G Series frying systems. 7.1 PILOT BURNER MALFUNCTIONS
PROBLEM CORRECTIVE ACTION
Pilot will not ignite; no evidence of gas at pilot burner.
1. Ensure the combination gas valve is open and that gas is available at the control valve.
2. Remove pilot gas supply line and check for dirt. Blow out
with compressed air if necessary, then reinstall.
3. Check pilot burner orifice for dirt.
Pilot burner ignites but will not remain lit when gas knob is released.
1. Check that the lead from the thermocouple is tightly screwed into the pilotstat power bushing on the gas control.
2. Remove end of thermocouple lead from pilotstat power
unit bushing and clean with fine sandpaper. Also check that bushing is clean.
3. Thermocouple possibly defective; replace.
4. Pilot flame may be either too high or too low. Adjust flame
by turning pilot flow adjustment.
5. Pilot flame of proper size but unstable. Flame wavers and does not envelop the thermocouple completely at all times. Check for drafts, which might be caused by air conditioning or exhaust hood equipment. Turn air units off and re-check the pilot.
7-2
7.1 PILOT BURNER MALFUNCTIONS (cont.)
PROBLEM CORRECTIVE ACTION
Pilot burner ignites properly and burns properly, but goes out when the exhaust blower comes on.
1. Pilot flame may be adjusted too low, even though it appears to be satisfactory. Re-adjust higher as described earlier.
2. Pilot flame may be adjusted too high and is on the verge
of blowing out. Re-adjust lower.
3. With the exhaust blower in operation, the extra air causes the pilot to blow out. Re-adjust lower.
7.2 MAIN BURNER MALFUNCTIONS
PROBLEM CORRECTIVE ACTION
Main burner will not come on even though air blower is in operation; no gas pressure at main burner.
1. Check that the combination gas valve is open.
2. Check that the pilot is lit and is operating properly.
3. The combination valve may be defective; replace if necessary.
4. Check high temperature safety switch. Replace if
defective.
5. Check sail switch as follows: Move actuating lever at switch to ensure it is not dragging in the slots (use long tool to avoid burns). If so, bend the arm carefully to clear the obstruction. Check the sail switches for continuity and replace if defective.
Air blower is not operating, although power is present at the fryer.
1. Cooked product or other material may have fallen into the flue and lodged in the blower wheel, preventing it from turning. Clean out flue and blower wheel.
2. Blower motor may have overheated and shut off. This
condition will correct itself when motor cools (20 minutes). If problems with blower overheating persist, call for service.
3. If fryer is equipped with an electronic thermostat
controller, the temperature probe or the electronic thermostat board may be defective. Call for service.
7-3
7.2 MAIN BURNER MALFUNCTIONS (cont.)
PROBLEM CORRECTIVE ACTION
Main burner flames are small and appear lazy; Oil does not come up to temperature quickly.
1. Check gas pressure at the pressure tap of the gas control. Use a standard water-type U-gauge manometer. With the burner in operation, the pressure should be about 4" WC on natural and 11" WC on propane gases. If not, unscrew the cover of the pressure regulator adjustment and turn the adjusting screw clockwise to increase gas pressure (or counterclockwise to decrease the pressure). Replace cover and plug.
Signs of excessive frypot temperature; Oil quickly becomes discolored.
1. Check electronic thermostat; may be out of calibration. Re-calibrate in accordance with instructions in Section 7.4.
2. Check gas pressure.
3. Oil of inferior quality or used too long. Replace with
quality oil.
7.3 INDICATOR LIGHTS The fryer’s indicator lights serve a diagnostic purpose. All lights are lit when the fryer is working properly. (The green light on the control panel will cycle on and off as the fryer calls for heat). Use the following procedures to isolate problems indicated by light combinations. Lighting sequences not listed are beyond the scope of operator correction; call an authorized service agent. Turn the temperature dial to 400°F (204°C) to ensure the sensor will demand heat. Check all indicator lights in the fryer cabinet and on the control panel.* *Older units may have power and reset switches with different colored lights (orange, amber, red, etc.). Substitute the light color of the old switch with the respective “green light” switch in the following troubleshooting procedures. The control panel light colors haven’t changed.
7-4
7.3 INDICATOR LIGHTS (cont.) When turning the power switch "ON" and resetting the safety (reset) switch, check for the following:
LIGHT INDICATION PROBABLE CAUSE CORRECTIVE ACTION GREEN LIGHT/POWER SWITCH IS "ON" GREEN LIGHT/SAFETY (RESET) SWITCH IS "OFF" GREEN LIGHT/CONTROL PANEL IS "OFF" RED LIGHT/CONTROL PANEL IS "OFF"
1. The drain valve is open. 2. The drain switch is defective.
1. Ensure the drain valve is
completely closed, and then turn the reset switch to "ON".
2. If the light on the reset switch
does not turn on, contact a Factory Authorized Service Center for assistance.
GREEN LIGHT/POWER SWITCH IS "OFF" GREEN LIGHT/SAFETY (RESET) SWITCH IS "OFF" GREEN LIGHT/ CONTROL PANEL IS "OFF" RED LIGHT/CONTROL PANEL IS "OFF"
1. No power to fryer. 2. Fuse is blown.
1. Check power source, power
cords and breaker. Ensure that electricity is available to the fryer.
2. Replace fuse. If fuse continues
to blow, contact a Factory Authorized Service Center.
3. If fryer does not function after
resetting the reset switch, contact a Factory Authorized Service Center for assistance.
7.4 ELECTRONIC THERMOSTAT CALIBRATION If the electronic thermostat controller requires adjustment, do the following: 1. Set electronic thermostat controller dial to the desired shortening temperature and wait for the
shortening temperature to stabilize. 2. When shortening temperature reaches setpoint (heat light will go off), check the temperature
with a high-quality immersion thermometer. 3. Loosen the knob setscrew and rotate the knob to the correct temperature setting on the
electronic thermostat faceplate. 4. Check the temperature again with a high-quality immersion thermometer to confirm that the
setting is correct. 5. Re-tighten the knob setscrew at the calibrated position.
7-5
7.5 WIRING DIAGRAMS 7.5.1 LJS 2424GTI With Drain Safety Switch and Boil Out
THE
RM
OST
AT
BLU
E
GR
EEN
PRO
VER
AIR
WH
T
AD
SI I
GN
ITIO
N M
OD
ULE
LIG
HT
HI-L
IMIT
ORG
MO
TOR
RED
NO
NC
BR
N
WH
T
WHT
G R N 86
75
34
12
65
32
14
9 PI
N
C
BLK
24
BLK
WHT
SPST
24
LIG
HT2
AM
P FU
SE
POW
ER S
WIT
CH
13
SWIT
CH
BO
IL O
UT
42
1 31
BRN
13
WHT
PU
R
VAC
120
AC
24V
TRAN
S-FO
RM
ER
P/N
202
8
9
GRN
WHT
BRN
WHT
24V
RE
D
RED
BLK
115V
LEAD
HI T
ENSI
ON
A
GAS
VALV
ESE
NSO
RFL
AME
SPAR
K
OPT
ION
AA
GAS
VALV
E
THERMOCOUPLE
120
VAC
P/N
810
-215
6
86
75
34
1
MO
LEX
CO
NN
ECTO
R
26
53
21
4
GRN
RES
ISTO
R48
OH
MS
68
5 7
RE
DR
ELAY
1 2
LIGHT
4 63
BRN
VALV
E SW
ITC
H
RES
ETSW
ITC
H
YEL
POT
YEL
ORG
PUR 43
12
120
VAC
BRN
1
3
2
87 9 10 11 12 14
13
IT M
US
T B
E O
F TH
E SA
ME
ELEC
TRO
NIC
THER
MO
STAT
CO
NTR
OLL
ER
RED
TYPE
AN
D R
ATI
NG
43
12
YEL
OR
G
PUR
BLK
WH
T1 2
1 2
BLK
WH
T
SEN
SOR
TEM
P.
AM
P
2 PI
NC
ON
NEC
TOR
WHT
BRN
IF A
NY
WIR
ING
IS R
EPL
AC
ED
9
BLU
E
GR
EEN
AIR
PRO
VER
AD
SI I
GN
ITIO
N M
OD
ULE
LIG
HT
MO
TOR
ORG
RED
NC
NO
WH
TW
HT
BRN
WHT
G R N 89
75
63
42
19
PIN
54
32
16
C
THER
MO
STA
TH
I-LIM
IT
GRN
BLK
42
BLK
WHT
2 AM
P FU
SE
SPS
T 24
LIG
HT
POW
ER S
WIT
CH
31
BOIL
OU
TS
WIT
CH
P/N
202
8
1
2 4
1
BRN
3
13
WHT
PUR
FOR
MER
TRAN
S-
120
ACVAC
24V
GRN
WHT
BRN
WHT
RED 24
V
RE
D
BLK
115V
HI T
EN
SIO
NLE
AD
A
GAS
VALV
E
FLA
ME
SEN
SO
RIG
NIT
OR
SPAR
K
AA
OPT
ION
89
75
63
42
15
43
21
6
CO
NN
ECTO
RM
OLE
X
GRN
48 O
HM
SR
ESIS
TOR
VALV
EG
AS
THERMOCOUPLE
120
VAC
1
3
BRN
2
7 8 9 10
120
VA
C
11 12 14
RED
IF A
NY
WIR
ING
IS R
EPLA
CED
IT M
UST
BE
OF
THE
SAM
E
13
TYP
E AN
D R
ATIN
G
WHT
BRN
68
75
REL
AY
YEL
RES
ETSW
ITC
H1
4
2 36
BR
NVA
LVE
SWIT
CH
RED
PO
T PUR
34
ORG 12
YEL
LIG
HT
34
YEL
OR
G
PUR
21
BLK
WH
T
2 PI
N
AMP
1 21 2
BLK
WH
T
CO
NN
ECTO
R
TEM
P.SE
NSO
R
ELEC
TRO
NIC
THER
MO
STAT
CO
NTR
OLL
ER
P/N
810
-215
6
IGN
ITO
R
RE
DLI
GH
TLI
GH
TR
ED
7-6
7.5.2 KFC 2424GTI With Drain Safety Switch, Boil-Out Disabled
7-7
7.5.3 2424GTI Oil Return/Filter System
FOR
OIL
FLU
SH YEL 94C
RED 85C
NC
NO
CO
M
OIL
FLU
SH
BLK
76C
YEL 94C
YEL 93C
RED 87C
RED 88C
RED 86C
YEL 91C
FUSE
HO
LDER
807
1321
FUSE
P/N
807
3592
CO
VER
PLA
TE P
/N 8
0736
43JU
NC
TIO
N B
OX
P/N
807
3642
P/N
807
1420
BLK
77C
WH
T 75
C
HEA
T TA
PE -
25 W
ATT
2 AM
PFU
SE
J BO
X
FOR
RIG
HT
ADD
ON
P2
T5 T4 T2
BLK 89C
WH
T 82
C
BLK
79C
BLK
81C
BRN
90C
YEL 92C
120V
BLU
E 8
3C
CIR
CU
IT11
5VIN
PUT
8051
477A
TRAN
SFO
RM
ER/R
ELAY
ASS
YSC
F O
IL R
ETU
RN
REL
AYN
C
NO
24V
CO
M
24V
PN 8
0736
11
NC NO
RH
FR
YER
OIL
RET
UR
N
CO
M
PN 8
1021
03
NC
RED 85C
NO
FOR
LEF
TAD
D O
N
CO
M
P/N
810
2097
MO
TOR
OFF
PO
SITI
ON
SHO
WN
IN
LEFT
FR
YER
OIL
RET
UR
N
MIC
RO
SW
ITC
H
BLK
80C
BLK
78C
WH
T 74
C
CB PN
807
3538
BY-P
ASS
SWIT
CH
CIR
CU
IT B
REA
KER
7 AM
P-12
0V
T8 P2T3
LOW
VO
LTAG
E SH
OW
N
T4T5 T2T3T8
P1P1
PN 8
0735
38
WH
T
BLK
HIG
H V
OLT
AGE
SHO
WN
5 AM
P-48
0V
LEAD
S T5
AN
D T
8 O
N T
HE
MO
TOR
FOR
CH
ANG
E O
F R
OTA
TIO
N IN
TER
CH
ANG
E
8-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS CHAPTER 8: PARTS LIST
8.1 CABINETRY AND RELATED COMPONENTS
Single Unit Configuration
12
3
4
5
6
7
8 9
10
11
12
13
14
15
16
18
1719
20
21
22
23
24
25
37
38
40
4142
4445
39
46
4748
49
50
43
27
28
29
26
303132
33
3435
36
8-2
8.1 CABINETRY AND RELATED COMPONENTS (CONT.) ITEM COMPONENT MODEL 1824G
PART # MODEL 2424G
PART # 1 Caster, Adjustable-3" with Brake 810-1365 * Shim, Caster 900-2949 2 Caster, Swivel-5" with Brake (4-Hole) 810-0357 * Caster, 5” With Brake (Single Stud) 810-2405 3 Caster, Swivel-5" w/o Brake (4-Hole) 810-0356 * Caster, 5" Rigid (4-hole) 810-0378 * Caster, 5” Swivel w/o Brake (Single Stud) 810-2406 4 Support Channel, Leg/Caster 823-4064 5 Channel, Base- UFF/ SCF 2424 N/A 200-4696 6 Base, Upper- UFF/SCF 2424 N/A 200-2914 * Base, Lower- UFF/SCF 2424 N/A 200-2611 7 Panel, Side- Left 823-3168 * Panel, Side- Left- 24/18 Systems 823-3459 8 Panel, Inside- Right†- UFF/SCF Cabinet N/A 202-2640 * Panel, Inside- Right† 823-3491 9 Panel, Inside- Left†- UFF/SCF Cabinet N/A 201-2640 * Panel, Inside- Left† 823-3490 * Post, Door (UFF/SCF Inner Panels) 200-2935
10 Panel, Side- Right 823-3169 * Panel, Side- Right-24/18 Systems 823-3489 * Duct, Door Access 200-1471
11 Back, Lower- Systems 200-4154 12 Back, Upper- Systems 200-4150 * Back, Short Stack- Single Fryer 200-2004 200-1607 * Back, Standard- Single Fryer 210-1608 24-0380
13 Fire Box Assembly 823-3504 823-3246 14 Spreader, Side Flame 210-1409 15 Baffle, Secondary Air 823-3190 * Insulation, Inswool- Fire Box Lining 816-0535
16 Back, Fire Box 200-2731 200-1391 * Back, Fire Box- 2424SCF N/A 200-2612
17 Blower Motor 807-3573 18 Sail Switch (Air Prover) 807-3746 19 Inlet Duct Assembly 823-3162 20 Air Gate, Inlet Duct 200-1428 21 Outlet Duct Assembly 823-3166 22 Cover, Access- Outlet Duct 200-1471 23 Burners, Tube 810-2129 * Guard, Fire- Burner Tube 823-3170
24 Manifold Assy, Gas 810-2168 * Bracket, Support Mounting- Gas Manifold 200-1670 * Bolt, ¼-20 x ¾"- Support Bracket 809-0803 * Nut, Nylock ¼-20- Support Bracket 809-0823
25 Orifice, #34 (2.82MM) Natural Gas 810-2051 * Orifice, #50 (1.78MM) Propane (LP) Gas 810-2317
* Not Illustrated † Note: Inside panels are listed differently from outside panels. When looking from the fryer front, right-side panels are on the left and left side panels are on the right. Ensure that the correct part is ordered when replacing.
8-3
8.1 CABINETRY AND RELATED COMPONENTS (CONT.) ITEM COMPONENT MODEL 1824G
PART # MODEL 2424G
PART # 26 Gas Valve- 24V- Natural 807-3555 * Gas Valve- 24V- Propane (LP) 807-3690 * Gas Valve- 120V- Natural 810-2156 * Gas Valve- 120V- Propane (LP) 810-2323
27 Elbow, Street- ¾" NPT 90° BM 813-0168 28 Nipple, ¾ x 2" NPT BM 813-0112 29 Elbow, ¾" NPT 90° BM 813-0066 30 Nipple, ¾ x 4-½" NPT BM 813-0300 31 Union, ¾" NPT BM 813-0174 32 Union, ½" NPT BM 813-0173 * Nipple, ½" x Close NPT BM 813-0022
33 Elbow, Street- ½" NPT 90° BM 813-0165 34 Nipple, ½ x 2-½" NPT BM 813-0265 35 Elbow, ½" NPT 90° BM 813-0062 36 Nipple, ½ x 29-¾" NPT BM 813-0845 37 Ignitor/Sensor Assembly 106-1643SP * Ignition Sensor Retro Kit (Includes Sense
Wire and Ignition Cable)
106-1983SP * Sense Wire- Direct Spark Ignitor W106C6SP * Transformer, Electronic Ignition 807-3551 * Pilot Burner- Nat. (No Electronic Ignition) 810-2403 * Pilot Burner- LP (No Electronic Ignition) 24153 * Thermocouple (Pilot Ignition Only) 807-3550 * Gas Line, ¼ x 17-½" 810-0703 * Bracket, Pilot Support 200-1416
38 Ignition Cable, Fenwall 106-1644SP 39 Ignition (Spark) Module 807-3554 40 Panel, Control- Wireway Cover 210-2716 210-2652 41 Door, Fryer: See Section 8.2 For Door
Assemblies And Related Components
42 Hinge Bracket, Lower- Current Production 200-4511 * Hinge Bracket, Lower- Prior To May 2002 200-1675
43 Wireway Components: See Section 8.5 For Wireway Components
44 Holder, Fuse 807-1321 * Fuse, 3 Amp 807-1597
45 Breaker, Circuit- 7-Amp 807-3577 * Circuit Breaker- 5-Amp (230V Systems) 807-3538
46 Switch, Toggle- SPST-Filter Power 807-3539 47 Switch, Boil Out 807-3580 48 Switch, Reset 807-3576 49 Switch, Power 807-3574 * Plate, Switch Cover 106-1641SP
50 Outlet Box Assembly * Receptacle, Single- Snap-In 106-2086SP * Housing, Receptacle 824-0953
* Not Illustrated
8-4
8.2 DOOR ASSEMBLIES AND RELATED COMPONENTS
1
3
8
9
10
6
2
4
56
7
11
ITEM COMPONENT MODEL 1824G PART #
MODEL 2424G PART #
Door Assemblies- Single Door-Pin Style 1 Panel, Door- Outer 824-1138 824-1137 2 Panel, Door- Inner 200-4548 200-4549 3 Handle, Door (Use For All Doors) 810-0180 4 Washer, Spring Lock (For 810-0180) 809-0191 5 Screw, 10-24 x ½" (For 810-0180) 809-0918 6 Magnet, Door 810-1105 810-1105 7 Pin, Door 200-1301 * Spacer, Nylon (Door Bushing) 809-0413 * Door Assembly- Single Door Pin 106-2768SP 106-2769SP * Door Assembly, 1993-2002 (Not Lined) 106-1751SP 106-1649SP Door Assemblies- Double Door-Pin Style 8 Panel, Door- Outer 814-1146 824-1147 9 Liner, Door- Inner 200-4610 200-4546 10 Spring, Door Hinge 810-0275 11 Pin, Door Hinge- With Keeper 106-0554SP * Door Assembly- Double Door Pin 106-2816SP 106-2782SP
* Not Illustrated
8-5
8.3 DRAIN, FRYPOT AND OIL-RETURN COMPONENTS
1
2
3
4
5
6
7
8
9
10
1113
14
15
16
12
17
18
ITEM COMPONENT MODEL 1824G
PART # MODEL 2424G
PART # 1 Frypot Kit, Flatbottom (Front Drain, Front
Return) 826-1823 826-1821
* Frypot Kit, Flatbottom (Front Drain, No Filtration)
826-1822 826-1820
* Frypot Kit, Flatbottom (Rear Drain, Front Return)
826-1828 826-1842
2 Plug, Drain- Frypot 823-3174 3 Valve, Ball- 3/8” 810-2125 * Handle, 3/8” Ball Valve 823-3465 Cap, Vinyl- Yellow- Oil Return Handle 816-0548 4 Line, Oil-Return- Front N/A 810-2264 5 Line, Oil-Return- Rear N/A 810-2262 6 Valve, Drain, 1-¼” (1" Standard Port) 810-2052 * Valve, Drain, 1-¼” With Microswitch Holder 823-3463 * Sleeve, Valve Handle- Red 814-0047 * Holder, Microswitch 200-1603 * Screw, 4-40 x 1" Slotted Head 809-0846 7 Microswitch, Drain Valve 810-2103
* Not Illustrated
8-6
8.3 DRAIN, FRYPOT AND OIL-RETURN COMPONENTS (CONT.)
ITEM COMPONENT MODEL 1824G PART #
MODEL 2424G PART #
8 Pipe Cap, End Pipe- 1-½" 813-0659 9 Nut, Slip Joint 809-0884 * Seal, O-Ring 816-0544
10 Tube, Drain 200-1841 11 Tee, Drain – 1 ½ x 1 ¼ x 1 ½" 813-0728 12 Tee, Drain Flush- Right 1824 (24L/18R) 813-0768 N/A 13 Tee, Drain- 3-Way 813-0765 14 Nipple, Drain Line (2424G UFF) 810-2276 15 Pipe Cap, 1-½" BM 813-0659 16 Cap, End- Drain Flush- Left 813-0686 17 Divider, Vessel 823-3934 18 Guard, Probe/High-Limit 200-1411
* Not Illustrated
8.4 FLUE CAPS AND RELATED COMPONENTS
1
2
3
4
5
6
7
8
9
10
11
8-7
8.4 FLUE CAPS AND RELATED COMPONENTS (CONT.) ITEM COMPONENT MODEL 1824G
PART # MODEL 2424G
PART # 1 Frame, Crumb Dump 106-1638 2 Insert, Crumb Dump 823-4125 * Tray, Crumb 823-3189 3 Deflector, Oil- Flue Cap * Deflector- (For One-Piece Top Assembly) 823-3579 823-3474 * Deflector- Single Fryer 823-4147 823-4146 * Deflector- 2/2424- No Crumb Dump N/A 823-4007 * Deflector- 2/2424- With Crumb Dump N/A 823-4100 * Deflector- 3/2424- No Crumb Dump N/A 823-4122 * Deflector- 3/2424- With Crumb Dump N/A 823-4145 * Deflector- 2/1824- With Crumb Dump 823-4159 N/A * Deflector- 18L/24R- No Crumb Dump 823-4030 * Deflector- 18L/24R- With Crumb Dump 823-4102 * Deflector- 18R/24L- No Crumb Dump 823-4008 * Deflector- 18R/24L- With Crumb Dump 823-4101 * Deflector- 2/24L-18R- No Crumb Dump 823-4119 * Deflector- 2/24L-18R- With Crumb Dump 823-4153 * Deflector- 2/24R-18L- With Crumb Dump 823-4155 4 Flue Cap- Single and Systems * Flue Cap- Single Fryer 210-4803 210-4802 * Flue Cap- 2-Vat Fryer (Not Mixed Systems) 210-4838 210-4303 * Flue Cap- 3-Vat Fryer (Not Mixed Systems) N/A 210-4800 * Flue Cap- 2/24-18R Fryer System 210-4827 * Flue Cap- 2/24-18L Fryer System 210-4832 * Flue Cap- 24L-18R Fryer (4-Vat Systems) 210-4302 * Flue Cap- 24R-18L Fryer (4-Vat Systems) 210-4319 5 Strip, End- Outer 210-4317 210-4317 6 Strip, Joiner (Within Fryer Systems) 210-4313 210-4313 7 Strip, Joiner (Between Fryer Systems) 210-4598 210-4598 8 Top Cap/Marine Edge: See Section 8.6
For Top Caps/Marine Edges
9 Top Assembly, Short Stack 823-3622 823-3473 10 Top Assembly, Standard (High Stack) 823-3699 823-3264 11 Cover, Frypot 106-2840SP 106-2839SP * Brush, Frypot 803-0209 * Gloves, Neoprene- Hot Oil 803-0293
* Not Illustrated
8-8
8.5 WIREWAY COMPONENTS
12
34
3
5
6
78
1011
12
1314
9
16
17
15
ITEM COMPONENT MODEL 1824G
PART # MODEL 2424G
PART # 1 Wireway, Component Box 823-4001 823-4000 2 Interface Board, 115VAC Electronic T-stat 807-3566 * Retrofit Kit- Electronic T-stat 826-1772 3 Relay, 24VAC Coil 807-3611 4 Relay, 120VAC Coil 807-3640 5 Transformer- 120V/24VAC 50/60 Hz 50VA 807-0800 6 High-Limit- 450°F Manual Reset 807-3680 * High-Limit- 435°F Manual Reset 807-3559 7 Block, Screwless Terminal 810-1164 * Cover, Thermostat Entry 200-3178 8 Microswitch- Straight Lever 807-2103 * Insulation, Microswitch 816-0220 9 Holder, Fuse Type HKP-AH 807-1321 * Fuse, 3-Amp Slo-Blo 807-1597
10 Sensor Probe Assembly- Electronic T-stat 106-0882SP 11 Potentiometer Assembly- Electronic T-stat 807-3536 12 Plate, Electronic T-Stat Box- Systems 210-3275 210-3168 13 Label, T-Stat Plate (Use With #12 & #14) 802-2052 14 Plate, Electronic T-Stat Box- Single Units 210-1985 15 Knob, Control- Electronic T-stat 816-0534 16 Face Plate- Old-Style SCF Systems 820-0135 17 Face Plate- Old-Style Single Units 820-0136
* Not Illustrated
8-9
8.6 TOP CAPS/MARINE EDGES
1
2
3
4
ITEM COMPONENT MODEL 1824G
PART # MODEL 2424G
PART # 1 Top Cap, Single Fryers 210-2028 210-1438 2 Marine Edge, Top-Cap Equipped Fryers 823-3807 823-3171 3 Marine Edge- L-Shaped End-Cap Design Single Fryer- Notched Both Ends 823-3497 823-3195 2424 Two-Battery- Notched Left End N/A 823-3969 2424 Two-Battery- Notched Right End N/A 823-3970 2424 Two-Battery- Notched Both Ends N/A 823-3495 2424 Three-Battery- Notched Both Ends N/A 823-3496 24L/18R Four Battery- Notched Right End 823-3965 18L/24R Four Battery- Notched Left End 823-3964 4 Marine Edge- Solid End-Cap Design Single Fryer- No Notched Ends 823-4136 823-4135 2424 Two-Battery- No Notched Ends N/A 823-4137 2424 Two-Battery- Notched Left End N/A 823-4054 2424 Two-Battery- Notched Right End N/A 823-4058 2424 Three-Battery- No Notched Ends N/A 823-4139 2424 Three-Battery- Notched Left End N/A 823-4150 2424 Three-Battery- Notched Right End N/A 823-4151 24L/18R Four Battery- Notched Left End 823-4056 24L/18R Four Battery- Notched Right End 823-4157 2-24/18L Three-Battery- No Notched Ends 823-4152
8-10
8.7 UNDER FRYER FILTER (UFF) COMPONENTS
1
2
3
4
5
6
7
8
9
10
12
14
15
16
13
11
19
20
17
18
8-11
8.7 UNDER FRYER FILTER (UFF) COMPONENTS (CONT.) ITEM PART # COMPONENT
1 106-1693SP Filter Pan Caddy Assembly * 106-2837SP Bracket Assembly, Holding- Filter Pan and Caddy 2 823-3480SP Filter Pan Assembly 3 810-2237 Filter Leaf with Compression Cap 4 813-0811 Nipple, SS- 3/8 x 10-3/8" 5 810-2172 Quick Disconnect, Male- 3/8" 6 106-1831SP Coupler Assembly, Female- 3/8" NPT * 809-0807 Collar, Quick Disconnect * 810-2171 Quick Disconnect, Female- 3/8" 7 823-3492 Lid Assembly, Filter Pan 8 823-3509 Crumb Basket, LJS 9 810-2098 Pump, Filter- 8GPM 10 810-2100 Motor, Pump- 1/3HP 230/120V/50/60HZ 11 813-0165 Elbow, Street- ½ X ½"-90° 12 813-0022 Nipple, ½" x Close NPT BM 13 810-2170 Disconnect, Male- ½" 14 813-0695 Elbow, Street- 3/8 x 3/8"- 90° 15 813-0625 Nipple, 3/8" x Close NPT BM 16 813-0735 Reducer, Bell- ½ To 3/8" 17 810-2245 Hose Assembly- 16-¾" 18 810-2173 Disconnect, Female- ½" 19 810-2141 Caster, 2" 20 809-0822 Bolt, ¼-20 x ½" Hex Head * 809-0823 Lock Nut, ¼-20
* Not Illustrated
Frymaster/Dean, 8700 Line Avenue, PO Box 51000, Shreveport, Louisiana 71135-1000 Shipping Address: 8700 Line Avenue, Shreveport, Louisiana 71106
TEL 1-318-865-1711 FAX (Parts) 1-318-219-7140 FAX (Tech Support) 1-318-219-7135
Price: $16.00 PRINTED IN THE UNITED STATES SERVICE HOTLINE
1-800-551-8633 819-5758 MARCH 2003
