Dean SR Series Посібник - Сторінка 2
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Initial Startup
Turn On Gas Valve
PILOT Position
ON Position
1. Rotate the knob counter-clockwise to the
ON or PILOT positions.
2. Depress and rotate the knob clockwise to
turn the valve OFF.
3. Turn off the manual shut-off valve on the
incoming gas supply line.
4. Turn the operating thermostat to the OFF
position.
5. Depress and turn the gas valve knob to the
OFF position.
6. Wait
at
least
5
minutes
accumulated gas to disperse.
7. Fill the frypot with oil, shortening or water
to the bottom OIL LEVEL line scribed on
the frypot back. Ensure heating tubes are
covered in liquid prior to engaging
burners.
8. NOTE: If solid shortening is used, pack
the shortening into the frypot, ensuring the
shortening is packed beneath, between and
above the tubes prior to operating fryer.
9. Open the manual shut-off valve on the incoming
gas supply line and rotate the gas valve knob to
the PILOT position.
10.
Push and hold the knob in and apply a lighted
match or taper to the pilot burner head located
behind the opening in heat shield (see photo on
previous page). Continue to hold the knob in
for about 60 seconds after the flame appears on
the pilot. Release the knob. The pilot should
remain lit.
Daily Operation
1. Ensure the frypot is filled with oil or shortening to
the lower of the two oil level lines embossed on the
back wall of the frypot. NOTE: If solid shortening
is used, pack the shortening into the frypot, ensuring
the shortening is packed beneath, between and above
the tubes prior to operating fryer.
2. With the pilot lit, push down and slowly turn the gas
for
any
valve knob to the ON position.
3. Rotate the operating thermostat knob to the desired
frying temperature.
burn with a strong blue flame.
Fryer Shutdown
For temporary shutdown, turn the operating
thermostat to the OFF position and cover the
frypot.
For complete shutdown, turn the operating
thermostat to the OFF position, turn the gas
valve knob to the OFF position.
Preventive Maintenance
1. Do not allow grease to accumulate or harden on the
2. Filter the cooking oil by draining the frypot through
3. Clean the frypot at least once each week by filling it
The burner should light and
Water and hot oil can
cause severe burns.
frame, body, or flue of the fryer. Clean the fryer
inside and out with a solution of detergent and hot
water daily.
a filter cone at least daily. After the oil has been
drained from the frypot, remove any residue from
the pot, using a scraper if necessary.
to just below the upper oil level mark with water.
Add one cup of detergent and bring the solution to a
boil.
Allow the solution to simmer for 10-15
minutes, then drain and rinse the frypot with clean
water twice. Add ¼ cup of white vinegar to the last
rinse to neutralize any alkalinity remaining from the
detergent. Wipe the frypot surfaces with a dry towel
before refilling with cooking oil. If the fryer is not
to be used immediately after cleaning, it is suggested
that the inside of the frypot be wiped down with a
light coat of cooking oil to prevent rust and the pilot
be extinguished.
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