c.STANDARDS: All electrical cooking appliances must be electrically connected and grounded in accordance with local codes, or in the absence of local codes, with the latest editions of:

U.S. Standards:

1.National Electric Code Standards ANSI/ NFPA # 70.

American National Standards

Institute

1430 Broadway

New York, NY 10018

2. NFPA Standards #96 and #211.

National Fire Protection Association

470 Atlantic Avenue

Boston, MA 02110

Canadian Standards:

1.Canadian Electrical Code C22.1, Part I Canadian Standards Association

178 Rexdale Boulevard Rexdale, ONT M9W 1R3

2.CAN 1-B149 Installation Codes Canadian Gas Association

55 Scarsdale Road

Don Mills, ONT M3B 2R3

2.4AIR SUPPLY & VENTILATION:

The area around the fryer must be kept 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.A commercial, 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.

2.5 RECEIVING AND UNPACKING:

Check that the container is upright. Unpack the fryer carefully and remove all accessories from the carton. Do not discard or misplace these, as they will be needed.

After unpacking, immediately check the equipment for visible signs of shipping damage. If such damage has occurred, contact the carrier and file the appropriate freight claims. Do not contact the factory, as the responsibility of shipping damage is between the carrier and the dealer or end- user.

If your equipment arrives damaged:

a.File claim for damages immediately – Regardless of extent of damage.

b.Visible loss or damage – Be sure this is noted on the freight bill or express receipt and is signed by the person making the delivery.

c.Concealed loss or damage – If damage is unnoticed until equipment is unpacked, notify freight company or carrier immediately, and file a concealed damage claim. This should be done within fifteen (15) days of date of delivery. Be sure to retain container for inspection.

NOTE: DEAN DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS INCURRED IN TRANSIT.

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Frymaster 38 Series operation manual AIR Supply & Ventilation, Receiving and Unpacking
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38 Series specifications

The Frymaster 38 Series is a prominent line of commercial fryers designed to meet the demanding needs of restaurants and food service operations. Renowned for their efficiency, durability, and advanced technology, the 38 Series fryers are ideal for high-volume frying applications, making them a staple in kitchens around the world.

One of the main features of the Frymaster 38 Series is its efficient oil management system. The fryers incorporate advanced filtration technology that not only extends the life of the cooking oil but also helps maintain the quality of fried foods. The built-in Filtration System circulates the oil during idle periods, reducing the buildup of carbon and food particles. This feature not only enhances the performance of the fryer but also significantly lowers operational costs over time.

Another significant characteristic of the Frymaster 38 Series is its high production capacity. These fryers are designed to handle large volumes of food, making them suitable for busy kitchens where speed and efficiency are crucial. With the ability to fry large batches of food quickly, they ensure that restaurants can meet high demand during peak hours without sacrificing food quality.

The 38 Series also incorporates advanced digital controls for precise temperature management. This feature allows operators to set and maintain the perfect frying temperature for different types of food, ensuring consistent results every time. The intuitive interface makes it easier for staff to operate the fryer, reducing the likelihood of errors and enhancing overall kitchen productivity.

Safety is a key aspect of the Frymaster 38 Series design. The fryers come equipped with built-in safety features including auto shut-off mechanisms that engage if the oil reaches dangerous temperatures. This not only protects the fryer from damage but also ensures the safety of kitchen staff.

Additionally, the Frymaster 38 Series is crafted from high-quality materials, ensuring durability and longevity in commercial kitchen environments. The fryers are easy to clean, with removable parts and smooth surfaces that minimize buildup of grease and food particles.

In summary, the Frymaster 38 Series excels in providing efficiency, safety, and ease of use. With features like advanced oil filtration, high cooking capacity, precise digital control, and robust construction, it stands out as a premier choice for establishments looking to enhance their frying operations. Whether frying French fries, chicken, or other popular menu items, the Frymaster 38 Series is designed to deliver exceptional performance and quality every time.
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