Frymaster 47 Series Non-CEStandard for Incoming Gas Pressures, 2.4Connection to Gas Line DANGER

1.Verify the minimum and maximum gas supply pressures for the type of gas to be used in accordance with the accompanying tables:

Non-CE Standard

for Incoming Gas Pressures

Gas	M inim um	M axim um
	6" W.C.	14" W.C.
Natural	1.49 kPa	3.48 kPa
	14.93 mbar	34.84 mbar
	11" W.C.	14" W.C.
LP	2.74 kPa	3.48 kPa
	27.37 mbar	34.84 mbar

CE Standard

for Incoming Gas Pressures

	Pressure		Regulator
Gas	(mbar)(1)	Orifice Diameter	Pressure	Consum ption
G20	20	18 x 1,40 mm	7,5 mbar	3,00 m3/h
G25	20 - 25	18 x 1,40 mm	10 mbar	3,50 m3/h
G31	37 - 50	18 x 0,86 mm	20,6 mbar	2,21 kg/h

(1) mbar = 10,2 mm H2O

7.For fryers equipped with a FootPrint III system or basket lifts, plug the electrical cord(s) into a power receptacle behind the fryer.

2.4Connection to Gas Line

DANGER

Before connecting new pipe to this appliance, the pipe must be blown out thoroughly to remove all foreign material. Foreign material in the burner and gas controls will cause improper and dangerous operation.

DANGER

When pressure-testing incoming gas supply lines, disconnect the fryer from the gas line if the test pressure will be ½ PSIG (3.45 kPa, 13.84 inches W.C.) or greater to avoid damage to the fryer’s gas tubes and gas valve(s).

DANGER

All connections must be sealed with a joint compound suitable for the gas being used and all connections must be tested with a solution of soapy water before lighting any pilots.

Never use matches, candles, or any other ignition source to check for leaks. If gas odors are detected, shut off the gas supply to the appliance at the main shut-off valve and immediately contact the local gas company or an authorized service agency for service.

DANGER

“Dry-firing” your unit will cause damage to the frypot and can cause a fire. Always ensure that melted shortening, cooking oil, or water is in the frypot before firing the unit.

The 47 Series fryer has received the CE mark for the countries and gas categories indicated in the accompanying table:

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