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2. IMPORTANT INFORMATION
2.1 DESCRIPTION: The Dean CE
Flatbottom Electric Fryers are energy-efficient,
electrically-heated units, designed for high
performance in heavy duty commercial
applications.
All units are shipped completely assembled with
accessories packed inside the fryer vessel. All
fryers are adjusted, tested and inspected at the
factory before shipment.
NOTE: The on-site supervisor is responsible
for ensuring that operators are made aware
of inherent dangers of operating a deep fat
fryer, particularly aspects of oil filtration,
draining, and cleaning of the fryer.
2.2 PRINCIPLE OF OPERATON:
A pair of contactors operate together to supply
electrical power to three heating elements
immersed in the oil. One contactor energizes as
soon as the Dean Flatbottom Electric (CE) Fryer
is turned on and stays engaged, and the other
cycles as the temperature control circuit calls
for heat.
2.3 RATING PLATE: This is attached to
the inside right-hand corner of the front door
panel. Information provided includes the model
and serial number of the fryer as well as the kW
output of the heaters and electrical
requirements.
2.4 PRE-INSTALLATION:
a. GENERAL: Installation of any heavy-
duty electrical appliance should be
made by a licensed electrician.
b. Standards: Installation must be planned
in accordance with all applicable local
and European Community codes.
c. CLEARANCES: The fryer area must
be kept free and clear of all
combustibles. This unit is design-
certified for the following installations:
1. Other than household use;
2. Non-combustible floor installation
equipped with factory-supplied 15
cm adjustable legs or 13 cm casters;
3. Combustible construction with a
minimum clearance of 15 cm side
and 15 cm rear, and equipped with
factory-supplied 15 cm adjustable
legs or 13 cm casters.
2.5 AIR SUPPLY & VENTILATION:
a. The area around the appliance must be
kept clear to avoid obstruction to the
flow of ventilation air as well as for
ease of maintenance and service.
b. Means must be provided for this and
any commercial, heavy-duty cooking
appliance to exhaust cooking vapors to
the outside of the building.
c. Filters and drip troughs should be part
of any industrial hood, but consult local
codes before constructing and installing
any hood system. The duct system, the
exhaust hood and the filter bank must
be cleaned on a regular basis and kept
free of grease.
d. Under no conditions is the interior of
the fryer’s cabinet to be used for
storage.
2.6 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
CAUTION
Local building codes usually prohibit a fryer
with its open tank of hot oil from being
installed beside an open flame of any type,
whether a broiler or the open burner of a range.