Cool Zone Series Electric Fryers (CE) Installation, Operation & Maintenance Manual CE ONLY Dean, a member of the Commercial Food Equipment Service Association, recommends using CFESA Certified Technicians. 24-Hour Service Hotline 1-800-551-8633 Price: $6.
PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE REFERENCE. THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED. WE SUGGEST INSTALLATION, MAINTENANCE AND REPAIRS SHOULD BE PERFORMED BY YOUR LOCAL DEAN FACTORY AUTHORIZED SERVICE AGENCY. WARNING! IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH.
DEAN COOL ZONE ELECTRIC FRYERS (CE) INSTALLATION, OPERATION, & MAINTENANCE MANUAL TABLE OF CONTENTS 1 2 3 4 5 6 7 8 PARTS ORDERING/SERVICE INFORMATION IMPORTANT INFORMATION INSTALLATION DAILY OPERATION CLEANING AND MAINTENANCE OPERATOR TROUBLESHOOTING WIRING DIAGRAM PARTS LIST PAGE 2 3 5 10 12 14 15 16 1. PARTS ORDERING AND SERVICE INFORMATION 1.
2. IMPORTANT INFORMATION kilowatt (kW) output of the heater elements and electrical requirements. 2.1 DESCRIPTION: The Dean Cool Zone (CE) electric fryers are energy-efficient, electrically heated units, certified by NSF and the Underwriters Laboratory and manufactured to their basic performance and application specifications. The Dean Cool Zone (CE) electric fryers are certified for installation and operation in the European Community (CE).
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. 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 the European Community (CE) standards. 2.
3. INSTALLATION 3. If the optional rigid casters are to be installed on single fryers, the casters must be installed on the fryer rear channel assembly only. 3.1 POSITIONING: a. Initial Installation: If installed with legs, do not push against any unit edges to adjust its position. Use a pallet or lift jack to lift it slightly and place it where it is to be installed. 4. Proceed to Step 3.3, Leveling, after legs and/or optional rear rigid casters are installed to ensure the fryer is level before using.
Structural Back Side Panel Front Channel Rear Channel Side Panel 1/4-20 HX HD Lock Nut Front Door 1/4-20 HX HD Lock Nut Caster Shims if required. Caster Shims if required. Front Channel Front Leg w/Mounting Plate Adjust as needed. Lock Washer Lock Washer 1/4-20 HX HD Screw 1/4-20 HX HD Screw Rear Rigid Caster 13 cm/5 in Locking Caster 13 cm/5 in Leg and Caster Installations Figure 3-1 d. Installing Optional Swivel Casters: 3.3 LEVELING: 1.
4. When leveling the unit, the leg body should be held firmly to keep the leg from rotating while turning the hex bullet foot to the required height. must be installed on the front channel. 2. Do not use more than two metal shims per caster. 3. There are no thread adjustments for the rigid casters. d. Swivel Casters (Only): 1. Multiple fryer batteries (only): If optional swivel casters are used, the locking swivel casters must be installed on the fryer front channel.
crumb screen. Make sure the screws holding the thermostat and hi-limit control sensing bulbs are tight. restraint on the appliance and, if disconnection of the restraint is necessary, to reconnect this restraint after the appliance has been returned to its originally installed position. b. HEATING THE VESSEL: This step checks heater element operation, initial thermostat calibration, and cleans the vessel for initial food production. CAUTION 1.
3.6 FINAL PREPARATION: a. When using liquid shortening (cooking oil), fill the fryer to the “oil level” line scribed into the back of the fryer vessel. WARNINGS! b. When using solid shortening, either melt it first, or cut into small pieces and pack into cool zone (bottom) of the frying vessel. Do not leave any air spaces or disturb the sensing bulbs. Melt shortening by turning the heaters “ON” for five or ten seconds, “OFF” for a minute, repeating cycle until shortening is melted.
4.3 TURN ON PROCEDURES: 4. DAILY OPERATION a. If fryer is empty, pour enough shortening into the vessel to fill the vessel to the "oil level” line scribed on the rear wall. If solid shortening is to be used, melt enough in a separate container to cover the heating elements in the bottom of the vessel, then melt the rest in the vessel by turning power switch off and on. 4.1 OPENING: At opening time, always visually check that the power switch and the thermostat are “OFF”.
CAUTION When filtering, never leave the filter unattended. Always point the flexible oil return hose nozzle down into the fry vessel to prevent spraying of hot oil which may cause severe burns. 4.5 CLOSING: When closing at night, filter oil in all fryers and drain the filter lines. Cover the open tanks of oil. Turn power switch “OFF”. 4.6 SHUTDOWN: When shutting down for periods longer than overnight, drain the frying compound and clean the vessel thoroughly.
5. CLEANING & MAINTENANCE To return the unit to its previous installed position see sections 3.3 and 5.3 of this manual. 5.4 WEEKLY: WARNING a. IF FRYER IS NOT COMPLETELY EMPTY OF OIL, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE AND PERSONAL INJURY. Completely drain the oil from the fry vessel into either the filter or a steel container. Do not use a plastic bucket or glass container. b. Clean the vessel with a good grade of cleaner or hot water and a strong detergent. c.
WARNING DO NOT LET WATER SPLASH INTO THE TANK OF HOT OIL. IT WILL SPLATTER AND CAN CAUSE SEVERE BURNS. 5.5 PERIODIC: The fryer should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program. 5.6 STAINLESS STEEL: All stainless steel fryer body parts should be wiped regularly with hot, soapy water during the day and with a liquid cleaner designed for this material at the end of each day. a.
6. TROUBLESHOOTING GUIDE The problems and possible solutions given below cover those most commonly encountered by operators. FOR DETAILED TROUBLESHOOTING AND SERVICE-RELATED INFORMATION, CALL THE DEAN SERVICE HOTLINE AT 1-800-551-8633 (USA/Canada only) or 1-318-865-1711. PROBLEM Operator hears click sound when the temperature controller dial is turned but vessel remains cold. No evidence that elements are warming the vessel. CORRECTIVE ACTION With the power switch “ON”: 1.
7. WIRING DIAGRAM BRN YEL RED PURP BLK#2 WHT#2 BLU Hi-Limit PURP P/N 2687 Fuse 5 Amp P/N 1693 RED K1 K2 YEL 230/400V = 17.118 KW Total 25.
8. COOL ZONE 1414E ELECTRIC (CE) PARTS LIST ITEM 1 2 3 4 5 6 7 8 PART NUMBER 2698 1942 1943 44-1363 36004-1 36-0014-1 12-0097 1503 1039-2 9002949 12220 12-0309-2 1501 1501-1 DESCRIPTION LEG, BLACK, ADJUSTABLE WITH MOUNTING PLATE, 6" CASTER, 5" W/BRAKE CASTER, 5" W/O BRAKE NIPPLE, DRAIN EXT.
ITEM 9 10 11 12 PART NUMBER 29 30 31 32 33 24-0350 36-0012 8101202 12-0311 50-0041-1 50-0041-2 2557 1205 2025 8072196 12-0376 12-0323 12210 12-0322 14-0193 2066-1 36-0048 12-0237 2687 12212 14248-2 14-0592-6 1902 14-0695 2189 18-0041 14-0883 18-0041 18-0040 18-0031 12193 18-0031 18-0061 12-0377 34 Not Used 35 36 37 39 40 41 Not Shown Not Used 36-0026-2 2608 8071999 1692 1693 14673 44-1362 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 DESCRIPTION LOWER HINGE BRACKET FRT & REAR CHANNEL 40 AMP 3 POL
Dean, 8700 Line Avenue, Shreveport, Louisiana 71135 TEL 1-318-865-1711 PRINTED IN THE UNITED STATES FAX (Parts) 1-318-219-7140 SERVICE HOTLINE 1-800-551-8633 (Tech Support) 1-318-219-7135 Price: $6.
