GAS FRYER SABA 3390 Enterprise Ave.
IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER.
INTRODUCTION GENERAL Our gas tube fryers are produced with quality workmanship and material. Proper installation, usage and maintenance will result in years of satisfactory performance. Before installing the fryer, thoroughly read this manual and carefully follow all instructions. This manual is applicable to model listed below. Procedures in this manual will apply to all models unless specified. Pictures and illustrations can be of any model unless the picture or illustration needs to be model specific.
Before installing the fryer, verify that the type of gas (natural or propane) is in conformity to the specifications on the fryer data plate, which is located on the inside of the door panel. Make sure the fryer is configured for the proper elevation.
In Canada: Local codes CAN/CSA-B149.1 Natural Gas and Propane Installation Code (latest edition),available from the Canadian Standards Association, 155 Queen Street, Suite 1300, Ottawa, Ontario Canada K1P 6L1. CSA C22.1 Canadian Electric Code (latest edition), available from the Canadian Standards Association, 155 Queen Street, Suite 1300, Ottawa, Ontario Canada K1P 6L1. ASSEMBLY The fryer must be restrained to prevent tipping and the splashing of hot liquid.
GAS CONNECTION All gas supply connections and any pipe joint compound must be resistant to the action of propane gases. The gas inlet is located on the lower rear of the fryer. Codes require that a gas shutoff valve be installed in the gas line ahead of the fryer. The gas supply line must be at least the equivalent of ½” (12.7 mm) iron pipe. If using the optional quick-disconnect flex hose, ¾” (19 mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt, and piping compound.
limiting the movement of the fryer. This device will prevent the gas line or quick disconnect from being strained. The restraining device should be attached to the cutout on the back panel. See illustration for location. The fryer must be installed with a connector (not supplied by Factory) complying with the above codes. The fryer must be installed with restraining means to guard against transmission of strain to the connector. See illustration.
Spilling hot frying compound can cause severe burns. Do not move fryer without draining all frying compound from the tank. Fryer is not to be used during a power outage OVER-TEMPERATURE SHUTDOWN If the shortening becomes overheated, a high-temperature shutoff device will turn the gas valve off and extinguish the pilot. If the fryer shuts down due to overheating, DO NOT relight the pilot until the shortening temperature is below 300 F (149 C).
A Frying tank B Oil filling indicating line C Heating tube D Cold zone E Drain cock Close the drain valve. Fill the fryer tank with liquid shortening. Shortening level should be between the min and max lines in the fryer tank. Shortening will expand when heated. Do not fill the fryer tank over the MAX line. Add fresh shortening as needed to maintain oil level.
1. Open the door. 2. Make sure that thermostat is set to OFF. The thermostat is located behind the door. 3. Push the gas control valve knob and turn to OFF. Wait 5 minutes for unburned gas to vent. 4. Push and turn gas control valve knob to the “L” in PILOT (see figure below, view B). 5. While still holding the knob in, light the pilot with a lit flame. Continue to depress the knob until pilot remains lit when knob is released. If the pilot does not remain lit, repeat step 3 through 5. 6.
After the set temperature has been reached, the thermostat shuts off the gas flow to burners. The pilot remains lit. The burners will cycle on and off, maintaining the set temperature. TURNING OFF THE FRYER 1. Turn the thermostat OFF. 2. To keep the pilot lit, turn the gas valve to “L” in Pilot. 3. To shut off all gas to the system, including the pilot, turn the gas valve knob to the OFF position. EXTENDED SHUTDOWN 1. 2. 3. 4. 5. Turn the thermostat knob to OFF.
Do not salt foods over the fryer. Use good-quality shortening. Filter shortening daily (at a minimum). Replace shortening if it becomes poorly flavored. Keep equipment and surrounding clean. Set thermostat correctly. Remove excess moisture and particles from food products before placing on fryer. DRAINING THE OIL Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer. 1. 2. 3. 4. Turn the thermostat knob to the OFF position. .
Remove discolorations by washing with any detergent or soap and water. Use a self-soaping, non-metallic scouring pad for particularly stubborn discolorations. Always rub with the grain of the stainless steel. Do not use a metallic scoring pad or harsh cleaners. BOIL OUT PROCEDURE Weekly or as required: 1. Drain the tank as described under DRAINING THE TANK. 2. Once the shortening has been drained, flush out scraps and sediment using the cleaning brush. 3. Close the drain valve and fill tank water.
Problem: Probable Cause: No Heat Thermostat dial not turned on.Pilot not lit. Gas supply not turned on. Wire connections loose (call service). Wires connections need cleaning (call service). Thermopile (call service) Insufficient or too much heat Thermostat dial not set to desired temperature. High limit tripped (call service). Temperature probe (call service) Tank will not drain Shortening too cold. Drain pipe clogged with debris.
Key 1 2 3 4 5 6 Qty 1 1 1 1 1 1 Description Screen, crumb Drain cock Tank(excluding flue) Drain, extension Flue, top, removable Flue, wrap, top, removable
