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4FR-45 RESTAURANT RANGE FRYER Safety Precautions Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions. The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator, service personnel, or to the equipment. This symbol warns of immediate hazards that will result in severe in
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4FR-45 RESTAURANT RANGE FRYER TABLE OF CONTENTS Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the market. You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will
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SPECIFICATIONS 4FR-45 RESTAURANT RANGE FRYER SPECIFICATIONS Gas Supply Requirements and Burner Information Supply pressure should be greater than 7" W.C. for natural gas or greater than 11" W.C. for propane. One 3/4" NPT male connector is located on the back of the fryer (see illustrations on pages 4 and 7). Manifold Number Rate Each Total Rate Model Burners Gas Type Orifice Size Pressure per Unit BTUs/Hour BTUs/Hour Natural 4" W.C. 4 35,000 140,000 #36 - 0.1065" dia. Main Propane 10" W.C. 4 30,
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INSTALLATION 4FR-45 RESTAURANT RANGE FRYER INSTALLATION NOTICE Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2, as applicable. NOTICE These installation procedures must be followed by qualified personnel or warranty will be void. Local codes regarding installation vary greatly from one area to another. The National Fire Protec
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INSTALLATION 4FR-45 RESTAURANT RANGE FRYER INSTALLATION Installation Flue Riser Gas Connection Leg Attachment Pad OPERATOR’S MANUAL 1182128 PAGE 7
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INSTALLATION 4FR-45 RESTAURANT RANGE FRYER Step 3: Install the Legs (or Casters) and Restraints A set of legs or casters is packed with the fryer. A threaded pad is fastened to the base frame at each corner (see illustration on page 7). Each leg or caster has a similar mating thread. When casters have been ordered, the casters are provided with a Zerk fitting for proper lubrication when required. 1. Raise fryer sufficiently to allow legs or casters to be screwed into the pads. For safety, “sh
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INSTALLATION 4FR-45 RESTAURANT RANGE FRYER INSTALLATION Step 4: Check Clearances and Ventilation Select a firm, level location for your Southbend fryer. Leave clearance, whenever possible, so that access from the rear is possible to permit cleaning. If the unit is to be set on non-combustible flooring, such as a concrete slab, 3 inches minimum toe room must be provided to prevent restriction of the air opening in the bottom of the unit. ! WARNING There must be adequate clearance between frye
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INSTALLATION 4FR-45 RESTAURANT RANGE FRYER Step 5: Gas Connection A 3/4" male NPT line for the gas connection is located near the lower left rear corner of the fryer (see illustration on page 7). The serial plate (located inside the front door of the fryer) indicates the type of gas the unit is equipped to burn (natural gas or propane). The fryer should be connected ONLY to the type of gas for which it is equipped. A millivoltage circuit diagram is located inside the front door of the fryer, and
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INSTALLATION 4FR-45 RESTAURANT RANGE FRYER INSTALLATION ! CAUTION IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE, IMMEDIATELY SHUT OFF THE GAS SUPPLY UNTIL THE LEAK HAS BEEN CORRECTED. OPERATOR’S MANUAL 1182128 PAGE 11
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OPERATION 4FR-45 RESTAURANT RANGE FRYER OPERATION NOTICE These procedures must be followed by qualified personnel or warranty will be voided. The Southbend 4FR-45 Restaurant Range Fryer is an immersion tube fryer. This is the most efficient method of transmitting heat into the oil. The tubes are actually large heat exchangers. Each tube is heated by a burner at its front that propels its flame and heat into the tube, toward the rear, where it is vented into a flue box. The combined heat transfer
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OPERATION 4FR-45 RESTAURANT RANGE FRYER OPERATION 3. While pressing the knob down, use a lit match to ignite the pilot. Continue to press the knob down for about 30 seconds. If the pilot does not stay ignited when the knob is released, repeat the lighting procedure and keep the knob down longer. Adjustment of pilot flame may be necessary. 4. When the pilot stays ignited, turn the knob counterclockwise to the “ON” position. Do not press down on the knob in this step. 5. Do NOT turn the thermost
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OPERATION 4FR-45 RESTAURANT RANGE FRYER Automatic Pilot Valve The Automatic Pilot Valve provides an automatic safety shutoff for the fryer when the pilot flame is extinguished. When the pilot flame is burning, the valve is held open electromagnetically by the electrical current from a thermopile in the pilot flame. When the pilot flame goes out, generation of current ceases and the valve closes automatically. High Limit Control The 4FR-45 Restaurant Range Fryer is equipped with a secondary heat
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COOKING HINTS 4FR-45 RESTAURANT RANGE FRYER COOKING HINTS COOKING HINTS User Tips Smoking oil means that the temperature is too high, or that the oil has broken down. Gum in frypot denotes a need for thorough cleaning (see “Weekly Cleaning” on page 18) Use different oil for oily foods (mackerel, nutmeg, etc.) than for foods with water-soluble flavors (potatoes, onions, etc.). Taste oil for quality. Replace it regularly. Poor oil cannot produce good food. Gas Saving Tips Use the followi
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COOKING HINTS 4FR-45 RESTAURANT RANGE FRYER Frying Don’ts Don’t turn on the fryer with no shortening in the frypot. Don’t fill the frypot above the line on rear of frypot. Don’t allow oil in frypot to fry down to the point where there is insufficient oil in which to fry a full load. Don’t have heat on tubes when they are not entirely covered with frying oil. Don’t allow oil in frypot to be heated above 375°F and never turn thermostats to 400°F or over, even when bringing up the tempera
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CLEANING 4FR-45 RESTAURANT RANGE FRYER CLEANING CLEANING Southbend equipment is constructed with the best quality materials and is designed to provide durable service when properly maintained. To expect the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and degree of usage. Following daily and more extensive periodic maintenance procedures will increase the life of your equipment. Clim
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CLEANING 4FR-45 RESTAURANT RANGE FRYER 5. Close drain valve and strain the oil back into the frypot through several thicknesses of cheesecloth, or filter it back using a filter machine. 6. Replace the basket support frame. 7. Add oil or solid shortening to raise oil level to mark on rear of frypot. 8. To resume cooking, turn the combination gas valve knob to “ON” position. Weekly Cleaning 1. Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section). 2. Close drain valve and
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CLEANING 4FR-45 RESTAURANT RANGE FRYER CLEANING Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines, using SCOTCH-BRI
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SERVICE 4FR-45 RESTAURANT RANGE FRYER SERVICE NOTICE Warranty will be void and the manufacturer is relieved of all liability if: (A) Service work is performed by other than a qualified technician, OR (B) Other than genuine Southbend replacement parts are installed. ! WARNING Adjustments and service work may be performed only by a qualified technician who is experienced in, and knowledgeable with, the operation of commercial gas cooking equipment. However, to assure your confidence, contact yo
