Initial Start-Up - Dean 2020E Installation & Operation Manual

LEVELING:
a) A carpenter's spirit level should be
placed across the top of the fryer and
the unit leveled both front-to-back and
side-to-side. If it is not level, the unit
may not function efficiently, the oil may
not drain properly for filtering, and in a
line-up it may not match adjacent units.
b) If the floor is smooth and level, level the
unit with the screw thread of the legs;
adjust to the high corner and measure
with the spirit level. If the floor is uneven
or has a decided slope, level the unit
with metal shims; the adjustment
required may exceed the threat available
in the leg.
ELECTRICAL CONNECTIONS:
Standards:
The information in this manual is for reference
only. Installation must be planned and carried
out in accordance with local codes.
Connections to the terminal block and
grounding lug should be made through the hole
provided for this purpose in the junction box.
The wiring diagram is attached to the inside of
the fryer door and all diagrams are included in
the centerfold of these instructions. Amperage
for each unit depends on the type of installation
and accessories supplied with the unit. See
detailed instructions packaged with the line-up.

4. INITIAL START-UP

CLEANING:
New units are wiped clean with solvents at the
factory to remove any visible signs of dirt, oil,
grease, etc., remaining from the manufacturing
process, then given a light coat of oil. They
should be washed thoroughly with hot, soapy
water to remove film residues and any
installation dust or debris before being used for
food preparation, then rinsed out and wiped dry.
Wash also any accessories shipped with the
unit.
Close the drain-valve completely and remove
the crumb screen.
Make sure the screws holding the thermostat
and limit control sensing bulbs into the vessel
are tight.
HEATING THE VESSEL:
Fill the fryer vessel with hot or cold water to the
"oil level" line scribed into the back of the tank.
This step will check the heating element
operation, initial thermostat calibration, and
cleans the vessel for initial production.
a) Set the operating thermostat dial to
225°F, just above that of boiling water.
b) Turn on the power switch on the left side
of the control panel.
c) When the water starts to boil, turn the
dial to below 212°F. The elements will
turn off and the water will stop boiling.
d) When satisfied that the heaters and
thermostat are operating properly, drain
the vessel of water and dry thoroughly.
Refill it with shortening as directed
below.
FINAL PREPARATION:
a) When using a liquid shortening (cooking
oil), fill the fryer to the "oil level" line
scribed into the back of the vessel.
b) When using solid shortening, either melt
it first or cut it into small pieces and pack
it thoroughly
elements, leaving no air spaces around
the elements and being careful not to
disturb the sensing bulbs.
shortening either with the "melt cycle"
control or by turning the heaters "ON" for
about five to ten seconds, "OFF" for a
minute, "ON" for five to ten seconds,
"OFF" for a minute, etc., until the
shortening is melted. If you see smoke
coming from the oil while melting this
way, shorten the "ON" cycle and
lengthen the "OFF" cycle, as smoke
indicates that you are scorching the
shortening and reducing its usual life.
3
around the heating
Melt this